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 e
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.