Date: April 4th, 1998 08:25:00
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: How do you make lilacs!?!?!?
Hi,
First all, don't panic. Start practising NOW!----here are the
instructions on how I've been doing them, feel free to alter the
instructions any way you like.
Lilacs:
Using air drying buttercream, pipe many tip 21 shells in your base
color on wax paper squares placed on a flower nail #7; I use a deeper
shade of the flower I am piping or moss green. When you are done piping
a tray full(remember you need many!)( I usually make about 3 to 4, 1/2
sheet trays, when they dry they will fill 1 tray).Don't make the shell
tails too long, and use heavy pressure to get the shell going.
Now, you will prepare your bags with the color of the lilacs you need,
you will also be using the smallest star tip you can use,(I've been
using a 13)cover the shell you just made all over with stars using light
pressure. Make sure that you turn that flower nail so that you cover
the top 1/3 of that shell, make sure that you over pipe the hump of the
shell a bit for a 3-D effect. Also, you must have another bag (I make 2
more ) prepared with tip 13 with a lighter, or co-ordinating color and
pipe a few stars here and there--with the lightest of pressure)It seems
to bring the flower to life a bit.Let air dry about 24 hours. Pipe some
fresh icing on the cake where you wish to place your flowers and attach
you lilacs. Pipe a few leaves and you will have something as close to a
lilac as you can , using icing.
Date: April 4th, 1998 10:40:07
From: mona
e-mail: mona@clinton.k12.mo.us
Subject: Re: Re: Ants
I have scads of lady bugs too!!!!! I have never seen such a thing.
do they carry nasty stuff,like ants etc.? They don't seem to be only
centered in the kitchen
Date: April 4th, 1998 11:01:52
From: Robin
e-mail: ciera123@aol.com
Subject: Re: How do you make lilacs!?!?!?
Thank-You everybody for your help. I don't need to do the cake until May 9th, so I have plenty of pracice time. This is the first cake order I've taken that I had no idea how to accomplish, but I've read several places that cake decorators don't know how to say NO. And I knew with this board and all the help you all give that I could find an answer. Thank-you again for all the help!!!!
Date: April 4th, 1998 11:14:08
From: GlendaD
e-mail: CharGlen@bellsouth.net
Subject: Flavored icing
My daughter wants chocolate cake with peanut butter flavored icing for
her wedding cake. Does anyone have an idea how to flavor buttercream
with peanut butter flavoring?
Date: April 4th, 1998 02:08:30
From: Dolores
e-mail: proicer@one.net
Subject: Re: Flavored icing
This is an easy question to answer! Simply add peanut butter. I think
you need about 1 cup per batch of icing made with 2 lb p. sugar. But
I've never measured. Just keep adding until it tastes right.
Tastes GREAT in chocolate icing too! And this smells sooo good!
Date: April 4th, 1998 02:40:17
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Style of Writing
To answer this requires a little work so I thank you in advance. In
Delores' links click on Leah's cakes. Look at the writing on her RTA
cake (and other cakes). What style of writing is that and where could I
find the complete alphabet? I didn't see a way to e-mail Leah directly.
Beth
Date: April 4th, 1998 04:48:05
From: lorraine
e-mail:
Subject: Thanks for the ideas everyone, I'm working on them(nt)
Date: April 4th, 1998 04:59:56
From: jen
e-mail:
Subject: Spackling and decorating tips
I was reading the last two chats and they were talking about decorating
cake dummies with spackling. I need to know if you have to throw away
your dec. bags and tips after using that stuff. Also they were talking
about Perma Ice ( I think that's what it's called) can I use that with
the bags and wash them out?
Date: April 4th, 1998 10:25:21
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: face on cake
I need to do 7 cakes, each with a different pastors face on it. Any
suggestions on how to do this? Would a charicature (sp.) be easier?
Date: April 5th, 1998 12:49:46
From: lynne
e-mail:
Subject: Re: face on cake
peggy; do you airbrush? or are you going to figure pipe these?
lynne
Date: April 5th, 1998 12:51:12
From: lynne
e-mail:
Subject: Re: face on cake
oh, just thought of another way.......you could trace a pic on rice
paper w/felt tip pens. i do that type of decorating all the time.
Date: April 5th, 1998 01:37:10
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Re: face on cake
I don't have an airbrush and I have never worked with rice paper but
have seen several articles & how to's. Where can I buy rice paper and
what do you draw with so it's non-toxic? Do you have to lift the paper
off before cutting?
Date: April 5th, 1998 05:04:42
From: Dolores
e-mail: proicer@one.net
Subject: Re: Spackling and decorating tips
I haven't used either. Wish I had time. But I'm sure people wouldn't
keep separate tools just for that. One thing, if the package says
'non-toxic' there is nothing in it to harm you. People have told me they
wash the dummy with soap & water. Permaice may be the same as spackling.
I don't really know.
Date: April 5th, 1998 05:19:03
From: Judy
e-mail: IcingQueen@aol.com
Subject: Grooms Cake
HELP!!!!!!!!!! I have a grooms cake on May 1st to be done as a sandcastle to go along with the main cake which will be adorned with white chocolate sea shells and coral. I am putting both on a bed of brown sugar "sand". The main cake is a 6x10x14 so the grooms cake can't be too large. I only charged $150 for the grooms cake so it can't be too elaborate. Any ideas or suggestions would be greatly appreciated especially pictures! I did see the one in ACD but would like some other ideas.
What a wonderful web site this is. Thanks,
Judy
Date: April 5th, 1998 07:46:12
From:
e-mail:
Subject: Re: Re: Flavored icing
Won't adding peanut butter change the texture and definitely the color.
I still want white icing for the wedding cake. That is why I thought of
using a flavoring instead.
Date: April 5th, 1998 08:34:07
From: lynne
e-mail:
Subject: Re: Spackling and decorating tips
jen; the spackling i got is *not* non-toxic! however, i do not throw
away the items i have used w/it. i just washed them *really* good in
very hot water a/lots of soap then soaked them in bleach water.
spackling is not washable. i have quickly rinsed off one of my
spackling cakes and it held up ok......but another one dissolved right
away. maybe the temp of the water was different, i don't remember.
lynne
Date: April 5th, 1998 08:34:34
From: Joanna
e-mail:
Subject: Re: Spackling and decorating tips
Hi Jen,
I use spackle for my dummy cakes. I use the Wilton clear plastic decorating bags, because they're cheaper than the others and after I'm done decorating with that bag, I cut the tip right off the end of the bag and soak the spackle right out of the tip and dry it off. I use alot of paper towels so I on't have to rinse alot of spackle down the drain. I don't know if it will harm anything, but I don't think so. Spackle is cheaper than PermaIce I think. I thin it with a little bit of water and it is so easy to work with. ---Joanna
Date: April 5th, 1998 09:22:53
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Flavored icing
I use Watkins peanut butter flavoring and find that I only need to add a
couple of drops to a whole batch of buttercream to get the flavor. It's
better to add too little than too much, because if you add too much it
can get a sort of "chemical" taste too it.
Date: April 6th, 1998 12:24:13
From: Amy
e-mail: amysckes@netins.net
Subject: Re: Style of Writing
Beth,
That looks like it might be Wilton's italic make any message press
set. If you have Wilton's '98 yearbook, it's on page 110. I'm not
really sure, because I don't have it. But I hope this helps.
Amy
Date: April 6th, 1998 03:57:45
From: vicki
e-mail: VICKIBURKS@prodigy.net
Subject: Baby Shower Cake
I just wanted to thank everyone that gave me the suggestions last month on the baby shower cake. I used several, and ended up with a very cute cake. I wish I had a scanner so I could share it with all. I even got an order to do a birthday cake in May. (football cake)
Once again thanks alot.
vicki
Date: April 6th, 1998 08:58:06
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Spackling and decorating tips
I just did a 3-tiered heart-shaped dummy wedding cake for our cake show this past weekend. I used thinned down spackle to ice the dummies and sanded them smooth (they really looked nice). Then I used royal icing for borders, etc. You really couldn't tell the difference between the spackle and royal -- they were both bright white. And I wasn't worried about spackle in my tips.
Date: April 6th, 1998 10:44:41
From: Glenda
e-mail: crdarnell@hotmail.com
Subject: Re: Re: Flavored icing
Where do you get that Watkins peanut butter flavoring?
Date: April 6th, 1998 11:10:29
From: Debbie
e-mail: Tha503@aol.com
Subject: Dentures - red food coloring
I bet this title got everyones attention! LOL, A friend recently told me that a local bakery told her that they don't like to put red flowers on their cakes because the red coloring can stain dentures. I had never heard this before has anyone else and if so are there other colors that you have to be careful with? I love red roses and have done several cakes with them but they were not for people who wear dentures (at least not to my knowledge!) I don't want to be responsible for staining someones teeth!
Date: April 6th, 1998 11:28:00
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: face on cake
Dolores sells wafer (rice) paper in her catalog; you can also buy
Blitzer food coloring pens from her. The whole picture is then edible;
you don't have to lift it off the cake. The wafer paper and the food
color pens will run you about $10 in total.
A more expensive option is to have a company transfer photographs to
wafer paper for you. Dolores has a link listed to a company in Canada
that does this; it will probably take about 3 weeks to get it turned
around and is something like $6-7 per picture.
Or, the really cheap and easy way is to photocopy their pictures, cover
them with plastic wrap, put borders around them, and call it a day!
Date: April 7th, 1998 12:26:25
From: lynne
e-mail:
Subject: Re: Dentures - red food coloring
you know that reminds me of yrs ago when sesamee street first came out
and everyone was making oscar. some people objected because after
eating their cake the kids all had blue mouths! l0l
in my opinion any intense color -- even 'hot' pink can stain dentures
&/or mouths.
i would not let it stop me from using red flowers.
lynne
Date: April 7th, 1998 12:30:06
From: lynne
e-mail:
Subject: photos on cakes
nanette; i have used the technique of placing photos on cakes as you
mention in your last paragraph, but never thought to suggest it to her.
thanks sooooo much for mentioning it.
lynne
Date: April 7th, 1998 09:32:32
From: Dolores
e-mail: proicer@one.net
Subject: Re: Dentures - red food coloring
Yes, got our attention LOL
I never heard of that one...in all my years.
Me thinks that bakery has a problem getting their icing red and is
trying to make a 'good' excuse not to try.
Date: April 7th, 1998 09:36:12
From: Dolores
e-mail: proicer@one.net
Subject: Re: Grooms Cake
I think I'd make it square, then use the waffle ice cream cones for the
steeples...if this gets an idea started for you. Groom's cakes are
usually chocolate. We've got a 'brick' roller we use for the texture.
But I can't get them now...they were from Argentina. 'Parpen tools' I
bet they are on the web.
Date: April 7th, 1998 09:42:37
From: Dolores
e-mail: proicer@one.net
Subject: Re: Style of Writing
I think Amy is right. I'd almost bet she used those Italic Presses. Then
she 'dressed' up the writing. Her work doesn't look advanced enough yet
to have done that well with no 'cheaters' and why should she not use
cheaters. Her writing is beautiful!
Date: April 7th, 1998 10:19:57
From: Dolores
e-mail: proicer@one.net
Subject: Re: Style of Writing
I just had a brainstorm...I think she did use the italic pattern
presses, but her writing looked more 'flat' so maybe she used a tip
other than the round ones usually used for writing.
In my classes I show writing with ohter tips...like the #44 flat tip.
But the writing didn't look that wide to me. So, sometimes I've flatted
the opening of a roulnd writing tip to make narrower width flat writing.
Check a #6,7, 8 and see if one of these would do it.
Of course, you COULD draw this writing on a piece of paper and transfer
with my cocoa method then go over it in icing.
Mary Beth Enderson has a wonderful writing book. This is a book of all
styles of writing. $7.50 Hope this helps...Dolores
Date: April 7th, 1998 10:32:06
From: Kimberly
e-mail: kimberly_jackson@nps.gov
Subject: Red Food Color Bitter Tasting
Does anyone have suggestions as to how to NOT have such a bitter taste from using the red food color? I tend to have to use a lot of it to get a true red, but it makes the frosting very bitter tasting. I was told by my instuctor that the only red that makes a true red is the super chinese red. I decorated a clown cake with it, got a lot of compliments on the looks, but the icing for the clowns was very bitter. I wanted to do red roses next for a "Secretarys' Day/Week" cake but not if the roses are going to taste bitter like the clowns. Any ideas on how to make the red not so bitter?
Date: April 7th, 1998 12:55:28
From: Susan
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: Red Food Color Bitter Tasting
Hi,
There is a red food color that has very little taste to it. I think either wilton or Cake Craft puts it out. I am sure that Dolores sells those colors. Anyway the only problem is that you have to use a whole jar practically to get the deep red color. You can add fushia (spelling?) to it to make it more intense. I use that method when I need red, because I can't stand the nasty taste of the reds either. Especially when I have to lick the bowl. lmao :) :) :)
Date: April 7th, 1998 02:18:19
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: Re: Red Food Color Bitter Tasting
When I took my cake decorating classes I was talk to start the frosting
with a different color such as a pink (a color kind if in the same
family) as the base, then add the red. That way you won't have to use
as much. This may cut down on the bitter taste. The same goes if you do
black. Start with a purple, blue or green base. A dark color. Hope I
was of some help.
Date: April 7th, 1998 02:46:52
From: Debbie
e-mail: Tha503@aol.com
Subject: Re: Re: Dentures - red food coloring
Dolores, That is exactly what I was thinking when my friend told me about this! But I still wanted to make sure it wouldn't be a problem because now I'm making her cake for her. That bakeries reluctance to use red has now increased my business! Thanks again for all your hard work on maintaining this site . I have really enjoyed going through the archives and past chats. I haven't gotten through all yet but I have learned so much already. Thank-you all for your input.
Date: April 7th, 1998 04:47:40
From: vicki
e-mail: VICKIBURKS@prodigy.net
Subject: gumpaste?
My daughter went to her dad's wedding, and brought back some lilies that were on the cake, they were very hard, and looked like ceramic type stuff, but they were edible. They were so pretty, and I would love to do this. Were they made of gumpaste or something else? Is the gumpaste easy to use? Thanks for any info.
vicki
Date: April 7th, 1998 08:25:18
From: Millie
e-mail: Millied2@aol.com
Subject: Re: Red Food Color Bitter Tasting
I use the chefmaster super red but I start off with a light chocolate frosting
This eliminates the bitter taste and I get a nice red without having
to use so much coloring.
Of course you should always check to make sure the client doesn't mind
having chocolate on their cake if they didn't order it. Usually it's ok
with mine clients because the red is more for trimmings or small
details.
Hope this helps.
Millie:)
Date: April 7th, 1998 09:22:36
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Re: Ants, Feed them.
Ok this is weird I know but my mother in law said that ants come
inside looking for food and if one sprinkles crumbs outside they will
stay outside. So I tried this and it works .
Date: April 7th, 1998 10:58:57
From: lynne
e-mail:
Subject: Re: Red Color Bitter Tasting
first; this was discussed before and is in archives. may be back
around christmas or maybe valentine's day not sure how far back.
always start your red by tinting your white icing deep pink first. then
add red. this will cut down on the amount of red coloring needed thus
cuts the bitterness.
what i do is add *un*sweetened koolaid pwdr. also. just a
bit....probably not more than 1/4 tsp, but i don't measure :) of course
it depends on how much icing you are trying to color. it adds color and
flavor. however it takes a long time for this color to develop so i
always try to make red at lease the night before i need it. i'm told
strawberry will give the best color. but i don't like strawberry
anything so i use cherry:)
as mentioned before, any deep color takes time to develop and you will
find yourself use less paste color if you make it the night before and
give the icing time to rest and color develop. you can always add more
if it hasn't come up to the shade you want but most of the time you will
find it o.k.
do ck out the archives, there may be more tips we have forgotten.
lynne
Date: April 8th, 1998 07:02:52
From: GlendaD
e-mail: CharGlen@bellsouth.net
Subject: Re: Re: Flavored icing
Where do you buy the Watkins flavoring?
Date: April 8th, 1998 09:40:40
From: Dolores
e-mail: proicer@one.net
Subject: Re: gumpaste?
Gumpaste has nothing to do with decorating with bags. Its more of a
craft...the more time you spend, the more realistic an item. You just
have to START somewhere. Check my GUMPASTE page of my catalog...I'd sure
start off with Wilton's gumpaste kit...about $20.00. It includes all the
tools needed plus an inst. book. Make from scratch or buy the gumpaste
mix.
I simply LOVE this medium of decorating! You can make flowers that
people would need to touch to find out if they are real. When you get
good at this, you'll make petals so thin you can see through them.
But learn from the kit, then go for the expensive fancy cutters...we
have those too, but I don't recommend to a beginner.
Date: April 8th, 1998 09:47:24 Also, you could use POWDERED food coloring - All this is listed on my FOOD COLORS page.
Date: April 8th, 1998 09:50:04 Why did you use royal icing instead of spackling for the borders? Is it
Date: April 8th, 1998 09:52:20
Date: April 8th, 1998 09:54:57 This is like one time when a chemistry teacher had me make yellow lolli
Date: April 8th, 1998 12:40:56
Date: April 8th, 1998 04:22:44 Sorry thay I have so many questions.Thanks in advance to all who respond
Date: April 8th, 1998 05:26:51
Date: April 8th, 1998 05:30:21
Date: April 8th, 1998 06:08:48
Date: April 8th, 1998 07:13:51 I tried to make a cookie bouquet last weekend, so let me share my Good Luck with your Easter bouquet! Let me know how it turns out for -Vickiva
Date: April 8th, 1998 08:26:03
Date: April 8th, 1998 08:33:59 You can find Watkins reps in your phone book, usually (I happen to be
Date: April 8th, 1998 09:18:37
Date: April 9th, 1998 01:10:25
Date: April 9th, 1998 01:20:42
Date: April 9th, 1998 01:30:23
Date: April 9th, 1998 07:36:46
Date: April 9th, 1998 09:59:50 I was thinking of making a tree maybe 6-8" high for the top of a cake as
Date: April 9th, 1998 11:55:08 or just make them flat w/royal (colorflow), making two and sandwiching
Date: April 9th, 1998 11:59:12
Date: April 9th, 1998 12:03:21
Date: April 9th, 1998 01:38:16
Date: April 9th, 1998 05:37:50
Date: April 9th, 1998 05:39:59
Date: April 9th, 1998 06:37:31
Date: April 9th, 1998 07:44:04 Kathy M.
Date: April 10th, 1998 05:20:23
Date: April 10th, 1998 06:31:43 So, the safest way is to spread piping gel on the back then stick it Pictures can be added first, then the picture filled in after its on the
Date: April 10th, 1998 09:53:47
Date: April 10th, 1998 10:05:08 Was just going through my old Wilton year books and one year they used
Date: April 10th, 1998 10:59:29 Debi
Date: April 10th, 1998 11:12:20
Date: April 10th, 1998 06:37:03
Date: April 10th, 1998 06:50:47
Date: April 10th, 1998 07:58:06
Date: April 10th, 1998 08:15:10 I have a ? for you all. Does anyone know whether or not you can freeze a cake with piping gel on it? I teach Wilton classes and one of the students asked me this question. I have no clue, so I am asking the experts. Thank you
Date: April 10th, 1998 09:10:43
Date: April 11th, 1998 10:08:17
Date: April 11th, 1998 11:32:59
Date: April 11th, 1998 01:29:54
Date: April 11th, 1998 03:33:10
Date: April 11th, 1998 06:05:35
Date: April 11th, 1998 06:34:21 I use both. I have the food color pens, but I also bought Crayola, I have also done both. Colored the entire picture, then outlining with
Date: April 11th, 1998 06:43:45 I have not tried this method, but have read on this board of others Another procedure, although sometimes slow, I learned in an art class. This is one of those projects where wafer paper would be so great. Fast Good luck.
Date: April 11th, 1998 10:12:20 Thank you for the help. I ended up tracing the picture on the wax paper with the buttercream icing, I let it dry, thinking maybe it would come off on the cake. (I found this on another web page) but it didn't come off, but it left a very nice impression on the cake, and I was able to pull if off successfully. I was in quiet a panic, when I posted my orig. message. Thanks again, Vicki
Date: April 12th, 1998 11:41:58
Date: April 13th, 1998 10:57:52 Michelle's idea is great. I forgot all about that one when I answered Valerie
Date: April 13th, 1998 07:51:19
Date: April 13th, 1998 02:41:51 I just use non-toxic pens. The office Depot has Bic pens in dif. colors It depends on what type of picture I'm doing as to whether I color it in
Date: April 13th, 1998 11:24:49
Date: April 13th, 1998 02:48:05
Date: April 13th, 1998 02:59:21
Date: April 14th, 1998 01:30:49
Date: April 14th, 1998 09:40:01 I don't 'like' the Wilton funnel. I use the Ervan Guttmann one. It has I don't see HOW anyone EVER gets hot candy into molds before it gets too
Date: April 14th, 1998 09:43:42
Date: April 14th, 1998 02:08:41
Date: April 14th, 1998 03:17:12
Date: April 14th, 1998 03:57:25
Date: April 14th, 1998 05:37:59
Date: April 14th, 1998 11:13:01
Date: April 14th, 1998 11:52:08 now when loading the bag just put a big spatula of each along a side this is a great way to make fall colored leaves. just make the colors
Date: April 15th, 1998 01:35:51
Date: April 15th, 1998 01:37:23
Date: April 15th, 1998 01:54:14
Date: April 15th, 1998 11:23:41
Date: April 16th, 1998 11:14:29 Saying hello to Sue for you :)She's so agrivated...trying to learn how
Date: April 16th, 1998 11:11:45
Date: April 16th, 1998 11:09:55
Date: April 16th, 1998 11:09:50 I've done this with pineapple...drain well, mix with icing - add 2-3 Can you also color the batter peach color?...would be good maybe
Date: April 16th, 1998 07:57:37 (Put an extra little dot of icing on Nacogdoches for me!)
Date: April 16th, 1998 11:36:21 I simply whip the pie filling with a mixer to break up the peaches into small particles. YOU MUST PIPE AN ICING DAM AROUND THE EDGE OF THE LAYER TO USE THIS THOUGH!!!!!
Date: April 16th, 1998 10:20:42
Date: April 17th, 1998 01:46:55
Date: April 17th, 1998 09:02:57 I was reading a few messages back about using red Koolaid such as I like the idea of adding a little flavor to the decorations and perhaps
Date: April 17th, 1998 10:33:45
Date: April 17th, 1998 11:26:11 Thanks
Date: April 17th, 1998 12:18:33 All you need is a piece of non-slip rug padding, they sell it by the
Date: April 17th, 1998 12:25:29 If you'd like to use canned fruit in you cake filling you could do as
Date: April 17th, 1998 12:27:09
Date: April 17th, 1998 12:28:46
Date: April 17th, 1998 02:40:58
Date: April 17th, 1998 09:15:36
Date: April 17th, 1998 09:15:24
Date: April 17th, 1998 11:16:38
Date: April 17th, 1998 11:16:57
Date: April 17th, 1998 11:18:54
Date: April 17th, 1998 11:20:56
Date: April 18th, 1998 01:07:02 before i forget what you asked -- i *never* color a full recipe of icing the amount mentioned is for about 1 cup icing. and i have started no reason you could not try it for any color/flavor. this is something think that covers your ?s. if not, just holler.
Date: April 18th, 1998 10:16:39 But just KNOW that even IF you get the error, your message IS posted. I've been doing my best to delete the 'extra' notes that have been being
Date: April 18th, 1998 10:18:40
Date: April 18th, 1998 09:42:43
Date: April 18th, 1998 11:20:47 oh boy, did i do the *wrong* thing. i agreeded to make 35 of them, then anyway......just thought i'd let you know what you were getting into.
Date: April 18th, 1998 11:47:06
Date: April 18th, 1998 11:56:31
Date: April 19th, 1998 11:24:20
Date: April 19th, 1998 11:55:29 I know a lady who DID sell them for $2.00 each...1" diam! She added the
Date: April 20th, 1998 04:20:49 Deena
Date: April 20th, 1998 04:27:28 Deena
Date: April 20th, 1998 11:53:32
Date: April 20th, 1998 11:57:37
Date: April 21st, 1998 03:01:40 I looked up what you are talking about. The arms are just large pretzel stix and a #16 star tip. The legs are made of a mound of icing that you can use a spoon or spatula and just shape into a leg. It is alot of icing so don't panic if you think you were doing it wrong. After you shape the legs with the icing then use your star tip and cover it with stars. Good luck with it. It is a cute cake. Susan PS you could also make the legs out of cut up cake and attach with toothpicks, if you didn't want that much icing. But just be careful that no one bites into the toothpicks.
Date: April 22nd, 1998 10:27:22
Date: April 22nd, 1998 08:03:49
Date: April 22nd, 1998 11:02:35 Kathy M.
Date: April 22nd, 1998 08:43:46
Date: April 23rd, 1998 12:30:01
Date: April 23rd, 1998 01:50:29
Date: April 23rd, 1998 01:53:48
Date: April 23rd, 1998 08:34:31
Date: April 23rd, 1998 08:35:30
Date: April 23rd, 1998 08:53:18
Date: April 23rd, 1998 02:26:57
Date: April 23rd, 1998 03:47:22 What a great idea for a country theme wedding!! (wrong color tractor for Jackie N.
Date: April 23rd, 1998 07:54:02 I used a loaf (bread pan) for the 'body' of the tractor and 2 six inch
Date: April 23rd, 1998 08:55:20
Date: April 23rd, 1998 09:05:44 Thanks.
Date: April 23rd, 1998 09:28:28
Date: April 23rd, 1998 09:47:17
Date: April 23rd, 1998 09:48:11
Date: April 23rd, 1998 09:50:37
Date: April 23rd, 1998 11:24:37
Date: April 23rd, 1998 11:31:24 Mickey
Date: April 23rd, 1998 11:39:45 Mickey
Date: April 23rd, 1998 11:48:03
Date: April 23rd, 1998 11:48:27 Mickey
Date: April 23rd, 1998 11:52:31
Date: April 24th, 1998 01:35:50
Date: April 24th, 1998 02:11:34 What is it referring to?? What supplement? Is this in the new course And in reference to question #15 about students filling decorating bags I don't want to 'cheat'....just someone to inform me of what I'm lacking Thanks for your help!
Date: April 24th, 1998 08:48:12
Date: April 24th, 1998 02:17:34
Date: April 24th, 1998 03:48:54
Date: April 24th, 1998 04:20:27
Date: April 24th, 1998 08:44:19
Date: April 24th, 1998 11:10:13
Date: April 24th, 1998 11:24:09
Date: April 25th, 1998 12:05:57 Lisa
Date: April 25th, 1998 12:36:54
Date: April 25th, 1998 12:58:02
Date: April 25th, 1998 10:12:39
Date: April 25th, 1998 10:22:49 But don't feel too discouraged. Last week (week of the 13th) was a You may notice the lulls more than I do, but slow times are good times I remember at home that summer was slower, then November was dead. And Leave a stack of bus. cards when you deliver a wedding cake...not so Force your market a little...get some friends to take a few orders for Hope this helps, Dolores
Date: April 25th, 1998 10:28:42 Make it ahead of time and it darkens...taste leaves too. Use SUPER colors if using paste. They contain more black pigment and you I like to make balck by combining red, yellow and blue...fun I think. It
Date: April 25th, 1998 10:33:28 I even do this for my ivory wedding cakes. Then I don't have to waste a
Date: April 25th, 1998 09:56:32
Date: April 25th, 1998 10:09:18
Date: April 25th, 1998 10:16:27
Date: April 25th, 1998 11:44:36
Date: April 26th, 1998 12:06:14
Date: April 26th, 1998 03:08:42 We have hooked with a children's gym that offers birthday cakes as part of their party package. Don't worry before you know everything will pick up. I find the summers to be Good luck, Millie :-)
Date: April 26th, 1998 06:18:55
Date: April 26th, 1998 06:32:59
Date: April 26th, 1998 08:20:18
Date: April 26th, 1998 11:24:53
Date: April 26th, 1998 11:35:10
Date: April 27th, 1998 10:39:18 I think your prob was because you needed to press harder while crumb
Date: April 27th, 1998 10:41:08
Date: April 27th, 1998 11:03:51
Date: April 27th, 1998 12:28:58 Deena
Date: April 27th, 1998 01:46:12
Date: April 27th, 1998 02:58:30
Date: April 27th, 1998 04:01:00
Date: April 27th, 1998 05:49:23
Date: April 27th, 1998 07:02:26
Date: April 28th, 1998 12:09:31
Date: April 28th, 1998 12:17:03
Date: April 28th, 1998 10:16:51
Date: April 28th, 1998 10:19:43
Date: April 28th, 1998 12:29:14
Date: April 28th, 1998 04:58:17
Date: April 28th, 1998 06:11:02
Date: April 28th, 1998 09:10:59
From: Dolores
e-mail: proicer@one.net
Subject: Re: Red Food Color Bitter Tasting
Red won't taste bitter if you use <
very little compared to other brands...in fact, this coloring was
mistakenly formulated too strong and it costs the manufacturer too much
to change the formula to re-do it. We benefit! This is also a GEL color.
And it won't take a lot like with Cake Craft brand. The worst worry
you'll have is in getting too much color in...turns the edges of your
roses black! I stop about 2 shades light....as Lynn said...as color
sets, it deepend the shade.
are guarenteed NOT to taste...nor to bleed too.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Spackling and decorating tips
What did you use to thin down the spackling paste?
not good to dec. with?
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Flavored icing (?)
Why did you use flavoring and not regular smooth peanut butter? The
color?
From: Dolores
e-mail: proicer@one.net
Subject: Re: Flavored icing - yes
Yes, it would color it a little bit, but wouldn't that be okay too?
pops with cherry flavor etc. Was a test and it just tastes kinda
strange. He was doing an experiment for the kids.
From: lorraine
e-mail:
Subject: Re: Ants
I think I found something that works. I went to Home Depot and they had
a powder ant killer that goes outside. I put it out about 4 days ago and
I haven't seen any more invaders so far. But now I'm wondering about
the next time it rains, seems like the powder will be washed away.
Anyway, that's the update so far.
From: kelly s
e-mail: cakegoddes@aol.com
Subject: Chocolate Dipped Strawberries
I have a few questions about Strawberries. First how long are they good for after you dip them since you can't refridgerate them after they've been dipped.
Secondly I noticed that when I dip mine after they set and get firm if you take a bite of half of it the chocolate will crack off the other half and sometimes fall off. Am I doing something wrong? Someone told me to add a oil called Konut oil ( which is hydrated coconut oil ) to my melting chocolate but if someone is allegic to coconut won't that be a bad idea? You are Supposed to use 2Tbsp per lb of chocolate Is what I was told.
Third of all When I dip strawberries I place them each in little foil liners and arrange them on a small plastic serving tray The trays aren't expensive but they look quite pretty because they come in gold and silver. How much is a fair price for say a dozen Strawberries made this way?
From: vicki
e-mail: VICKIBURKS@prodigy.net
Subject: Thanks Delores, it sounds challenging. NT
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: copyrights
I've been doing a lot of reading on the bulletin board and on the AOL
chats about copyrights. From what I understand now, it is illegal to do
any cake that can be recognized as a copyrighted cahracter, logo etc.
In the Kopycake catalog they have Garfield and Looney Tunes pictures for
you to purchase to use in the projectors. How is that legal for me to
use them on a cake to sell as opposed to using a picture from a coloring
book, napkin etc. I'm very confused!
From: Mindy
e-mail:
Subject: how to cookie bouquets
I've decided to make some cookie bouquets for Easter. I was wondering if I could roll out the cookie kind of thick and then just put the stick in the botton of the cookie, or if I have to buy the specially made pans where you press the dough into the shapes and then put the stick in. Any help is greatly appreciated. Mindy
From: Vickiva
e-mail: bvcosby@mnsinc.com
Subject: Re: how to cookie bouquets
Mindy,
experience. I bought the Wilton Cookie Treat Pan, and Wilton Cookie
Sticks. Tried making a sample cookie with the stick and it all fell
apart, the cookie was way too heavy for stick (I used the recipe on the
Cookie Treat Pan instructions). So I went back to the store and bought
regular 69 cent cookie cutters, tulip shaped, since I wanted to do a
tulip bouquet. What worked the best was rolling the dough and cutting 2
of the tulips out, place 1 on a regular cookie sheet the lightly press a
sucker stick (I bet these work just fine and they are WAY cheaper) on
top, with about 1 inch of the end in the cookie. Take the second cut
out and place it on top of the cookie/stick and slightly press them
together at the seams. These looked great, but my problem was I didn't
know how to decorate them well enough, and they didn't look like a
bouquet of anything.
you-and your lessons learned :-)
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Re: Re: Flavored icing (?)
To be perfectly honest, I just never thought of it! LOL I had received
some peanut butter flavoring as a promotion and thought I would give it
a try. It was good, but next time I'll try regular ole peanut butter
and see how it comes out!
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Re: Re: Flavored icing
Some cake decorating stores carry Watkins stuff, but it would have to be
an older, well established store, because Watkins doesn't allow retail
outlets for sales anymore--you can only sell it if you got grandfathered
in years ago when they made that change.
one, but I don't usually sell their stuff to other people, I just buy
it for myself). If you find a rep that is willing to just sell you
the flavoring, it's about $3.50 for 2oz--if he/she makes you pay for
shipping/handling, etc., it's a lot more. If I were you, I would go
with Dolores creamy peanut butter suggestion first and see what that
does to the texture/color of your icing.
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: Re: Re: Flavored icing
Nannette, i live in a very small rural town in Ga. and there is a
pharmacy here that carries Watkins, i don't know where you are,
i may be able to help you out, let me know where you are. kelly
From: lynne
e-mail:
Subject: Re: copyrights
i had the same ??s. i called the company. they explained that when you
buy those cards from them you get registered and that gives you the
licensing rights. those cards are about $50 per.
and thanks for reminding me........i had forgotten about that :)
lynne
From: lynne
e-mail:
Subject: book on Writing
that book is my constant companion!! i could not do w/o it.
that and my 'cheaters' (presses)
lynne
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Re: Re: Spackling and decorating tips
Oh, Dolores, the whole thing was trial and error. I started out by shrink-wrapping my dummies and iced them with royal icing. But they didn't want to sand smooth and I just ended up making a mess of them. So I raided the workbench and found a tub of spackle (patch and paint) that was pretty hard. I just kept thinning it with water and stirring by hand until I got a nice, smooth consistency. The only problem was, it didn't want to stick to the royal and all started sliding off so I ended up stripping the dummies down to the bare styrofoam and re-icing with the spackle. It actually went on better than icing and dried pretty smooth, so the sanding was minimal. I had quite a bit of royal icing already made up and felt uncomfortable using the spackle with my tips so just ended up doing the borders, etc., with the royal. It really turned out nice, though, and I ended up taking 1st Place Amateur Weddings and Grand Champion Amateur at our show in Denver with this entry so the judges must have thought it looked okay too!
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: copyrighted images
As Lynne said, these sets are way more money than the regular sets which
sell for about $20.00 the last time I bought one. The edible images
are the same. A regular, generic set of images wholesales for about
$12.95 a set to a bakery , but the lic. ones are anywhere from $22.00 to
$30.00+ depending on the popularity of the image. The extra money goes
to pay for the manufactures licensing fees. Also, be careful, because
basically, all coloring books, napkings, etc. are copyrighted, even
though you may not be caught by the "copyright police" you must decide
for yourself how what battles you wish to take on. (God forbid that
there is a disgruntled competitor out to make trouble for you!)(we've
had our share on this neck of the woods.)Mara
From: Jackie
e-mail: jones@umdnj.edu
Subject: Making trees
Hi everyone,
a part of scenery, and I am drawing a blank on how I could possibly do
this. I had in mind a tree with a trunk, branches and leaves not a pine
tree. Thanks for any ideas and help!
Jackie
From: lynne
e-mail:
Subject: Re: Making trees
the only way i know if is to make a 'frame' from wire then cover it
w/royal. i have not tried this, but have seen articles on it.
them together w/a stick of some sort (tounge depressor?) between them
for support which will help them stand up in transporting.
lynne
From: lynne
e-mail:
Subject: copyrighted images
most of the edible images *wholesale* for $2.75 ea. that's for the
copyrighted popular ones.
From: lynne
e-mail:
Subject: congrats! on your winning. that's great. (nt)
From: Sue
e-mail: kaykam@lakefield.net
Subject: roses & thank you
Does anyone know how to tip roses? I want to make roses that are
multi-colored, but I am not sure of how to go about this. Thanks for
all the help in the past, it sure has helped.
From: Dolores
e-mail: proicer@one.net
Subject: Re: roses & thank you
The way I do it:
I put a stripe of deeper color icing up one side of the bag (I put it
where the seam is on the bag...easy to keep track of when colors are
light...like yellows)...
Then fill the bag with your other color. You won't need to be careful.
If the stripe is too wide, just turn your rose tip a little so the strip
is just right.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Making trees
Can you start off with an ice cream cone? Add branches somehow
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Making trees
How about getting a dowel from the hardware store as thick as you'd like your tree around. Drill little holes in the trunk where you could insert wires for branches. Then cover the whole thing with icing to resemble the wood, leaving enough bare at the bottom to insert it into the cake. You could pipe royal icing leaves onto the branches. I have no idea if this would really work, but it might be fun to try. :o)
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Making trees
I made some trees a couple of years ago, using wrapped wire that you buy in craft stores. Twist the wire together to form the trunk, then spread the wires out at the top to form branches. I cut some short lengths of wire and hot glued them to the branches to make them more realistic. I then covered all with brown royal icing. After they dried I piped leaves (royal icing) all over the branches. They turned out really beautiful. The twisted wire for the trunk gives a very realistic touch.
From: Larry
e-mail: rotert@swbell.net
Subject: Rice paper
After transferring an image to rice paper how do you attach it to your
cake?
From: Dolores
e-mail:
Subject: Re: Rice paper
I always held it UPSIDE DOWN over the faucet...but that is sure
dangerous...If it gets wet on the front too it will melt into oblivian
down on the cake. Add a border.
cake...just another way.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: how to cookie bouquets
Hi, sorry I didn't ans. sooner. I've made these quite a few times and
I've found that they also fall off the sticks untill I started to add a
little cheat for myself here. after I've cut out the cookie, I then
place in the fridge to chill for about 10-15 minutes, then I insert the
stick up the middle of the cookie, I roll out my dough just a little
thick. Also, I reinforce the spot that the stick is in by adding a
cookie dough sausage layed along the stick line, also I may bake just
a little longer. After baking I let them cool a bit before I attempt to
handle, and I NEVER pick them up by the stick!! I try to bake ( line
your cookie sheet with parchment paper, just slip off the paper onto
your cooling racks.) them the day before so they are totaly cold by the
time I attempt to decorate them.I hope this is in time to help you.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: face on cake
Hi,
photos to decorate the cakes. Here is my adaptation of theirs and
Winbeckler's technique. Take the pastors' photos to a color copy shop ,
copy and enlarge to fit your average plastic sheet protectors,( you can
by them there also). slip the color copies into the sheet protectors,(
this protects the photos!) tape the open edge with clear tape from end
to end, trim off the part were the loose leaf holes are, being careful
not to trim too close to the edge where the photo is. Place this on
your cake and pipe a small shell , reverse shell or whatever to hold the
photo in place, you can even pipe your message on the sheet protector
part . This is something I learned to do in Winbeckler's airbrush class,
when he taught us how to do the portraits onto the cake , he said
sometimes people wanted to save the picture so he would airbrush onto a
paper, place in sheet protector and then the custormer would have a
momento. I think that this might be the easiest way to go at the
moment for you, since there are so many cakes and I don't know how you
are fixed for help or how fast you can churn these cakes out. Let me
know how it turns out. Mara
From: Debi
e-mail:
Subject: Re: roses & thank you
I realize that the way I do this may have extra steps but it helps me.
I place the darker color in a parchment bag and snip the end (tip) and
then squeeze it into the bag that I want to use for the rose. Then I
add the lighter color. That way if I need more icing for more roses I
just replace the stripe with the darker and then replace with the
lighter color. It seems like extra steps like I said but it works for
me.
From: Susan
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: roses & thank you
Hi.
I usually paint a stripe of darker food color than the one I am making the rose with, in the bag. I paint the bag and the tip on the inside and make sure it starts at the narrow end and pull the color straight up the inside of the bag. Then put your icing in.
I also have done marblizing on my roses. When you mix your food color in with the icing, don't mix completely. It creates a marble effect and is real pretty.
Good luck,
Susan
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Try Pink Powdered Sugar
Domino's makes a pink (strawberry flavor) powdered sugar, that helps you
get to a red shade faster, and tastes pretty good to, if you don't mind
a strawbery type flavor.
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Edible Trees?
If you were hoping for the tree to be edible, I'd recommend using candy
melts or color flow. Simple create a flat pattern of 1 full tree, and
then create 2 or 4 additional "half-trees" (divide the tree in half from
top to bottom, not across the middle). Then after all the pieces have
hardened, use additional candy melts or royal (depending on which you
used to begin with) to attach the the extra half trees to the sides of
the full tree. (Put the same number on both sides.) I like the sorta
artsy appearance of just using 2 extra pieces both set 90 degrees from
the full pattern, but I've seen them done with 4 extra peices each set
about 60 degrees from both halves of the full pattern. Either way, be
sure to support the sides until they've hardened securely before you try
to move it much.
I hope that explanation makes sense. If you werelooking straight down
at them while they were standing, one would look like a plus sign +
and the other style would look like an six-spoke asterisk * .
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Rice paper
Dear Larry:
I have 2 methods of attaching my rice paper to my cakes. If I use any
butter in my icing recipe, I make a solution of Lt. Karo syrup and a
little water, just so that I can brush it on . You use the smooth side
to draw your picture, if you are using food color pens you let that side
dry a bit, turn it over and brush the solution on the rough side (the
back)--Make sure that you blot the brush on a clean dry sponge or paper
towel so you do not use a sopping wet brush on the rice paper or your
image will dissolve ( if you get any buckling on the image you can go
over the image side with the brush also.But if you start working from an
edge to the other edge, your placement will be smoother.)
If I am using a crisco based icing then I turn my image over, onto wax
paper and with my offset spatula I place a goodly amount of clear
piping gel on the back (the rough side)scrape off the excess with the
spatula, to make a nice even coating of piping gel on the back
carefully lift the image by one of the corners with a clean spatula,
grab it and lay it on the cake very carefully. I hope this helps. The
corn syrup method works with crisco based icing also.
From: Melissa
e-mail: msfox1@aol.com
Subject: Piping Gel
Hello everyone.
Melissa
From: Mindy
e-mail:
Subject: Re: Re: how to cookie bouquets
Wanted to let you know that I tried Mara's way with making the sausage shaped piece of dough and putting it on the back of the stick. It worked fine. The stick stayed in and the cookie didn't break. The cookies that I made were the size of the 2nd largest of the egg molds from the wilton egg kit. I think these cookies are great. And I'm going to try to find some flower shaped cookie cutters so that I can make flower shaped ones and put them in a flower pot. Mindy
From: Dolores
e-mail:
Subject: Re: Piping Gel
I see no problem in freezing a cake with piping gel on it. For one
thing, piping gel won't bleed or run like icing might. Your student may
have more trouble about icing bleeding or sweating than they will with
the piping gel for sure.
From: jen
e-mail:
Subject: Another ? about piping gel
A while back the Amer. Cake Dec. magazine printed a recipe for piping
gel. I have tried to make it several times but I always end up with so
many air bubbles. ( The recipe called for corn syrup,unflavored gelatin
and water and its all heated.) I was wondering if anybody had a
different recipe or if anyone knows of a trick to keep out the air
bubbles. I have tried barely stirring and keeping it on low heat,
doesn't help though. Thanks in advance.
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: Piping Gel
Melissa,
Look at all the Dairy Queen cakes they use a lot of piping gel
and usually in the freezer for a long time.
From: vicki
e-mail: VICKIBURKS@prodigy.net
Subject: drawing pictures
HELP! Can anyone answer me real fast. I have drawn a seminole indian (football) on wax paper, I am trying to get it on the cake, I used a toothpick to do the outline, but no luck. I can't get it on the cake. I tried to freehand it, but I shake so bad, I had the outline all over the place, he looked more like a sumu (misspelled) wrestler. What do you do?
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: pens for rice paper
How many of you use specially marked "food pens" or just any "non-toxic
markers" for drawing on rice paper? Also, do you color your picture in
with the pens or do you use gel/icing after its on the cake.
Thanks in advance.
From: Valerie
e-mail: wesley@minot.ndak.net
Subject: Re: pens for rice paper
Peggy,
Washable, non-toxic markers. Before using, I called the Poison Control
Center to be sure that non-toxic was just that.
black icing. Or, outlining with marker, placing on cake, then filling
in with icing. It just depends on the detailing as to which I think
would look the best or be the easiest method.
From: Valerie
e-mail: wesley@minot.ndak.net
Subject: Re: drawing pictures
Vicki,
using it. Punch tiny holes in the wax paper along the outline of your
picture, with a toothpick or pin. Lay your paper on the cake and
sprinkle lightly with powdered cocoa. Carefully lift the paper off the
cake and there should be dots of cocoa along the outlines. Trace over
those with your icing and continue to finish your picture.
Trace your picture. Cut it out and lay it on the cake. Using a
toothpick, trace around the outside edges of the pattern. Then, you can
cut out the individual details, lay the paper on the area it belongs and
continue to trace around those details. If you can fill in the center
freehand, it would go much faster. Does my explanation make sense.
Wish I knew how to send you an illustration.
and beautiful.
From: vicki
e-mail: VICKIBURKS@prodigy.net
Subject: Re: Re: drawing pictures
Valerie,
From: Sue
e-mail: kaykam@lakefield.net
Subject: Re: Another ? about piping gel
Wilton has piping gel already made up and all you have to do is put your
color in. I tried it and it works well. It costs around $3.50 but you
will get a lot of uses out of one container. Sue
From: Valerie
e-mail: wesley@minot.ndak.net
Subject: Re: Re: Re: drawing pictures
Vicki,
you question. It is easy and much faster than the cutting of the waxed
paper and much less messy than the cocoa method. Sounds like you kind
of discovered it on your own, only with buttercream. Gel just works
better, won't break up on you.
From: Dolores
e-mail: proicer@one.net
Subject: Re: question re creamcheese icing
Our cream cheese icing isn't 'really' cream cheese. But it tastes just marvelous!
We can ship it to you unfrozen and doesn't need refrigerated ever.
From: Dolores
e-mail:
Subject: Re: pens for rice paper
How many of you use specially marked "food pens" or just any "non-toxic
markers" for drawing on rice paper? Also, do you color your picture in
with the pens or do you use gel/icing after its on the cake.
Thanks in advance.
which are nice for my pictures.
or fill in with icing...2 examples of dif. ways:
1. Filling in with pen before spreadin gon p. geL: For butterflies that
look just like real ones...make a royal icing body, flowers tamens for
antennae.
2. Staind glass church window. It will look more realistic just colored
in with piping gel.
From: michelle
e-mail: michelle_gann@mgh.com
Subject: Re: Re: Re: drawing pictures
I trace my picture on wax paper then I outline it in piping gel, wait
til your cake has frosted over and you can touch the icing with out it
sticking to you then I flip my outlined picture over onto my cake and I
carefully rub the picture to transfer the gel onto the cake. You have
to rub gently or it will smudge. Then lift carefully and your picture
should be nicely transferred onto your cake. Remember that when you
trace your picture and flip it, it will be backwards. Some people make
a copy of their picture and then have it transferred to a transpirancy.
Hope this helps.
From: Dolores
e-mail:
Subject: ...for the future
For putting pictures on cakes: I unzipped my stencilling page and it is
readily accessable to you from the CAKE PHOTOS page. This method is the
least messy one I have ever tried.
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: Sliding icing
Help! I made the Milky Way frosting from Delores' recipe. I doubled it
which the recipe says you can do. The recipe says to frost while cake
is warm and while the frosting is piable. I did this but my cake slide
a little and the frosting seem to slide down the side of the cake. The
cake remained covered with icing and the top looked wonderful, but you
could see the indent where the 2 layers joined and the frosting was
really heavy at the bottom. Any suggestions on what I did wrong and how
I could do this in the future. The cake wound up tasting great and it
hardened rather nice however was not presentable. And suggestions?
From: Janet
e-mail:
Subject: Can the Wilton candy funnel be used with hard candy?
I bought the neat thing Dolores sells to make hard candy cubes
and it shows a candy funnel being used. I'm not sure the Wilton
plastic one can take the high temperature, though a metal one
sounds even more dangerous. Anyone know what kind of funnel is
used with hard candy.. and specifically, since I already own it,
can the Wilton one be used for it, I hope I hope?
.
Thank you,
Janet
From: Dolores
e-mail: proicer@one.net
Subject: Re: Can the Wilton candy funnel be used with hard candy?
Yes, definately your funnel CAN be used for hard candy. It will
withstand temperatures up to nearly 300 degrees. BUT- once I forgot and
poured my candy in the funnel before letting it cool to 260 deg. and it
melted my funnel a little! It didn't warp it, and is still usable. Just
doesn't look nice.
the funnel and a plunger separate. You slip it up a bit to let out hot
candy.
cool without a funnel ever. It IS a necassary gadget for sure.
From: Dolores
e-mail: proicer@one.net
Subject: Re: Sliding icing
I think you iced the cake while it was a bit TOO warm...to start with.
And when icing melts into the cake I'm not surprised it showed seams of
the cake through. I don't think that cake is actually meant to look too
pretty - just to taste fantastic.
From: Peggy
e-mail: fignet04.peggyp@eds.com
Subject: Coloring buttercream leaves
A couple of months ago I read an interesting note on this site about
making three different shades of green and combining them in the pastry
bag to produce more natural looking leaves. Of course, I've slept since
then and I can't recall if I saw it on the message board, an AOL chat or
a newsletter. I've been searching for it lately and am unable to find
it. Anyone remember it?
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: ...5-22-97 Chat
Check the May 22, 1997 Chat, I believe this is what you're looking for.
It's one of my favorite to-read chats.
From: Mary
e-mail: Marydolz
Subject: crystallized fruit
I have seen many pictures lately of crystallized fruit on cakes. Is this the same technique as with flowers where you use egg whites and superfine sugar? By the way, I can't find superfine in my area. Does anyone know of a supplier or a brand name? Thank you.
From: jillybean
e-mail: letempt@wavecom.net
Subject: need to carve a cake to get 50 servings
I need to make a 2 layer cake in the shape of Texas to serve 50
people. I was thinking if I baked it 14 inches square and carved it
that would be about right--am I in the ballpark? Any advice would be
greatly appreciated--thanks
From: Janet
e-mail:
Subject: Thank you so much, Dolores :)
In a store or two, I was told no but that just didn't make sense
to me about the Wilton one. Glad to know I can use it and about
the Guttman one. I'll look in your catalog for it. :)
.
Please say hello to Sue for me (I'm the one with the never-ending
orders
Janet
From: lynne
e-mail:
Subject: Re: Coloring buttercream leaves
peggy; i don't know if the article you refere was on this board or not,
but it is very easy to varigate your leaves.
if you have taken wilton classes, it's just a take off on spatula
striping a bag.
make you basic light green icing. remove about 1/4 of it. to the
remaining add more green or yellow color. remove about 1/4 of that.
to the remaining *lightly* stir in some white icing.
of the bag and pipe away.
different. start w/ light yellow; remove 1/5th. make deeper
yellow;remove 1/5th; color remaining w/orange; remove 1/5; color
remaining red; remove 1/5th; color remaining deep red.
colors can vary as you like. then when filling bag, add a little green
&/or brown and you will have great fall leaves :)
lynne
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: crystallized fruit
Dear Mary,
You are correct, both methods are the same. The only thing I would
suggest is that you use eighter, meringue powder, powdered egg whites or
albumen powder instead of egg whites. To make regular sugar into
superfine is easy, just put some granulated sugar in a food processor
and give it a few pulses. Do not over do it or you will have powdered
sugar on your hands. Mara
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Sorry, kept on getting internal server error--NT
From: jillybean
e-mail: letempt@wavecom.net
Subject: into shape of Texas to serve 50(NT)
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Fruit Filling Question
I plan to do a cake for a housewarming party this weekend using peach flavored oil for the buttercream icing. Since it is just a white cake, I'd like to put diced canned peaches in between the layers as a filling. Is this going to make the cake soggy? Should I rinse the juice off the peaches and mix with buttercream for the filling? Thanking you in advance for any suggestions.
From: Dolores
e-mail:
Subject: Re: Thank you so much, Dolores :)
I think perhaps the store you went to just doesn't do hard candy
to print bar codes and it keeps deleting her info! Bet she wins
Dolores
From: Dolores
e-mail:
Subject: Re: "Internal server error"
I believe this happened because my programmer was trying to polish up
this board at the same time we were posting...happened to me too. I'll
delete them for you.
From: lynne
e-mail:
Subject: Re: Fruit Filling Question
hi jane; personally i would do as you suggested -- rinse the fruit
before putting it on the cake. and even more important is pat it dry
(w/paper towels). of course this probably should be done *before*
chopping it up :)
this sounds like a really tasty cake. do you want even more peach
flavor? then sub the peach juice for the water in the cake recipe.
let us know how it goes, ok?
lynne
From: Dolores
e-mail:
Subject: Re: Fruit Filling Question
I think even if you drain the peaches almost dry and mix it with icing,
this mixture will still be very soft. Make a wall like you do with other
filling to take care of this. Should be good.
drops Lorannpineapple oil....is very thin and I make a wall before I
spread it. VERY good.
From: Sly
e-mail: skenney@rocketmail.com
Subject: Texas cake for 50
Assuming your doing two 2" or higher layers:
I would think that if you cut the center portions of Texas from the 14"
square and then used the parts you trimmed off (say where Galveston and
the gulf would be) to form the panhandle and outlying areas, it would be
large enough. If you tried to trim the Texas all in one, without
piecing it for the extremities, I'd be afraid that you'd trim off 15-20
servings before you were done, just trying to get Texas to look
accurate.
From: Donna
e-mail:
Subject: Re: Fruit Filling Question
I've done this with canned Peach Pie Filling from the grocery.
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: slant boards
I read in a book by Margaret Ford that she uses a slant board to tilt
the cake upwards when she needs to put some things on the side of the
cake. She is a very fine cake decorator in England; has anyone else used
this idea; sounds real practical to me; one could get the law of gravity
to work for you instead of against you when doing string work. If you
have made yourself one of these slanted boards to work on, please share
with me how you constructed it.
Maurice
From: lynne
e-mail:
Subject: Re: slant boards
nice to see you around again.
this turntable was discussed back around april 8th under the topic
wedding cakes - article 'stringwork and transport'.
if you are really interested , you prolly could twist my arm enough to
part w/mine :)
lynne
From: Renee V
e-mail: rvolak@drew.edu
Subject: Koolaid for color and flavor.
Hi Everyone,
strawberry or cherry to color icing and also flavor it a bit. This is
really interesting to me. Do you suppose you could use grape for a
purple color or lemon or lime for yellow or green?
not as much coloring. I think this was Lynn's idea. Did you say
approximately 1/4 tsp of unsweetened Koolaid is enough to color/flavor a
2lb 10x sugar recipe? If anyone else has done this, let me know your
proportions. Also should I let the icing sit overnight to develope the
color and flavor? I jumped on this idea because I use about a 1/4 tsp
of unsweetened Koolaid to flavor a 1/2 gallon of regular iced tea. It
tastes like Snapple only better!
Once again, thanks! Renee
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: slant boards
Lynne,
I know about the turntables that are in catalogs. Margaret Ford had made
a large, board like device (homemade) that she puts her cakes on. It is
much bigger and better to use than the turntables. I am looking for
ideas as to how one could make his own. I would not want to put a large
cake on the little, round turntables that I see in catalogs.
Maurice
From: Aleta
e-mail: awheeler@molly.hsc.unt.edu
Subject: Styrofoam Cakes
I would like to make an iced dummy cake - using sytrofoam to keep on
hand for an example and also as a decoration in my cake plate. What
should I do or use so that the icing doesn't mold or breakdown?
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: slant boards
Hi,
roll at any department or variety store. You then would place this
between your cake board ( with your cake on it :))---and this homemade
contraption:--if you are handy you can nail a couple of scrap pieces of
wood to a square of masonite board or similar so that one end is higher
than the other.--------(( you could also just prop the end of the cake
that you are working on on something that will hold and stay in place if
you don't want to go through all the trouble of making one.))------- (
you are the judge on how high you would like this end to be) (You could
permanently attach the non-slip rug padding to the board also)-----and
you now have a homemade slant board. Or you can purchase a slanting
turntable for about $60.00 dollars .
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Fruit Filling Question
Hi,
follows. Put some of the canned fruit syrup into a saucepan to heat,
Take 1 or 2 tablespoons of corn starch and disolve in a little bit of
the syrup. Put the mixture into the saucepan of canned fruit syrup to
boil so it thickens a bit remove from the heat and place your chopped
fruit in, mix with a spoon to cover the fruit with the thickened syrup
and it's ready to use.-you can also add a few tablespoons of peach
schnaps to enhance the flavor of your filling or to thin the mixture
down if you over cook it. ( Remember, do not over cook the peaches
since they are pretty tender already.)
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Fruit Filling Question (2)
I forgot. Do not use all of the syrup since it's basically sugar and
water, you don't want to overwhelm you peach flavor. Mara
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Styrofoam Cakes
Hi,
Use royal icing to decorate your "dummy"--it won't mold. Mara
From: Deb
e-mail:
Subject: Freeze
I need to freeze a Barney cake for about
a week - have never frozen a cake before
and would appreciate any pointers.
Also what about thawing the cake?
Thanks!
From:
e-mail:
Subject:
From: Janet
e-mail:
Subject: LOL .. she will win.. she's great! :) (NT)
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Freeze
hi Deb,
i freeze cakes quite often and i am sure there will be more responses
to this ?. i but the 2 gallon bags, like ziploc or glad bags and i let
my cake cool completly, put the cake in the bag and in the freezer til i
need it, have never frozen one longer than a couple of weeks but don't
see where that would be too much of a problem. then when i am ready for
the cake i take it out of the freezer and open it. that way the moisture
doesn't build up on the inside of the bag, i let it sit for about 3
hours. then i decorate as usual. i always get lots of praises about my
frozen cakes. people love them. good luck and happy baking!!p.s. if you
have not made barney before, well, goodluck, be sure and buy the barney
coloring!!lol my first one, no one had the barney purple, that had to be
the ugliest barney we had ever seen!!!lol kelly
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Freeze
hi Deb,
i freeze cakes quite often and i am sure there will be more responses
to this ?. i but the 2 gallon bags, like ziploc or glad bags and i let
my cake cool completly, put the cake in the bag and in the freezer til i
need it, have never frozen one longer than a couple of weeks but don't
see where that would be too much of a problem. then when i am ready for
the cake i take it out of the freezer and open it. that way the moisture
doesn't build up on the inside of the bag, i let it sit for about 3
hours. then i decorate as usual. i always get lots of praises about my
frozen cakes. people love them. good luck and happy baking!!p.s. if you
have not made barney before, well, goodluck, be sure and buy the barney
coloring!!lol my first one, no one had the barney purple, that had to be
the ugliest barney we had ever seen!!!lol kelly
From: kelly
e-mail: rh98@groupz.net
Subject: internal server error
hi dolores, was trying to post a response to deb's ? about freezing
cakes and got the server error, don't know why, it is about 11:10
eastern time, thanks kelly
From: kelly
e-mail: rh98@groupz.net
Subject: Re: internal server error nevermind (nt)
From: lynne
e-mail:
Subject: Re: Koolaid for color and flavor.
yes, i'm the guilty party :)
unless it's christmas. then i usually have enough left over for
valentine's day.
w/deep pink colored before adding the kool-aid. i really have not
measured it.....just added until i though it tasted ok (& didn't get to
the bitter stage). then it is very important to let it sit overnight
for the color to develop.
one will have to play around w/to find what works best for you. the
recipe used for the buttercream might have some effect on the final
outcome.
lynne
From: Dolores
e-mail:
Subject: Re: internal server error
My programmer has been alerted about this problem. Hoefully he can have
it fixed soon. I haven't gotten it - yet - this morning, so maybe...
posted. But I don't have a lot of extra time. So if you just click SEND
one time, it is sent. Then press RELOAD to see your note (this is what
isn't working properly, see). Usually when you go back you see you nnote
and it isn't reloading automattically sometimes.
From: Dolores
e-mail:
Subject: Re: Re: Freeze
One more hint about freezing...remove to thaw but NEVER unwrap the cake
until it returns to room temp. This way the colors aren't so apt to run.
When the cake is opened to a warm room environment it is going to
sweat...when it does, colors run
From: debbie
e-mail: Tha503@aol.com
Subject: Re: Freeze
Deb, I made a barney cake for my daughters 2nd b-day. I had to make it a week ahead also. I froze it decorated wrapped with saran wrap and (as Dolores said ) didn't unwrap until room temp. None of the colors ran and it tasted great! couldn't tell it had been frozen . Good luck!
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: pette fours
well now, who was it out there that wanted to make these little
beauties????
come on now, fess up......... *do i have a deal for you*!
yesterday she upped it to 40 :( it took me more than 2 #s of chocolate.
they say you can re-use what dripps off, however, that has crumbs in it
and most of it is unusable. and it took about 3 hours :( after putting
in a 10 hour day, i wasn't prepared for that much work.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: pette fours
Petit Fours sure are not money makers. I learned that many years ago and when someone wants them, I just tell them they don't have enough money to pay me to do them. I would charge at least what I charge per slice of wedding cake if not more, but I choose not to even mess with them. Usually, they'll end up settling for a beautifully decorated sheet cake.
From: Deb
e-mail:
Subject: Re: Freeze - Thanks
Thanks for all the tips! I froze
the cake in a bag. I wasn't even sure
if it was possible to freeze decorated
cakes and have them turn out ok - but
now I know!
Thanks again! :)
Deb
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: slant boards
Thank you MaraT.Lee for the good ideas; I am quite handy with a hammer
and saw; I shall build myself one in the near future.
Maurice
From: Dolores
e-mail:
Subject: Re: Re: pette fours
"I don't do Petit Fors" LOL...now you know why! Yes Lynne, it IS too
time consuming. There IS a large company that sells them premade. (Find
out from your local Bakery Supplier). They are really good, except that
they come with a sugar flower on each one. No way at all to get that
off. We sell them as-is and people rave. This is the only answer I know
of. They are filled, come in strawberry, white and chocolate iced in a
box. No choice, but to buy the entire box. They keep very well. Are iced
with fondant.
marzipan and the whole 9 yards. But even so, it would take all day long.
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: "Building Up" with icing
I am interested in trying out one of the cakes in the current Wilton
Yearbook. It is the one of the two monkeys on the see-saw (close to the
front of the book). Can someone please tell me how do I "build up" the
arms/legs and muzzles? Is there a tip you use with the icing? I have
all the necessary pans, etc and am looking forward to trying it out!
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Repeated Freezing
Although I am now taking an advanced cake decorating class, I still
consider myself a beginner because it seems to take me a really long
time to finish a cake. (Maybe because my four kids are always
interrupting). I have ambitions to try a cake tht would take me more
than one night to complete. (See the picture of two monkeys on a
see-saw in the current Wilton yearbook.) Would it be okay to decorate
as much as I can one night and then freeze it until I am ready to resume
decorating? I may need to freeze it again once it is complete,
depending on how far in advance it is of the date it's needed. Will
this harm the cake in texture or flavour?
From: lynne
e-mail:
Subject: Re: "Building Up" with icing
hi deena; that means the same as the term figure piping. just use
heavy pressure thru a large round tip (or what ever # they say). leave
the tip 'burried' in the icing and slowly pull it out as you squeeze
hard. of course, you should practice this first before trying it on
your final object.
lynne
From: lynne
e-mail:
Subject: Re: Repeated Freezing
as you can guess, it is not recommended. *however* i did just what you
are talking about when i made my 1st cake (a 4-tier wedding cake for my
daughter--almost 20 yrs ago now). no one seems to know. it tasted ok,
but since i was sooooo new at deco i could not tell you if it lacked any
taste.
lynne
From: Susan M
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: "Building Up" with icing
Deena,
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Spreckels Glaze & Icing Sugar
Looking a picture of a royal icing coach with horses in ICES Newsletter
on the web, a the maker used Spreckels Glaze & Icing Sugar. My question
is what is Spreckels Glaze & Icing Sugar (the recipe also used 10X cane
powdered sugar)? Thanks for sharing your knowledge.
From: Lisa
e-mail:
Subject: stone quarry sheet cake
Does this sound like a strange one, or what? This cake is for the Open
house of a stone quarry (a place where men bust up big rocks and move
around a lot of dirt!!). I would like to know how to make the top of
the cake look like a dirt field. This cake is approx. 18x13. Any ideas
on how to make something that looks like a rock? I have a small dump
truck and dirt loader to put on the cake (size of the match box cars),
and thought about graham crackers for dirt. Not really sure what they
want this cake to say on it. Any thoughts? Thanks for reading!--Lisa
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: stone quarry sheet cake
Hi Lisa, Sounds like an interesting cake. If I were doing it, I would scoop out a little bit of cake to make a dirt pit, ice the "pit" with a brown icing, then sprinkle graham cracker crumbs or vanilla waffer crumbs (to make it realistic, why not use both to get different textures and colors of dirt). For rocks you can make them frome gum paste tinted various shades of brown and reddish brown, rolled into various shapes. Also, I would place a little of the "dirt and rocks" in the scoop of the front loader. Have fun!
From: Charlotte
e-mail:
Subject: Re: Re: Re: Ants
Lady bugs are a pest for plants, not food (unlike flies, ants and roaches)- so I doubt you need worry about transmittal of anything.
From: Lisa
e-mail:
Subject: copyright law?
Hello to everyone who uses this board. I think that it is wonderful!
I have a question that may seem silly, but I honestly don't know the
answer. Is the character pan "Holly Hobbie" from 1975 copyrighted? If
so, then I should not make this cake to sell--right. I am new to all
of this--only took 2 courses of Wilton classes so far, and I want to do
things right. What about cake pans like Wilton's "Cute Clown"? I have
read at lot about this subject in the board archives, but am unsure of
what's what. Thank you for your patience with me on this subject.--Lisa
From: lynne
e-mail:
Subject: Re: stone quarry sheet cake
hi lisa :)
that order is more interesting than the one i once had -- for a guy who
'builds rivers'!
the suggestions given (by kathy?) are good. there are candy rocks one
could buy if you want. rreally cant think of anything else to suggest.
lynne
From: lynne
e-mail:
Subject: Re: copyright law?
hi lisa; well, personally i'm not sure on that holly hobbie either.
the clown is *not*. so it is ok to sell. let's hope someone else (like
dolores) can tell us all on that hh.
lynne
From: Jeannine
e-mail:
Subject: Re: stone quarry sheet cake
From: Jeannine
e-mail: PJNJMB@aol.com
Subject: Re: stone quarry sheet cake
The October 1997 issue of American Cake Decorating Magazine has a
recipe for making moon rocks...you could probably adapt it to your
needs if you changed the color a little bit. Let me know if you don't
have access to this and I can post it for you.
From: Linda
e-mail: lsh322@hotmail.com
Subject: tractor cake
I have a friend that will be getting married next summer. She is
planning on the wedding to be a country theme. Mason jars with candles
in them-pole barn instead of a church. The whole bit. Well, I was
thinking of maybe a tractor (John Deer to be accurate) cake with a hay
wagon behind. Can anyone give me any help with creating the tractor. I
know what it should look like, but not sure how you would support and
have the wheels look like they are supporting it (realistic looking).
Any other ideas for this outside barn stoppen wedding, please let me
know.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: copyright law?
Holly Hobby came out about the same time as Strawberry Shortcake and all those others, so I am sure it was a copyrighted item as I remember there was napkins, etc. for these. They were hot just like Mickey and Minnie and the others are now. However, they aren't the popular thing now.
From: Jackie N
e-mail: nelson@redrose.net
Subject: Re: tractor cake
Hi Linda!
this country girl, however*G*) Anyway, I do alot of 3-D cake sculptures
in my in-home business...no tractors yet! I've done several cars where
my husband created a special board for me. It had a support block
positioned at the front and one at the back where the tires would
be-this gives support while keeping the space between the tires open,
giving the illusion that the tires actually support the cake (as viewed
from the side, anyway!) Sometimes I will use a foamcore board for
support of the cake, or sometimes my husband will make a wooden support
board. These boards are nailed into a wider baseboard-it looks something
like an "I" beam. If you want, I can mail you my drawings and
suggestions....just give me an e-mail!
The tractor would be fairly simple to make with loaf pans-and the wagon
with sheet cakes-with the top cake with the 'hump' intact, then covered
with 'loose hay'.
As for the decorations....personally, I'd make the steering wheel,seat,
fenders, wagon tongue, etc out of gumpaste. Wheels would be a bit
difficult made of cake....perhaps someone would have a good idea. As
for me, I'd make them of fondant or gumpaste. If you were good at
gumpaste figures you could put a cute little couple on the tractor or
wagon! :o) Hope this gives you some ideas....sounds like loads of fun!!
nelson@redrose.net
From: Dolores
e-mail:
Subject: Re: tractor cake
I have made a tractor. But not as large as it seems like you
need...unless you can sit it atop a larger cake somehow. This is what I
did:
cakes on side for wheels. I sprayed the color on with the airbrush. No
sense eating all that color if not nec. ...remonds me of the Lambordini
(sp) old car I once made for a wedding cake...in the shape of. White,
wasn't bad. I made it for 100 people.
From: Amy
e-mail: amysckes@netins.net
Subject: icing the cake w/ red icing
I'll be making a cake in the shape of a sheild using 3 11x15 cakes.
Two-thirds will be iced with true red buttercream and the other one-
third will be iced with true green. I'm concerned with the taste of
the icing. I don't have an airbrush yet. Any suggestions?
Thanks,
Amy
From: Deb
e-mail:
Subject: Black Icing?
I am trying to make black icing for the first time but
am not having much luck. I have used a lot of color
(wilton) and it still it's black and it takes TERRIBLE.
How can I make it very black and get rid of the taste?
Can I make chocolate and then tint it black? I would
appreciate any advice.
Deb
From: Amy
e-mail: amysckes@netins.net
Subject: large cake board
I need a cake board just a few inches larger on one side than the full
sheet cardboard pad -- 22x26 and then cut to shape. And I have no idea
how I'm going to do this. Any ideas?
Amy
From: Carolyn
e-mail: Bridal1
Subject: Re: Black Icing?
Yes, use chocolate icing or add brown coloring and then black to get color you want. I have even used bits of lots of colors and then added black so I don't have to add as much black. As it sits, it will darken, too, like overnight.
From: Carolyn
e-mail:
Subject: Re: icing the cake w/ red icing
From: Carolyn
e-mail: Bridal1
Subject: Re: icing the cake w/ red icing
Amy, I would ice the whole cake in white first and then just ice a thin layer of the dark colors over the white. This way, you don't have so much of the dark colors and it looks just as pretty. Also, if the red is bitter, they can scrape off the bit of red layer and still have white icing on their piece of cake.
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: copyright law?
Yep, dear little Holly is copyrighted. Look for that telltale 'tm' or c
inacircle - that's a dead giveaway. I looked on my H H pan and it has a
copyright mark. Assume anything you see on tv, in comics, on kids (big
ones or little ones!) t-shirts, etc. etc. etc. - somebody owns it.
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: Styrofoam Cakes
Best way to keep it is to use Permafrost or something like that. It
behaves just like the edible stuff but will last til you decide it goes.
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: slant boards
I use one all the time and it's amazing how much help it is. The best
one I have is an adjustable stand for a monitor. It's the heaviest and
sturdiest one I've found.
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Re: Re: Black Icing?
Carolyn, thanks for the great tip! I've made the tombstone (Over the
Hill) cake before and it tasted just awful because of all the black
icing! I'll try this out next chance I get!
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: Spackling and decorating tips
I use PermaFrost and it is non toxic. You can wash the tips and bags
out with warm soapy water and use them for whatever. If it drys in a
tip it's more difficult to clean out, so it needs to be kept wrapped in
plastic or something like you would royal, or cleaned out and washed
after the project is done.
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Re: icing the cake w/ red icing
Wilton does have a no-taste red, which I've never tried, but I do use
Tulip Red made by Chefmaster Canada, and it doesn't leave a taste at
all. I once made the error of using Wilton's Christmas Red....and
nobody could eat that portion of the cake, it was bitter and gross.
Hope it works out!
Deena
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Black Icing?
In addition to starting with chocolate icing, you might want to try
adding black powder color instead of paste. I think it works much
better with a smaller quantity of coloring necessary.
From: Jackie N
e-mail: nelson@redrose.net
Subject: ?? Wilton Teacher's Quiz
I'm trying to finish up my Teachers' Quiz and I have a question about
something mentioned in Question #12: "Product Features and Benefits are
found in the Course II and 3 supplement on pages:"
books or in the Teacher's guide-which I don't have??
with royal icing as they need it because... is this again found in the
Teacher's guide? I certainly didn't find an answer in the course book!
to answer the questions myself!
Jackie
From: Renee V
e-mail: rvolak@drew.edu
Subject: Marshmallow "gumpaste"
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: large cake board
What about piecing together a sheet(or two) of foamcore?
Would that work? Tape together with wide masking tape or duct tape, make
another set like it, then tape both sheets together with the 'joints' at
opposite sides. It would be a fairly sturdy board, no matter what shape.
From: jen
e-mail:
Subject: Where did my customers go?
I've been trying to start a home business, but first I wanted to make
sure I had good recipes and people liked my work. So I did that and
everything was going great, people were always calling me saying the
cakes were great and I was getting several orders a week. So, I decided
I'd start getting legal. I found out my community wouldn't go for
that. No problem, I'll just move, I wanted out of here anyway. Now
that I'm looking for a better home with a basement I could turn into a
working kitchen and be legal, I haven't had any orders in three weeks.
I haven't messed anybodys cakes up, no bad comments, everybody still
talks about my cakes but no orders. I have invested a lot of money and
time to make this a career. So, I just wanted to know has this happened
to anybody else? And what did you do, if so? ( I do know that I could
pass out business cards and the like. But I wanted to be legal first in
case someone came after me.)
P.S. I hope this doesn't start another legal or not, debate. I just
need to know if anyone has had the same problem as me.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Where did my customers go?
I'm in the same boat as you are. I decided to turn my hobby into a home business about 7 months ago, and started donating cakes to get the word out. People always rave about my cakes, but then few ever order. Things were going slow but steady, with 2-6 orders a month, then nothing. The last cake I did was 3 weeks ago, and I still don't have any orders pending. I don't know what the anser is, but if you find out let me know!
From: Glenda
e-mail: gdarn@hotmail.com
Subject: Frosted flowers
Does anyone know how to frost real flowers? I did what the book said,
lightly brushed the petals with egg white then sprinkled with very fine
sugar, both front and back, then laid them on paper towels in a warm
place. But they just stayed gooey and yucky. Is there a trick to it?
They look so pretty in the book pictures. I thought it would be really
novel to put onto a cake. Any ideas? Are any certain flowers better to
use?
From: debbie
e-mail: tha503@aol.com
Subject: Re: Re: icing the cake w/ red icing
I use the Wilton no-taste red and then I add a little of the christmas red to get a really true red without the bitter taste. I've used this successfully for cakes that had a lot of red in them but never for as large an area as your cake! Hope this helps.
From: Debbie
e-mail: tha503@aol.com
Subject: Re: Re: Where did my customers go?
I work full-time and do cakes on the side so my time is lilmited. Most of my orders come from people at work. Whenever I bring a cake in that someone has ordered I get at least 2-3 people that see it and say Oh! next month is ....I'm going to have you make a cake for that! Then 9 times out of ten they never order the cake. Since my time is limited and I don't count on my cake business for income, this isn't a big problem to me. But , this is my theory on why this happens. People proscrastinate, so the big day draws near and they realize they need a cake and off to the grocery store bakerey they go! They can just walk in and get one. As I was entering the store today I saw two people walking out with cakes. I noticed they were the kind that are already made and then you just tell them what to write on it. Since most of my "customers " know I work, if they really want a cake from me they try to give me at least a weeks notice. I have done some on short notice but I work 12 hr shifts so this only works out if they catch me on a day off. One thing is for sure I seem to get the most orders when I have the least amount of time! I hope this sheds some light on the subject , hang in there it will bet better! I'll be interested to see what other responses you get.
From: Lisa MA
e-mail:
Subject: Re: ?? Wilton Teacher's Quiz
Jackie,
Wow...I don't know if you sent your quiz in yet, but I had the same problems and never even thought of going online about it...good idea. Anyhow, I sent in my quiz about a week ago and since (last Sun.) attended a teechers meeting. I was chatting with some others about that question about the suppliment...well I searched and searched and found NOTHING, but a woman at the meeting said that it was in the teacher guideline book...we received some fill in pages for the new course II and III to insert a while back which were green and yellow sheets. She said hers (pages) were numbered .. Well...let me tell you...Mine had no such numbers! As far as the royal icing question...I found that on the same guideline pages...they should fill the bag as needed because royal icing breaks down easily. I'm glad someone else had the same problem with the question though...now I know I'm not going insane by overlooking obvious things! Hee Hee...
From: Amy
e-mail: amysckes@netins.net
Subject: Re: Re: large cake board
Thank you Jackie! I'll try that. In fact, I can get foamcore large
enough, I just didn't think of it.
Amy
From: Amy
e-mail: amysckes@netins.net
Subject: Re: Where did my customers go?
Jen,
How about sending flyers to people's homes? Make up some
letterhead with your business name and logo. And write something
asking if they need a cake for an upcoming birthday or whatever the
next holiday is. I listen to the local radio station for the birthdays
and write them down for next year so I can send them a flyer then. You
could ask your friends or family to post your flyer on the bullitin
board in their break room at work and send samples with them. Do you
have a scanner? Make a cake that will work for anyone, like the box of
long-stem roses cake (see Dolores' picture). Take a picture and scan
it onto an order form to post on the bullitin board so people can sign
up for it ahead of time. And maybe offer the long-stem chocolate roses
as well.
Do you make chocolates? They can help you get some business and they
are easier for one person to order and eat them, themselves for no
special occation. And they are faster to make.
Neighboring towns may have different graduation days. Go to a
store that may sell graduation supplies and talk with an employee that
likes to chat with the customers and let him/her know you do cakes and
give your business card. Keep a mini photo album with pictures of your
best cakes and show off your work.
Also, check the papers from all your neighboring towns for
engagements and call or send the brides your brochure and card.
I hope some this may have helped you some. Feel free to email me if
you need.
Amy
From: Dolores
e-mail:
Subject: Re: Frosted flowers
Let the flowers crust well (or dry if gumpaste) and then with a soft
brush, dust with Lustre Dust. Its soft and beautiful...brings them to
life. See this item at: http://www.sugarcraft.com/gumpaste/gumpaste.htm
From: Dolores
e-mail:
Subject: Re: Where did my customers go?
First, I have almost 10,000 customers now and 2 are legal...said...
slower week here too. I suppose because of after-Easter/ Spring Break at
school etco. This week picked up. And it will go up from here, until
after grad. Graduation is a killer here. Communion is also a big 'cake'
time.
to take classes or to practice on a new technique to make your self grow
in knowledge...or organzie your pictures etc. Use the time constuctively
and you'll feel better about it.
also Dec. if you don't do candies. Jan-Feb are slow too.
many that they won't be gone quickly. Also...be sure your name and ph #
are on every single cake that goes out.
Mother's Day...my box of roses cake is a good suggestion. They should
also deliver the cakes to them at work. They'll pay plenty to get off
'easy' LOL
From: Dolores
e-mail:
Subject: Re: Re: Re: Black Icing?
As said above, powdered black doesn't have any taste.
won't use as much. There ARE other brands besides Wilton's that work
better!...see on my food coloring page.
takes more red than the other 2 colors. But its so easy. Use SUPER
colors here too....any shade of blue but I prefer royal blue.
From: Dolores
e-mail:
Subject: Re: Re: Re: icing the cake w/ red icing
It was MANY years before I could afford an airbrush - I did like Carolyn
said all that time. Just ice white and go over with the dark color of
icing before the white icing crusts. Great way to 'paint' outdoor
sceneries too. And like Carolyn said, no red mouths.
lot of ivory icing being sure to have enough. I crumb coat, then spread
on the outer ivory coating of icing.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Frosted flowers
Hi,
Since I'll be doing a TV presentation on this in May, I figured I can
ans. this question for you. Fist you need to wash and dry your flowers,
pansies , violas , and roses work well,( you might have to unassemble
any flowers that have tight or closed petals.)( you can reassemble to
place back on the cake)----you can lay your flowers on white paper
towels to dry overnight. Cut your stems as close to the flowers as you
can, cut the sepals and stamens off. You need to mix a little water
with your egg white and with a small clean dry paintbrush, you brush the
egg white solution on to the petals of your flower-----now here is
where it gets tricky--you brush just enough to wet the flower--not to
make it soaking wet.---------then you sprinkle the flowers with
superfine or extra-fine sugar.--if you are holding your flowers with a
tweezer, you can tap the tweezer with a spoon to get rid of the excess
sugar.------lay the flower on wax or parchment paper to
dry.---------------THE BIGGEST HINT THAT I CAN SHARE IS:---MAKE SURE THE
DAY YOU PICK TO MAKE THESE IS A DRY, NON-HUMID DAY!!!Mara
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Where did my customers go?
This is something that is unavoidable , in the business it's called
"down time". Now what you do during your down time is up to you. You
have recieved some very good suggestions. I have another one. You can
also have an "open house" for brides and their moms.( you don't need to
invite the world over, maybe a few to start, once a month, once a week,
it's up to you) This is where you can invite potential customers to
come and browse through your pictures, books and have some cakes. You
can take this time to make your royal icing flowers. You can call you
local radio station and donate a cake for the "Birthday club" if they
have one, if not suggest it to them. I myself am in a customer
slump----a self imposed one, since my landlord was moving us to other
stores, I didn't want to book any weddings in May and find that I didn't
have a kitchen to bake them in, so aside from the odd wedding in May,
and the week to week occasion cake I am in a slump too, and with
overhead and rent it is pretty daunting. So, the moral of this story is
to GO GET 'EM TIGER!!------another suggestion, if you live in a small
town that runs "bingo night" why not donate one to be served during the
refreshments??--that might bring you in a couple of orders. Mara
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: large cake board
I have another hint for you. Take a medium sized lid off a jar and
drive a nail into the center of it to make a "hole" ( don't make the
hole too big, just big enough for the tip of a pen or pencil to fit).
Then take this little "high tech instrument" -----put you pan on your
board, place the HTI(High tech instrument) up against the pan, place a
pencil or pen into the hole you made with the nail and pull or drag the
lid all around your pan. It will give you a nice outline of your shaped
pan with equal distances all around and a nice marked outline to follow
when you cut.Like it?-----Mara
From: Jennifer
e-mail: gigimama@aol.com
Subject: problem using a dummy
I used a styrofoam dummy for the first time for a show cake and had a strange problem. I iced the cake with buttercream icing with no problem, it looked very smooth with nice straight edges and corners. Then all these air bubles started appearing and popping thru the icing. By the next morning the whole surface was covered with little bumps, and some had broken thru. It was like the dummy was blowing bubbles. Has anyone ever seen this before? I didn't cover it with anything because I wasn't going to try to reuse it; I've never heard anyone say it was necessary.
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: slant boards
Mickey,
Where did you find your slant board?
Maurice
From: Millie
e-mail: Millied2@aol.com
Subject: Re: Where did my customers go?
My husband and I both work full-time also and have a 5 yr. old. Down time
is actually a blessing for us. That's when we get to go to the park
and just have fun. Fortunately, we also do not depend on the cakes for our income.
Guess who does their cakes? Luckily the parents sometimes bring in their
own cakes and we get a breather. If it wasn't for this arrangement I probably
wouldn't be baking too much.
busiest because the kids are out of school and ready to party.
From: lynne
e-mail:
Subject: Re: problem using a dummy
jennifer; i have had them develope *huge* bubbles, but not full of
little ones. in fact, i had a *real* cake develope a lg bubble on me
just the other day. i'm told that air has been trapped under the icing.
maybe your icing had too much air beaten into it? sorry, but that's
all i can offer. i'll be interested in hearing what others say on this
one.
lynne
From: Rena
e-mail: jonar@worldnet.att.net
Subject: What do you do??
What do you do if you have this situation arrise?? I had someone come
and order a cake from me last week. They needed it on Saturday. I
baked the cake on Friday and I was going to decorate it on Saturday
morning. Well I woke up at 4:00a.m. on Saturday with the stomach flu.
I was sick all day. Of course I couldn't do the cake. Luckly it was
my cousin who ordered the cake and she was very understanding, but I
don't know if a regular customer would be...what do you all do?
From: kellie
e-mail: jlb639
Subject: Re: Re: problem using a dummy
I used royal icing on a styro dummy and the first few had no bubbles develop but then I made a new batch of icing and used it immediately (the other had set over night). Lots of little bubbles developed. I wondered if it was because I didn't let it sit. This was the first time I had done any dummies so I would appreciate others response.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: problem using a dummy
No, it was definately not the icing. I used part of the same batch of buttercream on a real cake with no problems at all. These were not bubbles forming within the icing, but underneath the icing and blowing thru the icing. It also happened in an area I had piping gel on instead of icing, too.
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: What do you do??
Hi Rena, I've been wondering the same thing. I recently had a similar situation. I had an order about a month ago for a birthday cake for a Friday (a girl I work with had ordered one for her daughter's birthday). I had baked the cake, filled it and iced it on Wednesday night..everything except the roses. Thursday night...just before I was going to make the roses, I received a call that one of my rental houses had exploded (gas leak!!), the young man who had just moved in had 28 percent burns over his body. It was 1:30 A.M. when we got home from the burn center in Alabama where he was transferred. I immediately made the roses and placed them on the cake (even though I was still shook up!) If I had not already had the cake nearly completed, I would have been up all night, but it made me think...what if I where ill or in an accident or ...
From: Dolores
e-mail:
Subject: Re: Re: problem using a dummy
Lynne,
coating the cake. Was it a 6" cake? Thats the one I make this mistake
on because its light-weight and harder to get smoothed.
From: Dolores
e-mail:
Subject: Re: Re: Re: problem using a dummy
Did you use the 'sponge' type dummy? Not the firm kind, but soft like a
pillow kind?
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Teacher's Quiz....Thanks, Lisa!! (NT)
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Rolled Fondant
My question about Rolled Fondant is this: Do people actually eat this
stuff? I made a cake for Christmas that was covered in fondant and it
was just disgusting! My husband took it to work and he only told me
recently that the staff ended up peeling it off and only ate the cake.
I have to agree with them, it tasted awful. I don't think it was
anything I did wrong, because I used a mix from the cake decorating
store that just needed added water. I've been looking in a lot of
wedding cake books lately, and I see that a good majority of them are
covered in this stuff. It looks really nice because it's so smooth and
all, but I shudder at the thought of eating it again!
From: michele
e-mail: mnket@aol.com
Subject: Re: stone quarry sheet cake
I don't know if you still need suggestions, however, I recently did a construction scene cake. The cake decorating store in my area told me to use malted mile crunch (crushed malted milk balls without the chocolate). They sell it at their store. I used their advice. It turned out realistic and everyone loved the malt flavoring. Good luck!!
From: mary
e-mail: marydolz
Subject: Re: Rolled Fondant
I have only made fondant using the recipe in THE CAKE BIBLE. I haven't flavored mine, but I understand that you can. The fondant is tasty but I find that most people do prefer buttercream. Also I have heard that Rolled buttercream tastes better and gives similar effects. Good luck to you.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Rolled Fondant
I agree with you, that fondant is pretty gross. It is almost pure sugar and way too sweet; most Americans do not eat it. Rolled buttercream does taste better, and they are both much better if you add flavorings, in addition to the vanilla and butter flavoring. I added some hazelnut flavoring to my rolled buttercream and the nutty flavor helps cut the sweetness. I think lemon or orange would make it less sweet also. Chocolate rolled fondant and chocolate rolled buttercream are supposed to taste pretty good, but I haven't used it yet myself.
From: jen
e-mail:
Subject: Re: Rolled Fondant
Hey Deena, I know exactly what you mean. I made a cake with the Wilton
fondant, and it turned out really pretty. But my taste testers could
not stand the taste. They ate the cake part but the fondant stayed on
the plate. I got a different brand to try, but it costs twice as much.
The lady at the supply shop says it tastes like marshmallows, I'm going
to give it a try next week. I think its called Regalice.
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: What do you do??
what do you do... well you just do it!! lol I have owned my own shop
for 20 years now and I have done cakes in my sleep just about! I fell
off a horse and had a concusion and at the hospital I kept begging to be
released because I knew I had cake orders... They finally released me
and fortunately I have a wonderful mom who baked for me and had the
cakes ready for me to decorate when I got back to the shop. The only
other thing is to have a friend that is a decorater be your back up. I
have had to do that on occasion. I had a wedding 12 hours away that I
had to do and my husband was going to deliver a wedding cake here in
town. Well he had a slight problem but I had left the phone number of a
fellow decorater and she fixed the problem no one knew any difference
From: Carolyn
e-mail: Bridal1
Subject: Re: What do you do??
You just hope the people are understanding. Anyone can have an emergency - sickness, car accident or whatever. We never know. About 15 years ago I delivered a wedding cake and as I was leaving the church I twisted my ankle and broke it. I laid on the ground about 30 minutes in the hot August sun until someone came and helped me into the church as I could not walk. My foot was literally hanging like a limp rag doll and I did not dare try to stand on it. I was taken to the hospital and admitted and had surgery the next morning because I had broken both bones and had to have pins, etc. The worst part for me was that I had 2 wedding cakes the next day. I had them baked and tried to call a friend from the hospital, but she was out shopping so I had my husband go home and call the people. They were so gracious and told him to tell me not to worry - just to get well. I know I must have felt 10 times worse than they did, but what was I to do?? I also had him cancel all my orders for the next few weeks and the only one that got upset was a birthday cake order!! But, I have worked many, many hours when I could hardly hold my head up. Usually, the Lord takes care of problems if we will only let HIM.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: icing the cake w/ red icing
Amazing Dolores how us "seasoned" decorators have done so many things alike! I also do my ivory cakes about the same way so it was ironic to see that someone else does the main icing in one color and then the top or outer icing in the color needed. Guess we've all learned in our 30 + years of experience!
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: What do you do??
Dear Rena:
I'm with the other people that have posted. You just have to make the
best of a situation. I try to take care of my health by making sure I
eat right and take vitamins, since a cake decorator never gets a good
nighst's sleep!--LOL--I also have a tendency to fall and sprain my left
ankle--every year it happens-but since I've started to watch were I step
and SLOWED down a bit, I haven't had it sprained in over 2 years!( a
record for me)-----When I feel ill, I wear a surgical mask and Latex
gloves to protect my clients, and when I'm at deaths door, I have
befriended a few decorators in my area and we sort of support each other
in emergency cases.----------but basically, you just have to continue,
because one dissapointed customer can do a lot of damage to your
business.-----you can also have royal icing flowers all ready made and
the gold foil sentiments so that at least someone can bake and sort of
decorate a cake so your clients aren't too dissapointed. Of course
these would be sold at a DEEP discount--LOL--LOL
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Re: Re: problem using a dummy
Yes, you have ans. your own question. LOL
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: Rolled ButterCream?
In reply to my rolled fondant question, several of you suggested using
rolled buttercream instead. I've never heard of that. How do you make
it?
Deena
From: Jennifer
e-mail: gigmama@aol.com
Subject: Re: Rolled ButterCream?
Marsha Winbeckler has a book on rolled buttercream, but you can get the basics in her article in the Sept/Oct '97 issue of American Cake Decorating magazine. It has 1 C crisco, 1 C white Karo syrup, 1/2 tsp salt, flavorings, and 2 to 2-1/2 lbs powdered sugar. You just mix it together, kneading in the last of the sugar by hand. It is softer than fondant, so has to be rolled out on plastic. It is shinier, but you can dust the finished cake with a mixture of powdered sugar and cornstarch to give it a matte finish. It is much easier to make than fondant, tastes better, and is easier to repair tears or hole, but a little more difficult to handle because it is softer and stretchier.
From: Debbie
e-mail: ibf@web-town.com
Subject: Re: Re: Rolled ButterCream?
I just saw a demo by Steven Stellingwerf on rolled buttercream. His
recipe is 1 cup crisco or sweetex, 1 cup karo white corn syrup, 1/2 tsp.
salt, 1/4 tsp. lemon oil, 1/4 tsp. orange oil (these oils are candy
flavoring oils) and 2 lbs. powdered sugar. Put all ingredients in a
heavy duty mixer bowl. Beat till all ingredients are almost mixed. Turn
out onto counter and knead 2-3 minutes till thoroughly mixed. It should
not be sticky, if it is add more powdered sugar, little at a time. Use
at room temp. Covers a 9" cake. Bevel cake edges slightly. Crumb coat
cake with buttercream. Roll out the rolled buttercream between two
sheets of plastic (upholstery plastic; purchase at fabric store; about
20 guage). Roll to 1/4" thickness. Flip entire "sandwich" over, peal off
top layer of plastic, pick up and drape over cake, as you would for
rolled fondant, now carefully peal plastic off the top, leaving cake
draped in the rolled buttercream. Smooth over sides of cake, just as if
you were working with rolled fondant, cutting off excess at base of
cake. I have tried it, and it works fine. Hope this helps, good luck.
From: Carol
e-mail: CARANDJEF
Subject: Magnolias
I am trying to make magnolias for a friend's wedding cake. I found the directions in a magazine and followed them, but had to use a lighter gauge wire for each petal. The directions were to make each petal with rolled fondant on wire then wire the petals together around the stamen. Everytime I try to wire it together the petal would fall off the wire. Talk about frustrating!!! I did try it w/a bigger wire but found