Date: June 1st, 1998 11:02:40
From: Dolores
e-mail:
Subject: Re: Re: Some more questions!!! :)
Also, it is essential that you wrap the 10 inch cardboard the 10 inch
cake is on in FOIL back & front...OR, it will soak up grease from the
icing and ruin everything.
Date: June 2nd, 1998 11:36:35
From: LindaMay
e-mail: lindamay@erols.com
Subject: Wilton's "Floating on a Cloud" cake
I was wondering if anyone has made this cake found in the Wilton Book
"A Treasury of Wilton" page 5 I recently had a bride order this cake and
it just looks like it's too easy, so I'm wondering if there is anything
tricky about the ribbed effect or the placement of the pearls.
Date: June 2nd, 1998 10:53:41
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: sticky situation -- what would you do?
i'll try to keep this breif, but there's lots involved.
got a call several months back from a gal about a wedding cake. after
several more calls she makes a consultation appt. comes, takes pics etc
but does not book.
several wks (or more) later she calls to say it is now going to be a dbl
wed w/a close friend. they will come together to book cake. they miss
one appt but show up wk later. after much talk etc they finally settle
on a cake. the friend pays in full by ck. order is for end of june.
yesterday friend calls to order another cake for grads. then tells me
dbl wed off; she wants cake for self.....same date, different location.
do i call first gal? just take friends word? what??? *help!*
lynne
Date: June 2nd, 1998 11:22:13
From: Pam
e-mail: PjW10
Subject: Re: sticky situation -- what would you do?
Hi Lynne,
I'd call, better safe than sorry. Good Luck, sounds like you'll need it!!
:) Pam
Date: June 2nd, 1998 11:44:48
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: sticky situation -- what would you do?
What a headache! I would definately call to check to prevent any problems. Even though the cake was paid in full by the second girl, the first one was the one that initiated it. You never know, the first couple could have cancelled their wedding, or the two girls could have just had a falling out. You want to be sure the first girl isn't expecting a cake from you! Good Luck!
Date: June 2nd, 1998 11:44:52
From: Brenda
e-mail: mackayda@cadvision.com
Subject: covering a fruit cake
I am very new at cake decorating! Took a decorating course where the
instructor made the cakes and icings prior to class and the students
just concentrated on decorating. So need some details. I am making a
fruit cake (a Canadian wedding cake tradition)and want to cover it with
rolled fondant. I understand that it should first be covered with
Marzipan. First, I need a recepie for Marzipan and the technique for
covering the cake. I have done rolled fondant on a styrofoam form
before - is Marzipan done in the same way. I will be using a 12 X 3
inch round pan. Also, how long can the cake be decorated prior to the
big day? Hope you can help!
Date: June 3rd, 1998 02:40:12
From: Dolores
e-mail:
Subject: Re: Plastic wrap below separator plates
Yes, like Saran wrap but I use Glad wrap usually. No particular reason,
I just like it more for other projects.
Yes, cut a circle to fit the space where the cardboard or plate will be
placed. NEVER try wrapping the cardboard with it...it will stick this
way. When you disassemble, it will peel off. I just cut it to fit with
scissors. Make it the same size as the plate or the plate will stick on
the edge. You will be adding a border, so you need not worry about
perfect fit.
Date: June 3rd, 1998 01:22:36
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Plastic wrap below separator plates
Hi everybody,
I know that a good way to keep icing from pulling off of a cake when
removing the separator plate is to put some plastic wrap between
there...my question is: Are we talking about the basic Saran Wrap type
stuff? and do I need to do anything else special or just cut a circle of
it a little bit smaller than the plate and put it on or what? I plan to
get the push in pillars with the single plates, but until I do, I could
use the tips. (BTW, I KNOW not to use coconut between the plate and
cake.) Thanks, ~Dawn
Date: June 4th, 1998 07:46:09
From: Dolores
e-mail:
Subject: Re: covering a fruit cake
Do you really want to make Marzipan or buy it pre-made?
I would do the cake the day before.
You don't do marzipan quite the same. You DO use something sticky so it
stays on the same way.
Roll out marzipan and cut a strip for the sides. Place that on then cut
out a circle for the top and put that on, smoothing anf trimming the
sides nicely. Then add sticky something and roll out the fondant and
place that on as you have before.
Date: June 4th, 1998 07:48:54
From: Dolores
e-mail:
Subject: Re: sticky situation -- what would you do?
DEFINATELY call the friend to varify! I think 2-3 weeks ago Earlene
mentioned a similar situation. Only hers WAS a fooler. Someone wanted to
get back at the bride, so they called her and cancelled her wedding
cake. Earlene found out and it was okay, but it could have been very
sad.
Date: June 4th, 1998 10:02:27
From: Jennifer
e-mail: gigimama@aol.com
Subject: assembling stacked tiers
I will be doing my first cake with stacked tiers, 12-8-4 squares, in a month. What is the best way to pick up and place one tier on top of the other without messing up the icing or decorations? I will have to assemble them on site because my car isn't big enough to transport them stacked. Thanks!
Date: June 4th, 1998 11:08:59
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton's "Floating on a Cloud" cake
YES, Mom (Dolores) has made this cake in every color available! I even
had to do it once while she was gone fishin.
It is super easy! The pearls are easy too!
Its easier to ice each layer, cake comb, then add the pearls on the side
edge before icing crusts. Pearls on tops may be added at the end.
Oh, did you know that the length of each tulle/pearls strip is the same
size as tuk-n-ruffle. Example: a 8" or 10" round cake takes 3 feet of
tuk-n-ruffle so make a 3 foot long strip of tulle/pearls.
If you have trouble finding tulle in a large varity of colors, give me a
call. We have at least 15 different colors! 35 cents per yard.
GOOD LUCK and HAVE FUN. Plus take a PICTURE!
Sue at Sugarcraft, Inc. 513-896-7089
Date: June 4th, 1998 11:28:43
From: Carolyn
e-mail: Bridal1
Subject: Re: assembling stacked tiers
Although you will need to use a little larger border, I put all my cakes on triple boards except the 6", 7", and 8" which I only double. If it is a 10", I hot glue 3 - 10" cardboards together. This way, when they are moved, they do not bend, crack, and mess up the work I have done on the sides. I'd rather spend a little more on boards than to have my cake messed up.
Date: June 4th, 1998 11:32:21
From: Carolyn
e-mail: Bridal1
Subject: Re: covering a fruit cake
From what I understand, the Canadians cover their fruit cakes well in advance. We had a teacher from Canada who judged a cake show and then taught a class and I heard her say her wedding cake for the next week was already covered and ready to decorate before she came to the states, so I would say that by the time the wedding took place, the cake had been covered for at least 3 weeks.
Date: June 4th, 1998 11:34:35
From: Sue Ellen
e-mail: proicer@one.net
Subject: Re: assembling stacked tiers
You might use a larger cardboard or a cake lifter disk.
I'd wait to do some of the borders until you get there.
I once had to do this because the cake was so heavy and I didn't have
anyone to help carry.
I stacked the top two layers; 6" & 10" placed on a 10" cardboard with a
12" cardboard under it. Decorated the sides of both, top & bottom border
of the 6" and only the top border of the 10".
The bottom two layers; 14" & 18" were on the wooden serving board.
Decorated the sides of both, the bottom border of the 14" plus top &
bottom borders of the 18".
When I got there all I had to do was place the 14/18" in the center of
the table then slide the 6/10" off the 12" cardboard onto the saran
wrap, scoot alittle in place with a spatula and add the bottom border of
the 10" and the top border of the 14". DONE!
GOOD LUCK and HAVE FUN! Take a PICTURE!
Sue at Sugarcraft, Inc.
Date: June 5th, 1998 03:08:20
From: Dolores
e-mail:
Subject: Re: Re: when to icing
(My opinion) I think it is best to put the layers together with icing or
filling between and let them sit COVERED overnight. Then crumb coat and
go right back and finish icing. This way you handle the cake only once,
saving yourself a lot of time. Also, any icing spread on before the cake
settles will bulge out if the top layer settles downward some.
Just always cover your cakes while they sit overnight. Either a big
garbage bag or maybe a shower curtain etc. You can do this with small
cakes too when you get too busy to bake, ice and dec. all in one day.
This is the way I do it, but of course it isn't the only way.
Date: June 5th, 1998 10:10:33
From: jen
e-mail:
Subject: Re: when to icing
Hi Mary,
I always crumb coat after it's cooled completely, then wait til the
next day to ice the second coat. It works for me, but I too have read
that you are suppose to ice the second time immediately. Whatever works
for you, go for it.
Date: June 5th, 1998 09:21:59
From: Mary
e-mail:
Subject: when to icing
I have made many regular decorated cakes that can be baked in the morning and decorated as soon as they are cool. I have been asked to do a wedding cake for a friend and agreed. I know I will have to bake one day and icing and decorate the next. My question: do I cover the cake with something overnight--just let it on the cooling racks--crumb coat ??? I don't want the cake to be dry from sitting uncovered but I read someplace that the final coat of icing should go on right after the crumb coat. Any advice from you "experts" will be appreciated. Thanks in advance.
Date: June 5th, 1998 02:20:40
From: lynne
e-mail:
Subject: Re: sticky situation -- what would you do?
just thought i'd let everyone know i did contact original customer re:
wed cake by phone. she said she would come in and order for her self
next wk. we'll see. i think she dosn't have any money and that's why
friend paid in first place :)
friend also came in and settled whatn she wants in a cake.....changed it
completely :) seems original gal wanted everyth8ing 'different' and
friend wants things more traditional :)
thanks for confirming what i figured i'd have to do.
lynne
Date: June 6th, 1998 09:43:28
From: Tami
e-mail:
Subject: Thanks Everyone!! :)
Hi There!!
I just wanted to thank everyone for all your help!! I delivered my
first wedding cake today and it was a great success!! I had a bunch of
questions and you all came through with the answers... I don't know
what I would have done without this BB!! Thanks Again!! :)
Tami
Date: June 6th, 1998 10:55:00
From: Marida
e-mail: binsted@erols.com
Subject: Re: Fresh flowers on cake
Dee:
The majority of our cakes have fresh flowers on them and I have never
heard of any law stating that you could not put fresh flowers on a cake.
We have one called "hidden pillars" which is at least four and
sometimes five layers and it is loaded with fresh flowers around all the
tiers. I personally like to use icing flowers and we do nice ones but a
lot of brides like to use fresh ones. We had two of cakes with hidden
pillars today. Personally, I also worry about tiny bugs being in the
petals. I always look at them real good before placing them on a cake.
Marida
Date: June 6th, 1998 03:56:20
From: Dee
e-mail:
Subject: Fresh flowers on cake
Date: June 6th, 1998 03:59:34
From: Dee
e-mail:
Subject: Fresh flowers on cake
Sorry for first blank message!!!! I was just told today by a florist that it is illegal to place fresh flowers directly on a cake - something to do with pesticides. She recommended a piece of plastic wrap before putting the flowers on the cake. I have seen many cakes with fresh flowers placed directly on the cake. Any comments??????
Date: June 6th, 1998 10:20:38
From: LindaMay
e-mail: lindamay@erols.com
Subject: Re: Re: Wilton's "Floating on a Cloud" cake
Thanks for the advice. I'm looking forward to doing this cake, no swags
no flowers should be an easy one for a change!
Date: June 6th, 1998 10:21:21
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: when to icing
I crumb coat as soon as the cakes are completely cool. I do stack them with icing between yet that day. I put the fresher layers on top. If the bottom layer is crumb coated and set for 4-5 hours, I don't have as much trouble with the bottom layer bulging a little with the weight of the second layer on top. Then they set on my table overnight. I ice and decorate the next day. I have set them in plastic bags but find they are a lot more crumbier for me when I crumb coat the next day. Lots of luck! :o)
Date: June 7th, 1998 10:56:36
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Thanks Everyone!! :)
Oh, yes, right on Dolores! However, I didn't get to take very many classes like some of you other "oldies" did. Mine was mostly trial and error! Lots of errors! This interaction of sharing is wonderful especially for the newer gals and I know they all appreciate all of us giving them ideas of where we have already been. I would have been in 7th heaven 30 years ago to have stumbled upon such knowledge from so many people. And it's fun, too! We oldies learn things, too.
Date: June 7th, 1998 07:44:47
From: Dolores
e-mail:
Subject: Re: Thanks Everyone!! :)
Best wishes to you! I remember my first wedding cake too. I sure wish
I'd had a crew out there to help me through it like you girls do now.
You can learn in a few weeks what it tool us years to learn...not to
mention all the money we spent at CK mini classes, right Carolyn?
Date: June 7th, 1998 08:17:58
From: Dolores
e-mail:
Subject: Re: Re: Fresh flowers on cake
As a professional cake decorator I REALLY do think that I can do a more
striking and meaningful decoration with icing flowers than using real
ones....thats 'in the first place.' Then, there is the problem with
insecticides. Those flower leaves NEVER have any bug holes, so you know
they've been dowsed good with poisins. I won't go into detail of what
these poisins can do to humans! If you have allergy to them, it can be
very serious. Formelgahyde is NOT food!
ICING BELONGS ON CAKES AND FLOWERS BELONG IN VASES!
Having said this...I think the florist should be totally responsible for
what flowers they put on foods. THEY should bring the plastic coverings
and THEY should do ALL the handling of the real flowers. We are not
usually educated as a florist. We should leave the florist work to the
florist. If the bride ever did discover that the cake made them ill, we
would probably be the ones to be sued, not the florist who caused the
illness.
Not to mention that we aren't the ones getting paid for the flower
arranging in the case of real flowers. If I have to arrange florist
flowers, I charge, starting at $20.00. This takes time.
But, do I say anything to brides, NO. Not unless they bargain for me to
arrange the real flowers, then I tell them my charge. There isn't any
use. I've seen some of the most intelligent college graduates order real
flowers on cakes. My cakes look far nicer with my icing flowers on them.
Date: June 8th, 1998 08:29:55
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Thanks Everyone!! :)
I agree with Delores and Carolyn. This page has to be so helpful to
people just starting out. Years ago we learned by trial and error and I
know that is why we are all so happy to help young people get started
and not have to go through some of the things we had to. Even some of
the advice given to us out of Wilton books is not necessarily the right
thing to do. I have encouraged and helped a lot of young people in our
area to get into a fun and rewarding business. Next month in American
Cake Decorating Magazine there will be an article about a young girl
whose wedding cake I did and now she is in the business. This girl is a
true artist. All of her work on cakes is freehand and beautiful. The
only trouble is that we all know it is not cost effective to spend four
or five hours on a cake you will only get $45.00 for. Her work is
exquisite!
Marida
Date: June 9th, 1998 04:10:07
From: Mary
e-mail:
Subject: Re: Re: Re: when to icing
Dolores,
I didn't do the wedding cake yet, but I did bake a sheet cake last night, let it set right side up on a cooling rack over night. I covered it with a plastic throwaway table cover - not letting the plastic come in contact with the cake. I use stacking racks so the cake is about 4-6 inches off the counter top. This morning the top of the cake was extremely moist, almost wet . It actually stuck to my finger when I touched it. I uncovered it for and hour or so while I mixed icings and did other chores. Is this normal or usual for the cake to be this moist????It was fine on the bottom and I had no trouble icing it. It did seem to dry out somewhat in the time I had it uncovered. It was cool when I covered it last night. Thanks for your input or anyone who may have an answer.
Date: June 10th, 1998 02:09:55
From: kate
e-mail:
Subject: Re: Re: Re: Re: Thanks Everyone!! :)
I know I've said thanks a million times, and I'm afraid I'm going to
get annoying, but this web site and the sharing that goes on is
amazing. I have been bumbling around for almost a year, not even
knowing what books to order etc.! Nobody to ask, either (that I have
found). I'm one of the new ones that is in seventh heaven and cannot
put into words how much your sharing and hard work is appreciated!!
Date: June 10th, 1998 11:36:35
From: SusanM
e-mail: smckey@hcclawyers.com
Subject: Side Decorations on Cake
I've only done a couple wedding cakes, and both time I have had problems
with side decorations (made with buttercream) falling off. My Wilton
instructor told us to always use royal icing when decorating wedding
cakes with side decorations -- never use buttercream. Is this true???
I would rather use buttercream. At a bakery supply here in Oklahoma
City, one person told me to always decorate as soon as I icing -- not
to let the cake sit too long before I decorate. Please -- do you have
any advice? I really enjoy this site!!
Date: June 10th, 1998 12:37:40
From: Marida
e-mail: binsted@erols.com
Subject: Re: Side Decorations on Cake
I have been doing wedding cakes for 15 years and have NEVER used royal
icing for side decorations. If you icing is of the right consistency
you should be able to decorate the sides easily with buttercream. We
always use the same icing we ice the cake with. I have never had your
problem but it occurs to me that maybe your icing is too thick and that
is why it falls off. I would try to solve the problem before using
royal icing. Sometimes when I am reading cake books I see where a lot
of decorators in England use royal icing. I can't imagine but maybe it
softens up on the cake.
Marida
Date: June 10th, 1998 12:49:15
From: Susanm
e-mail: smckey@hcclaywers.com
Subject: Re: Re: Side Decorations on Cake
Marida -- thanks for responding. When you say "thick" what do you mean
(sorry, I'm sort of new)? My decorating icing is always pretty stiff
(stiff enough to make a rose). Could this cause it to be heavier than
thinned icing used for icing my cake, thus making it fall? Or, could
the tip sizes be too large? I always have problems with ruffles
falling. When we complained to our instructor about using royal icing
on our last cake of the course -- she told us it was a must -- but I
don't ever remember going to a wedding and eating a cake with "hard"
decorations!
Date: June 10th, 1998 01:54:21
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Side Decorations on Cake
Hi Susan,
It sounds like a classic case of too-stiff icing. I used to do the same
thing! I used to make icing stiff enough for stiff flower petals such
as roses, and use it for everything. There is a diffence in the results
when you use the proper consistency for each particular task. It is
worth the extra effort. For example, sting work needs to be a little
elastic so I use a little corn syrup in a medium consistency icing. You
wouldn't want ruffles to be elastic, but you definitely want the icing
to be medium consistency so that it will adhere to the sides. Maybe
about the consistency that is right for leaves. Now I make a medium
icing and thin and stiffen it as is necessary to the job I am doing. Try
this, before you go to royal. I don't think too many people would like
biting into those *crunchy* decorations.
Also, I don't know if the pros would agree, but I find that I need a
slightly *lighter* piping touch for side decorations, so that they are
not so heavy in texture. I use slightly lighter pressure on the bag
when doing these. (I don't really like to do side decorations with a
bag.) Many times I use molded decorations or chocolate clay or fondant
ribbons to avoid it. LOL
Renee
Date: June 10th, 1998 02:19:28
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Side Decorations on Cake
I agree with Marida. Use buttercream for side decorations. 80% of my wedding cakes have ruffle swags on the side. I have never had the decorations fall off, even if I decorate on a tier that has been iced and crusted over. Do not put fresh buttercream roses on a cake. I did once - when I first was decorating. Let the buttercream roses dry for a day or two. They will stick with a little buttercream 'icing glue'. Try thinning your buttercream. My wedding cake was the first "Big" undertaking I did (17 years ago) My hand was killing me before I got done. My icing was way too stiff. Best of luck!
Date: June 10th, 1998 02:21:56
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: Re: Re: when to icing
That's what happened to me. That's why I crumb coat whenever possible. I don't cover with plastic or place in bag unless I absolutely have too.
Date: June 10th, 1998 02:57:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Side Decorations on Cake
Your icing is way too thick. Your hands shouldn't hurt from decorating
(unless you have loads of cakes and have been at it all day--that's a
different kind of hurt. Are you using a buttercream icing and not a
royal icing? I'll share my recipe with you if you like.
Date: June 10th, 1998 03:43:26
From: SusanM
e-mail: smckey@hcclawyers.com
Subject: Re: Re: Re: Re: Side Decorations on Cake
I'm definitely using a buttercream (crisco, pwd sugar, flavorings, salt,
water) -- but since my instructor had problems maybe she passed her
problems on to her students. I'll try to thin it down the next time
(and not be so heavyhanded). Also, when I do string work, I use stiff
buttercream and put piping gel in it. When I can loop it on my finger
without it breaking I think it is the right consistency -- is this
correct? Also, thanks to all who have helped.
Date: June 10th, 1998 07:38:56
From: Carolyn
e-mail: Bridal1
Subject: Re: Side Decorations on Cake
I have never heard of anyone using royal icing to do the decorating on a buttercream cake. I do usually make my flowers out of royal, but not always. I use the same consistency of icing for everything I do - icing, decorating, side garlands or swags, roses, leaves, stringwork, etc. I don't have the time to mess with different consistencies when I am decorating many cakes. You will eventually get the consistency that feels right to you and works good for all things. I usually ice my cakes the day before or night before I decorate them so you do not need to have the icing fresh, fresh for the side decorations to stay on. I wonder if you are making sure that your tip is barely touching the side of the cake so it will adhere good. Maybe you can practice on a layered birthday cake or even ice a dummy styrofoam cake in buttercream and practice on it. Is this a Wilton class you are taking? I can't believe a Wilton teacher is telling you this.
Date: June 10th, 1998 07:44:21
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Re: when to icing
Even though you think the cake is completely cooled, it may not be and putting it in an enclosed bag might cause the wetness on the top. I have never done it this way, but I do put mine in plastic after I take them out of the freezer - usually let them stay out in the open for a couple of hours and then put them in bags for another 8-12 hours before I ice them. No moisture problem at all. Maybe you could very lightly cover with plastic and not make it so airtight if you don't want to try freezing them. It is so much easier to frost them after they have been frozen or at least chilled good. Especially easier to put those big tiers together because they are so much easier to handle.
Date: June 10th, 1998 10:18:47
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Side Decorations on Cake
I have never heard of anyone using royal icing to do side decorations, other than flowers or stringwork, and those are often done in buttercream as well. I have only had side decorations fall off one time, and that was because I used a star tip that was way too big for zig-zag garlands the first time I tried them on a practice cake. Since then, I've never had a problem. Ruffles shouldn't be a problem at all. I would guess your problem is one of two things (or a combination of both), your icing may too stiff so that it is not sticky enough to hold to the sides, and/or you are not keeping you tip in contact with the cake as you pipe. The top edge of the ruffle must keep contact; any gaps will allow the icing to pull away. In this case, I don't think the size tip could be the problem, because I've seen huge ruffles done before. I usually use tip 104, but sometimes use 124. Keep practicing!
Date: June 10th, 1998 11:41:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Side Decorations on Cake
Hey, Carolyn! Guess what my Wilton teacher told me to do 19 years ago
when I took her class!! She told us to put Karo Syrup on the bottom
board to make the cake adhere to it. You guessed it--one 105 degree day
I was delivering a cake and my husband said: "Hon, your cake just slid
off the board!" Now I use double stick tape and nothing slides.
Date: June 11th, 1998 01:13:37
From: lynne
e-mail:
Subject: Re: Side Decorations on Cake
susan; you have gotten some very good advise. consistency is all
important. i am like carolyn. i use one consistency for almost
everything. i do like to make my roses and a few other flowers from
stiffer icing ahead -- a couple of days-- to airdry.
it really upsets me to hear some of the weird things being said/taught
by so-called wilton teachers! if they can't stick to the lesson plan
then they should not be teaching the wilton method -- pure & simple!
i no longer teach but when i did, i seldom threw in things i knew to
work better for me. if they feel they know of ideas that work better
then let them offer a class *not under the wilton* class banner.
as the others have said, i have never heard of (nor used) the royal
icing thing for side decorations. all of my decorating is done in
buttercream and i can't remember ever having had any fall off.
lynne
Date: June 11th, 1998 10:23:57
From: Anne-Marie
e-mail: ch706@ncf.carleton.ca
Subject: pound cake confusion
I have decided to use pound cake for 2 of the 3 tiers in my
son's wedding cake plus a large applesauce separate cake. My
dilemna is that all the recipes i have gathered for poundcake are
almost evenly split between recipes that use baking powder and recipes
that use no leavening. What is the difference in the finished
texture and moisture of the cake. I want a moister texture that the
ready-made pound cake type found in grocery stores. Any adviceplease?
Date: June 11th, 1998 03:47:12
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Side Decorations on Cake
Sounds like your instructor needs to take some classes herself! I'm a Wilton instructor and there is absolutely nothing, ANYWHERE, in the three courses Wilton teaches, about using royal icing for side decorations. I'm sorry that you ended up with such an ill-informed instructor. It's been a while since I have posted a message on the board but I see that most of the 'veterans' are still here :o). They'll help clear things up for you. If you ever have a decorating question this is the place to come. (You might want to tell your instructor about this web site :o) )
For most decorations I put on the sides (ruffles, stringwork, etc.) I usually use a medium or med/stiff consistancy buttercream. I agree with Jennifer about keeping the ruffle in contact with the cake. You also want to be carefull and not make the ruffle too thick. This will make it heavy and more likely to fall off. Even then it's usually because it's not in contact with the cake enough. If you are having trouble with strings breaking you may have air bubbles in your icing. This makes the strings weak and more likely to break when they crust over. Beating your icing on a low speed will help to not beat so much air into it.
Hope this helps
Shannon
BTW there was another Wilton instructor Shanon (one 'n' :o) ) who posted on the message board. Are you still out there?
Date: June 11th, 1998 08:30:12
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Re: Re: when to icing
I suppose you covered it before it was completely cool or too
tightly...you try too hard :) Now we have cooling racks and a plastic
cover that zips closed. But I never minded the moisture from covering my
cakes the way I told you before. I suppose I just draped it loosely and
never thought about it til now.
Date: June 12th, 1998 05:53:16
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Wedding cake....I really need help!
Only a month to go and with little or no experience? That is quite an undertaking, but can be done if you keep it simple, and start practicing NOW. If you don't already have a reliable recipe, stick with using either Betty Crocker or Duncan Hines mixes. Most bakeries and home decorators use these mixes; they are reliable, moist, and good-tasting. Either brand is fine; use whatever you can find on sale. Dolores should have a recipe for chocolate buttercream icing on her recipe page. First, you need to buy at least one cake decorating book that gives instructions for icing the cake smooth, decorating instructions, and most importantly, instructions for assembling the tiered cake. You must have plates or covered boards between each tier, supported by dowels or straws or the cake will collapse. You will also need charts to tell you how many servings each pan size make, and how much better it takes to fill. Any of Wilton's wedding books, or Colette Peter's books will ehlp you. I can tell you the fastest and easiest techniques to use that will make a nice cake without requiring too much equipment or training: stick with simple shell borders around the top and bottom and zig-zag garlands on the sides. You can purchase pre-made icing flowers from a cake supply store, but that can add up unless you stick to just using a few to accent, or use silk (you can use fresh, but you have to be very careful they are non-toxic and not contaminated with any fertilizers or pesticides). Good Luck!
Date: June 12th, 1998 08:26:53
From: Mindy
e-mail:
Subject: Re: Wedding cake....I really need help!
Hi Jo, You've come to the right place for help. The first cake I made was my daughters wedding cake. You can do it. I would suggest getting the Wilton round tier set. The Walmart stores around here carry them. This gives you a 6,8,10, and 12 inch pan. They cost around $20. Do you know yet how many people this is suppose to serve. You need to know this so you will know how big of tiers you will need to make. Duncan Hines, Pillsbury, and Betty Crocker are all good cake mixes. Instead of making scratch, I would use a mix. Dolores has chocolate buttercream recipes on her recipe list. When you have more information about sizes etc. Ask for help again. These people are all great. And you can learn so much from this bulletin board. You CAN do this. Mindy
Date: June 12th, 1998 01:01:03
From: Debbie
e-mail: Debbie.Britt@wku.edu
Subject: Re: Wedding cake....I really need help!
You need to find someone near you that makes wedding cakes and they can
walk you thru this. If you do not have the pans, then that will be a big
expense to you. If you have a store called the Dollar Store in your area
then they do carry 10" cake pans and of course you can find 8" pans any
where. But if you are looking to make a 12" or 14" bottom layer then you
will have to go to the suppy store to purchase these pans. Sometimes
Walmart has some. Be prepared to pay at least $12.00 to $15.00 or more a
pan. There is always help lines you can call on the cake mix boxes. And
I would call before I started to even make your cake. But if I can do it
then you can too. I have stopped making flowers and I just get in my
mothers and my aunts flower garden and pick different kinds of flowers
and put as a cake topper and between the tiers. BEAUTIFUL. I always go
by the florist and get some fresh babies breath. I just make free cakes
for my friends and family. Good Luck.
Date: June 12th, 1998 12:42:44
From: Debbie Britt
e-mail: Debbie.Britt@wku.edu
Subject: Italian Cream Cake
I recently went to a wedding and they served and italian cream wedding
cake that they made out of a mix. I am want to know what I would do to
my mix to make it italian cream. I know how to make the icing. It was
one of the best wedding cakes I've ever had and I know it was made from
a mix. Thanks.
Date: June 12th, 1998 11:18:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: Wedding cake....I really need help!
That is one HUGE undertaking if you have never tried baking large cakes
or done any decorating. In order not to be too stressed out, I think
you might want to try to save money in another area and have a
professional do your cake. It usually takes a lot of trial and error to
be able to do wedding cakes comfortably. If you still want to give it a
shot, you might try purchasing one of Wilton's books and copying
something from that But even that won't be easy if you have not had any
experience in decorating. The first tiered cake I did was for my
husband's grandmother's 100th birthday and I did it in four tiers just
to get the experience of putting one together.
Date: June 12th, 1998 09:34:48
From: Renee V
e-mail:
Subject: Re: Wedding cake....I really need help!
Date: June 12th, 1998 09:52:32
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Wedding cake....I really need help!
Hi Jo,
Wow! A big under taking. I think you are going to have to give us a
little more information. Do you have any decorating experience? How
many people does the cake need to serve? Are you willing to make a
smaller tiered cake, if necessary and then use sheet cakes the serve
the rest? If you are not experienced in tier cakes, I don't think I
would try to make one that serves hundreds of people!
If you do not bake alot and don't have a favorite chocolate cake
recipe, I would definitely use cake mixes. The name brands are soooo
good and reliable as long as you mix and bake them properly. Dolores
has lots of icing recipes on her recipe page and several are chocolate
or can be converted to chocolate.
How fancy do you want to make the cake? If you have never done cake
decorating before, be aware that the fancier the cake is, the more
experience you need. Also, even though you probably will save some
money, remember that tier cakes do take some special equiptment and it
will cost more than just the price of your ingredients. Do you have a
friend of family member who has a little experience? IF not, I would
definitely keep it simple. Last week on the Food Network on cable, Nick
Malgieri did a simple wedding cake of 2 stacked tiers, no separator
plates. Another words, the cakes were right on top of each other. A 10
inch and a 6 inch. They were simple cakes iced in buttercream with
toasted almonds on the sides and rasberries on the top. This way, you
don't need to worry about smoothing the icing perfectly. This is just
one idea.
I think you can do this, just know what you are getting into and what
you skill level is and you'll be fine. Let us know the particulars and
we will be even more helpful ... promise!
Renee
Date: June 12th, 1998 09:08:30
From: Jo
e-mail: jazzgirlone@hotmail.com
Subject: Wedding cake....I really need help!
Hi...I have am getting married on the 10th of July...yes in one month!!
To save money on the wedding we decided to do a lot of the things
ourselves...stupidly I vonanteered to bake the wedding cake and
decorate it....I have absolutly NO IDEA how to go about it. I don't
even have a recipie. We have decided that we would like a three layer
stacked chocolate cake with chocolate frosting....and help would be
soooo appriciated.
Date: June 13th, 1998 05:47:12
From: Daila
e-mail: daila@balista.com
Subject: crystal-clear cake dividers
I'm making my first wedding cake this coming weekend (June 21). I plan to use the crystal-clear cake pillars (the push-in kind).
How do I put them in? Do I push them straight down, or do I twist?
Also, will they disturb the cake decorations, so I have to insert them before I decorate? I imagine the cake frosting gooshing out the sides as I insert these...!
Thanks for everyone's help! I was up til 2 last night reading the archives while my family slept. I thought of cakes all night!! Much better than going to sleep after watching the news!
Date: June 13th, 1998 02:39:50
From: Jennifer
e-mail: gigmama@aol.com
Subject: Re: lovin hubby 2 Be needs Wedding cake help
Boy, talk about diving right in! For recipes, check the recipe category on this message board, as well as the recipe section of this website. I use mostly mixes with various flavorings and such added. For a 4-tier cake, construction is critical!! You have to be sure the table it will be on is sturdy and level. You will have to put dowel rods or straws in the tiers to support the weight of the tiers above. Any cake decorating book can give you instructions for this, all the Wilton books, Colette Peters' books, even The Cake Bible. For a lacey look, there are 3 different ways to achieve it. One is to pipe fine lines of royal icing in a lacey pattern, either one you make up, or copy real lace. I did one like this, you can see it on my website: http://members.aol.com/swtcreatns/index.html though the details won't be too clear. Another way is to use cookie cutters, gum paste cutters, or a knife to cut holes in a layer of fondant in a pattern to give it a lace-like appearance. There is a Christmas cake done like this in one of the Wilton yearbooks, but I don't remember which one. The third way is using molds to either imprint a lace design into buttercream, then pipe over, or to mold fondant into lace pieces. This method is very popular right now, but the molds are fairly pricey. They can be ordered from Sugar Bouquets by Rosemary Watson (1-800-203-0629). Good Luck!
Date: June 13th, 1998 02:07:10
From: jen
e-mail:
Subject: Re: lovin hubby 2 Be needs Wedding cake help
Hey Sam, for the chocolate/coffee cake you talked about, you don't have
to use the fruit glaze. A thin coat of buttercream would work.
The fondant that you are talking about that's kind of lacy, are you
refering to the ones that look like they have been punched out with a
small cookie cutter?
As for the cake not hitting the dance floor before you do, make sure
the table it sits on is sturdy. Some of the pedestal type tables are
wobbly. By the way, Congratulations!
Date: June 13th, 1998 08:17:21
From: Jo
e-mail: jazzgirlone@hotmail.com
Subject: wedding cake help!
Well I have decided to go ahead with it. I will settle though for a two
layer stack cake. *laughs* A couple of questions though...if I use a
cake mix...how many do I use for the 10" and then for the 6" pans?..If I
use more than one mix do I double the cooking time??..Temp???..Do I ice
the cakes seperately then assemble or assemble THEN ice???? The cake is
to serve 60 people but if I need more then I will make a slab cake as
well. Although I have heard of the brands that you mentioned I am
unable to purchase then...I'm in Northern Sweden....about 5 hours from
the Arctic circle!..*laughs*
Thanks so much for all you help...I was surprised at how quickly it
came....Jo.
Date: June 13th, 1998 09:07:43
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: wedding cake help!
The 10" pan holds just a little more than one mix (about 6 cups), and the 6" round holds about 1/3 of a mix (about 2 cups). You need two layers for each tier, so all together you would need three mixes. For stacked tiers, you ice and do most of the decorating, then stack them and do the bottom border of the top tier. Don't forget, you must have support for the top tier! Actually, it is easier to use columns if you use the push-in type than to do a stacked cake. Then, you ice and decorate the tiers, mark the positions of the column on top of the bottom tier, and when you get to the site simply stick the columns in and put the top tier on top. You don't have to bother with dowel rods, or do any decorating on-site.
Date: June 13th, 1998 08:15:14
From:
e-mail:
Subject:
Well I have decided to go ahead with it. I will settle though for a two
layer stack cake. *laughs* A couple of questions though...if I use a
cake mix...how many do I use for the 10" and then for the 6" pans?..If I
use more than one mix do I double the cooking time??..Temp???..Do I ice
the cakes seperately then assemble or assemble THEN ice???? The cake is
to serve 60 people but if I need more then I will make a slab cake as
well. Although I have heard of the brands that you mentioned I am
unable to purchase then...I'm in Northern Sweden....about 5 hours from
the Arctic circle!..*laughs*
Thanks so much for all you help...I was surprised at how quickly it
came....Jo.
Date: June 13th, 1998 03:02:07
From: Sam
e-mail: voxsinger@aol.com
Subject: lovin hubby 2 Be needs Wedding cake help
Hi...I'm Sam & getting married on the Aug. 22nd....since my soon to be wife & I are paying for every thing to save money on the wedding we decided to do most of the things ourselves...
I have a great graphic art ext. Back ground, & have decorate cakes before
but this is a little bit different. I have an idea how I'd like our cake to look but #1. I work best from visual things, #2. i cant find a good picture of the type of cake I want - it's a very Lacey looking kinda
looks like a cake covered by a doily- FONDANT (never worked with it,
have NO IDEA how to make it, but I can do a little guessing. )
We'd like it to be a 4 tear fondant separated by 4" white swan pillars>
(have)& between them various fresh flowers & roses.
Are toper is 2 swans w/ a heart & flowers all glass 4 "w x 5 1/2" tall. I have wiltons 4 piece round set w 12", 10", 8", & 6' all 2" deep,
Need three recipes for all time best cake flavors & fillings.
Any suggestions?
Oh and say one cakes is a chocolet/coffee do I still have to use a fruit glaze for the fondant to stick or can I use something els, what?
I've only made a single tear cake- half sheet w/ a 6" round
w/6" pillars how do I get this 4 tear wedding cake through our wedding
without it hitting the dance floor before we do? Do I put a filling in
it? I don't have a lot, but I love her & the best I can give her all
comes from my two hands & my heart so if you could help I'd be vary grateful thank you Samuel. Talon. E. Ps. Beautiful web site!
Date: June 13th, 1998 11:52:10
From: lynne
e-mail:
Subject: Re: crystal-clear cake dividers
congrats on your first wedding cake! it will be a love/hate affair i'm
sure. most of us were/are soooooo nervous we can hardly enjoy it. :)
now re those push-in pillars: i make my cake completely -- except for
any decorating to go 'between the tiers'. when done take a cake plate
*the same size* as the top tier will be on (ie:12 in cake on 14 in
plate) and lightly set it on the bottom tier so the 'legs' touch the
icing leaving a mark. now you are ready to push the pillars in. just
push in as straight as possible about 2 inches and stand back to ck if
they are straight -- adjust if necessary and finish pushing in. *do
not! twist*, just push straight down.
that's all i can remember you asking and hubby is rushing me to go to
the store before they close. i'll try later to see if i can help w/any
other ?s you had. :)
lynne
Date: June 14th, 1998 03:00:35
From: Amy
e-mail: xeban@aol.com
Subject: what and how do you add flavor to fondant?
My fiance and i are making our own cake for our wedding and he wants to use fondant but we don't know how to flavor or what to flavor it with? We have a basic fondant recipe. please help me
Date: June 14th, 1998 02:56:25
From: Amy
e-mail: xeban@aol.com
Subject: looking for sugarfree cake recipes
My father and a couple of my friend have diabetes and I'M getting married August 22, and i need a cake for them so if anyone can help
me i would appreciate it
Date: June 14th, 1998 04:02:04
From: Dolores
e-mail:
Subject: Re: what and how do you add flavor to fondant?
Flavor it any flavor you desire...but how about matching flavor to color
etc...like pink to cherry, strawberry, peppermint etc. I'd use Lorann
oils. We have over 60 flavors, so you sure could get whatever you
desire. These are very concentrated and you'd add only a few drops to a
recipe...maybe 1/4-1/2 teaspoon.
Someone ina chat said they use hazlenut oil. You can knead flavor into
the finished dough...will take some time...would be nice to add it to
the liquids while mixing IF you could be lucky enough to add just the
right amount.
Date: June 14th, 1998 04:12:27
From: Dolores
e-mail:
Subject: Re: Re: crystal-clear cake dividers
Congratulations...enjoy! You chose an easy setup.
Lynne does it one way, I do it this way:
Lets say I have cake sizes 14, 10 and 6 inches:
Ice my 14 in. cake. Let icing crust a little. Use the the 12 in. plate
to mark where the legs go...center the plate on the 14 in. iced cake and
make impressions from the plate 'feet'... push the legs in at the
markings.
Do the same with the 8 in. plate for the 6 in. cake.
(Don't forget to put a few dabs of icing on the plates the cakes will be
put on so they stay put.
Then I assemble and decorate all 3 tiers on my turntable. I get them
lined up easy doing it this way. And I can do all the bottom borders,
then all the side decorations, the top border...add flowers and
leaves...ZAP, I'm done! I leave cakes assembled overnight too. IF
anything were to be wrong in a setup...its going to ONLY happen when (I)
can see it, not at the reception. I dissesemble to deliver, of course.
TIP: Twist the legs while lifting apart and its easier to desassemble.
Date: June 14th, 1998 04:24:53
From: Dolores
e-mail:
Subject: Re: Re: wedding cake help!
>Do I ice the cakes seperately then assemble or assemble THEN ice????
I place the bottom cake on a sturdy (covered) board. Then I ice it. I
would first place the 6 in. cake on the 8 in. separator plate (icing
under the 6 in. cardboard the cake is on so it won't slide around! Then
ice it. Then assemble and decorate. if the pillars don't line up, you
can still turn the cake.
I don't measure the cake by 'cups' because its too messy. I just always
fill pans from 1/2 to 3/4 of the way full of batter. As Jennifer said,
it takes almost 3 mixes for a 10-6 tiered, two-layer cake. For birthday
cakes we just use 1 cake mix for a 10" pan.
Bake cakes til done...it won't take twice as long. (325 degrees as
usual)...Just bake until when you touch the cake in the center, it
springs back up...barely. It will be done...NO guess work this way.
Over-done cakes are tastless.
Northern Sweden...is it cold there? Its 70-80 degrees (farenheight
here)...daily now. Duncan Hines cakle mix is made by Proctor & Gamble.
Your cake mix may be different, but I think our rules can apply for you.
DO please let us know how it turns out.
Oh - a 10 inch cake serves about 40-45 and a 6 inch maybe 10-12. I think
you would need 3 tiers for 60 servings...an 8 inch cake serves 30. Here
they keep the top cake and freeze it for their 1st anniversary.
Date: June 14th, 1998 04:45:51
From: Dolores
e-mail:
Subject: Re: Re: lovin hubby 2 Be needs Wedding cake help
Hi Sam and congratulations to you and your bride-to-be!...HERE IS 'MY
WAY':
#1. I work best from visual things,
Try this web site for really beautiful cakes:
http://members.aol.com/pwdsugar/index.html (a REAL pro!)
Then, draw a sketch or pattern to go by. Can you use very fine tips? Use
small opening tips as possible...tip 1 if you can, for embroidery etc.
It isn't perfection that counts, its the thought you put into it!
#2. cake covered by a doily- FONDANT (never worked with it,
Go to my web site: http://w3.one.net/~proicer/index.html and find
'SPECIAL TECHNIQUES' then ROLLED FONDANT. You will find all kinds of
helpful tips here. But, I really think I'd buy the icing premade...save
time. I like working with Wilton's. You can order it from us if you
like. You roll it out like pie dough...allowing measurement for the
sides PLUS the top in diameter.
I sure would use the sticky on ALL the flavors of cakes. Any cake is
dry to feel. And buttercream woon't remain sticky so even IF you fill
holes and imperfections with buttercream, it won't hold the fondant in
place. Don't add too much sticky or the fondant tends to slide.
>I have wiltons 4 piece round set w 12", 10", 8", & 6' all 2"
I would use NO other style of plates/pillars than the push-through
style. Not sure, but hope this is the type you purchased.
A 12 inch cake (2 layers) takes 3 cake mixes (or recipes), a 10 inch 2
mixes, an 8" 1 mix for both layers and the 6 inch a little more than 1/2
a recipe. This would be a bit skimpy for most tiered cakes, but the
style for fondant cakes is usually 3 inch hight tiers.
> Oh and say one cakes is a chocolet/coffee do I still have to use a
fruit glaze for the fondant to stick or can I use something els,
what?
I heat our apricot filling and strain it. Then i spread it on very
thinly. Just don't use some deep-color of 'sticky' because it may show
through...oh yes, leave the fondant fairly thick and its easier to hide
any bumps on the cakes.
Deliver the cakes unassembled and assemble at the reception. If you use
the push-through-the-cake pillars, it won't topple over...it can't. The
pillars are supporting the cakes.
We ALL wish you good luck and we are here...ask and we'll guide you
through.
Date: June 14th, 1998 04:47:08
From: Dolores
e-mail:
Subject: Re: Italian Cream Cake
I gave that recently. It will be in one of our archives toward the top.
I think I gave 2-3 versions.
Date: June 14th, 1998 05:00:07
From: Dolores
e-mail:
Subject: Re: Re: Wedding cake....I really need help!
First, I'd sure do a 'trial run'! Then, I'd make this cake ahead and
freeze it! Thaw it out the day before so it will be room temperature.
Does this ease your mind a bit so far???
I would sure use Duncan Hines cake mixes. Bake as directed and test for
doness by pressing your finger lightly in the center. IF the cake
springs back up, it is done. Place each cake on a cake cardboard the
same size as each tier and icing between for double layers. LEVEL the
tops of the cakes so they have NO hump...I push the hump down with a
towel...but if overbaked, it springs back up, so trim it off with a
serrated knife. Turn the cakes out onto the cardboards, bottoms-UP. Let
the bottom cake cool and spread icing thickly and add the top layer. Let
these set overnight covered. The next day, ice & decorate. Let the icing
deco crust well and wrap with plastic wrap to seal and freeze.
I would sure do simple decorations...maybe just top & bottom borders.
Place the bottom cake on a very sturdy BOARD.
As said Pans are going to be a BIG expense! See if you have a friend you
can borrow from. If making a BIG cake, have something like four 10 inch
cakes for the bottom layer sat side-by-side...this will help with the
expense and is elegant.
STACKED cakes...press a cardboard of the size of the next cake up, onto
the iced cake. Cut straws ALL the same size and push in close to the
outer edge. Cardboards all should be wrapped in foil!!!! Then so the
cake above doesn't pull the icing off when dissassembling, put a circle
of plastic wrap on the cakes before setting it together.
Gosh, good luck and let us know!
Date: June 14th, 1998 05:07:02
From: Amy
e-mail: xeban@aol.com
Subject: fondant
What do you use to stick fondant to the cake? Where can you buy the oil flavor for fondant? and How do you mix it in? What is sticky?
Date: June 14th, 1998 07:30:59
From: Daila
e-mail: daila@balista.com
Subject: cakes on separator plates
Okay, here's a very basic question. When putting cakes on separator plates, do they go directly on the plastic plate, or do you need to use a cardboard (covered with foil?) plate also?
Regardless of the answer, do you use royal icing or buttercream to attach the cake the the plate? Does the royal icing come off with washing?
Thanks for your answers to my previous pillar question. It turns out I realized I needed different plates for these (I bought a ton of used things from a lady going out of business :) ) This is a perfect first-wedding for me--a very casual setting at the lake after a courthouse wedding--when I offered to make the cake, the bride said, "oh, okay, I guess we'll have a cake." When I asked what she wanted, she said "something that's white"!!
Date: June 15th, 1998 01:42:05
From: Jan
e-mail: jstork@jps.net
Subject: Re: Wedding cake....I really need help!
Jo,
I am making a wedding cake for my son and his future wife. They have
decided that they want their cake tiered on separate stands. I've
studied a lot of wedding books and have found that a lot of people are
getting away from the traditional stacked wedding cakes. This has made
it easier for me. Some bakeries rent the stands. If push came to shove
you could use cardboard boxes at different heights - throw a lovely
cloth over them then set your cakes on them with flowers around them.
Hope this helps........................Jan
Date: June 15th, 1998 11:49:12
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: cakes on separator plates
You can put the cakes directly on the separator plates, but most of the time it isn't a good idea. Like Carolyn said, you will often need the extra support for larger tiers. Also, if there is some kind of problem, like the plate cracking or the tiers not being properly aligned, when you would need to remove or rotate the tier, it is much easier and less damaging if the cake is on a separate cardboard as well. Also, since the top tier is usually not eaten and is taken home by the bride, it needs to be on a separate board so you can have your separator plate back.
Date: June 15th, 1998 09:01:37
From: Carolyn
e-mail: Bridal1
Subject: Re: cakes on separator plates
You can do it either way, but I do NOT personally put anything larger than an 8" cake directly on the plastic separator plate as there is not enough support. I do not like my cakes to crack at all after I have iced them and without enough board or plate support, they can do this. I usually glue about 3 - 10" cardboards together for my 10" cakes, etc. - I usually use a glassine doily glued on top of mine rather than wrap in foil or freezer paper. But everyone has their own way of doing this. To secure the cardboard to the plate, I have found that just a piece of double stick tape is good with some buttercream icing, too. In really hot weather, I have found that just glueing with buttercream icing, I could still have some slippage, and I don't want that. I have never tried using royal icing. Therefore, the double stick tape is good. Yes, It sometimes is hard to get off, but I'd rather do that than to have one slip. If the cake is put directly on the separator plate, the plate will get cut marks on it from where the cake is cut, but this does not really hurt it. Good luck!
Date: June 15th, 1998 07:39:17
From: Sly
e-mail: skenney@rocketmail.com
Subject: I add 1-2 tsp. dryvan to the sugar for flavor. (NT)
Date: June 15th, 1998 05:23:40
From: Dora
e-mail:
Subject: Re: cakes on separator plates
I would recommend cardboard rounds - wrapped in foil or unwrapped- just as a protection when cutting the cake. The knife marks make a rather ugly looking plate after a while. I use buttercream to "glue" the cake to the round and the round to the board. Never had any problem. I do plan to try the double stick tape on my next wedding cake just to see the difference.
Another hint - if making a 6" top layer, I take an extra 8" cardboard round to use for placing the removed layer from the plastic. This makes it easier to move the layer.
Date: June 15th, 1998 08:38:28
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Ruffles
I love the look of ruffles on the wedding cakes, but I can't find
anywhere that tells how to do them. My Wilton instructor didn't cover
that. How do you position the tip and how do you hold your hand? Any
help will be appreciated. :)
Date: June 15th, 1998 08:47:15
From: Robin
e-mail: ciera123@aol.com
Subject: Graduated side garlands
I am making a wedding cake with graduated side ruffle garlands. Is there a simple way to make these with accuracy? I've been told to use drop strings, but am not real good with stringwork. The cake is page 48 in the Wilton Updated Edition - A Treasury of Wilton Wedding Cakes.
Thanks so much!!
Robin
Date: June 15th, 1998 08:57:08
From: Robin
e-mail: ciera123@aol.com
Subject: Cardboard circles b-tween stacked layers
I'm making a 3 tiered wedding cake, 16" square with a 12" rd. stacked on top of it, then a 8"rd. separated with push-in pillars. I have read that you should wrap the cardboard in foil to protect it from absorbing grease. What I need to know is will one cardboard be enough to support the push-in pillars, and will the foil be a problem? Thank-you so much!!!!
Thank-you so much!!
Robin
Date: June 15th, 1998 09:49:25
From: lynne
e-mail:
Subject: Re: cakes on separator plates
i supply an 8 in box for the bride to put the top tier in and save.
does anyone know of a 6 in box???
lynne
Date: June 15th, 1998 09:54:23
From: Daila
e-mail: daila@balista.com
Subject: stacked tiers: cardboard or separator plate?
Which is the best way for assembling and transporting a stacked cake? I'll be transporting a 12/8, and thought the cardboard w/wooden dowel was the only way to go. Now I see in a Wilton book that they say to use a plastic separator plate, which doesn't seem as secure to me.
I will also be making the 6" with the pillars, and am wondering if it is important to put those little pegs in the bottom of the lower separator plate. It seems it'd make it more secure, but I don't see them mentioned often.
Thanks!
Date: June 15th, 1998 09:55:14
From: lynne
e-mail:
Subject: Re: Ruffles
glenda; one of the easiest tips to use for ruffles is #86-88.
you hand lt w/the thin part cout away from the cake but the star part
lightly touching. jiggle your hand as you squeeze and move along the
scollop.
you can also use any of the rose tips (#102-104). it makes a nice
ruffle also but you have to make somekind of finishing to the top --
usually w/tip #14. the 86-88's do it all at once.
practice on your practice board first. after you get the feel for
moving your hand just right then try it on styrofoam or cake pan.
hope this helps you.
lynne
Date: June 15th, 1998 10:01:06
From: lynne
e-mail:
Subject: Re: Cardboard circles b-tween stacked layers
hi robin;
on your 12 in rd, just for insurance, i would use 2 cakecircles wrapped
in foil completely. cut your fiol at least 2 in larger than the circles
and fold it over. after completely taping that, cut a circle of foil
the same size as the board and glue it over the taped side.
lynne
Date: June 15th, 1998 10:07:18
From: lynne
e-mail:
Subject: Re: stacked tiers: cardboard or separator plate?
hi dalila;
i would never use a seperator plate in a stacked cake. always use dbl
cakecircles covered completely.
now having said that lately i have been using 5 in push-in pillars in
the bottom layer w/that next layer on a seperator plate the same size as
the cake. when i get to the reception i just have to finish the bottom
border -- sometimes making a dbl border in order to close the gap.
this works better for me for transporting.
lynne
Date: June 15th, 1998 10:31:26
From: Dolores
e-mail:
Subject: Re: Re: stacked tiers: cardboard or separator plate?
I'm with Lynne...I think Wilton is just trying to sell a few more sep.
plates :)
I just use one cardboard with cakes like 6-8-10 inch...wrapped all the
way around with foil.
Those pegs that fit into the plate are NO good...slide sideways easy
too.
I don't like wooden dowels --- I use straws. Sure are easier to handle
and don't make the cake taste bad around them either.
Also, for stacked cakes, after placing the straws, add a circle of
plastic wrap on top of the iced cake so the icing won't pull off when
the cake is taken apart.
Date: June 15th, 1998 10:36:45
From: Dolores
e-mail:
Subject: Re: Re: Ruffles
I prefer the 104 tip with a zigzag at the top - tip 14.
Position the tip against the iced cake with the larger end against the
cake and the smaller end tilted out slightly...not too much, but don't
have the small end touching either. Now, with tip 104, do an up down, up
down motion as you squeeze out icing. And move accross in the same
postion throughout. Your bag should be slanted fairly close to the side
as opposed to holding it straight out from you. (Make sense?)
Date: June 15th, 1998 10:43:06
From: Dolores
e-mail:
Subject: Re: cakes on separator plates
One of the best reasons I know of to always place the cake first on a
cardboard the size of the cake is IF the sep. plate were to crack...you
can replace it easily. Plus the fact that they cut the plate with their
serrated knife.
I know a gal who absolutely refused to use cardboards under her
cakes...well...there came the day! Her 18 inch plate cracked in half
with a 16 inch cake directly on it. That took some rigging...once she
came srying into my shop with her cake. I had to use another 18 inch
plate of mine (feet together) and cardboards stacked between to hold it
up. We camouflaged all that with tuk n ruffle.
Besides, when I bake cakes all I do is place them on the cardboard the
same size, layers together with icing between. The next day I gather
sep. plates/pillars, ice cakes and assemble.
Date: June 16th, 1998 12:31:24
From: lynne
e-mail:
Subject: Re: cakes on separator plates
yes seperator plates *can* crack! it happened to me just a few months
ago. that was what made a believer out of me in using cardboards. i
had that day, but had not done it much before that. it was easy to put
the cake on a new seperator plate and fix the border. if i had not had
it on that cardboard, what a mess i would have had.
lynne
Date: June 16th, 1998 01:09:53
From: Carolyn
e-mail: Bridal1
Subject: Re: Graduated side garlands
Years ago before I learned to "eyeball" my garlands, I used things like half a styrofoarm cup or something rounded like that to make a mark on the side of the cake icing so that I would have a pattern. You could cut a rounded pattern from freezer paper in the size you needed for each and pin prick the icing while holding it up to each garland space. I also believe Wilton sells something to mark garlands so maybe this would be something you could check into. Someday you'll be so busy and so good at it that, you too, will "eyeball" with very good accuracy.
Date: June 16th, 1998 11:00:58
From: Maya
e-mail: maymay74@hotmail.com
Subject: stacking tiers
I started doing wedding cakes just recently. Most of the ones I have
done have been stacked. I assemble them on site, but when I stack one
tier on top of the other, I always leave fingermarks when I put the
cake down, and I have to do a large border to cover it up. How do you
stack one tier on top of he other without leaving alot of marks? Is
there a special technique for doing this? And how do I make sure it is
centered when I'm putting the cake down? I usually have my husband try
to direct me, but sometimes I end up trying to slide the cake into
place afterwards.
Date: June 16th, 1998 09:35:32
From: Robin
e-mail: ciera123@aol.com
Subject: Center dowel on a stacked cake?
I hope I'm not being a pest, but that's how you learn. What I want to know now is once you wrap your cardboards in foil to use between stacked tiers, do most of you use a center dowel down through the stacked tiers to keep them from sliding? I spent about an hour looking back at old postings and couldn't find anthing on this. I really appreciate ALL the help I get from this board! What did everybody do before Dolores created this????
Thank-you SO much!!
Robin
Date: June 16th, 1998 10:37:40
From: Dora
e-mail:
Subject: Re: Center dowel on a stacked cake?
Some use a dowel - some do not. I always have just to make sure the cake doesn't slide. Place each layer on a cardboard round (covered with foil keeps it from getting "soggy"). After stacking, I use a long knitting needle to punch a hole all the way to the bottom. Remove the needle and replace it with a sharpened dowel measured to length. I hope this helps. Incidentally, I have always used wooden dowels and have never had a comppaint about taste near the dowel. Some others
apparently have had this happen.
Date: June 16th, 1998 11:17:26
From: lynne
e-mail:
Subject: Re: Center dowel on a stacked cake?
hi there: oh boy! you have opened another hornets nest :)
dolores is *death!* on doing this.
having said that, i am one who does use it :)
as for using dowels i have stopped. i now use straws most of the time.
for those cakes that have 5 or 6 tiers i usually use 5 in pushin pillars
and the next layer on a seperator plate the same size as the cake.
example: last sat i did a 16 in rd, 12 in rd; 9 in rd, 6 in rd and 5 in
rd. for support the 16 had 4/ 5in pillars. the 12 and 9 were stacked
on a 12 in plate. the 6 and 5 were stacked on dbl 6 in cakecircles.
when i got to the reception (outdoors at a ranch w/at least 1/2 dz dogs
running around and w/in 20 ft of horse correl) we placed the 16 on
the table placed the 12/9 then put the other 2 layers in place. for
support in the 12in'r i used bakery crafts 4 in 'pillars' -- a plastic
pipe (?) about 1/2 in thick and hollow. support in the 9 & 6 in'rs was
straws.
i had to fill in w/icing between the plate and the bottom layer then
decorated it as the flower bunches were part on that bottom and 1/2 way
up the 12 incher.
btw: when we got there we were told it didn't matter where we set up the
cake because it was going to be moved after the cermoney anyway. today
someone returned the pillars and bottom board but not the plates saying
'there was *no support!* in the cake so it could not be moved.' she was
very upset. i asked how she explained the fact that none of the layers
wwere crushed by the weight of the others? her only reply was 'well,
there was no support in the cake'.
lynne
Date: June 17th, 1998 12:23:16
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Center dowel on a stacked cake?
LOL - they must have eaten the supports and all!! What did you do - charge them for it or just not argue the case as they had their minds made up and no amount of talking could convince them any other way? It always irritates me when I leave a complete list of what I need back, but somehow whoever is in charge of that never seems to see the list!!
Date: June 17th, 1998 12:26:44
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Center dowel on a stacked cake?
I also use dowels and have never ever had a complaint in 34 years. However, I don't do my doweling much ahead of time. I usually ice my cakes one night and decorate the next morning and do the doweling as I decorate and then I deliver in the afternoon so the dowels are not in the cake for a long time. I know some who do cakes as early as Tuesday for Saturday weddings - now, maybe in this length of time there would be a wood taste - I don't know. I just don't like my cakes to sit that long before the wedding. Mine are never iced before Friday for a wedding on Saturday.
Date: June 17th, 1998 01:15:04
From: lynne
e-mail:
Subject: Re: Center dowel on a stacked cake?
right carolyn i also left a list. that was never mentioned. this was
not the bride. i don't know what relationship the gal is.
i gave part of the refund and kept about 1/3rd of it. told her if they
bring the plates in i'd give them the rest.
lynne
Date: June 17th, 1998 10:00:21
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Center dowel on a stacked cake?
I, too, put my LIST UNDER the cake, but sometimes whoever is in charge doesn't get it to the right person and the list is NEVER SEEN!! How strange!! Do you have a printed up list? If so, is that in your book? I shall have to look. I have printed up a list and mark just what is needed back. It has helped some. However, where I am, I have never charged a deposit fee. Keep saying as a lose a board or plate here and there that I need to do that. Most offer to pay for what I say I am missing or they seem to "find" it when I mention that so and so is not there!
Date: June 17th, 1998 09:25:50
From: Dolores
e-mail:
Subject: Re: stacking tiers
I always leave fingermarks when I put the
cake down, and I have to do a large border to cover it up. How do you
stack one tier on top of he other without leaving alot of marks? Is
there a special technique for doing this? And how do I make sure it is
centered when I'm putting the cake down? I
Finger marks happen. Usually you can pipe a little icing over them and
then smooth it with a knife. One thing I do sometimes is slip my 11"
spatula under the cake and my hand on the other side and set the cake in
place. BUT, that worries me a LOT more when its the finished cake for
fear I'll accidentely drop it sideways. I'd rather mess it up holding it
with BOTH hands.
To center...either make an impression with a cardboard circle first or
just eyeball it.
OR- go slow and have it together already.
Date: June 17th, 1998 09:06:02
From: Dolores
e-mail:
Subject: Re: Re: Re: Center dowel on a stacked cake?
I put my list UNDER the cake. It seemed to get missplaced when I handed
it to someone. Probably they DID see the list. When they know something
is missing they 'pretend' they didn't see it...and make excuses.
As for the center dowel pounded through the cake...I've made thousands
of wedding cakes since I started over 30 years ago and have never put
done this. The one time the cake slipped was because it was tilted in
delivery...driving down a boat ramp to a party boat! That center dowel
would not have prevented that. BTW, I just slid it back into place and
it was fine...BIG cake too with multiple 8" cakes for the bottom
tier..used only straws too.
I think it could be my imagination that wood tastes :)...but straws ARE
more santitary and far easier to cut.
TIP: If you insist on using wood, Bakery Craft has a special little saw
that cuts them better and cleaner than pruning shears. There is a pict.
on my wedding page.
We all do it different and it STILL turns out fine. Isn't it great we
have that option!
Date: June 17th, 1998 04:03:43
From: Dora
e-mail:
Subject: Re: Re: Re: Center dowel on a stacked cake?
I also do not like to have the cake sit very long. I usually bake on Thursday and ice and decorate on Friday for a Saturday wedding. If it is a small wedding ( less than 100) I sometimes bake and ice and decorate on Friday.
Date: June 17th, 1998 05:39:17
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: looking for sugarfree cake recipes
I found one in a November message. And I just happen to have it out. My father is coming out to visit next week and he too is diabetic.
White cake
1 1/2 c. cake flour 1 1/2 t. baking powder
1/4 t. salt 1/4 c. solid shortening
1/2 c. sorbitol 2t. clear vanilla flavoring
1 t. water 1/2 c. 2% milk
2 egg whites, stiffly beaten
Combine cake flour, baking powder and salt in a sifter, and then sift into a meduim-size bowl. Set aside. Beat shortening, sorbitol, vanilla and water together until creamy. Add flour mixture and milk alternately, beating well after each addition. Fold in stiffly beaten egg whites. Grease and flour 8" cake pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool.
Here is also a buttercream recipe.
1/2 c. water
2 T. instant milk
2 1/2 T. flour
1/2 c. soft margarine
10-1 gram pkgs. sweet-n-low
dash salt
1/2 fructose ( doesn't say half of what measurement.)
1/2 t. flavoring
Combine milk and water in pan. Stir until smooth. Cook stirring until like paste. Place pan in cold water, stir until cool. Set aside.
Cream margarine and fructose until light and fluffy. Add cooled flour mixture , 1 T. at a time, while beating on medium speed. Add flavoring and beat on high until light and fluffy.
Date: June 17th, 1998 06:36:08
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Flavor in fondant
Dolores is right the Lorann oils kneaded into the fondant is the easiest to use with the ready made fondants. My personal favorite flavors are the orange and the lemon. They seem to help cut the sweet flavor.
Good luck on doing your own wedding cake. Should be fun and quite a memory for you.
Date: June 17th, 1998 07:19:21
From: Robin
e-mail: ciera123@aol.com
Subject: Wilton Hidden Pillars
I just bought some of Wiltons hidden pillars. They are to be used when you only want a small space between tiers. What I was wondering is, since they are trimable, why couldn't I use them to stack 2 tiers on top of each other? Couldn't I trim them down level with the icing on my lower cake, then stack the next cake (that is on a seperator plate)right into the holes of the hidden pillars? That way I could add a border and assemble at the hotel and not use a spike. I'm fairly new at this and wanted your opinions before I tried it. In my mind it would be like using the spiked grecian pillars only without the distance between them. Thanks for all the help I've gotten from this message board.
Robin
Date: June 17th, 1998 10:14:36
From: Marida
e-mail: binsted@erols.com
Subject: Re: Wilton Hidden Pillars
Hi, Robin: You could do it that way, but you really only need to use
plastic straws to take the weight of one tier on top of each other; then
you don't have to use the separator plate. I bought those when they
first came out, mostly for tiers that only needed a one inch space for
flowers. I didn't particularly like them, so now I use the 5" spiked
columns when we want to have flowers between the tiers and not have the
columns show. We sell that cake a lot and I like to do it because each
tier is on its own plate and when we get to the site we just have to set
each tier in the 5" pillar and that gives us about 1" between each layer
and the columns do not show when the flowers are laid on each tier.
Date: June 18th, 1998 10:48:16
From: Janice
e-mail: gooo8
Subject: Ruffles
Hi - I made a 3-tiered wedding cake last January with ruffles using a #1270 (very large tip--shaped just like a 104 rose tip, just larger scale). Although I had practiced ruffles on some regular 8" cakes for a few times, it turned out to be quite a learning experience for me. I got my icing just a little too moist (as I learned later) and after I got the bottom tier complete with it's lovely 3 rows of ruffles, to my horror, they started sliding down the cake's side. I also encountered some other difficulties in that the ruffle's top edge wanted to pull away from the side of the cake in a few places, before it had even traveled. Of course, I fixed it with warm water and a wet paint brush, but had some more minor repairs to do once I arrived at the wedding reception site. You probably already know that a shell border is placed at the bottom edge of each cake to support the bottom ruffle's 'flair', so to speak. I finished off the top edge of each ruffle with a #5 I believe, giving a beaded look, like a string of pearls. The top layer had one ruffle, the 2nd two, and the 3rd, three. You can graduate the size of your ruffles and beads according to the size of the cake, too.
I love the look of the ruffled cake. Good luck with your project. It's a fun one to do.
Janice
Date: June 18th, 1998 10:38:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: cakes on separator plates
The double stick tape is a Godsend. We use it all of the time and have
never had anything go wrong.
Date: June 18th, 1998 09:12:33
From: Jeff Arnett
e-mail:
Subject: I use this techniques sometimes if the cake travels far!
Date: June 18th, 1998 09:58:12
From: Daila
e-mail: daila@balista.com
Subject: Re: Center dowel on a stacked cake?
I've used this technique once and felt safe transporting the cake (I'm also a beginner).
I found the dowel sharpened very nicely with an electic pencil sharpener. I don't know if this is how others do it.
Date: June 18th, 1998 09:50:49
From: jen
e-mail:
Subject: Re: Wilton Hidden Pillars
Hey Robin, when I first started with cakes, I use to do that all the
time. But I switched when I found out they had the hollow plastic
dowels. The hidden pillars are trimable but not the easiest to cut.( I
think I was using an exacto blade at the time.) But yes, the seperator
feet will fit in that pillar.
Date: June 18th, 1998 07:24:56
From: J
e-mail:
Subject: Re: Re: looking for sugarfree cake recipes
Is this a buttercream recipe that you use?? If it is, how much 1/2
FRUCTOSE do you use?? :-) My husband is Hypoglycemic and his mom is
diabetic. He just found out about 2 years ago and misses the GOOD
desserts. I would like to make this for him. THANKS!!
Date: June 19th, 1998 10:09:23
From: Sandy
e-mail: kdswart@midusa.net
Subject: straw for doweling
I've been reading that some of you use straws for dowels. I can't convince my husband the engineer that it works. It does make sense.
What type of formula do you use to figure out how many straws to use to support the layer(s) on top? Any information on this would be appreciated.
Sandy
Date: June 19th, 1998 05:52:54
From: cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Re: Re: looking for sugarfree cake recipes
Hi J,
This is my first time trying the recipe and plan to expirament with the fructose. The message was listed November 24th, author was Valerie. There wasn't a measurement for the fructose, just 1/2. If Valerie is still out there, maybe she could give an idea of how much. My dad is coming next Wednesday so I will probably try it mon or tues.
Sorry thats all I have.
Cheryl
Date: June 20th, 1998 11:53:14
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Cake rings
I've purchased some stainless steel support rings from my cake club. The ring is used for support by pushing it down into the cake and saves time by not having to cut dowels. These rings come in various circumferences, are 3-3/4" or 4" high, and are level! If you've used these support rings, what do you think of them?
Date: June 21st, 1998 12:07:29
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: straw for doweling
Hi, Sandy; You use the same amount as you would if you used wooden
straws. I usually put one in the canter and about six more away from
the center when it is a 14" cake with a 10" on top of it. Don't worry
those straws will hold up your cake.
Date: June 20th, 1998 08:11:24
From: Connie
e-mail: rdh210@computerpro.com
Subject: crystal clear divider set
I just bought the Wilton crystal clear divider set for a wedding cake
and noticed the plates seem to be a little less sturdy than the
Preferred seperator plates that I usually use. Has anyone had trouble
with the plates cracking under the weight of a fairly large wedding
cake with these?,
Date: June 20th, 1998 07:57:12
From: Janice
e-mail: gooo8@aol.com
Subject: Re: Ruffles
Ooops--my reply is up above @ 6/18 Glenda (NT)
Date: June 20th, 1998 05:51:07
From: Sandy
e-mail:
Subject: Re: Re: straw for doweling
Can you give me some type of idea how many to use per layer? For example how many staw supports in a 14" layer that has a 10" and 8" round above? Do you use the straw supports when a cake plate and pillars are above it?
Sandy
Date: June 20th, 1998 03:27:27
From: Dora
e-mail:
Subject: Re: Wilton Hidden Pillars
Marida -
In your reply on hidden pillars, you say you use 5" spike pillars which leaves an inch between layers. You fill this space with flowers. Sounds like a great idea to me. Just one question ---what kind of flowers do you use??????? Fresh, silk, icing ?????? Thanks for your info. This board is amazing! I can't wait until I get time to vist it almost every day.
Date: June 20th, 1998 06:54:48
From: Marida
e-mail: binsted@erols.com
Subject: Re: straw for doweling
Sandy: It does work. I use to use wooden dowel rods and always worried
about them splintering when they were cut. In the book, The Cake Bible,
she tells about how she didn't think they would work and her husband
convinced her that they would. We use the unbendable ones and cut them
the height of the cake and have NEVER1 had a problem. We have stacked
four tiers directly on top of them and they work. They are sanitary and
much quicker to use. We wouldn't lie to you.
Date: June 22nd, 1998 01:13:59
From: lynne
e-mail:
Subject: Re: Cake rings
the ring is what supports the cakes above it. think of a pipe. it
is a hollow tube of s.s 4" high.
i'm told caterers *hate* them. they don't like having to cut a cake
w/a ring in it. after cutting the cake around the ring you have to
push the cake in the ring out before it can be cut. i have 2 of them
the same size 7" in diam. i use them often because of the trust i have
in the support. i usually make a cake 16, 12, 9 and 6 so the ring goes
in the 16 w/the 12 on top of it. it sure has always given perfect
support.
problem is i don't know where to get them. the one catalog that
carried them no longer shows them.
lynne
Date: June 22nd, 1998 01:18:57
From: lynne
e-mail:
Subject: Re: straw for doweling
no, the last ices i went to was in ohio, i think.
lynne
Date: June 21st, 1998 09:22:26
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: Re: Re: Re: Re: straw for doweling
Yes, I figured out who you are Carolyn. I am the one with Trina and Brent at the KC cake show in March.. I was lucky enough to got to the ICES KC. I like being able to put some faces to the names. Was lynne at the cake show at Metcalf this last March?
Date: June 21st, 1998 05:54:31
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Cake rings
I have never heard of them before. What are they like and how do you
use them?
Date: June 21st, 1998 01:06:48
From: Margaret
e-mail: cakefarm@yahoo.com
Subject: Re: Cake rings
I've used these rings for years and have never lost a cake. I love them. There is no way for a cake to shift or settle with this much suport. I use them in my larger cakes. I have 7" - 13" diameter and mine are 4 1/4" tall. Make sure the cake above is smaller and will sit firmly on the ring. Also make sure the ring isn't too close to the edge of the cake you put it into. When you ice the cake after putting the ring in always pull the icing toward the center, not pulling the cake away from the ring. Good luck!
Date: June 21st, 1998 12:33:29
From: Dolores
e-mail:
Subject: Why go to the bother when it doesn't help? (NT)
Date: June 21st, 1998 12:31:22
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: straw for doweling
I don't place a straw in the center - ever. Your engineer husband may be
able to explain how that weakens the structure. When using wooden
dowels, this one gal always had broken sep. plates...especially her 18"
ones! An engineer explained to her that this put a strain on the
structure...in very scientific terms I no longer remember.
I may put 3, evenly spaced close to the center...if nec. but until I
need to support something like a 16" cake, I just place the straws one
inch in from the outer edge. (I first mark the icing with a cardboard
where the next tier will sit.).
How many? I never use less than 5. For a 16-12-8 Friday, I used 10
straws....none in the center.
I bet I've done this a thousand times with no prob...oh, and I'll do it
once more at the ICES convention in Aug too! : )
Date: June 21st, 1998 12:08:45
From: Marida
e-mail: binsted@erols.com
Subject: Re: crystal clear divider set
We use those plates and columns for the cake with the black tie in
Wilton's Wedding album and haven't had any problems with them.
Date: June 21st, 1998 12:07:08
From: Marida
e-mail: binsted@erols.com
Subject: Re: Cake rings
What supports the ring if you don't dowel. If the ring goes to the
bottom you must be helping them cut the cake.
Date: June 21st, 1998 10:40:42
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Re: straw for doweling
Hi Sandy:
Just trying to figure out which Sandy you are since you are talking about a cake show in Kansas City? You've probably already figured out who I am - the "quiet" one!!
Date: June 21st, 1998 09:07:06
From: Sandy
e-mail:
Subject: Re: crystal clear divider set
They've worked fine for me..... and they don't yellow like the white ones do. :o)
Date: June 21st, 1998 09:05:50
From: Sandy
e-mail:
Subject: Re: Re: Re: Re: straw for doweling
I guess I haven't been using enough dowels. I only use 5- 1/2" dowels in a 16". I've never had a cake lean or fall yet. Thanks for your input.
At a ICES demo in KC a lady was using 1 dowel for each inch of diameter of the cake. Does that sound like a safe formula? Thanks for your help. I'm convinced. I just have to convince my engineer husband. :o)
Date: June 22nd, 1998 10:42:40
From: Carolyn
e-mail: Bridal1
Subject: Re: cutting a stacked tiered wedding cake
Yes, you would remove the bride and groom's tier from the top first and then proceed down. I usually cut with the cake intact, but others prefer to remove each tier as they go. With several flavors of cake, this presents a problem of giving the guests a choice. I am usually very cautious about letting the bride only pick 2 flavors - no more than 3. Besides the fact that you want to be able to offer a choice of all the flavors, some people will opt for 2 pieces of cake to try the different flavors and thereby causing a problem with the right amount of servings unless they wait until everyone has been served to try an additional flavor. With a stacked cake, all tiers being different flavors is especially hard to give a choice.
Date: June 23rd, 1998 12:11:04
From: lynne
e-mail:
Subject: Re: "Castle" wedding cake?
there is a *very easy* castle cake in an old wilton book -- i think it
is 'modern cake decorating'. of course it depends on how many people
you want to serve. this cake mentioned is 2 tiers of sq cakes and uses
cardboard or cupcakes for the turrets. it is small, designed for a
birthday (it's pink) but easily enlarged for a wedding.
lynne
p.s. i have the book for sale :)
Date: June 23rd, 1998 12:13:43
From: lynne
e-mail:
Subject: Re: "Castle" wedding cake -- more
oh yah, you could also easily adapt/enlarge the birthday castle cake in
the '96 yrbk on pg 17.
lynne
Date: June 22nd, 1998 06:05:39
From: Kathryn
e-mail: cakedsign@aol.com
Subject: cutting a stacked tiered wedding cake
I will be cutting my first stacked tiered wedding cake this Sat. (by this I mean w/o pillars or columns). My question is where is it best to begin cutting? The cake shape is very different. For those who happen to have access to Collette's Wedding Cake book it is the one on page 100-101. It is a conglomeration of 8 cakes of various sizes. Do I remove the top cake for the bride and groom's anniversary and then proceed down...beginning my cutting with the cake directly underneath that one? Also, for a stacked tiered cake do the cakes need to be removed from the main structure before cutting? I want the cake to look as nice as possible for as long as possible. Also important is the fact that each cake is a different flavor and guests probably will be looking for their favorite flavor. Help!
Date: June 22nd, 1998 03:40:47
From: Kennette
e-mail: brueggem@mail.uwlax.edu
Subject: "Castle" wedding cake?
I've been asked to do a wedding cake for my sister-in-law's sister in
October. She wants a cake that looks like a castle (She originally
wanted a "haunted" castle but now wants it white...fantasy-like I
guess). Does anyone know where I can find some pictures of cakes with
castles. Or does anyone have any suggestions on how to go about even
thinking of what to do. Thanks for any help!!
Date: June 22nd, 1998 05:03:51
From: Sandy
e-mail:
Subject: cake show
Didn't get there two years ago...didn't get any info. for it. This year the one at Metcalf worked in my schedule. Can only make it to one. Sorry I missed you. KC '99 is on my calendar. I had so much fun in '95. :>) I bought an air brush at the KC ICES. It's a God send. I couldn't do with out it now. Thanks for the message.
Date: June 22nd, 1998 02:23:06
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: cakes on separator plates
I agree Marida - only trouble I have is sometimes it sticks too well and is hard to separate the cardboard from the plate. Any suggestions on this??
Date: June 22nd, 1998 02:20:38
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Re: Re: Re: straw for doweling
That's who I thought you were Sandy. From over in Kansas, right? We have been missing you at our Metro North Kansas City show though - where have you been? I know Millie said she sent you an entry form. You know ICES convention is coming back to KC in 1999 so be sure to put it on the calendar - July 29-August 1, 1999.
No, that was a different Lynn at the Metcalf South show. That is a guy and he is from Iowa or there also was a Lynn Mueller who is from over in the Metcalf South area (Pat Searcy's daughter). The other Lynn (the guy) was one of the judges. Lynne on this board is from California - very good helper for all the questions!!
Date: June 22nd, 1998 10:03:26
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Another question about the crystal clear dividers
I also just bought this set. I loved how easy it was to use on my first
wedding cake. It looked so elegant! I do have a question though...
Are there any pillars for these plates that are a bit taller? Or would
taller ones compromise the stability of this set up? After pushing them
through the cake, there is only about three or so inches between tiers.
I'd like to achieve the same look, but with a bit more space between
the tiers. Thanks for any help. ~Dawn
Date: June 24th, 1998 12:38:42
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: cutting a stacked tiered wedding cake
This would make sense except in the case of the cake/punch reception where that is all that is served. We still have those in our area. In this case, not everyone sees the cake and I like to leave it intact as long as possible until a few more people get to enjoy it as much as possible. Seems such a waste that the picture is taken and not many get to see the finished product.
Date: June 23rd, 1998 08:40:55
From: Margaret
e-mail:
Subject: Re: cutting a stacked tiered wedding cake
I proabably approach this problem differently than other people. I don't have the book with the picture, but, I usually take the cake apart when I have only 3 or 4 tiers and serve the largest cake first. I can get more servings faster by cutting the largest cake first and the line will move faster if I cut faster. If you have more flavors you will have to take the cake apart to offer a variety of flavors. Some receptions I have helped with, cut the cake and then roll a cart past the seated guest with a variety of cake to choose from. By cutting the largest cake first you also make it easier to handle left-overs. You will have a small cake left rather than a section of a large cake. Everyone has their own method. Do whatever seems to work best for you. Good luck.
Date: June 23rd, 1998 10:28:43
From: kennette
e-mail: brueggem@mail.uwlax.edu
Subject: Re: Re: "Castle" wedding cake?
Does anyone know where I might be able to get my hands on this
March/April '97 Cake Decorating Magazine? I am a new subscriber so I
missed out on the early '97 issues. I realize it is sold out, but would
anyone have an extra copy they'd be willing to sell to me? Or maybe
someone would be willing to make photocopies - I would be willing to
pay for postage. Any thoughts?
Date: June 23rd, 1998 08:17:19
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: "Castle" wedding cake?
If you can get ahold of the March/April 1997 issue of American Cake
Decorating Magazine (yes it's sold out) from someone, the entire issue
was about castle cakes.
Otherwise, I'd recommend checking the 3rd and 4th message boards, and
search for the word "castle". There have been discussions regarding
castle cakes in both of those areas that haven't been archived yet.
Date: June 25th, 1998 01:34:14
From: lynne
e-mail:
Subject: Re: Dragees
these have been used for years and years w/o problems as far as i know.
the most i have ever heard of was someone breaking a tooth on them:)
here in calif. they were taken off the market about 5 yrs ago. it is
illegal to *sell* them here. if you are serving the cake you might
advise each person to remove them before eating.
lynne
Date: June 24th, 1998 09:33:21
From: Marida
e-mail: binsted@erols.com
Subject: Re: "Castle" wedding cake?
Norm Davis, of Sweet Life, in Northern Virginia has a castle cake on is
web page. And it seems to me that I saw somewhere that Delores has one
or is taking one to the ICES convention.
Date: June 24th, 1998 10:43:28
From: Crystal
e-mail: Piebkr@aol.com
Subject: Dragees
I have a wedding cake that calls for draggees as part of the decorations ( little silver balls found near the sprinkles/jimmies in the baking section of the supermarket) . My question is that the box says that they are inedible but they are made from edible materials all except the small amount of silver. Has anyone ever used them on a cake before? Can a small amount be eaten? If not, do you have to take them off for the guests or do you just serve them with them on and have the guest take them off? I would apprecitate any help. thanks
Date: June 26th, 1998 01:52:50
From: lynne
e-mail:
Subject: Re: 1st Wedding Cake a Success!! Thanks Everyone! (NT)
now see wasn't that easy??
one down, hundreds to go! great job!
hope you got a pic that you can let us all see it.
lynne
Date: June 25th, 1998 10:52:50
From: Crystal
e-mail: piebkr@aol.com
Subject: Ruffle boards
I usually use the tuk and ruffle but i am interested in using the ruffle boards. Are you supposed to put the cake on a cardboard round and then the ruffle board? or are you supposed to put the cake directly on the ruffle board? thanks
Date: June 25th, 1998 09:52:43
From: Daila
e-mail: daila@balista.com
Subject: 1st Wedding Cake a Success!! Thanks Everyone! (NT)
Date: June 25th, 1998 10:51:14
From: Carolyn
e-mail: bridal1
Subject: Re: 1st Wedding Cake a Success!! Thanks Everyone! (NT)
That's great!! We're all proud of you!!!
Date: June 25th, 1998 08:29:19
From: Dolores
e-mail:
Subject: Re: Re: "Castle" wedding cake?
Right, I'm going to make a castle cake. It won't be finished for a few
weeks. Right, I'm taking it to the ICES show. Then in late August, I'm
making this same cake for a bride for real. She wanted a fairy tale
wedding. She is super nice and this is a fun poject. I'll share it with
you all when i get finished. I promise.
Date: June 25th, 1998 08:23:10
From: Dolores
e-mail:
Subject: Re: Re: Dragees
They are still available here in Ohio. But they are not food. They are
non-toxic, so they won't make you sick...unless you eat several bottles,
then you might get sick LOL.
Date: June 25th, 1998 07:57:46
From: Sly
e-mail: skenney@rocketmail.com
Subject: Sweet Life is at http://www.thesweetlife.com (NT)
Date: June 26th, 1998 06:53:34
From: Marida
e-mail: binsted@erols.com
Subject: Re: Ruffle boards
I use to use the ruffle boards for the cake on the "I Do" stand but we
usually make our own, by double sticking the cake (which is already on a
circle) onto a cake board two inches larger and then using tuk and
ruffle under that. There were a lot of times when we didn't have the
ruffle boards available so we just make our own. I am sure it it is
cheaper to do it that way, too,
Date: June 27th, 1998 01:11:43
From: Amy
e-mail: xeban@aol.com
Subject: where to buy flavors for fondant
can anyone help me ? im looking to buy the flavor for fondant can you tell me where to buy them in retail or other wise
Date: June 27th, 1998 08:43:13
From: lynne
e-mail:
Subject: Re: where to buy flavors for fondant
i'm sure dolores carries them. ck her catalog. almost any flavoring
can be used in fondant.
lynne
Date: June 28th, 1998 10:56:44
From: lynne
e-mail:
Subject: Re: Another "First Timer"
hi mary; how nice you found this site in time to help you thru this :_)
i think i prolly am the closest to you --- in visalia, ca.......1/2 way
between bakersfield and fresno.
lynne
p.s. send me an e-mail. i tried to send this but it won't go thru :(
Date: June 28th, 1998 11:04:56
From: lynne
e-mail:
Subject: Re: Tired of the same old wedding cakes!
part of the problem is that's all the brides see.
soooo why not ck out every book &/or magazine you can get your hands on
and come up w/a composit or two of your own. take something from this
one and that one and another to make your own design. look for a
design you like that is shown on a heart and put that on a sq; or the
other way around. make a fondant design in buttercream adding your own
little touches. like angels? put them into the design. then the
important part.......take lots of pics so the brides can see your
work. do you have a shop? make dummy sample cakes. take one cake and
make two different designs on one --- front and back.
hope this helps you think of ways to change things around.
oh, play around w/your tips for some different borders. study the vol
3 encyclopedia for ideas.
lastly, i have lots of books for sale if you'd like i'll send you a
list :)
lynne
Date: June 28th, 1998 11:35:10
From: Marida
e-mail: binsted@erols.com
Subject: Re: Tired of the same old wedding cakes!
I have 10 fake wedding cakes in my basement that I show brides. Every
few months I try to add something new to what I have. Some brides come
in with pictures and if it is something I can do I welcome a chance to
do it. Just recently I did a wedding cake for a friend of mine and
after she chose one of my cakes she happened to leave a picture on my
kitchen table of a cake covered with sea shells and that very afternoon
a prospective bride saw it and ordered one. Since then I have sold
three (two for weddings and one for a bridal luncheon) and now have a
fake one on display. It does seem at times that we do the same cake
over and over but we have to remember it is only being seen by that
bride and her guests, and it is a credit to our creativity. I always
feel that weddings are so special and each bride has a different idea of
what she wants her wedding cake to look like.
Date: June 28th, 1998 10:30:56
From: Jeanine
e-mail:
Subject: Tired of the same old wedding cakes!
Hi,
Does anyone else feel they are doing the same designs over and over again?
Lately, I have been doing the same designs, i.e., garlands, cornelli, etc., on every cake. Does anyone have any good ideas for wedding cake designs? If so, please share them.
Date: June 28th, 1998 01:55:20
From: Mary Swanson
e-mail: MontereyMS@AOL.com
Subject: Another "First Timer"
I can't believe this web site. It's wonderful! I'm looking for a mentor to help me get through my first wedding cake presentation. I've been decorating cakes "the Wilton way" off and on since probably 1965. I've been asked to do a wedding cake for a church group in August, 200 people. I'm looking at a 16-inch, double 2-inch layer, staked with a 120-inch, double 2-inch layer, with 10 inch pillars on top of which is an eight-inch 3-inch layer cake toped by a dome! Found it in a Wilton wedding cake book. I've just been contacted; don't know the people; will meet this week; have looked at the contract shown online. Look forward to talking with all of you! P.S. I'm located in Monterey, California; is anyone out there close to me?
Date: June 28th, 1998 06:09:36
From: Dolores
e-mail:
Subject: Re: where to buy flavors for fondant
Amy, if you can't find the flavor locally, they are listed on our
CANDIES page under Lorann oils. You'll have plenty to choose from there,
3-6 drops will flavor the icing.
Watch out you don't add too much...this is like people who wear
stinky perfume...they can't smell it because their nose gets numb to it.
So, add the flavor you think you need and let someone else taste it. Or
go away and come back in a a few minutes...when your nose is no longer
numb to the smell.
Otherwise, you can also use the extracts you can get at the grocers,
BUT, its going to thin the icing since you'll need to add a teaspoon
full.
Date: June 29th, 1998 11:11:50
From: jillybean
e-mail: letempt@wavecom.net
Subject: Re: send me your e-mail list keeps growing (nt)
Hi Lynne--could I get a list too?? letempt@wavecom.net
Thanks!
Date: June 29th, 1998 04:01:09
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: send me your e-mail list keeps growing (nt)
Date: June 29th, 1998 04:05:42
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Tired of the same old wedding cakes!
send me your mail address and i'll send you pics and some instructions
for different cakes.
lynne
Date: June 29th, 1998 01:06:33
From: Linda
e-mail: lsh322@hotmail.com
Subject: Re: Lynne-Tired of the same old wedding cakes!
Hi Lynne: I was that you have some books for sale. Would you be so kind as to send me a listing of them. I would really appreciate it. Thank you. Linda
Date: June 30th, 1998 06:27:01
From: Daila
e-mail: daila@balista.com
Subject: Re: Tired of the same old wedding cakes!
You can also do a "wedding cake" search on the net--you'll find a lot of cake shops print their cakes for potential customers to see.
Date: June 30th, 1998 04:42:49
From: Mary
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Another "First Timer"
Lynne, my AOL wasn't working! Thanks for the quick response. I lived in Discovery Bay for 13 years; worked in Silicon Valley! I know where Visalia is. Any chance you're going to the California Club sessions?
Hope this e-mail gets to you okay. For the size and number of tiers, is there any kind of cake I should stay away from? I've always just used cake mixes. I found the information from Earlene. I've ordered a new mixer, 5 quart.
Do you do this out of your home? My husband, the engineer, is greatly concerned about liability. Any suggestions?
The California Cake Club has a session for basics of tier cake assembly. I'm going to try to make that; just found out so hope I'm not too late!
Looking forward to your help. Thanks, thanks.