Date: May 1st, 1998 10:34:53
From: Carolyn
e-mail: Bridal1
Subject: Re: Eyes of icing
Maybe you could smooth some clear piping gel over the eyes after you have piped them on in icing??
Date: May 1st, 1998 04:33:29
From: Jane
e-mail:
Subject: Re: What do you do??
Try following this schedule:
Always bake the cakes 7 days in advance and freeze them. Then 3 days
before the cake is to be eaten, defrost, in the wrapping, to room temp.
2-3 days before: flat ice
1-2 days before: decorate
If you have room in the fridge, chill the cake between decorating.
HOWEVER: once that cake is flaticed with buttercream you can actually
keep it at room temperature for 3 days IF the weather isn't hot and IF
you haven't used anything in the icing or filling that will spoil: use
water in your buttercream, not milk; use a jam filling. After the icing
sets up, cover the cake by just draping it with plastic wrap.
That means for a Saturday party: you can flatice on Wednesday,
decorating on Thursday and...you're done and prepared if there's some
kind of Friday or Saturday emergency!
j.
Date: May 1st, 1998 10:01:10
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Icing has grainy texture
Hi Dawn,
I had this problem before and it was the confectioners sugar. Make sure it is pure sugar cane 10 X. That means it has been sifted 10 X before being packaged. Hope this helps.
Date: May 1st, 1998 07:00:02
From: kat
e-mail: kat@develop.com
Subject: Eyes of icing
Does anyone know how to make eyes out of icing or sugar or something
for use on a character cake?? I'm making a teddy bear cake and want the
eyes to look smooth and shiny, and I can't find anything in the stores
to use.
Date: May 1st, 1998 12:24:24
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: poured fondant
Hi Maurice - I don't have any experience with poured fondant (been
avoiding it!!) but I do know from hearing about other people's traumas
with petit fours that bumps from crumbs are a problem. What if you
coated the cakes with a thin layer of buttercream first, let it crust,
and then "buffed" with the papertowel method to get a smooth, firm
surface. THEN pour your fondant. More work, but sounds like it would
work. Let us know how you do.
Date: May 1st, 1998 12:19:15
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: Re: Eyes of icing
How about trying colorflow? Large white upright-oval eyes with a dark
brown round pupil at the bottom.
Date: May 1st, 1998 11:47:14
From: debbie
e-mail: tha@aol.com
Subject: flavorless cake
I made a doll cake using DH mix, and it just didn't seem to have any taste (it was devil's food). I use DH all the time and this has never happened before, any ideas as to why? Luckily this was a practice cake and my family were the tasters! Also I flattened the hump after I took it out of the oven and my cake was only about 41/2 " high. Can I add more cake mix to the wonder mold to get a cake that is higher? I used a doll pick for this cake but if I had wanted to put a whole doll in it wouldn't have been tall enough. Any hints/ suggestions will be greatly appreciated! Thanks in advance.
Date: May 1st, 1998 07:01:26
From: Dolores
e-mail:
Subject: Re: flavorless cake
I have added more than one mix, but never fill a pan over 3/4 full.
If I wanted to use a Barbie doll, I set the wondermold ON a 12" layer.
Its pretty this way. I dec. the 12" like the grass with flowers.
I always thought that when a cake was tastless it was simply overbaked.
The flavors bake out. But you say you flattened it by pressing and it
wouldn't have flattened if you had over-baked. So I don't know about
this.
Date: May 1st, 1998 07:50:30
From: Debbie
e-mail: tha503@aol.com
Subject: Re: Re: flavorless cake
I baked at 350 for 50", cake was moist so I don't think it was overbaked, will an old mix cause this? Thanks for your input.
Date: May 1st, 1998 08:44:27
From: lynne
e-mail:
Subject: Re: Icing Cracks
hi karen; for icing your cakes you should be using thin consistancy.
it sounds like your icing is not thin enough. also it would not hurt to
increase your shortening a little (start w/a couple of tablespoons
more).
lynne
Date: May 1st, 1998 09:24:15
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: flavorless cake
I think Dolores is right about filling up the pan; you don't want to
overfill it. That pan just isn't going to bake a cake tall enough to
stick a regular doll in. Dolores suggestion of putting it on another
cake works, but what I did when I made one is just added an awful lot of
icing to the top of the cake (I was about an inch too short)and just
blended it in. You really have to add a lot, otherwise it looks like
the doll is wearing a very low waisted dress. I did it this way instead
of putting it on top of another cake layer because I had more than
enough cake with the wondermold pan already.
Not sure what to tell you about the flavor part. I've never had that
problem before.
Date: May 2nd, 1998 10:24:01
From: Julia
e-mail: dbarnes@harborside.com
Subject: Frosting Cake Smooth
I know this has been covered before, but I'm still having some trouble icing my cakes smooth in a short amount of time. I dip the metal spatula in hot water, shake excess off, and lightly smooth it on cake sides, then top. But I end up going over and over it, and it usually takes me a good half hour to be satisfied. I know - way too long!
I was thinking about applying for work at a bakery to get some commercial experience. (right now I do cakes out of home, "word of mouth") I am talented artistically and do beautiful cakes, but I am so SLOW. Just wondering how professionals quickly and efficiently smooth cakes. (Probably wouldn't use the paper towel method in a commercial bakery, would one?) Any tips from those working in commercial establishments would be appreciated. Thanks.
Date: May 2nd, 1998 10:11:55
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: Gumpaste
Tami, just keep adding powdered sugar to the mix, and kneading it in until it is no longer sticky. Once it is no longer sticky, then let it rest overnight.
Date: May 2nd, 1998 02:19:58
From: linda shearman
e-mail: RDShearman@aol.com
Subject: Re: Re: flavorless cake
Just add 1 0r 2 tbsp. of mergerine powder per box cake mixes to add height to the cake.We were taught this in cake school
Date: May 2nd, 1998 02:28:04
From: linda shearman
e-mail: RDShearman@aol.com
Subject: Re: Re: Rolled Fondant
Mary, could you tell me where to purchace the Cake Bible? Sounds like a good book, I liked the name! Linda RDShearman@aol.com
Date: May 2nd, 1998 11:57:17
From: Tami
e-mail:
Subject: Gumpaste
Hi There!!
I'm having some trouble with gumpaste. I can't find any classes in my area that teach gumpaste so I'm attempting to learn on my own. I have tried the wilton recipe for gumpaste twice and can't seem to get it right.
I'm very good at following directions!! It's getting very discouraging trying to learn on my own. What should the consistency of gumpaste be? The recipe says to add half of the pwd sugar to the gumtex, water and glucose. They say the mixture should be about the consistency of pancake batter. It's quite a bit thicker than that. They say to let it sit for a minimum of 15 min or 24 hrs at room temp. and it becomes a hard mass. I let it stand for about an hour and it was extremely sticky!! Are there other recipes that are easier to work with? Are there any books that you would recommend for beginners? Any help will be greatly appreciated!!
Tami
Date: May 2nd, 1998 11:21:37
From: lynne
e-mail:
Subject: Re: Frosting Cake Smooth
hi; working in a commercial bakery is very much different than working
at home! where i worked they had someone who did the icing for the
decorators. all you had to do was put decorations on and border. if it
took longer than 10 min. they concidered you to not know how to
decorate!
are you using the quick icer tip? are you using newly made icing?
these are the two most important things i can suggest.
also, there comes a point when even using a hot knife won't help. you
are being too much of a perfectionist maybe :)
one other thing that helps me is a metal scraper instead of a spatula.
i can hold it level. the spatula is not quite tall enough, the scraper
is. it is a piece of metal about 5 x 3.
lynne
Date: May 3rd, 1998 01:42:41
From: Cindy
e-mail: chouchou@flash.net
Subject: Re: poured fondant
It is important to use a cake that won't have a lot of crumbs. A pound
cake or a dense almond cake recipe is good. Trim or scrape off any
darker portions of the cake, especially if using a white or pastel
colored fondant. Try and cut as straight as possible when cutting your
pieces. If the side is slanted in, the fondant will not cover the
sides well. I usually cut diamonds, but you have to constantly check
around the corners to be sure everything is being evenly coated.
Frozen cake seems to crumb less, so I usually cut and then freeze the
pieces. It is important to not overheat the fondant. Are you using
real fondant or powdered sugar mixed with water and cornstarch
fondant? You can place many cakes on a icing rack and pour the
fondant. You can reuse what drips off (if it has crumbs, you can
strain it). Just be sure everything gets coated on the first go round,
since patching shows. Also I move the petit fours on the rack before
everything sets. The icing can be like cement when set and if they're
stuck to the rack, they're stuck to the rack. Hope this helps. You
can email me directly if you'd like.
Date: May 3rd, 1998 09:50:08
From: Robin Carroll
e-mail: ciera123@aol.com
Subject: Re: Re: Re: Re: Eyes of icing
I do a teddy bear cake fairly often and I use Tootsie Rolls for the eyes and nose. I warm them up for a FEW seconds in the microwave and work them into the right shapes, round eyes and a rounded triangular nose. They are slightly glossy and look real cute.
Date: May 3rd, 1998 07:32:48
From: Dolores
e-mail:
Subject: Re: How do I get gold icing?
I can tell you that every cake you saw with gold trims was probably done
using gold dust...mix with whatever is practical for what you are
doing...I think Colette uses lemon extract to mix it with. Or I've used
cooking oil DROPS only, or I have mixed it with piping gel but I
wouldn't recommend that. You can brush it on over buttercream icing if
you use a very soft brush....once the icing is very well crusted.
Try this on a small cake and experiment some
Date: May 3rd, 1998 07:35:22
From: Dolores
e-mail:
Subject: Re: Re: How do I get gold icing?...another..
I just thought of a place you can go here to REALLY see a pro do this
gold thingy...go to: http://members.aol.com/pwdsugar/private/index.html
(Best if you copy/paste that address for internet box.)
Once you get to Pwd sugar's page, see her cake of the month for
MAY...That is one of the mosdt beautiful cakes I ever saw! Breathtaking
Date: May 3rd, 1998 12:57:56
From: Noelle Barnett
e-mail: SEcakes@aol.com
Subject: How do I get gold icing?
I have had several brides show me different pitchures of wedding cakes
with the design having not only gold leafing, but the sides have
designs that looked like they were piped in gold. none of these
pitchures have directions and I have looked every where for an answer
of h0w it was done. The only thing that even resembeled an answer I
found in colette peters book , but she said that you use royal icing
and paint edible gold dust on it. There has got to be another way,
because I dont think the cakes in the pitchure had royal Icing on it,
not to mention the fact that I dont consider royal icing to be edible
quallty for a wedding cake, with the exception of certain delicate
features on fondant wedding cakes. Anyway, I am trying to come up with
some creative alternitives, although the ones I have found seem like
they will be very time consuming, (ex. using the very tiniest of Gold
dragees to make the intricate zigzag design), but as you can see, very
time consuming. The designs in the pics dont look as if they could
have been painted on. Can you mix Gold dust with piping Gel?? Or is
just just something that is not possible? If anyone knows how this
is done, please help me out. Thanks a million!Tastefully yours,SECAKES
Date: May 3rd, 1998 09:56:18
From: Dolores
e-mail:
Subject: Re: Re: Re: flavorless cake
Doesn't matter much how long the box says to bake it...you may have your
oven hotter, more or less water - or oil - or larger/smaller eggs, see.
Test for doness by pressing your finger lightly in the center of the
cake. If it BARELY springs back up, it is done. This doesn't work well
with heavy scratch cakes, but it is a flawless check for box-cakes like
DH. This way you will have the most flavorful cake possible. Please let
us know if you try this and how it turned out for you.
Date: May 3rd, 1998 09:53:07
From: Dolores
e-mail:
Subject: Re: Gumpaste
I teach this and I'll try and help.
Make your recipe as directed. Leave it set overnight. Open it...is it
still sticky? Add powdered sugar until it isn't.
Sometimes you do need it very stiff. Simply, if your petals droop,
stiffen it more.
TIP: Try Crisco...very thinly rubbed on your fingers...so it doesn't
stick to your fingers...instead of cornstarch so your petals don't look
cracked. There are many times that I DO use cornstarch instead, but
usually for very large flowers and only on the backs. Strive to make
petals as thin as real ones. Hard to do using cornstarch.
I think Wilton's recipe you are using is a very good one. I add lemon
extract while mixing it...makes it smell better.
Try making smaller flowers first. They are easier.
Date: May 3rd, 1998 09:47:57
From: Dolores
e-mail:
Subject: Re: another tip
Spatula...don't have it FLAT against the cake, tip it out so only the
edge touches. This way you will have less airholes.
Date: May 3rd, 1998 09:39:31
From: Dolores
e-mail:
Subject: Re: Re: Re: Eyes of icing
The easy way always....I use water to smooth...be careful that you don't
use too much or colors will run. But this will make them shiny. I know
Wilton recommends using cornstarch to smooth and this dulls, but in all
fairness to Wilton, that is because using water, they use too much. Just
dab a little water on your finger and smooth them out. Good idea...the
other answers, but I'd never get around to it.
The colorflow...if you do this, you can do it right on the cake
Date: May 3rd, 1998 09:46:47
From: Dolores
e-mail:
Subject: Re: Re: Frosting Cake Smooth
There are SO many things you can do...other than just plain practicing
on one cake until you get it down pat LOL
As Lynne said, the cake icer tip. (I'm going to put pictures of this
method in the June newsletter).
Then another, ice it as well as you can, then smooth it with a paper
towel. Use smooth texture for wedding cakes and waffle pat. for all
occasion.
Here is how I do it with the Wilton 11" straight spatula:
SIDES: Pile plenty of icing all around on the top edge of the cake,
crumb coat sides by pulling icing down and around...press HARD. Go right
back and finish with the top coat...press LIGHTLY.
TOP: Pull all the icing into the center except for exactly what you want
around the edge. Remove excess. Smooth 3 swiped of the spatula...press
LIGHTLY. Going over & over makes you have to add more icing back on.
Now, paper towel it.
This method takes me about 3 minutes. You can view me doing it at ICES
convention in St. Paul at 10:30 am on Thurs. of the conv.
Date: May 4th, 1998 11:00:54
From: lynne
e-mail:
Subject: Re: smooth icing
hello blair; welcome to our wonderful world of sweet arts.
the quick icer is wilton# 789 -- sells for about $3. this tip is used
in a 16" pastry bag. it is 2" wide w/one smooth side and one serrated.
lynne
Date: May 4th, 1998 09:21:07
From: Blaire
e-mail: btraywick
Subject: smooth icing
I was reading the tips for smooth icing, because that is a problem I have too, let alone a crumbless one...anyway what is a "quick ice tip"? If it works I want a million of them.
Date: May 4th, 1998 10:51:57
From: lynne
e-mail:
Subject: Re: Pastry Pride & Frosting Pride
i have used both. i *much* prefere frostin pride! first of all, it was
created just for use on wedding cakes. i have had extensive talks w/the
makers of this product. i'm told the only difference is that frostin
pride has a higher butterfat content therefore it whips better; takes
color w/no problem and holds up much better. pastry pride does not!.
you can do any and all decorating w/frostin pride.
and have you tried the choco?? it's to die for!
lynne
Date: May 4th, 1998 10:57:13
From: lynne
e-mail:
Subject: Re: gum paste flowers
well what are you waiting for? :) get started cranking out those
flowers.
gp lasts forever. what flower(s) are you making?
lynne
Date: May 4th, 1998 04:00:33
From: Martha
e-mail: Maspikes@aol.com
Subject: gum paste flowers
I have to make 250 gum paste flowers for a wedding cake for the 20th of June. How far ahead can I make them and use on this cake and them still be good.
Date: May 4th, 1998 02:08:08
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Frosting Cake Smooth
Hi Julia,
What Lynn says it sooo true. At a Bakery, you have to be FAST, FAST,
FAST. I don't know how long you have been decorating, but I would not
sacrifice quality for quantity. The speed comes eventually, and if it
doesn't, there are always things like the Icer tip. I was hired in a
grocery bakery for a short time. They timed me on the cakes and I was 2
minutes too long to complete the cake and they bumped me down to baking
baguettes! Needless to say, I quit. Also, once I saw the slip-shod way
they decorated, I didn't really want to work there anymore. They said
the most ridiculous things like: "We don't like to hire people who have
'formal' cake decorating training, because they take too long to
decorate a cake." My formal training was only 3 Wilton courses and
another advanced course at the college, I was hardly a professional.
I always use my Icer tip, but I do practice smooth icing a cake with
just a spatula because I think it is an important skill. I'm not real
fast at it. It probably takes me about 10 minutes as opposed to 5 with
the tip. Hope this info and insight helps. Renee
Date: May 4th, 1998 11:26:39
From: Tami
e-mail:
Subject: Pastry Pride & Frosting Pride
Does anyone know the difference between pastry pride and frosting pride. I've used pastry pride and I know it's a non-dairy whipping cream. But, what is the frosting pride. Can both be used to decorate? Can you do the basket weave with them? If you have used them can you pleas give me the decorating limitations on them. I would greatly appreciate it..
Thank you.
Tami
Date: May 5th, 1998 07:22:46
From:
e-mail:
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
Hi Patty!!
I buy it at Smart-N-Final.. I know they have smart-n-final in Southern Ca., and in Northern Ca.
Tami
Date: May 5th, 1998 08:12:37
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: lilacs
Help! I need to make lilac sprays cascading down the sides of a wedding
cake in 1 1/2 weeks. I thought about making a lot of forget-me-not
flowers and putting them on a form that I would pipe directly on the
cake, but I was wondering if there was another way I could just pipe the
flowers on the form without doing them ahead. I still want it realistic
looking. Thanks for your help.
Date: May 5th, 1998 03:35:37
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Pastry Pride & Frosting Pride
Where can you buy frostin pride? I have searched (to the best of my ability) No. California and parts of So. Cal. for Pastry Pride and have come up with nothing (have been told by distributors that they only sell to grocery stores, etc). I was able to find locally what I'm told are similar products, one is Tip Top Topping and the other is called Whip 'n Ice by FlavorRight. Has anyone used either of these? Thanks. Patty
Date: May 5th, 1998 03:26:12
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: smooth icing
How do you smooth a cake with a paper towel? I have only heard of it recently while reading the messages on this board. Do you use the paper towel wet or dry? Thanks.
Date: May 5th, 1998 02:45:18
From: Renee V
e-mail: rvolak@drew.edu
Subject: Freezer-safe Glass?
Hi All,
We recently got a new computer with lots of great clip-art. Now is the
perfect time to try a frozen buttercream transfer. However, what is
freezer-safe glass and where does one get it? Also, is plexiglass ok
and if so, where can you buy it? I suppose a piece approximately 9" x
13" would be big enough. Any info regarding this would be appreciated.
Thanks, Renee
Date: May 5th, 1998 01:44:56
From: Brenda
e-mail: martinb@hl.wes.army.mil
Subject: Covering Cake Boards
I was reading in some of the messages about covering cake boards. What
I use to cover the cardboard that the cake sits on is that heavy freezer
wrap paper. I usually put the shiny side out. Then I put that on top
of my plywood board that is covered with white contact paper and doilies
or some other decorative paper. Also, the freezer wrap is wide enough
that it covers just about anything of any size -- also food safe!
Thanks,
Brenda
Date: May 5th, 1998 02:42:15
From: Julia
e-mail: dbarnes@harborside.com
Subject: Thanks for all the helpful tips - NT
Date: May 5th, 1998 09:26:04
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Re: smooth icing
Hi Blaire,
I have tried parchment paper and misting with water until this past
weekend. I used Viva paper towels and the cake was totally smooth.
Plus the icing didn't lift like it did with the parchment. If you use
this you'll get great results!!!
Date: May 5th, 1998 11:32:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: smooth icing
What a time saver paper toweling has been for me. I used to hot knife and some of those other ways until I learned the paper towel method at an ICES convention. It is amazing what techniques you can learn at these conventions! You let your icing set up for a few minutes until it is not sticky to touch. Then for a smooth finish, you use Viva or Job Squad. The paper towel is dry just like you pull it off the roll. I lay it on top of my cakes and smooth there first. Use a pretty firm hand pressing the paper towel down and rubbing all across the top of the cake. When you have it like you want it, continue to the sides. This is all done mostly with the palm of your hand so as not to leave fingerprints, but each person has their own way of doing it. I like to use Hi-Dri printed towels for the cakes where I will be doing flowers or a design that doesn't need to be smooth. I have found that even when I use a smooth surface for the top of the cake, I will usually use printed for the sides on birthday cakes. This also helps the icing from wrinkling if it sets for a couple or three days. So simple that you'll wonder why you didn't try it sooner!! Good luck! Hope I've explained it so you can understand.
Date: May 6th, 1998 12:26:32
From: lynne
e-mail:
Subject: Re: Covering Cake Boards
yes brenda that is a good covering. i have used it for several years.
i can get it at wal-mart.
you do hhave to put the shiny side up/out. if you don't the paper will
absorb the grease like a sponge :( what makes it shiny is that it is
coated w/wax.
lynne
Date: May 6th, 1998 12:31:05
From: lynne
e-mail:
Subject: Re: Pastry Pride & Frosting Pride
hi patti; where in calif are you? (i am in the central vally.) yes, it
is available at smart-n-final. some supply shops also carry it.
i have not heard of either of the products you mentioned.
lynne
Date: May 6th, 1998 12:36:42
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Freezer-safe Glass?
Hi Renee,
Rather than leave the buttercream on the glass, I butt a cake board against the glass and gently pull the wax paper with the buttercream on it onto the cake board and freeze on the board. Works perfectly!
I wasn't sure about the glass either, so I just used the glass from an old picture frame (9 x 10 fits my needs). Hope this helps.
Kathy M.
Date: May 6th, 1998 12:41:52
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Covering Cake Boards
Hi Brenda,
I use the heavy freezer paper also, works beautifully, does not absorb the oil from the icing and gives the boards a finished look with the doillies on top. As a matter of fact, when I have extra time I go ahead an cover a bunch of them and store them until needed...saves a lot of time!
Kathy M.
Date: May 6th, 1998 11:59:01
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Freezer-safe Glass?
If the pattern is small enough, I usually use a Pyrex pan (flipped
upside down).
Date: May 6th, 1998 08:46:48
From: Nancy Morgan
e-mail: nmorgan585@aol.com
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
Try a Smart & Final in your area. Or the local cake shops.
Date: May 6th, 1998 06:55:58
From: Mindy
e-mail:
Subject: ballerina bear
Would there be a pan that would be similar to the ballerina bear pan? I have an order for a graduation cake and they wanted the ballerina bear graduation cake that is in the 95 yearbook. Thanks. Mindy
Date: May 6th, 1998 06:32:12
From: Mindy
e-mail:
Subject: Re: wood separator warning
When I was making my daughters wedding cake, I had my husband buy me some dowel rods to use from a hardware store. I tried washing them but they smelled awful so I didn't use them. When I got them wet, you could really smell them. So I used the push in tiers instead.
Date: May 6th, 1998 04:55:01
From: Ren'ee
e-mail: RENEE@anesthlab.ab.umd.edu
Subject: wood separator warning
Just a little bit of a warning that happened to me recently. I entered
the MD Cake show 2 weeks ago, as usual, I used a real cake as oppose to
a dummy so my co-workers could share in my prize. Well, I made a
"Lighthouse Cake" It was very tall. So I bought a wooden dowel rod from
the local hardware store to place down the middle so that I would not
have "the leaning tower of piza" affect. I also but several little wood
supports in between the 9layers of round cakes (needed to create this
lighthouse)Well, I had a 2 hour drive to the compatition, won 1st place,
then at the end of the day drove it all the way home and delivered it to
my work (the cake was made on Friday, Comp. on Sat, Ate on Monday)
Well..... I don't know what happened, but the cake was AWFUL! The whole
cake TASTED like WOOD! I was so embarassed. I will NEVER use wood dowels
again. I know that all the cake books say to but I just can't chance
that again. All I kept thinking is what if that was someones wedding
cake! I will stick to PLASTIC! Any one else with this experience? Any
thoughts on what happened?
Ren'ee
RENEE@anesthlab.ab.umd.edu
Date: May 6th, 1998 03:52:08
From: Kim A.
e-mail: karthes@mailexcite.com
Subject: Re: Covering Cake Boards
My husband cuts a plywood board for me to use as a cake board. We have
found that covering the wood with a heavy vinyl wallpaper stapled on
works great and can be wiped and reused. I just secure a cardboard the
same size as the cake to the wallpaper surface with icing and cover the
cardboard with waxed paper to seal it, then lay on the cake.
It has also helped tremendously in having the customer choose color
combinations. They just select the wallpaper to coordinate. Makes my
job easy. And it is not expensive, especially when Lowe's, Home Depot,
Ollie's, etc have clearances on paper. We keep a varied inventory and
show customers "swatches".
Thanks to everyone on the board!!
Everyone is so sharing and it has been a terrific
source of info for me!
Kim A.
Date: May 6th, 1998 12:42:10
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Re: Re: Pastry Pride & Frosting Pride
Thanks everyone for the suggestions. It didn't occur to me to check Smart & Final. I looked up their web page and found store locations all over California - I live in Castro Valley and will be paying a visit to the Hayward location very soon. Next time I'll know that it is much more efficient to post a question here rather than to spend hours on the phone getting nothing accomplished. What a great group of people! Thanks again for the help.
Date: May 6th, 1998 10:55:33
From: Dolores
e-mail:
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
We can't get pastry prided here in Ohio. We use Bettercream by Rich's.
These are always sold through a distributor, not the manufacturer. Which
will probably be your cake supply shop (I carry it in mine...comes
frozen...so can't mail it), or through the bakery supply warehouse where
you get large 50 lb bags of p. sugar etc.
Date: May 6th, 1998 10:45:19
From: Dolores
e-mail:
Subject: Re: lilacs
Whatever you do, these are VERY tiny flowers that grow in clusters, so
they'll be time consuming. (You better go capture a lilac while they are
still blooming and check it out real close)...or maybe you could get a
silk one to use to go by. Whatever, make them from royal icing or
gumpaste on very fine wires and clust them realistically.
If I was doing those with gumpaste, I'd use the 'mexican hat' method of
Angela Priddy's. This is shown in my wedding cake book. Other than that
we carry her book and it is really great.
GP flowers: Use a very small cutter with the amount of petals needed.
Royal icing: Use tip 101s probably...
Stems: As shown in Wilton encyclopedia etc.
Date: May 6th, 1998 10:53:06
From: martha
e-mail: maspikes@aol.com
Subject: Re: Re: gum paste flowers
flowers on page 82 in the Wilton Cake Decorating book yearbook 1998.Will they be hard like the royal icing flowers.This is my first time to work with gum paste. Can I go ahead and make the bow too. Any help I really appericate. Thanks Martha
Date: May 6th, 1998 08:53:12
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Covering Cake Boards
I cover my cake boards with white contact paper on top and bottom. This
seems to make the board stronger and many of my customers return this
at the same time they return my plywood boards (which are also covered
with white contact)or separator plates. Many times, I've been able to
reuse these boards if they were not cut into. The contact on both sides
seals all edges. Just clean with a damp soapy sponge.
Date: May 6th, 1998 08:35:51
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Re: Freezer-safe Glass?
Thanks Kathy!
I have a very nice Corning Ware cutting board which I know is freezer-
safe. I could use your meathod and use that to freeze the transfer.
Renee
Date: May 7th, 1998 08:05:01
From: Dolores
e-mail:
Subject: Re: Re: Covering Cake Boards
I use Masonite Boards. Masonite is brown so I cover it on both sides
with white contact paper...meant to be permanent. I write my name
'property of Sugarcraft' and the amount of deposit charged if it is
lost...it usually does come back because I charge $20.00 if lost. That
is what I figure my time is worth to cover another board. Rarely do I
have to re-cover one. I just wash them with hot soapy water.
Usually I also cover the board with pretty foil to match the bride's
wedding colors.
Date: May 7th, 1998 03:42:07
From: Dolores
e-mail:
Subject: Re: starting a "edibles"-based business
You should go back and read the AOL chats I have archived here on my web
site. Some weeks, we've devoted the entire chat to legalities. This
should give you a start.
Date: May 7th, 1998 07:56:05
From: Dolores
e-mail:
Subject: Re: Re: wood separator warning
The very reason all I use is straws! I don't want to sit there eating
cake (I made!) that tastes like wood! Straws work for me. Earlene Moore
has problems with them. But she covers her cardboards with contact paper
and its slick. I wrap cardboards in aluminum foil (or Reynolds wrap, for
a brand). I KNOW they work well for me...setting up the cake the way I
do...but if you don't follow my method with the foil also, I can see it
may not be safe. Its SO much easier using straws, economical too. I
don't like the big plastic tubes either. I just don't want big holes
punched in my cakes...guess I'm too particular.
Date: May 7th, 1998 12:53:34
From: jen
e-mail:
Subject: Re: wood separator warning
Yeah, that has happened to me too. But, I have tried putting a thinner
dowel in a plastic straw as support. It worked on a stacked cake last
week, but I still prefer the hollow plastic dowels.
Date: May 7th, 1998 11:31:40
From: millie
e-mail: millied2@aol.com
Subject: Re: ballerina bear
Hi Mindy,
I can't think of another pan to use. Maybe you could draw the picture on a sheet cake.
Personally, I've found the Ballerina Bear pan to be indispensible. We've done all the suggestions on the back (gymanst, super bear,cheerleader) as well as casper. It really works great.
Millie
Date: May 7th, 1998 03:50:31
From: Dolores
e-mail: proicer@one.net
Subject: Re: ballerina bear - we carry this pan
We do have the ballerina bear cake pan in stock. It is $9.99
Date: May 7th, 1998 08:36:41
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Great Idea! Thanks. (NT)
Date: May 7th, 1998 09:20:17
From: Michelle
e-mail: radioheart@hotmail.com
Subject: starting a "edibles"-based business
Hi...my question is this..how do you go about starting a business
selling edibles...in the respect of "health dept" laws regulations and
such...I don't have a lot of money to start off..want to sell to friends
and by word of mouth..but I really need some feedback and to draw some
wisdom from you out there... *smile* **sigh**
Date: May 8th, 1998 10:57:56
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: Where did my customers go?- MARA PLS CONTACT ME
Hello Mara
Did you ever receive my e-mails.AS didn't receive any message form the
server and could you please give me some opinions for the following
questions:
1- What do you think about American cake magazine?/DOlores said to
subscribe. Is it only a magazine or have instruc.? Dolores said to
subscribe thru a ICES member maybe it's cheaper....
2- As you experience maybe you know I had problems with Buttercream
icing, it's a soft consistency and I couldn't make the decorations and
till the day after it still soft. I didn't cover it and still soft I
used the wilton way recipe.
3- I think I would prefer the royal icing.In China the climate is humid.
Thank you for you kind help.
Isabel
Date: May 9th, 1998 12:13:04
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Re: Re: smooth icing
The only thing I would add is the use of a fondant paddle to smooth over the paper towel. It helps me to get more even pressure than using my hands.
Date: May 8th, 1998 10:50:00
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: Problems with Buttercream icing
I think in this Message Board we can ask for any questions as we are new
decorators and when we explain where we live. So thank you Dolores for
your adjective.
Second, I used Crisco (all vegetable) and margarine (Flora) as described
in thw Wilton Book. I just used it right it and nothing more.
My icing gets very soft like whipped cream and stays the same in ar-con.
room.
It depends on who make the cakes. I've a friend working in this area and
she always use royal icing pure eggs white ( 2 or 3) and almost 500g or
more than that, depending on the size of the pan. ANd add lemon juice.
And it turns good and we can eat that till the next day and it's soft.
But there's a difference I liive in a 17th Floor and she live in the
first floor.
The big bakeries and the hotels uses (for weeding Royal icing) for small
parties like bdays and anniversaries they use condensed milk as a
topping and then add what flavor you like, marzipan ( for the portuguese
taste) and often the whipped cream ( you can find this everywhere)always
fresh and daily. You choose the shape and after one hour you can get it.
Date: May 8th, 1998 09:35:06
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Problems with Buttercream icing
I had a student use low-fat crisco that caused the same problem. It has highter water content then the regular. If its the humidity, try using less liquid. Then adjust the consistency as you mix it by adding a tsp. of liquid at a time.
Good Luck Cheryl
Date: May 8th, 1998 03:30:15
From: Dolores
e-mail:
Subject: Re: Re: wood separator warning
Yes, straws will work just fine. Be sure to cut them only as high as the
cake, not to the top of the icing. I made a 14-10-6 stacked this week
and I used straws. The only time I would take a chance on wood is if I
had a VERY heavy cake...like a 18 or 20 inch round with several cakes
above.
Oh - I wrap all cardboards in foil...don't use some other wrappings that
are slick or my straw method may not work.
Date: May 8th, 1998 03:26:57
From: Dolores
e-mail:
Subject: Re: Problems with Buttercream icing
Hi Isabel
This may seem like a dumb question to others on this board but I realize
you don't live in the US. So, did you use Crisco or a substitute
shortening for making your buttercream icing? The results will not be
the same if you used another local brand. Or - you could use the Alpine
shortening we carry. In the same amounts, and this will work.
Our buttercream icing stays soft on the inside and just gets a crust
over the top. Is this how yours did?
Royal icing is only for ornamental work, and dries very hard. Not good
to ice cakes with at all. (At least this is true for the way we make it
in the US). I understand that in some other countries they DO ice cakes
with royal icing, but I think they use glycerine in it to keep it
softer...if anyone else knows, please elaborate? Flavors would then
become very important also.
You should use meringue powder, not pure egg whites. Raw uncooked
eggs can make you sick. I think you could use powdered egg whites (we
carry them) but I don't know the recipe.
I am curious Isabel, what icing do bakeries in your country use?
Date: May 8th, 1998 01:30:16
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: wood separator warning
Thanks for the tip! I'm doing a stacked tier cake this coming week, and
I had planned on just buying the wooden dowels for it. (I rarely do
tier cakes, so I don't own much beyond the push-in pillars). The cake
has to travel assembled with the customer for a day to get to it's final
destination. It's a fondant cake, so I want to make sure that the top
stack is well supported so taht it doesn't cause the fondant beneath it
to buckle. (Dolores, does your straw technique support the weight of a
pound cake covered in fondant?)
Oh, by the way, I loved your lighthouse cake! I'm not sure I'd ever try
something quite that involved, even after a few years of decorating.
Date: May 8th, 1998 07:50:51
From: ISabel
e-mail: jetski88@macau.ctm.net
Subject: Problems with Buttercream icing
Hi everybody:
I'd tried to make prepare the buttericing as described in the wilton
book and the results was not good. It's very soft and I let it dry for
one day at room temperature and it didn't get a stiffer consistency.
Can anybody help me?
I think the problem is the weather here it's very humid it reaches
almost 80%.
I saw the royal icing too and people said it's better.Instead of
meringue powder, what will I use?
Thank you
Date: May 9th, 1998 09:49:28
From: Catherine
e-mail: ccount3950
Subject: poris looking icing
I Like your recipe for buttercream icing , but when I spread it out it has the appreince of air holes in it , what is causing this ? I figured that it must be because of being wiped at a high spead , tryed a slowere speed and that did not seam to help. Please Help. Thank You. Catherine
Date: May 9th, 1998 06:27:16
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: wood separator warning
I once placed a wooden dowel in the center of stacked wedding cake which was to be delivered stacked (about 1 1/2 hr. drive)...if it tasted wooden no one told me. For transporting purposes that's the only thing I know to do if it's to be delivered stacked. I wonder how it would work if the dowel was wrapped in a heavy plastic??
Kathy M.
Date: May 9th, 1998 08:06:55
From: lynne
e-mail:
Subject: Re: wood separator warning
i have used wooden dowel rods for years. no one has ever mentioned any
kind of off taste.......and i have eaten some of those cakes and not
noticed it. i do have to say i am not using either push-in pillars or
straws instead, simply because i don't like having to cut those dowels:)
i wonder what kind of dowels she got. also something else i noticed in
the original post that no one else has mentioned.....: she said she also
used wooden boards between the layers. i bet those were not covered and
that is where the taste came from.
i would think wraping a dowel in plastic would not allow proper
placement in the cake. what i'm trying to say is that when pushing them
into the cake the plastic would bunch up and come off.
lynne
Date: May 9th, 1998 08:58:14
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Re: Problems with Buttercream icing
Re: 'dumb question' - In NO way did I mean for this to be an insult to
you Isabel. If anything, the way I worded it, an insult would have been
directed towards me. I would never say something cruel to anyone here. I
live with language barriers daily here - I should have been more
careful and I'm so sorry. (my niece - who works for me here - is from
Spain. We get our words mixed up all the time).
I just thought that you probably couldn't get Crisco and this was the
problem. Anyway, butter can be a problem anytime. It changes consistency
just sitting out of the refrigerator. Then when you do decorations with
it your hand melts it very fast. If you used ALL Crisco, you probably
wouldn't be having these problems...but you like the butter taste I
imagine?
Cheryl is right on the off-brands of shortening. I had a student who's
icing was never right and finally found out she was using another brand.
I experimented and found that I needed to add almost as much Crisco as
if she had not added any already. I know this isn't your problem, but
since we're on the subject...it took me 3 classes before I found out she
wasn't using Crisco and she was sure happy when her icing was like
everyone else's.
Date: May 10th, 1998 10:46:44
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: Re: Re: smooth icing
I am taking a Wilton course #1 cake decorating class. I was having problems smoothing the icing. Just before I was going to drive my spatula into the center of my cake and rip it to shreds, my husband was scanning the internet and came across your reply to someone's question to a similar problem. I want to thank you for being so specific on how to do the paper towel method. Now, my cake looks great! Thank you, thank you, thank you!
Laura
Date: May 10th, 1998 09:41:55
From: Brenda
e-mail: mbf821@aol.com
Subject: Re: Re: Re: wood separator warning
Maybe the dowels could be wrapped in contact paper to shield the cake from wood. This wouldn't bunch up like plastic wrap could. I have used the Wilton wooden dowels without trouble. Could they be treated differently than the ones from the hardware store to make them more food safe?
Date: May 10th, 1998 02:58:18
From: Deb
e-mail: dcrowder@rogersgroupinc.com
Subject: Re: stone quarry sheet cake
I work for a stone quarry company. We are on the web at http://www.rogersgroupinc.com perhaps through some of our pictures you could get some more ideas. frankly, the dirt idea is not a good thing because in reality we scrap the overburden (dirt) off before mining operations begin. Usually a quarry in operation resembles a canyon and generally has a small pond close by which is unusually blue. We have what is called stockpiles and tons of conveyor belts, everyone is required to wear a hard hat as well. Stockpiles contain different size rock - one for each size. A large piece of equipment called a jaw crusher (worth millions) takes the large rock and breaks it up into the smaller size. The company logo is always good on these cakes. I would concentrate more on the concept of CRUSHER
The guys who work at the quarry are absolutely some of the hardest workers you will ever see and when they have an event like this it is a rare and special treat and is usually accompanied by a picnic or fish fry and the atmosphere is like a backyard cookout with your friends. Hope this helps!
Date: May 10th, 1998 07:20:45
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Torte
Hi everybody
I would appreciated if somebody can tell me how you and when will you
roll the torte (immediatly after cooling or after baking)
Thanks Isabel
Date: May 10th, 1998 07:11:12
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: ISO Royal Icing (Ratio)
hi everybody:
Who can give me the ratio between eggs whites and powdered sugar or
confectionery sugar, as I'm living in a very humid country (85% to 90%)
and I should know (maybe the standard) the ratio so I can make the
experience.
I couldn't remember in which archive is located this information. It
would be very helpful for me if I can get this information.
Thanks again for any help in advance.
Isabel
ObS; I know already that to soft the icing I will use the lemon juice as
we don't haved any kind of merengue powder here to buy or tartar cream.
Date: May 12th, 1998 12:00:26
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Torte
I didn't realize this was what a torte was. Your description sounded more like what I think of as a jelly roll. I thought a torte was cake in many layers with filling.
Date: May 12th, 1998 12:05:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: wood separator warning
I, too, have done wedding cakes for 34 years and used wooden dowels. I have never had anyone say the cake tasted like wood. However, I don't do my cakes as far ahead as this one had been done. I usually ice cakes the day before and decorate either the night before or the morning of the wedding so the dowels are not usually in there more than 24 hours if that long. I think Lynne may have hit upon the reason with the wooden boards under the cake if they weren't wrapped.
Date: May 11th, 1998 11:57:26
From: Carolyn
e-mail: Bridal1
Subject: Re: icing cut cake
I have found that freezing cakes or at least chilling them until they are nearly frozen helps keep the crumbs from being quite so bad. I cut the cake while it is frozen or maybe partially thawed and then I let it thaw completely before icing. I freeze ALL my cakes and they are so much easier to ice (let them thaw at least 2 to 4 hours before icing). Wedding cakes, I put the tiers together while frozen and let sit out for about 2 hours and then put them in unscented clear bags to continue thawing for another 8 to 12 hours. Works great for me.
Date: May 11th, 1998 05:48:29
From: Catherine
e-mail: ccount3950
Subject: Re: Re: poris looking icing
Dolores , Thank you very much on my question of poris icing. I enjoy you web site very very . much and thank you again.
Cahterine
Date: May 11th, 1998 11:02:32
From: Rynae
e-mail: bowdenmw@utahlinx.com
Subject: icing cut cake
I need some pointers on easy ways to ice cakes that have been cut. I
recently did a cake for a baby shower & was trying to make baby blocks
from cake squares. I used thinned buttercream, but still had problems
with the cake crumbling.
Date: May 11th, 1998 09:55:35
From: Dolores
e-mail:
Subject: Re: thats a 'twist' the above note is by me, not Brenda (NT)
Date: May 11th, 1998 09:40:24
From: Dolores
e-mail:
Subject: Re: poris looking icing
Holes in your icing happen when you try to make a small amount in a big
bowl. If the icing covers the tops of the beaters, it will come out
looking smooth like whipped cream. You'd probably need to double or
tripple your recipe for it to cover the tops of the beaters.
Otherwise, you can stir a lot of the airholes out using a flat icing
spatula.
Also, when icing a cake, try leaning the spatula outward so that only
the very edge touches the cake as you go around to smooth the icing.
This will take care of a lot of the airholes. When you hold the spatula
flat to the cake it actually makes more airholes.
Date: May 11th, 1998 09:54:09
From: Brenda
e-mail:
Subject: Re: Re: Re: Re: wood separator warning
I don't know that Wilton's aren't different than the dowels at the
hardware store but I wouldn't be afraid to bet they are the very same
thing. Take a look at one of those wooden dowels after a day or so upon
removal from the cake - yuk. Wilton's probably cost more. And when I
used wood, I bought the next size up, not 1/4". They seemed safer.
But, my straws MUST be used the way I do it...wrapping cardboards in
foil etc. Sure is easy and fast.
Whatever support that is used, nothing will help if you tilt the cake or
knock it sideways. Not EVEN driving the dowel clear through to the
bottom will prevent it from shifting...and tilting it is the only reason
it shifts anyway, so why bother.
The other things that CAN make a cake shift to collpase include:
Having NO support in the tiers.
Having a big hump on cakes...not shaving that the hump off for cakes
to be flat...AND don't put bottoms together for heaven sake! That causes
problems too...besides bulges from it. You should always be certain your
cakes are perfectly flat ON TOP.
Once a man (hat pulled over eyes) pulled right out in front of me
delivering a cake. I slammed on my brakes, screeching to a hault. I
heard tha cake thud against the back (station wagon). The cake shifted
off the plate (that was a fountain plate and was going over a fountain).
I stopped and pushed the cake over agin onto the plate. It was 2 cakes
stacked (16 and 12 inch)....straws in both. Once the cakes were scooted
back onto the plate, it was fine. The straws didn't tilt at all. The
BACK of the cake was flatter than I could have iced it smooth. The
decorations were smashed right ina nd blended into the icing. But my
point...the cake held the way I'm telling you I do them.
NEVER tilt a cake.
Date: May 11th, 1998 09:35:28
From: Dolores
e-mail:
Subject: Re: Torte
We turn the cake out of the pan as soon as we get it out of the oven.
(It won't stick in the pan this way). Roll the cake up immediately. We
leave it rolled up in the towel until cool so it stays rolled easy. When
cool, we unroll, remove the towel and add the filling (usually the whip
cream icing). And roll it back up. Its really easy to do this way.
Date: May 11th, 1998 07:42:48
From: Sly
e-mail: skenney@rocketmail.com
Subject: Straw info - - Thanks Dolores! (NT)
Date: May 12th, 1998 11:43:45
From: Lisa D.
e-mail:
Subject: Re: Re: stone quarry sheet cake
Deb, I agree with you in that the men who work for a stone quarry are
some of the hardest working men you will ever see. My brother-in-law
just happens to work for the quarry that needs this cake, and he loves
what he does for a living!! Thank you for giving me more info. on
what goes on there. I guess I should have called my brother-in-law and
got more details, but he is always at work!!! LOL The owner of the
quarry wanted this cake for some time around the first of May, but has
put me off for now (not sure of his reason). So, not really sure what
this cake is going to turn out like, or when I get to do it for that
matter. :o) Thanks again for your help!!
Date: May 13th, 1998 12:44:04
From: lynne
e-mail:
Subject: Re: Baking Cake "How Soon"???
yes, it can be done on that schedule. it is better is you wait until
thrus to bake, then ice and decorate on fri.
lynne
Date: May 12th, 1998 10:17:42
From: sherry
e-mail:
Subject: Re: icing cut cake
I agree with Carolyn, icing frozen can be good. As long as it's not
all the way frozen. When I have something like this that I need to
ice, I just stick it in the freezer for about 10 minutes or so, just
until the crust gets frozen and quickly ice it. This has always worked
great for those little 3-d objects that I've done. Because if only the
crust is frozen you don't have to worry about the sweating. Good luck!
Date: May 12th, 1998 06:02:18
From: Lisa D.
e-mail:
Subject: Royal icing problem!
Help!! I have made two batches of royal icing (using the receipe from
Dolores) and both have come out full of air. I am using a Kitchen-Aide
stand mixer, and I have been mixing it for 7 to 8 minutes on speed #2.
What is the finished icing supposed to look like--not shiny right?
Can anyone give a some pointers of what to do about this. I really
need to be making some flowers for a cake that has to be delivered on
Sunday! (and I am running low on meringue powder!!! :o()
Lisa D.
Date: May 12th, 1998 01:54:14
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: icing cut cake
My solution is not to freeze the cake iced, but freeze it BEFORE you ice it. Regardless of what others say, this works for me. I just did some baby blocks out of a bread loaf pan. I baked one pan for each block and cut them in half and made big blocks. I used 4 blocks for the cake which should feed 16-20 (4 to 5 slices per block. If you need more cake, place the cakes in a clover-leaf fashion and put an 8" 2-layer cake on top for another 15-20 servings.
Date: May 12th, 1998 12:07:06
From: Karen
e-mail:
Subject: Baking Cake "How Soon"???
I have a cake to do for Saturday. Can I bake it this afternoon, ice on
Wednesday, and decorate on Thursday? I can keep it refrigerated but
can't freeze. Will the cake still be fresh. Thank you.
Date: May 12th, 1998 11:31:53
From: lynne
e-mail:
Subject: Re: icing cut cake
i agree w/your ?. i have heard to freeze it, but we have had many
discussions here that cake should not be iced frozen.
one pointer for future times: there are some 'cupcake' size square pans
availabe. or use a mini loaf pan and cut only once (in half).
lynne
Date: May 14th, 1998 12:41:33
From: lynne
e-mail:
Subject: welcome laura
hello laura; welcome to our wonderful home of sweet inspiration!
we are sooo glad you (your hubby) found us and really hope he bookmarked
it so you can return over and over.
there is lots of information here and as you already found help!
looking forward to hearing from you again.
lynne
Date: May 14th, 1998 12:34:44
From: lynne
e-mail:
Subject: Re: small stacked cake
hi dawn;
you really do need to support. the longer that 6"er is on the other
cake, the more chance it will sink into it (at least some.)
as was said *why* take the chance?
this is a perfect time to try using straws! remember what dolores has
said: always wrap the cakeboard on *both sides w/foil*. since the
bottom border will cover the board, using standard alumimin foil will be
fine.
lynne
Date: May 14th, 1998 12:28:11
From: lynne
e-mail:
Subject: Re: melting them chips question
hi kimmysue;
i have used crisco from time to time. you do have to be careful not to
use too much as it tends to make the chocolate softer(?)( it will melt
in your hand easier when you add crisco.)
lynne
Date: May 13th, 1998 11:31:58
From: Sue
e-mail: proicer@one.net
Subject: Re: small stacked cake
We use straws for small tiers. Easy and less expensive.
Date: May 13th, 1998 11:35:35
From: Sue
e-mail: proicer@one.net
Subject: Re: melting them chips question
Try paramount crystals, its a natural unflavored oil. Warm crystals
first then add 1 teaspoon at a time. Chocolate will loose its temper
causing it to melt thick the longer you keep it. Try freezing it if your
not using it all up at once. BUT make sure you unthaw overnight so
moisture won't be retained (which causes thickness).
Date: May 13th, 1998 11:30:30
From: Sue
e-mail: proicer@one.net
Subject: Re: Buttercream airholes
Try a lower speed and always cover the beater 3/4 up. After whipping the
icing and before adding it to the cake, try pressing more air out with
your spatula on the side of the bowl. What's your recipe? I use 2 pounds
sugar to 3/4 cup crisco or 1/2 cup alpine. Plus up to 1/2 cup water
plus those delicious flavors.
On small cakes we paper towel them smooth, this does leave the
impression of the towel so choose them accordingly. You can use a pizza
roller, kleenex, anything smooth that won't stick to dry icing.
Have you ever hot knifed iced a cake? Dip your spatula in a glass of hot
water, tap excess water off and smear accross the icing. Keep redipping.
Good Luck, hope this helped a little.
Date: May 13th, 1998 03:28:51
From: Connie
e-mail:
Subject: Re: wood separator warning
Date: May 13th, 1998 03:32:23
From: Connie
e-mail: ConnieLeB@aol.com
Subject: Re: wood separator warning
I have used Wilton dowel rods and have never had a problem. Wilton dowel rods are FDA approved to use with food. The dowel rods found in hardware stores are usually stored unwrapped and are not very sanitary. A friend of mine bought one of those dowel rods at a hardware store and she said it made her cake taste funny. She uses Wilton dowel rods now and doesn't have a problem.
Date: May 13th, 1998 02:43:38
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: small stacked cake
I would dowel, WHY take the chance?
Date: May 13th, 1998 02:46:56
From: Karen
e-mail: kpartain@mindspring.com
Subject: Buttercream airholes
I am having the hardest time icing my cakes and getting airholes. I try
no to overbeat the icing, but want to make sure that all the
ingredients are mixed. Does anyone have any suggestions?
Date: May 13th, 1998 02:28:44
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: small stacked cake
I am making a small stacked cake. It will only be two tiers, 6" and 9".
No topper will be put on to add weight, either. My question is, do I
still need to dowel the bottom tier, or will the top tier be light
enough to just stack without supports? Thanks everybody! ~Dawn
Date: May 13th, 1998 02:18:48
From: Shirley
e-mail: SugarRushs@aol.com
Subject: Re: Freezer-safe Glass?
This may sound crazy, but here it is. My brother (as a birthday
present for me) cut serveral sizes: round 8", 10", Rectangal 10 x 14
and so on. Out of a material that they use to make motercycle
windshields.(But a heavier grade) Like a heavy Plexiglass. I use these
for the freezer buttercreams. They also work to move layers when
torteing the cakes, and for extra (clear) support under the cake
boards. Then I don't worry about bending. They won't break and will
last forever! I only use them on families cakes or require a large
deposit to insure I get them back.
Date: May 13th, 1998 01:16:04
From: Karen
e-mail:
Subject: Re: melting them chips question
Hi Kimmysue, I made some chocolates at Christmas and the recipe said to
add some shortening. My white chips melted nice and smooth and harded
just fine. Hope this helps.
Date: May 13th, 1998 01:15:50
From: Karen
e-mail:
Subject: Re: melting them chips question
Hi Kimmysue, I made some chocolates at Christmas and the recipe said to
add some shortening. My white chips melted nice and smooth and harded
just fine. Hope this helps.
Date: May 13th, 1998 12:37:09
From: kimmysue
e-mail: kimmysue@jps.net
Subject: melting them chips question
I use the vanilla chips but once melted it is still a bit thick how can
I make it thiner but still have it harded on the candy.
Date: May 13th, 1998 11:20:40
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Royal icing problem!
Hi,
Perhaps if you put the icing back in the mixer and run it on the lowest
setting for a bit, maybe that will work out some of the bubbles. Royal
needs to be mixed at a fairly slow speed. I mix mine for 10 minutes-but
I'm in a more humid part of the country, too. The icing should be
fairly stiff-but not too stiff!-the shine should be gone. Once I
transfer the icing to a container I will smooth out some of the bubbles
using a small spatula-sweep the metal spatula back and forth thru the
icing, pressing it down towards the side of the container.
Hope this helps...
Date: May 14th, 1998 02:23:38
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
I use the Wilton recipe. I have tried using a hot spatula, but it seems
to stick the icing at times or I can't get it real smooth without the
icing cracking in parts.
Date: May 15th, 1998 07:28:51
From: Pam
e-mail: PjW10
Subject: Re: size of pan & torting
I would use the 11x 15, you should have plenty of cake. When I torte this size and larger I use a flat cookie sheet (Wilton makes one) and slide it between the layers after cutting. I found my cookie sheet to more reliable than a cake board as far as sturdiness goes and you don't have to cover it or waste a board if it should get cake or icing on it. Good luck!! :) Pam
Date: May 15th, 1998 04:16:27
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
Thank you Sue! I appreciate the tips. What is your opinion of the
Wilton recipe vs yours? Should the Wilton recipe just be used for
decorating and not icing?
Date: May 15th, 1998 02:04:32
From: Laura
e-mail: smeech@webtv
Subject: size of pan & torting
I am making a birhtday cake for about 30 people for my mom's surprise birthday party. I am new at this and just finished the Wilton course 1. I have only made stacked 8" rounds. What size pan should I use, 11x15 or 12x18? How do I separate the layers on such a big cake after I torte it? Do I use a cake board?
Date: May 15th, 1998 01:37:27
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Buttercream airholes
The smooth paper towel that I use is either Viva or Job Squad - no pattern at all. Very easy!!
Date: May 15th, 1998 11:10:49
From: lynne
e-mail:
Subject: USE the CAKE ICER tip
oh my goodness *yes!*. i would be lost w/o mine!
i never thought anyone would *not* be using it :)
for those who might not know about this tip it is a *giant* tip -- 2"
wide. it has one smooth side and one serrated. i use it w/the serrated
side against the cake. after applying a 2" wide ribbon of icing around
your cake, just take a spatula and smooth lightly to press that icing
against the cake and smooth any imperfections there might be.
if you have a 4" high cake, just apply another line of icing above the
first one :)
oh yes, hold that tip at a slight angle == the top slightly against the
cake and the bottom slightly away (1/8"?).
hope this helps lots of you out there taking soooo long icing your
cakes. it should only take 2-3 minutes to do even the largest cake.
of course, those special shapped ones, w/many curves etc will take a bit
longer.
lynne
Date: May 15th, 1998 11:01:31
From: lynne
e-mail:
Subject: Re: Buttercream airholes
karen; you have gotten much good info. one thing that i noticed in
this post is that your spatula is sticking to the icing. this leads me
to believe you are not thinning your icing enough.
using the wilton recipe you start w/stiff, then you should thin down to
med then to thin by adding extra liquid. be sure you are getting it
down to thin consistency. or try the recipe sue posted for you.
also it is *very important* that you use a deep, narrow bowl so the
icing completely covers your beaters. this will elimate almost all your
airholes.
the paper towel smoothing method is good. some people use wax paper or
parchment to be sure they don't get any pattern from the paper towel.
i find wax or parchment a bit stiff to work with. there is a brand of
paper towels that is pattern free (can't remember now which one) but
review all previous posts and you'll find it.
lynne
Date: May 15th, 1998 10:26:39
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
Thank you Dawn. I will have to try that.
Date: May 15th, 1998 09:09:19
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Buttercream airholes
Hi Karen!
I have heard before that when you are smoothing the icing on your cake,
if you hold the spatula flat against it, it will cause air bubbles to
develop. The suggestion is to turn it at a bit of an angle, using more
of the edge of the spatula as opposed to the flat part. This has seemed
to make a bit of a difference for me. Maybe you want to give it a try?
~Dawn
Date: May 15th, 1998 10:24:39
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Re: Re: Buttercream airholes
yes I am and I am cleaning it often
Date: May 15th, 1998 08:04:42
From: Sue
e-mail: proicer@one.net
Subject: Re: USE the CAKE ICER tip
We, at Sugarcraft don't have a big enough freezer for icing frozen
cakes. Once my sister had 6 different block cakes to do. We bake one mix
in a long loaf pan (Wilton's) then cut into 4 blocks.
Have you seen the cake icer tip #789. It's WONDERFUL. We ice all sheet
cakes with this tip now. It puts on the same amount of icing! Use a 16"
bag, cut for the tip. Fill completely up and rubber band shut.
We use to ice cut cake with thinned down icing, let dry slightly then
apply the main coat.
But you have GOT to try the CAKE ICER tip!!
OH< it works great on those character cakes-with all those curves. AND
on petal shaped cakes!
Date: May 15th, 1998 07:57:27
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Buttercream airholes
Are you dipping the knife in Hot water? You need to clean the knife
often.
My recipe:
2lbs X sugar
3/4 cup crisco or 1/2 cup Alpine
1 t. vanilla flavor
1/2 t. almond flavor
1/2 t. butter flavor
up to 1/2 cup water
Some holes just can't be smoothed out. That's why on birthday cakes I
smooth with a paper towel. Have you tried it?
Also, don't make icing up too many days in advance. I like it as soon as
it's made.
Good Luck-Don't Give Up!
Date: May 16th, 1998 08:01:36
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Buttercream airholes
I'm not sure what Wilton's recipe is. They do have a class buttercream
icing that should only be used for practicing. It has 1 pound sugar to 1
cup crisco. WOW how greasy! But I think the universal recipe is 2 pounds
confecters sugar to 1 cup grease. I just use Alpine because its a high
ratio of shortening for making icing, not to be used for cooking.
Date: May 16th, 1998 08:07:26
From: Sue
e-mail: proicer@one.net
Subject: Re: A Wider CAKE ICER tip!
Did you know they make a wider cake icer tip? I forget the number but I
think its about 2-1/2 inch wide. We have it, email me if your
interested.
Date: May 16th, 1998 07:58:27
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Re: small stacked cake
Is regular foil safe to use? I was told not to use it because people could end up with little shards of foil in thier cake when it was cut. I would use freezer paper instead.
Cheryl
Date: May 17th, 1998 08:28:57
From: Dee
e-mail:
Subject: Re: Frosting Cake Smooth
I use the spatula and water - not nececarily hot. I find this most effective when doing a sky background for a picture cake. I ice the cake in white, then spred some light blue randomly over the area for the sky. Then I put the green for the grassy area. I then go over the entire cake with a spatula dipped in water (shaking off the excess), being careful not to mix the green and blue. Just don't use too much water or the finished product looks streaked..
Date: May 18th, 1998 11:35:17
From: Janie Allaire
e-mail: cakes79
Subject: Re: Kopykake machine
Linda, I have the kopycake projector, It has two
light bulbs 250 watts each.No problm projecting the
picture onto the cake,nice and bright the others do
the same, just have to have the room darker.Also i
have the Air brush,I got my air brush first,twenty
years ago.Shortly after my husband bought me my kopy
cake machine .I have replaced the bulbs twice in all
that time.I would not want to choose witch has been
more valueable to me over these twenty years.Way
back than I paid $115.00 for my air brush plus the
bottles of colors.And for my kopycake machine I paid
around $350.00 I still love both of them today.Be
careful!!! This Art Form !! Hobby, call it what you will .THis joy of cake decorating is very addicting. Enjoy-- Janie-...
Date: May 18th, 1998 09:17:03
From: Pam
e-mail: Pjw10
Subject: Re: elephant cake
I get a lot of requests for kids birthday cake that I can't always find a pan for (actually I've quit looking). What I do is find a picture in a book, coloring book, etc.. Blow it up and do a pattern transfer of it onto the cake. To do a pattern transfer, you will first need to reverse your pattern. You can do this by taping your picture to a window, and with the light behind it, trace the pattern on the back of your pattern paper. Next, using piping gel, trace your reversed pattern. Turn your pattern over and gently lay on a sheet cake that has been iced smooth. Using your finger, gently trace your pattern, then lift the pattern up and off the cake. What should remain is a faint outline of your pattern on the top of the cake.You can then outline with icing, the color of your choice, by following the pattern the piping gel left behind. I usually use clear piping gel so that it won't interfere with the cake icing colors. It's best to keep to designs that are simple, without a lot of details. After you've outlined your pattern, just fill-in with stars, like you would do a character cake. Good luck, I've done all sorts of designs this way and have had great results. Be careful though, you don't want to infringe on any copyright laws if you do this method to copy any action figures, cartoon characters, etc... Of course that only becomes a concern if you sell the cake. Have fun... Pam
Date: May 18th, 1998 06:08:02
From: Debbie
e-mail: Tha503@aol.com
Subject: Re: hints and tips for baking in pantastic pans
I recently made a few cakes using these pans. I baked them at 325 and placed them on a cookie sheet. I started testing them at 30" (to see if they were done) and every 5" after until finished. I can't recall just how long I baked them but I do remember it was longer than usual due to the lower temp. Just don't do like I did- with one I was turning it out of the pan onto a cooling rack and lost hold of the rack , dropped the whole thing and there went my cake into a zillion pieces! I was up until 4am redoing it! LOL! I can laugh now but that night I did not ever want to see another cake! Good luck.
Date: May 18th, 1998 11:16:26
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Kopykake
Can someone out there help me know what to look for in one of these machines so I will know which one to buy,please? Thank-you. Linda RDShearman@aol.com
Date: May 18th, 1998 08:56:27
From: isabel
e-mail: jetski88@macau.ctm.net
Subject: hints and tips for baking in pantastic pans
Hi everybody:
I bought from Dolores a motorycle pantastic pan (plastic one) and I
would appreciate if anybody can give me some hint and tips to bake in it
and to get the best performance of that pan.
Thanks in advance
Date: May 18th, 1998 10:09:43
From: shelly
e-mail: Kevin.R.Smith@Digital.com
Subject: elephant cake
I am looking for an elephant cake pattern or decorating ideas for an
elephant cake for my 2 year old son's upcoming birthday. I am wanting
just a 2D profile cake, nothing 3D for this beginner! Any help would be
greatly appreciated.
Date: May 18th, 1998 07:47:35
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: size of pan & torting
I have torted an 11X15 before, using a slick-coated cake board, and it
worked okay. Most of the time though, I'll just bake two layers that
are 1" to 1 1/2" thick and then stack them after I level them. I like
this look better since it gives me a 3+" tall cake instead of a 2+".
(The layers bake quickly this way, so I usually lower the temp and I'm
careful to spread that batter very even.)
I started doing this because I found it too hard to handle layers that
were 11x15 yet less than an inch thick.
I suppose that if you have a very deep 11x15 pan, torting it would be
easier. Or, if you have a spongier type cake that is somewhat
flexible. I tend to do mostly pound cakes and pudding cakes, so the
layers would be more likely to just break in half.
Date: May 18th, 1998 07:36:19
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Buttercream airholes
I used to have a problem with air bubbles ruining the look of a cake,
and I found out it was because my icing was a bit too stiff. Now I add
a tablespoon or two of HOT water to the batch and that softens the
butter/crisco up long enough to frost smoothly, yet still allows it to
crust over quickly. Before, it would crust over so quickly that before
I could get all the icing on the cake, it was drying out. Now I have
maybe 5 minutes of working time after I get the icing on to go back
with my offset spatula and smooth everything.
(If I'm gonna use a comb technique, I soften it up even more, so that I
have maybe 15 minutes of working time before it crusts over.)
Date: May 20th, 1998 12:26:08
From: Laura
e-mail: smeech@webtv
Subject: masonite board
Where do you get a masonite board? What does it look like? Will I have to get it cut to the size I need? Will 3 cake boards together do the same job?
Thanks everyone for all your help :o)
Date: May 19th, 1998 11:48:16
From: lynne
e-mail:
Subject: Re: roses
oh laura; how i remember that frustration! but i went on (some 10 yrs
later) to teach for wilton :)
consistency is very important. each step is important. making your
mound the size and shape of a hersey's kiss (if using tip 104). i
always give my students a kiss to set in front of them when i teach this
step :)
another thing i bet your teacher didn't even mention is that the end of
the bag needs to be held pointing right over your shoulder (not off to
the side!). your forearm should be glued to your 'boob'......sorry,
don't know any other way to say it:). all movement is from the elbow
down -- mostly from the wrist.
let's take it slowly. see if that dosn't help you any.
another thing i remember when i took floral classes: when you are
learning something new many times you will have trouble: at first you
will be able to do it.....the more you practice it the worse the work
will become, *but* if you continue practicing it will get better again.
let us know how you progress on this.
oh, one more tip: when you feel yourself getting frustrated, it's time
to put it aside for awhile. set a timer. practice for 15-20 minutes at
a time. take a break then go back to it again.
lynne
Date: May 19th, 1998 11:36:11
From: Brenda F
e-mail: mbf821@aol.com
Subject: Re: Problem w/3-d bear pan
I have been successful with both types of cakes but find that I need a bit more batter than a normal mis to fill out the feet during baking. I now start with 1 1/2 DHines mixes. I fill pan to the beginning of the feet and put the pan on a cookie sheet to catch any runover batter. Make sure the cake is cooked through using a long cake tester. Cool per pan directions then stand up until ready to ice. Leave the core in the bear. Unfortunately Wilton doesn't sell it as a spare anymore so make sure you get it back. If the bear is the whole cake and on a board, trim excess cake to make bottom flat. I use icing to glue the bear to the board and maybe build up some "grass" and flowers around him for support.
If the bear is going on a sheet or round cake I first rest the bear on a 6 inch cake circle and use dowels or straws in the bottom cake as you would for stacked construction. To keep the bear from toppling backward I use two dowels right behind his rump as support. I make these very tight to his body and up about 2 inches. Then I decorate the bear right over these dowels so the don't show. Then I may pipe some grass or something strategically placed around him for extra glue and support. When transporting creep around corners.
Date: May 19th, 1998 11:32:43
From: lynne
e-mail:
Subject: flipping 11x15 top layer
hi laura;
nothing wrong w/the info given. here's another way.
keep a cakeboard the size of the cake you want to position that is
covered all the way around w/contact paper. you will use this over and
over as your helper in moving those bigger layers.
when the cake is cool, flip it over onto this covered board -- it is
cooling on a wire rack so just put the covered board on top and flip the
two together and remove the rack. now position the cake over the other
layer and gently slide the cake off onto the layer. simple, ha??
i keep the board w/cake on it at about a 35-45 degree angle so the board
does not touch the filling of the cake your are adding to.
as far as how long a cake will take to defrost: about 1 hr. it will
depend on several things: how long you have frozen it (couple hours or
overnight?) and what is your weather (hot or cold?).
now if you are talking a 16" double layer round cake (4" high) that has
been in the fz. at least overnight, then it will take up to 4-5 hrs to
defrost.
if you do not understand any part of this, please feel free to ask more
?s.
lynne
Date: May 19th, 1998 11:20:00
From: lynne
e-mail:
Subject: Re: freezing flowers
hi gigi; welcome to our facinating sweet world!
don't worry about asking simple ?s we are here to help.
buttercream flowers can be frozen. usually that is done only when there
is a last minute cake being done. actually, there is not much reason to
freeze them as buttercream flowers just made can be put right on a cake.
when they are fz'en they need to be placed on a cake right out of the
fz'r. it just makes them a bit more easy to handle than ones you just
make. it depends on hot your hands are :) as soon as they are touched
they start to melt.
air drying is much better. just make up your stiff icing, make the
flower and place it on a tray or plate. let sit somewhere out of the
way totally uncovered for several days. (on top of the frig; on a high
cupboard shelf, etc). it depends on your weather -- the higheer the
humidity in your area the longer it will take. after they have dried i
put mine in tubber wear pie containers. any flat plastic container will
work. you don't want to stack layer upon layer of flowers as the weight
will crush the bottom ones.
if you have any more ?s don't hesitate to ask :)
lynne
Date: May 19th, 1998 11:10:54
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Re: roses
Laura,
Hello, I just finished course # 3 and I still could not make the mum and the carnation!! So, I enrolled in course #2 again! I still have some trouble but with each new batch of icing I seem to get better. And after course # 1 I would strongly advice to take #2 and #3 ! They are all so helpful. Your roses will get better only if you practice at home. Over and over again and again. And I also had a fit with the icing consistency, either too stiff or too soft!! but as with everything else in decorating it will come, I promise. Just do not give up and welcome to the new world of cake decorating.
Be happy in the Lord, Laura. Have any more questions just ask always thats what we do here help each other out
Bye now and HAPPY DECORATING
Date: May 19th, 1998 09:38:28
From: Sue
e-mail: proicer@one.net
Subject: Re: freezing flowers
Glad your taking a class, be careful you may get hooked. We have! Mom
started this, then I floated in and then my sister and now our kids show
a little interest.
We never freeze flowers. There wouldn't be enough room in one. We make
them up a week in advance out of buttercream icing. Let dry on saran
wrapped boards. We have stackable trays to slip in trays of flowers.
We also add a stabalizer, Creme Whip Icing Base, this product allows
icing to set up stiff. Made on Monday and by Friday we can pick them up
and put in place.
Good Luck and Have FUN!
Date: May 19th, 1998 09:49:18
From: Sue
e-mail: proicer@one.net
Subject: Re: roses
Never think that any question is to0 simple. Its the simple questions
that keep us tied together.
Mom, could really give you alot advice. She will be back May
25th...but...
I remember when I had trouble, she said to make tall short petals.
Icing should be stiff but not stiff enough to break petal edges.
Check your tip, it may need to be fixed. It should look like a long tier
drop. Use a butter knife from the inside to open and your fingers to
close.
You might try a different tip, 103, 102. Some people have different
pressure and you may need a smaller tip.
I remember that mom made 200 roses before she was happy with 1. So yes,
practice makes perfect.
My sister makes her roses more like a pine cone, you might try this
until you get the hang of it.
Good Luck and Have Fun!!
Date: May 19th, 1998 09:31:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Problem w/3-d bear pan
We don't do them for sell either, because we can't be asure where they
will put it to take it home.
BUT
1. Was it a white cake? Did you leave out the yolks? Try putting them
in, it makes a stronger cake.
2. The key is how you cool it, cool in the back for 15 minutes then in
the front 15 minutes then stand up to finish cooling.
3. Let cake cool standing up over night with a towel over it. This will
settle it for sure.
4. Put on a board that is barely big enough. Doubled.
5. Add a straw down through the head for added support.
6. When decorating it start at the bottom front, then the bottom back.
In other words don't decorate all the front at once or it may fall
forward. Decorate front and back, going up a little at a time.
That's all I know.
Have fun, even if you eat alot of cake, it freezes well, my husband
loves my goofs.
Date: May 19th, 1998 09:23:38
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: flipping 11x15 top layer
Robin,
Thank you for your tip! How long do you freeze the top layer? When you freeze it do you wrap it in saran wrap or something else? Also, do you know about how long it will take to defrost? I am trying to judge my time since I've never done this size before.
Thanks,
Laura
Date: May 19th, 1998 09:22:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Kopykake
Check our ONLINE CATALOG for your questions. It's with the AIRBRUSH
stuff, under Projectors. We even have a comparison chart plus all the
specs.
We have the KR100 with baseboard. Its wonderful! But don't forget to
clean the lens occasionly, you can see alot better! We found out the
hard way. HE-HE.
Date: May 19th, 1998 08:44:17
From: Carolyn
e-mail: Bridal1
Subject: Re: Problem w/3-d bear pan
Millie, I wish I could help, but I can't. I have never had any luck with the stand=up cakes so I refuse to make them. The only one I do is the skirt pan for the doll cake and it works fine. I've done cakes for years and I just tell the people who want these that they will have to go somewhere else. Even if I could get them done, I can't guarantee they can get it transported to the destination in one piece so I just don't try. Maybe someone else knows of a solution for you.
Date: May 19th, 1998 08:41:13
From: Carolyn
e-mail: Bridal1
Subject: Re: mums--the flower
Sorry, I guess no one checked the board to try to help you on this one. You can put about any kind of flower on the cakes - just be sure there is something under it such as plastic wrap, a plastic lid from a crisco can or something to where it would not touch the cake.
Date: May 19th, 1998 07:33:57
From: Robin
e-mail: ciera123@aol.com
Subject: Re: flipping 11x15 top layer
Laura,
Whenever I have a large cake that is 2 layers, I position the bottom layer, ice the top of it and then set on the second layer that I have frozen. It is so much easier to position and work with. I cover all this till the top layer is thawed completely and then ice it. I would count on about 1 1/2 to 2 batches of icing for a cake that size. My batches of icing consist of 2c. Crisco and 4 lb. powdered sugar. Hope this helps!
Date: May 19th, 1998 06:18:00
From: Laura
e-mail: smeech@webtv
Subject: roses
I just learned (or should have) to make roses in the Wilton Course#1, in the last class. I can't seem to do it. I can't even get the first three petals right. Is my consistency wrong? Or do I just need a lot of practice? Any tips on how to form the petals? Either I'm really bad at doing this, or I just don't get it. I didn't get much help from my instructor. These questions might seem trivial, but I am very frustrated.
Thanks,
Laura
Date: May 19th, 1998 05:49:51
From: Laura
e-mail: smeech@webtv
Subject: flipping 11x15 top layer
I made an 11x15 cake with two 2" layers. The problem I had was flipping the top layer onto the bottom layer. When I got it on, it was not even and when I tried to move it, it started to break. Does anyone have any helpful hints for that one? Also, how much icing do I need to frost a double layer 11x15x2" cake? It took 4 cups just to crumb coat it and to fill the middle.
Thanks,
Laura
Date: May 19th, 1998 04:27:36
From: Gigi Jones
e-mail: gigi@wt.net
Subject: freezing flowers
I am new at cake decorating, in fact am taking a class. We are making
flowers and I asked how long or if you could freeze your flowers such as
roses and if so for how long. No one had an answer. If you are
preparing for several occasions, can't you freeze your flowers until you
are ready to decorate and if that's the case how long should you leave
them out before decorating or does it make a difference. I know these
questions must seem very elementary but as I said I'm new to this.
Thanks in advance for your responses.
Gigi
Date: May 19th, 1998 04:27:55
From: Gigi Jones
e-mail: gigi@wt.net
Subject: freezing flowers
I am new at cake decorating, in fact am taking a class. We are making
flowers and I asked how long or if you could freeze your flowers such as
roses and if so for how long. No one had an answer. If you are
preparing for several occasions, can't you freeze your flowers until you
are ready to decorate and if that's the case how long should you leave
them out before decorating or does it make a difference. I know these
questions must seem very elementary but as I said I'm new to this.
Thanks in advance for your responses.
Gigi
Date: May 19th, 1998 12:42:32
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Problem w/3-d bear pan
Maybe it's just me but I've tried to make the stand up bear twice. Once with pound cake mix and last time with regular duncan hines recipie. both times it was a disaster. Good thing it wasn't for a paying customer HA HA.
Any suggestions. I really want to make this cake for my niece's b-day next month.
Thanks again for your help.
Millie
Date: May 19th, 1998 01:33:27
From: mary jane
e-mail: bakadeer@sympatico.ca
Subject: mums--the flower
Urgently need to know if mums (the flower) can be placed on top of an
iced cake without fear of poisoning the guests? Help--I've go about two
hours to decide whether or not to do it. thanks
Date: May 19th, 1998 11:36:53
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: elephant cake
Hi Shelly,
Have you thought about doing a buttercream transfer? They are easy to
do and have a little more dimension then a regular pattern transfer.
You can find the directions on the American Cake Decorating Magazine's
web page. www.cakemag.com If you have access to clip art or even
children's books or coloring books, you can do this.
Hope this helps!
Renee
Date: May 19th, 1998 11:05:01
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: wood separator warning
Hi,
What no one mentioned is the fact that the hardware wooden dowels are
coated with chemicals!!!---the hardware wood has some kinds of
preservatives, that is why they are not FDA approved!----Also like
someone mentioned they are not sanitary. The Wilton ones come in a nice
plastic bag( you should wipe them with a little bit of alcohol anyway ,
to sanitize them. )----But I'm with Dolors on this one. I use plastic
straws that are individually wraped to support my stacked cakes and for
stability I will use 1 sharpened FDA approved wooden dowel.
Date: May 21st, 1998 12:47:23
From: Carolyn
e-mail: Bridal1
Subject: Re: cannoli filling
Think I just saw this somewhere on this board - maybe under the icing category??
Date: May 21st, 1998 12:44:43
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: masonite board
Have you checked with a hardware store or a lumber yard? I would think either of them would have the masonite and could cut it the size you need it. The contact paper you should probably be able to get there, too, or at a discount store like Wal-Mart, Venture, Target or a store of that type. The contact paper you could forego one time and do it later since you are needing it very quickly. Good Luck!
Date: May 21st, 1998 12:44:16
From: Lisa D.
e-mail:
Subject: Tips that helped!
Just wanted to say thank-you to Dolores for her tip on using florist
clay on the flower nail when making your royal icing flowers. I had
about 100 to make this past weekend, and what a job that was! But
using the clay instead of using my icing was so much faster and less
messy!!!! Also, per her advice, cleaning up those tips was a breeze.
I have 2 small children at home, so any suggestions that make my life a
little easier are so appreciated. Thanks again!
Lisa D.
Date: May 21st, 1998 12:38:47
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Re: roses
Ugh me too practice practice practice for roses (like the idea of the
kiss) i am having a HARD time making daisys so back to the practicing.
Date: May 20th, 1998 11:50:57
From: Laura
e-mail: smeech@webtv
Subject: cannoli filling
Does anyone know of a good recipe for cannoli filling?
Thanks,
Laura :-)
Date: May 20th, 1998 11:48:57
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: masonite board
Sue,
Thanks for your response. Unfortunately I am unable to order the masonite board. I am making a 2" 11x15 double layer cake for my mom's party which is next Saturday. I need to make the cake next Thursday night, decorate it Friday and travel 3&1/2 hours on Saturday for the party. With the holiday being Monday, I don't think I will get it in time. I live in Florida. Do you know of any retailer I might by a masonite board and contact paper from?
Thanks,
Laura
Date: May 20th, 1998 11:17:23
From: Sue
e-mail: proicer@one.net
Subject: Re: masonite board
Check out our ONLINE CATALOG, under Cake Boxes, Doilies, Cardboard's
etc. Basically masonite is a pressed hard board that you can hardly
drive a nail in making it very sturdy when cut in small sizes. 1/4"
thick. Cover with white contact paper both sides for grease and water
resistant. Lasts for ever unless someone doesn't bring it back to you.
Here is the prices:
MASONITE
MASONITE: Masonite boards are brown and need to be covered. I use plain
white Contact Paper, then I write "PROPERTY OF SUGARCRAFT' so people
know I want to have them returned. I also add '$20.00 IF KEPT'... this
persuades them
ROUND:
8" $1.79
9" $1.89
10" $1.99
11" $2.19
12" $2.59
14" $3.19
16" $3.89
18" $4.99
20" $5.79
22" $6.59
RECTANGLE:
14 x 10" $2.09
19 x 14" $3.99
26 x 18 $6.59
SQUARE:
14 x 14" $2.79
16 x 16" $3.79
18 x 18" $4.99
20 x 20" $6.29
22 x 22" $6.29
24 x 24" $6.29
Date: May 20th, 1998 11:09:09
From: Sue
e-mail: proicer@one.net
Subject: Edible Image problem
This just happened to us...
My sister had a full sheet cake that she had torted with filling... Iced
along with her other 25 cakes putting on edible images as she goes.
Finished decorating and boxed them all up.
Now this cake sat overnight in an air conditioned kitchen with the box
window approx 2 inches above the design and when she was about to
deliver the cake the next morning found that the image was stuck upwards
and attached its self to the window of the cake box!!
Well it wasn't any problem putting another image in place but I thought
I might warn you ALL to be careful and not box the cake right away.
Boy, we can't figure out why, how this happened. It was stuck to the
icing she even paper toweled the cake pressing over the image!
Date: May 20th, 1998 10:59:29
From: Sue
e-mail: proicer@one.net
Subject: Re: Big air bubbles after smoothing icing
About trapping air.. I read somewhere that someone said to turn your
spatula outward instead of flat against the cake.
You might try the pin, that sounds good. And use a kleenex to push it
back in place but it probably pulled away because it was dry and pushing
it back in place may not work.
Do you crumb coat the cake first? Take a small amount of thinner icing
and ice rough pressing all crumbs in place, then ice directly afterwards
with the good icing. We let the icing dry to touch then use a paper
towel to smooth icing, pressing slightly. This may help.
Date: May 20th, 1998 08:01:44
From: Carolyn
e-mail: Bridal1
Subject: Re: Big air bubbles after smoothing icing
Some 20 years ago after I'd already done cakes for at least 14 years, I started experiencing this same problem and it was literally about to drive me up the wall. I finally decided that somehow, I was trapping air between the cake and the icing. I could find nothing in books or anyone to tell me what to do, so I started experimenting and what I came up with, I still use today for each cake I do. I use a corsage pin and poke holes about every inch or so along the very top and bottom of each cake after I ice it. Only takes a few seconds and that way the trapped air can escape. These holes are covered over with the top and bottom borders so they are never seen. Viola, no more air bubbles and stressed out ME!! Hope this helps you, too.
Date: May 20th, 1998 03:48:07
From: Robin
e-mail: ciera123@aol.com
Subject: Big air bubbles after smoothing icing
Occasionally I get a big air bubble that comes up on the side of a cake that I iced. It's usually after it sets overnight and/or use a filling in the cake. Also, what is the best way to fix this. Since the icing is well set up, it makes it hard to smooth it back down with fresh icing. Thanks in advance!!!!
Robin
Date: May 20th, 1998 03:43:27
From: Robin
e-mail: ciera123@aol.com
Subject: Re: Re: Re: flipping 11x15 top layer
Laura,
I lay plastic wrap over the board I use to freeze on, and you can just peel it off when the fozen cake is in position. Freeze for about 1 1/2 to 2 hours till firm, and it doesn't take more than the same amount of time to defrost. This works best for me. Boy, I've had some real problems positioning cakes before I started doing this!
Robin
Date: May 20th, 1998 10:05:06
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Re: roses
You think you're having problems. My first roses looked like huge cabbages HA HA HA. I still have the picture of that cake in my album just to show myself how much I have improved (still haven't mastered though).
Lynne suggested make the cone the shape of a Hershey Kiss. I go one step further and acutally use a Kiss for the cone. This is what finally saved me. Now I always have Kisses in the cupboard to make roses with.
Now I use the Hershey Hugs (white choc w/ brown stripes) just in case my petals aren't perfect (and they never are) the brown doesn't show through too much.
Good luck and keep practicing, it's the only way.
Date: May 20th, 1998 09:34:02
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: roses
HI Laura,
Lynn's advice is sooo good! At first, I too had problems with the rose.
Who doesn't? Take each step *very Slowly* and examine what you are
doing and what you do not like about the petal or flower. If you can
analyze it non-jugementally this helps. Also, keeping your arm still and
using the wrist if very important.
I didn't mean to just reiterate Lynn's advice, but it was worth saying
again. Also, sometimes you have modify the rose instructions to fit
your particular technique. IF you make a particularly good rose, what
did you do differently. I read instructions for rose making in several
different books on cake decorating, and my technique is a combo of
several of them. Wilton's instructions are very good, but sometimes it
helps to read other meathods too. There may be one little thing that
"clicks" for you in all that advice that makes the differece. For
instance, I start *all* my petals at the base of the icing cone with the
wide end of the tip burried in the base. I know Wilton doesn't
recommend this, but it works for me. Their technique for starting
the first 3 petals mid way down the icing cone makes my flowers look too
flat and open. I'm sure I'm doing something wrong, but it doesn't
matter since I found another way which works just fine for me. So try
and master it the Wilton way, since basically it is the easiest and
best, but then move on and try and find ways to "tweek" it and make it
even better. And of course PRACTICE is essential.
Regard,
Renee
Date: May 20th, 1998 09:09:41
From: Millie
e-mail:
Subject: Thank you all for your advice & tips. I'll try again (NT)
Date: May 20th, 1998 09:08:06
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: freezing flowers
Hi Gigi, Welcome!
I'm just a home decorator sort of semi-pro since I only do cakes for
money occasionally and don't have the experience of the other
respondents. They're real pros and know what they are talking about, but
I freeze flowers all the time with no problems. I have been meaning to
try air drying, but haven't yet.
I usually make all the flowers I need for a cake first while the cake is
defrosting in the fridge. ( I bake one to several days ahead and freeze
the cake since it seems to make icing easier.) I always make extra
flowers just in case. They never freeze rock hard, they just get very
firm and easy to handle and place on a cake. It doesn't take long for
this to happen - maybe 20 to 30 minutes. I have made flowers several
days in advance and left them frozen with no problems. Ususally, after
they are firm, I cover them to prevent a freezer burn/taste.
When frozen flowers defrost on a cake, they have a softer texture than
an air-dried version, more like buttercream flowers made directly on a
cake. Air-dried are more "crystaline" on the outside, but soft on the
inside. I have tasted both and they are equally good, just different.
If you are just starting out and don't have a big business yet, you
probably have room in your freezer for a few flowers. My advice is to
try both meathods and see which you prefer. (I should follow my own
advice since I have never attempted air drying. LOL)
Let us know how you make out.
Renee
Date: May 20th, 1998 08:50:21
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Problem w/3-d bear pan
Hi Millie,
That is a problem! I love this pan and have made it multiple times with
no problems, (or minor ones). As another respondent said, you need more
than one mix to fill the pan. I do the same as she does, (sorry, I
forgot who gave this advice!). I slightly overfill the pan and put a
cookie sheet under it to catch any run over.
I always use a "doctored" mix. I don't use a pound cake mix because it
is not as firm as a regular "pudding in the mix" cake with an extra box
of instant pudding and an extra egg added. Only once did my bear fall
apart and that was because I was in a hurry and did not cool it
properly.
I am distressed that Wilton no longer carries the extra baking core,
because mine was accidentally thrown out by someone. I haven't made the
bear since. I think Delores has something in her catalogue that I can
use as a substitute. Just haven't gotten around to ordering it.
Hope this helps.
Renee
Date: May 22nd, 1998 12:50:57
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: flipping 11x15 top layer
I have one of those cookie sheets (something like an Air Bake, although I looked at it and it doesn't have a name on it) that is approximately 12" wide by 14" long. Three of the sides have absolutely no edge and the fourth is just a rounded lip that allows you to pick it up easily. This cookie sheet has become invaluable to me for turning the layers. I lay the cookie sheet over the layer while still on the cooling rack, then flip over the whole thing. Set the cookie sheet down and carefully remove the cooling rack. Then just position the layer over the top of your bottom layer, holding it up at a 45 degree angle. You can simultaneously slide and push the layer off of the cookie sheet right onto the other layer, in perfect position every time. This size cookie sheet works perfectly for the 11x15" layers, which is what I use as well. Hope this makes sense. . .
Date: May 22nd, 1998 12:32:52
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Matching different types of flowers
I recently did a housewarming cake for a couple who live in the foothills of Denver. I mixed 2-tone yellow roses, white daisies with yellow centers, purple spatula striped white violets with yellow centers, pink and purple lilacs. I even threw on some pine boughs and pine cones piped on sucker sticks and stuck upright in the cake. All of this surrounded a wooden birdhouse I had purchased and painted their family name on. The writing on the cake said "Bless Our Nest". The combination of all the flowers was really charming and, I felt, gave the party a breath of springtime in the Rockies after a long, brown winter. Combining all different types of flowers and colors can be really fresh and show off your decorating talents at the same time -- go for it!!!
Date: May 22nd, 1998 12:10:04
From: lynne
e-mail:
Subject: Re: freezing flowers
renee; please don't under rate yourself. what works for one person
may not work for another, and the other way around. we all live in
different parts of the *world* w/different weather conditions to contend
with. that effect much of what we do in decorating.
i'm sure you have noticed carolyn saying she preferes to make sheet
cakes. i try like crazy to talk people out of them! :) i like to do
things that are different. i have a 15" heart going out sat. --
original request was for a 1/2 sheet. yes, there may be more
decorating room on that 1/2, but how many people see a large heart
decorated cake? it's different, yet not 'far-out' :)
well, you get the idea. that's what so great about this board -- when
we share what works for us, we all learn new tricks/ways to do something
. and us 'old dogs' are *not* against learning new/better ways!
lynne
Date: May 21st, 1998 11:54:31
From: lynne
e-mail:
Subject: Re: drop flowers
hi dee; i'm a tried and true buttercream user :) i make 99% of all
flowers in buttercream and let them air dry -- depending on the weather
and the flower this can take from overnight to 48 hrs.
the recipe i use for these flowers is wilton's class buttercream in a
consistency just a bit thinner than stiff.
i live in warm, dry central calif. if it is humid where you are this
might not work.
lynne
Date: May 22nd, 1998 12:01:37
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: drop flowers
I use both. However, if you make extras and have them leftover, it is always nice to have them for use on a birthday cake when you are in a hurry. In this case, leftovers are better if they are royal as the buttercream ones seem to eventually become rancid if left unused too long.
Date: May 21st, 1998 09:40:10
From: dee
e-mail: jeffb@ioa.com
Subject: drop flowers
what is the best thing to make drop flowers with royal icing or buttercream now that it is so hot?
Date: May 21st, 1998 05:48:40
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Matching different types of flowers
I do mostly sheet cakes and some of my customer's favorites are the sheet cakes with a big basket drawn on the cake and basketweaved and then I use all colors and types of flowers. They just think I have worked hours on it when in fact, it is usually leftover wedding flowers that are royal and I can use them indefinitely. Also, sprinkle edible glitter (rolled fine with a rolling pin) all over the top of the cake and this looks so pretty.
Date: May 21st, 1998 05:44:08
From: Carolyn
e-mail: Bridal1
Subject: Re: correct size of masonite board
For me, I like at least 4" bigger than the cake - sometimes 6" so that you have at least 2"-3" all around the cake. I love pretty decorative borders on my cakes and this allows for that. I think the pretty florist foil (be sure it is poly coated) is prettiest. I pick out a color that will match something on the cake. On top of the foil, I glue a glassine doily or sometimes cut the size I need from freezer paper and glue to the board so the cake is not in direct contact with the foil. The freezer paper would be glued slick side up.
Date: May 21st, 1998 04:22:52
From: Laura
e-mail: smeech@webtv
Subject: correct size of masonite board
I am making an 11x15 cake. What size do I get the masonite board cut to? 13x17 or larger?
Also, after I put the contact paper on, should I wrap it with decorator foil, or is the contact paper enough to look good? I've never seen this stuff before.
Thanks everyone for all your help! :-)
Laura
Date: May 21st, 1998 03:24:29
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: Matching different types of flowers
Hi Michele!
This is a perfect time of year to use an assortment of flowers on your cake. I just did a wedding cake doing that and it was beautiful. I used petunias, lillys, roses, pansies, wild roses, daffodils, and white batchelor buttons and pastel drop flowers for fill in. Just keep your color tones complimentary to each other, and you will have no problem.
Good luck!!!
Date: May 21st, 1998 02:14:35
From: Sherry
e-mail:
Subject: Re: Matching different types of flowers
Personally, I like all flowers and all flowers together! I think that
as long as you give it dimension and good organization it will look
good. I like to use cookies or pieces of left over cake to make mounds
to put groupings of flowers on. So that they are not all just lying
flat on the cake. I also like to cluster like flowers together and tye
them all together with smaller flowers throughout that are a neutral
color that will pull them all together. I usually use the bigger
flowers higher (like carnations and roses) and then edge with violets
and smaller breeds. That's just what I like! But good luck!
Date: May 21st, 1998 01:54:46
From: michele
e-mail: mnket@aol.com
Subject: Matching different types of flowers
I am decorating a cake and I get to choose which flowers I make. I don't do all that well with the roses but I did just read some great tips on this great message board. I'm going to try them out. I prefer to make carnations, wild roses, batchelor buttons, zinnias, daisies, hyacinths and drop flowers. Would all these flowers look nice grouped together on a cake or should I leave some out. Such as, do batchelor buttons not look nice with wild roses? Or other combinations. Please help me. Thanks for all the great tips!!!
Date: May 21st, 1998 01:54:06
From: michele
e-mail: mnket@aol.com
Subject: Matching different types of flowers
I am decorating a cake and I get to choose which flowers I make. I don't do all that well with the roses but I did just read some great tips on this great message board. I'm going to try them out. I prefer to make carnations, wild roses, batchelor buttons, zinnias, daisies, hyacinths and drop flowers. Would all these flowers look nice grouped together on a cake or should I leave some out. Such as, do batchelor buttons not look nice with wild roses? Or other combinations. Please help me. Thanks for all the great tips!!!
Date: May 21st, 1998 12:53:51
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: Re: Re: masonite board
Thank you for the info! My cake is 11x15, so would I get the masonite board cut to 13x17 or larger? After putting the contact paper on, should I put decorator foil on too, or is the contact paper enough to look good?
Thanks again everyone for all your help! :-)
Laura
Date: May 21st, 1998 12:11:10
From: lynne
e-mail:
Subject: Re: Chocolate dipped strawberries
i guess you don't have much time to review the archives, but this was
well covered some time ago.
i have found they can only be made at the last minute. you must have
blemish free and dry fruit.
melt your wafers (or transfer the melted cho) in a a narrow deep bowl.
dip room temp fruit and place on tray covered w/plastic wrap. let
set-up at room temp. if the fruit is cold there is more chance of
moisture on it and they choco can 'clump' instead of being smooth.
as i remember someone said they made theirs the day before and
refrigerated them, however my experience was that the refrig'd ones
sweat (the choco got drops of moisture) and became sticky.
sorry, but i must run and catch a bus.
lyinne
Date: May 21st, 1998 11:46:26
From: Lisa
e-mail: rsm1@airmail.net
Subject: Chocolate dipped strawberries
Any advice on dipping strawberries for a groom's cake. I've never done
it before. Thanks in advance.
Date: May 21st, 1998 07:32:44
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: cannoli filling
Hi Laura,
Look on the board under recipes, May 5th. I was iso this filling also and got a good recipe from Beth. This is a popular filling where I live.
Date: May 22nd, 1998 10:35:10
From: Carol
e-mail: CARANDJEF
Subject: Duncan Hines, etc.
I am a sort of new cake decorater. I took all 3 wilton classes, then got put on bedrest w/pregnancy. Baby is 6 months old now so I'm trying to get into it. So far just a wedding cake for a friend, but I would love to get referalls from the caterer. I enjoy doing different kind of cakes instead of regular sheet cakes. I can never think of ideas for regular sheet cakes.
My friend wanted magnolias on her wedding cake. I found directions in the American Cake Decorating Magazine (what a great magazine). I've been having the toughest time with them. I finally was able to get 5 magnolias but I'm going to try and make more in case of breakage. I'm not sure how I'm going to arrange them as they look good from the top but so-so from the side. If anyone has any ideas I would appreciate them.
A friend who decorates cakes, recommended to me to try the new Duncan Hines white cake mix for my upcoming wedding cake. I did a trial run on the cake my