Date: August 1st, 1998 12:08:16
From: Val Mahaney
e-mail: vmahaney1@webtv.net
Subject: Re: Looking for disaster stories...
My disaster story happened in May. For weeks before the wedding , I started to prepare dozens of these decorations to go on the cake. Painstakingly, I worked on these oval designs. First you outline them then fill in with color flow, let them dry, then use royal icing and and put beaded borders on them then you lay nylon tulle and pipe a heart on them. I worked days on them til they were just right and ready. So I work on the cake.All's fine til 6 p.m. the night before the wedding, when my hubby knocks the whole tray of decorations off the counter breaking all but one of these precious decorations. He was so upset that he did it. Well, the only choice I had was to start over so I started over, he set me up with heat lamps to dry them faster and I worked into the wee hours of the morning to get them done. They did the job and no one was the wiser. Can you imagine working for weeks ahead to be prepared then to have it all go down the drain in a mere second??
Date: August 2nd, 1998 01:27:08
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: how to make dinosaurs
Sue:
There are instructions for doing piping fugure Dinosaurs in the
"Mailbox news" for July/Aug 1998, by a Julie Miscera. It is dated 1988
on the copy, but I don't think Dino's have changed in the last 10
years. :-) If you don't have this periodical, let me know and I'll e-
mail you a copy.
Good Luck!
Shirley C.
Date: August 1st, 1998 08:33:05
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: "Sweaty" Buttercream
Buttercream will do that after it's been refrigerated. After being out
and returning to room temperature, the 'sweaty' look will disappear. You
can't avoid refrigerating some cakes due to spoilage, I have
refrigerated all my cakes. I have them 'sweat' too but have had no
problems once they warmed up. Be careful in the heat though because the
heavier parts of your decorations (roses) may slide. The merangue will
keep it pretty stable. Good luck.
Date: August 1st, 1998 08:58:00
From: kate
e-mail:
Subject: Re: Someone to share help with re cake decorating
Hi from Terrace, B.C. Iris! Not close enough to decorate together, but
this message board is a huge help! Ask anything and someone will try,
anyway. Sugarcraft has some really good books, but our customs! Wow,
Sue shipped my order out THE SAME DAY and I still haven't gotten it
(about 2 weeks now). I am going to the ICES convention (this is a VERY
special treat to myself) and I'm hoping to pick up some great tips and
equipment there. I'm just beginning as well, but was finding it REALLY
hard to get any info. on anything up here. Anyway, hoping to come to
UVIC next fall, keep in touch! Good luck.
Date: August 1st, 1998 09:39:43
From: lynne
e-mail:
Subject: Re: how to make dinosaurs
the ideas you have gotten so far are great. here's a couple more:
cut from fondant, thickened buttercream or gumpaste w/cookie cutters.
if left to dry 1-2 days they can be used standing up. prop w/popcycle
sticks. also you could figure pipe them.
for 3-d i have used the mini doll skirt, 1/2 an egg, or 1/2 a round
cake depending on how big you want this guy to be.
i have pics i could send you if you know how to open the program to
view them.
lynne
Date: August 1st, 1998 08:42:20
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: how to make dinosaurs
Sue Ellen's idea about the volcano, etc is great. You can use gumballs
to make the dinosaurs (25 cent size). Use the different colored gumballs
as their bodies and pipe a puddle face for their faces and use a leaf
tip for their spikes and a round tip for legs. Although the puddle
faces are done in royal, the dinosaur part can be done in buttercream.
I have also used the petite doll mold for the dinosaur itself. Using
round tips and leaf tips. I use netting to create the scale effect on
their bodies. They're very cute. Good luck.
Date: August 1st, 1998 05:06:12
From: Sue
e-mail: kaykam@lakefield.net
Subject: how to make dinosaurs
I am making a cake for a little boy who wants dinosaurs on it. Any
ideas on how to make dinosaurs? Thanks for all the help in the past.
Date: August 1st, 1998 06:10:09
From: Sue Ellen
e-mail: proicer@one.net
Subject: Re: how to make dinosaurs
Great Idea Cake! This will be a fun cake!
Ideas:
Use a petite doll pan cake for a volcano, add red piping gel for lava.
Brown sugar or crushed oreo cookies for dirt.
Color marshmallow creme black for the tar pit.
We sell several different plastic or sugar dinosaur toppers.
Add plastic trees, bushes.
Pretzel rods for trees.
Candy rocks, sprinkle flowers.
Now for Wilton Yearbook Ideas. If you need pictures email
proicer@one.net:
Bones shape 1994 page 14 Partysaurus pan, figure piped
sceenery 1990 page 4 11x15 pan, cookie cutters
shape w/Package 1988 page 17 Partysaurus pan
shape 1990 page 20 Partysaurus pan, gum drop mane
shape Japanese 1988 page 79 Partysaurus pan, piped houses & planes
shape Tux 1988 page 28 Partysaurus pan, poster board hat
Pterodactyl 1989 page 7 Bird n Banner pan
Rex shape 1995 page 15 Partysaurus pan, Jurassic Park Theme
Rex shape 1992 page 16 Partysaurus pan
Rex shape 1989 page 7 Partysaurus pan, 12x18 pan
Volcano scenery 1995 page 15 Double Tier Round pan, plastics
Hope this helps, I love this theme!
Sue at Sugarcraft, Inc.
Date: August 1st, 1998 05:53:55
From: Sue
e-mail: proicer@one.net
Subject: Re: An easy way to color Coconut
Use powdered coloring! Sprinkle a little in with the coconut and shake.
DONE. Sprinkle in more for a darker color and shake. DONE. It's that
easy. Powdered color adheres to almost anything; colors chocolate,
icing, doughs, etc. Great stuff.
Date: August 1st, 1998 03:36:56
From: Valerie Dunlap
e-mail: Cakedreams@aol
Subject: Re: Looking for disaster stories...
Nannette, hope you can stand one more disaster story.
I had made a graduation cake for a doctor that I worked with in the hospital as a nurse. She wanted a special graduation cake for her daughter. Her family (from India) would all be there for a big dinner afterwards. The cake was perfect. I put it on the seat beside me in my car to drop it off on the way to work. At the third stoplight, there was a little confusion on another driver's part and some slamming of breaks and a quick catch on my part but not quick enough. The box actually opened up & the cake did a prompt flip into my right hand! Only one %^$**#!! and over I pulled to see what was left. The small gumpaste flower arrangment in her graduation colors, graduation cap, and diploma were now buttercreamed in her graduation colors. Thankfully the cake itself was intack. I drove to her house (now closer than mine) and
showed her the once beautiful cake. We cleaned the gumpaste items as best we could. The cake went to work with me. People kept coming by to check out the cake. They weren't expecting what they saw in the box. They just got a such a strange look on their faces... I patched it up when I got off that evening and had it there in time for their dessert. We all had a good laugh. There was no charge for the cake. A lesson well learned: cakes now ride in the floor board of the car or wear seatbelts if possible!
Date: August 1st, 1998 02:54:19
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: "Sweaty" Buttercream
Iced and decorated cake with buttercream yesterday. Refrigerated. Took out to take to hot country this morning (will be over 100 degrees!) and after about an hour the buttercream looks "sweaty." Recipe does have meringue(?) powder in it to help with going from 70 degree temperature to the 100 degrees. Should I not have refrigerated???????
Date: August 1st, 1998 11:06:54
From: Sandy
e-mail:
Subject: Re: Grass
In a pinch or to save time, you could tint coconut green and use it for grass.
sandy
Date: August 1st, 1998 11:38:52
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: how to make dinosaurs
Wilton had a candy mold to for making dinosaurs, as well as candles or plastic dinosaur figures; I'm not sure if they still make them. I made a Jurassic scene birthday cake last year using figure piping. I did the background in blue for the sky, and different shades of green and brown for the land, then made trees and plants with leaf tips and figure piped the dinosaurs with round tips. It looked really good, and is very easy. I have a picture of it on my website, http://members.aol.com/SwtCreatns/index.html
Date: August 1st, 1998 07:23:45
From: Dora
e-mail:
Subject: Re: how to make dinosaurs
I've done many dinosaur cakes. I make a background of grass and sky - sometimes a lake or river. Then I trace a picture of a dinosaur - obtained from a coloring book, story book, etc. and fill it in with a star tip, accenting the features with a darker color. I usually use a grey-green color. Add a few palm trees, some tall grasses, maybe a few rocks and it makes a great picture. I do this all in icing - no plastics. Hope this idea helps.
Date: August 2nd, 1998 11:06:03
From: lynne
e-mail:
Subject: Re: Color Flow
there is really no reason to coat it w/anything. just put it away --
out of the sun! -- maybe under a glass dome or in a plastic box to keep
the dust off it. it should keep for years.
lynne
Date: August 2nd, 1998 11:15:48
From: lynne
e-mail:
Subject: Re: Re: Looking for disaster stories...
as you learned the hard way, make sure any cake you are delivering is
on a flat surface. you may even want to get some of that non-skid
stuff that is used under rugs.....available in sooo many places now.
a good place to put cakes is in the trunk!
lynne
Date: August 2nd, 1998 11:03:11
From: lynne
e-mail:
Subject: Re: Re: how to make dinosaurs
yes, that was one of my suggestions. put the 1/2 rounds on a full
round and pipe the tail down and round the full round. add some
plastic trees and candy rocks....really neat.....kids really love them!
lynne
Date: August 2nd, 1998 09:25:07
From: Marida
e-mail: binsted@erols.com
Subject: Re: Update on wedding cake that bride changed the date on.
Connie: I sure am glad everything turned out all right for you. At
least you know now that your cake can be frozen, re-iced and still be
good. I guess we could all write a good book together on some of the
crazy things that happen. I was doing a cake for a country club the
other day and just as I was leaving to deliver it, the groom called to
change the flavors. I don't know what kind of magicians they think we
are!
Date: August 2nd, 1998 06:19:54
From: Sue
e-mail: kaykam@lakefield.net
Subject: Thanks for the ideas
I want to thank all of you who have answered my questions about
dinosaurs. All of the ideas are great. I want to thank you all again
it's nice to know that there is someplace to go for great help. Sue
Date: August 2nd, 1998 02:40:06
From: Connie S.
e-mail:
Subject: Update on wedding cake that bride changed the date on.
I want to thank everyone for all their help and suggestions. (I had the
cake decorated and the bride arrived to tell me that the date had been
changed.) I took the cake out of the freezer after scrapping all the
frosting off, redecorated it and it turned out fine!!!!!! Just thought
I'd tell you what they told me at the reception hall. Last week a bride
got to the hall at 3:00 for her reception and the cake hadn't been
delivered yet, so they called the decorator and finally got ahold of her
at 5:00. She got there at 5:30, and the cake was frozen. The decorator
had baked the cake several weeks before and forgot about the wedding.
The brides father was irrate.
Date: August 2nd, 1998 02:30:08
From: Connie S.
e-mail:
Subject: Re: how to make dinosaurs
Can you stand one more idea? I actually just make the dinosaur out of
cake itself. Take a round cake (whaterver size you need) and cut it in
half. stand the cake up on the flat side, it shoud look like half a
moon at this point. Frost in green and make a head and tail out of
frosting. Pipe the feet out of frosting also. Use a leaf tip on the top
and down the tail to resemble the spikey things on their backs. This is
really cute and makes a real big hit with kids. I also make baby
dinosours out of 6-inch cakes at small partys for each individual child.
They really do not take that much time and the kids enjoy them. Hope
this helps.
Date: August 2nd, 1998 12:20:25
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: "Sweaty" Buttercream
Tami, much, much thanks! I traveled to Modesto, CA, from Monterey, CA, yesterday with cake. Was so busy when I got there, didn't have time to pay attention and had to leave before cake was cut!!!! I'm doing another one this week and you've eased my mind. THANKS AGAIN!!!!
P.S. One mistake I made, this cake had four "palm trees" made with leaf tip, royal icing, dried over flower savers, and glued with royal icing to pretzel sticks. I stuck those in mountains of grass before leaving the house. Couldn't keep the car cool enough to stop those things from sliding over! HA! Repaired at residence. Lesson learned, put all decorations on when you get to site!!!!!!
Date: August 2nd, 1998 09:58:02
From: JCarver
e-mail: jwcarver@webmail.bellsouth.net
Subject: Color Flow
I just made a color flow decoration for my son's birthday party. It is
a 8" X 5" Barney, and I would like to keep it for a long time. Is
there any kind of coating that I could put on it?
Thanks,
Jackie
Date: August 3rd, 1998 09:47:58
From: Phyllis
e-mail: MosesT@bellsouth.com
Subject: Re: Update on wedding cake that bride changed the date on.
First, since I found this set of boards, I have learned so much!
Thanks to all of you, after reading this subject, I just had to tell
what happened to us this weekend. My girls and I do catering and I do
the cakes, and we had a wedding out of town (about 70 miles).
Of course we negotiated the wedding months ago, the bride's mother and
I talked several times. At the initial meeting and acceptance, I
questioned what time the wedding would be, the reply was 7:30 pm, the
reason was that the store that the bride worked at didnt close until
7:00pm.
we had all food ready to be put on trays,and I would pipe the final
borders on the cake, so we planned to arrive 4-5 hours before the
wedding, we got there and the brides mother said you had me worried.
I then said you told us 7:30, she said oh no the wedding is at 6:00pm!
Thank God we got it all together, but the director and floral designer
had heard and thought the same thing. Next time, they will initial the
date in my appointment book. Bought experience is the best!
Date: August 3rd, 1998 08:02:28
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Fish Cake
There's some ideas in some of the Wilton yearbooks. I've used the
bowling pin pan to make a long fish. You could also use a round cake as
the fish body and add a tail and fins with Fondant that has been cut and
dried or cardboard that you've iced. You could also make little
individual cakes with the mini-balloon pan. They look like whales and
add their tails with the fondant or cardboard or chocolate. I dry my
tails over flower formers to get the curve for the whales.
Hope this helps, have fun!
Date: August 3rd, 1998 07:15:58
From: JCarver
e-mail: jwcarver@webmail.bellsouth.net
Subject: Re: Re: Color Flow
Thanks, Lynne! I had hoped that would work.
Jackie Carver
Date: August 3rd, 1998 02:49:22
From: Rise
e-mail: rnkbiggs@traveller.com
Subject: Fish Cake
A friend called today and requested a fish cake for her daughters 4th
birthday party. It will be a pool party with the theme being fish or
beach. She requested a fish cake. Does anyone know of a fish shape pan
or have ideas on how to create a fish shape? Any help would be great.
I'm just getting started doing cakes, have only done about 10 thus far,
and I'm really enjoying it.
Date: August 4th, 1998 11:11:09
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Color Flow
Hey Shannon! I just used royal icing for the few run-sugar peices I've done. I recently bought a can of Color-Flow to try because it's supposed to be stronger, but decided not to when I read the ingredients. It contains egg whites and laurel sulfate, which is a detergent! Yuck! I used to use that chemical rountinely to extract proteins and DNA when I worked in the lab, and I definately don't want it in anything I'm going to eat! You'll find it in shampoos and such too. I don't know why it's in Color-Flow mix, but the idea of eating detergent isn't too appealing to me! I guess you could add cream of tartar or piping gel to the royal icing to strengthen it, or use fresh egg white royal icing as opposed to meringue powder. I didn't have any trouble with regular except for one piece that was very detailed, thus very thin. Watcha makin'?
Date: August 4th, 1998 07:38:01
From: Sue
e-mail: kaykam@lakefield.net
Subject: Re: Re: Tips
I was told to sift the cake mix and to set the oven 25 degrees lower
than is stated on the box. Ihave been doing this for a while now and
everyone says how moist the cake is.
Date: August 4th, 1998 07:45:52
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Fish Cake
The horseshoe pan makes a great fish shape. Its in the 1979 page 83
Wilton book.
Football pan is another good shape pan. Shown in the Wilton 1991 page 16
book.
How about a fish bowl? Use the sports ball pan and star fill-in the fish
on the outside.
How about a cookie in the shape of fish added to a sheet cake.
Use piping gel for air bubbles or water effect.
We sell a fish pantastic pan. $3.99.
Use gold or silver highlighter for 'real' fish scales.
Theres been good swimming pool ideas down father, maybe archived now?
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 07:37:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Transfer of logo
Do you know about Wafer(rice) Paper? Its an edible paper. Go to...
http://www.sugarcraft.com/catalog/misc/products.htm#w
There has been discussion on wafer paper somewhere around here, if you
want to look for it or just ask.
Plus if you do a drawing in piping gel, you cake make a type of press.
Trace your design onto wax paper. Let dry for several days. Then you can
press into dry icing and trace & fill-in from there.
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 07:30:43
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Color Flow
I agree, only Color Flow has an extra ingredient(can't remember what it
is) that makes it a little stronger. Could be egg white powder? I'm sure
theres a book on it somewhere too. Do go to the recipe page on this
board...
http://w3.one.net/~proicer/recipes/all-recipes.htm#ROYAL ICINGS
It might be helpful.
HAVE FUN!
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 07:20:35
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Tips
One thing that stands out to me:
Never over bake a cake! To do this; press in the center of the baking
cake with your finger. If it springs up ITS DONE. If not bake 5 minutes
at a time until its just done. This way your cake will not fall apart
when cut.
Dolores McCann has a great book on cake decorating. "A Workbook of
Wedding Cakes" All of her 40 years of experience. Only $24.99.
Go to http://www.sugarcraft.com/catalog/books/books.htm
Good Luck, let us know a more specific questions and we'll give you our
thoughts.
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 06:37:58
From: cc
e-mail: ccol2@aol.com
Subject: Re: Tips
When I bake a cake, to make it more moist, I always add a box of insant pudding to the cake mix. Plus I always ues brown eggs instead of white eggs. Brown eggs are better for the cake.
Date: August 4th, 1998 07:23:24
From: Sue
e-mail: proicer@one.net
Subject: Re: black icing
Never tried that. But red, yellow and blue do make black. I've never had
any luck so I just use a super black paste, powder, liquid or gel. Gel
being 20% stronger thats what we usually use.
Give it a try, let us know.
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 07:28:34
From: Laurel
e-mail: laurelm@ibm.net
Subject: Transfer of logo
I'm making a cake for my daughter's Preschool. I want to put the logo
on the cake. I usually trace most of my work and was thinking I would
do it in color flow. But, I was wondering if I did it in piping gel, is
there a paper I could put the design on and transfer it to the cake and
is edible. I hope this isn't to silly of a question. Any replys would
be greatly appreciated!!
Thanks
Laurel
Date: August 4th, 1998 01:17:53
From: Emily
e-mail: lkk592s
Subject: black icing
My cake decorating instructor told us that if you mix royal blue with
moss green and add a little bit of black you will get black icing. Has
anyone ever tried this before?
Date: August 4th, 1998 03:36:54
From: Amanda
e-mail: lkk592s@nic.smsu.edu
Subject: Tips
Does anybody have any good tips on how to bake a cake, ice it, or
decorate it? I've read through all the message boards and part of the
archives. I've found some great advice, but I'd like to find more. I'm
a beginning cake decorator, so any help would be appreciated. Thanks.
Date: August 4th, 1998 01:29:57
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Color Flow
Color Flow is Wiltons name for Run Sugar. Which is what the everyone
outside of the U.S. uses. Just make Royal Icing your normal way, the
recipe on the meringue powder can should work, if there isn't one, I can
send you a recipe, or there may be one on the recipe section of this web
site. Once the royal is made, thin it with water a little at a time
until when it's stirred it takes a slow count of 10 or 12 to flow back
together. Be sure not to whip the icing as you'll get too many air
bubbles in it and will have to let it sit for a few hours to get them
out. All Color Flow is, is runny royal icing.
If you want a sheen on your run sugar pieces, dry them under a warm
lamp. The quicker they dry, the shinnier they are. You could also
paint them after they are completely dry with a mixture of equal parts
of vodka and karo syrup. Then let dry completely, they come out really
shiny. If you have lots of humidity where you are though, I wouldn't
use the karo and vodka as it takes forever to dry.
Good luck
Date: August 4th, 1998 12:51:29
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Color Flow
What is the best way to make color flow icing WITHOUT using Wilton's color flow mix? I have meringue powder on hand but no color flow mix. Could I just make a stiff batch of royal icing or double the meringue powder in the royal icing recipe? Any help would be GREATLY appreciated.
Thanks!
Shannon
Date: August 4th, 1998 01:08:52
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Fondant
I've used the paste color to color my fondant and it turned out OK. While your mixing (kneading) the color in keep adding a little powdered sugar at a time to keep it from being sticky. When you paint on fondant let the fondant dry a little first before you try to paint on it and use vanilla extract instead of water when thinning down your paste color. The vanilla (because of the alcohol) evaporates MUCH quicker than water and doesn't add any moisture to the fondant. Some use vodka. Hope this helps :o)
Shannon
Date: August 4th, 1998 11:51:02
From: heather
e-mail:
Subject: Re: Fish Cake
Hi, there is a book at my library called "The Ulitmate Cake Decorator" by Janice Murfitt. It has a cute idea for a fish. Wilton's has some cute fish ideas also.
Date: August 4th, 1998 09:29:45
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Update on wedding cake that bride changed the date on.
I'm glad you were at least told the right date. I didn't fare so well.
A couple of months ago, I left the bride and groom's home with the date
in my book and a sketch of what the bride and groom wanted (They had
designed it themselves...and it was a beautiful design with tiny
gumpaste magnolias on the side and large magnolias in the center of each
tier. (This was a month before the wedding). The wedding was supposed
to have been Sunday, July 12. My sister-in-law passed away the week
before the wedding and we had to drive to Sea Island, Georgia for the
funeral. Not knowing for sure when we would be home, I baked and
decorated the cake except for the magnolias and put the tiers in my
freezer. We arrived back home on Tuesday and with all my other cake
orders I did not have time to make the magnolias before I went to
Jackson Ms on Thursday for a convention. (I took my gumpaste with me
so that I could make the magnolias (18 tiny ones and 4 big ones) in my
motel room. I arranged for my step-daughter to take the cakes out of my
freezer on Saturday so that they would be ready for me to put the
manolias on them and deliver Sunday evening at 5:00). I had
all bases covered in case anything went wrong...silk magnolias for the
cake (incase my gumpaste magnolias broke in transit) were at home; or
if something happened and I couldn't make it back home in time, my
stepdaughter would put the silk magnolias on the cake and deliver it for
me.
When I arrived home on Sunday morning, I had a message on the answering
machine from the bride calling about her cake. I called her back and
told her I would have the cake at the reception hall at 5:00 as planned.
Then she hit me with a bombshell, the wedding had been on Saturday.
(They had bought a small 1 layer round cake for them to cut). If
she had been angry, it had already subsided as she didn't scream or
anything. She said that the caterer had also thought it was to be on
Sunday, but she had talked with the caterer the week-end before (when I
was in Georgia for the funeral) and found that she had the wrong date
and corrected her...seems that if her caterer had the wrong date she
would have called me or left a message on my machine in case I had the
wrong date also.
I went ahead and delivered the cake to her and set it up, so that they
could put on their wedding attire and have pictures made with the cake
and have a few friends and family over for a small post wedding
reception. (Of course I couldn't charge her for the cake!, and had not
gotten her deposit, she was going to give me a deposit the next week
after she ordered the cake, but had not gotten back with me, then when
my sister-in-law passed away I forgot about the deposit).
When I went back to work on Monday, her best friend (who had recommended
me) said that she too had thought it was supposed to be on Sunday).
If it had not been for the fact that the caterer and her best friend had
the same dates as I did, I would have thought it was my mistake. In the
future I will always call the bride at least a week before to make sure
we have the right dates. (I like the idea of having her initial the
date).
Kathy M.
Date: August 5th, 1998 04:39:00
From: Emily
e-mail: lkk592s
Subject: Re: Re: Tips
Do you add a package of pudding even if the cake mix has pudding in the
mix already? Also, do you use instant pudding?
Date: August 5th, 1998 04:06:44
From: Tina
e-mail: tina34@yahoo.com
Subject: Thank you!
Thank you so much! Everyone here is the best!
And that's a great idea on organizing. We have the dinkiest of dinky
kitchens, so anything that will keep my stuff straight is a godsend!
Date: August 5th, 1998 06:00:11
From: Marida
e-mail: binsted@erols.com
Subject: Re: Royal roses - how long can they last?
We make and keep royal icing flowers indefinitely. The buttercream
roses get rancid if you keep them too long. I guess you could freeze
the buttercream ones but we do royal so that we can make and keep them
for a long time.
Date: August 5th, 1998 05:19:24
From: Sue
e-mail: kaykam@lakefield.net
Subject: Re: Laminated picture help
I put sugar on the frosting and then the picture on top of the sugar, it
works real good.
Date: August 5th, 1998 02:27:17
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: Royal roses - how long can they last?
To store my drop and royal flowers, I purchased 3 of the small
stackable drawer units from Walmart for about $10 each, and they work
out great. I can see through the drawer what is in each one, and I
place cardboard dividers in order to keep them seperated. Each unit is
approx. 12" tall and 12" wide with three drawers each about 2-3" deep.
They work great. I also keep one for all of my couplers, food colors,
small items.
Date: August 5th, 1998 02:30:18
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Laminated picture help
Sprinkle powder sugar under the lamination, this will keep it from
sticking. This also works under the seperator plates to keep them from
removing all of the icing when you cut the cake. Great idea with the
driver's license!
Date: August 5th, 1998 11:46:23
From: Sandy
e-mail:
Subject: Re: Re: Tips
White eggs and brown eggs have exactly the same nutritional value, the only difference is the color of the shell. If you find a difference, it might be because your brown eggs are fresher, or because of the feed of those particular chickens.
My brown eggs are always fresher...but then my son has two chickens that provide our brown eggs for the family. :o)
Sandy
Date: August 5th, 1998 11:24:13
From: Amanda
e-mail:
Subject: copywright
If you transfer a Disney picture out of a coloring book onto a cake and
fill it in with stars, is it illegal to sell it?
Date: August 5th, 1998 09:27:13
From: Diane
e-mail: Pippingirl@aol.com
Subject: Re: Fish Cake
You might try getting creating with pans you might already have. What about using a heart-shaped pan for the head and tail with a square in between?
Place the front heart point-forward, curves against one side of the square, and the second heart also point-forward, this time with the point against the other side of the square, something like this:.
__
< } |__| < }
(Okay, the graphics on my computer stink, but you get the idea, I hope!)
Trim off the sharp corners & tuck them up against the point of of the rear heart for a smooth fish-shaped body. With some creative icing & glitter effects (maybe try gelatin for the scales? Fondant for fins?) you could have a really neat-o fish cake.
Date: August 5th, 1998 09:10:51
From: Diane
e-mail: Pippingirl@aol.com
Subject: "Lava rock" look for a cake
I've been experimenting with Hawaiian-themed cakes & decorations for my sister's wedding next year (we grew up in Hawaii) but I can't seem to come up with a way to simulate black "lava rock" to make an edible Hawaiian cairn (a pile of lava rocks to place offerings of flowers on).
I found a recipe in American Cake Decorating for a candy-like substance that resembles moonrock, but I want to do something that uses icing & texture to look like jagged & pitted black rock with areas of shininess.
Does anyone have any suggestions for me? (By the way, I love this message board - I've learned more here from the archives than in the whole last year of reading specialty books!) Thank you in advance for any and all help.
Date: August 5th, 1998 08:48:25
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: Update on wedding cake that bride changed the date on.
I don't know if you are making me feel better about my situation
tonight (Hellllllp, what do I do?) posted earlier this evening or
scaring the daylights out of me. Does this sort of thing happen often?
I hope not!!! So it looks like we've all done cakes for little or next
to nothing,huh? Glad to know that I'm not the only one that learns
from their mistakes, EVEN WHEN THE MISTAKES AREN'T YOURS!!! I, too, am
really enjoying this board. Kind of a commaradery (spelling???)
Date: August 5th, 1998 08:32:15
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Thank you!
Another wonderful idea that my husband installed for me that really
saves and adds an awful lot of space. I decorate my cakes at my
breakfast bar. He installed white wire shelves (like those found in
closets, starting about 12" up from the counter to 8" below the
ceiling. My supplies and little cabinets fit under the first shelf and
still frees up the whole countertop and my cakes, and many cakes can
set up and out of the way in between working on them. The top shelfs
hold plastic $1 baskets with ruffles, cookie cutters, etc. and small
plastic shoe boxes two deep have my pillars, out of season royal
flowers, etc. And it really looks great too, and didn't cost an arm
and a leg.
Date: August 5th, 1998 03:41:35
From: Carol
e-mail: TCHoge@aol.com
Subject: Sotas lacework
I will soon be decorating the wedding cake titled "Endless Love" from the Wilton Treasury of Wedding Cake book. This cake is beautifully decorated with intricate sotas lacework. I have done this cake 2 other times and find it very time consuming. Is there an easier way to do the lacework which is less time consuming (I use a #2 tip) and easier on the hand? I tried softer icing, but then it is too soupy on the sides!!! Any information would be helpful.
Date: August 5th, 1998 02:19:23
From: jen
e-mail:
Subject: Re: Royal roses - how long can they last?
As long as you keep them in a container that will keep out bugs and keep
them somewhere that is not damp like some basements, you should be able
to keep them for quite awhile. I keep most of my flowers in the egg
cartons that are styrofoam(they wash up easy). I label them, then I
place all my containers in a huge tupperware container. I know some of
them are a year old by now.
Date: August 5th, 1998 01:17:43
From: Tina
e-mail: tina34@yahoo.com
Subject: Royal roses - how long can they last?
If I may, I'd like to play Good Idea, Bad Idea. Everyone here seems so
helpful, but I haven't seen an answer for my question in the archives.
Of course, I haven't had time to read them *all*, so here goes...
I was thinking of making up some royal icing roses in advance in case I
have to do a quick birthday cake, or whatever. How long can you keep
the roses after they've dried? Any preferred storage method if they'll
last awhile?
Any way to keep my husband from eating them all? :D
-Tina
Date: August 5th, 1998 01:11:00
From: Debbie
e-mail:
Subject: Re: Laminated picture help
Maybe plastic wrap?
Date: August 5th, 1998 11:23:14
From: Diana
e-mail:
Subject: Laminated picture help
A few years ago for my son's 16th birthday cake I designed something on the computer to look like his future driver's license. I laminated it and placed it on a sheet cake. It looked great but serving it was a real mess since most of the icing stuck to the lamination. Is there anything I could put between the icing and the lamination to prevent this for another similar cake I need to make?
Date: August 5th, 1998 11:33:12
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Tips
I make my cakes from scratch and used to use instant pudding, but didn't
find it helped much. So I decided to substitute 2 heaping TBS of sour
cream for the pudding and have had moist cakes since. I am sure you
could use the sour cream with box cakes to. Hope this helps some!
Date: August 5th, 1998 08:02:22
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: black icing
Haven't tried that. I usually do one of two things---either add black powdered color to my buttercream (I find the powder to be stronger than the paste, and I have never tried gel); or, if it's just for writing or a small amount of trim, I start with ready-made chocolate frosting, then add black coloring (you don't need quite as much color when you start with the dark brown).
Date: August 5th, 1998 08:04:09
From: Laurel
e-mail: laurelm@ibm.net
Subject: consistancy of buttercream
I would like to know what is the proper time to beat the buttercream
icing and at what speed. I'm feeling out the successes of other people.
Sometimes I get to much air in the mix - and others are fine. The
silly thing is I do the same thing each time. Frustrating.
Laurel
Date: August 5th, 1998 08:00:25
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Re: Transfer of logo - Thanks
Sue,
Thanks, I figured it was okay but I wanted to get the final say.
Laurel
Date: August 6th, 1998 10:44:05
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Laminated picture help
Hi Diana,
i just did something very similar with a graduation cake using a baby picture. all i did was let the icing crust really well before putting the picture on the cake and i acually had to glue it down with more icing because it was falling off.
Date: August 7th, 1998 12:15:51
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Pantastic Pans
I'm interested in buying some of the pantastic pans, but am not sure.
Has anyone used them before? Do they bake evenly? Does the cake come
out of the pan easily? Do they come with decorating instructions?
Thanks!
Date: August 7th, 1998 12:51:58
From: Amanda
e-mail:
Subject: Question for Sue
Sue, I'm wanting to order from Sugarcraft's online catalog, but I don't
know where you find the weight of what you're ordering. I need to know
this or I won't know how much shipping and handling will cost. Thank
you.
Date: August 6th, 1998 08:08:41
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Laminated picture help
We do use plastic wrap, the same as when stacking tiered cakes. Lift of
the picture and peal back the saran. Works wonderful! Also do you know
about making stencils? Check out the Airbrush page in the On-Line
Catalog. We made a stencil some 30 years ago and use it sooo often. We
made up cute sayings:
Licensee Number: D A N G E R
Expires: First Fender Bender
Class of: the year the graduate
Endorsed: With Hugs & Kisses
Restrictions: Home by 9 pm, drive 35 MPH
This is always a big hit with any 16 year old!
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 07:58:52
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Sotas lacework
We have done the sotas often, theres no easy way. Just take 15 minuet
breaks! Or let someone else squeeze a while. Using a thin icing is best
but not bigger than tip 2 or it just doesn't look the same.
Do hold your squeezing arm against your body and guide with the other
hand. Keeping your arm close helps some. Stopping in between gives your
arm a rest.
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 07:49:36
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: consistancy of buttercream
Also when making one batch the beater is not covered enough and more air
is incorporated producing air bubbles. Kitchen aid does recommend the
white paddle for mixing heavy icings, be careful using the whip. The
wires will break and they don't care! A good way to get out the air
bubbles is to use your metal spatula and hand mix small amounts.
Pressing against the side of the bowl. Not stirring but pressing the air
out gently.
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 06:38:01
From: Sheri
e-mail:
Subject: Re: Re: copywright-plastic vs. drawing
So, really the only "legal" cakes that can be sold that have a Disney
theme are either ones with edible images or ones with plastic characters
that don't have the message for home use only! I am getting to the point
where I have just about decided to never buy another "licensed character
pan, Disney or any other. I bet if enough decorators came to this
conclusion, that Wilton would do something about us having the right to
use the pans, etc. that we buy any way that we want to. Any thoughts on
the matter?
Date: August 6th, 1998 06:04:06
From: lynne
e-mail:
Subject: Re: copywright-plastic vs. drawing
hi laurel;
wellllll, really neither one is legal :( especially if it is a
*wilton* plastic toy. if you look on the card (somewhere) it usually
sayes something on the order of 'sold for the intention of home use
only. no commercial rights given.'
a bakery can use some plastics because they buy them from a
manufacturer who has the liscensing. you pay dearly for them. edible
images also have liscensing rights & copykake has some.
lynne
Date: August 6th, 1998 04:31:04
From: lynne
e-mail:
Subject: Re: Sotas lacework
hi; i have not done that cake, but do sotas often. i find thinning
w/piping jel to work good. also, i really do more of a tight cornelli
than true sotas i guess. don't know if that helps you any.
lynne
Date: August 6th, 1998 04:17:55
From: lynne
e-mail:
Subject: Re: consistancy of buttercream
hi laurel;
oh boy.....:) each recipe has it's own timing partly on the
ingredients, partly on what you want to do w/it.
i don't time mine, i go by how the consistency looks :) but i bet
it;s about 3 minutes on med then 2-3 on low.
weather will effect the outcome too. if you are buying sugar in 2#
bags, it could vary from bag to bag somewhat. are you consistently
using the same brands?
i use a kitchen aid mixer and use the wire whip.....mainly because the
beggining of my recipes calls for whipping ingredients stiff. when i
remix some already made icing i often will use the paddle.
lynne
Date: August 6th, 1998 04:27:44
From: lynne
e-mail:
Subject: Re: Royal roses - how long can they last?
hi tina;
the ideas offer so far are great. i keep all my flowers in tubberwear
pie keepers. they are about 12" in diamater and have divisions. w/the
lid on or off i can stack them so they don't take up much room.
i pick them up at garage sales and/or thrift shops. sometimes you find
one w/o a lid, but then you can always find a lid somewhere else.
right now i have 6 of them.
lynne
Date: August 6th, 1998 03:30:53
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Re: copywright
What is the difference between buying a plastic disney caracter and
putting it on a cake and selling vs. the picture from the coloring book.
Inquring minds want to know.!!
Thanks,
Laurel
Date: August 6th, 1998 03:15:33
From: lynne
e-mail:
Subject: Re: black icing
another way is to save all those leftover dabs of icing (yes all colors
together)-- keep them in a jar in the fz if you want until you have
need for black. mix these dabs together to a very muddy yuck color.
add your black. if you want you can help the tast & color by adding
some unsweetened chocolate :)
lynne
Date: August 6th, 1998 04:53:44
From: Mindy, again
e-mail:
Subject: Re: cake chat
Okay, I found out how to get to the cake chat if anyone trying. Luckily
I found the original instructions from Jan 31 when we first started the
cake chat room. Here is the address.
http://venus.beseen.com/chat/rooms/g/2143
and I had to type the http: part too. I'll be there at 9:00 central
time, I hope someone is there to chat with. I've missed you all. Mindy
Date: August 6th, 1998 02:32:51
From: Priscilla
e-mail: grlyne@saqnet .co.uk
Subject: Re: "Lava rock" look for a cake
I have a recipe for sugar rock,wiill mail it as I,m not to good at the typing, with you soon, to any one else if they want it. Priscilla
Date: August 6th, 1998 01:32:09
From: Mindy
e-mail: cmcintos@nemonet.com
Subject: cake chat
Hi everyone. Could anyone list the url address for the cake chat room.
My internet went kaput and had to redo all of it and now I can't seem to
get to the cake chat room. And I've found out that the address that I
had listed here last week to get there is wrong. Or it doesn't work for
me anyway. Sorry about that everyone that has tried to get there. Some
of you regulars at the cake chat, pleassssssssssse help me out. Thanks
Mindy
Date: August 6th, 1998 09:35:15
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: copywright
Yes. It is illegal to reproduce any copyrighted image in ANY way, shape, or form for commercial use. (Unless of course you have puchased the rights to do so, which none of us could ever afford!)
Date: August 6th, 1998 03:47:49
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Re: Color Flow
Well, Russell decided he wanted me to try to make a cake that has something to do with State Police for his birthday. I was going to do their emblem in color flow and do a few other color flow pieces but his birthday is tomorrow so I won't have time. :o( I guess I'll just make him a chocolate cake and decorate it somehow. I'm still going to do the State Police emblam cake just to see how it turns out. It will be a LATE birthday cake but if he ends up with two cakes out of the deal I'm sure he won't mind! :o)
Shannon
Date: August 6th, 1998 09:30:42
From: lynne
e-mail:
Subject: Re: copywrite-plastic vs. drawing
unfortunately, wilton is totally geared to the little housewife. there
are plenty of those out there who have *NO*! interest in doing anything
more than one or two cakes a year for their family.
i'm not all that sure we could organize enough to cause them any grief
over not buying :(
lynne
Date: August 7th, 1998 08:33:10
From: Lisa
e-mail: BAKINGN98@AOL.COM
Subject: Re: Looking for disaster stories...
For my daughters 2nd birthday I wanted to make her the Winnie the Pooh
cake. Well.... the 1st cake stuck to the pan...the 2nd cake was
perfect, the icing ran off the cake...the 3rd cake was GOLDEN brown not
burn, I didn't have enough icing to due the entire cake only shirt and
honey pot...4th and final my daughter cried because we EAT Winnie the
Pooh.
TTFN
Lisa
New York
Date: August 7th, 1998 09:26:14
From: Diana
e-mail:
Subject: Thanks everyone for your help!! NT
Date: August 7th, 1998 08:23:25
From: Lisa
e-mail: BAKINGN98@AOL.COM
Subject: Re: Re: copywrite-plastic vs. drawing
Yes, Wilton does cater to the "housewife". But I believe if enough
cake decorators stopped purchaseing from them and used our local
distributors they would and will feel the paid $$$$$. The housewives so
bake once or twice a year could not make up for the cake decorators who
bake three and four time a WEEK. I too am considering not doing any
copywrite characters. There are too many unanswered questions about
the copywriting.
Date: August 7th, 1998 10:09:29
From: Tami
e-mail: tlutley@inetworld.net
Subject: Cocoa Painting
Can anyone please help me? I want to do a Cocoa Painting on a very firm
surface. I wanted to use Pastillage, but one book I have said it's too
pourous and to use plastic icing. I can't remember what plastic icing
is. Has anyone ever tried painting on pastillage? What else can work
aside of gum paste? Thanks.
Date: August 7th, 1998 10:15:36
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Sotas lacework
I haven't done lots of sotas, but I have done cornelli. All the other
advice I have done and it works great, the only thing I would add, never
fill your bag more than half full, it tires your hand faster if the bag
if too full.
Date: August 7th, 1998 10:05:07
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Royal Icing Design on Buttercream
As long as you royal is completely set up and your buttercream is NOT
like a dairy frosting (whipped cream or substitute) is should be fine.
I have done it many times, however I have never refrigerated mine. I
always put them on the morning of the event. Good Luck
Date: August 7th, 1998 06:10:18
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Royal Icing Design on Buttercream
I've just now completed a cake for my husband's Coast Guard Auxiliary annual picnic. It's iced in buttercream. Then I did the logo in royal icing. I've put royal icing decorations on buttercream, but want to make sure --- can I put the logo directly onto the buttercream and refrigerate until tomorrow afternoon?
Date: August 7th, 1998 07:31:11
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: Re: Sheet Cakes & torting
Hello Sly, After torting your sheet cake slide a clean piece of cardboard (about the same size as the cake) between the layers at the short end. I "bounce" the cardboard slightly pushing it further into the cake. A large spatula can also be used to "assist." After filling the bottom layer, the top can be returned to the cake by matching two corners and gently sliding cake off.
Date: August 7th, 1998 07:37:08
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: buttercream roses without a nail
My friend shared a video of a decorator making roses right on the cake but her copy came from the tv and wasn't too sharp. The decorator went too fast and didn't explain what she was doing. Does anyone know of directions in a book? (The show was Martha Stewart)
Date: August 7th, 1998 07:14:28
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: Re: Cake Mixes and Icings
I prefer Duncan Hines and Pillsbury. I used Betty Crocker for two different wedding cakes (I bought them on sale for 69 cents and got what I paid for.) I had to bake several layers over as they collapsed while in the oven. I finally figured out the were short on baking powder. I added 1 tsp. to each mix and then they were fine but I don't care to lose a cake mix just to find out if there is a problem. I've never had this problem with the other two brands.
Date: August 7th, 1998 05:57:56
From: Cathy
e-mail:
Subject: Re: Pantastic Pans
Hi Emily,
I bought one at our local shop out of curiosity, but have not used it yet. The store where I purchased it from said they work well, you have to use a lower temp (she said 325) which I do anyway, and with care it should last fairly well. The one I purchased seems to have good depth on the details, so when the cake is baked and turned out of the pan it looks like you should still be able to see the lines for outlining fairly well.( My eyes are getting older! LOL). Yes, the directions do come with the pans.
Hope this helps you some.
Cathy
Date: August 7th, 1998 03:52:32
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: Frozen decorated cake
I don't understand why you would need to scrape off the icing. I would have returned the cake to the freezer unwrapped for about an hour and once the decorations had firmed up a bit I would have set each tier into a clean plastic trash bag (I flap the opening a few times to get some air into the bag to create a "bubble") and put a twist tie on the bag to close it up. I freeze all my cakes in clean trash bags. I never reuse them on another cake as crumbs can stick to inside of bag (I use it for trash later). I leave the cake in the bag to thaw overnight. Hope this helps.
Date: August 7th, 1998 03:13:31
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Frozen buttercream
If you go to www.cakemag.com they give a very good step by step description of it (much better than I could give you). As far as I know the article is still on there. I have used this method and had very good results with it. You can get very detailed with what you are transfering. The only advice that I have is to make sure the back of the design is as level as you can get it. You'll know what I'm talking about when you read how to do it. Because any low spot or bump on the back of your design will be on the front when you transfer it onto the cake and it thaws out. Hope this helps!
Shannon
Date: August 7th, 1998 01:07:32
From: Sharon
e-mail:
Subject: Frozen buttercream
What is the frozen buttercream transfer method?
Date: August 8th, 1998 01:32:05
From: lynne
e-mail:
Subject: Re: copywrite-plastic vs. drawing
yes. kopykake sells the rights to certain ones. when you buy those
you are given the rights to use them in writing i am told.
do you know anything about the pics kopykake puts out? many of their
regular line are rather outdated, but you can get the newer pics for
about $50 as i remember per group -- there are about 5 groups.
lynne
Date: August 8th, 1998 01:34:24
From: lynne
e-mail:
Subject: Re: Sotas lacework
good point tami!!
we all tend to think every one knows things like that :)
lynne
Date: August 7th, 1998 08:28:57
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Re: copywrite-plastic vs. drawing
Lynne,
Thanks for the great info. I have one for you, I have seen at
many of the grocery store bakerys, Foodlion, etc.., they will airbrush a
disney character right on to the cake. Obviously they're allowed, but
do they pay for this right? I've even seen a military bakery do it.
Matter of fact, for my Kids 1st birthday in Korea, the military bakery
painted a picture of Pocahantas right on the cake!
Laurel
Date: August 8th, 1998 11:23:15
From: Emily
e-mail: ekristek@hotmail.com
Subject: torting
If you are baking two 2" high cakes, should you torte each one? Thanks!
Date: August 8th, 1998 08:48:53
From: Sue
e-mail: proicer@one.net
Subject: Re: Question for Sue
We don't have everything weighed yet. Don't know if I'll ever get
EVERYTHING done. Some 10,000 items. I'll do it though! If theres a will
theres a way. He-HE. No seriously, most things can be estimated. Or
email me and I'll weigh it up for you. Usually you can allow 2 pounds
for packing material and the box, sometimes not. Plus if ordering boxes
or pads, 4th class is MUCH cheaper but may take 10 days for delivery.
Also if ordering one of say an edible image it can go First Class for
$1.01. It just depends on if it has to go in a box, or an envelope. I'm
still learning all this mailing stuff, but if you EVER have a question
please do ask.
Just let me know.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 08:39:23
From: Sue
e-mail: proicer@one.net
Subject: Re: Pantastic Pans
YES, to all. These pans can be used many times. Now, you must realize
that the manufacture of Pantastic Pans also sell chocolate and chocolate
equipment. So of course they want you to buy more than a $3.99 pan. I
agree that the picture isn't very good, but I imagine that if it was in
color like Wilton's that would increase the price of the pan. So to keep
it affordable, they do black & white.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 08:33:26
From: Sue at Sugarcraft
e-mail: proicer@one.net
Subject: Re: copywrite-plastic vs. drawing
The only copyright cards are Garfield and Power Rangers. Even Stencil
Aire has quit doing the copyright characters.
Now for clarification:
You may not reproduce a copyrighted, trade mark, or registered character
for the purpose of profit. This is a copyright infringement punishable
by law. I have the exact law hanging in our shop.
You may however sell a cake and the plastics separate. Example: Decorate
a cake with a street and sell the Sesame Street figures separate. This
way your customer has paid the right to add them to her cake.
Plus its the same thing for the edible images. Separate the cake from
the price of the image.
If you price the cake with the figure as one price this is a copyright
infringement. But if you price the plastics or edible image separate
from the cake, the customer has bought a cake and some figures/image and
she can do with them as she pleases. Even if this means adding them to
the cake when she gets home or in the bakery/your kitchen.
This does mean that you can NOT pay $2.99 for the plastics and sell it
to your customer for $3.50. That would be a profit.
There are people that go around to local bakeries dressed like you and
me. Beg, plead to draw Mickey. Come back a week later, pick up the cake,
and come back in with the warrant for your arrest. Not only does the
owner get in trouble but the person who took the order and the person
who decorated the cake. I've only heard of Krogers Supermarkets being
arrested. They simply pay the $2,000.00 fine and go on. But little home
business would have trouble with that high of a fine. Now, I've even
heard of the 'checkers' ordering two and bring in two warrants!
Basically if you keep your neighbors happy, don't advertise and keep a
low profile you may get away with it. BUT business with a sign out front
had better tell every customer NO.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 05:12:41
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Re: Cocoa Painting
Thanks for the help. We can't get gum trag here very easily, can I use
tylose instead?
Date: August 8th, 1998 05:17:01
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Cocoa Painting
try your cocoa painting on the pastillage. yes I have done it. you could also use sugarpaste with some Gum tragacanth added or a mixture of 3/4 sugarpaste and 1/4 flower paste, I very often do cocoa painting directly on the cake(sugarpaste, I'm British)
Priscilla
Date: August 8th, 1998 05:06:59
From: Shannon
e-mail: sboyd@ musuky.campus.mci.net
Subject: Re: Pantastic Pans
I have the tractor pan. I like it and didn't have any problems getting the cake out of the pan. I used a vegetable spray instead of greasing the pan. I don't usually do that but that particular pan was SO detailed there was no way I could get crisco down in all of the little nooks and crannies. They do provide decorating and baking instructions with the pan but they leave much to be desired. The picture of the finished cake that came with my instructions was in black and white and most of the decorating that they gave instructions for wasn't done with icing. They showed, for example, that you were suposed to make candy molds in the sections of the pan that were extremely detailed and then place these on the cake and then decorate the rest in icing. I didn't really like the way that looked so I ended up doing it all in icing and had to do some guessing. It turned out really well though. All in all I think they're good pans and they'll last quite a while if they're taken care of.
Shannon :o)
Date: August 9th, 1998 09:38:23
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: rose bases
Thanks, Sue! So, the roses don't slide on the nail as much as they do
on the wax paper? Hmm, I never thought about that. Also, how do you
buy that stabilizer stuff? Can I get it from Sugarcraft? Thanks.
Date: August 9th, 1998 08:27:59
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: rose bases
I'm having trouble keeping my rose bases stuck to the wax paper. They
keep sliding over and leaning when I put the petals on it. Also,
whenever I use tip 104 the tops of the petals break at the top whenever
they come out. Does anybody have any ideas about what to do? Thanks!
Date: August 9th, 1998 08:42:27
From: Sue
e-mail: proicer@one.net
Subject: Re: torting
We don't. Only between them. If you do that would make for a very tall
cake. But boy would it be GOOOOD!
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 08:57:43
From: Sue
e-mail: proicer@one.net
Subject: Re: rose bases
There could be several problems...
1. It could be your icing, use medium to stiff. Change it after you try
the first rose. Add Xsugar to thicken and drops of water to thin.
2. It could be the tip! Never under estimate the manufacture. Is the
small end closed too much? If it is use your table knife and on the
outside open slightly. Be careful not to make it wavy.
Also we don't use the wax paper anymore. Just make the rose right on the
nail and use scissors or your knife to remove and place on a cardboard
that has been wrapped with saran. Or dry on a meat tray. We make our
roses on Monday and use them all week. Even in buttercream by the end of
the week they can be picked up by hand and placed.
Also we add cream whip icing base to help them be firmer. Its a type of
stabilizer. Helps prevent sags, makes icing creamier and takes some of
the sweetness taste out.
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 06:00:37
From: Tina
e-mail: tina34@yahoo.com
Subject: A random thank you
I just have to say, it's amazing how much I've learned from reading
this message board and all the archives, and I want to thank everyone
who makes it possible and passes on knowledge.
I made a cake this morning, using not a few of the tips and tricks I've
read about (using Dream Whip, paper-toweling, and airbrushing), and
amazed not only myself and my husband, but also my mother, who taught
me how to decorate. And, for once, I was happy with how a cake turned
out. :)
So, thanks everyone. I'm even more hooked now than ever. And, of
course, love my airbrush, which I bought after reading about them
here. My hands are now rainbow-splotched (I've been spraying white
royal-icing roses as the mood takes me and my husband eats the colored
ones), but I'm happy. :)
-Tina
Date: August 10th, 1998 12:05:25
From: lynne
e-mail:
Subject: Re: A random thank you
it sure is good to hear of someone improving their talents from all our
help :)
one more tip: to take the color off your hands.....before they touch
water, spray them w/glass cleaner then rinse w/the hottest water you
can stand.
others tell me just washing lots of dishes or washing their hair has
removed color.
lynne
Date: August 10th, 1998 12:13:07
From: lynne
e-mail:
Subject: Re: rose bases
hi emily;
sue's 1st guess sounds like 90% of your problem. your icing is too
stiff. it will take some experimenting to get it just right. make you
icing just like you have been, then add a little bit more water (be
sure to measure -- start w/1 teaspoon?); keep tract of how much extra
liquid you add so once you get it right you can know how much to add
extra.
p.s. i *love* roses that have the tops cracked :)
lynne
Date: August 9th, 1998 11:58:15
From: Carol
e-mail:
Subject: Re: Re: Re: Sotas lacework - Thanks Sue!
Thanks for the advice! The cake turned out beautiful and the 15 minute breaks really saved my hand a lot of aching. I have done this cake 3 or 4 times in different variations. It seems to be popular right now.
Thanks also for this message board. I have learned so much from you all!!
Date: August 9th, 1998 11:42:14
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: torting
If you are making a wedding cake, and using two 2" layers, you do torte
each layer and also fill between the layers. So you end up with 3
layers of filling and 4 layers of cake. That's the standard wedding
cake here. It is tall, about 5", but still proportional since all
layers are done the same. If just doing a special cake, do as Sue
suggests.
Date: August 9th, 1998 05:44:04
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: Re: Cocoa Painting
carboxy methyl cellulose (CMC) is our alternative to Gum Trag and also believe it or not for pastillage, Dentu Fix ( for sticking your dentures in) which Gum that has in it I am not sure .Pastillage is not eaten . Dentu fix of course spends along time in one's mouth.Tylose I have heard of but never used
Priscilla
Date: August 10th, 1998 11:12:32
From: Renee S.
e-mail: reneelschl@aol.com
Subject: gumpaste Begonias
Has anyone ever made a gumpaste begonia? Any tips, how-to's etc would be greatly appreciated. What cutter should I use? A picture I saw of one looked like a very open rose, so maybe I will just do that. Thank you!
Date: August 10th, 1998 09:36:47
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Roses
Dear EM:
Practice, Practice. The only suggestion I can offer is to try closing
the end of your tip a little. Just like with the Wilton's leaf tips
like #67, 68 etc, the tips need to be opened a little more. Sometimes
the rose tips, like the 103 and 104, are opened a little too much. Try
using a pair of pliers and closing the tip some. You may get more
delicate thinner petals.
Good Luck!
Shirley C.
Date: August 10th, 1998 09:13:21
From: Em
e-mail: ADB8883@aol.com
Subject: Roses
I am a beginner in cake decorating and I was wondering if anyone could give me some good instructions, tips, ideas etc. on making roses w/ a 104 tip or suggest a dif. tip I don't know this may be a dumb question but hey it can't hurt to ask I would like to know soon for my parents wedding anniversary on the 18th of Aug. because I will need to practice. I use Decorator Icing any other icing good for decorating would be appreciated. THX in advance.
Date: August 10th, 1998 06:32:39
From: Debbie
e-mail:
Subject: Re: Re: "Lava rock" look for a cake
I would like to have the recipe if you would print it on here.:) Thanks!
Date: August 10th, 1998 06:03:33
From: lynne
e-mail:
Subject: Re: powdered icings
to color your finished flowers w/petal dust just use an art brush and
dust it on. yes you will loose some, but if you do it over a piece of
wax paper you can return some of it to the bottle.
anything you choose to mix the dust w/is going to have alcohl in it.
some suggest lemon extract, but it also contains some......that's
why/how it evaporates :)
lynne
Date: August 10th, 1998 06:09:42
From: lynne
e-mail:
Subject: Re: powdered icings--more
the amount used is very tiny. i just tap a spot about the size of a
pea into a sm. bowl/dish and add the gin w/an eyedropper until it mixes
w/the dust(3-4 drops?). it is better to make tiny amounts at a time
since it evaporates so quickly. any left in the bowl -- just add more
gin then more dust if needed. if you have too much gin it will
seperate so let gin evap or add more dust.
lynne
Date: August 10th, 1998 05:57:42
From: lynne
e-mail:
Subject: Re: Re: Re: A random thank you
what is your web site address ??
Date: August 10th, 1998 02:49:13
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: powdered icings
Is your silver lustre edible, most are not, the runout must be removed before eating if it isn,t. alcohol is really the only thing as water will be absorbed and the run out will collapse. can you not use paste in yoyr marzipan it would be better
Priscilla
Date: August 10th, 1998 12:52:26
From: Elizabeth
e-mail:
Subject: powdered icings
How do I apply powdered icing colors to gumpaste/marzipan roses? Do I
brush the powder directly onto the rose (in which case how do you keep
it from just falling off?) or do I mix the powder with a liquid first?
Also, I have silver luster dust which I want to use to paint a runout.
I know I can mix the dust with a clear alcohol (vodka, gin, etc.), but I
don't want to use alcohol. What other liquids could I use and does
anyone know the appropriate amount of liquid and powder? Thanks.
Date: August 10th, 1998 09:37:28
From: Tina
e-mail: tina34@yahoo.com
Subject: Re: Re: A random thank you
Actually, someone had suggested toothpaste, which took it right off (at
least the color that hadn't set in - I was playing all day. :) ) I'm
fairly sensitive to chemicals, so it was a happy medium.
Now I need to get my cake pictures developed to add to my website.
-Tina
Date: August 11th, 1998 04:30:18
From: lynne
e-mail:
Subject: Re: Roses
good for you em wanting to make a nice cake for your prents anniversary.
if you have some time to spare we helped another person a while back so
posts will be in the archives on making roses. maybe you can find that
info for lots of tips.
some things i stress: as sue said -- consistency is very important.
also be sure you are holding your bag w/the back of the bag pointing
over your shoulder (not off to the side) and keep your forarm 'glued'
to your 'boob' :) all of the work is done from the elbow down --
mostly w/the wrist. be sure the bottom of your tip touches the base so
the petals attach. practice for about 20-30 minutes then put it away.
don't keep trying when you become very frustrated. put it away for
awhile. go back to it when you calm down. keep practising, practising
and more. that's the only way.
lynne
Date: August 11th, 1998 11:52:15
From: Jeff
e-mail:
Subject: Re: rose bases
If the icing is too thin for the base it will slide or bend. Stiffen
the base icing quite stiff. If the petal shave a broken edge, soften
the icing a bit. If it still happens or the softening makes the icing
too thin, take a paring knife and slightly open the thin edge of the tip
more. This helps alot!
Date: August 11th, 1998 11:48:41
From: Jeff Arnett
e-mail:
Subject: Re: Laminated picture help
I use laminated images often. I let the icing crust then lightl dust
the back of the laminated item with cornstarch. Pipe a little icing on
the corners to glue it down, position and pipe a border around the edge.
When served, it comes right off with no damage and makes a nice
keepsake. I often scan shower invitations or wedding invitations
forthis purpose [though that violates copyright].
Date: August 11th, 1998 10:02:09
From: Mindy
e-mail:
Subject: Re: rose bases
You might try making them on toothpicks. I have like an assembly line
when making roses on toothpicks. Use a 4 or 5 tip, stick the toothpick
inside of the tip, pull it out while squeezing. This is the base. I
let this dry for awhile, then do the wrap around petal. let this dry,
and then do the 3 petals, let this dry and then do the 5 petals and so
on. Get yourself a slab of styrofoam to stick the toothpicks in while
they are drying. Mindy
Date: August 11th, 1998 05:37:58
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: Re: "Lava rock" look for a cake
1kg granulated sugar (the type you put in your tea)
250ml cold water
1/2 recipe of Royal icing ( i.e. 1/2 of 1egg white to 200g of icing sugar)
melt the sugar over a low temparature and then boil to 138deg C ( or 280 deg F). remove from the stove and stir in the well beaten royal icing. pour into a shoe box or similar lined with well greased wax paper. the mixture will bubble up to double its volume. leave to cool and break into rocks of the required size.
to obtain coloured rocks colour the royal icing beforehand
for sand and gravel crush with a rolling pin
This recipe comes from the book Sugar Art by Kate Venter
Date: August 12th, 1998 12:41:13
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: cake cutting
I was wondering, how do you guys cut your cakes that are made in the
wonder mold pan? I'm stumped on this one. Thanks everyone.
Date: August 12th, 1998 12:50:57
From: Esther P
e-mail: EPre361706
Subject: Royal VS Buttercream
I'm making a cake from A Treasury of Wilton Wedding Cake book on page 40-41 name Flora Vision. I says to make the drop flowers out of royal icing but can I make them right on cake with buttercream? Which will look best? Please ASAP I'm making cake for this weekend the 14 Thank-you
Date: August 11th, 1998 10:44:01
From: Tina
e-mail: tina34@yahoo.com
Subject: Re: Re: Re: Re: A random thank you
My web site (still needing LOTS of work) is at http://www.idea-
inc.com/~tina/.
I've only got one cake picture up, which, besides being a lousy
picture, was a cake that didn't make me happy at all. :( I've got
quite a few other pictures in my digital camera (of other, better
cakes), but I've lost the software and can't find anywhere to get it.
:~~~~~( One of those pictures is the cake from this weekend that I was
happiest with. Ohwell.
-Tina
Date: August 11th, 1998 07:54:03
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Roses
Another suggestion. It all has to do with the consistency of your icing,
it should be stiff. Now say your petals are splitting, it needs thinned
with water. Or if your petals droop, it needs thickened with Xsugar. But
to be honest I remember mom saying she made 200 before she liked one, so
practice is the answer.
Also we add a stabilizer, cream whip icing base, which helps. Make them
on Monday and you'll be able to pick them up by hand and place them on
the cake but still be soft in the middle.
GOOD LUCK! We also sell the royal icing roses if you get in a jam.
Sue at Sugarcraft, Inc.
Date: August 11th, 1998 11:10:13
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: Re: Cocoa Painting
Tylose is just a brand name for CMC. Most commercial rolled fondant
already has CMC (or something similar) mixed in. If you cover a
cardboard with fondant and let it dry overnight, it'll be plenty firm
enough to paint on. Drying it for a week or two will make it quite
hard. Mixing fondant with gum paste will hasten the drying/hardening
process, but I'd still let it sit overnight before painting.
Date: August 11th, 1998 10:02:40
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Wilton tips
Sorry to disagree, but Wilton tips are definitely NOT seamless. Take a
look inside any Wilton tip -- the seam is pretty easy to spot.
I use Wilton tips for a lot of basic stuff -- roses and borders and
things, but if I'm doing royal icing stringwork or needlework, I use
PME tips. They're lots more expensive ($5/tip or so), but they ARE
seamless, and I have the control I need over a very thin line of icing.
Any time I need a tip smaller than a 3 (down to 00), I pull out my
PMEs.
Date: August 11th, 1998 09:47:23
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Not greasing sides of pans..
I don't use this method, but I'm told the secret to getting the cake
out without tearing up the sides is to let the cake cool in the pan,
then when running a knife or spatula along the sides, keep the cutting
edge pressed against the PAN, not the cake. Once you've cut all the
way around, use the spatula around the edges to gently lift the edges
of the cake from the bottom of the pan.
I use a teflon liner (or parchment) in the bottom of the pan and glop
(flour/shortening/oil mix) around the sides along with baking strips.
I get lovely even layers and no sticking.
Date: August 13th, 1998 12:04:23
From: Mindy
e-mail:
Subject: Re: Re: Re: Royal VS Buttercream
I would suggest making them with the buttercream icing and then setting
them in the oven with the oven light on. They will dry pretty fast
like that and you should be able to use them as if they were made from
royal icing. But do make some extras for breakage. Mindy
Date: August 12th, 1998 04:32:18
From: Laurel
e-mail: laurelm@ibm.net
Subject: leaving the cake out over night
It's very hot where I live (NC) and many times if I know the cake will
be served outside I won't use butter in the BC recipe. I have a cake
for my child's preschool tomarrow and it will be served inside, so I
decided to add the butter. My question is I usually leave the cake in
the box overnight to dry, is there any chance the icing would go rancid?
I've never expierenced it, but I don't want to take a chance. Should I
be safe and just keep it in the refrigerator?
Thanks,
Laurel
Date: August 12th, 1998 04:32:09
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Filled molded chocolates
HI Tina,
Are you "painting" the sides of the p-b cup mold with the chocolate?
The way I learned to do filled candies, is to fill the molds 1/3 to 1/2
full of melted chocolate. Then use a food safe artist's brush to paint
up the sides of the mold chill until firms. Fill the molds with the
filling and top with more melted chocolate. I have never had a problem
with this method.
Hope this helps,
Renee
Date: August 12th, 1998 04:29:39
From: lynne
e-mail:
Subject: Re: Filled molded chocolates
hi tina;
i'm not exactly the best candy maker around, but i have made many, many
#s over the yrs:)
the thing that comes to my mind is your use of the frig. it just might
be too much of a temp change. you don't say how long they are in the
frig so i'm gussing. if it's just a couple of minutes then that's
prolly not the problem.
another thing might be that you are stirring the choco too much &/or
hard creating bubbles. stir slowly in a figure 8 and try pouring the
choco holding the cup (or whatever) high so the bubbles have a chance
to stretch out and break before they reach the mold.
lynne
Date: August 12th, 1998 04:08:15
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: My cakes are never level!!
Marida, where did you get the 20 inch leveler? Thanks.
Date: August 12th, 1998 04:13:09
From: lynne
e-mail:
Subject: Re: Royal VS Buttercream
you'd better get crackin' gal!! you can use buttercream for air
drying, but they do need to be made ahead. you will never get the
right look doing them right on the cake.
depending on where you live, air dry buttercream can take several days
to a wk to dry (high humidity?). good luck. you should be able to
make them in just an hr or two.
lynne
Date: August 12th, 1998 04:21:38
From: lynne
e-mail:
Subject: Re: My cakes are never level!!
hi esy;
as you have read, it is possible that your oven may not be level. any
good builders-type level can be used to ck that out. it dosn't have to
be a big one :)
i have that problem w/my convection oven......the fan blows the batter
to one side :( (especially the lg'er cakes).
lynne
Date: August 12th, 1998 03:34:46
From: jen
e-mail:
Subject: Re: My cakes are never level!!
I've had the same problem. I have made sure the oven was level and the
racks were level. I've bought a oven thermometer to make sure my oven
wasn't too hot. I've tried using Baker's Joy in my pans instead of
flour and crisco.(Somebody told me the cake might rise more even that
way.) I think I've tried everything, but still on the bigger cakes one
side is always a little lower than the other. The only thing that made
a little difference was using the Bake Even Strips on the pans. But
I still sometimes use cake scraps to tuck under the corners of the
cake and make it look even. Very frusturating!
Date: August 12th, 1998 12:44:58
From: Deb G
e-mail: goldr@juno.com
Subject: Re: Madeline cake
I have a 3 1/2 yr old Madeline who had a "Madeline" birthday party in
January. I just iced a 11 x 15 cake and put shell borders around it and
added part of her birthday gift which was a "Madeline" colorforms set.
I let the cake crust and then placed the color forms on the icing. I
used yellow and blue for shells and "Happy Birthday Madeline" and then
sprinkled yellow, blue and red sanding sugar around the top. It turned
out cute. She loves "Madeline" and "Miss Clavel" and I could really be
flexible with the colorforms. I wouldn't recommend this unless you are
there to cut the cake and take the colorforms off so no one eats them!
(I used a similiar idea with a cake I sent to school for "teacher
appreciation day" and I was soooooo worried that someone would eat the
colorforms not realizing they weren't edible)
My only other idea is to get a "Madeline" book from the library and copy
a pattern that you can transfer to the cake. Or maybe just a "Madeline"
hat cake....there was a pattern for a hat cake in a ladies magazine
back in the spring (can't remember which magazine)...use 10" round pan
for base of cake and another 6" bowl cake inverted on top. You could
ice yellow and put a black ribbon around the brim and maybe even pipe
some red hair stringinig out?!??! Good luck!
Date: August 12th, 1998 06:54:43
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Re: Re: Re: Thank You Both!!
Date: August 12th, 1998 06:59:07
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: leaving the cake out over night
Be safe and refrigerate the cake. Butter needs to be refrigerated. If
you don't want to refrigerate you can use butter flavoring and
crisco instead of the butter. I sometimes add a non-dairy creamer
powder for a better flavor also. Good luck.
Date: August 12th, 1998 05:31:40
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: My cakes are never level!!
I tend to fill the pans more as well and just level. It's less
frustrating for me that way.
Laurel
Date: August 12th, 1998 11:14:05 As a microbiologist with a chemistry minor, I have to say this is not accurate. When you mix the ingredients in an uncooked icing, there is no chemical reaction, only a physical mixing, therefore no new molecules are formed; it is still sugar and milk fat. It is true that foods with a high sugar content, such as jams and jellies, do not spoil as quickly. It would probably be okay to leave the cake at overnight if necessary, but I would recommend refrigerating it if possible to be safe.
Date: August 12th, 1998 08:57:44
Date: August 12th, 1998 08:00:13 Sue at Sugarcraft, Inc.
Date: August 12th, 1998 08:10:13 Sue at Sugarcraft, Inc.
Date: August 12th, 1998 07:54:57 Also, FYI a cake does need to raise in the center. This tells you alot Adding cake to the corners is a great idea, we do that. Plus the baking Hope this helps!
Date: August 12th, 1998 08:17:43 Sue at Sugarcraft, Inc.
Date: August 12th, 1998 08:22:25
Date: August 12th, 1998 08:13:22 Sue at Sugarcraft, Inc.
Date: August 12th, 1998 07:47:33 Sue at Sugarcraft, Inc.
Date: August 12th, 1998 07:42:29 Also, you really don't need to refrig the shell before putting the yummy 1. pour melted coating chocolate in the mold. About 1/2 full. Sue at Sugarcraft, Inc.
Date: August 12th, 1998 07:15:56
Date: August 12th, 1998 07:31:11 So I don't think there would be a problem. Sue at Sugarcraft, Inc.
Date: August 12th, 1998 07:09:37
Date: August 12th, 1998 12:41:33
Date: August 12th, 1998 12:16:21 I'm making peanut butter cups using melted chocolates and a mold. I'm It's not so much a problem now when I'm just making them for my Any ideas? Thanks! -Tina
Date: August 13th, 1998 01:27:23
Date: August 12th, 1998 08:59:45
Date: August 12th, 1998 04:01:50 Shannon
Date: August 12th, 1998 03:53:07 If you really don't want rough edges you might want to try using a tip 97 in place of 104 (if you are right handed that is; it won't have the same effect if you use it left handed.) This is the tip that's used to make the Victorian rose. VERY PRETTY. This tip makes the edges curl over a little. I really love making this rose and have very rarely had jagged edges using this tip. Shannon :o)
Date: August 13th, 1998 05:10:17
Date: August 13th, 1998 05:23:56 Sue is partly right…that wasn’t exactly how it was explained to us. (My grandma too…kept butter on the table!)…never lasted long enough to
Date: August 13th, 1998 04:39:34 [I'm putting some of the petunias on wires] [ Do they look more like rose leaves], Be sure the calyx you make are big enough to correspond with those large
Date: August 13th, 1998 04:22:32
Date: August 13th, 1998 02:27:12
Date: August 13th, 1998 02:54:59 NOW, this morning I was looking at Collette Peters book,"Colette's I'm putting some of the petunias on wires and need to do the same with Please help! I'm running out of time to make all these flowers and Thanks in advance! Shirley C. AKA SugarRushs@aol.com
Date: August 13th, 1998 01:33:50
Date: August 13th, 1998 02:22:35
Date: August 13th, 1998 11:40:58 1. Lemon Oil: "The Cake Bible" and a book called "WEdding Cakes" both Thanks--the answers/questions here are incredibly helpful to a beginner.
Date: August 14th, 1998 12:12:05
Date: August 13th, 1998 11:00:35
Date: August 13th, 1998 11:12:01
Date: August 13th, 1998 10:18:41 Also makes good pizza and bread!
Date: August 13th, 1998 10:33:06 My grandmother used to keep butter in a covered dish on the kitchen As far as the high sugar content goes -- I've heard people use that
Date: August 13th, 1998 10:51:58 Non-toxic means if eaten it won't kill you but taken in large doses and Its used all over Europe! But our government will not give it food Heres some instructions on Luster Dust - gives subtle color with a high Hope this helps a little!
Date: August 13th, 1998 08:46:01 also, the roses & leaves should i make them out of royal icing? roses will be red, will they fade in the sun? which one will stand better outdoors royal or buttercream flowers. If anyone has any suggestions or a recipe for buttercream or royal icing that can stand to be outdoor please e-mail me. thank everyone for your help. Lourdes
Date: August 13th, 1998 09:21:54
Date: August 14th, 1998 08:36:03
Date: August 14th, 1998 11:23:23
Date: August 14th, 1998 08:31:19 (However, that thick chocolate is great for single-dip candies,
Date: August 14th, 1998 08:14:01 BTW, We also leave pies--other than icebox pies--out at room
Date: August 14th, 1998 08:13:42 You don't get a 360-degree view, and sometimes details like stamens,
Date: August 14th, 1998 08:05:46 2T sounds like an awful lot of oil (it's much stronger than extract) -- Cake 2: Sounds like there's nothing that needs refrigerating, and Definitely don't refrigerate runout work -- it'll get soft from the
Date: August 14th, 1998 07:49:20 I'm personally not wild about Kansas City (bad experiences there a few
Date: August 14th, 1998 07:50:56 Gumpaste doesn't really have much flavor. As mentioned, it can be Yes, you can leave a fondant-over-buttercream cake out overnight at
Date: August 15th, 1998 12:09:39
Date: August 16th, 1998 01:33:27
Date: August 16th, 1998 12:41:39
Date: August 15th, 1998 01:07:57
Date: August 15th, 1998 12:52:19
Date: August 17th, 1998 12:11:34
Date: August 16th, 1998 11:04:21
Date: August 16th, 1998 10:53:06
Date: August 16th, 1998 08:30:04
Date: August 16th, 1998 08:22:03
Date: August 16th, 1998 06:18:29
Date: August 16th, 1998 06:14:43 if they need more than 12-15 servings go to the next lg'r size pan *or*
Date: August 16th, 1998 06:09:13
Date: August 16th, 1998 04:13:01 Kathy M.
Date: August 16th, 1998 03:25:55
Date: August 16th, 1998 03:20:33
Date: August 16th, 1998 03:16:15
Date: August 16th, 1998 09:13:19
Date: August 16th, 1998 09:30:05 What if I want a shiny look? Is there a corn syrup mixture which
Date: August 17th, 1998 11:44:13
Date: August 17th, 1998 10:54:02 I also use 1 cup of Crisco to 2lb bag of powdered sugar. I mix my icing Diane
Date: August 17th, 1998 09:59:59
Date: August 17th, 1998 06:00:03 1)Whenever I try to make brown icing, I end up using soooo much color 2)When my cakes are iced and they look really greasy on top. I don't Thanks everybody. If you have any suggestions I would appreciate it
Date: August 18th, 1998 09:52:41
Date: August 18th, 1998 10:18:58 yes this will be wkly. but then why wait a whole wk. come by any
Date: August 19th, 1998 01:01:13 LOVE THE BOARD
Date: August 18th, 1998 06:44:04 Too much shortening and it will be hard to use the paper towel to smooth BUT - the less shortening you user per p. sugar, the sweeter the icing BROWN...you simply do have to use enough coloring. And the SUPER colors
Date: August 18th, 1998 06:53:44 If you make roses well ahead of time (today) they should be crusted well
Date: August 18th, 1998 06:36:33 As some of you know...I've used a LOT of rolled fondant recently : ) This time I used ready-made fondant. I'd have never gotten done if I Here's what I found out...when I ran out of Regalice, I used Wilton's: 1. Regalice is sold in a larger box (Watch Wilton with their 'so many Both cost about the same. I'll use Regalice if I can get it for the
Date: August 18th, 1998 03:46:11
Date: August 18th, 1998 04:22:31
Date: August 18th, 1998 04:40:53
Date: August 18th, 1998 04:44:23
Date: August 18th, 1998 12:40:34
Date: August 18th, 1998 10:42:16
Date: August 18th, 1998 10:19:43
Date: August 19th, 1998 02:40:12 Karen
Date: August 19th, 1998 03:11:48
Date: August 19th, 1998 09:31:58 1 lb. powdered sugar (10X) Cream shortening and flavorings. Dissolve dreamwhip and salt in hot water. Add cake flour and meringue powder to powdered sugar. Alternately add dry ingredients and liquid to shortening. Add corn syrup. Continue beating on low speed for 5 minutes.
Date: August 19th, 1998 11:43:56
Date: August 21st, 1998 01:25:05 after decorating, let icing dry (overnight?), wrap in plastic wrap, and
Date: August 20th, 1998 11:06:19 Thanks!!!!!!!
Date: August 20th, 1998 08:11:09
Date: August 20th, 1998 09:10:04 Kathy M.
Date: August 20th, 1998 09:02:02 Kathy M.
Date: August 20th, 1998 03:39:36 Just a thought on how to store.
Date: August 20th, 1998 03:32:33 You just need to spray on a non-stick pan spray or oil to the item being Have Fun!
Date: August 20th, 1998 03:26:21 Glad your getting some good ideas here!
Date: August 20th, 1998 02:17:05
Date: August 20th, 1998 09:40:33 Just an idea, Vicki
Date: August 20th, 1998 08:46:35
Date: August 20th, 1998 09:11:06
Date: August 20th, 1998 02:05:18 Kathy M.
Date: August 21st, 1998 11:08:02 Yes, cookies can be frozen and they will taste great for next week! You can also make the dough now and freeze that, then take it out and bake it when you need it. Good luck with your cookies!
Date: August 22nd, 1998 12:50:30
Date: August 21st, 1998 11:35:27
Date: August 21st, 1998 11:05:45 Diane
Date: August 21st, 1998 10:36:05
Date: August 21st, 1998 07:46:45
Date: August 21st, 1998 07:33:46
Date: August 21st, 1998 02:22:20 Thank you so much. This takes such a burden off my shoulders knowing Thanks Again,
Date: August 21st, 1998 01:57:10 Sandy
Date: August 21st, 1998 01:45:54 Sandy
Date: August 21st, 1998 01:06:45
Date: August 21st, 1998 09:12:34 I don't have a scanner, I assummed you did if you were going to email If you find someone to scan it, just email it to me at: bvcosby@mnsinc.com -Vicki
Date: August 21st, 1998 07:44:23 Thanks, Jackie
Date: August 22nd, 1998 11:11:42 the other points i wanted to touch on are: 2.) for a moist cake try baking at a lower temp.....i prefere 300 for
Date: August 22nd, 1998 11:02:33
Date: August 22nd, 1998 05:13:40
Date: August 22nd, 1998 04:54:51
Date: August 22nd, 1998 05:51:48
Date: August 22nd, 1998 12:37:55
Date: August 22nd, 1998 07:04:22 Sue at Sugarcraft, Inc.
Date: August 22nd, 1998 11:18:17
Date: August 22nd, 1998 12:34:31
Date: August 23rd, 1998 08:12:07
Date: August 23rd, 1998 05:27:05 Thanks.
Date: August 23rd, 1998 12:32:55
Date: August 23rd, 1998 11:11:26 Thanks, Kathy M.
Date: August 24th, 1998 12:09:53
Date: August 24th, 1998 12:04:17
Date: August 23rd, 1998 10:04:45
Date: August 23rd, 1998 09:00:08
Date: August 23rd, 1998 09:17:49
Date: August 23rd, 1998 02:42:31 Why not just do 2 seperate cakes? (Using two 11x15 side by side.) Sue at Sugarcraft, Inc.
Date: August 25th, 1998 12:24:56
Date: August 24th, 1998 10:18:55
Date: August 25th, 1998 12:20:45 The price will probably vary from here in Missouri to yours in Canada. I usually figure on $20 for a character cake. As far as cakes, I think I would stick with the mixes if that is what is working best for you. That is definitely what works best for me. For years people have said mine tasted just like homemade. Well, they are Homemade!!! Just with a mix, instead of from scratch. Why have an aversion to a mix if it works?
Date: August 24th, 1998 09:46:12 First of all I think this is a brilliant websight and the idea of 1) How long does it take all you people who make cakes at home to make a 2) Does anyone know how much a character cake made at home would sell 3) and finally does anyone know of a good moist recipe for character Thanks again!
Date: August 24th, 1998 05:29:07
Date: August 24th, 1998 02:36:31
Date: August 24th, 1998 03:15:48
Date: August 24th, 1998 02:16:25
Date: August 24th, 1998 02:01:35 are you using real whipping cream- whipped, or a non-dairy sub? there your weather can effect it also. is it very hot? lots of humidity?
Date: August 24th, 1998 12:51:54 Thanks! Laurel
Date: August 24th, 1998 09:57:49
Date: August 25th, 1998 10:50:02
Date: August 25th, 1998 07:43:00 Any input would be appreciated? Thanks you in advance for your time. --LW
Date: August 25th, 1998 07:30:42
Date: August 25th, 1998 06:55:32 this is according to earlene's chart.
Date: August 25th, 1998 06:43:29 Kathy M.
Date: August 25th, 1998 05:00:15 The bakeries probably make their roses and add them directly to the
Date: August 25th, 1998 05:04:04
Date: August 25th, 1998 04:50:44
Date: August 25th, 1998 04:56:14 Just remember THIS rule: The fountain will fit between NOTHING SMALLER
Date: August 25th, 1998 05:30:49 Or do a 14" and an 8" or 7". The 14" serves 60-70.
Date: August 25th, 1998 05:27:33
Date: August 25th, 1998 03:33:06
Date: August 25th, 1998 01:23:22 Thanks for getting me to this point. Please keep me in your thoughts as I work on and complete my very first wedding cake to be delivered this weekend!!!
Date: August 25th, 1998 12:33:26
Date: August 25th, 1998 01:47:09
Date: August 25th, 1998 09:21:25
Date: August 25th, 1998 10:56:56
Date: August 25th, 1998 10:58:43
Date: August 25th, 1998 06:45:31 Sue at Sugarcraft, Inc.
Date: August 25th, 1998 06:42:52 Oh use a cereal bagel for the hat. HAVE FUN!
Date: August 25th, 1998 02:17:05
Date: August 25th, 1998 02:24:25 a very few people have placed the sprinkles on a cookie sheet (w/sides)
Date: August 25th, 1998 02:11:29
Date: August 26th, 1998 11:03:35
Date: August 27th, 1998 12:00:11
Date: August 26th, 1998 10:02:13
Date: August 26th, 1998 10:34:18
Date: August 26th, 1998 06:48:17 Patty
Date: August 26th, 1998 06:33:07
Date: August 26th, 1998 04:52:54
Date: August 26th, 1998 03:18:03
Date: August 26th, 1998 10:14:04
Date: August 26th, 1998 10:13:34
Date: August 26th, 1998 08:26:18 BIG DEMAND! As far as edible Images go, its the hottest seller on the market today. It looks nice , is fast and cuts through easily. We probably carry over 100 dif. ed. image designs. Fondant cakes...not much demand here...but will grow with Wiilton oferring to show how-to in their new lesson plan. Average pictures on cakes....at least half of all we do probably. And it would be higher IF we did portraits. We are looking into a DeskJet printer that holds edible ink cartridges...and print on edible paper...like edible images. We plan on selling the portraits/pictures we print on special order. LOTS of demand! All we need is that special dedicated printer and the edible paper. Check that out on my website at: Will have it shortly!
Date: August 27th, 1998 10:06:12
Date: August 27th, 1998 10:09:37
Date: August 28th, 1998 12:23:33 I don't think you take too much time, I spend about 3 hrs tops! I live Renee
Date: August 27th, 1998 10:35:31
Date: August 27th, 1998 08:33:05
Date: August 27th, 1998 08:13:00 Sue at Sugarcraft, Inc.
Date: August 27th, 1998 08:08:45 Sue at Sugarcraft, Inc.
Date: August 28th, 1998 01:08:24
Date: August 27th, 1998 08:03:22 A delivery tray is a white corrugated board with holes for the plate We also mail order boxes if you need them. Plus we have a few new Sue at Sugarcraft, Inc.
Date: August 27th, 1998 07:56:05 When my son, Chris (who mom talks alot about-her 1st grandson) was oh To answer your questions I'm sure there is no problem when you add them Sue at Sugarcraft, Inc.
Date: August 27th, 1998 07:29:06
Date: August 27th, 1998 09:14:04
Date: August 27th, 1998 04:43:57
Date: August 27th, 1998 04:44:18
Date: August 27th, 1998 08:51:20
Date: August 28th, 1998 09:57:48
Date: August 28th, 1998 04:12:22
Date: August 28th, 1998 09:02:58
Date: August 28th, 1998 09:09:39
Date: August 28th, 1998 09:10:10 Susan
Date: August 28th, 1998 09:48:15 good luck and please do let us know how everything turns out.
Date: August 28th, 1998 09:39:30
Date: August 28th, 1998 09:32:04 2. Do you grease and follow? Or is there other special tips for getting cake out of pan. 3. Can I bake and wrap cake for freezer? Will it keep for 1 week? Thanks so much! Love this site!
Date: August 28th, 1998 02:54:33
Date: August 28th, 1998 10:36:10
Date: August 29th, 1998 06:39:27 We now have a shortening that is made for making icing only. Called There is also another icing shortening available called Sweetex, but we Good Luck!
Date: August 29th, 1998 06:50:30 2) We use a pan/cake spray instead of grease/flour. I agree cool cake in 3) I agree with freezing. We leave overnight wrapped to thaw. It can Good Luck and take a picture or two.
Date: August 29th, 1998 09:37:23
Date: August 29th, 1998 09:40:53 Then turn out onto a prepared board. Then sit the cake on a rack with Glad to help.
Date: August 29th, 1998 09:45:56 I really don't think you will need to spray the top also. It melts What are you using to outline with? I use a non-toxic ink pen. Sue at Sugarcraft, Inc.
Date: August 29th, 1998 08:56:30
Date: August 29th, 1998 08:31:37 it takes lots and lots of flowers. of course you can take liberties
Date: August 29th, 1998 08:20:24
Date: August 29th, 1998 08:09:20 for many different icing recipes ck dolores' homepage and look under
Date: August 29th, 1998 07:05:42
Date: August 29th, 1998 06:55:38 We bag bulk Meringue Powder and sells for 4oz $2.99, 8oz $4.99. Wilton's Sue at Sugarcraft, Inc.
Date: August 29th, 1998 06:20:31 Sue at Sugarcraft, Inc.
Date: August 29th, 1998 06:31:50 We sell both. Meringue Powder is about the only thing that is easily Sue at Sugarcraft, Inc.
Date: August 29th, 1998 02:53:04
Date: August 29th, 1998 03:02:52
Date: August 29th, 1998 02:41:30
Date: August 29th, 1998 02:06:21 Last week I tried making whipped cream and added a packet of vanilla The same thing goes when you make chocolate mousse filling for a cake. I
Date: August 29th, 1998 02:09:37
Date: August 29th, 1998 10:47:22
Date: August 29th, 1998 01:48:00
Date: August 29th, 1998 11:17:06
Date: August 31st, 1998 12:54:21
Date: August 30th, 1998 09:58:08
Date: August 31st, 1998 12:54:41
Date: August 30th, 1998 10:09:45
Date: August 30th, 1998 10:03:51
Date: August 30th, 1998 09:56:47
Date: August 30th, 1998 09:53:47
Date: August 30th, 1998 03:38:00 Molded ice: We do have very small molds. These are rubbery and flexible
Date: August 30th, 1998 03:34:15 It contains a lot of hints. The MAIN hint is to beat it long enough. If
Date: August 31st, 1998 11:22:10 Good Luck! and I'm sure your 2 year old will love it! -Vicki
Date: August 31st, 1998 02:54:17
Date: August 31st, 1998 10:26:20 Love the reverse shell. I use it on a lot of my sheet cakes. Most
Date: August 31st, 1998 09:13:41
Date: August 31st, 1998 09:40:24
Date: August 31st, 1998 06:48:09
Date: August 31st, 1998 06:09:48
Date: August 31st, 1998 06:41:27
Date: August 31st, 1998 06:07:04
Date: August 31st, 1998 06:32:12
Date: August 31st, 1998 01:12:12 nice website!
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: leaving the cake out over night
<
forming 'bug' for approx 3 weeks or more.>>
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: My cakes are never level!!
Had the same problem a few weeks ago with a 16" round. First I thought
I didn't get the batter right in the pan. It came out of the oven
really lopsided. So I baked the other layer and it came out the same.
Come to find out my oven isn't level. But it only happens on my16". My
14" inch on down come out fine.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: rose bases
Yes, we sell it..
Creme Whip Icing Base, helps prevent sagging, makes buttercream roses
stiff! 2 1/2 lb $4.59
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Royal VS Buttercream
If you try buttercream use Creme Whip Icing Base makes buttercream
stiff! 2 1/2 lb $4.59. But we always make drop flowers from royal. Cover
a board with saran wrap and twist away. They dry overnight sometimes.
Take your metal spatula and slip it under them. They come off easy.
Somethimes in a pinch we make them right on the cake, but this is very
tricky. Look much better with royal.
From: Sue
e-mail: proicer@one.net
Subject: Re: My cakes are never level!!
I'm not sure what the problem is either. Could be the oven, could be the
rack, could be the mix/ingredients, could be the temperature and it
could be where you place the pan on the rack in the oven.
of things. That the cake mix/ingredients are fresh. That the cake is
baking properly and at the correct temperature. Now you should be able
to press the hump down, its just air. Just lay a towel over it and press
gently. If it springs back up the cake is overbaked if it sinks its
underbaked.
strips are WONDERFUL! Wet, wrap (don't overlap) and pin. The cake bakes
LEVEL. But you would have to know yourself if the ingredients were
fresh.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: powdered icings
Luster Dust contains two or more of the following Titanium Dioxide, Iron
Oxide, Carmine, Mica. Not water soluble.
From: Sue
e-mail: proicer@one.net
Subject: Re: Your WELCOME! anytime!
From: Sue
e-mail: proicer@one.net
Subject: Re: cake cutting
If using a doll/pick, take it out first. Then cut the cake in half
horizontal. Cut the top pieces, then the bottom pieces. Should get about
12 to 15 servings. If you need extra cake add a 10" single round layer
to the bottom.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: My cakes are never level!!
Larger ones are available but expect to pay $60.00 - we will special
order one for you if you are interested, takes approximately 2 weeks.
Wilton has a 12" nice one for only $2.99.
From: Sue
e-mail: proicer@one.net
Subject: Re: Filled molded chocolates
Bubbles are caused by over stirring the chocolate while melting. I know
its hard not to stir, just don't stir too much. Tapping the mold does
helps.
p/b in. Do the 'dump method' of coating the chocolate.
2. roll the mold around so that the chocolate comes to the edges. You
can do all the shells at the same time. Its not as thin as water so
don't worry.
3. Now flip the mold over onto a wire rack with wax paper or a foil pan
to catch the drips. Let mold stand for several minutes until the
chocolate is rubbery. You might have to experiment a little. It depends
on how cold your kitchen is.
4. Turn mold over and scrape off all the drips. I use a bent 8" metal
spatula.
5. NOW all the cavities are ready for the yummy p/b mixture. Fill to
just under the top edge.
6. Next add the top of chocolate using a squeeze bottle, starting at the
outside edge to seal the cup to the lid and swirling towards the center.
7. Now freeze for a few minutes, DONE!!! Invert to unmold.
8. Eat!
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: My cakes are never level!!
I bought mine for our local cake decorating store. They are the best
thing in the world to have. Ask Delores if she carries them. I use to
do the old dental floss thing until another cake decorator in our area
asked me if I had one of those levelers. They are great for sheet cakes
too.
From: Sue
e-mail: proicer@one.net
Subject: Re: leaving the cake out over night
It was explained to us by the Health Department that shortening/butter
and Xsugar combine to form a new molecule which slows down the bacteria
forming 'bug' for approx 3 weeks or more.
From: Marida
e-mail: binsted@erols.com
Subject: Re: leaving the cake out over night
We use a lot of butter in our icing and we have not had any trouble
leaving them out overnight. If your house is air conditioned it should
be fine. We live in Northern Virginia and get a variety of temps.
Right now it is hot. I don't recommend to any of our customers that
they leave cakes outside for a long period of time, but some still do
and we haven't heard anything bad happening.
From: Marida
e-mail: insted@erols.com
Subject: Re: My cakes are never level!!
One of my ovens is not exactly level. My husband put a light switch
plate on one of my shelves and put a level to it and it is fine. My
oven is new but sometimes it has something to do with your floor. Also,
I have one of those 20inch cake levelers, (the best investment I ever
made) and we tend to fill our pans a little full and then just level
them off with the cake leveler before we turn them out. We also use the
leveler for slicing our cakes into.
From: Tina
e-mail: tina34@yahoo.com
Subject: Filled molded chocolates
I've got a question for anyone who has the time and the know-how.
trying to follow the Wilton directions for filled moded candies of
pouring the bottom layer of chocolate, letting it set (in the fridge),
adding the peanut butter, and then putting another layer of chocolate
over that. However, I'm getting lots of tiny air bubbles around the
middle of the cups on the outside, causing them to crack when bit
into. I'm banging the mold quite a few times on the table to get rid
of the air bubbles, but these are persistent.
husband, the eater of all mistakes. But I'd like to give some out as
gifts, and I'd like them to behave properly instead of splitting apart.
From: lynne
e-mail:
Subject: Re: Royal VS Buttercream--more info
one more tip.....make your flowers on plastic wrap instead of wax
paper. there will be *much less* breakage.
lynne
From: Esy
e-mail: estherroberts@boltburdon.co.uk
Subject: My cakes are never level!!
I've just about had enough of baking cakes that are not level. They
always tend to have one side higher than the other.
Could it be my oven? Is it poosible to have on oven that is not level
or is it something I'm doing.
I'm really embarrased about this as I've never heard of anyone else
having this problem!
Pls pls help!
Thanks.
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: rose bases
Hi! Someone on here a while back mentioned using Hershey's kisses as the base for their roses. I've never tried this myself but it sounds like a neat idea. My problem is I would end up eating all of my 'bases' before I could get my roses made! :o) :o)
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: cracked petals
I'm with you Lynne. If you look at real roses very few of them have perfectly smooth petals. That's why I don't mind mine having some jagged edges.
From: Dolores
e-mail:
Subject: Re: Re: Gumpaste, lemon oil and storing
I can help you with #1:
They mean for you to use Lorann oils. They come in tiny vials and are
listed on my CANDIES page of my online catalog.
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: leaving the cake out over night
I sure enjoyed Bkieth’s explanation! …I had the joy of meeting Bkieth at
our recent ICES show…first thing…in the elavator of our hotel! Nice guy.
But there is nothing at all in buttercream icing that will allow
bacteria to form that will ever make anyone ill. Jennifer has been kind
enough to explain this in technical terms. Your icing will NEVER make
you ill…even IF you were to use milk in it. BUT - it WILL smell very bad
after 2-3 weeks and no one will mistakenly eat it, believe me!
spoil…OR get rancid! :)
From: Dolores
e-mail:
Subject: Re: Petunias Petals & Leaves?
Hi Shirley...I'll try to help...I can make them fine and teach them but
over the web may be dif!
5 petals is correct....small end of tip 104 UP.
Press foil into the lily nail as usual
Start wayyy down in the bottom of the medium lily nail
Pipe but don't squeeze much icing out down IN the nail!
Just smoosh it really.
Use an UP/DOWN motion...PAUSE moving and squeeze out at the end to
make the petals roll over nicely...then do up/down motion again
slowly...and pause when you want the icing to fall over in a ruffle.
The up/down makes the ruffle...the 'pause' makes the petal fall over
in a natural way. Understand???
IF you are getting an unatural build-up down in the center...you've
got to let up on your pressure until you are out to the ends of the
petals. I DO ruffle my petunias LOTS more than Wilton does...but maybe
they don't mention its possible since people would find it too difficult
at first.
When all finished...before they dry...use a star tip and either light
green or the same color as the petunias to make a tip 16 star, then add
stamens. I like the pearl kind...they just gleem!
Let them dry for 2 days or they'll still be wet way down underneath.
Petunia leaves are sort of rounded...just make tip 68 or 70 leaves.
I never did add buds...so
Make a calyx, make a loop at the end of a wire...kinda like Little Bow
Peep's rod. Pipe a ball of green icing for a calyx...on a little tiny
square of wax paper. Put the loop end in the ball of icing (royal of
course). Use a dampened brush to smooth the icing up on the wire. Set it
upright in styrofoam to dry.
LEAF: have little squares of wax paper, make a loop on the end of the
wire as above. Pipe a tiny ball of icing on the square of wax paper. Lay
the looped end of the wire on the ball of icing and press lightly into
the ball of icing. Now, pipe a leaf. Let the leaves dry.
Assemble the leaves and the calyx with florist tape, then add glue the
flowers on with a glob of royal icing...easiest.
Yes
flowers! I sure hope this helps you! Dolores
From: lynne
e-mail:
Subject: Re: Petunias Petals & Leaves?
hi shirley.....
got your toothpicks in place?
o.k. i got out my trusty *old!* encyclopedia and flower books. none
of them say in print, but from the pics i count only 5 petals. they do
say in one book that there are 'an embarrassment of riches' when it
comes to varieties so there may be one or two that have 6 petals.
don't worry about it. having even as little as 75% accurcy (sp?) most
people will know they are petunias.
now as for the leaves: they appear to be more of a rose type, but
pointy at the tip, smooth edge. they are small and on each stem it
shows one growing across from another then a space before you get that
again (picture a y --more stem than leaves). the buds have a long tube
w/a very noticable caylex.
if you have time and access to a library get down there and look up in
the garden section. there is a wealth of info in your library! :)
hope this helps you out.
lynne
From: lynne
e-mail:
Subject: Re: 2 cake mixes at once
hi kelly;
i make dbl batches of batter all the time. i always use 2 whole eggs
and 1 1/3 cup water per mix no matter how many i am making at a time.
i never use oil......really not needed and adds extra calories that
most of us can do w/o :)
i'm sure the dryness comes from baking rather than how much batter is
made at a time. you might have let it sit in the oven a bit longer
than it needed to.
lynne
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Petunias Petals & Leaves?
Please help! I stayed up until 3 a.m. making 70 Petunias and 30
smaller flowers to look something like petunia buds, for a cake due on
the 20th. I used the instructions in the Wilton's 1998 yearbook, they
tell you to make them with five petals.
Cakes, The art of cake decorating", and she says on pg. 18 to make them
with 6 petals. I really want this cake to look right, so someone out
there, Please tell me petunias have FIVE petals. And, what in the heck
do patunia leaves look like?
some leaves to make an ornament type thing to go under the tiers
between the colums. Do they look more like rose leaves, or long thin
flat ones like carnations, or what?
leaves and have enough time to dry good before I try to put it all
together.
From: kelly
e-mail: rh98@groupz.net
Subject: 2 cake mixes at once
good morning/afternoon, I posted under the recipe section then thought
maybe i should post here as well. My ? is,.. I made a cake last nite
11x15 1/4sheet, and it was dry, i used 2 b.c. cake mixes and i want to
know if maybe i should add more water, or oil or egg and if so how much,
thanks for any and all responses, kelly
From: lynne
e-mail:
Subject: Re: Gumpaste, lemon oil and storing
hi elizabeth;
well now....that's lots of info you want :)
i can't help you on #1......sure hope someone else comes up w/ideas for
you on that.
#2.....i'd say gum paste is very safe. it can safely be eaten if you
have not used and wires in making the flower.
#3......storing cakes: what i'd do is store the berries in the frig
and put them on the cake when you arrive at the hall. if you really
feel better about it you can put the whole cake in the frig *w/o*
covering. when you remove it wrap loosely w/plastic wrap. this will
prevent it developing 'sweat' -- beads of moisture.
#4.....runout storage. once it is dried it can be keept at room temp
forever :) the only reason to cover is to keep dust off.
hope this helps & i'll be looking for others to put in their 2 cents :)
lynne
From: Elizabeth
e-mail:
Subject: Gumpaste, lemon oil and storing
I have 4 questions and would appreciate any help! I've been reading
lots of decorating books, but can't find all my answers.
have a recipe for a lemon cake with lemon oil (they say you should NOT
use lemon extract as a substitute). They don't have lemon oil anywhere
where I live and I don't have time to order it by mail. A grocer told
me I could use any type of oil (such as Canola) and put lemon zest in it
overnight to infuse lemon. Anyone tried this or think it would work?
What proportions should be used--I think I just need about 2T of oil per
recipe.
2. Gumpaste: How does it taste? IE, do you serve the flowers with the
pieces of cake or do you remove them?
3. Storing cakes: if you store a 3 tiered cake in the refrigerator--do
you need to cover it somehow. Decorations will already be on it so I
was thinking that a covering would mess up the cake. Could I just
remove all potentially "smelly" items from my refrigerator and store the
cake uncovered (I'm making 2 wedding cakes for the first time--the
chocolate cake has chocolate covered strawberries so will need to stay
in the refrigerator. The white cake will be a lemon cake with thin
buttercream (from Crisco) and rolled fondant with white chocolate
flowers--I think I could leave the white cake out of the refrigerator?).
4. Storing a runout: Once a runout has dried, does it need to go in
tupperware or can I leave it sitting out? I don't think you refrigerate
it?
Thanks Sugarcraft! Elizabeth
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: 2 cake mixes at once
thank you lynne i really appreciate your help and i didn't know a cake
would bake up right without the oil!!!! thanks again for the help, kelly
From: Stephanie
e-mail: starrcakes@sssnet.com
Subject: Re: 2 cake mixes at once
I alway bake at 325* and the min. amount of time.
I use the same amount of water and eggs and oil on the box.
I think maybe you might be over baking and oven to hot.
From: Elizabeth
e-mail:
Subject: edible silver
No instructions came with my silver dust--it does say non-toxic on the
bottle...I assumed it was edible. It was purchased from a cake
decorating store. Can I assume it is safe?
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: My cakes are never level!!
Lots of folks have suggested that your oven isn't level. That was one
of my first thoughts too. If you check it with a level and determine
that's not the problem, you may have hot/cold spots in your oven. Best
way to fix this is to get a pizza or baking stone - preferably one of
the large rectangular ones that'll almost cover a shelf, stick it on
the bottom shelf of your oven, and leave it there. Make sure to
preheat the oven well before using it, but the stone will even out the
temps and make for more even baking.
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: leaving the cake out over night
Heavens to Betsy -- we're only talking about butter here.
table all the time (in Virginia, in summer, without air conditioning).
Yes, it'll go rancid, but it'll take a week or more. Overnight's not
going to hurt anyone. The only caution I'd give with a decorated cake
is that the icing won't be as firm as if it'd been refrigerated, so
it's more likely to slide off the cake as it travels in your hot car.
argument about bacteria, but not about rancidity of oils. And frankly,
I don't believe that the sugar content of royal icing is going to kill
Salmonella bacteria. It might slow 'em down, but those are some pretty
tough bugs. That's why I used dried pasteurized egg whites whenever I
have a need for uncooked whites.
From: Sue
e-mail: proicer@one.net
Subject: Re: edible silver
Here I go again, as it was explained to me...
for a long period of time it might cause....? Its one of those things;
don't eat meat, drink water or smell the air or you might get ...?
approval. Guess we are a little picky? They have also taken the dragees
off the food approval list, not even sold in CA. We still have it.
sheen metallic-like finish. They may be used alone or mixed with similar
colored matte dusts to create a lustrous sheen without lightening the
color. Brushed on white, they exhibit color and a metallic-like sheen.
Sue at Sugarcraft, Inc.
From: Lourdes
e-mail: L2jlu2@AOL.com
Subject: Buttercream & royal icing in the summer
I am making a cake on August 22, I will be making a 12x18, w/ a 9inc 2-layer on pillars on top. My question is this cake is for an outside event, starting at 11:00 am. It will be all buttercream. Does anyone have a recipe for buttercream that can stand to be outdoors. Or is there anything that i can add to it so that it won't melt?
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Thanks! Tonight we do leaves!(NT)
From: Carolyn
e-mail: Bridal1
Subject: Re: 2 cake mixes at once
Just wanted to tell you somewhat the same as the others have that you are probably baking too long or in too hot an oven. I also bake at about 325 normal oven temp. However, I now use a convection oven and bake at about 250 for cakes - cookies I do at 300. This was a trial and error when I first got the oven as I was burning everything! I also mix 5 cake mixes at a time. I use a stand Sunbeam mixer and use the big salad Tupperware bowl to do my cake mixes. If you think you have overbaked your cakes by a few minutes, allow to cool just a few minutes (maybe 5) and then stick right in the freezer. This will help keep that moisture in the cake.
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: 2 cake mixes at once
Hi Kelly, I do 2 mixes all the time and never come out with it dry. I
tried various cake mixes and have found that D.H. works alot better for
me. Always moist. I also bake at 325.
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Filled molded chocolates
If the advice that everyone else has given doesn't help, you may find
that the problem is your chocolate.
If the chocolate is too thick when melted (either because it's old,
becaseu of high humidity, or because it just has a high viscosity) it
will be difficult to mold with. If the chocolate is still thick and
pudding like when melted, you'll tend to overstir trying to get it
workable, and tapping doesn't get the bubbles out becuase it's so thick.
If that's the case, you could try thinning your chocolate down or
choosing a chocolate with a lower viscosity.
pretzels, etc. --with thinner chocolates that run right off you
usually have to double-dip to get sufficient chocolate to cling to the
item.)
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: leaving the cake out over night
You know, no one in my family has ever refrigerated a cake (And they're
from the deep south). My mom baked frequently when I was a kid, and
she made all-butter buttercream and very moist cakes. They were just
left in a cake keeper on the kitched counter. They stayed good for
days. (Actually, we ran into problems only when we sealed cake up in
an air-tight tupperware container: the frosting absorbed too much
moisture from the cake and slid off. We found it worked best if some
air could get to it.) Personally, I do NOT enjoy eating cake when it's
cold. The flavors are too blah. (Particularly chocolate cake.) And
taking a cake in and out of refrigeration can dry it out.
temperature (loosely covered - not-air tight!). As with the cakes, we
don't like eating refrigerated pies. I find that once a pie has been
refrigerated, the crust looses all of it's flakiness, and the fruit or
custard fillings get gummy. Consequently, I always find it odd to be
at someone's home and be served apple or pumpkin pie that is icebox-
cold.
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Petunias Petals & Leaves?
Another reference (and the first place I turn when I'm about to make a
new flower) is the Virtual Garden. Go to www.vg.com, click in "Look up
a plant", and enter the flower name in the search box. It'll come back
with as many matches as it knows about (sometimes I end up looking
through 20 or so entries, but typically it'll be 4 or 5). Most of the
entries have very good drawings of the flowers included.
etc. are tough to make out, but for a good overall picture, this is a
great place to start.
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Gumpaste, lemon oil and storing
> 1. Lemon Oil: "The Cake Bible" and a book called "WEdding Cakes" both
> have a recipe for a lemon cake with lemon oil (they say you should
> NOT use lemon extract as a substitute). They don't have lemon oil
> anywhere where I live and I don't have time to order it by mail. A
> grocer told me I could use any type of oil (such as Canola) and put
> lemon zest in it overnight to infuse lemon. Anyone tried this or
> think it would work? What proportions should be used--I think I just
> need about 2T of oil per recipe.
I get lemon oil from Williams-Sonoma. Is there one near you? Dolores
also suggested Lorann flavoring oils -- I've never used them, but I
assume they're comparable (not sure if Lorann is actual lemon oil or
artificially flavored oil).
how much cake does this recipe make? For substitutes, I'd just use a
little lemon extract (1/2 tsp) plus the zest of one lemon for each
tablespoon of lemon oil called for.
> 2. Gumpaste: How does it taste? IE, do you serve the flowers with
> the pieces of cake or do you remove them?
Gumpaste decorations aren't generally eaten. Partly because gum paste
has little or no flavor (it doesn't taste bad, it just doesn't taste
like much of anything unless you add flavoring). Partly because gum
paste flowers are generally built on wires, and you don't want people
chewing on florist wire (I've heard horror stories about people
swallowing the wires from gp flowers). Remove the flowers from the
cake before serving and arrange them in a bouquet or spray later.
Other gp items (molded cherubs and such like) can be served with the
cake, but expect to see lots of them remain on people's plates with one
bite taken out of them.
> 3. Storing cakes: if you store a 3 tiered cake in the refrigerator
> -- do you need to cover it somehow. Decorations will already be on
> it so I was thinking that a covering would mess up the cake. Could
> I just remove all potentially "smelly" items from my refrigerator
> and store the cake uncovered (I'm making 2 wedding cakes for the
> first time--the chocolate cake has chocolate covered strawberries
> so will need to stay in the refrigerator. The white cake will be
> a lemon cake with thin buttercream (from Crisco) and rolled fondant
> with white chocolate flowers--I think I could leave the white cake
> out of the refrigerator?).
Cake 1: I'd be concerned about the chocolate on the strawberries
blooming if it's in the fridge too long. Don't do those too far in
advance, or you may find you need to do them over. The cake itself can
go in the fridge. Personally, I'd decorate and refrigerate the cake,
and do the strawberries the morning of the wedding (or at most the
night before), and arrange them on the cake at the site.
fondant doesn't handle the fridge terribly well anyway. I use
Choco-Pan which supposedly can take refrigeration, but I still put the
cake in a box in the fridge, and leave it in the box to come up to room
temp to prevent sweating/condensation. Just be safe and keep it out.
4. Storing a runout: Once a runout has dried, does it need to go
> in tupperware or can I leave it sitting out? I don't think you
> refrigerate it?
moisture in the fridge. Leave it sitting out, but put a paper towel or
something over it to keep the dust off, and make sure to keep it dry
and out of direct sunlight (else the colors will fade).
From: BKeith
e-mail: bkeith@netcom.com
Subject: Nice to meet you too
I enjoyed meeting you too Dolores! It was my first convention, and I
sure started off with a bang. What with all the great cakes in the
showroom, all the great information at the demos, and all the great
people I met and kept running into, I had a wonderful time.
years ago), but I may have to put that prejudice aside so I don't have
to wait 2 years until my next convention!
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Gumpaste, lemon oil and storing
I'll try to jump in with the few remaining questions you had.
served if there are no wires or stamens involved, but most folks
probably wouldn't eat the pieces made from gum paste, simply because
they just don't taste that good. (Ditto for things like runouts and
royal icing flowers)
room temp without refrigeration. I have done this with homemade
fondant, Bakels, Regalice, Wiltons and Choco-pan without any problems.
The layer of buttercream under the fondant keeps the fondant soft
enough that it's still easy to slice through, so don't worry that it'll
harded up too much at room temp.
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: Re: My cakes are never level!!
Hello Diane, I had a problem with a 16" cake coming out high on one side. The problem? Even though the pan just fit in the oven, there was a "lip" at the back of the oven rack and the oven door when closed pushed the back of the cake up on top of this extra metal strip. Fortunately my lower oven didn't have the same rack so thats where I bake my 16" cakes. Check your oven!
From: Julia Barnes
e-mail: dbarnes@harborside.com
Subject: How many layers to bake?
I was wondering if most people that sell 2 layer rectangular cakes, say a 9" x 13", do they bake ONE 9" x 13" cake, torte and fill it, or do you bake the 9" x 13" cake TWICE. Baking it twice gives quite a lot of cake, and I was wondering what was considered the norm. Thanks. Hope I was clearer than mud here! LOL!
From: lynne
e-mail:
Subject: Re: Gumpaste&color
hi mary;
hope i can remember everything.....it's late :)
#1.....it's pwdr color - not pwdr icing.
#2....yep water does break down the gumpaste. i'm not sure but i think
gin, vodka or something simular can be used instead.
but for the most part just dusting w/petal (pdwr) dust will give a
beautiful light coating of color.
lynne
From: Mary
e-mail:
Subject: Gumpaste&color
I read below that you can paint gumpaste flowers with powdered icing.
What about paste icing? I mixed a bit with some water and painted a few
gumpaste roses and they looked great. However, the next morning the
edges were cracked. I think this was because they weren't covered
properly, but was wondering if the water breaks down the gumpaste. I
wouldn't think so since it is one of the ingredients. Should I mix
paste icing with alcohol instead when painting gumpaste flowers?
Thanks!
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Re: My cakes are never level!!
Hi Kay, before I started baking I placed my pan in the oven to be sure
it fit and noticed that "lip" you were talking about. So I turned my
oven rack around and the pan fit fine but still came out lopsided. I'm
not blessed with a double oven so I'm stuck. Thank your lucky stars you
have an upper and a lower oven. Thanks for the tip anyway.
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Color Flow question
I paint on color flow all the time and have never had this problem--I
also live in an area with high humidity. Did you add anything to the
paste color? I have to disagree with Jennifer on this one--I usually do
facial features with a fine brush and black paste color straight out of
the jar. The other thing that I have found works well is a food
coloring pen, but the straight black paste is much darker. Maybe the
whole piece itself wasn't dry yet, or maybe the coloring you used on the
face was still a little wet?
From: Stephanie
e-mail: starrcakes@sssnet.com
Subject: Re: scheduled chat/topics cake baking basics and equipment
I think that this would be a great idea, because if you have a question
you could get it answered before you turned off the computer.
I see you Monday night Mindy ;-)
From: Mindy
e-mail: cmcintos@nemonet.com
Subject: scheduled chat/topics cake baking basics and equipment
There will be a discussion on the basics of baking a cake and the
start-up equipment needed with host Stephanie. It will be on Monday
night(the 17th) at 9:00 central time. This is the address for the cake
chat room. http://venus.beseen.com/chat/rooms/g/2143/
Hope to see you all there. Mindy
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: How many layers to bake?
I do it both ways, depending on the cake. Generally, if someone wants a "sheet" that is one layer, though it may be torted and filled (which I don't like to do because I'm not very good at torting!). I prefer to do a two-layer smaller rectangle versus a one-layer larger sheet because it can be filled easily, I like to have nice high sides to decorate, and I just think the proportions look nicer. However, often the customers insist on the large sheet (they seem to think having a larger top surface is better). I don't do anything larger than an 11 X 15, so if they need more servings it has to be a second layer and/or tiers.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Color Flow question
As Lynne said, your piece may not have been quite dry enough. Also, you may have used too much color, or it may have had too much moisture in it. Did you use color straight out of the jar? That is very concentrated and would bleed very quickly. Or did you thin with water? Then it may not have dried quickly enough to prevent running. I would try thinning the paste colors with a little bit of vodka or lemon extract. Then the color won't be so concentrated and it will dry quickly because the alcohol will evaporate much more quickly than water.
From: lynne
e-mail:
Subject: Re: Color Flow question
hi; it sounds to me like the piece wasn't dry to begin with when you
painted it. be sure it is completely dry -- a couple of days for
bigger pieces.
it also could have been the humidity, but since i live in a dry area
i'm not sure.
lynne
From: lynne
e-mail:
Subject: Re: How many layers to bake?
hi julia;
your ? is very clear :)
i have always based size (including heigth) on how many servings are
needed.
to me a 1/4 sheet is one mix -- therefore a single 12x8 cake that is
torted and filled. that also applies to a 10" round; most shapped
pans; 10" heart, etc, etc.
dbl the one used.
lynne
From: lynne
e-mail:
Subject: Re: Gumpaste&color
as kathy said you can tint the gumpaste. you can take a bit of colored
paste and roll it out; then take white (or any color needed) and roll
it out now put one on top of the other for two tone flowers.
the dusts can be used for all your color or just to highlight a part of
it -- over colored gumpaste or white.
hope this helps you understand.......you can do most anything w/it.
lynne
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Re: Gumpaste&color
Hi Mary, Sometimes I tint my flowers with paste icing colors before I form the flowers and sometimes I form the flowers with white gumpaste first, then tint with vodka and paste icing colors. Last week I had to make orchids for a 25th Anniversary cake. The throats were to be pinkish peach. I poured a little vodka in a cup, and added just a touch of peach and pink, dipped a paint brush into it, shook off the excess and painted the insides of the throats. They turned out beautiful and looked realistic! To make them shiney, I sprinkled white edible glitter.
From: Glenda
e-mail: GDARN@hotmail.com
Subject: Color Flow question
I have been playing around with color flow. I really like how you can
make so many neat things using it. But this week I had a real problem. I
did a woman in a bikini for a cake which turned out really cute. But the
directions said to use a very fine brush or a very thin toothpick and
food color to paint in the facial features. I did this and it turned out
really pretty. But when I got up the next morning, the colors had run
and she had big black raccoon eyes. It looked like a parody of a sexy
woman. Yuck. Any ideas? Was it the humidity? Is there some other way I
should do it or some other type of coloring (I used Wilton paste
colors.) Any advice would be helpful? I am doing a U.S. Marine Corps
emblem next week for a cake and I sure don't want it to run. Thanks for
your help.:)
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: leaving the cake out over night
Hi there,
I live in North Carolina too. In Charlotte. Just wondered if you lived
anywhere near here. I would love another person to chat with one on one
about cake decorating. I am new to this but I really love it. Do you do
many cakes? Are you new to it like me? I am doing my first wedding cake
next month. Scared to death. Then I have a big (18, 14, 10, 6) wedding
cake in October for my daughter. Should prove interesting. Let me know
if you would like to chat sometime. Glenda
From: GLENDA
e-mail: GDARN@HOTMAIL.COM
Subject: Re: 2 cake mixes at once
I found a really niffty idea in a cake book. You make a sugar syrup
using 1 cup of sugar and 1/2 cup of water. Bring to a boil and then let
cool. You can use this for any cake. After I tort my cake into layers, I
drizzle this sugar syrup with a spoon over the layers. You don't put a
whole lot, maybe four or five tablespoons per layers. It makes the
finished cake so moist. I get raves for my cakes. You can also add a
flavored liquor like Grand Marnier or Kirsch, 1 or 2 T. to a batch of
sugar syrup to get a really wonderful flavor. Just an idea you might
try.
From: Marida
e-mail: binsted@erols.com
Subject: Re: How many layers to bake?
Julia: I would just do one. If they want a filling (whice most of my
customers do) then you could torte it. If they needed more servings
then just move up to the next size sheet cake.
From: Mary
e-mail:
Subject: Re: Re: Gumpaste&color
So do you make white flowers and then "paint" the powder on or do you
make light colored flowers and then add the powder? Has anyone else
tried using paste mixed with gin/vodka?
I can use on the flowers? Thanks.
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: Icing
Diane, thanks for the info. When you use 1 cup of crisco to 2 lbs of
powdered sugar, is the icing creamy enough and does it work for flowers
and other decorations? Thanks a bunch!
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Icing
Hi Emily, had the same trouble some time back. Found Super Chocolate
Brown. Gets your icing pretty dark. If can't find it in your area, check
with Dolores's online catalog. She may carry it.
for about 7 to 10 minutes. Never looks or tastes greasy. Are you
letting your icing dry somewhat before smoothing it with a paper towel?
I never use the knife in water. I didn't like the shiney look. Hope I
helped a little.
From: Brenda F
e-mail: mbf821@aol.com
Subject: drying Petunias and other royal flowers
I poke holes in the bottom of the foil in the lily nail with a toothpick before piping the flower. This allows air to get to the bottom of the flower too. Or, sometimes if I forget the holes I snip the bottom open with scissors after the flower has set up for 12 - 24 hours to get the air in there.
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Icing
I have two questions:
and I end up with a light brown. How can I get a dark brown without
adding cocoa?
think I have too much shortening in my recipe, I use 3/4 cups shortening
to one pound of powdered sugar. Also, I'm having a lot of trouble
smoothing my cakes. I've tried paper towels, tissues, wax paper, and
the hot knife method. Could it be my icing? I only beat it until
everything's mixed together well. Should I mix it longer?
soooo much.
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: scheduled chat/topics cake baking basics and equipment
I missed the chat. Will this be a regular? Same day & hour weekly? Will we be able to download it like Dolores's & Earlenes?
From: lynne
e-mail:
Subject: Re: scheduled chat/topics
hi dee; sorry you missed, but then so did i :(
night around 9 -- usually someone is around.
as for d/l'ing it.....we don't know! (smile)
lynne
From: Paula
e-mail: Dolores
Subject: THANK YOU
Thank you so much for this message board, I am learning so much from you
all.
Every time I log on I learn something new. I have a hard time logging
off.
Its so great; people that are as interested in cakes dec. etc. as I am.
Thanks again Dolores from New Brunswick, Canada.
AND THE PEOPLE
PAULA
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Icing
If you use only 1 cup shortening to 2 pounds of conf. sugar this will be
plenty. (She used 3/4 cup Crisco to 1 lb conf.sugar).
the icing...it won't crust. I know you'd have better luck with the same
equivelants if you could use bakery shortening. Its a high ratio and
just makes better icing. Isn't so sweet and is softer since you can
incorporate more water. Your supply shop should carry it. The brand I
like is Alpine (what we carry) but Sweetex is more plentiful.
will taste. You may want to stick with the 3/4 cup/1 lb c.sugar.
contain more color pigment. Once you get an airbrush, this will be suoer
easy...just swoosh on some brown airbrush spray and you're finished.
From: Dolores
e-mail:
Subject: Re: Buttercream & royal icing in the summer
Add something to stabalize icing if it will be very hot for awhile. You
could add...per icing recipe...about 2-3 TB cornstarch OR 1 TB meringue
powder. But I wouldn't want to leave any cake outside in heat for any
length of time. Be sure the borders are well up on top of the cake
rather than heavy where they can slide down if the icing melts. Also,
decorate the cake on Friday for Sat. delivery...so the icing can crust
well before it gets out in that heat.
enough so they won't melt or bleed into the white icing. They CAN fade,
but are they really going to place the cake in the sun??? They better
not leave it out too long unattended...birds, cats and dogs like cake
too LOL
From: Dolores
e-mail:
Subject: Re: Re: Rolled Fondant
Right, when I made rolled fondant from scratch I zapped it in the
microwave if it got cold...when it gets cold it gets hard like that.
On my castle wedding cake...pictures to share soon.
hadn't. It took a whole box of Regalice to just cover one side of my
castle cake! About 10-12 boxes in all...some Regalice and some Wilton's
ounces' instead of a pound! (Thats tricky with their candy melts too!
NOT a lb!)
2. Regalice is MUCH better tasting...tastes like it contains lemon
flavoring...pleasant taste. Worked just fine.
3. Wilton's is a bit more pliable and softer. This would make people
like it better IF it had any flavor. (You can add your own flavor). Use
Lorann oils...only need drops and it won't thin it down. Lots of people
like Hazlenut.)
pleasant smell and the larger amount per box...so I don't have to open
so many boxes!
From: lynne
e-mail:
Subject: Re: Rolled Fondant
hi ann;
rolled fondant can be softened in the m.w. for a few seconds. try to
break the mass at least into 2 if not 4 pieces.
it will still take alot of kneeding and there might be hard pieces at
the edges. if you cannot work them soft, remove.
if you do not use all of the fondant that has been m.w'd then the next
time it will be even harder :)
lynne
From: Cess
e-mail:
Subject: Re: Rolled Fondant
Ann,
I would use the defrost setting on the microwave. It may get to hot, if
or begin to cook if the regular setting is used.
Good luck!
From: Cess
e-mail:
Subject: Re: Color Flow question
Glenda,
Sugarcraft carries I believe a chocolate candy mold emblem for the U.S.
Marines. My son-in-law is in the Navy and I have used the candy mold in
white and dark chocolate. He loved it.
Hope this helps.
From: Cess
e-mail:
Subject: Re: Color Flow question
Glenda,
Sugarcraft carries I believe a chocolate candy mold emblem for the U.S.
Marines. My son-in-law is in the Navy and I have used the candy mold in
white and dark chocolate. He loved it. You can also use a pattern
transfer with piping gel, buttercreme transfer,paint air brush or star
in a picture of a Marine emlem.
Hope this helps.
From: Carolyn
e-mail: Bridal1
Subject: Re: Rolled Fondant
I haven't used anything but Wilton's ready made fondant and just for bows, etc., but one of the gals that I took classes from said that it could be zapped in the microwave, but probably only for seconds. I'd watch it closely. Then knead it after it gets softer.
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Re: Icing
Emily, how much water are you using? I use 1/2 cup to 2# of sugar. And
yes, the icing is creamy enough for flowers and other decorations. If I
have a lot of roses to make, I will add merangue powder to make the
icing a little stiffer.
From: ann
e-mail:
Subject: Rolled Fondant
I made 2 recipes of Rolled Fondant from "The Cake Bible" this week. It
is the first time I made it. The recipe said that it may get hard upon
sitting which is what has happened to me. I'm using the rolled fondant
to decorate some cakes this weekend and was wondering how I should go
about trying to knead it into a more workable dough than the hard mass.
I'm pretty sure I made it right because it was a good texture before I
stored it. Should I a bit of water (that seems hard to do as the mass
is large and hard and it'd be difficult to knead the water in, I think)?
Or could I maybe zap it in the microwave for a very short time on low
heat? Any suggestions would be appreciated. Thanks.
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Message for Kathy M. re: crazy 8's
Kathy, I was just curious if you had a picture of a cake that you have
done with the crazy 8's. Not sure if you remember me, Karen, you
mentioned that you would send me a picture and I didn't know if you had
forgotten. I really am interested in seeing what it looks like.
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: Re: Rolled Fondant
Regalice is sold in 5kg boxes in the UK . you can also add a teaspoon of glycerine to a couple of pounds to soften it kneed well but don't over kneed.
Priscilla
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+5747
Subject: Re: Buttercream & royal icing in the summer
Hi Lourdes,
Sorry to answer your request so late in the week, but here is a recipe that stands up well in the Florida heat and humidity.
Dora's Satin Smooth Buttercream Icing
3/4 c. Crisco
1 tsp. meringue powder
1 tbsp. cake flour
2 tbsp. dry Dreamwhip
1/2 tsp. white vanilla
1/4 tsp. salt
1 drop butter flavoring
1 drop almond flavoring
3 tbsp. hot water
2 tbsp. white corn syrup
From: Maxine
e-mail: maxicakes@aol.com
Subject: Hard Candy
Can someone who is familiar with hard candy give me a simple recipe? It is going to be used for display only so doesn't need any flavor and I want it to be clear so doesn't need any color. Also, is it possible to mold it in something like glass? Is there a release agent to use to get it out of the mold when it is hard? Any suggestions are appreciated.
From: lynne
e-mail:
Subject: Re: How long can a Cookie be stored?
if you underbake the cookie so it is still moist it will last longer.
say you are making a 10 or 12" cookie......this should take about 20-25
minutes to bake. stop at about 15-20 min. the middle should still be
rather soft, but not mushy.
then in foil -- loosely but sealed. put into a cake box
wraping for shipping.
hope that helps you.
lynne
From: Trina
e-mail: Kkimbro340@aol.com
Subject: How long can a Cookie be stored?
I was wanting to bake a cake for my nephew's birthday. Since he lives so far away shipping would be virtually impossible I decided to do a large cookie instead. I was wondering since it would take a couple of days to ship through UPS, would it still be edible when it arrives? How could I wrap it to ensure it's freshness?
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Rolled Fondant
We also sell it in 11 pound boxes. Best for a big wedding cake.
Dolores at http://www.sugarcraft.com
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Re: Message for Kathy M. re: crazy 8's
Hi Karen,
Vickie offered to put it up on her account if the pictures turned out, but I'll still send everyone a picture in the mail that wanted one as I have never had anything scanned and e-mailed before, I don't know if I will do it right.
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Re: Message for Kathy M. re: crazy 8's
Hi Vickie,
That's a great idea. If my pictures turn out this week-end, I'll have one of the guys I work with scan it for me so I can e-mail it to you. Thanks!
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Rolled Fondant
Also Rolled Fondant needs keep tightly covered in a heavy plastic bag.
11lb RegalIce comes in a blue heavy plastic bag and tied with a twistie.
The 2lb size is sealed in a foiled bag.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Hard Candy
Mom has a great recipe on her recipe page at...
http://w3.one.net/~proicer/recipes/candies.htm
down to Hard Tac
molded in. Also make sure that there is a slight slant outward so the
item will come out. I'm not sure about glass, but if it holds up to 300
degrees I don't see why you couldn't use it.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Can I bake & decorate a cake 2 days before it's needed?
We usually bake and decorate one day in advance except for Saturday
cakes. When we have 100 to do. All cakes are baked Thursday morning and
kept covered with their pans or in the covered cake rack or covered with
thick towels or kept in their box. We don't freeze our cakes, just keep
covered until the icing gets on. The icing will keep the cake fresh. You
will be icing first then adding the fondant? You could ice after its
baked then the next day glaze and add fondant.
Sue at Sugarcraft, Inc.
From: Carolyn
e-mail: Bridal1
Subject: Re: Can I bake & decorate a cake 2 days before it's needed?
I don't see a problem with that time frame. I bake ahead, but freeze or chill thoroughly most of my cakes. Then I take them out the night before and ice and decorate the day they are to be picked up. Some places do their wedding cakes as much as 3-5 days ahead. I don't do this, but everyone has their own way of doing things.
From: Vicki
e-mail:
Subject: Re: Re: Message for Kathy M. re: crazy 8's
How about putting it up on the web somewhere so everyone can see it? If
you don't have any space, you can email the picture to me and I'll put
it up on my account.
bvcosby@mnsinc.com
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Message for Kathy M. re: crazy 8's
Kathy, thank you so much for responding! Let me know when you get ready
to send the picture or you need my address. Again, Thanks! Karen
From: Esy
e-mail: estherroberts@boltburdon.co.uk
Subject: Can I bake & decorate a cake 2 days before it's needed?
First of all I would like to say that I love this site!
This is my problem - I have 2 cakes to bake & decorate for Sunday (in a
moment of madness I offered to help my Aunty out)one is a birthday cake
and the other a christening cake.
I was actually thinking of baking both of them tomorrow and decorating
one the next day and doing the second on Sunday morning (I'm using
Regal ice).
Do you think this is what to do?
Any ideas will be most welcome.
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Message for Kathy M. re: crazy 8's
Hi Karen, the pictures didn't turn out, (mine are polaroids and sometimes I have problems with them) I'm going to try a different camera this week-end and maybe I'll have better luck. Also I read here on this board about using a blue backdrop, I'm going to try that, maybe that will help. Sorry I haven't gotten back with you and the others before now to let you know what happened to the pictures.
From: Cathy
e-mail:
Subject: Re: Can I freeze baked cookies???
Hi Jackie,
I start my Christmas cookies right after Thanksgiving and freeze them. I put them in an aluminum pan in layers with wax paper between the layers,then a few layers of tin foil across the top and seal them tightly. When I defrost them I take out what I need put them on a plate, cover loosly with saran wrap and let them thaw.
From: lynne
e-mail:
Subject: Re: Petal Dusts
hi connie; as far as *eating* it there's not really a problem. i
have tried using it on b.c flowers and it does not dust on nicely. it
tends to clump up and not give the delicate color it does on g.p.
lynne
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Can you send a cake through the mail?
A few years ago I sent a cake from Fl to Va and they delivered it in a
snow storm and it was fine. I just packed it good in a box (no ice) and
sent it overnight by Federal Express. I made sure they knew what it was
so they would be extra careful with it. It cost me 30.00 to send it but
made the people happy who got it. I think you could send it this way OK.
Maybe you could send it frozen and by the time it gets there it would be
thawed and ready to eat. Good Luck.
From: Diane
e-mail: rbracke@fuse.net
Subject: Can you send a cake through the mail?
A few months ago I had to go to New Jersey where my nephew was stationed
in the Air Force and make his wedding cake. Since then, he has been sent
to England for 3 years. I brought his cake top home with me,(I live in
Cincinnati) and he wants me to send it to him for his first anniversary.
Does anyone know if this is possible to do? What about dry ice?
Appreciate any info on this. Thanks.
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: rolled fondant drapes
Has anyone done rolled fondant drapes; how does one fasten them onto a
cake? Do you fasten them on with icing or could you poke shortened
pieces of drinking straws to 'pin' them to the cake; you could then hide
the straws with fondant bows; any ideas would be appreciated.
Maurice
From: dee
e-mail: jeffb@ioa.com
Subject: rolled fondant
Carol Waters, you wrote me about the baby shower cake in the wilton 1993 book page 89. And you said that you have used the rolled fondant for the hood part and I was windering how long does it need to dry? And how much did you use?
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Chocolate Cake
When I make my cakes I make them from scratch and would much rather do
that than use a boxed mix, my problem is finding the right chocolate
cake recipe that will taste good with buttercream icing, but is still
moist. I have some good recipes, but they don't seem to taste right
with buttercream. Should I use a box mix and then doctor it so I don't
have to use cholocate icing all the time?
From: Jackie C.
e-mail: jwcarver@webmail.bellsouth.net
Subject: Re: Re: Can I freeze baked cookies???
Cathy,
that I can get some of the work done this weekend.
Jackie Carver
From: Sandy
e-mail:
Subject: Re: Re: Re: Re: Re: Icing
My icing is 1cup shortening to 1# powdered sugar. I have no problem with the icing sticking when I smooth it out with paper towels.
From: Sandy
e-mail:
Subject: Re: How long can a Cookie be stored?
If you add 1 tbsp of corn syrup per 2-3# of flour it will add 3-4 days to the shelf life of your cookie. Add the corn syrup with the liquid. This information is from a handout from Carol Webb during the '95 ICES Convention in K.C.
From: Connie H
e-mail: rdh210@computerpro.com
Subject: Petal Dusts
Can any one tell me if you can use the non-toxic petal dusts on
buttercream flowers that will be eaten without any problems. I would
just be brushing on a small amount and want to be sure there would not
be a problem.
From: Vicki
e-mail:
Subject: I don't have a scanner.. sorry
Kathy,
it. Maybe some can scan it? I have a Quickcam that cake take pictures,
but I'm not sure of the quality/clarity of taking a picture of a
picture--especially one that has such detail (the 8's).
From: Jackie C.
e-mail: jwcarver@webmail.bellsouth.net
Subject: Can I freeze baked cookies???
My son's first birthday party is next Saturday. I have so much to do
with decorating and making his cake that I do not have time to do it
all in a day. I am making plain butter cookies using the Barney
stamps, and I want to know if I can make them this weekend and freeze
them until next weekend. How do I store them, and how do I thaw them?
Will they still taste good? Help!!!!
From: lynne
e-mail:
Subject: Re: Chocolate Cake
hi karen;
i also wondered why you feel you must use choco icing......but the
others already talked that one out :)
1.) could you be using the wrong kind of cocoa pwdr? i'm not a baker,
but i understand there is a difference. it could be causing your cakes
to be a bit dry.
about 20-30 minutes (depending on size of layer) then turn up to 325
for an additional time the same as before.
hope all this infor helps you out.
lynne
From: lynne
e-mail:
Subject: Re: basketweaving
a medium consistency buttercream is great.
do you know you can make different kinds of basketweave by changing
tips? experiement: you can use star tips (16 or 18) for *all* or try
a lg round (8-10?); or ??
keep trying different combinations until you come up w/what you &/or
your customers like best :)
lynne
From: Mindy
e-mail:
Subject: Re: Re: Re: Chocolate Cake
I don't care for the almond flavoring in the buttercream when it is used
on a chocolate cake, so I just leave it out so that the icing has more
of the butter and vanilla flavoring. Could this be the reason that you
don't like the buttercream on chocolate? Mindy
From: dee
e-mail: jeffb@ioa.com
Subject: basketweaving
What is the best icing to use for it?
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: basketweaving
Buttercream has always worked fine for me. Diane
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Re: Chocolate Cake
Karen, I'm with Diane on this one. I use vanilla(white) buttercream on
chocolate cake all the time. If its for a wedding, I sometimes fill it
with chocolate ganache, but there is no reason you can't use "white"
buttercream on chocolate cake. I use a scratch recipe also.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Re: Re: Icing
Wilton calls that recipe Practice Icing (Class Buttercream). Then tells
to double the xsugar for a sweeter taste.
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Chocolate Cake
Karen,
Why do you feel you have to use chocolate icing with chocolate cake?
I use DH Devils food cake mix all the time with white buttercream and
tastes fine.
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: rolled fondant drapes
Maurice, do you want to put the drapes on fondant or buttercream? On
fondant, all you need is a little water or gum glue or whatever you
normally use, to make the drapes stick. On buttercream I normally make
them come over the top edge a little to be sure they stick, or if they
are real thin and lightweight they will stay on the sides of the cake by
themselves on my buttercream because it doesn't crust. Hope this helps.
From: Lupe
e-mail:
Subject: Whipped cream icing melting on cake
I just have the basic skills on cake decorating, and I only do cakes for
my family. My problem is that I only use whipped cream for the icing of the cake, the worst part of that is that sometimes the icing will be melting when I glance back. I don't know if I should be adding anything to the whipped cream or what's wrong. I'm new here at the message board
so any tips I will appreciate them. Thank you!
From: Veronica
e-mail: pastry_art@hotmail.com
Subject: Clown Head
What tip would you use to make a clown head instead of using a plastic
head? I'd appreciate any tips on making a clown head and face.
From: Brenda A.
e-mail: jamesalex@mindspring.com
Subject: Cakes separating
Can anyone help? I have a 15x22 in. 2 layer sheet cake to do.
I have to bake four 11x15 in. cakes, 2 on the bottom and 2 on the top.
Does anyone know if there will be a problem with the 2 top cakes
separating or cracking in the center? Thanks for any help.
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: I don't have a scanner.. sorry
Hi Vicki,
I must have not made myself clear about scanner (I have a tendancy sometimes of doing that), anyway what I meant was that if my pictures turn out, I will have a guy at work scann them for me so that I can e-mail them to you.
From: Carolyn
e-mail: Bridal1
Subject: Re: Clown Head
I use the #12 tip. Just attach the tip to the icing on the cake or cupcake and squeeze quite hard, but let it build as you go so that it will not fall over. Then add a collar, hat with a star tip also building it up, add hair with a star tip, a mouth, eyes and nose like a clown and there it is. When I do cupcakes, I usually use marshmallows (the big, fat ones) for the head and then proceed adding all the stuff. But sometimes on a sheet or layer cake, I will pipe clowns with the #12 heads.
From: Carolyn
e-mail: Bridal1
Subject: Re: Just an idea
This works great for fall leaves, too, in all the bright fall colors. Great for a man's cake especially.
From: michele
e-mail: mnket@aol.com
Subject: Just an idea
This idea may be a little late for some people because this is a seasonal tip for many. I have tried a new idea on the last few cakes and I have gotten wonderful praise. Instead of making leaves out of the buttercream icing I take green tinted melting chocolate and make rose leaves using the back side of rose leaves that I wash off. They turn out beautifully and take no time at all. One of my cake orders wanted the rose leaves--only--no flowers. I used pink and yellow melting chocolate and I must say it turned out much prettier than I imagined. I wasn't too enthused with the idea at first but it really looked nice. I even got paid an extra $5 for one of the cakes. Hope some of you try this if you haven't already!!
From: Stephanie
e-mail: starrcakes@sssnet.com
Subject: Re: Whipped cream icing melting on cake
I guess the first question is What kind of whip cream are you using?
I use either Riches or Bettercream and never had a problem with it
melting. I did wedding cakes in July with it and the reception was
outside and the temp was 89*, I was very nervous but it held up.
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: rolled fondant drapes
Claudia,
Thanks for the good ideas; fondant is new to me; and I appeciate your
sharing information about it.
Maurice
From: Sue
e-mail: proicer@one.net
Subject: Re: Cakes separating
1. If all cakes are LEVEL there would be no problem.
2. Make sure and stick them together with icing and use a heavy duty
board.
3. Also if you allow them to sit as one whole cake for several hours or
even overnight they will become as one cake.
4. While decorating, realize that you may not be able to move it and may
need two people to deliver.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: basketweaving
Yeah for tip #18!!! It's the easiest way to do basketweaving that I have found!
From: LindaB
e-mail: SDTurow@ix.netcom.com
Subject: Sprinkles on Sides of Cake
Hi -
I am a relative novice, and would like to know if there is a secret to getting colored sprinkles onto the sides of a cake neatly. I have never tried to do this before and cannot think of how to do it. Thank you for any ideas!
From: Carolyn
e-mail: bridal1
Subject: Re: Lots of questions!
Probably if you are counting all your time baking, cleanup, decorating, etc., that isn't too long. If you said it took you that long for decorating only, then that would be too slow. Your speed will increase. You probably should be able to decorate the cake within an hour. Usually a character cake will take me about 45 minutes.
From: Rania
e-mail:
Subject: Lots of questions!
Hi everyone!
having a bulletin board is excellent because if gives all of us cake
decorating fanatics an opportunity to share ideas. I have read a lot of
the messages on these boards but haven't been able to find answers to my
questions. First of all I would like to tell you a bit about my self.
I live in Ontario, Canada and have mastered doing character cakes and am
now experimenting with wedding cakes. My questions are as follows and I
would appreciate any answers:
character cake from start to finish. It takes me 3 to 4 hours of work(
ie. mixing batter, washing up, making icing and colouring it and of
course the decorating itself). Am I too slow or is this normal?
for here in Canada?
cakes (Vanilla, Lemon or chocolate). I've experimented with tonnes of
recipes but still find that nothing beats mixes.
From: Connie H
e-mail: rdh210@computerpro.com
Subject: Thanks Lynne (NT)
From: ann
e-mail:
Subject: Freezing cakes
I've read in a couple places that freezing well-wrapped cake layers
actually makes them more moist. Is this true? If so,how does that
work? Thanks.
From: Patty
e-mail: plewis@chrm.com
Subject: Re: basketweaving
I just did a cake over the weekend using Frostin' Pride (non-dairy whipped cream) and it turned out great. I used only the tip 18 and it was quick, easy and turned out beautiful.
From: Michele
e-mail: mnket@aol.com
Subject: Re: Re: Just an idea (how to do)
I have tried the chocolate chips with shortening in the past and it didn't work at all. All I did was rip the leaves. I went to my local cake decorating shop and bought green tinted melting chocolate and it worked great. I get a few rose leaves from my kind neighbor and wash them and let them dry. Then I melt the chocolates in the microwave. You do not need to add shortening or anything. I take a paint brush and brush the melted chocolate on the back of the leaves. I put them on a cookie sheet with a layer of waxed paper. I put the tray in the freezer for about 30 minutes. I take them out and peel the leaf off the chocolate. If you try to peel the chocolate off the leaf the chocolate will break. This really takes just a few minutes and adds a great touch to an already pretty cake!! Good luck!!!!
From: lynne
e-mail:
Subject: Re: Whipped cream icing melting on cake
hi lupe; welcome to our wonderful world!! we're glad you found us :)
is a way to stabilize real whip cream. the non-dairy dosn't need it.
that's what stephanie is talking about.
you may not be whipping it enough. real cream will turn to butter if
overwhipped enough, but of course not the non-dairy. if it is
overwhipped it will be too stiff to push thru a decorating tip.
are you keeping the cake refrigerated except for only about an hour
before serving?
hope something here will help you figure out the problem :)
lynne
From: Laurel
e-mail: laurelm@ibm.net
Subject: Re: Just an idea
Michele,
I would be interested in knowing alittle more as well.
From: Mary
e-mail:
Subject: Re: Just an idea
What's the best way to do this so that the chocolate peels off easily?
I tried this one time, but had trouble with it. Thanks.
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Another way of making roses?
I usually just make one rose at a time and put it directly on the cake.
I first make my base on the flower nail (no wax paper). Then make your
base with your rose tip (104 or which ever one you're using). Just kind
of make a blob of icing with it. That way you don't have to switch from
a #12 to a #104. Then make your rose. After you do that, take your
rose off with scissors and place it directly on your bag. This is the
easiest way I've found, and then your roses are softer. Hope I helped
some. :)
From: LW
e-mail: zuka@worldnet.att.net
Subject: Scanning Photos on Cakes?
I'm doing some research on the system that prints scanned photos onto rolled fondant and/or edible images. Does anyone know how this product has been hitting the market? Good or Poor experiences? Is it worth the investment? Has it increased cake sales? What's the avg number of photo cakes per month? What's the avg price per photo over the regular cost of the cake?
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Thanks, Dolores!
From: lynne
e-mail:
Subject: Re: fountain
hi jacqueline;
one other combination you could use is a *single layer* 12" w/dbl 9 or
8" above that and a 5 or 6 for the top.
should give you about 20-22 from the 12"; 22 from the 9" and 15-20 from
the 8". and of course the top is not counted.
lynne
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Another way of making roses?
The stick technique works great, after finishing your rose, you simply lift it off with a pair of scissors (keep a pair just for doing roses) then take the stick you made it on and gently push it from your scissors to the cake. I've tried making them on the nails but can't get them right.
From: Dolores
e-mail:
Subject: Re: Re: Another way of making roses?
You really should be using buttercream icing to make roses. They are
practically un-edible made with royal icing. Make them a few days ahead
and let them crust over so you can pick them up to place them on your
cake. Don't make buttercream flowers over 1 week prior or they will turn
ugly gray colors.
cake. You could do that too. I have many times....long as they aren't
for the side of a cake.
From: Dolores
e-mail:
Subject: Re: Re: Re: Sprinkles on Sides of Cake
If you could use 'sticky' type of icing the sprinkles will be easier to
apply. I either use my Meringue (like 7-minute) or whipped Bettercream
Icing. But the whipped icing comes frozen so you must be able to get it
locally. These icings don't dry. You can tilt the cake a bit so you can
get it on the sides.
From: Dolores
e-mail:
Subject: Re: Cake Icing Hardens and Falls Off
Mary, I think you should email Earlene about this. When you do, also be
sure to give her the ingredients for the icing that you have the
problems with so she can answer you well. her email: pwdsugar@aol.com
From: Dolores
e-mail:
Subject: Re: fountain
A 10" serves 45 and an 8 serves 30 ...they keep the top cake, right?
Thats about as small as you can do...unless you do a 2 tier. If I were
doing a 10-8-6" cake I would insist on separating all tiers or it looks
straight up.
than 14 inch plates! So place the bottom cake on a 14" plate.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: fountain
I've also done a 12" (serves 45-50) with columns and then a 7" above and this looks fine above the fountain.
From: Carolyn
e-mail: Bridal1
Subject: Re: Tip #18
Actually, you can use about any open star tip, but #18 seems to work well for me. Use it in the same way - pipe a line with the #18 straight down from the top of the cake to the bottom. Then at intervals about the width of the tip, pipe your horizontal lines. Start to the left of the vertical line down and go over the top just a little to the right of the vertical line. Then do another vertical line and just keep repeating this clear around the cake. Is fast and looks wonderful - gives lots of depth to the cake.
From: Kay
e-mail: valleyshay@aol.com
Subject: Re: Another way of making roses?
Hi Rania, I also have wordered about roses at places like Price-Costco.They make buds by just zig zaging but I'd also like to know how the make roses if anyone knows. I asked a decorator a our local Vons grocery store and she said she made roses on a stick. I haven't tried it yet but I will. Best wishes, Kay in Calif.
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Cake Icing Hardens and Falls Off
Am in final "experimental" phase for wedding this weekend. Made cake for group yesterday; used Earlene's "buttercream" recipe for icing and for decorating. ALL shells and stringwork became somewhat brittle and broke into pieces when cutting. Was fine on cake. Should I use a different "buttercream" for decorating??????????
From: Jacqueline
e-mail: jwatts6@bellsouth.net
Subject: fountain
I have a small wedding cake, 3-tier, 50 people. I would like to use the
Kolor Flow fountain. I'm not sure of the size cake pans????Thank you!
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Sprinkles on Sides of Cake
If you're trying to get them as neat and even as they are in the Wilton yearbooks, forget it! If you look very closely, you can see that they have piped tiny dots of icing and individually placed each and every sprinkle, probably with tweezers. Can you imagine how long that must take!
From: Mary
e-mail:
Subject: Tip #18
I haven't seen basketweaving done with tip 18. Could you please explain
how you do it? It is hard for me to picture how that would work with a
relatively small tip (compared to, say, 48). Thanks.
From: Rania
e-mail:
Subject: Another way of making roses?
I was just wondering if there is another way to make roses. Sometimes I
've noticed that the cakes they sell at supermarkets have soft creamy
roses. How do they make them and how do they put them on the cake? I
usuallly do mine in royal icing and let them dry.
From: Linda B
e-mail: SDTurow@ix.netcom.com
Subject: Re: Re: Sprinkles on Sides of Cake
Thanks Lynne - I will give it a try!
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Whipped cream icing melting on cake
We can special order you a whip cream stabalizer, allow 2 weeks for
shipping. Email proicer@one.net if interested.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Clown Head
Definitely use a marshmallow head! Use a plastic toothpick and dip it in
white chocolate, then use tip 1 for the features. We use tip 67 for the
ruffles, used a little different than when making leaves, hold one side
of the leaf against the area then squeeze, it ruffles by itself!
A cinnamon red hot for the nose.
Tip 233 for red hair.
We pipe out the legs and arms with the open coupler(no slit) and then
add tip 5 stripes.
Tip 5 mitten hands.
Make a large shoe out of a gram cracker, etc.
Sue at Sugarcraft, Inc.
From: lynne
e-mail:
Subject: Re: Lots of questions!
hi rania; so glad to meet you :)
i must agree w/carolyn on all points.
the time element is not out of line considering baking, mixing colors,
clean up etc, etc.
as for price here in calif. i'd probably get $15
hope this info helps you.
lynne
From: lynne
e-mail:
Subject: Re: Sprinkles on Sides of Cake
hi lindab;
neatly? lol! i have yet to see anyone do it neatly:)
it is important the icing be fresh....don't let it set-up or the
sprinkles will not stick. have the table covered w/wax paper or
somesuch clean paper. pour the sprinkles in you hand; holding the cake
close to the paper lightly slap on cake. about 1/2 of them will fall
off. continue to do this all around the cake (maybe 4-5 times). save
whatever falls on the paper.
and rolled the cake in them. but handling the cake will mess up the
top icing.
good luck
lynne
From: lynne
e-mail:
Subject: Re: Freezing cakes
well dear, i'm not any kind of scientist but to my thinking the fz'ing
process stops evaporation thereby holding more moisture in. it could
also spread the moisture more evenly.
lynne
From: lynne
e-mail:
Subject: Re: transporting cakes
hi there; why are you trying to put them in boxes?
we don't put any part of our wedding cakes into boxes to deliver them.
just be sure your car trunk or van or whatever is clean; put a clean
sheet down and maybe some non-skid material and go for it.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: transporting cakes
I agree with Lynne. I don't box any of my wedding cakes for delivery unless they are picking up a small 2 tier cake. I have a mini van and we are able to pop the seats out of it easily (most of the time, they just stay out except for the 2 front ones) and I put a sheet down over the carpeting and set the cakes on it. They have never slid or anything on the sheet. I only take a box for the top cake that they will be taking home. I presume when they order a cake for 200 that they will plan to eat it all - if not, then they take it home on the board and return the board when they return the other items from the cakes.
From: Melissa
e-mail: melperry@sover.net
Subject: M&M Decorations/Ladybug cupcakes
I am planning to use M&Ms for spots on my son's ladybug cupcakes for
school. Has anyone decorated with M&Ms? I must do most of the
decorating the night before...should I wait until the morning of the
party to attach the M&Ms so they don't get soggy? I will be making
these in October so the general humidity should be low.
From: Connie S
e-mail:
Subject: transporting cakes
I have trouble transporting my wedding cakes. The boxes are to small
that i get at cake stores. Help !ANY IDEAS?
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Tip #18
When I first read Carolyn's idea for using the tip #18 for basket weave I was a little skeptical and thought that it couldn't possibly look as nice as the two tip method. Boy was I surprised after trying it. I love the tip 18 and will never go back to basket weave the old way. For me the basket weave is now easier than getting the icing smooth. Thanks Carolyn for the great tip! -- no pun intended :)
From: robin
e-mail:
Subject: Re: Re: Cake Icing Hardens and Falls Off
Mary, you may not be adding enough shortening. Try a test batch. I use
2 cups crisco to 2 lbs pwdr sugar. Just a thought. Best wishes! The
first one is the hardest, but it's well worth all the trouble. LOL
Robin
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Freezing cakes
We freeze the majority of our wedding cakes if we are doing eight a
week. They aren't in the freezer for more than a few days and everyone
thinks they taste fresh. If we ever had even one complaint from someone
about them I would not freeze them. I think part of the trick with
freezing cakes is to be sure that you wrap them when they come out of
the freezer while they are thawing out. What you should so is to make a
small cake and try it yourself to be sure you will be comfortable with
freezing them.
From: ann
e-mail:
Subject: Re: Re: Freezing cakes
Thanks for your answer. I'm trying to solve a "discussion" between my
science minded husband and myself. After I told him about your
response, he wanted to know if it was better to serve a cake the same
day you make it or if it is actually better to freeze it to add
moistness? If you serve it the day you make it, it probably wouldn't
have had too much time to lose its moisture?? I'm new to decorating and
have been making my cakes ahead of time and freezing them. I'm a slow
decorator right now and couldn't do the decorating and baking in the
same day! I'm interested to know the differences in taste though
between freezing and not. Anyone have opinions? I make my cakes from
scratch and can't taste the chocolate ones (am highly allergic) so
haven't had a lot of opportunities to taste and compare. Thanks!
From: Esy
e-mail: estherroberts@boltburdon.co.uk
Subject: Thanks to everyone !
I'll try them out.
From: Esy
e-mail: estherroberts@boltburdon.co.uk
Subject: Thanks to everyone to my question!
I'll try them out.
From: Dolores
e-mail:
Subject: Re: Scanning Photos on Cakes?
Hi LW
http://www.sugarcraft.com/airbrush/airbrush.htm '(KOPYJET)'
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: Re: Re: Re: HELP!!!! White Dots in Icing
It must be fairly common-the same thing happened to me 2 days ago. I'm
glad to see I'm not the only one!
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: HELP!!!! White Dots in Icing
I used to get these mysterious dots, too. They are caused by undissolved salt. The salt will cause a "bleaching" of some colors in the area around the crystal. Dissolve the salt in whatever liquid you are using to make your icing first, and you won't have any more problems.
From: Renee
e-mail: reneeraeg@aol.com
Subject: Re: Lots of questions!
Hi Rania,
in Wpg. and get $20 - $26 for my character cakes. I've sold many at these prices, people don't seem to have a problem with it. Many think I charge too little!
From: Mindy
e-mail:
Subject: rice paper
I have a cake to do next week that needs a detailed picture put on it.
I was planning on using rice paper to trace the picture on, put that on
the cake, and then fill in the areas with buttercream icing. My
question is, do I need to spray the rice paper with water after putting
it on the cake to get it to dissolve or does the buttercream icing make
it dissolve. I don't want the people eating the cake to wonder what that
stuff is under the picture so I really would like for it to dissolve.
Thanks for any and all help. Mindy
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: HELP!!!! White Dots in Icing
My icing was smooth, no lumps. Is this common or am I doing something
wrong? I will try the sifting.
From: Sue
e-mail: proicer@one.net
Subject: Re: HELP!!!! White Dots in Icing
Thats simply the powdered sugar, try sifting it first. Usually if the
sugar has a number 6X, 10X, 12X that tells you how many times the
manufacture has sifted it for you. So say you get 6X just sift it 6 more
times for a smoother icing. Also watch if it says beat or cane. Use
cane.
From: Sue
e-mail: proicer@one.net
Subject: Re: Carousel Horses
Try a coloring book or an invitation. You can always take it to a copy
store and have the picture reduced. I'm sure we probably have it in a
pattern book we sell $8.00. If you want a pattern book, email
proicer@one.net and I'll check for you.
From: lynne
e-mail:
Subject: Re: rice paper
hi mindy; i usually just coat the back w/a *thin* coat of piping jel.
then put another thin coat on the top. i think dolores sayes she
sprays hers w/water. but as soon as the water touches it it disolves.
my way does leave the 'paper' in tact, but i usually tell people it is
the same ingredient used to make communion wafers and they are ok w/it.
lynne
From: Sue
e-mail: proicer@one.net
Subject: Re: transporting cakes
We also very seldom put wedding cakes in boxes except when customer is
picking them up then we use a delivery tray inside the bottom of the
box.
feet for even sized plates only. Your cakes arrive safely and wont
scoot around in the box. Recently, a customer ordered a 3-tier cake
which would be traveling 6 hours to the wedding. As Floral Pageantry in
Bakery Craft's TRADITIONS book. We used this and it arrived just
fine.... draped icing flowers on sides! #9411 $1.59 each
decorated wedding cake boxes for the keepsake cake.
From: Sue
e-mail: proicer@one.net
Subject: Re: M&M Decorations/Ladybug cupcakes
Let me tell you a story about M&M's, I'm surprised mom didn't tell you
already....
about 4 or 5 we had a bakery upstairs in our old location. Well, I was
called down to the retail store and left him ALONE upstairs. Now, you
must realize that he was so use to the cakes he paid them no mind.
USUALLY. Now you have to get the full picture. We had some 20 or 30
cakes on the table decorated. Well we always added M&M's to the bottom
border; every other spot between the shells. And when I finally came
back upstairs the M&M's were missing from one cake. I'd swear that we
hadn't even put them on but you could see their impressions. He had
eaten every one that he could reach WITHOUT messing the cake up one bit.
Boy, what a kid.
just watch out for little fingers!
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: HELP!!!! White Dots in Icing
I need help REAL FAST reagarding a problem that I have had the last
couple of times I have made my icing. After a couple of hours these
white dots start to appear in some of the colors. I made the icing
right and it tastes ok, but these dots need to go and I don't know how
and I have a birthday cake due in 1-2 days. PLEASE HELP FAST!!!!!!!!!
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Carousel Horses
Have you tried looking at coloring books; they should have a carousel
theme.
From: Patricia
e-mail: mikec@92pacbell.net
Subject: Carousel Horses
Help! I want to make a carousel for my daughter's birthday . As the
party will be at school I figure cupcakes will be the easiest way to go.
I was hoping to placing a candy pole and color flow carousel horse on
each cupcake. I would then place the cupcakes in a circle with a
construction paper top. My problem is I can't seem to locate a pattern
for the horses. Does anyone know of where I can find one? Thank you in
advance, Patricia
From: Patricia
e-mail: mikec@92pacbell.net
Subject: Carousel Horses
Help! I want to make a carousel for my daughter's birthday . As the
party will be at school I figure cupcakes will be the easiest way to go.
I was hoping to placing a candy pole and color flow carousel horse on
each cupcake. I would then place the cupcakes in a circle with a
construction paper top. My problem is I can't seem to locate a pattern
for the horses. Does anyone know of where I can find one? Thank you in
advance, Patricia
From: Jacqueline
e-mail: jwatts6@bellsouth.net
Subject: THANKS LADIES
Thank you! I appreciate the assistance.
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: Non-crisco tasting icing
Thanks for the reply. I am using the Wilson's recipe. It calls for 1/2 cup crisco and 1/2 cup butter. Do you have a better recipe? Also, can you use the butter flavor crisco to sub for the butter? Thanks again!
From: Sue
e-mail: kaykam@lakefield.net
Subject: Re: Re: Re: Re: HELP!!!! White Dots in Icing
I have had this happen to me also. I asked a cake decorating teacher
why and she said to stir the color in the bottle before using it,
because it maybe old. Then she said to beat the frosting longer than
you normally would. So far I haven't had the problem since doing that.
Good luck!
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Stabalizer
What is stabalizer? Can you get it from the art stores where you get the cake decorating items? Thanks!
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Non-crisco tasting icing
Is there a way to have the standard icing that has the crisco without your mouth tasting like it was coated in grease? I don't like the crisco taste. Thanks!
From: Susan
e-mail: sustuc@aol.com
Subject: Re: Lots of questions!
Hey, Rania, where are you? I'm in Stouffville. I do character cakes too and your time is not out of line. The $20-26 price range is about right. I charge a little more for the 3D Panda. I once saw it in a bakery here for $30. That was about 5 years ago and the decorating job was lousy. I wasn't able to email you, did you leave your email address?
From: lynne
e-mail:
Subject: Re: Tigger Character Cake
your little ;one will really love you efforts! :)
to answer you ?s: 1) scratch recipe --it will depend on the recipe but
for the most part yes, one should do it. i *know* one box mix will.
2) do be sure to grease well -- ck it from all angles to see that there
are no shiny spots, then lightly flour. (hint: if making a choco cake,
dust w/choco instead of flour). when you remove cake from oven be
sure to cool it on an elevated rack for about 10 minutes, then take the
rack and lay it on the cake (upside down) and turn over rack, pan and
cake all together. now cake is on rack; remove pan and cool completely.
3.) yes, it is o.k. to make a wk in advance. i just put mine in
plastic bags to fz. when you are ready remove from fzr the night
before and let cool in bag. oh btw, don't leave it on the rack in the
fzr :) it can be put on a covered cake board or just into the bag.
lynne
From: lynne
e-mail:
Subject: Re: Non-crisco tasting icing
well shay we don't know what recipe you are using, but if you use about
1/2 cup butter and 1 lb. crisco you should have a rather nice tasting
icing. also see the information on how to cut the sweetness. all of
those suggestions will also help here.
lynne
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Tigger Character Cake
This is my first atempt at professional cake decorating! I have to make a tigger cake for my 2 year olds birthday party and don't know that much.
1. Does 1 scratch cake recipe enough or too much for the pan? Is 1 box cake mix enough or too much? (Don't know if I am going cake mix or for scratch.)
From: lynne
e-mail:
Subject: Re: Carousel Horses
patricia; i tried to e-mail you. please contact me e-mail:
kakeladi@mindinfo.com
lynne
From: Susan
e-mail: susan_cathey@stercomm.com
Subject: Ice sculpture
Do any of you have experience doing an ice sculpture? What do you set it on? Difficult to handle? Details on how to unmold, etc. Any help would be appreciated. Thank you.
From: Sue
e-mail: proicer@one.net
Subject: Re: Non-crisco tasting icing
You should be using approx. 1 cup shortening to 2 pound Xsugar.
Alpine. Its a higher ratio of shortening and takes less. We use approx.
1/2 cup per 2 pounds Xsugar. I can't tell you enough how better Alpine
is than Crisco!
didn't like it as wll as Alpine.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Tigger Character Cake
1) I think I read somewhere that a character pan takes approx. 4 to 6
cups batter. But always fill a pan 3/4 full.
pan 10-15 minuets then turn out. Flatten as soon as it comes out of
oven, press air out using a towel. We do turn directly out on the
covered board from the pan then sit on a rack with towel underneath the
rack.
even be completely finished decorated also. Cakes may be frozen for
several months if properly wrapped.
Sue at Sugarcraft, Inc.
From: Mindy
e-mail:
Subject: Re: Re: Re: rice paper
I tried today with putting the rice paper down and then spraying it with
water, but the ink smeared. Does it smear when you wet the cake instead
of the rice paper? Thanks, Mindy
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Tigger Character Cake
When a cake bakes properly there will be a slight hump in the center.
Its just air. We just lay a towel over it; as soon as it comes out of
the oven, then press gently. If the cake flattens you have baked it
properly and the ingredients were fresh. But if it springs back up its
over baked. Sometimes you will need to build up the corners with extra
cake. Make sure cake is level before turning out.
the towel underneath for sweating.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: rice paper
No, not when you spray the cake icing then put the blank side down. Mom
actually runs water on it then flips it over onto the icing, but you
don't have much time-it dissovles quickly.
pretty good. Its like the communion wafer. Try a sample piece-put a
little water on then a lot. I do airbrush color on the drawing and never
have a bleeding problem.
From: Susan
e-mail: sustuc@aol.com
Subject: Re: Tigger Character Cake
I love doing character cakes too!! That's all I do, not good enough for the real fancy stuff. One word of warning, if you make any cakes and use Smarties or M&M's for eyes or decorations, put them on at the very last. If you put them on and then put the cake in the freezer, they will 'sweat' when you take the cake out of the freezer and they will run and ruin the look. Also, I was told ( and this is what I have done many times) that a cake is good for 1 week once it has been completely decorated. I have left it on the counter with no plastic wrap or anything and it turns out fine. I guess the icing 'seals' in the moisture. Good luck.
From: lynne
e-mail:
Subject: Re: What tip to use
hi glenda; congratulation your 1st wed cake! this is one i did early
on in my decorating life:) it is also featured in wilton's early book
on wedding cakes: 'the wilton book of wedding cakes' (blue cover) on
pg. 34/35.
the information given there is as follows:
prepare 3 tiers, 6", 10" and 12" & assemble as shown w/dowel rods &
separator plates only. Make up many small pink drop flowers w/tubes
#225 & #190 and reserve. do base borders for all tiers the same: pipe
a lg shell w/tip #22 and circle w/zig zag & tube 14. do top borders
for all tiers the same: do shells w/tip #20. on bottom tier, pipe side
garlands & fleur de lis swags w/tip #14. on center tier, pipe side
garlands w/tube #14 and on top tier, pipe side scroll w/tip #14. do
stringwork for all tiers w/tip #2. press wilton steps w/candles into
sides of tiers as shown and attach drop flowers in a long spray from
top to bottom. pipe in leaves w/tips #65 and #67."
w/any instructions and change tips, color, or whatever you want. don't
have tip 14? use 15 or 16 w/slightly lighter pressure. have only tip
22, use it instead of 20 adjusting pressure (lighter or heavier) as
needed.
hope this helps you. and please let us know how you make out :)
lynne
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: Re: Tigger Character Cake
What do you mean by flatten when it comes out? I am very new at this. Also, you mean to put a towel under the rack when cooling? What does this do? Thanks again!
From: lynne
e-mail:
Subject: Re: Non-crisco tasting icing
not only will it have an ivory color, but it will effect the outcome
when you add any coloring. in other words you might not be able to get
a nice blue because blue and yellow make green.
recipes-icing. also ck the section on recipes and the archives. many,
many different ideas have been posted.
tastes differ. what tastes sweet to me might not to you. so what
tastes greasy to you might not to me, etc. you are going to have to
try different recipes to come up with one *you* like.
lynne
From: Lena
e-mail: LENACAKES@aol.com
Subject: Re: Freezing cakes
As soon as I take the cakes out of the oven, they go straight to the
freezer, but on cookie racks. Here's an example of what I do: I have
foil and cookie racks ready. I cut the foil to sizes I need. You start
with 2 pieces of foil, when I take my cake out of the oven, I place 1
foil on top of the cake, place a cookie rack on top of that, then turn
upside down, immediately, remove pan and apply the 2nd foil piece, then
turn the cake upright with a second cookie rack. Take the foil off of
the top of the cake and into the freezer. I do, absolutely, agree that
freezing cakes keeps them moist. I've been doing my cake this way for
about 3 years. Good luck!
From: Sue
e-mail: proicer@one.net
Subject: Re: Royal Icing
Royal Icing is used for making items/flowers that won't work as well in
buttercream. Made with Meringue Powder, Xsugar and water. Meringue
Powder is only sold in cake shops or where cake decorating products are
sold.
is a little higher and sold in a can.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: rice paper
If you want the wafer paper to dissolve you will need to wet it. I
usually spray the icing where the picture will go then lay on the
picture, smooth quickly. It will dissolve slightly.
From: Sue
e-mail: proicer@one.net
Subject: Re: Stabalizer
Stabilizer is just an ingredient that you add to icing to help it set
quicker or firmer, etc. Some use meringue powder. We use a product made
by Henry & Henry product. Its called Creme Whip Icing Base. It prevents
sags, makes icing creamier, etc. Its wonderful when making roses! We
make them on Monday and by Friday they can be picked up by hand and
placed on the cake. Great stuff.
available for shop owners to readily sell to the consumer. We package
the creme whip from a 18 pound pail. It would depend on the shop owner
whether they want to package other ingredients.
From: Dora
e-mail:
Subject: Re: What tip to use
Glenda -
I don't have that particular book, so I don't know the size of the layers. I like using tip 32 for many of my borders - wedding or sheet cakes. Any of the star tips- 17 to 22- depending on size of the layer, make a nice border.(The larger the layer, the larger tip you can use). Tip 12 also makes a nice, delicate border. Your best choice might be to experiment with a few of these or any other tips you have on hand to see what looks best. Good luck!
)
From: Marida
e-mail: binsted@erols.com
Subject: Re: What tip to use
Hi, Glenda: First of all, that cake is a 6, 10, and 14 which Wilton now
says will serve 114. In the book you are looking at it says the cake
will serve 140. Personally, I like their new numbers better. So, be
careful about your numbers. Those shells look like some of them might
be 32, but they have done something kinda fancy around the bottom of
each cake. I can't quite make it out. Have fun doing your first cake,
you'll get hooked!!
From: Lena
e-mail: LENACAKES@aol.com
Subject: Re: Re: How many layers to bake?
For a 2-layer half sheet cake with filling, I use 2 cookie sheet pans -
size 16 1/2"x12"x1". Each cookie sheet uses one box of cake mix. I spray
Pam on the tray, add 20" in length of foil. Smoothly, pat down into the
form of the pan and corners. Spray Pam, again, then add the cake mix,
and bake. When removed from oven, I, usually, take the cake out of the
pans, using the foil to slide the cake out of the pan onto the large
cookie cooling racks and placing them into the freezer to retain its
moisture. In several hours, I start with the first layer of cake,
turning it upside down onto the board, and removing the foil. Then I
put my filling on, then I take the second layer, also, turning upside
down on top of the filling part. Again, removing the foil. I, then ice
my cake or put in freezer and ice the next day. There's no fuss with
torting for me when I do it this way. I hope this info. is helpful to
you or anyone else.
From: Glenda
e-mail: gdarn@hotmail.com
Subject: Re: Whipped cream icing melting on cake
I like using whipped cream icing on cakes. I use it a lot. I do have to
refrigerate the cake. When I take the cakes to work, I put them into the
refrigerator immediately at work, and I tell the people after they serve
the cake, only leave it out for maybe a couple hours, then the leftovers
have to go back into the refrigerator. It is more trouble, but the light
delicate taste makes it worth it. I use plain whipping cream with a
little sugar and a spoonful of vanilla in it.
pudding mix as a stabilizer. For one thing, it turned it yellow. It was
also rather thick. Next time, I may try using only several tablespoons
of pudding mix instead. The taste was a little heavier than plan
whipped cream but still much lighter than buttercream. Everyone like it
at work.
use whipped cream icing and add melted semi-sweet chocolate chips. It
makes a wonderful filling for a cake, especially when combined with the
regular whipped cream icing. Just be sure to refrigerate.
From: Glenda
e-mail: Gdarn@hotmail.com
Subject: What tip to use
I plan to make a small wedding cake that is pictured in the Wilton's
Tiered Cake book. It is the three tiered stacked cake ivory color with
the stair steps curving up the side of the cake. Can anyone tell me
which tip to use for the shell border on the bottom of the cake? Also,
any other tips I might need to know about. The book did not give
instructions as far as tips. This will be my first wedding cake so I
need everyone's help please. Thanks!
From: jen
e-mail:
Subject: Re: Re: Re: Non-crisco tasting icing
Hi Shay, I use the Wilton's icing recipe also. However, I use margarine
instead of butter. I also for the recipe, use 1 tablespoon milk and
then add water if I need to thin it down. Nobody has ever complained
about a crisco taste, in fact one office I deliver to actually tells me
they rush to get an end piece because they love the icing so much.
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Royal Icing
What is Royal Icing? How do you use it? How do you make it?
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Re: Non-crisco tasting icing
Hi Shay, You can use the butter flavor crisco and taste fine, but your
icng will have a sort of ivory look to it. Diane
From: Ellen
e-mail: sgr&spc@netnerds.com
Subject: RED coloring
I generally use whipped cream icing for all decorating, however on occasion, I do use buttercream and cream cheese. I have yet been able to get the red coloring to actually be red. I always seem to get pink, and darker pink. Any suggestions?
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Reverse shell
This may sound like a dumb question, but does a reverse shell border
look good on top of a sheet cake? Thanks.
From: Ellen
e-mail: sgr&spc@netnerds.com
Subject: RED coloring
I generally use whipped cream icing for all decorating, however on occasion, I do use buttercream and cream cheese. I have yet been able to get the red coloring to actually be red. I always seem to get pink, and darker pink. Any suggestions?
From: Rania
e-mail:
Subject: Something funny I would like to share with you
I hope you don't think that this is too much out of line, but it does
concern cakes!
I would like to share something that happened in real life, hope you
find it funny.
My 2 and a half year old daughter was watching my sister changing her
son's diaper. When she saw his private parts she remarked to me "Look
mum, Andrew has a birthday cake!"
From: Doris
e-mail: DLockey@aol.com
Subject: Re: Reverse shell
Used the reverse shell on a cake last week - looked good and my staff
really liked it.
From: Doris
e-mail: DLockey@aol.com
Subject: Oven Size
I resently purchased a new double oven, but had to stick with a narrow
oven due to limited area. Is there a a certain amount of space required
between the pan and the oven walls? Any suggestions on dealing with a
narrow oven would be appreciated.
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: rice paper
I had used the cake decorator markers with food coloring in them. I have
non toxic ink pens that I will outline the picture with the next time.
The picture should hold up better with the ink. What I am wanting to do
is to draw the picture onto the rice paper and to somehow get it to melt
when I put it on the cake but still be able to do the picture with
buttercream on top of the rice paper. Will the melted rice paper hold
up to me filling in the picture with buttercream? Thanks Mindy
From: Dolores
e-mail:
Subject: Re: Ice sculpture
Ice sculpture is just that...sculptured. The other day when I was
delivering a wedding cake, the chef was outside with a chain saw
whitling away at a HUGE red heart ice sculpure. Usually these are big so
they last a long time. This is an art!
so you can peel it off. Maybe about 12 inches high. Not many shapes to
choose from.
From: Dolores
e-mail:
Subject: Re: Re: Royal Icing
The recipe for royal icing is here:
http://w3.one.net/~proicer/recipes/all-recipes.htm
you don't, it gets melted looking after it is piped out of the tips.
From: Vicki
e-mail:
Subject: Re: Tigger Character Cake
My daughter's 1st birthday was yesterday, and I made a Rocking Horse
cake. I'm really new at this, but I got some good recipes off the
Recipe board (Thank you to Jeff's Icing recipe and Gloria's White
Wedding Cake recipe). Sounds like you got all your questions answered,
I'll just add 2 things-first, when you grease/flour the pan, I found it
so much easier to use a pastry brush to make sure you get in all the
details. Second thing, MAKE SURE you cover/prepare the board you will
put the cake on. My cake turned out so good (decoration and taste), the
best of all my trys, but I didn't prepare the cardboard, and you could
see this grease ring around the cake on the white board... Lessons
learned for next time.
From: Mary Beth
e-mail: MBMcGahee@aol.com
Subject: Re: RED coloring
For years I struggled with the problem of red and black colors - either they didn't turn out right or they tasted horrible or both. Finally I discovered powdered food coloring - it comes in all colors but I only use the red and black. They have little or no taste and you don't have to use half the container to get the color you want. You have to look around to find them, cake supply catalogs usually have them, or look around in your community. I get mine at a party supply store. They don't sell cake decorating supplies, but they carry the red and black powdered food coloring. Go figure!
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Reverse shell
Hi Emily,
people love that border. I think it looks good on any cake.
From: Doris
e-mail: DLockey@aol.com
Subject: Re: Re: RED coloring
I purchased the powdered colors from sugarcraft - they're great.
From: Kim
e-mail: Kimera1034
Subject: Airmail
I need to send a small cake..one layer, fondant covered to New York next week, any hints on how to get it there successfully would be greatly appreciated
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Thank you everyone regarding the "white dots"
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Non-crisco tasting icing
Where can you find Alpine and does it make a big difference with the
texture of the cake?
From: Kristina
e-mail: chadl@asbank.com
Subject: What size pan to use
I have a bride that wants the cake in the Wilton Year Book 1998 on page
88.The name of the cake is Canterbury Frills . My problem is this cake
serves 180 and she wants it for 300. I need to know the size of the pans
to make for 300.
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Re: Royal Icing
Dolores, do you use your own recipe or the Wilton. Which recipe is the
best to use? Karen P.
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Stabalizer
Sue, do you use this in regular ol' buttercream icing. Where do you
find the stabilizer and can anything be substituted for it? Does it
work well with latice and string work (not breaking easy when cut)?
From: marybeth
e-mail:
Subject: Re: Re: Non-crisco tasting icing
won't the icing then not be white if you put butter in your recipe? 'just curious. I'd like to try it if the color remains pretty close to white.