Date: May 1st, 1998 01:00:32
From: jeanne
e-mail: jeepers@medford.net
Subject: filling
Hi. I'm looking for a light cream filling for a wedding cake...I have in mind a kindof whip cream/custard is what I have in mind...any ideas???
Date: May 1st, 1998 03:54:31
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: What am I going to do with it?
On May 20, I am starting a five week class on Wedding Cakes. We're
supposed to come with a picture or idea of a wedding cake that we are
going to create in class, and the instructor will guide us through the
construction, etc. Only one problem, I don't know anybody who is
getting married, so I can't give it away. We are moving across the
country in July, and I doubt the cake will withstand the trip (moving
companies just aren't that reliable!). So what can I do with this thing?
The cake I picked out (Flowering Romance from the 1994 yearbook) is
going to cost me about $65 Cdn to make, so I can't just swallow that!
Help!
Deena
Date: May 2nd, 1998 10:53:21
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: What am I going to do with it?
When I took Wilton's 3rd class with the tiered cake, I used the mini-tier kit. It uses push in pillars, and it comes complete with the pans, separator plates, and pillars. It also only uses one cake mix, so there isn't so much cake to eat! After I made that cake I was able to honestly tell people that "yes, I can do tiered cakes", and was hired to do a wedding cake shortly after. You might want to give that a try. Good luck to you!
Date: May 2nd, 1998 09:15:28
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: What am I going to do with it?
Deena,
Where I live, there is a publication called "Penny Pincher" where you can advertise for a very small amount and gets a lot of circulation,
The publication is free to the public. Do you have anything like that in your area, if so, try advertising in it or your local newspaper classified's. Just advertise it as a class project which
you will sell at cost. I'm sure you will have people beating your door down, as they could freeze it for later, if it's not the right date for their wedding.
Kathy M.
Date: May 2nd, 1998 11:58:24
From: lynne
e-mail:
Subject: Re: filling
why not use the non-dairy whipped toppings? they can be mixed with many
different jams, etc to create lots of different tastes.
lynne
Date: May 3rd, 1998 12:04:05
From: lynne
e-mail:
Subject: Re: What's your preference?
hi cindy; i hope by now you have taken time to scroll down this pg and
read the different posts already covering this subject. also there is
lots more info in archives as this is a frequently asked ?.
as for the height of pillars.......personally i prefere to use 7" on the
lowest seperation and 5" on the next. also, each cake really needs it's
own treatment. using only 3"ers dosn't give any room to put anything
creative in that seperation. btw: you like 3"ers? i have lots of them
for sale :)
lynne
Date: May 3rd, 1998 12:12:38
From: lynne
e-mail:
Subject: Re: What am I going to do with it?
that is a problem, deena. i like the suggestion of offering it in the
penny saver. you could put the ad in when you start the class and show
the pic to any one responding. bet you get lots of interest. around
here you have to have the ad in by wed for the paper that comes out the
following thurs. (1 wk later).
lynne
Date: May 3rd, 1998 07:35:28
From: lynne
e-mail:
Subject: Re: Butter Cream Outdoors
hi lindamay; nice to have you posting here.
i have done many weddings where the cake is outside and i work w/a
recipe using both butter and crisco. i am in the central valley of
calif and our temps can be over 105! in fact i remember one i did 4 yrs
ago the 1st of may. it turned out to be our 1st triple diget day of the
season and the cake was delivered to the parents yard around 1 pm. to
my dismay, there was not one tree or bush around to offer anykind of
shade! and the wedding didn't even start until something like 4! but
they insisted it would be alright.
instead of the icing melting into a sticky mess, it tends more to dry
out.
hope this helps to settle your fears.
lynne
Date: May 3rd, 1998 05:15:23
From: LindaMay
e-mail: lindamay@erols.com
Subject: Butter Cream Outdoors
I will be doing my first wedding where the cake will be places out
side. It will be sheltered under a tent so it should be shaded. I use
the butter cream recipe which has both Crisco and butter in it. I am
not sure how well this will hold up in the June heat? Does anyone have
any experience with this, or a recipe for a better icing that stands up
in the summer heat?
Date: May 3rd, 1998 04:55:12
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: What am I going to do with it?
I have had students give their cakes to homeless shelters and soup
kitchens and woman shelters, Just and idea.
Date: May 3rd, 1998 10:14:48
From: Dolores
e-mail:
Subject: Re: Re: filling
Can you refrigerate the finished cakes? If not, you'd better be careful
with bacteria and contamination...You may have a miserable honeymoon if
you don't.
There is a commercial Bavarian Creme filling that you might like. It
requires no refrigeration. Try it first and see if it is what you like.
I think it is great. Comes ina plastic sleeve and one sleeve fills
about 3 eight inch cakes.
Date: May 3rd, 1998 10:11:53
From: Dolores
e-mail:
Subject: Re: Re: What am I going to do with it?
Have a 'contest' and give the cake away to a bride. Have her freeze it.
We did this in cake club several times, so that I could make a big
4-tier wedding cake in a demo and not waste it. We just posted a notice
in my shop and brides sent a letter stating why they should win it. We
gave it to a bride who was budgeting usually.
Maybe you could even get it posted in your local newspaper...but don't
say the 'dirty' word AD, say ARTICLE. And have brides register to win
it....something like this anyway.
One thing, only the REAL cost of the ingredients are wasted. The
plastics can all be re-used. When you think this way, the cake isn't
such a waste.
Date: May 3rd, 1998 07:15:51
From: cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: filling
Hi Jeanne
Here is a recipe i have used and It is delicious. You can use any flavor or pudding.
Custard Rum Filling:
1 Carton of whipping blend or Cool Whip
1 small pkg. of instant vanilla pudding
1 C. milk
1/2 tsp. rum flavoring
Beat carton of whipping blend until stiff. ( I just use Cool Whip) Beat pudding with milk in a separate bowl. Add flavoring and beat until thick. Blend Cool whip into instant pudding mix and continue to beat until well blended.
Enjoy!
Date: May 4th, 1998 11:14:00
From: lynne
e-mail:
Subject: Re: I forgot to mention...
oh deena, i'm glad you told us that........i kept wondering about those
5 weeks and a *real* cake.
is there a school of some kind or maybe a supply store that would put it
on display? at least around here, not many people would be interested
in having a dummy cake for their wed.
lynne
Date: May 4th, 1998 03:31:56
From: Carole Whittier
e-mail: carolew@rizzo.com
Subject: Re: Butter Cream Outdoors
I know that it can melt if you are in an area where not only it is hot
during the summer, but also muggy. I live in the Boston area and I
deliver cakes all around the Metropolitan area. There are times when
you need to cross your fingers and say a prayer. Some things that I
do/have had to do. 1. It is imparitive to have AC in your vehicle. it
does make a difference. 2. ALWAYS carry a repair kit of some sort. 3.
always double check with the bride/hall about the conditions you will
have to work with once you deliver the cake. 4. In times of desparite
need: I have packed bages of ice in triple trash bags to create a seudo
cold environment to transport cakes. 5.Try to make all flowers and side
ornamentation out of royal icing. That holds up make better than
buttercream. 6. Also, be VERY careful about what fillings you use.
Mousse and other cream base fillings can "go bad" or fall flat in the
heat. I hope this helps you. Good luck.
Date: May 4th, 1998 02:48:49
From: Dolores
e-mail:
Subject: Re: Re: Butter Cream Outdoors
I live in southern Ohio and it gets real hot here in the summer. Once
last summer...105 degress, they insisted the cake be delivered around 4
pm...IN the hot sun ON a cement patio! It started to melt before our
eyes. We took it apart and took it inside. Later we went back to the
reception (in a private home) and put it back together and it did fine.
Usually cakes for outside weddings when it os 90 degrees or more should
not be delivered much before it is to be cut....maybe 2-3 hours at most.
Almost anyone has some shade or a tent and this helps a lot. One thing,
they should make sure they keep an eye on the cake at all
times...outside...some big kitty or dog may be hungry too.
Date: May 4th, 1998 02:27:40
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: I forgot to mention...
I forgot to mention that this wedding cake will be dummy. We have to do
it in styrofoam, because it will take five weeks to complete the class,
and real cake just won't keep that long! LOL. If we weren't moving far,
far away, I would keep it and try to rent it out to brides during
wedding season. Maybe I will try the newspaper, though.
Deena
Date: May 5th, 1998 11:14:12
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: I forgot to mention...
Hi,
Well, what a dilema!----here are some suggestions, talk to a florist, or
a bridal shop or even a jewlery store and see if they would be
interested in having it as a "display piece". Tell them what you would
like for it and see if they would like to take it off your hands. Even
the local catering hall might be an option. If all else fails, ask the
teacher if she would like it as a display piece. Or just scale down
the cake and maybe it wont cost as much to do. You know that you could
wash all the decorations off and re-do it when you move. Mara
Date: May 5th, 1998 08:51:12
From: Sherry
e-mail:
Subject: purple flowers look blue?
Hello all and thanks for all the neat ideas!
I just did a wedding cake recently that had beautiful lavendar and
purple flowers all over. I was really excited about it and loved the
colors, but when I got the pictures back all of the flowers looked
blue, the only ones that looked anywhere near purple were the ones that
were almost a shade of pink. I think that this may go under a
photography question, but I would appreciate any responses or
suggestions if anyone else has encountered this. The brides sisters
pictures turned out the same way, and the purple streamers in the
pictures that were the same color as the cake flowers turned out the
right color of purple. Thanks in advance for any responses!!!!!
Date: May 5th, 1998 08:58:05
From: maria
e-mail:
Subject: 6 cakes-for wedding
Can you make 6 cakes of 2 layers each, before the day of the occassion?
Pans: Hexagon - 9, 12, 15 in. and 18 in half round.
Date: May 5th, 1998 11:49:43
From: Carolyn
e-mail: Bridal1
Subject: Re: 6 cakes-for wedding
By all means!!! Don't torture yourself by trying to do it all in one day! I usually bake the first of the week and freeze my cakes right in the pan since they will only be frozen a short time - actually sometimes only long enough to get chilled really thoroughly. Not only does it help on your time, but I firmly believe the cakes ice much easier, not so many crumbs. I usually take them out like on Friday morning, put them together with buttercream icing and put each tier in a plastic unscented bag to defrost all day. Then I usually ice them Friday night and decorate early on Saturday morning depending on how many weddings I have and when they need to be delivered. If it's a heavy week, I sometimes defrost on Thursday night and ice on Friday. I line my pans with freezer paper - no oil or flour at all. I've done it this way for 34 years so it does work for me!!!
Date: May 7th, 1998 01:29:35
From: lynne
e-mail:
Subject: Re: Charms in Wedding Cakes
so am i. i planned to put them between two stacked tiers. the
suggestion you got is ok, but i'd be concerned when they pulled them
that the cake could fall. any way you could try it out w/real cake to
see how it holds up? (a couple of small cakes w/a seperator plate).
lynne
Date: May 7th, 1998 12:31:11
From: Carolyn
e-mail: Bridal1
Subject: Charms in Wedding Cakes
I am doing a wedding cake in 2 weeks and they just brought me charms they want put in the cake. Has anyone ever done this and how did you do it? The bride's mother suggested just putting them under one of the plastic divider plates with the ribbon hanging out from each charm and having them in the back of the cake. I need advice.
Date: May 6th, 1998 11:02:25
From: Dolores
e-mail:
Subject: Re: blue in the picture only, right?
Reading...I don't think you meant that your flowers actually turned
blue? You meant the pictures make them look blue, right?
This is a photography lens/lighting problem. I'm not expert enough to
answer it. Lighting sometime prevents us from getting good pictures. So
it may be impossible to do anything about it. But I'd ask a
photographer.
Date: May 6th, 1998 09:39:17
From: jen
e-mail:
Subject: Re: purple flowers look blue?
Hi, the only thing I can think of is, did you use milk in that purple
icing? I think I read somewhere to make sure you use just water in
icing that violet or purple coloring will go in or it would turn bluish.
Date: May 7th, 1998 11:54:23
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Charms in Wedding Cakes
Dolores, is there any different directions than what is posted here??? If so, Lynne and I (maybe others, too) need them now as our cakes are in the next 2 weeks.
Date: May 7th, 1998 10:59:27
From: sherry
e-mail:
Subject: Re: Re: blue in the picture only, right?
yes, the flowers looked purple in real life, but blue just in the
photos. You are right Dolores, I will have to ask a photographer about
this one, thanks.
Date: May 7th, 1998 07:40:53
From: Dolores
e-mail:
Subject: Re: Charms in Wedding Cakes
Yes, I have heard of them, in fact we carry them in our shop. Next month
I plan on presenting the directions for inserting them in my newsletter
too (June)
Date: May 7th, 1998 02:47:01
From: Carolyn
e-mail: Bridal1
Subject: Re: Charms in Wedding Cakes
Thanks to all who helped Lynne and me with this tradition. I learned a lot and hope she did, too.
Date: May 7th, 1998 02:18:02
From: Kim A.
e-mail: karthes@mailexcite.com
Subject: Re: Re: Re: Charms in Wedding Cakes
(From www.acadiacom.net/walker/yournowedding.html
Even the cake takes on more meaning - and more fun - at a New Orleans
wedding. The custom of ribbon pulls planted in the wedding cake is
actually a local tradition in origin. The ten trinkets (the number
varies) attached to ribbons each have their own significance. Unmarried
ladies are given the honor of pulling the ribbons, but in so doing they
are taking a risk. Not all of the trinkets are happy omens. Two of the
worst are the button and the thimble, both of which supposedly indicate
that their owners will be old maids. Another bad choice is the penny,
which predicts poverty for its bearer. However, the young lady who pulls
the dime is destined to a life of wealth. The clover and horseshoe (or
wishbone) are said to bring good luck. The anchor signifies hope. The
remaining three predict a favorable love-life. The heart means "Love
will come" and the fleur-de-lis means "Love will flower." But the
luckiest young lady - according to custom - is the one who pulls the
ribbon with the wedding ring attached, for she will be the one who is
next to marry.
Hope this is informative!
Kim A.
Date: May 7th, 1998 12:23:46
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: Charms in Wedding Cakes
Here is what i have done many times.
After the cake is frosted and decorated I stick the charm with a ribbon
attached into the side of the cake, just deep enough to cover the charm
then i pipe a heart over the site.
The grooms-men has one color of ribbon and the brides maids has a
different color.
And i have never had a cake fall apart from this.
Date: May 7th, 1998 11:36:13
From: Kim A.
e-mail: karthes@mailexcite.com
Subject: Re: Re: Charms in Wedding Cakes
I read about this on a wedding site(don't ask me which one, I can't
remember!)and it is a New Orlean's tradition. The charms are attached
to ribbons and inserted between the bottom layers of the cake. There is
a charm for each bridesmaid to foretell her future! The charms are
usually color coded by the bride to direct the bridesmaid to the charm
specifically chosen for her.(i.e. 4-leaf clover, baby, dollar
sign,bride and groom, etc.)
The "ribbon pull"(that's what it is called) is done before the cake
is cut.
If I find the site again, I'll post it. It tells of the tradition.
Kim A.
Date: May 7th, 1998 10:41:35
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Charms in Wedding Cakes
Looks like Lynne and I are in the same boat, so we still need YOUR help on this one!!
Date: May 8th, 1998 09:56:58
From: lynne
e-mail:
Subject: Re: Charms in Wedding Cakes
thank you soooo much dolores.
one ? tho, the pics i have seen in the magazines show the ribbons
inbetween 2 tiers, not at the bottom. would it make much difference?
my cake is a stack of pkgs so i could put them any where.
lynne
Date: May 8th, 1998 03:43:17
From: Dolores
e-mail:
Subject: Carolyn & Lynne, see my other note above...I gave info (NT)
Date: May 8th, 1998 03:40:33
From: Dolores
e-mail:
Subject: Re: Re: Re: Charms in Wedding Cakes
Sorry, I haven't been following all your notes on this subject. Here is
what I have on it:
ENGLISH WEDDING CHARMS
This has long been a custom of South Louisiana. They are called
"Sterling Silver Wedding Pulls. Each pull has a specific meaning. It’s
also an old English custom to tie a ribbon on each one, wrap the tiny
treasures in foil, and insert them inside the wedding cake.
Traditional charms may be those such as: the bell which means a wedding
soon; the wishbone grants any wish; the thimble blesses it’s owner; the
coin promises a windfall; the horseshoe says good luck; the heart symbol
of your love and so on. These may be crafted of semi-precious metal, or
sterling silver, etc. Its nice if the charm has a small loop on it so
you can easily attach the ribbon. Don’t forget to let guests know
there’s something inside the cake!
The charms are either sewn or taped to the end of eighteen inches
of ribbon that has been looped twice. The ribbon and pull is placed
under the edge of the bottom layer of cake evenly dividing the spaces
between each pull. Then when the cake is decorated the bottom border
goes over the ribbon so all you can see is the looped ribbon.
Just before the cake is to be cut the bride selects any single
girls she would like to come and pull a ribbon. On the count of 3
everyone pulls a ribbon at the same time and a picture is taken.
Tradition is everlasting.
RING---Next to marry HEART---Love Forever
THIMBLE---Old Maid HORSESHOE---Good Luck
FLEUR DE LIS---Wealth ANCHOR---Hope
BUTTON---Old Maid WISHBONE---Good Luck
CLOVER---Good Luck
We carry these charms in our shop. Dolores
Date: May 8th, 1998 03:37:48
From: Dolores
e-mail:
Subject: Re: dowels
I would venture to say that I've made thousands of tiered cakes and I've
never yet used that dowel wilton shows to pound down through all the
cakes. Niether do my cakes slip NOT using it. The only time I ever had a
stacked cake slip was when I was delivering it to a boat on the river
and was backing down a very steep ramp. Even at this, I was able to
slide it back in place with no damage.
I would think that sharpening and pounding a dowel rod through the
cardboards could actually buckle them and be the cause of the cakes
collapsing.
Date: May 8th, 1998 10:13:54
From: Carolyn
e-mail: Bridal1
Subject: Re: dowels
I usually make a hole in the center of my cardboards before I put the cake on it. Then as I stack the cake I put the dowel rod in the bottom tier and find the center hole of the next tier up and slide my cake down onto it rather than trying to hammer the dowel rod through 3 or 4 tiers. I tried it many years ago and decided that the way I do it now is the best way. Before putting on the last tier you should be able to judge just how much dowel rod you need to leave before you cut it off. I usually start with an approximate length and cut off if I need to. I use cutters from the floral supply warehouse for cutting my dowels.
Date: May 8th, 1998 09:42:54
From: Cathy
e-mail: Think Choc @AOL,com
Subject: dowels
I'm going to do a e tier wedding cake stacked, no separators. To stabilize for transporting I know you should use a dowel in center that goes throught all tiers. ? is how easily does that sharpened dowel go through the cardboard circles? Thanks for any info on this as I have never done a cake that needed that center dowel before.
Date: May 9th, 1998 11:51:26
From: Earlene
e-mail: PwdSugar
Subject: Re: Re: Re: Charms in Wedding Cakes
I also get requests for these charms to be used in the wedding cakes. I purchase some really narrow, soft ribbon. Sometimes it comes with the charms. Tie those charms securely to the end of the ribbons and then tie a few loose love knots. When I have finished decorating the cake except for the bottom borders I then insert those charms in at the base of the cakes (in the back of the cake) where the border will cover. Leave a little distance between the charms and the brides usually want me to scatter them in the tiers. The bridsmaids then are requested to come to the back of the cake and they each choose a ribbon. When they pull the ribbons simultaniously those little charms are supposed to tell their fortunes. Such as who will be married next, who will be the first to have a baby and etc. I have had some brides who have even given me specific instructions as to where each charm would go. One bride had a flower girl who was going to participate in this ceremony and she wanted her to have a specific charm so she told me just where to put that one charm. The border covers what little of the charm is visible after you insert them into the base of those cakes. You just have to be careful when delivering those tiers to not pull those ribbons out.
Date: May 9th, 1998 11:38:02
From: Earlene
e-mail: PwdSugar
Subject: Re: dowels
I also have never used that dowel through the middle of the tiers. The only time I have ever lost a tiered stacked cake is when I FORGOT to put that fresh icing between the tiers. That is an absolute must. You need fresh wet icing just as the tiers are going together. This acts as the glue and when it sets up the tiers stay put. What I worry about in delivering these cakes is the weight of the cake in getting it into my vehicle and then into the reception site. We have had to have as many as four people to get some of these stacked creations into the reception site because of the cake weight. The other concern is general drivers who do not understand why I am creeping around corners. That centrifigul force when you go around corners is the danger part in delivering these cakes. As long as you take the corners very carefully, no fast stops and hopefully no steep inclines you will be fine. Just keep that cake level the best you can and take it slow and easy in delivering it. Oh, a heavy duty cart can be very helpful in delivering to reception sites with these really heavy cakes
Date: May 9th, 1998 08:14:39
From: lynne
e-mail:
Subject: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
hi carolyn........tired to e-mail this message, but it swouldn't go :(
anywhooo...wondered how your cake set-up went. i see where you made it
to dos ok. everything go ok w/the cake? guess it must have or you
probably would have let us know :)
lynne
Date: May 9th, 1998 09:02:18
From: Dolores
e-mail:
Subject: Re: Re: Charms in Wedding Cakes
I've seen it done several ways. When I did it I poked the charm
connected to a ribbon in between the layers...as the bride requested
with the ribbon protruding out of the icing so they could find it.
Date: May 12th, 1998 12:31:57
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Have you made page 30 of Treasury of Wilton Wedding Cakes?
I just found out tonight that everything was fine. I tried not to worry, but since they hadn't contacted me and it was over a week, I thought something had happened. However, the bride's grandfather has been in the hospital just before the wedding and now back in again and the mother called tonight. She apologized for not getting stuff right back to me (I usually ask for it back by Thursday of the following week). Said the cake was beautiful and tasted wonderful. I was happy!!! I did leave off the top tier telling the bride that I would rather it stayed off until the florist got there and I left instructions for her to put it on when she did the flowers. I did decide to use the regular Wilton push-in pillars rather than the others with the rings. The regular pillars have a fatter column and I trust them better than the really tapered ones. It went together perfectly and I didn't think another thing about it. Just left and told the bride I was on the way to St. Louis so not to let anyone bump the table as they could not call me to come fix.
Now I have a much larger problem. I just found out today that I have a bone spur in my left heel - thought it was a stone bruise, but it didn't get better. Had cortisone injection today - WOW! that hurt!! Hopefully, won't have to have surgery, but not sure I can do all these graduation cakes and wedding cakes I have booked. Anyone out there ever experienced this? I already had a bad right ankle from a break, so now neither one of my feet is good!! Am being fitted for $375 pair of orthoditics which they hope will spare me from surgery.
Date: May 13th, 1998 01:02:19
From: lynne
e-mail:
Subject: metal ring support
the best way i can discribe it is that i looks much like a stove pipe.
it is stainless steel (i think); 4" tall and comes in various diamaters.
mine is 7". since i got it at a local supply shop i don't know who
sells them. i have seen them in a catalog but can't remember now whos.
lynne
Date: May 12th, 1998 05:35:59
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: wedding cake
Hi Paula-
I believe the cake you are talking about is the 4 or 5 tiered cake with
a 'wall of roses' between each tier? If so, you apparently didn't catch
her TV show when she made it. The cake is separated with the
crystal-look plates and pillars. The 'oasis' foam is stuffed in the
center of the pillars, then the roses inserted so that they completely
hide the pillars. (you must use the double-plate method with dowel rods
and plate pegs) We video taped it.
As for smoothing icing without getting a pattern....try using waxed
paper! smooth with a light touch of a spatula over the waxed paper-works
great! You can also use parchment paper to get the same effect.
Hope this helps!
Jackie
Date: May 12th, 1998 01:59:45
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: wedding cake
Lynne, I'm curious on what this metal ring is that you use for support.
Date: May 12th, 1998 01:56:07
From: Cathy
e-mail: ThinkChoc@AOL>com
Subject: Re: wedding cake
Hi Paula!
Are you reffering to foamcore, as found in art supply stores? I have heard of them being used because they are lightweight and supposed to be sturdy,but I have never used them. However I think I read in Colette Peter's book that she uses this method.
Date: May 12th, 1998 11:56:52
From: lynne
e-mail:
Subject: Re: wedding cake
like carolyn said we are not sure what you mean when you mention only
foam b etween the layers.
you should use two cardboard cake circles wrapped together between each
of the biggest layers.
i also agree w/carolyn on the sizes. a much nicer presentation would be
16,12,8 or 9, and a 6 top.
use a wooden board for the very bottom. i use at least 1/2" thick wood
circles. buy them ready cut at a lumber store -- very inexpensive. for
that 16" bottom layer you would need to get at least an 18" wooden
round. put the cake on a cardboard cake circle of the same size before
putting on the wood round.
i take it this is a stacked cake so lots of support will be needed. if
you have read this board any amount you know there is disagreement as to
what to use. some use straws, some wooden dowels, some plastic. i use
a metal ring or straws.
if you have further ?s, don't hesitate to post again.
lynne
Date: May 12th, 1998 11:16:39
From: Carolyn
e-mail: Bridal1
Subject: Re: wedding cake
Paula, use the Viva or Job Squad paper towels that have a smooth side and you will see how great it works. This is what I use for almost all my cakes unless I do a sheet cake with flowers on it and I like the textured look on it.
What is the foam you mentioned using under your cake tiers? Do you not plan to use cardboards in between each tier? I really think those sizes are going to look like a straight up and down cake - in my opinion, it would look better to do a 16, 12, maybe a 10 and then an 8 or maybe an 8 and a 6. I do not like cakes that have little edges between each tier. Not much room and they just look all the same size as you go up. I know we have to do what the customer wants, but sometimes, we can steer them in a better direction since they don't always realize it won't look best the way they visualize it. You will need to be sure to dowel it very good as there will be lots of weight there when you are finished and it will be very heavy to lift.
Date: May 12th, 1998 02:00:42
From: Paula
e-mail: ABOWERJR aol.com
Subject: wedding cake
I had a lady ask me to do one of the cakes in the Martha Stewart
wedding book this year the one with all the roses her mom owns a flower
shop so they want to do the flowers but i am worried about the cake
sitting during the reception with no pillars and only the foam between
the layers. She wants the cakes to be 16 14 12 10 I asked her about
using the hidden pillars in the foam I am thinking about doing a trial
run about a month ahead any suggestions. This cake is going to a place
I work so I want it to go smooth for both them and me. I also use the
paper towel method to smooth my cakes but she wants no texture in her
frosting what do you use to smooth your cakes?
THANKS
Date: May 16th, 1998 07:41:37
From: Kathleen Sanders
e-mail: tods@utah.uswest.net
Subject: Marge and Homer Cake Topper
I am looking for a wedding cake topper of Marge and Homer Simpson for my
sisters wedding in June. We would LOVE to have them in formal or
wedding clothing, but would take any type of figure we could get. Does
anyone know of a source?
Please email suggestions to tods@utah.uswest.net. Thanks for your help
Date: May 17th, 1998 07:50:24
From: Dee
e-mail:
Subject: Re: dowels
I have been making stacked cakes for many years. I always use a dowel rod, even if it is only two layers high for the base. I find that using a long knitting needle to pre-punch a hole through the cake and the cardboard rounds works fine. Simply pull the needle back out and push in the pre-measured dowel.
Date: May 17th, 1998 08:05:28
From: Dee
e-mail:
Subject: Re: How to Whiten Old, Yellowed Plastic Separator/Columns
I have used the non-toxic spray paint on yellowed posts only - not any part that comes in contact with the cake itself. I used a satin finish white and the posts didn't look too bad.
Date: May 20th, 1998 01:06:18
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: pg bride
i can't believe the phone call i got today!
someone was looking for a cake topper of bride and groom w/the bride
noticably pregnent!!
no! i'm not going to make it out of gumpaste :)
lynne
Date: May 19th, 1998 07:05:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Marge and Homer Cake Topper
I've not seen one, but if you had the time you could create them out of
gum paste. Mom did my sister and her husband and they looked just like
them. It's like playing with play dough.
Good Luck
Date: May 20th, 1998 07:02:19
From: Carolyn
e-mail: Bridal1
Subject: Re: pg bride
LOL, Lynne!!! Aren't at least 50% of them pregnant now? Might be a good seller!! I've always thought that comic Wilton Bride and Groom with the Groom running from the bride and she's hanging onto his coat tail looked sorta pregnant. Maybe that would work!
Date: May 20th, 1998 08:12:00
From: Pam
e-mail: PjW10
Subject: Re: pg bride
LOL, Lynne, where do you live!!!! First Tooth cakes, now PG Brides. Thank you, I've had a stressful week, you've brought the laughter back!! How about a blob of something (Gum Paste, force yourself :) ) Then attach a piece of tulleing or satin around the Bulge, Hee, Hee! Have Fun and Thanks again for the laughs!! Pam
Date: May 21st, 1998 05:00:11
From: Karen
e-mail: yankee@netacc.net
Subject: Wedding cake topper
I am using a Disney Cinderella snow globe for my cake topper.(yes I am making my own wedding cake!) It weighs about 8 pounds and is fragile. Im using 4 different cake stands of different heights, independently each with a layer of cake. All the layers are round with dimensions from 18" to 8". Any ideas about where or how to display the snowglobe so it doesn't get damaged or lost in the cake? I am not opposed to using fresh flowers or ivy. Thanks so much in advance!! -karen
Date: May 21st, 1998 04:27:37
From: Karen
e-mail: yankee@netacc.net
Subject: Re: Choc. dipped strawberries
I wouldn't dip your strawberries more than a day or two in advance. The chocolate can get condensation on it and your berries will have beads of water droplets covering them. I would store them in a refrigerator tightly sealed, but spaced apart so they aren't touching eachother. They look better if you leave the stems on them or you can melt white chocolate and drizzle it over the top of the berries or even add a drop of food coloring to coordinate with the wedding colors . Good Luck!!
Date: May 21st, 1998 11:43:30
From: Lisa
e-mail: rsm1@airmail.net
Subject: Choc. dipped strawberries
I'm doing a grooms cake with chocolate dipped strawberries for the first
time. How far in advance can I do the strawberries and how should I
store them? Any other hints so that it looks good. It will be done on
a 14" round. Thanks in advance.
Date: May 22nd, 1998 09:50:35
From: Pam
e-mail: PjW10
Subject: Re: Wedding cake topper
If you decide you would like to put your globe on top of one of the cakes, Make sure you dowel the cake!! I would also use a cake board, cut the same size as the Globe bottom to place between the cake and the globe. you might consider using a fifth cake stand, just for the globe itself. Or you might put the globe on the table, maybe elevated on a support covered with a pretty cloth, then place the cakes behind it in a half circle for a backdrop. Good luck with your wedding and best wishes in your marriage... Pam
Date: May 23rd, 1998 11:37:37
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: chocolate hazelnut cake
There is an oil-based hazelnut flavoring that you can get from a cake/candy supply store, or mail order, probably from Dolores or Country Kitchen. Just add some to your chocolate cake recipe (use less than regular extracts). I have also heard of people using the hazelnut-flavored non-dairy creamer. For a delicious filling, try Nutella. It is a spread found in the peanut butter section that is made from hazelnuts and chocolate. Yummy!
Date: May 23rd, 1998 07:58:06
From: Marida Binsted
e-mail: binsted@erols.com
Subject: chocolate hazelnut cake
I have a June bride who wants a choclate hazelnut wedding cake and I can
not find a recipe for one in any of my many cookbooks. Do any of you
have a recipe I might use. You can email me at binsted@erols.com.
Thanks.
Date: May 23rd, 1998 06:44:16
From: jen
e-mail:
Subject: need help with wedding cake cookies
I have been trying this last week to make cookies that will look like my
cousin's wedding cake. So I got the cutter in the shape of a 3 tiered
cake, but I'm having problems with the basecoat on the cookie. I've
outlined with royal and then filled in with thin royal. But I'm going
to end up with too much icing on the cookie by the time I add the
decorations, and I'm having problem with cracking already. So I need
some advice, please. I can do fine with cakes but cookies are not my
best thing. How does everybody else do it? Thanks in advance!
Date: May 25th, 1998 12:17:15
From: lynne
e-mail:
Subject: Re: metal ring support
i used it in a stack of pkgs yesterday.
this cake was a 14" sq topped w/a 12" sq. i used 5" pushin pillars in
the 14 and had the 12 on a sq seperator plate.
then in the 12"er i put the ring. just push it into the center of the
cake. on top of that was a single layer 1/4 sheet; 8" sq and 6" sq.
i have been told caterers *hate* cutting cake w/those rings in them.
most people cut cake up to the ring, then lift the ring w/cake in it
& push the cake up from the bottom and out of the ring. sure is a great
support!
i also used it when i had that monster cake: 18";16"; 14; 12; 9; 6.
i know they come in different sizes, but i only have 2 of the same size
and it works for me in all the different size cakes.
lynne
Date: May 24th, 1998 11:10:33
From: Maxine
e-mail: maxicakes@aol.com
Subject: Re: Re: Re: Transporting a wedding cake
Dora,
I didn't write the post you responded to but would be glad to tell you how I use double stick tape - couldn't decorate without it I think. I place each tier on a cake circle the same size as the cake and then place the tier on a foil covered board. I use the double stick tape to attach the cake cidrcle (with the cake one it already iced) to the foil covered board. If the cake is stacked, just go on up from there (there a post under a question about dowels telling how I stack cakes). If the tiers are separated, I usually use Coast type seperators - single plates with pillars attached that go through the cake beneath. I put every tier on it's own foil covered board as explained above. The seperator plates and pillars are placed in the appropriate tiers and when I reach the reception site I just sit on on top of the other. If for any reason, I have concerns about the stability of the cakes (like the time I had to sit up a cake on a table that was going down hill) I use a little bit of the double sitck tape on top of the seperator plate and stick the board to that - don't have to do that very often tho.
What I use is an adhesive transfer gun. Check with a picture framing shop if you aren't familiar with it. It is what they use to mat pitcures. The tape that goes in it is like the sticky part of Scotch tape without the backing. I use it to cover all my boards - it is much faster and neater than masking tape, etc. The tape guns cost about $25-30 but last forever. See if you can get a picture framer to let you try one out. Once you use one, you will probably never be without it. Hope this has been helpfu.
Date: May 24th, 1998 10:55:56
From: Marida
e-mail: binsted@erols.com
Subject: Re: wedding cake
If your cakes are not stacked directly on top of each other we call that
cake a hidden pillar cake and make at least one each week. We usually
do that cake in four tiers; i.e., 7, 10, 13 and 16. We put each cake
onto a plate just one size larger than the cake and insert Wiltons
5" Grecian spiked pillars onto the layer beneath it. This leaves just
enough room to put flowers around all of the ledges, and the pillars do
not show. That is why we call it the hidden pillar cake. We usually do
it with cornellia lace decorations on each tier.
Date: May 24th, 1998 10:47:33
From: Marida
e-mail: binsted@erols.com
Subject: Re: wedding cake
If you have four stacked tiers you have to use dowels beneath each
tier,otherwise the cake has no support. I use to use wooden dowel rods
but after reading The Cake Bible I now use plastic straws and they work
fine. We have supported 5 tiers with no columns and used the straws and
they work fine.
Date: May 24th, 1998 10:42:06
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Transporting a wedding cake
When I said to use double stick tape I use it to put the bottom cake
onto the cake board that it is being transported on. If you use double
stick tape on the cake board you are transporting the cake on it is
safer than using icing to get the cake to adhere to the board.
Date: May 24th, 1998 09:41:24
From: Dolores
e-mail:
Subject: Re: metal ring support
(I think) those are the rings mentioned waaaay back that are meant to be
inserted into the cakes as supports....cake is cut too, so you need the
correct sizes when doing this setup. I know someone who has a set and
she showed them to me. I have NO idea where to buy them.
I like Lynne's use of them a lot better!
Date: May 24th, 1998 09:36:56
From: Dolores
e-mail:
Subject: Re: Re: Wedding cake topper
Dowel as Pam said...
I had a wedding cake this past weekend that was just waaay too large for
the cake. She had a precious moments couple kneeling lighting
candles...heavy enough... Then she had a background arch, also breakable
and NOT over 2 inches wide and 7-8 inches tall. No one told me so I had
nothing to support it underneath. I decided to place the arch in front
of the cake on the table. No matter if she HAD showed me the ornaments,
there was no way she could have used both on top unless she had
increased her serving amount.
Just remember, if YOU break it...you replace it! I never let brides
leave ornaments with me other than the ones I can replace easily. I like
for them to leave the ornament on the cake table and I place it on the
cake at the reception.
Date: May 24th, 1998 09:31:04
From: Dolores
e-mail:
Subject: Re: need help with wedding cake cookies
What we do: Using dry candy fondant ...water added to consistency to
make it spreadable and smooth out once spread on the cookie. THIS will
give you good taste! Its like petite four icing...stack them but doesn't
dry hard and tastless the way royal icing does.
Then use royal icing outlining etc. Small fine, simple decorations look
nicest I think.
If you don't need to stack the cookies....we just decorate them with
plain old buttercream icing. This is GOOD! The kids love em.
Date: May 24th, 1998 07:42:34
From:
e-mail:
Subject: Re: Re: Transporting a wedding cake
Date: May 24th, 1998 07:49:53
From: Dora
e-mail:
Subject: Re: Re: Transporting a wedding cake
To Marida
In your reply on transporting stacked cakes, you state that you use double stick tape to put the first tier on the board and then stack the rest. I've been doing stacked (wedding) cakes for many years but I don't understand what you mean by using the double stick tape. Please explain!!!! Thanks. I might add that I am new to the message board. I just discovered it about a week ago. It's great.
Date: May 24th, 1998 06:32:52
From: Cakes by Marida
e-mail: binsted@erols.com
Subject: Re: Transporting a wedding cake
I have been doing wedding cakes for 15 years. When I have an all
stacked cake I put it together at home and put a wooden dowel rod down
through the center and take it out at the reception site. Sometimes you
don't have anough time to put everything together when you get there.
We cover masonite boards with contact and hot glue four one inch legs
beneath them. I use double stick tape to put my first tier on the board
and then stack the next ones on top of them. I have a station wagon and
we have a piece of foam in it and just put the cakes in to transport and
have had no trouble. Email me if I can help you some more.
Date: May 24th, 1998 05:51:07
From: Maxine
e-mail: maxicakes@aol.com
Subject: Re: dowels
I'm very late in reading this message and you have probably done your cake by now. Hope all went well but thought I'd go ahead and tell you how I handle stacked cakes. I cover all cake circles that go between the tiers with contact paper on BOTH sides. I wrap the edge with 3M plastic tape (stretch it slightly as you pull it around the board and it goes on very smoothly). That way the board is completely sealed and will not abosrb any moisture from the cake - moisture could cause your boards to soften and the supports from beneath to poke through. I like to use the Wilton plastic dowel rods for support in each tier. If you are not familiar with them, they are about 3/4" across, white plastic and very easy to cut with a knife. I feel the wider area give more support than a wooden dowel and are probably more sanitary. Once the cakes are stacked, I sharpen a 1/4" dowel rod with a pencil sharpener kept expressly for that purpose and gently pound it through all tiers. It takes very little pressure to go through the boards and keeps the cakes from shifting. If the cake is more than 3 tiers, I never deliver it completely assembled mainly because I can't move it because of the weight. Also, it is more likely to tip in the car. However, the only time I ever had a problem with a stacked cake tipping was when the tiers were offset - not centered one above the other. I learned a hard lesson and I NEVER deliver an offset cake assembled more than two tiers.
One way to "cheat" on a stacked cake and not have to worry about building in support is to use the Coast type seperators - one plate seperators with pillars that go all the way through the cake beneath. Cut the pillars about 1/4" taller that the cake they are going into and attach them to the plate. Press each plate with the pillars attached into the cake and deliver unassembled. At the reception site, put a little fresh icing on top of each seperator plate to act as "glue", set the next tier on it and apply the border. The border covers the small amout of space left by the seperator plates and you have the look of a stacked cake without all the work of supports (you might have guessed I HATE to have to cut supports for cakes - too much time and too many problems if they are not all the same lenght - no matter what Martha Stewart says!) This also works very well with a style that I haven't done for a while but was very popular for a while - a stacked cake with fresh flowers all the way around each tier. I left about an inch between the seperator plate and the cake. This gave plenty of room for the fresh flowers without having to stick them into the cake itself (UGH) and still looks like a stacked cake. Hope this helps.
Date: May 24th, 1998 04:56:47
From: JeanneR
e-mail:
Subject: Re: Smoothing a cake Disregard message
Please disregard message. After I added the message I saw another message with the same question!
Date: May 24th, 1998 04:52:41
From: JeanneR
e-mail:
Subject: Smoothing a cake
What is this method of smoothing the cake using a paper towel or wax paper? How is it done?
Thanks
Date: May 24th, 1998 04:51:18
From: Jeanne R
e-mail: JandJRuhl@msn.com
Subject: Transporting a wedding cake
Hi everyone! This is my first time on the message board. My main question is how to transport a 12" square, 10 " round, and an 8" round to the wedding? The cake will be stacked. I was thnking of stacking the 10 on the 12 for the transportation and then I would add the 8 at the wedding, and then I would have to complete the decoration. I will be using plastic hidden pillars in the 12. The 10 will be on a plastic 10 " cake plate that will fit into the hidden pillars in the 12. The 10 will have either straws or dowels to support the 8.
Thank you!
Date: May 24th, 1998 03:04:57
From: lynne
e-mail:
Subject: Re: smoothing
we are so glad you found us! if/when you have spare time (what's that?)
go thru our archives......start by scrolling down this pg and reading
all the past posts. there is soooo very much info that can help you.
many people have used different things to achive a smooth icing finish
it's interesting to see what they have come up with.
so far i have heard of waxed paper; parchment; interfacing (which i
sometimes use); paper towels (also use it); and fondant smoothing tool.
all do almost the same thing.
first ice your cake getting it nearly as smooth as you can. let it sit
to 'set-up'/dry until you can touch it w/o disturbing the icing.
depending on your recipe this can take from 5 min to 1 hour. now take
one of the above items and lay it on the top of the cake. with your
open hand press on this all round for about 30 sec to a minute. check
to see if it is smooth. then do the sides the same. i think you will
easily see how this works. if the paper toweling has a patern embossed
into it that will mark the icing.
sorry must run for now.
lynne
Date: May 24th, 1998 12:55:54
From: Torla
e-mail: gmichael@web-access.net
Subject: smoothing
Could you explain the paper towel method of smoothing a cake?I also saw
where someone uses a pillow case.I'm confused on how you would do
this.Thanks in advance.
P.S.I just found this message board about a week ago and I love it.
Date: May 25th, 1998 08:48:55
From: Dolores
e-mail:
Subject: Re: Re: prince/princess cake topper
I'm making a castle cake in August for 500 people. FUN!
The bride bought the princess and Prince charming at the Disney store.
It is the right size. I have NO idea what she paid ...and I sure didn't
keep the couple for fear I would break it.
Date: May 25th, 1998 07:45:33
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Transporting a wedding cake
Maxine, I think I know which Maxine you are, but in case, I will just ask you here. Can you tell us anymore about this gun? I never heard of it. I presume you use it like a hot glue gun and no need for any tape? I'm interested. I use lots of masking tape and quite a bit of the double stick tape. I usually always double stick tape my cake boards to the plates so there is no chance of sliding especially on a hot day or if the people pick up the cake themselves for some reason.
Date: May 25th, 1998 04:58:25
From: Pam
e-mail: PjW10
Subject: Re: Transporting a wedding cake
I too use the stack ahead of time method and then insert stake through all layers to anchor ( I refer to it as killing the Vampire, gets rid of the bad things that can go wrong on a wedding day, LOL) As far as transporting it , I use a non-skid mat, the kind you put under an area rug to keep it from slipping, place it in my trunk and put the cake on top, The cakes never move!!! Even through road construction... been there, done that. Word of caution, Watch those station wagons, can't tell you how many times I was nearly sideswiped by people trying to get a look at the cake!!! Everyone Loves a Wedding!! Good Luck...Pam
Date: May 25th, 1998 04:46:35
From: Pam
e-mail: PjW10
Subject: Re: prince/princess cake topper
This is just an idea, what about toys? Like maybe at the Disney Stores . Iwas just thinking with the "Princess" caze that little girls go through ( Ihave a 6 yr old daughter ) that there has to be something out there small enough to go on a cake. You could even spray paint them white or another color if they're too colorful or the wrong colors. Where do you live and when is the wedding? I have a friend with a wedding rental store with a huge selection of toppers, I'd be glad to check with them if you like. They're located in Renton, Washington but I know they Ship. Let me know if I can help.... Pam
Date: May 25th, 1998 04:07:52
From: Dora
e-mail:
Subject: Re: Re: Re: Transporting a wedding cake
Thanks for the info on double stick tape. I've always used a few dabs of icing to "glue" the cake board to the plate. Never had any trouble, but I might try the tape. It would be less messy.
Date: May 25th, 1998 12:41:28
From: sharon ruffner
e-mail: dgregory@mail.tds.net
Subject: prince/princess cake topper
Hi everyone
I hope someone can send me in the right direction
to get a wedding cake topper that is a prince and
princess couple. I have looked and looked for a
reasonably priced one, but the only royal couples
I have found are priced around $200 or so! Too rich
for me!! Our wedding cake is going to be a castle,
and I just thought it would be cute to have a prince
and princess on it. Any ideas?? Thank you very
much if you can help.
Date: May 25th, 1998 12:13:49
From: jen
e-mail:
Subject: Thanks Dolores!(nt)
Date: May 27th, 1998 01:27:02
From: lynne
e-mail:
Subject: Re: castle cake
dolores what design are you using for that castle cake? can you give me
any pic reference?
lynne
Date: May 26th, 1998 05:45:24
From: Karen
e-mail: yankee@netacc.net
Subject: Re: Over-the-Hill
How about a grim reaper saying "relax, I'm just here for the cake"
Or you could do a rectangular mound of frosting covered in chocolate cookie or cake crumbs to resemble a grave. I think you can get candles that look like head stone that say Here Lies My Youth with a 50 on it at any novelty shop. My mom just turned 50 this past year and loved (?) the cake I did for her with these on it. Good Luck! :-)
Date: May 26th, 1998 05:39:08
From: Dolores
e-mail:
Subject: This is the one I'll be using (NT)
Date: May 26th, 1998 02:20:19
From: Esther
e-mail: EPre361706
Subject: Over-the-Hill
I have a friend who is turning 50 and would like some new ideas for over-the hill cake. He's takeing it hard so I want to really rub it in lol
Date: May 26th, 1998 12:56:08
From: Maxine
e-mail: maxicakes@aol.com
Subject: Re: Re: Re: Re: Re: Transporting a wedding cake
Yes, Carolyn, you do know which Maxine this is. Actually, I demonstrated using this tape gun at one of your shows a "few" years ago. A friend first saw it being used at Hobby Lobby's framing department and thought it would be good for cake boards. I really isn't like a hot glue gun. The rolls of tape are specially made for the gun and contain the sticky part of the tape on a brown paper backing. You can use the tape itself without the gun by just applying the tape to whatever surface you want then pull the brown paper backing off. If you get tape where you don't want it, you can just rub over it with your finger and it will roll up into a little ball an just throw it away (IF you can get it unstuck from your fingers!!!) I use it to attach ribbbon to the edge of cake boards a lot. I run it around the edge of the board - if the tape is thicker than the board, I just roll down the excess tape and attach the ribbon. Much easier than glue.
It is a Scotch ATG 752. (ATG for Adhesive Transfer Gun). You might see if Hobby Lobby will sell you one but it is not part of their product line - just one of their tools. Check with a picture framing shop or if you have a Triangle A & E (artists and engineers) supply shop, they should have it.
Hope all is going well for you convention. See you in August. (I promise, if you speak to me I will TRY to remember!!! :-)
Date: May 26th, 1998 11:30:29
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: prince/princess cake topper
Hi Sharon!
I hope this is what your looking for. It is from the Disney people and shown in the July/August issue of Bridal Guide, page 30. The number listed is 1-800-678-6528. I believe it's called Fairy Tale Wedding, a Cinderella and Prince Charming 61/2" tall. There's no price listed.
Good Luck!
Date: May 27th, 1998 11:00:15
From: RHONDA
e-mail: SAMLUVR@AOL.COM
Subject: GROOMS CAKE
Please help.... My fiance and I are from Connecticut and we now live in Texas and would like to take the tradition of the Grooms Cake home for our wedding... Although we would like to know the history of it so we can relay that to our guests....We are thrilled that you all have been talking about the ribbon pulls because we have also added that to our list of "fun things" to take back... We would appreciate it if any one knows the history of the Grooms Cake.....
Date: May 27th, 1998 10:53:16
From: Dolores
e-mail:
Subject: Re: Re: castle cake
I have ONLY a line drawing...very sketchy at this point. I'll email it
to you. Give me your email address again please.
Also, I found a castle on the web at:
http://alpha.net.au/~artintype/pages/page5.htm
(Thats an Australian page)...new. But this castle wouldn't be big enough
so I just may use a few of her ideas along with this sketch.
I'm going to make 4 (14inch) cakes on the table (1-layer each) with 16"
square cakes built up for the main part of the castle. I like the
fondant idea for roof tops. Her couple must be placed in front. I'm
going to make lacy royal icing balcony etc. We have a brick roller and
she wants the castle light-colored or white. Note on the sketch that I
am making irises. I'll do those with gumpaste and probably make the
roses of gp too. This is going to be fun! Hopefully, I'm going to make
adry run at it for ICES in August since the cake is just 2 weeks later.
This girl said she has wanted a fairy tail wedding ever since she can
remember. She is easy to please (not knowing all that I 'could' do LOL).
Date: May 28th, 1998 11:52:42
From: sharon ruffner
e-mail: dgregory@mail.tds.net
Subject: Re: Re: Re: prince/princess cake topper
Hi Dolores
Thank you for your reply about the prince/princess cake topper.
I am also interested in how you're doing such a big castle cake.
My cake lady is using some sketches we did, and some plans we
found in a magazine. How are you building your castle? Can you
give us any pointers? My cake lady has never done a castle cake
before, so any hints you can share would be most welcome. Thanks
again for your help. Let me know how your cake turns out. Sharon
Date: May 28th, 1998 09:03:09
From: Sue
e-mail: proicer@one.net
Subject: Re: prince/princess cake topper
Sugarcraft has a glass castle ornament. ($45?)
A glass coach ornament. ($45?)
And a new JUST ARRIVED TODAY white plastic coach ornament with layers of
fluffy tulle edged in white pearls, I think a heart behind. Its like
$40.00 (not sure)
Check a ceramic store?
I know of an onament that is breath taking I can special order for you
but I think it was in the $100 price range.
GOOD LUCK!
Sue at Sugarcraft, Inc. 513-896-7089
Date: May 28th, 1998 08:54:37
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: emergency kit
The only other thing I take is a door stop. How MANY times I have
arrived to a hall and NO ONE is around to open DOORS! I sometimes take a
folding cart if I have a heavy cake and none is available. Lately I've
marked all heavy cakes and demand someone meet me. I even get the name
of that person.
GOOD LUCK!
Date: May 28th, 1998 08:57:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Over-the-Hill
Check out the other catagories on this message board: NEED AN IDEA FOR A
CAKE CREATION? there are some good ideas on there.
Date: May 28th, 1998 08:07:44
From: Marida
e-mail: binsted@erols
Subject: Re: Re: Re: Transporting a wedding cake
Dora:
When I suggested that you use Double-stick tape, I use it in place of
putting icing on the cake board you are going to put your first layer of
cake on. I have used it successfully for a long time and have never had
a cake slip off of the board even when it is very hot. When I first
started doing cakes the instructor suggested using karo syrup or icing
and I once had one slip in the hot weather when I used syrup. OOPS!
Luckily, it did not come off of the board but I never used icing or
syrup again.
Marida
Date: May 28th, 1998 08:05:04
From: Dolores
e-mail:
Subject: Re: Suggestions please!! :)
Congratulations. Your serving size is good. The cake sizes are even with
4 inches difference between them and this will make for you a good
reputation.
What about making orange drop flowers? I like to use tip 35 with a
deeper orange center made with tip 14. This will add a light dainty look
to the overall effect.
Date: May 28th, 1998 06:24:56
From: Tami
e-mail:
Subject: Suggestions please!! :)
Hi There!!
Well, I finally got my first wedding cake order and I'm so excited and nervous at the same time. I need some advice from all you pros out there. The cake is for 100 people and her colors are peach, orange & gold. I plan on using pan sizes 6,10 & 14. I know that is more than 100 servings, but I thought it would be safe to add some more in. Does that sound right? Also, I was going to do peach roses with the gold leaves, but not sure how to incorporate orange. should I add orange roses? Has anyone had these color combos before? Any advice you can give me would be GREATLY appreciated!! Thanks!
Tami
Date: May 28th, 1998 11:33:01
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: emergency kit
Hopefully it will never be needed! Anyway, over the years I've learned
to carry a scissors and/or a sharp knife-I've arrived to find that I was
expected to arrange the fresh flowers that I wasn't told about!
Sometimes I throw in a bit of waxed paper, always some extra dowel rods
or even a pillar or two(you never know!) I even have some white chiffon
material or some silk ivy that I take-I've had Bride's cancel base
florals at the last minute without telling me, so I arrive to find a
very bare table!! A friend even takes a small 'level' tool to make sure
the tables are level! All this stuff can be put into a permanent kit
that you can just grab as you go out the door each week.
and as you stated, don't forget the icing, bags, tips you used to
decorate the cake, a spatula and a hand towel! (I sometimes put a wet
cloth in a zip-lock bag.)
Good luck with your cake!
Date: May 28th, 1998 08:33:02
From: Jeannine
e-mail: Norder@prodigy.net
Subject: emergency kit
Next month I will be making my first wedding cake. What I'd like to
know from all you experienced veterans, is what do I need to take in
my "emergency kit" besides the obvious tips, bags, couplers, icings,
etc. Is there something that you've learned is handy to have? Thanks!
Date: May 28th, 1998 08:02:54
From: Sly
e-mail: skenney@rocketmail.com
Subject: grooms cake info
Information on the history/tradition of the groom's cake can be found
at http://www.thewedguide.com/editoria/grm_cake.htm
Date: May 29th, 1998 07:01:23
From: Torla
e-mail:
Subject: Re: Suggestions please!! :)
How about doing little dots of orange also I found if I add just a
little of the color ,say add a little of the peach icing to the gold(not
enough to change the color)it will match a lot better.You will be
surprised.I've had some brides come to me with some off the wall colors
but with the adding of the colors it turns out beautiful.Good Luck .
Date: May 29th, 1998 07:15:33
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Suggestions please!! :)
Congrat's Tami
How about spatula stripping you bag to give the roses a two tone. Make the icing orange then stripe with peach.. I love the look of two tone roses.
Cheryl
Date: May 30th, 1998 11:49:29
From: lynne
e-mail:
Subject: Re: Some more questions!!! :)
hi tami;
from my experience if you put enough batter in the pan your cakes should
bake up nice and even. that 14 will use 2 mixes; the 10 is one. you
can make a 10 and 6 if you use the recipe i posted on stretching a d.h.
cake mix......look for it on the recipe board. (add flour, sugar, and
sour cream to a mix).
lately i have been 'leveling' my cakes when the come out of oven by
putting my cake rack over the pan and pressing down lightly but firmly
to flatten out any hump that might bake up. this is recommended by
dolores and others. however, i have found if you use the right amount
of batter and bake at lower temps you don't often have a hump.
i would not use dbl cake boards but i'm prolly in the minority. you are
using a nice firm base board, just put your 14 on a covered 14 cake
circle before putting on that base. your 10 (&6) dosn't weigh much so i
don't seen need to dbl. if you were using lg'r &/or more tiers then i'd
concider it :) however, for peace of mind it would not hurt :)
definately would not on that 6'er. just put it on a covered 6 circle
then on the seperator plate.
ahhhh, that's all i can remember that you asked about :)
lynne
Date: May 30th, 1998 11:38:56
From: lynne
e-mail:
Subject: Re: Suggestions please!! :)
it also helps to add just a touch of your flower color to the green you
use for leaves. just as you said, it helps the colors to match better.
lynne
Date: May 30th, 1998 04:55:25
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: emergency kit
One thing I would add is a camera. Once you get the cake set up you want to take a picture to prove that it was delivered and set up properly, and in good condition when you left. I have heard several pros mention cake disasters due to careless reception hall staff, caterers, etc, that happened after the cake was delivered.
Date: May 30th, 1998 12:04:43
From: Tami
e-mail:
Subject: Some more questions!!! :)
Hi Again!!
I have a few more questions regarding the construction of the wedding cake. I'm going to use the stacked construction for the 14 & 10 inch tiers and pillar construction for the 6 inch. My question is do I need to use two cake circles for extra support on all the tiers? I'm going to be using a 16 inch masonite board for the bottom tier. Also, are there any little things that I should watch out for? As long as my tiers are even the cake should stand straight, right? Thanks for you help on this, I don't know what I'd do if this board wasn't here to refer to......
Tami
Date: May 31st, 1998 10:16:01
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: emergency kit
I have found it helpful to have a small retractable measuring tape...my husband usually packs it in his pocket. Helps to find the center of the serving table when the lace is an overall design. I find a Dirt Devil is great to clean up the 'liter' on the floor after cutting fern and baby's breath to decorate around the cake. I ditto the idea of the camera. Great to prove the cake was up and standing straight when you left it.
Date: May 31st, 1998 05:53:00
From: Marida
e-mail: binsted@erols.com
Subject: Re: Charms in Wedding Cakes
We have used charms in many of our cakes. Most of them come with a
small ring into which the ribbon can be inserted. Once a bride brought
some to me with the circle for the ribbon and I wrapped the ribbon
around the charm several times before inserting it into the cake and
told the people at the country club when someone pulled the ribbon and a
charm did not come with it to go get it. (I had fears of someone
swallowing one of those charms because they are so small.) Most of the
time the girls have us space them randomly around the cake. I insert
them after I have iced the cake by pushing them in gently with a spatula
with a small tip at the end.
Marida
Date: May 31st, 1998 05:46:07
From: Marida
e-mail: binsted@erols.com
Subject: Re: Some more questions!!! :)
Tami:
You do not have to use double cake circles when you are stacking cakes.
Be sure that you use plastic straws or wooden dowels in the 14" to
support your ten inch. (Since reading "The Cake Bible" I have started
using plastic straws and not wooden dowels and even with six or seven
tiers stacked I have never had a problem.)
If you used push-in legs for the six inch top, you do not have to put
any dowels in the ten inch cake. We use the push-ins most of the time
because, #1 you do not have to use another plate for the columns and #2
you do not have to dowel the tier the push-ins are going into.
Hope this helps.