Author: Dolores
Subject: Re: The color purple
Date: Sun Jan 4 11:37:27 1998
Message:
Did you perhaps place the flowers where strong
light could hit them? Either florecent or the sun?
Author: Jennifer Lundstrom
Subject: Vancouver Cake Decorating Schools
Date: Sat Jan 3 18:38:57 1998
Message:
I am a cake decorator wanna-be and I am looking for a good decorating school closer to home than Ontario. Can anyone help? Please leave a message on this web page.
Author: lynne
Subject: Re: Vancouver Cake Decorating Schools
Date: Sat Jan 3 23:44:55 1998
Message:
well there, i'm sure there are many ideas
for you but there is one *glaring* problem :) Where is "home"??
have you taken any lessons at all yet? if
not start with wilton lessons available at most Michael's Craft stores
and other places. or wilton also has a school.
so give us better info and we will all jump
to help you out. lynne
Author: mamie
Subject: 22 karat gold leaf
Date: Sat Jan 3 17:21:56 1998
Message:
Has anyone tried using the 22 karat gold leaf
on a cake? In Colette's Cakes"The Art of Cake Decorating", she
uses 22 karat gold leaf on several cakes and says it is completely edible.
It does not say that gold leaf is toxic on the
package. Also is there such a thing as silver leaf? I am going to do a
friends 25th wedding anniversary cake and would
like to use the silver. Any input would be appreciated. I am self taught
and do cakes for family and friends, mostly as
gifts. Thanks!
Author: lynne
Subject: Re: 22 karat gold leaf
Date: Sat Jan 3 23:52:43 1998
Message:
in the u.s. it is not concidered ediable.
it is extensively used in countries like turkey, iran, etc (middle eastern).
silver, too.
it is very expensive -- what is the current
price of gold? I once did Colette's pkg cake (on the cover of her book)
and it cost $100 just to cover the sides of a 9" sq cake.
an alternative is to use gold petal dust mixed
w/vodka (or other clear liquor) and paint it on. looks just as good
and much less cost. this also is concidered not edible and you should tell
the customer. lynne
Author: mamie
Subject: 22 karat gold leaf
Date: Sun Jan 4 10:14:36 1998
Message:
Lynne
Thanks so much. I was not sure and did not
want to use anything that might be toxic. However, even if it were
not, at the price of $100 for a 9" cake, it would certainly not be something
that I could afford!!
I will try the edible gold and silver powders
that are sold at the bakery supply. I believe I can use lemon extract as
a liquid instead of liquor. I will experiment on an insignificant cake
first. Thanks again.
Author: lynne
Subject: Powell's Big Book of Cake deco
Date: Thu Jan 1 22:14:35 1998
Message:
I am very interested in obtaining a copy of Larry
Powell's Big Book of Cake Decorating. This is a book on figure
piping. Anyone have one for sale? Understand it is as rare as those 'albino
fleas' Mara mentioned :)
Please if you know of a copy available contact
ASAP :) lynne
Author: Shirleyjeanne
Subject: Powell book
Date: Fri Jan 2 20:57:22 1998
Message:
Lynne,
Larry Powell`s book is a treasure. Figure
piping is only one of many aspects of cake decorating that he covers in
the book. I only have one, sorry. The book is out of print, I believe,
and therefore will probably be difficult to find.
Don`t lose hope though, in this crazy world,
anything is possible. Good Luck!
I am always looking for cake dec. items, books,
etc. I just sent some extra yearbook copies out to one of our
friends. It is a pleasure to do whatever I can to help someone else. That
is what it is all about!!
A happy, healthy, and fulfilling New Year
to all.
Author: mickey
Subject: Re: Powell's Big Book of Cake deco
Date: Fri Jan 2 20:41:46 1998
Message:
What a way to start this nice new year Lynne,
with such a goal as finding that book!
You might want to see if you can run down
Le King, in Kent, Washington I believe. She has told us in the past of
copies selling for $200+ so be forewarned. She worked with him in the past
and teaches some of his techniques. Good luck,
Mickey
Author: lynne
Subject: Re: Re: Powell's Big Book of Cake
deco
Date: Fri Jan 2 21:02:33 1998
Message:
Yes i know le -- rather one of the gals that
workes/ed with her.
i am well familiar with the book. my library
has/had a copy haven't ordered it for several yrs now.
lynne
Author: Jeffery Arnett
Subject: Attaching gumpaste leaves to wire
Date: Thu Jan 1 14:32:10 1998
Message:
I have been working in gumpaste for a short
while and I LOVE IT!
After purchasing many items from Rosemary
Watson's Sugar Bouquets, I learned to make great flowers quickly.
My new project is to learn a better way to
attach ivy leaves to wire. I have trouble rolling the paste very thin and
yet still have it thick enough to insert the wire.
How do other people do this? Any suggestions
appreciated. Jeffery Arnett
Author: lynne
Subject: Re: Attaching gumpaste leaves to
wire
Date: Thu Jan 1 15:18:20 1998
Message:
hi jeffery;
there is a tool out that is a plastic rod
with a grove in it that leaves just enough thickness for inserting wires
in leaves. can't remember just now who makes it.
maybe dolores carries it. if not just roll your paste from the middle
in each direction leaving a thicknes in the center. not as 'perfect' but
helps. lynne
Author: Patricia MacRae
Subject: attaching wire to leaves
Date: Thu Jan 1 18:05:47 1998
Message:
Form a log of paste say 1 inch by quarter
inch dia.
Insert wire which has been dipped in edible
glue.
The wire is inserted about 6ml. Edible glue
keeps it in place better than water or egg white.
Gently press paste flat each side of wire
with thumb and forefinger, then roll thinly, working out from centre.
In Australia we have heaps of silicone moulds
(for different type leaves) which press together each side of rolled
paste to form a veined leaf or petal. A tiny space accomodates the wire.
So once the leaf is on the wire you can gently
press these two pieces together around the paste and hey presto a
veined leaf on both sides! Set to dry propped in natural wavy position.
Can buy cake decorators glue but one easy
way is to mix a little modelling paste with water, microwave about 20
secs to dissolve, give it a stir then just dip wire in this to moisten
tip and push into leaf.
You'll find lots of information like this
when you subscribe to Australian Sugar Craft. Regards Pat
Author: mickey
Subject: Re: attaching wire to leaves
Date: Thu Jan 1 20:48:32 1998
Message:
Hi again, I knew he
had his answer when I saw you had posted a reply.
You guys do some of the most fantastic gum
paste work I've ever had the priviledge to see.
Thanks so much for sharing!
Author: Dolores
Subject: Re: Attaching gumpaste leaves to
wire
Date: Thu Jan 1 15:26:54 1998
Message:
I'm not aware of the tool mentioned by Lynne.
But I do like Lynne said, leave the gumpaste a bit thicker where
the stem inserts.
Always make a hook on the wire, then dampen
the gumpaste before inserting. After the wire is inserted I press
the leaf into a veiner. Let dry sticking in a piece of styrofoam.
Then I brush with brown petal dust on the
edges. (Or darker green etc). This brings it to life.
Author: lynne
Subject: tool
Date: Thu Jan 1 19:59:13 1998
Message:
Dolores; Something
is wrong with my email again :(! I've been trying to contact you and a
few others who posted today but can't get it to come up.
That tool was offered at an ICES convention
(and CA mini-classes a couple yrs ago) by a gal named Charoltte ...
that's all I can remember just now. If i have some time i'll try to look
it up, but i have soooo much to go thru, & it'd prolly be at
the end of the pile :( lynne
Author: Earlene
Subject: leaves
Date: Thu Jan 1 22:18:50 1998
Message:
I don't worry about the leaves being super
thin for commercial work. They must be sturdy yet look very real. If
the edges of your leaves are super thin - then you have the impression
that the whole leaf is thin. Roll your gumpaste to a thickness that
is comfortable for you to insert the wire. Place this on a double veining
mold and press. Remove from the mold and with a ball tool thin all
edges of each leaf. Shape, twist and curve your leaves for a natural
look. Insert wires in styrafoam or Insert short lenghts of straw into styrafoam
and stick the wires into the straws. Have fun with them. They add
so much to your cakes.
Author: carol
Subject: mailing cakes
Date: Thu Jan 1 13:50:22 1998
Message:
Does anyone know of any special boxes/packing
that is used when mailing cakes. There was an article on this at
one time and when I tried to contact the person with the info.. she was
no longer on line. Any info would be appreciated
Author: mickey
Subject: Re: mailing cakes
Date: Thu Jan 1 21:01:38 1998
Message:
Shall we continue to give Patricia cold chills?
I'm on the east coast and have mailed cakes as far as Germany.
Let the cake air dry well, and for heaven's
sake don't freeze it as someone asked.
Find a good sturdy box not a lot larger then
the cake, tow or three inches each side.
Wrap a layer of saran around the cake to kind
of protect the surface.
Pad the bottom of the box - bubble wrap or
the like. After you put the cake in the box, surround it with LOTS of
crushed plastic wrap (bubble wrap preferred). Good luck!
Author: patricia macrae
Subject: mailing cakes
Date: Thu Jan 1 18:14:01 1998
Message:
I wouldn't dare mail a cake! Do you really
mean to literally send a cake in the mail? Australian Sugar Craft
readers save all sorts of boxes and cut them
to fit their cakes, sit them about 2 inch foam to avoid jolting impact,
always put in a little pack of silica jel. This preparation is simply for
someone to transport personally. Even going on a plane you
have to personally beg the authorities to take special care. For competitions
some people finish it off when they get there. Would love to
know the results of your project, are you really going to post it???
Author: val
Subject: NASCAR Pan
Date: Thu Jan 1 11:06:30 1998
Message:
Thank you all for your help in getting the
Nascar pan. I made 2 really nice race car cakes right after Christmas.
I have a question. Are the drivers like Jeff Gordon
& Dale Earnhardt licensed by NASCAR or can I reproduce
thier car onto a race car cake?? Thanks. I am not in business, I just do
cakes for family & friends.
Author: lynne
Subject: copyright cakes
Date: Thu Jan 1 20:03:18 1998
Message:
Hi Val;
as long as you do NOT SELL you can put whatever
you want on a cake. it's when money changes hands that the
copyright comes into play. happy decorating.
lynne
Author: patricia macrae
Subject: nascar cake
Date: Thu Jan 1 18:27:17 1998
Message:
I am in Australia (Sydney) and never heard
of nascar. I guess its an annagram, what does it stand for? We are
told (within our Association) that you can reproduce designs long as it
is not for commercial purposes. Sometimes people do Disney
characters for their childrens' cakes and send them for publication in
Australian Sugar Craft magazine however I am not allowed to publish
them as the magazine is for sale.
Would you write to me and share with Aussie
readers how you made your racing car. Love to hear from you. Regards
Pat.
Author: mickey
Subject: Re: nascar cake
Date: Thu Jan 1 21:13:57 1998
Message:
Hello Patricia,
Nascar is auto racing, big time. The cars
are 'stock' Fords, Chevys, Pontiacs and such. Each cars paint job is
unique, with all the different sponsors logos and such on the car. Of course
most of them look a bit different at the end of a days racing - I
wonder if anyone has ever done one like that!
These cars and drivers are all licensed so
I don;t think you could put a picture of one in Sugarcraft.
Author: Val
Subject: Nascar pan
Date: Fri Jan 2 17:28:32 1998
Message:
The race car pan I got was from a company
here called Wilton. It is shaped like a race car with a checkered flag
behind it, It took me 2 hours to do decorate one cake. I basically followed
the directions that came with the pan and varied it to my own
tastes. It was fun and I will definitely will do more. Someone here told
me they had a pattern for a 3D race car also, but I e-mailed
them and never heard back from them. I would be very interested in
one if anyone has that pattern, I would be willing to pay for it.
Author: Janet
Subject: Checkerboard Cake Pan Set -- it WORKS!
:))
Date: Thu Jan 1 13:39:49 1998
Message:
Hi, I'd seen these
pans for nearly 20 years and never caved in to get them. The set went on
sale at Williams-Sonoma for $10. (currently, btw) and, when they
didn't have it when I went there for it, I found the same thing
unexpectedly downstairs at Lechter's for $4.99! Finally used the set
yesterday, unsure of how it would turn out ... brought it to a class I
teach yesterday and, I swear, the oooo's and ahhhh's and "how'd you
do that?" were so much fun :). I was thrilled that it worked, especially
since I wasn't completely fastidious about the wrong color dripping
a little into the wrong place.
You could make this without the set .. just
may not be as neat, but would still be fun, I'm sure. Prepare three 8-9"
pans and 2 contrasting colors of batter (I suppose you could use many different
colors .. wow!). To make the design, think of 3 concentric
circles of batter in each pan. Make 2 of them the same, outside ring dark,
then light and center dark .. and, for the 3rd, do the opposite,
outside ring light, then dark, then light center. If you make the
rings as close to the same size as possible between cake pans, they'll
probably stack up pretty well.
When baked and cooled, layer them with the
dark outside ring on bottom, light outside ring in middle and dark
outside ring on top. I used chocolate and rose-colored batter and it really
was pretty. The cashier at Lechter's told me that
her Grandma always bakes a red and green one for Christmas .. so I'm going
to do that, too, and call it Grandma Madear's Christmas Cake, in
honor of her.
Hope you have as much fun with this as I have,
Janet
Author: Alan Grue
Subject: Wanted - Book
Date: Thu Jan 1 09:06:41 1998
Message:
Would like to purchase a copy of "Lambeth
Method of Cake Decoration and Praticle Pastries" Joseph A.
Lambeth Please e-mail asking
price - condition of the book to agrue@cedar.net
Thank You
Author: MaraTLee
Subject: Re: Lambeth Book
Date: Thu Jan 1 09:38:17 1998
Message:
Dear Alan:
Good luck in your book search, I've been looking
for the same book for the past 3 years!-----It is as rare as an
albino flea!!---:)
All I have been able to find out that it was
published here in the USA, if I'm not mistaken by a publishing company
in California. Mara
Author: Aneta
Subject: Lambeth book
Date: Thu Jan 1 14:08:31 1998
Message:
check out the book club online :http://www.amazon.com
They have it listed and could find it in one to three months.
Author: Dolores
Subject: Re: Wanted - Book
Date: Thu Jan 1 15:22:10 1998
Message:
That Lambeth book was written by Joseph Lambeth
in the 1940's. It was reprinted after his death...70's maybe,
but not with the original embossed cover. The old one has a nice embossed
dark burgundy (sort of) cover. The new one is smooth
with a goldish cover with flowers. Either version sold for around $50.00
and either is quite rare now. I know someone who has the newer
version and wants $200.00 for her copy. I can supply the address.....guarding
my copy with my life! : ) - Dolores
Author: patricia macrae
Subject: Joseph Lambeth
Date: Thu Jan 1 18:33:17 1998
Message:
Being from downunder havent heard of this
book but would love to hear what the method is. Is it something very
different? Can you possibly give me a brief description how the method
is different that you guard your book with your life? Bye ...
Pat
Author: lynne
Subject: Re: Joseph Lambeth
Date: Thu Jan 1 20:13:03 1998
Message:
you have no idea what you have asked! :)
it is a style of decoring that is layered
into a 'pillow'.
i'm not very good at describing this but here
goes....
picture a beveled bottom of a cake. make a
scollop design all around with say a tip 15 in a slight zigzag; next
overpipe (pipe right on top of that line) with same tip in a straight line;
then change to tip 5 and make a slight zigzag on top of those
two; now using tip 4 pipe on top of all that a straight line; continue
'piling' lines decreasing tip size by one all the way down to tip
1.
that's a *very* simplified idea of what is
done. hope you (and others) can picture this description.
lynne
Author: mickey
Subject: Re: Joseph Lambeth
Date: Thu Jan 1 20:39:57 1998
Message:
Hi Patricia,
Have you seen the Larry Powell Big Book of
Decorating? That and the Lambeth book are, I think, the two most
scarce and sought after books in our field. Larry Powell is the 'father'
of cake sculpture and did some wonderful air brush work, and
his figure piping is masterful to say the least.
I'll see if I can scan some pictures in and
give you an idea of what the Lambeth is.
Author: Dolores
Subject: Re: Re: Joseph Lambeth
Date: Fri Jan 2 10:32:43 1998
Message:
I do have both books. Lucky me! Don't expect
detailed instructions from the Lambeth book. Larry Powel's is
very detailed with instructions.
No, I have never seen either of these valuable
books for sale since the 60's. A lady I know has the NEW version
of Lambeth's. Wants big bucks for it.
Author: Brenda
Subject: Lambeth in Wilton's Vol.2
Date: Fri Jan 2 19:04:01 1998
Message:
There are a few pictures and a description
of the Lambeth method in The Wilton Way of Cake Decorating
Volume 2. See chapter 5, specifically the
overpiped style shown on pages 83 - 91. To see the book by Joseph
Lambeth try your local public library. They may not let in go out but it
may be there to look at as a reference.
Author: Jill
Subject: Another place to look
Date: Fri Jan 2 23:32:55 1998
Message:
You could also try the Bent Cover Bookstore they specialize in finding books. www.primenet.com/~jpatton/
Author: Juanita
Subject: Holes in cake
Date: Wed Dec 31 22:59:27 1997
Message:
Help: my cakes have large holes. I have checked
the temp of oven, tried pulling knife through batter also
"bumping" pan. What else should I try.
Thanks, Juanita
Author: mickey
Subject: Re: Holes in cake
Date: Wed Dec 31 23:49:56 1997
Message:
Hi, and Happy New Year!
You might be overbeating the batter. Cream
the butter and sugar well, til the color changes and there are no sugar
crystals. then add the eggs. This first stage of mixing you can hardly
over beat, but when you add the dry ingred and liquid, mix the batter
only enough to incorporate. The less the batter is mixed at this point
the better.
Also be sure your ingrd are room temp and
the oven is preheated.
If your recipe calls for the egg whites to
be whipped and folded in last, be sure they are not too dry.
Good luck, and I hope these hints might help
some. Mickey
Author: lynne
Subject: Re: Holes in cake
Date: Thu Jan 1 00:52:52 1998
Message:
Are you baking 'scratch' or from a mix?
If you are using a mix, it's possible you
do not have enough liquid added. Sometimes just an additional tablespoon
will make all the difference.
Try all the suggestions you get (one at a
time, tho VBG) till you find what helps the most.
lynne
Author: MaraTLee
Subject: RE: Holes in cakes
Date: Thu Jan 1 09:43:30 1998
Message:
Dear Juanita,
As Mickey pointed out, you could be overbeating.
Once you add the eggs to your cake batter, (sratch or box)
you must be very careful not to over beat your batter,(try saying that
3X really fast!)---Once you add the eggs, you beat like she
said, just to incorporate the ingredients; Also, do not let your batter
sit around, bake immediately. Good luck!
Author: Sherry
Subject: Re:
Date: Wed Dec 31 16:21:09 1997
Message:
Help! I need a good cake and frosting recipe
that I can make for a diabetic. I have a couple cake recipes I could
use, but no frosting recipe at all. Can anyone help?
Author: Debi
Subject: Re: Re:
Date: Wed Dec 31 17:26:51 1997
Message:
I posted a couple of icing recipes earlier
on this board. Check them out and see if they are what you need.
If not let me know.
Debi
Author: Carolyn
Subject: Recipes
Date: Wed Dec 31 18:01:36 1997
Message:
For you new ones who don't know it, you can
track this message board clear back into September when it
started. At the bottom of each page it says
"next page". Click on to it and you can go way, way back. Lots of
interesting questions and answers. Also on the AOL online cookbook, there
is lots of recipes - diabetic ones, too.
Author: Debi
Subject: Re: Recipes
Date: Wed Dec 31 19:28:35 1997
Message:
You are right. I apologize. I forget that
I have been with this board since the beginning. These recipes are 8 pages
back. Plus I saw some for cookies about 6 pages back. I also go back to
see what else has been written since I last read the messages.
Some do get updated periodically. HAPPY NEW YEAR!
Author: Dolores
Subject: Re: Re:
Date: Thu Jan 1 08:41:59 1998
Message:
Have you checked my RECIPES page? Go to RECIPES,
then to ICING RECIPES. I have several icings there for
diabetics. Hope this helps, Dolores at http://www.sugarcraft.com
Author: MaraTLee
Subject: Re: Sugarless Frosting
Date: Thu Jan 1 09:55:29 1998
Message:
I don't know if this is what you are looking
for nor do I know the exchanges for the following recipe but it is
sugarless:
Yield 2, 9" layers;1 med loaf; or 16 large
cupcakes
1 1/4 cup corn syrup (light) 1 t baking powder
3 egg whites 2 t vanilla
Boil the corn syrup in saucepan over direct
heat untill it spins a thread when dripped from a spoon.( I guess this
is soft ball)--Beat the egg whites untill they are foamy, then
add the baking powder and beat them again untill stiff.
Add the corn syrup slowly while beating (the
egg whites) vigorously. Add the flavorings and continue beating untill
the frosting is stiff and stands in peaks. I have not tried this frosting
yet,so I can't guide you but if you have sucess with it let me know.
Author: Marie
Subject: sugarfree icing
Date: Thu Jan 1 13:30:42 1998
Message:
Hi!
I don't know if this is what you're looking
for, but I am diabetic and sometimes I use sugarless Cool Whip for
icing. It doesn't lend itself well for making flowers, but is tasty on
cakes. Marie
Author: patricia macrae
Subject: sugarless icing
Date: Thu Jan 1 18:52:04 1998
Message:
I note your response to this enquiry and having
just commented on copyright elsewhere wish to ask you if I could
have your permission to reproduce your recipes in Australian Sugar Craft.
Mind you, so far I haven't found them or even searched. Going from
one place to another is taking all my time! Bye now, Pat.
Author: Dolores
Subject: Re: sugarless icing
Date: Fri Jan 2 10:38:22 1998
Message:
Of course you can share our expertise Pat.
Sharing is what this board is all about! Please direct your readers to
this web site or my email address with your articles.
Do you know Earlene Moore? She is my partner
on the AOL chats and a real expert in the technical decorating
fields. You may get the most for Australians from her tips & ideas.
Author: Debi
Subject: Re: Re:
Date: Wed Dec 31 17:26:51 1997
Message:
I posted a couple of icing recipes earlier
on this board. Check them out and see if they are what you need.
If not let me know.
Debi
Author: Carolyn
Subject: Recipes
Date: Wed Dec 31 18:01:36 1997
Message:
For you new ones who don't know it, you can
track this message board clear back into September when it
started. At the bottom of each page it says
"next page". Click on to it and you can go way, way back. Lots of
interesting questions and answers. Also on the AOL online cookbook, there
is lots of recipes - diabetic ones, too.
Author: Debi
Subject: Re: Recipes
Date: Wed Dec 31 19:28:35 1997
Message:
You are right. I apologize. I forget that
I have been with this board since the beginning. These recipes are 8 pages
back. Plus I saw some for cookies about 6 pages back. I also go back to
see what else has been written since I last read the
messages. Some do get updated periodically. HAPPY
NEW YEAR!
Author: Marie
Subject: Bridal Fair
Date: Tue Dec 30 23:25:52 1997
Message:
I'm trying to decide whether or not to have
another bridal fair in my rural community. I put one on last year, but
had a donated space with tables and chairs. This year the place I used
is closed and will have to rent a hall and furnishings. The
fair last year was standing room only, so felt like it was a success. I
used virtually all the booth money collected for advertising,
but wouldn't be able to do that again because of more expenses. Does anyone
out there have some experience with sponsoring a bridal fair and do you
have any tips on what "cheap" advertising works best?
Would appreciate any comments. Thanks. Marie
Author: Carolyn
Subject: Bridal Fair
Date: Wed Dec 31 00:07:17 1997
Message:
If you have a radio station nearby, why not
approach them to do the bridal fair?? I have been in ones like this and
either did the bridal fashion show for them and received a free cake booth
in return or I have furnished cake for them in return for a
free booth. That way, they are responsible for all the advertising. I have
not found any "cheap" advertising other than this.
Author: lynne
Subject: Re: Bridal Fair
Date: Thu Jan 1 01:03:28 1998
Message:
Hi Marie;
Carolyn has a good suggestion. We had a radio
station sponser a Bridal Faire for something like 9 years. Of
course if grew and grew.
I'm getting ready to participate in my 3rd
one in a few weeks. The radio station does not sponser it anymore, but
does help out with 'cheaper' rates to any member of our bridal assoc. who
advertises with them. Also this yr they are going to broadcast
live from the show. The big feature is a fashion show.
It sounds like you did a great job last yr.
Isn't there some place, like a resturant or
hall of somekind that rents out for weddings that would let you hold it
in return for the advertising they get out of it or at least
at a reduced rate? keep knocking on doors,
talking, talking. You never know who is listening.
good luck. lynne
Author: Mara T Lee
Subject: Re: Bridal Fair
Date: Thu Jan 1 10:06:06 1998
Message:
Dear Marie:
Have you tried your local Mall?---they may
be interested in sponsoring something like this, especially if there are
a couple of stores behind you, like a travel agency(honeymoon)
a lingere(?spelling) store, bridal shop, a kitchen ware shop
even a car dealership--(they allways display cars in the mall-, if these
types of stores are in the mall they may be interested in participating,
you can talk to your local radio station about a live broadcast, or just
for some advice--also, if there is a local dance or modeling
school in your area they may like to participate in a fashion
show-----Like someone else said, keep on knocking on those door, you never
know who's listening.--------You can even ask your local catering
hall if they would be interested in having it there, they would be
able to showcase their food!
Get the picture? I hope that we've helped.
Author: Jeffery Arnett
Subject: Carrot Wedding Cake Recipe
Date: Tue Dec 30 23:17:43 1997
Message:
I am looking for a Carrot Cake recipe suited
for wedding cakes. I'd prefer a recipe that used pineapple, but
would be interested in any recipes that could
be provided. Thanks.
Author: Marie
Subject: Carrot Cake
Date: Tue Dec 30 23:48:16 1997
Message:
Old Fashioned Carrot Cake
Jeffery, this is from the files of Betty Crocker.
It appeared on a cake mix box several years ago. It's good and you
can depend on it being consistent - moist, yet firm enough to hold together.
The ingredients are from BC, the mixing is from me.
1 package SuperMoist carrot cake mix
1 can (8 ounces) crushed pineapple
1/4 cup water
1 can (8 1/4 ounces) sliced carrots, drained
1/4 cup vegetable oil
3 eggs
1/4 teaspoon ground nutmeg
1/2 cup chopped nuts and/or 1/2 cup raisins
(optional)
Heat oven to 350. Mix all ingredients on slow speed until well-blended. Mix on medium speed for 1 minute. Spread into pan sprayed with pan release (I use Slippy). Bake until cake springs back when touched lightly in center (about 30 minutes). For large pans, lower temp to about 325 and bake a little longer. I prefer to use my own fresh cooked carrots. Hope this helps.
Author: lynne
Subject: carrot recipe
Date: Wed Dec 31 21:41:52 1997
Message:
Hi Marie;
That's a good recipe. The only thing different
I do is use fresh (uncooked) shredded carrot and leave out the oil.
I have customers who 'just love that cake' :) lynne
Author: Ruth
Subject: Carrot Cake
Date: Wed Dec 31 17:40:39 1997
Message:
Here is a pineapple carrot cake that I use.
3 eggs 1 sm. can crushed pineapple ( 1 cup)
1 1/2 C. oil 2 tsp. vanilla
2 C. Sugar 1 C. ch. nuts
2 C. grated carrots 3 C. flour
1 tsp. baking pwd. 1 tsp. salt
2 TBS. Cinnamon 1 tsp. b. soda
Mix together: Eggs, sugar, oil. Stir in carrots
and
pineapple (juice & all), vanilla and nuts.
Stir in flour, salt, soda, baking powder, cinnamon & sugar.
Bake at 350 (for larger cakes lower oven temp)
1 hr.
& 15 min. The above time is for a 1" tube
pan. You use any pan just adjust the time and temp.
Author: Dolores
Subject: Re: Carrot Wedding Cake Recipe
Date: Thu Jan 1 08:45:12 1998
Message:
I have my Carrot Cake recipe posted on my
web site at: http://www.sugarcraft.com - under RECIPES - I have
used this recipe for wedding cakes many times and have worked out how many
mixes you need for dif pans etc...sorry, doesn't contain
pineapple.
I've even started with a carrot cake cake
mix and added 2-3 cups grated carrots and the spices in my recipe with
pecans. Dolores
Author: Dana
Subject: Vanilla Wafer Cake recipe
Date: Tue Dec 30 17:24:49 1997
Message:
I tried this cake recently and it was a real
hit with my family, so I thought I would share it. It is definately for
coconut lovers only, though.
1cup butter, softened
2 cups sugar
6 large eggs
1 box (12 oz) crushed vanilla wafers
1/2 c milk
1/2 bag of coconut (7 oz.)
1 c chopped nuts
Preheat oven to 325. Grease and flour a 12
cup bundt pan. Beat the butter and sugar on low speed for 3-4 min
until light and fluffy. Add the eggs one at a time, beating well after
each addition. Add the crushed vanilla wafers alternately with
the milk. Fold in the coconut and nuts. Pour the batter into the prepared
pan and bake for 1 hour and 15 min or until a cake tester comes out
clean.
I only had to bake the cake for an hour in
my oven, so watch if carefully.
Author: Carolyn
Subject: Cake Recipe
Date: Tue Dec 30 19:55:34 1997
Message:
This sounds very good. Does it need any icing
or is it complete without the icing??
Author: Dana
Subject: Vanilla wafer cake
Date: Wed Dec 31 08:38:00 1997
Message:
No icing. It is very flavorful and complete
alone.
Author: Dora
Subject: Football Helmet Cake
Date: Mon Dec 29 22:29:54 1997
Message:
My husband's birthday is next month and he
is requesting a 3-D Football Helmet Cake, if anyone has any
suggestions on how I could do this please
let me know.
Thank you & Happy New Year!
Dora
Author: Valerie
Subject: Football Helmet Cake
Date: Tue Dec 30 18:14:17 1997
Message:
Dora,
Here is one possibility. Use the Sports Ball
Pan. You could trim one side to make an empty face area,(iced in
black or dk. brown). Or, use your icing to "build" a face without having
to cut the cake. Make the face guard by using Royal Icing.
Use the outside of the ball pan to form the shape of the guard.
I would trim a small area on the bottom to
let the cake sit flat. Or, cover the ring to look like the neck or part
of the uniform and set the cake in that.
Have fun. It would be great to hear what you
come up with. Let us know how it goes. Happy Holidays to you,
too.
Author: Dora
Subject: Re: Football Helmet Cake
Date: Tue Dec 30 20:52:51 1997
Message:
Valerie, I love your idea
about making a face within the helmet! You've given me some great ideas!
Thank you. Dora
Author: lynne
Subject: Re: Football Helmet Cake
Date: Thu Jan 1 21:43:39 1998
Message:
i know you like the idea given you, however
are you aware there is /was a helmet shaped pan? just thought i'd
mention it. lynne
Author: ShirleyJeanne
Subject: patterns
Date: Mon Dec 29 16:38:17 1997
Message:
Carolyn,
Please forgive my tardiness in replying to
your inquiry about dollhouse & furniture patterns. We have found these
patterns in many places--shops that deal in miniatures(They do tend to
be expensive). Books on plastic convas projects--there are
individual ones that have everything for a particular room. MJ Designs
is the only hobby shop around here, though most any hobby shop,
fabric shop should have these books. If you`d like to contact me, I`ll
gladly send you the exact names and addresses of the books that I have
managed to amass. Any more input on this, Mickey? You are in
on this with me. ShirleyJeanne
Author: mickey
Subject: Re: patterns
Date: Tue Dec 30 22:31:09 1997
Message:
Jeanne, I don't have those names and addresses
right here either. For once I do know right where they are, but it
isn't back here, so tomorrow is another day! Sue
has those roses.
Happy New Year all, and please. please make
it a safe, sane holiday celebration.
Author: Jeffery Arnett
Subject: Preventing buttercream from crusting/cracking
Date: Mon Dec 29 15:31:25 1997
Message:
I am lloking for a way to prevent my buttercream
icing from forming a crust on the outside. It seems that when I
move the cake, small, hairline cracks develop in the icing.
Years ago, Maid of Scandanavia sold an icing
additive that prevented the icing from crusting, however, the
product no longer appears in their catalog.
I would appreciate any suggestions or recipes
for buttercream that will not crust.
My recipe is as follows:
2 lbs sifted powdered sugar
2 cups Crisco
1/2 cup warm water
2 teaspoons vanilla
Thanks. Jeffery Arnett
Author: jill
Subject: crackless buttercream
Date: Tue Dec 30 01:05:58 1997
Message:
The "real" buttercream recipe i use is a page
or two back if you are interested. It is under "criscoless" icing
recipes,is delicious and does not crust or crack.
By the way, it is the powdered sugar that is causing your frosting to crack.
Jill
Author: Janet
Subject: Great tip for uniformly rolling dough
Date: Mon Dec 29 11:37:44 1997
Message:
This may be an old trick that is only new to me,
but I consider it worth the price of the gingerbread house
class I took a few weeks ago. I couldn't even make it to the
second one and it was STILL worth it! :))
My teacher, an impressive cake artist from
So. CA, Linda Doorbar (sp?), put at the sides of the dough
two 1/4-inch dowels and rolled it until the dough was even with the
dowels. I thought this was BRILLIANT and has made my not-so-favorite part
of using my collection of cookie cutters fun. If I want it thinner, I just
thin it with more rolling, having a uniform base to start with.
Now I love rolling dough (and yes, I have found a 1/8" 3 ft. dowel in my
home for which I don't recall the original intended use and
it will probably soon be my 1/8" guide :)). .
Hope this tip is helpful to someone. .
Happy New Year, Janet
Author: Victoria
Subject: crackless buttercream
Date: Fri Jan 2 11:26:56 1998
Message:
What are you using for a cakeboard? Be sure
to use something sturdy(not cardboard)especially for larger layers. I
use 1/8 inch plywood cut to size.
Are you putting a crumb layer on before putting
your final layer of frosting?
All frosting w/ the exception of whip cream
frosting will eventually crust given time.
Author: Tracey
Subject: Re: Great tip for uniformly rolling
dough
Date: Mon Dec 29 14:16:36 1997
Message:
Thanks, it certainly if helpful for me. I
was going to order those rolling pin rings but I don't know how well they
work. Maybe I'll try your method first. Have a
Happy New Year!!!
Author: Valerie
Subject: Great dough rolling idea
Date: Mon Dec 29 20:39:16 1997
Message:
Thanks!!
What a terrific idea. My daughter was doing
the Christmas sugar cookie thing and having a tough time getting the
right thickness. I seldom do them, so was no help at all. We will try this
next time.
Author: Janet
Subject: ISO: Wilton Cookie Molds from the
mid-80's (and info :))
Date: Sun Dec 28 13:02:52 1997
Message:
I'm looking at a "fancy cookie" booklet I
found on my shelf .. an old Wilton booklet .. and it features molds that
shape cookies into shells, peanut shapes, fans, etc. I am so in love
with molds ... would love to find these or something like them. Anyone
have them collecting dust or know of a source for current ones?
Surely they must exist somewhere :).
Oh, I've read about using candy molds for shaping
cookies before baking. I feel daft asking,
but what would the recipe be like in order to keep the shape?
I have a zillion candy molds (huh, Dolores?
;) ...
go Sugarcraft!) and would that ever be fun
to me! Thank you .. and Happy New Year! Janet
Author: Dolores
Subject: Re: ISO: Wilton Cookie Molds from
the mid-80's (and info :
Date: Mon Dec 29 09:15:40 1997
Message:
Hi Janet - and a very Happy New Year to you
too!
You can press cookie dough into candy molds,
unmold and bake. You'll need to have enough flour in your dough
so that it isn't sticky, press it in and unmold. I would also maybe chill
the dough again before baking...so the cookie stays in shape.
I think you may be looking for 'cookie pans'
- were several cavities on one pan and you bake the cookie to
shape. Those didn't move well and were discontinued.
We (may) still have this one: Care Bear Cookie
pan 7.99 - is in the basement and can check if you like. But DO use
the mini pans for cookies too. Dolores
Author: Janet
Subject: Thanks, Dolores :)
Date: Mon Dec 29 11:21:06 1997
Message:
Great suggestion about chilling the molded
dough first ... makes sense, now that I think about it ;). I'll be so thrilled
to see that work!
Thanks for the info about the Care Bear pan.
I'll call Sue if I decide to pursue that and bother you to search the
basement :). Please say hi to her for me .. I'm having SO much fun with
the cookie cutters she helped me with! Janet
Author: Jeannine
Subject: eggnog fudge and cranberry fudge
Date: Sun Dec 28 11:41:11 1997
Message:
I am looking for fudge recipes for eggnog
fudge and also for a cranberry walnut fudge. If anybody has either of
these I would love to be able to make them next year at christmas! Thanks
Author: Dolores
Subject: Here is cranberry fudge
Date: Mon Dec 29 22:06:02 1997
Message:
Found this on www.kitchen.link.com (Holiday
Candies)
CRANBERRY FUDGE
2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 Tbsp. light corn syrup
1 Tbsp. butter
1/2 c. chopped cranberries,
drained well
Butter sides of heavy saucepan. Combine sugar, milk,cream, syrup and salt. Stir over medium heat until boiling. Cook to soft ball stage. Remove from heat and cool to lukewarm. Add butter and vanilla. Beat until mixture is stiff, about 5 minutes. Quickly stir in the cranberries. Spread into a buttered 9 x 5 x 3-inch pan. Cut into pieces when cool. Makes about 2 1/2 dozen pieces.
Author: shirleyr
Subject: RE:Eggnog Fudge
Date: Mon Dec 29 22:59:34 1997
Message:
2c.sugar
1c. eggnog
1tbsp.light corn syrup
2tbsp.butter or margarine
1tsp.vanilla
1/2c.chopped nuts
2tbsp.semi-sweet choc.pieces
2tsp.butter or marg.
Butter sides of heavy 3 qt.saucepan.In prepared pan,combine sugar,eggnog and corn syrup.Cook over medium heat,stirring constantly,until sugar dissolves and mixture comes to a boil. cook to soft ball stage(238 degrees),stirring only as necessary.Immediately remove from heat and cool to luke-warm(110degrees)without stirring. Add the 2tbsp butter and the vanilla.Beat vigorously until fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts.spread in buttered 8x4x2-inch pan.In glass, 1 cup measure,combine choc.pieces and remaining butter.Set cup in sauce pan filled with 1 inch water;heat until melted.Drizzle over fudge;score in squares while warm. Cut when cool and firm. makes1 Lb.candy.Note:double this recipe.shirleyr
Author: Jeannine
Subject: coffee cake
Date: Sun Dec 28 11:39:51 1997
Message:
I am looking for a recipe for a coffee cake
that is made from a cake mix and has a box of pudding added to it.
The one I had was made with a white or yello cake and had pistachio pudding
added, it made a lovely christmas dish. Any suggestions would
be most appreciated.
Author: Tracey
Subject: Re: coffee cake
Date: Mon Dec 29 14:09:11 1997
Message:
Don't know it this is the recipe but it has the pistachio pudding in it.
Pistachio Coffee Cake
1 Box Yellow Cake Mix
1 3-1/2 oz. pkg. pistachio pudding
1/2 c Vegetable oil
1/2 pt Sour cream (low fat is ok)
4 Eggs
Preheat oven to 350°F. Grease and flour
10" tube pan. Mix ingredients. Fill tube pan with 1/2 cake batter,
sprinkle 1/2 filling (recipe follows) on top
of cake. Repeat with the rest of the batter and remainder of filling. Press
nut filling into cake with the ball of the spoon. Bake 50 - 60 minutes.
Cool 1/2 hour.
Filling:
Mix together 1/2 cup chopped nuts, 1 tsp.
cinnamon and 4 Tablespoons sugar.
Yield: 1 Cake.
Author: Marie
Subject: Cake Collectibles
Date: Sat Dec 27 19:18:02 1997
Message:
Delores and others - I found the page offering
discontinued cake pans etc. The address is:
http://www.gloriascakecandysuplys.com/
I still have the 70's Wilton Yearbooks.
Happy New Year Everyone!
Author: Bonnie
Subject: 70"s Wilton year book.
Date: Sun Dec 28 11:24:43 1997
Message:
Iam interested in the year books that you
have. If
you could please E-mail a list of the yearbooks
and the prices that you are asking for them.It would be very much
aprpeciated.My E-mail address is babyfied1@webtv.net Thank you
Author: bonnie
Subject: french horns
Date: Sat Dec 27 19:02:22 1997
Message:
if any one could help iwould like to know
how to make french horns.(aka vanilla twirls.)
Author: Dolores
Subject: Re: french horns
Date: Mon Dec 29 09:25:18 1997
Message:
We do carry a 'mold' --filler tube. 6 for
$5.29
Or we can get from another place...cream horn
forms with tested recipe for about $5-6.00
I would think the recipe would be on the web
somewhere.
Author: Shannon
Subject: cake mix cookies
Date: Sat Dec 27 02:43:10 1997
Message:
A while back on this message board someone
was asking about making cookies from a cake mix. I can't
remember if anyone responded to it or not,
but, over the holidays I found a recipe and made some. I just thought I
would post it in case anyone was interested.
My husband went on and on about them and they are VERY easy to
make.
Triple Chocolate Cookies
1 package Duncan Hines Swiss Chocolate cake
mix
1/2 c. butter or margarine
1 egg
1/2 c. semi-sweet choc. chips
1/2 c. milk choc. chips
1/2 c. coarsely chopped white choc.
1/2 c. chopped pecans (opp.)
1. Preheat oven to 375 F
2. Combine cake mix, melted butter, and egg
in large bowl. Stir in all three chocolates and pecans.
3. Drop by rounded Tbsp. onto ungreased cookie
sheet. Bake at 375 for 9-11 min. Cool 1 min. on cookie sheet
and remove to cooling rack.
I got this recipe from a Duncan Hines cookbook.
I had to add some milk to mine because it was too thick to stir in
the chips. It would probably be best to add it 1 or 2 Tbsp at a time until
you like the feel of it. I have a couple more cookie recipes using cake
mixes and will post them if anyone wants them.
Shannon
The butter or margarine is supposed to be melted by the way. :)
Author: shirleyr
Subject: cake mix cookies
Date: Sat Dec 27 02:56:16 1997
Message:
Shannon,
I would love to have those recipes.My son
is a cookie Monster...He loves all kinds of cookies,So, yes! post them
please, and you will make a friend for life.I mean he will only be (4Yrs.old)
but..... Thank you
Shirleyr
Author: Shannon
Subject: cookies
Date: Sun Dec 28 15:31:36 1997
Message:
Cinnamon Stars
2 Tbsp. sugar
3/4 tsp. cinnamon
3/4 c. butter (softened)
2 egg yolks
1 tsp. vanilla extract
1 pkg. Duncan Hines Moist Deluxe French Vanilla
Cake Mix
1. Preheat oven to 375 F. Combine sugar &
cinnamon in a bowl. Set aside.
2. Combine butter, egg yolks, and vanilla
in a large bowl. Blend in cake mix gradually. Roll to 1/8" thickness on
lightly floured surface. Cut with 2 1/2" star (or other shaped) cookie
cutter. Place 2" apart on ungreased baking sheet.
3. Sprinkle cookies with cinn/sugar mixture.
Bake at 375 F for 6-8 min. or until edges are light golden brown.
Cool 1 min. on baking sheet. Remove to cooling rack. Makes 3-3 1/2 doz.
cookies.
Chocolate Chews
1 pkg. Duncan Hines Butter Recipe Fucge Cake
Mix
2 1/2 c. Cool Whip, thawed
1 egg
pwd. sugar
1. Preheat oven to 350 F. Grease baking sheets.
2. Combine cake mix, cool whip, and egg in
a large bowl. Stir until thoroughly blended. Drop by rounded tsp.
onto baking sheet. Dust with pwd. sugar. Bake at 350 F for 12-15 min. or
until set. Cool 1 min. on baking sheet. Remove to cooling rack.
Author: lynne
Subject: Re: cake mix cookies
Date: Sun Dec 28 23:36:29 1997
Message:
Cake mix cookie bars -- Chocolate Dream Bars
1 pkg. chocolate cake mix*
1/4 cup margarine or butter, softened
3 eggs
3/4 cup chopped nuts
1 cup vanilla ice cream, softened
1 pkg semi sweet chocolate chips*
*This recipe comes from a box of Betty Crocker
Super Moist sour cream chocolate cake mix. Chips: 6 oz = 1 cup.
Heat oven to 350 degrees. Grease and flour
bottom of 9x13x2 inch pan. Beat dry cake mix, margarine and 1 egg
in lg. bowl on low speed until crumbly. Press on bottom of pan. Sprinkle
w/nuts. Bake 10 minutes. Beat 2 eggs on high until foamy. Beat
in ice cream on low until well mixed. Sprinklw chips over baked layer;
pour ice cream mixture over chips. Bake 30-35 minutes or until top
springs back when touched. cool completely. makes 45 bars.
HIGH ALTITUDE: (3500 to 6500 feet: Increase
first bake time to 15 minutes.
Author: Shirley
Subject: Cake Mix Oreo Cookies
Date: Sun Dec 28 20:21:03 1997
Message:
There is a great web site, http://www.cookbooksonline.com
that claims to have over 1,000,000 recipes. Do a search
for homemade oreo cookies and there are several recipes using a chocalate
cake mix to make them.
Shirley
Author: Shannon
Subject: gingerbread cookies
Date: Mon Dec 29 09:35:01 1997
Message:
A little late to get these hung on the Christmas tree but...
Gingerbread Men
1 pkg Duncan Hines Spice Cake Mix
1/2 c. all purpose flour
2 eggs
1/3 c. oil
1/3 dark molasses
2 tsp. ground ginger
rasins for garnish
1. Combine cake mix, flour, eggs, oil, molasses,
and ginger in large bowl (mixture will be soft). Refrigerate 2
hours.
2. Preheat oven to 375 F.
3. Roll dough to 1/4" thickness on lightly
floured surface. Cut with gingerbread man cookie cutter. Place on
ungreased baking sheet 3" apart. Decorate
with rasins.
4. Bake at 375 F for 8-10 min. or until edges
start to brown. Remove immediately to cooling rack. Makes 12-14
(6" tall) gingerbread men.
*This next recipe isn't a cookie recipe but they sounded good :)
Fudge Rum Balls
1 pkg Duncan Hines Butter Recipe Fudge Cake
Mix
1 c. finely chopped pecans or walnuts
1 Tbsp. rum extract (or real rum)
2 c. sifted pwd. sugar
1/4 c. unsweetened cocoa
Pecans or walnuts finely chopped (to roll
balls in)
1. Bake cake as directed on package in a 13
X 9 X 2" pan.
2. Crumble cake into large bowl. Stir with
fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum
extract, pwd. sugar, and cocoa. Stir until well blended.
3. Shape heaping tablespoonfuls of the mixture
into balls. Garnish by rolling the balls in finely chopped nuts. Press
firmly to adhere nuts to balls. Makes 6 dozen.
I got these and all of the recipies I have
posted out of Duncan Hines cookbooks.
Author: shirley Rucker
Subject: thanks to all!
Date: Mon Dec 29 22:13:59 1997
Message:
I want to thank everyone for all the reponses
to this article and wish everyone a Happy New Year!!!
And safe driving.
Thank you shirleyr
Author: Dana
Subject: Butter Rum Cake recipe?
Date: Fri Dec 26 21:48:39 1997
Message:
Does anyone know how to achieve a butter rum
flavored cake (either scratch or doctored mix)? Any help is
appreciated.
Author: MaraTLee
Subject: Re: Butter Rum cake
Date: Sat Dec 27 08:44:50 1997
Message:
Dear Dana:
Here is my recipe:
Make a Duncan Hines Yellow butter cake, substitute
rum for the water(optional)--then make the following syrup
to soak the cake:(make sure you can remove the cake from the pan, but leave
it in there when you add the syrup so that it will soak it
all up.)
1 cup granulated sugar
1/2 cup water
bring to just boil, then add a stick of butter,
let melt.
Remove from heat source and add a cup of rum.--
Pour as much as you like over the cake after you have poked a few holes in it.You can subtitute the rum with brandy, amaretto, kahluah--get the picture? I hope this helps. Mara
Author: Dolores
Subject: Re: Re: Butter Rum cake
Date: Sat Dec 27 11:36:26 1997
Message:
I don't even poke holes...I just put the layers
together with filling or icing between, then pour the rum over the
entire cake. I once poured a fifth of amaretto over a 16-12-9-7 and it
didn't make the cake soggy at all. - Was yellow cake with raspberry
filling and raspberry liquor! They loved it! Was for a Jewish wedding but
I don't think there was any special significance to the religion
Author: jill
Subject: butterrum cake
Date: Sat Dec 27 00:30:27 1997
Message:
I have used a white or yellow cake and after
baking sprinkle mount gay rum onto the cake layers. I then frost it
with a classic buttercream frosting (my recipe is on this board under "criscoless"
frostings).
The cake always comes out delicious and people
rave about it. Jill
Author: Wendy
Subject: raspberry liquor
Date: Fri Jan 2 02:14:45 1998
Message:
Delores, was that straight raspberry liquor
or did you make a syrup with the liquor?
Author: Dolores
Subject: Re: raspberry liquor
Date: Sun Jan 4 12:03:29 1998
Message:
It was straight liqueour...right from the
bottle. Doesn't make the cake one bit soggy.
Author: Pat MacRae
Subject: Australian Sugar Craft Magazine
Date: Fri Dec 26 12:18:46 1997
Message:
Dear fellow cake decorators,
I would like to take this opportunity to tell
you about
Australian Sugar Craft magazine. It is available
by subscription and the cost to overseas readers is AU$45.00
delivered by economy air; AU$34.00 by sea mail and AU$28.00 within Australia.
It is published by the Australian National
Cake Decorators' Association and features prize winning show cakes
and readers special occasion cakes plus detailed instructional articles.
Instructions for projects in the December
issue include a flower demonstration for the deliphinium, leadlighting
in sugar (a seahorse), a fantasy peacock and a most gorgeous
Christmas Angel created specially for us by Nancy
Sayers of Queensland. This angel could be
a fairy for any occasion by adjusting the colouring and floral trims.
The current issue also contains four extra
pages of superb coloured photographs of prize winning entries in the
National Seminar held in October. The National Champion is Kath Swansbra
whose Masters Section wedding cake featuring exquisite fine embroidery,
graces the front cover.
I am the Magazine Officer for the Association
and a committee of 6 of us 'put it all together'.
Is anyone over there interested in receiving
this beautiful magazine of Australian sugar craft or giving a gift
subscription, we'd love to hear from you.
We are also putting together a cake recipe
book and ask that you send us your favourite recipe to put in the
book.
Our readers are gasping for buttercream information,
American style. Can anyone help us with an article here?
What is rolled butter cream?
Write to:
Australian Sugar Craft Magazine
PO Box 329,
Church Point NSW 2105.
Phone: 61 2 9997 4643
Fax: 61 2 9979 9945
Email: artntyp@ozemail.com.au
Write soon, best wishes from down-under in the sun, kind regards Pat MacRae
Author: Carolyn
Subject: Australian Cake Magazine
Date: Fri Dec 26 23:28:10 1997
Message:
How nice to have an "Aussie" in our midst!!
So nice to hear about the magazine and I would be most interested in
receiving it. I will e-mail my particulars to you.
Is this magazine monthly or bi-monthly?
I am trying to recall the name of the lady
who was the leader in bringing about 26 Australians to our 1995 ICES
Cake Convention in Kansas City, Missouri. I will have to look it up and
see if you know her. Was great to have that large a group visit
our state and convention. Were you by chance part of it?
Thank you for making us aware of the magazine.
Author: Tracey
Subject: Re: Australian Sugar Craft Magazine
Date: Fri Dec 26 13:18:04 1997
Message:
Hello Pat,
How much is the subscription in US$ approximately?
You may want to get in touch with the Winbecklers on rolled
buttercream. I believe it was Marsha Winbeckler who wrote an article in
American Cake Decorating Magazine on rolled buttercream recently.
I think she wrote a book on rolled buttercream too. They did have a
web site at members.aol.com/winbeckler/index.html I just tried to get into
their website but I was unable to for some reason. The Winbecklers
also have books out on buttercream figure piping and Roland Winbeckler
does some amazing cake sculpting. I have the figure piping
book and it is great. Has alot of good illustrational directions.
Maybe you can get in touch with the Winbecklers through the American Cake
Decorating Magazine.
They have a web site at www.cakemag.com There
are also alot of professionals at this web site who may be able
to assist you, but I'm not one of them. Good luck!!
Author: Dolores
Subject: Re: Re: Australian Sugar Craft Magazine
Date: Mon Dec 29 09:19:41 1997
Message:
Tracey, right - Marsha did write a book on
Rolled Buttercream. It is readily available from my web site with
discription. Choose the online catalog, then books.
Author: pat
Subject: Australian Sugar Craft
Date: Fri Dec 26 13:42:07 1997
Message:
How exciting, my first reply. I have been
on here nearly all night, it gets quite interesting. Thanks for the info.
I can only guess how much it is in American by the fact that one
reader sent me $35.00 american. We accept Visa or Master Card which
avoids the changeover fees. Look forwrd to hearing from you. regards Pat.
Author: Patrcia MacRae
Subject: Australian Sugar Craft
Date: Thu Jan 1 16:55:06 1998
Message:
Very excited to receive your response. No
I was not part of the group that went to America. It must have been a
group of friends who got together. I may well have met some of the people
who went as we recently had a National Seminar.
Does your Association operate as one big family?
Ours tends to be State oriented and there may have been a contingent
from each State who didn't know those from another State!
Generally, overall in Australia there tends
to be competition (friendly rivallry!) between States on every subject.
It's an idea to put an International plan in our pages. I'll think that
out.
Quite a low number from Australia subscribe
to Australian Sug Craft which is why I am trying to appeal to the
world. The magazine is not part of membership but an extra which means
it is also an extra expense and that is always off putting!
When I read how many attended your National I realise how small our country
is. We had 250 attendees!!! Our decorators are mainly hobbyists
who work from home so air fares create a bit of a problem. I
just wish I could get our circulation huge, make some profit and perhaps
subsidise air fares. I'm rambling again.
Thank you for responding, let me know if you
think I can submit an article on anything in particular. I'll gradually
get more confident with this electronic system. Regards, Pat.
Author: val
Subject: Am. Cake Dec. Magagzine
Date: Thu Jan 1 10:35:02 1998
Message:
Can anyone help me find out how to subsribe
to American Cake Decorating Magazine? I had never heard of it
until I started reading this bulliten board & am interested in it.
Any idea of subscription rates? Thanks.
Author: Carolyn
Subject: American Cake Decorating Magazine
Date: Thu Jan 1 12:44:13 1998
Message:
Great Magazine and great people behind it.
It is $19 per year which is 6 issues published bi-monthly (U.S. rate)
or $29 per year for Canadian. For subscription write: American Cake Decorating
Magazine, P.O.Box 1385, Eagan, MI 55121-0645 - Phone (612) 686-7824.
To find out more, e-mail Bob Harte at
bobharte@cakemag.com
They also have a website and Dolores may have
it on her wedpage, but I'm not sure. Do you also know about
MailBox News and ICES??? E-mail me if you need more information - Bridal1@AOL.Com
Author: Dora
Subject: Cake Mix Variations
Date: Fri Dec 19 22:30:10 1997
Message:
If anyone has any cake mix variations to share
I would really appreciate it! I have tried the Dream Whip &
pudding variation but I would like more to
choose from if possible. Thank you,
Dora
Author: Valerie
Subject: cake variations
Date: Sat Dec 20 13:02:00 1997
Message:
Pillsbury Plus Yellow and Chocolate cake mix
packages have an excellent recipe for Pound cake. I use it
exclusively for 3-D cakes. Tastes great and
holds up well. Just look on the package. I'm sorry, but I used
my last boxes up last night or I would just
give the recipe to you.
I'm not sure if that was what you were looking
for or not, but nice to know.
Author: mamie
Subject: cake mix variations
Date: Tue Dec 23 10:24:57 1997
Message:
Red Velvet Cake
1 white cake mix
3 eggs
1 cup buttermilk
1 tablespoon vinegar
1/4 tsp baking soda
3 tablespoons cocoa
1 1oz bottle red food color (I find that 1
is plenty)
Preheat oven to 350 deg. and prepare two 8"
cake pans. In a measuring cup add buttermilk, vinegar and
soda. It will fizz. Beat eggs and add color,
then liquid mixture. I sift my cocoa and cake mix together then
add to liquid. Bake in over about 35 minutes
or until done. I use cream cheese icing.
Author: Tracey
Subject: Re: Cake Mix Variations
Date: Mon Dec 22 12:30:16 1997
Message:
Here is one of my favorites. I usually don't
use the glaze. I made a two tiered brial shower cake with this
recipe and everyone loved it.
BAILEY'S IRISH CREAM CAKE
18 1/4 oz. Pkg. yellow cake mix
4 oz. Instant chocolate pudding
3/4 C. Oil
1/8 C. Water
1/4 C. Vodka
3/8 C. Bailey's Irish Cream
4 Eggs
Combine cake mix, pudding mix, oil, water,
vodka, liqueur and eggs in bowl. Beat until smooth. Pour into
greased and floured 10 inch Bundt pan. Bake
at 350~F 40 to 50 minutes or until done. Remove from pan
and cool completely. Mix a glaze of Bailey's
and powdered sugar to a thick consistency and drizzle over
cake.
Author: Dora
Subject: Re: Re: Cake Mix Variations
Date: Mon Dec 22 19:08:38 1997
Message:
Tracey,
Thank you so much for responding! This recipe
sounds delicious!!! I appreciate you taking the time to type
out the recipe, I know it can be time consuming.
Happy Holidays! Dora
Author: Tracey
Subject: Re: Re: Re: Cake Mix Variations
Date: Mon Dec 22 21:27:20 1997
Message:
Your welcome Dora. I have it all typed out
on my pc already in microsoft word. I just brought up ms word
copied the whole document and pasted it here.
I only use cake mixes with add-ins. I have more if you
want them. I got most of them off of the internet.
Author: Jeannine
Subject: recipes
Date: Tue Dec 23 09:10:47 1997
Message:
I would appreciate any other recipes you may
want to share with us. I'm always on the lookout for
variations on the cake mix. Thanks.
Author: Tracey
Subject: Another recipe
Date: Tue Dec 23 12:17:38 1997
Message:
Alot of people have this rum cake recipe, but
incase you don't here it is. This recipe is a standard of mine
and has always turned out well for me. I also
make this as mini bundt cakes with the glaze and give them
out for occasions at work.
BACARDI RUM CAKE
Cake:
1 C. chopped pecans or walnuts
1 18 ½ oz. Pkg. Yellow cake mix
1 3 ¾ oz. Pkg. Jell-O Vanilla Instant
Pudding and Pie Filling
4 eggs
½ C. cold water
½ C. salad Oil
½ C. Bacardi dark rum (80 proof)
If using yellow cake mix with pudding already
in the mix, omit instant pudding. Use 3 eggs instead of 4, 1/3
C. oil instead of ½.
Glaze:
¼ lb. Butter
¼ C. water
¾ C. granulated sugar
½ C. Bacardi dark rum
Preheat oven to 325 degrees. Grease and flour
10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom
of pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour or until done. Cool 40
minutes. Invert on serving plate. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake
to absorb glaze. Repeat until glaze is used
up.
Glaze: Melt butter in saucepan. Stir in water
and sugar. Boil 5 minutes. Stirring constantly. Remove from
heat. Stir in rum.
My Notes:
Variations: to make chocolate rum cake you
can substitute chocolate cake mix for the yellow or the vanilla
pudding for chocolate or both. You can also
add some chocolate chips if you wish.
Note: When using the mini-Bundt pans baking time is about 20 minutes. There will be enough batter for 12 mini-bundt cakes.
Author: Tracey
Subject: Mint Cake
Date: Tue Dec 23 12:32:02 1997
Message:
I just made this cake earlier this month with
ganache covering the cake. It was like eating a mint chocolate.
The cake would be great for St. Patrick's
Day since it turns out green. I didn't use the chocolate topping
on the cake since it was a decorated birthday
cake and I used the ganache on it. I used Duncan Hines
cake mix and since it did not have the pudding
in the mix like the Pillsbury I added one package of vanilla
pudding. The cake baked up great.
Chocolate Mint Cake Delight
Ingredients:
Pillsbury Plus white cake mix
1/2 cup creme de menthe syrup (the real thing)
16 oz. Hershey chocolate syrup topping
1/3 cup creme de menthe (for frosting)
8 oz. whipping topping
Mix cake mix as directed on package. Add creme
de menthe. Bake as directed in 9x13 pan and cool.
Swirl chocolate syrup over top of cake. Mix
creme de menthe reserved for frosting with whipped topping
- mix well. Frost top of cake with mixture.
Refrigerate.
This recipe from Sweetwater Inn Bed & Breakfast
is featured in I Want That Recipe! - Most Requested
Recipes from Tennessee's Finest Bed &
Breakfasts.
Author: Dora
Subject: Thank you
Date: Tue Dec 23 23:38:48 1997
Message:
A special thank you to all of you who have
responded with all of your great recipes, I really appreciate it!
Also a big thank you to Tracey for sending
so many mouth watering recipes! I can't wait to try all of them!
Happy Holidays To All! Dora
Author: Carolyn
Subject: Cake Mix Variations
Date: Tue Dec 23 14:53:40 1997
Message:
Recently Diane Shavkin has started a traveling
newsletter by e-mail and one of our topics recently was
cake mix variations. I am sure she would be
glad to add any of you to her newsletter. I think it goes out
about every 2 weeks and is a different subject
each time. E-mail her at Shavkin@AOL.Com
I am sure she would love to add you to her
list! She also wants contributors, too.
Author: jill
Subject: cake variation not mentioned
Date: Thu Dec 25 10:49:53 1997
Message:
I have a very easy cake variation that works
with any scratch white or yellow cake mix.
Substitute 1/3 of the flour for finely ground
almonds and follow the recipe.
This makes a wonderfully different type of
cake.
With almonds, i love to use my white chocolate
cream cheese frosting and marsala poached pears.
Hazelnuts with a chocolate scratch cake mix
work well with a chocolate mousse filling flavored with
frangelico and a poured chocolate ganache
frosting. Jill
Author: Dolores
Subject: Re: Cake Mix Variations
Date: Fri Dec 26 19:30:36 1997
Message:
Now that the Holidays are more quiet...
I make a great box-mix carrot cake. I think
the box-mix is only available in Betty Crocker.
Mix as directed but add 2-3 cups grated carrots,
1/2 cup crushed pecans and spices. (I add the same
spices as are listed in my scratch carrot
cake on my web site under RECIPES).
I DO grease the pans then cut a circle of
plastic wrap and grease that too (I actually just use pan spray).
Bake as package directs or a little longer.
Dolores
Author: lynne
Subject: choco amaretto cake
Date: Sun Dec 28 23:54:20 1997
Message:
Chocolate Amaretto Cake
1 pkg. (2-layer size) chocolate cake mix.
1 pkg. (4serving size) instant chocoalte pudding
mix.
2 (7 oz ea) cans almond paste
4 eggs
1/2 Cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup water
Blend cake and pudding mixes with almond paste.
Add eggs, oil, amaretto and water. Mix well. Pour into a
greased and floued Bundt pan. Bake at 350
degrees 45 to 60 minutes. Cool cake in pan. Glaze if desired
w/following recipe:
GLAZE:
1/2 butter 1/2 Cup amaretto
1/2 cup sugar 1/2 cup water
bring all ingredients to boil; boil 1 minute.
Pour over hot cake.
Author: lynne
Subject: choco cherry cake
Date: Mon Dec 29 00:05:50 1997
Message:
Bing Cherry Chocolate Cake]
1 pkg. chocolate cake mix
4 oz. pkg instant chocolate fudge pudding
mix
6 oz. cherry or black cherry yogurt
1/2 cup vegetable oil
1.2 c water
1/4 cup mayonnaise
4 large eggs
1/4 cup maraschino cherry juice mixed with
1 1/2 tsp. almond extract
1 cup chocolate chips
1/2 cup chopped fresh bing cherries (pits
removed:)
Grease 9 x 13 pan; dust w/flour or cocoa. Place
all ingredients EXCEPT chips and cherries in a large bowl.
Beat 2 minutes on med speed of electric mixer.
Fold in chips and cherries. Pour into prepared pan.
Bake in heated oven (350 degrees) for 35 to
40 minutes or until cake tests done. Cool on rack about 30 minutes.
Glaze, stud w/ cherries cut in 1/2 if serving
within 24 hours.
GLAZE;
1 Cup powdered sugar 1/8 tsp salt
3 Tbsp. half and half 1 tsp almond extract
Mix all ingredients thoroughly in small bowl
while cake bakes. Let stand at room temp until ready to glaze.
Subs: You may use 1/2 cup chopped maraschino
cherries in place of bings.
Author: lynne
Subject: citrus cake
Date: Mon Dec 29 00:39:09 1997
Message:
cake mix variation cake idea:
4 eggs l pkg. yellow cake mix
3 oz pkg. lemon istatnd pudding mix
3/4 cup water 1/2 cup buttery flavored veg.
oil
2 cups powdered sugar 1/3 cup orange juice
2 Tblsp. orange rind
Beat eggs. Add cake mix, pudding, water and
oil. Beat 10 minutes. Pour into reased and floured tube pan. Bake
in 350 degree oven 50 minutes. Cool.
Combine sugar and oj; heat to boiling. Stir
in rind and cool. Drizzle over cake.
Author: lynne
Subject: lemon spice cake
Date: Mon Dec 29 00:48:10 1997
Message:
1 pkg yellow cake mix 4 eggs
3 oz pkg. lemon instant pudding
1 tsp. cinnamon
1/2 tsp ginger
1/4 tsp cloves 1/2 tsp cardamon
1/4 tsp allspice 1 cup beer
Mix all ingredients together; beat until smooth.
Bake in 350 dagree oven 45 minutes in a greased and floured tube
pan.
Remove from pan and pour glaze over cake.
GLAZE:
1 1/2 cup powdered sug 2 Tbl. butter
1/4 tsp lemon rind 1 tsp lemon juice
Mix together, stirring until smooth. If necessary, thin with a few drops of water.
Author: lynne
Subject: variations recipes INFO
Date: Mon Dec 29 19:15:26 1997
Message:
Several years ago (?5?) I had some problems
with mixes not turning out so I called the company. When I told them
I was following recipes found in a book, they had a COW. They said the
mixes had changed and those recipes no longer were any good.
Since then I have used several with good results,
but keep in mind THEY MIGHT NOT TURN OUT. Many of these recipes were
created by people like you and me and the companies will not stand behind
them!
One of the books I use that has about 8-10
recipes is Ideals "Nice and Easy Desserts" cookbook by Cyndee
Kannenberg. copyright MCMLXXVIII :) lynne
Author: Carolyn
Subject: Cake Decorator's Name I recognize
Date: Mon Dec 29 23:00:07 1997
Message:
I recall the name Cyndee Kannenberg as being
a cake decorator years back and was in ICES back maybe in the late
70's. If I recall right, she was maybe from Wisconsin???
Author: Joanna
Subject: Raw eggs in buttercream
Date: Sat Dec 20 15:50:17 1997
Message:
Can someone let me know how safe it is to
make the egg-yolk buttercreams? Is the addition of boiling
water enough to mostly eliminate any health
risk? The cake book I have highly recommends a particular
french egg-yolk recipe and it just seems so
risky but they say it is much richer with a very good texture.
Appreciate your help !
Joanna
Author: Gerard
Subject: Re: Raw eggs in buttercream
Date: Sat Dec 20 16:03:41 1997
Message:
Boiling water? you mean boiling sugar right?
The yolks get cooked by 230 degree sugar surely.
This whole egg thing is hokum, you find anyone
dead from fresh eggs? It started yrs ago and in the
business no-one takes notice but it seems
to be scaring retail level consumers.
Author: Joanna
Subject: Re:Raw eggs
Date: Sat Dec 20 16:54:20 1997
Message:
Thank you, Gerard. I feel better now about
making this particular buttercream! Joanna
Author: Gerard
Subject: Re: Re:Raw eggs
Date: Mon Dec 22 16:20:55 1997
Message:
You'll feel better after you taste it too.
One of the pure luxuries in life.
You eat with your eyes , but use a fork!
Author: Janet
Subject: Re: Re:Raw eggs
Date: Sun Dec 28 12:44:34 1997
Message:
http://www.aeb.org/safety/index.html.
I personally wouldn't get near that buttercream
and would serve it to no one. Especially having read other
comments here by G. which question responsible practices, I have far
more respect for bakers like Alice Medrich (and others) who have gone to
considerable trouble to find techniques to deal with raw eggs safely and
responsibly. Those techniques do NOT include adding either boiling water
or syrup at 230. Technically, eggs need to be at 160 for a period of time
I which forget at the moment .. 2-3 minutes, as I recall, in order to be
considered safe by those who look at them through microscopes. Janet
unformatted excepts from http://www.aeb.org/safety/index.html:
<Freezing does not destroy Salmonella but
it may impair some cells.
Temperatures above 160¡F will kill the
organisms.
Temperatures between 40¡F and 140¡F,
known as the danger zone, are ideal
for rapid growth. Cold foods should be kept
below 40¡F and hot foods
above 140¡F. ...>>
<<...If you are at all in doubt that
your refrigeration facilities can
quickly cool a number of small containers
of hot custard, consider using
a pasteurized liquid egg product. Pasteurization
destroys microorganisms
present, including salmonella.
Pasteurized liquid egg products are available
at the grocery store or
from foodservice distributors and can simply
be substituted in your
recipe.
------------------------------------------------------------------------
Special Risk Audiences
When serving infants, pregnant women, the elderly, the ill or the immuno-compromised, cook all egg dishes thoroughly or use a pasteurized egg product.
Commercially prepared mayonnaise, eggnog, frozen
entrees, ice cream, powdered eggs (available at camping goods stores),
meringue powder, powdered sauce bases, dried egg white and egg substitutes
are all made from pasteurized eggs and are suitable for special risk audiences.>>
Regarding Italian Meringue, while I personally
would first try powdered, dried egg whites (Deb El Food's "Just Whites"),
here is a recipe for safe meringue using fresh egg whites. I have made
meringue cookies and angel food cake using Just Whites and am soooo impressed
I really just wanted to put that out as an alternative as well. I did
not taste it as raw meringue, though .. doesn't appeal to me, for some
reason.
The New Safe Meringue
(from Alice Medrich's *wonderful* "Chocolate
and the Art of Low-Fat Desserts")
2 t. water
1/8 t. cream of tartar (important)
2 egg whites
4 T. sugar (can safely use1 T. per egg white
.. will heat to 160 F more quickly .. be careful not to overcook
though you can use up to 1/4 c. per white
if recipe calls for it)
Work time: 7 minutes
1. Bring 1 inch water to gentle simmer in large
skillet. Combine the 2 t. water with cream of tartar in 4-6 cup
stainless steel bowl. Add the egg whites and
sugar and whisk together briskly to combine ingredients thoroughly
and break up the egg white clots (which have a tendency to scramble first).
Place instant read thermometer near the stove in a mug of very hot
tap water.
2. Set bowl of egg whites in skillet. Stir
mixture briskly and constantly with a rubber spatula, scraping the sides
and bottom often to avoid scrambling the whites. After 1 minute, remove
bowl from skillet. Quickly insert (instant-read) thermometer,
tilting bowl to cover stem by at least 2 inches. If less than 160 F, rinse
thermometer in skillet water and return it to mug. Replace
bowl in skillet. Stir as before until temperature reaches 160 F when
bowl is removed. Beat on high speed until cool and stiff.
This technique will achieve what is says:
safe meringue. There is more clear and very responsible info about safe
meringue/raw egg whites in her book on pages 138-141. I HIGHLY recommend
this book and at least suggest that those interested in meringue
read this at a library or book store.
Author: Jeannine
Subject: non-dairy substitutions
Date: Sun Dec 21 13:40:13 1997
Message:
Does anyone know if you can substitute non-dairy
creamers (like the ones used to flavor coffee) in a
recipe that calls for milk? Any information,
hints or suggestions would be appreciated!! Thanks.
Author: lynne
Subject: Re: non-dairy substitutions
Date: Sun Dec 21 18:03:29 1997
Message:
I doubt it can. I have tried it in icing recipes
that cakk for the milk to be whipped and it does not work.
If you must eliminate milk due to health reasons,
then try it in a recipe, but be ready to throw it out if it
does not turn out.
BTW -- I just remembered reading on a box of instant pudding that it can
be used, but pudding will set up VERY soft.
lynne
Author: Sly
Subject: what about...
Date: Wed Dec 24 18:39:43 1997
Message:
Has anyone tried soy milk? At least it has
more "milk" qualities than does powdered creamer. (Now that
someone has brought up the subject, I'd like
to hear some responses as well, since my husband can't
handle dairy products.)
Author: Pat MacRae
Subject: soy margarine
Date: Fri Dec 26 12:48:46 1997
Message:
My daughter had the milk allergy problem and
I used soy marg in her wedding cake and it came out as
good as ever.
Funny enough my mother-in-law said Lyndi's
cake tasted better than Joannes for some reason. The soy
marg was the only difference which was interesting.
I believe soy milk can be used to replace cows milk in
cooking. My daughter uses it all the time
however I have not tasted any cakes.
Author: Marie
Subject: Old Yearbooks
Date: Sun Dec 21 22:39:09 1997
Message:
The yearbooks I have are 1972, 1973, 1974,
1976 and 1977. There are also a "Beautiful Bridal Cakes
The Wilton Way" in mint condition and a couple
of Maid of Scandinavia catalogs thrown in.
These books belong to an elderly lady who
has stopped decorating cakes. She asked me to help her find
someone who wanted them. I don't know how
much to ask for them and she doesn't either. In her
circumstances (in her eighties, fixed income,
medical bills, etc) I think it would be nice for her to have a fair
price. perhaps the best way to do it is to
take bids. Any suggestions?
Author: Kathy
Subject: Old Yearbooks
Date: Mon Dec 22 16:55:09 1997
Message:
I would be very interested in buying these
books from your friend. Please let me know if I can contact her
directly or if you would prefer I go through
you. I can be contacted at kathy.fry@firstdatacorp.com
Thanks.
Author: Dolores
Subject: Re: Old Yearbooks
Date: Sat Dec 27 10:18:48 1997
Message:
Another place on the web is selling 'collectables'
I wish I'b bookmarked the location but I think it was
Gloria's cake supplies or something like this.
She seemed to have mostly pans and I didn't notice the
prices. Do a search something like "Gloria's
Cake Supplies" and see if you find her.
Author: Dolores
Subject: Doing illegal cakes, reply
Date: Mon Dec 22 08:47:48 1997
Message:
This is in reply to a denial by Gerald that
what I wrote is true about 'checkers' I have given one shop and
ph# if he would like to varify my statements
below:
YES- there IS a fine and its NO folklore! Just
call Virginia's bakery in Cincinnati Ohio and ask them if its
'lore!' A checker came in and asked them to
make a Snoopy cake. She had a child with her. THEN - she
asked how much it served. She said it wasn't
enough and ordered a second cake. When she came to pick
up the cakes....she put both in her car and
came back in with summons for
1. The girl who took the order
2. The decorator
3. The bakery owner
There is a $10,000.00 fine for this sort of thing. After lawyers,
court appearances and time off work, not
to mention the stress, the final fine was
reduced to $2,000.00...add up the time off work and lawyer fees
onto that though! I sure don't want to chance
it.
Also, Krogers grocery here in town was fined.
I don't know the particulars on this one but it is a BIG
grocery and I heard they paid $20,000.00
Then once I am sure a checker came here. (They
can be male/female...poor/rich etc) This one had on a
cashmere coat, heels and a special hairdoo.
She looked all over the retail
shop for about 30 minutes without picking
up any merchandise. Finally she asked to order a cake. She
wanted a Mickey Mouse shaped cake. I told
her that was ILLEGAL in short curt terms. She never said
one word...spun on one of her high heels and
out the door she went. Now, would a housewife DO that?
They always ask 'why' because they never knew.
No - I can't 'prove' this was a checker...you draw your
own conclusions! There have been others and
they LOVE to visit bakeries more than this supply shop too.
Do it...and someday...
Dolores at http://www.sugarcraft.com
Author: Gerard
Subject: civil not criminal, slight difference.
Date: Mon Dec 22 14:59:03 1997
Message:
Gee get a grip, you've got your terminology
in disarray here , a fine means its criminal, its not. Its civil , if it
was a criminal fine they wouldn't send checkers in ,the police would have
to do it....by law.
Also if it was criminal they wouldn't have
gone after everyone in sight.
Someone won 180K from Mc Donalds for coffee
being too hot, overly hot coffee isn't illegal ,,its
actionable...besides being undrinkable in
the first place.
$10 K is a damage award.
So , can I order a mickey cake now?
Author: Dolores
Subject: Re: civil not criminal, slight difference.
Date: Tue Dec 23 08:32:47 1997
Message:
Gerald:
I am not nor do I profess to be a lawyer or
to know all the terms. But your denial that this occurs could be
very damaging to other decorators. Perhaps
if you were more informed on this subject....
The law does not 'send' anyone in a business
(such as checkers). These are lawyers trying to trap people
into a criminal act. (And this is not illegal
either, in case you think it is).
>>> So , can I order a mickey cake now?
Would YOU take an order for one? LOL
Author: Gerard
Subject: Re: Re: civil not criminal, slight
difference.
Date: Tue Dec 23 18:46:56 1997
Message:
This thread started on webfoodpros no?, go
read my thread there, you'll see the warning I posted , I don't
think you should transfer threads here and
take them out of context .
The saying I quoted in Great Hall was "Don't
mess with the mouse" a lawyers reminder to anyone
considering the mickey logo. I don't do theme
type cakes, just a french product but have done them yrs
ago when I was working around.
Again I'd say I wouldn't worry about the odd
cake especially if I knew the customer so yeh I'd do it if I
was apt to make those type of product, but
I wouldn't make a habit of it.
This just repeats what I said in Great Hall
though.
The lady I was conversing with stayed in touch
via email and says her opposition to copy cat cakes is
religious, whiuch I have respect for...not
that I'm religious but its nice to hear nowadays.
BTW,the mickey mouse cake requires a $10K deposit...just in case ya know!
Gerard (what me worry?)
Author: Dolores
Subject: Re: Re: Re: civil not criminal, slight
difference.
Date: Wed Dec 24 09:01:50 1997
Message:
>>>This thread started on webfoodpros no?
Guess I can if I want to since this is my
board...LOL
Author: Gerard
Subject: Re: Re: Re: Re: civil not criminal,
slight difference.
Date: Wed Dec 24 14:45:03 1997
Message:
I wouldn't and didn't say you couldn't, but
why stoop?
You could have just asked me directly and
started from there instead of the way you did it. Dialogue beats
monologue. Gerard
Author: Debi
Subject: Re: Re: Re: Re: Re: civil not criminal,
slight difference.
Date: Wed Dec 24 16:15:36 1997
Message:
Tis the season to be FORGIVING!! So call peace
toward each other and LET IT GO!!
Merry Christmas and PEACE TO ALL MAN KIND.
Author: Dolores
Subject: Re: Re: Re: Re: Re: civil not criminal,
slight difference.
Date: Fri Dec 26 19:22:57 1997
Message:
Gerard, your type of comments is not what
my message board is all about. I set this up only to discuss
cake decorating and to help people. With this
in mind I didn't feel that I could allow misconceptions
concerning anything illegal on my board. This subject matter could become
very important were I to allow
decorators to stay missinformed. I feel I
do know you a lot better now. But lets drop this now. I sincerely
hope you are having a warm Holiday season,
Dolores
Author: Tracey
Subject: Re: Re: Re: Re: Re: civil not criminal,
slight difference.
Date: Wed Dec 24 16:41:21 1997
Message:
I agree with Debi. We're getting off of the
subject here too. Dolores was just being helpful and warning us
of a possible consequence of doing character cakes and selling them.
Author: mickey
Subject: Re: civil not criminal, slight difference.
Date: Mon Dec 22 22:05:12 1997
Message:
This is mickey - what kind of mickey cake
do you want?
Author: Gerard
Subject: Re: Re: civil not criminal, slight
difference.
Date: Tue Dec 23 04:36:18 1997
Message:
You know , just the usual big ears and long
tail. !
Author: Mara T Lee
Subject: CRIMINAL OR CIVIL:NOT WORTH THE HASSLES
Date: Tue Dec 23 10:56:00 1997
Message:
To all who read this:
( I tried to post yesterday but the server
was down)
It doesn't MATTER if it's civil or criminal--IT'S
AGAINST THE LAW!!!---
The hassles involved are not worth the money
a character cake brings in. I don't even display the character pans
in my shop. ( I do however collect them, for my own pleasure)
For my OWN protection, I do have a large sign
on my shop wall that "says": LICENCE CHARACTER
CAKES,CAN'T DO THEM!!DON'T ASK!!!Underneath
the sign I have an article from a trade mag that
explains why I can't do them.(It takes the
pressure off me of having to say NO!) It explains all about
copywrite laws and licencing agreements.(If
anyone would like a copy-e-mail me your snail mail).
I do however try to steer my more demanding
clients in a compromise, I sell them a plainly decorated cake
that they can take home and decorated with
the collectable figurines of their choice that they have
purchased at a local deartment store;Or if
they prefer they can sign up for classes and I will gladly teach
them the techniques to reproduce that character
cake on their own.
So, people, please listen to Dolores, she
hasn't been in this business for over 30 years(I think) and not
have learned a thing or two! Also, it's more
of a challenge for me to sell a cake that I've used my own
imagination to decorate and my own salesmanship
to sell.
Also, I know I get to sleep well at night
with a clear mind as stealling is stealling, no matter who you steal
from!!!(imagine, you develope a popular character
and everyone reproduces it left and right and you get
nothing from it)( even if a big corporation
owns a character, stealing is never a good thing, BAD KARMA and all
that)
Author: Jennifer
Subject: RE: Illegal cakes
Date: Sat Dec 27 10:12:53 1997
Message:
Mara,
That's a great idea, posting the sign and
explanation. I would love a copy of that article; I'll e-mail you my
address. I don't think it's worth taking the
chance, either. I had a friend who kept begging me to do an
Elmo cake for her daughter's birthday like
I did for my daughter's. I kept telling her no and explained why,
but she kept asking me everytime I saw her.
I know I could have done it as a gift, but I didin't want other
people to see the cake and want me to do one
for them, too. What we worked out was that I would loan
her my pan and decorating supplies,and tell
her what she needed to buy/prepare. Then she would bake the cake
herself, make the icing, and I would help her decorate it herself and she
could pay me for a lesson in cake decorating.
Author: Dolores
Subject: Re: CRIMINAL OR CIVIL:NOT WORTH THE
HASSLES
Date: Wed Dec 24 08:25:11 1997
Message:
You are SO right Mara. THE POINT IS: Copying
someone else's work after they have copyrighted it IS
stealing. This could come home to haunt us
all. Once you have worked very hard and maybe for years,
then copyrighted your work, you don't want
to think that someone is out there blatantly copying it. (I
couldn't get on the server yesterday either)
The way 'checkers' work:
1. A law firm visits a company that owns a
copyright to something being illegally copied. They offer to trap the person
to prove they do this. They order a cake. This checker can be a lawyer,
or a 'mom' or some
man looking like a bum. I've heard of all
three. Easy way to make some extra money you say?
2. Checker picks up cake and issue summons
to all parties concerned, including the order taker, decorator
and shop owner.
3. Court battles ensue...The fine is $10,000.00,
but eventually this fee is reduced. You pay it anyway with
time off work and lawyer fees, not to mention
the stress and grief you put yourself through.
Dolores
Author: patricia macrae
Subject: illegal cakes
Date: Thu Jan 1 19:28:57 1998
Message:
Thankyou, I would be very interested to read
the article you have, it could be of interest to a lot of Australian
Sugar Craft readers. Pleast attach file artntyp@ozemail.com.au or post
to Australian Sugar Craft Magazine, PO Box 329, Church Point
NSW 2105. Look forward to receiving it, many thanks, Pat.
Author: Wendy
Subject: Re: CRIMINAL OR CIVIL:NOT WORTH THE
HASSLES
Date: Fri Jan 2 02:30:11 1998
Message:
Mara could you please send me a copy of the
article at wedding@mail.cherokeetel.com Thanks
Author: Cyndie
Subject: Illegal Cakes
Date: Sat Jan 3 17:17:52 1998
Message:
I don't understand. You can go buy character
cakes pans, they show very explicit instructions....but we're not
supposed to use them. If there isn't writing on the cake that states, "Official
Mickey Mouse character," or whatever the case may be. How can
this be illegal? Where does freedom of speech come into this? Why couldn't
someone give Mickey red pants instead of yellow...and there you go. I don't
understand this methodology at all.
Unless the cake looks exactly like a character....then
it isn't. Couldn't someone still sell "mouse" cakes...make Mickey
a light brown instead of a dark brown. Certainly that can't be illegal...can
it????????
Author: Pat MacRae
Subject: Australian Sugar Craft Magazine
Date: Fri Dec 26 12:18:46 1997
Message:
Dear fellow c