Date: December 4th, 1998 11:59:58
From: margaret
e-mail: salimstng@aol.com
Subject: Re: Re: Thanks folks
Thanks for all the help!! I wasn't too successfull with the horn,
ended up justputting fall leaves on it, but turned out fine
love this page!
Date: December 5th, 1998 01:23:39
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: petit fours
hi joanna.......
i must make petit fors different from everyone else on this board, because mine are no trouble at all. i make a sheet cake,usually white and flavor it with almond or creme bouquet flavoring. then i cut it in either small squares or circles (use cookie cutter) then i place them over a cooling rack which has a cookie sheet under it (for drippings). i then use a poured fondant which i flavor almond or creme bouquet and pour it very carefully over the cakes. let sit till it dries to a sheen and then you could add tiny royal icing decorations to these. these could be in pretty pastel colors or leave white and add decorations. either way, i don't have to refrigerate them. make sure, though, they are kept in a cool area. my customers Love them and i have never had a complaint! of course they don't last long around my house,if i don't hurry and sell them they will get eaten!!!
hope this helps.....dee:):):)
Date: December 4th, 1998 10:34:24
From: lynne
e-mail:
Subject: Re: contact paper
hi mamiee;
'contact' is one brand name for a type of shelf-paper. it has a very
potant glue on the back and you peel off a protectant clear paper in
order to use it. you're on the right tract when you mentioned the
vinyl shelf-paper.
lynne
Date: December 4th, 1998 10:14:52
From: lynne
e-mail:
Subject: Re: Re: Sorry and Christmas Greetings
marida;
from what i have read and heard they add glycerine to the royal to keep
it from getting hard (as we know it).
lynne
Date: December 4th, 1998 10:17:16
From: lynne
e-mail:
Subject: Re: marzipan coloring
well this is just a guess: try adding wilton's 'white, white' paste
color?
or after completeing, maybe paint w/thinned royal icing.
hope this helps, or someone else will have a better suggestion.
lynne
Date: December 4th, 1998 10:29:17
From: lynne
e-mail:
Subject: Re: Wafer Paper Questions.
hi shirley;
my oh my -- you sure are confussed! lol!!!!
o.k. i'll try to remember your ?s in order :
1) yes
#2 & 3) always place the colored side *up*. (what you have drawn).
#4 forget that.
here's how i was taught:
on smooth (shiny) side draw your picture. if you want to use felt-tip
pens then do the whole drawing and fill in right now, off the cake.
this is what i do. depending on how big the pic is you may want to do
it in several steps allowing what you have done to dry (several hrs)
before continuing. if at all possible complete drawing night before
using.
when ready to place on cake turn over (rough side) and coat w/a very
thin coating of piping jel and right away place on cake. sometimes i
then also coat the top w/a thin layer of jel being careful around the
edge. you want to bring the gel just over the edge onto the icing, but
blend it very lightly so it dosn't show.
hope that sets your mind straight.......lol
lynne
Date: December 4th, 1998 10:09:32
From: lynne
e-mail:
Subject: Re: Gumtax
yes.........sort of. it's wilton's version.
i'm not sure of the ingredients, but it is used the same.
lynne
Date: December 4th, 1998 10:01:14
From: Jennifer
e-mail: Cake4evry1
Subject: Re: Re: Re: Re: Chocolate Clay
This recipe I from February 1998 American Cake Decorating magazine. I
really enjoy this magazine. They sell back issues.
2 # dark chocolate converture, melted
5 oz. sugar
5 oz. water
10 oz. glucose
Dissolve sugar in water and bring to a boil. Add glucose off the heat
and stir to combine. Before this mixture cools down two much, add to
the melted chocolate and whisk well to combine. Wrap in plastic and
let rest overnight at room temperature. Before using, microwave for a
few seconds or knead in the palms of your hand to soften. (Note: for
"white" modeling chocolate, add 4 oz. of melted cocoa butter to 2# of
white chocolate couverture in the master recipe.)
------------------------------------------------------------------------
This recipe is also form American Cake Decorating magazine. But it's
from the June 1998 magazine.
Prepare the chocolate clay ahead of time so that it has time to rest
before you use it.
4 cups white chocolate coating
2 cups glucose or corn syrup
Gently melt 4 cups of white chocolate coating. Warm 2 cups of glucose
or corn syrup until it reaches approximately the same temperature as
the coating. Stir the two ingredients together, and when it is cool
enough to handle, knead to a smooth clay. Store in an air tight
container until ready for use.
Let me know how thing workout. :) Jennifer
Date: December 4th, 1998 09:33:33
From: Jennifer
e-mail: Cake4evry1
Subject: Re: Re: Re: Re: Chocolate Clay
This is the one I got from Everybody Cooks by Dierbergs.
6 ounces of chocolate chips
3 Tablespoons light corn syrup
In top of double boiler over simmering water, heat chocolate until
melted. Stir in corn syrup until combined and paste-like consistency.
Pour mixture into mound on waxed paper. Loosely cover and let stand at
room temperature for several hours or overnight until very firm.
Gently work clay in hands until smooth. Lightly knead chocolate clay
until very smooth. If clay is too firm, microwave on defrost for 10 to
15 seconds. Repeat as necessary until clay is pliable and easy to
handle. (Clay will be greasy.) Clay may be made several days prior to
shaping. Store at room temperature for up to 1 week after shaping.
Date: December 4th, 1998 06:53:23
From: Dora
e-mail:
Subject: Re: contact paper
You can find contact paper at any of the department stores - Walmart, Kmartl, etc. It comes in a roll in a variety of patterns and colors - I'm not sure how much in a roll, but it is 18" wide. It is easier to keep the boards clean when they are covered. I still cover the boards with freezer wrap when doing a cake. Then it can be removed, discarded and the contact is still intact. The shelf liner you mentioned is not as "sticky" as the contact and does not adhere as well. Good Luck!
Date: December 4th, 1998 05:31:33
From: maimee
e-mail: peleo@gte.com
Subject: contact paper
Hi Everyone!
I am so glad I found this website! Everyone is so kind and helpful.
Here's a question for ya...where would I find "contact paper" that some
people use to cover cake boards? Is it the same as vinyl shelf lining
paper? Sounds like a good idea and more sturdy than foil. Any
feedback is very much appreciated. I am just starting out again in my
business after many years in another(less satisfying)career. I
appreciate the help and ideas I am getting from all of you nice
people. I know Ill be around a lot!!!
(: Maimee :)
Date: December 4th, 1998 01:42:14
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: Re: Chocolate Clay
Sure, I would love the recipes. Shay
Date: December 4th, 1998 03:32:59
From: Shirley C.
e-mail:
Subject: Wafer Paper Questions.
I finally got around to ordering some wafer paper and got it today.
Now I'm very confussed as to which side is which. I've gone back and
read some of the past wafer qusetion and every one seems to understand
except me!
#1. You trace your picture onto the smooth shiny side of the paper
using whatever type of pen you think is suitable. Right? Shiny side?
#2. When you put the picture onto the cake, is it to be placed shiny
side down or shiny side up?
#3. (Board people have said that)then you can draw in, or paint in, or
fill in the colors of the design using gel and colors or different
icings. Are you doing this painting still on the shiny side? or turn
the paper over and use the tracings just as a guide?
#4. (Package directions say)To use piping gel; spread a thin layer of
gel over the entire picture then paint using paste food coloring, this
may also be done after picture is added to cake. Do you spread the
clear gel over the traced design on the shiny side? Wouldn't the
tracing tend to run from the moisture? Or do you turn the paper over
and put the gel onto the dull side and then start doing the coloring
and fill in?
Please help me get this straight in my mind!
Thanks,
Shirley C.
Date: December 4th, 1998 12:31:54
From: Marida
e-mail: binsted@erols.com
Subject: Re: Sorry and Christmas Greetings
Last weekend I had a bride bring me a 10" fruit cake covered with
marzipan and when she came she had a package wrapped in blue and I asked
her what that was. She said it was royal icing for me to ice the cake.
Wow! I thought they were bringing it to me with the royal icing
already on it. I had never done that before (her other three tiers that
I did were in White Chocolate icing) so I thinned it down a bit and iced
her 10" tier and decorated it with my white chocolate icing so it would
not stand out TOO MUCH from the rest of the cake. That cake weighed a
ton. However, I still don't see how they cut and serve a cake iced in
royal icing. Reading in the books, though, there are a lot of overseas
decorators who do that.
Date: December 4th, 1998 10:42:52
From: Jennifer
e-mail: Cake4evry 1
Subject: Re: Re: Chocolate Clay
I have some recipes of how to make chocolate clay. I didn't try them
all, but if you want I'll share them with you.
Have a good day! Jennifer
Date: December 4th, 1998 10:37:01
From: Jennifer
e-mail: Cake4evry1
Subject: Re: Chocolate Clay
I'm not an export, I've just started learning about chocolate clay. I
read in the Dierbergs publication of everybody cooks that it will be
greasy. They let the clay stand at room temp. over night before they
work with it. I hope I was some kind of help.
Bye, Jennifer
Date: December 4th, 1998 09:17:42
From: Ellen
e-mail: jejag@aol.com
Subject: marzipan coloring
Hi, wanted to know if anybody has any suggestions on how to make
marzipan the color white I am trying to make a snowman, or if any other
suggestions for what else I could use that would be white? Thanks
Date: December 4th, 1998 08:09:05
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Sorry and Christmas Greetings
Dear everyone
sorry but I made a typing error in re re gumpaste flowers, I didn't mean to say any cupboard will do but a cardboard box in any cupboard will do. the main thing is not to store them in a plastic box as they will sweat and therefore will collapse, Cardboard will absorb some of the moisture, mine are in a glass fronted cupboard some florists here will re do the flowers into a dome which is made of perspex with a wooden base this works very well and now you can buy this sort of box in all shapes and sizes for the very special occasion (they are not cheap). we had alot of trouble a couple of summers ago with a very very humid week when flowers collapsed every where
Going back to the fruit cake disscussion in 'royal icing' it certainly is an aquired taste you either do or don't like them and people here are just beginning to realize that you can have one at least one tier in the cake of your favourite taste, it is decorated exactly the same as the rest of the cake so no one would realise it was different. this means that you cannot royal ice the cakes as you really need a fruit cake as the base for Royal icing. there also is another trend beginning that is having part of your wedding cake made with dummies, if you want 3 tiers , but not the hundreds of slices have one tier as a dummy which you can then keep afterwards.
having just read a question about 'chocolate clay' which sounds a bit like our modelling chocolate reminds me again of a fairly recent idea and I have just decorated my Xmas cakes (fruit) with an icing made from half chocolate paste ( melted chocolate glucose and sugar syrup ) and half regal ice. It is super over the fruit cake and the marzipan and smells gorgeous and also takes away the sweetness of the regalice with a very delicate taste of chocolate. the result doesn't have to be brown use white chocolate which brings me to HAPPY CHRISTMAS everyone.
Priscilla
Date: December 4th, 1998 08:08:31
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Freezing cakes
It makes sense that some icings might not be freezable. Also, when I
decorate the sides of my cakes I'm not using any colored icing on them.
That is why I always say we each have our own way of doing things and
should do what is best for us.
Date: December 4th, 1998 07:35:49
From: Amp
e-mail: apichaya@hotmail.com
Subject: Gumtax
gumtax is the same thing as gum tragacanth or not???
Date: December 6th, 1998 12:30:28
From: Cassie
e-mail: cwesterd@pressenter.com
Subject: Re: W/mart cookie contest: I won something!!!
Hi, sorry this message is so late I just wanted to let you know that I
entered the contest too. I won first and third prize and I entered three
cookies. First prize was a daisey, I used the wilton daisey cookie
cutter and frosted with yellow royal icing then I used mini marshmellows
for the center and added black detail lines. The one that won third
prize was the pizza cookie from wiltons yearbook. It was very easy and I
almost didnt want to submit it considering I just copied it from the
book and the last cookie I did was the best one and it didnt place at
all!! I made a volkswagon bug I used a wilton cookie cutter that was
shaped like the car and frosted with yellow royal icing and tinted
windows with a daisey on the door then I used red cinamon like candies
for the tail lights and for the tires I used rolos. I cant believe it
didnt win anything.
cassie
Date: December 5th, 1998 02:18:35
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: gingerbread house ??
hi; i'm not finular w/the particular pattern you are working with
however i just read in an old 'mccall's' mag something that might help
you.
they use a posterboard support cut to the pattern size. each roof
section is 'glued' w/icing to 1/2 of the posterboard so one support
holds 2 roof sections (understand??).
also they suggest using a can or plastic container abo
Date: December 5th, 1998 04:51:04
From: Angela
e-mail: kainic @aol.com
Subject: Wilton patterns for Encyclopedia Vol.1
I'm looking for the patterns that go with some of the cake designs in the Wilton Encyclopedia Vol. 1. The salesperson at the Wilton store in Woodridge,IL said she didn't think they made them anymore. Does anyone know if this is true, or how could them? Thanks
Date: December 5th, 1998 02:29:11
From:
e-mail:
Subject: Re: contact paper
Thank you Lisa, Lynne and Dora for your help. I will try your
suggestions!
Maimee
Date: December 5th, 1998 02:36:35
From: Maimee
e-mail: peleo@gte.net
Subject: Message for Priscilla!
Dear Priscilla,
Thank you for trying to send the directions. I didnt receive them
though....there was an error or something ): If you get a chance
could you please try again? I really want to learn how to make those
flowers! Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Maimee
Date: December 5th, 1998 02:20:44
From: lynne
e-mail:
Subject: charges for dummy cake
i would charge almost as much or more! styrofoam is expensive and
getting harder and harder to find!
lynne
Date: December 5th, 1998 11:05:20
From: joyce
e-mail: jleung@hongkong.com
Subject: glossy gel
i am joyce from hk. i am looking for a pen that can write on the cake.
i found an ice cream cake company have one with different color
(favour) called cake decorating glossy gel from Cakemate/signature
brands in USA. however that is not a selling item at that shop.
i can not search that USA supplier at website and i can't find this
product at hk supermarket. i need a few hundred. pls. give me advices.
thanks:)
Date: December 5th, 1998 02:18:48
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: gingerbread house ??
hi; i'm not finular w/the particular pattern you are working with
however i just read in an old 'mccall's' mag something that might help
you.
they use a posterboard support cut to the pattern size. each roof
section is 'glued' w/icing to 1/2 of the posterboard so one support
holds 2 roof sections (understand??).
also they suggest using a can or plastic container about 4" high/3"
wide. if you want more pitch to the roof, use a taller one.
this supports the sections until they have time to dry.
hope this helps.
lynne
Date: December 5th, 1998 11:06:06
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: Gumtax
Hi Amp -- You keep this up at age 14 (and I hope you do!) we'll all be
discussing your newest book sometime in the future!! I'm gonna
remember your name!!
Date: December 5th, 1998 11:10:18
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: Sorry and Christmas Greetings
How would you charge for a dummy cake like that?
Date: December 5th, 1998 08:23:05
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: Re: Re: Chocolate Clay
> This recipe I from February 1998 American Cake Decorating magazine. I
> really enjoy this magazine. They sell back issues.
>
> 2 # dark chocolate converture, melted
> 5 oz. sugar
> 5 oz. water
> 10 oz. glucose
[snipped directions]
This is Steve Klc's recipe. I tried it with white chocolate several
months back (he mentions a white chocolate variation which calls for an
additional 2 ounces of cocoa butter). It was way too soft. I ended up
having to make the recipe again, but without the sugar syrup, and then
kneaded the two batches together. It was still a little on the soft
side for some things, but it made spectacular roses.
------------------------------------------------------------------------
> This recipe is also form American Cake Decorating magazine. But it's
> from the June 1998 magazine.
>
> Prepare the chocolate clay ahead of time so that it has time to rest
> before you use it.
>
> 4 cups white chocolate coating
> 2 cups glucose or corn syrup
> Gently melt 4 cups of white chocolate coating. Warm 2 cups of glucose
> or corn syrup until it reaches approximately the same temperature as
> the coating. Stir the two ingredients together, and when it is cool
> enough to handle, knead to a smooth clay. Store in an air tight
> container until ready for use.
And this one is Margaret Keys' recipe. I also tried it and failed
miserably. I asked her about it, and she says that the 4 cups of white
chocolate coating (summer coating -- like Merkens) is AFTER melting
(the way I read it, it looks like it's measured before melting --
there's a huge difference when you take all the air space into account).
I didn't try it again after that, but some day I'll give it another go.
Margaret makes stunning bows with this recipe, so it works well for
her. I just haven't settled on a white chocolate clay recipe that works
for me yet.
For dark chocolate clay, I found that using Jaci Salisbury's recipe
worked pretty well for me. 12 oz dark couverture + 1/3 cup corn syrup.
Melt, stir, wrap, rest, use (as in the recipes above). Those
proportions feel pretty good and are very workable for me. Your mileage
may vary.
And as a final note -- the cooler your hands tend to be, the more luck
you'll have working with this stuff. My hands run warm, so I end up not
being able to manipulate chocolate clay very much before it gets too
soft to work with. I'm sure that's part of the reason I'm having so
much trouble finding a recipe that suits me.
Date: December 5th, 1998 07:53:38
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: contact paper
Hi,
I use clear contact paper, First I cover the board with wraping paper that co-insides with the cake that I am putting on top. Then I cover with clear contact paper. Works great but takes sometime if you are doing alot of cakes it may not be the way to go.
It can be found at almost any store. Check out stores like the dollar store or other discount stores. Because it can get pricey(sp?)
Date: December 5th, 1998 08:02:54
From: Lisa
e-mail: lisascakes@aol.com
Subject: gingerbread house ??
Hi,
I have been trying to make the gingerbread lantern on the front of the Womens Day Magazine. It's a Christmas issue.
My problem is the roof when I cut and baked everything It all went fine then when I put together the roof it kept falling in the pitch was so slight and the roof rests right on the side of the building (no overhang) I ended up cutting new pieces but I'm not happy with the results.
If anyone can give me a hint on how to get the roof to stay until it drys. I would appreciate it.
Oh by the way the roof is four sided not two. Like I've always done before.
Thanks for any help,
-Lisa
Date: December 6th, 1998 11:09:02
From: Michelle
e-mail:
Subject: Re: '78 Wilton Pattern Book
I think I've read on this board that Dolores has every pattern book,
and if you need a pattern just email her with the year, and page number
if you know it, and she will get it out to you. Her email address is
proicer@one.net
Date: December 6th, 1998 09:51:06
From: Debbie
e-mail: blackjack@cardina.net
Subject: '78 Wilton Pattern Book
I was going through my Wilton yearbooks and came across an adorable
cake. It's the 3D Christmas Tree cake on top of a square cake and it has toys made out of color flow icing. There's a doll, a train, a rocking horse and a duck. What I would like to know is, is there anyone that has the 1978 wilton pattern book with these patterns in it? I would gladly pay for a copy of these patterns. I would just love to make this cake for Christmas!! Thanks!!!
Date: December 6th, 1998 10:42:20
From: joanna
e-mail:
Subject: Thanks Dee, but....
Thanks for the tip in how you make yours. But... how long will they last if I do not refrigerate them? How many days in advance can I do this?
Thanx in advance,
joanna
Date: December 6th, 1998 08:32:51
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: royal icing
Hi, Renee: I was never questioning the taste of fruitcake--it is one of
my favorite cakes--I was questioning the use of royal icing on cakes
because the kind of royal icing we are all use to dries very hard and
that is why I couldn't imagine being able to cut through them for a
wedding cake. The bride I was dealing with was from Ireland and she
positively absolutely hates anything but fruit cake and that is why she
wanted one tier of her wedding cake to be a fruit cake. She had a lot
of guests who were anxious to try it. I am sure it was great and I hope
she saved me a piece. I finally came to the conclusion that the royal
icing used in England and elsewhere may not be the same icing all of us
use for our petunias and such.
Date: December 6th, 1998 04:27:41
From: Tami U.
e-mail: tlutley.inetworld.net
Subject: Re: Wilton patterns for Encyclopedia Vol.1
Angela,
I don't believe they make these anymore, but they can still be found.
Ebay sometimes has patterns (that's an on-line auction site) and some of
the hardware and old cake decorating stores could still have them in
stock. I have the patterns to all three vols. that I found at a cake
shop in Seattle. If there are just a few cakes, I could copy them and
send them to you. Let me know
Date: December 6th, 1998 05:50:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Sorry and Christmas Greetings
Hi, lynne: I have already done that cake now. But when they left this
package of royal icing it looked like fondant and I knew it wasn't. So,
only having a few hours before the whole cake needed to be delivered, my
instincts told me to add a little bit of water to the royal icing they
gave me and rebeat it, which I did. I then iced the cake in their royal
icing and decorated the sides in my icing. It looked fine, but boy did
it weigh a lot. Their piece was a ten inch onto which I put a 6 inch
(their anniversary cake) then we had one separation and a 12 and 16
bottom. Believe me, that the 10 and 6 weighed almost as much as the
bottom two pieces. I haven't talked with the bride and groom yet but I
plan to this week to see how things went. I don't know if I should have
added glycerine to it instead of a small amount of water. It went onto
the cake okay and it didn't appear to be hard as a rock.
Date: December 6th, 1998 06:58:13
From: Tracie
e-mail: tp4jb@aol.com
Subject: Re: gingerbread house ??
I made a few lanterns this year. I found that the icing needed to be
very stiff to keep the roof in place when setting. I did not use
anything to prop it up. It set fine on its own. I would also check
the size of the opening created by the roof. If it is too large, it
will cause problems.
Date: December 6th, 1998 12:59:51
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: Where do I begin??
Try any cake shops or craft shops within a decent driving distance that
offer classes.
Also, if the bakery will take you on with the experience you have you
will learn comnmercial decorating. It is a bit different than
decorating at home. Remember, bakeries do volume decorating versus
quality. Quality is important but speed and quantity is much more
important in a commercial environment.
I'm not trying do discourage you, but I tried it for 2 days and found
it was not for me.
PS: If you participate in cake shows or county fairs as an amateur
once you work as a decorator commercially, even if it is for one day,
you will be placed in the Professional categories.
Good luck in your ambitions.
Nancy
Date: December 6th, 1998 10:56:37
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: marzipan coloring
We have a yellow marzipan and a 'white 'one but still not very white and its never very successful trying to get it really white but to make it very tasty try painting it with white chocolate or instead make the snowman of peppermint flavoured sugar paste and you can then cut it and end up with 'after dinner mints'
Priscilla
Date: December 6th, 1998 10:49:07
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: Sorry and Christmas Greetings
The only differance between the cake and the dummy is the differance in the cost of the fruit cake to the dummy the decoration and time is as for cake. dummies here are probably used for most competition work and college work and are widely available made of polystyrene. So there really would be no differance on the price. When we make Royal icing it is usual to add 1 teaspoon of Glycerine to a pound of icing and this makes it softer bur not on the bottom tier as it needs to bear the weight of the pillars and all the other cakes. How do you cut these was a question. each slice end up being about 1 inch by half an inch by however deep the cake is, so cut the cake in half .parellel with that cut half an inch in cut again and you will have a long slice of cake half an inch thick cut this into 1 inch pieces. do if the cake is 10 inches round from this piece you would get 10 pieces.am I clear so far. all pieces except the end 2 will have a little slice of icing on the top. the end 2 on the top and on 1 side. we usually put about 5-8 very thin coats of icing on rather than 1 thick coat and to thin it down use egg white if that is what it was made from or pure albumin, water if it was made from a mix it will probably be no thicker than 1/4 inch at the end,. it does take a lot of practice but is very satisfying when you get a perfect coating. hope that helps
Date: December 6th, 1998 10:42:14
From: Jessica Price
e-mail: tdmatt@telepath.com
Subject: Where do I begin??
I am interested in getting a job in a bakery or cake shop, for I love to
decorate cakes. But...I only know how to decorate cakes from what I've
done for personal use. Where do I learn to make roses and piping ect.?
Should I buy the Wilton collection and teach myself? I know that on
occasion Micheal's craft store runs classes are these of help?
Any replies would be great!!
Thanks~~ Jessica
Date: December 7th, 1998 10:43:41
From: Selina
e-mail:
Subject: Re: Re: marzipan coloring
Do you make your marzipan or are you able to buy it in large enough quantities to decorate your fruit cakes with. I'm British also and look forward to my christmas cake. At home I always bought the marzipan and sugar paste already made from the local bakery. Now I just need a good source for the marzipan. Thanks a lot. Selina
Date: December 8th, 1998 12:10:17
From: Diane
e-mail: DBrown4510@aol.com
Subject: Colored Sugar
Lynne and Maimee, thank you so much! i will let you know how it works for me!
Date: December 7th, 1998 09:25:40
From: lynne
e-mail:
Subject: Re: Chocolate Spoons
lisa;
you can use any kind, color chocolate you wish. what taste do you
want? you can even flavor the choco w/candy flavors.
try white sprinkled w/red &/or green sugar.
lynne
Date: December 7th, 1998 08:35:18
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Chocolate Spoons
Hi Everyone
I need your help. I'm wanting to do the Chocolate Spoons but I am
confused as to what type of Chocolate to use. Should I use Milk
Chocolate or Semi-Sweet? And is there a special type of Chocolate to
use.
Any help would be greatly appreciated.
Thanks
LisaF
Date: December 7th, 1998 07:30:06
From: Shirley
e-mail: maddjax2@aol.com
Subject: Candy Cane Snowmen
I remember seeing a picture of candy canes that (I think it was
Earlene) had been piped onto a candy cane. These were adorable, and I
have no idea where to find this picture again. Can anyone help me with
the link?
Shirley
Date: December 7th, 1998 10:59:12
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Where do I begin??
Hi Jessica,
I think that classes are essential these days. You can learn on your
own, but it is faster and more efficient if you can take a basic course
at your local craft store, cake shop, or community center.
As far as decorating for grocery store bakeries ... I HATED it! My
experience was terrible and I quit within a week. All they cared about
was speed. No freedom or expression or care given to quality of
decoration. This may not be everyone's experience, but it sure was
mine. I was taken on for a "trial run" and paid like a counter clerk
instead of a decorator, so I don't consider myself ever having done it
professionally for the purposes of competitions. (They only let me do
about 3 cakes in 5 days.
I'm sure a real bakery is different. WE have a few here in New Jersey
and Manhattan that do exquite work and would be happy to have an
accomplished decorator. I don't want people to think that there are no
bakeries around who appreciate good work.
Good luck,
Renee
Date: December 7th, 1998 10:01:03
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Re: Re: Re: royal icing
Hi Marida,
I didn't really intend the message for you, but more generally. There
are so many people in the US who "hate the stuff" and have never even
tried it.
About the royal icing issue. I think I read in one of my British cake
decorating books that they actually just place each marzipaned, royal
iced tier on a cake separator and plate, one on top of the other with no
spikes or dowels through the cake. Appearently, the cakes are heavy and
solid enough with all the marzipan and such that they can withstand the
weight. I don't know if I would want to risk it, though.
Good Luck,
Renee
Date: December 9th, 1998 01:59:28
From: Amp
e-mail: apichaya@hotmail.com
Subject: Re: Re: Gumtax
Thanks a lot.You're quite kind... :>
Amp
Date: December 8th, 1998 12:23:54
From: ANN
e-mail:
Subject: Re: Re: Freezing cakes
I always thought you were supposed to ice the cake while frozen as that
makes it easier to ice. However, I have recently had 2 cakes that got
ugly sweat beads all over after I iced a frozen cake. When dried, there
were still funny spots on the cake. Is this why you let the cake
defrost first?
Date: December 8th, 1998 11:47:28
From: lynne
e-mail:
Subject: Re: CAN ANYONE TELL ME
hi joanna;
i would think no more than 5 days or you run the risk of the cake going
moldy.
i believe you said you don't want to refrig. because they sweat when
removed, but that sweating should evaporate if you bring them to room
temp overnight.
also, if you have a cold garage or basement that is clean (& safe from
'critters') you could keep them an extra 5 days probably.
right now i have some cake in my frig that was baked about 15 days ago.
it is not iced --in a plastic bag--and seems to be holding up just
fine.
hope that helps you.
lynne
Date: December 8th, 1998 08:03:00
From: joanna
e-mail:
Subject: CAN ANYONE TELL ME
can anyone tell me how far in advance I can make petit fours without refrgerating them, before Christmas? It's getting close!
joanna
Date: December 9th, 1998 07:49:08
From: Jennifer
e-mail:
Subject: Re: Meringue Mushrooms for Yule Log
I haven't ever made the meringue mushrooms, but if you have trouble there are other options. You could probably pipe them in royal or buttercream, or hand mold them from fondant, stiffened buttercream, or marziapan, or make them out of marshmallows. Other things that would be good for decorating: ivy leaves cut out of gumpaste, fondant, or chocolate; fir branches piped in icing, pine cones piped on pretzel sticks with a petal tip, sifted powdered sugar/edible glitter snow, gumpaste holly leaves and berries...
Date: December 9th, 1998 01:54:49
From: Selina
e-mail:
Subject: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yes, you are correct. It is a fruit cake covered in marzipan than royal icing or fondant. The decoration can be anything from simply spiked royal to painted fondant. You'll need to ask them for more definate details of what they are expecting. The cake is usually made around october November time, as the flavour matures as it is fed weekly with rum or brandy. Since you don't have much time I could give you a recipe for the fruit cake. We bake them in 3" deep pans, round or square which are double lined with greaseproof paper (parchment). If I can be of any more help e-mail me. Good luck
Date: December 9th, 1998 02:09:46
From: Maimee
e-mail: peleo@gte.net
Subject: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Selina,
Thank you so much for your help. I would really appreciate that recipe
for fruitcake. I didnt have your address so maybe you could send it
here or to my address at peleo@gte.net Thank you again.
Maimee.
Date: December 9th, 1998 01:38:31
From: Maimee
e-mail: peleo@gte.net
Subject: Re: choco clay
Hi Amp!
I have a good one:
Melt 12 oz chocolate chips (white or dark) in a double boiler over
barely simmering water. Take chocolate off heat and let cool for about
10 minutes until warm but not hot. Add 1/3 cup of corn syrup and stir
until soft dough forms. Put ball of dough in a baggie and let sit at
room temp for at least 4 hours before using.
Hope this helps!
Maimee
Date: December 9th, 1998 07:06:13
From: Selina
e-mail:
Subject: Re: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
After the fruit cake is made and cooled it should be wrapped in 2 layers of parchment than in foil. Then once a week unwrap and use either a skewer or thin knitting needle to make holes. only make holes one time. Sprinkle with 1 -2 tsp of your choice of spirit.(brandy sherry or rum) Cake is at its best 4 months after baking.
Date: December 9th, 1998 06:48:09
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Freezing frosted cakes
I know some of mine have been frozen for a month or lomger before with
no problem. I have nothing but cakes in those freezers. I do a lot of
wedding cakes and have three freezers at my house and one at my
daughter's. When we were doing 8 to 10 weddings a week, the freezers
stayed full and the turn around was about a week. I usually baked at
the beginning of the week, iced and then put them in the freezer and
brought them out on Thursday afternoon or Thursday night. All of my
wedding cakes are at least three tiers, a lot of them five or seven so
you can see we had a lot of cakes in the freezer at one time. I usually
tried to have some to put back in as we were bringing the ones out to
decorate for a Saturday wedding.
Date: December 9th, 1998 01:27:36
From: Maimee
e-mail: peleo@gte.net
Subject: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Everyone,
I have a request for an English Christmas Cake. I am not sure I know
what this consists of. I believe it would be a fruitcake covered in
marzipan and fondant. Is that correct? What is the traditional shape
and decoration for this cake? Any help would be greatly appreciated.
Thanks,
Maimee
Date: December 9th, 1998 04:25:33
From: maimee
e-mail: peleo@gte.net
Subject: Re: Re: Re: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Selina
Thank you very much for your help. Have a Happy Holiday!!!
Maimee
Date: December 9th, 1998 04:31:08
From: maimee
e-mail: peleo@gte.net
Subject: Re: Chocolate Clay
Hi Shay
Be sure to cool down your chocolate before adding the syrup(I use
Karo). Cool the chocolate at least 10 minutes. This should cut down
on the greasiness.
Maimee
Date: December 9th, 1998 02:47:42
From: maimee
e-mail: peleo@gte.net
Subject: Re: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi Selina,
P.S. Also, if you could give me an idea of how many servings of fruit
cake in a 10" cake. Would it be the same small servings as a wedding
cake?
Thanks,
Maimee
Date: December 9th, 1998 03:02:14
From: Selina
e-mail:
Subject: Re: Re: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Its usually cut very small 1 x 1" or 1 x 2". Depends how much it's liked.
Date: December 9th, 1998 03:13:27
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hi
Read your recipe. When do you add the alcohol?
Date: December 9th, 1998 02:50:02
From: Selina
e-mail:
Subject: Re: Re: Re: English Christmas Cake...Help!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This is one of many variations I have. Sorry but it is by weight and not cups.
8 oz flour 1 level tsp mixed spice
6 oz butter 1/2 level tsp cinnamon
6 oz soft brown sugar 1/2 level tsp nutmeg
1 level tsp cocoa pwd. 1 tbsp molasses
1 level tsp each finely grated lemon & orange rind (zest). 4 eggs. 1lb 4 oz mixed dried fruit (currents, raisins and sultanas) 4 oz chopped mixed peel ( I don't add this but increase the dried fruit by 4 oz) 2 oz chopped walnuts or almonds. 2 oz chopped dates. 2 oz chopped glace cheeries. 1 tbsp milk.
Double line and grease baking tin. Preheat to 300f.
Sift flour with spices and cocoa. Cream butter with sugar, molasses and lemon,orange rind. Beat in whole eggs one at a time. (Add a tbsp of flour mixture between eggs to prevent curdling) Stir in mixed dried fruit, peel, nuts, dates and cheeries. Fold in dry ingredients alternately with milk. Put into prepared tin, smooth top.
Bake for 4 - 4 1/2 hours or until skewer comes out clean.
Leave in tin 15 min. Turn out onto rack and leave paper attached
Date: December 9th, 1998 02:17:51
From: Carol
e-mail: TCHoge@aol.com
Subject: Meringue Mushrooms for Yule Log
I have about 4 orders for yule logs this Christmas. My recipe calls for deocrating them with meringue mushrooms. Are these hard? If they don't turn out, is there another way to decorate around the log that looks festive and fancy? If somebody has had great luck making the mushrooms, could you provide any tips? Thanks so much!!
Carol
Date: December 9th, 1998 06:51:54
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Freezing cakes
I ice my cakes and then freeze them. Cover them when I bring them out
of the freezer so that they don't sweat. All of us have our own way of
doing this but for 20 years this has worked for me. The best thing to
do if you are uncertain about how it will work for you is to do a small
6 or 8 inch cake, ice it and put it in the freezer and then take it out,
cover it until it thaws, to see how this will work for you.
Date: December 10th, 1998 12:11:42
From: Carolyn
e-mail: bridal1
Subject: Re: Gingerbreadman Icing
I think royal icing is usually used, but I would probably opt to go with my buttercream icing so it would be more edible. It would dry fairly good overnight. You could even add a little meringue powder to the buttercream icing to make it a little firmer when it does dry.
Date: December 9th, 1998 09:07:11
From: margaret
e-mail: salimstng@aol.com
Subject: Re: Where do I begin??
I took the Wilton Home course, has worked for me
Date: December 9th, 1998 08:39:30
From: Shirley C.
e-mail:
Subject: Re: Meringue Mushrooms for Yule Log
I just made meringue mushrooms this week for some yule logs. They are
real easy and don't take that long. I will post a recipe in the recipe
section. I also used the same idea and made meringue mice. I just
used and open coupler and made a mound of meringue and slowly pulled it
out to the side to make a point. It looked like a large rain drop. I
put a piece of black sting liquice (Sp?) into the fat end for a tail.
Then I used a silver dredgee for the nose on the point. I used a
couple peanut halves for each ear. I just put a couple dots with black
gel for the eyes. I decorated all except the eyes before I baked them,
the low temperature had no effect on the mice tails. The only
suggestions I can give is to make sure your oven in no more than 225.
I think mine mught be a little hot, so the next batch I'll set mine to
only 200.
Good Luck!
Shirley C.
Date: December 9th, 1998 01:20:21
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Gingerbreadman Icing
Does anyone have a good gingerbreadman icing recipe? God Bless, Shay
Date: December 9th, 1998 11:49:05
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: CAN ANYONE TELL ME
hi..joanna.
sorry it took me so long to respond (my pc is going crazy).
my petit fors don't last longer than a few days because they get eaten so fast around here, but i would agree with lynne to keep them in a cool area and they may last longer. if you wrap them really well, you can freeze them for a few weeks, and they are just as good. put them in a box , wrap real well with wax paper or saran wrap, and then wrap that with foil wrap. freeze. then you can thaw them, leaving them wrapped, and they will be just as good as the day you froze them.
.....dee...........
Date: December 9th, 1998 02:06:56
From: Amp
e-mail: apichaya@hotmail.com
Subject: Re: Re: Gumtax
To Kind Barbara
What word do you want me to call you??You can call me AMp.So
sorry about late reply,I use com only once a week---
Quite glad that at least someone care about my beginning!!!ANd quite
more glad to know that you want to remember my name!!!!We can talk
together a lot about anything you want.
Date: December 9th, 1998 02:11:43
From: Amp
e-mail: apichaya@hotmail.com
Subject: choco clay
Anyone have chocolate clay recipe and how to do,please????
Date: December 9th, 1998 02:46:03
From: jordi
e-mail:
Subject: Re: Freezing frosted cakes
Marida,
how many days can you freeze a cake uncovered that has been frosted?
I have a freeze just for cakes too.
thnks!
Date: December 10th, 1998 04:52:08
From: wendy
e-mail: wwtomlinson@colla.com
Subject: cake boards
Date: December 10th, 1998 04:55:51
From: Wendy
e-mail:
Subject: cake boards
ok i'll try this again. dont you just hate it when you push enter.. ok
heres my question.. what size cake board do you normally set a cake
on.. say you have a 12" round- do you allow two inches or do you need
more than that??
Date: December 11th, 1998 12:38:23
From: Carolyn
e-mail: bridal1
Subject: Re: Cream Cheese Icing
I have needed to use a cream cheese icing a couple of times on a wedding cake and you can't have that sliding all over so what I have done is use my regular buttercream and just add a block or whatever amount of the cream cheese to the buttercream and it has the cream cheese taste and yet holds up and you can smooth it.
Date: December 11th, 1998 12:38:29
From: Carolyn
e-mail: bridal1
Subject: Re: Cream Cheese Icing
I have needed to use a cream cheese icing a couple of times on a wedding cake and you can't have that sliding all over so what I have done is use my regular buttercream and just add a block or whatever amount of the cream cheese to the buttercream and it has the cream cheese taste and yet holds up and you can smooth it.
Date: December 10th, 1998 11:35:54
From: Barbara
e-mail: sambar63@ctesc
Subject: Re: Cream Cheese Icing
Yes, Crisco is the way to go. I had bad experiences with cream cheese
icing too, consequently just told people I didn't do it. Then about a
month ago there was a discussion on one of the boards about it and one
of the gals gave me her recipe and the crisco helps it stablize making
it easier to decorate with.
Date: December 10th, 1998 10:14:04
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Cream Cheese Icing
How about adding extra powdered sugar to firm up the icing a bit more?
Date: December 10th, 1998 09:37:23
From: Mindy
e-mail:
Subject: Dolores' caramel recipe
I made a double batch of Dolores' caramel recipe today and it turned
out great. What I was wondering, can I double it again for a 4x recipe
with no problems? I'm making alot of turtles and need a bigger batch,
and it takes quite awhile to make so if I can 4x it, I could get it all
done in one shot. Thanks, Mindy
Date: December 10th, 1998 08:27:09
From: Dolores
e-mail:
Subject: Re: Re: contact paper
I get contact paper at Wallmart or K-Mart
Date: December 10th, 1998 09:12:40
From: wendy
e-mail: wwtomlinson@colla.com
Subject: Re: Cream Cheese Icing
well i had the same prob and i live in louisiana and its very hot and
humid here so it made it worse. what i did was add some crisco to it..
it tasted ok-- not as good as without but it made it at least not melt.
Date: December 10th, 1998 08:58:41
From: Carolyn
e-mail: bridal1
Subject: Re: Chocolate Leaves
I have not used this method extensively, but I don't even know what a lemon verbena leaf is! What I have used is just a plastic leaf and it worked fine.
Date: December 10th, 1998 08:56:26
From: Carolyn
e-mail: bridal1
Subject: Re: Re: cake boards
I always try to put mine on a 4" larger board because one of my trademarks is pretty, elaborate borders and I like to have plenty of room to extend my borders out. This will also make a small cake look larger if you extend the borderwork.
Date: December 10th, 1998 09:13:10
From: wendy
e-mail: wwtomlinson@colla.com
Subject: Re: Cream Cheese Icing
well i had the same prob and i live in louisiana and its very hot and
humid here so it made it worse. what i did was add some crisco to it..
it tasted ok-- not as good as without but it made it at least not melt.
Date: December 10th, 1998 08:23:24
From: Dolores
e-mail:
Subject: Re: Re: Chocolate Spoons
...to clarify...you definately should use compound coating chocolate,
not real or pure chocolate. Our aol chat is on this subject this
evening. I'll be posting it next week. Also, I have a few pictures on
http://www.sugarcraft.com under chocolate spoons
Date: December 10th, 1998 08:20:25
From: Dolores
e-mail:
Subject: Re: Re: Gingerbreadman Icing
When I recently made 200 GB boys to send to Trinidad (from the USA) I
used icing made from dry candy fondant, water and flavoring. To mix:
just add water into dry fondant until it is like color-flow. Add
flavoring of choice too. I like almond or vanilla. Place it in a
decorating bag. I made a yellow hard hat on each boy...looked like
color-flow...SO easy! I also drew lines and face with it.
Dry candy fondant is available at Sugarcraft online.
It stays softer than royal icing but dries well enough for stacking.
BTW, the lady said only 2 GB boys were broken! I made cardboard boxes,
laid bubble wrap down, row of gb boys, bubble wrap etc...3 layers high.
I had several boxes, which all fit into one large box for shipping.
Date: December 10th, 1998 08:15:14
From: Dolores
e-mail:
Subject: Re: Re: airbrush
Stencil material---Thought I'd email you...read your request in 2 places
on our aol message board, then here too. Have you been to my online
catalog? Go to: http://www.sugarcraft.com We carry mylar and this is
what to use. See
our AIRBRUSH page.
Have you seen my suggestions for making stencils and there use?
While on this subject...I read on the AOL message Board that someone
suggested using x-ray film. DON'T! It has some acid or something that is
regulated even as to where and how it can be disposed of. Don't use that
on something some poor unsuspecting soul is going to eat! Dolores
Date: December 10th, 1998 07:34:06
From: Catherine
e-mail: CATMAT1@aol.com
Subject: Re: airbrush
I do quite a bit of airbrush and enjoy it tremendously. I make most of
my own stencils using pictures from coloring books, napkins, plates,
etc. Several years ago I ordered a book and video from a company
called Bakery Crafts, I think. With airbrushing as other things,
practice, practice, practice. If you are interested, I will try to
find the information for you. My main problem now is finding the black
stencil stock to make the stencils. If anyone knows where you can buy
these, please let me know.
Date: December 10th, 1998 06:21:18
From: Gina
e-mail: jmilton@gte.net
Subject: Cream Cheese Icing
I was wondering if there is an easy way to smooth cream cheese icing?
The last time I made a carrot cake for someone, the icing basically ran
off of the cake and it just didn't look very good. Any hints or tips
would be greatly appreciated.
Thanks!
Gina
Date: December 10th, 1998 03:15:17
From: lynne
e-mail:
Subject: Re: Chocolate Leaves
one of the reasons they recommend that one is it is not toxic. it's
possible also that that one has more veining that will show.
*some* plants can be toxic &/or have been sprayed w/insecticide. you
should wash the leaf first to be sure there is no residue on it.
lynne
Date: December 10th, 1998 01:13:20
From: Carol
e-mail: TCHoge@aol.com
Subject: Re: Meringue Mushrooms for Yule Log
Thanks for all the great tips and recipes!!! I'll let you know how it goes!
Carol
Date: December 10th, 1998 01:15:20
From: Carol
e-mail: TCHoge@aol.com
Subject: Chocolate Leaves
I have instructions and recipes to make chocolate leaves. The recipe says to use lemon verbena leaves. Is this what you experienced cake decorators use? If so, where do I get them? Thanks!
Carol
Date: December 10th, 1998 02:56:54
From: wendy
e-mail: wwtomlinson@colla.com
Subject: airbrush
does anyone do much airbrushing?? my husband bought me one and i dont
use it very much because im not too sure how.. any ideas about books i
could read or tips you could give would be greatly appreciated.. thanks
Date: December 10th, 1998 03:11:43
From: lynne
e-mail:
Subject: Re: cake boards
i also prefere to use them just 2" lgr.
one reason is that i do a lot of 12"ers and there's not a box to put a
16" board (or cake) into.
i don't (well, seldom) use tuck-n-ruffle so i need the extra board
extending beyond the cake.
lynne
Date: December 10th, 1998 09:46:18
From: Jennifer
e-mail:
Subject: Re: cake boards
For most cakes, I use a board that is 2" bigger than the cake. For wedding cakes I usually use a board that is 4" larger, unless it is a very small cake.
Date: December 10th, 1998 08:20:19
From: Marida
e-mail: binsted@erols.com
Subject: Re: cake boards
When possible I like to use a board 4" larger than the cake, i.e., 12"
on a 16" board. If it is for a wedding cake I always allow 4". Once in
a while if it is 12" I put it on a 14" show and serve board.
Date: December 11th, 1998 05:03:32
From: lynne
e-mail:
Subject: *help* anyone got a couple extra pairs of hands?
Date: December 11th, 1998 05:03:32
From: lynne
e-mail:
Subject: *help* anyone got a couple extra pairs of hands?
Date: December 11th, 1998 05:03:33
From: lynne
e-mail:
Subject: *help* anyone got a couple extra pairs of hands?
Date: December 11th, 1998 05:03:42
From: lynne
e-mail:
Subject: *help* anyone got a couple extra pairs of hands?
Date: December 11th, 1998 05:07:43
From: lynne
e-mail:
Subject: *help* anyone got a couple extra pairs of hands?
anyone got a couple of extra pairs of hands and lots of spare time can
just rush right over here and help me !!!!!!!!!!! lol
customer just increased order by 6 1/2 sheets for tomorrow night!!!
if it wasn't for my church i'd tell them to go jump in a lake.
thanks for letting me vent :) needed a break -- hand hurts :(
lynne
Date: December 11th, 1998 03:28:40
From: lynne
e-mail:
Subject: Re: CAKE BAKING
hi millie';
i have heard both yes and no on that subject :(
some people will lightly grease and flour. partly it might depend on
how old (well used?) you pan is.
have you made this recipe before? maybe it's the recipe. or maybe you
didn't hold your tounge right!! lol
lynne
Date: December 11th, 1998 05:09:31
From: lynne
e-mail:
Subject: sorry -- don't know how all that garbage happened :( (nt)
Date: December 11th, 1998 11:24:24
From: Carolyn
e-mail: bridal1
Subject: Re: *help* anyone got a couple extra pairs of hands?
I'll run right over Lynne - shouldn't take long from Missouri to California, should it?? I'll spare my hands if you can help me breathe!!
Date: December 11th, 1998 10:19:50
From: Millie
e-mail: mhohimer@aol.com
Subject: CAKE BAKING
When using a teflon coated tube pan for baking a cake, is it
necessary to grease and flour the pan. This cake is not an angel
food. The recipe said to grease & flour pan but the cake didn't
raise and the baking powder tested positive. Thanks.
Date: December 12th, 1998 11:25:14
From: Sophie
e-mail: wylie@mychoice.net
Subject: mocha spoons......missing "error"
Hi --
I tried to look up mocha spoons on the www.sugarcraft.com and it had a
message of --- URL: "error" missing. Does anyone know how to access
this?
Thanks bunches.
Date: December 12th, 1998 11:49:11
From: Carolyn
e-mail: Bridal1
Subject: Re: mocha spoons......missing "error"
Sophie, I would write Dolores an e-mail and I'm sure she will explain. I tried it just to be sure and I got the same thing you did.
Date: December 12th, 1998 09:34:48
From: Jennifer
e-mail:
Subject: Re: Re: Re: Freezing cake/refrigeration
Since it was the customer's fault, I would proabably tell her she would have to take it on the original day and it would be up to her to figure out how to store it, or pay you double to remake it fresh. So far I haven't had this happen with customers, just the one time with friends. I also specify the pick-up time and date, and request payment in advance, but so many people order by phone I rarely am able to get a signature for the small cakes. But getting payment in advance is great for keeping people on time and protects you, though I do make exceptions if it is really inconvenient for them to pay me in advance, especialy if they've ordered before, or I know them.
Date: December 12th, 1998 08:54:13
From: Diane
e-mail: DLB1962@juno.com
Subject: Re: Re: Freezing cake/refrigeration
Thank you so much for your advice.. I can't put my cake in a box.. It
is kind of a 3-D cake with sugar cone trees, and a figure skating
Snoopy on a piping gel frozen pond. I even have a snowman made of
frosting and marshmallows. I am afraid if I wrap it too tightly in a
box, that I will smush something for sure. I already am gonna have to
fix the piping gel writing on the side..the Saran hit it.. This just
hasn't been a good cake experience for me.. but I am sure things could
be worse. I am sure everyone in here has some cake horror stories to
tell.. LOL! I am just starting out and have been decorating on a
regular basis for a little over 3 months.
Thanks again,
Diane
Date: December 12th, 1998 04:18:03
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Freezing cake/refrigeration
I had a similar experience last fall. I was making a two-tiered cake for a friends bridal shower where I used to work. It was supposed to be on a Friday, so I baked the cakes on Wednesday and decorated on Thursday. Then when I called the girl who was organizing the shower to confirm the location and time, she told me it had been postponed to the next week! I was pretty ticked off that no one told me! I wasn't about to make it again, and I couldn't freeze it because for one I didn't have space, and it had a filling that wouldn't freeze well. So I just boxed it up tight and put it in the fridge for a week. I was a little worried, and told the girl who forgot to notify me of the postponement that she would have to try the first piece! But it was just fine, very moist. The only thing I noticed was that the cake had absorbed some of the moisture from the filling, and the almond flavor of the cake had faded.
Date: December 12th, 1998 08:47:22
From: Diane
e-mail: DLB1962@juno.com
Subject: Re: Re: Freezing cake/refrigeration
Thanks for the advice. Right now, I have it wrapped in Saran
Wrap..everything seems to be holding out nicely; the piping gel is
holding well, and the sugar cone Christmas tree hasn't wilted.. I am
glad that you agree with me it is safer in the frig. Someone once told
me that the combination of moisture from the frig, and the frosting
will help keep a cake moist.. I just didn't know how long...
Had I froze it as the customer suggested,I would be afraid of the candy
canes bleeding into the frosting, or the colored borders running. It
ticks me off that she changed her holiday party without telling me
first...people just don't understand the time and loving attention put
into a cake. I think that they think we just bake it and decorate it
all in one day.
From now on all my customers will sign a form stating when pick up will
be! I am gonna avoid this mistake happening in the future again...
Thanks for your advice and help.. sorry it happened to you too...
Diane
Date: December 12th, 1998 04:14:22
From: Shirley R
e-mail:
Subject: Re: Freezing cake/refrigeration
Diane,
I forgot to say, also she wrapped the cake box in plastic wrap before the Reynolds Freezer wrap went on.. I guess it held in the moistness.
Shirley R
Date: December 12th, 1998 04:08:03
From: Shirley R
e-mail:
Subject: Re: Freezing cake/refrigeration
Hi Diane,
My sister kept a cake in the Refrigerator for 2 weeks..she had it in the cake box and wrapped it in Reynolds Freezer Paper,She said it was really moist,after she took it out.It was a birthday cake decorated in buttercream and had a colored mickey mouse on it.
I hope that helps some :)
Shirley R
Date: December 12th, 1998 08:48:36
From: Diane
e-mail: DLB1962@Juno.com
Subject: Freezing cake/refrigeration
I had a customer want a Christmas cake for this weekend. I baked my
cake the weekend before, when I had time, decorated it, wrapped it in
plastic wrap, and put in the frig, thinking that she was picking it up
on Wednesday.. When I called her to confirm, she said that her party
had been changed to the following weekend.. the 18th!
I am afraid to put the cake in the freezer, because it has colored
borders, piping gel, and candy cane corners, not to mention other hard
candies. I also have a sugar cone Christmas tree that I fear may wilt
in the freezer..She suggested that I freeze it for her, but I think I
would be much more safe leaving it in the frig. The frig is used only
for my cake and candy making, so it won't pick up any odors.. but, my
question is... How long can a cake stay in the frig and still be moist?
Help! I have never had this happen before.. any suggestions?
Date: December 12th, 1998 02:21:18
From: lynne
e-mail:
Subject: *help* got a couple extra pairs of hands?
thanks carolyn. i *knew* i could count on you.
how you doin, gal? have you on the prayer chain :)
lynne
Date: December 12th, 1998 08:30:21
From: Marida
e-mail: binsted@erols.com
Subject: Re: *help* anyone got a couple extra pairs of hands?
Hi, Lynne: Sounds like you are going to need to put on some real
relaxing music and think a lot of good thoughts! My money is on
you--you will get it done even if it means staying up most of the night
like some of us have had to do once in a while. Sometimes we have to
bite that ole bullet and get on with it. I hate it when people change
their numbers at the last minute, especially if they lower them.
Date: December 13th, 1998 08:38:05
From: Lisa
e-mail: lisascakes@aol.com
Subject: Gingerbread house candy weeping
Hi,
I have a problem I hope someone can give me a clue as to what is happening. I have a gingerbread house sitting on my counter. I put it together on my day off so that it would be ready to go for the beginning of the week. Now here is my problem.
The candy canes on the house have started to weep. The canes on the side of the house look as if they were dipped in water. I had covered the house with cellophane to prevent it from getting dusty. I was making cookies last night and did not want to get any flour on it. As I had 9 dozen to do and I can get into my work.LOL.
When I got up this morning I noticed the candy canes were weeping on the house. I don't understand why this would happen and don't want it to happen again. As it looks like I am going to have to do this over. I made sure the icing was throughly dry when I wraped the house in the cellophane.
Thanks for any suggestions
-Lisa
Date: December 14th, 1998 12:06:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: your opinion please
My 12x18 will serve 60 people. I usually have it torted. How many of
those 350 are children? If you put two 11x15 together on a board would
that serve 90-100?
Date: December 13th, 1998 11:51:19
From: lynne
e-mail:
Subject: Re: Gingerbread house candy weeping
your candy is sweating from moisture -- in the air (?).
probably from all the 'steam' in the kitchen from your other baking.
if you uncover it or at least leave some opening i bet it would stop.
could you just remove the c/canes and replace them? do you really have
to do the whole thing over? maybe you could decorate it w/more 'snow'
icing or something else to cover the area.
good luck.
lynne
Date: December 14th, 1998 12:01:50
From: Marida
e-mail: binsted@erols.com
Subject: Re: Gingerbread house candy weeping
That probably happened because you wrapped it in saran wrap. My
grandchildren did theirs here yesterday and they have loads of candy and
canes on them and nothing like that happened. Just a few minutes ago we
decided to move them to my daughter's house and one of them completely
collapsed--roof and all. We decided not to move them to her house and I
will clean the other one off and have my grandaughter redo it. When we
did them out of cardboard they lasted until Easter. Year before last
when we used the gingerbread they fell apart after a couple of weeks. I
wish Wilton would make the cardboard ones again. The kids don't eat
them anyway and they still look great.
Date: December 13th, 1998 10:33:21
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: your opinion please
I would make 7 whole sheet cks 12x18 which would feed that many people
and dec one of them real pretty for the head table. I would make these
as they are easier to pick up without the icing craking so badly. Glad
you made it thru the week end, I was thinking of you.
Date: December 13th, 1998 11:44:54
From: Carolyn
e-mail: Bridal1
Subject: Re: your opinion please
I don't do many stacked sheet cakes, so would probably do mine like Laura said - 7 of the 12" x 18". I would also probably score them even though they don't want it decorated - makes it easier for them to cut them correctly.
Date: December 13th, 1998 03:48:23
From: Diane
e-mail:
Subject: Re: Re: Re: Re: Freezing cake/refrigeration
Date: December 13th, 1998 03:50:39
From: Diane
e-mail: DLB1962@juno.com
Subject: Re: Re: Re: Re: Re: Freezing cake/refrigeration
Oops! sorry about the last message...don't know how I did that.. Yeah,
Jennifer, it was a friend that ordered from me, and it was by phone.
Now she is telling me she is probably not having the party but will pay
me for the cake anyway. I certainly hope so...
Diane
Date: December 13th, 1998 05:10:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: your opinion please
Hi, Lynne: I see you survived the weekend. I knew you would!! If I
were you, I would do the decorated one larger than the 1/4 sheet cake
since it will be on the head table.
I am sure you will make it beautiful and they will love it. Your numbers
sound right to me. If it were me, I would put the combinations together
however is the easiest for you. Are they mixing up the flavors?
Sometimes that could determine how you put them together.
Date: December 13th, 1998 03:33:31
From: lynne
e-mail:
Subject: your opinion please
i have an order for enough sheet cakes to serve 350 people.
they want all but one to be just iced and bordered as they will be cut
and plated in the kitchen. one will be decorated and on the head
table.
how would you do this? full sheets? dbl 1/2 sheets (16x12x4)? or
what? how many needed.
i figured i needed 3 dbl 1/2 sheets (100 serv. ea.) and a dbl 1/4 (50
servings) and planned on decorating the 1/4.
just wondering how *you* would handle this order.
lynne
Date: December 15th, 1998 12:35:28
From: lynne
e-mail:
Subject: Re: cupcakes
hi lisa;
like carolyn i have never measured the amount. if you are asking so
you know how much batter to make, i usually get something like 1 1/2 to
2 dz. per mix.
as for marbling -- suggestion: do it in the bowl before you pour it
into the cups. i tried it like carolyn mentioned and it was a real
mess. they were egg cupcakes for a baby shower. they asked for
marble because she was aisian and he is white :)
lynne
Date: December 15th, 1998 12:25:34
From: lynne
e-mail:
Subject: Re: your opinion please & *thanks*
my thinking is that it would be easier for them to cut the 4" tall
cakes in sm, thin slices rather than handling those full sheets.
as for decorating, you don't say what the occasion, but i would
probably really put alot on the sides, not so much on the top.
lynne
Date: December 14th, 1998 11:46:48
From: Carolyn
e-mail: bridal1
Subject: Re: cupcakes
That sounds interesting! How will you do that marbled effect? Pour in so much white and then swirl in some chocolate on each one? I guess I have never measured how much batter goes in each cupcake liner, but would guess more like a 1/3 to 1/2 cup. That's just a guess! I never measure, just eye ball it and usually most come out about the same level.
Date: December 14th, 1998 11:33:24
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: cupcakes
Hi everyone
I've been asked to do 120 MARBLE cupcakes for Christmas Eve. I'm
wondering how much batter to put into each cup. I know it should be
filled half way but I'm wondering if it's a certain amount like 1/4 cup
or 1/3 cup.
Any information would be greatly appreciated.
Thanks
LisaF
Date: December 14th, 1998 10:45:21
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Estimating Cake Size
Tricia, if it helps any, I just made a 2 layer 12x18 cake and it would
have fed 100 people. I was attending the party and only 80 showed,
but I cut the cake myself and we had plenty left over for 20 more
people at least. The cake was tall, about 4 good inches, so I sliced
it thin, about 1 inch x 3inches and the slices were plenty big. I am
going to do that size again for my church this weekend and feel
confident now that I can get 100 out of this 2 layer (not torted). I
used 3 mixes per layer.
Date: December 14th, 1998 11:01:23
From: Dolores
e-mail:
Subject: Re: Re: Re: Gingerbread house candy weeping
We carry red hots. But I would think you could find them locally in the
mall candy shops...if you have one.
I think the hard candy...candy canes, etc., weeping is caused by
humidity. I thought it was humid here. But it gets cool this time of
year and I suppose having the furnace on takes care of that for me. I'd
try just draping a covering on loosely/
Date: December 14th, 1998 11:04:22
From: Dolores
e-mail:
Subject: Re: Re: Gingerbread house candy weeping
Funny...while I was reading your notes, my husband was commenting about
my candy cane 'dish' I've had for several years. I have never unwrapped
it. It looks fine...no weeping at all. It gets really hot & humid here
in the summer...and I even turn the a/c warmer when we leave for a week
or so.
Date: December 14th, 1998 09:08:17
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Gingerbread house candy weeping
Barbara,
Hi, I'm glad I'm not the only one with this problem. I have seen people decorate their houses before they put them together. But I seem to need to see it together before I get the insperation to decorate it. I am going to take Lynne's suggestion and try and pull the canes off of the side of the house and put new ones on.
As far as the red hots I think they still make them. I have seen them in my local cake store. And I believe the Cumberland Farms store near me might sell them. Have you checked the bulk bins in the supermarket. I find some really interesting candy there. I know one year I was looking all over for balck string licerous(sp?) and could only find it in a small mom and pop type grocercy store.
For my walks I use red M&M's they work great.
Thanks for all the help
-Lisa
Date: December 14th, 1998 10:51:13
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Re: your opinion please & *thanks*
Lynne, I have an order for my church for 250 too, and have a similiar
situation like you. I am going to make 3 two layer cakes 12x18 which
should be enough for 300, the extra we like we can use it for
fellowship at a later date. I just made the two layer 12x18 and it is
very heavy and tall, but I prefer a more compact cake to a big whole
sheet or 7 sheets. I like a taller cake too, think it is prettier than
a torted one layer. It worked well for my party for 100 last week. I
will decorate on of the 12x18's and put on the table, and keep the
other two in the kitchen for slicing, have any ideas how I can decorate
them plainly, but still pretty? I don't want to score it, because the
slices will be thin 1"x4x3 approximately.
Date: December 14th, 1998 07:03:18
From: lynne
e-mail:
Subject: Re: Estimating Cake Size
well you can send *both* our cks to me since marida dosn't want hers !
lol!!!!!!!!!!!!!
of course, i'm only joking. as she said just knowing we have helped
someone is more than enought payment.
lynne
Date: December 14th, 1998 06:29:05
From: Barbara
e-mail: sambar@ctesc.net
Subject: Re: Gingerbread house candy weeping
Hi Lisa -- I've had that problem in the past too. I wrote Dolores
about it and she didn't seem to have the problem. I had mine wrapped
in cellophane too, so that might be the big reason. This year, I
avoided candy canes :( I really missed them, but I tried to get candy
that I know wouldn't weep, like sweet tarts, skittles, gum drops.
By the way I have not been able to find "red hots" this year. I looked
in my grocery and Walmart and no one has them. I always used them for
my walkways like bricks. Do they still make them?? Anyone know??
Also, I did use some of that "Christmas hard candy" which I know does
weep a bit too, but in my reading here and other websites about ggb
houses, I learned to decorate the house BEFORE I put it together.That
way the roof with those candies laid flat til it was good and dry and
since they weren't on an angle, but flat they didn't run. Live and
Learn!!
Date: December 14th, 1998 04:25:35
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Re: Re: Estimating Cake Size
Marida:
Are your 11x15 cakes single layers with fillings?
I feel like I should be sending you and Lynne checks for all the advice
you've given me!! Thanks so much for the help!!
Date: December 14th, 1998 05:15:12
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Estimating Cake Size
Most of my sheet cakes have a filling in them. I just use my cake
leveler and slice them into. It always amazing me how many slices you
can get out of them. Also, you might check with the person needing the
cake to see how many of the guests are children. Once in a while that
could help in determining what size cakes you want to do. We need no
checks--just to know that we have helped you is all the reward we need.
I am sure all of us would have loved to have had the opportunity to get
help from other decorators when we first started out. This is one of
the most caring and sharing boards, in more ways than one, that I have
ever encountered. I always opt for the larger size cake if I am in a
lot of doubt as to whether I am giving them enough cake. Most of the
time it only amounts to a cup or two of batter. Good luck with your
business. This will probably be one of the most rewarding experiences
of your life.
Date: December 14th, 1998 04:03:22
From: Marida
e-mail: binsted@erols.com
Subject: Re: Estimating Cake Size
Tricia don't worry about how many people show up for a function, that is
something totally uncontrolable by you. If they order a cake for 25 and
only 10 show up they still owe you for cake for 25. I had worse than
that happen to me recently. They ordered cake for 350 people and only
cut cake for 50! (they stayed at the bar all night). I was mortified
when I went to get my fountain and saw how much cake was left. But I
had been paid for 350 and it wasn't my fault they had a drinking crowd
and not a eating crowd. I would be able to get away with 2 11 x 15
cakes because I almost always have a filling in my sheet cakes. But if
you really want to be safe do the size you are thinking about doing.
Date: December 14th, 1998 10:52:01
From: lynne
e-mail:
Subject: Re: your opinion please & *thanks*
marida;
my pan is 12x16 and it will serve 36 w/ea. piece about 2 1/2" sq.
if i dbl that to 4" tall and cut in 1 x 2 x 4" piece you can get 100.
(actually wilton rates it at 109).
i don't have any room to make full sheets -- especially not that
many :) that's why i thought the dbl 1/2 would work.
i don't know how many (if any) w/be children. it is a reception for a
priest's 50th (?) anniversary in the ministry.
thanks to all for their thoughts on this.
lynne
Date: December 14th, 1998 11:52:23
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Estimating Cake Size
Help!
For the second time in a week, I've spent TOO much time making TOO much
cake! How can I help people estimate how much cake they will need. I
made a cake for Saturday that was supposed to be for 20 adults and 5
children...only 6 adults showed up! I've just started decorating
cakes, so it takes me a long time to get these done. I just think it's
such a waste of time and cake!!
I've got a retirement cake to do for Friday. They're estimating 100
people, so I was going to do 2 12x18's. Would that be correct??
Thanks so much for any advice you can give me....this is driving me
crazy!!
Tricia
Date: December 14th, 1998 03:30:52
From: lynne
e-mail:
Subject: Re: Estimating Cake Size
hi tricia;
well there is *no way* you can be blamed when more than 1/2 the people
don't show up! once the cake is 'out the door' i usually stop worrying
about it. you can only go by the charts -- unless you know the people
really well. if it's like family and you know they are not sweet
eaters or are drinkers or there is going to be the biggest spread of
food ever, then you can make a smaller cake. when i talk to a bride, i
usually ask those ?s: serving hard drinks? sit down dinner? etc.
then let them decide how much they want.
as for your next one -- yes, the 2/ 12x18 should serve just over 100.
lynne
Date: December 14th, 1998 10:10:36
From: Debbie D
e-mail:
Subject: Re: W/mart cookie contest: I won something!!!
I won something too, but I thought the bakefest at my local WalMart was a TOTAL JOKE. WM had promoted it to the local schools to help get entries and I was the only one who was serious about winning and even the judges to it as a joke and looked at the contest as "For the Kids". I was not every pleased with the way MW handled the contest but what can you expect from WM!!!!!!!!!!!!!
Date: December 14th, 1998 10:18:57
From: Debbie D
e-mail:
Subject: Re: Re: Buttercream Poinsetta's
I'm glad I found someone else who uses Snow White Buttercream. I think the taste is alot better because it uses less crisco. It takes be about 1 and 1/2 hours to make a batch of icing. Does it take you this long and it yours so stiff that it unbelievably hard to work with. I could be doing something wrong. I'm open for any input you might have on this icing recipe.
Thanks :)
Date: December 15th, 1998 08:48:46
From: Wendy
e-mail: wwtomlinson@colla.com
Subject: help- christmas cake
i am doing a christmas cake tomorrow- i wanted to use icing poinsettas
but have not done them. can you do them directly on the cake or do they
have to dry in a lily nail?? if you can what kind of icing do you make
them with?? thanks
Date: December 15th, 1998 08:27:18
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: fondant roses
I made my first fondant roses today; they turned out okay but look blah;
can I put some petal dust or something on them to give them some life?
Maurice
Date: December 15th, 1998 08:38:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: *Help* Airbrushing on a budget
When we were at the beach I was in a craft store and saw a small bottle
(like an atomizer) that could be used to airbrush and it was real cheap.
You might not be able to get a real good detail but you sure could do
sky and large areas with something like that. somebody out there
probably knows what it is.
Date: December 15th, 1998 07:59:33
From: Morgan Willing
e-mail: morgan_willing@yahoo.com
Subject: *Help* Airbrushing on a budget
I'm trying to decorate a cake using the airbrushing technique. The only
problem is I don't have an airbrushing gun. I won't be able to aford one
until next year. I was wondering if there was a way to get the
airbrushing affect without the gun. If so, how would I go about doing
it.
Date: December 15th, 1998 02:17:26
From: Tami U.
e-mail: tlutley@inetworld.net
Subject: Candy Cane Dish
I was reading Dolores' response below about the candy canes weeping.
She mentioned a candy cane dish. I've seen where they've taken the
candy stripping and made candy baskets and dishes. Is there a way to
take already made candy canes, soften them and form them into baskets
and dishes?
Date: December 15th, 1998 01:59:53
From: Tami U.
e-mail: tlutley@inetworld.net
Subject: Re: GB Stained Glass Windows??
I do mine with foil like Renee. However there is another way. You can
add the window after you've baked the gingerbread. By taking foil and
making sure it's bigger than your window opening, fold the sides a
little to make a dam. Then put the crushed candy in and bake for a few
minutes. Once cool, remove from the foil and use royal to 'glue' in
place on the inside of your house. Now you have several options. Have
fun and don't forget to clean your wife good cookie sheets:)
Date: December 16th, 1998 12:25:57
From: Barbara
e-mail: sambar@ctesc.net
Subject: Re: Holiday Greetings
DITTOS from me too!! (NT)
Date: December 15th, 1998 11:52:25
From: Carolyn
e-mail: bridal1
Subject: Re: help- christmas cake
I've done them both ways - on the cake and used buttercream icing or on a plain large flower nail in royal. In this case, I don't think you have time to do the ones in royal because they won't have time to dry. I have never done them in a lily nail. Mine are quite large almost like the real thing! I'm not sure of the tip I use, but it isn't the leaf tip. It is the tip that has 1 V on top and 2 V's on the bottom of the tip, but I don't have a book handy to tell you the #. However, the leaf tip #352 will work fine on top of the cake, too. I was thinking I used 8 petals on the bottom row and maybe 5 on top. I always have to get the book out each year to be sure of the number of petals. Then do the green dots on each of the top petals in the center and yellow dots on top of those. Poinsettias are beautiful on a cake.
Date: December 15th, 1998 11:55:24
From: Carolyn
e-mail: bridal1
Subject: Re: Holiday Greetings
That is an "AMEN" from me, too!!
Date: December 15th, 1998 11:42:16
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: fondant roses
Yes; that's usually what I do.
Date: December 15th, 1998 11:45:16
From: Carolyn
e-mail: bridal1
Subject: Re: Customer's Unusual Request
Yes, Yes, what a challenge that will be. Now the question with all the gold on there, what do you plan to charge for this?? Quite a lot of cake, too. Must be some teenager's party!!
Date: December 15th, 1998 11:13:42
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: help- christmas cake
I had a friend tell me yesterday that she is making pointsettas for a
cake by brushing white chocolate onto real leaves, freezing them,
peeling the choc off and assembling them on the cake in the shape of a
pointsetta. You could also use those red chocolate discs. Sounds
pretty to me! Be sure if you do this to use non-toxic leaves.
Date: December 15th, 1998 11:41:23
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: *Help* Airbrushing on a budget
The thing I've seen, but not tried, is a "Blitzer air gun" or something
like that--Blitzer also makes food coloring decorator pens, and you use
the bulb to blow against the tip of the pen to scatter the color, I
think. I've seen them in some local craft stores, but I'm 99% sure that
Dolores has them here in her on-line catalog--check the airbrushing
section.
Date: December 15th, 1998 10:59:52
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: Re: cupcakes
When we had our shop the muffin baker used an ice cream scoop to scoop
the batter into the muffin tins. So I started doing that for
cupcakes. It works great. Good Luck! (the kind of scoop with the
little dealy on the side that you squeeze and it plops it out!)
Date: December 15th, 1998 10:22:02
From: Jennifer
e-mail:
Subject: Re: help- christmas cake
I do them directly on the cake in buttercream. Just use whatever size leaf tip you want and pipe about 6 large petals, kind of tear-drop shaped, then pipe a second layer of smaller petals on top of and between the first. Then use a round tip to pip the green buds in the center, and top with yellow dots.
Date: December 15th, 1998 08:59:48
From: Laura
e-mail: mcneil@interpath.com
Subject: Customer's Unusual Request
I know that all of us get requests from time to time that we wonder how
on earth we will do but I got one this week that I thought that I would
share with you. A man ordered (2) 12 inch round ckakes to be made to
look like records sitting side by side with a 1/4 sheet cake sitting on
legs on top of these 2 cakes to be made to look like a cassette tape
with the whole top of the sheet cake painted gold. I love a challenge
but this one will really be a challnge. I will let you know next week
how it went. Thanks for all the help I have recieved from this board.
Date: December 15th, 1998 09:04:41
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: help- christmas cake
I make them in the Lily nail and let them dry. I put a piece of wax
paper in the nail and use a leaf tip to pull the flower petals up over
the side and then take the waxed paper out and put it in a egg carton
to dry. Make them out of Buttercreme red icing and then put yellow in
the middle. Hope this helps.
Date: December 15th, 1998 06:06:53
From: Patricia D
e-mail: amx500@a-znet.com
Subject: Holiday Greetings
Cake decorators are such sweet people. Happy Hoidays to all!
Date: December 15th, 1998 11:31:36
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: GB Stained Glass Windows??
HI Larry,
I think when I did this, I put foil down on the cookie sheet and sprayed
it with cooking spray. I know it came right off.
Hope this helps! Happy Holidays,
Renee
Date: December 15th, 1998 12:51:04
From: Jennifer
e-mail:
Subject: Re: cupcakes
I get 18-20 cupcakes from a mix, which yields about 5 cups of batter, which would make that about 1/4 cup batter per cupcake.
Date: December 15th, 1998 12:56:45
From: Jennifer
e-mail:
Subject: Re: whip cream icing
Well, if you want what the commercial bakeries use, that isn't whipped cream. It's a non-dairy commercial whipped icing, like Bettercreme or Pastry Pride. I don't know of any homemade icing that is like that. If you want to use real whipped cream, the recipe is in any of the wilton books. I think it is one teaspoon of gelatin dissolved in 1-2 tablespoons of warm water, then added to 1 cup of whipping cream that has been beaten to soft peaks with 1/4-1/2 cup powdered sugar and 1 tsp vanilla, then beat to stiff peaks.
Date: December 15th, 1998 12:49:59
From: Diane B.
e-mail: Pippingirl@aol.com
Subject: Re: GB Stained Glass Windows??
I lined my cookie sheets with parchment paper first. The stained-glass
gingerbread cookies I baked lifted right off with no problems.
Date: December 15th, 1998 12:23:38
From: Sophie
e-mail: wylie@mychoice.net
Subject: Re: cupcakes
I wonder if it would be less messy to put your batter in a large pastry
bag. I am going to try it this weekend. I always have drips of batter
everywhere when I try to make cupcakes. I try to get the cupcake cup
half full. Any more and you will end up with big "mushroom" tops.
Date: December 15th, 1998 10:49:32
From: Larry R.
e-mail: rotert@swbell.net
Subject: GB Stained Glass Windows??
I have been rolling out my gingerbread right on a cookie sheet to avoid
having to transfer large pieces from table to cookie sheet. I decided
to try cutting out a window and placing some crushed hard candy in the
opening to melt during baking. However the candy stuck to the cookie
sheet and tore up the GB pieces. I made sure that the candy was fully
melted etc.
Do you put foil down on the cookie sheet first and then take foil and
all off to set aside to cool??
My wife wasn't real happy when I had melted candy stuck to her good
cookie sheets!! LOL!!!
HELP!!
Date: December 15th, 1998 09:16:53
From: Wendy
e-mail: wwtomlinson@colla.com
Subject: whip cream icing
i have been asked to make a cake with whip cream icing-- does any one
have a reciepe- (im not sure if thats the name of it but its really
light and fluffy.. (like they sell at bakerys)any ideas???
Date: December 16th, 1998 11:30:59
From: Jennifer
e-mail:
Subject: Re: Re: Re: Smoke-help
Well, you couldn't actually eat the dry ice itself because it is too cold and would cause frostbite. But it is just carbon dioxide, like the bubbles in a soda or champagne, and is "edible". Besides, it will evaporate very quickly and disappear without a trace. If you were going to use dry ice, it must be added immediately before serving.
Date: December 16th, 1998 11:07:38
From: Amp
e-mail: apichaya@hotmail.com
Subject: Jelly
My recipe say strawberry gelatin-is it the one that contains all gelatin
and sugar???That only I add water-stir and set in refrigerator and
eat???Or what???
Jello is the one that's a snack???
Date: December 16th, 1998 10:58:29
From: Amp
e-mail: apichaya@hotmail.com
Subject: gum arabic,tragacanth
Where can I buy gum arabic??
I see liquid one in an artist's shop,but the recipe call for powder.
AMp
Where can I but gum tragacanth???A chemist's???
Date: December 17th, 1998 12:20:20
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Smoke-help
There is a volcano cake in one of the Wilton yearbooks, I forget
exactly which one, but since 1994. I made the smoke like Wilton
suggests out of white color flow, there is a pattern in the yearbook,
or you can make you own. You put a lollipop stick onto the back of it,
I use some of the colorflow and then stick it down into the cake top.
I wrote a message on it. Email me if you want more details, like the
exact book, I can look for it.
Date: December 16th, 1998 10:39:49
From: Amp
e-mail: apichaya@hotmail.com
Subject: Re: Re: choco clay
I can't use bittersweet or other chocolate???
Can I use it like I use marzipan???
Date: December 16th, 1998 10:50:49
From: Amp
e-mail: apichaya@hotmail.com
Subject: Plastic icing
Can I use plastic icing instead of gumpaste???
Date: December 16th, 1998 10:47:01
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: *Help* Airbrushing on a budget
I took did something on this order. I had my husband rig it up to his air bubble. Worked great for back grounds. Not too much detail. Only draw back was that you couldn't put much pressure in the air bubble. I was always running up to the gas station 2 blocks away to refill my bubble when I had a bunch of cakes to do in one day. :o)
I invested in an Aztec airbrush and an Airmaster compressor. Love them both.
Sandy
Date: December 16th, 1998 10:10:05
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: Re: Smoke-help
Larry, the book "The Special Effects Cookbook" by Michael E. Samonek has
some great plans for making a volcno cake. It is a super cake!
I could scan the directions and send them to you.
How soon do you have to bake the cake?
Maurice
Date: December 16th, 1998 09:23:11
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Smoke-help
Hey, Michelle--is that edible stuff?
Date: December 16th, 1998 03:31:54
From: Michele
e-mail: mnket@aol.com
Subject: Re: Smoke-help
Make a hole in the center of the volcano and drop some dry ice in it. Makes great smoke!
Date: December 16th, 1998 01:18:47
From: jen
e-mail:
Subject: Let us know how it turns out, sound interesting(nt)
Date: December 16th, 1998 02:48:10
From: Larry R
e-mail: rotert@swbell.net
Subject: Smoke-help
I am making a "volcano" cake for a geologist graduation from college
complete with red "lava" frosting running down the side however I am
trying to come up with a idea for some "smoke" coming out of the top.
I would prefer something edible.
The only thing that I can think of right now is to use some florist
wire bent into a loop with cotton laid over it to make a cloud of smoke
and stick an end of the wire into the cake.
I appreciate any ideas any of you folk out there have!!! Thanks!!
Date: December 16th, 1998 09:56:11
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: *Help* Airbrushing on a budget
Hi,
Dolores carries something (I can't remember the name of it) that is
like food coloring in an aerosol can. You actually spray it on. It's
not good for "fine" work, but will give you sky, water, grass, etc.
I usually use it to highlight my royal icing roses. It's kind of cool
and much less expensive then some of your other options!
Good luck!
Date: December 16th, 1998 09:38:10
From: Debbie D
e-mail:
Subject: Re: Where do I begin??
Hi Jessica,
I recently took the Wilton classes at my local Michael's store and since then I have done about 6 cakes professionally. If you are going to take the classes make sure the instructor actually knows her stuff, it was the first class my instructor had taught and I literally had to read the books and demo some to the flowers because she had no clue!!!!!! I feel that I wasted about $150 on courses I, II and III and I will never take a class the MY local Michael's store offers.
I;m not trying to scare you out of the classes they were very benifical, it was the instructor that was AWFUL!!!!!!
Date: December 16th, 1998 08:55:57
From: Larry R.
e-mail: rotert@swbell.net
Subject: Re: *Help* Airbrushing on a budget
I bought a air brush at the local Michaels that uses a can of
compressed air to experiment and see if I wanted to invest in a "good"
airbrush setup. It works fairly well but is tough to do any fine
detail work. If you watch the Michaels ads they sometimes have a 40%
off coupon. I used one of these and bought my airbrush for like $10-
$15. This may be an option for you!!
Date: December 16th, 1998 08:37:03
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Re: Customer's Unusual Request
I charged him 25.00 just for the gold, $95.00 total for the cake and he
paid it with a smile. I should have charged more :)...it seems he owns
a record studio or something of the sort. The kicker is that he only
needed to feed 20 people, but he wanted this ck to look just like this.
I told him it would feed about 100 or more, he didn't care, he just
wanted the look. I have already started on this ck and it is looking
pretty good. Wish me luck, I am going to need it.
Date: December 17th, 1998 11:27:44
From: stacie
e-mail: mwh@sonet.net
Subject: Re: Smoke-help
I have made a volcano cake and used cotton candy for the smoke. This works great and is edible.
Date: December 17th, 1998 11:34:33
From: Carolyn
e-mail: bridal1
Subject: Re: Coloring candy melts
Amity, do you have any of the powdered colors? They work fine for me in the candy melts. These wouldn't thin down your candy so much and yes, John is right that you can usually thin it down with Crisco, but it can be the liquid kind, too.
Date: December 18th, 1998 01:44:12
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Jello
Amp I believe Jello is just a name brand for gelatin, anyone please
correct me if I am wrong. So if a recipe calls for gelatin, I would
just use Jello, make according to the box. Anyone please correct me if
I am wrong, I am not the expert on Jello!!!
Date: December 18th, 1998 12:19:31
From: Jennifer
e-mail:
Subject: Re: Coloring candy melts
Beware of the Wilton candy colors! If you need dark colors, not only will they thicken your candy, but make it bitter as well, especially the orange. Be sure to taste it before you use it. If you can find the powdered food colorings, which can be used in anything, they should work much better.
Date: December 18th, 1998 01:41:56
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Coloring candy melts
Hi! I just use regular icing paste when I do it and it turned out
fine. I did use Crisco to thin it as needed. I put my bowls on my
pancake griddle, with the heat on very low, so the candy stays melted
as I work.
Date: December 17th, 1998 10:01:47
From: John
e-mail: piferj@ptsi.net
Subject: Re: Coloring candy melts
Hi, I hope someone else answers you on this, I don't know much about
candy melts, but I do know that if the candy gets "thick" on you, you
can add a very small amount of crisco shortening to it. I had to add
some once, and I just added a little at a time, and mixed it in til
melted, til I got the right consistency. If I remember correctly,
adding cornsyrup will thicken it a lot. I wish I could help you more.
good luck!!
Date: December 17th, 1998 09:06:27
From: Amp
e-mail:
Subject: Jello
What is Jello???Are they availble in Asia????
Date: December 17th, 1998 09:20:13
From: Amity
e-mail: monkers@swbell.net
Subject: Coloring candy melts
I need to make cookies that are drizzled with red and green melted
candy.
All the stores in my area are out of the colored wilton melts so I
picked up the candy colors, but I can't get them dark enough without
ruining the consistancy of the candy. What am I doing wrong. Should I
add light corn syrup or something. Please help I need to get these done
by Sat. evening.
Date: December 17th, 1998 09:02:21
From: Amp
e-mail:
Subject: Re: Re: Plastic icing
Similar to sugarpaste but contains gelatin
Date: December 17th, 1998 08:08:21
From: Dolores
e-mail:
Subject: Yes we do carry it (NT)
Date: December 17th, 1998 01:09:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: Plastic icing
What is plastic icing?
Date: December 17th, 1998 01:36:36
From: Eric
e-mail: erice@ma.ultranet.com
Subject: Re: fondant roses
Hey Maurice,
I found that painting fondant with a mixture of red-red food paste and
a little lemon extract provides a very striking glossy rose.
-Good Luck
Date: December 17th, 1998 05:09:45
From: Morgan W.
e-mail: morgan_willing@yahoo.com
Subject: Airbrushing on a budget, Thanks!
Thank you for the ideas you have given me. It's going to be fun trying
them out on my cakes. Have a very Happy Holidays to all.
Morgan
Date: December 17th, 1998 08:22:29
From: Lisa
e-mail: /
Subject: Re: gum arabic,tragacanth
Have you checked Sugarcraft.com I'm sure they must carry both
Date: December 17th, 1998 08:25:18
From: Lisa
e-mail: /
Subject: Re: Jelly
Usually when a recipe calls for strawberry gelatin They are talking about the jell-o or other brands out on the market. It is just a gernaric name for it.
Date: December 18th, 1998 08:16:17
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Jello
I'm certainly not an expert on this either, but I don't think you could use Jell-O in making jelly. You need to get the pectin and it is made by the Jell-O company, I believe, but not actually called Jello. Jello as I know it is sort of a dessert type thing that I put fruit in or whip cream on top. The pectin jels/gels the fruit and sugar together when making jelly.
Date: December 19th, 1998 12:08:51
From: stacie
e-mail: mwh@sonet.net
Subject: Re: Getting Black Color..Buttercream!!!Help!!
I have found if you mix all your left over colors together then add black, it works very well. If you still don't get a good black you can add violet to the color mix and it helps alot.
Date: December 19th, 1998 12:09:40
From: stacie
e-mail: mwh@sonet.net
Subject: Re: Getting Black Color..Buttercream!!!Help!!
I have found if you mix all your left over colors together then add black, it works very well. If you still don't get a good black you can add violet to the color mix and it helps alot.
Date: December 18th, 1998 07:40:53
From: Julie
e-mail:
Subject: Re: Customer's Unusual Request:Question
Laura
What will you use to cover the cakes gold???
Date: December 18th, 1998 07:40:59
From: Barbara
e-mail: sambar63@ctesc.net
Subject: Re: Getting Black Color..Buttercream!!!Help!!
Hi, I always start with chocolate icing for black, it takes much less
color that way. Also, if you have several left over colors, mix them
all together and add some black to that. Good luck!
Date: December 18th, 1998 09:01:08
From: John
e-mail: piferj@ptsi.net
Subject: Re: Getting Black Color..Buttercream!!!Help!!
I use the new gel colors. They seem to do very well, and don't change
the taste of the frosting. Like paste colors, the colors do intensify
as they sit.
Date: December 18th, 1998 03:50:32
From: Joyce
e-mail: JPort1872@aol.com
Subject: Re: Re: Plastic icing
Dear Marida:
Remember that crazy Martha Stewart recipe with the white chocolate that was in one of her brides books? I did it! I hope you remember me. Well read my answer to Amp regarding the white plastic. Martha's recipe sucks! To this day, it is still too soft to roll into any large size to cover a cake or make any decorations with. The recipe I gave to Amp should work. I'll let you guys know about the white chocolate. As I Ssaid, the dark chocolate tasted great and you can do a lot with it and it can be rolled very thin and put into a pasta machine as well. All I know is when Martha does her crazy stuff, the poor housewife thinks she can do this too. It only makes our jobs easier to sell when they have tried it and can't succeed. Hope this explains what "Plastic Icing" is.
Date: December 18th, 1998 02:59:38
From: Margaret
e-mail: salimstng@aol.com
Subject: Getting Black Color..Buttercream!!!Help!!
I need to do a Marvin Martion Cake & always have trouble getting my
frosting to turn Black & not grey!!!! Please any suggestions would be
great!!! I use the wilton paste....thanks in advance!
Margaret
Date: December 18th, 1998 09:56:39
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Re: Re: Re: Smoke-help
Hi Maurice,
If it's not too much trouble, I'd appreciate it if you'd send me those
instructions, also! Thanks and Merry Christmas!
Date: December 18th, 1998 03:44:14
From: Joyce
e-mail: JPort1872@aol.com
Subject: Re: Re: Re: Plastic icing
Dear Amp:
The plastic icing (a/k/a - modeling plastic) is great to work with. The recipe I have does not contain gelatin. The basic recipe is use fifty percent light karo syrup or glucose to your white or dark chocolate. I also found a recipe which is used was 1 lb. chocolate to 2/3 cup light corn syrup. Melt chocolate, put in syrup - blend well - then pour out onto plastic sheet no more than 1/3 in thick - cover with another plastic sheet (saran wrap) let cool. Let mixture rest until hard. It will be hard! I took dutch cocoa and sprinkled on table and put some of te mixture on it and kneaded it and it became very pliable. You can drape a cake with it, make fans, flowers, bows. I made a Xmas cake with a holly leaf cutter and put those on my cake and made bows as well. Store the rest in a covered container. Let me tell you - it tastes GREAT! Got my recipe for the 2/3 syrup one from Nick Maligeri's lastest chocolate book. A couple other professional baking books have the 50% ratio in them and they basically do the same thing. You may have to play with the amount of syrup as it depends on the quality of your chocolate. Another recipe for the white modeling plastic added cocoa butter to it. I'm going to get some and try it with the white chocolate. Do try it - it does work well and is easy to work with.
Date: December 20th, 1998 12:01:31
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Re: Customer's Unusual Request:Question
Julie, I order a gold powder from overseas that I mix with vodka and it
makes a beautiful, editable gold. You can do the same thing with
lusterdust and that is what I will use from now on as what I order is
very expensive.
Date: December 19th, 1998 11:49:30
From: Laura
e-mail: mcneil@interpath.com
Subject: Customer's Unusual Request-Success
My Customer's unusual request of a cake made to look like 2 records
with a cassette tape sitting on legs on top of the records was a total
success. The customer was very happy and others even came in to my shop
today and told me how nice it was and I was very relieved that it
turned out OK. I made (2) 12 inch round cakes and used a pick to draw
the lines on the side of the cake and on top to look like the record
and sprayed the top a light black and then made the cassete tape out of
a 1/4 sheet cake and painted the top gold as requested and outined the
tape in black. Thank you all for listening and for your helpful
suggestions. I am glad this one is over..LOL
Date: December 19th, 1998 10:16:21
From: brandie
e-mail: bsakersgb@yahoo.com
Subject: rolled buttercream
hello again, iwas wondering if any one could give me some advise on
rolled buttercream. like how to make it, and some of the techinques
used to ice a cake in it also some of the quirks of it would be helpfull
thanks alot
Date: December 19th, 1998 11:11:45
From: Marida
e-mail: binsted@erols.com
Subject: Re: rolled buttercream
I used Marsha Winbeckler's recipe and it worked out fine for me. She
has a little booklet out called "Decorating with Rolled Buttercream
Icing." This is her recipe:
1 cup crisco
1 cup clear corn syrup
1 tsp. colorless butter flavoring
1 tsp. colorless vanilla flavoring
1/2 tsp. popcorn salt
7-8 cups (slightly less than 2 lbs.) powdered sugar
Place shortening and corn syrup in mixing bowl and beat until creamy.
Add flavorings and salt and beat until blended. Mix in powdered sugar
all at one time and blend thoroughly. The mixture will be very stiff.
Turn icing onto work surface and knead until smooth and well blended.
Store icing in sealed plastic bag then place bag in airtight container.
Icing can be refrigerated for several weeks or frozen for several
months. Let come to room temperature before using.
The couple that I did this icing for loved it. They did not like
fondant but wanted the smooth look.
Date: December 19th, 1998 05:25:45
From: Stephanie
e-mail: starcakes@sssnet.com
Subject: Re: Getting Black Color..Buttercream!!!Help!!
Black and red and any other dark color is hard to get instantly.
My suggestion is to start to make your color days ahead of time,
every day add a little more black or whatever color you are trying to
get until you got the right color and then put in a zip lock bag and put
in the fridge till needed it will last almost forever.
Date: December 19th, 1998 02:04:03
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Re: Re: Jello
oh, I didn't know that she was making jelly!
Date: December 20th, 1998 10:20:02
From: Amity
e-mail: monkers@swbell.net
Subject: Thank you all so much nt
Date: December 21st, 1998 10:29:32
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Baking a cake tonight/ due Wed./storing?
I would put your cakes in a plastic bag and store out on a porch or
somewhere where it is cool. I often make my ckaes 2 days ahead of time
and store in the Refig so if you have a place outside where it is cool,
that would store them just fine. They taste better if they sit for a
coupla of days I think. Hope this helps..Good Luck.
Date: December 21st, 1998 10:53:23
From: Sophie
e-mail:
Subject: Re: Re: Baking a cake tonight/ due Wed./storing?
Thank you Laura!
Date: December 21st, 1998 08:38:22
From: Sophie
e-mail: wylie@mychoice.net
Subject: Baking a cake tonight/ due Wed./storing?
Hi=
How soon can I bake a cake without freezing it? I have two cakes due
Wed. and two due Thurs. Can I bake first two tonight and decorate them
tomorrow night without them drying out? I have absolutely no room let
in the frig., but could store them in the freezer. If I need to freeze
them, could someone send instructions on how to do that..thawing time?
Thank you.
Date: December 21st, 1998 09:48:33
From: jen
e-mail:
Subject: Congratulations!
Date: December 21st, 1998 06:26:13
From: Barbara R
e-mail: sambar63@ctesc.net
Subject: Re:Dolores, do you carry powdered red??(NT)
Date: December 21st, 1998 07:24:27
From: Sly
e-mail: skenney@rocketmail.com
Subject: Getting Black or Red Buttercream
I agree with everyone else that Black and Red are the two most
difficult colors to acheive and still have edible.
I'd recommend using powdered food coloring for those colors. (I use
the regular paste colors for every other color)
I can recall going through an entire container of red or black paste
trying to get the color to come out right, now I can just add a few
teaspoons of the powdered color (which makes it more economical than
the paste when you're making a large recipe). Also, it's easier to
measure, so if you need to make a second batch to match the first
(which is almost impossible to do with the paste color) you can repeat
the same process and add the same # of teaspoons of dry color.
I've also found that the powdered red and black don't have as strong of
a flavor as the paste.
(The powdered colors also work with fondant, and are great when you
want true red or black. I would always have a sticky mess trying to
get those colors in fondant using the paste colors.)
Date: December 22nd, 1998 10:06:44
From: Marida
e-mail: binsted@erols.com
Subject: Re: Report on shipping cakes for Christmas
Hoorah for you Diane. I had a customer who wanted me to ship one of my
white chocolate cakes from Virginia to her daughter in California and I
was too chicken to try it!!!
Date: December 22nd, 1998 10:55:05
From: Barbara R.
e-mail: sambar63@ctesc.net
Subject: Re: Report on shipping