CAKE DECORATING ARCHIVE 10

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Author: kelly smith
     Subject: groom's cake
     Date: Wed Feb 4 17:59:08 1998

     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