Date: June 1st, 1998 12:13:35
From: lynne
e-mail:
Subject: Re: Hot Hands!!
hi there; i don't have that problem too much, but i have
heard/read that it helps if you fill 2 bags and keep one in
the frig while you use the other.
maybe that will help you some.
lynne
Date: June 1st, 1998 10:30:03
From: Dolores
e-mail:
Subject: Re: cake boxes
The boxes we carry (and use in our bakery too) are 5 inches high.
Otherwise, you must prop the lid and secure it with tape or staple (I
don't like staples NEAR cakes).
Date: June 1st, 1998 10:32:49
From: Dolores
e-mail:
Subject: Re: Re: Hot Hands!!
It will help you most I think, to read what someone else does. Earlene
Moore (my partner on aol), has the worst problem with hot hands. She is
a pro decorator so she compensates well. Read back through our aol chats
and see how she manages. I think she even said she plunges her hands in
ice water. The chats where she mentioned it most are towards the very
bottom (oldest chats).
Date: June 1st, 1998 10:38:46
From: Dolores
e-mail:
Subject: Re: how would you make it?
Right, I'm looking at the picture. They used Regalice for the castle.
Covered icecream cones etc.
On top of the cones are dragees.
It says cupcakes for towers. (In the first list)
Yes, they doa lot of cutting cakes in half/staking and thats it.
That one caught my eye too...neato! But I don't like their coach. I
think we probably have a more realistic one around here.
Date: June 1st, 1998 10:27:43
From: Dolores
e-mail:
Subject: Re: baking even cakes
There will always be a little bit of dif in the heighth from the center
to the corners. But there shouldn't be much.
Try turning down your oven. I bake a 325 degrees.
Also, shave the cake from the hump in the center and put the pieces on
the corners to build them up. It is essential to have the cake 'appear'
level when it is for tiered cakes so its good to know what we do.
Date: June 1st, 1998 10:06:40
From: Donna
e-mail: Sugfam@aol.com
Subject: baking even cakes
No matter how accurately I measure batter, my sheet cakes are always thin at the corners. I have tried to put more batter in the corners, but it doen't seem to help. Any suggestions? Thanks!
Date: June 1st, 1998 10:03:54
From: Donna
e-mail: Sugfam@aol.com
Subject: cake boxes
In my area, Rhode Island, cake boxes are usually 4 inches high. That's fine for a single layer cake, but what about 2 layer cakes? The box is just not high enough and end's up touching the top of the cake. What do you do? Thanks!!!
Date: June 1st, 1998 09:39:22
From: Carolyn
e-mail: Bridal1
Subject: Re: Hot Hands!!
This might also depend on what kind of icing you use and how soft it is to begin with. Do you use the crisco based icing? Or the butter? I use the crisco and have never had any problems. I have heard that the butter kind is much softer. Try using a little cornstarch or someone else mentioned a little dry cake mix in their icing and this should help with the humidity and possibly help you. Maybe lay your bags on an ice bag near your working area. Going to the refrigerator every 5 minutes would be a real pain for me.
Date: June 1st, 1998 02:09:45
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: baking even cakes
Hi,
How about using the silver toned baking strips from Wilton or maybe
Dolores carries something similar. I use mine and find that they are
particularly good on square and rectangular cakes.
Renee
Date: June 1st, 1998 02:59:04
From: Carolyn
e-mail: Bridal1
Subject: Royal Icing Gazebo
Do any of you make the royal icing gazebos or churches for cakes - usually wedding cakes? I have done lots in my years and had a gazebo last week and this week also for the tops of wedding cakes. I have always used just meringue powder royal icing so it would not yellow as badly if they were able to preserve it. I usually use a #3 on ones that are for customers as they don't know the difference of whether it is a #1, #2, or #3 and the #3 should be a little sturdier. However, each time I make it, I seem to have a little breakage on the stringwork parts and wonder if any of you have a solution for this. I can usually patch it up to where no one but me sees it, but it is still frustrating. The roof is particularly fragile to work with and get it to work without breaking. If anyone makes these and has any tips at all to pass along, I would certainly be happy to hear them. Also, I am wondering how it would work to pipe it out of the spackling? I made a heart background out of spackling for our last cake show and it worked wonderful. Also, has anyone ever tried spraying the royal icing with any kind of preservative that might make it stronger? What do you charge for these? I charge $50 and the one last week said she assumed the $50 included a 10" cake under the gazebo as this particular one was set down at the base of the cake rather than on top. I told her "no" that she didn't need that extra cake in the servings and that it would have cost another $45 for the cake part. She just couldn't believe that I could charge $50 just for the gazebo. I told her it was a week's work by the time it was piped, dried, put together, and decorated. She probably thought it was plastic!! LOL And that includes a bride and groom in the center of the gazebo!
Date: June 1st, 1998 03:38:56
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Hot Hands!!
I assume you're using a butter-based icing? Get a pair of thick cotton
gloves and wear them when you're handling the bag. The cotton will
help keep the warmth of your hands away from the icing. Also, set the
bag down when you're not using it -- the more you hold it, the warmer
it'll get. And try to work in a cool room. Particularly in summer
months, when I'm decorating, I crank up the AC and work near a vent so
that I have cool air blowing near (not directly on) the cake.
Date: June 1st, 1998 07:03:13
From: Dora
e-mail:
Subject: Re: baking even cakes
I cut an old terry bath towel into strips about 3" wide. Wet and squeeze dry, fold in half for a l l/2" strip. Wrap around pan edges and pin in place with a large, open safety pin. Bake at 325. This is similar to the baking strips, but much less expensive. This doesn't always make the cake perfectly level, but it is much better than not using them. I also save scraps from leveling wedding cakes, wrap and freeze them and use them for leveling corners if necesssary..
Date: June 1st, 1998 07:37:12
From: Torla
e-mail: gmichael@web-access.net
Subject: Re: baking even cakes
I use this method at home.I put my pan in another pan filled with water
enough to go up to the sides.I was very surprised how even my cake ended
up.Same principal of using baking strips.
Date: June 1st, 1998 09:59:48
From: jen
e-mail:
Subject: Need help painting candy silver
I was looking at the last issue of Mailbox News on page 46. I really
like the tools that are painted with the silver luster dust. I plan on
making this for father's day for my husband. I have never done this
before so I need some advice. The confectioners coating is already
molded, I did that yesterday. Today everytime I tried to touch it, it
acted like it would melt in my hands and I do have the air conditioning
on. Do I go ahead and try to paint it or get the room colder? I got
the luster dust and the vodka, do I just get the brush wet with the
vodka and then dip in the dust? Or do I make a mixture of the dust and
vodka? And how long will it take to dry? I know this is a lot of
questions but I would appreciate any help. Thanks!
Date: June 1st, 1998 10:24:30
From: SueG
e-mail: rgendron@javanet.com
Subject: Advice on colors please!
I am baking the cake for my son's high school graduation party. His
school colors are maroon and gold. How do you get a nice shade of
maroon? The Wilton's burgundy is too brownish. What would you use
for a pretty shade of gold? Also, I want to use those colors of course,
but I still want the caked to look appetizing and not garish! It will be
an 11x15 sheet. Thanks!!!
Date: June 1st, 1998 10:51:08
From: Torla
e-mail: gmichael@we-access.net
Subject: Re: Advice on colors please!
I have to make a lot a marroon also and the best way i know is to add
red paste to choc. icing.It's not too brown and makes a pretty color as
for gold I use yellow and brown paste with just a touch of orange.Hope
this helps you. :)
Date: June 1st, 1998 11:28:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: condensation on thawed cake
I don't wrap my cakes when I decorate them and put them in the freezer.
I wrap them when I bring them out for about three hours and have no
condensation on them. I have been doing wedding cakes for 15 years and
have never had a problem with decorating them, freezing them and then
taking them out of the freezer. I have four large freezers and nothing
else is in them except cakes. Usually the cakes are only in the freezer
for three or four days. Sometimes I am lucky enough to be able to bake
a week ahead and I still don't have a problem with freezing them. When
I have six or seven weddings in one week, I can even put the bottom tier
on its masonite board, put the tuck and ruffle under the cake and still
be able to freeze it.
Marida
Date: June 1st, 1998 11:35:45
From: Lisa D.
e-mail:
Subject: Re: baking even cakes
Hi! I like using the Wilton bake even strips. The very first thing
that I do when getting ready to bake my cake is to fill a container or
plastic glass with water, put in the strips, and place it in the
freezer. (Yes, I did say freezer, not fridge) After pre-heating the
oven, grease coating and flouring my cake pans, mixing the batter, etc.
the strips are ice cold and ready to be put on the pans. Works great
for me! :o)
Date: June 1st, 1998 11:37:03
From: Renee
e-mail: reneelschl@aol.com
Subject: Re: Advice on colors please!
I have never tried this, but maybe it would work if you add a little bit of black to the red icing. I know that is the way you make navy, add black to Royal blue. Try it on a little bit first!
Date: June 1st, 1998 11:46:55
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: baking even cakes
That happens to me sometimes too. The other suggestions sound good to prevent it, but if you already have baked a cake like that, then you could do what I did with a recent cake. I just cut off the edges on all four sides. My center was very high and even, but the edges were considerably shorter. I figure the customer got the same amount of cake because I didn't have to cut off the "hump" down to be even with the sides. (I did have to cut a small bit of the hump just to even it ) So the cake was a bit smaller, but very high. Only have to be more careful when icing it. I had to put on a nice crumb layer first. Hope this helps!
Date: June 1st, 1998 11:59:20
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: Re: Problem with standup lamb pan
I had a problem with my head too, it fell off! So I just plopped it back on and then stuck spaghetti down through it to the cake plate and from then on it stayed on fine! I thought of the dowel rod too, but didn't have any, so this was second best
Date: June 2nd, 1998 12:00:29
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: Re: Problem with standup lamb pan
I had a problem with my head too, it fell off! So I just plopped it back on and then stuck spaghetti (try 3 or so) down through it to the cake plate and from then on it stayed on fine! I thought of the dowel rod too, but didn't have any, so this was second best
Date: June 2nd, 1998 01:43:31
From: lynne
e-mail:
Subject: Re: how would you make it?
thanks dolores for confirming my interpatation. had most of that
figured out, except for the dragee :) guess i should have completely
read the *small* print :) that sure is a small cake!
and i agree w/you on that coach. i'd have to come up w/something else.
lynne
Date: June 2nd, 1998 09:34:19
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: Thank you Jane & Everyone!
Glenda,
I made an 11x15 double layer cake and put cannoli filling in the middle. The cannoli filling comes from the cannoli; an Italian pastry shell filled with a sweet Ricotta cheese mixture. The ingredients in the filling are:
2 lbs. Ricotta cheese
1 1/2 cups powdered sugar
1 TBS + 1 tsp vanilla
dash of cinnamon
4-6 oz. mini chocolate chips (I used semi-sweet)
Blend well until smooth and creamy, then add chocolate chips. Recipes say to use a food processor to get the correct consistency. I used a hand mixer.
There are many different variations of this filling recipe. Some people put candied citron, orange peel and candied pumpkin in it. I've never had a cannoli with those ingredients in it. I don't care for candied fruit in any pastry. If you want some web pages for different cannoli recipes and to look at a picture of one, e-mail me and I will e-mail you back with it. I don't have it on hand right now. It's delicious! :^)
Laura
Date: June 2nd, 1998 07:38:00
From: Robin
e-mail: ciera123@aol.com
Subject: Re: Rosebuds, HELP!!
Jeanne,
I make rosebuds the same way Wilton tells you to, but they leave out what I think is an important step. Use any rose tip, I usually use #104.
Hold the bag at 6:00 (end of bag pointing toward you) wide end of tip barely touching surface, squeeze bag and at the same time move bag straight up about 1/4 " pause slightly letting the icing fan and bring bag back to starting position. Now, angle your tip, leaning it along the inside of where you just finished. Lean the tip over to the right so that the icing is actually attached to the petal you just made. (you can jiggle the tip to see if the bottom petal you just made is attached - it should be.) Then give a squeeze and the icing should roll right up to make the bud. When you do this second step, you don't need to move the tip AT ALL. I hope this helps you.
Robin
Date: June 2nd, 1998 07:18:16
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Problem with standup lamb pan
This is why I learned years and years ago not to do these standup cakes for customers as they would probably never get it transported home especially if you saw where I live - hills and valleys in the country.
Date: June 2nd, 1998 06:36:34
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Thank you Jane & Everyone!
What is a cannoli-filled cake? I don't recall ever seeing one or seeing
a recipe for one? Thanks:)
Date: June 2nd, 1998 06:39:34
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Problem with standup lamb pan
My friend made the same cake as a lamb for Easter. Got it all decorated
just like you and guess what... the head fell off. So I know how you
feel. Our Wilton instructor said you have to use a very dense cake like
a pound cake, not just duncan hines. I hope you have better luck next
time. :)
Date: June 2nd, 1998 04:19:49
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Pulled Sugar
What is pulled Sugar and how do you make it? I saw a picture of a cake
with a bow made out of it and it was called pulled sugar I believe.
Date: June 2nd, 1998 11:56:28
From: Clister
e-mail: chilliard
Subject: Gazebo pattern
Carolyn (or any one who can help) are you willing to share your gazebo
pattern. I have been looking for one for quite some time as I am not a
good sketcher. My email address is chilliard@mail.state.tn.us My Fax
# is 615/532-9412. Thanks.
Date: June 2nd, 1998 10:51:17
From: Carolyn
e-mail: Bridal1
Subject: Cake Boards - Company and Phone #
Thanks for your patience. Been a busy summer already! The company I use out of Kansas City, Missouri is: Arrowhead Container Company. Their phone number is: 816-231-8050. As I said, they are triple wall and 16" x 24" so that I can use them for a 12 x 18 or I can cut them in 11 x 16 for a 9 x 13 or the other "half" of this board would be a 13 x 16 which is nice for a 10 x 14 or even an 11 x 15. It would be very costly to have them shipped, but perhaps some of you live close enough to a big city where you could check out these same types of boards. If you could get a good deal (mine were less than $1 each the last time), maybe you could get several cake decorators to go in together and buy a bigger quantity - if you're in a club, bring it up there. Maybe this company has other divisions in other cities or can refer you to other companies near you. Hope this helps all of you. I love my boards and not having cakes cracking after I've spent lots of time decorating them.
Date: June 2nd, 1998 10:44:27
From: Carolyn
e-mail: Bridal1
Subject: Cake Boards Company and phone number
Date: June 2nd, 1998 10:18:24
From: Jeanne
e-mail: TGMJKM@aol.com
Subject: Rosebuds, HELP!!
Can I get a good tip for making rosebuds? I can't make them for
the life of me. I am using tip 124 as directed by the directions
for the cake. I have tried to follow the Wilton directions, but
it just isn't doing the job. Perhaps I may just not understand
what they are saying. Lets just say, they just look like a big
glob of icing. Thanks for any help.
P.S. I'm new to the business, and have found lots of help in this
message board. Somethings I have found myself saying "DUH!!" to.
Somethings are so simple and make the biggest difference. THANKS!
Date: June 2nd, 1998 02:03:14
From: lynne
e-mail:
Subject: Re: Need help painting candy silver
hi jen; i have used luster dust to paint items but i don't think
chocolate was ever one of them :)
as for problem re: handling it sounds like you might have hot hands and
i'd advise you to read just below here info re; that. i'd try the
gloves first.
mix the dust w/the vodka into a paste. i don't have mbn so i don't know
how large a project this is. usually it is advisable to make the
'paste' mixture in very small amounts since the vodka evaporates
quickly. usually i put some dust into a tiny bowl then add drops of
vodka using an eyedropper. stir w/toothpick or paint brush. if you get
too much liquid in there you usually can tell by how it seperates
instead of forming a nice 'paste'. other 'liquids' can be used ie:
lemon extract; mineral(sp?) oil; right now that's all i can think of.
hope this helps you. lynne
Date: June 3rd, 1998 06:08:12
From: Karen
e-mail:
Subject: Re: Re: Re: Sunflowers
To make directly on cake do I use a medium or stiff icing? Thanks for
the help.
Date: June 3rd, 1998 04:55:24
From: Mindy
e-mail:
Subject: Re: Re: baking even cakes
I had 9x13 cakes to bake last week so I was using a regular pan and then an air bake pan. I noticed that in the air bake pan, the cake was almost level, even the corners. and the regular pan had to be trimmed and the corners were thin. I don't know if they make the air bake pans in the larger sizes. But it did work much better. Also I started baking them at 300 degrees and then after 10 min. turned them up to 325.
Date: June 3rd, 1998 05:04:20
From: Mindy
e-mail:
Subject: flower stamens
I was wondering what all of you use for flower stamens. Especially for buttercream flowers which will probably be eaten. Wilton artificial stamen are inedible and also using uncooked spaghetti wouldn't be very good would it. Might stab someone in the roof of their mouth. Thanks Mindy
Date: June 3rd, 1998 04:40:30
From: Mindy
e-mail:
Subject: Re: Re: Sunflowers
I use round cookie cutters to mark the circle for the middle and also for the outside perimeter if you need to have that also. I bought a set of 4 cookie cutters that are about a half inch smaller for each. I use the 352 tip for the petals and a 4 round tip for the center. I make them right on the cake. After marking the center, I lay a circle of petals and then another circle of petals kind of filling in the bare spots. and then use a dark brown and the 4 tip to fill in the center.
Date: June 3rd, 1998 03:17:04
From: KAREN
e-mail:
Subject: Re: bubbles in piping gel
I always mix the piping gel using the figure 8 motion. This is what I
was told in a class I took. It works for me.
Date: June 3rd, 1998 02:47:32
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: icing
For the smooth look rather than a pattern, you can use Viva or Job Squad paper towels. Either of these are smooth and I use them for all my wedding cakes, plain cakes, etc. If I want a texture or pattern, then I use Hi-Dri.
Date: June 3rd, 1998 02:27:23
From: Dolores
e-mail:
Subject: Re: Pulled Sugar
Was that the bow in this month's ACD mag.? It was SO beautiful!
Pulled sugar is shown in Wilton's encyclopedia Volume 2
Also, Sue Larson, Ohio, is the BEST at this I have seen since I watched
Mel Lopez (shown in the encyc.) do this. She DOES do classes (in
other states too I think - and at ICES too!) and her phone number is
614-939-1930
I don't do this, though I did it when Mel let us play. Its humid here
and I'm afraid all my hard work would turn cloudy before they could eat
it....besides, I'm too lazy LOL
Date: June 3rd, 1998 02:19:52
From: Dolores
e-mail:
Subject: Re: icing
Oh but YES it does get faster...at least it has for me. That wouldn't
take me 5 minutes...to be smooth too.
I pile plenty of icing on top of the cake around the very edge (to do
the entire cake). Then I crumb coat...sides first. I just pull some
icing down with my spatula and press VERY hard to seal well.
Then ice the sides again, using lighter pressure...smooth well.
TOP: Push all but the thickness of icing you want left on...to the
center of the cake. Scoop off excess. Smooth using light
pressure...using only 3 stokes of your spatula if poss.
One thing, for those going to ICES in St Paul, I am going to ice and
dec. a wedding cake. You could see how I do it if you are going.
Date: June 3rd, 1998 02:15:15
From: Dora
e-mail:
Subject: Re: icing
Time depends on size to some extent. A 9 x 13 takes about 15 minutes. I ice the cake with butter cream, getting it as smooth as possible with just the spatula. Let it dry to touch- about 5 minutes- and place a piece of clean, smooth cloth over the entire cake. I use a section from a discarded percale pillowcase. Use your hand -- gently- or a large spatula, go over the entire top carefully. Then shift the cloth to do just the sides, using a small spatula. I just started this insead of spatula in hot water. It works great. The corners may need a little touch-up. Then I use the hot water method. I hope this works for you.Many people use a paper towel, but I don't especially like the textured look. I keep the cloth in a zip lock bag for several uses then launder as usual.
Date: June 3rd, 1998 01:23:56
From: Jennifer
e-mail: gigimama@aol.com
Subject: bubbles in piping gel
No matter how carefully I try to blend the color into piping gel, I always end up with alot of air bubbles. Can someone please tell me how to avoid this, and/or remove the bubbles once they're in? Thanks!
Date: June 3rd, 1998 01:10:09
From: Laura S.
e-mail: smeech@webtv
Subject: icing
I can finally ice a cake smooth. My question is, how long should it be taking me to do this? I feel like it takes me longer than it should. It usually takes me about 30 minutes. If that is too long, does anyone have any suggestions on how to get it smooth, faster?
Thanks,
Laura S.
Date: June 3rd, 1998 01:21:34
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Sunflowers
Sunflowers are easy, and very bright and cheery! You can make them directly on the cake with buttercream, or make them ahead in royal; I haven't tried making them ahead in buttercream and air drying, because they are so big and heavy I was afraid they would break. You can use any medium leaf tip (but the 352 is easiest) for the petals, and a small star, 14 or 16, for the center. Here's how I do it: I start the center by piping a flat spiral circle with the star tip. Next, I pipe a row of partially upright petals around the center with the leaf tip in golden yellow, then a second row on top of that, slightly smaller and more upright, in between the petals of the first row. Then I complete the center with stars in dark brown. If you make these in royal they will take a long time to dry. I dry some flat and some in the largest flower former about 24 hours, then turn over and let dry overnight. Then I pipe green pikes on the backs, about 2 inches long and let dry for about 8 hours. The spikes are only needed if you're putting them on the sides of a cakes, or on a mound, not if you're putting them flat on the cake top.
Date: June 3rd, 1998 11:40:53
From: Karen
e-mail:
Subject: Sunflowers
Can someone please give me suggestion on making sunflowers? What tips
should I use, can I make them directly on the cake or should I make
ahead and air dry? This is for a cake due next Wednesday. Just want to
mention too that this message broad is GREAT!!! THANKS KAREN
Date: June 3rd, 1998 07:43:12
From: Elaine
e-mail: info@cybertalk.co.za
Subject: Edible images
Lynne,,Did you get e-mail regarding above to post to South Africa?
Dolores recomended I e-mail you.
Elaine
Date: June 3rd, 1998 08:46:14
From: Sue
e-mail: proicer@one.net
Subject: Re: colored chalk
Here on this Message Boards ON LINE catalog. Go to Gum Paste.
We have every color, type you'd ever want.
Hope to hear from you.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 3rd, 1998 09:00:56
From: Sue
e-mail: proicer@one.net
Subject: Re: Advice on colors please!
We use Burgundy Wine, Burgundy, or Maroon.
Also Golden Egg Yellow is good for edible golden color.
OR try high lighting with gold dust.
Mix all paste colors you get with a toothpick before using, they do
seperate sometimes.
Also make dark colors up at least 3 days inadvance, the longer it sits,
the darker it gets.
Sugarcraft sell the colors listed above.
If you still need help email proicer@one.net and I'll get our color
wheel out and help you.
Date: June 3rd, 1998 09:13:20
From: Sue
e-mail: proicer@one.net
Subject: Re: flower stamens
I've never had any complaints and have always used the Wilton ones. You
could probably make them out of gum paste or fondant. I've seen
somewhere that they made them out of thread.
Good Luck!
Date: June 4th, 1998 01:14:08
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Edible images
yes elaine; i recieved your e-mail. sorry i could not get b ack to you
right away. this is graduation week and i'm up to my ears in cakes.
there was one shop in san francisco -- sugar and spice -- but i think i
heard they moved and i don't know at this time where. i'm working on
getting complete info. the lady that owns it is/was on aol but not sure
of her handle.
there is one gal in the area much closer to san francisco than i am that
i have seen post on this message board......nancy morgan. she dosn't
post often, but see if you review each pg you might come upon her name
and send her a message.
is there a limited time factor? why don't you have dolores send them to
you? i have some on hand that i thought of mailing one to you also.
your idea of pkg'ing sounds good to me.
lynne
Date: June 4th, 1998 01:19:10
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: fondant ribbon on 16 in'er cake
ok, how do you make a ribbon of fondant to go around a 16 inch tier??
i just can't see how to make one long enough :(
i have to do this *tomorrow!*. it will be about 1 1/2 inches wide.
the other tiers are 12, 9, and 6.
*please help*! lynne
Date: June 4th, 1998 01:22:20
From: lynne
e-mail:
Subject: Re: flower stamens
mindy; mostly i use icing. if you want to keep them completely edible
then try using slivers of wafer paper.
lynne
Date: June 4th, 1998 07:34:21
From: Dolores
e-mail:
Subject: Re: How to make icing???
Hi melvin and welcome. Your wife is one lucky lady : )
To start, get a Wilton KIT. If you get it from me I'll include a free
book.
Icing: Go to my home page at: http://w3.one.net/~proicer/index.html
and find on the list: RECIPES. Go there, then find Icing Recipes. There
are a lot of icings. The one I use is there and the one Earlene uses is
there...or hers is also here: http://members.aol.com/pwdsugar/index.html
(look for RECIPES on this page). Other people have also given theirs on
this message board. But the icing you mentioned is basically shortening,
conf. sugar, flavors and milk.
You have ALL of us to help, so don't hesitate!
Make a 'trial run' with a 2-layer cake using the icing...after you read
a bit about baking here...and you'll be a success. No matter, its the
thought that counts!
Date: June 4th, 1998 06:36:16
From: Melvin
e-mail: MMATTHEWSJR@YAHOO.COM
Subject: How to make icing???
I love this site and I can't find something. I just want to know a good starter kit to icing a cake. If I could first learn how to make the icing that they use on wedding cakes. It's the one thats really smooth and is kinda grainy. And what about basic decorationg tips like how to make a rose or the little bubbles that go around a cake. PLEASE help me. I want to make a wedding cake for me and my wife's first year wedding anniversary. It's on Nov 24th. We didn't have a wedding cake and I decided I wanted to make on myself. Thanks
Date: June 4th, 1998 02:40:59
From: Jeanne
e-mail: TGMJKM@aol.com
Subject: Re: Rosebuds, HELP!!--THANKS!!!!
Robin,
Thanks for the rosebud explanation! Yes, they do leave out the
important step to not actually disconnect the first step to the
second step. Once you explained that and it was like a huge
revelation when I ed! it and it worked. Now, if I could only get
my icing the correct consistency. It's always too runny or to
stiff, no happy "medium." HA HA Thanks again.
Date: June 4th, 1998 11:40:13
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: icing
Hi,
How about the Large Icer Tip? This only takes a few minutes to get the
icing on the cake and another few to smooth it out. I use a spatula
dipped in hot water for the smoothing. Depending on the size of the
cake, it only takes me 5-10 minutes. Hope this helps.
Renee
Date: June 4th, 1998 11:49:17
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: flower stamens
Hi Mindy,
Funny you should mention this. I was re-reading my old issues of ADC
yesterday night and one article mentioned using oriental rice or
cellaphane noodles for this purpose. They are very thin and delicate
and would not "Stab" you in the roof of the mouth, if you ate the
flower. The stamen would just crumble. The cellephane noodles looked
particularly easy to color with powdered coloring or dusts. *Very
pretty*! I'm sorry, I looked at so many issues last night that I don't
remember which one it was in. It was not an article on stamens. I
think it was about making dried buttercream alostrominia, but I'm not
sure.
Renee
Date: June 4th, 1998 01:31:52
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Sunflowers
I would use about the same consistency that you would use to make leaves. Medium would probably work the best because you want your petals to stand up a little bit at the ends. Also, I found some pictures of sunflowers to use to try to get the color right. They have some orange in them, not a true yellow.
Date: June 4th, 1998 10:13:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: flower stamens
Ever tried the grass tip with all the holes in it? Fill in your center with this and if you want it longer stamens, maybe you could use stiffer icing and then add a #1 tip on the ends especially if you want 2 colors of stamens such as yellow stamen with a red end. I usually just use the grass tip without the extra #1 ball on the top.
Date: June 4th, 1998 10:41:59
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Pulled Sugar
Hi!
I'm sooo glad to see this subject on the board! I am absolutley
fascinated with this art!! I have the Notter book. My wonderful
husband bought it for me as a special Christmas/New Mother gift. It was
a $130. (I would never have spent that on myself.) It is called "That's
Sugar!" The pictures are fabulous! It is printed in both British
English and German. I say British English because some of the terms for
common things are different, such as tartaric acid for cream of tarter.
(Duh, I didn't know they were the same thing.) It does call for a lot
of hard-to-find specialized equiptment. This book also addresses blowing
sugar similarly to blowing glass. I really want to learn to do this.
My parent's 40th wedding anniversary is in about a year and a half.
Since it is the ruby anniversary, I would love to do a cake with
ruby-red pulled sugar roses.
I would love to make this my specialty. (LOL, I don't even know how to
do this yet, but I feel an affinity for it.) My ultimate dream would be
to write a user-friendly book geared to American cooks about this
subject since one doesn't seem to exist. I have looked. There is another
pulled sugar book out there by someone named Peter Boyle, but it is out
of print. I think it was written in the mid-80's. Amazon.com has been
doing a search for this book for a couple of months with no luck so far.
The Wilton instructions are a good start, but a little outdated since
there is so much more updated equiptment now, such as non-stick silacone
baking sheets and microwaves etc. The Wilton book still uses copper
screens and open heaters. Yikes, unsafe!
I didn't know that there was someone in Ohio who gave classes in this. I
live in New Jersey now, but am an Ohioan by birth - the Cleveland area.
I'll definitely call her and see if she will be in this area anytime
soon for classes. Thanks Delores!
Renee
Date: June 4th, 1998 10:09:17
From: Carolyn
e-mail: Bridal1
Subject: Re: fondant ribbon on 16 in'er cake
I was just reading about this on one cake and I would say you would have to measure your approximate inches around the cake (forgot the math term! - maybe circumference!) and divide this in fourths to make it workable. Don't think it is feasible to handle that long a piece at one time. Probably can butt the seams and smooth it out with your pizza roller a bit. Hope this gives you some idea.
Date: June 4th, 1998 09:54:02
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Pulled Sugar
The bow on the ACD cover was chocolate clay dusted with a mixture of
pearl and gold luster dust.
Pulled sugar is an art that was dying, but has seen a resurgence
lately. I figure I'll give it a go at home, burn the heck out of my
fingers, then go take a class to see what I was doing wrong. ;)
Ewold and Susan Notter's International School of Confectionary Arts in
Gaithersburg, MD is one of the world's most respected schools in that
and other techniques in sugar and chocolate.
Date: June 4th, 1998 09:25:52
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: flower stamens
I make all mine out of icing; I try to avoid use any inedible materials on my cakes. For buttercream I pipe them carefully with a #2 in medium icing right on the flower. For royal, I pipe some directly on the flower, for others I pipe a whole bunch on waxed paper (with a very light coating of oil) and let dry. Then I pipe a star in the center of the flower and insert the dried stamens/pistils. It's a little more tedious, but people are so impressed!
Date: June 4th, 1998 07:39:02
From: Dolores
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
Roll it out and measure it with a ruler. I would make it as long as I
would use in tuk n ruffle, the same length. That would work...you can
always cut some off. Here are the figures for the tuk n ruffle:
You will need for a:
8 or 10" cake -------------- 3 feet
12 or 14" cake ------------ 4 feet
16" cake -------------------- 5 feet
18" cake -------------------- 6 feet
Hope this helps. Are you making the cake on the cover of ACD?
Date: June 4th, 1998 09:38:04
From: Donna
e-mail: djjones@mindspring.com
Subject: ISO decorating a cake to look like a castle
HELP!! I am searching for suggestions, patterns, instructions, etc. in order to create a child's birthday cake decorated to look like a castle.Can anybody out there help a beginner like me? Thanks so much...
Date: June 4th, 1998 10:19:01
From: lynne
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
no dolores, it's not that one. but how in the world do you get a piece
of fondant 5 ft long and then move it??? just trying to make the bows
it stretches -- i'd never be able to handle 5 ft -- *if i could even get
a piect that long*! :( when i tried to roll it up it cracked. as you
can tell, i'm very frustrated.
lynne
Date: June 4th, 1998 10:22:34
From: lynne
e-mail:
Subject: Re: ISO decorating a cake to look like a castle
find yourself a copy of the 1996 wilton yearbook......on pg 17 is a
relativly easy one. i'm making it tomorrow :)
also, ck down this pg. &/or in the archives. this has been discussed
before w/several other suggestions......one being 'american cake
decorating' magazine. the issue is sold out, but if you have time maybe
one of us can mail you photocopies of it.
lynne
Date: June 4th, 1998 10:29:35
From: Robin
e-mail: ciera123@aol.com
Subject: Sponge painting on a cake
I saw a technique used on a cake in the Wilton 1996 book, page 77 where they took a craft sponge, dipped it into thinned royal and dabbed it lightly on a rolled fondant cake. What I would like to know is can I do that on crusted buttercream with thinned buttercream? I'm sure I would have to dab more gently than on fondant. I was wanting to ice a cake in white and dab on green for the grasss and blue for the sky. Any suggestions would be greatly appreciated. Thanks!!!!
Robin
Date: June 5th, 1998 12:33:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: wilton 1993 book page 89
The one in the book uses the metal egg pan set. Which is a almost too
big. I sit it in about a inch. Also if you do the chocolate sotas on the
inside you'll have to also do it on the outside of the piece once the
inside releases.
We use the candy writer tubes, snip and squeeze.
If your having breakage its usually because its too cold. Try sitting it
up at room temp. then freezing a few minuets to release. Sometimes a
thicker mold acts as a insulator and we sand the piece up and let the
freezer blow air directly into the inside to help with releasing.
Date: June 5th, 1998 01:47:25
From: lynne
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
thanks carolyn; i figured that's what i'd have to do. looks like i can
handle 18-22 inch sections -- at least i hope so :)
re-did the bows tonight after mixing about 1/3 gp w/2/3 fondant and that
was easier to work -- less stretching & cracking -- w/so guess that's
about the mix i'll use for the ribbons too.
lynne
Date: June 5th, 1998 01:51:36
From: lynne
e-mail:
Subject: Re: Sponge painting on a cake
robin; a lot will depend on the recipe of buttercream you use.
hope you have time before you use this idea to play around.
try spreading icing on wax paper then sponge.
then try icing on some cake scraps (?) that should give you an idea of
how it works/looks.
lynne
p.s. --- you know you *must* let us know how this ends up.
Date: June 5th, 1998 06:43:09
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Thanks Dolores! I'll give it a try. (NT)
Date: June 5th, 1998 02:55:35
From: Dolores
e-mail:
Subject: Re: Re: Cake Design
'Color Flow' is a powdered mix that comes in a can from Wilton. You mix
it the same way you do royal icing. It dries a bit harder than royal but
looks much the same.
The icing to outline with should be regular consistency. Not too awful
stiff, as you would be using a small round tip...maybe tip 3, to
outline. Then to fill in, you need to add water to the icing until it
will flow out smooth at the count of ten...count slow : )
Put the pattern on a cardboard or other firm surface. Then put wax paper
over your pattern. Do the outlining and let that crust. Then do the flow
part. Let dry 2 days.
OR - make the picture directly on your buttercream iced cake. This is
okay too. If you wan tto do it this way and don't know how to do pattern
transfer, refer to my directions on my cake pictures page.
Date: June 5th, 1998 11:43:17
From: michelle
e-mail: michelle_gann@mgh.com
Subject: Re: Cake Design
I like colorflow, just follow the directions, the first outline of your
picture should be done with the full strength colorflow, let that dry
and then dilute the colorflow as the instructions will instruct you to
do and then fill in the picture, it's quite easy and takes 72 hours to
dry depending on the weather. Another way is frozen buttercream
transfer and if you look under dolores's special techniques you will
find the instructions for this. Hope this helps, practice first and get
comfortable with the method.
Date: June 5th, 1998 01:36:59
From: Karen
e-mail:
Subject: Re: Re: Re: Re: Re: Sunflowers
Just wanted to thank you both for the help. Made some practice
sunflowers yesterday, they came out nice. Your infor was a big help.
THANKS AGAIN
Date: June 5th, 1998 02:49:14
From: Dolores
e-mail:
Subject: Re: Faux Rolled Fondant in Buttercream
I just smooth the edge of my cake using a kleenex tissue. I sure don't
like putting water on that runs all over. One thing, the icing must
crust first, but not too crusted. That is, don't wait too long.
Date: June 5th, 1998 11:05:44
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Faux Rolled Fondant in Buttercream
Hi All,
I was going through back issues of ACD and in the August 1997 issue,
there is an article on buttercream made to look like rolled fondant. I
am not talking about rolled buttercream. This is acutal buttercream
smoothed to look rolled.
Here are my questions. In the article Mr Gaston, the "Cake Doctor"
recommends smoothing the top and beveled edge of the cake with a
fantail brush dipped in hot water. Frankly, the close up results don't
look that great. The finished cake looks fine, but the one he is demo-
ing looks a little uneven and lumpy. Would it be better to use the
paper towel/waxed paper method to make it smoother and more even?
I know that in an AOL chat Dolores mentioned that she can smooth a
"Faux Fondant" cake so well that it fooled professionals at a show. I
would love to know what method she uses to do this. I love this idea
since the general consencous seems to be that most people prefer the
taste of regular ol' buttercream. Any advice or info on this technique
would be *greatly* appreciated!
Thanks,
Renee
Date: June 5th, 1998 10:04:04
From: jen
e-mail:
Subject: Need more help, please.
I am just having the hardest time with this. I have been trying to make
this work all week. I've tried making a paste out of the vodka and
silver dust, and I've tried making it thinner, but it keeps streaking on
me. It's like this stuff just does not want to adhere to the chocolate.
And like Lynne said this does evaporate very quickly once I mix it, I
need to work pretty quick. What does this stuff work good on? I'm
thinking about making the tools out of something else. The mold that I
have makes the tools about 4 inches long. ( I was going to put this on a
12 x 18. ) I'm running out of time, please help! Thanks!
Date: June 5th, 1998 09:04:37
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Cake Design
I am doing a cake for my mother's retirement and everyone has given me
great ideas on what I should do. I am trying to make the school's
mascot and place it on the top layer. However, I have never done
colorflow or any other method of making a mold. How would I do this if
I only have a picture?? And what type of icing should I use. I'm
totally clueless. Thanks in advance for the advise.
Date: June 5th, 1998 09:08:09
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Sponge painting on a cake
I often use a sponge to paint onto fondant, but I don't use royal
icing. I just thin some paste color with vodka and apply with a sponge
(make sure to wring the sponge out well each time you dip -- you want
it damp, not dripping wet).
If you don't need the texture you'd get from royal, you may want to
consider doing it this way. It'd probably be easier to apply to
buttercream.
Date: June 5th, 1998 07:38:52
From: Sue
e-mail: proicer@one.net
Subject: Re: fondant ribbon on 16 in'er cake
I'm no expert, but I saw on Rosemary Watson's videos that she uses a
electric noodle machine. Plus she uses a slightly different recipe, I'll
try to find it for you.
Could you roll it around a rolling pin? Or drape 1/2 of it over a fake
cake the same size and let dry?
Hope these sugjestions don't seam to stupid but I really only watch and
read not do.
Date: June 5th, 1998 07:27:59
From: Sue
e-mail: proicer@one.net
Subject: Re: ISO decorating a cake to look like a castle
Wilton yearbook 1980 page 3,4,5. Uses Long loaf pan, Petite doll pans,
sugar cubes, ice cream cones, color flow pieces.
Yearbook 1996 page 17. Uses 6,9,12 petal pans, white dowel rods, sugar
cubes and a plastic coach.
Yearbook 1989 page 8,9. Uses 10x10 pan, mini loaf and ice cream cones.
Yearbook 1985 page 8. Uses 9" hexagon and little loafers pan, ice cream
cones and sugar wafers.
If you need pictures email proicer@one.net
Date: June 6th, 1998 09:09:43
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Matching different types of flowers
Hi,
Just keep proportion in mind. Today I delivered a cake and the flowers
requested where sunflowers, daisy, straw flower.......I knew that I
couldn't make the sunflower lifesized so I started with those and worked
my way down......even had some drop flower daisies to "fill-in".....The
flowers weren't too much to look at but once I got them on the cake with
everything else...everyone(even me!....) said how pretty. What made
this cake was the fact that the flowers where in the right proportions,
in other words, don't make all you flowers the same size and remember
that you are only making an "artistic " rendition of a natural thing...I
keep on forgeting this and sometimes am unhappy with my version of
nature and then, as it happens so often...as soon as I view the finished
product I fall in love....LOL
Date: June 6th, 1998 08:55:54
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Pulled Sugar
Hi,
If you are looking for some info in pulled sugar you might want to check
out Chef Jacque Torres book.....it's new.....makes desserts at Cirque
2000. I was a guest on the "Home" show and we went to the restaurant to
work with pulled sugar......Would you believe that a lot of the things
he used where inexpensive items from the hardware store.....even the
recipe was just sugar, water and vinegar.....
If I find my tape and if the recipe is there I will post it....Mara
Date: June 6th, 1998 08:41:01
From: lin
e-mail: lkn604@aol.com
Subject: character cake
I just make my first character cake (mickey mouse). The character turned out fine but I am not happy with the background icing. Any sugestions for the icing to be smooth in all those small places? Any help will be greatly appreciated.
Thanks in advance
Lin
Date: June 6th, 1998 07:18:03
From: jen
e-mail:
Subject: Thanks Lynne I'll try that (nt)
Date: June 6th, 1998 04:29:12
From: Donna
e-mail:
Subject: Re: Re: ISO decorating a cake to look like a castle
Thanks so much for the help! I may be e-mailing you to get a picture if I cannot locate the Wilton yearbooks. Wish me luck!!!
Date: June 6th, 1998 03:22:33
From: dee
e-mail: jeffb@ioa.com
Subject: Re: Re: Re: wilton 1993 book page 89
what is chocolate sotas?
Date: June 6th, 1998 04:31:31
From: Donna
e-mail:
Subject: Re: Re: ISO decorating a cake to look like a castle
Thanks so much for your suggestions. I will keep working at it and will let you know how it turns out. Wish me luck!!!
Date: June 6th, 1998 03:02:59
From: lynne
e-mail:
Subject: Re: Need more help, please.
jen;
the dust/vodka works great on gp or fondant. it might also work on
thickened buttercream, but don't think i have tried that.
you can take fondant right out of the box; knead it some. if sticky
dust w/pdwr sug and dust mold too. just press in and pop out.
sometimes you have to use a toothpick to help it get started to release.
lynne
Date: June 6th, 1998 02:57:07
From: lynne
e-mail:
Subject: fondant ribbon *thanks* for help
thanks sue, dolores, and carolyn.
here's what i did:
i refered mostly to the latest issue of american cake deco.
after mixing gp w/fondant i put it thru the pasta maker. ended up
having to use it fairly thick (position 5 i think). measured each round
and divided in 2 or 3 pieces as needed. cut to width and length.
lightly dusted w/pwdr sug and rolled it up. as i unrolled i lightly
coated the back w/piping gel to make it stick. worked great except for
the matched ends. no way to smooth together, hope people don't notice.
but then an even bigger problem arose :(
the bows would not! stay in place. again i used piping gel, but they
kept falling off. finally ended up using about a 1/2 dz toothpicks to
hold each part in place. hopefully by morning everything will have
dried hard and i can remove the picks.
now everybody *pray*! that there is no problem delivering this puppy.
thanks for the suggestions and prayers.
lynne
Date: June 6th, 1998 12:38:23
From: Dolores
e-mail:
Subject: Re: Re: icing
I forgot to mention the cake icer tip...didn't have any such helpful
tools when I was learning how.
On hot knifing with a spatual dipped in water....That technique never
meant for us to leave the hot water on the spatual. You should dip the
spatula in hot water then dry it and smooth the icing. If you put water
on the cake you make a big mess...especially if you are using doilies.
Date: June 8th, 1998 12:29:00
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: oh,what a day!
Oh my... I have been there and done that and just went through it
again!!!! Had a wedding to cater in a town 3 hours from where I live...
Everything was going great until an hour outside of the town.... It was
104 degrees that day and my Air conditioner went out in the delivery
van!!!!! Was not a happy camper!! Cake actually made it there and all
went well until I was ready to leave.... and then had left my lights on
in the van and my battery was dead!!!!!! Got a jump from the brides
parents and then the 3 hour trip back to the shop in a van with no
airconditioning and still 104 degrees outside!!!! Made it back to the
shop and was looking forward to actually cleaning the shop in the nice
cool air conditioned shop.....well opened the shop door to about a 104
degree blast of hot air!!! Air conditioner went out in the shop!!!!! Was
even more thrilled when I had to go climb up the ladder to the outside
door to the attic to change a fuse when to my surprise the attic door
had been caulked shut by the siding men who just replaced the siding on
the shop.... cut it open and the door fell off!!! After repairing the
door and replacing the fuse I had to load the van for another wedding...
After loading the van I relized I had to have the van at the mechanics
the next day and had to reload everything into the second delivery
vehicle... When I went to start the 2nd vehicle it didn't start!!!!!! I
jumped it off and all went well after that... except when I noticed that
the diamond in my wedding ring had fallen out!!!!! I preceeded to sit
down and have a good cry!!!! I have decided it can't get any worse....
So I am prepared for anything to happen now!!! LOL
Date: June 7th, 1998 11:41:24
From: lynne
e-mail:
Subject: oh,what a day!
how many of you have gone thru anything like this? :
spent some 18 hours working fri in order to do the approx. 1/2 dz 1/4
sheets; 1/2 dz. 1/2 sheets; and 3 wed cakes.
on sat morn started again around 6 am. finishing up. 1st delivery was
at 1:30 just after closing the shop. weather was warm, sunny and nice
:) no problem w/#1.
stopped for a burger, then back to the shop to clean up and wait until
next delivery at 4. around 3 the wind started blowing. of course this
brought tons of dust. all my parties were outdoors. by 4 as we loaded
the fondant bow puppy the wind was staggering.....about 35 mph and cold!
on the 3 mile or so drive we were almost blown off the road. the
people running the reception grounds asked if we could bring the cake
back later as party was not scheduled until 7. (why, oh why did they
tell me to deliver at 4??) so back to the shop to finish up one more
sheet for tomorrow. when what to my wondering eyes should appear but
marble size hail and torrential rains! here in sunny calif? in june??
:( what if we had left the cake at the outdoor reception?
anyway it was safe in the back of the van......oh no, someone at the
door saying van windows open and rain pouring in. hubby runs out to ck.
wing windows no problem. bows still in place, no rain in van.
call next delivery (#3). they were in process of moving everything into
the barn, no we could not bring cake yet. so we go home to wait some
more. by six the rain has stopped for the most part. we deliver back
to #2 location. they are still setting things up, but everyone ooohs
and ahhhs over cake......'most beautiful cake i've ever seen'... i
cringe as flash cameras go off....i *don't*! want to have to make
another one of these:( it takes longer than i expected to set up; #3
needs to be set-up by 7:15. hurry the 3 miles or so across town thru
more heavy rain but it is dry (?) when we get to country m ranch. have
to walk about 500 ft thru the grass into the barn. mariachi band
practicing gathered around cake table:) they move forward about 3 ft.
florist sayes she has to leave so could i put fresh flowers on cake?
by now is is 8:30 pm. and we haven't had dinner:(
in almost 20 yrs this has been by far the worst day i can remember. my
nerves are shot! i'm sure others have such horror stories, but i don't
want to go thru another one like this.
so all of you out there, count your blessings when you have smooth
deliveries.
lynne
Date: June 7th, 1998 07:36:47
From: Dolores
e-mail:
Subject: Re: Re: Bus. advice
Hi Beth, I DID miss you. I wondered why you weren't on.
I would definately buy as I go and get what I see I DO need. This way
you won't buy anything you don't need or in excess.
At first I did have 2 of each small round pan and later I bought 4 to 6
and at least 2 of the larger pans....14,16, 18" etc. If you only have
one oven, you can't use SO many pans of one size.
I also saw the need for more bags and more than one of some of the tip
numbers...and plenty of couplers.
Date: June 7th, 1998 07:05:42
From: lynne
e-mail:
Subject: Re: Bus. advice
beth;
most people invest any 'profit' back into the business. yes, it helps
to have a 2nd or even 3rd pan or pastry bag or tip.
besides 'have to have' supplies (you cannot make a cake w/o sugar,
crisco etc) the next thing to concider is pans, bigger/better mixer, or
the likes :)
one of my biggest downfalls are books/magazines. just cant live w/o a
new one every couple of months :) i can always get by w/one pan but a
new idea in that $30 book is a *must have*!
lynne
Date: June 7th, 1998 07:06:40
From: Linda Jones
e-mail: LinJon@nycnet.com
Subject: Re: Sugar Roses - Bridal Guide magazine
I actually met a lady last year at the
ICES convention, who used to
apprentice with Ben-Israel Cakes in
NYC. She said that they used to
cook a sugar syrup to a very high
degree, 425 I think, and than pour
it into a big mixer until it became
opaque. She wouldn't say what else
went into it, and was very secretive
about the whole process...
Linda
Date: June 7th, 1998 05:43:52
From: Roseanne
e-mail: ranne@indigonet.com
Subject: Sugar Roses - Bridal Guide magazine
Hi all,
Just picked up the new summer
issue of "Bridal Guide" (July
August 1998). They feature four
full-page wedding-cake designs, by
Collette and others. The one titled
"Ce Bon", made by Ron Ben-Israel
Cakes, has the most amazing roses
I've seen!
I checked their web site (http://
www.weddingcakes.com) for
instructions, but they only have
step by step photos of using a hot,
pulled sugar substance. Does
anyone know what formula he
uses? The flowers look very thin
and realistic, almoast tranclucent,
and I'd love to learn how to
improve mine...
Roseanne
Date: June 7th, 1998 11:34:49
From: Tami
e-mail:
Subject: Re: roses
Hi!!
When your making the rose is the wide end of the tip touching the base
as you make your petals? That's the only thing I could think of that
would keep your petals from connecting. Hope this helps some!! Good
luck!!
Tami
Date: June 7th, 1998 10:24:24
From: Bayda
e-mail: batya81@juno.com
Subject: icing consistency
when i make icing for roses or to spread over a cake i don't always get
the consistancy correct. Is there a proportion chart?
Date: June 7th, 1998 10:26:40
From: Bayda
e-mail: batya81@juno.com
Subject: roses
When i make roses whether using butter-cream or royal they just don't
connect on the bottom and later when i remove them from the parchement
paper it cracks. What can i do about that?
Date: June 7th, 1998 03:27:19
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Bus. advice
I am finally back on line. We moved into gov't housing and we were down
for over a week. Boy did I miss you guys. I actually had MB withdrawls.
I got into business 8 1/2 mos. ago and I have finally paid back all the
money I used to start out with. My question is now that I'm in the
"black" do I start over on my wish list buying supplies or do I just
order as needed. I am thinking of the pans I always wanted but haven't
needed. Not all character pans but just basic necesseties. I get by with
one pan but two would be easier, etc...
Thank you everyone for helping me and many others out with your wisdom.
Beth in Sicily
Date: June 7th, 1998 11:24:44
From: Tami
e-mail:
Subject: Re: icing consistency
Hi There!!
When I first started decorating I would try making a rose and if the
icing consistency wasn't right I would throw it back in the bowl and
either add water or pwd sugar. I never got the consistency right the
first time around. Now, I can get the consistency right just by looking
at it. It just took lots of practice with the trial and error
method!! You'll get it!! Good Luck!!
Tami
Date: June 7th, 1998 09:46:51
From: Sue
e-mail: proicer@one.net
Subject: Re: character cake
Use a paper towel; just after icing becomes unsticky to touch lay the
paper towel over the cake and lightly rub smooth.
Date: June 7th, 1998 09:41:24
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: wilton 1993 book page 89
Sotas is that stuff Wilton called the layered cornelli lace that they
did on a wedding cake in there book; A Treasury of Wilton Wedding Cakes,
page 30. Then I just do it with chocolate coating. Use a tip 1 or 2 and
squeeze; the icing or chocolate just curls everywhich way over its self.
If you need a picture, let me know.
Date: June 8th, 1998 07:09:51
From: Carolyn
e-mail: Bridal1
Subject: Re: oh,what a day!
Yes, Lynne, most of us "oldies" have been there, done that and say we'll never get ourselves in that mess again! Guess what, we do - whatever the reason! I'm one that never worries about the money until I am done - I know that is crazy, but in my area, I know most of my customers and it's not "big" city. Sometimes, I don't get paid for a week or two, but know I will eventually. I just want to do the best job I can and be sure they are happy - yes, I do like the money, but it is not the prime reason I am doing this job! I, too, had a horrendous week, but like childbirth, I keep saying "by tomorrow, it will all be over!". It really wasn't though. I had 2 hours sleep Friday night, delivered 4 weddings (all big - 200-300) and catered one of them where I did the complete reception of the cake/punch part. I went to bed about 11 Saturday night and got up again at 6 a.m. Sunday to hopefully get another 70th birthday open house for 150 done, a birthday cake and a shower cake done before 10 so I could go to church. Well, I just didn't make it. Then on top of that, I had 3 wedding appts. yesterday afternoon in the bridal shop for wedding gowns, etc. and was not finished until almost 7 p.m. I also have a bridal shop in my home business so actually run two businesses from home. Then I was up again at 4 a.m. to bake cakes for today that weren't baked yet and had told my son that I would babysit for them this morning at 6:30 so that meant a trip to town and I would not be back until noon and then get cakes out by 2 p.m. Crazy world we live in, but I wouldn't trade it for any other job AT THIS TIME!
Date: June 8th, 1998 06:58:06
From: Carolyn
e-mail: Bridal1
Subject: Re: refrigerating your cakes
I never have anyone refrigerate their cakes unless they have been frozen first. This is only if I can't work their cake in and they have to get it early. If that is the case and they do freeze it, I have them take it out of the freezer the night before and put immediately into the refrigerator to thaw. If it is only refrigerated for some reason (my icing does not require refrigeration and the icing seals the cake to keep it from drying out so it will stay fresh several days), then I would say take it out to room temperature 2-3 hours ahead of the shower or party.
Date: June 8th, 1998 03:12:46
From: Bayda
e-mail: batya81@juno.com
Subject: Re: refrigerating your cakes
I think an hour is fine. But if it is in the freezer than about 3 hrs.
Date: June 8th, 1998 12:17:43
From: dee
e-mail: jeffb@ioa.com
Subject: refrigerating your cakes
how low should you tell someone to let a cake set at room temp. after it has been in the refigerator to be able to eat for a shower etc.?
Date: June 8th, 1998 11:29:29
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Sugar Roses - Bridal Guide magazine
Hi Linda and Roseanne,
I think you are referring to pulled-sugar flowers. I went to the
Ben-Isreal sight and did not see a cake with pulled sugar decorations,
only gumpaste and chocolate paste. I have never heard of pulling sugar
in a mixer before. It sounds great! The traditional method requires
that you pour the hot sugar syrup on a cool marble slab and using a
bench knife (metal scraper) fold the mixture over until it becomes cool
enough to handle and "pull" not unlike taffy. You pull the sugar until
it is satiny and very shiny and then quickly form it into flowers and
ribbons before it get unmaleable and become brittle like hard candy. The
decorations are stunning, but it is a tricky procedure. I will
definitely check out that "Bridal Guide" and take a look at the cake.
If anyone out there has any info on "pulling" sugar using a mixer,
please let me know. I would love to learn about it. Linda, if you are
interested in pulled sugar, there is a great book about it by Susan and
Edvard Notter called "That's Sugar". It is *very* expensive, but
beautiful and informative. Also in Wilton Encyclopedia #2, there is a
section on pulled-sugar, although it is a little out dated in its
equiptment and directions. Hope this gives you some additional
information.
Renee
Date: June 8th, 1998 09:52:20
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Results of Faux Fondant
HI Dolores and Everyone,
Just wanted to let you know Dolores, that I tried your idea for
smoothing the buttercream to look like fondant and it came out
wonderfully! If fact, I think it is one of the prettiest cakes I have
ever made. I'm sure as I get better at this technique, the cakes will
look even more like rolled fondant. I bought *cheap* unsented tissues,
waited for the cake to crust and went over the whole thing with the
tissue and my large off-set spatula. This method looks much better than
the one in ADC with the fantailed brush and water. That cake looked
kind of lumpy and a little shiney. Also, I was afraid that if I beveled
the top edge of my cake with a serrated knife it would look uneven or
unprofessional, but if you are careful, it works great! You don't
really need the special pans. I suppose it would be convenient
however,if you were doing a lot of these cakes. I encourage anyone to
try this if you are at all interested in that fondant look in
buttercream. Thanks so much for the advice. I just love this board!
Thanks again,
Renee
Date: June 8th, 1998 07:10:28
From: Brian Crosse
e-mail: mr404120@iinet.net.au
Subject: Rocket Cake?
This is only "just" a cake question but I need a cake expert to help me build rockets.
I make home made rockets. Little ones that really fly. Honest! The fuel that I use is a mixture of Potasium Nitrate which looks and tastes and feels just like finely powdered salt, mixed with icing sugar which I think is what we Aussies call confectioners sugar.
Anyway, the fuel works fine except that it is too powdery and falls apart too easily. I would really love it to be about the same texture as the little roses and patterns on the tops of cakes.
A friend told me that if I added "Tylopur" to the mixture that it might do the trick. Unfortunately, although I can get Tylopur, I can't find any instructions to use it.
So would anyone care to guess how much Tylopur I should add to my mixture? Does it need anything else added like water or glucose? If so, what is the minimum I can add? I want to add as little water as possible since the water will slow down the rate of burn of the fuel. Pleeeease tell me that I don't need to cook the mixture. I don't know but I suspect that cooking it in an oven may be dangerous to my heath (BOOM!)
Alternately, can anyone suggest a way to thicken up a salt and sugar powder without added much (any?) water?
Thanks in advance.
Brian Crosse
Date: June 8th, 1998 08:13:03
From: Lynn in BC Canada
e-mail: 73443.1765@compuserve.com
Subject: Re: roses
Hi - try switching your methods of making the roses to the stick method. Then, instead of pulling them through parchment or wax paper, pull them through a piece of pegboard (you know, the kind your hubby uses to hang his tools.) that you paint first with a food grade paint (or oil). I have an 8" x 8" square that I use. Then, just pop the square into the freezer and freeze until firm - no more cracked roses!
Date: June 8th, 1998 08:13:40
From: Dolores
e-mail:
Subject: Re: oh,what a day!
One less job for you...I'd have told the florist NO, that I don't know
anything about arranging her flowers.
What a week. Good thing that doesn't happen every week. I'm glad they
don't have so many outdoor weddings here in S. Ohio....especially after
what you went through!
Date: June 8th, 1998 08:17:17
From: Dolores
e-mail:
Subject: Re: Results of Faux Fondant...yeah!
I'm so glad it turned out well for you. I never bought the bevel pans,
but I do trim the sharp corner off with a sharp knife. Its good news
that you were so totally happy with the finished results. Thanks for the
feedback.
Date: June 8th, 1998 11:15:01
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: oh,what a day!
Lynne, I hate you had such a bad day but I loved your letter. No one
will ever know what we go thru. The person that delivers my wed cks for
me brought the pic back on Sat and when I looked at it to my horror the
cake had a very bad lean. I went over to it and tried to straighten it
but ended up having to take the flowers out of the middle and plop the
8" tier on top of the 10" tier.When I left it was straight but my nerves
were frazzled as it was a choc ck and every time I touched it I got choc
crumbs on the white icing.It was a real challenge but not near as much
as your day was. Thanks for a good letter.
Date: June 8th, 1998 11:53:15
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: refrigerating your cakes
I love to eat cold cake right out of the fridge, especially
Chocolate!;-)
Date: June 9th, 1998 12:07:50
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: oh,what a day!
After setting up for a sunrise wedding at 5am and then back to finish up
on a couple of shower cakes and birthday cakes for the next day and
waiting till 4pm to set up for the 6pm wedding.
Get to the reception hall at 4 and drop a 14" round.
I didn't realize how talented i was until i turned a couple of shower
cakes into a wedding cake. ;-)
Date: June 9th, 1998 09:43:06
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: Re: Re: icing
Oop! You are absolutely right. I ALWAYS dry my spatula first.
Renee
P.S.
Funny, how when you know a technique and use it often, it is so easy to
leave out a step when decribing it. R.
Date: June 9th, 1998 10:01:47
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: oh,what a day! Another Horror Story!!
Oh, how awful to drop a 14" round - tell us how you were able to turn the shower cakes into the wedding cake! I had this happen to a 14" several years ago - I had a big van - prefer my mini van that I have now - and had the big 14" tier on the back laid down seat of the van. Went up a hill and heard the cake fall. Turned back to go home thinking I could patch it up - well, no patching up, it was in a million pieces so I just scooped it out on the driveway and the dogs loved it! What to do!! The Lord was watching over me. I had another wedding cake to leave with in about 4 hours and only the 14" was not decorated! So I hurriedly decorated it to match the first wedding, ran home, baked another 14" tier, stuck it in the freezer for a few minutes and then iced and decorated it for the next wedding. I said I never wanted to ever have to do that again! I guess we can all improvise when we need to. I've had people ask if I ever have cakes in the freezer in case of an accident. Very seldom! Then they'd probably be the wrong size!
Date: June 9th, 1998 09:24:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: writing initial on groom's cake
If you have a good handwriting you certainly could do it freehanded on
the cake. My handwriting is terrible, so my daughter does most of my
writing. I also have used the copy machine and used some of Wilton's
fancy lettering for the top of the cake.
Date: June 9th, 1998 09:03:31
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: writing initial on groom's cake
Hi,
I'm making a groom's cake for Saturday using the 12" hexagon pan. The
cake will have chocolate icing with basketweave on the sides and the
initial "E" in script laying flat on the top of the cake. I'd like to
do the "E" in a lighter shade of chocolate than the icing so that it
will show up better. Do I freehand the "E" or is there a particular
technique that would do the job better???
Date: June 9th, 1998 08:41:41
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: refrigerating cakes
It probably depends a lot on the temperature of the room and the size
of your cake. If you do mostly sheetcakes that are 2" high, they come
to room temp within an hour or two in an airconditioned room. However,
a large cake that is 4-6" tall make take over 4 hours.
Personally, I don't like cold cake... it seems to have far less flavor
than cake at room temperature. At room temp cake and frosting tend to
melt in your mouth, but with a refrigerated cake, it seems you have to
"chew" a lot before the flavor really comes out. (I even prefer
cheesecake to be room temperature before I eat it.)
Date: June 9th, 1998 08:59:16
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: Re: Pulled Sugar
Hi Mara,
Boy, I sure would appreciate it if you could find that recipe. I ordered
Jaque Torres' book from my cookbook club and wouldn't you know, I am
having all kinds of trouble receiving it. They are billing me for the
book, but never shipped it. And on top of that, they do not have a
customer service phone number. They expect you to conduct all your
business with them via snail mail! I would love to see that "Home" show
you were on. Is it on the Lifetime network?
I was particularly interested in what you said about ordinary things
from a harware store. The Notter book is great, but they refer to
things that are difficult to get here. Also, they say everything can be
purchased at a "chemist's shop". Well our equivalent in the good ol'
USA is a drug store, and this stuff can't be found there.
If you have any further info on this subject and have the time, feel
free to email me at renchuck2@yahoo.com
Thanks!
Renee
Date: June 9th, 1998 08:37:25
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Along those lines....
Unless you have a perishable filling of icing, it isn't necessary to
refridgerate a decorated cake. In fact, a self-defrosting fridge, (as
most of us have) will actually speed up the "staling" process of baked
goods and breads. They have a built in dehydrator which wicks away
moisture and can rob your cake of moistness unless you have it sealed in
a plastic container such as Tupperware. The fridge will, however, help
prevent mold, if you have a particularly humid environment and are
planning on keeping the cake for several days. Hope this info is
helpful.
Renee
Date: June 9th, 1998 10:16:34
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: Re: Re: writing initial on groom's cake
This may be a dumb question, but if you use a blown-up copy of one of
the letters in the Wilton book, what technique do you use to reproduce
it on the cake?
Date: June 9th, 1998 11:59:59
From: lynne
e-mail:
Subject: Re: writing initial on groom's cake
hi patricia; i take it you do not have a copycake projector. so why
don't you make a plaque (sp?) on which to put the letter? this can be
made of gp; fondant; or colorflow. it also would help greatly to make
that letter stand out.
as for how to put it on.......if you use a plaque you can take the
enlarged letter and inscribe it on. lay the letter over the plaque and
trace w/a pencil then pipe over w/icing.
if you choose to put the letter directly on the cake you still can make
a 'press' of the letter. using your enlargement, turn it over and use
royal icing to trace over it. let dry completely. (do that now so it
has time to dry well). now just turn over, lay on cake (icing has dried
to touch) and trace over the royal outline w/finger. it will make an
impression in the icing which you can pipe over w/icing.
hope this helps you. lynne
Date: June 9th, 1998 12:23:18
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: Re: oh,what a day!
Funny this topic should be up now. I just moved into my gov't. housing
on Monday and had a graduation cake for 400 on Friday. The rest of the
week has been just as busy. Last night I am baking a 12x18 and a 9x12
for this morning. The power goes out. I have no idea where a flashlight
is. We finally find a flashlight and I finish baking at 11. Up at 3am to
get the cakes done before the kids go to school and guess what.. Not
only does the power go out again but so does the water. Than hubby comes
in and says his car won't start and he has to take mine. I am within
walking distance so we are carrying backpacks and cakes. Somehow we made
it but I am not looking forward to another day like this anytime soon.
I can't imagine dealing with a wedding cake story like the others.
Thank goodness there are more good days than bad ones. Beth
Date: June 9th, 1998 01:45:40
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: writing initial on groom's cake
Hi Patricia,
In an *old* Wilton cake decorating book, there was an monogram cake that
had the letters done in colorflow in monogram script. It was really
pretty. A nice contrast to the buttercream icing.
Renee
Date: June 9th, 1998 03:19:48
From: Dolores
e-mail:
Subject: Re: Re: writing initial on groom's cake
An easier way...go to my CAKE PICTURES page and check out how to make a
stencil. Then draw or copy/enlarge the letter to transfer...and make
yourself a pattern of wax paper...transfer it as I've directed. That is
easy...(On chocolate, use confectioners' sugar to transfer throught the
wax paper holes.hhh
Date: June 9th, 1998 06:38:26
From: SueG
e-mail: rgendron@javanet.com
Subject: Marigolds?
I am making my son's raduation cake and his school colors are aroon and
gold, so I thought of making two-tone marigolds as part of the
decoration. The only problem? How do you make marigolds? The only
instructions I found did not make a very good-looking marigold! Have any
of you ever made them (I plan to use buttercream)? Also, what tip and
shade of green would you use for the leaves? Any suggestions most
appreciated!!
Date: June 9th, 1998 08:40:20
From: Brenda F
e-mail: mbf821@aol.com
Subject: Discolored spots on stored colorflow?
I made some white colorflow pieces a couple of weeks ago. After they had been dry for about a week I put them into a plastic storage drawer. I just happened to go into the drawer and noticed that some random patches on the pieces had turned a beige color. There wasn't anything else in the drawer that could have touched the colorflow to discolor it. This has never happened to me before and I'm not sure what caused this. My color flow mix was probably two or three years old so maybe that was a foctor. Any other ideas?
Date: June 9th, 1998 09:48:43
From: kelly
e-mail: rh98@groupz.net
Subject: wedding shower cake
hi again, i have been asked to do a wedding shower cake, heart shape,
hunter green and pale yellow, they saw the picture in wilton yr book'98
pg 78, everywhere there is peach color they want pale yellow and then
writing in hunter green and leaves as well, i asked them what they want
written on the cake and they haven't a clue, sad thing is, neither do
i!! do you write congratulations or good luck for wedding shower? any
and all help will be greatly appreciated, thanks again, kelly
Date: June 9th, 1998 11:57:59
From: Carolyn
e-mail: Bridal1
Subject: Re: wedding shower cake
Yes, Kelly, Congratulations or Good Luck are appropriate. I usually put Best Wishes or Congratulations or even Showers of Wishes (especially if I do an umbrella on the cake as the design) and then usually I put at least the bride's name and sometimes they want the groom's name, too.
Date: June 10th, 1998 01:07:21
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Crumb coating???
I am having a real problem with crumb coating. I tried the suggestion
of using the aprocot glaze. It is always still sticky and a real
mess. I have just been using a light coat of buttercream.
What do you all do?
Date: June 10th, 1998 01:49:38
From: kate
e-mail:
Subject: Re: Re: Results of Faux Fondant...yeah!
YES!!! You guys (ladies) are awesome! I tried the faux fondant too,
and it was great! So pretty. Thanks Dolores!
Date: June 10th, 1998 09:11:30
From: Carolyn
e-mail: Bridal1
Subject: Re: Crumb coating???
In my 34 years I have never crumb coated hardly any of my cakes. I never have the time and really can't see the benefit, but am sure others will tell you differently. The apricot glaze is for cakes that you will lay fondant or a rolled icing over. This helps the rolled icing adhere to the cake, but you do not need this for a buttercream iced cake. I freeze 99% of my cakes (or at least thoroughly chill them) and I seldom have any crumbs that are a problem. Maybe you are making something hard out of this. Try chilling your cake and then icing it and see what you think. I usually let the cake set out for a couple of hours before I ice it depending on how frozen it is.
Date: June 10th, 1998 09:09:39
From: Carolyn
e-mail: Bridal1
Subject: Re: Crumb coating???
In my 34 years I have never crumb coated hardly any of my cakes. I never have the time and really can't see the benefit, but am sure others will tell you differently. The apricot glaze is for cakes that you will lay fondant or a rolled icing over. This helps the rolled icing adhere to the cake, but you do not need this for a buttercream iced cake. I freeze 99% of my cakes (or at least thoroughly chill them) and I seldom have any crumbs that are a problem. Maybe you are making something hard out of this. Try chilling your cake and then icing it and see what you think.
Date: June 10th, 1998 08:46:49
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: Thanks for all the excellent ideas!!! (NT)
Date: June 10th, 1998 09:52:29
From: Tami
e-mail:
Subject: Re: Crumb coating???
Hi!!
What about trying Wilton's icer Tip!! When I use it I don't put a
crumb coat on the cake. Good Luck!
Tami
Date: June 10th, 1998 01:44:34
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Re: Crumb coating???
Thanks you all for your help!
I should have been a little clearer. I am concerned about the crumb
coating suggested for FONDANT icing. I have stayed away from the
fondant icing because of my failure at the aprocot glaze for the crumb
coat. Is there any other glazes or way of doing this I can try. Is
the crumb coat just so you have a true smooth fondant or just to adhere
the icing to the cake?(I have used the tissue paper on the buttercreams
and they look great! BUT I want to be able to offer the fondant icing,
too.)
I have only been decorating for about a year now, so there are lots of
ideas I've read here I haven't had a chance to try. The archives are so
full I have read for hours and hours. So I started an index file of
ideas I want to try. Each time I read something I want, I copy the
suggestion and then paste it to another file that I can refer to later.
I have enoght there now to last me till the year 2000, but I seem to
add more every week!
Thanks everyone!
Shirley C.
Date: June 10th, 1998 04:38:08
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Crumb coating???
Some people use just buttercream under the fondant and put the fondant on just as soon as they put the buttercream on so that it adheres good. I have also heard of using piping gel instead of the glaze, but I have not personally done this. You might try this and see what you think. In any case, you want to use it very sparingly - whether you use the apricot glaze or the piping gel. The glaze or whatever is mainly to adhere the fondant to the cake - smoothing the fondant with your hands or fondant smoother.
Date: June 10th, 1998 10:18:22
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Whipped icing and paste colors HELP!
Hi every-one,
It has been a while since I have been on. It feels good to be back.
Okay here is the problem,
I used a whipped icing and used my paste colors to color it. After it was on the cake for a while the oil of the color started to seperate. I don't know if the reason was that the cake has to be refrigerated, or just that I need to use a different kind of food coloring for this particular kind of icing. Any hints would be appreciated.
Thanks for being here,
Susan
Date: June 10th, 1998 10:43:32
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: wedding shower cake
thank you carolyn for replying, i never even thought of best wishes.
just goes to show you that 2 heads are better than one!! i think i will
put best wishes, they do want both of their names as this will be a
shower with both of them there!! thanks again for the help.
Date: June 10th, 1998 10:54:30
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Crumb coating???
I've always used a coating of buttercream under fondant, because people
end up peeling off the fondant and not eating it half the time anyway.
Have never had a problem with it.
Date: June 10th, 1998 11:44:07
From: kelly
e-mail: rh98@groupz.net
Subject: names on cakes
i was wondering if there is a particular order for names on cakes. do
you put the mans name first or the womans, i.e. on a shower
cake(wedding) would you put her name first or his? thank you for the
help!again,!!!!
Date: June 11th, 1998 12:02:53
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+2860
Subject: Re: names on cakes
Etiquette for names on wedding shower cakes- woman's name first
Date: June 11th, 1998 12:38:32
From: lynne
e-mail:
Subject: Re: Whipped icing and paste colors HELP!
susan; welcome back :)
what brand did you use? the only one i am familure w/is frostn pride.
it takes color w/o problem. now 'pastry pride' *does not!* it will
break down almost at once.
sounds like you have one simular to pastry pride....
lynne
Date: June 11th, 1998 01:27:04
From: lynne
e-mail:
Subject: petite four discussion
i decided to move the discussion from the recipe pg over here :)
carolyn -- sounds like a good idea on the eggs. i hadn't thought of it.
i think i'll make a thinned buttercream to dip them in. since i took on
another wed cake for sat (imagine planning a wedding in 4 days??)
anything to make things go faster will help.
the other gal cancelled :) (*yeah!*)
lynne
Date: June 11th, 1998 06:12:59
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Plum Colored Icing
I need to make plum colored icing for a cake in August. Does anyone
know what colors I need to mix to produce plum colored icing? Thanks so
much for your answers.
Date: June 11th, 1998 11:31:05
From: Nela
e-mail: nelaa@etex.net
Subject: Smooth icing
I took the Wilton classes about 4 years ago. Do my kids birthday cakes
and a small things. I have been asked by a friend to do an anniversary
cake and a wedding cake. My first paying jobs. The problem is i can't
get my icing smooth. I would appreciate any help. I just found this
place yesterday. Guaranteed to be a regular lurker. Nela
Date: June 11th, 1998 06:05:32
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Royal Icing on Buttercream
I made one of Collette Peter's wedding cakes, the one with the lattice
work and all the flowers. It turned out really beautiful. But I only
made it as a dummy cake. Now I am serious about making a real one for my
daughter's wedding. My question has to do with the lattice work.
When making Collette's cake, she says to make all the lattice work on
wax paper with royal icing ahead of time, which worked out well and all
the lattice was perfectly shaped and measured etc. I want to know what
happens when you place the lattice pieces on the cake against the
buttercream. My Wilton teacher says it will soften up and not be hard. I
don't want to make a cake that you either can't cut through the lattice,
or the lattice breaks into a zillion pieces. Has anyone made a cake like
this? I have tried making the lattice on a cake itself, but my lattice
is not perfectly formed and the strings are not as even and straight as
they are if you do them flat. Any comments will be appreciated. (I
would hate to have to ask my daughter if she wants her wedding cake
edible or beautiful) Thanks :)
Date: June 11th, 1998 03:31:08
From: Dora
e-mail:
Subject: Re: Smooth icing
I use a cloth ( a discarded percale pillowcase works fine) I cut it to about 16 inches square. The spatula works fine, the same as using a paper towel. I find the cloth is easier to do the sides -much more flexible. When done simply toss it in the laundry. I do have several so I always have one or several clean.
Date: June 11th, 1998 01:24:51
From: Laura S
e-mail:
Subject: Re: petite four discussion
Lynne,
Do you have a recipe for an all chocolate petite four? I'd like to try & make them with maybe a chocolate mousse filling. Would that work?
Laura
Date: June 11th, 1998 12:01:10
From: Marida
e-mail: binsted@erols.com
Subject: Re: Smooth icing
We hot-knife ours after smoothing it as much as possible beforehand.
After it sets for a little bit you can smooth it some with Saran Wrap
but we just hot-knife ours and it works fine for us.
Date: June 11th, 1998 12:52:09
From: Mindy
e-mail:
Subject: Re: Re: Smooth icing
Hi and welcome, There is sooooo much information here in this bulletin board. I've learned alot. The best trick to smooth icing that I have found on this bb board is using a smooth paper towel like Viva. After smoothing the icing with a spatula as best as possible, let it set up a little until the icing is no longer sticky and then put the paper towel on it and smooth it down with either your hands or a spatula. I use to use my hands to run over the towel but found a spackling spatula works much better because it doesn't have to grooves from my fingers. The one that I have is a cheap plastic one, probably 6 or 8 inches wide. I found my spatula at Walmart in the paint dept. Mindy
Date: June 11th, 1998 07:31:24
From: Sue
e-mail: proicer@one.net
Subject: Re: names on cakes
We also put the womans name first but we only add the mans name if he is
going to be there.
Date: June 11th, 1998 07:35:41
From: Sue
e-mail: proicer@one.net
Subject: Re: Whipped icing and paste colors HELP!
I've never had a problem with any food coloring in Rich's Bettercream
Whip Icing, but you might try powdered food coloring. It colors
anything; chocolate, icing, coconut, candies, flowers, etc, etc, etc,.
Plus we usually add the writing, etc in regular buttercream icing; only
ice and do the borders in whipped icing.
GOOD LUCK, I LOVE this icing!
Sue at Sugarcraft, Inc.
Date: June 11th, 1998 07:46:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Marigolds?
I usually make carnations directly on the cake, I'll check some books on
Marigolds...
I usually use pale leaf green in spring and pale moss green in fall for
leaves. Always use tip 352; tip 67 never makes a point.
Date: June 11th, 1998 05:00:10
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Hot Hands!!
I use a glove too. I use one of my Isotoner gloves that has the leather finger pads. They seem to stay cool to the touch longer. I check the heat of my gloved hand every once in a while on my opposite forearm or hand and if it feels too hot I'll take my glove off and pop it into the freezer for a minute or so. If you're working with colored icing you need to be extra carefull. If your icing gets too hot it will not only get softer but the color will also change (it will get darker). I had this happen to me once. I was doing a Winnie the Pooh cake for my little girl's birthday and had to end up scraping half the icing off his face and start over. :o[
Shannon
Date: June 11th, 1998 08:10:14
From: Dolores
e-mail:
Subject: Re: Plum Colored Icing
Hope you have a swatch to go by for a perfect match.
I'd try red with blue I believe. Red & blue make purple so you have to
get the right amounts of each. We may sell that color but I don't think
so. I'm home and can't check now.
Date: June 11th, 1998 08:15:46
From: Dolores
e-mail:
Subject: Re: Royal Icing on Buttercream
Colette's cakes are meant to be easy to produce to eat.
I've done lattice of royal and sat it against the buttercream icing. It
will soften some. But just enough so that it breaks into a 'zillion'
pieces when the cake is dissassembled. I can't see that it makes much
dif. then though.
Anything royal gets a tiny bit soft against buttercream icing. But it
doesn't lose its shape or break because of it....that I've done. I made
large 'wings' on my daughter's wedding cake, of royal. (Pict. on my CAKE
PICT page). The kids at the reception LOVED breaking them when I cut the
cake.
Date: June 11th, 1998 09:43:00
From: Karen
e-mail: yankee@netacc.net
Subject: Re: Re: Re: wedding shower cake
I've heard it's bad luck to "congratulate" the bride. Why not say "wishing you a lifetime of happiness" or Best Wishes John and Mary As You Begin Your Life Together" I think the congratulation superstition is because it sounds like the Bride finally found a husband, something like that. Good Luck! :-)
Date: June 11th, 1998 11:11:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Plum Colored Icing
Does Wilton still make the Barney Purple color? That would be close. You might have to experiment. I've made it, but can't remember just what I used - maybe lavendar (dark) with a touch of burgundy in it. Yes, you do need a swatch to go by as not all shades will be the same.
Date: June 12th, 1998 12:01:27
From: KELLY
e-mail: rh98@groupz.net
Subject: Re: names on cakes
Thank you very much!!
Date: June 12th, 1998 12:07:27
From: lynne
e-mail:
Subject: Re: petite four discussion
i really don't know that much about them. from what i have read on this
board you just bake a sheet cake and cut w/aspic-type cutters into very
small pieces.
dolores has a recipe on her recipe pg. just click on home pg and look
for recipes section, then for petite fours.
lynne
Date: June 12th, 1998 12:25:54
From: lynne
e-mail:
Subject: Re: Plum Colored Icing
hi bonnie;
welcome! all the brides are coming around wanting plum now, arn't they?
i had one couple of wks ago. they didn't give me a sample and i took
extra pains to come up w/a reddish/purple. guess what color they had?
just plain ole bright purple (lavendar blue).
so do be sure to do as dolores and carolyn said.....get them to supply
you w/a color sample :)
lynne
Date: June 12th, 1998 04:21:08
From: Gigi
e-mail: gigi@wt.net
Subject: coating chocolate and/or chocolate coating
What is it; where can I get it or is it a receipe and where do I find
the receipe?
Date: June 12th, 1998 01:50:24
From: Clister
e-mail:
Subject: DO NOT HAVE THESE - NT
Date: June 12th, 1998 01:33:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Faux Fondant
Date: June 12th, 1998 01:36:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Faux Fondant
Hi Gigi,
Sorry, I hit the wrong key. If you scoll down this page you will see
an explanation of it on June 5th and results on June 8th. You can use
the same buttercream that you use to normally ice your cake. Just wait
for it to crust before smoothing.
Renee
Date: June 12th, 1998 12:01:57
From: Mindy
e-mail:
Subject: Re: Re: Buttercream flowers
You might try using wax paper instead of foil in the cups. Also adding some royal icing to your buttercream is a good suggestion. I made some a couple of weeks ago from buttercream with royal icing added, using wax paper in the cups. Dried them in the oven with the light on. No problem getting the wax paper off. Mindy
Date: June 12th, 1998 12:23:01
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Dutch Iris---HOW????
If you have ICES Newsletters, June 1991 page 5 from gumpaste and May 1998 page 20 have instructions on how to make a dutch Iris from gumpaste. Good Luck! :o)
Date: June 12th, 1998 11:35:10
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Faux Fondant
What is Faux Fondant and where do you find a receipt and directions for
smoothing it?
Date: June 12th, 1998 10:52:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Buttercream flowers
Petunias are one flower that hold up better if you make them out of
royal icing. We make them a lot but I always use royal icing. It
usually takes at least a day or overnight before you can handle them. I
sometimes make them in the evening and then in the morning carefully
pull away the foil and insert toothpicks in some of them so we can use
them easily in cascades.
Date: June 12th, 1998 09:54:47
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Thank You (nt)
Date: June 12th, 1998 10:42:05
From: Carolyn
e-mail: Bridal1
Subject: Re: Buttercream flowers
Buttercream flowers made in the lily cup nail do take much longer to dry - I'd say a week because you have more thickness at the bottom of the flower. I usually make this kind of flowers out of royal and they still take a couple of days to be good and dry. You might try adding meringue powder to your buttercream and see if that will help it dry faster. Royal icing is great because you can keep leftover flowers indefinitely and I use them lots on birthday cakes where I do baskets of all kinds and colors of flowers to use up leftover wedding cake flowers. Good to have in a hurry up type cake situation, too! Keep working on it and you will achieve what you want. I've made lots of flowers in buttercream, but they take much longer to dry hard.
Date: June 12th, 1998 08:54:10
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Dutch Iris---HOW????
I need to know how to make Dutch Irises. I've found how to make a
Tennessee iris (much larger bloom). My medium of choice is buttercream
but I can make a few flowers in royal and willing to teach myself
gumpaste. Just need how-to for Dutch Iris. THANKS FOR ALL YOUR HELP!
Dolores, I love this board and you guys are all great!
Date: June 12th, 1998 06:53:16
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Buttercream flowers
I am having a problem making flowers out of buttercream. I use the
flower former cups and make petunias. I use a small square of
lightweight foil, spray it very lightly with Pam, then make my flower. I
also poke a very small hole in the bottom of the foil, my Wilton
instructor said it helped the flower to dry.
However, even after letting the flowers sit for 3-4 days, they are still
soft and break apart when I try to take the foil off.
What am I doing wrong? I have to master this so I can make them for a
wedding cake. Plus they make such lovely flowers. Any ideas?
Date: June 12th, 1998 10:27:37
From: Carolyn
e-mail: Bridal1
Subject: Re: coating chocolate and/or chocolate coating
It is one and the same. It is used for lots of things such as dipping things in, for making candy in any kind of molds. I use it at Christmas time for adding things to like peanuts, rice krispies, you name it and it makes wonderful candy. There are the Wilton melts (little round discs)
that come in about a 14 oz. package. I am sure Dolores sells several kinds. I usually get Candy Man coating as he is near me, but basically, it all works about the same and most of it is very good. It's also good to just eat like candy from the bag. You can make mints from it for weddings, too. There are all colors of the rainbow of the vanilla flavored, there is also peppermint flavored and the chocolate flavored. Hope this is enough to get you interested!
Date: June 13th, 1998 08:52:32
From: Carolyn
e-mail: Bridal1
Subject: Re: storing dried buttercream flowers
I'd probably just leave them on the cookie sheets or whatever you are putting them on. It isn't going to hurt them to dry really good for that length of time. You could also put them in a shoe box, tupperware, or drawers - maybe just drape a plastic bag over your cookie sheets or whatever.
Date: June 13th, 1998 08:59:16
From: Jennifer
e-mail: gigmama@aolcom
Subject: storing dried buttercream flowers
I will be doing a tiered anniversary cake for July 5th that will have lots of air-dried buttercream flowers. Because I will be out of town for a week just before that, I will have to make all of the larger flowers 2-3 weeks ahead of time. What is the best way to store them for just a couple of weeks?
Date: June 13th, 1998 08:04:05
From: Sue
e-mail: proicer@one.net
Subject: Re: Dutch Iris---HOW????
JUST IN...
Dutch Iris in lavender/purple made of Gum Paste. We weren't planning on
selling thes, mom was using them on her castle cake. But if you can't
figure them out, I'll order more. I think they would sell for around
$6.00 and were about 4" across. These are new from our supplier and
more sizes and colors will be available soon.
Maybe if you email mom, she can look at them and tell how they were
made, but don't ask on Thursday, Friday, or Saturday; we have SOOOOO
many weddings!
Gald you like the board, mom works hard at it!
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 08:09:45
From: Sue
e-mail: proicer@one.net
Subject: Re: coating chocolate and/or chocolate coating
Its a tempered chocoalte. Ready to use; warm, mold/dip, freeze. We
mainly carry the Merckens brand. It melts easily and is SOOOOO creamy.
You can use real chocolate and temper it but its a long process; heating
and cooling, etc. Merckens sells for around $2.45 per pound here in
Hamilton, OH. Look on the Candy page of the ON-LINE catalog, there is
more info.
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 07:47:21
From: Sue
e-mail: proicer@one.net
Subject: Re: Gazebo pattern
There are some neat Lace things in the Wilton Encyclopedia Volume One on
page 156 & 156. You might incorp these into what you have. Not sure if
they have the patterns in the that years pattern book? Mom did the
church on my sisters wedding cake and we still have it. Its been 16
years!
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 07:39:01
From: Sue
e-mail: proicer@one.net
Subject: Re: Directions for Marigolds
From Wiltons Encyclopedia Volume One:
Rich, golden puffs with a color bright as a gold coin! To pipe, use tube
101s and press out a tiny petal, just half an inch long, narrow at
center and curved at outer edge. Try to maintain a continuous
back-and-forth motion, moving hand out, then back, then out again, as
you press out a circle of overlapping petals. Do three rows of petals,
one on top of the other, making each row shorter than the last. Fill
center with tube 13 star.
Your making a flat circle of petals and building from the bottom up.
You could make them right on the cake, if you had your cake on a
turntable. Or make them out of royal but they probably would take a few
days to a week to dry.
Glad you asked about this flower, I can use it too!
GOOD LUCK!
Date: June 13th, 1998 11:13:21
From: lynne
e-mail:
Subject: Re: storing dried buttercream flowers
hi jennifer;
i agree w/carolyn. i make buttercream flowers all the time. most are
small. i keep them in tubberwear pie containers -- lg rounds w/pie
shapped seperators. i have about 10 of these -- most full of flowers.
if you choose to put them into something like tubberwear just be *sure*
they are completely dry. if they are not or if they are soft at all
them will continue to soften while stored.
i th;ink you'd be better off just to cover w/plastic and keep in an out
of the way place -- maybe on top of frig or on a top shelf of cupboard.
lynne
Date: June 14th, 1998 09:58:40
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Problem with Buttercream icing using Kitchen-Aid
I just recently bought my first Kitchen-Aid and love it but when I went
to make buttercream icing it turned out to be alot thinner than before.
Previously I was using a food processor to mix my icing.Did I beat it
too long? Any suggestions would be appreciated.
Date: June 14th, 1998 10:01:37
From: Sue
e-mail: proicer@one.net
Subject: Donna: How did the Castle Cake go?
Date: June 14th, 1998 03:53:56
From: Dolores
e-mail:
Subject: Re: Problem with Buttercream icing using Kitchen-Aid
I wouldn't worry too much about it...I'd use a little less liquid or a
little more confectioners' sugar next time. Congrats...you'll love it.
Date: June 14th, 1998 05:12:43
From: lynne
e-mail:
Subject: Re: Problem with Buttercream icing using Kitchen-Aid
lisa; congrats on obtaining that kitchenaid! now w/just a little
practice you will soon get to know when your icing is just right.
it is possible the mixer had nothing to do w/the problem. sometimes
our shortening is a bit thinner or the sugar dosn't have as much
cornstarch or maybe more and pulls more moisture from the air. (weather
*does* effect icing -- is it more (or less) humid then the last time
you made icing?) if you continue to have it turn out the same as this
'test batch' then adjust your liquid as dolores said.
lynne
Date: June 14th, 1998 05:50:21
From: Marie
e-mail: kampy@netins.net
Subject: pulled sugar
Does anyone know of any pulled sugar classes anywhere?
Date: June 14th, 1998 09:07:02
From: Nela
e-mail: nelaa@etex.net
Subject: Re: Re: Re: Smooth icing
Thank you for your help. I read the posts everyday now. Would wax
paper work also?
Nela
Date: June 14th, 1998 11:10:46
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: pulled sugar
Yes, Ewald Notter's school in Gaithersburg, Maryland (just outside of
Washington, DC) has classes on a fairly regular basis. For a schedule
and contact information, go to the events page here:
http://www.wizard.net/~casanova/
I think someone is doing a pulled sugar demo at the ICES convention this
year, too.
Date: June 15th, 1998 12:37:13
From: gIGI
e-mail: gigi@wt.net
Subject: Fondant
I made a cake with fondant--no problem in smoothing it out or getting it
on the cake (I'm new at cake decorating). Although it went on
beautifully, I didn't get the shine that I wanted. I rub on it like the
instructions said. Is there a better way to acquire the shiney look?
Thanks
Date: June 15th, 1998 11:10:09
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Smooth icing
I think that I have heard of people using wax paper, but I haven't tried it. Also have heard of people using parchment paper, material from pillow cases, and interfacing that you use in sewing. Just make sure that the icing sets up for a little bit so that it isn't sticky anymore. Mindy
Date: June 15th, 1998 05:13:16
From: Gigi
e-mail: gigi@wt.net
Subject: confectioner's coating
I was reading in one of your archieve messages that confectioner's
coating is a little easier and faster to work with than chocolate
coating.
What is the difference?
Date: June 15th, 1998 08:29:50
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Re: Re: Buttercream flowers
Thanks so much for your help. I did like you said, using 1/2 buttercream
and 1/2 royal, then using waxed paper. It worked perfectly. Thank you so
much.
Date: June 15th, 1998 09:30:46
From: lynne
e-mail:
Subject: Re: confectioner's coating
hope this explaination helps you understand the difference.
confectioners' coating is a chocolate-like product w/most of the cocoa
butter removed and replaced by vegetable fat. it is available in
assorted colors and flavors, and sometimes is referred to as 'summer
coating' because it has a higher melting temp therefore many use it in
place of choco in hotter weather.
chocolates need to be tempered, confectioneers' coating does not -- just
melt and use.
lynne
Date: June 15th, 1998 10:22:07
From: Dolores
e-mail:
Subject: Re: Fondant
Congrats Gigi!
The shine happens as the shortening in the icing melts a bit - from the
warmth of your hands as you rub the cake. I often pause and rub slowly
to get a faster shine. The longer you rub, the shinier it gets. Wasn't
it easy though?
Date: June 15th, 1998 11:52:36
From: Sarah
e-mail:
Subject:
Date: June 15th, 1998 11:54:58
From: Sarah
e-mail: jharrell@pnx.com
Subject: Chocolate covered strawberries
Could you please help me with a receipe for chocolate covered
strawberries to place on a cake?
Date: June 16th, 1998 12:15:01
From: kelly
e-mail: rh98@groupz.net
Subject: PETUNIA PROBLEMS!!!!!
somebody please help!!!, i have a cake for daturday the 20th and she
wants the cake on pg 78 in the wilton 98 yrbook. she said if i had
trouble with the petunias roses would be fine. i would love to do the
petunias but am having no luck at all, they look terrible, i tried with
royal icing, buttercreme too, anyone who can offer some insight? i was
using tip 104, help!!! thank you all again, kelly
Date: June 16th, 1998 12:22:02
From: lynne
e-mail:
Subject: Re: Chocolate covered strawberries
there really is no recipe for doing these :)
just pick nice perfect looking berries w/stem on if possible.
melt some chocolate wafers in a deep narrow container and dip each berry
and lay on wax paper to dry. it's that simple.
using the deep container makes the choco deep so dipping is easy. if
you used a wide shallow dish you'd have trouble getting the berry
covered.
you can make them two colors too. just dip on one side in white choco,
let dry then dip in dk choco part way so you don't cover the white
completely.
lynne
Date: June 16th, 1998 10:35:08
From: Mindy
e-mail:
Subject: Your Welcome (NT)
Date: June 16th, 1998 09:51:11
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: PETUNIA PROBLEMS!!!!!
I agree with Marida, royal icing is best for lily-nail flowers like petunias. While they can be made with buttercream, it would take forever for them to dry hard enough to handle and even then you would have alot of breakage. Maybe your icing isn't stiff enough, if it's too soft the petals won't have as nice a shape and will look very heavy and droopy. Are you completing the whole flower before you decide how it looks? My flowers never look that good to me until I've done the centers too. Try spatula striping to add some realistic color effects; that really makes any flowers look better. Don't forget to use slightly more pressure and jiggle when you're doing the edge of the petals to make them full and ruffled. Try looking up directions in another book. Sometimes one book will explain it a little differently and have better pictures than another. Keep practicing!
Date: June 16th, 1998 10:16:26
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: PETUNIA PROBLEMS!!!!!
thank you for your help ladies, i think i will get another book to look
at that may helpsome, there is a gap in each petal, using the tip 104
with a larger lily nail, and then when i switched to a smaller lily
nail, they just look so crowded, but i will keep practicing till
thursday anyway!! after that if i don't have pretty petunias, she'll be
getting roses on that cake!! thanks again!!! kelly
Date: June 16th, 1998 08:43:03
From: Marida
e-mail: binsted@erols.com
Subject: Re: PETUNIA PROBLEMS!!!!!
Hi, Kelly: We do petunias almost every week. I don't think you can