Date: April 4th, 1998 08:37:25
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Champagne Flutes
Jane:--
If you are leary of using real mirrors( All of Dolores' arguments are
correct!)--you can replace it with Silver mylar paper. ( you can cut up
a mylar balloon to get the silver mylar backing)---Also, if you decide
that you don't want to do this set up, just tell her that the champagne
will be flat by the time they get around to toasting with it, from
sitting out in the open for so long. If she insists that she still
wants this set up. I would secure the mirror to the bottom separator
plate with some kind of sticky stuff, like floral clay or "will-hold"
and such and have the hall place fresh glasses of champagne out for them
to toast, so their nervious hands will not be reaching between the
pillars of your cake and possibly knocking everything down! Mara
Date: April 4th, 1998 06:13:59
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Which supplies should I buy first
Dear Dawn:
Dolores hit it right on the money when she said round is the way to go
at first. Also, before you buy any shaped separator plates, you should
try to get away with assembling the cakes with round separator plates,
just make sure that they are on sturdy cake boards. You can get away
with placing petal, hexagon and ovals on round separator plates. Hearts
would be another story. You can maybe get away with stacking your
larger hearts together and then you would just need a set for the 6 inch
heart. I hope this helps.
Date: April 4th, 1998 10:38:11
From: Wendi
e-mail: sunshine@netcom.ca
Subject: Edible White Pearls
I recently had a customer bring in a picture of a wedding cake that was
in a Martha Stewart book. This cake had edible white pearls on it. I
haven't heard of these but I'm hoping someone out there has and can tell
me where I can find them.
Date: April 4th, 1998 10:41:16
From: Wendi
e-mail: sunshine@netcom.ca
Subject: Poured white chocolate icing
I have a cake to do with poured white chocolate icing I wondered if
anyone can tell me the easiest or best way to perform this task and what
is the best thing to use (as far as chocolate) to do this.
Date: April 5th, 1998 04:16:27
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Which supplies should I buy first
I would definately invest in a good set of round cake pans first. You'll want to eventually (of course) buy enough pans so that you have at least two of each size pan. You could get by with just one of each but when you have alot of cakes to bake it gets old baking one layer at a time. As far as the other stuff goes, the way I have done it all along is to wait until the bride tells me what she wants and then order my equiptment then. It's works out better this way for me because no matter what type of equiptment you have on hand, if it's not what the bride wants you'll have to end up buying more stuff anyway. If you need to buy things gradually this would be a good way to go. This way you don't spend any money that doesn't absolutely have to be spent. Eventually a bride is going to come along and order a cake that uses the equiptment you will have collected this way. As you go along you'll have to buy less and less equiptment for each cake. This takes the worry out of wondering what's popular. You just buy what the people ask for and then you'll have it on hand for the next person. Also you should tell people to give you enough notice before they need the cake so you can have plenty of time to order the equiptment for their cake. Hope this helps!
Shannon :o)
Date: April 5th, 1998 05:16:00
From: Dolores
e-mail: proicer@one.net
Subject: Re: Poured white chocolate icing
I only did this once. I poured it over petit fors. I put them on a
special 'rack' and poured COATING chocolate over. It was easy.
One thing...this was in the class I took years ago at Country Kitchen
Ft.Wayne IN. Mildred Brand was my teacher. At the same time she also
showed us to take leftover scraps of cake, put in the mixer bowl, add
melted coating chocolate until a 'pudding-like' consistency. This we
rolled into a ball and placed on a square of cake. Then we poured
coating chocolate over the cake and the pudding ball. SO good!
Date: April 5th, 1998 05:16:59
From: Dolores
e-mail: proicer@one.net
Subject: Re: Edible White Pearls
Did the inst. say the pearls were edible? Or were they draped on?
Date: April 5th, 1998 09:03:06
From: Wendi
e-mail: sunshine@netcom.ca
Subject: Re: Re: Edible White Pearls
Yes the instructions said edible white pearls, I thought maybe they
were the string pearls but they arent it specifically said
edible I also thought maybe they were available like the gold and silver
dragees but I haven't seen them anywhere.
Date: April 6th, 1998 12:07:21
From: lynne
e-mail:
Subject: Edible White Pearls
your comment made a thought pop into my head.
could this be pearl sugar? at my local supply shop yesterday had some
pearl sugar that was pkg/d in little sacks, guess that's what made me
wonder if that could be what was used.
lynne
Date: April 6th, 1998 10:44:14
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Royal Blue and Ivory Wedding Cake
I have a order for Sue's Wedding Cake in Dolores' Wedding Workbook. I
am wonder what flower would look good in royal blue and bride doesn't
want an accent color. Icing is to be ivory. HELP!!!
Date: April 6th, 1998 12:30:55
From: Amy
e-mail: amysckes@netins.net
Subject: Re: Edible White Pearls
I've read about these two techniques for edible pearls;
1. Make little balls (pearls) of white chocolate clay. Then paint
with, or roll in pearl dust. String them together with dental floss.
2. Coat the inside of your bag with clear piping gel and fill with
white buttercream striped with very light pink buttercream.
Hope this helps,
Amy
Date: April 7th, 1998 09:48:17
From: Dolores
e-mail: proicer@one.net
Subject: Re: Royal Blue and Ivory Wedding Cake
As I remember this cake I made daisies and roses. I only striped the
edges of the petals royal blue. That would be a lotta blue if solid
color.
One thing...royal blue food coloring may not match well enough (if you
must match her ornament). I add some red to the blue for a better roayl
blue color.
Date: April 7th, 1998 05:04:16
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: Royal Blue and Ivory Wedding Cake
I have no resources to see a picture of "Sues" cake, but to keep the
flowers as natural looking as possible, and still use the Royal blue (my
favorite color!), how about Bachelor Buttons and Morning Glory. The
spiky Bachelor Buttons should be easy to execute in Royal or buttercream
(and a rather witty metaphor, too). I've seen Morning glory patterns
somewhere, but, I'm afraid, this may only be in gum paste. Still, if
you can figure it out in your medium (don't know your experience level)
it would be an attractive and different choice, with the "throats" of
the flowers in white graduating to royal at the edges. Fill in with
stephanotis or other naturally white/cream "fill" flowers and greenery.
If you are accomplished at gum paste, I would feature some royal blue
Dutch Iris (my favorite flower in my favorite color!)
Date: April 7th, 1998 10:52:10
From: lori
e-mail: iced_follies@hotmail.com
Subject: Re: heavy topper (music box)
I have a similar situation at the end of this year. The bride has
chosen a piece of Waterford crystal to place on her cake. We decided to
place a small beveled mirror (on top of the cut straws that keep it from
falling into the cake) under the topper. When the light from above the
cake shines down on the mirror, it will do nothing but light up the
topper even more. As for it falling off, or breaking, she has given me
the honor to "stand guard" over the cake until the party arrives, and
then to take the topper when the cake has been cut.
Good Luck!
L
Date: April 8th, 1998 11:11:31
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Re: Which supplies should I buy first
I just wanted to say thanks to all of you who gave some advice. It sure
is nice to hear from the real professionals. :) I really appreciate that
you guys took time out to help. Thanks again! ~Dawn
Date: April 8th, 1998 04:29:28
From:
e-mail:
Subject:
Have any of you had much experience with the acrylic wedding cake stands? I'm trying to describe the the individual stands that each cake is on a seperate pedistal. I purchased this from Coast about two years ago but I've had several plates come back broken beyond use. If I plan to use this stand again the next weekend I'm in deep trouble. I can't afford to keep extra plates in every size in stock just in case. The last replacement plate cost me $22.00. Of couse the bride claims she didn't break it. How do others handle this problem? What brand of stands do you own and are you having problems with broken plates? The part that breaks is the ring that conects the plate to the tube.
Date: April 8th, 1998 04:30:26
From: Margaret R.
e-mail: cakefarm@yahoo.com
Subject: cake stands?
Have any of you had much experience with the acrylic wedding cake stands? I'm trying to describe the the individual stands that each cake is on a seperate pedistal. I purchased this from Coast about two years ago but I've had several plates come back broken beyond use. If I plan to use this stand again the next weekend I'm in deep trouble. I can't afford to keep extra plates in every size in stock just in case. The last replacement plate cost me $22.00. Of couse the bride claims she didn't break it. How do others handle this problem? What brand of stands do you own and are you having problems with broken plates? The part that breaks is the ring that conects the plate to the tube.
Date: April 8th, 1998 04:30:27
From: Margaret R.
e-mail: cakefarm@yahoo.com
Subject: cake stands?
Have any of you had much experience with the acrylic wedding cake stands? I'm trying to describe the the individual stands that each cake is on a seperate pedistal. I purchased this from Coast about two years ago but I've had several plates come back broken beyond use. If I plan to use this stand again the next weekend I'm in deep trouble. I can't afford to keep extra plates in every size in stock just in case. The last replacement plate cost me $22.00. Of couse the bride claims she didn't break it. How do others handle this problem? What brand of stands do you own and are you having problems with broken plates? The part that breaks is the ring that conects the plate to the tube.
Date: April 8th, 1998 09:54:05
From: Dana
e-mail: bellis@tvec.net
Subject: Stringwork and Transport
Could someone give me some information on
transporting a cake with a lot of
stringwork? Do you have to wait and do the
stringwork on site? If you can do it ahead,
what is the best way to insure that the
strings do not break in route to the
reception ? Thanks for your input?
Date: April 9th, 1998 01:51:43
From: lynne
e-mail:
Subject: Re: cake stands?
i don't have the stands you refere to and would not!
i do have a shop in town that rents them so i have access to there use.
i did a cake just a month ago for the 1st time and decided right off i
don't like them and will not recomment them and will try to talk brides
out of using them.
you cannot finish the cake on the plate in advance. i ended up doing
something different than planned and just put the cake on the stand at
the reception :(
the people that rents them said there is a high %'age of breakage. in
fact he had to repair one of them before we could use them. if he was
not highly skilled in glass and acrylic work he would not offer them
either :)
lynne
Date: April 9th, 1998 01:57:13
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Looking for Michael D. Follis - Renaissance Cake
Michael, I tried e-mailing you with some information, but apparently have your e-mail address incorrect. I have some photos for you on the Renaissance Wedding Cake order. Please e-mail me so I can snail mail them.
Date: April 9th, 1998 02:00:33
From: lynne
e-mail:
Subject: Re: Stringwork and Transport
dana; i have found doing the stringwork at least the night before and
giving it time to 'dry' helps.
also, use a formula w/meringue in it for drying strength. (thin w/karol
syrpu for smoothness and thinning).
one other hint that has helped me is to do your work w/the cake at a
slight tilt so the string falls down naturally, but lays against the
cake.
lynne
Date: April 9th, 1998 09:06:17
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Re: Stringwork and Transport
Lynne, how do you get your cake at a slight tilt to do the stringwork?
I can see how the icing strings would fall next to the cake but can't
see how to tilt cake. Thanks for info.
Date: April 9th, 1998 09:09:13
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Re: Royal Blue and Ivory Wedding Cake
Thanks Dolores re: flowers and coloring. Thanks for the Board and for
YOUR HELP; such a great help!
Date: April 9th, 1998 09:31:51
From: kellyann
e-mail: kellyann@writeme.com
Subject: Re: cake stands?
OH NO!!!!! I've just ordered myself a set of those stands! I wish I
would have known all of this. I quess I'll need to increase my deposit
amount in case they are returned broken.:(
Date: April 9th, 1998 09:49:23
From: Tammy
e-mail: thuls@adams.net
Subject: Re: cake stands?
I have the Van Horn-Hayward set. There are 5 tiers. Each tier is all
one piece. I bought it last summer. I think I've used it about 10
times. I don't have any complaints. I think they are fairly strong,
(or my customers aren't quite as rough LOL!). I usually use foil
covered masonite boards and just place the cakes on them at the
reception site. This set-up is especially nice for the people cutting
the cake. Good luck in the future!
Tammy
Date: April 9th, 1998 12:15:02
From: lynne
e-mail:
Subject: Stringwork and Transport
sorry, i thought that sooo easy to figure out i didn't bother w/the info
on it:)
just put something under the cake board on one side. you only have to
tip the cake a little. maybe an 1" of proping material?
several yrs ago there was a 'tilt' turntable on the market. it came
from (i think) jill maythham (sp?) --dolores should know who that is.
it is about 8" sq and can be used tilted or flat. also there are
'stencils' cut in it.
lynne
Date: April 9th, 1998 07:20:18
From: Dolores
e-mail:
Subject: Re: Stringwork and Transport
Yes, I know...I have one. Pretty expensive as I remember. Doesn't turn
very freely either.
Stringwork...I just use medium consistency icing...how to insure it
won't break...take a fix-it kit
Date: April 9th, 1998 07:25:42
From: Dolores
e-mail:
Subject: Re: cake stands?
ANY cake stand - or - fountain etc. can come back broken!
When ours are returned each plate, or pillar are examined carefully
before we give back the deposit. We put water in the fountain and make
sure it works too. Then, I've found a way to keep them from breaking my
fragile Wilton stairways. On the RETURNS list form I put under every
cake, I add "Inspected by DM" - for some strange reason they CAN use
them without breaking them now LOL
If any piece is broken, I have a deposit to cover it. I deduct that
amount and give the rest back. Then I just replace the broken part.
Date: April 9th, 1998 09:38:27
From: Liz Kerr
e-mail: kkllal@aol.com
Subject: cake sizes
I'm making a wedding cake for 300 people. It's going to be a 3 tier
cake. Tier-on-tier-on tier. The main cake I would like to be for about
200 people and then I'll be doing 2 sheet cakes for the rest of it. I
seem to have lost all the information that I had about cake sizes so
I need to know what sizes to make the main cake. Any info would
appreciated. Thank you.
Date: April 9th, 1998 11:24:46
From: lynne
e-mail:
Subject: Re: cake sizes
hello liz; unless you use an 18" round or square for that bottom tier
you just are not going to get 200 from that stacked main cake.
in my humble opinion the best looking combination of sizes is 16"r; 12"r
and a 8" or 6" r top. i rate this as serving just over 150. some say
less. if you use 4 tiers -- adding a 9" before the 6" top you gain
another 25-30 servings.
square tiers give a bit more servings.....maybe even get you right up
there to 200. (don't have those figures right now. the only ones i
remember are 10"sq is 50 vs. 10" round at 35-39 amd 16" sq about 125 vs
16" round at 100.)
hope this helps you out.
lynne
Date: April 9th, 1998 11:29:29
From: lynne
e-mail:
Subject: Stringwork and Transport
dolores you are right......expensive and doesn't turn freely:)
i seldom use mine.
i have had little trouble w/stringwork breaking in transport.
if you keep the 'loops' short.......not as long (wide?) as those pink
markers -- maybe only 1/2 that or even less. the wider the expanse the
string has to cover the more chance of it breaking -- not only in
transport but in creating it in the first place:)
lynne
Date: April 13th, 1998 05:42:48
From: Janet
e-mail:
Subject: Separator systems
I have been decorating cakes for about a year now and will be making my first wedding cake this May. While I am excited, I'm a little nervous.
I would like to hear your opinins on which separator system to use: a two plate and pillar system or one with one plate and push in pillars. What are the pros and cons of each, and what pitfalls should I really watch out for. Thanks in advance for your help.
Date: April 13th, 1998 11:19:33
From: Valerie
e-mail: wesley@minot.ndak.net
Subject: Re: Separator systems
Janet,
Several years ago, I had the chance to buy from a gal quiting the
business. After consulting with a friend who has been doing wedding
cakes for 20+ years, I purchased the Tall Tier Stand Set. It has one
column going through the center of the cake. She said it was by far the
easiest one to use. (of course, since then, they have come out with the
Floating Tiers, etc. No pillars to deal with) The Tall Tier Set is
VERY stable as the column screws into the plate. You can get different
sizes of the central pillars.
I have since used the push-in type and regular pillars.
The regular pillars and seperator plates are a pain as far as I'm
concerned, although very elegent.
Hope this helps. And good luck on your first wedding cake.
Date: April 14th, 1998 09:55:17
From: Dolores
e-mail:
Subject: Re: Separator systems
As Valerie mentioned...the Floating Tier Stand...it can't fall over,
barring an earthquake LOL
PUSH-IN TYPE: But I prefer the Wilton twist pillars that go clear
through the cake. But more brides want white pillars so I usually use
those that are push-in type.
That Tall Tier Stand is just one royal pain to me. Look for the
right size plates...or the right heigth of pillars etc...put the cakes
in pans (with a wash cloth so they won't slide - to deliver etc.
Besides, it really takes a long time to set up.
I LOVE the new acrylic cake stands (by other companies - not Wilton).
They are very classy....VERY easy to set up too. I have pictures of them
in my wedding page of my catalog. They sure are expensive though.
Date: April 14th, 1998 09:58:13
From: Dolores
e-mail:
Subject: Re: cake sizes
You need to have 4 inches between each tier - when stacked.
Date: April 14th, 1998 12:00:37
From: lynne
e-mail:
Subject: Re: Separator systems
hello janet;
congratulation on your first wedding cake! now take a deep breath and
*don't panic* :) it will go easier than you imagined.
as has been said the 'floating tier' stand is *by far* the easiest to
use/setup. and the cost isn't much. ask your sister (?) to pay for it
and you will do everything else free.
next are push-in pillar w/one plate. it is *important!* if using the
push-ins that you *don't* add nuts or choco chips to your cake batter.
now i know many people have added them and had no problems, but this is
your 1st time and we don't want to take any chances ok?
for this 1st time i would recommend you not use the 2/plate/pillar
set-up *or* that 'tall tier' w/center post. if you ever get a chance to
see the plates used on this item you will see the plates are *not* level
on the bottom thereby creating transporting problems. i have 2 of those
things and have used one only once. i discurage anyone wanting to order
a cake on it:)
hope our opinions are helpful......and remember, as dolores said
elsewhere what works for one dosn't necessarily work for another.
lynne
Date: April 14th, 1998 07:52:43
From: Liz Kerr
e-mail: kkllal@aol.com
Subject: Re: Re: cake sizes
I am making a wedding cake to feed 300 people. If I plan to accomplish this by making one three tier cake and two sheet cakes , what size cakes do you recommend I utilize? Example- three tier cake should be 1 16" cake, 1 14" cake,and 1 12" cake, and 2 full size sheet cakes. What I am basically looking for is what size cakes I need to use to meet my goals. Thank you for your expertise.
Date: April 14th, 1998 07:52:55
From: Liz Kerr
e-mail: kkllal@aol.com
Subject: Re: Re: cake sizes
I am making a wedding cake to feed 300 people. If I plan to accomplish this by making one three tier cake and two sheet cakes , what size cakes do you recommend I utilize? Example- three tier cake should be 1 16" cake, 1 14" cake,and 1 12" cake, and 2 full size sheet cakes. What I am basically looking for is what size cakes I need to use to meet my goals. Thank you for your expertise.
Date: April 14th, 1998 07:54:43
From: Liz Kerr
e-mail: kkllal@aol.com
Subject: appropriate cake sizes for 300 people
I am making a wedding cake to feed 300 people. If I plan to accomplish this by making one three tier cake and two sheet cakes , what size cakes do you recommend I utilize? Example- three tier cake should be 1 16" cake, 1 14" cake,and 1 12" cake, and 2 full size sheet cakes. What I am basically looking for is what size cakes I need to use to meet my goals. Thank you for your expertise.
Date: April 16th, 1998 11:38:46
From: Dolores
e-mail:
Subject: Re: appropriate cake sizes for 300 people
By the calculations I use from Wilton's 'Celebrate Wedding Cakes' book,
a 16-14-12 adds up to 270 servings. You are using one more tier...like
an 8" aren't you? If you only have 2" like this, between each cake, they
do need to all be separated with pillars etc.
With only 2" dif. between each tier, this gives you only one inch on
each side...different than the other cake...not enough to look good.
Date: April 17th, 1998 11:03:32
From: Lisa
e-mail: rsm1@airmail.net
Subject: Gift Box Wedding cake
I have a bride wanting a gift box wedding cake. Does anyone have any
ideas or book suggestions other than what I have seen in Collett's
Cakes? Thank you in advance.
Date: April 17th, 1998 12:08:39
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Gift Box Wedding cake
Hi,
Go to Dolores home page and hook up with Earlene Moore's link, she has a
picture on her web page of the cake done in nice soft bridal colors.
Which may be what you are looking for. Mara
Date: April 17th, 1998 11:55:17
From: Rayanne
e-mail:
Subject: Pillars and Plates
I am getting ready to make my first wedding cake that requires separations [I've made a couple to two tierd cakes but they were one cake stacked on the other].
I really like the apparent ease of the "spiked" push-in type pillars that don;t require dowels and the such. However, the lady at the cake store said she didn;t recommend them and that they were really very unsteady and the cake could easily fall.
Is this true? I really like the look of these separators, especilally the clear crystal-look plates and pillars that WIlton makes.
Please share your ideas on this topic. I don't want first wedding cake to be a disaster waiting to happen.
Date: April 18th, 1998 10:22:32
From: Dolores
e-mail:
Subject: Re: Pillars and Plates
I'm with the lady at the store - IF you mean Wilton's crstal ones? The
white ones with the ring do the same thing and these are very sturdy. Or
use the twist pillars. They sure are sturdy and attractive too. These
push through the cake too.
Date: April 18th, 1998 05:40:19
From: Dee
e-mail: underwod@ptsi.net
Subject: buttercream roses
Is there an easy way to make icing roses? I don't seem to have any luck making them. Thanks for any information and guidelines you can give me.
Date: April 18th, 1998 11:33:23
From: lynne
e-mail:
Subject: Re: Pillars and Plates
hello rayanne and welcome to our world!
i really think dolores misread your message. or am i?
i think you are saying the store owner told you the spiked pillars that
push into the cake and use one plate on the top are very unsteady. is
that right?
if so, i cannot understand her comments. they are recommented to most
beginners as they are much more reliable. what is unsteady is the 2
plate/4post seperators.
lynne
Date: April 18th, 1998 11:36:08
From: lynne
e-mail:
Subject: Re: buttercream roses
you don't say what your problem is in making buttercream roses.
probably the most important thing is to have your icing stiff
consistancy. you don't want it too stiff, but if med or thin the petals
just will not stand up and do what i call a meltdown :)
lynne
Date: April 19th, 1998 09:26:12
From: D.
e-mail: underwod@ptsi.net
Subject: Re: Thank you to Lynn.
Thank you Lynn. Will try to make the icing stiffer. I will let you know how it turns out next time I try to make roses. Dee Ann
Date: April 19th, 1998 06:28:45
From: Rayanne
e-mail:
Subject: No mix up :(
Yes, you read the message right. The lady at the store said that the spiked pillars were not steady and could easily topple, especially the Wilton Crystal-look spiked pillars....Dolores echoed that same concern.
I can't see what the problem would be either. I tried the crystal plates and pillars in the store and found that they fit snuggly to the plates and didn't drop off. The white spiked pillars did not fit the plate nearly as good, yet they seem to be the ones recommended.....I am more confused than ever!!!!!!!!!!!!!!!
Date: April 19th, 1998 08:42:58
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Pillars and Plates
Hi! I think that the lady you talked to at the store was meaning only
the *spiked* pillars that you push through the cake. There are other
kinds of pillars that go through the cake, also. The difference is that
they are *flat* at the bottom and do not *come to a point* as the spikes
do. Both kinds require only one plate per tier, and get pushed through
the cake to the plate below, but the spiked ones are unsteady and the
others, such as the twist pillars that Dolores mentioned, are a snap to
use. Hope this clarified it for you a bit! ~Dawn
Date: April 20th, 1998 10:34:03
From: Kim
e-mail: eichelberger.kim@mcleodusa.net
Subject: rolled buttercream
I have been trying to find a recipe for rolled buttercream but have been
unsuccessful in my attempts. Also, I am curious if it is harder to do
a rolled buttercream cake instead of a "normal" buttercream. If anyone
can help me I would greatly appreciate it!! Thank you!!
Date: April 20th, 1998 12:58:14
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: rolled buttercream
Hi, a while back I posted a recipe and instructions for Rolled
buttercream. Please e-mail Dolores and see if she can repost it for
you. I wouldn't know were to tell you to look for it except that I know
it's in the archives. Mara
Date: April 20th, 1998 11:46:01
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: rolled buttercream
The October 97 issue of American Cake Decorating Magazine has an article
by Marsha Winbeckler on rolled buttercream. The recipe/directions are
both in there.
Date: April 22nd, 1998 02:57:02
From: Kelly
e-mail: cakegoddes@aol.com
Subject: Tall Teir Cake Stand
I like the look of the Tall Teir Cake Stand but I have a few questions
Do they usually use double layer cakes or single layers on it ?
How in the world do you deliver it? Is the assembly of the cake very complicated, I have read how to do it but for say 5 teir would it be a nightmare to set up by yourself or will you need 2 people?
Thanks
Date: April 22nd, 1998 12:12:37
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: rolled buttercream
Hi,
Hope you have access to the magazine mentioned...or try to find Marsha
Winbeckler's Rolled Buttercream book....if not, I -or someone else- can
post the recipe here for you!
As for it being 'harder' than 'normal' buttercream? Have you done any
rolled fondant cakes at all? The concept is the same. As in fondant,
you first must lightly ice the cake in decorator icing (buttercream).
Then rolled buttercream is rolled out on plastic, the draped over the
cake and smoothed down with your hands and/or a cake smoother. It is a
whole other technique-not necessarily easier or harder. I think the
process is a bit faster- and for me it is easier on my 'tennis
elbow'!:o)
Rolled Buttercream is a softer icing than fondant, and has more of a
shine to it. I'm not partial to the shine, so I take a soft piece of
foam with cornstarch in it and lightly wipe over the entire cake. Now
I'm ready to decorate!
Hope you get to try it! Have fun!
Date: April 22nd, 1998 02:53:06
From: kelly
e-mail: cakegoddes@aol.com
Subject: Stringwork
I have heard that stringwork should be done at the reception hall because they will break during transport. Is it very much trouble doing it at the hall? I was just wordering because I would feel more comfortable doing it before it is delivered as long as they aren't going to break
Date: April 22nd, 1998 06:16:09
From: Dolores
e-mail:
Subject: Re: Stringwork
I've never added stringwork at the hall (I do bring a 'fix-it' bag in
case a few break). Made thousands of cakes this way. Stringwork tends to
break when the cake isn't supported well enough and the board flexes a
bit.
Use medium consistency icing...stiff WILL break. The strings need to
touch and stick to the iced cake as you make them.
Date: April 22nd, 1998 11:22:38
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Tall Teir Cake Stand
I made my granddaughter's wedding cake (which called for the tall tier stand). I used single layers (using the 3" pans - filling them 2/3 full). After I decorated them on the cake boards, I placed them on the tall tier plates, which I had placed in round cake pans and bowls for balancing while transporting them. It's a good idea to let someone else do the driving while you baby sit the cakes, of course be sure the driver takes the curves very carefully. After I reached my distination, I added the final borders. As far setting up, It is a good idea to have a second pair of hands.
Date: April 22nd, 1998 11:25:48
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Tall Teir Cake Stand
Oh yes, be sure to cut out the centers of your cake board to allow for the center tubes to be assembled.
Date: April 23rd, 1998 12:48:06
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: appropriate cake sizes for 300 people
A cake to feed 300 people would be a tiered cake of 16 x 12 x 8 this
size cake would feed 200 -250 easy all you would need then is a 1/2
sheet cake which serves 48 My suggestion would be to make a 16 x 12 x 9
x 6 and have it all the servings in the tiered cake. Of course all
layers I am telling you are double layered cakes. Hope this helps.
Date: April 23rd, 1998 12:54:03
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: Stringwork
I have also made hundreds of cakes with stringwork on them and have
always done it in the shop and then delivered without a problem. The
only time that I add string work at the site is when I have the string
work draped off the edge of the plate in between the tiers. Can't
hardly do that until the cake is assembled at the wedding. Others than
that do the string work. Brides love it!
Date: April 23rd, 1998 12:58:57
From: Kathy
e-mail: mdunlap@netjava.com
Subject: rolled fondant vs gum paste
I have been in the business for 20 years and am just now experimenting
with gum paste and rolled fondant. I have wedding cakes to do this
summer with the bow on top of the cakes made out of either rolled
fondant or gum paste. Which do you prefer and why? I also have the
problem of tinting one of the bows black. What hints do you suggest to
that? Tonight I tried the gum paste method and tinted it black and
found out that I should of worn gloves!! I have black hands now!!
giggle, oh well my hands are usually a different color everyday! Any
suggestions I would greatly appreciate........ :)
Date: April 23rd, 1998 02:25:17
From: lynne
e-mail:
Subject: Re: rolled fondant vs gum paste
hi kathy; i have tried both. i do like working w/fondant, but you
can't get it as thin. it's really up to you i think. i think fondant
is a bit softer, but once it is dry it dosn't break any easier.
as for the black.......hows 'bout airbrushing it?
lynne
Date: April 23rd, 1998 02:32:18
From: Carolyn
e-mail: Bridal1
Subject: Re: Tall Tier Cake Stand
I have this stand, but I hate it. It is not my favorite for sure. Last year I did 5 tiers of cake on it (double layers) and I was very uncomfortable with it. It was very wobbly and I was scared to leave it. But the bride's mother thought it was beautiful and it was fine. I said I would never do 5 tiers on it again - maybe 4, but not five. I have also done the arms out around the bottom tier. There are others I would recommend buying before this one.
Date: April 23rd, 1998 04:09:32
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Tall Teir Cake Stand
Hi
I've used this stand many times...it's very nice-looking. I tend to
agree with the 4-tier limit...I've had a wobbly 5-tier myself. Anyway,
your cakes should be 31/2-4" high to look the best. Yes, remember to cut
out the holes in ALL the cake boards-including the 6" top tier!! If you
don't cut the top board, you won't be able to lock the stand with the
top cap nut. Once the top cap nut is screwed on, then you can place the
top tier into place-no hole...it won't fit! (I've learned the hard
way!*G*)
I transport my cakes by either placing the plates in a cake pan and put
some non-skid material under the rim to keep them from sliding...OR
I've recently taken a piece of 2" foam rubber and cut small holes in it
to accomodate the plates. This sheet of foam then fits nicely in the
back of my van.
You can set this cake up by yourself-but help is always welcome! I
leave the posts in the cakes for transport(so I know I have them all),
then fit together the cakes and carefully tighten the posts on site.
This will mess up the icing a bit, but flowers or a quick border fixes
it up. Don't screw too hard-I've had a reception site staff person help
me with a cake and break a post by screwing it too far. The post
wouldn't hold the next tier, so a 5 tier became a 4 tier.
Give it a try-good luck!
Jackie N.
Date: April 23rd, 1998 04:58:00
From: Julia
e-mail: dbarnes@harborside.com
Subject: How to Whiten Old, Yellowed Plastic Separator/Columns
Recently I purchased several used wedding separator and column sets. The lightning was dark in the home where I purchased them, so I didn't notice until I got home that many of the white plastic separators and columns were yellowed. I wasn't sure if they were yellowed from age, or if they were cigarrette stains, because the former cake decorator owner was a chain smoker. Anyways, I soaked the plastic in a solution of bleach, detergent and water overnight, which lightened the stains somewhat, but many of the pieces are still discolored, and wouldn't look that good with a pure white wedding cake.
Question: How can I restore the plastic to its original pure white state? Is some yellowing with age normal for white plastic? By the way, the separators and columns were all made by Wilton, if that makes any difference.
Thanks in advance! I sure hope I can restore the plastic to a whiter state, or the great "deal" I got on this used equipment, won't be that much of a deal afterall! :)
Date: April 23rd, 1998 08:00:04
From: Dolores
e-mail:
Subject: Re: rolled fondant vs gum paste
For black, get it colored as black as poss. then airbrush over
this...not too much or it won't dry.
Some people color their fingernails...cake decorators color their
fingers...LOL
Date: April 23rd, 1998 10:58:37
From: Julia
e-mail: dbarnes@harborside.com
Subject: Question about Stability of Push In Pillars?
I've read that Push in Pillars are good for beginners because they are simpler to use, don't require dowel rods, and the cakes will be level. But every cake decorator that I've talked to here about them (which is only 3 different people), say that they wouldn't trust the Push-In Pillars - that they aren't as secure architecturally. So now I am confused . . .
What are the Pros and Cons of Push-In Pillars?
Thanks a million!
Date: April 24th, 1998 12:12:27
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: Question about Stability of Push In Pillars?
push in pillars... if you mean where the poles are connected to one
plate and then pushed in the cake.. that is the only way to go!!! much
more stable!!!!!! Use the coast plates with the poles... can be ordered
from any supply place. I have used them for over 20 years and I have
never had one fall yet! Any other questions feel free to contact me...
Date: April 24th, 1998 11:22:56
From: Amy
e-mail: amysckes@netins.net
Subject: Re: No mix up :(
Rayanne,
I have the Crystal clear cake divider set ( Wilton '98 yearbook )
and love it. Earlene Moore recommended it in a chat a while back as a
good starter set. That's why I chose it, and am glad I did. It is
easy to use. I recommend it as well. Dolores sells it.
Amy
Date: April 24th, 1998 02:37:40
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Question about Stability of Push In Pillars?
I'm with Kathy on this one! Once I 'discovered' Push-In pillars-I never
looked back! If your cake is the proper 31/2-4" height, there is no
reason why the pillars shouldn't be stable.(any smaller than this and,
yes, they would be unstable) The trick is to push them only part-way
down then check for proper alighnment-THEN push them the rest of the way
down. If you try to adjust them too much once they are in, you will
crumble the cake around the pillar and weaken its support.
The only pillars I mistrust are the Wilton crystal spiked pillars
because the bottom of them is rather narrow. I'm partial to Wilton's
Disposable pillars with rings. They are not as top-heavy as the grecian
pillars, and the rings give the illusion of regular grecian pillars. Not
sure why they call them "disposable", I certainly don't throw them away!
Give them a try!
Date: April 24th, 1998 04:27:36
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Question about Stability of Push In Pillars?
All I have used is the push-in pillars because they are so easy and stable. I have never had a reason to try the other method so I can't definatley say the push-in columns are more stable, but it seems like they would be to me. I've used both the Wilton Grecian and crystal-clear push-in spiked columns with absolutely no problems.
Date: April 25th, 1998 06:20:59
From: lynne
e-mail:
Subject: Stability of Push In Pillars?
julia; i have for almost 20 years used both the 2 plate/4 pillar sets
and the 1 plate push-in pillars. more and more i turn to the pushins.
the one thing not mentioned up to now is when using the push-in anything
like a chocolate chip, nut or raisin in the cake can cause problems. so
if your cake contains any of those, i'd consider not using the push-ins.
lynne
Date: April 25th, 1998 09:44:53
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: Stability of Push In Pillars?
not a problem using the pillars with a rasin cake or nut cake do it all
the time.. my best seller is an italian cream cake... no problem!!!
Date: April 25th, 1998 11:32:46
From: Carolyn
e-mail: Bridal1
Subject: Have you made page 30 of Treasury of Wilton Wedding Cakes?
Date: April 25th, 1998 11:37:24
From: Carolyn
e-mail: Bridal1
Subject: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
I goofed and didn't get a message before I pressed a wrong key!! Sorry! Has anyone made this cake on page 30 of the Treasury of Wilton Wedding Cakes? It has 3 - 14" rounds on the bottom with 2 - 12" rounds above, then push-in pillars, 1 - 10" round and then push-in pillars and a 7" on top. I have done it a couple of times and have to do it again next Saturday. Since I want to leave to travel across state for our DOS, I'd prefer to set it up early, but that is not the sturdiest cake I have seen. Any advice or tips you could give me? Also, I tried making it smaller once and it just doesn't work too well.
Date: April 26th, 1998 12:31:13
From: Valerie
e-mail: wesley@minot.ndak.net
Subject: Re: How to Whiten Old, Yellowed Plastic Separator/Columns
Hi,
I've wondered the same thing as I have some old ones that are turning
from age. My thought was; could you use non-toxic spray paint? (like
what you would use on a crib, etc.)
Something I haven't tried yet, but just thought about. When I buy used
Tupperware from a garage sale, I soak it in Polident. You know the
tablets that clean dentures. I fill the sink with hot water and put in
several tablets. It works real well. Maybe that would work on the
plastic items, too. Hmmmm
Hope someone has an answer.
Date: April 26th, 1998 03:31:35
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: Question about Stability of Push In Pillars?
Thanks everyone for all your input. I feel better now. Seems like the people I knew who advised against the push-ins were misinformed!
Date: April 26th, 1998 11:01:14
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: rolled fondant vs gum paste
Hi,
You can use a mixture of 50% fondant and 50% gumpaste to add strenght to
the bow. For some reason I find that fondant alone won't do it for me
when making this sort of thing. Before I found black-instant
gumpaste--(-the color is in a little packet. all you need to do is mix
the little packet of color in to make the gumpaste and it is black. it
also comes in green, and red!---)when I would mix my gumpaste,. be it
from stratch or powder, I would add my color to the water so that I
would have a darker base to start with. When the paste was ready, if
the color wasn't deep enough I would mix in some more. and if I wasn't
happy with that, I would dissolve some dusting powder into a little
lemon extract and make a sort of paint to brush directly on.------ I
made a wedding cake for someone that was crazy about cows and I did all
the fondant cow print "swags" this way- It was a cute cake, and it was
set up on cow print fabric to set it off.( the design of the cake had
all the irregular cow spots on it painted on with the black lemon
extract paint. )---------------also, if you wish to use only fondant to
make your bow, you can add a little gum tragacanth to strenghten it.
Mara
Date: April 27th, 1998 02:37:07
From: lynne
e-mail:
Subject: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
hi carolyn;
i have made it several times (i don't have the book here, but i'm sure
it's the one). can't remember how early i set up. i seems to me to be
stable. once i did it w/just 2 on the bottom and everything else as
shown......now that was unstable :) how long --how early will it be?
lynne
Date: April 27th, 1998 09:10:16
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
It will probably have to sit about 8 hours. I've never had one fall, but this one with the push-in pillars, etc. just never seems to be quite right.
Others rave about push-in pillars. Mine always seem to be not quite straight up and down. Any suggestion on that?
Date: April 27th, 1998 11:06:34
From: Dolores
e-mail:
Subject: Re: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
I really worried every time I have done that cake. Finally I removed it
from my album. Besides, it kills my hands doing the sotas.
The 2 cakes 'hanging' over must have pillars the same length as the 2
that are IN the cake.
Date: April 27th, 1998 11:12:16
From:
e-mail:
Subject: Re: Re: Question about Stability of Push In Pillars?
------>"The only pillars I mistrust are the Wilton crystal spiked
pillars because the bottom of them is rather narrow. I'm partial to
Wilton's Disposable pillars with rings".
MY SENTIMENTS EXACTLY!
Date: April 27th, 1998 11:16:27
From: Dolores
e-mail:
Subject: Re: Re: Re: Tall Teir Cake Stand
I'm with Carolyn...I hate that stand TOO!
I put the cakes in pans with a wash cloth in each pan to deliver.
That stand takes at least twice as long to set up as a regular one. I
charge a lot more for that.
Date: April 27th, 1998 11:25:14
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
Hi Carolyn,
Yes, I've done this several times-and in different sizes,mostly without
the rear 14" cake. I've done this set-up with a vairety of side
designs. I've discovered that I need to make EXPLICIT directions and
give photo-copies to the florists or else they never understand what I
want done!
I've made a great little solution to the set-up problems for this cake.
I purchased acrylic plates and pillars from the Lomey company and made a
set of plates to support the 2-12" cakes. The 10" plate has 3 legs
each(which I have cut to approx. 41/2"), two of the legs will rest on
the table, and the third is a straight post which I push down into the
cake. Now the 12" cakes are placed on the acrylic plates(I have them on
boards about 131/2"-14")You could put some florist clay down to make
sure they stay secure, but now I can just continue putting the rest of
the cake together. It works great, and there are no dowel rods to worry
about and it could set all night and not move! Too bad I can't draw you
a sketch of this! I've made a set of these to sell to one of my
customers after she rented my set once!
Jackie N.
Date: April 27th, 1998 02:06:43
From: lynne
e-mail:
Subject: page 30 of Treasury of Wilton Wedding Cakes?
re push-in pillars being straight:
usaully i start them just enough for them to stand upright in the cake
and step back and look them over from *every direction* to see if they
are headed straight.
i know you probably can't in this situation, but i try to put them in at
the shop.
lynne
Date: April 30th, 1998 11:50:38
From: Cindy
e-mail:
Subject: What's your preference?
What height of separation do most poeple prefer for tiered cakes?
Many cakes I see in books use 5" pillars but I seem to prefer the 3" separations. Also, I feel the cake is more stable witht he shorter separations. What do you think?
Also, which do you prefer: a two plate-and-pillar separation of the push-in type. What brand is most preferred?
I realize this is alot of questions, but I am fairly new to cake decorating and look for any and all information I can get from those "experts" available on the message boards. Thanks.