Date: July 2nd, 1998 12:57:27
From: lynne
e-mail:
Subject: Re: Doctored carrot cake
hi there; you maybe don't have the time to ck the archives, but there
have been many, many versions of dr'd carrot cakes on the board over
time.
i *always* add fresh grated carrots to a boxed mix. people really like
carrot *cake* instead of the heavier carrot bread most recipes make.
i don't measure really, just pick a rather big carrot......either the
longest one or fattest one :)
some people also add a small can of pineapple (w/juice) reducing the
water called for in the recipe.
good luck.
lynne
Date: July 1st, 1998 09:45:46
From: Julie
e-mail: worknlong@aol.com
Subject: Melting chocolate
I made some chocolate boxes the other day and as soon as someone touches them they begin to melt. Is there anything I can add to the chocolate to keep it from melting so quickly.
Thanks
Date: July 1st, 1998 09:59:02
From: Laura S
e-mail:
Subject: Re: Nut allergies
Thanks for the info! I am going to be making a cake for a friend's daughter and she has a nut allergy. I was going to make the DH white. Now I will have to make the French Vanilla. Won't she be happy!!! Wow, you saved me from having a little girl's birhtday go bad!
Thanks,
Laura
Date: July 1st, 1998 09:01:43
From: Laura S
e-mail: smeech@webtv.net
Subject: Re: Re: Petit four trial a success!
Kate,
I freeze the filled cake before I cut them. They stay on the toothpick because they are not moist when frozen. Tonight I am going to try a white chocolate filling with white cake and white chocolate coating. I might even put a little chambord (raspberry) liquor in the white chocolate filling. I'll let you know how they turn out! :)
Laura
Date: July 1st, 1998 08:48:02
From: Dora
e-mail:
Subject: Re: Storing cake mix
I called Duncan Hines at one time and was told the shelf life for their cake mix is about 18 months - stored in a cool, dry place. You can read the code on the box top or sometimes the bottom (impressed in the box}. For example, 7255E31 means made in the year 97 (7), the 255th day which would be about August 15 and the rest is store codes.I hope this helps in determining the age of your mixes. When I buy them in quanity, I store them in my basement which is cool, but not really damp. I have a dehumidifier. I really don't seem to be able to keep them for more than a few months anyway.
Date: July 1st, 1998 07:12:02
From: kate
e-mail:
Subject: THANKS : ) (NT)
Date: July 1st, 1998 04:35:16
From: Andrea
e-mail:
Subject: Re: Re: Re: Martha Stewart for Al Bundy Price !!!
Pam and Amy --Even though I have not been a "full-fledged" decorator for
long, I would DEFINITELY NOT do a cake for anyone for that price. I
agree totally with Renee and Claudia. Tell the person that you will not
be able to work on this project for $1.50 per slice. Tell her she is
requesting premium work, and this will be more expensive than a basic
type of decorated cake. Good Luck!!
Date: July 1st, 1998 04:51:33
From: Millie
e-mail: millied2@aol.com
Subject: Nut allergies
Hi everyone!
Just thought I'd share something I just found out about.
Customer called last week to order a birthday cake. she told daughter
has a nut allergy. No peanuts, almonds,flavorings or coconut are allowed
in her diet.
Well, this client had ordered a white cake a few months before and
absolutely loved it. I used the DH White cake mix. I detected when it
was baking the aroma of almond flavoring but thought nothing of it.
Little girl had not been diagnosed at the time. I mentioned this to
her and told her I would use the French Vanilla instead of the white.
She called DH and found out that yes the White has butter almond
flavoring (no good for her daughter) but the French Vanilla is OK.
For your information all cake flavors are OK for someone with nut
allergies except for the White and Banana. Also all of their frostings
are Ok.
Just thought you'd like to know apparently this type of allergy is
becoming quite common.
Millie
Date: July 1st, 1998 04:24:32
From: jen
e-mail:
Subject: Re: How Long Can I Store Royal Icing?
I have stored it for 2 or 3 weeks before using it. Just don't use the
stuff thats crusted on the sides of the container, it can plug up your
tips.
Date: July 1st, 1998 04:13:24
From: kate
e-mail:
Subject: Re: Petit four trial a success!
Hey, that's great! I tried making them using the white Wilton coating
and apricot filling and they were really good too! I did think they
needed a tastier filling though. I will try yours, as I am a
chocoholic. I didn't know Ghirardelli (sp?) made choc. chips!!
Definitely something to look into. How do you make them stay on the
toothpick though? Don't they slide off? I used a sort of "prongy"
thing and held it over the melted choc., and drizzled with a spoon.
Toothpick sounds MUCH easier.
Date: July 1st, 1998 04:20:47
From: jen
e-mail:
Subject: Re: Duncan Hines changed?
I was just saying to my husband something has changed with Duncan Hines.
The cake scraps from the last cake tasted different and I know I didn't
leave out anything. I know that the company was bought recently
by Aurora. I found that out when I wanted to complain about the higher
prices. I searched the internet for the right place to complain but
didn't find it.
Before I realised something was different about the mixes I found
Kroger's had mixes on sale and I bought a lot! I was hoping it was just
the yellow mixes that were different but I'm fixing to make a Devil's
food, so I'll find out in a little bit. I might be making a switch to
something else.
Date: July 1st, 1998 04:18:26
From: kate
e-mail:
Subject: How Long Can I Store Royal Icing?
Hi everybody! I'm sure this is answered somewhere else, but I have
tried to find it in the archives and can't seem too. When I make royal
icing with meringue powder, how long can I store it for (before making
flowers out of it)?
Date: July 1st, 1998 09:44:44
From: Dolores
e-mail:
Subject: Re: Can Dolores' Milky Way icing...
Of course. Watch out for very soft icings. Just don't add so much
liquid. I'm afraid the layers may slide for you.
Date: July 1st, 1998 09:41:55
From: Brenda A.
e-mail:
Subject: Doctored carrot cake
Does anyone have a doctored box carrot cake recipe that has
grated carrots added? If so, what amount of carrots and anything
else that needs changed. Appreciate any help.
Date: July 2nd, 1998 11:14:02
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Doctored carrot cake
Brenda, Although 99% of the time I bake from scratch, I have doctored a
mix for carrot cake before. Unlike the others, I don't use a carrot
cake mix as the base. I think the carrot cake mixes are too heavy on
the spices. Tastes more like a spice cake than a carrot cake. Ended up
throwing that one in the trash. What I did that I liked was to use a
Butter cake mix, instead. With the remaining additions, it tastes more
like a scratch cake: Use a butter cake mix, 4 eggs, 1 tsp. vanilla, 1
tsp. cinnamon, 2-4 grated carrots(depending on size of carrots), butter
called for in recipe, 1 small can pineapple, drained, juice reserved.
Mix reserved juice with water to make amount called for in
recipe.SometimesI add 3/4 c. chopped pecans. Mix& Bake as directed.
(But after all that, how much harder is it to mix a couple of cups of
flour, sugar, etc. to make it from scratch? :) Hope this helps answer
your question.
Date: July 2nd, 1998 08:29:58
From: Dolores
e-mail:
Subject: Re: Re: Doctored carrot cake
I do this all the time:
1 BC carrot cake mix
Use the water, eggs and oil as directed on box
Also add...
2 cups grated carrots
spices
1/2 cup crushed pecans
My scratch carrot cake is on my RECIPES page if you want to add the same
spices I do. This is delicious without all the work!
DO grease/flour your pans, add parchment circle in bottom / grease/flour
the parchment too.
Date: July 2nd, 1998 08:24:51
From: Dolores
e-mail:
Subject: Re: Melting chocolate
So far as I know there isn't anything that can be done to prevent it
from melting. But DO wrap and keep away from 'busy fingers' - even if it
gets warm enough to melt it will look okay as long as someone doesn't
touch it. Can you keep it in a cooler?
I just thought...IF you need to keep it and are not displaying it, wrap
it in newspapers. It will keep for hours. This is what we do with our
fish when we go to the lake. I freeze them, wrap them in newspapers...NO
ice at all...travel 2 days from Florida and they won't even thaw one
bit.
But with the candy, I wouldn't freeze it, I'd just wrap it in
newspapers. You can even just line a box with newspaper ans keep it in
the box and it will stay cool.
Date: July 2nd, 1998 06:35:53
From: Pam
e-mail:
Subject: Re: Re: Re: Re: Martha Stewart for Al Bundy Price !!!
Thank you , Thank you!!! This is Amys 2nd official Wedding cake and I told her the same thing, these people are either taking major advantage of her or they live in a bloody dream world right along with those oranges !!!! You've helped me to help her...Thanks again :-) Pam
Date: July 2nd, 1998 02:00:54
From: Jeff Arnett
e-mail: jsarnett@foothills.net
Subject: Re: Doctored carrot cake
Some time ago, someone on the message board gave me this recipe. It uses baby food carrots instead of grated carrots as you requested, but it is an excellent cake and my most popular alternative flavor. It alwyas gets rave reviews at weddings.
1 box BETTY CROCKER Carrot Cake mix
4 eggs
1/3 cup oil
1/4 cup water
8 ounces baby food carrots
1 cup chopped walnuts
1 cup raisins
1 teaspoon cinnamon or nutmeg
1 teaspoon vanilla
Flour the nuts and raisins with 2 tablespoons cake flour; set aside.
Mix remaing ingredients for 2 minutes at medium speed, fold in nuts and raisins and bake at 325 degrees until cake springs bake when lightly touched in the middle.
Freezes well and best made a day ahead, wrapped tightly and refrigerated before icing.,
Date: July 3rd, 1998 03:21:51
From: Debbie
e-mail: djkrft@aol.com
Subject: Fabulous web site!!
Hi all. Found this website and thought some would enjoy browsing the delicious recipes! A little bit of everything is here.
www.cakerecipe.com/
Deb
Date: July 3rd, 1998 09:01:50
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: How Long Can I Store Royal Icing?
I usually freeze leftover royal icing. I usually take about 1/4 cup of
royal and plop it down in the center of a sheet of Saran wrap, then
pull up the edges and twist it down so that there is no air against the
icing. I make as many of these as necessary, and then just freeze them
inside a tupperware container. Then I just pull one out when I need
one. I knead it for a minute or two (still in the plastic wrap). Then
I snip off one end and drop it into a parchment bag, and I'm good to go.
I have had particularly dark colors like red and black separate while
in the freezer, but as long as I knead them before I unwrap them, they
come out fine. I never have to re-whip them - they usually come out of
the freezer the same thickness they went in. (That's why you want them
sealed airtight.)
(I think the colors tend to deepen the longer you hold on to them.
I've used very dark leftover royal icing to jump-start the color for
buttercream or fondant, when I was wanting black, navy or red.)
Date: July 3rd, 1998 08:51:46
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Nut allergies
I have 2 coworkers who are also allergic to nuts. (Primarily they're
allergic to almonds, pecans & walnuts; although the small amount of
artificial flavoring in a cake mix has never bothered them.)
Since I take a lot of cookies to work, and everyone else likes nuts in
their cookies, I substitute Grape-nuts cereal for the chopped nuts in
the cookie batter. It gives a wonderful nutty flavor and a little
crunch without actually putting nuts in the recipe. This way, everyone
can eat the cookies.
Date: July 4th, 1998 02:42:18
From: Brenda A.
e-mail:
Subject: Thanks everyone (NT)
Date: July 4th, 1998 03:29:27
From: Patti
e-mail: carterpr@thenuthouse.com
Subject: Thank you
I'm so glad I found your message board. Previously made one purchase
from Sugarcraft, always download your wonderful newsletter, but I'm not
on AOL - so can't take part in your chats. But then I found the
message board - saved every one!! So many wonderful ideas - to try.
Have already tried baking at lower temperatures - why don't the cake
mix companies tell you this?, kool aid for red icing - the kids love
it, and rolled buttercream - with all the tips I had a ball. Made the
star shaped flag in the Wilton book with it - came out wonderful. So I
will make the message board a permanent stop. Thanks once again, Patti
Date: July 4th, 1998 04:39:33
From: patti
e-mail: carterpr@thenuthouse.com
Subject: Re: Thank you
PS--I've only been decorating cakes for one year - took the three
Wilton classes, basic, I & II, and a special fondant class last
summer. Once again - thanks to all.
Date: July 4th, 1998 04:43:45
From: Dolores
e-mail:
Subject: Hi Patti, glad you found us! Enjoy...NT
Date: July 4th, 1998 09:39:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Melting chocolate
There is a product that you can seal the chocolate piece with called
Confectioners Glaze. Not sure if it would help, but you might try it. It
is in liquid form and you brush it on. It makes the piece very shiny. It
is what most pre-made candy is covered with-petites, jimmies, etc.
There is also a solvent for cleaning the brush. It does contain an
edible shellac.
GOOD LUCK
Sue at Sugarcraft, Inc.
Date: July 4th, 1998 11:21:33
From: Dolores
e-mail:
Subject: My carrot cake from a mix doesn't taste like a spice cake!NT
Date: July 6th, 1998 12:02:18
From: Kim Kay
e-mail: irishardy@bellsouth.net
Subject: rolled fondant
does anyone have a recipe for rolled fondant they are willing to share?
I have a book on rolled buttercream, have never tried the fondant tho-.
Does anyone have a preference between the two?
Thanks, kim
Date: July 5th, 1998 11:03:26
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: Re: iso white chocolate cake made from mix
I use the pudding in my cakes. If you do this you should add 1 extra egg and add my shortening. I typically use the DH mix and always mix two mixes together. I follow one regular directions and one for the pound cake found usually on side of box. My cakes are alway mosit and they cut very smoothly. Great for wedding cakes. Not heavy.
Date: July 5th, 1998 10:47:55
From: Dee
e-mail: GrandOccas@aol.com
Subject: Re: Duncan Hines changed?
Had not noticed any change. I too have been using DH for a long, long time. I doctor my mix, so that maybe why I haven't notice any change.
Dee
Date: July 5th, 1998 07:56:14
From: Neshia
e-mail: kgw68@msn.com
Subject: Re: Re: Storing cake mix
Thanks for the information. This is really helpful.
Date: July 6th, 1998 07:29:41
From: Jeannine
e-mail: norder@prodigy.net
Subject: Re: Re: rolled fondant
What is marshmallow fondant?
Date: July 6th, 1998 05:02:58
From: Dora
e-mail:
Subject: Re: Using magic strips or other brand
Jen
I posted this idea before and am glad to do it again. I use an old terry cloth bath towel, cut it in about 3" strips. Fold these in half the long way, soak in cold water and use the same as magic strips. I find that a large safety pin works fine to fasten the ends together. Don't bother trying to close it - just leave it open..I sometimes even add an extra small piece - about 6-8" long - at the corners under neath the long piece. This seems to help the corners rise better. Bake at 325. Hope this works for you.
Date: July 6th, 1998 02:38:41
From: Carolyn
e-mail: Bridal1
Subject: Re: Petit four trial a success!
So, so glad you had success with the petit fours like I described helping my friend make. Actually, what is better than toothpicks is the long skewers like you buy in a package to hold meat, etc. together. These are longer and easier to work the cake down into the melted chocolate. I know this is the easiest way I've ever seen them done and they are so, so good, too!!
Date: July 6th, 1998 01:35:51
From: jen
e-mail:
Subject: Using magic strips or other brand
I need to know if you can use the bake even or magic strips on the
square pans also. They seem to be expensive if I want enough for my
larger pans. I am use to baking my cakes at 325 for a longer time so
the cake would be more level, but for the last couple of months its not
working. Now, by the time I cut off the excess cake, my cakes only
stand about 3 to 3 1/2 inches. I like them standing 4 inches, so this
is driving me crazy, I don't want to have to make them 3 layers to get
the right height. I was also thinking about getting an oven thermometer
to see if my oven is messing up. ( I had thought this info had already
been posted in the archives. I looked through them for almost 2 hours
and didn't find anything.) Any help is appreciated!
Date: July 6th, 1998 10:33:30
From: Sue
e-mail: proicer@one.net
Subject: Re: rolled fondant
Mom's recipe is on her recipe page. Go to the home page and click on
Recipes then arrow down to Rolled Fondant. or go to..
http://w3.one.net/~proicer/recipes/myfond.htm
Did you know they make pre-made fondant now?
Sue at Sugarcraft, Inc.
Date: July 6th, 1998 08:26:56
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: rolled fondant
Here's the recipe I use:
FONDANT:
2 pounds confectioners sugar (no need to sift unless the sugar is lumpy)
1/2 TBSP CMC - Tylose
1/2 Cup Glucose (NOT corn syrup)
1-2 TBSP Crisco
6 TBSP Boiling Water (or least very hot)
Mix glucose, crisco & Water.
Add liquid ingredients to dry ones.
Mix and knead. (I use my kitchenaide dough hook for this)
Let mature for 24 hours.
Freeze or refrigerate.
I like this recipe becasue it doesn't dry out as quickly as pre-
packaged fondants, and it mixes easily with marshmallow fondant, rolled
buttercream, gum paste, etc.
If you're doing a wedding cake in ivory, peach, etc. It's easier to add
the color to the water than it is to make it all white and have to
knead color evenly throughout.
To add extra flavor, I sometimes add 2 tsp Dryvan per recipe.
This recipe also works with Domino's flavored powdered sugars to make
easy chocolate, strawberry or lemon fondant.
Sherry
Date: July 7th, 1998 09:04:43
From: Elaine
e-mail: elaine11@ix.netcom.com
Subject: ISO: Raspberry Waltz Wedding Cake
I lost my recipe for this cake. The cake has a genoise base, hazelnut
meringue layers, and it is filled and frosted with raspberry
buttercream. It was in a copy of Cuisine Magazine from 1981 or 1982.
The issue was a special one for weddings. I would be very grateful for
any help, as I want to make this cake for a 50th birthday party.
Elaine
Date: July 9th, 1998 12:44:44
From: kelly
e-mail: rh98@groupz.net
Subject: Re: ISO...how to make a Peach flavoredCake
Hi Lisa, Believe it or not I just made a peach cake on the 3rd for my
husbands b-day!! i used a box mix and instead of the water, i used peach
juice from a can of peaches, I bought a 15 1/2oz. can of peaches. The
cake I made was a peach upside down cake,(sounds gross) I know, but
really was quite good, so I used the peaches in the can also, but i
think the peach juice in the can instead of the water in the mix worked
fine. Good Luck, kelly
Date: July 8th, 1998 11:40:01
From: Lisa Counce
e-mail: lacounce@aol.com
Subject: ISO...how to make a Peach flavoredCake
I would like some help in making a peach flavored cake, preferrably from a mix. I have a preference to Pillsbury Moist Supreme cake mixes. I am thinking that if I use a yellow or white cake mix and subsitute half the oil for peach puree and use pech nectur instead of water I'll get the flavor I'll want. Please if any one has tried this I'd really appreciate a response to see if it works. Thanks! Lisa Counce
Date: July 8th, 1998 07:40:27
From: Diana
e-mail:
Subject: Re: Re: Try Betty Crocker!
I tried three of the Betty Crocker mixes this week (only about four or five flavors available in all the stores around me). I'm definitely switching ... something I never thought I'd be saying! I received many compliments...something that's been lacking with DH lately.
Date: July 8th, 1998 07:20:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Try Betty Crocker!
Betty Crocker is my favorite too - 34 years and still using - tried others, but went back to the "BEST"!
Date: July 8th, 1998 07:36:20
From: Sue
e-mail: proicer@one.net
Subject: Re: Using magic strips or other brand
Yes, use baking strips on square, oval, charactor pan, any pan! Simply
pin the flaps together to make two into one and DO NOT over lap, just
pin and leave the extra flap open. If you over lap this will work as a
double insulation in that area only.
But another idea: we press the hump(is really only excess air) down as
soon as it comes out of the oven. Lay a damp dish towel over the entire
cake and gently press air out. Sometimes if hump still needs trimming
the extra can be used to build up the corners. You can also turn the
cake out immediately after pressing hump down. We turn our cakes out
onto a foiled covered cardboard.
By the way the hump does mean that the cake baked properly and the
ingredients where fresh.
Sue at Sugarcraft, Inc.
Date: July 8th, 1998 07:18:26
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO...Scratch German Chocolate Cake
The best recipe I know of is on the inside of the German Chocolate package. I haven't made one for a long time, but I presume it is still being printed on the inside of the wrapper.
Date: July 8th, 1998 07:20:11
From: Noi
e-mail:
Subject: Re: ISO...Scratch German Chocolate Cake
Hi Dawn
Baker's German Chocolate has recipe and frosting inside of the package.
You can buy it at any grocery store. I use butter-chocolate cake and
frost it with german chocolate frosting. It turns out great.
Noi
Date: July 8th, 1998 06:56:10
From: Anne Marie
e-mail: jmccollum
Subject: Help, anyone know about a boiled icing?
The woman who did my wedding cake makes the most beautiful life
sized piped roses! She gave me a recipe (she said it was just a
divinity recipe), which went something like this: 2 egg whites beaten,
drizzle in syrup made of 2c sugar and 1/2c water boiled to soft ball
stage. I have never been able to make it and have it hold up long
enough for me to make more than one rose, but it is so beautiful, I am
determined to keep trying. If anyone knows of a similar recipe, or uses
this technique (I have never seen anyone else do it)please help me out.
The flowers are lighter and more realistic than royal icing ones.
Thanks! Anne Marie in Tennessee
Date: July 8th, 1998 05:21:08
From: Dawn Knight
e-mail: dknight@wbfa.com
Subject: ISO...Scratch German Chocolate Cake
Does anyone have a nice recipe, from scratch, for a german chocolate
cake?
I have a dear friend that loves German Chocolate cake...so I thought I'd
make her one for her birthday this friday. Poor thing is on a diet
though...I think she'll have to cheat just this once, so it has to be
worth the fudge, if you know what I mean!!! Thanks. Dawn.
Date: July 8th, 1998 06:49:53
From: Anne Marie
e-mail: jmccollum
Subject: Re: Try Betty Crocker!
I have used pillsbury, duncan hines and betty crocker and will swear by
the beety crocker mixes. The butter recipe chocolate is fabulous and I
always get compliments on how moist my white cake is. Also, I don't mix
my batter more than 30 seconds total. That leaves some bits of butter
in the chocolate, but this is wonderful because it melts and leaves tiny
air holes, making the cake lighter (the same way a puff pastry works)
By the way, I jsut discovered this web site and love it! my husband has
been fussing all day that I am on the computer too much, but this is
great!
Date: July 9th, 1998 10:06:13
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Re: Re: Duncan Hines changed?
Even though Aurora now owns the Duncan Hines brand the formula, I have
been told, is still the same. They bought everything. I have seen some
sales on them for .89 and .79 and have been stocking up.
Date: July 9th, 1998 12:26:33
From: kate
e-mail:
Subject: Re: Using magic strips or other brand
Hi Jen! I use aluminum foil (a couple of layers) wrapped around wet
paper towel. It seems to work for me, and I re-use it, just unfold and
wet the paper towel the next time round. If you don't have a
thermometer I would suggest trying that as well. They are not
expensive and it is surprising how much ovens can vary. Bye:)
Date: July 9th, 1998 12:32:20
From: kate
e-mail:
Subject: Re: Re: rolled fondant
Sly, is CMC-Tylose the same as Gum Tragacanth ( I seem to remember
discussing this before, but I can't track it down). Do you like rolled
buttercream? It just seems to sound tastier than fondant. I have been
looking for Marsha Winbecklers recipe for this. I haven't tried making
my own fondant, I thought it was supposed to be a nightmare! This
doesn't seem too hard, I will try it this afternoon. Thanks.
Date: July 11th, 1998 12:08:22
From: jen
e-mail:
Subject: Re: Re: Using magic strips or other brand
Hi Dora, I've been thinking about trying your way. I guess I'm hesitate
because I'm wondering if this can ever catch on fire in my gas oven.
Since some of the larger pans can take around an hour at 325, the towel
will definately be bone dry, right?
Date: July 10th, 1998 03:44:57
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Gumpaste
I am having some difficulty with my gumpaste flowers. I can seem to get
the flowers especially roses to look O.K. but when I try attaching them
to the stem with gum arabic, it seems to want to come right off. It
also applies to any flower such as the Primrose. If I hang them upside
down to dry, they slide off. What is my problem?
Any help will be appreciated.
Gigi
Date: July 10th, 1998 03:06:32
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Petit Four (fors)?
I have a few questions. I tried to go into the section
(Receipes/Icings) to gather information about the Petit fors and for
whatever reason can't access it. Can access everything else. What do
you dip Petit fours in i.e. Melted candy melts, melted chocolate,
microwaved fondant, etc.
Next question. How long can I keep molded flowers made out of candy
clay, Ganache and Fondant. I need to make a wedding cake for my son's
wedding but want my flowers out of that, maybe out of Gumpaste.
Gigi
Date: July 10th, 1998 08:34:50
From: Michele Pire
e-mail: drfit@mail.idt.net
Subject: Icing
I am looking for a poured cookie icing. Perfect for cookie
bouquets. The icing hardens. Does it come pre-packaged in tubes or
do I always have to make it. I am assuming your Royal Icing is
more of a frosting. Thanks!
Date: July 10th, 1998 08:15:27
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: rolled fondant, CMC
CMC (which stands for CarboxyMethyCellulose) is a gum type product.
It is a powdered product, so it has a very long shelf life, unlike some
of the other gun products. According to the catalog I purchased the
CMC from, it lists CMC as a Gum Tragacanth substitute. I've never
purchased any other gum products. I have recipes I like that all use
the CMC, so I find that the easily affordable approach.
(I ordered mine from Beryl's cake decorating equipment, and from her
catalog, an 8 oz. bag of CMC was only $8.95, while an 8 oz. container
of Gum Tragacanth was $20.00.)
If there is an advantage to using the Gum Tragacanth, I'm not aware of
what it is. I think the CMC works just great in fondant and gum
paste. However, there are LOTS of sugar paste recipes floating around
out there... so perhaps it works better in some recipes than others.
Date: July 10th, 1998 07:59:47
From: Sly
e-mail: skenney@rocketmail.com
Subject: R-Marshmallow Fondant
I originally got the ingredients list for this one from Rosemary Watson:
2 cups mini marshmallows (100 grams)
1 TBSP water
2 cups confectioners sugar (200 grams)
Melt marshmallows and water in top of a double boiler. (or microwave
slowly, and stir frequently.) When smooth, remove from heat and stir
in about 3/4 of the sugar. Transfer to a clean surface dusted with
additional sugar and knead in as much of the remaining sugar as it
takes to get to the right consistancy.
This one is tasty, but not as sturdy as the other recipe. I tend to
make both and just toss globs of this one into the mixer while it's
kneading the other recipe. (I find this one a nuisance to make in
larger quantities. Could just be me.)
Date: July 11th, 1998 10:54:09
From: Lorna
e-mail: Mtl801@aol.com
Subject: Sugar Paste Flowers
My mother would love to learn to make sugar paste flowers but cannot find a recipe for the sugar paste anywhere. Does anyone have one? I'm sure this is simple, but we're having no luck.
Date: July 11th, 1998 07:22:01
From: Marida
e-mail: binsted@erols.com
Subject: Re: Help, anyone know about a boiled icing?
Do you think she added a little white Karo to the 2 cups of sugar and
1/2 cup water? I have a great White Chocolate icing that uses 2 cups
sugar with 3/4 cups water and 1/3 cup Karo to add to the beaten egg
whites, etc, etc. But the syrup added to the beaten egg whites contains
some Karo along with the water and sugar. If you find out what it is I
would like to try it.
Date: July 11th, 1998 12:31:18
From: Sue
e-mail: proicer@one.net
Subject: Re: Icing
Yum Cookies! My weakness!
I use a petite for icing. Look on Mom's recipe page...
http://w3.one.net/~proicer/recipes/all-recipes.htm
OR I take the candy dry fondant (powdered or course) and add a drop of
water until I like the consistancy. We also sell pre-made, heat or use
as is.
This type of icing dries hard on the outside but stays softer
underneath. But if we have Royal Icing made we usually us it.
Sue at Sugarcraft, Inc.
Date: July 12th, 1998 10:03:55
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Re: Gumpaste
First of all, I am wondering about your "gum glue" recipe. I use 2
parts water and 1 part gum arabic. I put one tablespoon of water in a
jar, add one tablespoon of gum arabic, and add one tablespoon of water.
Do not mix - simply let this sit overnight and your gum glue is ready
the next morning. As to your rose petals falling off the stem, I used
to have that problem. First make sure your cone has dried for 2 days on
a toothpick or wire before you begin to add the rose petals. Next, I
find that I need to resist using too much gum glue. You only need to use
a very small amount of gum glue which you apply with a brush. You might
want to touch your brush to a paper towel before brushing on your sugar
paste flower to remove excess glue. My last thought would be to apply
one row of petals and allow that to dry for a day before you add the
next row. (Yes, roses are time consuming!) Good luck!
Date: July 12th, 1998 04:43:00
From: lynne
e-mail:
Subject: Re: Using magic strips or other brand
hi; i have used wet paper towels many, many times and have never had a
problem. i don't even wrap them in foil, b ut i think that is a good
idea.
now, remember, i have never had a fire, but i bake at 300 degrees and
maybe i have been lucky. i know of many others who also must lucky :)
lynne
Date: July 12th, 1998 01:59:12
From: Sue
e-mail: proicer@one.net
Subject: Re: Sugar Paste Flowers
You probably mean gum paste. You can find a recipe on Mom's recipe page.
Found at http://w3.one.net/~proicer/recipes/gp.htm
Sue at Sugarcraft, Inc.
Date: July 13th, 1998 10:56:06
From: Laura S
e-mail: smeech@webtv.net
Subject: Re: Petit Four (fors)?
I use the Wilton candy melts. I tried other brands and they tasted like wax.
Laura
Date: July 13th, 1998 03:43:55
From: Dora
e-mail:
Subject: Renee v - newsletter
Renee V
You referred to a newsletter in your last posting. Where and how could I receive this newsletter???? Thanks
Date: July 13th, 1998 01:31:01
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Re: Re: Help, anyone know about a boiled icing?
Thanks for the input, I have tried the recipe with Karo syrup, but this
is a marshmallow icing recipe which is goey and sticky, it does not hold
up for flowers. The end product of this woman was flowers that were
hard and could be handled, but would crumble into sugary powder if
pressure is applied. Thanks - Anne MArie
Date: July 13th, 1998 11:46:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Renee v - newsletter
Go to our home page http://w3.one.net/~proicer/index.html and click on
Newsletter. Click on July 1998 Newsletter - ONLINE Uncompressed. Its BIG
so it may take a while to download. But its worth it! Recipe is at the
very END. Boo-Hoo.
You can also subscribe:
NEWSLETTER BY MAIL: If you would like my newsletter mailed to you, you
may subscribe for $12.50 per year. Your year begins and ends on the
particular month you subscribed. We accept Visa, Master Card, Discover,
or check to: Sugarcraft, Inc. 1143 S. Erie Blvd., Hamilton, OH 45011.
Phone: 513-896-7089 Fax: 513-863-4932.
Date: July 13th, 1998 11:48:49
From: Sue
e-mail: proicer@one.net
Subject: Re: conf. sugar
Check your bag, the 10X means its been sifted 10 times, 6X only sifted 6
times. Plus I've heard beat sugar is more grainy.
Sue at Sugarcraft, Inc.
Date: July 13th, 1998 11:41:54
From: Dora
e-mail:
Subject: conf. sugar
In reading the many icing recipes on the board, I haven"t seen any that specifies whether or not you sift the confectionary sugar. I used a bag of sugar that seemed "lumpy" so I sifted it first. ( I don't usually sift it) The icing really seemed much softer - this was the basic shortning, flavoring, conf. sugar and water buttercream recipe. Would be interested in hearing about your way of mixing.
Date: July 13th, 1998 11:36:55
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Petit Four (fors)?
Laura,
You just have to try our brand: Merckens! I can almost guarentee that
you will like the taste better than Wilton's. Its cheaper too! 16 ounce
$2.45, the more you buy the cheaper it is. If you want I'll split the
postage with you to get you to try it!
Sue at Sugarcraft, Inc.
Date: July 13th, 1998 11:25:33
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Melting chocolate
Hi!
Were you using real chocolate or chocolate coating such as Merkens or
Candy Melts? Real chocolate MUST be tempered. This reaction is typical
of untempered chocolate. It will melt at room temperature or at the
slightest touch. IF you don't know, tempering involves melting chocolate
to a specific temp., and holding there while you mold your chocolate.
Actually, it is more complicated than that, but anyway if you mold
chocolate without doing this, it will not get shiny or firm up at room
temp.
If this is your problem, you might want to consider using a good quality
chocolate coating such as Merkens. Hope this helps.
Renee
Date: July 13th, 1998 08:56:05
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Wedding butter mints
Hi All,
Just got back from vacation and I'm swamped, so not a lot of time to
read or write on the board. However I did read the July newsletter. The
very last thing about the wedding mints made with sweetened condensed
milk, made me curious if anyone has ever made them using the chocolate
condensed milk? This sounds yummy to me. Also it may be a nice
accompaniment to a chocolate groom's cake. Perhaps with monogram or just
the last name initial piped on them. Another way to offer more to
customers and make a little more money. Tell me what you think.
Renee
Date: July 16th, 1998 12:16:00
From: Christine
e-mail: cmacdonald1@yahoo.com
Subject: ISO...crumb bun recipe
Being originally from New Jersey, I grew up on old world style baked
goods from New Jersey bakeries. I am desperately searching for a recipe
for the old world style crumbs that are used in those bakeries. If
anyone knows what I am talking about and has a recipe for making them,
I'd appreciate the help.
Date: July 15th, 1998 08:34:45
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Renee v - newsletter
Hi!
I just read it from Dolores' webpage - www.sugarcraft.com
When you clik on "join the fun" it under newsletters farther down the
column than message board. That is if you are using Netscape. I don't
know about AOL.
Renee
Date: July 16th, 1998 11:53:09
From: Lisa
e-mail: lacounce@aol.com
Subject: Re: Re: Re: ISO...how to make a Peach flavoredCake
Where do I find this oil, took me forever to find peach flavored extract. I would be very interested in a large variety of fruit flavored oils. I make a strawberry cake with strawberry icing and am very interested in trying other fruit flavors. Thanks for any help you can offer. Thanks! Lisa
Date: July 16th, 1998 09:58:06
From: Dolores
e-mail:
Subject: Re: Re: ISO...how to make a Peach flavoredCake
Or you could simply use Peach Lorann oil. This is a VERY strong
flavoring. You need maybe 1/2 teaspoon for 1 cake mix.
Date: July 16th, 1998 10:00:59
From: Dolores
e-mail:
Subject: Re: Re: Help, anyone know about a boiled icing?
If you want to make boiled icing without the cooking, I have the recipe
for it on my RECIPES / Icing Recipes page. (Meringue Icing (like
marshmallow).
I've used it many times and it is really good. Is just like 7-minute
icing without all the work. (To varify you have the correct recipe...it
contains glucose).
Date: July 16th, 1998 09:56:03
From: Dolores
e-mail:
Subject: Re: Re: Gumpaste
Adding to Bonnie's note...
I don't even use 'gum glue' all I ever use is a tiny dab of water to
stick petals on with. If you add to much (of either) this will make them
slide.
Date: July 16th, 1998 09:46:22
From: Dolores
e-mail:
Subject: Re: Wedding butter mints
I had no idea there was chocolate sweetened condensed milk!
Otherwise, if you use regula white condensed milk, you can add Hershey's
powdered cocoa too....just add til it is the right color, then add
liquid to thin to dough cosistency that isn't sticky to roll them
Date: July 16th, 1998 09:44:14
From: Dolores
e-mail:
Subject: Re: Renee v - newsletter
Since it is on a web site, it is the same in AOL...
Date: July 16th, 1998 09:43:02
From: Dolores
e-mail:
Subject: Re: conf. sugar
I only sift when I am planning on using VERY tiny tips...#1 or smaller.
But if your p. sugar was lumpy, you did the right thing. Sometimes in
the summer it gets that way from the humidity. I was told by my supplier
once, that it comes by barge many times and can pick up moisture there.
For commercial regular decorating, I never sift....my opinion
Date: July 16th, 1998 07:52:45
From: Cathy
e-mail: ThinkChoc@aol.com
Subject: Re: ISO...crumb bun recipe
Hi Christine,
Are you looking for the crumb buns with the powered sugar on top of the crumbs? If you are I have a great crumb cake recipe I'd be glad to share with you, I cut it into squares, and everyone loves the amount of crumbs on it. Please let me know and I'll give you the recipe.
Date: July 18th, 1998 12:55:38
From: christine
e-mail: cmacdonald@yahoo.com
Subject: Re: Re: ISO...crumb bun recipe
YES!!! The crumbs did have powdered sugar on them! I would be very grateful for the recipe! Thank you so much,Cathy!
Date: July 17th, 1998 11:52:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: ISO: raspberry filling
I use the pre-made raspberry filling in the long pouch. Not sure who makes it, but it is very good. In a pinch, you can also use raspberry jam from the grocery store. I am one of the ones who ice the bottom of one layer and top of the other layer because I put my layers together while they are frozen. After I ice the bottom and top, then I make the dam around the top layer and add the filling. I have done the chocolate cake with raspberry and people raved over it. I don't do much filling in this area. Most people like just the buttercream between the layers, but if requested I do it and charge 10 cents more per slice.
Date: July 17th, 1998 09:02:45
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: ISO: raspberry filling
Yes, we sell the pastry filling in 2lb bags made by Henry & Henry. It is
so good I don't see why anyone would make it. Plus the ready made does
not have to be refrigerated.
We only add it to the center of the two layers, but torting 3 times
would be yummy, but I'd be careful not to bake 2" layers or your cake
will be 5" tall. We add a wall of icing around the edge then add the
filling. Recently we saw that some people ice the bottom thinly also.
Have fun!
Sue at Sugarcraft, Inc.
Date: July 17th, 1998 07:25:33
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO: raspberry filling
The only raspberry filling I have even seen or used cames premade and
you can uually purchase it from a local cake decorating store. Delores
probably carries it also. It cames in a plastic bag. There are also
lots of other fillings you can get the same way. Our mousses we make
ourselves.
Date: July 17th, 1998 12:03:20
From: Sandy
e-mail: kdswart@midusa.net
Subject: ISO: raspberry filling
I have never used filling in a cake. I have a customer, formerly from Seattle that wants a chocolate wedding cake with raspberry filling. Does anyone have a recipe for raspberry filling or do you buy it ready made?
Also is the filling put between each layer (two layers sliced=3 fillings or do you do filling, icing, filling for a single tier? Thanks.
Sandy
Date: July 18th, 1998 08:20:03
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: ISO Armadillo Cake Recipe
Be sure to use Bakers Preferred Super Red Gel Paste, its 20% strong
color than anyother brand.
Sue at Sugarcraft, Inc.
Date: July 18th, 1998 08:22:57
From: Sue
e-mail: proicer@one.net
Subject: Re: Where can I get some petit four cutters?
We can special order you some of the taller cutters but you can use any
cookie cutter. Check out our cookie cutter page in the IN-LINE CATALOG.
Icing has been talked about somewhere on this message board. I think
some people use the confectioners chocolate coating. We have instant
poured fondant. Or check mom's recipes, not sure if its there.
Sue at Sugarcraft, Inc.
Date: July 18th, 1998 06:53:48
From: KIM
e-mail: irishardy@bellsouth.net
Subject: Where can I get some petit four cutters?
forgot to ask....Where can I find some petit four cutters? I found one
at the cake supply store, but they only have round and it is a little
larger than I am looking for. Thanks again, kim
Date: July 18th, 1998 06:58:07
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: ISO Armadillo Cake Recipe
I have tried this recipe and it is wonderful - so moist and very good. Follow directions for yellow cake mix (think she said use Duncan Hines Yellow mix with butter) and also add the 2 Tbsp. cocoa and the red food coloring to desired color. It really is very good. I'll use it again when they want a groom's cake that is Red Velvet.
Date: July 18th, 1998 06:51:26
From: Kim
e-mail: irishardy@bellsouth.net
Subject: fondant for petit fours
I am looking for a recipe to cover petit fours with. PLEEEASE does
someone have one they are willing to share. I have seen it doene with
fondant before, but am not sure where to get it. It's not the same as
the rolled fondant is it, and you just melt it? HELP ME, PLEASE :)
Thanks so much, KIM
Date: July 18th, 1998 03:04:02
From: jen
e-mail:
Subject: Re: ISO Armadillo Cake Recipe
Are you meaning the red velvet cake recipe? Dolores has posted one that
uses a yellow cake mix, 2Tbs. Hershey's cocoa powder and red food
coloring. Hope this helps.
Date: July 18th, 1998 12:56:43
From: Tim Smith
e-mail: tims@cbmlaw.com
Subject: ISO Armadillo Cake Recipe
When I was young, my mother used to make what she called an "Armadillo
Cake" using red food coloring to produce a deep red, rich cake. Does
anyone have a recipe for this cake, or any other type "Armadillo Cake?"
Thanks!
Date: July 20th, 1998 12:56:17
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Re: Re: conf. sugar
It really only takes a couple of minutes, so it's not a big deal.
I usually go through 1 bag a week, and do not keep extra bags on hand, opening a fresh bag within a day or 2 after I buy it and it's lumpy from the start, this is not just occasionally, but every bag.
Wish we had some lump-free ones here.
Kathy M.
Date: July 19th, 1998 10:23:47
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: conf. sugar
How in the world do you ever get any cakes done if you have to do that much extra work in making a batch of icing? That would certainly discourage me! I buy my powdered sugar at Sam's in Kansas City and haven't ran across any lumpy ones. I'm not sure if it is the Dixie Crystal kind or not. Maybe you just got a bad batch this time or perhaps you don't use it fast enough and if you have lots of humidity, it could get lumpy on you. I use about 2-3 bags a week so mine doesn't have time to get lumpy maybe!!!
Date: July 19th, 1998 05:14:46
From: Kathy M.
e-mail: ndsz27a.prodigy.com
Subject: Re: conf. sugar
Hi, I just checked my bag of sugar (I get the "Dixie Crystal" brand from Sam's in a 50# bag). It does not have a 10X, 6X or "X" anything on it, so I guess that's why is is so lumpy...it hasn't been sifted at all. I have a big plastic container, in which I keep my sugar.The first order of business before I make icing is...get out my hand mixer and beat the lumps out of the sugar, leaving the sugar in the big plastic container. The beaters usually reach far enough down to take care of any sugar I need at any given time. Occasionally I need to beat it again, depending on how many batches of icing I'm making. It really makes the sugar fine (no lumps!) and my icing is really creamy.Also this brand saves you money. (I believe it's something like 32 Cents a lb.) I hope this helps!
Kathy M.
Date: July 20th, 1998 06:01:53
From: jen
e-mail:
Subject: Thanks Dora!(nt)
Date: July 20th, 1998 11:27:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Carrot Cake Filling
Check out... not for the icing, but you might be interested in something
there.
http://w3.one.net/~proicer/recipes/carrot.htm
Sue at Sugarcraft, Inc.
Date: July 20th, 1998 11:25:32
From: Sue
e-mail: proicer@one.net
Subject: Re: Decororating cakes?
Go to... take your pick... a big file.
http://w3.one.net/~proicer/recipes/recipes.htm
Sue at Sugarcraft, Inc.
Date: July 20th, 1998 04:48:25
From: Cathy
e-mail:
Subject: Re: Re: Re: ISO...crumb bun recipe
Christine,
Tried to e-mail you but it didn't go through. Will try to post recipe for you within the next few days.
Date: July 20th, 1998 05:02:29
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Sorry for the double posting (NT)
Date: July 20th, 1998 04:59:31
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Icing Recipes
Check out Dolore's recipe page on this web site. It is great! Also, if
you want a basic decorator icing, look in cake decorating books in the
library or buy a basic book from Dolores. The archives for this message
board contains tons of variations on decorator's buttercream. It takes
a while to sift through, but you'll pick up so much other good info that
it will be worth it.
Renee
Date: July 20th, 1998 02:35:35
From: Tammy Huls
e-mail: thuls@adams.net
Subject: Vanilla
Hi! I just had a chance to read some older postings today and wanted to
put my 2 cents in about the ck brand vanilla question (posted by Jen, I
think). I used the ck brand 1 time. I thought it was just me, but it
seemed like it did change the consistency of the icing. I did not get
smooth like usual. It seemed to me like the ck brand vanilla had a more
syrupy - less watery consistency. Also, I think it was sly that
commented on the mexican vanilla. I just had about 30 quarts of mexican
vanilla brought to me by a relative. I think 1/2 of them are premier
brand and the other half are Danncy brand. I don't like the Danncy
brand. I think it is too strong and has a bit of a wang to it. Just
thought I would share!
Date: July 20th, 1998 02:35:26
From: Tammy Huls
e-mail: thuls@adams.net
Subject: Vanilla
Hi! I just had a chance to read some older postings today and wanted to
put my 2 cents in about the ck brand vanilla question (posted by Jen, I
think). I used the ck brand 1 time. I thought it was just me, but it
seemed like it did change the consistency of the icing. I did not get
smooth like usual. It seemed to me like the ck brand vanilla had a more
syrupy - less watery consistency. Also, I think it was sly that
commented on the mexican vanilla. I just had about 30 quarts of mexican
vanilla brought to me by a relative. I think 1/2 of them are premier
brand and the other half are Danncy brand. I don't like the Danncy
brand. I think it is too strong and has a bit of a wang to it. Just
thought I would share!
Date: July 20th, 1998 01:48:44
From: kate
e-mail: kathrynbadge@hotmail.com
Subject: Dolores' Sugar Cookie Recipe
Hi All!
I was scrolling back through the archives and found a thank you to
Dolores for her roll out sugar cookies. Does anybody have this (or do
you have time to re-post it Dolores?). I have searched everywhere on
the board (I think!) and couldn't find it. Thanks so much!
Kate
Date: July 20th, 1998 10:05:42
From: Dora
e-mail:
Subject: Jen-baking strips
Jen - see posting wayyyyy down on using magic strips. Thought you might miss it, it's so far down.
Date: July 20th, 1998 10:14:48
From: Chris
e-mail: dminc@deltanet.com
Subject: Carrot Cake Filling
Hi Everyone,
I will be making a carrot cake for a friend's birthday. I'm alittle
stumped as to a filling other than the cream cheese icing that will be
on the cake. If anyone has a great combination for carrot cake &
filling please let me know. Thank you so much.
Chris
Date: July 20th, 1998 10:01:39
From: Dora
e-mail:
Subject: Jen-Re:Re: Re: Using magic strips or other brand
Jen
Sorry it took so long to get an answer. I must have missed your posting. Yes, the towel is bone dry when it comes out, but I have never had a problem with fire. I have an elecric oven and this may make a difference. I also keep a rack on the lowest level of my oven and and keep it covered with heavy duty foil. My mother taught me this to make the baking spills easier to clean up. Maybe the foil makes a difference as far as possible fires. I have no problem with the cakes baking properly. They are moist and evenly browned.
Date: July 20th, 1998 09:38:02
From: Joan
e-mail: glefever@pioneernet.wnyric.org
Subject: Decororating cakes?
Could some one give me some recipes for frostings for decorating cakes?
I use to work for a store but they always used pre mixed or half mixed
frostings. I have all of the bags and tips needed to do this but no
recipes. PLEASE HELP!!
Date: July 21st, 1998 04:54:50
From: B Davis
e-mail: begatdav@webtv.net
Subject: iso decorator icing for practicing
I am trying to find a recipe for practice icing. It is made of shortening and powdered sugar, but I cant seem to get the consistency right. I used it yrs ago in a home-ec class in high school. We used it every day for 8 weeks and it never dried or got crusty. I want to teach my daughter how to decorate cakes. She is having a sleepover and thought this would be something fun for 6 10 yr old girls to do.
Date: July 21st, 1998 10:06:59
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Cake Flour in Buttercream?
Hello every one. Dolores, I like what you did with your front web page. It is eye catching.
Anyways, I was wondering if any-one has tried using cake flour in their buttercream icing. I have seen recipes that include it but was wondering how it tasted. I am trying to find a buttercream icing that isn't soooooo sweet. I tried 2 tsps of regular flour in it once and thought it tasted to grainy. Well I would be happy to hear what all of you might think on this subject. Thanks for the help. Susan
Date: July 21st, 1998 10:19:55
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: iso decorator icing for practicing
Not to be different, but I think the practice icing has double the
amount of shortening. Mom could tell you better when she sees this. Its
in the Wilton Class books. Can't find mine real quick here at home. Took
my class some 17 years ago, while pregnant with Chris. Missed the last
two classes because he decided to come EARLY. But that's Dolores's
grandson for you!
Sue at Sugarcraft, Inc.
Date: July 21st, 1998 08:33:47
From: Dora
e-mail:
Subject: Re: iso decorator icing for practicing
The following recipe is pretty universal:
1 cup shortning (Crisco)
1 tsp. flavoring - I use almond, others use clear vanilla with a dash of butter flavoring.
Mix on low - gradually add a 2#bag of 10x sugar. Mixture will be dry.
Add scant 1/2 cup water. Mix on low to medium speed until thoroughly mixed - scrape bowl at least once during mixing.
If this is too stiff, add a slight bit more water until a consistency you want.
Date: July 21st, 1998 07:40:43
From:
e-mail:
Subject: Re: Vanilla
Date: July 21st, 1998 07:43:50
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Vanilla
Hmmm... Wixh I could remember which brand I originally had. Over a
year ago, I moved it from the bottle it came in to an attractive dark
green decanter. Of course, now my decanter is totally empty. I was
hoping to have enough vanilla to get me thru till convention. (Hoping
I can find a good one there.) Out of desparation this week I just
bought the Wilton clear, since I have a brithday cake to do tonight.
Hmmm... 30 bottles?? Willing to sell any??
Date: July 21st, 1998 08:05:14
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Carrot Cake Filling
I like apricot with carrot cake. I've used the ready-made fillings,
I've made a jelled apricot filling from apricot nectar, sugar, and
cornstarch, and I've used apricot jam. Use it alone or in combination
with a thin layer of your cream cheese icing.
Date: July 21st, 1998 03:44:38
From: Cathy
e-mail:
Subject: Re: ISO...crumb bun recipe
R- Crumb cake
1 Duncan hines yellow cake mix, 3eggs, 1 1/3 cups water.Mix well. Bake in lightly greased and floured 9x13 pan, or shallow cookie sheet 9x13 in 350 oven for 15-18 minutes. Crumbs- 3 sticks butter or marg,3-4 cups flour,1 cup granulated sugar, 4 tsp cinnamon, 2 tsp, vanilla extract, 1 tsp almond extract. Cream butter, sugar, and flavorings together. With a pastry cutter or two knives cut in flour, until you get the size crumbs you desire (once it starts to resemble crumbs you can use your hands to crumble the mixture, but don't squeeze them together tightly or they will be tough. Start with three cups of flour if you need more you can add the fourth cup. Sprinkle on top of cake and bake for another 15 minutes or so. When cake is cool sift powered sugar on top to cover and cut into squares.
Variation- before you put crumbs on cake you can spread top of cake with strawberry jam, apricot, or your choice,( a thin layer).
Date: July 23rd, 1998 12:50:21
From: lynne
e-mail:
Subject: Re: Adding Extract in Rolled Fondant
i have. until it is worked in well the fondant does become sticky. i
think i used about 1 tablespoon to the box. it does not change the end
product enough to be noticeable -- oh, *maybe* a bit softer.
lynne
Date: July 23rd, 1998 12:46:55
From: lynne
e-mail:
Subject: Re: Extracts in icing.
well renee, it goes back to the fact that everyones tastes are
different. personally i cannot stand creme bouquet :(
i mix vanilla, butter and almond : 8 oz. vanilla, 4 oz. almond and 2
oz of butter flavorings. i keep this on hand and use it anytime any
recipe calls for vanilla. some of my students use vanilla, butter and
lemon -- i have to say that combination isn't too bad.
lynne
Date: July 23rd, 1998 12:41:38
From: lynne
e-mail:
Subject: Re: Cake Flour in Buttercream?
hi susan; everyone wants to cut the sweetness :) there are several
things you can do to cut the sweetness. are you using salt? about 1/2
teaspoon per batch (2#s sugar). then, replace your liquid (milk?
water?) w/2 tablespoons of plain, unflavored yogurt. other people use
canned milk. i use the dry cake mix in mine.
try these suggestions and let us know how it works for you.
lynne
Date: July 22nd, 1998 08:15:41
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: iso decorator icing for practicing
Here's an OLD recipe from my Course II Wilton Class Book:
2 cups solid vegetable shortening
2 lbs. confectioners' sugar, sifted
1/2 tsp. salt
1-2 tsps. flavoring
6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until
well-blended. Add salt, flavoring and whipping cream. Blend on low speed
until moistened. Beat at high speed until icing is fluffy.
NOTE: You may substitute 1 cup butter or margarine plus 1 cup solid
vegetable shortening to achieve a more buttery taste.
Now they use meringue powder to stable 2cups shortening/2lbs sugar. I'll
see if I can find the NEW recipe.
Date: July 22nd, 1998 08:20:51
From: Sue
e-mail: proicer@one.net
Subject: Re: Extracts in icing.
I use flavors because the extract contains alcohol. Flavors are diluted
with water. I use 1 tsp. vanilla flavor, 1/2 tsp. almond flavor and 1/2
tsp. butter flavor. All clear flavors. Thats in a 2lb recipe.
Sue at Sugarcraft, Inc.
Date: July 22nd, 1998 05:27:28
From: Mindy
e-mail:
Subject: Re: Cake Flour in Buttercream?
Hi, I just made a batch today with the cake flour added. It is very good. It seems to cut the greasiness of the shortening and also cuts the sweetness some. I sift the flour with the powdered sugar and it mixes up fine. Mindy
Date: July 22nd, 1998 03:49:55
From: Veronica
e-mail: pastry_art@hotmail.com
Subject: Adding Extract in Rolled Fondant
Hi,
Has anyone tried adding a flavored extract such as vanilla, almond,
etc... to Wilton's rolled fondant and how did the consistency work out?
Did it make the fondant any sticker? How much would you add to a 24 oz.
box? 1 teaspoon? I'm just wondering if I added an extract, would it
change the consistency for the worse?
Thanks.
Date: July 22nd, 1998 02:32:28
From: Tammy
e-mail: thuls@adams.net
Subject: Re: Re: Vanilla-Sly
Sly -
BTW - what does Sly stand for? All your postings I thought were from a
man!!! Anyway, no I won't be going to convention this year. I'm hoping
next year will be my first. I am expecting in October, plus I'm
retaining a lot of water, so I really am not supposed to stand for that
long (it's killing me not to go!!) I went either thru Eureka or by it
just this past Sunday on my way to a day of sharing! Wish I had known
sooner. I think Eureka is about 2-3 hours away. If you want, I could
just mail you one to start with to see if it is even what you want. Let
me know what you decide. Other towns close to me are Carthage (small
town) or Macomb if that tells you anything!
Tammy
Date: July 22nd, 1998 01:20:45
From: Shirley
e-mail: drberg@gte.net
Subject: ISO scratch recipes w/pudding
Does anyone know how to successfully add pudding to cake recipes like
the pudding-in-the-mix boxed mixes---I'm sure it would be more cost
effective to just use the mixes, but I have a customer who wants
"homemade" and I actually prefer to make my cakes from scratch,
(although I suspect that will change as my business grows!) but I want
the moistness that I'd get from a mix. Any ideas? Thanks in advance.
Date: July 22nd, 1998 01:41:27
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Vanilla-Sly
I have my husband's entire family in Illinois (Eureka, Chenoa, etc.).
I could go through one of them and have them bring it the next time they
visit. Or, are you going to convention? I could get it then? (since
it's just two weeks away!)
Date: July 22nd, 1998 11:59:39
From: Tammy
e-mail: thuls@adams.net
Subject: Re: Vanilla-Sly
Sly,
I would be willing to part with the Danncy vanilla. I think they are
quart plastic bottles - 940 ml. I paid $5 each. Would sell for $5 each
plus shipping. The shipping might be the killer. I live in Illinois.
Not sure where you are? If interested, I think I have 11 of them.
Tammy
Date: July 22nd, 1998 10:54:33
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Extracts in icing.
Hi All,
I was wondering what extracts most of you use to flavor your white
buttercream? I usually use 2t of vanilla and 1/2 t of butter for a 2lb
10x sugar recipe. A while back there was a discussion about using
various extract to mimic creme bouquet. Does anyone know what these
extracts are and their proportions? I think it might involve vanilla,
almond, butter and perhaps lemon? Any input would be appreciated.
Thanks,
Renee
Date: July 22nd, 1998 10:48:14
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Cake Flour in Buttercream?
Hi Susan,
I have never used regular cake flour in my icing, however I do add 1/3 -
1/2 cup of *dry* cake mix to my 2lb icing recipe. I use white cake mix
for white icing and chocolate for chocolate. It does cut the sweetness
a bit and adds good flavor. Just add it with the 10x sugar. I usually
sift them together. Everyone seems to really like my icing. Give it a
try. See what you think.
Renee
Date: July 23rd, 1998 09:35:37
From: chris
e-mail:
Subject: Re: FOUND IT!! (NT)
Could you please share with us where you found it, I've been looking for
it too!
Thanks,
Chris
Date: July 24th, 1998 12:10:53
From: lynne
e-mail:
Subject: Re: icings
that's because there isn't any :) actually what most of use is a
commercial product. there are several brands available depending on
where you live.
one is 'frostin pride'; another is riche's 'bettercream'. there are
others but i don't know the names. each one is a non-dairy whipped
cream subsutitue.
there is a recipe from wilton that is given in level 3 i think that is
a basic buttercream that uses 8 oz of whipped cream as the liquid.
it has been posted on the board several times.
another place to look is on dolores' main pg under recipes. there are
many buttercreams to choose from there.
lynne
Date: July 24th, 1998 12:13:04
From: lynne
e-mail:
Subject: Re: Kahlua Fudge Cake Recipe
the recipe you are seeking is earleen moore's. it is on her board
which you can reach thru a link from dolores' main pg.
lynne
Date: July 24th, 1998 12:24:31
From: malaika
e-mail: mscren@hotmail.com
Subject: Diabetic Cake
I have been asked to provide the cake for my church's 125th anniverary.
Many of our member,including my husband, are diabetics. Does anyone
have a receipe for a delicious diabetic cake? Any flavor would be
greatly apperciated!!!
Date: July 24th, 1998 12:18:17
From: lynne
e-mail:
Subject: Re: Cake Batter for 3D Panda Mold
what is use is this:
l box cake mix (duncan hines or betty crocker)
1 cup flour
1 cup granulated sugar
1/2 tsp salt
3 whole eggs
1 cup sour cream
1 cup water
1/3 cup salad oil
mix dry ingred. (mix, flour, sugar & salt) together well.
in mixing bowl put eggs, sour cream water and oil. add dry ing.
mix on low about 30 sec then on med 2 minutes.
this will make enough batter as 1 1/2 mixes.
lynne
Date: July 23rd, 1998 06:39:17
From: kate
e-mail:
Subject: FOUND IT!! (NT)
Date: July 23rd, 1998 06:42:58
From: kate
e-mail:
Subject: Cake Batter for 3D Panda Mold
Hi! I tried a scratch pound cake batter (Rose Levy Beranbaum) in the
Panda mold, by the time the skewer came out clean the bear had really
shrunk! Then it all fell apart (I followed directions for cooling).
Somebody had mentioned turning a cake mix into a heavy batter, but I
can't find it on the box, or on the board. Can anybody help me out?
Thanks in advance.
Date: July 23rd, 1998 06:09:13
From: Lori
e-mail: peterson@magiclink.com
Subject: Kahlua Fudge Cake Recipe
Help, I remember seeing Delores' recipe for her Kahlua Fudge cake but I
can't remember if it was on a chat or on the message board. If you know
where it is hiding I would appreciate directions to it. Thank.
Date: July 23rd, 1998 07:56:30
From: Lisa
e-mail:
Subject: Peanut Butter Cake
I'm hoping you can help me, looking for a recipe for a peanut butter cake (9x13 sheet cake). Does anyone out there have one either from scratch or doctored mix type? TIA for all your help, I've just found this site and I LOVE it!!!
Date: July 23rd, 1998 08:49:10
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: the etymology of "Sly"
Sly is a nickname from many years ago when (using a 300 baud modem) I
posted on various bulletin boards (before we had all this internet
stuff). At that time, 99% of the users were male, and whenever a
female would post, she'd get 20 messages like "are you really a chick?
that's kewl! email me!" It was a real nuisance, so I blurred together
Sherry Lynne (my actual first and middle name) and came up with Sly.
It's been my nickname ever since. I even call my not-really-a-cake-
business "Sly Creations".
Regarding the vanilla: any idea what it would take to ship it? I'm
sure I'd be okay with the Danncy, I think I used it when I lived in San
Antonio. As I recall it had a very strong fragrance that you could
smell throughout the house when I was baking. (drives my upstairs
neighbors crazy!)
Date: July 23rd, 1998 08:57:30
From: lisa
e-mail: lbrown@aol.com
Subject: icings
I can't seem to find a recipe for a whipped cream icing. Can you please help? Thanks
Date: July 23rd, 1998 09:03:45
From: lisa
e-mail: lbrown@aol.com
Subject: ISO. Whipped cream icing
ISO. whipped cream icing.
I can't seem to located a recipe for this anywhere. If anyone has any suggestions i would really appreciate it. Thanks
Date: July 25th, 1998 12:22:30
From: lynne
e-mail:
Subject: Re: ?for Lynne
hi connie;
let's see....... i have to go back - trying to remember the recipe
since i have increased it greatly and have that memorized :)
use more shortening.....like 1# to 2#s sugar. can use part butter or
margarine.
and yes, i do sift the mix. also, i *replace sugar* w/the mix.
hope that helps.
lynne
Date: July 25th, 1998 12:00:49
From: kate
e-mail:
Subject: Re: ? for kate
Hi Chris! For some reason I couldn't bring up the address that Sue had
given, so I will type this out for you just in case you can't access it
either.
DOLORES' GREAT SHAPE COOKIES
(she writes you must always just add the exact amt. of flour necessary)
2 1/2 cups all purpose flour (reserve 1/4 cup to knead in just before
chilling)
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. almond (I'm assuming this means almond flavoring)
1/2 cup butter
1 cup granulated sugar
2 large eggs
1 tblsp. milk
This is the part is a little sketchy instruction wise. It says "add
ingredients together, saving out the 1/4 cup of flour. Knead the 1/4
cup flour into the dough now, chill". I think just do the regular
cookie dough mixing thing (beat butter 'till fluffy, add eggs, add dry
ingreds and van./alm.). Chill dough several hours or overnight. Could
put dough in freezer to chill, if in a hurry, for 1-2 hours. Oven @
300 degrees. Grease cookie sheet (only once), no need to grease it
each time. Roll out chilled dough, using flour generously to dust
surface, cutter and rolling pin. AOL CHAT THURS. AUG.22/'96. Have you
tried the powdered candy fondant to ice the sugar cookies? I got that
tip from Dolores and Co. and IT IS GREAT!! Tastes yummy. Happy
cooking!:)
Date: July 25th, 1998 12:24:58
From: lynne
e-mail:
Subject: Re: ISO: Apple cake from a mix
that's an easy one......use chunky applesauce to replace most or all of
the liquid. it's great! it does make a heavier, very moist cake.
lynne
Date: July 24th, 1998 10:15:18
From: Sue
e-mail: proicer@one.net
Subject: Re: ? for kate
Don't mean to be a hog... But there is one at the bottom of the
following page.
http://www.sugarcraft.com/catalog/cooky/cooky.htm
Sue at Sugarcraft, Inc.
Date: July 24th, 1998 10:32:39
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Peanut Butter Cake
Go here:
www.cakerecipe.com
and there are a couple you can try.... I haven't tried either one
myself.
Date: July 24th, 1998 10:06:04
From: Marie
e-mail: kampy@netins.net
Subject: ISO English dark fruitcake recipe
My customer is from England and wants an English dark fruitcake wedding
cake covered with marzipan, then royal icing. Does anyone have a
typical English wedding cake recipe they're willing to share? Thanks!!
Date: July 24th, 1998 09:40:24
From: Tammy
e-mail: thuls@adams.net
Subject: ISO Champagne cake recipe
Hi! I have a friend who is looking for a recipe for champagne cake -
minus the champagne. Is there such a recipe that doesn't call for
alcahol? Thanks for any and all responses!
Date: July 24th, 1998 09:29:55
From: chris
e-mail: dminc@deltanet.com
Subject: ? for kate
Kate could you please tell me where you found Dolores' sugar cookie
recipe? I've been trying to find it also.
Thanks,
chris
Date: July 24th, 1998 05:30:05
From: Patty
e-mail: plewis@chrm.com
Subject: ISO: Apple cake from a mix
I'm looking for a recipe for apple cake from a doctored mix. I was thinking of starting with a spice cake mix. Thanks.
Date: July 24th, 1998 04:37:26
From: kate
e-mail:
Subject: THANKS LYNNE, I WILL TRY THAT THIS AFTERNOON! (NT)
Date: July 24th, 1998 01:52:01
From: Connie
e-mail: rdh210@computerpro.com
Subject: ?for Lynne
Lynne,
I tried your suggestion for adding the dry cake mix to my regular
buttercream recipe and I loved it but it had a grainy texture to it and
when the cake crusted over it had several cracks in it. What did I do
wrong? My regular recipe calls for 1-1/2 cups crisco to 2# 10x sugar and
1/2 cup liquid,plus flavorings, should I adjust any of these
measurements? I also sifted the cake mix, I really thought this icing
was great and would appreciate any advice you could give me.
Date: July 24th, 1998 12:49:40
From: Laura S
e-mail:
Subject: Re: ISO. Whipped cream icing
Dolores has a good recipe. It's on her main page under recipes.
Date: July 24th, 1998 04:59:09
From: Lori
e-mail: peterson@magiclink.com
Subject: Re: Re: Kahlua Fudge Cake Recipe
Thanks Lynn. That is the problem with surfing, you can never remember
where you have seen something, just that you have seen it.
Date: July 25th, 1998 09:40:50
From: Chris
e-mail: dminc@deltanet.com
Subject: Thank you very much (NT)
Date: July 25th, 1998 06:24:46
From: Connie
e-mail: rdh210@computerpro.com
Subject: Re: Re: ?for Lynne
Thanks Lynne, I'll try your suggestions tonight.
Date: July 26th, 1998 11:31:11
From: Kim
e-mail: irishardy@bellsouth.net
Subject: here is a recipe for whipped cream icing
1 tsp. unflavored gelatin
4 tsps. cold water
1 cup heavy whipping cream (atleast 24 hours old and very cold)
1/4 cup confectioners sugar
1/2 tsp. clear vanilla extract
combine gelatin and cold water in a small saucepan. Let stand until
softened. Place over low heat, stirring constantly just until gelatin
dissolves. Remove from heat and cool (gelatin should be cool but still
liquid). Whip cream, sugar, and vanilla until slightly thickened. While
beating slowly, gradually add gelatin to whipped cream mix. Whip on high
until stiff.
YEILD: 2 cups, must be stored in refrigerator.
HINT:cream may be whipped in a food processor with metal blade. It will
have less bolume and be velvety smooth.
OR>>>>you can just add some powdered sugar to cool whip :)
good luck!
Date: July 26th, 1998 11:23:59
From: Kim
e-mail: irishardy@bellsouth.net
Subject: Re: icings
There is a recipe for stabalized whipping cream in a wilton book I have,
I will find it and post it for you. :)
Date: July 26th, 1998 11:23:30
From: Becky
e-mail: rrocco@erols.com
Subject: iso:Pooh directions for Wilton Cake
Hi, I'm desperate to find the directions for the Winnie-the-Pooh Wilton
Cake pan. I have the pan and have used it two or three times but now
I've lost the directions and picture. If you know how I could get it
I'd be very appreciative. My daughter's birthday is tomorrow (7-27-98)
and I already baked the cake I just don't know what the color and tip
sizes I'm suppose to use. Help :>o Thanks, Becky
Date: July 26th, 1998 08:26:27
From: Kerri Manuel
e-mail: vstreet@galstar.com
Subject: iso - chocoloate amaretto frosting
ISO - Am looking for a chocolate amaretto frosting to use for a groom's
cake. Anyone have a good recipe or idea? Thanks!
Date: July 26th, 1998 03:45:26
From: kate
e-mail:
Subject: Re: Re: LYNNE - TRIED YOUR RECIPE AND PANDA WORKED OUT PERFECTLY!!
Yes, I used all of it. There wasn't enough to fill the heating core,
but it filled the panda mold:)
Date: July 26th, 1998 04:09:32
From: robin
e-mail: robware@erols.com
Subject: Kaluaha fudge cake
I have made Earlene's kaluaha fudge cake twice now, and it's yummy.
But, the alcohol bakes off and you can't really tell the kaluaha is in
there. The last time I made it, I made a syrup and brushed the layers
w/it before decorating, but STILL you couldn't tell it was in there.
Am I doing something wrong? BTW, I didn't use REAL Kaluaha (too
expensive), used a cheaper brand. Is that the prob? Thanks!
Date: July 26th, 1998 12:50:51
From: Karen
e-mail: skstglenn@lyn.net
Subject: ISO Diabetic Icing Recipe (OOPS on prevous posting!)
Looking for diabetic icing and or cake recipe. Need ASAP to make a
"going away" cake for an 11 year old. Thanking you in advance!
Date: July 26th, 1998 02:14:44
From: kate
e-mail:
Subject: LYNNE - TRIED YOUR RECIPE AND PANDA WORKED OUT PERFECTLY!!
Date: July 26th, 1998 09:32:38
From: Sue
e-mail: proicer@one.net
Subject: Re: LYNNE - TRIED YOUR RECIPE AND PANDA WORKED OUT PERFECTLY!!
Did you use all the mix? She metioned that it was 1 1/2 mixes?
Sue at Sugarcraft, Inc.
Date: July 27th, 1998 06:26:46
From: Caesanea
e-mail: caes@umich.edu
Subject: Re: ISO Champagne cake recipe
In search of a graduation cake. I came across this recipe you can
probaly substitute whatever liquid you want in place of the champagne.
CHAMPAGNE CAKE
2 3 / 4 cups sifted flour
3 tsp. baking powder
1 tsp. salt
2/3 cup shortening
1 1 / 2 cups sugar
3/4 cun champagne
6 egg whites
Cream shortening with 1 cup sugar until fluffy. Re-sift flour with
baking powder and salt, then blend into the shortening alternately with
the champagne, mixing to a smooth batter.Beat egg whites until stiff.
Gradually beat in remaining 1 /2 cup sugar, continuing to beat to a
stiff meringue. Fold about half the meringue into the batter, mixing
thoroughly with wire whip.Gently fold in the remaining meringue turn
batter into pans. Bake at 350 for about 25-30 min.or until cake tests
done. Let stand 10 min. then turn out onto wire racks to cool.
When lalyers are cold, put together with Coconut Filling between layers.
*Note I have not made this cake but I had the recipe for it. There is
also a Coconut Filling and Fondant Frosting recipe. If intrested let me
know and I will post them.
Hope this helps you.
Date: July 27th, 1998 05:05:09
From: Kathy M.
e-mail: ndsz27@prodigy.com
Subject: iso: Whipped Cream Icing which can stand heat(
I'm doing a 25th Anniversary cake for August 8. The celebration will be
outside (Mississippi, so it will definitely be hot) It doesn't have to
be real whipped cream icing, just the taste. Any receipes that
can withstand the heat??? Thanks for your help!
Kathy M.
Date: July 27th, 1998 03:11:42
From: Mary
e-mail: Marydolz
Subject: Re: iso - chocoloate amaretto frosting
I made my chocolate amaretto icing by making the basic chocolate "buttercream" per Wilton's recipe and adding the Amaretto coffee cream found in the dairy section of the market in place of the water or milk. I got rave reviews!!!!!
Date: July 27th, 1998 02:27:39
From: Sandy
e-mail:
Subject: Doctored white cake=spice cake
I am an avid Betty Crocker fan. Here is how I make spice cake:
1 white cake mix, 1 1/2 tsp mace, 1 1/2 tsp. ground cloves, 1 1/2 tsp ground ginger, 1 1/2 tsp nutmeg. Whisk dry ingredients together. Mix cake up following directions on box.
My customers like this variation. I only keep chocolate fudge and white cake mixes on hand.
Date: July 27th, 1998 12:59:22
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: ISO: Apple cake from a mix
Thanks Lynne! Do you start w/ a spice cake? I use Betty Crocker mix and have not been able to find a spice cake mix in anything other than Duncan Hines lately. I'll give it a try.
Date: July 27th, 1998 02:00:51
From: Karen
e-mail: skstglenn@lyn.net
Subject: Whipped cream icing from Kim
Thanks so much, this is better than butter cream for a diabetic!
Date: July 27th, 1998 12:29:41
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: Cake Flour in Buttercream?
Thank you every one. I appreciate the help. I used the cake flour in my recipe and it was a big hit. Next time though I am going to use cake mix. I personally thought I could taste the flour but every one else said that they didn't. I'll keep trying until I get the flavor that I like also. Maybe I am tooooo picky on the flavors. Oh well thanks again, Susan M.
Date: July 27th, 1998 12:16:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Peanut Butter Cake
Hi!
I too, needed a Peanut Butter cake recipe. Per Nannette's advice,
checked out cakerecipes.com and found 2. One from scratch and one
doctored mix. No suprise, I'm trying the mix! I need the cake for this
Thursday, so I'll let you and everyone else know how it turned out!
Renee
Date: July 27th, 1998 12:29:10
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: iso - chocoloate amaretto frosting
Hi Kerri,
How about Jeff Arnett's Amaretto Buttercream only make it chocolate.
He uses reconstituted Amaretto flavored coffee creamer powder and it
gives the buttercream *great* flavor with out the alcohol, just incase
there are guests who can't partake. You can make it chocolate by adding
cocoa per Dolores' directions until it is the right color and flavor.
Then add enough liquid to correct speading/decorating consistency. I
don't have Jeff's recipe with me at the moment, but can repost or email
it to you later if you would like it. Or maybe Jeff respond. (I haven't
heard from him on the board lately. I hope he is still around. He has
a lot of good ideas and is very sharing.)
Let me know,
Renee
Date: July 27th, 1998 10:35:22
From: malaika
e-mail: mscren@hotmail.com
Subject: Re: iso:Pooh directions for Wilton Cake
You will need tips# 3,16, and 18. You will also need red, black, blue,
and a kind-of tan-gold for the body. First pipe the outline with black
icing and tip #3, including Pooh's eyes, mouth and nose. Using tip #16
Pipe Pooh's body. The circle part on his foot fill in with the tan-gold
icing and tip #3. Use red icing and tip#16 for his shirt. Blue icing
and tip#18 for the honey pot. Where the word honey is use tip #3 to
fill in and smooth out, write the word HUNNY in black icing. Don't
forget to fill in the honey pot with tan-gold icing with a little
dripping of the side and some on Pooh's hand. Good Luck. Happy
Birhtday!!
Date: July 27th, 1998 10:26:14
From: malaika
e-mail: mscren@hotmail.com
Subject: Re: iso:Pooh directions for Wilton Cake
You will need tips# 3,16, and 18. You will also need red, black, blue,
and a kind-of tan-gold for the body. First pipe the outline with black
icing and tip #3, including Pooh's eyes, mouth and nose. Using tip #16
Pipe Pooh's body. The circle part on his foot fill in with the tan-gold
icing and tip #3. Use red icing and tip#16 for his shirt. Blue icing
and tip#18 for the honey pot. Where the word honey is use tip #3 to
fill in and smooth out, write the word HUNNY in black icing. Don't
forget to fill in the honey pot with tan-gold icing with a little
dripping of he side and some on Pooh's and. Good Luck. Happy Birhtday!!
Date: July 27th, 1998 10:31:33
From: jen
e-mail:
Subject: Re: iso:Pooh directions for Wilton Cake
Hi! Directions for Winnie the Pooh with the Honey Pot: Pooh Bear
himself is piped with tip 16 stars. Eyebrow,grin,eyes, nose, and inside
mouth uses tip 3(black). Tongue is burgundy tip 3. Shirt is tip 16 red
stars. Hunny Pot is tip 16 blue stars. Print "hunny" inside label on
post using tip 3 black strings. Pipe tinted piping gel(or honey) on paw
and spilling out of pot. I hope this info. wasn't too late. If I left
out anything, just ask! I'll check back later.
Date: July 28th, 1998 08:50:56
From: Susan
e-mail: sustuc@yahoo.com
Subject: ISO vanilla sugar recipe
I used to have the instructions to make vanilla sugar. I know all you do is put a vanilla bean into a canister of sugar but I don't remember for how long and how much sugar to put with 1 bean. Thanks in advance.
Date: July 28th, 1998 08:48:28
From: Susan
e-mail: sustuc@yahoo.com
Subject: ISO marshmallow dip recipe
I was recently at a gathering where someone had brought a marshmallow concoction to dip slice of fruit into. Boy was it yummy. We think it was made with melted marshmallows and cream cheese but aren't certain. Can anyone help? Thanks in advance.
Date: July 28th, 1998 08:45:56
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: Peanut Butter Cake
I do have a recipe for Peanut Butter cake with Peanut Butter Icing. YUM. Do you still want it?? i will post it if so.
Date: July 28th, 1998 08:42:54
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: Cake Batter for 3D Panda Mold
okay, here's maybe a silly question. In Kate's response after she made the recipe, she said there was not enough to fill the heating core. I have never used the heating core, are you supposed to put the batter in the panda, then insert the heating core, then fill the core? You would end up with a 'plug' right? You remove the heating core when cooled and put the 'plug' of cake back into the panda...? Is that how it works? I thought you just put the core in and put the whole thing in the oven. I have always made the cake without the core, so it never occurred to me to fill it. I need someone to shed some light!!
Date: July 28th, 1998 01:54:01
From: Itzel Gonzalez
e-mail: Itzel@exchange.nih.gov
Subject: ISO Dominican Republic "Biscocho" recipe
The people of the Dominican Republic have a wonderful yellow cake that
they make. I would like to know if any one out there is willing to
share that recipe.
Date: July 28th, 1998 11:40:51
From: Jeannine
e-mail: norder@prodigy.net
Subject: ISO: doctored cake mix with sour cream and pudding
Does anyone have a recipe for a doctored cake mix that includes sour
cream and a package of instant pudding? Please share if you do!!
Thanks!
Date: July 28th, 1998 08:56:15
From: Cathy
e-mail: CathyKB65@aol
Subject: How can I get started?
I'm a baker in our local grocery store bakery. Our cake decorator went on maternity leave and I filled in for her. I LOVED IT. It's been almost a year now and I've been pretty much self taught. I'm signing up for a fundamentals in cake decorating class this fall. My question is, I want to start decorating cake at home. What basics do I need to get.
Is there a kit with tips, bags, couplers, for a beginner to get started?
My daughters first birthday is coming up and I would love to make
her cake myself. I found some receipes for buttercream, what a difference compared to the big 5 gallon buckets of Light and Fluffy frosting we use at the bakery.
Date: July 29th, 1998 12:34:54
From: Carolyn
e-mail: Bridal1
Subject: Re: How can I get started?
Yes, Cathy, there are kits (I know Wilton has them) that you can get. Sounds like you have already jumped in and learned a lot on your own and that is great, but the classes should help you a lot, too. The basics would be bags, tips, couplers, and colors. Yes, there is quite a different in homemade icing and the buckets of it. Maybe someday you can do it full time at home and make more, too!!
Date: July 30th, 1998 12:43:20
From: kate
e-mail:
Subject: Re: Re: Re: ? for kate
Hey there! You have to buy it. It is the same stuff that people use
for candy centers, but you thin it to spreading consistency for
cookies. I can only buy it repackaged, so I don't know what the
ingredients are, but if you ever find out, please let me know. I have
only used the stuff made by Wilton, but that's only because that is all
our little craft store carries. Dolores would know more about
different brands I'm sure. But let me tell you, I think it tastes
really good, and much less fussing that making a batch of buttercream,
plus you can stack them once they are dry. Good luck:)
Date: July 30th, 1998 12:41:37
From: Carolyn
e-mail: Bridal1
Subject: Re: Here it is: Scratch P.B. cake recipe!!
Frosting and Icing are one and the same so far as I know.
Date: July 30th, 1998 12:36:39
From: Carolyn
e-mail: Bridal1
Subject: Re: Red velvet cake
Try Dolores' website for recipes. She has a great recipe for red velvet cake which starts with a yellow cake mix. I have the recipe if you cannot find the site I am talking about. If you can't, e-mail me and I will look up the recipe. It is wonderful and so much easier than making it from scratch. I used the buttercream icing mixed with some cream cheese and tasted great. The red velvet icing that some make is from a milk and flour paste cooked, cooled and then sugar beaten into it with maybe another ingredient. If you need more help, e-mail me and I will look up what you need.
Date: July 30th, 1998 12:39:13
From: kate
e-mail:
Subject: Re: ganache.....somebody help me please :(
Hi. This recipe is from Death by Chocolate by Marcel Desaulniers. I
have made a few recipes from this book and they have been great.
Semisweet Chocolate Ganache
8 fluid oz. (240 ml.)double cream (or reg. whipping cream - I can't get
double cream where I live)
1 oz. (28 g) unsalted butter
1 oz. (28 g) caster sugar (regular sugar)
12 oz. (340 g) plain chocolate, broken into 1/2 oz. pieces
Heat the double cream, butter and sugar in a 4-ping saucepan over
medium-high heat. When hot, stir to dissolve the sugar. Bring the
mixture to a boil. Place the chocolate in a stainless steel bowl.
Pour the boiling cream over the chocolate and allow to stand for 5
minutes. Stir until smooth. Allow to cool to room temperature.
Date: July 29th, 1998 09:09:40
From: Susan
e-mail: sustuc@yahoo.com
Subject: Nut allergies
I see on July 1st there were some postings regarding nut allergies. They mentioned using French Vanilla cake mix instead of White ( I think those were the flavours mentioned.) However, from experience I know that this is not always the solution. I made a cake once with no nut or nut flavouring of anykind. My sister in law reacted to the cake (she has the nut allergy), I phoned the company to check and they said that the mix I used is made in the same plant as a nut flavoured mix so there was cross contamination in the manufacturing facility. Meaning the dust created from one type of mix was airborne and settled on the other mix during manufacture. Seems far fetched but true. My best friend's son has the allergy, she has to phone the manufacturer before she can buy their product to ensure that product is made in a nut free facility. Some people think this is all nonsense but when it's someone's life you're dealing with (and nut allergies are quite commonly fatal) it's not worth the risk.
Date: July 29th, 1998 08:35:30
From: Lisa
e-mail:
Subject: Thanks So Much!!!
Date: July 29th, 1998 08:23:27
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: How can I get started?
Check out our ON-LINE CATALOG...
http://sugarcraft.com/catalog/misc/products.htm
Its big so let it load. Not sure what you might have to make a suggest
but the products page might help.
Sue at Sugarcraft, Inc.
513-896-7089
Date: July 29th, 1998 08:31:57
From: Susan
e-mail: sustuc@yahoo.com
Subject: Here it is: Scratch P.B. cake recipe!!
Sadly I haven't made this for a few years, mostly because of the fatal nut allergy being so prevalent. Renee mentioned taking it to her daycare, that would be impossible here! Anyway here it is and it is yummy.
2 cups sifted cake flour
3 tsp baking powder
1 1/3 cups sugar
1 tsp salt
Sift all dry ingredients in large bowl and add:
1/3 cup smooth peanut butter
1/2 cup shortening
2/3 cup milk
Beat 2 mins at medium speed, and add:
2 eggs beaten with 1/3 cup milk
Beat 2 more minutes.
Makes 2 - 8" round or 1 - 8" square.
Bake at 350' for 30-35 mins. (40-60 mins for sqaure)
Frost with Peanut Butter Icing. Speaking of which, is there a difference between frosting and icing? Or is it just different terms for the same thing?
1/3 cup smooth peanut butter creamed with
1/4 cup margarine. Add
3 tbsp milk and blend in
3 1/2 cups sifted icing sugar
You can use a few drops of vanilla in icing, but it's not necessary.
Date: July 29th, 1998 08:30:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Cake Batter for 3D Panda Mold
Wilton metions to leave the heating core in and serv with it in place or
fill with crumbled foil, I think. But the new 3" core metions to fill
the core also and after its baked remove and add bake to cake. I'm sure
this would work for any of the cores.
Sue at Sugarcraft, Inc.
Date: July 29th, 1998 01:09:25
From: kate
e-mail:
Subject: Re: ISO vanilla sugar recipe
Hi. I don't think its written in stone. I've always heard after you
use the vanilla bean, just wash and dry (make sure its dry) then pop it
into your sugar. I imagine if its a fresh vanilla bean it will impart
its flavor more quickly, but just smell your sugar (or taste) and you
will be able to tell when it is flavorful enough for you.
Date: July 29th, 1998 12:14:06
From: Lisa
e-mail:
Subject: Absolutely...
Please share it with me I would greatly appreciate it.
Date: July 29th, 1998 01:12:04
From: kate
e-mail:
Subject: Re: ISO marshmallow dip recipe
Isn't that delicious stuff!?! I can eat it with a spoon. I've
misplaced my recipe, but this is what it included: 1 jar marshmallow
cream (just buy it in the jar, I'm sure you could use marshmallows but
they would have to be melted a little) and cream cheese. That's it!
Date: July 29th, 1998 09:17:27
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Results of Peanut butte cake
Hi All,
I baked the peanut butter cake from the doctored mix last night. It
smelled wonderful and appeared to be moist. Tomorrow I will bring it to
the day care for Farewell party. There only appeared to be one problem
with the recipe. The cake has a rougher crumb and some larger air
pockets then a normal cake. I may have overmixed the batter. The
recipe said to mix just until combined, but that sounded more like quick
bread to me, so I mixed until smooth although not the normal 2 minutes.
Also, the batter was thicker than normal and required spreading in the
pan. I add just a little more water than called for, maybe a tablespoon
or so, to make the batter smoother. Perhaps this effected the texture.
I haven't cut it yet, so I don't know if the air bubbles caused a big
"tunneling" problem or not.
Here's the recipe for anyone who would like to try it:
Peanut Butter Cake from a Mix
1/2 c butter or margerine
1/2 c smooth peanut butter
4 eggs
1 yellow cake mix
2/3 c water
Cream butter and peanut butter until light and fluffy. Add eggs one at
at time and beat after each egg until combined. Add cake mix and water,
alternating, a little of each until all the cake mix and all the water
have been added. Stir until just combined. Pour into greased and
floured pan(s) and bake at 325 degrees for 25 minutes.
Use any pan or pans that you would for a normal cake mix.
This cake really smelled peanut buttery so I hope I can solve the
problem, if there is one.
Renee
Date: July 29th, 1998 07:38:40
From: Jeannine
e-mail: norder@prodigy.net
Subject: Re: ISO marshmallow dip recipe
We make a fruit dip that uses 1 jar of marshmallow fluff and 1 8oz
package of cream cheese (softened) Beat these two together and blend
in 1tsp of vanilla. Yummy!
Date: July 29th, 1998 11:36:22
From: Emily
e-mail: lkk592s
Subject: Re: Re: ISO: Apple cake from a mix
For the apple cake, do you replace the oil and the water with applesauce
or just the water? Also, what kind of cake do you start with? Thanks!
Date: July 29th, 1998 11:16:45
From: Connie
e-mail: conleb@bellsouth.net
Subject: Red velvet cake
Does anyone have a recipe for red velvet cake? I have had a few
requests for this cake in the past, but I've never made a cake from
scratch before. Also, what type of icing to you use with red velvet?
Date: July 29th, 1998 10:41:26
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: ganache.....somebody help me please :(
When i make ganash i use 1/2 cup of heavy whipping cream and i heat it
to it just starts to boil, i add 14 oz. of PETERS chocolate that has
been chopped into small pieces and then stir till all is melted.
If it is to thick i add a little more whipping cream.
You want it thin enough to pour.
I also ice the cake in buttercream and smooth before i pour the ganash
Hope this helps...
Date: July 29th, 1998 09:37:57
From: Millie
e-mail: millied@elfatrading.com
Subject: Re: ISO Dominican Republic "Biscocho" recipe
Hola,
I have been looking for that recipie for a long time. no one seems
to want to share it. I hope someone out there will let us in on
the big secret :)
Saludos,
Millie
Date: July 29th, 1998 09:49:59
From: Millie
e-mail: millied@elfatrading.com
Subject: Re: Nut allergies
Hi susan,
That was my post you're refering to. My client and myself both called DH
to check about the nut allergy issue and were told that French Vanilla was
OK. I guess it just depends on where the particular batch is made at the
time and in that case we all have to be just a little more vigilant since
I was reading today that nut allergies are becoming much more common
than they used tp be.
Millie
Date: July 29th, 1998 09:23:37
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: Re: ? for kate
what is powdered candy fondant for the sugar cookies? Do I buy it or make it?
Date: July 29th, 1998 09:21:14
From: Kim
e-mail:
Subject: ganache.....somebody help me please :(
I am trying ganache for the first time. The recipe calls for 1 1/4 cup
heavy cream and 2 1/2 oz. bittersweet choc. From there on I am lost. I
do not know what to do next....Any advice would reallllly be
appreciated. Thanks. (Another recipe would be welcome too if anyone has
one)
Date: July 29th, 1998 08:47:45
From: Linda
e-mail: RDShearman@aol.com
Subject: carrot cake pan
I have not made a carrot cake in a long time but, the last time I made one I used an aliminum pan and the carrots turned GREEN! What type pf a pan do I use, GLASS? Would appreciate a reply. I am baking one tomorrow9 thursday0 Thanks so much Linda RDShearman@aol.com
Date: July 29th, 1998 06:45:33
From: Susan
e-mail: sustuc@yahoo.com
Subject: Re: Results of Peanut butte cake
I have a recipe from scratch if anyone still wants it. Post here if you do and I will post it.
Date: July 29th, 1998 06:49:50
From: Sherry
e-mail: skjones@lcc.net
Subject: Yellow Cake
ISO: recipe for a moist yellow cake.
Date: July 30th, 1998 05:07:37
From: Connie H
e-mail: rdh210@computerpro.com
Subject: Raspberry filling
Can anyone recommend a certain brand of raspberry jam or preserves that
compares to the 2# sleeves of Henry& Henry brand? I have a cake order
for this Saturday and I ran out of this and I don't think theres time to
order it and have it get here in time, Thanks for any suggestions
Date: July 30th, 1998 05:24:18
From: maya
e-mail: maymay74@hotmail.com
Subject: heavy rum fruitcake
I talked to a guy who had been to a wedding, and he said they had the
best cake he had ever tasted. He said it was a type of heavy rum
fruitcake. Has anyone heard of something like that? Does anyone have a
recipe and directions for it?
Date: July 30th, 1998 11:53:00
From: Claudia
e-mail:
Subject: Re: Raspberry filling
Knott's Berry Farm Seedless Raspberry Preserves is excellent. If you can
only find the one with the seeds, you can strain it through a sieve or
wire strainer.
Date: July 31st, 1998 12:09:51
From: Connie H
e-mail: rdh210@computerpro.com
Subject: Claudia, Thanks so much!!!
Date: July 30th, 1998 10:14:12
From: Sue
e-mail: proicer@one.net
Subject: Re: carrot cake pan
Sorry this is late. We use the aluminum Wilton pans. I've never noticed
the carrots turning green. Did you grate ahead of time or as you mixed?
Sue at Sugarcraft, Inc.
Date: July 30th, 1998 10:03:42
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Red velvet cake
We also suggest the Bakers Preferred Super Red Gel Paste for this cake.
Its 20% stronger and the cake will be a better red.
Sue at Sugarcraft, Inc.
Date: July 30th, 1998 10:12:03
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Nut allergies
I think that artificial flavor just means that it has been diluted with
water and extract diluted with alcohol. So yes, it does start with
almonds. We had a groom that was allergic to almond, the bride was very
emphatic that we not use it or her wedding would be a night mare. Of
course we made it special but you never know what ingredients are used
in some products. They can put any old filler in and we'd not know by
the big name they give it!
Sue at Sugarcraft, Inc.
Date: July 30th, 1998 10:02:03
From: Sue
e-mail: proicer@one.net
Subject: Re: ISO sugar free ck
Question? Is this the Brenda Moore from Japan? If not, sorry.
I use the Sweet N Low brand of sugar free cake mix and icing. Comes in
a small tall box. It only makes a one layer 7 inch cake and I don't add
all the water to the icing, its a pour type. Then I use a wafer paper
flower(sugar free) in the center. I get $10.00 for it. The mix comes in
white, yellow and Chocolate and the Icing comes in vanilla and
chocolate. Its good too. I buy it from Krogers, not located with the
other cake mix. Its in the diabetic area. I've also bought it at Marsh
Supermarkets.
Hope you can find it.
Sue at Sugarcraft, Inc.
Date: July 30th, 1998 05:01:37
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Re: ISO vanilla sugar recipe
I cut up a fresh vanilla bean into about three pieces and put this with
a half cup sugar into the food processor. Process until bean is mostly
ground up. Add remaining sugar and pulse a few times. Strain the sugar
to remove any big pieces of bean remaininging. I just keep adding more
sugar and more vanilla beans as I use them. For instance, if I make a
custard, after I remove the vanilla bean, I rinse it in warm water and
dry it overnight and put drop it in the sugar the next day or even a few
hours later if its dry.
Date: July 30th, 1998 08:36:44
From: Linda
e-mail: lkn604@aol.com
Subject: icing
I just heard of an icing called Air Dry Buttercream. I think it used to be
in the Wilton course books.
Has anyone heard of it and would you share?
Thanks,
Linda
Date: July 30th, 1998 01:45:39
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: ganache.....somebody help me please :(
Hi Kim,
Your recipe looks scary to me! So much cream and so little chocolate. I
doubt if it would "set-up" for you. Stephanie's recipe looks much
better. Mine is similar to hers. I too, crumb coat my cakes with
buttercream first so that the ganache will not soak into the cake.
Just start pouring the ganache in the center of the cake top and swirl
in a circle outward until you get to the edges. Let it drip over the
sides and touch up any bare spots with a small spatual or butter knife.
It is important that the ganach be just room temp, or it will run too
quickly off the sides of the cake and not give good coverage.
Hope this helps.
Renee
Date: July 30th, 1998 01:54:56
From: Renee V
e-mail: renchuc2@yahoo.com
Subject: Peanut Butter Cake from a mix.
Hi All,
Well we cut the P/B cake at the daycare today and it was very moist and
tastey. The crumb was a little less fine than a regular box mix, but
not enough to make a differnce in texture. The cake, however, did have a
few holes and tunnels. Nothing disasterous. I know I have read this
before, but does anyone remember what causes this. Is it over mixing?
or too much liquid? I know it is not over baking because the cake was
very moist. Because of the added peanut butter, the cake was nice and
firm like a pound cake and might be a good choice for 3D pans, like the
Panda, or Christmas tree. IT was definitely Peanut buttery enough and
overall a keeper! I'd love your input on the "tunneling".
Thanks,
Renee
P.S.
I posted the recipe below. I found it on cakerecipes.com
Date: July 30th, 1998 09:30:41
From: jen
e-mail:
Subject: Re: Re: Red velvet cake
If you use a recipe that has cocoa in it, you can have chocolate
buttercream as your icing. Everybody loves it here.
Date: July 30th, 1998 09:43:13
From: jen
e-mail:
Subject: Re: Nut allergies
I just found out the other day about the white baking bars. I happened
to look at the ingredients and the last one listed was peanuts. I'm
glad I looked because I never would have thought that would be in there.
And I'm also very glad someone posted about the DH white cake mix.
This is definately something to remember.
So now, I guess if someone orders a white cake I have to tell them I
use doctored up cake mixes and do they have nut allergies?
Date: July 30th, 1998 08:04:28
From: Brenda Moore
e-mail: moores@gibralter.net
Subject: ISO sugar free ck
Have a diabetic customer that needs a sugar free ann ck - in 2 days!
They never give you much notice do they? Anyone have a receipe I can
use? How about decorating ideas - what do you do without sugar!?
Thanks! I need this ASAP!!
Date: July 30th, 1998 09:28:10
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Nut allergies
So is it possible for someone to have an allergic reaction from the
almond extract commonly used in buttercream? Or does it depend on the
type of extract used? (Real as opposed to artificial flavoring)
Date: July 30th, 1998 03:56:41
From: Diane
e-mail: rbracke@isoc.net
Subject: Re: Re: Re: Re: conf. sugar
I always use the Domino 10x brand and never seem to have any lumps. I
don't sift my powdered sugar. Should you if it says 10x?
Diane B.
Date: July 31st, 1998 08:45:39
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Baking ahead
We bake on Thursday, place in our covered cake rack (or cover with
towels) then decorate on Friday and Deliver on Saturday.
Sue at Sugarcraft, Inc.
Date: July 31st, 1998 08:48:17
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: ISO sugar free ck
Sounds like a plan. Good Luck. I thought mom said you moved back to the
states. Glad to hear from you again. Who did you leave in charge of all
your hard work back in Japan?
Sue at Sugarcraft, Inc.
Date: July 31st, 1998 08:43:25
From: Sue
e-mail: proicer@one.net
Subject: Re: RE:strawberry cream cheese cake?
I'm no expert but if we were asked at our cake shop, not having
strawberries or cream cheese around, we would offer a Strawberry
flavored cake with cream cheese filling. OR a yellow cake with both
cream cheese and strawberry fillings.
You could always dip strawberries in coating chocolate and add them to
the finished cake.
Sue at Sugarcraft, Inc
Date: July 31st, 1998 06:26:16
From: lynne
e-mail:
Subject: Re: Baking ahead
hi mary.
alot depends on where you live (type of weather). if it is very hot
and humid it won't last as long. 3 to 5 days is probably about the
best bet. i have been told 10 days if crumb coated, but once when i
tried that in the summer the *cake* went sour on me.
now if you can refrigerate it it will last 10 days, no problem.
lynne
Date: July 31st, 1998 06:28:08
From: lynne
e-mail:
Subject: Re: icing
hi here; i have an air dry buttercream recipe, but not here right
now. i'll get it tonight and post then. btw, i use it often.
lynne
Date: July 31st, 1998 02:36:34
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Can you decorate with this icing, also????
Date: July 31st, 1998 02:39:06
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Question re fudge cake
Which recipe are you using and where are you located? I've tried two recipes and have had limited luck. Everyone loves the richness of this cake. Does your recipe come out baked like a pound cake, heavier than usual cakes?
Date: July 31st, 1998 01:34:17
From: Mary
e-mail: ndrose@aol.com
Subject: Baking ahead
How long before the wedding day, can I bake the cake without freezing
it? I am planning on making a basic white cake.
Thanks
Date: July 31st, 1998 02:18:12
From: Linda
e-mail: RDShearman@aol.com
Subject: Re: iso: Whipped Cream Icing which can stand heat(
In the cake bible by beranbaum she says to stabilize pasteurized whip creme ( as long as it is not ULTRA PASTEURIZED) for up to 6 hours at room temp. you have to use a product from Germany called COBASAN. It is carried by Albert Uster Imports Inc. at 1-800-231-8154. This is made from sorbitol and glucose. Hope this helps anyone needing whipped cr. for a summer cake! Linda
Date: July 31st, 1998 02:00:35
From: Trina
e-mail: Kkimbro340@aol.com
Subject: RE:strawberry cream cheese cake?
Hello everyone!
Does anyone know of a way I can incorporate strawberries, cream cheese and cake? I am making a cake for someone who loves strawberry cheescake but I was wanting to make it a CAKE. Any suggestions would be appreciated. Would it be best to use a yellow cake or white? Should I torte with a strawberry filing or a cream cheese filing? Should I ice the cake with a cream cheese icing or a strawberry buttercream icing? I've never had a strawberry cream cheese cake before so I have no idea of which may taste better than the other? I would love to use real strawberries but how???? Help!!! I am a beginner cake decorator. I have until August 17th. Thanks in advance!!!!
Date: July 31st, 1998 12:25:49
From: Rob Accatino
e-mail: raccatino@airplaymonitor.com
Subject: Logo on a sheet cake/cleveland
I am planning a party in Cleveland to celebrate Airplay Monitor
Magazine's 5th Anniversary. Airplay Monitor is a division of Billboard
Magazine. I need a sheet cake with my logo on it. The party is in
Cleveland on 8/28 and I would like to find someone local.
Please e-mail me or call 213-525-2312. I can be reached in Los
Angeles 9-5 PST, Monday -Friday.
Thanks.
Date: July 31st, 1998 01:09:45
From: Linda
e-mail: RDShearman@aol.com
Subject: Re: Re: carrot cake pan
Sue,
Thanks for responding. I have only had this to happen once! I went ahead and made a carrott cake last night and I just went ahead and used the stainless steel 9inch rd. pans I had . I forgot that I had them. I had alittle problem turning the c