Date: August 1st, 1998 01:32:14
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Tunnels
Could have been that, even though it wasn't overbaked, the temperature
was too high. Have you checked your oven temp lately?
Date: August 1st, 1998 01:19:37
From: Nannette
e-mail: nghenderson@erols.com
Subject: Thanks for letting us know how it turned out!! (NT)
Date: August 1st, 1998 02:33:10
From: Linda
e-mail: RDShearman@aol.com
Subject: Flour
Does anyone know how to take 5 or 10 lbs. of good quality flour and make CAKE flour out of it? I think you use CORNSTARCH. Don't really know. Would be appreciated ,thanks LINDA
Date: August 1st, 1998 12:00:26
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: nutella
Hi Merida,
It is pretty thick on its own. Equal parts chcolate or white
buttercream and nutella would make a nice filling. I don't see why you
couldn't make a mousse out of it by mixing it with pudding/whipped
topping.
Renee
Date: August 1st, 1998 11:52:52
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Sorry for the multiple postings.....
Thanks Nannette.
You may be right. My oven has the tendency to bake fast.
I try to adjust it, but I think I need a better oven thermometer.
Renee
Date: August 1st, 1998 07:47:30
From: Brenda
e-mail: moorefam@gibralter.net
Subject: reply
I left one lady there with my customers, Valorie, then from what I hear
another lady moved in and started working - so they aren't totally cake
deficient over there. Started the business here, and am doing well for
only being here a year - in business less than. Thanks for the help -
I'll be making the cream cheese icing this morn and getting it out.
Take it easy!
Date: August 1st, 1998 11:52:38
From: Claudia
e-mail: cakeshop@glastar.com
Subject: Re: Flour
I don't remember what the exact proportions are but I tried it one time
and will never do it again. The texture of the cakes was horrible. I
ended up throwing several large cakes in the trash and rebaking with
all-purpose flour.(my salesman shorted my order for 50# of cake flour)
A better solution is to substitute 1cup all purpose flour minus
2Tablespoons for every cup of cake flour called for in the recipe. Sift
your flour even if you don't normally do this with cake flour. Hope this
helps.
Date: August 1st, 1998 11:29:26
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: icing
here is a recipe for buttercream for air dry flowers.
i don't know if it is a wilton recipe -- it maybe as the lady who gave
it to me was a teacher's instuctor yrs ago.
1/3 cup water (slightly warm tap water)
3 tablespoons meringue
beat this to a stiff peak. then add:
1/2 cup shortening (crisco)
5 1/2 cups (1#) powdered sugar
beat on med speed for about 3 minutes. scrape bowl down well about 1/2
way thru this time.
i have made daisies and many other flowers w/this. if you find it too
stiff, add water 1 teaspoon at a time. just remember, the more water
the longer it will take to dry and the less strength the finished
flower will have. as is, it takes a couple of days (depending on
weather) for these to dry enough for use.
lynne
Date: August 1st, 1998 11:15:21
From: lynne
e-mail:
Subject: Re: Re: Re: ISO: Apple cake from a mix
emily; what flavor mix to start w/depends on what you want......you
can use fr. vanilla, yellow, or spice.
as for your 1st ?.....i don't use oil so i never thought about it, just
replaced the liquid. in *any* recipe you can replace the oil
w/applesauce to lower the i think - cholesterol (sp?).
lynne
Date: August 1st, 1998 11:01:07
From: lynne
e-mail:
Subject: Re: Peanut Butter Cake from a mix.
hi renee;
the tunnels etc are more likely from overbeating. now before you
beating yourself up, it could likely be as little as a few s3econds
that can do it or it could be the type of beaters &/or mixer being
used. after filling pan let sit several minutes, then pick the pan up
about 1" off table and drop it. do this several times. it will cause
the trapped air bubbles to break. i don't think any batter will ever
be 100% free of tunnels, but this helps lots.
oh, i also heard once that if you pour the batter in from a high level
the bubbles w/stretch and break :)
lynne
Date: August 2nd, 1998 11:08:12
From: Neshia
e-mail: kgw68@msn.com
Subject: Re: Re: ISO- Black Walnut & Black Forest cake
Is this a magazine or a cookbook and is it currently available?
Thanks
Date: August 2nd, 1998 11:17:43
From: Neshia
e-mail: kgw68@msn.com
Subject: ISO-Dolores Red Velvet recipe
I tried to find Dolores's recipe and after 1 hour I came up with many
others but not her Red velvet. I tried to e-mail Carolyn but again I
was unsuccessful. If anyone can e-mail me with her recipe and icing I
would greatly appreciated it.
Thanks
Date: August 2nd, 1998 09:36:07
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO- Black Walnut & Black Forest cake
They are two different cakes. The black walnut is usually a pound cake
and the Black Forest Cake is several layers of chocolate cake, with
cherry filling and whipped cream. Southern Living books have some
recipes for both.
Date: August 2nd, 1998 06:34:28
From: Linda
e-mail: 604@aol.com
Subject: Re: Re: icing
Lynne
Thanks so much for the recipe. I can't wait to try it.
Date: August 2nd, 1998 02:36:27
From: Linda
e-mail: RDShearman@aol.co.
Subject: Re: Re: Flour
Claudia, Thanks, I will give the minus 2 tbsp. of flour per cup a try.
Linda
Date: August 2nd, 1998 12:57:56
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Diabetic Cake
Malaika, my daughter's diabetic, but I've never tried recipes. You can get more info on this, if you haven't already, from postings above this one. Apparently, SweetNLow does have box mixes. Also, I found this Carrot Cake in a book I have, "Diabetic Candy, Cookie & Dessert Book," by Mary Jane Finsand. I'm going to try this one and bake in two 8" cake pans with parchment on bottom. There's also a recipe for "Decorative Frosting," 1/4 c solid shortening (soft), 1/2 t white vanilla extract, 3/4 c powdered sugar replacement (which is 2 c nonfat dry milk powder, 2 c cornstarch, 1 c granulated sugar replacement, combined in food processor or blender and whipped until well blended and powdered). Lots of work but necessary for our diabetics. If you decide to try, let me know what happens!!!!! Thanks.
1 c liquid shortening
2T granulated fructose or granulated sugar replacement
4 eggs
1/2 c water
2 c flour
1 t baking powder
1 t baking soda
2 t cinnamon
1 t nutmeg
1/2 t salt
1/2 c pecans (chopped)
3 c carrots (grated)
Beat shortening, sugar replacement and eggs until lemon colored. Add water, flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrots. Pour into well-greased and floured 3-qt. tube pan. Bake at 350 degrees F for 30 to 40 minutes or until done. Yield 16 servings. Exchange 1 serving with fructose: 1 bread, 3 fat. Calories 1 serving with fructose: 229. Exchange 1 serving with sugar replacement: 1 bread, 3 fat. Calories 1 serving with sugar replacement: 220.
Date: August 2nd, 1998 12:49:23
From: Neshia
e-mail: kgw68@msn.com
Subject: ISO- Black Walnut & Black Forest cake
My First question is are they one and the same or two different types
of cakes. Does anyone have the recipes or do you know where I can find
them.
Thanks
Date: August 3rd, 1998 06:29:42
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: ISO- Black Walnut & Black Forest cake
I have all of Southern Living's cookbooks and the recipes are in there.
There are a lot of recipes out for the Black Forest Cake. I have seen
some where they used Devil's Food cake mixes and then added the cherry
filling and whipped cream. I can email you the recipes from Southern
Living unless someone on the message board has a recipe to share with
you.
Date: August 3rd, 1998 01:20:30
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: ISO-Dolores Red Velvet recipe
This must be the one on Earlene's web page. I get so many raves over the taste of this cake, and I have the least problems in baking large layers. Go back to Dolores' web page and click on Earlene's Order Forms, I think it says. You'll see a place to click on recipes. Hope this is the one you're talking about!!!
Date: August 3rd, 1998 01:23:50
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: ISO: doctored cake mix with sour cream and pudding
I don't recall if Earlene has one on her web page. You probably know she's located on the left-hand side of Dolores' web page, I think called Earlene's order forms or something. (I need to look at that!) But you'll see it. When you go there, she has a page of recipes.
If you can't find anything there, someone at this site pointed out (Sue, I think) that you can find lots of recipes at www.cakerecipe.com -- and you can!!!! You'll have to do lots of clicking to find ones using mixes, but thery're there!!
(I love this web site!!!)
Date: August 3rd, 1998 01:27:08
From: julie
e-mail: worknlong@aol.com
Subject: caramel cake/icing recipe
I had a delicious caramel cake at a wedding sometime ago. I'm planning a party of my own and would love to make one. Looking for the recipe and icing. Thanks
Date: August 4th, 1998 07:04:33
From: Marida
e-mail: binsted@erols.com
Subject: Re: Need buttercream recipe
Kristin: Look down the message board and you will see some recipes for
icing with cake mix in it.
Date: August 4th, 1998 11:01:39
From: Kristin
e-mail: Krispan@webtv.net
Subject: Need buttercream recipe
I am making a stacked anniversary cake and need a recipe for buttercream icing that includes white cake mix in the recipe to cut down on the sweetness. Thank you!
Date: August 4th, 1998 09:29:00
From: Angie
e-mail: abkuehl@zeus.ia.net
Subject: buttercream recipe questions
Please forgive me if these are stupid questions-- I just baked my first (Pooh) cake this past weekend for my son and loved it! I would like to keep doing this. I read the posts below about adding dry cake mix to buttercream frosting recipe to decrease the sweetness-- do you add the approximately 1/3 cup in addition to the full amount of confectioner's sugar? Or do you decrease the sugar by this amount too? Also, my recipe calls for 1/2 margarine and 1/2 solid shortening (Crisco) but I found that it softened too quickly as I was working with it. Is there a way to make good buttercream frosting using just Crisco (does it taste as good as using the margarine)? Also, my recipe calls for almond extract. Is there ever a problem in using this flavoring for large crowds, if some people are allergic to nuts? I made this cake for my son's daycare, and didn't even think about the almond extract until I got the cake there, and then for some reason I thought of it and warned the teachers. Should I just leave it out unless I am sure there is no one who will eat it with a nut allergy-- or is that not a problem for people with this allergy?
Thanks so much for any help! I really hope to get as good at this as all of you (but I have a ways to go!!)
Date: August 5th, 1998 06:00:16
From: Tammy
e-mail: johncamp@megalink.com
Subject: fondant
is there any way to make a fondant thats similar to the wilton fondant
in the box. also is there any way to flavor it. any all hints on fondant
greatly appreciated.
Date: August 5th, 1998 03:49:57
From: Carol
e-mail: TCHoge@aol.com
Subject: Strawberry Filing
I will be filling a wedding cake with strawberry filling. Would you suggest a homemade type (if so provide recipe please) or store boughten variety. Thanks!!
Date: August 5th, 1998 05:48:50
From: Marida
e-mail: binsted@erols.com
Subject: Re: Strawberry Filing
When we use strawberry filling we use the kind Henry & Henry puts out.
They make a lot of fillings--the raspberry i popular. If we do
strawberry mousse, we make that from scratch.
Date: August 5th, 1998 04:39:27
From: Shirley B.
e-mail: drberg@gte.net
Subject: ISO pudding in scratch recipes
I asked this question back at the end of July and got no response and
have since looked thru the archives but haven't run across the
answer--does anyone have a tried and true method for adding pudding mix
to a scratch cake recipe? Any help would be appreciated. Thanks in
advance! PS--This is such a great place! I have found more help here
than in all the books I have read. I sure do appreciate all the hard
work that goes in to maintaining this site, not to mention all of you
who go out of your way to give such good advice and help to us
beginners! Thanks again!
Date: August 5th, 1998 11:25:35
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Strawberry Filing
You can get it from a cake supply store if there is one near you. Also,
Delores sells it. I can email you my strawberry mousse recipe if you
would like for me to.
Date: August 5th, 1998 09:08:49
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Kaluaha fudge cake
Hi Robin,
As far as I know, alcohol does bake out of a cake, but if the liquor is
brushed onto the already baked layers, there's a difference. Maybe try
that, that's how they did it in the fancy bakery I worked in as a
teenager. They used Creme de Menthe, brandys, etc.
Date: August 5th, 1998 08:39:38
From: Carol
e-mail:
Subject: Re: Re: Strawberry Filing
Where do I purchase the Henry & Henry filling? Also where do I find the recipe for the Strawberry Mousse? Thank you
Date: August 5th, 1998 03:30:07
From: Malaika
e-mail: mscren@hotmail.com
Subject: Re: Re: Diabetic Cake
Thanks for replying . It is hard to find a cake receipe for diabetics
that doesn't taste diabetic. Thanks again I will let you know how it
turns out.
Date: August 5th, 1998 02:15:56
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: buttercream recipe questions
hi angie; welcome to our wonderful sweet world!!
adding mix to icing can be done either way. most of the time i reduce
my sugar, but a couple of times i have forgotten.
the 1/2 & 1/2 on crisco and butter is not good. use 1 stick butter or
margarine instead. of course, it goes w/o saying to increase the
crisco :)
please see post on previous page re: ways to cut sweetness.
also, spend some time reviewing the archives -- there is a wealth of
information and tips from many, many posts over the almost 2 yrs this
message board has been in existance.
lynne
Date: August 6th, 1998 09:52:52
From: lynne
e-mail:
Subject: Re: Champagne cake
sure!! the only difference is that you use cold duck or other
champagne instead of water or other liquid.
lynne
Date: August 6th, 1998 11:28:38
From: Marida
e-mail: binsted @erols.com
Subject: Re: Re: Re: Re: Re: Strawberry Filing
Mary: I emailed you the recipe, plus a great white chocolate one. Hope
you like them.
Date: August 6th, 1998 07:19:46
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Oops! Above posting is for Marida.
Date: August 6th, 1998 06:08:38
From: Susan
e-mail: sustuc@yahoo.com
Subject: chocolate in icing
Hi, I have tried using Wilton's suggestion to make black icing by adding
unsweetened chocolate, however I find the icing starts to harden too
quickly because of the chocolate. any suggestions?
Date: August 6th, 1998 03:32:13
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: icing
Lynne, is this icing softer than royal icing? I need an icing to use
for daisies that are soft enough to be eaten, but can still hold their
shape. Thanks!
Date: August 6th, 1998 03:26:26
From: Caesanea
e-mail: caes@umich.com
Subject: Re: ISO-Scratch White Cake
I know what you mean. Several months ago I tried diffrent variations of
white cakes. Mixes/Scratch.There was one in the book titled "The Cake
Bible" by Rose Levy Beranbaum that was good.
Let me know if you find one. I have been searching also.
Date: August 6th, 1998 03:14:29
From: Caesanea
e-mail: caes@umich.com
Subject: Re:Carmel Icing/Cake
Hi Julie,
This is the recipe I use for Carmel Icing.It's my favorite
1 stick of Butter
1 1/ 2 cups white sugar
1 can of Evaporated milk
1 teaspoon vanilla
*NOTE******************************************************************
It takes a long time to cook this, but it's worth the time
This recipe comes out creamier if you double it.
Use only for a base coat I found that the consistency is too thin to
decorate with. But after it sets for awhile you may be able to mold with
it.
Place all the indgredients in a double-boiler or heavy pot. Cook over
medium heat stirring constantly for 60 miniutes or longer until
it becomes the consistency of icing. *Note this icing sets fast so you
have to ice or frost your cake quickly.
I don't know what yellow cake they used at the wedding that you
attended. I have used Ducan Hines Yellow Butter recipe cake mix,Scratch
yellow cake, and the Sock-It-To-Me cake recipe. This is a very good
recipe it is very old. Someone made it for my family when my grandmother
passed away and we were fighting over this cake. Everyone was hiding
there slices so no one else would eat it!!! :)
Good Luck!
Date: August 6th, 1998 10:43:52
From: Kristin
e-mail: Krispan@webtv.net
Subject: Champagne cake
Is this type of cake good to make stacked cakes with?
Date: August 6th, 1998 12:34:12
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Re: Re: Strawberry Filing
Marida, may I have your strawberry mousse recipe e-mailed also????? Thanks. I'm doing a wedding cake for end of this month; client ordering is not bride; wants four satellite cakes different flavors, plus different flavors on four tiered cake!!! This is my first one and I'm looking for all the creative ideas for the cakes I can get! Thanks again!
Date: August 6th, 1998 04:33:27
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: ISO-Scratch White Cake
Those of you who have been on the board for a while probably remember me making this request before :o). From the responses I've gotten before, it seems that I'm not the only one who has yet to find a white cake from scratch recipe their happy with. It's been a while since I've posted this and I figured with several new people on the board it was worth one more try. If anyone out there has a tried and true white cake recipe they wouldn't mind sharing, I would be forever grateful. :o) :o)
Thanks!
Shannon
Date: August 6th, 1998 09:19:55
From: Sue
e-mail: proiecer@one.net
Subject: Re: chocolate in icing
Use dry hershey's cocoa. Plus a few extra drops of water.
Date: August 6th, 1998 09:23:33
From: Sue
e-mail: proicer@one.net
Subject: Re: fondant
Go to mom's Special Techniques page...
http://w3.one.net/~proicer/recipes/special.htm
then down to Rolled Fondant.
Sue at Sugarcraft, Inc.
Date: August 7th, 1998 11:39:31
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Strawberry Filing
Since I do so many wedding cakes, most of mine hit the freezer with the
fillings in them. I take them out on Thursday morning and work on them
Thursday night and Friday for delivery on Saturday. I do not have to
refrigerate them after they come out of the freezer. We have never had
a problem doing it that way. Hope it works for you. Be sure to try
that White Chocolate mousse I gave you. It is so easy and works great!
Date: August 7th, 1998 11:49:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Marida, need more info!!
Hi,Mary: It is 11:30 and I'm beat. We had a really busy day today plus
my husband is in for some pretty serious surgery in the next week or
two. So, for relief I come talk with all of you. I freeze just about
every wedding cake I do (for more than 15 years and we do 7 and 8 a
week). I bake them, ice them and then put them in the freezer. I have
three freezers with nothing in them but cakes so I do not wrap them and
have NEVER had a problem. When we bring them out I wrap Saran Wrap (the
kind I get at the Price Club because it is wide) and let them set for at
least three hours and sometimes over night. I even do the decorations
on the sides of the cakes when I have time. Now, Mary, I think you
might have a little problem with your push-in columns with the size
cakes you are doing unless you put your cakes on a plate just one inch
larger than your cake. The push-in columns are wonderful. One of the
reasons I was so beat tonight was that I had a customer who wanted a
really tall cake and we used 3 sets of 7" columns (not pushin so we had
to use the extra plate) and I'm not real comfortable with that look.
Let me know if I can help some more.
Date: August 7th, 1998 06:07:34
From: Cathy
e-mail: Thinkchoc@aol.com
Subject: Re: chocolate in icing
Hi Susan,
I use a product called Nestle Choco Bake, it's a pre-melted unsweetened chocolate in a packet, and is almost like a constitency of the chocolate liquid you put in your milk. It works very well.
Date: August 7th, 1998 01:27:39
From: Shirley B.
e-mail: drberg@gte.net
Subject: Re: Re: Giant Chocolate Chip Cookie
What do you usually charge for giant cookies like that?
Date: August 7th, 1998 02:31:52
From: Elise
e-mail: elise@magicnet.net
Subject: Re: Wedding butter mints
Would you please share with me your recipe for Wedding butter mints
using sweetened cond. milk. This webb address is new to me and I think
I have missed a good recipe.
Thank you!
Date: August 7th, 1998 02:17:47
From: Carol
e-mail:
Subject: Re: Re: Re: Re: Strawberry Filing
I received your recipes. Thank you for your prompt response. Do either of these need to be refrigerated?
Date: August 7th, 1998 12:29:02
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Marida, need more info!!
Marida, received your e-mail. Thanks so much!! These recipes sound great and will use on my wedding cake.
NOW, more questions for you re freezing. I've read all postings I can and looked at everything possible. Can you give me more info on how you freeze cakes? I want to start baking next week for cake to be delivered 29 August.
Can you give me steps from oven to freezer? Do I wrap the cake boards with grease-proof paper before freezing? How many cake boards to use for each tier? (Will be doing push-in pillars, Grecian.) 14" bottom, 12", 10", 8". Four 8" satellite cakes. Plates will be two inches larger. (Design based on Wilton cake)
Sounds like I need to put layers together, which I picked up (I think) from Dolores' book and from other postings.
I'm definitely going to fill with your mousse at time of freezing.
Will top layer "squash" bottom layer? What can I expect? Now I'm getting nervous again. HA!!!!
Tried responding to your e-mail but message returned, so came back to this site. Thanks so much for any info from you and anyone else!!
Date: August 7th, 1998 01:23:57
From: Carol
e-mail:
Subject: Re: Giant Chocolate Chip Cookie
I have made many large cookies in my round 2" deep cake pans using the Nestle Tollhouse recipe. Using the cake pans allows the cookie to be thick. I spray Pam generously on the pan, bake the cookie until done. I allow it to cool for about 5 min. The tricky part is getting the cookie out of the pan -- you just have to be quick. I dump it onto a plate, then put a cake board on the other side and flip it over. I haven't had one break yet! I then pipe frosting on them and add sprinkles -- kids love them!!!
Date: August 7th, 1998 09:43:07
From: Sherry
e-mail: skjones@lcc.net
Subject: Giant Chocolate Chip Cookie
ISO: recipe for a chocolate chip cookie that you bake in a pizza. I
Date: August 8th, 1998 11:56:03
From: Marida
e-mail: Binsted@erols.com
Subject: Re: Marida ...Black Forest recipes
I emailed you the recipes this evening--hope you got them.
Date: August 8th, 1998 10:34:08
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Giant Chocolate Chip Cookie
We bake our large cookies on a pizza pan. Use the baking parchment so we
can pull the cookie out of the pan and onto a board for cooling. We use
2 pounds of cookie dough in a 14 inch pizza pan. Decorate simply: a
reverse shell border, write white tip 16 then tip 5 a color, 3 rose buds
with stems and leaves on both sides. Sells for $10.00. Cookie goes on a
14 inch cardboard with a doily, then into a 14x14x1-1/2 inch box.
We have added the edible images too, ice the area with white icing and
add image. Add the price of the image. Works great.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 02:04:03
From: lynne
e-mail:
Subject: Re: Re: Re: Giant Chocolate Chip Cookie
i price mine at $5 for 9"ers decorated. have also done sizes up to 15"
hearts.
as for recipe......just use your favorite choco chip recipe. pat into
pan keeping batter about 1/2" from the edge and this part is thinner.
the batter spreads and if it is all the way up to the edge this will
end up being thicker. baking takes about 20-30 minutes.
lynne
Date: August 8th, 1998 09:44:44
From: Gloria D
e-mail: jdemers@snet.net
Subject: Re: ISO-Scratch White Cake
Hi! Hope this will help! I've used this recipe several times.
White Wedding Cake
6 c. sifted cake flour
2 Tbls. baking powder
1 1/2 c. butter or marg.
3 c. sugar
2 c. milk
1 tsp. vanilla extract
12 egg whites
Preheat oven to 325 - grease bottom of pans and line with waxed or
parchment paper.
Sift together flour and baking powder. Set aside.
Cream butter & sugar together until light & fluffy. Set aside.
Beat egg whites until stiff, but not dry. Set aside.
With mixer at slow speed, add flour mixture to butter mixture,
alternately with milk. Beat well after each addition. Beat in vanilla
extract. Gently fold egg whites into batter. Pour into prepared pans.
Bake until toothpick inserted into center comes out clean.
Yield: 12 cups of cake batter.
One recipe will fill one 14" round pan and bakes approximately 50 mins.
at 325.
Date: August 8th, 1998 08:47:33
From: sherry
e-mail: skjones@lcc.net
Subject: Re: Re: Giant Chocolate Chip Cookie
Thank you Carol for the help.
Date: August 8th, 1998 07:51:12
From: Neshia
e-mail: kgw68@msn.com
Subject: Marida ...Black Forest recipes
I am unable to send you an e-mail for some reason. Can you please e-
mail me the recipes?
Thanks
Date: August 9th, 1998 10:10:28
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Kaluaha fudge cake
Yes, some bakes out. We also add it to the already baked cake. One time
a customer requested that we POUR it on. Wow, a bet that was a good
cake!?
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 10:14:26
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Wedding butter mints
Go to moms recipe page, or straight to the mint recipe at...
http://w3.one.net/~proicer/recipes/all-recipes.htm#EASY PARTY MINTS
Yum for your TUM!
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 10:05:27
From: Sue
e-mail: proicer@one.net
Subject: Re: R Apricot Nectar Cake Recipe
Oh, thanks! Now I'm starving for a piece of cake. NOT! I'm soooo glad
you have found such good help here! Keep up the FUN!
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 04:05:31
From: Kathy
e-mail: peteandkathy@santanet.com
Subject: mocha frosting
I'm searching for an old recipe for mocha frosting. It was a cooked
frosting but it didn't have any chocolate, it used coffee for the mocha
flavor. Does anyone have a recipe like this? My grandmother lost her
recipe and has been talking about it for a while.
Thanks,
Kathy
Date: August 10th, 1998 12:42:57
From: Renee G.
e-mail: reneeraeg@aol.com
Subject: Re: Re: Cake Batter for 3D Panda Mold
Just wondering how long to bake the 3D cake and at what temperature?
I'd like to try this recipe, as I will be baking a 3D cake this week for the first time!
Date: August 9th, 1998 11:43:32
From: Marlene
e-mail: jeffmar@mnsi.net
Subject: Help!!!...I Need Recipes!!!
I have been searching for wedding cake recipes, I can only find the traditional white cake. I would really like ones for chocolate, lemon or any other flavours. I have looked everywhere!! I'm getting desperate!!!Please Please Please help me. I would greatly appreciate it!!!
Date: August 9th, 1998 11:35:49
From: LindaMay
e-mail: lindamay@erols.com
Subject: Re: mocha frosting
I use the regular butter cream frosting made with crisco and butter, then I dilute a tablespoon of General Foods Mocha coffee and add to the frosting. I am a big fan of mocha frosting and I must say that this comes out sooo yummy.
Date: August 9th, 1998 12:27:22
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: R Apricot Nectar Cake Recipe
FYI, I went to Dolores' links page and accessed www.cakerecipe.com, looking for other recipes. I found the Apricot Nectar cake, which uses lemon cake mix; doubled recipe. Used 8 cups per 14" layer (wanted less than 4" height); baked very compactly, very slight crown, kind of like a pound cake but not as fine a texture; cut beautifully; everyone loved it!
Date: August 11th, 1998 12:20:42
From: Marlene
e-mail: jeffmar@mnsi.net
Subject: Re: Re: Help!!!...I Need Recipes!!!
Thanks so much for the web site!! Exactly what I'm looking for. Thanks for taking the time to tell me about it!
Date: August 10th, 1998 10:27:13
From: Jeff Arnett
e-mail: jsarnett@foothills.net
Subject: Re: ISO: Best Wedding Cake Icing
Here's my favorite wedding cake buttercream:
1 1/2 cups Alpine Icing Shortening [Crisco can also be used]
1/2 cup butter at room temperature
2 ounces white chocolate, melted and cooled
1/2 cup boiling water
2 pounds sifted powdered sugar
2 teaspoons pure vanilla extract
Cream butter and shortening for about 3 to 5 minutes until completely blended. Add chocolate and mix well. Turn off mixer; add all of sugar to bowl along with boiling water and vanilla. Mix a lowest speed until well blended then mix for about 3 minutes [still at low speed]. Allow to sit, covered, for about one hour before using.
Date: August 10th, 1998 06:32:33
From: lynne
e-mail:
Subject: Re: ISO: Best Wedding Cake Icing
yes, dolores has many good buttercream recipes. pick one that uses
about 1/2 cup butter to 1 1/2 cups crisco. as was said it won't be
stark white, but most people won't know the difference.
i have a hall that the lighting is funky and have had people complain
and once i delivered to an outdoor party and could not believe how
stark white/blue the tableclothes were. she complained too :(
other than that i have had them order white icing w/candlelight colored
trim and you could hardly tell the difference.
lynne
Date: August 10th, 1998 06:26:39
From: lynne
e-mail:
Subject: Re: Clear Glace
the clear glaze you are looking for is ----- pipping gel!
lynne
Date: August 10th, 1998 03:37:05
From: Ilse
e-mail: Gapinguin@aol.com
Subject: Clear Glace
Am looking for a ClearGlace ,that can go over a layer of fresh strawberry cake.(Tortenguss is the name)
also funelcake and cake in a jar.Thanks for all your help Ilse
Date: August 10th, 1998 03:40:08
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: ISO: Best Wedding Cake Icing
I am going to do my first wedding cake and the only icing i've ever
used is the buttercream icing with butter; but that is too yellow. What
does everyone else use.
Thanks
Lisa F.
Date: August 10th, 1998 04:26:35
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO: Best Wedding Cake Icing
Hi, Lisa: We use both butter and crisco in ours. It isn't stark white
but everyone likes it. Look on Delores' home page and click onto
recipes and you will find a lot of different recipes for buttercream.
Have fun doing your first cake. You'll get hooked!!
Date: August 10th, 1998 07:56:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: Help!!!...I Need Recipes!!!
Go to Delores' home page and click on links. There is a section on cake
recipes.com that is great. I copied a ton of them last night just for
my own use--not necessarily wedding cakes. There is a ton of stuff
there.
Date: August 11th, 1998 03:56:24
From: Renee G.
e-mail: reneeraeg@aol.com
Subject: ? for Lynne- Re: 3D cake batter
I would like to try your recipe for a 3D Garfield cake. At what temp.
do I bake at and for what length of time? Also any tips on cooling it?
Date: August 11th, 1998 11:43:16
From: Jeff Arnett
e-mail:
Subject: Re: ? for Jeff
I never refrigerate a cake and have never had a problem with one either!
The iced cake sits on the counter well with no problems!
Date: August 11th, 1998 09:42:06
From: Ilse
e-mail: Gapinguin@aol.com
Subject: PippingGel
am new at this .how can i make Pipping Gel. or where can i find it. Thanks for your help. Ilse Gainguin@aol.com
Date: August 11th, 1998 10:57:41
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: PipingGel
You can buy it at any cake decorating store. Some craft stores that
sell cake decorating supplies (Michaels,Ames, MJ Designs, etc.) also
usually have it. Also, I'm sure Dolores has it here on her online
catalog.
Date: August 11th, 1998 10:35:14
From: jen
e-mail:
Subject: ? for Jeff
Hi Jeff, I was thinking about trying your recipe. After icing with
this, does the cake need to be refrigerated? Or can it sit on the
counter for a day or so? Thanks!
Date: August 13th, 1998 12:02:57
From: Neshia
e-mail: NLS68@Hotmail.com
Subject: For Marida.....
I have tried to send you a e-mail responding to the recipe you e-mailed
on the black forest cake. Please let me know if you received it.
Thanks again
Date: August 12th, 1998 02:55:45
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Re: ISO-Scratch White Cake
Thank You for the recipe! I'll try it either tomorrow or Thursday and let you know how it turned out.
Shannon
Date: August 12th, 1998 02:50:14
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: I forgot! :o)
I also use CAKE flour instead of all purpose flour. I use Gold Medal's Softasilk cake flour.
Date: August 12th, 1998 02:45:34
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Help!!!...I Need Recipes!!!
The best made from scratch chocolate cake that I've found so far is on the Hershey's website. Go to www.hersheys.com and look in their online cookbook for 'Chocolatetown Special Cake'. It is really good. The only changes I make to the recipe is that I use 1/3 cup shortning and 1/3 cup butter instead of all shortning (the next time I make it I'm going to see how it turns out with all butter) and I add 2 rounded Tablespoons of sourcream. It has always done really well for me. Is the recipe you have for white cake good? I've been searching FOREVER for a good white cake recipe. I posted a request on the message board a few days ago but the last time I checked no one had posted a recipe. I'll go check again after I post this message :o).
Shannon
Date: August 13th, 1998 03:15:50
From: Elaine
e-mail: emdossick@aol.com
Subject: 2 cake mixes
On the inside of Duncan Hines cake mixes you will find the Wilton method
for mixing 2 boxes at once. I sifted both mixes together, added 2
heaping tablespoons of sour cream, and 1 teaspoon of almond flavoring.
The result was a very moist cake that tastes homemade.
Date: August 13th, 1998 01:29:16
From: Marida
e-mail: binsted@erols.com
Subject: Re: 2 cake mixes at once
We always mix two at once. Maybe you forgot to add some of the water or
oil. It should not look any different whether you use one mix or two
mixes. Once in a while I have my mind out in space somewhere and when I
start to beat it all up I just know I left out some of the water and
down the sink it goes!
Date: August 13th, 1998 01:38:17
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: 2 cake mixes at once
thank you marida, i will try again then.kelly
Date: August 13th, 1998 01:26:19
From: Marida
e-mail: binsted@erols.com
Subject: Re: Confused about white chocolate and white baking bars.
White chocolate has cocoa butter in it. Baker's premium white chocolate
baking squares has cocoa butter in them. Toll House baking bars are
called Premier White Nestle and I am leery about using them for true
white chocolate because I don't see where they have any cocoa butter in
them. When I make my recipe for white chocolate icing I use Merchens
white chocolate and also use that for my candy at Xmas.
Date: August 13th, 1998 12:13:25
From: jen
e-mail:
Subject: Confused about white chocolate and white baking bars.
If I'm making a white chocolate cake with white chocolate icing, do I
use what they sell in grocery stores, the white baking bars? I've
looked for packages to actually say white chocolate and couldn't find
it. I also checked Dolores online catalog and didn't see it. I did see
in another catalog a product called real white chocolate, $13 for 2 1/2
lbs. But it doesn't say anything about baking with it, just that this
needs to be tempered. I was told that white chocolate wasn't really
chocolate so that's why I thought the baking bars could be used. Can
anybody help? Thanks!
Date: August 14th, 1998 12:14:46
From: kelly
e-mail: rh98@groupz.net
Subject: Re: 2 cake mixes
thank you very much for your help it is appreciated, kelly
Date: August 13th, 1998 09:07:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: mocha frosting
Hi Kathy,
DO you think that it might be a variation on the ol' flour paste
frosting recipes? My grandmother too, loved this icing and rarely made
a regular butter cream. Basically the recipe had you make a slurry of
flour, salt and milk and flavoring such as cocoa or instant coffee or
other things. You would cook this, stirring constantly over low heat
until a thick paste formed. When this paste cooled you would add butter
and *granulated* sugar and beat until light and fluffy and the sugar was
no longer grainy. Very delicious! If you are interested, I will try and
find my recipe for the correct measurements of the ingredients. Let me
know.
Renee
Date: August 13th, 1998 09:36:44
From: kelly
e-mail: rh98@groupz.net
Subject: 2 cake mixes at once
Good morning everyone, I just have a ? about mixing 2 mixes at once, I
did this last nite for a 1/4 sheet (11x15) and it was very dry. My ? is
do I need to add more oil? water? and extra egg? what? I need to have
this cake done by 9:00a.m. tomorrow EDT. Thank you all for your help in
advance.kelly
Date: August 13th, 1998 10:38:31
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Flour
The difference between cake flour and all-purpose flour is that cake flour is milled finer than regular flour and a different type of wheat is used (soft wheat). There is really nothing you can add to all-purpose flour to make it into cake flour. (Unfortunately) :o)
Shannon
Date: August 13th, 1998 08:23:40
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Re: Re: ISO: Best Wedding Cake Icing
How much color do you put in or do you guess?
Thanks
Date: August 13th, 1998 06:39:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: For Marida.....
A lot of you are telling me you have trouble emailing me. Once in a
while about once a week our telephone company turns off the telephones
to upgrade something and my computer happens to be one of them. Try
again. It is a real pain for me.
Date: August 13th, 1998 07:28:01
From: Cathy
e-mail:
Subject: Re: ISO: Best Wedding Cake Icing
Hi Lisa,
If you want to use your regular buttercream recipe, you can also add Wilton's White-White coloring for a pure white effect. I make sure I use the same amount for each batch of buttercream I make (if you need more than one recipe's worth for the cake) to ensure consistent color throughout the cake. This gives you another option.
Date: August 14th, 1998 07:42:12
From: Diane
e-mail: rbracke@fuse.net
Subject: ISO: Wedding Cookies
Have heard about wedding cookies and would like to try them. Would
anyone have a recipe for them and how to go about making them. Would
really appreciate any help. Thanks.
Diane
Date: August 14th, 1998 03:51:35
From: Debbie G.
e-mail:
Subject: Re: ISO Dominican Republic "Bizcocho" Cake Recipe
You can get a copy of Brown Sugar Cake (Bizcocho de azucar prieta) from
the Dominican Republic Embassy. They have a website at www.domrep.org
and their e-mail address is embdomrepusa @ msn.com and their snail mail
address is 1715 22nd. St., N.W. Washington, D.C. 20008 I just got my
copy today, I really was surprised to get it, I didn't think they'd have
it. I would type it in here, but I can tell that it was copied out of a
book & I don't know if it would violate copyright laws if I put it on
here. At least you know where to find it now.
Date: August 14th, 1998 04:00:48
From: Debbie G.
e-mail:
Subject: Attn: BIZCOCHO CAKE Recipe Located
Check further down recipe message board at original entry fo information
on how to get recipe.
Date: August 14th, 1998 11:17:08
From: Robin
e-mail:
Subject: Butavan
Anyone have a recipe for the Butavan flavoring that Earlene raves about?
Dolores says it's only sold down the TX way, but that someone figured
out the ingredients. Couldn't find it in the old messages. Any help
greatly appreciated. 8) Robin
Date: August 14th, 1998 08:38:57
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Re: Confused about white chocolate and white baking bars.
one quick FYI - the "real" chocolate that requires tempering in order
to make candy, does NOT require tempering if you're just just melting
it to add to a cake recipe. If the chocolate is to be baked, just
melt, and pour.
Keith - When can I visit your basement? ;-)
Date: August 14th, 1998 08:31:26
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Confused about white chocolate and white baking bars.
I think the law has recently changed (or is about to), but up till now,
manufacturers can't legally call their products "white chocolate" in
the US. Congress' definition of chocolate mandates that it include
cocoa solids, and white chocolate has none (that's the stuff that makes
chocolate brown).
That said, there are a few other things to look for to know whether
you're getting a good product or a bad one. Marida is right -- the key
is cocoa butter. Look at the label of what you're buying. Cocoa
butter should be listed (probably as the second ingredient). If you
see things like "hydrogenated palm kernel oil" or other oils and fats
listed, it's going to be an inferior product. It may taste similar,
but it won't act similar. It's analagous to the difference between
real butter and butter flavored Crisco. The taste is similar, but not
as good or as fresh. One melts at body temperature, the other has a
higher melting point (and so it leaves a greasy, plasticky feeling in
your mouth when you eat it). One can be found in my kitchen, the other
has never seen the inside of my house. ;)
Another clue is whether or not it needs tempering if you're using it as
candy (as opposed to a baking ingredient). Real chocolate (including
white chocolate) needs to be tempered after it's melted, or when it
sets up, it'll be grainy and chewy.
Most of what you can find in the baking aisle of the supermarket is the
non-cocoa butter stuff. It'll be called white baking bar, vanilla
bark, and other stuff, but I won't use it. I believe the Bakers brand
white bar actually contains cocoa butter (but I'm not sure whether it
also contains palm oil or not). I'd bet that, just like their dark
chocolate products, it'd be ok to bake with, but not to eat plain
(try a piece of their semisweet baking bar sometime -- it's very grainy
and odd-tasting by itself, but it works fine melted into cookie or cake
recipes). It's worth a shot, anyway, but I'd only use as an ingredient
melted into the cake batter. Mixing it with all that other stuff and
then baking it mutes some of the inferior qualities. For buttercream,
where you're less able to disguise it's poor points, I'd use the good
stuff (personally, I keep 20-30 pounds of Callebaut white and
bittersweet chocolate in my basement at all times).
Whew, time for me to shut up and let someone else talk. Sorry to
blather away like this.
Date: August 14th, 1998 11:21:21
From: Marlene
e-mail:
Subject: Re: I forgot! :o)
Thanks for the web site! I don't have a good white cake recipe, the ones in the cookbook for "traditional" white cake turned out okay but nothing to write home about. Try this web site I found-tons of recipes, I'm sure you'll find a good white cake. www.cakerecipe.com Thanks again!
Date: August 14th, 1998 11:29:55
From: Phyllis
e-mail: MosesT@bellsouth.com
Subject: Re: ISO: Wedding Cookies
This is a tried and true recipe that I have used for years, they
are a must have at wedding receptions. There are many variations of
this recipe, most calling for confectioners sugar, but to me this
is the best;
Wedding Cookies
2 sticks butter, no substitutes, softened
5 tablespoons sugar
1/4 teaspoon salt
1 tablespoon water
1 teaspoon vanilla
2 cups pecans, finely chopped
2 cups all-purpose flour
1 pound confectioners sugar
1. Mix all ingredients, except confectioners sugar, in a large
mixing bowl. ( I find that using my hands is the best way to
mix)
2. Roll into 1 inch balls, place on a foil lined baking sheet,
slightly flatten with a dampened spoon.
3. Bake 325 oven for 15-20 minutes or until edges are slightly
browned.
4. Cool for 5 minutes, roll in confectioners sugar, let cool can
be frozen when completely cooled. Also these freeze very well.
Reroll in confectioners sugar before serving.
Date: August 15th, 1998 09:38:19
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: ISO Banana Cake
My son-in-law has requested a bananna cake with bananna filling and frosting, does anyone have a receipe? Thanks a bunch!!
Kathy M.
Date: August 15th, 1998 01:00:54
From: Diane
e-mail: rbracke@fuse.net
Subject: icing stabilizer
Had this question in another area and thought this would be good too.
Is icing stabilizer used for any other reason other than humid weather.
Have seen it at the supply store and wondered about it. Thanks.
Date: August 15th, 1998 07:15:22
From: Marida
e-mail: binsted@erols.com
Subject: Re: icing stabilizer
Magic Line makes a product called "Stay Ice." Someone gave me two bags
of it but I have not tried it. They also put out a stabilizer for
whipping cream which I have used. Our Giant in their Gourmet section
used to see a wonderful stabilizer for whipping cream but they stopped
carrying it and I never see it anywhere around the Northern Va. area. I
once saw it mentioned on this message board and meant to copy it down so
I could write to see if I could get it.
Date: August 15th, 1998 06:52:17
From: Brenda Helton
e-mail: dhelton@cinci.infi.net
Subject: ISO clothes-pin cookie recipe
I am having a small party on Friday evening (8-21). I would like to
make some clothes-pin cookies. Does anyone have a recipe they could
send my way?
Date: August 15th, 1998 11:35:41
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: ISO: Wedding Cookies
Thanks Phyllis for the wedding cake recipe. They sound delicious. You
can bet I will try them.
Date: August 17th, 1998 12:01:54
From: Nannette
e-mail: nghenderson@erols.com
Subject: R: Banana Cake and frosting
This recipe was posted by someone named Jan back in the beginning of
February, but fell out of the archives somehow. Fortunately, I found a
copy I had printed out, because this is great!
1 DH yellow cake mix
3 eggs
1 T oil
1 cup bananas, mashed (substitute baby food bananas if you want)
3/4 cup water
Mix as usual. Bake approximately same length of time as for regular
yellow cake. (I bake a 9x13 at 325 for about 45 minutes.)
I normally make this with cream cheese frosting. However, I found the
following recipe in an old Chiquita Banana recipe book--haven't tried
it myself.
Banana Butter Frosting
1/2 cup mashed ripe bananas
1/2 tsp lemon juice
1/4 cup butter
3 1/2 cups sifted confectioners' sugar
Mix together banana and lemon juice. Beat butter until creamy in mixing
bowl. Add sugar and bananas alternately, a small amount at a time,
beating until frosting is light and fluffy. Makes about 2 1/2 cups
frosting (enough for top and sides of 8 x 8 x 2 cake, tops of two 9 inch
layers, or 18-20 cupcakes).
Date: August 16th, 1998 11:28:33
From: Carolyn
e-mail: Bridal1
Subject: Re: Butavan
I remember seeing it at convention at one of the booths, but not sure which one. Maybe you could try checking with some of the vendors that were there such as Country Kitchen or one of the ones that sells all kinds of products.
Date: August 16th, 1998 10:30:36
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: icing stabilizer
An icing stabilizes the icing after it dries. Its good to use in humid
weather, for doing string work, add when making buttercream roses so you
can pick them up and place without breaking petals or using a knife, and
helps prevent sagging icing.
We sell Stay Ice, but use Creme Whip Icing Base.
Sue at Sugarcraft, Inc.
Date: August 16th, 1998 09:28:48
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: peanut butter filling
Try the Peanut Butter icing recipe that I posted with my Peanut Butter cake recipe, it's further down this forum. Around the end of July I think.
Susan
Date: August 16th, 1998 03:35:17
From: Diane
e-mail: rbracke@fuse.net
Subject: peanut butter filling
Does anyone know how I can find peanut butter filling? Heard about it
and wanted to try it. Thanks for any help.
Diane
Date: August 17th, 1998 06:48:20
From: Debbie G.
e-mail:
Subject: Re: Re: ISO Dominican Republic "Bizcocho" Cake Recipe
Make sure that you ask them to send the recipe for the Meringue Icing
that goes with the cake. It's on a different page, but is mentioned in
the cake recipe. I've got to get back in touch with them to get a copy
for myself.
Date: August 18th, 1998 12:14:03
From: Carolyn
e-mail: Bridal1
Subject: ISO Hazelnut Cake Recipe
You know how you can never find what you want when you want it? Such is my case! I am sure I have seen this cake recipe on the board sometime, but..............
Anyway, would someone be so kind as to either e-mail me with a Hazelnut cake recipe or post it on here again? I have a bride for September wanting this and I have never made one. Thanks for your help!
Date: August 17th, 1998 01:10:57
From: Linda
e-mail: lsh322@hotmail.com
Subject: Re: ISO Banana Cake
Try the recipe that Nannette gave you. I think it is the same that DH sent me in a booklet. I turned out great and everyone loved it. It is very moist and if you want you could add a few chopped nuts.
Date: August 18th, 1998 09:23:09
From: Carolyn
e-mail: Bridal1
Subject: Re: Icing Question - Using Whipped cream
I presume this would be indoors in air conditioning?? If so, I would think there would not be a problem. I'd have more concern about people breathing on it or touching it. I use powdered milk in my buttercream and it does not have to be refrigerated.
Date: August 18th, 1998 07:34:38
From: Dolores
e-mail:
Subject: Re: Re: peanut butter filling
A very simple peanut butter filling would be just to add about 2/3 cup
of peanut butter to 1 recipe of icing...or however much you want.. You
won't harm the icing. And if you want it to be thinner like fillings
sometimes are, just add more milk (or water).
Also, one of my students added peanut butter to his chocolate icing.
That was heavenly!
Date: August 18th, 1998 01:49:27
From: Julia
e-mail: dbanes@harborside.com
Subject: Icing Question - Using Whipped cream
I also posted this question in the Wedding Cake section, because I wasn't sure which category was the most appropriate, and I want to be sure to get an answer. Sorry if I'm being a pest here!
I am doing a Sandcastle tiered cake as a donation for a Seafood and Arts Festival. It will be on display -- for all to admire! :) all day Saturday and most of Sunday. Sunday at 4 p.m. it will be eaten.
My question is this: My usual buttercream recipe uses 1 cup of WHIPPED CREAM per 2 lbs. of powdered sugar (along with other ingredients). Normally I don't worry about my cakes being UNREFRIGERATED, because the time period isn't as long, and my belief that all the sugar acts as a preservative. But since this will be standing out for a longer period of time, I'm concerned about the whipped cream causing food poisoning. The buttercream I'm talking about is Wilton's Extra Special Buttercream.
Is this safe? Or should I not use the whip cream? I really love the taste of this buttercream and would prefer to use it, but I'm worried about it causing problems. O.K., you experts out there, what's your opinion?
Thanks bunches!
Date: August 18th, 1998 12:30:32
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: ISO Hazelnut Cake Recipe
I don't do the cake until September 25, but thought I'd better be hunting now! My e-mail is Bridal1@AOL.Com. You should have been able to send by just clicking on my name, I would think. I have done it that way before anyway. Thanks so much and I'll be looking for your e-mail.
Date: August 18th, 1998 09:02:38
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO Hazelnut Cake Recipe
Carolyn: My email to you came back. Is Bridal1 all I have to have? I
thought I had gotten to you before. When do you need this recipe?
Date: August 18th, 1998 08:24:49
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO Hazelnut Cake Recipe
Carolyn, I found the recipe. Now, I am going to scan it to you. If you
don't get it let me know and I will post it here.
Date: August 19th, 1998 07:13:24
From: sandra
e-mail: johncamp@megalink.net
Subject: raspberry filling
im going to use raspberry jam for filling.I would like to know different
ways it could be used. like can it it be used by itself or mixed with
buttercream icing ect.
Date: August 19th, 1998 11:23:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO easy chocolate truffle recipe/how long do they keep??
Maryann: I make about 200 pounds of candy to give away at Christmas. I
start after Thanksgiving and freeze everything. I even box them so I
can just pull them out of the freezer. We make lots of truffles and
lots of wonderful white chocolate candies.
Date: August 19th, 1998 10:32:41
From: Carolyn
e-mail: Bridal1
Subject: Re: Egg White Powder
I would think you could, but I have not tried it. However, I have tried using real egg white and that works fine, too.
Date: August 19th, 1998 10:56:22
From: Maryann
e-mail:
Subject: ISO easy chocolate truffle recipe/how long do they keep??
Hi!
I'm looking for an easy chocolate truffle recipe that I plan on using as wedding favors(dipped in chocolate and wrapped in color foil). Different flavors are fine (maybe raspberry, or mocha, or regular or white chocolate), and how long can they be kept? My wedding isn't until the ending of October, but I want to start on them soon so I won't be rushed. Can you freeze them? Is 1 1/2 - 2 months in the freezer ok? Please let me know. I really like this idea, but if someone has a better suggestion for chocolate related favors, I'm all ears!
TIA!
Maryann
Date: August 19th, 1998 07:36:21
From: Lisa
e-mail:
Subject: Egg White Powder
Could egg white powder mix be used in place of meringue powder or is their a difference between the two? I ran out of the meringue powder and was wondering if I could replace it with the egg white powder that I always have on hand. Thanks so much for your help.
Date: August 19th, 1998 09:28:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: ISO easy chocolate truffle recipe/how long do they keep??
An easy recipe we use:
2-1/2 pound of candy dry fondant
1/2 cup whipping cream
1/2 lb butter (softened)
Vanilla flavoring to taste; about 1 teaspoon
4 Tablespoons melted dark chocolate coating
Combine fondant with butter, cover and let set for several hours or
overnight. Knead until creamy. Heat cream to boiling point, don't boil.
Add cream with vanilla and chocolate to the sugar/butter mixture. Cool
slightly and knead with hands until smooth. Shape or scoop into balls
and roll in.. nuts, cocoa, chocolate jimmies, etc. Place in candy cups.
NOTE: We use the gold foil candy cups, several sizes to choose from.
I guess you could add Raspberry flavor/oil instead of vanilla to make
them raspberry truffles. Or I guess you could use white chocolate
instead of dark. Anything can be added to this recipe, it takes alot of
abuse. More fondant to thicken or cream to thin.
This recipe will keep approx. 2 weeks, but may need invertase added to
help keep it from drying out if kept longer. Freezing is fine. Just wrap
in saran and leave wrapped to thaw overnight.
Have FUN!
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 09:30:55
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Egg White Powder
Yes, you can make royal icing with egg white powder. Some think its
stonger than meringue powder. Email proicer@one.net if you need a
recipe, I think I have a recipe on the cans we sell.
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 09:34:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Icing Question - Using Whipped cream
You metioned that it was Wilton's recipe, you could email them.
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 10:05:49
From: Dolores
e-mail:
Subject: Re: raspberry filling
I've done this. Do it either way...mix with icing if you like. It won't
hurt a thing...or just spread a thin coat of icing on before you spread
the filling on. This keeps it from seeping into the cake. Be sure to add
a 'wall' of icing around the edge, then fill, so the filling won't seep
out through the iced cake later on.
Date: August 19th, 1998 10:08:23
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Butavan
I'm sure if its sold, we could get it for you. Email if needed.
Sue at Sugarcraft, Inc.
Date: August 20th, 1998 09:40:01
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: ISO clothes-pin cookie recipe
They sound interesting. What are they?
Date: August 20th, 1998 05:12:29
From: Marida
e-mail: binsted@erols.com
Subject: Re: Baking a 12" round with 3" depth?
Hi,Renee: I use 3" pans all of the time. I use pudding in the mix and
3 mixes for that pan and bake 325 for 1 and 1/2 hrs,
Date: August 20th, 1998 02:52:58
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: raspberry filling
I have mixed it with cool whip before. It needs to be refrigerated, but
it is the best filling I've ever tasted. I use the raspberry jam with
the seeds in it and it is soooo good.
Date: August 20th, 1998 10:32:15
From: Renee
e-mail: reneeraeg@aol.com
Subject: Baking a 12" round with 3" depth?
HI,
I'll be baking a 12" round with a 3" depth for an anniversary and have never baked this large of a cake before. Any tips on baking it? Such as baking time, do I need a baking core so it cooks evenly, should I use
bake even strips ?
Thanks, Renee
Date: August 20th, 1998 08:03:09
From: Cathy
e-mail:
Subject: Re: raspberry filling
Hi Sandra,
You can use the raspberry filling in both the ways you listed. I use my plain as a filling, but I've read on the board where some mix it in with the buttercream and use it that way. Both would be delicious!
Date: August 20th, 1998 02:10:08
From: Marie
e-mail: kampy@netins.net
Subject: Re: Egg White Powder
Hi Lisa,
Yes, you can use the egg white powder. Use it just like meringue powder
and add a pinch of cream of tartar or 1/4 teaspoon lemon juice.
Good luck, Marie
Date: August 21st, 1998 10:20:26
From: Itzel
e-mail: Itzel@exchange.nih.gov
Subject: Re: Re: ISO Dominican Republic "Bizcocho" Cake Recipe
Debbie, I would really appreciate it if you could please send me the
recipies that you have. I you have a fax, I could send you my number
and you wouldn't have to type it.
Thank You
Itzel
Date: August 23rd, 1998 10:23:13
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: Re: Egg White Powder
Where can you get egg white powder at? I've never heard of it. Thanks.
Date: August 23rd, 1998 10:55:59
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: R: Banana Cake and frosting
Nannette, Thanks for the recipe, it was delicious!
Date: August 24th, 1998 10:29:25
From: Susan
e-mail: sustuc@aol.com
Subject: reducing sweetiness in icing
Recently there was a message on this board and it said to check the archives for ideas on how to reduce the sweetness in buttercream icing. I have looked thru the archives and cannot find anything with that heading or anything else in reference to it. Can anyone tell me where the file is hiding?? Thanks
Susan
Date: August 24th, 1998 04:50:00
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: Re: ISO Dominican Republic "Bizcocho" Cake Recipe
Debbie, if it's not too much trouble, would you send me the recipe,also? you could fax it to me, too. But you'll need to email me first and let me know when you'll be faxing it. My fax is connected to my pc & I only have one modem, so I'll have to make sure the fax is on. My email is ChefNana1@aol.com (oh, I just realized, this may be long distance for you. If it is, forget it. I don't want you to go to any extra expense.) Thanks, dee
Date: August 25th, 1998 04:30:07
From: Dolores
e-mail:
Subject: Re: ISO Buttercream recipe
I have MANY icing recipes you can try. Go to:
http://w3.one.net/~proicer/index.html
Here you will see: RECIPES, go here, then choose Icing Recipes
Date: August 25th, 1998 04:16:13
From: Sophie
e-mail: wylie@mycoice.net
Subject: Re: How many cups of cake batter are in a boxed mix?
There are approximately 4 1/2 cups of batter per box. Pillsbury has a
scale on the back of their white cake mixes usually. I'll check my
recipe box to see if I saved it.
Date: August 25th, 1998 03:47:58
From: Vicki
e-mail: bvcosby@mnsinc.com
Subject: How many cups of cake batter are in a boxed mix?
I have the recipe for the White Wedding Cake from scratch which says it
is for 12 cups of cake batter. I have a Wilton pan that only needs 1
boxed mix. How manys cups are in 1 boxed mix?
TIA **I'm buying everything on Thursday so I need to know soon!**,
Vicki
Date: August 26th, 1998 12:37:08
From: Destiny
e-mail: Destinysdc@aol.com
Subject: ISO: Truffles or candy.??
Somewhere, sometime I either read or was talking to folks ( getting
older, makes it hard to remember these things) and the topic was making
a candy with the left over cake. This was crumbled cake, like that
which was cut off when leveling their cakes, or when special shapes
were cut from sheet cakes. They mixed these crumbs with buttercream
icing and a few other things, like flavorings or liquor. Then they
make little balls of this mixture and then dipped them in chocolate.
Can anyone tell me what it might have been, and more important, how to
make these candies. You know those whatcamacallits!
Thanks guys, I want to make some to give away for christmas.
Destiny
Date: August 26th, 1998 01:00:42
From: lynne
e-mail:
Subject: How many cups of cake batter are in a boxed mix?
one way you can figure out how much any pan will hold is to fill it
about 1/2 full w/water and measure how many cups that is. the reason
you don't fill it full is you only fill any pan 1/2 way w/batter:)
lynne
Date: August 26th, 1998 12:55:48
From: lynne
e-mail:
Subject: Re: reducing sweetiness in icing
i'm sorry your were unable to find ithe info. :(
here are some of the ideas suggested:
1.) be sure to add salt. you only need about 1/2 tsp. but it is very
important. some people use popcorn salt because it is finer.
2.) replace the liquid called for in your recipe w/1/4 to 1/3 cup
unflavored (plain) yogurt.
3.) some people use lemon flavoring to help cut sweetness. dolores
suggests using a combination of 3 flavors such as lemon, almond and
butter. personally i use vanilla, almond and butter.
hope this helps you.
lynne
Date: August 25th, 1998 03:14:47
From: Renee
e-mail: reneeraeg@aol.com
Subject: ISO: moist, marble, scratch cake
Hi,
I am looking for an alternative to mixes ( $1.99 per mix is getting expensive!). I would like a recipe for a moist marble cake, from scratch. If available, can your recipe be doubled, tripled etc. for larger pans (12" round & slabs)?
Thanks in advance,
Renee
Date: August 25th, 1998 11:23:06
From: Deniece
e-mail: jwatts6@bellsouth.net
Subject: ISO Wedding Cake recipe
Recipe does not have to produce a "White-white" cake. If being used for
a wedding cake does it have to be "white-white"? My fillings will be
raspberry and lemon? Thank you!
Date: August 25th, 1998 11:18:49
From: Deniece
e-mail: jwatts6@bellsouth.net
Subject: ISO Buttercream recipe
I am looking for a good tasting buttercream that will also hold up to
September weather, GA. Thank You!
Date: August 26th, 1998 10:38:28
From:
e-mail: hevnscakes@aol.com
Subject: ISO....Cake Recipe for Diabetics
Does anyone have a recipe for diabetics? I have read the other message
on a cake mix that is sugarless. However, I can not get that here in
S. Calif. Are there any other ideas or even recipes from scratch?
Date: August 26th, 1998 10:54:28
From: Nancy
e-mail: snoopy7@azstarnet.com
Subject: ISO cooked decorator frosting
I would like a cooked frosting thick enough for making flower
decorations. I saw a recipe on Martha Steward Living about a year ago
but can not find where I put it. I e-mailed her but she gave me the
wrong recipe. I want a cooked frosting because I do not like the taste
of uncooked sugar... Please understand that I am not interested in the
easy to come by recipes.... such as 7 minute frosting. I would greatly
appriciate it if you would e-mail me the recipe as well as post it.
Thanks for your time!
Nancy
Date: August 27th, 1998 12:20:41
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: reducing sweetiness in icing
I also add about 1/2 cup of cornstarch to a small recipe to help cut the sweetness. I have seen on the board where some add dry cake mix or dry cake flour. You'll just need to experiment to see what works best.
Date: August 26th, 1998 10:40:56
From: Tracy
e-mail: tlapsley@juno.com
Subject: Whipped cream frosting
Date: August 26th, 1998 10:42:21
From: Tracy
e-mail: tlapsley@juno.com
Subject: Whipped cream frosting
I am looking for a recipe for whipped cream frosting. Every cake I make is with buttercream frosting. I'd like to try something new. Does anyone have any good ideas? Thank you .
Date: August 26th, 1998 08:54:28
From: Renee V
e-mail: renchuch2@yahoo.com
Subject: Re: Re: Re: Re: Egg White Powder
Hi Emily,
I found mine in the baking isle at the grocery store. It is called Just
Whites, I think.
Renee
Date: August 28th, 1998 01:42:45
From: lynne
e-mail:
Subject: Re: ISO...petit fours
hi dana; i hope by now you have searched the archives. this has been
discussed often in the past. from what i remember they say to just use
any good pound cake recipe you like. the secret is to make them *small!
* only about 1" each. then you can dip them into melted choco
(coating) for a great taste treat.
lynne
Date: August 28th, 1998 01:34:00
From: lynne
e-mail:
Subject: Re: Whipped cream frosting
hi tracey; there are several commercial products that are non-dairy
whipped 'creme' that you can use. a couple of them are: frostin
pride; rich's 'bettercream'; and others.
they can be purchaced from places like smart and final and a few cake
decorating shops. it cannot be shipped as i must remain fzn.
the only other way is to 'stablize' whipping cream. i have directions
somewhere if you want it.
lynne
Date: August 28th, 1998 01:44:28
From: lynne
e-mail:
Subject: Re: WHITE DOTS IN ICING....... HELP FAST!!!!!!!!!!
hi karen; your answer is on the other pg (decorating problems?).
it is the salt.
lynne
Date: August 28th, 1998 01:39:35
From: lynne
e-mail:
Subject: Re: Sour Cream
*no!* :)
it breaks down into a liquid.
lynne
Date: August 28th, 1998 01:38:04
From: lynne
e-mail:
Subject: Re: ISO....Cake Recipe for Diabetics
ihave a book w/all kind of recipes. i have tried a few....and not one
customer was happy :( they turn out more like a cookie. and have not
found a suitable 'frosting'. i have an article that was in a sunday
paper couple of months back that says *for the most part* most, (but
not all!) can safely eat one piece of cake if they use diet exchanges.
i'll try to find that, but things are really a mess around here :(
lynne
Date: August 27th, 1998 07:24:24
From: Karen P.
e-mail: kpartain@mindspring.com
Subject: WHITE DOTS IN ICING....... HELP FAST!!!!!!!!!!
I have a birthday cake due in two days and I started making the icing
ahead of time and for some reason after I made the icing and colored it
it started getting little white dots in it. All the ingredients are
brand new and I made the icing the right way and it tastes right, I just
don't know what to do about these dots. I need help fast!!!!
Date: August 27th, 1998 12:25:51
From: Dana
e-mail: bcdnelson@worldnet.att.net
Subject: ISO...petit fours
Anyone have any great recipes for petit fours, I'd like to try to fill
some and use something other than an apricot glaze. Anyone had success
and be willing to share their recipe????Thank you - (for a party this
Sun, the 30th)
Date: August 27th, 1998 10:05:48
From: Caaesanea
e-mail:
Subject: Sour Cream
Can Sour Cream be frozen and used later?
Thanks
Date: August 27th, 1998 09:07:54
From: Jacqueline
e-mail: jwatts6@bellsouth.net
Subject: Re: Re: ISO Buttercream recipe
Thank You! I pulled one of yours already,(3 egg yolks, whipping
cream...) I'm going to give it a try. ???what is the difference in using
egg yolks vs egg whites in buttercreams, I have seen recipes using one
of the other...which is more stable for summer weather, and is easy to
work with (smooth). Have a beautiful day!
Date: August 28th, 1998 10:18:31
From: Nannette
e-mail: nghenderson@erols.com
Subject: R-hummingbird cake
I got the following from Linda Rodin of Florida, who assured me just
last week that I could post it wherever I wanted! Thanks, Linda!
Ingredients:
Box of Duncan Hines yellow cake mix
1 small can crushed pineapple
1 ripe banana, mashed
1/2 cup coconut
1/2 cup finely chopped nuts
Follow directions on box for preparing cake mix -- and dump all the
other goodies in at the end. Stir well, pour into pan, and bake as
directed on box. Yields a delicious and moist mock pound cake that goes
well with a cream cheese frosting.
Date: August 28th, 1998 10:00:49
From: Shay
e-mail: Gracesyn1@aol.com
Subject: Re: Re: Whipped cream frosting
I too was looking for this recipe, that is how I found this great site. Please give the directions. Thanks!
Date: August 28th, 1998 10:32:11
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Re: Check Recipe board for Sugar-Free Popovers! (NT)
Date: August 28th, 1998 10:29:56
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: ISO....Cake Recipe for Diabetics
First I want to say that "I" am a diabetic. I eat cake all the time
and never have a problem. It's a matter of dietary control.
Exchanges, etc.
Before it was mentioned that you could use the ones on the market,
called Sweet Rewards. There is no sugar-free ones(Just no sugar
added). Most are sweetened with honey or other type products. Sugar
comes in dozens of names. It's not the sugar in the cakes or the icing
that the diabetic needs to watch out for, it's the carbohydrates. You
will get those in almost everything.
When I have someone ask about the sugar-free cakes, I try to explain to
them. Then I suggest maybe a bettercream icing and filling. These are
just a fraction of the carbohydrates as in buttercream, royal,
fondants, etc.
I've tryed scratch using "Sugar Twin" but was not happy with the
results. I've written to Sweet'n'Low" for recipes, but have not gotten
anything yet.
Once I made Sugar-Free Popovers, and filled them with sugar-free banana
cream pudding, and drizzled a little white chocolate over the tops.
One of these were well within the exchanges aloud for diabetics.
I hope this helps you some, If you find some recipes that work, PLEASE
share them with us.
Shirley C.
Date: August 28th, 1998 12:55:55
From: Linda
e-mail: lsh322@hotmail.com
Subject: ISO-hummingbird cake
I'm in need of a recipe for a hummingbird cake. It anyone has this recipe, I would greatly appreciate you e-mailing it to me. Thank you.
Date: August 28th, 1998 08:30:09
From: Cathy
e-mail:
Subject: Re: ISO...petit fours
Hi Dana,
As Lynne said this has been a much discussed topic. Look through the archives, a while back Carolyn posted a method of doing the petit fours that would make the job a lot easier.
Good luck-they sound great!
Date: August 28th, 1998 10:40:28
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Sugar-Free Fat Free Diabetic Popovers
Sugar Free - Fat Free Diabetic Popovers
Yield: 18 regular sized popovers = appro. 100 calories and 18
carbohydrates
30 mini popovers = appro. 50 calories and 9 carbohydrates.
Popovers:
1 cup Flour 2 teaspoon flavoring i.e. Vanilla
1 cup skim milk 2 packets Sweet’n’Low
1 teaspoon salt Non-stick pan spray
2 eggs
"SIFT" flour and salt together into a medium sized mixing bowl; set
aside. Beat eggs and skim milk; add to flour mixture. Add flavoring
of choose and Sweet’n’Low. Beat until smooth and creamy. Spray each
cup of the muffin tin with non-stick pan spray. Pour mixture into
muffin tins, filling each cup about ½ to ¾ full. Bake at 375F.
Regular size muffin tins, bake for 50 minutes. DO NOT OPEN OVEN FOR THE
FIRST 40 MINUTES. Mini size muffin tins, bake for 30 minutes. DO NOT
OPEN OVEN FOR THE FIRST 25 MINUTES, Muffins should be light golden
brown and sounds hollow.
Filling:
1 lg. Package of Fat Free/Sugar Free Instant Pudding Mix
2 ½ cup skim milk
Prepare filling as directed for pudding, reducing milk to 2 ½ cups.
Chill until firmly set.
Assembly: After popovers are completely cooled, using a sharp knife
cut he popover in two. Spoon the pudding mixture filling into the
cavity of each half and then put the halves back together. Place each
popover into a cupcake paper for easy serving.
Optional Fat Free/Sugar-Free Glaze:
1 Envelope of Swiss Miss Diet Hot Chocolate Mix
1-2 Tbs. Shim milk
Optional Glaze:(Remember these adds extra calories and Fat.)
White Chocolate Glaze Chocolate Glaze
30 white chocolate chips 30 Chocolate Chips
1 Tbs. Skim milk 1 Tbs. Skim milk
Lemon Glaze Butterscotch Glaze
30 white chocolate chips 30 White Chocolate chips
1 Tbs. Lemon juice 1 Tbs. Skim milk
Place chips or chocolate mix and skim milk in a very small bowl or
mixing cup. Heat in the microwave oven for 1 minute. Stir the
chocolate and milk mixture until chips or mix are melted and you end up
with a thin glaze. Lightly coat the top of each popover with the
glaze.
Suggested flavor combinations.
Chocolate pudding and a thin chocolate glaze.
Using Vanilla extract in the popovers.
Banana Cream pudding and a thin white chocolate glaze.
Vanilla extract in the popovers.
Lemon pudding and a thin white chocolate glaze.
Using Lemon extract in the popovers.
Butterscotch pudding and a thin white chocolate or butterscotch glaze.
Date: August 30th, 1998 12:20:22
From: Carolyn
e-mail: Bridal1
Subject: Re: WHITE DOTS IN ICING....... HELP FAST!!!!!!!!!!
Yes, like Lynne says, it is most likely the salt in the icing. The way I solve this is I make my icing with powdered milk and hot water, yes HOT water from the tap. Then I add all my flavorings and salt to this and stir well. This will dissolve the salt and then add this to your mixture of crisco and powdered sugar. It's been working great for me for at least 30 years!!!
Date: August 29th, 1998 02:24:00
From: Glenda
e-mail: gdarn@hotmail.com
Subject: Re: Whipped cream frosting
I make whipped cream icing all the time. I use plain whipping cream or
heavy cream, whip it adding a little sugar and a teaspoon of vanilla.
Let it beat till it is pretty thick (about the consistency of
buttercreamm icing) but watch it and don't let it get too thick. If it
is too thin, you can't decorate with it. I use it just like buttercream.
I can decorate with it using my tips. Everybody really loves it because
it is so light and delicate. The only drawback is that the cake needs to
be refrigerated. When I take the cake to work, I make sure to put it
into the refrigerator. After it is served and sits out for an hour or
two, it goes back into the refrigerator. But it really makes the best
tasting cake.
I also use the whipped cream and add melted semi-sweet chocolate chips
to get a really wonderful chocolate mousse filling for a cake. Everybody
raves over that. Again, needs to be refrigerated.
Whipped cream icing does have to be refrigerated, but it is definitely
my favorite. I have even made one cake, filled with whipped cream, and
with whipped cream on the sides, then I iced the top with buttercream
so I could put buttercream flowers and colorflow decorations on top.
That worked okay too. But again, I refrigerated it.
Date: August 30th, 1998 02:05:38
From: Dolores
e-mail:
Subject: Re: Re: ISO...petit fours
Dana
On my main page, go to RECIPES then to Icing Recipes and you will find
all about petit fours even from the very beginning to all kinds of
choices and recipes...
Date: August 30th, 1998 03:19:48
From: Caesanea
e-mail:
Subject: Re: Re: Sour Cream
Thanks Lynne,
Someone ask me if you could and I did not know. So you only can keep it
up to the expiration date? Of course in the refrigerator.
Date: August 30th, 1998 02:31:17
From: Dolores
e-mail:
Subject: Re: Re: Re: Butavan
...again, Butavan is a combination of flavorings. I believe its butter
& vanilla but I am not certain.
Date: August 30th, 1998 09:56:08
From: Mary
e-mail: rogal@ptd.net
Subject: Meltaway candy bars
ISO: recipies for meltaway candy bars. I have one for peanut butter, but am looking for ideas for other types. Thanks Mary
Date: August 30th, 1998 10:08:56
From: lynne
e-mail:
Subject: Re: Sour Cream
if you store it in the upper part of the frig *upside* down it should
be ok for about 5 days past the experiation date. also whenever any
amount is to be removed be *sure* to use a clean utencil. anything
that has been used will introduct bacteria into it that can cause
molding.
lynne
Date: August 30th, 1998 02:08:28
From: Dolores
e-mail:
Subject: Re: ISO cooked decorator frosting
If you want 7-minute icing...but NOT to do all the cooking...which
certainly takes MORE than 7 minutes, go to my Meringe Icing (like
7-minute) which is NO-COOK. It makes wonderful decorations. Better than
buttercream because it is light in weight and much smoother.
It is here: my main page, then RECIPES, then Icing Recipes (it is here)
Date: August 30th, 1998 02:27:06
From: Dolores
e-mail:
Subject: Re: ISO: Truffles or candy.??
In my comprehensive class many years ago, Mildred Brand showed us how to
make a cake like a petit four using cake crumbs: Put the cake pieces in
your electric mixer bowl, crumble, melt coating chocolate and add as the
cake whipes. Add chocolate to a good consistency to not be sticky. Roll
into balls and place on top of a small piece of cake (or dip as is &
eat). Place this ball of icing on a tiny cake like a petit four size and
pour the melted chocolate over it all. There are many combination of
flavor possibilities to this...endless.
OR- like you said, mix icing with nuts, flavor etc. and dip that in
(coating) chocolate...don't forget about other flavors of chocolate
too...white, even strawberry, mint lemon choc. etc. Again, the
possibitlities are endless.