Date: September 16th, 1998 10:39:18
From: Jennifer
e-mail:
Subject: Re: Re: how to pillar a tier?
Or sticks of candy? Dowels covered with paper, fondant, or chocolate? After all, a 6" isn't very heavy. Why don't you want to use pillars? Or just use the Wilton "disposable" push-ins and include that in the price of the cake?
Date: September 16th, 1998 10:33:31
From: Tami
e-mail:
Subject: Re: Re: Re: What frosting is best for icecream cakes?
Hi Emily:
I only worked there for a short time to help a friend out. I believe
your only paid minimum wage. As far as experience goes, I'm not sure..
I imagine it would depend on the individual stores. You should ask
when you apply. Good luck!!
Tami
Date: September 16th, 1998 09:47:38
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: how to pillar a tier?
Hey great idea using fondant! or how about dipped in white chocolate?
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 09:57:22
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Using tip #233
Renee, what are you trying to do your going to hurt your hands using stiff consistancy icing use medium and try making your grass shorter you can get about 1/2 inch long grass with med. icing
Date: September 16th, 1998 09:52:24
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: how to pillar a tier?
Hi Lynne...How about cutting about 2" off the top of a round oatmeal box
or any round box and cover it with foil and set it on the ck and put the
top ck on top of it. It just might work and look pretty to.
Date: September 16th, 1998 09:45:16
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Gum Paste Flowers
Patti,
Don't give up you don't say if you allowed for drying time. I dry my gum paste roses upside down the easiest way i've found to do this is to put a cooling rack in the cupboard so that it hangs out a little put something heavy on the side that is inside and hang the flowers up over nite. if this is not a posibility you can prop them up with cotton balls dip in cornstarch so they won't stick. if the problem is in the gum paste itself you might try adding a little more powdered sugar and letting the paste set for 24 hours before you use it.
good luck
lisa
Date: September 16th, 1998 09:35:32
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Re: Re: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
Hi Julie,
This may sound strange, but when I make an ice cream cake there is no cake in it i don't like frozen cake so i use crushed up oreos or the store brand people don't really notice. put the cookies in a bag and crush with a rolling pin or use your food processor. You can use a good quality ice cream soften in the micro. for about a minute. layer everything in a spring form pan. i do cookies, then ice cream, then cookies, then cold "hot fudge sauce" then the rest of the ice cream. in my 9-inch pan it takes one 1/2 gal ice cream and 1 jar of hot fudge sauce and 1/2 bag of choc cookies.
hope this helps it works for the people i deal with they love it, also works with low fat brands
Date: September 16th, 1998 09:29:20
From: Patti
e-mail: thedanzigs@msn.com
Subject: Gum Paste Flowers
Help! I made a batch of Wilton Gum Paste mix and followed all of the
directions. The problem is when I make the flowers, in this case, a
rose, the gum paste does not keep the shape I put it in. It droops and
distorts the rose. What do I do?
Patti
Date: September 16th, 1998 09:18:48
From: Tami
e-mail:
Subject: Re: What frosting is best for icecream cakes?
I used to work at Baskin Robbins and we would use softened vanilla
icecream to frost the cake. You have to work fast.... I would put on a
coat and then stick in the freezer to firm up and then take it out to
put a second coat. We then used bettercreme to decorate. Good luck!!
Date: September 16th, 1998 08:50:07
From: lynne
e-mail:
Subject: Re: how to pillar a tier?
lol! that's exactly what i was asking you all out there in smart land :)
Date: September 16th, 1998 08:55:18
From: lynne
e-mail:
Subject: Re: how to pillar a tier?
boy, off the wall is right! lol
but it just might work covered w/fondant :)
thanks for the ideas. i'm working on them and will let you know what i
end up doing.
lynne
Date: September 16th, 1998 06:53:24
From: Sue
e-mail: proicer@one.net
Subject: Re: dried buttercream
We use our same buttercream icing, maybe thickened slightly with
powdered sugar and a little creme whip added in the hot months. Make
them at least 4 days in advance and you'll be able to pick them up by
hand and place. Mom is a FIRM believer in using buttercream for roses.
People like to eat them.
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 08:09:48
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Another???? about Bettercream Icing
Rich's comes in quarts & gallons but finding it may be hard. Email us
and I'll give you there address. They be able to tell you a distributor.
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 08:03:26
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: What frosting is best for icecream cakes?
Our brand is called Bettercream and is made by Rich's. Just pour in bowl
and whip. Its SO GOOD! Put in a pastry bag and decorated as with
buttercream. Wilton also makes a dry mix that you add crushed ice too.
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 06:57:40
From: Sue
e-mail: proicer@one.net
Subject: Re: how to pillar a tier?
How about pretzel rods? Just an idea, I've never tried it but we use
them for palm trees. Maybe 4 would be sturdy enough, just make sure
they are the same height.
Hows that for an off the wall idea?
GOOD LUCK!
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 06:36:38
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Using tip #233
This tip works better with medium consistancy. You might try the large
grass tip 234. I like it better when making fur or covering a large area
of grass.
Sue at Sugarcraft, Inc.
Date: September 16th, 1998 06:30:29
From: Lena
e-mail:
Subject: Re: What frosting is best for icecream cakes?
Hi, Julie. For ice cream cakes, I use the non-dairy whipped topping and
it's called 'Pastry Pride'- ready to whip. What I do as for putting one
together, I either have 2 or 3 layers of cake. In a springform pan, I
put the first layer of cake (make sure all layers of cake are frozen),
then with my choice of store bought ice cream, I use my hands to soften
the ice cream and pat/spread-repeat the next layer with the last cake
on top. Let it freeze, overnight. Then ice. I guess, if you're worried
about the ice cream melting on you, maybe, it would be best if you know
how you want to decorate it and have everything ready. Now, if you're
using homemade ice cream, as soon as it is firm, pour into the pan with
your first frozen layer cake and continue the process and do let freeze
overnight. ...then ice. Homemade ice is more work as far as making it,
but with the smooth texture of it, sure makes it easy to pour and layer
everything. I hope this helps you. I must sign off due to errands. Bye!
Lena
Date: September 17th, 1998 12:14:04
From: Carolyn
e-mail: Bridal1
Subject: Re: Freezing buttercream
Yes, your buttercream should freeze fine. I do it quite often if I am going to be gone for a few days and have some I don't want to go bad. It works fine. Needs to set out for awhile when you thaw it, but I don't see any changes in it at all.
Date: September 17th, 1998 12:10:21
From: Carolyn
e-mail: Bridal1
Subject: Re: how to pillar a tier?
I love using different things to raise cakes other than columns. What I thought of is to mold a heart shaped box of some sort out of white chocolate, fondant, or gumpaste if it would dry fast enough. Do you have a heart shaped mold? Seems like I have one that is Wilton's. That would give you the same heart theme all the way down. You'd either have to glue the top board onto the box or let them set it on when they got to the destination. Just another idea!
Date: September 17th, 1998 12:07:39
From: Julie
e-mail:
Subject: Freezing buttercream
can i freeze buttercream that is left over? I usually have quite a bit
of time between cakes and buttercream only keeps frigerated about 2
weeks.. Has anyone tried to freeze it? if so, for how long is it ok?
What kind of consistancy is it aftwards? Thanks,
Julie
Date: September 16th, 1998 09:33:46
From: Emily
e-mail: ekristek@hotmail.com
Subject: Re: Re: What frosting is best for icecream cakes?
Tami, I am interested in working at Baskin Robbins, decorating cakes.
Could you e-mail me with some info on it, such as: How much you get
paid, age minimum, decorating experience needed, and anything else you
can think of. Thanks so much. Emily.
Date: September 16th, 1998 08:12:18
From: Sue
e-mail: proicer@one.net
Subject: Re: You are WELCOME! This is fun!
Date: September 16th, 1998 05:51:47
From: Julie
e-mail:
Subject: What frosting is best for icecream cakes?
What icing should i use on an ice cream cake? How will it turn out after
icing and putting it in the freezer?? Also, how do you keep your ice
cream from melting as you frost the cake?
Julie
Date: September 16th, 1998 04:48:04
From: Marida
e-mail: binsted@erols.com
Subject: Re: how to pillar a tier?
Hey, Lynne: How can you raise a tier up without pillars?
Date: September 16th, 1998 04:59:42
From: Julie
e-mail:
Subject: Re: Re: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
I need to do the cake in a month. I have an idea as to how to do it,
but don't know how to get the ice cream in it. Do you fill a spring
form cake pan just a little with cake mix to make the bottom, bake
until done, then melt ice cream and pour over the bottom cake layer,
then freeze, bake another layer for the top and put over refrozen
icecream?? That is the only way i can think of. Let me know exactly how
this is done. thanks,
Julie
Date: September 16th, 1998 05:26:22
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: how to pillar a tier?
Hi Lynne, How about using the plastic dowels (maybe hot glued to a cake
board?
Kathy M.
Date: September 16th, 1998 04:01:04
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: how to pillar a tier?
Date: September 16th, 1998 04:05:39
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: how to pillar a tier?
i'm doing a small wedding cake this wknd. it will consist of a single
layer 12" heart w/dbl layer 9" heart stacked then a 6" heart. i want
to raise the 6"er *w/o using pillars* :)
i do not want to use anything returnable such as standard pillars and
plates. i know i can use cakeboards for the plate, but what can i use
for the pillars? i'm really at a loss here :(
***help!*** lol
lynne
Date: September 16th, 1998 03:52:19
From: lynne
e-mail:
Subject: Re: Using tip #233
hi renee; i almost always use medium consistency w/tips. maybe you
are trying to make the grass/fur too long? i don't seem to have any
problems.
lynne
Date: September 16th, 1998 03:49:46
From: lynne
e-mail:
Subject: Re: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
hi julie;
there are several ways. one is to sandwich a layer of ice cream
between two layers of cake.
i have some *old* instructions in mbn (from the 60's ?) i can look it
up for you but am rather busy today.....when do you need this?
lynne
Date: September 16th, 1998 03:34:01
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: Re: dried buttercream
Either is fine, it really depends on your personal preference. I like dried buttercream for several reasons: One, it is easier for me to work with than royal (I sometimes have a hard time getting the consistency of royal just right); two, I only have to make one kind of icing; three, they are soft enough to cut thru for easier serving and eating; four, they taste better than royal and are more likely to be eaten (I can't stand seeing people throw the flowers away!); and five, they can also be made up ahead and handled when dry. The advantages of royal are that once dry they are very strong, they can be made up farther in advance, and leftovers can be saved for future use (for a very long time). I definately would not do fresh buttercream roses in the quantity usually requried for a wedding cake, because it would take too long, and they are more difficult to arrange.
Date: September 16th, 1998 02:33:55
From: ann
e-mail:
Subject: A better way!
THANK YOU everyone for your suggestions about picking up rolled
fondant.
I had read that you should use a rolling pin, but never knew that that
meant you should ROLL the fondant AROUND THE PIN. I just thought you
used the pin to pick up the fondant which didn't seem helpful to me. I
like your pvc piping suggestions and also the plastic tablecloth idea.
I look forward to trying one of these methods this weekend. I"ll be at
my parents house and they don't have a card table so I HAD TO find a
better way! Thanks.
Date: September 16th, 1998 01:44:04
From: JULIE
e-mail:
Subject: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
I had a customer as me if i could make her an ice cream cake.. Does
anyone know how to do that?? if so, please tell me and send me some kind
of recipe.
Date: September 16th, 1998 01:09:50
From: robin
e-mail:
Subject: thanks Jennifer!
I'll try that! thanks. 8) robin
Date: September 16th, 1998 01:12:56
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: Re: Re: dried buttercream
What would you recommend, royal roses or buttercream with a stabilzer?
I have a wedding cake due next Friday night and I have a bunch of roses
and wild roses to make and I am trying to figure out what the best
route would be.
Date: September 16th, 1998 10:23:19
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: dried buttercream
Some people use a special buttercream recipe for dried buttercream flowers that has meringue powder added, and has less shortening. This will help the flowers to dry faster, crust harder and be stronger, but beware if doing "white" flowers on a white cake! If your base icing on the cake does not contain meringue powder, then the flowers will look ivory-yellow against the white cake! I just use my regular buttercream icing (no meringue powder)for the flowers, too. They take longer to dry than royal, so you'll want to make them up further ahead. Small, flat flowers like apple blossoms will be fine overnight, pansies in 24 hours are firm enough to handle gently, but roses take at least 2 days to be dry enough to be gently handled. They can be made up at least a week ahead of time, and stored loosly covered (after they are dry) at room temp. The nice thing about dried buttercream flowers is that they can be made in advance, are firm enough to handle, yet can still be cut with a knife for easier serving. However, you can not keep leftovers for a long time as with royal flowers. They will keep for a while in the freeaer, but the colors start to bleed and they don't taste as good.
Date: September 16th, 1998 08:04:02
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: Marzipan
Hi,
Marzipan is made from almond paste (which is finely ground almonds) and conf sugar, basically.
Overhandling it can cause more surface oiliness than desired, but other than that, it's not too difficult to use.
mickey
Date: September 16th, 1998 08:46:28
From: robin
e-mail:
Subject: dried buttercream
Hi again! When making dried butter cream flowers, I have 2 questions:
Is the recipe the same as regular buttercream? How far in advance can
you make them and they still be good? I have a cake to be picked up
Saturday night. When should I make the roses? Wed or Thurs? Thanks!
Robin
Date: September 16th, 1998 02:17:23
From: Renee
e-mail: reneeraeg@aol.com
Subject: Using tip #233
I have tried using this tip once and was not sucessful. Does anyone have a suggestion? I am using butter cream icing - stiff consistency.
Maybe do I have to add more icing sugar to get it stiffer( so it stands up better?)
Thanks - Renee
Date: September 16th, 1998 08:32:43
From: mickey
e-mail: mkmoore@erols.com
Subject: Re: Re: Re: Rolled Fondant or Buttercream Wedding Cake. Paniced!
Just a note on the fresh flowers--pesticides are only one problem--the sap or whatever it's called, from a lot of flowers can be a problem. I realize the flowers holders would solve that, but not everyone uses those.
Date: September 17th, 1998 10:48:31
From: ann
e-mail:
Subject: Re: Marzipan
Look at "The Cake Bible." She has recipes for Marzipan and describes
how to use it. Several of her cakes in the book use Marzipan and she
even has a pistachio marzipan recipe. I wanted to make Marzipan myself,
but couldn't find almond paste that wasn't orange (I wanted to make
Marzipan roses, but worried about trying to color them after using
orange almond paste in the recipe?). ann
Date: September 18th, 1998 01:51:55
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Help! My dark buttercrem icing has spots.
To mix the salt better, I use hot water in with my powdered milk and mix the salt and flavorings in with this before it goes into the rest of the contents.
Date: September 18th, 1998 01:00:38
From: TanyaK
e-mail: tkirchner@onaustralia.com.au
Subject: kneading coloured plastic icing
Hi,
I am just about to cover a cake in burgundy plastic icing (fondant) and would like to know what I should use when kneading/rolling out of icing for the cake.
Does the white icing sugar just knead in or am I supposed to colour my icing sugar first. I have never made a coloured cake before - always stuck to the safe old white. I'm making my dad's 60th birthday cake and thought that a bold colour would be nice - now I have run into this problem.
If anybody could help a girl from down-under I would be very appreciative.
Date: September 17th, 1998 10:18:11
From: Deborah C.
e-mail: ferrell@intellex.com
Subject: Help! My dark buttercrem icing has spots.
When i make dark colored icing, it develops spots. My icing is mixed up properly. This happens when i make purple, blue and black icing.
It is troubling when i get a cake completed and after a few minutes it has spots. Help Please!
Date: September 17th, 1998 11:01:14
From: lynne
e-mail:
Subject: Re: how to pillar a tier? **thanks all!*
the cake is already pd for and i didn't charge any kind of deposit for
getting back my plastics :( when i set the price i hadn't thought
about pillaring because it was 'just a small cake for 30'.
besides, if i had been smart i would never have gotten soooo many good
ideas. now someone else will be smarter than i am when such a problem
arises for them!
Date: September 17th, 1998 06:43:20
From: Patti
e-mail: thedanzigs@msn.com
Subject: Re: Re: Gum Paste Flowers
Lynne-
Thanks. The consistency felt ok with the gum paste but I will add more
powdered sugar and see. Also, I was NOT rolling it thin enough. I
will try again tomorrow. I'm in no hurry and I have a back up of
someone I can pay to do the flowers.
Patti
Date: September 17th, 1998 06:42:16
From: Debbie G.
e-mail:
Subject: Re: how to pillar a tier?
You could use the "glue on" feet made by Wilton ( they are stuck
directly onto cake boards, & use hidden pillars with them ( just cut
them long enough to stick up high enough). Or you could use wooden
dowels covered with gumpaste like in ACD Sept/Oct 1997 issue, page 16.
Date: September 17th, 1998 11:16:13
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: how to pillar a tier?
You could use those thick dowel rods cut to size and wrapped in some type of pretty ribbon.
Shannon
Date: September 17th, 1998 11:05:03
From: lynne
e-mail:
Subject: Re: HELP!! HOW DO YOU MAKE AN ICE CREAM CAKE????
lisa; thanks for the idea....that sounds great! i'm w/you on the
fz. cake.....yuk :)
lynne
Date: September 17th, 1998 11:15:20
From: lynne
e-mail:
Subject: Re: Gum Paste Flowers
hi patti;
first, you probably know that *no* set of directions is fail-proof :)
you may just need to knead in a *bit* more pdw sug. they should not
droop. did you roll it as thin as possible? it may be the gp is too
thick thus finished flower much to heavy. it should be thin enough to
be able to read a newspaper thru it (white paste).
as for making all flowers from fondant, why not?? only problem there
is that fondant is much softer than gp and you may well have the same
problem w/drooping :)
lynne
Date: September 17th, 1998 07:10:46
From: Debbie G.
e-mail:
Subject: Re: Re: Freezing buttercream
Carolyn I freeze leftovers successfully too, but I'm not sure what is
the longest that I should keep it?
Date: September 17th, 1998 07:19:12
From: Debbie G.
e-mail:
Subject: Re: Problem...
The article that Carolyn was telling you about is in the May/June 1997
issue of American Cake Decorating magazine on page 38. The cake was done
by Rama Sola.
Date: September 18th, 1998 01:46:48
From: lynne
e-mail:
Subject: Re: Help! My dark buttercrem icing has spots.
hi deborah;
this problem has been addressed before. there are 2 possible causes:
1.) salt......you salt may not be disolving. mix the salt w/the liquid
and make sure it is disolved before adding to icing.
2.)paste color.....make sure you stir the 'pot' w/a toothpick well
before you add any color to your icing.
hope this helps you out.
lynne
Date: September 18th, 1998 01:48:02
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Freezing buttercream
I'm not sure either on the leftovers, but probably not over a month or two. I've had some in the freezer longer and they had to be thrown out. They get sorta dried out, almost like freezer burn looks.
Date: September 18th, 1998 01:50:55
From: lynne
e-mail:
Subject: Re: kneading coloured plastic icing
hi tanya;
just to let you know: i am *not!* an expert on this subject, but from
what i understand you go ahead using the white sugar and brush it off
as well as possible.
if you have time......practice w/a small piece first. see how it
goes. (i'd do that even if i didn't have time. lol)
hope this helps.
lynne
Date: September 17th, 1998 09:58:03
From: Patti
e-mail:
Subject: Re: Re: Gum Paste Flowers
Thanks, Lisa. I dried hanging them upside down but they slid off the
wire. Too heavy, I guess. Perhaps I will build a bed of cotton balls
and try that. I don't have the same problem with rolled fondant. Is
it ok to make all of the flowers with fondant instead?
Patti
Date: September 17th, 1998 06:59:42
From: Debbie G.
e-mail:
Subject: Re: coloring frosting please help
There was a great message on here from Kristina on July 14,1998. It was
a chart of how to mix all kinds of colors. You might want to see if you
can find it in the archives. In case you can't find it....for burgundy-5
parts of Baker's Rose & 1 part of violet....for Ivory-1 part liquid
whitener & a touch of brown & a touch of egg yellow. If you don't have
these colors, you will still have to buy colors, so you might as well
get the burgundy & ivory.
Date: September 17th, 1998 02:45:37
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: how to pillar a tier?
Just today, I was in a local cake decorating supply store with my son.
He was looking at all the small novalty items to put on cakes. He
picked up the plastic champane glasses and told me they would look good
instead of the columns for a tiered cake. I thought it would look nice
too so I'm passing his idea on to you.
Date: September 19th, 1998 12:34:00
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Wilton Instructor
go to www.wilton.com They have it on line under career opportunities, I think. Just email them & someone will respond immediately! I did this same thing in Aug. & was able to go to a GREAT Teacher's Seminar just 2 wks later. I have my teacher's certificate now & am waiting for the rest of my supplies. They said it will take about 4 wks now. I can't wait. We are planning a class sometime in Oct. or Nov. at this new party shop nearby. Good luck!!!! dee:):)
Date: September 18th, 1998 11:31:41
From: Claudia
e-mail:
Subject: Re: Re: how to pillar a tier?
Lynne,
Reading Laura's message reminded me of the idea I used which I had seen
on a cake done by Collette Peters. Cut a piece of styrofoam the size
(round, square,heart, etc.) and height you need and cover it entirely in
fondant. Add some flowers or whatever to the sides. Good luck.
Date: September 18th, 1998 10:43:42
From: Tina
e-mail:
Subject: Cake Decorating Burn-Out!!!
Can somebody please help me??!! I need to know how everybody else
keeps from getting burned out on cake decorating!! This weekend is an
absolute nightmare and it seems like I have no time for anything else!
For example: I did this all today!!- A wedding cake for 300, a cake
shaped like a John Deere tractor, a lemon-filled bridal shower cake,
and three other sheet cakes. I am feeling so stressed out that I can't
stand it anymore! Why can't people take "no" for an answer? I tried
to explain to these people (except for the wedding cake) that I was
going to be out of town this weekend. My husband's grandmother's 80th
birthday is Sat. We have to deliver the wedding cake in the morning
and then leave for the birthday party. I had people insist that I do
their cake for them to pick up on Sun. I decorated these cakes
tonight!! I guess they will still be good on Sun? If anyone has any
good suggestions on how they keep from getting burned out and stressed
out--I would love to hear them!!! ~Tina~
Date: September 18th, 1998 10:29:54
From: Emily
e-mail: ekristek@hotmail.com
Subject: Wilton Instructor
How do you become a Wilton Instructor? Thanks.
Date: September 18th, 1998 10:34:02
From: another Diane
e-mail: rbracke@fuse.net
Subject: Re: Mocha Colored Icing
I'm really glad to know it's not just my computer. I was able to talk
on my instant messanger while it was loading. We really do need
patience in this business. Diane
Date: September 18th, 1998 09:42:49
From: Phyllis
e-mail: MosesT@bellsouth.com
Subject: Re: Re: CAUTION: PLEASE BE AWARE!
I, too, am so sorry that you were taken in such a manner. It really
is heartbreaking to think that someone who reads this board would do
such a thing. Since I stumbled on this board a few weeks ago it is
one of the first I check most everyday, if we are in town.
My girls and I are caterers and I do all the cakes and I have learned
all so much from all of you, and it does make you feel better to know
that someone else has the same problems in our business. Once again
I sympathize with you.
Date: September 18th, 1998 08:51:29
From: Noi
e-mail:
Subject: Re: kneading coloured plastic icing
Hi Tanya,
To color fondant, take some white fondant and add paste food color
using cocktail stick or toothpick (very little color at a time). Knead
it until there's no white or streak of color on fondant and is desire
color.
I hope this help. Good luck,
Noi
Date: September 18th, 1998 11:02:34
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Cake Decorating Burn-Out!!!
You have to learn how to say "no" and stick to it, LOL! I know its hard because you hate to turn away business, but you won't have any business at all if you get too burned out! If you find that you frequently have more orders than you really can do and stay sane, then it is time to raise your prices. That will weed it down to a manageable level, but still make about the same amount of money. If it's just on a rare occasion you get swamped, then you just have to set limits and stick to them.
Date: September 18th, 1998 04:40:56
From: robin
e-mail:
Subject: Re: Help! My dark buttercrem icing has spots.
If you determine it is salt causing the problem, leave it out. i never
use salt and everyone loves my icing. No one will miss it. Robin
Date: September 18th, 1998 04:30:46
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: I NEED A HOW TO START AT-HOME BUSINESS BOOK
Hi! I'm sure the books mentioned here are wonderful, but they won't be
able to tell you everything you'll need to know about your specific
home-based business and legal requirements (as I'm sure the books will
even tell you). You'll need to contact your local health department and
zoning commission. Every state has different health department
requirements and every neighborhood has different zoning regulations.
You might want to check these out first (since it only involves a phone
call) to see if it's even feasible for you to use your own home as a
business. Once that's done, you'll know better how to proceed. I hope
this helps. Lots of luck!
Date: September 18th, 1998 03:31:58
From: Julie
e-mail:
Subject: Re: CAUTION: PLEASE BE AWARE!
I was very saddened to read about your experience Shirley, it sure
makes all of us think twice about the internet and the dishonesty of
some people. Thanks for the advice my fellow cake friend. Lisa , if you
should see this message, I hope you are ashamed of your actions. Didn't
anyone ever tell you that all will come back to you in it's due
time, expect it when you least expect it!!!!!!!!!!!!
Date: September 18th, 1998 02:00:01
From: Shirley B.
e-mail: drberg@gte.net
Subject: Re: I NEED A HOW TO START AT-HOME BUSINESS BOOK
Delores has written a book addressing these issues: How to start a
Baking Business, by Delores McCann. The cost was $6.99 + shipping, last
time I checked. You can get it through Sugarcraft.
Date: September 18th, 1998 02:37:30
From: Shirley B.
e-mail: drberg@gte.net
Subject: CAUTION: PLEASE BE AWARE!
After obtaining permission from Sue at Sugarcraft, I have the following
caution to post: On July 29th, someone named "Lisa", put a request on
the message board for a Cookie Monster cake pan and a Superman cake pan.
I had the Cookie Monster one, so I contacted her and we agreed that she
would purchase it from me. She needed it right away, so I sent it out
immediately, with the understanding that she would send payment as soon
as she received the pan. I only charged her $5.00 for the pan (I now
realize that it was something of a rarity and I should've charged more),
but shipping cost me $15.53. That was fine, I like to help if I can.
However, when I heard nothing over the course of the next two weeks, I
contacted her again, asking if she got the pan and asked how the cake
had turned out. She replied that yes , she had gotten it and the check
was in the mail. Consequently, the check never arrived, she won't
answer my e-mail inquiries and now the e-mail address is no longer
valid--all mail comes back as undeliverable. This is TOTALLY
UNPROFESSIONAL behavior and I just want to caution everyone to be
careful when doing business with her or anyone else in this manner. I
should have had her send a money order in advance. I have learned my
lesson the hard way and by posting this, I hope to prevent anyone else
from making the same mistake in the future. We're all suppossed to be
helpful, honest bakers on this board and it's a shame that someone had
to take advantage of that for $20.53!! I would think that her reputation
would be worth more than that. Thanks for listening. Oh, by the
way--Lisa, if you're still out there--Happy Baking and lots of luck--you
and your customers will all need it, because what goes around, comes
around!
Date: September 18th, 1998 12:04:12
From: Debbie G.
e-mail:
Subject: Re: Re: kneading coloured plastic icing
While I've got someone from Australia here now, I would like to ask you
about a recipe? I know this isn't the correct section, so if you know
and would share it, you can put it over on the recipe section. I was on
a recipe site that had a request for a Lammington Cake. Have you heard
of it. Also a while back on this site someone asked about a Lammington
tin, is that the pan a Lammington Cake is baked in? Could you describe
it? Thanks for any help.
Date: September 18th, 1998 01:01:26
From: Jody
e-mail: RunyanFmly@aol.com
Subject: Re: basket weaving problem
Hi! I know this is late, but I've been teaching for about a year and
every time I teach the basketweave method there seems to be at least
one student per class who has this problem. Frequently it's because
they refrigerated (or froze) their cake before coming to class. The
condensation on the "crumb coat" kept the icing from sticking. Another
problem is sometimes if icing is left in the bag instead of being
stored in airtight containers, the icing "separates" and the
consistency is way off. (I've had students try to save time by just
keeping their icing bagged from week to week!) Hope this helps.
Date: September 18th, 1998 12:56:52
From: Diane B.
e-mail: Pippingirl@aol.com
Subject: Re: Sloooooooow Board
Yes, the board takes forever to come up. As I sneak a peek during work hours, this gets really hairy for me - ! I'm jumping in and out constantly checking to see if the board's come up yet, and it's getting very frustrating.
But, I hang in there, of course - I love this site. Dolores is a godsend.
Date: September 18th, 1998 12:31:36
From: lynne
e-mail:
Subject: Re: Mocha Colored Icing
hi carolyn;
1st let's address your last ? : hubby has been trying to d/l the sept
newsletter and has given up several times because it is sooooo slow.
it is taking me *hours* just to read the most recent posts (never mind
ck'ing new replies to older posts). i *really!* should be working on
my wknd wed cakes now instead of being here and i've been on line for
about 45 min just to read the newest posts to 3 topics :( i'm not a
happy camper :)
as for your color......to me mocha is a lite choco. do you have a
color sample? i'm doing one that may be the same color but i choose to
call it coffee/w dbl cream :) it is dk tan?; wheat?. there is no
yellow to it; certinly not manilla, so therefore not candlelite. how
*does* one discribe it. w/ light mauve flowers it is beautiful!
lynne
Date: September 18th, 1998 12:11:24
From: Debbie G.
e-mail:
Subject: Re: I NEED A HOW TO START AT-HOME BUSINESS BOOK
There is a book, I think it's called "How to Make Money in Cake
Decorating" by Del Carnes I hope I've got that right, I'll check it
when I go home & correct if I need to.
Date: September 18th, 1998 11:41:42
From: Julie
e-mail: petite1@writeme.com
Subject: I NEED A HOW TO START AT-HOME BUSINESS BOOK
I am looking for a book that tells how to start an at-home cake
decorating business.. It must cover everything including legal matters,
what to charge, how to bring in customers. etc. If anyone knows of a
book like this, please email me. Thanks!!!
Julie
Date: September 18th, 1998 11:38:54
From: Debbie G.
e-mail:
Subject: Re: Re: how to pillar a tier?
I checked the Wilton yrbk when I got home, after I put the message on
about the "glue on" feet. I couldn't find them, so they may not carry
them anymore. You may not be able to find them. Also, I forgot that
hidden pillars are 6" instead of longer like plastic dowel rods, so they
probably wouldn't be high enough. Sorry, sometimes I start typing before
I think things out.
Date: September 18th, 1998 11:22:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: Mocha Colored Icing
Hi, Carolyn: We decorators don't have much patience, do we? When I'm
setting there waiting for the board to come up I usually walk away and
put a piece into my husband's puzzle or something like that. You could
probably get that mocha color by using a tiny bit of brown. I would use
just a little cocoa. That is the way I use to do my chocolate icing but
real chocolate lovers want that dark chocolate--so you could probably
get away with that.
Date: September 18th, 1998 08:36:49
From: Cathy
e-mail:
Subject: Re: Mocha Colored Icing
Hi Carolyn,
If you use color maybe an ivory to get the tone you need, and then adding a touch of brown might give you the color you need.
Date: September 18th, 1998 02:01:31
From: Carolyn
e-mail: Bridal1
Subject: Mocha Colored Icing
Next week I have a wedding cake and they want mocha colored icing - not the flavor, just the color. Then it will have the sugar frosted fruits cascading down the sides of a 3 tier. I have never made mocha colored icing and wondered exactly what shade of brown should it be? Could I maybe just add a little cocoa and get the right color or should I add actual color and what color would I add? Also, does anyone have any tips on sugar frosted fruits? I did that years ago, but I probably could use some pointers if you have any neat ideas of what works for you. Thanks for any help you can give me.
Another question: Has this particular board been really slow for you all? It seems I wait forever. The other boards come right up usually.