Date: October 2nd, 1998 12:20:14
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Question for Sue
Hey Sue,
How did that go? When we spoke on the phone last week you hadn't tried
the printed "photos" on the cakes yet. Did they bleed? Did the paper
start to bend and crumple like the wafer paper does? Did they comment
about the skin color or was it not noticeable on the cake? Thanks!
Date: October 2nd, 1998 12:13:07
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: HOW DO YOU MAKE AN ICE CREAM CAKE????
did you ever figure out how to do this?
when i made one i sandwiched a 2" layer of ice cream between 2 layers
of cake.
to remove the ice cream from your pan, heat water to boiling, dip lg
towel in (or pour over). put your fzn pan on this for a couple of
minutes (it will cool so fast, you may have to do it a couple of times)
until the ice cream just falls out when you turn the pan over. of
course, you will want to have your layer of cake ready for it to go
on. you will have to work quickly. once layers are put together ice
and proceed as usual, only work 3 times as fast! :) keep your
decorations simple. i did mine w/buttercream but whipped topping would
be great w/it too. to serve remove from fzr about 15 minutes before
serving. can't be much longer than that.
if you have any more ?s just e-mail me.
lynne
Date: October 1st, 1998 07:04:12
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Rolled buttercream vs Fondant
I just finished my very first rolled buttercream using the recipe in
that book Sue mentioned. It came out great. I don't do fondant as in
20 years of cake decorating I have only had one bride who actually
wanted it and I told her the name of a local decorator who does it
expertly.
Date: October 2nd, 1998 05:22:22
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: wafer paper
Hi,
I have a question about wafer and rice paper are they the same thing?
I have used wafer paper and have seen rice paper advertised but didn't know if they are the same thing. Also when i use wafer paper it doesn't seem to melt into the cake and this was the affect that i was looking for.
thank you in advance for all the help.
Lisa
Date: October 2nd, 1998 05:54:29
From: robin
e-mail:
Subject: just a gripe
I made a Noah's ark themed cake for my church today as a gift to the new
nursery. I bought a Noah's Ark keepsake ornament from Wilton (cost $6)
which I figured the nursery could give away as a door prize at their
"shower" on Sunday. Well, this ornament is so heavy and lopsided that I
put two straws underneath to support it, and it still looks like the
Titanic after it hit the iceberg. Seems like Wilton could have tested
this thing first to learn it was heavier on one side than the other...
thanks for listening! I had to vent!
Date: October 2nd, 1998 06:21:35
From: Charlotte
e-mail: CPresley@FWENC.com
Subject: Freezing Cookies and Cookies on a Stick
I'd like to make some cookies ahead of time to freeze and decorate
later. Since I typically don't freeze alot of baked goods, I had some
questions about it. Specifically, how long do cookies last in the
freezer, should they be thawed completely before decorating and what is
the best method to store in the freezer?
Also, has anyone ever tried (successfully) baking cookies on a small
popsicle stick as opposed to the round cookie sticks? I notice in
earlier discussions that people had problems with the round ones.
Thanks in advance for the advice.
Date: October 2nd, 1998 06:52:29
From: Sue
e-mail: proicer@one.net
Subject: Re: wafer paper
Yes they are the same. You do have to moisten the wafer paper to get it
to mend into the icing. With water. But hurry it melts fast.
Sue at Sugarcraft, Inc.
Date: October 2nd, 1998 07:15:17
From: Sue
e-mail: proicer@one.net
Subject: Re: just a gripe
That's odd, we don't have a problem. You do mean their new resin
statues? What kind of icing did you use?
Sue at Sugarcraft, Inc.
Date: October 2nd, 1998 07:21:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Question for Sue
>>How did that go? Worked well...
>>When we spoke on the phone last week you hadn't tried the printed
"photos" on the cakes yet. Did they bleed? No!
>>Did the paper start to bend and crumple like the wafer paper does?
No! It printed WONDERFUL!
>>Did they comment about the skin color or was it not noticeable on the
cake? Thanks! They LOVED it! Never said a thing. The skin sorta was a
glow.
MORE... I will say that the sheet does stick to the backing slightly and
we've used it 3 times and all three times my sister slipped her bent
spatula under it to get it to come off the backing.
Its a little more brittle then the wafer paper or the edible images.
We are going to look at a new sorce for the sheets, will let you know
next week. Another manufacture has a computer/printer/scanner for around
$6,000.
Sue at Sugarcraft, Inc.
Date: October 2nd, 1998 09:05:04
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: Re: Re: Icing a dummy cake?
Judy,
How big are the dummy wedding cakes; three tier, single tier, stacked or
what size do you keep in storage; are they for shows or to show to
brides-to-be?
Maurice
Date: October 2nd, 1998 09:48:54
From: Diane B.
e-mail: Pippingirl@aol.com
Subject: Shipping Cakes
Christmas is right around the corner (yipes!) Usually I bake all kinds of cookies for the relatives & friends, but as my cake decorating is getting better, I'd like to send cakes this year.
The question is, has anyone had experience shipping decorated cakes by UPS, etc?
I've pretty much decided on fondant-covered cakes (or maybe rolled buttercream) with flat decorations, but I would like to do some in 3D, too. How do I pack them without the flowers (or leaves or snowflakes, whatever) getting crushed? Do you wrap them?
I may end up forgoing the fancy stuff, but it would be nice to have a poinsettia or holly blooming off the cakes. Any experiences that any of you have had that you could share would be greatly appreciated.
Date: October 2nd, 1998 10:48:18
From: brandie
e-mail: bsakersgb@yahoo.com
Subject: candy clay
HELLO, I HAVE JUST GOTTEN INTO DOING CANDY CLAY. I TOOK A CLASS IN
THE TECHNIQUE AND I JUST LOVE THE IDEA. ANYWAY.....IVE TRIED TO MAKE
SOME TWICE USING THE WHITE CHOCOLATE CANDY COMPOUND FROM WILTON, THE
RECIPIE I USED WAS 40Z CHOCOLATE TO 2TBS WHITE CORN SYRUP. MY PROBLEM
IS THAT EACH TIME THE CLAY NEVER GOT VERY HARD AND IT HAD KINDA OF A
GREASY FEEL TO IT EVEN AFTER LETTING IT SET OVER NIGHT. IF ANY ONE
CAN HELP ME WITH THIS PROBLEM I WOULD BE MOST GRATEFULL.
THANKS
Date: October 4th, 1998 12:29:09
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Update on First Wedding Cake
Congrats on the wed ck. My son is getting married in 3 weeks also and I
am making his 8 tier wed ck and taking it 8 hours away to the wed.His
wed is on Oct 24th. Good luck on your daughters cake, I know it will
be great.
Date: October 3rd, 1998 07:09:07
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Re: Re: DH Lemon mix
Hi Robin,
Have you looked inside the box. They usally have large layer directions in there. If not try adding a little more flour it will make them alittle more dense. The price to pay for density is moistness.
-Lisa
Date: October 3rd, 1998 07:04:33
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: How do you learn gumpaste?
Julie,
I started with the Wilton kit for gumpaste flowers. it has a pretty decent book to start with and plastic cutters included. It's probably the cheapest way to start.
Gumpaste dries hard and can be rolled thinner than fondant. Fondant can be cut though usally is used for icing the cake and flowers that people are going to eat. Fondant is very sweet but can be flavored with extracts.
if you can find someone to show you the basics of gumpaste i would take the class.
-Lisa
Date: October 3rd, 1998 06:54:47
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: How well does the ready-made wilton icing work?
Hi Julie,
i have used this icing before. its not to bad has an okay flavor sort of like the class decorator icing. Not quite as greasy tough, just as sweet.
you would have to whip it or thin it down to frost a cake. you can get a passible rose out of it but i have found that sometimes, when its to hot, you may have to add some sugar to it.
-Lisa
Date: October 3rd, 1998 06:15:22
From: julie
e-mail:
Subject: Re: Re: HOW DO YOU MAKE AN ICE CREAM CAKE????
I haven't tried it yet, just had surgery. But I need to know exactly
how i should do it. I have thought of doing crushed cookie crumb crust
in the bottom of a spring form pan, add a thick layer of soft icecream,
freeze, then add another layer of cookie crumb crust, add another layer
of icecream, freeze, then add a final layer of cookie crumb.and freeze,
dip into warm water for a minute, remove from springform pan and
decorate asap with whipped cream. and put in a box and keep frozen...
Does this sound about right?
Thanks,
Julie
Date: October 3rd, 1998 06:23:31
From: Julie
e-mail:
Subject: How do you learn gumpaste?
Are there any books out there that teach you how to do basic gumpaste?
What is the defference between gumpaste and fondant?
Thanks,
Julie
Date: October 3rd, 1998 06:26:04
From: Julie
e-mail:
Subject: How well does the ready-made wilton icing work?
I baught the wilton ready-made icing that comes in the round container
to ice a cake with and to add boarders with.. I have never used it
before.. Does it work as well as the buttercream made at-home?
thanks,
Julie
Date: October 3rd, 1998 03:58:22
From: robin
e-mail:
Subject: Re: Re: DH Lemon mix
Thanks Marida. I hope so. btw, that message I left has a typo, it
should say the cakes "aren't" as firm as I need them to be. I even
tried adding sour cream but that didn't seem to help. Maybe it would
help if I refrigerated them? I try not to freeze my cakes.
Date: October 3rd, 1998 11:30:00
From: Marida
e-mail: binsted@erols.com
Subject: Re: DH Lemon mix
They are probably delicious if they are so light. If you dowel each cake
properly you shouldn't have any trouble.
Date: October 3rd, 1998 10:27:53
From: robin
e-mail:
Subject: DH Lemon mix
This is going to sound really dumb, but has anyone else noticed that the
texture of the DH lemon cakes are much lighter than other flavors? For
me, it has more crumbs, and the cakes are as firm as I need them to be,
especially when I start stacking. Any suggestions? I have a 3 tiered
wedding cake in 3 weeks that is supposed to be ALL lemon. Thanks.
Date: October 3rd, 1998 10:21:53
From: robin
e-mail:
Subject: Re: Re: just a gripe
Yes. I think it's resin. It's sitting on an 8" round iced w/buttercream
and then blue piping gel (for water). I have two straws underneath and
it's still tilting. It's awful looking. Good thing they're not paying
me for this cake!
Date: October 3rd, 1998 04:48:12
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: candy clay
Hi Brandie,
I would try another brand of candy Wiltons tends to be greasy. I believe that is what makes thier chocolate easy to work with.
~Lisa~
Date: October 5th, 1998 12:50:16
From: Janet
e-mail: lbybee@iland.net
Subject: Re: Re: Re: What's so bad about the Wilton Method?
I drive two hours every thurs night after working 8 hrs to go to my Wilton
cake decorating class. I am tired and stressed. But I look forward to being able to do something I have always wanted to do. I am thrilled that Wilton is teaching a class so I can learn. No other person or Co. offers it close (yes two hours is close) My first cake was dry and over done and the leg came off. My instructer could have made me feel worse than I already did --- but she told us how to remidey our problems and she told me I made the prettiest RED icing she had ever seen. Maybe she lied but it gave me hope every time I tried to learn. I am now in my second class ( I made royal icing for the first time (it beauitful) And my Wilton teacher is great --- me? ---well --I'm coming along. Maybe it isn't the tacher that should be blamed if we students don't get it right.
It takes practice and practice and reading and experience and learning from everything and everbody you can, to become a professional. My Wilton teacher is making sure I have this opportunity. It is up to me to build on her teaching.
Date: October 5th, 1998 12:19:30
From:
e-mail:
Subject: Re: Chat for Cake Decorators
Sorry I meant to add for "outside of AOL users", I've run across several
using AOL but alas I don't use them. Again please help.!
Date: October 5th, 1998 12:17:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: DH Lemon mix
I would suggest maybe 1/4 cup flour per mix. If baked properly, it will still be good and moist. In regards to freezing, I freeze all my cakes because they are much, much easier to work with and have never had anyone say my cakes were dry. Freezing does not hurt a cake at all. Try a small one and see if you don't think it's easier to work with. I freeze my cakes right in the pan (because they are only frozen for about 2-4 days at most. Then I put the layers together while still frozen and let them thaw overnight or all day inside a plastic bag. I do too many cakes not to freeze them.
Date: October 5th, 1998 12:17:19
From: Amity
e-mail: monkers@swbell.net
Subject: Chat for Cake Decorators
I am hoping that someone out there knows of a live chat room for
cake decorators to get together and pick each others minds for ideas and
help for new self starters to cake decorating. I'd appreciate any ideas
or links. Thanks in advance.
Amity
Date: October 4th, 1998 11:56:09
From: janet
e-mail: lbybee@iland.net
Subject: Re: Great Suggestion and a question!
Use a small round piece of pvc pipe as the axle, cut hole in cardboard and put cap (pvc) on ends to hold, decorate with icing. A line of royal icing on the inside of the cardboard will keep the wheel in place.
Date: October 5th, 1998 12:03:05
From: janet
e-mail: lbybee@iland.net
Subject: Re: Great Suggestion and a question!
To make a hole for the pvc pipe, cut a length longer than you will need and sharpen the edges on one end (clean plastic off well) and use this as a core cutter. I us this to cut out hole for my tier columns, too.
Date: October 5th, 1998 12:04:18
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: Gold Frosting
Hi Rick,
The best way is to use rolled fondant and "paint" it gold. You'll need
to get the gold luster dust, (you can find it from Sugarcraft's on-line
catalog under the gum paste/rolled fondant sections) mix it with lemon
extract to a paint-like consistency and paint it on. Although you can
paint the entire cake this way, I wouldn't suggest it. First of all,
depending on the size of your cake, it could take a while and use a lot
of dust. Secondly, Fondant isn't the best-tasting icing medium in the
world to begin with and the lemon extract WON'T help! As was mentioned
in the previous message, Colette Peters has some great ideas using gold
as the complimentary color. One cake in particular has rolled fondant
swags and bows all around it painted with the gold dust. It's
absolutely beautiful. Check it out! Good luck.
Date: October 4th, 1998 11:45:29
From: Jody
e-mail:
Subject: Re: Re: Re: How well does the ready-made wilton icing work?
Yes. The icing in the round plastic container is the kind that Wilton
"upgraded" this last spring. The colored icing in the tubes was also
improved. Previously, you could barely squeeze hard enough to get the
icing out, but the consistency has been fixed. As I mentioned before, I
prefer my homemade buttercream icing, but in a pinch, the Wilton brand
is good.
Date: October 4th, 1998 11:23:07
From: Marida
e-mail: binsted@erols.com
Subject: Re: Gold Frosting
In Colette's Cakes The Art of Cake Decorating she has a cake on the
cover that has a gold tier on it and in her directions she says the gold
and silver are completely edible and she is using 22-karat gold leaf by
the package bought in an art store. I have never seen what she says she
is using. The only gold leaf I have seen is a paint and I know that is
not edible. It use it on the edges of petunias for Golden anniversary
cakes. Maybe someone on this board knows what Colette is talking about
that is completely edible and can be wrapped around the cake.
Date: October 4th, 1998 09:04:19
From: John
e-mail: piferj@ptsi.net
Subject: Re: Freezing Cookies and Cookies on a Stick
I freeze sugar cookies before decorating all the time. I pack them in
an airtight container, like rubbermaid, or something, then I let them
thaw in the container before decorating them. I've never had any
problems, and this helps so much during the busy seasons. This way, I
can just bake one day, freeze them, and decorate them as I need them. I
don't know how long they will freeze, i've only done it for about 2 or 3
weeks before using them, but i'm sure that freezing them longer would be
ok. Hope this helps.
Date: October 4th, 1998 08:04:30
From: Rick B
e-mail: rickb@mail.csrlink.net
Subject: Gold Frosting
How can I make gold colored frosting for a Golden Wedding Anniversary
Cake? Any recipes or advice would be appreciated.
Thanks!
Rick
rickb@mail.csrlink.net
Date: October 4th, 1998 08:05:21
From: Rick B
e-mail: rickb@mail.csrlink.net
Subject: Gold Frosting
How can I make gold colored frosting for a Golden Wedding Anniversary
Cake? Any recipes or advice would be appreciated.
Please respond to rickb@mail.csrlink.net
Thanks!
Rick
rickb@mail.csrlink.net
Date: October 4th, 1998 03:45:17
From: julie
e-mail:
Subject: Re: Re: How well does the ready-made wilton icing work?
the icing that you said you did like that wilton put out, was that the
wilton decorative white icing that comes in the round plastic container?
That is the one i baught.
Julie
Date: October 4th, 1998 11:03:48
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: How well does the ready-made wilton icing work?
Hi Julie! I always make my own icing as a general rule, but I was
experimenting and I had tried the ready-made icing back about a year
ago and I didn't like it. But in the spring, I went to a Wilton
Instructor Meeting and they introduced their new and improved line.
Much better!! It tasted better and was much easier to work with. It's
great for icing your cake and for doing borders... but you do have to
add powdered sugar to get it stiff enough for roses.
Date: October 5th, 1998 01:48:03
From: Marida
e-mail: binsted@erols.com
Subject: Re: Edible Paper Icing
If you are talking about edible images (where the image is already on
the paper) I am sure Delores sells those. If you are looking for ones
that you can draw on that would be wafer paper and I am sure Delores
carries that too.
Date: October 6th, 1998 01:50:57
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Re: Re: Re: Chat for Cake Decorators
Try this addy http://venus.beseen.com/chat/rooms/g/2143/
Date: October 6th, 1998 01:44:38
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Re: Re: HELP! - Split petals on roses
To make roses on the end of a straw, you just make a loop around the
end of the straw to begin with and then just loop the icing around the
straw, it will look like a pinecone until you use the scessiors to
slide it off the end of the straw and then it will be a beautiful rose.
With a little practice you will see that this method works
wonderfully.I make them all the time this way using buttercreme icing.
Date: October 6th, 1998 01:20:51
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: What is a crumb coat?
Instead of crumb coating, I find that freezing the cakes keeps you from getting crumbs in the icing. They are so much easier to work with after they are frozen and then thawed out - just firmer for one thing. Also, you might try piling the icing on the top fairly thick and working the top first and then the sides.
Date: October 6th, 1998 12:37:03
From: Kay
e-mail: cake savvy@aol.com
Subject: Re: Re: raggedy roses
Hi Selena, Thanks for the tip about the tip. I'll try the 97, Thanks, Kay
Date: October 5th, 1998 11:10:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Doll or Barbie Cake
If you go to Delores' Home Page under her photos she has an article on
doll cakes. They are lots of fun to do. I did one for my grandaughter
and then my daughter and I made 12 out of the petite doll pan to give to
each one of her guests to take home. Took us all day, wouldn't do it
that way to sell, but it was worth it!!
Date: October 5th, 1998 11:13:52
From: Doris
e-mail: DLockey@aol.com
Subject: Re: Doll or Barbie Cake
One of my first cakes was a Barbie cake for my granddaughter. I used
the Wilton Wonder Mold. I bought an inexpensive Barbie (about $3.50),
cut her legs off at the knees and stuck her in the cake. I used the
diagram with the Wonder Mold for the details on her dress. Covered the
dolls upper body and the cake with pink and white stars.
This was one of the few times she was speachless (she's 3).
Date: October 5th, 1998 11:02:31
From: Selina
e-mail:
Subject: Re: raggedy roses
Kay, If your using the wilton buttercream recipe then it needs to be 1lb of CSugar. 4 cups can vary alot in weight depending on whether you sifted or not. If your 104 is damaged the tip corrector won't really help for this shape. Try another petal tip. 97 makes really beautiful roses that you don't have to work so hard to achieve the curled edges. Torn icing is usally an indication of too stiff a consistency. Hope this helps.
Date: October 5th, 1998 10:25:20
From: Leslie
e-mail: LMcLaug107@aol.com
Subject: Doll or Barbie Cake
Does anyone have any tips on Making a doll or barbie cake for my 8 yr old daughter. I had one when I was a young girl with the doll and the cake as the skirt on the dress. I would like to make one for my daughter to enjoy. HELP
Date: October 5th, 1998 10:10:13
From:
e-mail:
Subject: Re: Re: Re: Re: Chat for Cake Decorators
hi just tried to find this chat again i have the wrong address it keeps coming up as not there.
Date: October 5th, 1998 09:46:22
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: how to make ice cream cakes
A few weeks ago this question was on the board . I make my ice cream cake using a layer of oreo cookies you don't have to add anything to make the layer stick together the frosting will do that for you.
place a layer of soften ice cream on top. Then another layer of cookies and then i add a layer of hot fudge sauce (cold). More soften ice cream you can do more layers as needed to get the hight you need.
To make unmolding easier line your pan with plastic wrap. leaving the sides longer so you can find it when the cake is frozen. then there is no need to put it in hot water. you can flip it out upside down then flip back over on to a cake board. Just messure your frezzer. I have a side by side and it won't hold large pans to narrow. Decorate with whip topping or what ever you want.
-Lisa
Date: October 5th, 1998 06:06:04
From: Diane
e-mail: rbrack@fuse.net
Subject: Re: What is a crumb coat?
Hi Julie,
When you crumb coat a cake you are putting a very thin layer of icing on
your cake that seals in the crumbs. I let mine sit for a few hours
uncovered and then I ice and decorate it. Diane
Date: October 5th, 1998 05:48:29
From: Julie
e-mail:
Subject: What is a crumb coat?
No matter how hard i try, i just cant keep crumbs from showing up when i
ice a cake. I have heard of doing a crumb coat.. What is that and how
do you do it?
Thanks,
Julie
Date: October 5th, 1998 05:59:19
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: HELP! - Split petals on roses
Hi Sandy,
It sounds like your icing is to dry. A few drops of water does a lot
for a ragged looking rose. I also had the problem with the wax paper
square sliding around, so my istructor suggests a piece of floral
adhesive on you nail. It works like a charm. The wax paper stays in
place and the adhesive stays on there for a long time. Hope this helps.
Diane
Date: October 5th, 1998 05:44:32
From: Julie
e-mail:
Subject: Re: how to make ice cream cakes
I left the same question here a couple of weeks ago. scroll down to find
my question and all the good advice I got. Hope this helps: I am Going
to try doing a layer of oreo crumbs mixed with a little butter, mash on
the bottom of a springform pan, add a thick layer of softened icecream,
freeze. Then add another layer of cookie crumb, then softened icecream
and freeze. Repeat until you get as high as you want, at least 2 layers
of cookie crumb and icecream. while cake is totally frozen,Stick pan in
warm water for a minute, remove from springform,stick on a cake circle.
Then use coolwhip or bettercream for frosting, then stick in freezer
really fast. I am going to do this very soon and put my results here.
Hope this helps. :)
Julie
Date: October 5th, 1998 05:22:31
From: connie
e-mail: connieksmith
Subject: Re: Help...Icing is cracking
You need to double your cake boards. when you pick up or move your
cakes they will crack without the proper cake support.
Date: October 5th, 1998 05:34:30
From: Julie
e-mail:
Subject: How many pans to bake at once?
My stove will fit 2 9" round pans at once on the same rack. Does anyone
else bake 2 at a time? It sure saves time.
Thanks,
Julie
Date: October 5th, 1998 05:35:56
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: how to make ice cream cakes
Hi Connie,
Have never made an ice cream cake, but I was looking on this board and
about halfway down there are a few suggestions on how to do one. Hope
this helps.
Diane
Date: October 5th, 1998 05:39:55
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: How many pans to bake at once?
Hi Julie,
I even do 2 10" in my oven. After that only one will fit at a time. It
sure does save time. We need all the short cuts we can get in this
business.
Diane
Date: October 5th, 1998 05:09:45
From: Connie S,
e-mail: connieksmith
Subject: how to make ice cream cakes
A lady called me ask me if I could make her daughter a ice cream cake.
I told her I will let her know. So please help me out I don't know how
someone tell me. Thanks Connie
Date: October 5th, 1998 05:06:57
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Re: Chat for Cake Decorators
I believe the one Lynne is talking about is at:
//venus.beseen.com/chat/rooms/g/2143
Date: October 5th, 1998 04:58:39
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: raggedy roses
Kay,
There is a small tip shaping thing i don't know what it is call but mine is blue. i suppose someone on this board has the proper name for it.
I use it to straighten out my tips when they get all bent out of shape.
it may help to get the kink out of your tip.
-Lisa
Date: October 5th, 1998 04:40:28
From: Julie
e-mail:
Subject: Decorating tip trouble??
I seem to be having a real problem using the grass tip , anyone else
having this problem? The grass looks terrible , almost gross! It doesn't
look realistic, can anyone tell me what I'm doing wrong??
Date: October 5th, 1998 04:51:26
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Decorating tip trouble??
Hi Julie,
You don't give much to go on. I would ask are you pulling up on the bag as you squez (sp) ? it gives you long grass and hair if you don't pull up you get something similar to a bare piece of carpeting.
-Lisa
Date: October 5th, 1998 04:35:03
From: lynne
e-mail:
Subject: Re: HELP! - Split petals on roses
hi sandy; sounds like your icing is much too stiff! try adding just a
couple of drops of liquid more to your recipe. keep track of how much
so you remember next time. each time you make your icing, add another
drop or two until you get it to your liking.
i have tried making roses on thoothpicks, skewer, and straws, but keep
going back to the flower nail.....works best for me.
as for your paper backing sliding off the nail, again this indicated
the icing is too stiff. yes, it has to be stiff to make a good rose,
but just a couple more drops of water can make a *huge* difference.
please do let us know how you make out.
lynne
Date: October 5th, 1998 04:28:26
From: lynne
e-mail:
Subject: Re: Edible Paper Icing
hi stacey; as you can see we are not sure what it is you are looking
for. i know of no special icing to use with wafer/rice paper.
wafer paper is edible paper in colors & comes in a double thickness.
rice paper is also edible paper in white. most of the time people
interchange wafer & rice to mean the same thing.
'edible images' are a ready made picture in color that you put on a
freshly iced cake, add a border and it's done! :)
all of the above can be found at dolores' on-line catalog if you can't
find them locally at a cake decorating shop.
it is nice to have the deco pac catalog on hand so you know what is
available & you want, however you have to be a licensed shop in order
to order from them and *each* image comes in a 12 pack. that's a lot
of barney or 49ers cakes to make each week :)
lynne
Date: October 5th, 1998 04:16:46
From: Debbie G.
e-mail:
Subject: Re: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
There is an article on Ice Cream Cakes in the Mar/April 1998 issue of
Mailbox News, on page 56.
Date: October 5th, 1998 04:17:27
From: lynne
e-mail:
Subject: Re: Re: Chat for Cake Decorators
there is one but i can't remember the url right now. all i can
remember it is on beseen.com we try to meet at 9 p.m. central time
monday nites, but you can often find someone there other nites too.
if you ck the archives, somewhere it was mentioned a couple of ;times.
lynne
Date: October 5th, 1998 03:38:00
From: Kay
e-mail: cake savvy@aol.com
Subject: raggedy roses
I seem to be having the same sort of problem Sandy is having. I have tried thinning my icing (I use the 1 cup Crisco to 4 cups icing recipe), firming it up and I'm still getting ragged edges and I have to tap them with my finger and curl them back a bit to shape them. I was thinking it's probably those Wilton tips I've been using. I can't get the "pinch" out of the small end. Is there a better brand of 104 tip to use? I just made my first rose on a stick Thurs. and like it better than using the nail.I let the buttercream roses dry 'til Sat and they were so eary to place in a cascade across the top and down the sides. Kay
Date: October 5th, 1998 02:17:31
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: HELP! - Split petals on roses
How do you make roses on a stick or straw? I have never heard of this
method.
Date: October 5th, 1998 10:25:28
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: HELP! - Split petals on roses
Try making your icing not so stiff and try making your rose on the end
of a stick or straw. I was having a lot of trouble making roses on the
flower nail and now I make beautiful roses on the end of a stick and
slide them off with the scissors.Hope this helps you.
Date: October 5th, 1998 09:43:20
From: Sandy
e-mail: gagulf2@mindspring.com
Subject: HELP! - Split petals on roses
I'm a beginning decorator and am having problems with my roses. I use
stiff icing, and the petals on my roses are splitting vertically! Not a
great look! I don't mind a little "ragged" edge - but these splits are
going all the way through the petal. What am I doing wrong??
Also, when I make roses on wax paper squares secured to a flower nail -
either the waxed paper slides all over the nail, or - if the paper stays
put - the rose slides all over the paper. I tried making the rose
directly on the nail, but it slid all over the nail, too. Any tips?
TIA,
Sandy
Date: October 5th, 1998 09:36:37
From: Tina
e-mail: jcup2@hotmail.com
Subject: Re: Gold Frosting
I just did a silver anniversary cake this past weekend. The cake was
iced all white with white roses. Put a silver ribbon around the middle
of all the tiers and around the edges of the base plates and used
silver leaves with the roses. It was a very simple cake but it did
look pretty!
~Tina~
Date: October 5th, 1998 09:36:05
From: ann
e-mail:
Subject: Re: How do you learn gumpaste?
I would recommend taking a class if you can find one. You may be a
different type of learner than me, but I had a very difficult time
trying to learn from all the books I found. I've learned all my other
cake decorating techniques without classes (altho classes would be
wonderful if I could find any near me!), but I've had a terrible time
with roses. I've looked at videos and books and still desire the 3-
dimensionalness (is that a word?) of a class! I did learn some other
flowers from the Wilton book recommended to you and those did look
really good. ann
Date: October 5th, 1998 09:18:42
From: Julie
e-mail:
Subject: Re: Edible Paper Icing
Do you mean the edible images you stick on your cake that melt to the
icing such as Garfield or little mermaid? You can get them thrugh
DecoPac. you can get a free catalog by calling 1-800-332-6722.
I hope this helps. :)
Julie
Date: October 5th, 1998 09:12:06
From: Stacey Moroz
e-mail: RockyM@bellsouth.net
Subject: Edible Paper Icing
ISO a place where I can find Edible Paper Icing. My mother and I have
been looking for this for a while. We haven't be able locate it help!
Date: October 6th, 1998 08:17:00
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Re: Re: Re: Re: Chat for Cake Decorators
I tried sooooo hard to get into that room last night.
i don't know what was wrong, if it was me or my pc.
I will try again next Monday night, though......dee
Date: October 6th, 1998 06:01:46
From: Mindy
e-mail:
Subject: A Link to the cake chat room
I found another way to get to the chat room. If you go to Dolores'
home page, and then go to the links page, and then to L is for Laura,
she has the link there. Click on it and you will get right into the
chat room. Mindy
Date: October 6th, 1998 05:40:15
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Re: Chat for Cake Decorators
I'm pretty sure that this is the right address for the chat room. But
you have to put the http: in front of the address. the best time to
find someone there is in the evenings around 9:00 central time. And if
you have the time, check in and then wait for a couple of minutes to
see if anyone is there. Sometimes someone is there waiting but
watching tv or reading so not constantly watching. Hope to see you all
there. Mindy
Date: October 6th, 1998 03:38:25
From: Diane B.
e-mail: Pippingirl@aol.com
Subject: Has no one ever shipped a cake to anyone? Woe is me! NT
Date: October 6th, 1998 03:39:34
From: Nancy
e-mail: morgan0818@aol.com
Subject: Re: Wilton Instructor
I, too, am a Wilton Instructor of 4 years. I started taking classes that were not Wilton 10 years ago. Then I went off and took Wilton classes.
I also belong to a local cake club, statewide cake club, and ICES. Yes, indeed, there is LIFE BEFORE and AFTER WILTON. In my exeperiences before becoming an instructor, most of my knowledge came from interacting with people within the cake clubs, joining competition at the county fairs and cake shows, and getting very involved with almost every aspect of cake decorating offered in my area.
I seldom do cakes. Even though I place Best of Show in competition I still feel I have a lot of learning to do regarding cake decorating. All of this has helped me be a more effective instructor. I may not know all of the answers but can give it a good old college try in helping a new student become a "sugar artist". It gives me great pleasures to see new strudents who struggle (it is just as frustrating for me to get across to them) have pride in what they accomplished and to see their end result.
My greatest pleasure yet has been when a past student had 5 entries at the county fair as well as entering myself. This student placed with everyone as well as getting Best of Show for one of them. She beat me!! My comeback to her was: "You must have had a great Instructor!"
There have been many a time I would like to have thrown in the towel and not teach any more. (This is a 2nd job for me.) But I still remember what it was like being on the other side of the table being a new student. Then I remember why I am there - to give what information I can (no matter how little it might be) to help someone become a little better a something.
Yes there are some instructors that do give a bad name to teaching (it is not just Wilton instructors). On the hold, most are helping promote the confectinary art of cake decorating.
Hopefully, this instills into those that want to become an instructor (whether it is Wilton or not) an understanding of what is is to wear the name of Instructor.
Date: October 6th, 1998 01:59:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Using pudding as icing
Now, I know you got that message loud and clear! Just as I was sending
it my computer shut down and said they were unable to contact the
server. Like, yeah, only three times! I swear I didn't send that
message three times.
Date: October 6th, 1998 01:40:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: handling large cakes
You could slide a cake board under the piece you took off and then slide
it back on when you have filled the bottom layer. I don't have to do
that very much because my husband usually helps take them off.
Date: October 6th, 1998 01:46:48
From: Marida
e-mail: bunsted@erols.com
Subject: Re: Using pudding as icing
I have never tried that but I tell you sometimes when I am using my
white chocolate mousse I keep thinking it would make a wonderful icing,
it tastes so good. Tell us if you give it a try. Sometimes when you
get an idea like you have it might be fun just to try a little cake and
see how it works out. Nothing ventured--nothing gained, except weight!
Date: October 6th, 1998 01:14:02
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: handling large cakes
Welcome! I know what you mean... when I first found this site it took
me a few days to read all the old messages and I still haven't been
able to get to all the archived stuff yet!
The way I layer my cakes may or may not be the easiest way, but this is
what I do. First of all I get a large cardboard and cover it with
contact paper (this way you can wipe it down and reuse it. You want it
to be the same size or larger than the cake you're working with. After
the cake has cooled on my cooling rack, I put powdered sugar on it and
tip it over onto my covered cardboard leaving just a fraction of the
cake off the edge of the board. Then I place that edge even with the
first layer and it slides right off the covered board onto the other
cake. Clear as mud? I hope this helps.
Date: October 6th, 1998 01:06:16
From: Jody
e-mail:
Subject: Re: counting guests to cake slices and size
I'm curious... How do you charge for your cakes? If you're charging by
the serving, like most of us do, then it's important to know how many
servings per cake.
Frequently I get customers who want a four or five tier cake and are
only having 25-30 customers (they want a tall, impressive looking
cake). I tell them they can have whatever size cake they want... but I
am still going to charge them for every serving.
Date: October 6th, 1998 12:57:12
From: Tricia
e-mail: ttleahy2@aol.com
Subject: handling large cakes
Hi!
What a great source of information....I just stumbled onto this site
yesterday and can't stop reading it! My husband thinks I'm having an
on-line affair!!
I'm just starting out and ran into a problem this weekend that I hope
someone can help me with. I made a 2 layer 12x18 cake this weekend for
a football party. What a disaster when I tried to place the top layer
on the cake!!! It split, cracked and then I didn't get it on
straight....I could go on and on. It looked fine once I got it iced,
but there has to be an easier way. Any suggestions????
Date: October 6th, 1998 12:26:19
From: Amity
e-mail:
Subject: Re: Chat for Cake Decorators
I wanted to thank everyone for their help in finding a cake chat for me.
I finally got through, and I'll be visiting often, hope to see some of
you there.
Date: October 6th, 1998 12:25:26
From: Julie Di
e-mail:
Subject: Using pudding as icing
I am just curious, has anyone used lemon pudding for the filling and
the icing of a lemon cake? How well would pudding work as an icing? If
you added powdered sugar to it will it make it the right enough
consistancy for the outer icing? If anyone has tried this, please let
me know.
Thanks.
Date: October 6th, 1998 10:24:19
From: Connie Smith
e-mail: connieksmith
Subject: Re: Re: Re: Where do you buy Bettercreme from ?
I would love to order some Bettercreme icing. Can any one tell me how
to order? Thanks so much.
Date: October 6th, 1998 09:57:44
From: Connie Smith
e-mail: connieksmith
Subject: Re: Re: Krazy 8's - What are Krazy 8's?
Can someone plaes share with me what are Krazy 8's? and would someone
send me some?
Date: October 6th, 1998 09:48:41
From: Tina
e-mail: jcup2@hotmail.com
Subject: Re: counting guests to cake slices and size
Julie, The wedding cake books tell you the number of servings. If I
have a customer that sees a cake that she likes and the amount of
servings is anywhere close to what she thinks she needs, then we just
go with that cake and don't make any changes in the sizes. I usually
just let the customer decide on how many servings she thinks she needs
according to the amount of invitations sent out. My last two wedding
cake customers said that they had "tons" of cake left. You just don't
know who is going to eat cake and who isn't so you just sort of
guesstimate! I find that if it's a fairly young couple getting married
you can go with less cake because there usually is a lot of drinking.
Sad, but true!!
Hope this helped you, Tina
Date: October 6th, 1998 09:30:14
From: connie
e-mail: connieksmith
Subject: Re: Re: how to make ice cream cakes
Iwant to Thank you very much. I'm going to try all of the ideas
offered.your a big help!
Date: October 6th, 1998 09:17:51
From: Julie_Di
e-mail:
Subject: counting guests to cake slices and size
How many of you really count exactly the amount of cake slices to go
with the guests at a wedding or party? I really have just let the
customer pick out the cake they want... example.. If they have 30
guests, they can pick a 3 tiered cake if that is the style they want
even if someone is taking home extra cake. That is what I did for my
wedding. I had about 25-30 guests and i picked out a 3 tiered cake
because i liked the way it looked. I'm not sure how many slices go with
what size pan. How do you really know?
Do your customers really get picky about having the exact right size
cake for their guests?? Please let me know.
Thanks,
Julie Di
Date: October 6th, 1998 02:04:35
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Doll or Barbie Cake
You use a real Barbie doll and just stick her feet down inside the
doll cake, made with the Wilton doll cake pan.She will go almost up to
her waist in cake and then I fill in around her waist with icing and
ice the whole cake and smooth it with a paper towel and then add
ruffles to the bottom of the dress and star the top part of the doll.
Check my page for some pic's of this cake.
http://www.ccginc.com/Laura/index.html
Date: October 6th, 1998 09:02:08
From: Marida
e-mail: binsted@erols.com
Subject: Re: Has no one ever shipped a cake to anyone? Woe is me! NT
Hi, Diane: I was asked to ship a White Chocolate cake from Northern
Virginia to California by a bride who likes my White Chocolate cakes. I
had never mailed one before and I was afraid to try it. I had a mother
call me about taking her daughter's anniversary cake by plane to the
West coast and I told her to put it in one of those carry-on freezer
cases with a frozen pack in it and to take it directly from the freezer.
I figured it would not thaw if she was on a plane. Plus, she was
taking it to them to eat for their anniversary. You know shipping cakes
is doable because baking companies ship fruitcakes, candies, etc. Maybe
someone in a packing place could give you an idea of how to do it.
Date: October 7th, 1998 12:07:03
From: Carolyn
e-mail: Bridal1
Subject: Re: handling large cakes
Some people will not freeze their cakes, but I have done it for 35 years and will continue. That is the best way I have found to put layers together. I freeze or at least chill them good right in the pan and then when I am ready for them, I take them out and put the 2 layers together with the frosting or filling and then put them in a bag overnight to thaw. No sweating the problems of getting that cake where you want it or it splitting or whatever. I could not handle those kinds of problems so this works best for me. I get compliments all the time about having the best cakes around so the freezing definitely does not hurt them!!
Date: October 7th, 1998 12:15:08
From: Carolyn
e-mail: Bridal1
Subject: Re: counting guests to cake slices and size
Yes, Julie, I do let the customer pick what they want, but I DO charge per serving. If they like a certain cake that serves 100 and is 3 tier, then we can take off the bottom tier if all they want to serve is about 30 and have the same decorating, but on a 2-tier instead of a 3. The smallest 3 tier I will do is for 65 and that is a 6", 8", and a 12" in rounds. I love cake decorating, but I am not doing it for my health - I like the money, too!!
Date: October 7th, 1998 12:39:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: handling large cakes
Carolyn, I'm with you. I freeze just about all of my wedding cakes, I
even decorate a lot of them and then just have to put them together
after they thaw out. I have never had any problems with doing it that
way. There is a cake decorator in our area who says she does 10
weddings a week and "never freezes" them. She must be leaving them out
for an awful long time.
Date: October 7th, 1998 12:44:52
From: lynne
e-mail:
Subject: Re: How many pans to bake at once?
oh my *yes!* do as many as you can fit in there. on my home oven i can
use only one rack, but can put 2/10's in there.
in my commercial convection oven i can get 7-10 in depending on the pan
sizes.
lynne
Date: October 7th, 1998 01:14:44
From: Judy
e-mail: cakewhiz@ap.net
Subject: Re: Re: Decorating tip trouble??
Lisa:
I believe you may be releasing the icing too slow and not drawing the
tip up high enough. Try squeezing the bag and releasing the icing
faster...trying not to release too much icing. It takes practice,
practice, and more practice. When I took my first cake decorating class
22 years, we practiced on the back of a cookie sheet. We would make
shell borders and stars and leaves etc. Then we would wipe off the
icing put it back into the bag and practice some more. Don't give up
... practice makes perfect. Good Luck.
Date: October 7th, 1998 04:06:57
From: Connie Smith
e-mail:
Subject: Re: Royal Icing Help
I made my son's class cookies cut out of alphabets each done in their
own name. I used therolled out cookies in the wilton yearbook. I then
used the poured cookie icing.
to make the icing I used Domino confectioners sugar(chocolate)
2 tsp milk
2 tsp light corn syrup
Mix sugar and milk,Stir until well mixed then add corn syrup,mix well.
Ithen put it a decorator bag of your choice and use your tip that you
want and decorate. It will dry in a few. The kids loved them. also you
can use the white confectioners sugar and add color to your desire. I
hope this might help or in the future. Connie
Date: October 7th, 1998 02:49:44
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Royal Icing Help
Hi Lisa,
when i am doing cookies that need a smooth finish i water down my royal icing until it is about the consitancy for color flow. then i take a soft pastry brush and just dip in the icing and brush it on. leave them on a cooling rack over a drip pan until the icing drys.
-Lisa
Date: October 7th, 1998 02:28:56
From: CLM
e-mail:
Subject: Re: Royal Icing Help
I recently made suger cookie lollipops and used royal icing -- both as a
"glaze" and to decorate. I thinned the icing down a bit to make it
"flow" on the cookie -- I applied it with an offset spatula. It was
thin enough to flow and cover, yet not runny like what I think a typical
glaze is. I dried them on a baking/cookie rack so that extra icing
could drip off. After drying, I decorated them with small star and
round tips.
Date: October 7th, 1998 02:45:11
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Icing a dummy with chocolate??
Patrica,
Hi, You can most certainly ice a cake dummy using anything you would use to ice a real cake. If this display is going to be around for awhile I would skip the milk use water and use crisco instead of the margarine/butter. this way there is nothing to go rancid. You don't have to worry about anyone eating it so you are not doing it for the taste of it although i have had people try to eat the displays i make. I also do not include any flavorings in my icing when making displays it cuts down a little on the cost. I know that you probably think that is crazy but every little bit helps.
-Lisa
Date: October 7th, 1998 02:08:00
From: Kay
e-mail: cake savvy@aol.com
Subject: Re: handling large cakes
I'm wondering if your bottom cake had been leveled before you added the second layer.If you had a hump in the bottom cake the top one would certaily crack and fall apart.
Date: October 7th, 1998 12:17:07
From: Lisa F.
e-mail: lfascill@newyork.bozell.com
Subject: Royal Icing Help
Hello, I want to decorate Halloween cookies with Royal icing. I
understand for detail work (ie., eyes, lines...) I need to use a pastry
bag with a small tip but how about coating the cookie in icing--how do I
apply it to get an even, smooth surface? Do i just use an offset
spatual? Are there any tricks? Any help would be appreciated, thanks
so much! Lisa F.
Date: October 7th, 1998 10:32:42
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: Icing a dummy with chocolate??
I have a request from a downtown merchant to make two or three dummy
cakes for her Christmas open house in a few weeks. She wants the entire
display to be in chocolate. I've iced a dummy cake in royal icing
before, but never in chocolate buttercream. Is this possible? I'm
thinking about using rolled chocolate fondant for one of the cakes, but
would like to use my regular chocolate buttercream icing recipe for one
of the dummies. The recipe includes cocoa, milk, confectioner's sugar,
melted margarine and vanilla. Any suggestions will be appreciated.
Patricia
Date: October 7th, 1998 09:37:42
From: Sophie
e-mail: wylie@mychice.net
Subject: Re: Decorating tip trouble??
Don't give up. I just did my first "grass" cake. I thought it looked
like a wheat field with wind damage (haha). It takes lots of
practice! Believe me, I'm still practicing.
Good Luck!
Sophie
Date: October 7th, 1998 09:52:35
From: Tina
e-mail:
Subject: Re: Train cake: connecting the cars
Ann
You could use black licorice to connect them.
Just a thought!
Date: October 7th, 1998 10:00:18
From: Tina
e-mail:
Subject: Re: handling large cakes
Tricia,
I always chill my cakes in the refrigerator over-night. They are much
easier to handle. Also, when I put the icing between the layers, I
spread the icing and let it sit until it "crusts" (not sticky to the
touch). Then when I put the layer on, if I don't get it on just right,
I can scoot it without it sticking like glue!
Hope this helps!
Date: October 7th, 1998 08:08:12
From: ann
e-mail:
Subject: Train cake: connecting the cars
I'm making a train cake this weekend with an engine and 2 boxcars. Does
anyone have a suggestion as to how to connect the engine and the 2 cars?
Do you just set them up next to each other in a line on the cake board,
or do you use some type of candy or something to "link" them together so
it looks more like a "real" train? Thanks! ann
Date: October 7th, 1998 07:40:59
From: Dora
e-mail:
Subject: Re: Re: handling large cakes
A large cookie sheet with no sides works well. Use it the same as the cardboard and gently slide the top layer onto the bottom. As mentioned before, be sure your layers are level and allow the icing on the first layer to crust before placing the second layer. It really does get easier with practice!!!!!
Date: October 8th, 1998 12:40:31
From: lynne
e-mail:
Subject: Re: Train cake: connecting the cars
another idea if you don't want or can't use tina's is pretzel pieces;
any candy shaped like a sm. piece of pretzel.
lynne
Date: October 8th, 1998 12:53:44
From: lynne
e-mail:
Subject: Re: Icing a dummy with chocolate??
hi particia; lisa is right...you can use almost anything to 'ice' a
dummy cake :) i also agree completely w/her suggestions on changing
your recipe. when you realize vanilla is the single most expensive
ingredient in most recipes you soon find times to cut it.
lynne
Date: October 8th, 1998 07:48:05
From: Dolores
e-mail:
Subject: Re: Re: Re: how to make ice cream cakes
There is a lot of info on icecream cakes also in my RECIPES/Icing
Recipes page...everything there is to know I think. Lots of tips too.
Date: October 8th, 1998 01:23:47
From: Lena
e-mail:
Subject: Re: Re: Buttecream froting made with regular sugar
Sue,
I'm beginning to think that with your ingredients, are you sure it's not
powdered sugar that you are suppose to use instead of reg.sugar?
Powdered sugar will dissolve better. < Lena >
Date: October 8th, 1998 12:52:18
From: Lena
e-mail:
Subject: Re: Buttecream froting made with regular sugar
Hi, Sue,
Do you cook your milk to be hot or microwave? If you are cooking it,
cook with the sugar. I don't know what your recipe consists of or your
instructions. I can't think of any other advice to give you. I know that
when I make boiled-icing, I cook the sugar with water to 240 degrees and
add to my whipped egg whites with powdered sugar added, slowly pour into
the egg white batter til cool, then add butter or shortening to
it,maybe, add more p. sugar, depending on the consistency I want.
Otherwise, just let the icing sit a while, after you complete the
methods you use and check back with it, like an hour, maybe. I don't
know how sensitive your icing is. Maybe, you can give us alittle more
information about your ingredients and the instructions of your recipe,
we can probably come up with more hints or advice for you. Lena
Date: October 8th, 1998 12:07:24
From: Sue
e-mail: sam4@aol.co
Subject: Buttecream froting made with regular sugar
I need some help! I make buttercream frosting with regular sugar and
hot milk, I got the recipe from my mother. I can never get the
granulate sugar to completely disolve. I keep the milk hot, beat the
frosting a lot in between adding the hot milk, but it just doesn't
disolve the sugar. I've watched my mother make this type of frosting
and I do everything she did. She now lives 1200 miles away and I've
even had her on the phone while I was making the frosting. Does anyone
have any ideas, or hints that would help me. I'm getting so
frustrated. It takes forever to make several batches for larger cakes,
but this is the type of frosting that everyone wants. Help. Sue B.
Date: October 8th, 1998 07:43:59
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Icing a dummy with chocolate??
If you need or can get the fake cake back, cover it in saran wrap for
easy removal of the icing.
Sue at Sugarcraft, Inc.
Date: October 8th, 1998 07:35:06
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Royal Icing Help
This sounds like a yummy recipe!
We use the dry powdered fondant for cookie icing. Its similar to royal
but doesn't dry as hard. Hard on top but soft inside. Taste is better I
think too.
Just add water, color and go. The amount of water you use depends on if
you want to ice or decorate with a tip.
We use candy corn for the eyes on pumpkins then add a brown mouth. We
use our buttercream icing most. I just pipe some tip 12 long horizontal
lines like the ribs of a pumpkin and add a brown stem and a tip 352
green leaf.
HAVE FUN!
Sue at Sugarcraft, Inc.
Date: October 8th, 1998 08:23:53
From: Amity
e-mail: monkers@swbell.net
Subject: Freezing sugar ball
A friend and I are going to attempt to make "A Goblin Ready To Gobble"
cake pg. 59 from the 1998 Wilton Yearbook, for a charity bake sale. We
plan on making the cake ahead of time so we can save time for the
decorating, my big question is can I make the sugar mold ahead of time
and freeze it, will it collapse when it thaws if I hollow it out first.
Please we need help. We're amatures at decorating, but the cake is too
cute not to give it a try.
Date: October 8th, 1998 10:41:24
From: shirleyr
e-mail: shirley42@yahoo.com
Subject: krazy-8??
I too would like to know what krazy-8 are? Can someone please explain something about them to me? please?
shirleyr
Thanks
Date: October 9th, 1998 12:32:11
From: lynne
e-mail:
Subject: Re: Freezing sugar ball
hi there; no need to fz the sugar ball. it will keep just fine at
room temp for months. be sure it is completely dry (24-48 hrs drying
time)after hollowing it before you cover it. can store in plastic bag
or just put in on a shelf in a cupboard.
lynne
Date: October 9th, 1998 01:52:19
From: Alexis
e-mail: boody@psl.nmsu.edu
Subject: Re: Buttecream frosting made with regular sugar
Sue
Try using superfine sugar (not powdered). Sometimes it is hard to find.
The only one I've found is by Imperial. If you can't find it, run your
regular sugar through the food processor for 30 sec to 1 min.
Hope this helps.
Alexis
Date: October 9th, 1998 10:51:33
From: Amity
e-mail:
Subject: Thank you
Thank you for your help.
Date: October 11th, 1998 12:09:53
From: Carolyn
e-mail: bridal1
Subject: Re: HELP! Cake fell apart
Robin, I find that lemon and strawberry cake mix both require a little more flour. I use about 1/4 cup to each batter. This seems to help and you might give it a try since you are trying other methods. Also, when you do the parchment paper in the pan, you do not have to grease the sides of the pans. I line my pans with paper and haven't greased the sides in years. After they cool, I just run a pointed edge knife around the edge of the cake. Beats greasing pans and what is the point?
Date: October 10th, 1998 10:29:27
From: Diane L.
e-mail: drlehmann@aol.com
Subject: Re: purple icing bleeding thrugh flowers
I find that buttercream icing, no matter how long it has 'crusted', will break down royal icing. When I place royal icing items on buttercream, I use a 'barrier' between them. I sometimes even attach mini marshmallows to the backs or bottoms of royal decorations with a bit of royal icing and then place on the cake with a dab of buttercream.
Date: October 10th, 1998 10:24:43
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Right side up or up side down???
I've heard many people here on the board talk about getting the tops of
the cakes even. Cutting the tops/humps off. Cooling on racks and
handling the cakes, and falling apart, etc, etc.
When I make my cakes, I use the suggestion given here to press down the
humps if any comes up on the cakes. This works great for me. But I
always turn my cakes out of the pans directly onto the foil covered
cake boards that I'm going to decorate them on. Then they finish
cooling right on the covered cake boards.
I had a few problems with the cakes sticking to the pan, so I now use
parchment paper to line the bottom of the pans and just grease and
flour the sides. This gives me an unhandled cake (Up-side down) on the
board ready to decorate. With the flat part which was the bottom of the
pan, now on top, I have a perfect top of the cake.
I then torte and fill the cakes, and place the flat part back onto the
top of the cake, before I remove the paper. Leaving the paper on seems
to give the top layer a little more support while I'm having to handle
it.
The less I have to handle the cakes, The better I like it. I never
have to levlel to tops, and it is quicker. Everyone says that you will
find a way of doing things that is best for you, and what ever works,
DO IT!
Does it really make any difference if the Cake is up-side-down?
If it makes no difference, maybe this method could help someone
somewhere. I know the ideas I've read here have helped me many times
in the past and I thanks everyone of you for that help!
Shirley C.
Date: October 10th, 1998 09:36:17
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: HELP! Cake fell apart
Hi Robin,
I use Duncan Hines mixes (have not tried the lemon flavor yet) . When I first started doing cakes, I had the same problem and it drove me crazy. I finally started cutting the humps off before turning them out to cool. (Now after reading the hints on this board, I've started pushing them back in).
Any way, my cakes no longer fall apart so that must have been my problem.
Hope this helps.
Kathy M.
Date: October 10th, 1998 09:47:31
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: krazy-8??
Glad to help. The "Krazy-8" is a design I came up with as an alternative to doing the smooth finish on a cake.
After you crumb coat your cakes you do rows of overlapping 8's approximately 1 inch high (usually takes about 3 rows to cover the sides of a filled sheet cake).
It really dresses up a cake and gives them an elegant look, I sometimes use them for borders and/or covering the entire cake then adding sweetheart roses or whatever else.
I've made up some samples (using royal icing) for mail-out purposes. If you would like a sample (no charge), please e-mail me at ndsz27a@prodigy.com.
Kathy M.
Date: October 10th, 1998 06:11:01
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: purple icing bleeding thrugh flowers
The only way to eliminate bleeding is to avoid combining very dark and very light colors. I generally don't ever cover a cake in a dark color, only white, chocolate, or pastels. If you really have to, let the icing crust very well, overnight would be best, and add your light-colored flowers the day the cake will be picked up.
Date: October 10th, 1998 06:05:42
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: HELP! Cake fell apart
Robin, I use Betty Crocker lemon mix and have never had a problem, in fact it is one of the easiest flavors to work with for me. It is fairly firm and it bakes so much more evenly than any other; I never have to level it. In general, I have found that overall that non-chocolate flavors are more fragile, and DH seems slightly softer than BC to me. If you turn them out when they are too warm they will break, but if you let them get too cool, the pan grease can re-solidify and glue them to the pan making it difficult to get out in one piece. Cool about 10-15 minutes for smaller tiers, 20 minutes for larger tiers; the cake should be warm to touch but not hot. I made the bottom tier of my sisters wedding cake (14") out of BC lemon and had no problems.
Date: October 10th, 1998 05:14:15
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: HELP! Cake fell apart
Robin: You didn't say it stuck to the pan in your first message. I use
baker's joy and nothing sticks. Did you grease your pan? If you forgot
to do that it would stick real bad and fall apart. I am inbetween
deliveries. I had five this weekend. We just delivered that
Westminster cake all stacked in seven pieces when we left the house and
we made it. Whew, what a relief!
Date: October 10th, 1998 04:42:11
From: robin
e-mail:
Subject: Re: Re: Re: HELP! Cake fell apart
Wow! how did you have time to write me today, what with all you have to
do? You really are amazing! When we spoke last night, I had just
pulled the cake out of the oven, and it was sitting on my cooling rack
while we chatted. It was stone cold when I turned it out of the pans,
but it stuck like crazy, and then broke apart! I never have had that
problem with any of the other flavors. I will try Pillsbury. thanks!
Robin
Date: October 10th, 1998 04:08:06
From: Sue
e-mail: SAMb4
Subject: Re: Re: Re: Buttecream froting made with regular sugar
The recipe is 1/2 cup butter, 1/2 cup white shortening, 1 cup
granulated sugar, 3/4 cut hot milk, (not boiled) and 1 tsp vanilla.
The butter and shortening are beat together until fluffy and the the
sugar is added and beat more. After heating the milk it is added to
the mixture one tablespoon at a time and mixed a lot in between adding
more milk. My mother has been using this forever and of course hers
always turn out right. Mine ends up gritty because the sugar doesn't
completely disolve. I heat the milk on the stove and have tried
keeping it hot by keeping it on simmer and covering it. I've also
noticed that if the cake gets too warm the frosting separates, which my
mother's never did.
Date: October 10th, 1998 01:24:22
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: HELP! Cake fell apart
Since posting that last message I just thought of something else. Maybe
you are turning your cake out of the pan too soon. When I first started
baking large tiers I had a couple of them do that to me before I
realized I was turning them out too soon.
Date: October 10th, 1998 01:22:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: HELP! Cake fell apart
Robin, I don't know what your problem can be. Try Pillsbury, which is
what I use and I have never had a problem. If that falls apart then
something has to be the matter with your oven or something else. Try
doing a cake the same size you just did and do it in Pillsbury and see
what happens. See you Friday.
Date: October 10th, 1998 12:17:53
From: Julie Di
e-mail:
Subject: purple icing bleeding thrugh flowers
I made a heart shaped cake and iced it with purple icing. When I added
my royal icing rose buds that were white, within a day, the purple blead
thrugh the flowers. It looked black and made the flowers look awful.
Has anyone experienced this? Is there a way to stop this from
happening? I make my cakes at least a day before drop off/pick up.
I would hate this to happen again to a paying customers cake.
Thanks.
Date: October 10th, 1998 11:30:23
From: robin
e-mail: robware@erols.com
Subject: HELP! Cake fell apart
I have written on here before about the DH lemon cake mix. I have a
wedding cake (1st) coming up in two weeks and it's all lemon. Well,
I made a small one last night and the darn thing fell apart on me! I
was able to piece it back together, but I am scared to death to try and
make the whole wedding cake out of it. What makes it fall apart like
that? It is so soft, not firm at all. Any suggestions as to how I can
firm it up without changing the taste too much? Is Pillsbury better?
Thanks! Robin
Date: October 12th, 1998 01:20:21
From: jordi
e-mail: qdbrowning
Subject: Re: purple icing bleeding thrugh flowers
The only way to keep the icing color from bleeding thru is to keep the
white flowers from ever touching the dark colored frosting. You can
just make the little "mound" that you place the roses on out of white
buttercream and a little larger than usual. Then you can fill in the
spaces (if you need to) at the last minute with piped-in leaves.
Date: October 11th, 1998 08:40:50
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Right side up or up side down???
I always turn them out onto the board, whether they are sheet cakes or
wedding cakes and we haven't had any problems doing it that way.
Date: October 11th, 1998 05:49:06
From: Dora
e-mail:
Subject: Re: Re: Right side up or up side down???
I have always turned my cakes onto a rack, then turned them on to another rack so they cooled right side up. I read somewhere quite a long time ago that this is the best way to cool the cake.Your method of turning them directly onto the covered board would certainly save a lot of time!!!! Does the cake cool well this way without getting "soggy" on the bottom? I am tempted to try it on my next cake, but would hate to have a dissatisfied customer.
Date: October 11th, 1998 03:05:12
From: Dolores
e-mail:
Subject: Re: Right side up or up side down???
Makes good sense to me Shirley. I also turn my cakes right out onto
cardbords.
One thing...I think it is also good to add...while on this subject....
The top AND bottom layers of a 2 or more layer cake should BOTH be
turned bottoms UP. For some reason this seems to make less bulges
between the layers and less sliding too. I never thought of doing it
any other way, but some people do that.
Date: October 11th, 1998 01:12:53
From: Bonnie
e-mail: Kak decor1@aol.com
Subject: Re: HELP! Cake fell apart
When ever I use a mix, I always use the same recipie, no matter what brand I've bought. I also like to take the cake out of the pan while still fairly hot, then put it in the freezer until frozen. Thaw before decorating. Your cake will be VERY moist. The recipie is:
1 cake mix, any flavor or brand (my customers LOVE the golden vanilla
from Betty Crocker)
1 cup cake mix from another box
1 package instant pudding in the flavor of your cake (if you can't find
the same flavor, you can use vanilla, and add 1 tsp of extract in the
flavor of your cake)
4 eggs
1/2 cup oil
1 cup water
Bake as usual. This cake will bake higher than a regular mix. If you
are baking a 1/2 sheet cake, I will use 2 mixes, and mix one up the
"special" way, and 1 as directed on the box. The lady who taught
me cake decorating, only uses this way, and she's been doing cakes for over 35 years!! Hope this helps.
Date: October 12th, 1998 11:46:56
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Re: Right side up or up side down???
Dear Julie:
There should be no problem with the cake splitting when you press down
the hump. You press down the hump when it first comes out of the
oven. I maybe wait about 10 minutes, the cake is still quite hot.
They say that the cake is done when it springs back to the touch.
Well, we're just keeping that little spring down.
I've had no problem with the cakes being soggy on the bottom. But when
you turn the cake out onto the cake board, make sure it is centered.
Once it is out on the board, it will stick to the board, because of the
little extra moisture from the heat.
Anyway it works for me, and I was hoping it might help other save a
little time. I just like the perfictly flat bottom of the cake being
my top surface.
Good Luck.
Shirley C.
Date: October 12th, 1998 11:11:04
From: Diane
e-mail: rbracke@fuse.net
Subject: magicake strips
Was checking out some of the other links on this web page and found
magicake strips. My question is, are the magicake strips any better
than Wilton's bake even strips. With the bake even strips I still get a
slight hump and the magicake strips says there is no hump, cracking or
crusted edges. They sound too good to be true. Anyone know anything
about them. Thanks.
Diane
Date: October 12th, 1998 10:51:42
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: HELP! Cake fell apart
Carolyn.......You said you use parchment paper in the bottom of your pans. Do you grease or (spray Baker's Joy) or something in the bottom before you put the p. paper?How long should I let them cool in the pan before turning them out to a board? I also read that you freeze cakes in the pans. Why don't they stick to the pan then? Or is it because of parchment paper. Isn't that stuff wonderful??? Thanks,dee:):)
Date: October 12th, 1998 10:10:33
From: lynne
e-mail:
Subject: Re: Help needed for candy glass
Hi pat;
you got some good advice, but to address your ?s for any future times
or others i have some suggestions:
the altitude where you live will effect it some.
whether you are using natual gas or propane also will.(you mentioned a
flame so i guess you're not using electric.)
are you sure you are using a candy thermometer; is it acurate?
do you have it down in the syrup, but not touching the bottom of the
pan?
as you can see there is much that will effect the outcome. and as was
said it does take a long time. sometimes we become impatient :)
lynne
Date: October 12th, 1998 07:34:26
From: Bonnie
e-mail: Kak decor1@aol.com
Subject: Re: ? concerning adding pudding to cake mix
Tricia, It doesn't matter if there is already pudding in the mix. I STILL
add the box of instant pudding.. Try the golden vanilla !! It almost
tastes like french vanilla. MMMMMMMMMM!!!!! Let me know how you come out!!
Date: October 12th, 1998 07:49:26
From: robin
e-mail: robware@erols.com
Subject: Thanks Everyone!
Date: October 12th, 1998 07:29:27
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Help needed for candy glass
HI,
I'm not sure about the way you are making your windows for a gingerbread
house, but I'll try to help.
First of all, it takes a long time for your sugar mixture to get up in
degrees, (mine takes about 20 to 30 min) but then goes real fast once it
hits the candy stages.
I usually don't even make my hard candy windows. If this is a window
for a gingerbread house, I use clear cough drops or the lifesaver candy
that's kind of clear if some one is going to eat it. I put foil under
my gingerbread window, break up the candy, and sprinkle it into the
opening. Then bake the gingerbread. You could also bake to piece of
gingerbread, and pull it out 4 minutes before it's done, add the broken
candy and bake the rest of the way. You still need the foil
underneath.
There are other ways to make windows too if you want to know, e-mail me.
Date: October 12th, 1998 03:21:15
From: Tricia
e-mail: ttleahy2@aol.com
Subject: ? concerning adding pudding to cake mix
I was going to try the recipe that Bonnie gave earlier where you add a
package of pudding in the flavor of your cake to your mix. My question
is, I'm using a BC Super Moist cake mix to start with that says it
already has pudding in the mix. Is it OK to add additional pudding, or
is this going to be a disaster??
Thanks for the advice!! Tricia
Date: October 12th, 1998 02:46:23
From: Pat
e-mail: quipsters@aol.com
Subject: Help needed for candy glass
I am trying to make sugar "glass" as windows for my gingerbread scene. However, I can not seem to get the required temperatures for the syrup, despite my stove being on full flame. Is this a limit of the stove or can an adjustment be made? How do I know if a stove will reach the required temperatures? Is there a unit I can purchase to get the heat I need? I can barely get past boiling point.
Thanks for your help.
Date: October 12th, 1998 02:40:59
From: Julie Di
e-mail:
Subject: Re: Right side up or up side down???
Do you skip the part where you cut off the crown/hump on the cake and
just press it down and then turn that side over on the cake board? I've
never tried that. Won't that make the cake split a little in the
middle because of the crown being mashed back up into the cake? I
always have to cut off the crown.
Julie
Date: October 12th, 1998 02:31:30
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: HELP! Cake fell apart
You've got lots of answers here, but thought I'd throw this in. I've used only DH and never had a problem. I found that Earlene's sour cream lemon cake works very well for large layers. Just did this recipe for a convalescent home and they loved it! Good luck.
Date: October 13th, 1998 10:27:58
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Message for Shirley R.
Hi Shirley, my E-mail to you came back, something about a fatal error?? Anyway, yes I will need your mailing address to send your Krazy-8 sample. (It is made of Royal icing for mailing purposes).
Thanks Kathy M.
Date: October 13th, 1998 10:31:03
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Message for Neshia
Hi Neshia, your "Krazy-8" sample was returned to me. I inadvertently left off the apartment no. I will get it back in the mail this weekend with the other mail-outs. Thanks for your patience.
Kathy M.
Date: October 14th, 1998 12:41:58
From: ann
e-mail:
Subject: Need help soon! Cutting the first slice.
Hi..if anyone has a chance to answer my question before Wednesday night,
I would appreciate it. I am currently in school getting my Masters in
Business. For a class project, I made and decorated a cake tonight. My
MBA team is coming over tomorrow night with a digital camera to take
photos of it for one of our classes. We want to cut a slice out of the
cake and set it next to the cake for the photo. I want a REALLY clean
looking slice/rest of the cake (it is a 2 layer 8" round cake). What is
the best way to cut a VERY clean FIRST slice? I thought of sticking the
cake in the freezer (uncovered) tomorrow afternoon and then the cake
would be more solid. Would the decorations (buttercream and a bit of
rolled fondant) possibly crack or get "dew" on them? Is there a better
way to cut a neat looking first slice! Thanks a ton!
Date: October 14th, 1998 12:36:18
From: lynne
e-mail:
Subject: Re: Rolled Fondant
hi margaret; as marida sayes, roll your fondant out between 2 sheets
of heavy gage clear plastic. this is usually sold in the yardage dept
of wal- mart. comes on a roll about 54" (or more) wide. *very
important*: don't let them *fold* this plastic!! you don't want any
creases. roll it only. if you can't find that in a pinch i used a
shower curtain. just be very sure it does not have anything to it that
will imprint on the fondant....it must be completely smooth.
since you want it to hange just a 1/2" over the side cut your plastic
to 11 1/2 x 15 1/2 (i think that's what you said it was). now roll the
fondant only as big as the plastic. take one side of plastic off when
it is the size you want and lay it loosely back over the fondant; turn
the whole thing over and remove the other plastic. now the fondant is
loosely sitting on one piece of plastic which will allow handling it
w/o it stretching or tearing. flip it over the cake (fondant down) and
remove the plastic. it should be just right.
btw: that's how i make pie dough using wax paper instead of plastic.
let us know how you make out, ok?
lynne
Date: October 14th, 1998 12:33:39
From: ann
e-mail:
Subject: Re: Rolled Fondant
I asked the same question on this board a couple weeks back and got a
wonderful solution (you should have seen what I did on my first attempt
to lift a large piece of fondant!!). As Marida said, the "heavy plastic
tablecloth" found at Wal-Mart or a cloth store works GREAT. Lynne gave
me the tip not to fold it--you could get lines in your fondant (roll the
plastic for storage). I lay the plastic cloth out on my table and roll
the fondant out on top of it. I then lift the whole piece of plastic
and place it fondant side down on the cake. Then, starting at the edge,
gently remove the plastic from the fondant. I've also found that the
"fondant smoothers" which you can buy through Wilton work well for then
smoothing the fondant on top of the cake. Hope it works!
Date: October 14th, 1998 12:23:57
From: lynne
e-mail:
Subject: Re: Re: Greasing
i have asthema. if i used any spray i'd end up in the hospital :(
the pan grease works for me. if you live in a high humidity area also
add an equal part of cornstarch. i suggest for someone making only a
cake a wk or less to use only 1/4 c ea. for those of us who do more: i
make it up w/a cup each.
lynne
Date: October 13th, 1998 09:05:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: Greasing
I use Baker's Joy and we never have a problem with any sticking. I use
it on the bottom and sides of the pan.
Date: October 13th, 1998 09:03:14
From: Marida
e-mail: binsted@erols.com
Subject: Re: Rolled Fondant
I don't usually don't do fondant but I have two brides who want that 2"
tablecloth look, so I practiced and it came out great. To get the two
inch overlay we rolled the cake four inches more than the cake to be
covered (i.e., for an eight inch roll a 12 inch circle.) We cut two
sheets of plastic into a 12" circle and rolled the fondant between
them, flipped one over and laid it on the cake and it ruffled perfectly.
The plastic we bought at Walmart for less than $2.00 a yard. I plan to
cut circles the same way for the 12 and 16 inch cakes where we are using
the 8 as the top.
Date: October 13th, 1998 05:36:06
From: Brenda
e-mail: martinb@ex1.wes.army.mil
Subject: Re: DH Lemon mix
Hi, Robin.
I'm probably too late with this -- and its just a comment. About that
lemon DH cake mix, I know what you mean. When I did one, it was so
moist that after I got my "heavy" icing on it, it was REALLY squishy
inside!!! So, next time I left out some of the oil (think I only used
1 Tablespoon). It was perfect. Also, I live in MS so weather is
usually humid here. That probably helped it not to be too dry.
Good luck!!
Brenda
Date: October 13th, 1998 04:34:15
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Right side up or up side down???
I always use masonite cake boards for sheet cakes because the icing
never cracks when you pick them up. I use the 14inch "show and serve"
boards if I am making a 10" round.
Date: October 13th, 1998 08:45:16
From: Margaret
e-mail: salimstng@aol.com
Subject: Rolled Fondant
Help!!!! I have to decorate a cake for Sat. Oct. 18, & this cake calls for rolled fondant on top of the cake, hanging just 1/2/ inch on sides..here is my problem the cake is 11x15 & HOW do I get the fondant from the table on top of the cake in one piece without tearing it or wrinkling it?? I have tryed this several times and no luck!! Please ahny tips would be great!!
Thanks
Margaret
Date: October 13th, 1998 07:35:32
From: lynne
e-mail:
Subject: Re: Greasing
hi julie(?);
uncle als hiemer is visiting today & i can't recall anything :)
i am one that is a firm believer in greasing the whole pan, bottom and
sides. in fact i baked about 8 cakes today and tho i greased them, it
was lightly, and boy, what a mess i had getting them out!
i know carolyn for one, and several others say they don't greas at all
(use parchment instead) and have no trouble, but when ever my cakes
stick like they did today and i have to run a spatula around to loosen
them it chews up the sides &/or bottom of the cake something awful :(
i keep on hand a mixture of equal parts of crisco, vegetable oil, &
flour that is whipped then just use a lg. round pastry brush to grease
the pans.
lynne
Date: October 13th, 1998 07:14:14
From: Julie
e-mail:
Subject: Greasing
Can anyone out there tell me if they always grease the sides of the
cake pans? I read somewhere that you didn't have to ! Won't the cake
stick to the sides or is it so that the cakes rise to the top of the pan
that this technic is used? Any response would be greatly appreciated.
Date: October 13th, 1998 03:28:22
From: lynne
e-mail:
Subject: Re: coloring frosting
hi tricia;
a good color to start w/is med/dk blue.
but for now......you mention a 'silvery color'. this sounds to me like:
1) your icing is too thin &/or 2) you have stired it waaaaayy too much.
are you using paste or powdered colors? not liquid, i hope.
hope this will help
lynne
Date: October 13th, 1998 06:51:22
From: Bonnie
e-mail: Kak decor1@aol.com
Subject: Re: magicake strips
Diane, When I started decorating classes, my instructor said for us not
to waste our money on buying them. Instead, she told us to cut a strip of terry cloth, 4" wide and as long as it will take to go arouond your pan. Before baking, wet the strip, fold in half, and pin around your pan. (I
use T pins). This is the only way I've ever baked a cake, and I've
never had a "hump" or had to level a cake. Make sure your batter is
even in the pan before baking. I use this on all cakes, even those in
character pans.
Date: October 13th, 1998 02:55:13
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: coloring frosting
Hi Tricia,
to get a really dark brown it will take alot of coloring. I start with chocolate frosting, then add the brown food coloring it works well. If chocolate is not an option. Then try adding a little black with the brown you will want to add extra flavorings if doing this because the more coloring you add to your icing the more likely the frosting will be bitter!
-Lisa
Date: October 14th, 1998 01:18:36
From: Jordi
e-mail:
Subject: Re: Need help soon! Cutting the first slice.
I think your idea of freezing the cake will work fine. just remember
not to leave it in the freezer more than an hour. If you limit the
time the icing is frozen it shouldn't condensate. I freeze cakes
before delivering if I have to drive a long way to deliver them. It
just seems to "sturdy" them a bit so they don't vibrate much in the van.
Also, use a really sharp, non-serrated knife and wipe it off after each
cut. Hope it turns out well for you!
Date: October 14th, 1998 01:12:27
From: Jordi
e-mail: qdbrowning@juno.com
Subject: Re: Greasing
I use Crisco or mazola spray with flour and it never fails! It's so
easy to touch up a missed spot with the spray. I don't like the method
of using paper in the bottom of the pan...it seems to make more crumbs.
(but no, it doesn't stick to the sides. the cakes come out of the pan
just as easy, the crmbs just make it harder to ice.)
Date: October 14th, 1998 01:05:27
From: Jordi
e-mail: qdbrowning@juno.com
Subject: Re: Re: coloring frosting
I had this same problem just the other day (needing brown and couldn't
use chocolate). I tried adding the black and it came out sort of
grayish. I was able to use it, thankfully my customer wasn't nitpicky
about it, but I also would like to know how to get that "deep
chocolatey" color without using chocolate.
Also, anyone have ideas for decorating w/sugarless (diabetic) frosting?
I'm getting more and more requests for this and I've tried using
packaged frosting mix, but I don't know if there's any way to give it
more substance without adding sugar. It's just too thin to hold even a
simple shape. Thanks!
Date: October 13th, 1998 02:44:31
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Re: Right side up or up side down???
OK,Ladies....I've tried dumping warm cakes onto a cakeboard a number of
years ago...all I got was a warped cakeboard!! Do you doubleboard or use
foamcore? How do you keep it from warping?
I guess I'm the 'old-fashioned' one here...I cut off the hump while the
cake is still in the pan, dump onto rack, then when cooled flip onto
cake boards.
(my cakes are put together cut-top to cut-top)
Jackie N.
Date: October 13th, 1998 02:31:28
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: magicake strips
Well, I've tried both strips...and Wilton wins hands down! The
Magicstrips simply did not hold up as long. They worked exactly the
same for me. I still get a slight hump on some cake flavors, and my
white cake comes out practically level. Don't know if I'd totally
believe the 'no hump' promise. If cake humps are still quite dramatic
while using the strips, perhaps your oven temp. setting is off.
Date: October 13th, 1998 01:12:33
From: Stephanie
e-mail: starrcakes@sssnet.com
Subject: Re: Re: Re: Re: Right side up or up side down???
I also always turn my cakes out onto my boards and never had a problem.
But if you don't get it centered right, just wait till it cools and then
take a piece of dental floss and slide it between the cake and the board
and then you can slide the cake without it spliting or cracking.
This really helps when you make a full sheet using 2 half sheets and you
turn them out on the same board, because it is almost impossiable to get
them even.
Date: October 13th, 1998 05:48:27
From: Brenda
e-mail: martinb@ex1.wes.army.mil
Subject: ANNNNOTHEEER SMOOTHING ICING QUESTION
HELLO, ALL.
Y'ALL ARE GREAT!!!! I DON'T DO A LOT OF CAKES, BUT I'M SURE LEARNING A
LOT FROM ALL OF YOU.
I'VE GOT ANOTHER ICING QUESTION. WHEN SMOOTHING ICING, I USE THE PAPER
TOWELS. HOWEVER, I'M DOING SOMETHING WRONG AND DON'T KNOW WHAT. WHEN I
GET THE TOP SMOOTH, THEN THERE'S AN OVERHANG AROUND THE CAKE. THEN, I
GO TO SMOOTH THE SIDES AND THAT "OVERHANG," AND I GET A 'HUMP' AROUND
THE EDGE!!! SEEMS I CAN'T WIN EITHER WAY! I'VE TRIED USING LESS ICING;
USING MORE ICING; TRIED HOLDING THE PASTRY CUTTER NEXT TO THE CAKE, ETC.
CAN SOMEBODY PLEASE TELL ME WHAT I'M DOING WRONG?
THANKS FOR YOUR HELP.
BRENDA
Date: October 13th, 1998 11:45:08
From: Karen Nayak
e-mail: nayaks@bom3.vsnl.net.in
Subject: Soft Icing in moist weather
Hi,
I'm from India and having been icing wedding cakes for a few years now.
We have terribly wet weather for about 4 months of the year. During our
monsoons, the icing just will not dry, and will not hold its shape. Does
anyone have any suggestions? I use rolled fondant which I make myself
and royal icing for lace. I have tried keeping the cakes in an enclosed
box, with a light to keep the air warm.
Dolores, I hope you have a suggestion for me. Right now I avoid taking
orders during the monsoons.
Thanks,
Karen
P.S. I enjoy reading all the suggestions and help on the message bard. I
do hope someone will be able to help me too.
Date: October 13th, 1998 11:10:20
From: Tricia
e-mail: ttleahy2@aol.com
Subject: coloring frosting
Help!! I'm trying to color my buttercream icing to make a dark brown.
I've read in the archives that you should start with a color that is
easy to color with a small amount, so I've tried using pink and then
adding the brown, but I get a strange silver sheen to my icing!! Can
anyone tell me what I'm doing wrong? Thanks in advance for you help!!
Date: October 13th, 1998 09:58:06
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Help needed for candy glass
I agree with Lynn, check you candy thermometer. The trick to getting the higher temperature is "time". You have to cook the syrup to get rid of the water in the form of steam. The higher sugar concentrated syrup you have the higher the temperature will be. Try it again and have "patience". Good luck. My family likes the sugar glass candy for Christmas in all flavors.
Sandy
PS It takes less time to make candy on a dry day than on a humid day.
:o)
Date: October 14th, 1998 07:59:08
From: Margaret
e-mail: salimstng@aol.com
Subject: Re: Rolled Fondant THANKS YALL!!!!!!
Don't we all just LOVE this page!!!
Thanks so much for all the help!!! I did try to find the plastic at a Wal-Mart today, but of course the one I went to didn't carry it!! Ha ha
But will try another tomorrow!!
Thanks again
Margaret
Date: October 14th, 1998 08:05:44
From: Rania
e-mail:
Subject: Does candied/dried fruit spoil?
I have a question. I bought a large tub of dried fruit last Xmas for my
Xmas fruit cakes. I only used half of it and it has been in my Kitchen
cupboard for a year now. Does anyone know if it could have spoiled? It
doesn't have any expiry date on it and I didn't store it in the
fridge/freezer after I opened it. I just want to know if it is safe to
use for my Xmas cakes this year. Any advice would be appreciated.
Thanks!
Date: October 14th, 1998 12:27:19
From: jen
e-mail:
Subject: ? about piping gel transfer
I've got a cake to decorate tomorrow that is a 8-inch with a lot of
writing on it. (About six words) So I found the type of small writing
I'm going to use. If I use the piping gel transfer technique on
chocolate buttercream icing and then pipe on top of that with darker
chocolate icing, will my icing slide off of the gel? I'd hate for my
words to start slipping around. I'm asking about this technique because
I need something of a pattern and I've tried putting the pattern on
paper and pricking holes in it so I could sift cocoa powder on it and
the pattern come out on the cake. It didn't work maybe because of small
letters. (My letters need to be not much more than a centimeter high).
Any help is appreciated !
Date: October 14th, 1998 07:06:57
From: lynne
e-mail:
Subject: Re: smootHING ICING QUESTION
hi brenda; when you are using a paper towel you smooth with your hand
lightly but firmly.
i start w/the sides, then the top. if there is overhang i go over the
sides quickly and push it back to the top. then take your spatula and
lightly smooth it into the top, *cleaning your spatula every stroke*.
then i finish the top off w/my scraper blade - again lightly so as not
to push any more icing over the sides.
hope this helps you.
lynne
Date: October 14th, 1998 02:14:24
From: Brenda
e-mail: martinb@ex1.wes.army.mil
Subject: Re: Re: ANNNNOTHEEER SMOOTHING ICING QUESTION
Thanks, Tami. I'll try to lighten up a bit! When you're smoothing, do
you use a spatula or your hands?
Thanks,
Brenda
Date: October 14th, 1998 01:52:57
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: ANNNNOTHEEER SMOOTHING ICING QUESTION
Hi Brenda,
It could be you are pressing too hard on the towel when you're smoothing
the top. Hence the icing bumping on the sides. I do the same thing, but
since the top edge is covered anyway with a border, I don't worry about
it. I hope that helps.
Date: October 14th, 1998 01:19:19
From: lynne
e-mail:
Subject: Re: ? about piping gel transfer
hi jen; i;m not really sure, but don't think the jel is a good idea.
howabout making a 'press' out of royal to indent you icing?
just make y9our writing on a thin piece of paper, turn it over and copy
it w/royal icing; let dry. as small as you say it is i would think
about an hour will be fine. now turn it over and lay it on the cake
and press over it w/your finger firmly, but lightly. it will leave an
indent on the buttercream that you can follow.
hope this helps.
lynne
Date: October 14th, 1998 12:48:27
From: Marida
e-mail: binsted@erold.com
Subject: Re: Re: Rolled Fondant
Ann--it was you who gave me the idea to use Wal-Mart's plastic. I
couldn't believe how easy it was. This board is fantastic!! I never
got into fondant because of the taste and bother. But I have two brides
who want that tablecloth look and I practiced with your method and it
really works. Thanks.
Date: October 15th, 1998 11:21:07
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Does candied/dried fruit spoil?
Check the ingredients list to see if any preservatives were added.
I've used raisins that have hung around for ages with no problem, yet I
just recently bit into a date that tasted funny, only to discover the
words "No preservatives. Refrigerate after opening" in small print on
the label. They'd been sitting out for a few weeks.
Most fruit that I dehydrate at home goes into the freezer. That may be
redundant, but 1) it's safer, and 2) it takes up less room than
non-dehydrated fruit, so I figure I'm ahead by a little anyway.
Essentially, it'll depend on the sugar:water ratio. A high enough
concentration of sugar will act as a preservative, and will keep the
fruit ok. But if too much water was left in (to keep the dry fruit
softer), there may be a good environment to bacteria to thrive.
So, check the label. If preservatives were used, you're probably ok.
If it says "refrigerate after opening", or only fruit is listed in the
ingredients list, then to be safe, you'd probably better toss it.
Date: October 15th, 1998 11:06:57
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Soft Icing in moist weather
If you're making the rolled fondant yourself, try adding a bit of gum
tragacanth or CMC (brand name: Tylose) to your fondant. Approx 1/2 tsp
per pound should do it. That'll help it firm up some, even in damp
weather.
Royal icing is trickier. Are you making lace points, or piping lace
patterns onto the cake? Lace points in damp weather are going to be
awfully difficult to work with. I've tried the CMC trick in royal
icing, and it just makes it difficult to pipe (certainly not what you
want when dealing with lace points). A little lemon juice or cream of
tartar will help royal icing set up more quickly, but I'm not sure
it'll overcome monsoons.
For a lacy look, instead of royal icing piped onto the cake, you may
want to consider lace molds. You can use thin-rolled fondant or gum
paste in them, and you get a lovely piece that looks very much like
lace to lay on the cake. Much easier than piping. Check out
www.sugarbouquets.com for more information.
Good luck!
Date: October 15th, 1998 12:00:00
From: Jennifer
e-mail: gigimama@aol.com
Subject: ISO decorator in Phoenix area
My niece's 2nd birthday is November 8th, and she is wild about Godzilla, so I would like to make her the cake on page 19 of the '99 yearbook. Unfortunately, they live in Phoenix, and I live in Kentucky. So, is there somebody out there who could make this cake for me? I happen to have an extra dinosaur pan if that would help. Thanks!
Date: October 15th, 1998 01:06:41
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Filled Cupcakes
Help!! I'm doing some baking for a bake sale for my husband's work
tomorrow. He's wanting me to fill some chocolate cupcakes with a cream
filling and then top with the chocolate rolled fondant....I think he's
wanting it to resemble a Hostess cupcake. Has anyone tried anything
like this? Would it be OK to use the Wilton whipped icing mix for the
filling? Any suggestions would be greatly appreciated...the cupcakes
are cooling as I type!!! Thanks!
PS - This board is the greatest!!
Date: October 15th, 1998 01:23:53
From: Lisa
e-mail: lisascakes@aol.com
Subject: Re: Filled Cupcakes
Hi Tricia,
I think the whipped icing would work, but I wouldn't use the chocolate fondant. I think that would be a pain in the butt. Would your husband object to you using a fudge frosting on top of the cupcakes? It would be much easier to work with. I would use a ganache type recipe i use the wilton recipe that is in the year book. the recipe is:
14 oz pkg. of candy melts
1/2 cup whipping cream
Chop Candy Melts. Heat whipping cream juat to boiling point. DO NOT BOIL add candy stir until melted. if too thick add 1 to 2 tablespoons of cream.
This you pour over the cake when the mixture is warm. It drys shiny like the hostess cupcake frosting.
-Lisa
Date: October 15th, 1998 01:34:35
From: Tricia
e-mail: ttleahy2@aol.com
Subject: Re: Re: Filled Cupcakes
Julie:
Thanks so much for the recipe...I was worried about the fondant...I've
never used it before. Do you think it would be ok to spoon this
ganache over the top of the cupcakes instead of pouring it over?
Date: October 15th, 1998 01:53:53
From: lisa
e-mail: lisascakes@aol.com
Subject: Re: Re: Re: Filled Cupcakes
you can spoon this over or maybe try dipping it in. I don't know if dipping would work but you might want to try with a small amount of ganache you would want to be careful not to get crumbs in it.
Date: October 15th, 1998 03:45:29
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: Re: Re: ANNNNOTHEEER SMOOTHING ICING QUESTION
I use my hands, the warmth helps smootb out the icing. Lynnes' way
will work too, but I'm not that good with the spatula/scraper to do the
top ridge.
Date: October 15th, 1998 06:47:46
From: robin
e-mail: robware@erols.com
Subject: Re: Message for Kathy M
Thank you for taking the time, effort & expense to send me the Krazy
8's. I am continually amazed at the generousity of the cake decorators
on this web. I haven't tried it yet, but am planning to. Thanks AGain.
Robin
Date: October 15th, 1998 07:25:46
From: Dolores
e-mail:
Subject: Re: ? about piping gel transfer
I vote with Lynne...seems pretty messy to me.
Have you read my stencilling directions? You should place the pattern on
styrofoam, place wax paper over it THEN prick holes with a large
pin...corsage pin. Yes, they will close up if you press on them and this
is only good for one use. Try using cornstarch this time...on that
chocolate icing. You can see it better and it will work the same way.
You won't have nearly so much to worry about covering up those small pin
holes as you will that piping gel! Make the holes close together since
the pattern needs to be detailed. Let us know how you did too please.
Dolores
Date: October 15th, 1998 07:28:28
From: Dolores
e-mail:
Subject: Re: Rolled Fondant
Rolled fondant the easy way is the topic of tonight's aol chat. I'll
post it asap. Bet you can learn something. Earlene already said we have
listed 2 entirely different ways of handling it. Makes for choices at
least LOL
Date: October 15th, 1998 07:30:38
From: Dolores
e-mail:
Subject: Re: Greasing
Do whichever way you like. But I grease the sides. In fact, I use Karp's
commercial pan spray (we carry it). I can whip out 10 wedding cakes -
poof - just like that...all level to be sure or I'd never get finished.
I turn bottoms UP too...some don't.
Date: October 15th, 1998 07:37:16
From: Dolores
e-mail:
Subject: Re: Re: Re: coloring frosting
If you can use chocolate for brown, simply add Hershey's powdered cocoa
until it is a rich brown color, then thin the icing back out with water.
I wouldn't want to try coloring a large amount of brown with food
coloring. People start to eat what they think is good yummy chocolate
and find out its just icky food coloring.
Or---get some GOOD food coloring. I use SUPER brown. This coloring
contains more brown pigment. It won't take as much and isn't so apt to
taste either. The brand we carry is Baker's Preferred. It is gel paste.
See it at http://www.sugarcraft.com/catalog/coloring/coloring.htm
Date: October 15th, 1998 07:41:44
From: Dolores
e-mail:
Subject: Dietetic icing etc
I found this embedded note:
"Anyone have ideas for decorating w/sugarless (diabetic) frosting?
I'm getting more and more requests for this and I've tried using
packaged frosting mix, but I don't know if there's any way to give it
more substance without adding sugar. It's just too thin to hold even a
simple shape."
Have you looked at my icing recipes? I have dietetic icings there.
I've used the mixes. They aren't too bad tasting. But right, you sure
can't decorate with that icing. In fact, I applied it with the cake icer
tip just to get it on the cake. I just can't worry about this, so I do
use it. I explain that I cannot decorate the diabetic cakes.
One thing...you could get dietetic chocolate coating and make
decorations to apply. This could be really cute. Drizzles in 'loops'
would be pretty, then maybe a little figure to correspond to the theme.
Date: October 15th, 1998 07:47:26
From: Dolores
e-mail:
Subject: Re: Re: Help needed for candy glass
Cooking candy for GB windows is sure doing things the hard way!
I do as Tami does it. I roll my GB out on heavy duty foil, cut it
out, remove the pieces between and add the candy. I found out I don't
even need to break it using butterscotch round yellow candies (& I get
yellow-lighted windows too)! I just lay a pice in each window and it
melts while the gb bakes.
Gosh, this is so easy that I've even put the piece back in to melt the
candy when I forgot while I baked it.
Have you seen my GB pages? I have all these hints there.
Date: October 15th, 1998 09:45:58
From: Tami
e-mail:
Subject: Re: ISO decorator in Phoenix area
Hi Jennifer!!
I live in the Phoenix area and would be interested in doing the cake
for you. Why don't you email me with more details... Where in Phoenix
do they live? I live in Gilbert which is in the East Valley. My
email address is Tuppy2@aol.com.
Tami
Date: October 15th, 1998 10:03:21
From: Kathy M.
e-mail: ndsz27@prodigy.com
Subject: Robin, your're certainly welcome! NT
Date: October 15th, 1998 10:15:19
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: Dietetic icing etc
I have discovered that you can ice a dietetic cake with sugarless
pudding and it comes in different flavors and is very good on a
sugarless cake. Just follow the directions on the pudding box and make
the pudding (I use skim milk) and then just spread on the ck. You can
make some of the pudding stiffer for dec by not using as much milk as
is called for. Hope this helps you.
Date: October 16th, 1998 08:57:02
From: JudyD
e-mail:
Subject: Re: Greasing
I used lynne's recipe for years - and then I found sprays! My favorite
is Kroger brand Bake-Ease. Cakes never stick, and no crumbs, even if
you let them cool completely in the pan!
Date: October 16th, 1998 05:47:11
From: Sue
e-mail: proicer@one.net
Subject: Re: purple icing bleeding thrugh flowers
Make dark icing colors up at least 3-7 days in advance. This way the
color will have a chance to darken and set. Like those tye dye days.
Make your flowers up 5 or 6 days in advance so they will be dry and
crusted. I do add the blob of icing then the flower over colored icing.
Another idea: Have you ever considered investing in an air brush? Then
you can spray the color on and after it dries add the flowers. This way
everyone doesn't have purple mouths. Check our our Air Brush page.
Sue at Sugarcraft, Inc.
Date: October 16th, 1998 05:38:30
From: Sue
e-mail: proicer@one.net
Subject: Re: magicake strips
Magic Cake Strips are the same as the Wilton ones. Wilton just buys in
bulk and repackages them. We LOVE the strips, they work GREAT! Check
father down or in the archived messages, there was a lot of talk about
it a few weeks ago.
Sue at Sugarcraft, Inc.
Date: October 16th, 1998 03:21:37
From: lynne
e-mail:
Subject: Re: jumbo cookies?
i have made these for some 15-18 years. the easist way is to make a
simple recipe of cho chip dough and divide between 2 8 or 9" pans. i
just use my regular pans -- mostly hearts as i do them for valentines
day. just hand press the dough into the pan, making it as even as
possible, except i make the edges thinner and a bit away from the pan.
since the dough spreads i was getting a high ridge on the edges :(
i was able to get some unmarked pizza boxes to put them in so i used
buttercream to decorate.
i can get only $5 for the 9"; $10 for 12"; and $18 for a 15" heart.
if you'd like i can scann some pix for you (prolly not until sunday).
i'd ck the temp on your oven if they are burning on the edges. you
want the center somewhat underdone. and yes! they do take about 20-30
minutes to bake.....the larger the longer.
lynne
Date: October 16th, 1998 10:24:01
From: Julie Di
e-mail:
Subject: Re: Re: Does anyone have a recepie for the jumbo cookies?
I am doing the large sheet pan cookies like sold at malls. Chocolate
chip is what i want to do. Do I use one or two rolls of the ready made
dough like nestlie? Also maybe it is too thick in the middle. Thanks
for the advice.
Julie
Date: October 16th, 1998 10:10:58
From: lisa
e-mail: lisascakes@aol.com
Subject: Re: Does anyone have a recepie for the jumbo cookies?
HI,
How big are the cookies you are making. I just use my sugar cookie recipe the same for large as small cookies. Maybe your thickness if your cookies are alot thicker in the middle than outside. The outside will burn before the middle is done. You can also try lowering your oven temp. You also didn't say if these are sugar cookies or chocolate chip. With chocolate chip if you use the pan recipe on the package of nestle chips it work well for large cookies.
You also asked about icing, you can use royal or buttercream or choco. it depends are they one big boxed cookie like a cake or are they all going into a container together.
If you are placing them in a container together or they will have a plastic right next to them I use royal. or something else that will get hard. You don't want to be messing up your hard work.
Hope this helps,
-Lisa
Date: October 16th, 1998 09:03:35
From: Julie Di
e-mail:
Subject: Does anyone have a recepie for the jumbo cookies?
I want to sell jumbo cookies and would like to know if anyone out there
has a recepie to use. When i press the ready made dough out onto a pan,
and use the temp.that it calls for, i have to bake it longer because the
middle is not done while the edges are getting burnt. Can anyone help
me? Also, what is the best icing to decorate a jumbo cooke? And what
do you charge for a decorated jumbo cookie? I havent the foggiest as to
what to charge. Thanks,
Julie
Date: October 18th, 1998 01:22:38
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: Orange flowers ?
Jen, another good autumn flower that is in the orange family, are sunflowers. I happen to think they are easy do do and quite stunning. I'd mix a buttercup yellow with just a hint of orange. Good luck!
Date: October 18th, 1998 01:07:32
From: lynne
e-mail:
Subject: Re: picture in Icing (Need help)
your thinking is just about right.....make a picture on wax paper
*however* the finished pic will be 'flopped' over so you have to do it
backwards -- what is against the paper will be the top of your finished
item. you cannot slide it off the wax paper. it is flopped over and
the paper peeled off. if yo