Date: November 10th, 1998 01:34:07
From: lynne
e-mail:
Subject: Re: Cake mixes are smaller
interesting thing i noticed today::
2 boxes of the same brand, same flavor, same total weight w/different
'nutrition facts'.
one has 1/2 g *less* fat; 1% less sodum; 1% more carbos; and 10 less
calories.
lynne
Date: November 10th, 1998 08:32:20
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Wafer paper bubbling
I've had the same problem, so I did an experiment a while back. 4 rice
paper pics. Two attached with piping gel, two attached with water.
Two (one each gel and water) went into the fridge, two stayed out.
It's the fridge -- not sure why, but the pics have bubbled up from the
cake every time I've stuck one in the fridge.
It's a shame too. I like the technique, but this means I can use it
only rarely (I usually use lots of cream, butter, and eggs in my
fillings and frostings, so they need refrigeration).
Date: November 10th, 1998 08:24:28
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: Making "bubbles" on wedding cake
Yep, a lady named Andrea was asking the same question a couple months
back. I pointed her in the direction of some answers and info, and I
just got an email from her a couple weeks ago that her sugar bubbles
were a great success.
I've never done this myself, but I've got a book on it, and I think I'm
going to take a class from Ewold Notter in 1999. Look for his books:
"The Textbook of Sugar Pulling and Blowing", and "That's Sugar!". Both
are available from Beryl's (www.beryls.com).
Give yourself plenty of time to practice, mess up, practice some more,
and burn your fingers. And don't make them too far in advance if the
weather is hunid. They'll get sticky in a hurry.
You may want to chat with Andrea about her experience. She's at
ab.power@baylordallas.edu.
Good luck!
Date: November 10th, 1998 08:59:22
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Making "bubbles" on wedding cake
Hi Gina,
I agree with most of the information you have received here with one
exception. I would not attempt to blow sugar bubbles by mouth. First,
it is not sanitary, if you are going to serve this cake to people other
than your most intimate friends LOL. But more importantly, sugar bubbles
blown by mouth usually end up cloudy and uneven and also the humidity
from you breath can even cause them to mold, if you intend to keep the
bubbles for any length of time.
I have the Notter book "That's Sugar" and it is fabulous. It goes into
great detail regarding all types of sugar work: blowing, pulling, poured
plaques, etc. It is very expensive, (over $125), so unless you are
serious about pursuing this, you may not want to purchase such a book.
These sugar arts require quite a bit of specialized equiptment that you
can order from Beryl's. Pulling sugar ribbons is much easier than
blowing sugar. I have done some ribbons with moderate success. (This
art is tempermental and requires that even the ambiant temperature of
the room be correct with not too much humidity.) Blowing sugar
requires a special hand pump with a valve which does not allow the the
air to "back out" of the blown form once you release the bulb of the
pump. Kind of like a blood pressure cuff. Also, a heat lamp is very
helpful. You don't have to order that from Beryl. You can find one at
most home supply stores for less. I am not trying to be discouraging,
but just want to let you know how involved this sugar art can be. I
have been fascinated by it for years and still haven't had the time or
money for classes to really devote to it.
If you decide to go for it, more power to you!! Let us know how it turns
out. Otherwise, I think Carolyn's idea of using small, opaque or clear
Christmas bulbs might really work. I have seen this cake, and the
bubbles are all at the base, so it would be easy to remove the
non-edible balls before serving.
Best of luck
Renee
Date: November 11th, 1998 10:36:57
From: Marida
e-mail: binsted@erols.com
Subject: Re: another wafer paper question
I do a lot of wafer paper design but apparently I do it differently than
a lot of you. I use a non-toxic pen to outline my pattern. I draw on
the smooth side of the paper. then I actually take a small paint brush
and paint in the design with a small dab of colored piping gel. You can
get good detail doing it this way. We do a lot of logos. Then I just
cut around the design and place it on the cake. Sometimes I have to use
a small amount of piping gel underneath the edges to get it to lay flat.
I use to put the piping gel in a small parchment bag and use that to
fill in my design but it uses a whole lot more piping gel and I can
better control what I paint if I do it with a small paint brush.
Date: November 11th, 1998 09:14:35
From: Renee S.
e-mail: reneelschl@aol.com
Subject: another wafer paper question
What is your preferred method of coloring wafer paper designs? I read
the article in this months issue of American Cake Decorating on exactly
this, but still don't understand her method fully. Should I invest in
those food coloring pens? Couldn't I just use icing paste and paint on
with a paint brush? What is the purpose of placing gel on top of the
picture when completed? and why put the superfine sugar over the gel?
Thanks!
Date: November 12th, 1998 01:12:59
From: Jennifer
e-mail: gigimama@aol.com
Subject: coral and purple flowers
I have an order for a small wedding cake for a second marriage of an out-of-town bride. The cake was ordered by a friend of the family, and the only info the bride gave her was that she wanted rolled fondant, and she is using "coral" colored flowers and the bridesmaid dresses are dark purple, but she did not specify what kind of flowers. My first question is how would you get a "coral" color? I haven't found a paste color called "coral". Second, what kind of flowers do you think would work best? I was thinking of maybe lilies, because I know they come in shades of orange and pink, but I'm not sure what other flowers would look good with them and what would be a good purple flower other than violets? The cake will be a 10" & 7", stacked, with the flowers as the top ornament and small cascade on the lower tier. Thanks!
Date: November 12th, 1998 12:57:52
From: lynne
e-mail:
Subject: Re: another wafer paper question
i agree w/marida for the most part. i usually *completely* do my
drawing w/non-toxic felt-tip pens. this does take some time if it is a
large drawing, as you have to work from the top down and let it dry
overnight between colors so your hand does not smear what you have
applied. even drying overnight, it can still be smeared if you have
hot, wet hands :)
i was tought to *very lightly* coat the back of the w.p. w/jel before
applying to cake and putting a thin layer of jel on the top using the
spatula to smooth it down and blending the jel into the icing around
the drawing. this prevents the edges from curling up.
seems to me i have heard before about using sugar on it, but i never
have and really don't know why it is *needed*.
lynne
Date: November 11th, 1998 03:23:29
From: Kay
e-mail: cakesavvy@aol.com
Subject: Re: Silly Question
Hi Tracy, It's computer talk for Laughing out Loud. Kay
Date: November 11th, 1998 03:27:58
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Silly Question
Tracy,
It means laughing out loud. :) And the only silly questions are the ones we don't ask.
Date: November 11th, 1998 01:26:36
From: Tracy
e-mail: forst@towers.com
Subject: Silly Question
Hi. I have been hooked on this website for a few months now, and just love it! One thing I've been wondering about is I've noticed a lot of people using "LOL". I can't figure out what it means! Thought I'd finally get up the nerve to ask such a silly question!
Thanks.
Date: November 11th, 1998 10:58:47
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Smooth Icings
I have been doin cakes for 20 years and have never done a fondant cake.
I know someone in my area who does them and I send customers to her to
taste fondant and they all come back to get the buttercream. I know
Choco-pan is suppose to be better tasting than fondant. I did a cake
last week that had fondant overlays like a tablecloth on each tier and I
did do that. It wasn't hard to do. Fondant has a beautiful look to it
but if we smooth our icing really, really smooth you can still get a
nice look. I am going to try Martha Stewart's rolled fondant with white
chocolate which is in her new wedding book. Has anyone tried that yet?
Date: November 11th, 1998 09:55:17
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Making "bubbles" on wedding cake
I agree with Marida. I'm sorry if I implied glass balls. There are a
lot of the small clear and pearlecent *plasctic* balls around now. I
fact, some of them are made to put decorations inside. I would not let
glass near a cake. Especially the *thin* blown glass that Christmas
balls are made from.
Good Luck in your search,
Renee
Date: November 11th, 1998 09:15:10
From: Amey
e-mail: Ameyo@aol.com
Subject: Wilton's Boiled Icing
Hi, this is about the Grandma cake I am doing tomorrow--posted on the
other board. Turns out she is borderline diabetic so I was planning on
using a 7 minute / cloud icing and I noticed that Wilton has a recipe
for Boiled Icing in the latest yearbook. Has anyone used this? Any
good? Will it hold its shape? Need refrigerating? I wasn't planning
on elaborate decorating, more like icing it and then piping swirl
circles on the top in a tinted color. Simple. I'm worried the icing
won't hold its shape and that the white and tinted become a huddled
mass! Any input much appreciated! (I've only done a few cakes)
TIA
Amey
Date: November 11th, 1998 07:37:59
From: Marida
e-mail: binsted@erols.com
Subject: Re: Making "bubbles" on wedding cake
I just looked at that picture and if i were you I would not touch that
cake with a ten foot pole with anything that has glass in it. If one
should break and get into the cake you might have a terrible law suit on
your hands. I do a lot of candy but not hard candy. I was wondering if
there is some kind of clear round hard candy that could be made to look
like those bubbles. Martha Stewart always manages to come up with
something to test our skills or to get our juices flowing.
Date: November 12th, 1998 05:07:29
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: as long as we're asking
Hi Robin,
(nt) means "no text". This is usually used when you want to say thanks
or any one or two word response in the subject line of your posting.
That means when you open the posting there will be no message. The
message is in the subject line. Hope I explained this right.
Renee
Date: November 12th, 1998 05:05:55
From: Marida
e-mail: binsted@erols.com
Subject: Re: Oh!
I thought it meant "Lordy or Lordy." Anyone else got one?
Date: November 12th, 1998 04:59:38
From: robin
e-mail: robware@erols.com
Subject: as long as we're asking
Another question: what is (nt)? I also thought LOL meant lots
of luck. Learn something new everyday!
Date: November 12th, 1998 05:03:11
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: another wafer paper question
If I have the time I do mine several days before I put them on the cake.
I also tell the customer that the design can be lifted off before they
cut the cake if they want to. Wafer paper just gives you the
opportunity to do nice logos and designs ahead of time and if you do
mess up you can do it again without it being something you have done
directly on the cake. We do a lot of them.
Date: November 12th, 1998 04:58:14
From: Marida
e-mail: binsted@erols.com
Subject: Re: coral and purple flowers
Cake Craft makes a "coral". If you know how to make petunias you might
try some of those in your purple color. You aren't going to need too
many flowers if the top is 7 and the bottom is 10. If you can't find
the coral you might try the creamy peach and just put a little more in.
Sometimes it is hard to get it just right without getting things too
orangy.
Date: November 12th, 1998 04:56:54
From: robin
e-mail: robware@erols.com
Subject: Re: Re: another wafer paper question
How far ahead can you do the design? I have a cake due the Wed. before
Thanksgiving, and I wanted to go ahead & do the design ahead of time.
When is too soon? thanks.
Date: November 12th, 1998 04:36:17
From: lynne
e-mail:
Subject: Re: Silly Question
one time ---- maybe a yr ago -- dolores put up a pg of all sorts of
'shorthand' computer talk. maybe you can find it in the archives.
of course i think most people can figure out this :) or this :(
others used once in awhile on here is: imho = in my humble opinion and
btw = by the way.
lynne
Date: November 12th, 1998 11:59:18
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Cake mixes are smaller
Hi!
For most of us who use cakes mixes, we should write the companies and complain to them instead of our fellow cake friends. These companies don't know that we are unhappy if we don't tell them.
God Bless, Shay
Date: November 12th, 1998 12:34:03
From: ann
e-mail:
Subject: Oh!
Speaking of laughing out loud...I never thought to ask what LOL meant--I
just assumed it meant "lots of luck." I've noticed that people wish
each other well on their various cake projects on this board so I always
thought they were wishing that person lots of luck on their project!
I'm glad you were brave enough to ask the question!
Date: November 12th, 1998 11:55:13
From: Tami U.
e-mail: tlutley@inetworld.net
Subject: Re: another wafer paper question
The reason the article used food color pens is partly to let you know
that there is such a thing out there, but mainly because you cannot
publish the use of non-toxic pens for food or they might get sued if
someone uses that and then gets sick. At least that's what I was told.
I did a wafer article for ACD about a year ago, and although I use
non-toxic pens, for the article I had to use the food color ones. They
also won't let you use anything to transfer your design except food
accepted methods. There's a big difference between *non-toxic* and
*edible*. Anyway, both Lynne and Marida are right about their methods.
It can be colored by painting with food colors, pens, dry color powder
or air brush or gel.
The sugar on top adds a beautiful effect, I think. But it's not
necessary. I think it helps with stability (no curling or wrinkling).
According to her book, you color the piece after the sugar is placed on
top and it gives an even, soft color. It also must stiffen up the paper.
Date: November 13th, 1998 12:53:48
From: lynne
e-mail:
Subject: yes.... ;) = smile w/wink. (nt) =no text
Date: November 13th, 1998 12:02:15
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Re: Silly Question
Actually, I had no idea what :) or :( was until just now! LOL
For some reason, looking at it just now, it clicked. It's a smile and a
frown, right? Please tell me I'm right. I had asked early on what LOL
was and the kind person I asked sent me a list of all the computer
"lingo", but for some reason I always thought people who typed :) or
:( just didn't know how to type!!! :) :)
See -- there's no such thing as a silly question! :) (LOL)
Date: November 12th, 1998 09:08:45
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: buttercream recipes
Hi Steph,
Are you using real butter in your icing, If you use real butter and/or real vanilla. The color will be ivory. No one that i have done cakes for mind this I just let them know ahead that the frosting is ivory color. But if you want the tatse of butter cream with the snow white look there is white coloring that you can add to your icing. I have never had do use it so I don't know how well it works.
Also, there are so many different recipes for butter cream that you can really personalize it to your liking. You have to play with different recipes until you come up with one you like. I personally think the Wiltons recipe has to much grease in it. As for the sweetness you can add a little salt not much about a pinch or so it will cut the sweetness. Also your flavorings will cut that super sweet taste.
Date: November 12th, 1998 07:47:01
From: Steph
e-mail:
Subject: buttercream recipes
I've noticed a lot of you use the Wilton Buttercream Icing recipe. It
is not white enough, so I tried the Snow-White Buttercream recipe in
the 1998 yearbook and my family hated it (too greasy and sweet, not
buttery). To tell you the truth my family is not too crazy about the
regular buttercream icing, are they too picky or is there a better
recipe? Any suggestions or different buttercream recipes?
Date: November 12th, 1998 07:38:08
From: Glenda
e-mail: GDarn@HotMail.com
Subject: Re: decorated cookie pix-did you ask for them?
It was not me either but I would like to have them. I can't wait to
start baking my christmas cookies. Thanks.
Date: November 12th, 1998 07:33:44
From: Glenda
e-mail: gdarn@hotmail.com
Subject: Re: Oh!
I always though it meant Lots of Love
Date: November 12th, 1998 06:59:35
From: JudyD
e-mail: jadudek@yahoo.com
Subject: Re: Re: Cake mixes are smaller
I agree, Shay! Since DH changed hands, I have intended to call the 800
number and find out who this "Aurora" is! Has anyone checked this
out?? So far, the size is the same, and the taste and texture seem the
same, too. I know that the weight of DH changed from an average of
18.5 oz. to 18.25 oz. quite some time ago. It seems to me that those
old directions for 6 cups of batter were never very accurate!!! I
always use the direction on the INSIDE of the DH box, and have been
very pleased with the accuracy. I don't really exactly measure odd
amounts, and sometimes add a bit more batter, esp. to the smaller pans,
rather than bake something separate or throw it out. (BTW, my local
dollar store had (new, fresh) DH for $1.00!!!)
Date: November 12th, 1998 09:52:41
From: Tracy
e-mail: forst@towers.com
Subject: Re: Re: Silly Question
Lisa & Kay thanks for solving that mystery for me! I have to honestly say that I would never have figured out what those initials mean, but know that I know, it really makes perfect sense! LOL!
Date: November 14th, 1998 12:44:20
From: Dawn
e-mail: Acred_Family@IOLUSA.com
Subject: Carolyn-A Request for Your Buttercream Recipe
Carolyn -
I would love to have your Buttercream Receipe too.
I have only found 1 person around where I live that has any experience
at cake decorating and would love to have a Buttercream Icing Receipe
that does not use Meringue Powder (I think it gives the icing a funny
flavor).
Besides, it is those who have been in the business for many years that
we need to watch, listen to, and learn from - they usually know best.
My e-mail address is Acred_Family@IOLUSA.com.
Thanks Alot -
Dawn
Austin, Tx
Date: November 13th, 1998 09:04:45
From: Linda
e-mail: glpsmith@wavetech.net
Subject: Re: Buttercream Frosting
Your message could have been written by me! I, too, am new to cake
decorating, and have a toddler and a just turned one year old!
I agree with you completely; the buttercream frostings usually aren't
edible... too greasy and sweet. I have been looking at alot of recipes
and am amazed at how much they vary. For a two pound powdered sugar
recipe, the amount of shortening ranges from 3/4 cup to 2 cups!
I am going to experiment (but how much frosting can a person make/eat!)
and will let you know if I find any success. I am decorating cakes as
a hobby for my family, however, the taste is important to me.
One tip I have heard: add up to 1/4 cup of flour to a two pound
powdered sugar recipe to cut the sweetness.
Good luck on your search. Keep us posted if you have success!
Date: November 13th, 1998 06:13:17
From: Steph
e-mail: nagol@gte.net
Subject: Re: Mint designs for a Physician's Retirement
You might try to find out what type of doctor this person is (i.e.
cardiologist is easy--put hearts on the mints) There is always the
traditional medical insignia--a staff with wings and two snakes wrapped
around it (yes it's probably as difficult to make as it sounds)!
Date: November 13th, 1998 05:20:59
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: Re: Re: buttercream recipes
You have our attention now. Why not share your recipe on this site.
Date: November 13th, 1998 06:04:00
From: Steph
e-mail: nagol@gte.net
Subject: Re: Re: Re: buttercream recipes
Though I have patience to decorate a cake, I do not possess the
patience, nor the time (a toddler and a 6 month old) to meander through
all those archives. At your earliest convenience, I would love to have
your buttercream icing recipe. As a novice to cake decorating and to
the internet I apologize for placing my recipe question in the
decorating problems category.
Thanks for your expertise,
Steph
nagol@gte.net
Date: November 13th, 1998 05:13:45
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: Re: buttercream recipes
Hi Carolyn. I would love your buttercream recipe if you don't mind e-mailing it to me. God Bless, Shay Gracesyn1@aol.com
Date: November 13th, 1998 03:49:18
From: Tina
e-mail:
Subject: Re: yes.... ;) = smile w/wink. (nt) =no text
I talk to people on a diet message board and when you type the :) and
press "enter" when your text comes up, there is a yellow smiley face
and you can also put a red embarrased face! Maybe we should get
Dolores to put that on here too!
Date: November 13th, 1998 01:48:46
From: lynne
e-mail:
Subject: Re: Mint designs for a Physician's Retirement
i don't do mints either, but just thought as i read the reply of piping
the "rx" on the choco disks......
or a hypo needle
or stethascope (sp?)
guess that's all i can come up with.
lynne
glad to see your smiling face.....you haven't been around much and i
was getting concerned. hope you just have been busy.
lynne
Date: November 13th, 1998 01:54:06
From: lynne
e-mail:
Subject: Re: fondant on a moist cake?
hi jen; i have used it a on what we call 'regular' boxed mix cakes. i
make the cake *just a tad* less moist by baking a bit longer so the
cake is not 'sticky' as it sometimes can be. roll the fondant just a
bit thinner and cover the cake w/a thin layer of buttercream.
lynne
Date: November 13th, 1998 10:10:04
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Royal Frosting Flowers
You know the two sided boxes (otherwise known as shirt boxes) you get
your christmas presents wrapped in at Sears? That style of box comes in
several different sizes and works great for storing royal icing
flowers. I probably have over 2 dozen boxes in different sizes that
hold my flowers. I have them labeled as to what type of flower and then
stack them in a corner. They don't have to be air tight. In fact, it
works better if they're not.
Date: November 13th, 1998 11:14:15
From: Jennifer
e-mail: Cake4evry1
Subject: fondant on a moist cake?
Do you really have to use rolled fondant on fruit or pound cakes? Will
they work fine on super moist cake from a cake mix box? Thanks,
Jennifer
Date: November 13th, 1998 10:42:10
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Royal Frosting Flowers
I use those shoe boxes that you can see through and purchase for about
$1.00 a piece. I also store my orchids in those.
Date: November 13th, 1998 10:05:01
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Mint designs for a Physician's Retirement
I don't do mints and don't know if it's even possible, but if you want
to inject (forgive the pun) a little humor, you could cut the mints to
look like pills. Some round ones with a groove down the center or some
capsules. Something like that, maybe? Good luck!
Date: November 13th, 1998 02:15:19
From: Carolyn
e-mail: bridal1
Subject: Mint designs for a Physician's Retirement
I am catering a reception for a Physician's retirement for about 400 people. I don't know what to do for the mints. Normally, I make the cream cheese mints and make them in the bride's colors and cut with heart shaped cutters for a wedding type thing. However, I am having trouble thinking what to do other than just a round or something. I even wondered about piping something on the top of the round wafer white chocolate disks, but couldn't come up with anything easily piped pertaining to a Dr. HELP!!!
Date: November 13th, 1998 09:29:36
From: Jan
e-mail: jstork@jps.net
Subject: Royal Frosting Flowers
How do I store royal frosting flowers? I tried using mason jars but one
jar molded even though it was sealed tightly. Thanks.
Date: November 13th, 1998 02:10:45
From: Carolyn
e-mail: bridal1
Subject: Re: Re: buttercream recipes
Girls, back in the archives (past questions and answers), you will find lots of buttercream recipes. I have posted mine numerous times, but hesitate to keep doing it for fear of being redundant to others on the board. If you can't find this after taking the time to look for it, please just e-mail me and I will give you my tried and true recipe I've worked on and improved over my 35 years of cake decorating. There are many other good ones out there on the board also. Mine contains cornstarch which acts as a stabilizer as well as cutting the sweetness.
Date: November 14th, 1998 11:23:35
From: lynne
e-mail:
Subject: Re: Carolyn-A Request for Your Buttercream Recipe
have all of you checked out dolores' recipe pg???
there are several there. then start ck'ing the links. you'll find
all kinds of recipes. look in your cooking books.....sometimes they
have a different recipe each cake. since everyone has different tastes
you are going to have to play around w/ --practice, over and over until
you come up w/one *you* and your customers like.
lynne
Date: November 14th, 1998 11:19:04
From: lynne
e-mail:
Subject: Re: waxpaper icing smoother
hi lindy;
yes, wax paper can be used, i just think it is stiff compared to a
paper towel. also can use parchment or a smooth, clean 'tea towel'.
anything like that will work. if you want a pattern, things like
different types of material, laces, etc can also be used.
yesterday i had an order for 7/ 8" round cakes 3" high- no decorating.
now i had a reall problem putting out 7 *plain* cakes so i used
patterned paper towels. since there were two different flavors i used
2 different towels and put different borders on them. make me think i
had 'decorated' them.....so i was happy :)
lynne
Date: November 14th, 1998 10:15:05
From: Lindy
e-mail: glpsmith@wavetech.net
Subject: waxpaper icing smoother
Can you stand one more question about smoothing icings on a cake?!
I've been reading the archives; many of you recommend the paper towel
method for smoothing the icing. I was told to use a piece of wax
paper. It works pretty well. Any comments?
One more question: when using the large icer tip, do you also use this
to crumb coat your cake, or use the spatula for this, and the quick tip
icer for the final coat?
Thanks to everyone for your advice and tips. I am learning alot from
you!:)
Date: November 14th, 1998 06:05:33
From: robin
e-mail: robware@erols.com
Subject: Re: Re: Re: Re: buttercream recipes
mee toooo! I tried emailing you to request it, but my email came back
as undelivered. I did look thru the archives, but didn't find any
buttercream recipes in the headings. Thanks.
Date: November 14th, 1998 04:50:03
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Re: buttercream recipes
Carolyn....will you post it in the recipe section for all of us? Thanks....dee
Date: November 14th, 1998 02:44:44
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Getting Gold
Wanted to make Marigolds and some other things but wanted a Gold Color. How do you get that? God Bless, Shay
Date: November 15th, 1998 10:40:02
From: Selina
e-mail:
Subject: Re: Teletubbies Cake
How about a sheet cake and make it look like the rolling green fields that is on the beginning of the show with a big smiley face sun in the corner and a rabbit coming out of its burrow. Depends how large the figures are you have.
Date: November 15th, 1998 10:43:43
From: Carolyn
e-mail: Bridal1
Subject: My Buttercream Recipe
I'm sorry I haven't been on the board much for a couple of days to see these messages, but I did get several requests by e-mail. Now that I have the weekend cakes out of the way, I can play on here a bit!
Like Lynne says, you have to play around with different recipes and find what suits your taste. I have played with mine for 35 years, but I guess I haven't changed it much in the last 20 or so as many of my customers say they won't go anywhere else because they like my icing the best. I have always felt that if you don't like your icing, then you'd better work on it. How can you expect anyone else to like your cakes if you don't like the icing you're using? It's a very important ingredient. So here goes. I am going to break it down because I know most of you probably do not have a 20 quart mixer which I use to make about 15# of powdered sugar at a time. But, try it and see what you need to adjust to your liking.
CAROLYN'S BUTTERCREAM RECIPE:
4# powdered sugar
2 cups crisco
1/3 cup powdered milk mixed with 1 cup of hot water
To the milk mixture add:
1/2 tsp. clear vanilla
1/2 tsp. almond
1/2 tsp. butter flavoring
1/2 tsp. creme bouquet (sometimes this is hard to find, but I think it does enhance the flavor)
1/2 tsp. salt
Add the milk mixture to the powdered sugar and crisco and add about 1/2 cup of cornstarch. Beat well for approximately 10-15 minutes. This will keep without refrigeration for up to a week, but if you are not doing many cakes, you will want to refrigerate and then rebeat after being in room temp for an hour or so.
NO, the hot water does not cause the crisco to melt. It does aid the mixing of the salt and flavorings into the icing so that you don't get those little white salt specks.
Good luck to all of you and I hope you enjoy the recipe. Add your special touches and it will be great. I always tell everyone I put lots of LOVE in my cakes and that's why they are so special! If you have any questions, e-mail me at bridal1@AOL.Com or put them on the board.
Date: November 15th, 1998 09:09:47
From: lynne
e-mail:
Subject: Re: cracked icing
it's hard to say for sure, but it sounds to me like your icing is not
thin enough. another problem may be not enough shortening. be sure if
you are following (wilton's?) recipe that you measure the ingredients.
for icing you cake you need to make it thin consistency.....and i add
another teaspoon of liquid.
lynne
Date: November 15th, 1998 08:58:38
From: June Vannatto
e-mail: vanclan@kent.net
Subject: Decorated Sugar cubes
Does anyone know where I can get info on how to decorate sugar cubes? Thanks so much.
Date: November 15th, 1998 06:12:40
From: jennifer pierce
e-mail: cjkpierce@prodigy.net
Subject: cracked icing
i have a problem with the icing on my cakes. once my cakes is iced i go
to do my decorating and i look downt to find the grand canyon on top of
my cake. i use staandard buttercream icing made from shortening,
powdered sugar, extracts, salt, and water. is there something i'm using
or not using that is causing this? Please help!!!!
thank you,
jennifer
Date: November 15th, 1998 03:17:54
From: Linda
e-mail: glpsmith@wavetech.net
Subject: Carolyn's Buttercream Recipe
I, too, would appreciate Carolyn's recipe. I have spent 2 hours
looking through the archives and still have not found it.
Thank you!.
Lindy
glpsmith@wavetech.net
Date: November 15th, 1998 03:14:01
From: Linda
e-mail: glpsmith@wavetech.net
Subject: Teletubbies Cake
Any ideas for a Teletubbies Cake? I found the 4 characters to put on
top of the cake.
Thanks.
Date: November 15th, 1998 01:23:09
From: Steph
e-mail: nagol@gte.net
Subject: Re: Getting Gold
I had to make gold icing just last week, I followed Wilton's suggestion
of mixing their golden yellow with a touch of brown (just a touch) and
it worked well for me. I'd go very light on the brown if you are going
to make marigolds. Good luck!
Date: November 15th, 1998 03:12:10
From: Joyce
e-mail: JPort@aol.com
Subject: Carolyn's Buttercream Recipe
I too would like your recipe. I have not found one with cornstarch in it. I am new to cake decorating and have not found one yet that I am happy with except for making an Italian Meranguine (however you spell it). That works well for me. I must have made about 7 different batches last week and they were all too sweet for me. My e mail is JPort1872@aol.com. Thanks a bunch. Joyce
Date: November 15th, 1998 01:05:18
From: Bonnie
e-mail: Kak decor1
Subject: Re: Silly Question
Don't feel bad about not knowing some of the computer talk...my
BLONDE 16 year old had to help 'ole Mom with some of it!! If you
look under your mail center, and look under extas, it will show and tell
you a bunch of info. Also found a list of definations...somewhere but
can't remember where I saw it!! ROFL (rolling on floor laughing).
Remember the only dumb questions are the ones we don't know the answers too and don't ask!! Bonnie :)
Date: November 15th, 1998 10:26:31
From: Lindy
e-mail: glpsmith@wavetech.net
Subject: waxpaper icing smoother
Thanks, Lynn, for your information. That was a good idea for your
"plain" cakes!
Do you use your hands or a spatula to smooth with the paper towel? I
was told to use a spatula, but from what I gathered in the archives,
most use their hands.
Thanks!
Date: November 16th, 1998 10:06:47
From: lynne
e-mail:
Subject: Re: waxpaper icing smoother
sorry to take so long to answer you, some how i kept skipping over your
post thinking it was the same one :)
yes, i use my hands. it just seems easier to me......don't have to
keep tabs on another piece of equipment :)
lynne
Date: November 16th, 1998 09:48:49
From: Carolyn
e-mail: Bridal1
Subject: Re: Decorated Sugar cubes
I have made the sugar decorations in the small baby assortment of booties, etc. and they turn out real cute to use for tea or coffee.
Date: November 16th, 1998 03:40:19
From: lynne
e-mail:
Subject: Re: Decorated Sugar cubes
renee; i *love* your idea of makeing one's own shaped sugar cubes!!
thank you so sharing that idea......i would never have thought of it :)
Date: November 16th, 1998 01:07:31
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: My Buttercream Recipe
Thanks Carolyn for putting your recipe on the board. I like my icing
but sometimes I would like to try something diffrent. This sounds
delicious. Thanks again.
Diane
Date: November 16th, 1998 12:32:10
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Decorated Sugar cubes
Hi June,
What type of decorations were you looking for? And what are you using
the sugar cubes for? I have done this for both Christmas and for a
wedding shower. I usually use royal icing made with meringe (sp?)
powder. Very small tips work best such as round tip 2 and flower tip
101. Also the smaller drop flower tip works great. Leaves can be made
any size with a leaf tip. I have made sugar cubes into "packages" for a
Christmas theme. I put them in a bowl next to the coffe urn. The little
bit of royal icing desolves in the coffee or tea and you can't even
tell. The same goes for sugar cubes with very small rose bud or drop
flower.
Another really cute idea is to make your own "sugar cubes" using very
small chocolate or candy molds. IF you need a lot of them, this goes
much faster than individually piping decorations on a sugar cube. Use
any molded sugar recipe. I think Dolores has one on this site. I don't
usually use one that has an egg white, just water works fine. You
dampen the sugar to a wet sand consistency and add coloring if desired,
pack the sugar into the molds, turn them out on waxed paper to dry and
repeat until you make all you need. This way you can make any theme
"sugar cube" you need. Very small flowers or Christmas shapes are really
charming. Hope this is what you need.
Renee
Date: November 16th, 1998 10:59:51
From: Carolyn
e-mail: bridal1
Subject: Mint Designs for Physician's Retirement
The mints were a big hit - looked like drugs, most of them said! I just used a round cutter, rolled out my cream cheese mint mixture and cut round discs and then took a spatula and made one mark across to make it look like an Excedrin or a pill of some form. I did some of them in white and some in burgundy since that was the color scheme. Then I also took some white chocolate wafer discs and piped on them the fancy RX symbol with burgundy. The main cake featured a drawing I did of the Dr's. motorhome and then the rest of the cakes were just squared off with MD in alternating sections with a burgundy rosebud in the other sections. Lots of compliments so it was all very well received and I did burgundy punch, too.
Date: November 16th, 1998 09:44:29
From: Carolyn
e-mail: Bridal1
Subject: Re: My Buttercream Recipe - Ooops! I forgot!
One of you called my attention to the fact that I forgot the cornstarch. I guess I was just too tired after my weekend! Sorry about that!! Anyway, to this amount of icing, I would probably add about 1/2 cup of the cornstarch. Be sure to taste test to get it the way you think is best!
Date: November 18th, 1998 12:07:40
From: Carolyn
e-mail: bridal1
Subject: Re: Message for Dora & Carolyn
Oh, Lindy, so sorry you didn't know about our ICES convention in St. Paul. That would have been a wonderful experience for you even if you could just have come for the public viewing of the cakes, etc. on Saturday or Sunday. I understand the publicity was not real wide spread for this convention which is indeed unfortunate, but............. I'd like to invite and encourage you to come to Kansas City for the 1999 ICES Convention July 29-August1. We are just a 7 hour drive from St. Paul and we had one of the best ones here in 1995 and I know it will be great again!
Date: November 17th, 1998 03:52:24
From: Lindy
e-mail: glpsmith@wavetech.net
Subject: Message for Dora & Carolyn
I was not able to E-mail either of you...?
I just wanted to thank you for your info.
Dora, your instructions on how to smooth the icing on a cake were
wonderful. I tried your tips and my cake looked great!
I am going to try your recipe, Carolyn, tomorrow. I am excited to see
how my family likes it. By the way, you did NOT forget the cornstarch
in your first posting; it was listed with the written instructions.
I am enjoying and learning a lot from this message board. Thank you for
helping us beginers!
Lindy
P.S. I am sick because I just found out (through this web site) that
the annual ICES cake decorating show was in St. Paul this past August; I
live less than 20 minutes away! It would have been exciting to see all
the wonderful creations!
Date: November 17th, 1998 01:32:55
From: jen
e-mail:
Subject: Re: cracked icing
Another thing you might check on is.. do you have enough support with
your cake boards? I know that on my bigger cakes I have to double or
triple the cake boards, if not when I move the cake a line or crack in
the icing appears right down the center.
Date: November 17th, 1998 09:48:16
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Your Welcome - Glad I could share.(NT)
Date: November 18th, 1998 08:48:32
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Re: My Buttercream Recipe
I bought my Creme Bouquet from Dolores. You can check her online catalog under cake decorating products. I'm still learning to control the amount I use in my icing but it does taste good!
Date: November 18th, 1998 09:32:35
From: Marida
e-mail: binsted@erols.com
Subject: Re: HELP! Need eggless cake recipe
There are some eggless cake recipes listed under "cakerecipe.com" - go
under the alphabet to the letter "e" and you will find some there.
If you can't reach them I can email them to you from their web site.
Date: November 18th, 1998 09:12:52
From: Dora
e-mail:
Subject: Re: Buttercream Poinsetta's
I have made buttercream poinsettas using the waxed paper squares and the flower nail. They take at least one full day to dry and you still must handle them carefully or the petals will break. I usually lift them from the paper with the small spatula and set them on the cake instead of picking them up like you would the roses. Hope this helps.
Date: November 18th, 1998 08:09:26
From: Kay
e-mail: cakesavvy@aol.com
Subject: HELP! Need eggless cake recipe
I just got a cake order for the day after Thanksgiving and the bride is allergic to the albumen in eggs. Does anyone know of a good substitution for eggs or do you have a reliable recipe? Thanks in advance, Kay
Date: November 18th, 1998 08:14:09
From: Kay
e-mail: cakesavvy@aol.com
Subject: Re: Buttercream is too dry
Could you tell us what exactly you put into your icing it might help to figure out what is wrong. I use almost 3/4 cup of water in my recipe which takes 3 cups of crisco and 12 cups of powdered sugar. Kay
Date: November 18th, 1998 05:17:57
From: Cindy S
e-mail:
Subject: Buttercream is too dry
No matter how much liquid I use, my buttercream becomes very dry before I can get the cake iced and smooth. I use the Wilton recipe with Crisco and Domino brand sugar, and use water instead of milk. I've tried adding corn syrup to thin, with no improvement. Any ideas?
Date: November 18th, 1998 07:55:19
From: Diane B.
e-mail: Pippingirl@aol.com
Subject: Re: Buttercream Poinsetta's
The December issue of American Cake Decorating has an article on
decorating a Christmas cake with buttercream poinsettias. The cake is
actually very pretty, and the poinsettias don't look too difficult to
do.
Date: November 18th, 1998 07:13:01
From: Marida
e-mail: binsted@erols.com
Subject: Re: Buttercream is too dry
Try cutting down a little on the sugar. I use a high ratio of butter
and crisco with my icing so it never crusts or becomes thick. It sounds
like you might have too much sugar. If you have been adding liquid and
it doesn't help then, to me, it seems the next best thing to try is to
take out a cup of sugar to see if that will help.
Date: November 18th, 1998 07:32:51
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Buttercream is too dry
Decorator's buttercream will almost always dry out, or crust, to some degree. Usually, some crusting is desired. If you don't want it to crust, you need to add more fat, not liquid. Adding more liquid will slow down the drying, but it will still dry. However, if you add more fat (crisco, butter, margarine) it won't dry out. To keep it really soft, substitute butter or margarine for up to half of the crisco.
Date: November 18th, 1998 04:11:53
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Buttercream Poinsetta's
I've done several cakes with poinsettias and usually just pipe it right
on the cake. You have to use medium to stiff icing, or your petals
won't stand up enough and I do them over-sized using the very large
leaf tips.
If you try to make large buttercream poinsettias ahead of time, it will
take several days for them to dry enough to take them off the aluminum
foil. I opt either for royal icing ones or piping them directly on the
cakes or cupcakes.
Good luck.
Date: November 18th, 1998 01:14:42
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Buttercream Poinsetta's
I am wanting to make a Christmas cake with poinsetta's but don't want to
make them out of royal icing. has anyone ever made them out of
buttercream and if so how long did it take them to dry before placing
them on the cake? Thanks in advance for your help!
Date: November 18th, 1998 11:42:34
From: Jennifer
e-mail: Cake4evry1@AOL.com
Subject: Re: My Buttercream Recipe
I never heard of creme bouquet. Where would I find it at the store?
What kind of store has it?
Thanks again, Jennifer
Date: November 18th, 1998 12:48:53
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: Re: Re: My Buttercream Recipe
My local cake supply store carries it right by the butter, vanilla and
almond flavoring. I think it was a 4 oz. bottle for 1.79.
It almost kind of has a lemony smell to it but there's other stuff in
there too and I don't what.
A lot of my family and friends told me they really like my icing since
I started putting that in it.
Hope you can find it!
Date: November 19th, 1998 10:46:03
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Re: W/mart cookie contest: I won something!!!
hi lisa.... that is a great idea, using a rubber stamp!!! what kind of rubber stamps are you using? is it a regular craft stamp? do they come in a non-toxic form like bic pens? I'm very curious about this..... where do you purchase food coloring pens? thanks.........dee
Date: November 19th, 1998 10:55:28
From: lynne
e-mail:
Subject: Re: HELP: Birdhouse cake
hi; nothing like stretching your talents :) it really isn't all that
hard and i'm sure your friend will love it.
to me, what will help the most is making that 'house' dbl thick &/or
making it out of a firm cake -- like pound cake.
to hold it together use straws or if you have them on hand the sticks
used for shish-ka-bob (sp??) (thin bamboo sticks). 3 of them spaced
about 3" apart will do nicely.
let us know how it all goes :)
lynne
Date: November 19th, 1998 11:25:26
From: Marida
e-mail: binsted@erols.com
Subject: Re: "Sample Cakes"
Dee, before I complete an order I insist that my customers sample my
cakes. I usually send them away with two or three samples and have them
call back to confirm their order. I bake several of our favorites, i.e.
white, with white chocolate mousse and raspberry; chocolate with either
raspberry or a mousse; lemon, etc. I cut them in servable pieces and
freeze them. I usually have three or four of those on hand. Then, I
just take away a piece for the customer and put the rest back into the
freezer. This seems to work real well for me. I keep them securely
wrapped in the freezer and mark each cake so that I know what they are.
Date: November 19th, 1998 11:17:42
From: dee
e-mail: ChefNana1@aol.com
Subject: "Sample Cakes"
Could all of you share how you do "sample cakes"? I have lots of "filling" recipes and different kinds of "doctored" cake mixes and I would like to try different flavorings in cakes and icings. I think making six inch cakes or tiny loaf sizes would be good, but how do you divide the mixes with the different flavors? I guess I could make a regular size cake for each recipe, but then I might eat the whole cake(lol)!
If I made a regular size (8 inch) or so, and tasted a piece, what do you all do with the rest of the cake? I would love to send it to a friend (at her workplace), but isn't that kind of crude to send a cake with a slice missing??? What do you all do when trying new tastes and recipes????
Thanks.......dee:):)
Date: November 19th, 1998 10:38:25
From: Amity
e-mail: monkers@swbell.net
Subject: HELP: Birdhouse cake
With a total of five cakes under my belt I'm just a beginner, but a
friend of mine has asked me to attempt the birdhouse cake in the 98
yearbook. I explained that I was to new to do this one but she says
she'll be happy with it whatever it looks like. And to make matters
worse I can't get the holiday house pan set. Every store has an order in
but won't get it till tues, or wed, her open house is Sat. So I've made
due I baked two 8" square cakes cut about 1/3 off one then cut the other
at an angle just below the corners to make the roof. I figured on
putting 3 dowels in it to keep the pieses together, but I'm afaid that
this will fall apart when I put it on the board. Any suggestions.
Thanks in advance.
Date: November 19th, 1998 02:11:02
From: lynne
e-mail:
Subject: Re: Buttercream Poinsetta's
hi karen;
as the others have said it is indeed esay to make them right on your
cake. there are several different tips that can be used. of course,
only leaf tip or try 74 (&related ones). this will make a 'heavier'
flower so the petals will stand up better.
you can also make them w/rose tips (104) for really big ones, but is a
bit tricky and i don't know that i could get across the tecnique w/o
actually showing you the steps :( i remember when i was tought these,
i struggled and struggled in class; went home convinced i would never
be able to do it. wks later i decided to enter a contest and was able
to make them w/*no* trouble! -- all thanks to a *very* good teacher --
sure miss her classes.......but i see she now has a book out. i
haven't seen the book, but can just guess how good it must be!
lynne
Date: November 19th, 1998 07:43:10
From: jen
e-mail:
Subject: Thanks Lynne, I've got it now. (nt)
Date: November 19th, 1998 05:49:35
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream Poinsetta's
I have seen the poinsetta's that you make directly on the cake, but what
about the ones that you use the flower nails and they look sorta like
the lilies. Thanks for the tips!
Date: November 19th, 1998 06:06:54
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream Poinsetta's
Is the plastic wrap better to use than the foil with buttercream and
royal icing?
Date: November 19th, 1998 05:03:23
From: Marida
e-mail: binsted@erols.com
Subject: Re: Help! Need race car pattern fast!
I just did Mark Martin's race car and I have done Jeff Gordon's. Get on
the internet and look under Rouse Racing or some other one, I think
Nascar has a web site. Then you will be able to find a race car you can
duplicate. I did both of mine by using wafer paper and painting with
piping gel. They look authentic. My husband saw a race car pan at our
local cake decorating store the other day. I didn't know they made one.
I use the internet to find college logos and sports logos all the time.
Date: November 19th, 1998 05:10:07
From: Marida
e-mail: binsted@erols.com
Subject: Re: Help! Need race car pattern fast!
I can email you a copy of the one I copied from for Mark Martin's car if
you would like.
Date: November 19th, 1998 02:16:52
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Need help with acorns on fall cake.
hi jen; i do a rather good acorn....so exactly what is your problem.
if you make a tight circle using a slight zig zag the cap will look
good. then put the tip right into the circle and start squeezing while
slowly pulling it out. this will make the 'puff' pop out and looks
better. let me know it that helps or you need more advice.
lynne
Date: November 19th, 1998 02:39:55
From: Jennifer
e-mail: gigimama@aol.com
Subject: Help! Need race car pattern fast!
I just got a last minute order for a birthday cake for a Nascar fan. I'm going to do a star-fill in or colorflow piece on a small sheet. I could really use a pattern for the race car as I'm not too good with freehand drawing. If someone can e-mail me one, I would greatly appreciate it!!
Date: November 19th, 1998 02:00:06
From: lynne
e-mail:
Subject: Re: Buttercream Poinsetta's
maybe part of the problem is your use of foil. i *always* make all of
my buttercream flowers i'm air drying on plastic wrap. there is far
less brakeage and it's possible they dry faster.
lynne
Date: November 19th, 1998 12:41:27
From: Jennifer
e-mail: Cake4evry1
Subject: Re: HELP! Need eggless cake recipe
This is where you can find a lot of recipes for eggless cakes. It's
Vegan Wedding Cakes. Vegan is a vegetarian who doesn't eat any animal
products. So, they won't have milk eggs and such in their recipes.
So, you can play with the recipes and make then how she would eat them.
Or you can ask them what would be best for you to use. After all they
should know. The site is
http://vegetarian.miningco.com/library/blveganwedcake.htm
Good Luck, Jennifer
Date: November 19th, 1998 12:19:14
From: jen
e-mail:
Subject: Need help with acorns on fall cake.
I have been trying to make acorns all morning and it's just not working.
I got the idea from Roland Winbeckler's "Buttercream Flowers and
Arrangements". (I need to make a 12 X 18 sheet cake with cream cheese
icing for a office b-days party. It's got to say Happy Birthday and
then list three guys names.) I'm using regular buttercream for the
decorating since my cream cheese icing is soft. I can make the oak
leaves look good but definately need help with the acorns. Does anybody
have a different way of doing this. Winbeckler says to use tip 14 and
pipe in a circular motion while jiggling slightly and for the center
pipe a puff of icing into outer shell using tip 7.
I don't have a airbrush to use like he did for the background but I
sure like those fall cakes. Thanks in advance for any help.
Date: November 19th, 1998 09:30:13
From: Dolores
e-mail:
Subject: Re: Re: W/mart cookie contest: I won something!!!
Congratulations! I recorded the chat for that but I was told not to
enter it ...by a customer who thought I'd win over her. I agreed and
didn't enter. Glad you won.
Date: November 19th, 1998 09:30:37
From: Sophie
e-mail: wylie@mychoice.net
Subject: Luster dust ?
Does anyone have experience with luster dust? I just saw a cake using
it to make a ribbon with gumpaste. Any info is appreciated.
Date: November 19th, 1998 09:20:32
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Re: Re: W/mart cookie contest: I won something!!!
Jordi:
Your cookie sounded great!! I can't believe you didn't win first
prize! What a shame that it didn't make it in the picture for the
paper. Did you ever find out why? Did somebody eat it or take it home
before the local paper came to take the picture??? Just wondering!!
Date: November 19th, 1998 05:16:27
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: W/mart cookie contest: I won something!!!
Hi,
Sounds wonderful. What did the winning entry look like that you only won 2nd. ?
Also sounds like your Wal-marts was more on the ball than the others talked about on this board. I took 1st place at mine, but they didn't even know about a contest when I got there. Then I understand some of the Wal-marts didn't even hold the contest.
My cookies were very simple nothing as elaberate as yours. I sent a plater of 1x 1 1/2 inch cookies, iced in white royal icing with a long stem rose on each one. I do the roses using a rubber stamp then fill in with food coloring pens.
Congratulations,
-Lisa
Date: November 19th, 1998 05:29:15
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Buttercream is too dry
Hi Cindy,
If you are using the recipe that they teach in Wilton course 1 I wouldn't add more crisco There's already 1 cup to 1 pound of sugar. If you do 1/2 cup butter and 1/2 cup crisco it should help. You may not be able to get your roses out of this because the butter tends to melt easily especially if you have hot hands. LOL
Also are you waiting in between icing your cake and smoothing? you don't want to wait to long because your icing will crust and then you have a mess.
Hope this helps,
-Lisa
Date: November 19th, 1998 03:03:00
From: Jordi
e-mail:
Subject: W/mart cookie contest: I won something!!!
Date: November 19th, 1998 03:17:28
From: Jordi
e-mail:
Subject: Re: W/mart cookie contest: I won something!!!
I entered the Wal Mart cookie decorating contest on Nov. 7th and I won
second place!! I submited a cookie shaped and decorated like a
wedding cake. I made a paper template 11 1/2" high, baked a giant
sugar cookie, then while the cookie was still hot, I placed the
template on top and cut around it with a sharp knife. While the cookie
cooled, I made cardboard base exactly the size and shape of the cookie.
When the cookie was cool, I cut away all the excess cookie and slid the
base (thin board, like cereal-box weight) underneath starting at the
top until the cookie rested completely on the board.
I then coated the cookie with white almond bark "frosting" and
decorated it with royal icing. I even made very tiny drop flowers.
I outlined a bride and groom on top in black frosting and piped a
ruffle at the bottom curving it up at the sides to look like a ruffle
board!
I was proud of it. I wanted to share it with you because when the
story came out in the local paper, they published photos of all the
winner's cookies EXCEPT mine!
Any way, I won a little food chopper, but missed the chance to go to
Wilton school. I just knew the wedding cake cookie would get me there.
now I have to come up with a better idea for next year!!!
Thanks for letting me share this! I love this board.
Jordi
Date: November 19th, 1998 09:17:09
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Update on Bakefest 98
Hi Everyone:
I just checked out the Wilton site and it said that due to a delay, the
results for the regional competition will not be ready until November
24, 1998. Everyone was originally supposed to be notified by November
17, 1998. Just thought you might want to know!
Tricia
Date: November 20th, 1998 08:15:23
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Re: Re: W/mart cookie contest: I won something!!!
Hi Dee,
I use the wooden craft stamps- you know the ones they use for cards and such. I make a mixture of food coloring and clear alcohol (the kind you drink) use a food only paint brush and brush on the stamp then use the stamp like you would for stamping paper but its on food.
I use food coloring pens that I fill myself or you could use some fine line paint brushes. Its all pretty simple.
-Lisa
Date: November 20th, 1998 05:12:11
From: Mindy
e-mail:
Subject: Re: Re: Buttercream Poinsetta: plastic wrap info
You can use wax paper in the lily nail, pipe whatever flower you want
with buttercream icing, put the flower with the wax paper into an egg
carton and let dry for a couple of days or put them into the freezer
until frozen. Carefully remove the wax paper and quickly put them onto
the cake if frozen or set them away to finish drying. A Cake Chat buddy
(Hi Laura) told me about doing it this way and it does work even with
using buttercream icing, but it must be stiff icing. Mindy
Date: November 20th, 1998 01:22:00
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Buttercream Poinsetta: plastic wrap info
hi karen and jody;
i guess i really wasn';t thinking this thru enough. i don't make
*buttercream* flowers in a lily nail.
i usually make most flowers right on the cake -- but if i want to make
them ahead (for use on the side of a cake?) then i make them on plastic
cling-type wrap. i have heard of people using celophane, but i don't
find that around here often so i tried the plastic wrap and it works
great.
i have made drop-type flowers in royal on it, but have not tried using
it in a lily nail because probably would not hold it's shape.
hope this helps to understand better.
lynne
Date: November 20th, 1998 12:54:26
From: lynne
e-mail:
Subject: Re: My Buttercream Recipe
hi jen; it is a flavoring -- like vanilla and all the rest. it is a
combination of flavors, most prominate is lemon. personally i don't
care for it but then everyone has their own likes and dislikes :)
(have you ever eaten rattlesnake???) *lol*
lynne
Date: November 20th, 1998 01:03:52
From: lynne
e-mail:
Subject: Re: Buttercream Poinsetta's
imho the ones made in lily nail just don't look all that real. they
would have to be made w/royal.
one of the important things is layering the petals.....you need 2
layers; off-set (staggered) make 2nd set between petals already piped).
the center is 3 layers of dots -- green w/tip 3; yellow w/tip 2;
finally red w/tip 1; make lots....at least 5 -- and always an odd #.
Date: November 20th, 1998 12:15:07
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Help! Need race car pattern fast!
I do a lot of race cars, but I usually do them using Wilton's race car
pan. However, I often need patterns and colors for the specific cars
and have found the internet to be very useful. If you search the web
for general NASCAR sites or even a specific driver, you can usually
find something pretty clear. Good luck!
Date: November 20th, 1998 12:07:19
From: Jody
e-mail:
Subject: Re: Re: Buttercream Poinsetta's
When you say plastic wrap, do you mean something like cling wrap?
How would a flower made in a lily nail keep it's shape? One of the
things I like about the foil is that when I take the flower out of the
nail, I don't have to worry about it losing it's shape and having to
reposition it in an egg carton or something. I'm sure that using foil
DOES slow down the drying some and I usually allow myself time for them
to dry so it's not really a problem for me, but I'd be interested to
know of a quicker way. Thanks.
Date: November 20th, 1998 11:19:00
From: Terri
e-mail:
Subject: Re: Help! Need race car pattern fast!
Hi Jennifer!
I traced the picture of the race car in the '99 Wilton book and enlarged
it on a copier to the size I needed. I found a picture of the race car
needed and then decorated the cake.
Hope this helps!
Date: November 20th, 1998 11:53:27
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: "Sample Cakes"
I make a ton of cupcakes using extra batter. For example: a 9x13 cake
takes a mix and a half. I use that extra half and make a dozen
cupcakes. I put them in a freezer bag and freeze them. All of my
customers are word of mouth, so generally they've already tasted my
cakes. The only time I give samples are for wedding couples. When I
meet with them I just pull out 7-10 cupcakes of different flavors and
ice them. (I let them take home the leftovers)
When I'm experimenting with flavors, I usually do one 6" round, 3" deep
cake and a dozen cupcakes. My husband and I may eat one or two cupcakes
and if they're good, we freeze them with the rest of the cupcakes. The
small cake I usually use for the first night of cake decorating classes
to demonstrate leveling, torting, filling and icing. After class we cut
it up and serve it. If it's good, they're lucky. If not, I tell them I
was just experimenting!
Date: November 20th, 1998 09:24:22
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: "Sample Cakes"
I forgot to say that I also send cakes into work with my husband to get opinions on new recipes, and just tell him to be sure to save me a piece.
Date: November 20th, 1998 09:21:17
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: "Sample Cakes"
If I'm trying out a new recipe or doing several samples for a tasting party, I cut them down to a one-half mix (or recipe) size, which nicely fills one 7" round or one 6" square. Then I split and fill them with different fillings and use different icings. i like the 6" square because it is easy to cut into tiny peices so people can sample more than one. Or if I'm trying a new recipe, I will try to do when I'm having friends over to help me eat it and give their opinions. For giving samples to prospective customers, unless you have a big operation and are baking serveral flavors everyday, Marida's method would be best. I've also though of baking up small batches in mini-muffin pans to freeze for samples. Then they have a bite-size piece with no crumbs.
Date: November 21st, 1998 11:40:51
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: HELP! Need eggless cake recipe
Kay, I hope this isn't too late for you. When I have a customer that
can't or won't eat eggs I use a product I buy from the health food store
Egg Replacer by Ener-G. It is a dry powder with instructions on the box
to substitute in recipes for eggs plus recipes on the box. Good Luck.
Date: November 21st, 1998 05:21:10
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: Wilton 1997 Book Page 15
Here are several suggestions.
1. Figure piping with buttercream to make similar figures.
2. Do piping gel or buttercream transfers and do fill ins.
3. Colorflow the figures.
4. If you have the molds you could try pressing in buttercream,
fondant, or marzipan into the molds. If you use fondant or marzipan
make sure you dust the molds with cornstarch or powdered sugar
before pressing in the media you are using so you can pop the
figures out easily. If you are using buttercream - freeze so
that you can pop the figures out easily. You may need to coat
the molds with cornstarch or powdered sugar.
This all I can think of to help you. Hopes this helps. Let all of us
know how you make out.
Nancy
Date: November 21st, 1998 02:21:00
From: Judy
e-mail: cakewhiz@ap.net
Subject: Re: HELP! Need eggless cake recipe
Dear Kay: I have made several wedding cakes and party cakes for a
religion here in Sonoma County who will not eat eggs. How do I make
them? Simple, I used Duncan Hines cakes mixes. I make the cake
according to the package directions...I just omit the eggs and add one
teaspoon of baking powder per cake mix. I pretty much use twice as much
batter in a pan than when I make a cake using eggs. For instance a 12"
diameter round pan uses one cake mix. When I do not use eggs, I use two
cakes mixes to fill it. Eggs bind a cake together. So when you do not
use them, the finished product is crumbly...but holds enough together
for you to create a decorated cake. There is very little taste
difference. Hope this helps you.
Date: November 21st, 1998 03:40:57
From: DEE
e-mail: jeffb@ioa.com
Subject: Wilton 1997 Book Page 15
I don't do the candy that the cake has on it and I need an idea instead
of the candy to put on this Winnie The Pooh cake.
Date: November 22nd, 1998 08:24:11
From: Debbie Y.
e-mail: jagator20@aol.com
Subject: Re: Buttercream Poinsetta's
Hi Karen. Try using the Snow-White Buttercream. You can find the
recipe in any of the Wilton Year Books in the instructional section.
page 97 in 1997 yearbook. There is extra meringue powder in it so the
flowers dry harder. I use this when I am making a wedding cake. I,
like you want to be able to eat a soft flower. Hope this helps!!
Date: November 22nd, 1998 08:11:59
From: Debbie Y.
e-mail: Jagator30@aol.com
Subject: Re: Wilton 1997 Book Page 15
I tried that same cake. I attempted to use the cookie molds and press
them in the sides then tried to fill in the outline. To say the least,
I failed!!!!!!!!:-) So I use the different colors from the cakes and
made confetti on each side. The mother loved it, said it was the huge
hit at the party. I have a picture of that cake in my portfolio and
get LOTS of compliments on it.
Date: November 22nd, 1998 04:39:10
From: Jordi
e-mail:
Subject: Re: Thanks!!!!
Thank you all for the uplifting congrats!!!
I knew I came to the right place.
Lisa, I like the food coloring pens too. I didn;t get though,
what kind of pens do you use?
Thanks again Everyone!!
Date: November 22nd, 1998 09:21:32
From: Neshia
e-mail:
Subject: Thanks to everyone who responded
Date: November 22nd, 1998 09:20:00
From: Neshia
e-mail: KGW68@MSN.COM
Subject: Message for Kathy M......
Hi Kathy,
I have tried to send you an e-mail but I have had no response. The last
message that I received from you was on this board earlier last month
saying that the sample was returned to you because of the apt. #. I
will e-mail my address to you again if you need it.
Would your design look good on a small 2layer wedding cake?
Thanks
Date: November 23rd, 1998 11:45:39
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Luster dust
Luster Dust (or Lustre Dust) is a frosty looking powdered food coloring.
It can be dry brushed on items for a soft sheen, or applied wet for a
stronger color (to apply wet you need something with a high alcohol
content).
I mix it with a few drops McCormick's lemon extract on a small palette
and then I brush it onto the item I'm working on. For large items, you
can use a clean cosmetic sponge or a piece of cheesecloth wadded up.
Just make sure that when you're applying it to gumpaste, fondant or
chocolate that you don't moisten the dust with water.
I recently painted a number of chocolate boxes for a cake competition in
Southern Virginia, and for those who are interested, there's a photo of
them on my web page at
http://www.wizard.net/~casanova/Sly/Images/chocbox.jpg.
Sherry
Date: November 24th, 1998 01:04:58
From: Wanda
e-mail: blackjack@cardina.net
Subject: gingerbread houses
Hi. I would like to try making a gingerbread house this year. I tried one the other day and it didn't turn out too well. I was wondering if anyone could give me some advice on how to make them. Such as... Do I cut the patterns out before or after I bake the gingerbread?...How thick should the dough be?...Any help would be greatly appreciated!!!!!!
Date: November 23rd, 1998 09:16:00
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Thanks for everyone's input (NT)
Date: November 23rd, 1998 02:07:30
From: Jennifer
e-mail:
Subject: Re: Marzipan, flower paste, etc.
Marzipan is made from almond paste, and can be used to model flowers and figures, or to cover the cake before a final covering of rolled fondant or royal icing.
Gumpaste is a mixture of powdered sugar, water, and gums. Used to make flowers, model figures, etc. This is called flower paste in English decorating.
Sugar paste is an English term for rolled fondant. In the US it is often used to refer to gumpaste, especially when talking to lay people. Bridal magazines will often call gumpaste flowers "sugar paste" or "sugar dough"
Date: November 23rd, 1998 02:14:30
From: DEE
e-mail: jeffb@ioa.com
Subject: Re: Re: Wilton 1997 Book Page 15
Can you send a picture of the picture of the Winnie The Pooh cake over
the computer?DEE
Date: November 23rd, 1998 01:00:13
From: Tracie
e-mail: tp4jbtp
Subject: Marzipan, flower paste, etc.
I have been reading through some magazines and have some confusion.
Could someone please tell me the difference between marzipan, gum
paste, flower paste and sugarpaste. I know marzipan is edible when
used to decorate. What about the rest?
Date: November 23rd, 1998 01:48:26
From: Noi
e-mail:
Subject: Re: Marzipan, flower paste, etc.
Hi,
I'm not an expert in this field yet. This is what I know.
Marzipan: made from finely ground almonds and other ingre. use for
covering fruit cake or dense cake. It can be use for figure modeling
(sp?) or fruits and vegetables.
Gum paste: made from powdered sugar and gum tragicanth. Use for making
life-like flowers, plaque, figure modeling(sp?). Flavoring can be
added, but it does not taste as good as fondant. It will dry hard.
Flower paste: same as gum paste
Sugar paste: aka rolled fondant. It has ingre. almost the same as gum
paste, but it does not have gum tragicanth. Use for covering cake and
other decorations. Flowers can be made using rolled fondant, but it
does not have the same result as using gum paste. It will dry simi-hard
on the outside and stay soft on the inside for a few days.
Dolores has recipes and how to use them on her website.
Others may have more info for you. Hope this help.
Noi
Date: November 23rd, 1998 10:27:50
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: Decorated Sugar cubes
when you are making your sugar cubes use tiny or even large bell moulds. Priscilla
Date: November 23rd, 1998 05:38:49
From: lynne
e-mail:
Subject: Re: Buttercream is too dry
hi cindy;
you got lots of help so we/d like to know how things turned out for
you. could you let us know what solved your problem?
lynne
Date: November 23rd, 1998 05:35:02
From: lynne
e-mail:
Subject: Re: Marzipan, flower paste, etc.
the others have done a good job explaining the different ingredients in
each of the 3 mediums.
the one thing niether of them mention is that *all 3* are considered
edible. marzipan will be the most tasty one, fondant next w/gumpaste
the least likely to be actually eaten. it dries very hard; has the
consistency of egg shells; is just a fragil (sp?) and yes, can break,
but for the most part if handled right is very durable. it will last
*forever* if kept out of direct sunlight and humidity.
because fondant is softer anything made w/it will have to be thicker,
therefore heavier. i made a wedding cake w/fondant bows and had a very
hard time keeping the bow from falling off :( had to use lots of
toothpicks to hold them in place. it is somewhat tasty, but to my
tounge is sweet.
i think answers all your ?s....if not, don't hesitate to post again.
lynne
Date: November 23rd, 1998 08:22:45
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Thanks!!!!
They are by Blitzer you have to fill them with food coloring yourself the ones I bought were from AC Moore for about $5 you get five empty pens and 10 insides to fill.
I have never found food coloring pens already filled. These are called cake decorator pens.
Date: November 23rd, 1998 03:55:18
From: Kelly Rene'a
e-mail:
Subject: Re: Re: Cake mixes are smaller
Date: November 23rd, 1998 03:12:04
From: kelly rene'a
e-mail:
Subject: Re: Luster dust ?
Date: November 23rd, 1998 03:52:59
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Message for Kathy M......
Hi Neshia,
I'm sorry for the delay, I had computer problems at home and at
work I have to be careful about using the internet. They don't
mind if you aren't busy, but unfortunately I couldn't seem to get a
break.
Just when I thought I was going to get your sample (along with everyone
else's) out, I had cake orders galore! and since my computer was down I
wasn't able to e-mail anyone as to what the problem was. But anyway, it
looks like I will be able to get them out this week-end (barring any
run-away orders again...so far I don't have any for this week-end!)
Also my computer at home is up and running again (I was having
withdrawals!)
Thanks again for your (and everyone else's) patience.
Kathy M.
Date: November 24th, 1998 12:00:50
From: Jennifer
e-mail: Cake4evry1
Subject: CAKE LAST
I heard that a cake last 3 days out on the countor. If I have a cake
out for 2 days frosted on the countor. Then put it in the frig. would
it still last 7 days in the frig?
Date: November 25th, 1998 12:41:56
From: Lesley
e-mail:
Subject: Cake cooling ?
The last cake I made I cooled in the pan to see if it would be moister
but it shrunk alot. Just curious as to how everyone else cools theirs.
TIA,
Lesley
Date: November 25th, 1998 01:48:43
From: Jennifer
e-mail: Cake4evry1
Subject: leftover batter
How do you store leftover batter that you are unable to cook right
away, because you have cakes in the oven? Would it be ok to leave it
out for an hour (or until the cakes are done)then cook it? Thanks for
sharing all your knowledge. Jennifer
Date: November 25th, 1998 12:02:53
From: Carolyn
e-mail: bridal1
Subject: Re: Re: gingerbread houses
How about trying a prebaked Wilton gingerbread house as your first one? They turn out really nice and are fun to do and then you can see if you want to go further and try baking your own. Somewhere there is a recipe for a gingerbread house that uses the gingerbread mix, but I asked for it on the board a week or so ago and no one must have had it, but I'll keep looking - much easier than putting all those ingredients together. We never wanted to eat ours anyway after it sets out for a month. We like it mainly for the beauty of it and decoration.
Date: November 24th, 1998 11:23:49
From: Selma
e-mail:
Subject: Re: CAKE LAST
I never refrigerate any of my cakes. I have left them out for up to a
week and they are still moist and delicious. I don't have the space in
my icebox and besides, it just dries the cake out.
Date: November 24th, 1998 03:13:22
From: lynne
e-mail:
Subject: Re: I need a recipes
hi there;
we have a catagory for recipes and you might find them already posted
there. also if you go to dolores' home pg she has a pg. of recipes
that are just what you are looking for. more places to ck are the
wedding catagory pg and the archives. there are many to choose from
lynne
Date: November 24th, 1998 03:09:53
From: lynne
e-mail:
Subject: Re: CAKE LAST
hi there;
when you are ready to serve it again, instead of taking the whole cake
out and letting it 'warm up' to rm temp, just cut what pieces you want
and let them warm up refrigerating the rest of the cake right away.
i have kept cake scraps in the frig for 2 wks and had them still be
good. (hubby won't eat it every day) :)
lynne
Date: November 24th, 1998 02:40:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: CAKE LAST
I would be afraid to try that. When you bring it out of the
refrigerator it would obviously be out for another day before you cut
it. A fruit cake would be allright but I don't think I would gamble
with anything else.
Date: November 24th, 1998 01:35:10
From: eryc
e-mail: rtremolst@cantv.net
Subject: I need a recipes
I need a fondant icing and royal icing recipes.
eryc.
Date: November 24th, 1998 08:32:49
From: Tracie
e-mail: tp4jb@aol.com
Subject: Re: gingerbread houses
I bake about 100 gingerbread houses during the christmas season. A
good gingerbread recipe is key. It took me 6 recipes to find one that
stood up well while remaining soft enough to eat and also taste good.
I cut my pieces out first. If you would like me to send you the recipe
I use, e-mail me at tp4jb@aol.com. Or if you have any specific
questions, I would be glad to help.
Date: November 25th, 1998 11:25:27
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: gingerbread houses
Lynne- these weren't patterns, they were the real thing only in
cardboard instead of gingerbread. They came with candy, icing, etc.
just like the gingerbread ones only they sold for about $9.50 as
compared to the $12.00 ones. I have some with the patterns to use when
you make the gingerbread yourself. But, for us, this served the purpose
and, as usual, when something good hits the market it disappears.
Date: November 25th, 1998 08:46:30
From: Shirley C.
e-mail:
Subject: Re: Re: Jelly roll falling apart!
It must have been the recipe. My brother said he wanted a chocolate
cake.(He always says Chocolate!) So I used a BC Choco Fudge box mix.
Rolled it with a Cherry Pie type filling(Too heavy, I found out).
Anyway I rolled it in wax paper and put in the Freezer. It firmed up
enought that I iced it and made a Yule log for tomorrow.
I will try the recipe you posted. And I'll use a lighter filling this
next time. I always have to learn the hard way!
Thank You SO much ladies!
Shirley C.
Date: November 25th, 1998 05:06:30
From: Jennifer
e-mail:
Subject: Re: Jelly roll falling apart!
What kind of cake recipe are you using? I don't think a regular recipe or mix will work. I always use a sponge cake type recipe specifically for making jelly rolls. I've made it many times and only once did I have a problem with it breaking. I think that time it was because I was using a filling that was too wet and heavy for the light cake. I do like Marida said, as soon as it comes out of the oven, I turn it out on top of a clean dish towel dusted heavily with powdered sugar and roll up immediately (with the towel) and let cool. Then I gently fill, roll back up, and freeze for about an hour to "set" it, then ice. Keep trying!
Date: November 25th, 1998 04:37:23
From: Marida
e-mail: binsted@erols.com
Subject: Re: Jelly roll falling apart!
hi, Shirley. I make an angel food jelly roll that turns out really
well. I spread aluminum foil in the pan and then put the batter in.
Immediately when I take it out of the oven I lay the cake on a powdered
sugar dish towel and roll it up. I leave it rolled up for about 20
minutes, unroll it, fill it and then roll it back up. I haven't had any
trouble with them falling apart. Maybe you didn't roll it as soon as it
came out of the oven. How did you do it?
Date: November 25th, 1998 04:40:19
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Jelly roll falling apart!
Shirley, in the cake mix recipe section I posted a chocolate angel food
jelly roll that is really easy to do and you get two jelly rolls from
them. So, if you don't have a lot of time you might want to try that
recipe. It takes all of 10 minutes to make them.
Date: November 25th, 1998 04:33:37
From: Marida
e-mail: binsted@erols.com
Subject: Re: wafer paper success
I'm so glad that worked for you Robin. It is amazing to me what you can
do with piping gel when you paint in the design with just a little of
the gel. I just did the Marine Corps Band emblem for a groom's cake and
no one could believe it. That is one of the most fun things to do and
the results are wonderful.
Date: November 25th, 1998 03:23:17
From: robin
e-mail: robware@erols.com
Subject: wafer paper success
Hi everyone. Happy Thanksgiving! Just wanted to add a comment. I
tried the wafer paper painting w/piping gel like Marida explains how to
do. It turned out wonderful! Everyone raved about the design (it was
Pooh-don't tell anyone LOL). I had no trouble with the edges
curling--after I finished the design and it was dry to the touch, I
flipped it over and painted clear piping gel all over it with a pastry
brush. Then I laid it on my freshing iced cake (it had not yet crusted)
and it stayed put beautifully. Thanks to everyone (especially marida)
for the wonderful help. Robin
Date: November 25th, 1998 03:40:48
From: Shirley C.
e-mail:
Subject: Jelly roll falling apart!
I got the brainy idea today to try to make a Yule Time Log. What a
mess! I got the jelly rolls sized cake out of the oven and cooled a
few minutes. I used wax paper in the bottom thinking it would help
roll the cake without breaking it. I then rooled the cake and left it
to cool. After a while I gently opened the rool and spread the
filling. Then I tryed to roll the cake again, it fell apart. :-(
Please help with any suggestions. Did I use too much filling, or not
let it cool enought, or too much? I really wanted this to take to my
brothers for Thanksgiving tomorrow, but now I guss I'll try something
else.
I'm determine to make these for Christmas!
Thanks everyone! Happy Thanksgiving!
Shirley C.
Date: November 25th, 1998 10:58:22
From: Jennifer
e-mail: Cake4evry1
Subject: Thanks
Thank you, to everyone who took time out to help me with my question.
:) Jennifer
Date: November 25th, 1998 11:08:06
From: lynne
e-mail:
Subject: Re: Cake cooling ?
hi leslie;
a long time ago on this board someone (dolores, i think) said something
to the effect if you cool in pan there will be more shrinking than
usual. also, the cake tends to stick to the bottom when cooled in pan.
next time for an experiment try this: cool in pan on rack as usual
about 10 minutes, then turn over so cake is on rack -- removing pan for
about 1-2 minutes then replace pan loosely over cake to completely
cool. i have found if you cover right away w/pan the cake will develop
a 'mushy' spot from excess moisture. allowing some of the steam to
escape seems to prevent this.
having said the above, i must also say: if you bake the cake 'just
enough' at lower temps the cakes w/be moist and delisous w/o all the
bother of the above.
if you ck out the archives you will find many times where i have given
my baking instructions for moister cake baking. if after ck'ing you
still can't find in info, e-mail me next wk and i'll send it to you.
lynne
Date: November 25th, 1998 11:14:11
From: lynne
e-mail:
Subject: Re: gingerbread houses
i think those were ment to be patterns for making g.b. pieces.
i happen to have one or two left....let me know if you want them.
i sold a couple on ebay last month :)
lynne
Date: November 25th, 1998 10:57:54
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: gingerbread houses
The grandkids never eat those houses--they keep them around until either
the candy falls off or is eaten. We have been doing them together for 5
years and last year I found the cardboard ones that Wilton had and we
used those. They worked great but I don't see them around anymore. For
our grandkids it is just the fun of decorating them and you can't tell
the difference once we covered them with royal icing or whatever. Has
anyone see the cardboard ones around?
Date: November 25th, 1998 09:57:38
From:
e-mail:
Subject: Re: Re: Cake cooling ?
I'm not having problems with a dry cake but I had read somewhere if you
cool the cake in the pan all the steam/moisture will not escape and the
cake will be moister. But when my cake was completely cool in the pan
it was about half the size it was when I removed it from the oven! This
cake was an 8 by 11. I've tried this before with a 12 by 18 and didn't
notice any shrinkage.
Date: November 25th, 1998 08:20:12
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: leftover batter
Depends on whether you're out of oven or out of pans.
Ideally, if you just don't have enough oven space, but you have enough
pans, you should go ahead and fill the pans with the batter, then set
them in the fridge until you're ready to bake. Make sure to bake a few
minutes extra (because you have to account for heating the pan and
batter from fridge temp instead of from room temp).
If, however, you're out of pans, stick the bowl of batter in the
fridge. You'll lose some volume this way (see my long, overblown
treatise on baking soda vs. baking powder for more info), because as
you transfer from the bowl to the pan, any CO2 that's released and
holding in the batter will escape as you disturb the batter, but you'll
still get the benefit of the second b.p. rise.
Date: November 25th, 1998 08:08:28
From: Marida
e-mail: binsted@erols.com
Subject: Re: Cake cooling ?
I cool mine about 10 minutes in the pan and then turn them out. You
might be baking yours a little too long if they are too dry.
Date: November 25th, 1998 08:10:39
From: Marida
e-mail: binsted@erols.com
Subject: Re: leftover batter
I usually put mine in the refrigerator and stir it well when I bake it.
I don't do this very often. Most of the time I use what is left over
to either make cupcakes or a small taste cake.
Date: November 27th, 1998 10:44:28
From: Patricia D
e-mail: amx500@a-znet.com
Subject: royal icing
I don't know if I could bring myself to ice a cake in royal but I do use
it on occasion to make certain flowers and do small area fill-ins on
modeled shapes etc. so I always have lots left over. Nice to know I
don't really need to keep it in the fridge. Thanks
Date: November 27th, 1998 08:33:34
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: royal icing
That piece of cake weighs a ton. I like to use push-in pillars and
right now I am debating it. I might have to use an extra plate and the
regular grecian pillars. I guess if I use two cardboard circles under
the 12 inch it is being pushed into I won't have to worry about the
pillars going clear through. I have never had to worry about push-ins
before. i tried to get her to use it as a groom's cake but she really
wanted it as part of the wedding cake. She doesn't like America's
cakes--only fruit cake iced with marzipan and royal icing!!! Her
husband-to-be hates fruit cake but she says she has a lot of friends who
want to try it. I don't see how they cut it. I guess that just goes to
show you that WE have a lot to learn. I'm willing to give it a try.
Date: November 27th, 1998 07:56:16
From: Jennifer
e-mail:
Subject: Re: Re: royal icing
<in royal icing instead of buttercream.>>
And I'm amazed that they use fruitcake for their wedding cake. I couldn't imagine anybody here eating that!
Date: November 27th, 1998 07:37:07
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Re: Cake cooling ?
I'm the lone ranger here again! I've baked for 35 years and never turn my cakes out to cool. I line the bottom of my pans with some sort of paper - wax paper, freezer paper or whatever. I do NOT grease any of the pan at all - not even the sides. When it cools in the pan, I don't have any shrinkage. I DO have to take a sharp knife and go around the edges of the cake to release it from the sides of the pan before I put them in the freezer - yes, they are frozen or at least chilled right in the pan - so much easier to handle those big tiers of cake. I put the layers together frozen and let them thaw usually overnight. I usually leave them uncovered for 2-4 hours and then I put them in a plastic unscented bag to finish thawing slowly. This makes for a very moist cake. I do bake mine at 325 degrees and watch them very carefully at the last to be sure they come out just at the right time. Try this and see if you don't like it!
Date: November 27th, 1998 07:01:13
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Re: update on bakefest regionals
Patricia:
I haven't heard anything yet...I wasn't even sure if my Wal-Mart would
have sent my entry on...it was all so unorganized!!
Please let me know if you hear anything!!
Tricia
Date: November 27th, 1998 05:51:39
From: Marida
e-mail: binsted@erols.com
Subject: Re: royal icing
Royal icing made with meringue powder can be rebeaten and used later if
you keep it in an airtight container. I don't refrigerate mine. Today,
I had a bride from Ireland bring me a 10 inch fruit cake covered in
marzipan and then brought me the royal icing from Ireland to ice that
tier with. I have no idea if I did the right thing because I had never
done this before but I had to thin it down a bit with water and then ice
the cake. She has four tiers of cake and this one is the second one
from the top. the rest of her cake is iced in white chocolate. I still
am amazed that people in England and Ireland actually ice wedding cakes
in royal icing instead of buttercream.
Date: November 27th, 1998 02:28:07
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: update on bakefest regionals
Patricia,
Hi, I e-mailed both Wilton and Wal-mart. I haven't received any information yet but when I do I'll let you know. I don't know if they will release a list of regional winners or not. I hope they do.
-Lisa
Date: November 27th, 1998 03:53:24
From: Patricia D.
e-mail: amx500@a-znet.com
Subject: royal icing
Hi everybody. I hope everyone had a wonderful Thanksgiving. I have a
question about royal icing specifically made with merangue powder. How
do you store the leftover icing? I understand it's to be stored in a
container up-side down but does it need to be refrigerated or is it to
be left at room temperature? Thanks for all your help. I read this board
almost everyday; you're a great group of people!
Date: November 27th, 1998 02:54:22
From: Patricia
e-mail: mikec92@PACBELL.NET
Subject: update on bakefest regionals
Has anyone heard anything about the winners of the regional competion ?
Date: November 28th, 1998 05:38:08
From: lynne
e-mail:
Subject: Re: royal icing
thanks pricilla for the suggestion. i don't use g.p or pastillege all
that much, but it is a much better solution than throwing it out.
however tylose (sp?) is not readily available around these parts like
it is in your country.
as for making cakes w/mix and buttercream......75-90% has to do
w/how/where a person is raised :) if you ate our type of cake and
buttercream icing from childhood and almost never have fruit cake then
that's what your taste buds are used to.
i have a daughter who lived in england about 5 yrs and there is lots
she likes that i have no idea what it even is.
lynne
Date: November 28th, 1998 04:03:31
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: royal icing
Sorry but I have to reply I am just as amazed that you can make wedding cakes from a cake mix and use butter cream for the icing
Priscilla from the UK
Date: November 28th, 1998 04:32:53
From: Priscilla
e-mail: grlyne@saqnet.co.uk
Subject: Re: Re: royal icing
make Pastillage with your leftover Royal icing
Priscilla
Date: November 28th, 1998 05:29:59
From: lynne
e-mail:
Subject: Re: Cornicopia Horn TODAY!! Help!!
hi margaret;
there are several ways to do it. if you have a pointed ice cream cone
just spray it *lightly* w/water to soften and bend it.
if not, shape out of fondant over some kind of form or stuff w/foil or
even cotton -- anything to get it to hold a shape until it can dry --
probably a couple of hrs at least.
use cake scraps or a cupcake and lots of buttercream :)
cover w/zigzag or even just star tip lines in a circular form narrowing
as you go to the tip of the horn.
lastly, if it is **really** small just use cereal or corn snack horn
shaped items.
lynne
Date: November 28th, 1998 03:07:32
From: lynne
e-mail:
Subject: Re: royal icing
that's great to know.....i have avoided using royal many times because
i use it so seldom and always have left over. i **hate!** throwing out
good usable icing!
would you share your recipe.....brand names etc. that could make a
difference.
tia
lynne
Date: November 28th, 1998 03:54:30
From: Margaret
e-mail: salimstng@aol.com
Subject: Cornicopia Horn TODAY!! Help!!
Hi all, I know I have sen this on here before but cant find it
I need to make a small horn, for a open book cake I am doing,, I have
rolled fondant, just need to know what to do!!
Thanks in advance
Margaret
Date: November 28th, 1998 11:39:28
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: royal icing
Actually, I freeze my leftover royal icing, and I don't usually have
any problems reusing it. I usually place about 1/4 - 1/3 cup on a
piece of plastic cling-wrap and twist the ends up so that no air can
get to the icing. then I put several of these little pouches of royal
into a small tupperware style bowl with a snap-on lip (again, to keep
unwanted air out).
The icing doesn't actually freeze solid, it just gets kinda thick.
Usually I can just restir it a little and it's good to go. At times
when I've been in a hurry, I've just snipped a hole in the plastic wrap
that I freeze it in, and just popped it right into a piping bag and
piped with it still icy cold. Works just fine.
However, I've tried the same exact technique with color-flow, and for
some reason, it separates in the freezer when the royal icing doesn't.
S.
Date: November 29th, 1998 02:16:09
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Problem with Christmas Tree Cookie Treat Pan
Hi Lisa,
I don't know if this will work, but I know when I have a full oven the stuff on the top rack brown on the top before the bottom.
So, I would try the top rack of the oven and maybe put some plain cookies on the rack directly below it.
Good Luck,
-Lisa
Date: November 29th, 1998 12:29:47
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Problem with Christmas Tree Cookie Treat Pan
Hi Everyone
I need some help. I am trying to bake the Christmas Tree's on a stick
using the Wilton Christmas Tree Cookie Treat Pan. I tinted the dough
green and every batch I bake turns brown. I have lowered the
temperature and not baked as long but nothing is working.
All suggestions would be greatly appreciated.
Thanks again
LisaF
Date: November 30th, 1998 11:44:00
From: HeatherLee
e-mail: heatherlee@shaw.wave.ca
Subject: Re: gum paste flowers
I put mine in the oven with just the light turned on. My sister uses
this method to germinate her plants too :o)
HeatherLee
Date: November 30th, 1998 10:49:31
From: lynne
e-mail:
Subject: Re: gum paste flowers
hi maimee;
there was a discussion on this several weeks (month?) ago.
one suggestion is to put them in a dehydrater. another is to warm your
oven as low as possible and put them in there w/the door cracked open.
i was tought to put them in a container of cornstarch.....lots of it.
btw: where in calif are you?
lynne
central calif.
Date: November 30th, 1998 10:46:12
From: lynne
e-mail:
Subject: Re: blown sugar - Lynne
i was thinking of linda bunn -- don't remember her new name right
now :)
Date: November 30th, 1998 07:25:19
From: maimee
e-mail: peleo@gte.net
Subject: gum paste flowers
Hello,
Can anyone tell me how to help gum paste flowers(large orchids) dry
more quickly? I am in california and it's been rather humid lately.
It's taking so long for these larger flowers to dry!! Help!
Thanks,
Maimee
Date: November 30th, 1998 06:12:30
From: lynne
e-mail:
Subject: Re: blown sugar
hi dianne;
this is a *very* limited skill! not many people around who do it.
where do you live? i know a gal in san deigo who does it sometimes.
an alternate idea was discussed on this board a few wks back -- use
plastic ornaments that look like glass.
hope this help you.
lynne
Date: November 30th, 1998 06:22:24
From: Tami U.
e-mail:
Subject: Re: Re: blown sugar - Lynne
Lynne, Who in San Diego does this?
Date: November 30th, 1998 06:25:04
From: Tami U.
e-mail: tlutley@inetworld.net
Subject: Re: Wilton Way, Vol.3 patterns ?
Hi Jennifer,
I have that pattern, either send me your address or maybe I can scan the
picture and e-mail it to you if you have a printer.
Let me know.
Date: November 30th, 1998 05:39:17
From: lynne
e-mail:
Subject: so very well said!! thanks rene (nt)
Date: November 30th, 1998 03:30:22
From: Diane
e-mail: Pippingirl@aol.com
Subject: Re: Re: Cornicopia Horn TODAY!! Help!!
Another way is to roll out a long piece of fondant, gumpaste, etc,
until it's the thickness you want, and coil it around and around into a
cornucopia shape, stuffing it with cotton or wax paper bunches or more
fondant to help it hold it's shape. If the piece you start with is too
short to make the whole horn, take another piece and attach it the end
of the first piece with a little water and keep coiling it.
Date: November 30th, 1998 01:28:10
From: dianne
e-mail: dianne.davis@mcmail.vanderbilt.edu
Subject: blown sugar
I need to find someone to make blown sugar in the shape of bubbles for
a new year's eve party cake.
Date: November 30th, 1998 04:49:56
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Problems with fondant
Sounds like you didn't knead the fondant enough before rolling it out.
Cracks and stretch marks are usually a symptom of that. Make sure to
knead until the fondant is soft and pliable.
For rolling, I don't use plastic, but I know folks who do. They just
use one sheet, though. Make sure the plastic is wrinkle free. Dust
lightly with powdered sugar, and place the fondant on. Roll a couple
times, then pick up the fondant, give it a quarter turn, and roll some
more. You don't to roll too many times without turning it, or it'll
stick really badly and won't release when you invert it onto the cake.
Give the plastic an additional dusting with pwd sugar if the fondant
sticks when you try to turn it.
And practice, practice, practice...
Date: November 30th, 1998 02:13:45
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: update on bakefest regionals
Hi,
I e-mailed Wiltons to find out who won the regionals. They said the regional winners should be posted today on thier web site.
Date: November 30th, 1998 11:17:02
From: Jennifer
e-mail:
Subject: Re: glow in the dark
No, there isn't anything edible that will glow in the dark. The closest you could come would be bright neon colors, but they wouldn't glow. Check a Spencer's novelty store for things you might could use instead.
Date: November 30th, 1998 11:32:38
From: Jennifer
e-mail: gigimama@aol.com
Subject: Wilton Way, Vol.3 patterns ?
Does anyone have the patterns that go with Vol. 3 of the wilton encyclopedia? I am making the cake on page 206 that has a figure-piped Santa sitting in a wing-back chair made from gumpaste. I need the pattern for the chair, or a similar pattern. If anyone could send it to me, I'd really appreciate it! Thanks!
Date: November 30th, 1998 11:25:07
From: Jennifer
e-mail: gigimama@aol.com
Subject: Problems with fondant
I did my first wedding cake with rolled fondant last week, a small 10" and 6" stacked cake. I had alot of problems with the fondant getting lots of stretch marks and tiny cracks when I tried to put it on the cake. I used Regalice, and rolled it between two sheets of heavy plastic. Even though the fondant didn't feel sticky, after I rolled it out it stuck to the plastic too tightly, and when I added powdered sugar it didn't stick well enough. I was careful not to pull or stretch it as I was smoothing it onto the cake, but it still got those marks anyway, and it didn't look very smooth (kinda lumpy). What am I doing wrong? I also tried to make a twisted rope border, and even though I kept it covered as much as possible and worked quickly, it seemed to get too dry and fell all apart when I tried to wrap it around the cake. I ended up piping a border and decorated all over with tiny embroidered flowers, and put more flowers on the cake thatn I had originally planned to camoflage the flaws!
Date: November 30th, 1998 09:40:18
From: laura
e-mail: jaygien
Subject: Re: ? about Wilton '99 page 73
I would definitely use the real thing - My rule is unless totally
impossible everything is edible! If you are worried about the sticks
you could just use longer ones to make them more stable.
Date: November 30th, 1998 10:13:15
From: Susan
e-mail: frank@thebee.net
Subject: Re: Re: ? about Wilton '99 page 73
Thank you, that's just what I was thinking!
Date: November 30th, 1998 10:19:12
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Re: royal icing
Hi All,
First let me say that fruitcake is an aquired taste or as Lynn says a
taste you grew up with. My family is first generation Americans (my
parents were born here, but not my grandparents) from Italy and we LOVE
fruitcake. Every Christmas season I make my father 2 of them and he
can't wait to get them. If fact, when I was in college and really
broke, one year my dad asked me to skip the gift and just make him his
fruitcake. Bear in mind that a really good fruitcake tastes nothing
like that gooy,indeciferable stuff you get in the grocery store this
time of year. Mine have nine eggs, a pound of butter a pound of nuts
and a variety of dried and candied fruits. So there are indeed some
people who can, not only "eat that stuff", but love it!
Now to play devils advocate on the other side. Cake mixes make great
cakes if mixed and baked properly. I consider myself a very good baker
and I cannot make a plain butter cake such as yellow, white or chocolate
better than one from a high quality mix. And you know what, a panel of
pastry chefs agree. Many years ago Good Housekeeping conducted a blind
taste test with a panel of experts such as pastry chefs and cake
decorators and also non-bakers on their staff. They compared yellow and
devil's food cakes made from scratch and from popular box mixes. Guess
what? The box mixes were chosen again and again by both the
professionals and the non-bakers. Oh yea, professional bakers baked the
scratch cakes and casual home cooks baked the mixes. Now I wasn't there
to taste the cakes, but ever since then, my mom and myself have used
mixes to make basic butter cakes. Of course specialty cakes such as
carrot or pumpkin etc, are often better from scratch, but with some of
these doctored mix recipes on this board, I'm beginning to doubt even
that.
The explanation for the mix preference was simple. The home cook
cannot possibly mix the ingredients as thoroughly as the machines do
when making mixes. One of the most essential elements to a good moist,
nicely risen cake it that all the flour be evenly coated with butter
(or whatever fat you are using)so that gluten does not develope making
the cake too tough, often the problem of scratch cakes. Their texture is
never as fine or tender as a properly made mix. You can read more about
the chemistry of cakes in Rose Levy Birmbaum's "Cake Bible". IF you
don't like the idea of using oil in your cake, you can buy mixes that
use butter, giving you that old fashioned, delicious buttery taste.
Each baker is entitled to their own way of doing things and if scratch
is the way you want to go, more power to you. But I think it is
narrow-minded to assume that ALL mix cakes are vastly inferior to ANY
scratch cake. I've had delicous and awful in both catagories. I've
made cakes from mixes for years and haven't had a complaint yet.
Renee
P.S.
The Good Housekeeping article was years ago before I got into cake
decorating so I don't remember what year or what issue. Sorry.
Maybe they could tell you.
Date: November 30th, 1998 09:15:47
From: Susan
e-mail: frank@thebee.net
Subject: Re: glow in the dark
HI,
I don't know of anything that is edible that glows in the dark. If you
don't find anything you could always place things on the cake that glow
like plastic figurines or something.
Date: November 30th, 1998 09:05:08
From: Susan
e-mail: frank@thebee.net
Subject: ? about Wilton '99 page 73
Hi!
It's me nagging you all again with another question. I was wondering
if any of you have made the cake called "sweet baby dreams", in Wiltons
'99 yearbook on page 73. I get to make this cake for a babyshower this
coming Saturday. My question is do I HAVE to use a 6" round styrofoam
cake? Can I just use a real cake? I need to add a couple more
servings to this and the best way I can think of is to make the 6" be a
real cake. What do you think? Is it safe? Will the whole thing blow
up or the earth come to an end if I chance it with a REAL cake?
Thanks!
Susan
Date: November 30th, 1998 09:11:41
From: Laura
e-mail: jaygien@aol.com
Subject: glow in the dark
Is there anything edible that glows in the dark? A friend of mine
wants something on her daughter's cake that will glow in the dark...
I've never heard of anything that you could eat?! She just told me
about this request last night and she only needs it by Friday. So I
told her I'd ask around ~ Any ideas?? Thanks