Date: July 1st, 1998 07:45:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Ruffle boards
I use the ruffle boards. It is more expensive than doing it your self,
but when I do a wedding cake anything that makes it faster is good for
me. I always put the cake on a cardboard then stick it down to the
ruffle board with icing. This way if something goes wrong it can be
changed.

Sue at Sugarcraft, Inc.

Date: July 1st, 1998 07:57:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Cake rings
We can special order them for you, takes about 2 weeks. We do have some
heart shaped ones in stock. Email us if you need prices.

Question:
Do you bake them in the cake? I thought the rings was so you could bake
a round cake on a cookie sheet.

Sue at Sugarcraft, Inc.

Date: July 1st, 1998 07:03:42
From: jen
e-mail:
Subject: ? for Mara T. Lee
Hi! I was reading last weeks chat and I saw where you said vinegar
deters ants. So I was curious, how would you go about applying that?
Just apply to a rag and wipe on baseboards or something? I'm asking
because I just lost about 3 bags of pwd. sugar and some other things to
ants last Monday. Bad way to start the week.( By the way I couldn't
decide which category this fell under so I just picked one.) Thanks in
advance!

Date: July 2nd, 1998 11:37:43
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Re: Re: Re: Cake rings
No, I don't bake the ring in the cake. It's only used for support when assembling the cake tiers. (Our cake club special ordered our rings for our members--that's where I got mine.) I know many people really like using these rings, but after watching Dolores use straws, I don't know which method to use.

Date: July 2nd, 1998 08:17:09
From: Dolores
e-mail:
Subject: Re: ? for Mara T. Lee
I think she meant to wipe it over your counter tops.

But those ants...were they possibly 'sweet ants'? If so, there is a
product avail....forget the name, at hardware stores...probably K-Mart
etc now. I got those long ago...in everything! They led in a very
straight line out a windo in my backroom...died along the way in a line!
Never had them again. Sweet ants get into cereal etc. like that

Date: July 4th, 1998 12:29:49
From: lynne
e-mail:
Subject: pics & instructions on wedding cakes
ok everyone.......whoever wants pics and instructions on wedding cakes,
please $7 and a self=addressed, stamped envelope. i'll make color
copies of the 8 or so pics w/instructions and a couple of pgs of pics i
have takes at past ices shows &/or local cake shows. these cakes are
*not* wilton re-creations.....they are different ideas. some very
small, but certainly can be enlarged etc.
use parts of one cake w/parts of another to create your own ideas etc.
lynne
e-mail me for address.

Date: July 4th, 1998 12:35:44
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Re: Re: Re: Cake rings
Sue,

Thanks for the great info! I didn't know whether or not you sold rings (sorry). Now I know! I'm also glad to hear that I can order heart shaped rings when I need to (two weeks ahead of time, of course). Like I said before, after seeing Dolores use straws, I think I may only use my rings for the larger tiers and straws for the rest--I'm not sure. Or do you think I shouldn't mix my cake support methods?

Date: July 4th, 1998 07:09:17
From: Marida
e-mail: binsted@erols.com
Subject: Re: Cake with sea shells
Patti: That is the most adorable cake. I have an extra colored picture
of it if you email me your address I will send it to you. I made the
sea shells with white candy melts and they look great. I used some
pearl dust on them. I have a customer in October who brought me a
lighthouse to put on it. I have another customer who wanted it but she
had 250 people and got the Lady Windemere so I did one for her bridal
luncheon and her mother is just waiting for her God son to get engaged
so she can give him that cake for a wedding present. I will be away
until July 10th but will send it to you as soon as I get back. I did
not color the icing blue like the picture and it still looked great.
The seashells and star fish etc. are done out of candy molds and they
were a snap to do. There are a lot of beach-oriented people who really
like a cake like that.

Date: July 4th, 1998 04:29:36
From: lynne
e-mail:
Subject: Re: Cake rings
hi tammy;
sue's post mentiones that she thought the rings were for baking a
shapped cake on a cookie sheet(that makes the bottom of the cake). i
wonder if she is talking about the same rings?? the ones i refered to
are 4 1/4 inch tall. baking rings would probably only be 2-3 inches
high. i'm sure that's what she is talking about w/the heart ones.
lynne

Date: July 4th, 1998 04:45:51
From: Patti
e-mail: carterpr@thenuthouse.com
Subject: Cake with sea shells
Would you tell me where your friend found the picture of a cake with
seashells? I live in Florida - and that sounds like a very sellable
idea. Thanks, Patti

Date: July 4th, 1998 07:36:13
From: Susan Boyce
e-mail: hendu@netpath.net
Subject: wedding cake
Help!!! I really want to make my own wedding cake, but I do not have a clue where to start. I just want a stacked wedding cake. Nothing fancy. But, I really need a step-by-step guide. I've looked through numerous books, but they all talk over my head. If someone out there could help, I'd appreciate it.

Date: July 4th, 1998 08:48:57
From: Susan
e-mail: hendu@netpath.net
Subject: Re: Re: wedding cake
My wedding is September 12, 1998. I will be serving about 300 people. I would like stacked layers and plan to put fresh flowers on the cake. I haven't done any decorating before, but would really like to try and put this together.

Date: July 4th, 1998 08:10:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: wedding cake
Susan: Have you done any cake decorating in the past? We also need to
know how many people you are going to serve and when your wedding will
take place. There are a lot of cake decorators on this board who can
help you. If there is enought time I am sure you could be walked
through a couple of practice layers.

Date: July 4th, 1998 10:36:01
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: wedding cake
Susan: An all stacked cake for 300 people would be an awful large cake.
You might try having a couple of stacked side cakes beside your main
cake. If you look in one of Wilton's Wedding Albums you might get an
idea of how large a cake you would need for 300 people. I think some
type of satalite cakes might work. When we have that large of a number
we usually do the Lady Windemere cake or one over the fountain with
stairs or satalite cakes.

Date: July 5th, 1998 11:29:39
From: Sue
e-mail: proicer@one.net
Subject: Re: wedding cake
CONGRATULATIONS!!
More power to you. What an undertaking. I'm sure you will get some great
information here! We are all hooked on cake decorating! I agree that it
will be alot of work but do try. I'm sure your family will be proud of
you... I made my bridesmaids dresses for my wedding (mom did the cake).
It was alot for me as the bride, but I got what I wanted and saved
everyone the expense of a dress.

On a book... Of course I will suggest Mom's. "A Workbook of Wedding
Cakes" by Dolores McCann. It is all of her knowledge with a very plain
way of talking, that's the way mom is. It is loaded with pictures and
complete instructions. Wilton is another great source of instructions.
Many of their books are loaded with pictures with instructions on how to
decorate. One of their books that is a step-by-step guide is "Dramatic
Tier Cakes" with this complete Wilton® Guide, learn the fundamentals of
constructing and decorating lavish tier cakes from the basics of
building a cake to the safest way to transport wedding tiers. Soft
cover, 80 color pages. #902-1725 $8.99

Let me know if you need other book ideas.
Sue at Sugarcraft, Inc.
513-896-7089

Date: July 5th, 1998 11:14:21
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: making my own wedding cake
Don't Forget this Message Board's ON-LINE CATALOG...
We sell pans! Plus all the other things that where mentioned.

I'd be happy to send you what ever you decide to get. We only charge
postage, NO Handling fees... that is if there is not a store close to
you.

Sue at proicer@one.net
513-896-7089

Date: July 5th, 1998 09:52:36
From: Karen
e-mail: yankee@netacc.net
Subject: Re: wedding cake: Ijust thought of....
By The Way...

Date: July 5th, 1998 09:54:58
From: Karen
e-mail: yankee@netacc.net
Subject: Re: wedding cake: Ijust thought of....
By The Way...
You might want to check with your reception site. Some places will only let you have a cake from a liscensed bakery or even from their own bakery on the premises. Be sure this is okay with them!!
Karen :-)

Date: July 5th, 1998 09:48:06
From: Karen
e-mail: yankee@netacc.net
Subject: Re: wedding cake
Susan,
You really might want to think this one through! I am getting married on July 17,1998 and I am making my own wedding cake. I have been decorating cakes for about 9 years now and have recruited 4 girls that work with me to help out. And I'm only having 150 guests. Please remember that the wedding cake is the focus of the entire reception! Besides all the work in decorating, you'll have to do all the baking too! I don't mean to sound like a downer but I just want you to be sure of what you're getting into. If you do decide to do this though, I would absolutely love to help out! Why not try making a small version of your wedding cake for your shower? You can get a taste of what the wedding cake would be like. Also, why not look into a cake decorating class in your area? If you haven't decorated before, this could be a BIG help! Please e-mail if you have any questions!!:-)
Karen

Date: July 5th, 1998 03:47:42
From: lynne
e-mail:
Subject: Re: making my own wedding cake
yes susan, a stacked cake is one w/o pillars or seperations at all.
ok you want to try a small version. first thing you have to decide is
what shape you want it to be: heart, round, square, oval, petal,
hexegon, or? then you have to obtain the baking pans. do you have
any on hand? or any family or friends you can borrow them from. maybe
you have a set of graduated oblong/rectangle pans. (i'm thinking of a
set of glass bakeware i have.) if not then michael's (craft) and j.c.
penney's sells wilton and you can buy a set of pans (three in graduated
size) just right for a small wedding cake. besides pans you will need
pastry/decorating bag (a 10" or 12"); a coupler; an angled spatula
(small metal knife-like); and tip #18. it also would be good to get a
wilton yearbook to read up on how-to-do :) i guess i'll wait until
you say you are ready w/those things.
lynne

Date: July 5th, 1998 10:54:21
From: Susan
e-mail: hendu@netpath.net
Subject: Re: making my own wedding cake
Lynne: Thank you so much for responding. You and Marida are nice to give me suggestions. don't think I'm crazy, but a stacked cake is one that just sits on top of each other and layers get smaller towards the top. Is that right?

Date: July 5th, 1998 02:35:58
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: making my own wedding cake
susan; you really have no idea how much *work* a cake for 300 people
is! and a stacked one at that? as you were told, that is very
impractical. the weight of it would make it almost impossible to carry.
there is much engineering that must be done to support the upper tiers
from smashing the ones below.
satellite cakes are small cakes that are on the side of the main cake
or surround it. they can be one tier or more.

another way to go is to have a small main cake (that could be stacked)
then have sheet cakes that are kept in the kitchen and served before
the main cake is cut.

there is enough time that we could guide you thru a trial cake or two
to see if you really want to do this. you will be very busy w/many,
many other wedding details. you really have no idea how much time you
will have to devote to this project.
after you think it over, let us know and we will try to help you
further.
lynne

Date: July 6th, 1998 09:42:56
From: Lisa
e-mail: lisacakes@aol.com
Subject: Re: making my own wedding cake
Hi Susan, What an undertaking a cake for 300 people is. Before you run out and buy pans you need to measure your oven. some standard size ovens aren't big enough to handle some of the larger size pans.
Also, if you can recuit someone who can help you bake it would take alot of the pressure off of you.
You need to decide if you want to use frozen cakes or if you want fresh. I work with fresh and would not be able to do my own wedding cake.
You said you were going to put fresh flowers on the cake. make sure the florist knows that this is what they are going to be used for.
I did a wedding cake for a lady last summer and she had the florist put the flowers on the cake all I did was the icing and basic decorations
good luck,
Lisa

Date: July 6th, 1998 03:24:56
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Re: Re: Re: Re: Re: Cake rings
Sue,
Actually I use both. I use a plate with a cardboard to protect the plate from those individuals who "saw" the cake instead of cutting it. I think it may also be a good idea to always cover the cardboard with foil to prevent it from soaking up too much grease from the cake and possibly warp.

Date: July 6th, 1998 10:21:28
From: Sue
e-mail: proicer@one.net
Subject: Re: Another question about the crystal clear dividers
Wilton does have 2 sizes of pillars for this set. 7-1/2 and 9". If your
using the 9" pillars about the only thing to do for more height would be
to bake shorter cakes. Maybe 3" instead of 4". This is a wonderful set,
so sturdy!

Sue at Sugarcraft, Inc.

Date: July 6th, 1998 10:17:18
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Cake rings
I don't see the harm in mixing the support methods, but straws work
great in large layers too. I'm glad you mentioned the cake rings, I
would have never thought of it! One question.. Do you use a plate or
cardboard for the cake that sits on the ring?

Sue at Sugarcraft, Inc.

Date: July 6th, 1998 10:11:53
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Cake rings
No, there is only one manufacture of cake rings. The tall ones with no
bottom. They come in several shapes also. I just didn't know anyone who
had them or used them. The manufacture shows to lay them on a cookie
sheet and use the cookie sheet as the bottom. That seemed like a little
more work then I wanted to do so I only got the heart ones. Since Wilton
only has 4 sizes.

Using them as supports for wedding cakes sound like a neat idea, just
thought if you baked them in the cake, the cake would stay together
better and not cut the cake like someone mentioned.

I'll do some more investigating to make sure, just can't remember here
at home while on vacation. Yes, I'm staying home for an entire week, but
of course not away from the computer!

Sue at Sugarcraft, Inc.

Date: July 7th, 1998 10:55:40
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Wedding Cake: Taking the first step
Susan, check Wal-Mart, and Michael's Arts and Crafts and look in the
phone book under cakes, cake supplies, party supplies, maybe you can
find something local and you can get started right away if not, Dolores,
will definately have EVERYTHING you need, good luck, but mostly, just
enjoy it!!!

Date: July 7th, 1998 01:20:57
From: Susan
e-mail: hendu@netpath.net
Subject: Wedding Cake: Taking the first step
Thank you for all your wonderful suggestions. I was surprised at the responses I recieved. I have decided to take your advice and do a smaller cake as practice. Lynne suggested I get pans first and read in Wilton's how-to manual. So, I am taking her advice. Unfortunately, I can't find any pans ANYWHERE. I've looked in all the retail stores. So, I'd like to order some Wilton pans from the on-line catalog. I'd like to get pans to make a small 3 stacked round wedding cake. My oven is appoximately 16 inches deep, 19 inches wide, and 13 inches tall. I hope that something will work. If someone could make a suggestion, that would be great. Plus, I am hesitant about giving my credit card number on the internet. Is there a number I could call? Or is it really safe? Plus, how long will it take to get these pans. I'd like to start soon.
Also, I have looked for a Wilton's how-to manual, but can't find that either. The only bookstore around me is a Borders. Does anyone know where it is or how I can order it? Thanks again for your help.

Date: July 7th, 1998 01:20:33
From: Jennifer
e-mail: gigimama@aol.com
Subject: First "official" wedding cake
Well, I did my first tiered cake this past weekend since starting my home business, and it went very well! I'm so glad now to have a positive wedding cake experience after the miserable time I had doing my sister's three years ago (due to being pregnant, not having enough time, and the fact she was marrying a big, stupid JERK!). This was actually for a 40th anniversary, but was a smaller version of the original wedding cake. It had three stacked, square tiers, 12", 8", & 4-1/2", decorated with swag garlands, and roses and carnations piled on every side of each tier, all in white. The first tier was marble, the second chocolate with cream cheese swirl, and the top lemon with raspberry filling. I called the girl who ordered it today to see if everyone liked it, and she said "they didn't like it, they loved it!", and that several people asked for my card. Plus even though they only had about 70 people and the cake served 90, they had very little leftover! She even offered to write me a letter of ecommendation to help me get more wedding cake business! Unfortunately, we are moving to another state in 2-1/2 weeks, so I'll have to start all over, but it was sure nice to have such a finale!

Date: July 8th, 1998 07:02:05
From: Sue
e-mail: proicer@one.net
Subject: Re: Wedding Cake: I'm ready for next step
Usually we make a wedding cake with 2" deep pans, making two of the same
layers and placing icing between the two layers. If using 3" pans you
might want to tort each and add the icing.

When stacking cakes you should have 4 inches between them so they will
look like a step. If not you could try back stacking. It really depends
on what look you want. Realize that when you place an 8 inch on top of a
10" that you really only have less than an inch on each side when
centered, not much room for borders.

Each cake should sit on a foiled wrapped cardboard(same size as the
cake) then place a single piece of saran wrap down on the lower cake
icing so when the upper cake/foilied cardboard is removed you can peal
off the saran and still have icing on the lower cake. You will also
need support in the lower cakes so as not to smash the bootom layers or
tilt. We use straws, I'm sure you can find info on this on the message
board.

GOOD LUCK!
Sue at Sugarcraft, Inc.

Date: July 8th, 1998 07:05:40
From: Sue
e-mail: proicer@one.net
Subject: Re: Cake rings: Thanks! I thought so?!

Date: July 8th, 1998 05:57:53
From: Susan
e-mail: hendu@netpath.net
Subject: Wedding Cake: I'm ready for next step
Okay, I found and bought the pans. I got a 8",10",12", and 14" round 3" deep cake pan. What is my next step? Thanks for all your help so far. I wanted to do a three layer stacked cake.

Date: July 8th, 1998 04:22:43
From: Sandy
e-mail:
Subject: Re: Re: cutting a stacked tiered wedding cake
Half of my wedding cakes are the chocolate/white layered tiers. My husband doesn't like chocolate cake so when we attend one of these weddings, I eat his chocolate layer and he eats my white layer. I stack the chocolate layer on the bottom, less surface area to worry about chocolate crumbs. :o)

Date: July 8th, 1998 06:51:51
From: Sue
e-mail: proicer@one.net
Subject: Re: Wedding Cake: Taking the first step
Yes, you can call me, but wait until Monday July 13th, I'm on vacation
this week. If you email your card number it will be deleted as soon as
it is received with a confirmation of the order.
Phone: 513-896-7089
Fax: 513-863-4932
Email: proicer@one.net
Write: Sugarcraft, Inc. 1143 S. Erie Blvd. Hamilton, Oh 45011

Pans to start with: try the set 6,8,10,12. A great way to start your
collection. I'm sure its on our pans page under ON-LINE CATALOG. You
will also need a cardboard for each cake(same size). Dowel rods or
straws if your stacking and pillars/plates if your seperating.

Also we only charge shipping - NO HANDLING FEES!
Let me know if you need anything!
Sue at Sugarcraft, Inc.

Date: July 8th, 1998 02:43:17
From: Jennifer
e-mail: kaderlej@firstenergycorp.com
Subject: small round home-made wedding cakes
I'm having a very simple wedding...only about 50 people and would like to simplify things even further by using small round cakes as table centerpieces(w/flower blossoms as decorations) and then a small 2-tier cake for our main table (bride & groom) instead of buying sheet cake and a tiered cake and then also having to come up with centerpiece ideas. I tend to favor the cassata/italian wedding cake/tiramisu type cakes.....does anyone have any not too complicated recipes. I have made tiramisu before but I've lost the recipe. Or am I just crazy and I should purchase them from a bakery. (P.S. I would have help...a couple of my friends really love to bake)

Thanks a bunch!
Jen

Date: July 8th, 1998 11:18:53
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: cutting a stacked tiered wedding cake
Kathryn - always remove the top tier to save for the couple. After
that, I cut the cake according to the wilton giudelines (found in the
yearbook or wedding issues). I cut the top layers first so the cake
remains visible for as long as possible. One solution to the problem of
a flavor choice is this. I had a bride who wanted chocolate and white
layers. Instead of doing a white layer, chocolate layer etc., I baked
one 16"x2" round in white and one in chocolate, and stacked them and so
on. When the cake is cut, each guest receives a piece of cake that is
half chocolate, half white. This gives everyone a taste of both, and an
option if they don't like one type of cake. Plus, the cake looks really
great sliced !

Date: July 8th, 1998 11:08:30
From: Anne Marie
e-mail: jmccollum
Subject: Re: Tired of the same old wedding cakes!
A good idea to help your brides with variety is to buy all the bridal
magazines and cut out the cake pictures and place them in a binder.
Martha Stewarts bridal issue comes out 2x / year and always has a
gallery of 5-6 wedding cakes. I keep a notebook of cakes (omitting ones
I have no interest in tackling) and then help brides piece together a
cake from these pictures. Another idea is to spend some time in the
library or bookstore. The wedding books have photos of cakes from
people like Jan Kish, Weinstock and Collete Peters. Some of my most
popular cakes came from ideas I saw in those books. A beautiful design
done in buttercream is in the Beverly Clark Weddings book. It is the
first picture in the cake section and is decorated with live peack
roses. I sue fondant roses when I do this cake, but the lattice work,
grapes and leaves design on the side has become a favorite with brides
here. Hope this helps!

Date: July 8th, 1998 10:58:31
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: making your own wedding cake
Susan, I just caught up on all the discussion and I hope you don't mind
my input. I have been decorating cakes for 11 years (even though I
started at the age of 12!) and have been making wedding cakes for 4
years. I also got married 4 years ago. My first wedding cake was for a
friend, not for myself, and it was for 350 people, but I had 8 years of
experience in all the things that can go wrong. Even with all that
experience I still had numerous near disasters, and I did not finish the
cake until 5:00 am the day of the wedding. That was the most miserable
wedding of my life (I was also a bridesmaid). It is very difficult to
attend the luncheon, rehearsal, rehearsal dinner, get yourself ready for
your wedding and do your own cake. I suggest that you really think
about this before jumping into it, especially with no previous
decorating experience. Your wedding day is the start of a new life and
if you are up all night working on cakes, you are not going to be very
happy or refreshed at your wedding (the wedding activities alone are an
exausting matter). I realize that a lot of people simply want to save
money, but ruining the time you have at your wedding is worth the money.
If you are still determined to do this, please find a decorator in your
area who is willing to give some advice. I am happy to offer some
suggestions and hints from my own experience.

Date: July 8th, 1998 08:24:53
From: Linda
e-mail: lsh322@hotmail.com
Subject: Re: Wedding Cake: Taking the first step
Hi Susan: I haven't been doing cakes but for about 2 years. I've done a couple 2 tierd cakes, but not for money. Last night I got my first wedding cake (for money). If you don't already have it you should invest in the book that Delores published about wedding cakes. She explains everything (with pictures). It is well worth the money. Good luck. I know that even though I have sold quite a few special occassion cakes over the past 2 years that I am still a little scared about the wedding cake. Need to make that good impression even though it is a small one. Mine is a 14/10/6 with med. pink sweet peas cascading on side of each tier. I've ordered things from Sugarcraft and had them in about 3 days. They are really good about getting the stuff to you. Again, good luck and don't forget to invest in Delores's book.

Date: July 9th, 1998 12:15:02
From: Jen
e-mail: kaderlej@firstenergycorp.com
Subject: Re: Re: small round home-made wedding cakes
Thanks Lynn.... I wasn't sure at first what size cake to make~your info will help. I have checked some of your recipes and have filed them away into my wedding research folder already. Thanks again! Jen

Date: July 9th, 1998 10:55:28
From: lynne
e-mail:
Subject: Re: small round home-made wedding cakes
hi jen; i hope by now you have checked out our recipe pg. there are
several recipes you are looking for there. (maybe in the archives).
i have done weddings just like your idea. they used heart cakes. a 2-
layer 9" heart will serve about 12-15 people or a single layer will do
nicely for 8 that usually sit at a table. rounds serve a few more so
for your needs a single 8" layer would be perfect. for that 2 tiered
one at the head table a 2-layer 10" w/a 6" top would be great.
good luck. we'd love to hear how this all turns out for you.
lynne

Date: July 9th, 1998 02:25:20
From: Shanon
e-mail: Cimba33@aol.com
Subject: Re: Re: Side Decorations on Cake
Hi

It's been awhile I know but I am still here... Sorry but I find that when I come to this site I spend hours and I don't have to time to devote to that ! But I will comment here...

I agree with Shannon (2 n's). I too am a Wilton Instructor and There is nothing anywhere that says use royal icing. In fact I would think that royal would be more apt to break in stringwork than in buttercream. Keep your side work light and make wure you stay in contact with the icing on the cake. If you are adding flowers etc. after your "crust" has formed be sure to add a dot of icing underneath as "glue" to help it stick and hold.

Good luck!

Shanon

Date: July 10th, 1998 04:17:49
From: Vanessa
e-mail: v.lanzarotti@tcu.edu
Subject: "Bridal Guide" cake pg 277
I am an amatuer, but have been asked to do the cake in Bridal Guide
magazine on page 277. I will be using fresh flowers to decorate and no
nests, bees or birds. I am most concerned about getting the smooth
icing. Any an all help would be greatly appreciated.

Date: July 10th, 1998 07:58:55
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: small round home-made wedding cakes
Hi Jennifer,
Along with the recipe board you have also checked, there is another place you can look. www.cakerecipe.com

Best wishes on you wedding.
cheryl

Date: July 12th, 1998 01:16:27
From: Dee
e-mail: GrandOccas@aol.com
Subject: question for Sue
Sue,

Just read your post to Next step. What is "back stacking"? Also, what type straws do you use for support, regular drinking straws? Are they strong enough? How many? Thanks in advance for answers. Dee

Date: July 12th, 1998 01:10:13
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: "Bridal Guide" cake pg 277
I use VIVA paper towels. Let icing set for 3 to 5 minutes then smooth with paper towel. You must use VIVA for the smooth look. You can also use an old white pillow case, 200 thread count or higher. My 'old' way of smoothing was I used a spray bottle with very hot water and spritzed a very very light mist over the cake, then using a spatula smoothed (wipe spatula after each smoothing effort) and continuously turn cake. Hope this helps.

Date: July 12th, 1998 08:34:38
From: Christin
e-mail: christin@srv.net
Subject: Pouring a wedding cake
I was asked to make a wedding cake for a close friend. She showed me a
beautiful picture of a poured wedding cake with roses and pearls
(Cheryl Kleinman, NYC). I've never poured a cake before! Please help-
recipes , tips, anything!

Date: July 12th, 1998 01:51:11
From: Sue
e-mail: proicer@one.net
Subject: Re: question for Sue
Back Stacking just means to place the cakes towards the back of the
bottom cake, making all the layers straight up the back. Not centered.
This way when you do something like a 6-8-10 you can back stack them and
have a stairstep effect in front. You also will have a back and a front.

Use any old straw, not the bent ones or the curly ones. We sell them if
you can't find them. We use the drinking ones, unwrapped, 7 3/4", #3282.
Use the same as dowel rods. There has been discussion about straws
somewhere below or maybe in a different catagory. They are easy to cut
and work well! Sometimes on 18" or 20" round I use the Wilton plastic
white ones.

Sue at Sugarcraft, Inc.

Date: July 13th, 1998 03:14:02
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: "Bridal Guide" cake pg 277
Dolores gave me a great idea for smoothing a cake. After the icing has
crusted over, use a cheap, unsented tissue to smooth the cake. Place it
on the crusted cake and use a spatula to smooth over it. Move the
tissue around the cake and on top and smooth all surfaces. This worked
great for me. Good luck on your cake,
Renee

Date: July 14th, 1998 07:06:44
From: Jeff
e-mail:
Subject: Please clarify....do you mean "poured fondant"?

Date: July 14th, 1998 07:06:37
From: Jeff
e-mail:
Subject: Please clarify....do you mean "poured fondant"?

Date: July 17th, 1998 12:53:22
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Practicing Problem 4
The Cremora buttercream icing seemed to not flow onto the cake easily. I followed the recipe carefully. Should I have added corn syrup? I plan to use this same recipe to do the decorations on this practice cake, which I will finish in the morning. I'm trying basket weave lattices for the sides, because that's what my client wants.

(I love this web site!)

Date: July 17th, 1998 12:49:14
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Practicing Problem 3
By this time, I've put a "dam" around the bottom layer and filled with strawberry jam (this is going to residents at a convalescent home).

So now I manage to get the top layer on (see Practicing Problem 2).

I crumb coat using the Jeff's Cremora buttercream. (Isn't chocolate fun!) After setting for a while, I then iced with the buttercream.

How does one get the icing nice and even around the sides of a cake this size and over the top? If I stand off a distance, this cake looks slightly lop-sided. What a laugh! Am I using too much icing, too little, what?

Some of the problem is caused the the lop-sided effect I got in Practicing Problem 2. Can't that be fixed?

Date: July 17th, 1998 12:40:54
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Practicing Problem 2
I turned my two 12-inch chocolate cake layers out to cool. What's the sequence of getting the two cakes together? I didn't realize how much of a novice I am at this! I really got frustrated.

Here's what I did: I tried to edge a cake board under the bottom layer. This (of course!) distorted the layer, which I didn't see until later. So there's one cake on a board.

The top layer I just picked up, gently, since these cakes feel pretty delicate, and moved to top the bottom layer. But I had trouble getting the top layer placed correctly over the bottom.

(And I thought this would be easy!)

Date: July 17th, 1998 12:27:22
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Practicing Problem 1
Problem 1) Made two 12-inch cakes using Earlene's Kahlua Fudge cake recipe. Baked one layer at a time; pans half full. First cake very delicate, crumbly at edges. Took out of pan within five minutes after removing from oven. Let cool on rack. Baked this layer about 55 minutes. Layer very difficult to handle. Baked second cake about 48 minutes; better texture but still seems crumbly at edges. Any suggestions. Client wants chocolate and am looking for right recipe to have for tasting.

Any ideas or suggestions? I love the taste of this cake.

Date: July 17th, 1998 12:04:16
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: How many cake mixes to use on wedding cake?
Do you use the cake baking core? Wilton has one and it looks like it
might help bake the center better. Do you also fill the pans 1/2 or 3/4
full? We use the 2" pans, bake two layers each with icing between. We
fill 2" pans 3/4 full.

Sue at Sugarcraft, Inc.

Date: July 16th, 1998 05:45:13
From: Marida
e-mail: binsted@erols.com
Subject: Re: How many cake mixes to use on wedding cake?
When we use the three inch deep pans we use 5 for the 16, 3 for the 12
and a little more than 1 for the 8. We have the 20" cake slicer and cut
the cakes in the middle to fill them with fillings. A lot of decorators
use the 2". We do both.

Date: July 16th, 1998 04:00:09
From: Jan Stork
e-mail: jstork@jps.net
Subject: How many cake mixes to use on wedding cake?
I'm make my son's wedding cake. I bought 5 (3" high) pans of various
sizes and have chosen to use the 8", 12" and 16" sizes for the wedding
cake. BUT the pans I bought don't have any instructions. How many cake
boxes do I use on each pan. I also understand that I make 6 cakes then
put them together rather than just making three and cutting them in the
middle. Any advice would be appreciated. Thanks..........Jan

Date: July 18th, 1998 12:00:48
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: First Wedding Cake
I remember the cake you are talking about with the trees. Sounds very interesting and something I wouldn't have been brave enough to attempt after just a few lessons, but bravo for you!!! It has also been my hobby which has grown into a full time business over the years - 34 and I was able to stay home with my children. Now, I am getting my oldest grandson involved - he's just 4! Most of my business is word-of-mouth.
Be sure you check out joining ICES - the greatest cake organization in the world. We have our convention in St. Paul, Minnesota in just 2+ weeks - August 7-9. If you need any more information on this, just let me know.

Date: July 17th, 1998 11:04:05
From: Mindy
e-mail:
Subject: Re: How many cake mixes to use on wedding cake?
You can pour water into the pans up to the desired height, 1/2 to 3/4 full and then measure it when you pour it out to find out how much batter you need. Most cake mixes state on the box how much batter the mix will make. With the 3 inch pans, I didn't think it was necessary to make each tier two layers. I thought that you would just torte and fill it, and with the filling it would be pretty close to 3 and a half inches tall. Otherwise if each tier has two layers, the tier is going to be close to 6 inches tall. Those would be tall tiers.

Date: July 17th, 1998 07:48:54
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Re: Cremora Buttercream
Well, after taking out of refrigerator, buttercream became very easy to work with. Biggest problem was getting the icing onto the cake and smoothing out. I think I needed to thin a little. This buttercream is absolutely delicious, as is Earlene's cream cheese buttercream icing. I did finish decorating the cake with the Cremora. When I cut it, some of the lattice work on the sides fell off. Everyone commented on the "creamy" taste! I just need to be able to use it on my August wedding cake and have it spread easily.

Date: July 17th, 1998 07:26:58
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Kahlua Fudge Cake
Just came from cutting my practice cake! This cake was just too crumbly. It seemed to be moist enough. Everyone RAVED about the taste. (Me, too!) If anyone's tried this recipe, let me know how this came out. Used 2-1/2 boxes of Duncan Hines; recipe calls for 2-1/2 boxes Devil's Food mix. Maybe I should try this with another mix or leave off the 1/2 box. Would appreciate hearing about anyone's experience with this recipe.

Date: July 17th, 1998 07:21:42
From: Marida
e-mail: binsted@erols.com
Subject: Re: First Wedding Cake
Peggy: I "retired" in 1985 and started my own cake business, mostly
for fun. You will wish you had done it sooner. I can't think of a more
rewarding business to be in ad by all the fun we have on this message
board you will really enjoy it.

Date: July 17th, 1998 06:47:25
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: First Wedding Cake
Wow, that's quite an undertaking, making the cake and the dresses! The cake sounds really lovely. I'm glad it all went well. My first wedding cake was for my sister, and was not a very good experience. But I did one recently that went very well, so I'm ready to do more!

Date: July 17th, 1998 02:32:15
From: christin
e-mail: christin@srv.net
Subject: Re: Please clarify....do you mean "poured fondant"?
i mean pouring the icing over the cake so there are absolutely no lines.
It's in BRIDES catalog pg.990, but I don't know if it was this month's,
May's, or June's. Thanks.

Date: July 17th, 1998 01:28:55
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Cremora Buttercream
Okay, I used Jeff's Cremora Buttercream on my practice cake. I refrigerated last night. This morning I found the icing is VERY crusted (pretty hard). Is this natural? Any hints how to cut cake and now have icing and decorations go flying off? I've searched archives and decorations pages.

Date: July 17th, 1998 01:36:45
From: Peggy Prentice
e-mail: peggy.prentice@eds.com
Subject: First Wedding Cake
This is just a thanks to all who contribute to this board so generously.
My daughter got married last month and I decided to take a Wilton class
just to see if it was feasible to do the cake myself, especially since
I was making the dresses as well. Well, after the second class night I
was hooked!

The wedding cake came out great! I did the petal shaped tiers with 4 9#
satellites as the base, then a 15#, then pillars and the 12", 9" and 6"
on top. Decorations were about 9 million (so it seemed) 5-petaled
flowers in various sizes and basketweave on all the sides. The pillars I
made from dowels with floral wire stuck into holes drilled in the sides
to look like trees. (Got this idea from an old WIlton book I read at
the library.) Under the trees I used the stained glass window on an
oval base with the shiny ceramic bride and groom. Then I found adorable
little ceramic forest animals (deer, skunk, mouse, bunny and raccoon)
and placed them around the couple as if they were looking on. LOTS of
comments!

I am an avid reader of this board and probably would have chickened out
on the project if not for reading about all the great ideas, fun times
and narrowly-avoided disasters that you all share.

Now I need half of the office to store all of the stuff that I've been
collecting - pans, books, supplies, etc. A whole new hobby! I can't
wait until I can quit working for a living and just play!

Thanks again to you all!

Date: July 17th, 1998 01:25:33
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Practicing Problem 2
Sandy, how simple. Your explanation was GREAT! I've been browing the archives, too, and the decorating section. Now that I've done this "practice" 12-inch cake, I'm getting very "nervous" about making my very first wedding cake. I'm putting together (I think) enough tiers to serve 200 people. This is an early August wedding. I thought I knew enough to do this; now I'm wondering. But I know with all the help I'll get from here, I'll get through! Thanks, again.

Date: July 17th, 1998 11:50:27
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Practicing Problem 2
Here's what I do. After the cake has cooled I lay a cardboard or cookie sheet on the layer flip it over...the put on the final cakeboard on the bottom (actual top of the layer) and flip it over again.

To put the next layer on top.....[let your layers set for at least 4 hours.] It holds the shape a lot better. I have trouble with 'fresh' [just cooled layers] when I layer them. They fall apart or they settle and give me a bulge. Flip your second layer over on a board and then I flip it over onto both of my hand and lay it on top of the bottom layer. I must say that 12" is the largest I will attempt this with. If it is a 16"round, 14" round, 15"heart or a 12x18, or 9x13 I freeze the layer until stiff enough to handle. Hope this helps and isn't too confusing.
Sandy

Date: July 18th, 1998 08:16:30
From: Sue
e-mail: proicer@one.net
Subject: Re: Baking Core
You actually put batter in the core then when its done baking you remove
from the core and add back to the cake. Works great. NOTE: I'd stick it
to the cake with a little icing.

Sue at Sugarcraft, Inc.

Date: July 18th, 1998 03:53:05
From: christin
e-mail: christin@srv.net
Subject: Re: Please clarify....do you mean "poured fondant"?
YES!

Date: July 18th, 1998 06:08:50
From: Crystal
e-mail: Piebkr@aol.com
Subject: Baking Core
Does the baking core leave a hole in the center of the cake like the center of an angel cake? If so, how do you deal with this large hole in the bottom layer?

Date: July 18th, 1998 12:11:05
From: Mary Swanson
e-mail: MontereyMS@AOL.com
Subject: Smoothing Jeff's Cremora Buttercream
I never did get the buttercream smooth on my practice cake. The icing didn't seem to be "fluffy" and didn't want to smooth out. I tried letting crust and putting paper towel over and smoothing with hand / spatula; didn't work. I tired hot water; didn't work. Suggestions?

Date: July 18th, 1998 12:12:36
From: Mary Swanson
e-mail: MontereyMS@AOL.com
Subject: Earlene's Kahlua Fudge Cake
Earlene sent me a revised recipe. I'll try it and let everyone know out it came out!

Date: July 20th, 1998 09:00:18
From: Angelia
e-mail: Alangelia@aol.com
Subject: Rceipe
I am in need of a receipe for wedding cake that is close to a pound cake and made from scratch. Plaease Help! Angelia

Date: July 20th, 1998 09:29:44
From: christin
e-mail: christin@srv.net
Subject: Re: Re: Re: Please clarify....do you mean "poured fondant"?
TELL ME HOW TO DO IT!!!

Date: July 20th, 1998 08:55:29
From: Dolores
e-mail:
Subject: Re: Re: Cake with sea shells
At http://www.sugarcraft.com
on our CANDY MOLDS page, we have pictures of the sea shell molds if
you'd like a looksy.

Date: July 20th, 1998 08:53:47
From: Dolores
e-mail:
Subject: Re: Re: Please clarify....do you mean "poured fondant"?
I'll bet anything that is rolled fondant. This is rolled out and draped
over the cake. It is as smooth as icing can be. Not hard to do either.

Date: July 20th, 1998 11:50:24
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: flavors and fillings
Do most people only put fillings on the smaller tiers and use icing as a
filling for the larger tiers?

We use fillings in any size layer, we leave it up to the bride. Fillings
certainly make a better tasting cake!

My cake teacher told us to always refrigerate any cake with any type of
filling. I only have one regular size refrigerator and it will not hold
all of the tiers to a wedding cake.

I agree with Clauida on this point. Why use a filling that has to be
refrigerated when you can get GREAT tasting ready ones that don't need
to be refrigerated. Henry & Henry is the best!

GOOD LUCK!
Sue at Sugarcraft, Inc.

Date: July 20th, 1998 11:42:50
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: first wedding cake and pricing
Michelle, there has been a discussion earlier on this board about
basketweave. Some people charge more, some do not. I charge by cake
flavor, filling, and type of flowers used more than I do by design.
Personally, I don't charge more for basketweave, because I can do it in
my sleep. But I remember when I first started, it did take me quite a
bit of time and I marked my cake so everyting would be straight. If you
scroll back down the board, you'll find quite a bit of discussion on
this subject. Good luck with the wedding cake. (Sorry I double posted
the last message.I wanted to add the part about the fillings Dolores
sells.)

Date: July 20th, 1998 11:39:41
From: Marida
e-mail: binsted@erols.com
Subject: Re: first wedding cake and pricing
We don't charge extra for basketweave or cornellia lace but some people
do and that is fine. As to the price, you might want to check around to
see what most bakeries or home-based bakers get per slice. It sure does
vary a lot depending upon the area in which you live. In our area we
get anywhere from $2.00 to $4.00 (I think most over $2.00 is a bit
high). Also, since this is your very first and it is for a friend you
might want to give her a break. However, if you do, then you need to
come up with a price list that you are comfortable with before you start
talking with new brides. That way, they can't try to intimidate you
into lower pricing. Good luck on your first cake..you'll be hooked!

Date: July 20th, 1998 11:36:05
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: flavors and fillings
Don't want to dispute what your teacher told you but you do not have to
refrigerate fillings that are not subject to spoiling. This includes
many fruit fillings and most commercial fillings. If I use a filling I
fill all the layers and if it is a pastry cream or something that might
spoil then I refrigerate all the layers. If you don't have enough
refrigeration space then don't use a filling that could spoil. If you
are going to do a lot of cakes you might want to consider buying an
extra fridge. I make all my fillings. You can offer as many flavors of
cake and filling as you can dream up. Start with a few and add more as
you gain more confidence.Dolores sells fillings that do not require
refrigeration,as do some cake decorating supply shops.

Date: July 20th, 1998 11:15:12
From: michele
e-mail: www.menawa@aol.com
Subject: flavors and fillings
I forgot to also ask about fillings for wedding cakes. Do most people only put fillings on the smaller tiers and use icing as a filling for the larger tiers. My cake teacher told us to always refrigerate any cake with any type of filling. I only have one regular size refrigerator and it will not hold all of the tiers to a wedding cake. Just wondered what the rest of you do normally about fillings. Also any suggestions for different flavors for wedding cakes and do you add different flavorings to your box mixes? Thanks so much for your help.

Date: July 20th, 1998 11:34:35
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: flavors and fillings
Don't want to dispute what your teacher told you but you do not have to
refrigerate fillings that are not subject to spoiling. This includes
many fruit fillings and most commercial fillings. If I use a filling I
fill all the layers and if it is a pastry cream or something that might
spoil then I refrigerate all the layers. If you don't have enough
refrigeration space then don't use a filling that could spoil. If you
are going to do a lot of cakes you might want to consider buying an
extra fridge. I make all my fillings. You can offer as many flavors of
cake and filling as you can dream up. Start with a few and add more as
you gain more confidence.

Date: July 20th, 1998 11:14:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Please clarify....do you mean "poured fondant"?
Go to:
http://w3.one.net/~proicer/recipes/special.htm

then choose...
ROLLED FONDANT:
ROLLED FONDANT ICING TECHNIQUES Recipe for Rolled fondant
icing, plus all kinds of hints
Apply Rolled fondant How to apply this icing onto your cake -
includes diagrams and charts
CAKE and PHOTO A baby shower cake made using rolled fondant
icing - (I won Best of Show in a contest for this cake)
ICES Another site where you'll find the ultimate in cake
decorating. Choose NEWSLETTERS when you get there. Find the cake
pictures.
ICES from my web site, what it is, how to join, and what we DO

GOOD LUCK and HAVE FUN!
Sue at Sugarcraft, Inc.

Date: July 20th, 1998 10:58:32
From: michele
e-mail: www.menawa@aol.com
Subject: first wedding cake and pricing
I have taken all 3 wilton cake decorating classes and have been doing birthday and engagement cakes as a home business for approximately 9 months. One of my friends has asked me to make her wedding cake to feed approx. 300-350 people. At this time she is still deciding between a basketweave design with fresh flowers on top or cornelli lace with fresh flowers on top. This is my first wedding cake and she is a very close friend so I want to give her a good deal. I've done a small basketweave cake and found it VERY time consuming. I was wondering what most people charge per slice for the basketweave design and the cornelli lace design. I live in Florida if that matters as to pricing. Thanks in advance for your input.

Date: July 20th, 1998 05:52:26
From: lynne
e-mail:
Subject: Re: Practicing Problem 3
mary; are you using the quick icer tube to ice your cake? this puts
just the right thickness of icing evenly all around the cake.
just don't scrape it all off smoothing it (laughing).
lynne

Date: July 21st, 1998 12:08:40
From: Mary
e-mail: MontereyMS@AOL.com
Subject: RE: "Sloppy" Icing
Lynne, thanks. Normally I do use the icer tip. This time I didn't. Also, I think I got Jeff's Buttercream too thick. I'm doing a smaller cake today and WILL use the icer tip and will thin Jeff's Buttercream. And you're absolutely right about not taking off the icing when I smooth. I think that's what I've done, too. Thanks.

Date: July 21st, 1998 10:14:37
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: flavors and fillings
Make sure and take a taste test. I find that pre-made fillings by Henry
and Henry taste the best. Not as many seeds, smoother, just better
tasting.

Sue at Sugarcraft, Inc.

Date: July 21st, 1998 10:12:35
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: First Timer - Groom's Cake
I agree.

Use Merckens Chocolate confectioners coating for the strawberries. It
melts easy and taste soooo smooth.

Sue at Sugarcraft, Inc.

Date: July 21st, 1998 09:38:17
From: michele
e-mail: www.menawa@aol.com
Subject: Re: Re: first wedding cake and pricing
Thanks so much for responding to my question.

Date: July 21st, 1998 09:44:29
From: michele
e-mail: www.menawa@aol.com
Subject: Re: Re: Re: flavors and fillings
Thanks for your response. I did not know about the commercial fillings but I will definitely check into them.

Date: July 21st, 1998 09:06:55
From: michele
e-mail: www.menawa@aol.com
Subject: Re: Re: first wedding cake and pricing
Thanks Jennifer so much for writing me back. Your info. was very helpful and gives me a good idea where to start with pricing. It's good to know there are other decorators out there in my shoes. I agree that I want to price reasonable enough to obtain business but I also want everyone including myself to feel like they got a fair price for my cakes.

Date: July 21st, 1998 09:09:51
From: michele
e-mail: www.menawa@aol.com
Subject: Re: Re: first wedding cake and pricing
Thanks for your input. I will scroll down and look for more info. on the subject. I appreciate your help.

Date: July 21st, 1998 10:14:36
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: First Timer - Groom's Cake
My favorite is to use chocolate buttercream to ice the cake, and a darker chocolate buttercream (just add more cocoa or chocolate) to decorate. If you want a really, really chocolate cake, you can cover the cake with a thin coat of chocolate buttercream, let crust, then cover with ganache glaze and decorate with whipped ganache; this is very, very rich, for the serious chocoholic! For the stawberries, dip them in melted white or dark chocolate coating; my biggest concern would be finding decent strawberries! Earlene Moore is the queen of groom's cakes, and dipped strawberries are her specialty. She has several grooms cakes, and directions for dipping strawberries, on her webpage. You can get to it from this site. Go up to the top and go to the main page, then to "AOL Chats". There is a link to Earlene's site on the chat page (and also on the "Links" page).

Date: July 21st, 1998 10:04:49
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: first wedding cake and pricing
Sounds like we are both at the same point. I've been selling novelty and special occasion cakes for about 9 months, and just did my first wedding cake. I feel like for my first few wedding cakes I should give a discounted price for a few reasons. One, because I am not as experienced with the tiered cakes, and while I know I can do them, I just feel better charging less in case of technical problems. Two, because I want to attract business and get some pics for my portfolio. Then I'll raise my prices to what I think they reallys should be. For example, the cake I did was a three stacked square tiers, with garlands and lots of piped flowers. It had three different flavors and two different filings. It was fairly basic, but did have alot of flowers and gormet flavors, and I would price it at $1.50 per slice, but I only charged $1.10. Many bakeries do charge extra for basketweave, as do I, about $0.25 extra per serving. In my area (Washington, DC) most of the bakeries would probably charge $2.50 per serving, but I think they are all way overpriced. I would only charge $1.25 since you don't have to make any flowers, plus the cost of the fresh flowers if you are getting those, too. I don't usually charge extra for Cornelli, but if someone wanted the entire cake covered with it I would, because that gets VERY tedious. So, I would say between $1 and $1.50 per serving depending on which design she goes with, the average price in your area, and how much of a break you want to give her.

Date: July 21st, 1998 10:07:13
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: flavors and fillings
Because I also have VERy limited refrigerator space, I have to limit fillings that require refrigeration to the smaller tiers, but I do have some fillings that don't require it. I haven't used them yet, but the commercially available fillings supposedly can sit it room temperature for 24-48 hours.

Date: July 21st, 1998 09:28:44
From: Kellye
e-mail: kellye@nts-online.net
Subject: First Timer - Groom's Cake
They want a traditional grooms cake with chocolate cake and chocolate icing. They want the big chocolate covered strawberries on it and w/it.

My first question is, what is the best kind of chocolate icing to put on this?

Second question, what is the best thing to dip the strawberries in?

Has anyone done one of these before?

Also, don't you do some kind of gum paste green leaves or fondant or something?

Thank you in advance for any ideas.

Kellye

Date: July 23rd, 1998 09:18:10
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Wedding Cake Flavors
spice cake with apple filling, and apple with caramel both sound good; cream cheese also would go with both, but is richer. I would at least suggest making one of the larger tiers out of a more traditional flavor, like white, almond, chocolate, or yellow, as many people may not like spice or apple. But of course, it is her cake!

Date: July 23rd, 1998 10:17:16
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Really small stacked cakes...
Most cake supply places should have metal rings that are taller than
cookie cutters that you could use to cut circles from a sheet cake
without any problem. they usually come in 1/2 or 1" increments and are
a heavy enough metal that they won't flex and warp as you use them.

I recently helped a friend assemble around 50 mini-cakes for our cake
club's banquet. Each cake was two layers, covered with buttercream and
then chocopan on a plate made from gumpaste. IMHO... the cakes were
quite labor intensive, I'd never want to have to produce enough for a
wedding!

Date: July 23rd, 1998 10:48:55
From: Matt
e-mail: jkader1@uakron.edu
Subject: Really small stacked cakes...
Hi,
I'm doing some research for my fiancee.....unfortunately, she saw an idea in a Martha Stewart magazine where this one couple had little individual stacked wedding cakes made for each guest....we're talking small here! She said they were "fondant" and they each had 3 layers, one right on top of the other but they only stood maybe 6" tall, at the most! Where in the world do you find cake pans that small?

Thanks....I'll check back later.

Matt

Date: July 23rd, 1998 02:43:11
From: Jen
e-mail: kaderlej@firstenergycorp.com
Subject: Re: Re: Really small stacked cakes...
Actually, that sounds like a great, simple solution...
I wouldn't have thought of that. I even think you can find cookie cutters that are pretty deep for shapes like circles and squares which would make cutting the shapes a lot easier....I'm going to shop around for cookie cutters this weekend....I'll let you know what I find.

Jen

Date: July 23rd, 1998 07:13:19
From: Robin
e-mail: robware@erols.com
Subject: Re: Wedding Cake Flavors
Hi. I am making my first "paying" wedding cake in October, too! I have
made them before, but this is my first paying customer. she doesn't
know That! She ordered lemon w/raspberry, for the whole cake. I know
as a rule most brides stick w/simple, like white, yellow or chocolate,
and then may get fancy w/fillings, like Grand Marinier, etc.

good luck! Robin

Date: July 23rd, 1998 07:02:55
From: Jen S.
e-mail:
Subject: Re: Really small stacked cakes...
I don't know if this would help you or not, but I watched a show the
other day that showed some small wedding cakes like you described. They
were for the guests, each in a clear plastic case. Instead of it being
actual cake they used styrofoam they had cut(like the cake dummies) and
that was covered with real fondant and decorated and stacked. It looked
very elegant especially since at the bottom of the case they had
engraved the couples names and wedding date.

Date: July 23rd, 1998 02:53:50
From: Jennifer
e-mail: kaderlej@firstenergycorp.com
Subject: BIG THANK YOU! TO ALL CAKE DECORATORS WHO HELP!
This message is really just a BIG THANKYOU to everyone who offers advice on this page....you've made me a cake decorating fan, and I haven't even started yet. I check this page at least twice a day now just to see all of the new ideas, etc. You ladies even inspire me to do other crafts. I'm 24 years old, just graduated college and it's been awhile since I've had the hobby "bug". I was really beginning to get depressed b/c there just wasn't anything that really interested me enough to make me want to get off my butt and do it. NOW.....I've bought a sewing machine w/ the decision to sew my own wedding gown (among other things), bought rubber stamps to make my own invitations, b-day cards, etc., and now I'm more determined than ever to make my own cakes (w/ help of course).
Thanks so much for bringing me back to the living.....I'm finally doing something w/ my life again, and I've never been happier. Even if I don't end up making my own wedding cake....I'm still going to have a lot of fun making cakes for friends & family.

Thanks Again!!!!!

Jennifer

Date: July 23rd, 1998 12:43:59
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: Really small stacked cakes...
Don't know if you can find any that small. I saw the show also. I have a bride wanting them. What I plan to do is to use a shallow sheet pan (like you use for a jelly roll). Then cut the squares the size I want, fill with buttercream icing then use poured fondant. Hope this idea works. I plan to try before doing for the wedding. What do you think? will it work?

Date: July 23rd, 1998 12:53:21
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: First Timer - Groom's Cake
I use choco. fudge cake recipe. Then I do my regular buttercream icing with butter, almond, & vanilla flovaring. To the recipe I add approx 3/4 cup hersey coco and one Duncan Hines ready mixed dark chocolate fudge icing. I have had many people tell me my groom's cake are a chocoholic's "to die for" cake. I must say (and I'm not really crazy about chocolate) it is the BEST cake I make. Give it a try, you'll love it. P.S. I do always put a chocolate mousse between my layers.

Date: July 23rd, 1998 02:02:33
From: Patty
e-mail: plewis@chrm.com
Subject: Wedding Cake Flavors
I will be making my first real wedding cake in October and am wondering what cake and filling flavors are the most popular. What about cake flavor and filling combinations? The bride likes spice cake and apple cake. I was thinking of making a sample spice cake with apple filling or an apple cake with caramel filling. Thanks for your help.

Date: July 23rd, 1998 07:19:59
From: robin
e-mail:
Subject: Re: Re: first wedding cake and pricing
I live in Manassas, Va. My teacher for the wedding cake class I took
charges $1.95 per slice, so since I am new starting out, I only charge
$1.75. It's all what the market in your area will bear. Check around,
and price accordingly.

Date: July 25th, 1998 01:34:15
From: Carolyn
e-mail: Bridal1
Subject: Re: BIG THANK YOU! TO ALL CAKE DECORATORS WHO HELP!
That's teriffic Jennifer and if you decide to make your wedding cake, we'll be here to support you all the way!! Sounds like you had a case of the doldrums and glad we all helped pull you out of that!! Cake decorating is good for the soul!

Date: July 24th, 1998 10:10:51
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: First Timer - Groom's Cake
Well from us of course.(!!) I'd be happy to mail you some! Its soooo
good! Starts around $2.45 per pound. Shipping starts at $3.38 for 2
pounds, so you might take that into consideration but say for 10 pounds
it starts at $4.17. Go to
http://sugarcraft.com/catalog/candies/candypage.htm

Hope to hear from you.
Sue at Sugarcraft, Inc.

Date: July 24th, 1998 01:35:57
From: Kellye
e-mail: kellye@nts-online.net
Subject: Re: Re: Re: First Timer - Groom's Cake
Sue,

I live in a very small out in the country place. I have to travel 100 miles to get to a good store. Could you tell me where one would purchase this Merckens Chocolate Conf. Coating?

Thank you in advance!

Kellye

Date: July 24th, 1998 07:45:49
From: Jennifer
e-mail: kaderlej@firstenergycorp.com
Subject: Re: Re: Really small stacked cakes...
Thanks Sly.....actually, my wedding will only have about 60 people. Just as a gauge, how much would you charge if you were asked to make 60 of those small cakes for a wedding? Just trying to get an idea of whether they're even worth having made....there are plenty of other things I could do, I just liked the way they looked.

Jennifer

Date: July 25th, 1998 01:12:27
From: Jackie
e-mail: nelson@redrose.net
Subject: Re: Re: Re: Really small stacked cakes...
Well, I don't know how much SLY would charge, but I wouldn't charge less
than $8-10.00 apiece! They are very labor intense-and the fondant or
Choco-Pan is very expensive. The poured fondant idea would be a bit less
work and less expensive.

If you can afford it-go for it. It's a unique idea that your guests will
not forget.

Good Luck

Date: July 27th, 1998 02:05:20
From: Dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Please clarify....do you mean "poured fondant"?
Ihave used the poured fondant icing recipe from wilton yrbk from many years back.. I use this on my petit fours & Ipoured it on a 9" heart shaped cake. It came out GREAT!....of course it was VERY sweet, but I have a terrible sweet tooth. The recipe is on pg 92? of the '98 yrbk, I think. . I only made that cake once. (because everyone said it was good but too rich for them.) I'm pretty sure it is the same recipe, though. ... Dee

Date: July 28th, 1998 03:17:39
From: Linda
e-mail: lsweetin@po.brockport.edu
Subject: how many servings from a layer?
Hi,
I'm baking a 50th anniversary cake, and don't want to go more than
two tiers - I'm an experienced baker, but not with this type of cake!
I've consulted a few different sources - Wilton books, R.L. Beranbaum
Cake Bible, etc.and get different answers regarding how many servings I
can get out of each layer. So, I ask the experts (you!)! I'm planning on
doing (two-layers each) a 12 inch and an 8 inch tier. About 55 people
are expected for a full meal, and I'm also making cookies. Even with a
full meal, I'd like to be able to provide generous servings of the cake.
I also have an 11x15 sheet pan - I was considering doing the two tiers
and a sheet cake on the side (also two layers) with less elaborate
decorations for a back-up. Your opinions are much appreciated! TIA,
Linda

Date: July 28th, 1998 10:03:38
From: Marida
e-mail: binsted@erols.com
Subject: Re: how many servings from a layer?
Linda: If they are going to serve the 8" tier and not keep it, you
should have enough cake with the 8 and 12.

Date: July 28th, 1998 09:54:17
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Ready to Design First Wedding Cake
Am working with caterer, who seems to be in charge. Bride and groom are over 6 feet tall; caterer wants cake VERY tall. I'm doing the following tiers, with push-in legs: 14", 12", 10", 8", 6". If my math is right, this cake will be in the neighborhood of 34" tall, using 7-1/2" push-ins. If I use 9" push-ins, the height will be approximately 40" tall. She wants me to set the bottom tier on pillars, too! Need suggestions right away! I'm ordering a crystal-clear cake divider set from Dolores and may need to order the 9" push-ins.

Thoughts???

Date: July 29th, 1998 12:26:53
From: Carolyn
e-mail: Bridal1
Subject: Re: how many servings from a layer?
I like pretty nice size pieces of cake so I usually plan on 20 servings from the 8" cake and 45 servings from the 12". You should have plenty especially with cookies, too.

Date: July 29th, 1998 12:14:16
From: Sue
e-mail: proicer@one.net
Subject: Re: Ready to Design First Wedding Cake
Just remember that push in pillars are very sturdy. They are
symmetrically across from each other and are all the same height making
it hard to fall.

When using a stand under the cake you will need to use the two plates
with the pillars between. If your worried, hot glue it together. Better
safe than sorry. I feel that the Roman pillars (13 3/4" tall) are the
strongest.

Good Luck!
Sue at Sugarcraft, Inc.

Date: July 29th, 1998 12:08:00
From: Sue
e-mail: proicer@one.net
Subject: Re: Fillings?
OH have you been missing out!

Take a layer, cut it in half. Lift top off. Put a wall of icing around
the outside and smear in the filling. Premade is easiest. Henry & Henry
brand (of course the one we sell) is the best!

A easy one is to take chopped pineapple, drained and mix it with a
little icing. Thats it! Filling made!

Try some!
Sue at Sugarcraft, Inc.

Date: July 28th, 1998 11:57:04
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Fillings?
I am totally clueless about fillings. The only one I've ever used is
icing. Help?!

Date: July 30th, 1998 12:22:38
From: Carolyn
e-mail: Bridal1
Subject: Re: garden cake stand
I think it will work o.k. I usually don't put the plastic plates in the holes on the stand. I just use the covered cake boards and set them right on the stand. If you do this, be sure your cake board is big enough to cover the holes and sit on the rounds comfortably. With the flowers out from the cake like they are, you could have the board 3" to 4" bigger all the way around and it will still look fine. For instance, the 6" cake could go on a 10" to 12" board and be fine. I think the 10" will fit on that top hole o.k. Wouldn't it be almost cheaper to buy the stand than to drive 2 hours to get it, pay the rent, and drive 2 hours to return it? I've used that stand several times. It's so easy to use - no dowels, etc.

Date: July 29th, 1998 01:44:23
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: garden cake stand
i have a request for the cake on the front of wilton's bridal cakes it is on a garden cake stand the sizes of the cakes are 8,12, and 16 in.
i need to down size it to 6, 10, and 14 in.
i do not have the stand, i plan to rent it but need to know if this size cake will look out of place on that stand. the bride wants to run some ivy up the sides of the stand. just would like some advice before i travel the 2 hours to get the stand. because if it isn't going to work there is still time to change it.
i hate to have my name go on a cake that just doesn't work.
thanks for any help that comes my way

Date: July 29th, 1998 10:29:41
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Fillings?
I had never used or tasted fillings until I started experimenting. They really do add alot of flavor to the cake, rather than just adding more sweetness like buttercream. I have had a few people order cakes from me because I am one of the few people who offer fillings. I use Nutella spread, which makes a wonderful chocolate-hazelnut filling, Marzetti's Caralmel apple dip for caramel filling, canned chocolate and lemon icings. You can also use pudding, jam, whipped cream, plus all of the commercially vailable ready-made fillings that come in every fruit flavor as well as chocolate and vanilla cream and cream cheese. I make my own cream cheese filling (just mix cream cheese with pwd sugar and vanilla to desired sweetness), and strawberry-raspberry (puree and strain frozen berries, cook with 1-1/2 T cornstrach per cup of strained puree until thick). Just start thinking of flavors that go together and how you could adapt it to a cake filling.

Date: July 30th, 1998 12:15:07
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Cream cheese buttercream
Thanks, Sue, for the info.

I've been using Earlene's cream cheese buttercream recipe. I just read in Dolores' book that you shouldn't leave cream cheese iced cakes out! I've been doing just that over these last few weeks. Is this a real "no, no"? Sounds like it. This will be a problem for me since my client wants this recipe for the wedding cake and I don't have enough refrigerator space to handle all the tiers!

Date: July 30th, 1998 08:31:44
From: Dolores
e-mail:
Subject: Re: Re: Re: How many cake mixes to use on wedding cake?
Wow Sue, you forgot about my Wedding Cake Workbook! All that info is in
here. : )

Date: July 31st, 1998 01:46:32
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Fillings?
Jennifer, I too use nutella to make a mousse type filling which is
delicious. A couple of weeks ago I did a baby shower cake like a cradle, turned out beautiful, unfortunately the one store in town which carries the nutella spread was out of it and I had to buy an off-the-wall brand (nuso or something like that). Straight out of the jar, the spread was not good but mixed with the icing it was alright, but not great. Anyway, I got a phone call from one of my co-workers who had attended the shower and said that everyone was saying it was horrible and wanted to know where they had gotten the cake. I learned my lesson on that one, if I can't find the brand I usually use and the substitute is not "great" don't use it!! Fortunately that incident hasn't hurt my business, but it could have.
I was lucky in that all of my co-workers (who are also my best customers and their friends and family all knew that was an isolated incident. (By the way, I did refund the girls's money).

Kathy M.

Date: July 30th, 1998 09:55:33
From: Sue
e-mail: proicer@one.net
Subject: Re: Cream cheese buttercream
Some people have a low tolerance to cream cheese, etc. I'd just be very
careful! Mom could tell you more about this topic, she gets food
posioning every time she eats cream cheese. You might just let people
know that is does contain cream cheese so anyone that knows they may get
sick wouldn't eat it. You might also call the Phili-D people on the side
of the box for better info.

GOOD LUCK! Sound Yummy!
Sue at Sugarcraft, Inc.

Date: July 30th, 1998 09:49:10
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Fillings?
We don't seem to have that book in our inventory but I'll see if I can
get it for anyone who wants it. Give me a couple of weeks.

Maya, how much did you pay for it? What size is it and how many pages?

Sue at Sugarcraft, Inc.

Date: July 30th, 1998 08:35:12
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Re: Please clarify....do you mean "poured fondant"?
I would bet money that was rolled fondant icing...rubbed to a perfect no
line shine. Otherwise, to 'pour' icing over the cake, read up on Petite
For icing (on my RECIPES /Icing Recipes page. This is the only other
thing it could be. You will have to use the marzipan first on a big cake
like this to do a good smooth job. The info is all there so I won't go
into detail here.

Date: July 30th, 1998 02:23:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: large cake toppers
We have used that cake top several times. It will go on an 8" cake top.
We put a straw down the middle of the cake and then used one of those
plastic tops off of large Crisco cans so that no icing gets on the car.
Works fine for us.

Date: July 30th, 1998 01:58:03
From: Diane
e-mail: rbracke@isoc.net
Subject: large cake toppers
I have a wedding cake coming up real soon and am concerned about the
cake topper. The bride chose the Precious Moments of the bride and groom
in the car.It will almost cover and 8" cake. What do I do to support
it. Some say to use dowels. If so should they be removed before
freezing? Need help on this. Thanks.

Diane

Date: July 30th, 1998 11:38:26
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: More Info on Earlene's Buttercream
According to Dolores' "A Workbook of Wedding Cakes," which is FULL of good information and lots of pictures, Earlene says you don't need to refrigerate her buttercream with cream cheese in it! My clients love the taste of this icing. One practice cake I did had lots of stringwork and traveled to location beautifully. I'm adding powdered sugar and trying out flowers, etc.

Date: July 30th, 1998 04:00:35
From: maya
e-mail: maymay74@hotmail.com
Subject: Re: Fillings?
"The Wedding Cake book" by Dede Wilson has tons of filling recipies, and
they are soooo delicious! I sometimes make up my own fillings by mixing
ingredients that I think would taste good together. I've mixed melted
white chocolate and yogurt. One of my favorites is smuckers seedless red
raspberry jam and frozen chopped raspberries. It's deliciously tart and
not too sweet.I also once had a layer of jello, ( the "jiggler" recipe )
marzipan and chocolate! There is so much you can do! Remember to pipe a
damn around the edge with stiff icing so that the filling doesn't
"bleed". Have fun and experiment! Good Luck.

Date: July 31st, 1998 08:23:23
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Cream cheese buttercream
I've heard that about the sugar and shortening making a secure product
but for only a few weeks. Our health department explained it to me but I
was only 16 at the time and I can't remember exactly. Thats why we were
able to keep freshly made buttercream icing up to 4 weeks left out of
the refrigerator. But to be careful when adding coloring. Then it should
be refrigerated.

Good Luck and let us know what the Phily people said.

Sue at Sugarcraft, Inc.

Date: July 31st, 1998 02:32:31
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Cream cheese buttercream
Sue, great idea to call Phily people. Will do. Also, talked with Earlene on e-mail and she said she's never had a problem with her icing recipe. She's used it for about 5 years; never had any go bad; using like regular buttercream. Mentioned discussion with Nicholas Lodge where he said "they were taught in England that sugar inhibits the growth of bacteria." Will let everyone know info I come up with.