Message:
what is the purpose of a groom's cake? Is
it on a separate table? How is it usually decorated? Is it always
chocolate cake and chocolate icing? Is it
served with the regular wedding cake?
These are alot of questions, I know but I'm
just curious. Thanks in advance. Please Email
me: Cakegoddes
Author: Jennifer
Subject: groom's cakes
Date: Wed Feb 4 19:19:28 1998
Message:
I'm sure others can add to what I can tell you, but here's what I know. Groom's cakes are more of a Southern tradition in this country, but I'm not sure where the practice originated. The only purpose I can think of is to have something less feminine to represent the groom, although I think of the wedding cake as representing the couple, it is sometimes called the bride's cake. It may also be used to provide additional servings and/or flavors. The groom's cake is usually smaller than the wedding cake, often chocolate, but not necessarily. I understand it is becoming very popular in some places to top them with chocolate-dipped strawberries. It may be decorated to coordinate with the wedding cake, or to represent the groom's occupation, hobby, sports, etc. I think the old tradition of single girls sleeping with a piece of the wedding cake under their pillows to dream of their future husbands had to do with the groom's cake, too. In the Wilton books they sometimes show groom's cakes that coordinate with the wedding cake.
Author: Kathy M
Subject: Grooms Caketoo
Date: Thu Feb 5 00:16:58 1998
Message:
Kelly, my granddaughter got married this past
October. For the Grooms's Cake, she wanted boxed individual
cakes (chocolate with rolled buttercream icing, this
is kind of an ivory color). I baked sheet cakes and sliced them in
individual serving. I then crumb-coated them with regular buttercream and
froze them. The day before the wedding I took them out
of the freezer to thaw and applied the rolled buttercream, then finished
them up by adding their initals in navy blue and attached borders.
We then wrapped each of them in wedding wrapping paper and
attached navy blue ribbons to them. They were then stacked alternating
in a simi-circle. This allows the guests to take the grooms
cake home to enjoy later. It actually took longer to make the grooms cakes
that the entire wedding cake, which was 5 or 6 tiers.
Author: Earlene
Subject: Grooms cakes
Date: Thu Feb 5 11:46:05 1998
Message:
Grooms cakes are a southern/southeastern tradition.
I think it is part of our southern heritage in trying to please
people. I do a grooms cake with almost every brides cake. Sometimes they
are just good eating chocolate cakes in one to
many tiers. Sometimes they are armadillos, tabasco bottles, hamburgers
and etc. The groom requests these special construction
cakes. I even had one in December to look like a villa in Italy. When you
offer the couples both cakes you normally sell
more cake, work more hours but you do make more money also. Time is
the factor.
Author: Jane
Subject: Pricing
Date: Thu Feb 5 19:16:40 1998
Message:
How do you price your Groom's cakes? The same
as the Bride's? By the serving?
Author: MaraTLee
Subject: Groom's cake info
Date: Thu Feb 5 15:23:18 1998
Message:
A groom's cake is a present from the bride
to the groom. It's a tradition that is about 150 years old and it's a very
Southern thing. It is usually an alternative flavor to the Bridal cake
and it's usually decorated with something to depict
the groom--a hobby, job, etc.. It was customary for unmarried women at
the wedding to take this bit of cake home and slip
it under their pillow to forsee their future husbands. This is all I'm
able to tell you at this time, but as Earlne (
the queen of groom's cake) can tell you it is added work, but it's work
that can show case your talents also. A simple
design for a groom's cake would be a set of intertwined rings, made out
of chocolate cake and were they meet, a nice arrangement
of flowers. ANother one would be his intials, artfully decorated. See,
you don't need to be stumped by this request!--by
the way check out Earlenes site for some GREAT CAKES!!!!
Author: kelly smith
Subject: one more question about the groom's
cake
Date: Fri Feb 6 09:13:10 1998
Message:
Do you put the groom's cake on it's own separate
table or with the bride's cake? IS it usually tiered also or does it
vary. OK that was 2 questions Sorry. Thanks
for your help. I really like this message board it is very educational.
Author: Carolyn
Subject: Groom's Cake
Date: Fri Feb 6 09:59:39 1998
Message:
Yes, Kelly, I cater weddings where I fix a
separate Groom's table when I have a groom's cake ordered and when
I am doing the whole reception. If they are doing it on their own, then
sometimes, they don't have that separate table.
But I have a round cardtable that I take along
when I cater and I skirt it and all to match the Bride's table. The
only other thing I have on his table is a candlelabra, cake knives, and
the plates. The groom's cake varies - sometimes, it is
only a sheet type cake with his hobby or interest on it - usually a chocolate,
but not always and usually with chocolate icing. Recently,
I did a 4-tier square groom's cake (all chocolate/chocolate icing) with
chocolate dipped grapes cascading down the sides. Very elegant and everyone
was impressed. Next I have a 12x18 sheet cake with an
oval football shaped cake on top with the guy's favorite team emblem on
it. Sometimes, they only want them in case they need
extra servings, but in the case of the 4-tiered, they wanted everyone to
have a piece of each kind of cake. In my area, not everyone wants a groom's
cake - maybe 1 out of 10.
Author: Jennifer
Subject: grooms cakes
Date: Fri Feb 6 10:07:33 1998
Message:
Most grooms cakes I have seen are either a
novelty shape, a single tier, or two stacked tiers. Of course it will
vary, depending upon the servings needed and the desired design. I think
it would go on a different table than the bridal cake.
Hopefully someone who has done a lot of them can help you more, like Earlene.
Did you check out her website to see some of her unusual grooms
cakes? There's a link to it from Dolores' main page.
Author: Carolyn
Subject: Grapes on Groom's Cake
Date: Sat Jan 24 04:00:16 1998
Message:
I'm happy to report that my Groom's cake last
week which was all chocolate cake, iced in chocolate, and was to
have clusters of grapes all dipped in chocolate starting at the top of
the 6" square tier and cascading down the cake turned out wonderful.
At first, when I did the trial run on the grapes, they seemed to clump
together, so I think the chocolate needed to be out of the
refrigerator for awhile because the next morning, it seemed to work
great. I just cut the grapes apart leaving smaller clumps because I didn't
want it to be so heavy that it would not stay put. I decided
to toothpick the grapes to the cake where need be and that worked fine
and did not show. If they did, I dabbed it with chocolate icing
and they were very impressed. The lady returning equipment said she
was amazed no one had ever asked for that and that I should do it again
as it was almost more popular than the beautiful bridal cake
which was all decorated with cascading flowers. Thanks to all of you that
helped answer my questions before I did it.
Author: lynne
Subject: Re: Grapes on Groom's Cake
Date: Sat Jan 24 18:05:22 1998
Message:
oh carolyn i'm sooo glad to hear it all went
well.
now, why don't you try doing something like
that on a *bride's* cake in white choco??? wouldn't that be
something? maybe mixed in with some flowers.
or yet, the *famous* martha stewart had a 'grape arborh cake' in
her mag last yr. make your own version and you become *famous* :) :)
lynne
Author: Vicky
Subject: Men In Black
Date: Thu Feb 5 22:55:20 1998
Message:
Does anyone have any ideas for a Men In Black cake? Any ideas very much appreciated. Thank you
Author: Susan
Subject: MIB
Date: Thu Feb 5 23:11:41 1998
Message:
I don't know how detailed you want to go, but I would do a space ship over head and 2 male figures standing underneath the spaceship wearing dark sunglasses. As I said I don't know how detailed you want it to be but this is what I would draw on the cake. You could also just do the initials MIB and draw dark sunglasses laying near the initials. Good luck. I am sure some-one will come up with an idea.. Susan
Author: Vicky
Subject: MIB
Date: Fri Feb 6 00:10:44 1998
Message:
Thank you for the idea. I was thinking about
something with the sunglasses and the intials but I like your idea with
the spaceship better. Thanks alot. Vicky
Author: Sue
Subject: MIB
Date: Sat Feb 7 07:42:05 1998
Message:
They do make a Edible Image for Men in Black and also a cake kit topper. And we carry it at Sugarcraft.
Author: Robin
Subject: petal dust
Date: Thu Feb 5 14:34:32 1998
Message:
I would like to make buttercream roses that are very very subtly colored, much like some gumpaste roses look, can you use petal dust on roses that have been somewhat air dried until they are stiffened??? or would the petal dust intensify as the paste colors do?? I want very subtle colors. any help would be appreciated Thanks
Author: Jackie N.
Subject: RE:petal dust
Date: Thu Feb 5 19:55:05 1998
Message:
Petal dust is a beautiful way to 'liven' up
dried buttercream or royal icing flowers! Dust as you would with
gumpaste to give them subtle highlights. It
will not darken with time, as does paste colors. Have fun!
Jackie
Author: Robin
Subject: Thanks!!
Date: Thu Feb 5 20:24:28 1998
Message:
Thanks!!
I've never used petal dust before so I'm a
bit scared. I'm wondering if I should use very soft brushes, such as
blush brushes rather than paint brushes. D you have any suggestions??
Robin
Author: Jackie N.
Subject: RE: petal dust
Date: Fri Feb 6 14:43:20 1998
Message:
Yes, You should use soft brushes. A blush brush is fine for larger items, but a small soft sable paint brush is better for smaller flowers-it will give you more control and definition when dusting. Dust the center of roses with a shade darker than the color of the rose, or just dust the edges of the petals....either way you flowers will 'come alive'!! You may want to experiment on some 'non-usable' flowers before you start your project. Have fun!! Jackie
Author: Jennifer Thomassian
Subject: "sugar work"roses
Date: Thu Feb 5 14:24:42 1998
Message:
Hi,I'm new here. I am a novice cake decorator. I am attempting to teach myself a few new techniques. I saw a wedding cake (in the Feb. '98 issue of Victoria mag.) with "sugar work" roses. They were stunning! How can I learn to make these? Thank you everyone!
Author: lynne
Subject: Re: "sugar work"roses
Date: Thu Feb 5 23:10:02 1998
Message:
hi jennifer; i have not seen the mag but i
think what you are refereing to are gum paste flowers. you say you are
a novice decorator. gum paste work is considered advanced work.
don't let that stop you if you get the chance to learn it.
personally i could not learn from a book until after i had taken basic
classes. that goes for gumpaste work.
problem with teaching yourself from a book
is there is noone to help you when something does not turn out right.
what did you do wrong? how do you correct it. some people just have a nack
for figuring out those things. i had to be shown :)
lynne
Author: Jennifer T.
Subject: roses
Date: Fri Feb 6 18:27:31 1998
Message:
Thanks Lynne. The magazine just said "sugar work", but it is apparently gum paste. I would love to have someone show me how, but there is no one. I have lived in a city my whole life, and have just recently moved to a (very) small town of only 3,OOO people! So, you see I have to teach myself. I taught myself to knit and I will do this. Somehow! Thanks for the help! Jennifer
Author: Jennifer T.
Subject: roses
Date: Fri Feb 6 18:42:04 1998
Message:
Hi Jeff. Thanks for the email. I will check
it out. The magazine said "sugar work", but that is apparently not what
it's called! I can bake like a champ, but I need help with making flowers.
I have previously used fresh (a la Martha Stewart), but
I recently saw a Sylvia Weinstock cake and was in shock by its beauty!
My grandmother baked wedding cakes professionally. I
am a dressmaker and am teaching myself most of what I need to know in the
cake decorating dept.
Thanks again for your advice, I will call
her up. While I'm here, do you have a recipe for raspberry buttercream
you would be willing to share? THANK YOU!!! Jennifer
Author: Jeff Subject: Do you want a Meringue-type
or Powdeered Sugar-type buttercr
Date: Sat Feb 7 01:39:28 1998
Author: Jeff
Subject: Here's a recipe to try!
Date: Sat Feb 7 01:50:10 1998
Message:
Go to the following URL. It contains a recipe
for Raspberry Buttercream from Chocolatier Magazine.
http://www2.godiva.com/recipes/recipes/chocolatier/birthday/
raspberry.html
[yes, the word recipes apprears TWO TIMES
in the URL]
If you need a powdered sugar type, let me
know. Jeff
Author: Nicole
Subject: Getting started (???)
Date: Thu Feb 5 13:45:13 1998
Message:
I've been decorating cakes for about 6 months
now. I get great compliments, and really enjoy my time in the
kitchen. My husband is encouraging me to try selling some from home. I
would be so happy doing this for a living (and getting
out of corporate America!)
I'm a super-cautious person, and the liability
in the beginning is scaring me a bit. I can't get a liscence in our county
unless I have a separate kitchen, no liscense means no insurance. And we
don't have the kind of cash right now required to get my own
separate kitchen.
How did others get their start? Is under-the-table
sales as dangerous as I've heard? Is it true I can't advertise if
I'm not liscensed? Do cakes really get confiscated from wedding receptions
by the health dept.?
Any and all advice would be really appreciated.
Thanks in advance! :) Nicole
Author: Carolyn
Subject: Getting Started???
Date: Thu Feb 5 19:51:01 1998
Message:
I think the key to this may be your location
- city, country, very rural, whatever. Most of us got our start doing it
from our homes. I still do it from my home - have a kitchen built in my
basement along with my bridal shop. That way, I don't
have to go out to work, don't have walk in traffic, don't do donuts, etc.
so I am not a bakery, per se.
I live in the country and each city, county,
state has different laws and some enforce them more than others. I have
friends in the city who do cakes big time for big bucks and big clients
and have no license. The best business is word of mouth
rather than advertising anyway, I think. You sound like you may be in a
city because of saying you'd like to get out of "corporate
America". Just call around and see what you can find out about your city
laws.
You don't have to give out your name in case
you decide that isn't the way you want to go. In my area, there are
many cake decorators doing it from home and I would say most of them are
not licensed. I have never heard of a cake being confiscated
around here, but I guess it could happen just as copying the copyrighted
stuff and getting caught can happen. Advertising usually
causes more than just customers to take notice of what you are
advertising. I think to start with, if I were you, I would stay with my
day job and do cakes for friends, family and co-workers
and then if you love it, you can decide how far you want to go with it.
Sometimes, people get into it and get burned out real fast.
I love my cake business, but never had a desire for a bakery because I
didn't want to do all the other things connected with a bakery.
Good luck with whatever you decide. Feel free to e-mail me with
any questions you might have.
Author: Jennifer T.
Subject: question about "getting started"
Date: Fri Feb 6 19:06:08 1998
Message:
HI Carolyn, I too am "getting started" in a
little cake decorating, but my biggest love of all (next to my husband)
is dressmaking. You mentioned you had a bridal shop and I have
been thinking about this non-stop for a long time.
If you wouldn't mind, could you tell me a
little about what you do? It would be a big help. My email is
JRIsom@aol.com
I will be out of town for a few days, but please respond. Thanks so much!
Jennifer T.
Author: Judy
Subject: Getting Started
Date: Fri Feb 6 15:51:29 1998
Message:
I live in Illinois and I have done cakes for 6 years out of my rural home and I am seriously considering starting my own business. It has always been a dream of mine to have my own business and the area I am in is a small community. I have already checked with the Health Dept about getting a license and talked with our Insurance person, what else do I need to do to get started? Thanks for your advise in advance, Judy
Author: Joanna
Subject: GETTING STARTED
Date: Thu Feb 5 20:30:13 1998
Message:
I have the same concerns as Nicole, as I would like to advertise and sell wedding cakes out of my home until I can afford to meet health code requirements. I never heard of confiscating a cake from a reception, though. That would surely be the demise of a business, and its a scary thought. I hope someone can answer Nicoles questions, I'm very interested to know how everyone else got there start without being branded illegal. Thanks!
Author: Jennifer
Subject: getting started
Date: Fri Feb 6 00:09:43 1998
Message:
I, too, am a very cautious person living in
an area where it is impossible to have a legal home business
(food-based, anyway). I put off doing cakes
for money for a long time because of this. However, after I started
asking around I found that most people doing cakes from home are not licensed
and rarely have any problems.
I've never heard of cakes being confiscated.
The health department is too underpaid and understaffed to worry
with us, unless someone forces the issue. That someone is usually a licensed
bakery that doesn't like the competition or a nasty neighbor.
That's why you don't advertise. Even if you're fully licensed, advertising
really doesn't bring in that much business. Word-of-mouth is
best. It's a little slow, but that gives you time to practice
your skills, pace, and organization. I started selling my cakes about 4
months ago, just by word of mouth. I haven't had a lot of orders
yet, but I'm getting there. I think the best thing to do is to start slowly
and quietly, give it 6 months, then re-eveluate and decide
whether to continue as you are for a while longer, give it up, or pursue
establishing a licensed business. Some tips I've heard to avoid getting
turned in: don't advertise, don't undercut the bakeries
too much, don't bad-mouth the other bakeries, don't allow business traffic
to be too obvious or disturbing to your neighbors. Good
Luck!
Author: Terry
Subject: Getting Started
Date: Sun Feb 8 19:56:35 1998
Message:
I was in your shoes for approx. 2 years then
i went ahead and opened up a full line bakery in town last
September.
When I worked out of my home I had no problem
with the
Health Dept. They did require licence but
they never contacted me. I did not advertise at all but used word of
mouth and also made wedding cakes for a caterer in town.
(I was able to work under his licence if anyone
asked).
I moved it out of my home to town because
it had gotten to large for my kitchen (20-30 cakes per week plus a
wedding). I would say keep on like you are doing. I was told the worst
that could happen is the Health Dept. would come in and
tell me noy to make any more cakes. I think alot of it will depend on how
many other fullty licensed bakeries there are in your town
and how much of competition you put up with your product. In my case,
there has not been a bakery in this town for over 20 years (population
9,500).
Author: kathi
Subject: BAKERY ICING
Date: Thu Feb 5 13:24:32 1998
Message:
i have been trying to duplicat the icing on bakery cakes foreve, i know they have crisco, but am not sure of the amount, etc, also does anyone have the icing for the browines they sell at bakeries, and while i am being a pest, if there are any bakery owners out there, i would love the recipe for the fudgie brownies they sell at the bakery. thanks guys
Author: lynne
Subject: Re: BAKERY ICING
Date: Thu Feb 5 23:21:01 1998
Message:
hi kathi; there are sooooo many different recipes
it is hard to say just what one you may be looking for. btw: most
of us are trying *not* to taste like bakery icing :)
many bakeries buy their icing already made
in huge buckets by wholesalers. you might not be able to dup such
icing -- that is unless you want to make 50 to 100 # at a time :)
if you go to the homepage on this board and
scroll down you will see dolores has a page of recipes. have fun! lynne
Author: Patty D
Subject: re: wedding cake price
Date: Wed Feb 4 20:58:53 1998
Message:
Jeff, Would you mind telling us what part of the country you come from? That was the most helpful information on pricing for me yet. Thanks.
Author: Jeff
Subject: Attn: Patty D.
Date: Wed Feb 4 22:05:53 1998
Message:
I'm from a town near Lexington, Kentucky,
in the county of Magoffin.
Author: Kathy
Subject: beginning books, esp. for children
Date: Wed Feb 4 20:17:56 1998
Message:
I'm a cake decorating project leader for 4-H
children. Our council doesn't provide any teaching material. I'm
trying to find a good, step-by-step book for teaching beginners.
Does anyone have any suggestions?
Author: Kathy M.
Subject: Book for Beginners
Date: Thu Feb 5 00:21:22 1998
Message:
Kathy, Wilton has a good beginners book, it's
called Cake Decorating 1-2-3. It's also inexpensive.
Author: kelly smith
Subject: recipe request
Date: Wed Feb 4 17:33:38 1998
Message:
if any one has a recipe for a buttercream
that won't break down for an outdoor wedding let me know please . I
heard when you use butter it get very soft in the heat is that true?
Also I would like a recipe for a buttercream
that is not sickening sweet . The one in the Wilton book is too sweet.
One more request....does anyone know how to make a true cassada cake? You
know with the rum brushed on the cake layers?
Any recipes will be appreciated. Thank you in advance.
Email me : Cakegoddes
Author: Susan
Subject: Recipe
Date: Wed Feb 4 20:04:25 1998
Message:
If you have no aversion to crisco here is
one recipe that won't break down in 100 degree heat( the reason I know
is because I made a cake this summer for an out door party in 100 degree
heat and it held up beautifully)
1¼ C. crisco 2tsp. vanilla
½ C. water 2tsp. butter flavor
1tsp. salt 2lbs. Powder sugar
2tbsp flour***
*** For a less sweet frosting.
Make sure you desolve salt in water first
or you might get spots in your colored icing. The flour cuts down the
sweetness. This recipe is of a medium consistancy just add or decrease
water to recipe for your preference.
Good luck. I am sure other people will give
you more recipes but I am telling you this one stands up to heat!! And
tastes delicious. Susan
Author: Marie
Subject: recipe
Date: Wed Feb 4 23:58:02 1998
Message:
Thanks for posting this Susan. Will any flour
do or would cake flour be best? Marie
Author: Susan
Subject: Recipe
Date: Thu Feb 5 11:45:06 1998
Message:
I use regular flour. Good luck!
Susan
Author: lynne
Subject: icing recipe+
Date: Wed Feb 4 21:58:13 1998
Message:
hi kelly. have you gone to dolores' board
for recipes? she has several for you to try.
also, if you scroll down the page and click
on the button 'next page' you can go back to when the board originated
and fine all the recipes that have already posted. there are lots for everyone
to try. lynne
Author: MaraTLee
Subject: Cassata alla siciliana
Date: Thu Feb 5 14:42:49 1998
Message:
I hope this is what you are looking for:
You need to start with 1, 12" (double recipe)
Pan di spagna, baked and cooled.--(see recipe)
RUM SYRUP: 3/4 cup water, 3/4 cup sugar, 4
tablespoons white rum.
CREMA DI RICOTTA( cannolli filling): 4 pounds
ricotta, 3 cups confectioners sugar, 2 teaspoons vanilla extract,
1/2 tsp cinnamon, 3 tablespoons white rum, 4 oz. semisweet chocolate, finely
chopped, then sifted(to get rid of the powder), 3/4 cup
diced citron or candied orange peel.(see recipe)
APRICOT GLAZE:1 1/2 cups apricot preserves,
3 tablespoons water.
PASTA REAL: 12 oz. almond paste(traditionaly
made with pistachio paste),3 cups confectioners sugar, 5
tablespoons light corn syrup, green food color,
cornstarch for rolling.
DECORATING:Red candied cherries, candied citron,
1 oz. semisweet chocolate, 1/2 tsp oil.
For the rum syrup, bring the water and sugar
to a boil in a small saucepan, stirring occasionally, cool and add the
rum.
For the crema di ricotta, press the ricotta
through a fine sieve or strainer into a mixing bowl. Sift the confectionary
sugar over it and beat it in. a heavy mixer fitted with the whip. Continue
beating the ricotta and sugar untill it's very light.
Beat in the vanilla, cinnamon and rum, then stir in the chocolate and candied
fruit. Cover the bowl with plastic wrap and set aside.
Butter a 12" spring form , depending on the
size of the Pane di Spagna layer, and line it with plastic wrap. Cut 2
thin, horizontal slices from the pan di spagna , using a long, sharp, serrated
knife. (This is easier when the cake is chilled). Cut
the remaining cake into 1/2" vertical slices.( in other words, 2 thin layers,and
the rest into strips.
Place one of the layers in the bottom of the
springform pan and moisten it lightly with the rum syrup, using a brush.
Use the vertical slices to line the side of
the pan and moisten them from the inside. Pour the filling into the lined
pan and smooth the top with a spatula. Moisten the other round
layer lightly and invert it onto the filling. Press gently
with the palm of the hand to adhere the layer to the filling and cover
the pan with plastic wrap. Refrigerate cake to make the filling
firm. Reserve any remaining syrup for finishing cassata.
While the cassata is chilling. prepare the
apricot glaze.
For the pasta reale: cut the almond past ito
1" cubes and place in the bowl of a mixer fitted with the paddle or in
a food processor with metal blades. Add sugar, corn syrup and
mix on low until it masses aound the paddle. (in food
processor pulse 10 X). The mix will be crumbly. Add a drop of green food
color and knead smooth .Shape it into a sausage and wrap
in plastic, set aside, room temp.
Unmold the cake, remove the plastic from top
of the pan and place a cake board on pan. turn out cake onto
cardboard and unclip the ring, lift carefully, peel off cling film. Brush
the remaining rum syrup on the cassata.
Brush with apricot glaze.
Unwrap the Pasta reale, knead it smooth and
into a 5" disk. proceed to use like rolled fondant.
To decorate, melt the chocolate, use a small
paper cone filled with the chocolate to pipe series of overlapping arcs
at the top border . Cut citron into thin strips and make a geometric design
in center of cake.
Author: MaraTLee
Subject: Pan Di Spagna(used to make cassata)
Date: Thu Feb 5 14:54:08 1998
Message:
In italy potato starch would be more common,
but the corn starch give identical results.
4 large eggs-separated, 3/4 cup granulated
sugar-divided, 1 teaspoon vanilla extract, 1 pinch salt, 1/2 cup
unbleached all purp. flour, 1/2 cup corn starch.
In med. bowl, whisk the yolks with the vanilla
extract. Whisk in half the sugar and continue to beat until very light
and frothy, about 5 min.( ribbon stage)
Combine the flour and cornstarch and sift
once.
In a clean dry bowl , beat the egg whites
with the salt UNTILL THEY HOLD A VERY SOFT PEAK. Beating
faster, add teh remaining sugar in a very slow stream, beating egg whites
til they hold a firm peak.
Fold the yolks into the whites, Sift the flour
and cornstarch mix over the eggs, in 3 additions, folding them in gently
. DO NOT OVERMIX batter.
Pour the batter into a buttered and paper lined
9" or 10" round 2" deep . Bake at 350 degrees, until well risen and
shrinks a little from the side--about 30-40 m.
Immediately lossen the layer from the side
of teh pan with a small knife or spatula. Invert the layer and leave the
paper stuck to it. Turn the layer right side up and cool on a rack.
Double wrap the layer in plastic and keep
in fridge for up to 5 days , or freeze it.
VARIATIONS:
Flavor the batter with grated orange or lemon
zest or a tablespoon of Anisette.
For the cassata you need to double this recipe!
Author: Charlotte
Subject: Does Anybody Have...
Date: Wed Feb 4 17:17:08 1998
Message:
a recipe for the Crisoless Buttercream that
seems to be the subject of debate? Being new to decorating, I have
not yet experienced anything but the frosting with the Crisco and would
like to try it. I trust it is used in the same manner as the recipe
with the shortening (or am I wrong?)
Author: Jennifer
Subject: icing recipes
Date: Wed Feb 4 19:30:05 1998
Message:
Charlotte,
Scroll down a bit, Mara posted a few recipes
that she uses for true buttercream, using eggs, butter, and sugar.
You can also use butter instead of crisco in the decorating frosting you're
using now; it will be ivory instead of white, and
much softer (keep it chilled). Also, in some of the older wilton books
there is a recipe for "Extra-Special Buttercream"
that uses butter and cream. I don't remember if that's cooked at all or
whether or not it has eggs, but I can look it up
and post it if you want. "The Cake Bible" by Rose Beranbaum has all the
traditional recipes for icings that contain butter and eggs.
Author: Nancy
Subject: Give us that "Extra Special Buttercream"
recipe PLEASE!!!
Date: Wed Feb 4 19:37:52 1998
Message:
If you have the time, I'd really like to have
the Wilton "EXTRA SPECIAL BUTTERCREAM" recipe you speak
of. Thanks in advance. Nancy
Author: Jennifer
Subject: recipes
Date: Wed Feb 4 23:34:52 1998
Message:
Actually, I was getting two recipes mixed
up, so I'll post them both. I've never tried either, so this is not a
recommendation! I just remembered seeing them
and that they were different from any of the recipes mentioned
recently.
French Buttercream
2/3 C sugar
1/4 C flour
1/4 t salt
3/4 C milk
1 C butter, cold, cut up
1 t vanilla, or clear vanilla flavor
Place sugar, flour, and salt in sauce pan and
mix thoroughly; stir in milk. Cook over medium heat and stir
constantly until very thick. Remove from heat
and pour into medium mixing bowl. Cool at room temp. Add 1/2 C
butter at a time and beat at med-hi speed until smooth. Add vanila and
beat well. Chill for several minutes, then use. Yields
2 cups. Iced cake must be refigerated. This is said to taste like vanilla
ice cream.
(Wilton yearbook)
Extra Special Buttercream
1 C butter
1 C crisco
2 lb powdered sugar
1/2 t salt
1-2 t flavoring(s)
6-8 oz whipping cream
Cream butter and crisco until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring(s), and cream; blend on low speed until moistened. Beat on high speed until fluffy. Yields 6-7 cups. (Wilton Course 3)
Author: Carolyn B.
Subject: recipes
Date: Thu Feb 5 13:15:49 1998
Message:
Both of Jennifer's recipes are great. I use
the whipped cream buttercream alot. It is very easy to decorate with. It
will be an ivory color rather than stark white. The French Buttercream
is what I always called "Moms White Icing". It
is absolutely delicious but extremely soft and can be hard to decorate
with. When using this recipe, I frost and do borders
with it but do flowers, etc. in "regular buttercream. You can also use
1/2 crisco and 1/2 butter - still delicious - but
a little more stable.
Author: Kristy
Subject: Wedding Cake price
Date: Wed Feb 4 15:20:05 1998
Message:
Can anybody help me price a Wedding Cake?
The cake is on the Bridal Cakes (Wilton Book) on page 54. the
name of the cake is Woven Together As One. I don't have any idea how much
to charge for a cake like this... Thank you for all the
help. Kristy
Author: Jeff Arnett
Subject: This is my price scheme
Date: Wed Feb 4 16:53:27 1998
Message:
This is how I price my wedding cakes. Also
remember you must include any special items that you might have to
buy for the cake, the cost of separators [I add to my price...nothing is
returned to me] or other incidentals, such as unique/unusual
fillings, flavoring, etc.
BASIC BUTTERCREAM FROSTED CAKE with top/bottom borders and a side trim. Ready for the bride/florist to add fresh or silk flowers.....................$ 2.50 per serving
BASIC BUTTERCREAM FROSTED CAKE as above but
with PIPED FLOWERS..........................$ 3.25
per serving
BASIC BASKETWEAVE TRIMMED CAKE
without flowers.....$3.00 per serving
with piped flowers..$3.50 per serving
BUTTERCREAM CAKE with GUMPASTE FLOWERS....$
6.00 to $10.00
depending on type and number of flowers
BUTTERCREAM CAKE with PRESSED FONDANT LACE
and GUMPASTE FLOWERS..............$ 8.00
to 12.00 per serving depending on the number
of lace pieces and flowers
I hope this helps. I didn;t have the Wilton
Book handy so I do not know what the cake you speak of looks like.
Just make sure that, after it is done, your profit was worth the time and
talent YOU invested!
Jeff Arnett
Author: Jennifer
Subject: prices
Date: Wed Feb 4 23:49:37 1998
Message:
Wow, Jeff, when I first read your list I thought
you must be in the area where I am now, around Washington, DC.
Those are typical prices here. I was really surprised to read in your later
post that you're in Kentucky, that's where I'm
from originally. I grew up in Murray, and my mom lives in Frankfort now.
I would never have dreamed people there would pay
that much. Lexington must have more wealthy people than I realized, and
they must be throwing more extravagant weddings
than they used to. I only paid $100 for my 4-tiered wedding cake with
buttercream roses, though that was 10 years ago. Good for you, though!
Author: Carolyn B.
Subject: Wedding cake prices
Date: Wed Feb 4 17:44:17 1998
Message:
Kristy - you need to probably stay in line
with the other cake decorators in your area. Here in the Northern
Virginia area - a cake like the one you are considering would
begin at about 2.25 - 2.50 a serving for a basic cake with
filling. Depending upon the flavor we would charge more, ie; liquor, carrot,
etc. Delivery would be extra. Some decorators charge a rental on
the stand the cake is placed on. Hope this helps.
Author: Rita
Subject: Re: Wedding Cake price
Date: Wed Feb 4 18:03:11 1998
Message:
Kristy - You definitely need to check prices
in your area. I would never be able to sell a cake for $1.50 plus per
serving. I don't live in a city or near a resort area. The cost of living
here is low and my over head is much lower than it would be
in a busy shopping area. Take these things into consideration before pricing
your cakes. I am able to buy ingredients much cheaper here
in the rural area of Missouri than when I price them in St. Louis or other
larger cities. Good Luck and ENJOY.
Author: lynne
Subject: pricing
Date: Wed Feb 4 22:17:05 1998
Message:
i don't have to book handy so i don't know
what it looks like. the prices jeff mentioned are *much* too high for
my area. i'm in central calif and it's a struggle to get $1.25 for the
basic buttercream that jeff mentined getting $2.50
for.
you do have to stay close to what others in
your area are charging. are there local bakeries? call them and pretend
you have a daughter getting married soon and see what their basic charges
are. not everyone charges per slice.
around here, delivery is included. until i
opened my shop i didnot charge 'rent' on my fountain. just be sure to get
a deposit enough to replace the fountain should
it not be returned or broken. returned ok, refund the deposit. just be
sure you don't spend that money:) i also charge a seperate deposit on the
pillars/plates. it also is refundable when everything is returned
w/in 5 days after their affair.
hope this info helps. lynne
p.s. scroll to the end of this pg and click
on the botton 'next page'. you can go all the way back to when this board
started. lots of info of all kinds for everyone to read.
Author: Cheri
Subject: castle-shaped bday cake
Date: Wed Feb 4 11:06:00 1998
Message:
I am looking for information on how to make
a castle-shaped birthday cake for my son. I've been told by many
people to check out the Wilson books. The problem with that, is that when
I've gone to our local bookstores, they do not carry Wilton
books. I've tried craft stores, and they have 2 books. One is how to make
flowers, and the other is how to frost a cake! I am having
a terrible time trying to figure this one out. I even called a bakery and
asked how much it would cost for a small castle cake.....only $150.00!
I don't think I can spend that amount on a 5 year-olds party!
Can anybody help? Thanks, Cheri (Kdwtchr@aol.com)
Author: Susan
Subject: Castle cake
Date: Wed Feb 4 13:41:16 1998
Message:
Cheri
In the Wilton 1996 yearbook they have a castle
birthday cake. I had it but I sent it to some-one on this board.
Some-one else might have it on here also. If not then go to sugarcraft
they may have it.
Author: Charlotte
Subject: Castle Cake
Date: Wed Feb 4 17:06:43 1998
Message:
I have directions for a castle cake from a
Betty Crocker Cookbook for Boys and Girls that I got 20 years ago. It
had the simplest of decorations - something like a Hershey Bar for a draw
bridge and those little pastel after dinner mints for
windows. Of course, you can decorate it however you choose - the book does
provide how to cut the cake to make the castle. If you'd
like me to send you a copy out of the cookbook, let me know and I'll be
glad to either send it or fax it. Charlotte (CHitner@FWENC.com)
Author: Jeannine
Subject: banana cake
Date: Wed Feb 4 08:15:13 1998
Message:
Does anyone have a recipe to turn a white
or yellow cake mix into a banana cake? Thanks.
Author: Jan
Subject: Banana Cake
Date: Wed Feb 4 09:59:42 1998
Message:
I'm at work so am unable to get you the number
(on the box) for Duncan Hines. The number you call is a
recording. If you call them and tell them
you are unable to purchase their banana cake mix, they'll give you the
recipe to use the yellow cake mix. Let me know if you can't get through
and I'll respond from home (where I have the recipe).
Author: Carolyn B.
Subject: Banana Cake
Date: Wed Feb 4 11:20:31 1998
Message:
If you are unable to purchase banana cake mix - try using
yellow cake mix and add: l box banana pudding - 4 eggs - 1/2
cup oil - 1 cup water - banana and vanilla flavoring - 1-2 soft bananas!
Should be great! Good luck!
Author: Jan
Subject: Banana Cake
Date: Mon Feb 9 20:37:19 1998
Message:
Hi Jeanine, Sorry
I didn't get back with you sooner but my computer crashed.
The recipe using a DH yellow cake mix is as
follows:
1 Yellow DH cake mix
3/4 c water
1 c bananas, mashed
1 T oil
Mix same as any cake mix and bake. Just make
sure you test it for doneness.
Hope this helps you out.
Author: Kelly
Subject: Has anyone ever made one of those
large, round, decorated pa
Date: Tue Feb 3 19:41:39 1998
Message:
Hi, I was wondering if anyone has made one of those
big pan cookies you can get at the local mall or grocery store.
Do you make them in a pan with high edges, or just use a pizza pan. Do
you use the basic Toll House cookie recipe, or must their be
modifications made. Also, what type of decorative frosting works best with
one of these large cookies? Any info. would be greatly appreciated!
Author: Lisa M.A.
Subject: Re: Has anyone ever made one of those
large, round, decorate
Date: Tue Feb 3 21:05:21 1998
Message:
I have had quite good success with these things
by using a regular 10" or 12" round pizza pan. I use the basic
choc. chip cookie recipe (although, I always substitute crisco for the
butter). Put about 1/2 of the dough in the pan, covering
the bottom of the pan sufficiently, yet not putting too much extra or it
won't bake evenly. Also, I grease my pan with crisco
and line it with wax paper cut to fit the bottom of the pan. This makes
for easy release.
I'm not sure exactly how long I bake it, but
I take it out when it starts to get golden...don't wait too long, or it
will get too hard. I flip it out of the pan IMMEDIATELY after
I take it out of the oven. Let it cool (right side up) and
decorate with regular buttercream icing. A really cute idea is to get a
pizza box to fit the cookie and put it in there if you are
going to give it as a gift...a local pizza place should be glad to sell
or maybe even give you one! Hope this helps!! Lisa
Author: lynne
Subject: big cookies
Date: Tue Feb 3 23:21:46 1998
Message:
hi kelly; i have done as many as like 75 of
these for valentine's day in the past.
i have a recipe for making a dry mix ahead
or i use cake mix for the cookie dough! they are great if eaten right
away. personally i think they become *very dry* after that. from one mix
you can get 3 10" heart cookies. they are about 1" thick when
baked. for this size it takes about 20 minutes to bake. i decorate them
w/buttercream. if you make wilton's class buttercream it will
harden enough as not to smash when handled. i make lots of g.p.
decorations -- animals; bells; angels; etc. etc. for decorating. over the
years i have collected hundreds of 'love sayings' to put on
them. i sell each one for $5. also have made bigger ones: 12" and 15"hearts.
sometimes make rounds or other shapes.
lightly grease your pan, then pat the dough
into the pan for baking. couldn't be easier. lynne
Author: Charlotte
Subject: Corn Syrup as a Glaze
Date: Tue Feb 3 10:45:20 1998
Message:
I'm interested in learning experiences using corn syrup
to add a sheen to rolled fondant. I'm planning to make a cake
for Valentine's Day that looks like a box of chocolates. I plan on using
rolled fondant and I would like the bottom "box" to have a
nice sheen. How long after the fondant is placed on the cake would I have
to wait before adding the corn syrup? Do you just brush on
a layer at a time or is the job done with the first layer? Do I even use
a brush? Thanks for the guidance.
Author: Renee V
Subject: Re: Corn syrup glaze
Date: Wed Feb 4 08:55:06 1998
Message:
I don't know about a corn syrup glaze but I do know
that chocolate clay and/or Rolled Buttercream remains shiny,
so if you use these, you may not need to glaze your "chocolate box"
Also, I just remembered, Rose Levy Birnbaum
has a confectionary glaze made from corn syrup in her book "The
Cake Bible". It is in the recipe for the cake on the cover with the red
roses. She coats these roses with a glaze. Hope
this helps. Renee
Author: MaraTLee
Subject: Mara's Recipes(textbook)
Date: Tue Feb 3 09:53:55 1998
Message:
SWISS MERINGUE:
1/2 pint of egg white, pinch of salt(optional),
1 pound sugar.
Combine egg whites, salt and sugar in mixing
bowl. Place over simmering water. Heat, stiring with wisk untill egg
whites are hot and all the sugar is dissolved. Remove from the heat to
mixer. Beat with whip on second speed till cold.
TO MAKE BUTTERCREAM:
butter, softened. As little as the weight
of sugar or up to twice that.
After meringue is whipped cold, add the softened
butter, a little at a time, continue beating till smooth. Flavor to
taste , it will accept up to 2 oz of flavoring.
Author: MaraTLee
Subject: Mara's adaptation to textbook recipe
Date: Tue Feb 3 10:14:18 1998
Message:
Here goes:
cube about 2 to 3 pounds of sweet butter and
soften in microwave.
place 1 1/2 cups of egg white ( 1 cup = 6
jumbo egg whites--so you would need 9 jumbo eggs for this recipe)
with 1 1/2 pound of sugar in metal mixing bowl, whisk to dissolve most
of the sugar and place over simmering water. Whisk ,
every now and again, to prevent the egg from cooking.Lift the whisk out
of the syrup and try pinching some of the run off syrup
between your fingers, there should be no trace of graininess from the sugar.
--
All the sugar must be dissolved.-- (This brings
the temp of the syrup to about 120 degreess or more. This is the
temp. that bath water would be to prevent 3rd. degree burns on your skin!)(
so it would be sanitary).
Remove bowl from the heat to mixer, beat with
whip untill cold. To test for this , you must place the inside of your
wrist to the metal bowl untill you can leave it there about a minute, then
the meringue is cold enough to add the butter a little
at a time. (This is when I change the whip for the paddle so I don't incorporate
too much air into my icing.)-- You must make sure the
meringue is not too hot or too cold--too hot and you get a melted mess,
to cold, you will get butter blobs in the icing--( this
is why I soften the butter in microwave first!)--
Beat untill smooth. Sometimes it may look curdled, just keep on beating-it
will smooth out---you can add up to 2 oz. of flavoring---(less
for an intense flavor like RUM or more for a mild flavor like Chambord.)I
just put 2 large capfulls of vanilla extract into it.
This recipe is very forgiving--sometimes I
don't measure my eggs exactly to the mark, more or less and If I would
like a stiffer icing I will add the larger amount of butter. This Recipe
can be doubled , and will cover a 3 teir wedding cake you can
pipe your borders and do most flowers with it. I make my flowers ahead
of time with any extra colors I have, throw them in the freezer
and have them on hand to decorate.
This icing is not white, but my customers
don't mind. I will post other recipes.
Author: Jennifer
Subject: storage
Date: Tue Feb 3 13:00:29 1998
Message:
Mara,
How do you store these icings, and the cakes
they are iced with? Since they contain eggs and butter, wouldn't
they have to be refrigerated until serving time? I would also be concerned
about Salmonella, since the egg whites are not really
cooked. This is why I'm more comfortable with (gasp) crisco decorating
icing; it will practically never go bad and never needs refrigeration.
Thanks for sharing your recipes!
Author: MaraTLee
Subject: Re: storage
Date: Tue Feb 3 20:05:14 1998
Message:
Dear Jennifer and friends:
you may leave your iced and decorated cake
out in a cool place. I have left my decorated cakes on my counters,
ready for delivery the next day. But I have left the airconditioner on
overnight. In the winter I don't have to worry.
If you read the recipes , you will see that
you will be cooking the eggs with the sugar, in one recipe the syrup must
reach a temperature of 235 degrees F. and the other recipe will bring the
temperature of the syrup to about 120 to 140 degrees F. I don't know
about you but when I put my hands in 120 degree water, I get BURNED!--(ouch)--and
you must whisk the eggs and sugar in that recipe or you will have scrambled
egg whites.
If you start out with fresh, uncracked eggs,
you will be O.K.- ( when in doubt, you can rinse your eggs and wash
off the shells)-you can also use frozen egg whites. If you keep these cakes
in the cooler too long they get as hard as a stick of butter,
just don't leave them out too long.--use your judgment.
To store, I make my icing and put it in a
big bucket, put in fridge and eighter leave it out overnight to use the
next morning-( leave out in a cool place) or make a new batch
and nuke the cold batch and mix together.
By the way, don't fear!!! I will be posting
my CRISCO recipes also, like I said, I'm no icing snob--I use whatever
the customer likes!----
I will post a HIGH HUMIDITY CRISCO ICING,
amongst them. Mara
Author: MaryD Olz
Subject: safe egg whites
Date: Wed Feb 4 23:43:36 1998
Message:
I have not tried your recipes, but I did use
the Mousseline Buttercream recipe from Berenbaum's THE CAKE
BIBLE. I used dried egg whites found in a local gourmet shop. Very easy
to use, economical, and I never worried about Salmonella.
Author: MaraTLee
Subject: Another recipe
Date: Tue Feb 3 10:38:13 1998
Message:
Italian Butter cream:( I made a mistake--with
the names , the other recipe is the one I was talking about on the
board)
4 oz water, 12 oz sugar, 1/8 tsp cream of
tartar(optional)
Pour water into small saucepan and add sugar. Stir to combine well with a wooden spoon. With a new pastry brush dipped in cold water, rinse away all the sugar crystals clinging to the sides of the pan. Place the pan over low heat, stirring frequently to dissolve all the sugar crystals. Continue to rinse the sides of the pan with the brush, to remove any sugar that might stick. Dissolve the cream of tartar in 1 teaspoon water and add it to the sugar at the boiling point. Cease stirring, skim sugar if necessary. Continue to wash th sides of the pan with the brush while the sugar cooks.
1/2 pint of egg whites in mixing bowl, 4 oz
sugar.
When sugar syrup comes to a boil, begin beating
egg whites. Beat whites with a whip on second speed untill white
and opaque. Continue beating, adding the sugar in 4 additions, of 1 oz.
each. When the sugar syrup reaches 235 degrees( the mix should
just about be turning yellowish brown)--increase the mixing speed to third.
At 248 degrees add sugar syrup to the beaten whites in a slow
stream, carefull of the beaters. Decrease the speed to the second
and beat until cold.
Italian meringue buttercream:
sweet butter, softened, as little as the weigh
of sugar in meringue (4 oz) or twice that--(8 oz.)
After the mering is whipped cold, add the
butter a little at a time, continue beating with whip on second speed ntill
all the butter is incorporated. Increase speed to third and beat until
smooth.
Author: MaraTLee
Subject: Creme Englaise Buttercream
Date: Tue Feb 3 10:46:43 1998
Message:
This recipe will be given to make 3 different
quantities:
Milk: 1 quart, 1 pint, 1/2 pint,
Cream: 1 quart, 1 pint, 1/2 pint,
sugar: 16 oz. 8 oz. 4 oz.
yolks: 24, 12, 6,
1. Combine milk, cream and sugar in saucepan
over medium heat, bring to a boil.
2. Beat yolks to combine by hand, beat 1/3
of the boiling liquid into the yolks, return milk / cream mix to a boil
and beat in yolk mixture. Beat 30 seconds untill thichened. Remove from
heat, strain into a second bowl.Cool
Cream Anglaise buttercream:
cream anglaise in equal parts by volume,
butter: ( e.g. 1 pint cream anglaise: 1 pound
butter)
Beat the butter with paddle on first speed till soft. Beat in the cooled but not cold cream anglaise.
Author: MaraTLee
Subject: Flavorings for a pound of my buttercreams
Date: Tue Feb 3 10:53:26 1998
Message:
To flavor these butter creams to use as filling
here goes:
Mocca: 2 tablespoons of instant espresso powder
dissolved in 1 tablespoon of liqueur. Beat in slowly.
Citrus: 2 oz. of strained citrus juice. beat
in slowly
Liqueurs: Up to 2 oz. of liqueurs. beat in
slowly
Pralinee: 6 oz. praline paste. Beat in
I will be posting more recipes if you'd like. Please feel free to experiment with these and let me know how it turns out. I will be posting some of MY favorite CRISCO icing recipes also! Good luck, Mara
Author: MaraTLee
Subject: Ganache
Date: Tue Feb 3 11:04:14 1998
Message:
Ordinary ganache: is fairly liquid and used
mostly to glaze cakes and other desserts. is equal parts of chocolate
and cream.
Rich ganache: used as icing and filling, is
1 1/2 parts chocolate to 1 part cream.
Truffle ganache: used to make candies--2 parts
chocolate to 1 part cream.
ordinary ganache; 1 pound semisweet chocolate, 1 pint cream: Cut chocolate finely. Bring cream to a boil over medium heat. Remove from heat. Add chocolate, allow to stand for 5 minutes. Whisk smooth. strain into a clean dry bowl. Cool to room temp and use for glazing cakes or pastries.
Rich ganache: 1 1/2 pound semisweet chocolate, 1 pint cream: Cut chocolate finely, bring cream to a boil over med ium heat. Add chocolate. allow to stand 5 minutes. Whisk smooth, strain into clean dry bowl.Cool to room temp. or quickly over cold water. Once the ganache has set, beat with a paddle on medium speed to lighten.
Ganache Beurre:
1/2 pound butter
1 1/2 pounds Rich ganache
Beat butter with paddle on medium speed untill
very soft and light. Scrape bowl and paddle very clean. Add
cooled and set rich ganache all at once. Beat on medium speed about 1 minute,
untill evenly mixed , lightened and smooth.
Author: MaraTLee
Subject: HIGH HUMIDITY ICING(with crisco!)
Date: Thu Feb 5 08:17:02 1998
Message:
Here it is: Yield, about 6 cups.
1 1/2 c. white vegetable shortening
2 heaping tbsp. dry powdered dream whip
1/4 c. all purpose flour
1 tsp. powdered Van-O-Van(or powdered vanilla)
1 tsp. clear vanilla
1/2 tsp. lemon flavoring
2 lbs. confectionary powdered sugar
1/2 c. cold water.
Cream shortening with electric mixer at low speed. Add dream whip and flour and mix untill well blended. Blend Van-o-Van, vanilla and lemon flavoring into the creamed mixture. Add 1/4 c. water and 1 lb. of the 10x sugar, blend until moistened, then beat on 4th speed of electric mixer untill icing is smooth. Scrape sides and bottom of bowl often. Add the remaining water and 10x sugar. Stir until moistened. Mix at 4th. speed untill icing is smooth and fluffy. Add additional water, a few drops at a time, if a thinnner spreading incing consistency is desired. To stiffen add more confectionary sugar.
For a chocolate icing add:
3/4 cup cocoa.
Keep icing covered witha damp cloth untill ready to use. Refrigerate leftover icing in an airtight container, re-whip before using.
Author: MaraTLee
Subject: Air drying icing(with crisco)
Date: Thu Feb 5 08:25:24 1998
Message:
simple recipe, I make all my flowers with
this, let dry 24 hours and I can pick them up (gently) with my hands!
2 lbs. confectionary sugar--10x
1/3 c. water(more or less)
2 cups white vegetable shortening(any kind--even
comercial)
I usually cream the shortening with the water
and then add the sugar, mix with the padle untill smooth and fluffy.
YOu may want to scrape down the bowl about
1/2 way into the mixing. add water to get the consistency that is
right for you.
I call this my NUCLEAR icing, since it's so
sturdy, it doesn't need any refrigeration. I have had this icing in the
trunk of my car and have taken it from class to class and it still was
usable.
YOu can flavor this icing to your taste, with
any oil, extracts you like---just measure into the water to make your
1/3 cup of liquid.
Author: MaraTLee
Subject: French Buttercream
Date: Thu Feb 5 15:04:05 1998
Message:
This icing tastes especially good on carrot
cake and is not very greasy.
1 quart milk, 1 3/4 cup butter(about 9oz. I think)---bring to just boil. 6 whole eggs, 1 3/4 cup granulated sugar( 9 oz. I think)--whip together.
When the milk comes to a boil add 1 cup full
to egg mix( slowly)---then whip---(hot to cold). Then pour whipped
mix into pot of milk , stir for 2 minutes. ( eggs into sugar).
Strain into a big mixer and beat for 20 minutes.
Add 6 1/4 pounds of butter , mix at low speed
until smooth and white, then whip on high until fluffy.
Enjoy!
Author: MaraTLee
Subject: Cream Cheese Icing
Date: Thu Feb 5 15:09:50 1998
Message:
1 pound crisco. 1 pound cream cheese. 1/2
pound sweet butter. 1/4 tablespoon lemon juice. 2 tablespoons
vanilla extract. 5 pounds confectionary sugar.
Beat until smooth.
Author: Susanna
Subject: Vodka?
Date: Mon Feb 2 17:44:40 1998
Message:
I've seen references to the use of vodka in various
places but never a recipe that uses it. What is it used for?
(Probably something to do with gum paste flowers? That is what I've been
most interested in lately.) Is there a substitute for its use
where people want NO TRACE of alcohol in their food?
Author: Jeff Arnett
Subject: use of vodka
Date: Mon Feb 2 20:21:58 1998
Message:
Yes, your suspicion is correct. Vodka, or any pure grain
type alcohol, is often used in gumpaste work. It is used to
dissolve powdered colors, air brush or even paste colors, primarily since
these types of alcohols have little water, they do not soften
gumpaste. The alcohol evaporates quickly and should not leave an alcohol
trace. Hope this helps. Jeff Arnett
Author: Julia
Subject: Re: use of vodka
Date: Wed Feb 4 00:57:02 1998
Message:
Jeff, what about taste? Does the vodka used
to mix powdered colors on gumpaste, does the vodka leave an unpleasant
taste? Also, would results be as favorable, using flavorings, instead of
vodka to mix the powdered colors? I'm thinking of lemon flavoring or clear
vanilla flavoring. Thanks!
Author: Sly
Subject: lemon extract would work
Date: Wed Feb 4 06:45:04 1998
Message:
McCormicks lemon extract is a good substitute
if you don't wish to go to a liquor store for the vodka. Actually,
the lemon extract has a higher concentration of alcohol than vodka does.
(And it smells so nice when you're using it.)
It also will evaporate and not actually add "flavor" when it's used to
apply powdered colors.
Author: Alice Meade
Subject: Decorator's frosting containing cake
flour
Date: Mon Feb 2 16:59:06 1998
Message:
Recenly, I ate a decorated birthday cake and
the person who made it said the frosting was made with powdered sugar,
crisco, water, vanilla and CAKE FLOUR. The frosting was delicious and I
am wondering if anyone has such a recipe.
Author: lynne
Subject: cake mix in icing
Date: Mon Feb 2 20:28:09 1998
Message:
hi alice; yes! if you sub about 1/3 c cake
mix for that much powdered sugar there will be a great improvement in
the icing. it makes a great marriage :) lynne
Author: Alice
Subject: Do you mean CAKE MIX or CAKE FLOUR?
Date: Mon Feb 2 22:28:33 1998
Author: lynne
Subject: Re: Do you mean CAKE MIX or CAKE
FLOUR?
Date: Mon Feb 2 23:25:49 1998
Message:
hi alice; i use cake *mix*. tho i have not
heard of using cake flour before it may well just be a variation. rather
than *just* cake flour, if you are makeing a scratch
cake, mix all the dry ingredients together before adding a bit (1/3
cup?) to your icing.
Author: Alice
Subject: Could the leavening in the mix reacts
with the liquid causin
Date: Tue Feb 3 08:27:29 1998
Author: Sly
Subject: cake flour in icing
Date: Wed Feb 4 06:41:25 1998
Message:
When I have a customer who requests a "not-so-sweet"
icing, I'll add cake flour to my buttercream (or
crisco-cream)and then just whip it a little
longer. I've never tried using past of the cake batter since I usually
add all sorts of things to it that I wouldn't normally want
in my icing.
Author: Renee V
Subject: Oops, I'm confused.
Date: Wed Feb 4 09:05:07 1998
Message:
Lynne,
Did you mean 1/3 cup of dry cake mix or of
batter? I thought you meant the dry stuff. I was going to try this on
the weekend. Thanks.
Author: Carolyn
Subject: Cake flour
Date: Wed Feb 4 10:32:23 1998
Message:
I once used the flour (regular, I think -
not cake flour which might be better) and it gave a gray cast to the icing
which I did not like. I do use cornstarch in mine all the time and this
cuts the sweet taste and also gives it a firmness. I use about 1/3
box of cornstarch to about a 15 lb. batch of icing (buttercream, is what
I call it!)
Author: lynne
Subject: cake mix in icing
Date: Wed Feb 4 22:32:37 1998
Message:
renee; i am sorry i could not get back to
you sooner. having 'puter problems --key board wouldn't work:(
yes i did mean to add 1/3 c *dry* cake mix to your
icing recipe. i replace that much powdered sugar.
lynne
Author: Sly
Subject: I meant the dry ingredients. [NT]
Date: Thu Feb 5 07:04:04 1998
Author: Renee V
Subject: Revisiting the Buttercream debate.
Date: Mon Feb 2 15:49:47 1998
Message:
Hi All,
I don't have access to the web on the weekends,
so I have to catch up on the board during the week.
Admittedly, this is my somewhat cynical opinion,
but there are a lot of "buttercream snobs" out there who in a
BLIND taste test, would prefer good old 10x sugar, crisco/butter buttercream
to a more fussy gourmet-sounding swiss classic buttercream.
Many people are so "Martha Stewartized" and are afraid of sounding naive,
they would never admit to enjoying something so ordinary as
plain ol', good ol' buttercream. As though it is something to be
embarassed about!?!!? I don't mean to imply that other types of buttercreams
and Icings aren't good and equally delicious, but to be such
a snob as to outrule something catagorically because it contains crisco
is absurd! Crisco is just vegetable fat and infact, MORE digestable
than butter, as in any animal versus vegetable fat. Who came up
with the notion that crisco isn't digestable? It has been used in baking
and cooking for years, not just cake decorating.
However, crisco does have a higher melting
point than butter which accounts for a heavier or "greasier", if you
will, mouth-feel, but technically, is not greasier than butter. It doesn't
melt easily at body temp, which is why it is prefered for decorating.
IT doesn't break down easily. I generally go the route of Jackie and use
a cooked icing to cover and do borders and decorate with a
buttercream. Also good flavor for covering a cake is Earlene's cream
cheese buttercream. (And you can decorate with it, too and it doesn't need
refridgerating) Or add a 1/2 pound of melted chocolate, any
flavor, to a standard 2lb 10x sugar buttercream recipe. When you add white
chocolate , this really enhances your buttercream without changing
the color or giving it a real "chocolatey" flavor.
One last thought, cooked flour-paste icings
tend to be less sweet and lighter textured, so when I have a customer
who wants a "whipped" or "whipped cream" icing, since I don't make it,
I have them sample this and ususally they like it.
It is not the same thing, but generally they
are satisfied.
I know this was a long posting, but I just had to
get that off my chest! Whoever said 1,000's of decorators can't
be wrong was right! Have your clients taste your various icings and let
them decide ... not Martha.
Author: Charlotte
Subject: Criscoless Recipe
Date: Tue Feb 3 10:37:41 1998
Message:
This debate has me quite intrigued. Being
a new hobbyist to cake decorating, I am used to using the Crisco recipe
and didn't even know you could make a buttercream without the shortening.
Shows you what I know.
I'd like to try it - if someone can provide
the recipe (please) as well as provide some insight as to its uses - in
other words, can you do everything that you can with the other that uses
shortening?
Author: Anonymous
Subject: Re: Revisiting the Buttercream debate.
Date: Mon Feb 2 21:35:55 1998
Message:
Dear Clueless one,
1000's of decorators have no right comparing
their preferences to chefs and thats what i thought this message
board was about, professional pastry chefs sharing ideas, not wanna be
Betty Crocker's!!!
I was wrong, it is about amatures who decorate
cakes and who sacrifice flavor, quality and time all the while
charging tons of money for their crisco spiked icings.
For your information, Crisco is not vegetable
oil, it is partially hydrogenated Soybean and Cottonseed Oils and
anything partially hydrogenated IS NOT digestible by the human body (perhaps
you are something other than human)???
Butter, on the other hand, is a natural product,
produced by churning the milk of a cow. Animal fat comes from
the animals meat, not their milk. Butter does have a ingredient added though,
Annato color, which IS ALSO a natural product, it is color
derived from vegetables and it is added to butter in the seasons when cows
don't get enough of the grasses to naturally color their milk.
No one said that those icings which include
Crisco, which my dear, are NOT BUTTERCREAM, (FYI Wilton started that),
taste bad and i do enjoy an occassional bite or two of one of those grocery
store type icings, but i for one would never compromise my
standards or reputation using unnatural ingredients in ANY OF MY
PRODUCTS.
I cannot read your mind or see your books
so i cannot determine what kind of a price you get for a wedding
cake, but that is the bulk of my business and someone paying $4.00 to $8.00
a slice for a wedding cake deserves more than Crisco!!!
Children's cakes, on the other hand, are made
for children in mind, who prefer a more sickening sweet type of
frosting and i think this type of cake is acceptable with a Crisco frosting
(NOT BUTTERCREAM), should the amature baker choose to go this route.
Cakes from mixes are another story and i don't
want to go there right now.
My feelings exactly are this, any so called
"baker" who comprimises quality using Crisco or pre-mixed cakes should
find another profession. Jill
Author: Val
Subject: Cake Mixes & Icing
Date: Wed Feb 4 22:21:31 1998
Message:
I have used cake mixes for my cakes for years
and all my customers love my cakes. I never felt inferior for using
them, until I read the previous posting. I also use a favorite recipe for
frosting given to me by a dear friend who has decorated for
years. It uses Crisco and marshmallow creme. My customers adore the flavor
of it and it does not taste "sickening sweet" nor does it taste
greasy. I am not getting into the Great Debate, just expressing my
opinion on the subject. And I do not feel I should get a different profession
because of one womans opinion.
Author: jill
Subject: Partially hydrogenated nutrition
info
Date: Tue Feb 3 00:53:16 1998
Message:
If you look up:
http://www.solgar.com/nutrition-library/articles/enig1-interview.html
you will find a long but very informative
article on the subject of partially hydrogenated oils.
I hope you find this informative.
Jill
Author: Gerard
Subject: not pro
Date: Fri Feb 6 14:58:33 1998
Message:
Jill, Just got back from vacation in England,
I see theres no shortage of backbiting, backstabing and cat scartching.
I thought thats what I was supposed to be
accused of.
How can this happen without me being present.!
Joking aside, this isn't a pro site and you
can't converse(critique) with semi and non pros without them taking it
personally. Its human nature, part of pro training is de-personalizing
recipes.
To a pro pastry chef buttercream has to be
made with butter, you wouldn't be able to hold on to a job trying to
get crisco past anyone. I used to make cakes for the Gardner Museum in
Boston, using a bit of sweetex shortning to help transportation
in the summer, they said it tasted like garbage, greasy garbage actually.
I knew that already. Try webfoodpros , no bitchin just
pro's . Gerard
Author: Joanna
Subject: buttercream
Date: Sat Feb 7 00:46:28 1998
Message:
Gerard, what is your recipe ( a small one)
for buttercream? Thanks
Author: Jennifer
Subject: butter
Date: Tue Feb 3 00:15:26 1998
Message:
And to add, "Oh Clueless One", butter IS animal
fat. Where do you think milk comes from, anyway? Last time I
checked it came from a cow, which is an animal. The milk fat may or may
not be the same fat as is in the meat, but animal fat it is!
Author: jill
Subject: fats, clueless ones & crisco
Date: Tue Feb 3 00:30:12 1998
Message:
Animal fats and milk fats are different even
though they do come from the same source. You do have to kill the
source to get the animal fat, technically.
Animal fats and milk fats are indeed digestible
by us all.
Partically hydrogenated fats are not.
That is the point i was trying to make.
I was trying to add a bit of humor to this
group of people, however i did not succeed. I guess i did succeed in
offending you and i apologize.
Your stand on this product is just as strong
as mine and we all have the right to our own opinion.
Jill
Author: Shannon
Subject: PARTIALLY HYDROGENATED FATS
Date: Tue Feb 3 04:56:14 1998
Message:
Hi. I just wanted to make a comment about partially
hydrogenated vegetable fats. Besides decorating cakes I happen
to have a degree in human nutrition. I just wanted to get a few things
cleared up before you get everybody on this board who uses
Crisco scared to death and confused. I'll try to explain it in as simple
terms as I can for those of you who don't necessarily have
a background in nutrition or chemistry. Naturally occuring partially
hydrogenated fatty acids (like those in butter) have a certain stucture
or shape. Almost all of the naturally occuring PHFA have this
same shape (cis-fatty acids). When vegetable oils are hydrogenated (to
make Crisco for example) the fatty acids end up with a different
structure/shape. They are called trans-fatty acids. 'Cis' and 'trans'
BTW refers to the direction that the chemical
structure bends. For the most part, vegetable oils that have been
hydrogenated are not thought to be absorbed by the human body. THIS DOES
NOT MEAN, HOWEVER, that these fats stay in your body unabsorbed.
I was afraid some of you thought that. They pass through your body
undigested. The main concern medical researchers have about THIS fact is
the possible build-up of trans-fatty acids in the body OVER
TIME. The main point I want to get across about THIS is that NO ONE, I
HOPE, eats enough 'crisco contaminated' icing for this to be
of ANY concern to them. Consumption of trans-fatty acids, by
the normal person, on average, makes up a relitively small portion of their
TOTAL fat intake. (Trans-fatty acids from cake icing a smaller
portion still). A better purpose would be served by telling people about
sources of PHFA a person would be likely to consume on a DAILY
BASIS like margarine, peanut butter, and other processed foods.
To make this THIS one of the main reasons you put forth for not using Crisco
in your icing is illinformed and absurd. I don't mean
this to sound rude but if you are so concerned about the 'health' of your
customers you need to find an alternative to butter also. It has OVER TWICE
the amount of saturated fat per serving than Crisco.
(8g to Crisco's 3g). Dietary saturated fat is the main elevator of blood
choleserol levels.
(More so even than dietary cholesterol). Everyone
is aware of how heart disease is one of the biggest health
problems in this country today. People have different reasons for doing
things different ways. Besides, if ICING intake were that big
of a health problem/concern the public would be alot fatter and everyone
on this message board would be alot RICHER! :o) :o)
Shannon
Author: jill
Subject: great information
Date: Tue Feb 3 12:50:03 1998
Message:
Shannon,
Thanks for the very informative and intelligent
response. I am obviously not a nutritionist but have taken several
nutrition and food science courses when attending culinary school. I was
familiar with the chemical changes which occur when a product
is hydrogenated (doesn't this mean that hydrogen has been added to cause
the product to become solid), and understood that our bodies
cannot digest such products. Thanks for making it a bit more
clear. I do also understand that butter is not hydrogenated. It is a natural
product. Crisco, on the other hand, is not due to the hydrogenation
process. Even though butter does have more fat than crisco, i still prefer
a natural product that goes through my body the way nature
intended it to. And that is my preference. In moderation, like
you mentioned, any natural product, no matter how high in fat, is OK for
most people. I do also make a "buttercream" with soy margerine
for those vegans out there who still want a sweet, non dairy alternative.
Thanks again for the imput. Jill
Author: Shannon
Subject: hydrogenation
Date: Thu Feb 5 04:00:57 1998
Message:
I hope the following makes sense. :o) Butter
and Crisco both are 'hydrogenated' in a sense. The difference
between the two is that the extra hydrogen
molecules in butter are already there.That is why butter, ALSO, is
solid and not liquid. When you hear of saturated fats what that is refering
to is the degree to which a fatty acid is holding
all of the hydrogen it can hold. I'm not sure I read your post right or
not, but, I almost got the impression that you
were thinking it was the HYDROGEN being added that was making Crisco 'unnatural'.
ALL fats have hydrogen in their structure. A molecule
of hydrogen is the same wether it is in butter or Crisco. The only thing
that makes Crisco somewhat 'unnatural', like I
was saying before, is the way the molecule bends. There are, however,
some types fatty acids that DO bend this way naturally (but very few).
Researchers are STILL in the process of trying
to determine how significant this is in the human diet.
This would have been a good research paper
topic in college. Why couldn't I have thought of it back then? :o)
Shannon
Author: Jennifer
Subject: hydrogenated oils
Date: Tue Feb 3 06:41:30 1998
Message:
Thank you, Shannon, for refreshing my biochemistry.
If I remember correctly, it has not been fully determined whether
partially hydrogenated oils are digested or not. And as you said, even
if they aren't, that does not mean it is harmful. "Fibre",
for example, is cellulose, identical to starch except for one little chemical
bond which makes it undigestable, yet it is considered a necessary
part of our diet. Actually, I kind of like the idea of Crisco not being
absorbed, if it's not absorbed then it can't make me fat, so I don't have
to feel guilty about all that icing I eat! :)
Author: Shannon
Subject: Re: hydrogenated oils
Date: Tue Feb 3 13:15:21 1998
Message:
You're right Jennifer. The 'jury', so to speak,
is still out on wether or not they are digested or not. Nutrition is one
of the relitively new sciences so new information becomes avalible every
day. Scientists may come out tommorow and change
their whole story. With so many new products and health concerns rising
so rapidly it's hard for nutritional researchers
to keep up. The fact that our society is so concerned about health issues
(rightly so), forces researchers to come out with
what may not necessarily be the WHOLE story on a topic. Like I said, the
jury is still out on this one. :o)
Shannon
Author: lynne
Subject: personal preferences
Date: Mon Feb 2 23:41:46 1998
Message:
yes! this board is for *anyone!* who enjoys
making a *beautiful* cake for another. some of us need help from
time to time -- coming up with an idea or needing another recipe that someone
has requested - etc. etc.
*this board was never ment to be for "professional
pastry chefs" only*
there is room in this world for *everyones*
different tastes.
jill do you like italian food? howabout the
food eaten by 'bush people' in places like indonesia or bora-bora? i've
heard they love dog, monkey, and rattlesnake meat. someplace (china?) it
is a *treat* to have *rats!*. now we are talking
personal choises:) compare that to this crisco/butter controversey.
please give others the right to 'like' different
kinds of food -- right down to crisco. name calling only hurst *you* in
the long run. if you don't like the company, don't visit.
lynne
Author: MaraTLee
Subject: Butter vs. Crisco, THIS HAS GOT TO
STOP !
Date: Tue Feb 3 09:26:50 1998
Message:
Dear Friends,
This has got to STOP and STOP NOW!!!--I don't
come to this board to see "sugar artists" FLAME each other.
I am a decorator that uses both , a classic
butter cream and a crisco icing. THERE IS A TIME AND PLACE FOR BOTH!!!!!Sometime
I even combine the 2 mediums. (GASP!)-I will use my classic butter cream
when a classic, undestated look is in order, like
a very elegant cake or wedding cake. I will use the crisco icing when the
client would like airbrushing, cartooning, bright colors or things that
need to be built up with icing. I am lucky that I
can give my clients what THEY want!----I never have to turn away business,
and I keep my clients happy. They all know that
I would not steer them wrong, and sometimes I get an order for 2 different
types of cakes for the same party--( HA!). The
only way to break down these "icing snobs" is education!--the knowing the
when and were things are apropriate. If you are a die
hard, stuck in your ways with blinders on--and never try anything new
cake decorator--someone else will step in GIVE that customer exactly what
THAT customer wants and you will be left wondering were did
all your clients go? I have been decorating cakes for about 20 years and
I know how to do a little bit of everything---OH, and by the
way, I'm also a CERTIFIED PASTRY CHEF ( so if a piece of paper
impresses anyone out there!!----( the teacher knew my background and gave
me PROPS!)---SO PLEEEAAASSSEE LET'S STOP THIS NONSENCE AND
IF YOU INSIST ON CONTINUING, JUST E-MAIL EACH OTHER PRIVATELY
SO WE ALL ARE NOT SUBJECTED TO YOUR NARROWMINDEDNESS. BECAUSE I HAVE
HAD ENOUGH!!!!!!!
Mara
Author: MaraTLee
Subject: Butter vs. Crisco--your right to
chose
Date: Tue Feb 3 09:48:11 1998
Message:
Dear friends,
Like I stated in my previous posting, I use
both icings, and I let my customer guide me. The clients are not
concerned by health factors, they are driven by their taste buds! and I
will do everything in my power to make that client HAPPY!-that
is the nature of MY BUSINESS. And , no I am not in an area that demands
$4.00 to $5.00 a serving but I am getting anywhere from $1.75--to
$2.00 a serving in an area where a slice of wedding cake goes
for about $.90.
By the way, some people here need a reality
check, because the last time I looked--becoming a professional chef
did not give anyone a licence to be RUDE!
By the way--for those of you that would like
to know what all the screaming is about I will post the recipes
under--Mara's Recipes----I will put on the board the Swiss Meringue and
Italian butter cream and I will also post some crisco recipes.
Author: Betty
Subject: flavored oils
Date: Mon Feb 2 14:25:00 1998
Message:
Please tell me where I can purchase flavored
oils for candy making in around the Omaha NE area.
Author: Charlotte
Subject: Flavored Oils
Date: Mon Feb 2 15:00:12 1998
Message:
Is there a store in the Omaha area called
"The Rolling Pin?" They carry a large number of Lorann oils.
Author: Betty
Subject: flavored oils
Date: Wed Feb 4 15:35:54 1998
Message:
Thanks Charolette for the information. We
do not have "The Rolling Pin" in the Omaha area. Any other
suggestions?
Author: Charlotte
Subject: Flavoring Oils
Date: Fri Feb 6 12:58:02 1998
Message:
Outside of your cake decorating supply store,
who should be able to order them for you if they don't carry them, I
don't know who else carries them. I have a few bottles at home. I'll see
if they list their address on the bottles - perhaps you can
contact the manufacturer to see which stores in your area carry them. The
manufacturer should keep a list of their vendors. Or perhaps
you can order them directly (??) Barring that, I can certainly pick a bottle
or two up to send to you so you can try them (they're tiny, tiny little
bottles).
Author: Betty
Subject: flavored oils
Date: Fri Feb 6 14:53:21 1998
Message:
Thanks Charolette. I have 28 different flavors
I just wanted to find different ones. Thanks so much for all your
help.
Author: Charlotte
Subject: Flavored Oils
Date: Fri Feb 6 15:21:11 1998
Message:
I'm curious as to what you typically add these
flavorings to? I have a couple but haven't gone so far as to actually
open them yet (my intentions were good when I bought them). Do you add
them to cakes or mainly just candies and such?
Author: Betty
Subject: flavored oils
Date: Mon Feb 9 17:28:51 1998
Message:
Charlette The oils are for candy making. I
found a a lot of them from www.sugarcraft.com Dolores web site. I did
copy her list 29 pages so now I will be ordering from her site. Thanks
again You have been a wonderful help to me.
Author: Debbie
Subject: Brush Embroidery
Date: Mon Feb 2 10:26:11 1998
Message:
Am interested in knowing about brush embroidery
designs on a cake. What medium is this done in? Buttercreme,
royal icing, fondant? What is the technique? Or does anyone know of a book
I can reference on how to do this? Thanks.
Author: MaraTLee
Subject: Re: Brushed embroidery
Date: Tue Feb 3 11:14:06 1998
Message:
Dear Debbie:
Brushed embroidery is usually done on rolled
fondant with royal icing. But you can experiment , if you let your
CRISCO icing crust up a little, you may be able to used a thinner consistensy
icing to do the brushed embroidery, just use a good brush and
plenty of Hot water. ( like smoothing when you do 3D cartooning on a cake!)
for the list of books there are 2 books on the market that cover all the
basics of European cake decorating and they are excellent books
by the Merenhurst people. E-mail me for the number to order if Dolores
doesn't carry them. Mara
marajami@ptdprolog.net
Author: Debbie
Subject: Thanks!
Date: Tue Feb 3 11:51:02 1998
Message:
Thanks for the info. You've gotten me started
in the right direction.
Author: Mickey
Subject: Re: Brush Embroidery
Date: Tue Feb 3 20:13:57 1998
Message:
Hi,
If you can find any material by Joan McDaniel
you will have about the best info on brush embroidery.
Basically what one does is pipe a design,
say a flower, and then using a brush, draw the medium out so as to
shade the design. It can be done on waxed paper (in royal), dried and the
put on a cake, so it's even more dimensional. Hope
this helps a bit. Mickey
Author: Charlotte
Subject: R2D2
Date: Mon Feb 2 09:31:45 1998
Message:
Does anybody know the trick in baking a cake
in a coffee can? My neighbor used one when she made a 3
dimensional R2D2 cake back in the 70s when
StarWars first came out. I'm sure it can't be that difficult, I'm just
wondering the baking time and whether it would be baked at normal temperature.
Author: Susan
Subject: Re: R2D2
Date: Mon Feb 2 18:57:56 1998
Message:
When you do 3D baking I find that it works
best if you lower your oven temp. by 25 to 50 degrees. Then let it
bake longer. I sometimes bake in a bowl and the cake is heavier than usual
but still tastes great. It does take a long time for it to bake though,
so don't panic if it is baking for 40 min. or longer. Good luck, Susan
Subject: coffee can baking
Date: Mon Feb 2 23:51:04 1998
Message:
hi charlotte;
i have done this. it does take more time.
*however* i would recomend you do this another way. if possible it
would be much better to bake 4 layers in a 6" or larger round (depends
on size of cake you want/how many to be served). that way you
can put filling between each two layers and support into the bottom 'tier'
to keep this from colasping (sp?)
another alternative is to make the cake in
the crisco can from pound cake or fruit cake. it needs body to support
that highth. lynne
Author: Lori Gonzales
Subject: cakes
Date: Mon Feb 2 08:17:37 1998
Message:
my mom has always made wedding cakes for family
memebers and I finally decided to learn the business , but I'm
worried about the legalities of baking out of my home for money , any words
of advice about permits and health depts ?
Author: lynne
Subject: scroll board for lots of info re
this
Date: Mon Feb 2 20:39:18 1998
Message:
hi lori; if you decorate for family/relatives
*w/o* charging money there is no problem.
if you want to do this for the public there
could be some problem down the road.
if you scroll down to the end of this page
you will find a botton that sayes next page. click on each one and scroll
each page looking for info. this subject has been discussed at length several
times. the board goes all the way back to spet. '97 so there is lots
to read:)
you don't have to read it all in one sitting,
but have fun and you'll be surprised how much you can learn here.
lynne
Author: Shannon
Subject: Re: cakes
Date: Tue Feb 3 05:43:55 1998
Message:
Do you get American Cake Decorators magazine?
There was a GREAT 2-3 part series in there about things you
needed to do to start a cake decorating business out of your home. If you're
interested e-mail me your mailing address and I'll send
you a copy of it. Just click on my name to e-mail me. (I don't mean to
insult your intelligence if you already knew that, but,
you never know who is new to computers and who is not.) :o)
Shannon
Author: Sly
Subject: Chocolate information in ICES newsletter
Date: Mon Feb 2 07:20:44 1998
Message:
About a month ago, someone posted a request
about various types of chocolate and their uses/difference. I had
listed a brief summary of chocolate types that I had written for our local
newsletter. The entire article (which is too long to post here)
is used in this month's ICES newsletter, including a sister article on
couverture vs. summer coating. If anyone is still confused
regarding the differences in chocolate chips, baking chocolate, candy bars,
summer coating, etc, I hope this article helps.
Author: Carolyn
Subject: Navy Blue Icing
Date: Sun Feb 1 22:25:36 1998
Message:
Today I did a shower cake and they requested
that it have navy blue on it since that was the Bride's color. I had
some navy blue foil so used it and then did an umbrella in navy blue on
the top of the sheet cake. Used white roses and white leaves
and then sprinkled the edible glitter on it and it turned out very pretty.
To make the navy blue match the foil, I used royal blue, a
touch of black, and a touch of violet. Matched great! Thought some of you
might have this request also as navy has become a very popular bridesmaid
color.
Author: Jane
Subject: Navy Blue Foil
Date: Mon Feb 2 17:48:56 1998
Message:
Sounds like your cake was just beautiful.
I am wondering where you purchased the Navy Blue Foil you
mentioned. I live in the Denver, CO area.
: Carolyn
Subject: Navy Blue Foil
Date: Tue Feb 3 02:06:23 1998
Message:
I live near Kansas City and there is a floral
supply in KC called Stuppy's. Am sure they would UPS it out to you.
They have lots of pretty colors - black, navy, beautiful red, burgandy,
orange, gold, silver, white, emerald green forrest green, sage
green, lavendar, purple, blue, pink and probably some others. It has the
plastic over the foil, but I use a glassine doily hot glued
on to that to make it safe. If you can't get a number to call, please let
me know and I will look it up for you.
Author: Donna
Subject: 7 minute icing
Date: Sun Feb 1 14:45:36 1998
Message:
I have been looking for a fat free white icing,
and when I saw the recipe for 7 minute icng it sounded like what I
had been looking for...I tried it and it was very close to an icing found
in Hostess cupcakes and twinkies...The only problem I had was
with the icing getting very hard when applied thinly to the out side of
the cake... It stayed moist inside the cupcakes... Is there
a way to keep it moist inside and out???
Thank you for time. Donna
Author: Sherry V.
Subject: Re: 7 minute icing
Date: Tue Feb 10 20:26:01 1998
Message:
Hi Donna!
No, there's not really a way to keep that
thin outside layer of icing moist because of the absence of fat, which
doesn't evaporate like liquids do. You might try a bit thicker layer, though,
so that just the outside of it crusts, leaving a moist layer
beneath. Aside from that, you can make sure it's covered tightly and used
as soon as possible. Keep trying!
Best wishes, Sherrry V.
Author: Elaine
Subject: Cookie decorating icing-royal icing
with meringe
Date: Sun Feb 1 14:29:42 1998
Message:
Cookie decorators - what do you think is the
best recipe to use for making designs on cookies? I am interested to
hear your experiences. For example, I tried the royal icing using meringe
powder the other day but the icing was so still I could hardly press
it from the decorating bag. I wasn't sure if I could add more water or
...?
On the other hand, buttercream is fairly soft
and its difficult to pack cookies without squishing the design.
I am interested because I would like to make
some Valentine cookies with decorative writing, scrolls, etc.
I like the royal icing because it hardens
but it just took too much strength to move it from the bag.
I look forward to hearing from you and thank
you in advance ... Elaine
Author: Ruth
Subject: Re: Cookie decorating icing-royal
icing with meringe
Date: Sun Feb 1 17:02:56 1998
Message:
Elaine, Royal icing should not be that stiff.
You can make it thinner by adding water to it. If it is the right
consistancy it pipes very easily. Another
icing for cookies you might want to try is made with candy fondant
available at Sugarcraft.
Author: Carolyn
Subject: Icing for Cookies
Date: Sun Feb 1 22:20:10 1998
Message:
Personally, I do not like royal icing on cookies
- taste is terrible, I think. I prefer just regular buttercream. If you
will decorate them a couple of days ahead, they will be pretty well firmed
up and you should be able to stack carefully with wax paper/paper
towels in between. Otherwise, I have just packed them single layer until
I got to school or wherever I was going. If I were doing valentine
cookies, I would probably thin my red buttercream down a lot
or white if that is the color of choice and brush it on with a pastry brush
and let it set overnight. Then I would do the borders and writing
or whatever the next day. I do my Christmas cookies that way - like thin
and brush the whole Christmas tree cookie with green and then
let dry and pipe the decorations the next day and let dry.
Works good and tastes good. Your royal was way too stiff evidently. It
should be much softer so add few drops of warm water. Cookies
for school parties are how I really broke into cake decorating and built
up my business.
Author: Sly
Subject: cookie icing
Date: Mon Feb 2 07:10:40 1998
Message:
I frost cookies with an icing that has about
half the meringue powder or powdered egg whites than what most
recipes call for, and then I add a tablespoon or two of corn syrup. If
I'm wanting pastel colors I'll just add vanilla or lemon flavoring,
but if I'm making darker colors or colors that have yellow in them (like
green), I'll make the entire recipe using Domino's Lemon flavor
powdered sugar. So far everyone has loved it on sugar cookies. This
recipe usually hardens enough to stack all the cookies in the cookie jar
after several hours. However, it stays softer to bite into than pure
royal icing, which gets very hard.
Author: Debbie
Subject: Cookie Icing
Date: Mon Feb 2 10:20:41 1998
Message:
Elaine, I've had good success with Wilton's
cookie icing recipe. It dries to a hard shiny finish and you don't have
to worry about the icing smearing. 1 cup sifted powered sugar, 2 teaspoons
milk and 2 teaspoons light corn syrup. Mix sugar and milk thoroughly
and then mix in the corn syrup.
Author: Kelly
Subject: Question for Debbie
Date: Mon Feb 2 14:19:32 1998
Message:
Debbie, thanks for the cookie icing recipe,
how do you add colors or flavors to that recipe? I would appreciate
any exact measurements so I won't mess it up! Thanks so much!
Author: Debbie
Subject: Cookie Icing for Kelly
Date: Mon Feb 2 17:33:43 1998
Message:
Kelly--Add color a little at a time. I use
a toothpick to add color. I haven't tried adding flavor. You might want
to try experimenting by substituting 1 teaspoon of flavoring
in place of 1 teaspoon of the milk. If your recipe is too thin,
add powdered sugar a little at a time to get the desired consistency; if
too thick, add a little corn syrup.
Author: Rita
Subject: volleyball cake
Date: Sat Jan 31 14:31:54 1998
Message:
Our local high school won state at volleyball
this year, but, when I went to make the cake for them I was not able
to find anything volleyball (novelty or pick) to put on the cake. This
spring we will have our annual sports banquet and I would like
to represent the four sports that will be awarded that night. They are
volleyball, basketball, softball and baseball. If anyone knows
were to find volleyball items to use on cakes let me know. I've made
birthday cakes for several players and I'm running out of ideas to make
each a little different. I've used the ball pan several ways and
would like to do something different. Thanks for your help. Rita
Author: Shannon
Subject: Re: volleyball cake
Date: Sun Feb 1 13:46:30 1998
Message:
Since vollyballs are completely white you
may be able to mold something out of rolled fondant. Score the pattern
on it with a knife or toothpick. I tinted some fondant orange and made
some little basketballs this way once. Hope this helps.
Shannon
Author: Shirley W
Subject: Butter Flavored Crisco
Date: Sat Jan 31 10:32:46 1998
Message:
Has anyone ever tried the butter flavored
crisco in place of regular crisco when making icing? What were the
results? Was there much of a difference in taste? Thank you in advance
for your answers.
Author: Jennifer Subject: butter-flav Crisco
Date: Sat Jan 31 15:07:29 1998
Message:
There's no difference between using butter-flavored
crisco and using regular crisco and adding your own butter
flavoring. By using regular crisco and adding clear butter flavoring, you
will have white icing, that will tint true colors. The butter-flavored
crisco also has yellow food coloring added (to make it appear more "buttery"),
which will make your icing ivory to pale yellow, and change your
colors.
Author: Kathy McGovern
Subject: Butter Flavored Crisco
Date: Sat Jan 31 19:13:11 1998
Message:
Shirley, Once my husband
bought butter flavored crisco by mistake and that was all I had, so I used
it instead of adding butter or butter flavoring. It was for a cake
at my daughters office. She said everyone raved about the icing.
Author: Sly
Subject: Butter Crisco
Date: Sun Feb 1 10:44:25 1998
Message:
Actually it will change your colors quite
a lot. I ran out of buttercream while decorating a cake a few months ago.
I had no regular crisco or butter in the house,
so I had to make a small batch with the butter Crisco to complete
my cake. Fortunately all I had left to complete were the borders and a
lace piece. I could not get a pink or lavender color, in fact,
the colors looked horrible. I kept working on it until I finally got a
dusky plum color that would work okay with the other colors on the
cake. Taste-wise it was fine, but the colors were altogether unnatural.
It was far more difficult to color than even pure-butter buttercream.
Author: Kathy McGovern
Subject: Wedding Cakes
Date: Fri Jan 30 23:33:42 1998
Message:
Hi, I'm new on here. I'm a novice cake decorator
by night and drafter by day. When I have a wedding cake to
do, I bake the tiers ahead of time and freeze them, then take them out
to thaw 2 nights before the wedding, so I can ice and decorate
them the day before the wedding. I'm usually up all night finishing. My
husband says I should be able to begin sooner, but I'm just
afraid that they would not taste fresh . . If I'm using icing flowers,
gum paste or rolled fondant decorations, I do make those ahead of
time. How soon do the rest of you start??
Author: lynne
Subject: Re: Wedding Cakes
Date: Fri Jan 30 23:53:07 1998
Message:
hi kathy! welcome to our humble abode.
how far in advance do you bake those tiers?
why the need to freeze them?
tell hubby you are doing things right. if
possible i ice my wedding cakes just the day before the wedding. yep! all
nighters are part of this crazy world of offering wedding cakes to the
public :)
as for your ? re: making flowers etc ahead.
*yes!* do so as much as possible. gumpaste and rolled fondant do-dads
can be made as much as several months ahead! that's the beauty of using
those mediums. buttercream flowers also can be m