CAKE DECORATING ARCHIVE 13
Author: Dana
Subject: Almond Roca
Date: Thu Dec 4 10:52:44 1997
Message:
I don't know if this is what you're looking
for, but this is supposed to be pretty close to the original taste-wise.
1 cup butter
1 cup sugar
3 T water
1 tsp Karo syrup
1 c finely chopped toasted almonds
1 cup milk-chocolate chips
Melt the butter in a saucepan, add sugar, water and Karo. Cook over med heat, stirring. When the mixture begins to boil, raise the heat and bring to 290 degrees on a cooking thermometer (soft-crack stage) Quickly stir in 1/2 c chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2-3 min for the candy surface to firm up, then sprinkle on the chocolate chips. In a few minutes, when the chips have melted, spread the chocolate evenly over the surface. Sprinkle remaining almonds over the melted chocolate. Allow to harden and crack the candy into pieces. Store covered. Makes 1 1/2 pounds
Author: Dana
Subject: Re: almond roca
Date: Fri Dec 26 21:22:09 1997
Message:
Never tried this recipe with pecans. I'm glad
to know it can wear more than one hat!
Author: Val
Subject: roca
Date: Sat Dec 27 08:39:51 1997
Message:
Dana, I served the pecan roca over the holidays
to my guests and they loved it. Thought it tasted like
Heath candy bar. I made 2 batches and put
them in freezer zip lock bags and froze it. When i needed
some to serve, I opened the bag and got some
out and broke it into smaller serving-size pieces. Again I
thank you for sharing with me!!!
Author: Ruth
Subject: Tempering chocolate
Date: Wed Dec 3 21:40:48 1997
Message:
Can someone tell me what it means to temper
chocolate?
Author: chocolate maker
Subject: tempering skills
Date: Thu Dec 4 14:36:16 1997
Message:
Hi, I run a french bakery and we do a lot
of tempering daily, I have a hilliard tempering machine but have done it
by hand for years, choc is made up of mant different fats but they can
be reduced to Alpha (stable) and Beta(unstable)
just to keep it simple. Unless the choc is tempered the beta crystals will
predominate as it sets and give you mushy,sticky choc which will turn streaky
and fogged...if it sets at all.
You can melt choc , dip truffles and place
them in the refrigerator to set, but if its not tempered the choc will
start to melt once the truffles are removed from the ice box.
If the choc is properly tempered it will set
at room temperature with a shine and be dry to the touch in minutes.
To Temper: (semi sweet)
melt over warm water(not in a hot double boil)
until it reaches 120F, this ensures that ALL crystals are liquified,
place choc bowl over cold water bath and continue stirring til it drops
to just 83 then immediately go back to the hot water and raise
it to 90, its tempered. The big problem is holding it at this temp (90).
All tools which contact the choc in the bowl such as dippin
forks MUST be at 90 F also, room temp should be at 90, a cool kitchen will
ruin the temper very quickly. The real trouble is you can't see when the
temper is ruined as the crystals are not visible to the eye
but imagine a mayonaise emulsion separating and you've got it....'cept
you cannot see it.
A drop lamp with 100 watt bulb over the work
bowl will help tremendousely in holding the temp stable during work
time.
Its alot easier to work 5 lbs of choc than
a cupfull.
Are you dipping?..or molding?
Dipping is easier , molding requires exact
temper as removing pieces from a mold depends on one interesting
property of choc, if tempered choc will shrink 2 1/2% when set, this pulls
the choc from the mold and makes unmolding simple.
Molding real quality choc is easier than trying
to mold with compound (fake) chocs.
Does that help?
Author: Lynne
Subject: Re: tempering skills
Date: Fri Dec 5 11:30:20 1997
Message:
Thank you for your very informative post.
I have worked with choco for years (mostly
compound) and never had it explained so plainly :)
Lynne (kakeladi)
Author: Gerard
Subject: Re: Re: tempering skills
Date: Fri Dec 5 18:16:26 1997
Message:
Oh you'r welcome I love explaining , dispelling,
the black magic of choc. I find (from questions I get) most people
are in need of a good book, unfortuneatly there doesn't seem to be one
with all the facts on one page, I have a good friend who worked
for Cadbury as chief engineer for years and he gave me educational videos
and faxes, it was him who got me to buy the tempering machine.
I was doing it the tabliering method for a
long time with uneven result, Tablier means you heat to 120 then pour
1/3 onto marble and work with a scraper til it thickens, mix it back into
the batch in the bowl and check the temp, repeat the process
til everything is 90-91F. Good choc books cost $60 a pop and you can count
them on one hand. Not worth it for the casual or home baker.
The TimeLIfe series of books are very good but hard to come
by....or so I hear. Gerard
Author: Gerard
Subject: Re: Re: tempering skills
Date: Fri Dec 5 21:32:24 1997
Message:
For many years my partner mixed compound and
quality couverture to cover truffles, it works and beats
tempering unless you want to fiddle with choc.
Author: flora
Subject: book on chocolate making
Date: Wed Dec 10 18:14:05 1997
Message:
Gerard, Your explainations
were very clear, and precise. Maybe you should consider writing a book.
Author: Gerard
Subject: Re: book on chocolate making
Date: Thu Dec 18 20:59:33 1997
Message:
Flora, you're charitable to a fault.
Theres enough books out already , you just have to stop wasting money on
amateurs and get the pro books.
Author: Sara
Subject: cone trees
Date: Wed Dec 3 13:47:46 1997
Message:
I made several trees out of sugar cones and
royal icing.
After a few days, some of the trees split
open and are not usable. How can I keep the cones from splitting?
Author: Dolores
Subject: Re: cone trees
Date: Thu Dec 4 19:56:53 1997
Message:
I make these every year for my gingerbread
houses and not one has ever split. Plus I show students in each
session and I keep those to use - no splits. Gosh I wonder! Was your icing
REAL stiff? I use thinner consistency than some people do.
(Carolyn, I'll delete the extra responses....no matter
Dolores
Author: sara
Subject: split cones
Date: Thu Dec 4 22:34:18 1997
Message:
Delores,
Obviously you do not live in the South. The
humidity here determines how all of our baking comes out!
If it is humid...you do not make chocolates,
meringues, hard candy, etc. I should have known that the humidity
would cause the cones to expand and the icing to split. Even the hardest
royal icing will soften somewhat in our humid air.
I have been known to run my air conditioner
in freezing weather just to make divinity at Christmastime! Otherwise
it will never harden no matter what you do.
I did spray some cones with acrylic spray
paint, but then they are inedible and I can't give them to families with
children. (That would be cruel.)
I will try to paint them with the royal icing
and let you know what happens.
Author: Carolyn
Subject: Cone Trees
Date: Wed Dec 3 23:14:46 1997
Message:
I made these several years ago and seems to
me like I painted the insides of the cones with royal icing. Not sure if
that would alleviate the problem you are having, but you might try it.
Author: Flo
Subject: Egg substitutes
Date: Wed Dec 3 13:44:44 1997
Message:
What can I use to replace meringue powder
in Royal Icing? Have to deal with egg allergy.
Author: Carolyn
Subject: Egg White/meringue powder
Date: Tue Dec 9 01:21:07 1997
Message:
I have a son who is allergic to eggs - even
to the point of touching any kind of raw poultry. He gets deathly sick
if he eats eggs and gets real itchy if he touches
raw poultry and he is a meat manager in a large grocery chain. I
would think you could use it, but just not eat it. Most royal icing items
are not that great for eating anyway so just make
them for looks only and you should be fine. I can't think of any substitute
for them in royal icing.
Author: Dora
Subject: Dream Whip
Date: Wed Dec 3 00:52:52 1997
Message:
I am looking for a "doctored up" cake mix
recipe using Dream Whip inside the cake mix. If anyone has a recipe
for this I would sure appreciate it! Thank you,
Dora
Author: Sherry
Subject: Dream Cake
Date: Wed Dec 3 08:43:26 1997
Message:
YELLOW DREAM CAKE
1 cup water
1 envelope Dream Whip
1 pkg. (2-layer size) any yellow cake mix
(regular or pudding-included type)
eggs (use number on cake mix package)
1/4 cup oil
1 pkg. (4-serving size) vanilla pudding mix
(NOT instant)
1. Preheat oven to 350. Combine all ingredients in large mixer bowl. Beat at medium speed of electric mixer for four minutes. Pour into pans very generously greased with shortening and floured.
2. Bake 35-40 minutes for 2 round pans, or until cake tester inserted into centers comes out clean. (Use only this method to test for doneness.)
3. Cool in pans 10 minutes. Loosen from sides of pans, remove, and cool completely on racks.
ALTERNATE BAKING PANS: One 13x9 - increase eggs to 4, bake about 45 minutes; one 10" fluted tube pan - bake 40-45 minutes, cool in pan 15 minutes.
CHOCOLATE DREAM CAKE
Use devil's food cake mix, chocolate flavor
pudding, and increase water to 1 1/4 cups.
My note: It's fun to experiment with different
flavors and puddings, as well!
If anyone wants the high altitude adjustments,
please e-mail me: srv@enter.net
Author: Sherry
Subject: Pine cones
Date: Tue Dec 2 21:06:13 1997
Message:
Hi all!
I've seen wonderfully realistic-looking pinecones...can
anyone tell me about this technique? (Using icing with bag/tip)
I'd like to try it. Thanks,
Sherry
Author: Dolores
Subject: Re: Pine cones
Date: Wed Dec 3 09:36:52 1997
Message:
Use a straw...piece of one, cut off to about
4" long. Pipe a bud on the end, then use about a tip 103 to pipe the
'petals on. Keepp moving downward instead of keeping all the petals at
the same height as you apply them.
To put on the cake, just hold the straw with scissors and stick straw and all into the iced cake...I've seen Roalnd do this one and I do it all the time, easy stuff. Dolores
Author: Vi E.
Subject: pinecones
Date: Tue Dec 2 21:48:24 1997
Message:
If you check out Delores' Web Page, click
on Mail Order (Online Catalog), and click on Books 2. Go down the
page and find the Winbecklers Instruction Books, and see the Roland A.
Winbeckler's "Buttercream Flowers" (and Arrangements).
This book shows on pages 18 and 19 how to create realistic looking pine
cones created on clear straws using a petal tip, as well as
realistic looking pine boughs with two candles.
Author: c. todd
Subject: frosting pinecones
Date: Thu Dec 4 09:12:06 1997
Message:
To make pinecones of frosting with frosted
snow look:
You will need chocolate buttercream frosting
and a little
bit of white buttercream frosting, a wooden
skewer stick,
a #79 tip, & scissors.
Stripe your bag with a little white buttercream
frosting,
put in your chocolate. Hold the skewer in
one hand vertical,
starting at top of stick make loops going
down and around,
go down about 1 1/2 inches on skewer. Place
scissors at bottom & pull upwards bunching, place on pine drawn
on cake.
Setting at least two cones together look nice
in one corner
of cake with other tyes of christmas decor
on top. Everything is edible!
Author: Jill
Subject: pinecone cake
Date: Tue Dec 9 13:18:13 1997
Message:
Rose Beranbaum's book "The Cake Bible" has
a wonderful cake in it called a Chocolate Pine Cone. The "petals"
are made from chocolate and it is a beautiful presentation. I did oen with
powdered sugar "snow" on it.
You might try a "cupcake" version of this
cake for smaller pine cones, actually, i think i am going to do some small
pine cone cakes for the holidays, thank you for the inspiration.
JIll
Author: Valerie
Subject: Re:pine cones by C.Todd
Date: Mon Dec 8 23:30:42 1997
Message:
Sounds very interesting. I've only tried Roland's method. Will have to try yours. Like the idea of no stick. Is it difficult to get the cone off of the scissors?
Author: lynne
Subject: Re: Re:pine cones by C.Todd
Date: Wed Dec 10 00:36:30 1997
Message:
making pine cones on a flower nail limits
how tall you can get them. The will look more like roses done that way.
Pinecones should be TALL :)
When you do them the way Roland suggests you
are much more likely to get them tall.
Using scissors to remove icing flowers from
a nail or stick can be tricky. You have to practice alot :) Often it will
fall off the scissors and land upside down on the edge of the cake. You
have to learn how wide to hold open those scissor
blades. Lynne
Author: Valerie
Subject: Pine cones
Date: Mon Dec 8 23:25:08 1997
Message:
Roland's cones are great. I've also done them
on lollipop sticks with Royal Icing. After they are dried, brush a
little edible gold dust on the edges. I made a centerpiece cake for an
adult Christmas party. I had adults who ate the
cones right off the sticks. (Like lollipops) No accounting for taste. :-}
Author: Dolores
Subject: Server changed
Date: Tue Dec 2 14:34:22 1997
Message:
Hi everyone...today my server changed. It
appears to be much faster getting to this message board. Hope this
remains true on busy hours.
Did you know....
- you don't have to add your email address?
- It doesn't show up anywhere anyway...just omit it when answering
a message
- You don't need to fill in a 'title' when
responding to a message. If you don't fill that box in, the title will
default to re: the original one. Just
trying to make life easier...Dolores
Author: Sherry
Subject: e-mail address
Date: Wed Dec 3 08:20:34 1997
Message:
Hi!
True that the e-mail address doesn't show
up anywhere so you can skip it...but when I do enter it, the server
sends me notice if someone posts a response to one of my posts. Without
the e-mail address entered, it doesn't. Sherry
Author: Dolores
Subject: Re: e-mail address
Date: Wed Dec 3 09:41:14 1997
Message:
Good point Sherry.
Author: Dee Blackwell
Subject: Stand-Up Santa Cake
Date: Tue Dec 2 13:24:23 1997
Message:
Is there anything else that you can make with
this cake? I just got it from my aunt who got it from a yard salle and
I don't have the 1985 Wilton book to see,the ones I do have don't even
have it in any of them. Thanks,Dee
Author: Debi
Subject: Re: Stand-Up Santa Cake
Date: Tue Dec 2 19:29:46 1997
Message:
I got out the 85 year book and the only stand
up was the snowman. I'm checking on the other year books to see
the stand up santa. I beleive there are several different designs for this.
In the 86-88-89 there are pictures of different santas and in 87
there is one used as a gost for Halloween. See what you have in those year
books.
Author: Dee Blackwell
Subject: Stand-Up Santa
Date: Tue Dec 2 21:36:44 1997
Message:
I just got this cake pan and it says 1985
on the box and I don't have any older books but the
1995,1998,1978,1997,1993,1994,1996,1983.
Author: Valerie
Subject: Stand-up Santa
Date: Mon Dec 8 23:46:46 1997
Message:
Dee, let your imagination soar. Sometimes,
I close my eyes and think of what the shape reminds me of. When you
are icing over it, you can change it to represent whatever you want...a
kid in a snowsuit building a snowman, dad in his
nightcap and shirt, a postman and his mailbag, granny in her nightcap and
gown, someone with a hangover (the hat being the
icebag), the wolf dressed in granny's nightgown (Little Red Riding Hood
story), etc. What a great find! Have fun!
Author: shirley kingsley
Subject: books,etc.
Date: Tue Dec 2 10:39:29 1997
Message:
I have an extra copy of Finishing Touches,
The Art of Cake Decorating by Pat Ashby and Tombi Peck. It is in
like new condition and I`d like to sell it. Dec.tips also. If interested,
contact me at my Email address which is: Shirleyjeanne
@Prodigy.net Thanks Happy Holidays to All
Author: Lynne
Subject: Re: books,etc.
Date: Tue Dec 2 12:07:11 1997
Message:
Shirley;
That's a beautiful book. Whoever gets is getting
a prize! Lynne
Author: T.Leech
Subject: Any other cake besides the heavy
ones?
Date: Tue Dec 2 06:04:05 1997
Message:
I was wondering if I can use Duncan Hines
or Sara Lee cake mixes instead of using carrot, pound or fruit cake for
fondant icing? Is there a reason behind the fact that you should only stick
to those kind( the denser cakes)? Any answer
is greatly appreciated.Thanks.
Author: Oleta
Subject: Re: Any other cake besides the heavy
ones?
Date: Thu Dec 4 08:36:57 1997
Message:
I have used rolled fondant on as many box
cakes as I have on the more dense cakes. I don't use a filling, I bevel
the edge of top layer and I use buttercream to cover the cake before putting
on the fondant. I have never had any trouble with
it. I have used on carved cakes as well as regular cakes and never had
trouble there, either.
Author: Dolores
Subject: Re: Any other cake besides the heavy
ones?
Date: Tue Dec 2 14:15:24 1997
Message:
I have also used rolled fondant icing over
box cakes. I did that recently for a customer. It was a 12" square
2-layer cake using coconut filling between the layers. I thinnly coated
the cake with buttercream and also spread some
of the coconut filling over this for the 'sticky.' It worked okay but I
could see where the layers were put together -
barely. I did trim the top edge of the cake more rounded too.
Author: Lisa
Subject: RE Heavy cakes for fondant
Date: Tue Dec 2 11:50:14 1997
Message:
I have had success in covering lighter cakes
(ie. boxed mixes) with fondant. In fact, a boxed cake mix was the
type of cake I used with my first fondant covered cake. I did cover it
with a layer of buttercream icing first though.
No problems at all!!
Author: MaraTLee
Subject: Re: heavy cakes for fondant icings
Date: Tue Dec 2 10:24:51 1997
Message:
Hi T,
The reason it is recomended to use a heavier
cake for fondant icing is, the heavier cake withstands the weight of
the fondant. But, as you well know, only by experimentation will you find
out what works for you and what won't.
I have used a Duncan Hines cake, with little
or no filling under the rolled fondant and I have had sucess. I do
however discourage the client from having any fillings so that the cake
won't buckle or shift during delivery. You must also remember
the the Rolled fondant is usually placed over a layer of Marzipan in Europe
so a heavier,denser cake is called for.--But for the average
American usage, I'm sure that you can experiment for yourself.
Author: T.Leech
Subject: Secret to smooth finish fondant cake
Date: Tue Dec 2 05:34:23 1997
Message:
I as wondering is there a secret to having
a cake that is nicely smoothed out so that I can put fondant over without
having it look rough? Besides adding buttercream? Is ther tips or tricks
that you use? My cake, after putting the fondant on looks
rough.Any answers will be great. Thanks.
Author: mickey
Subject: Smooth Fondant
Date: Wed Dec 3 15:35:19 1997
Message:
I have used fondant on butter layer cakes,
fruit cake and pound cake, successfully.
If you can possibly use a cake with a slightly
rounded top edge, that will help. There is no contrary angle to deal
with.
Try smoothing out the sides with a normal
weight buttercream filling in any nooks and crannies, but not actually
frosting the cake with it. Go back then with a thinner buttercream and
crumb coat the whole thing, or use strained jam or preserves
to 'undercoat' the fondant. You don't want to use a lot of whatever you
use, as its more of a 'glue' for the fondant than anything
else.
Don't roll the fondant too thinnly. The thinner
it is the less you have to work with as far as getting an even surface.
You can 'polish' the smoothed fondant with
your hand or use one of the several fondant smoothing tools now
available.
Keep practicing with it - Fondant makes such
a beautiful cake! :)
Author: Dolores
Subject: Re: Secret to smooth finish fondant
cake
Date: Tue Dec 2 14:19:30 1997
Message:
First, the 'pros' do it this way...The roll
out marzipan and put that on first. It always shows how in English books.
Thats the 'real' way. But mine didn't look
too bad. I just put a thin crumb coating on of buttercream. One thing
too...never roll out the fondant so thin. This will help give it a smoother
look.
Author: Gerard
Subject: Re: Re: Secret to smooth finish fondant
cake
Date: Thu Dec 4 14:53:53 1997
Message:
Hi , nice site.
I'm a pro baker in Boston, I am English but
French trained.
I've never done rolled fondant, the cakes
I did with fondant were covered with marzipan (fondant/almond paste
50/50)but not thick like they do in England, I roll it to 1/8th inch.
Genoise with buttercream (no shortening )
then the marzipan and finally fondant is poured over that. It gives better
results than rolled fondant, glassy shine..no cracks etc.
Admitted its harder to get right but with
the right equipment (bain marie) everything is possible.
This was not for wedding cakes, that is where
royal icing is used instead of fondant.
I think the fondant you're rolling is a different
animal than fondant made for bakery useage.
The cakes shown on this site look quite elegant,
a tad too much plastic for me but very well put together.
I watched Martha Stewart make an absolutely
DREADFULL wedding cake on TV last Sun, to be charitable it
looked like a parking garage by comparison to the work shown here.
Keep up the good work.
Gerard
Author: Lynne
Subject: Re: Re: Secret to smooth finish fondant
cake
Date: Tue Dec 2 21:40:25 1997
Message:
Dolores:
You say you put only a crumb coating of buttercream
on.
I was told to use almost, but not quite, as
much as you would for a non-fondant cake. This was a disaster as the
buttercream keept seeping out the bottom :(
And it did not cover the few nick and crannys. Maybe I rolled it too
thin, don't know.
BTW I got some of that Choco-Pan. Ooohhhhhhhh
YUCK!!!
It taste great ok. But it is soooo very hard
to work with (is very soft) and when I tried to 'thicken' it by mixing
in some fondant it remained soft. I was putting it over a choco
cake for a wedding and dark areas keept showing thru
no matter what I did. Besides that it took more than 6 weeks and several
phone calls to them to get it. I was not a happy camper! :(
Lynne (kakeladi)
Author: Dolores
Subject: Re: Re: Re: Secret to smooth finish
fondant cake
Date: Wed Dec 3 09:46:01 1997
Message:
>>You say you put only a crumb coaTing of
buttercream on.
Welll this is all I put on and it works fine...just
so I 'putty' holes and smooth things with this coating.
>>> This was a disaster as the buttercream
keept seeping out the bottom :( And it did not cover the few nick and
crannys. Maybe I rolledit too thin, don't know.
>>>Maybe the person who told you that doesn't
make rolled fondant cakes too. I know that if I get it iced a bit
too thick the icing also slides.
>>> BTW I got some of that Choco-Pan. Ooohhhhhhhh
YUCK!!!
It taste great ok. But it is soooo very hard
to work with (is very soft) and when I tried to 'thicken' it by mixingin
some fondant it remained soft. I was putting it over a choco cake for a
wedding and dark areas keept showing thru no matter what
I did. Besides that it took more than 6 weeks and several phone calls to
them to get it. I was not a happy camper! :(
I haven't worked with it at all yet. She'll
be at ICES. I'd sure corner her. We have it & my daughter uses it.
I liked the taste pretty much. Most people do. I wonder about
the sample you had. BTW, she has a web site...like Kitchencrafts.com
or something like this.
Author: Lynne
Subject: Re: Re: Re: Re: Secret to smooth
finish fondant cake
Date: Fri Dec 5 01:04:57 1997
Message:
Interesting she now has a website. When I
talked with her (Aug?) and she didn't even have a computer! :)
The gals who told me to use the buttercream
under the fondant have VERY THRIVING businesses in Orange County
CA.
They do very detailed, fancy work -- fondant
cakes only. I'd mention names, but I doubt you have heard of them
-- tho they have been active in ICES. Lynne
Author: Lisa
Subject: Re: Smooth Fondant
Date: Tue Dec 2 11:57:26 1997
Message:
I guess the way to get a smoothly finished
fondant cake without adding a buttercream layer first is to have your
cake(s) be smooth to begin with. If you are stacking or torting layers,
having them perfect would be a little more difficult since
they would have to fit perfectly together to prevent a rigid look after
the fondant is applied, although this is not impossible.
After the fondant is applied, lightly smooth, or rub it with the palm of
you hands which may help as well.
Author: MaraTLee
Subject: Re: Smooth fondant
Date: Tue Dec 2 10:26:27 1997
Message:
Hello again,
Just curious, what kind of cake are you trying
to cover with the rolled fondant?
Author: Lisa
Subject: real flowers on a cake
Date: Mon Dec 1 22:53:06 1997
Message:
I am doing a wedding cake in July that requires
real flowers as opposed to icing. I never did this before and was
wondering if I could put the flowers directly on the cake or do I need
holders for every flower. I have a larger holder for the top
of the cake, but I'm not sure if I need special holders for the cascading
flowers as well. I know they make holders that press into the
cake...but do I need them??
Thanks in advance,
Lisa
Author: Dolores
Subject: Re: real flowers on a cake
Date: Tue Dec 2 14:23:56 1997
Message:
Real flowers belong in vases and icing flowers
belong on cakes...having said that...and having no choice but to
sometimes use real flowers...I just would try and make sure that they don't
touch the cake icing. They are poisoned with insecticides...no
bug holes in those petals! You could lay a piece of plastic wrap down first.
Funny but the most intelligent people are
the ones who ask for the real flowers. Go figure...icing ones would make
their cake so much more interesting too.
Author: Gerard
Subject: Re: Re: real flowers on a cake
Date: Fri Dec 5 18:28:30 1997
Message:
Thats a breath of fresh air, I've been telling
that to customers for yrs, "I don't make plant pots!".
I did it once and dipped them in egg whites
then extra fine granulated sugar for a frosted look, but nothing beats
a large Amereican rose in marzipan for speed and looks.
I do business through a photographer now and
he screens out the cognoscenti who think bakers can't do better
work than the florist.
Author: mickey
Subject: live flowers
Date: Mon Dec 1 23:07:38 1997
Message:
All things said and done, you would be safest
to use the holders or some method of keeping the flower stems
away from the cake.
Author: Valerie
Subject: Real flowers
Date: Mon Dec 8 23:57:59 1997
Message:
Maybe you could get lucky and find someone
who grows them organically. There is a gal here who uses flowers
and herbs to do some pretty gorgeous stuff. She grows most of them herself,
if possible. I have used some, but always call
the poison center to check if the flowers is non-toxic besides not having
insecticides on it. I made an arrangement once
on a cake using squash blossoms from my garden. Admittedly different, (
didn't have time for the good kind :-}) but safe
on the cake.
Author: Tammy
Subject: Homade Edible Images
Date: Sat Nov 29 20:18:22 1997
I've been thinking a lot about those edible
images and reading the discussions about it. Someone said that you
could use wafer paper through the printer, and I did that. It is pretty
neat, but what about the ink. I have a Hewlett Packard printer,
and it says not to ingest the ink. I remeber reading that if you had a
soybean based ink, that would be ok. Does anyone know what
brand of ink would be made of this? If so, would it be compatible with
the printer? Any suggestions would be greatly appreciated!!
Author: Patti
Subject: Re: Homade Edible Images
Date: Wed Dec 3 22:57:22 1997
Message:
How about calling Hewlett Packard's 1-800
customer service line and ask about their ink to see if it's
soybean-based, whatever. If it's not, then
ask if any of their inks are and if they can be used in your printer. I
had posted something somewhat similar, however, I decided to
use a copier to enlarge a picture. Next I outlined it onto wafer
paper and used non-toxic markers to color it. Recently, I bought felt tips
pens from Sweet Celebrations by mail; one fills them with liquid
paste food color. I use this instead of the non-toxic markers.
Author: Tammy
Subject: Homeade Edible Images
Date: Thu Dec 4 16:10:40 1997
Message:
I called Hewlett Packard today, and they said
that this would not be enuf ink to worry about, "just don't drink the
whole cartridge". Just thought I would pass this along! Thanks to Mara
and Patti for their suggestions! Love this message
board! I'm addicted!!!!!
Author: Patti
Subject: Re: Homade Edible Images
Date: Fri Dec 5 16:22:14 1997
Message:
I have another suggestion in light of needing
a special picture for a 40th birthday. I scanned a baby picture and
printed it on wafer paper. After I cut away the excess wafer paper, I plan
to put it on some wax paper, so the wax paper is
between the iced cake and the wafer paper with "questionable" ink. (I personally
have a Canon printer, but I haven't taken the time
to call them about the ink...maybe some day...for now, this alternative
suits me just fine!)
Author: MaraTLee
Subject: Re: Homemade edible images
Date: Fri Dec 5 13:28:39 1997
Message:
Hi Tammy:
Glad I could be of help. I have also done
what Patti has done with the edible pens and wafer paper, I have even
made a stencil of the picture the customer has brought in and airbrushed
the wafer paper---see my edible horse on Dolores page--- Since this
business is a celebration of creativity,and ingenuity, anything that you
come up with and that works for you is acceptable
, (as long as you are not poisoning the general public---LOL----)
Thanks again for the feedback!
Author: Lynne
Subject: Re: Homeade Edible Images
Date: Fri Dec 5 11:41:44 1997
Message:
Thank you for the info.
I still would be cautious using this technique.
There are always people alergic to SOMETHING out there.
I had a lady in ask if there was any CORN
in my cake &/or icing as she was highly alergic to it. And yes, there
is -- cornstarch &/or corn syrup!
I do know a local lady that has used 'copies'
on her cakes and loves it for those really special thin gs that could
not be done otherwise. As an alternative one could always sketch it with
non=toxic felt tip pen (trace on rice paper). I
have often done that. Start at the bottom of pic and work up carefully
or you will smear what has already been drawn.
If it is large you might want to work on it in 1/4ths so it has time to
dry inbetween (overnight is necessary) -- even
then some smearing is possible depending on how hot/sweaty your hands are.
Lynne (kakeladi)
Author: Dana
Subject: Christmas cake
Date: Sat Nov 29 20:36:01 1997
I need to make a Christmas cake for my husband's
school faculty. I'd like to do something unique as this will also
be a type of advertising for me. They want a full sheet size. I have a
few specialty pans (wonder mold, sports ball and country cottage,
heart) but would prefer not to buy any new pans for this project. Thanks
for any ideas.
Author: mickey
Subject: Christmas cake
Date: Sun Nov 30 12:00:38 1997
You could use the heart upside down too for
a Christmas tree, flat on the sheetcake, or use the wonder mold for
an upright tree. You could then use a woodland theme or Christmas morning
theme to finish the cake. Snow on the tree, little critters
about, fallen logs with a bunny peeking out, etc. Christmas morning theme
you could put 'presents' around the tree, cookie cutter toys, the
family kitty or puppy curled up napping with a bow on her neck.
The double half sheets are what I would use
too to make your full sheet cake. I have found the 1/2 'n 1/2 cake
very popular.
Author: Lynne
Subject: Re: Christmas cake
Date: Sat Nov 29 23:01:59 1997
YOu do not say if you have a 1/2 sheet pan.
What size is the heart?
If you have a 1/2 sheet, I'd just bake 2 halves
and either stack them together (2 layers cake ==4" high) or put them
side-by-side for your full sheet(This way you can give them 2 different
cake flavors.)
Also bake a heart. This turned upside down
(the point on top) can be decorated into a Santa face. On each corner
of the sheet cake you could make 1 to 3 ice cream cone trees.
And/or make cup cake or rolled fondant snowmen
(instead of or to go with trees).
Hope this inspires you. Lynne
Author: Valerie
Subject: Cone Trees
Date: Mon Dec 8 22:59:07 1997
Message:
Hi Sara,
I've lived in Tennessee, Oklahoma and Nebraska.
I found a good, airtight container (Tupperware) to store my
Royal Icing items in. Also, used it for sugar molded things. Maybe it will
work for you, too. Nothing worse than losing all
that hard work.
Author: MaraTLee
Subject: Re: x-mas cake ideas
Date: Sun Nov 30 11:47:37 1997
Hi,
You say you have the country cottage?-Well, how
about decorating it like a gingerbread house?-You can eighter
lay it flat on a larger sheet or make it 3-d.(just make sure that you level
the bottom on a slight slat so the 2 halves lean into each other
and if you use a filling, spike them through with a straw or dowl rod cut
to size)--This idea would cut down on your decorating time since you'd
be using ready made candies, the extra candies could be layed around
the candy cottage on the sheet cake to be distributed. Or with the wonder
mold you could make a "snowy" hill top(sprinke with edible glitter
and rough up the icing with a sponge or spatula) and you can use a little
plastic santa on a sled for the top, have him going up the hill and fill
the sled up with come assorted candies or sugar cubes decorated like
packages and have some spilling out of his sled, you can make it on top
of a larger round or sheet cake if you need to serve many and the
bottom layer could be decorated with pointsettias or ice cream cone
pine trees. If you need instructions for any of the above you can e-mail
me marajami@ptdprolog.net or you can ask Dolores !----anything
else?????
Author: mickey
Subject: Christmas cake
Date: Mon Dec 1 09:18:33 1997
Message:
I like Vi's package idea. I guess I was already
in Christmas overload, or just plain brain freeze.
Author: Vi E.
Subject: Christmas theme cake
Date: Mon Dec 1 08:42:13 1997
Message:
A totally different idea from others would
be to decorate the sheet cake like wrapping paper, and have two
smaller rectangular shaped cakes also decorated in two different wrapping
paper designs. (Just pull out your saved Christmas paper and find
the easiest designs to copy the pattern) For example, the large sheet cake
could be iced in white, with green stripes in one direction, and
red stripes in the other direction, sort of plaid design, with holly
leaves & berries in selected squares. The smaller rectangular cake
could be iced in green, with a golden plaid design, with red and
gold hearts in some of the squares. Then, on top of the smaller green cake,
the smallest rectangular shape could be iced in white, with wide
golden stripe, with wide green stripe, and a narrow red line in
a diagonal pattern. The two decorated cakes need to be supported on top
of the large sheet cake, and they should appear as though someone
just placed the two packages on top of the largest package. And don't forget
the bows on all these packages, whether you use buttercream, rolled fondant,
pastillage, or chocolate, that would be up to you.
Another idea is to create the 3-dimensional
candles, pinecones and pineboughs as Roland Winbeckler shows in
his little book "Buttercream Flowers and Arrangements" on page 18. This
has been a very popular Christmas theme cake for anyone, and
people are always surprised to see what appears to be real pinecones. lit
candles standing at an angle above the pine boughs. It is a
cake that can be quickly done, and customers love it.
Author: Dana
Subject: book
Date: Mon Dec 1 14:50:13 1997
Message:
Where could I get that little book? What is
the title?
Author: Vi E.
Subject: Christmas
Date: Mon Dec 1 17:11:36 1997
Message:
The title of the 34-page book is: "Roland
A. Winbeckler's Buttercream Flowers and Arrangements", written by
none other than Roland Winbeckler. He is better known for his cake sculptures
of famous people, and he has written several other books. His
wife, Marsha, has also written several books herself on other techniques.
These books are available right here on Delores' web page for
Cake Decorating...... Just look at the book titles listed under
the catalog on line. I would highly recommend the other books by Roland
Winbeckler, too. If you ever have the opportunity to take the
professional cake decorating course that he teaches, enroll! And his wife
has other classes she offers, and the two of them work as a
wonderful team together.
Author: Millie
Subject: Powder flavorings
Date: Mon Dec 1 09:52:48 1997
Message:
I just love this message board. So much good
info.
I received a sample of B&V (butter &
vanilla) flavoring. The problem is it is in powder form. How do I use this
for my icing recipie where I would usually use:
1 tsp. vanilla
1/2 butter flavor
Thanks,
Author: Lynne
Subject: Re: Powder flavorings
Date: Mon Dec 1 14:19:50 1997
Message:
Depends on the maker as to how strong it is.
One I got is something like 10 X the usual strength and all I use is
the smallest pinch. I think you are going to have to experiment here. I'd
start with 1/4 tsp. and work up by 1/4 tsp incraments until
you are happy with the results.
Maybe someone else will have a better idea.
Lynne (kakeladi)
Christmas Marzipan
Date: Fri Nov 28 22:14:21 1997
Now that Thanksgiving has come and gone, what
shapes are usually made for Christmas? And does anyone know
of any publications with a large variety of shapes? Thanks,
Amy
Subject: Fondant
Date: Fri Nov 28 13:38:58 1997
Can someone help me? I've just started with
fondant. Are fondant, marzipan and sugarpaste all the same? If not,
can someone tell me what the difference is?
No, these are all different animals.
Rolled fondant is a cake covering, as opposed
to a spread frosting or icing. It dries firm, but not brittle like royal
frosting, yet not as soft as buttercream.
Marzipan is an undercoat for fondant or a
modeling compound and is almond paste based. It tends to be grainy
since it has a ground nut base. Overhandling it can make it greasy or oily
feeling.
Gum paste, sugar paste and such are similar
to fondant, but it's used more for modeling work usually. You can
mix gum paste and fondant and use that also. You can work it til its very
thin, to the point of transparency, for flower petals and the like.
It dries brittle, or quite fragile.
This is a quick overview, but I think it will
give you an idea of what these critters are. E-mail me if you like and
I can give you more specific info, or there are many books and lots of
material available.
Subject: MAGIC LINE PANS
Date: Fri Nov 28 11:32:20 1997
I am looking for the home office of Magic
Line Pans.
I believe it is somewhere in Los Angeles but
have had
no luck with information.
Thanks for any information.
Jill
Yes they are in the LA area. I don't have their address here at home,
but will get it for you. Their name is
Parrish's. Lynne
Author: Valerie
Subject: Magic Line Pans?
Date: Tue Dec 9 00:15:13 1997
Message:
Hi,
Isn't this message board fabulous? I have so
much fun reading the messages. Have sure learned alot of new things.Author:
Jill Capello
Subject: magic line pans
Date: Tue Dec 9 12:24:28 1997
Message:
Valerie,
Magic Line Pans are a brand of aluminum heavy
duty baking pans. They are my personal favorite for baking
cakes. Some stores that sell Wilton supplies also sell these pans.
Jill
What are Magic Line Pans? Never heard of them
and was curious. Thanks
Author: Valerie
Subject: Re: Re:Magicline Pans
Date: Tue Dec 9 12:32:26 1997
Message:
Jill,
Thanks for the info. I'll write the company to see what they have. We are extremely limited in this town. Can't always even find the Wilton ones you need. Thanks again, Valerie
Subject: Meringue powder vs. dried egg whites
Date: Fri Nov 28 00:29:40 1997
Question: Is meringue powder the same as dried egg whites? I plan on
making Royal Icing to decorate
gingerbread men. I am unable to find meringue
powder and purchased dried egg whites at a health food store -
are they used in the same way? Thank you.
Subject: Re: Meringue powder vs. dried egg whites
Date: Fri Nov 28 00:49:43 1997
Hope you are not stuffed more than the turkey
was tonght :)
The difference is that the meringue powder
has stablizers and cream of tarter added. Personally, I prefere to use
the egg white powder. I have far fewer problems using it.
You need to add a pinch or two of cream of
tarter when you whip your royal. Lynne
Author: Lynne
Subject: Re: Meringue powder vs. dried egg
whites
Date: Fri Nov 28 00:49:36 1997
Message:
Hi!
Hope you are not stuffed more than the turkey
was tonght :)
The difference is that the meringue powder
has stablizers and cream of tarter added. Personally, I prefere to use
the egg white powder. I have far fewer problems using it.
You need to add a pinch or two of cream of
tarter when you whip your royal. Lynne
Subject: Recipe for rich, moist pound cake
Date: Thu Nov 27 02:48:38 1997
Does anyone have a recipe for a rich &
moist pound cake?
All the recipes I've tried were very dense
but they were also moist. Thanks.
Subject: Re: Recipe for rich, moist pound cake
Date: Thu Nov 27 06:40:26 1997
The 'secret' is in the baking...make sure
you don't over-bake the cake. Any recipe or cake mix will be dry when
over-baked.
I test for doness by pressing my finger lightly
in the center. If the cake barely springs back up, it is done - right
then.
Subject: Glace icing
Date: Thu Nov 27 02:46:16 1997
Seasons Greetings from Canada!
I was wondering if I was to use glace icing
(pour on icing)on a wedding cake, is that appropriate? What special
techniques should I use besides pouring from the center? What kind of cake
should I use?
Any response is greatly appreciated. THANKS.
Subject: Re: poured icing
Date: Thu Nov 27 13:37:41 1997
to answer your question , you could do what
a friend of mine does. She ices the cake with a crisco buttercream,
then she makes the shell on the top border; then she uses a poured glace
icing on the top, the shells keep the icing from running down
the sides and give the top a nice even coating.
She doesn't like fighting with the poured
icing when it drips down the sides and pools on the board.
I hope this helps. Oh, yes! she uses this
technique for all her cakes,just make sure you insert your wedding cake
supports before the icing sets!
Author: tracy
Subject: baking from home
Date: Sat Nov 22 19:45:54 1997
I recently found your web page and I love
it! I am a mother of three small children just baking for the fun of it.
All of a sudden everyone is asking for my business card, cake
portfolio etc. I have been told baking out of my house and selling
cakes for a profit is illegal. Is there any truth to this?
Subject: Re: baking from home
Date: Mon Nov 24 09:46:37 1997
Usually baking at home and selling cakes is
not legal. But I have a retail cake decorating supply shop where I see
5,000 different decorators doing it day in and day out - year after year.
Get educated on foods that can cause food
poisoning or allergy reaction....coconut, nuts, cream cheese etc. I use
none of these foods unless requested.
Read my AOL CHATS because we gave a lot on
legalities last Jan/Feb.
Also, in recent issues of The American Cake
Decorating Magazine, Earlene Moore has been writing on this very
subject. This mag. is available from me at http://w3.one.net/~proicer/index.html
- or from their web site at http://www.cakemag.com
Its hard to know when to 'go legal' but I
agree with Mickey...learn at home where you can take your time.
Author: daila
Subject: sounds risky!
Date: Sun Nov 23 23:31:49 1997
I too am interested in having my own business
out of my home, but it seems way too risky to do it illegally. I read
somewhere in this sight about allergies and people having reactions to
almond flavorings, walnuts, etc. With so many people being
lawsuit happy, I think this is a pretty big risk to take if you're not
covered. Also, I'm wondering if people in the business have
liability insurance. I looked into it a few years back for catering, and
it was very expensive and hard to get. Cakes seem like they'd
be less of a risk, so I'm wondering if it's easier to get and maybe
cheaper.
Author: Lynne
Subject: risky business
Date: Mon Nov 24 01:42:46 1997
How right you are that it could be risky!
About 10 yrs there was an incident in town.
Some lady had catered a big wedding out of her home and many
people got sick from a dish that someone else brought in. But she was in
charge so she took had to thake the blame. That's stateing
it very simply, but you get the idea.
Yes, I have insurance. It is not that expensive
for me, and I have a million $$$ should someone ever claim they got
sick from my cakes. Lynne
Author: mickey
Subject: home business
Date: Sun Nov 23 08:39:18 1997
I hadn't thought about that part, but if all
you have had as far as instruction is wilton classes, starting at home
would be good - that way you could learn as you go along.
Author: Lynne
Subject: selling from home
Date: Sat Nov 22 22:08:40 1997
Tracey;
Many, many gals do work out of their home,
but in most cases it is not legal. As the other poster replied, you will
have to check with your local (city, township,?); county; and state.
Here in CA each county is in charge of carrying
out state mandated laws regarding food selling out of a private home.
It is not legal here, but if you do not advertise they will leave you alone
unless someone complains about you I myself worked out of my home
for about 10 years before opening a shop just so I could advertise after
being invited to join our local bridal association:)
Several of the things they would look for
is first and formost NO PETS in the home; then how clean you place is.
In many cases application of the rules will
vary from inspector to inspector within the same office.
Where are you located and did you take Wilton
classes?
I don't get on this board all that often,
so if you wish to discuss this further directly with me please e-mail
kakeladi@mindinfo.com (be sure to use all lower case letters).
Lynne (Kakeladi
Author: Grace
Subject: Home Baking for resale
Date: Mon Nov 24 19:36:40 1997
I'm in the food service industry, as well
as my husband, and many of our friends. Most of our group own small
restaurants and purchase cakes from larger distributors and remarket them.
The problem is they become too commonplace and they're not
inexpensive. Last week we ordered a pumpkin cheese cake
and it was only fair at best. I decided to
make a better quality cake AT HOME and "sold" it to the restaurant.
What I'm suggesting to the home bakers,(assuming
that you really are putting out a professional quality product)
is to solict small restaurants (especially if you know somebody associated
with them). You can sell,fall under the restaurants insurance,and
even develop special orders,like wedding cakes. Many small businesses can't
afford a pastry chef and we will purchase a wedding cake from
a bakery at retail,give the customer the bakery bill,and add on a
plate charge.
It's certainly worth a try in your town. Best
of Luck
Author: mickey
Subject: baking at home
Date: Sat Nov 22 21:55:19 1997
Hi Tracy,
Welcome! You'll find this is a really neat
place to meet some of the nicest, most talented, and sharing folks I've
ever met.
You'll have to do some checking in your locality
to what is required to have a legitimate home based business.
Every state and locality is different, but I think you will find it is
possible for you to have a business. Good luck.
Author: Tammy
Subject: Home Baker
Date: Mon Nov 24 15:07:08 1997
Hi! I bake cakes from my home. I live in Illinois.
About 2 years ago, I was getting busier and busier so we
decided to remodel a room for a cake kitchen.
We called our Health Department. They said that I did not need to
be licensed to do cakes. But if I wanted to cater (which I don't) then
that would be another story. I have a friend in Iowa and they do
not have to be licensed either. Call your local Health department. That
would be a good place to start! Good luck!!
Subject: legal or not
Date: Wed Nov 26 11:58:38 1997
mickey,
thanks for your input,but i've already read
the articles. I was just hoping that someone out there could let me
know if you could do it in the state of MS. Since everyone likes the cakes
that I do, they think I should open a business but I cannot
afford it at this time. If anyone can help me, I would appreciate it.
shirleyr
Subject: Re: Food regulations for small home based business
Date: Thu Nov 27 13:26:09 1997
Here is a site with info on the above subject.
I have found it helpful, you must also take into consideration the
rules and regulations of your state and or county. www.msue.msu.edu/msue/imp/modi2/09159436.htlm
I hope this helps Mara
Subject: Re: legal or not
Date: Thu Nov 27 06:45:40 1997
Of course I can't say what is legal for you
where you live. But usually you can't legally open a shop in your home
where food is concerned. Maybe if you had a separate kitchen you could
(as Earlene Moore explains in our aol chats). But - I have a cake
decorating supply shop and I know of thousands of my customers who do it
from home. I think if you develope a BIG business, then you WILL
open a store front. But you should go slow and know your business
very well before you think of doing this.
Subject: legal or not
Date: Wed Nov 26 20:34:13 1997
You realy need to ask your local Health Department
these questions. Each area ie counties all differ from state to state
and etc.
Subject: legal or not
Date: Tue Nov 25 23:05:46 1997
Can anyone tell me if it is legal to sell
cakes from your house, or if you have to have a license to do it in
mississippi.I have been doing cakes for family
and friends for about six years.I was just wondering. Subject: baking at
home
Date: Tue Nov 25 23:17:44 1997
Hi Shirley,
If you go back down this page, you'll find
a discussion on this very subject. Maybe someone out there can give
you a little more specifics on your state.
Happy decorating.
shirleyr
Subject: Icing Flowers
Date: Wed Nov 26 10:40:52 1997
Hello, All. I read y'all all the time, and you are wonderful!!! I'm
a do-it-for-friends kind of cake decorator, as I
don't think I would ever be as great as all
of you. Anyway, I have a question about some icing flowers I saw on a
wedding cake last week.
I got close enough to sort of look, but didn't
want to gawk too much. I assumed the flowers were gum paste --
they looked like geraniums, tulips, etc. They were big and had a realistic
shape. Somebody ate one and said it was sugary.
HOW DID THEY MAKE THOSE FLOWERS -- OUT OF ROYAL ICING????
Thanks.
Subject: Re: Icing Flowers
Date: Thu Nov 27 06:48:14 1997
Greetings to you too! Since they were 'sugary'
I think they could have been rolled fondant. Especially is they were
soft enough to chew. Gumpaste flowers dry crack hard. If they were 'crispy'
they may have been royal icing. These would soften up where they touch
buttercream icing.
Subject: Re: Icing Flowers
Date: Wed Nov 26 10:50:19 1997
Those sure do sound like gumpaste -- especially
if they were wired.
There are instruction in Wilton enecyclopedia
(I think Vol 1 but not sure) for making tulips in royal. So it is
possible they were royal. Lynne
Subject: Stacked wedding cake
Date: Wed Nov 26 10:03:05 1997
I am unsure how to transport a stacked cake.
The one I am doing is the 2 largest oval pan sizes. Once I get it
decorated--do I remove the top cake to transport? If so--HOW?? How do you
take it off without messing both cakes up and what about the bottom
border on the top cake? ANy help would be greatly appreciated.
Subject: Re: Stacked wedding cake
Date: Thu Nov 27 06:53:49 1997
I definately would transport them stacked
together. For large cakes where 3-4 are stacked atop one another, I
have left them apart then assemble & addedthe bottom border after arriving
at the reception place.
One thing, I would be scared to refrigerate
the cake at all. Because, when you remove it from the freezer it may
sweat. If the icing gets wet you WILL have trouble!
I wouldn't worry unless it was huge cakes stacked.
Subject: Large cakes?
Date: Thu Nov 27 21:54:35 1997
I have the same concern, but my cakes are
16, 14, 12.
There is a seperation on top of that. Just
curious what you referred to as large. Also, would you stack with plates,
or just cake boards?
Subject: Stack with plates vs. boards
Date: Fri Nov 28 13:00:18 1997
Correct me anyone if I am wrong. I think you
should stack with boards. You need to push a support dowel through
the center of all the stacked cakes which will prevent shifting of the
cakes when moved. Perhaps this is needed only for those cakes transported
in the car only. Those that you add on at the site may not need this.
Subject: Re: Large cakes?
Date: Fri Nov 28 00:46:20 1997
The sizes you refere to are what (I'm sure)
Dolores is talking about. I have transported those sizes stacked, but it
would be better if you did as Dolores sayes: stack the two largest ones
at the shop completely decorated.
Decorate as much of the other tier as you
can then put them together when you get to the reception and finish
decorating.
I mentioned in my previous post to *refrigerate*
the cakes overnight -- that advice comes from a very busy shop in Orange
County, CA. their theroy is that cold cakes travel better. Dolores might
have misunderstood because she mentions "taking them from the freezer"
would cause sweating. Unless it is VERY HOT weather, refrigerated cakes
should not sweat. Now the average home decorator does not have very much
room in her frig to do this, but if you can you might want to try
it. Hope this info helps you out.
Lynne
Subject: Re: Stacked wedding cake
Date: Wed Nov 26 10:46:45 1997
Message:
Well that one is not all that hard to transport.
What are you using as a vehicle? I have used
many different ones and not had a problem.
Best is a van or station wagon. I usually
don't put anything down (under the cake) just put it on the carpet in the
van.
If you are really worried or have a LONG trip
you could buy some of that material that they sell for use under
rugs -- it's a rubber backing. Believe me your cakes will NOT MOVE if you
use that :) Don't worry much. Just try to have the cake cold -- refrigerate
overnight if possible . Which means you should have it decorated
completely so the icing has a chance to set up (harden) -- not a great
description but you know icing sets hard to some degree.
At the very least give it from morning to afternoon or evening to set.
The most important thing I see here is your
driving. Don 't be a speed demon :) Take it nice and easy. Try to
avoid roads you know have potholes or are very rough. Give yourself plenty
of time so you can drive a bit slower and deliberately.
Also be sure to take a kit with all the tips, a bag or two, extra icing
and flowers to make repairs should they become
necessary. Also in that kit have some papertowels or 'wet ones' , a spatula
and couple of toothpicks. I don't know how many
times I have gone back into the shop for these things and never needed
them.
Good luck. I'm sure everything will go smooth.
When I started out I would stop 3 or 4 times
along the way to check out that everything was still ok. Now I just
go my way:) That is unless my hubby (or someone else) is driving. Last
weekend he did the driving and stopped for a light
which ment having to brake rather hard. I cringed! He didn't stop and let
me check it out so I worried all the way (20 minutes)
:) There were 3 tiers (10"; 8"; and 6"). No problem it arrived just perfect.
Good luck -- any try not to be too nervous. That"s
usually when you make some dumb mistake :)
Lynne
Subject: Leave it together?
Date: Wed Nov 26 11:54:09 1997
So you are saying just leave it together?
I have a GMC Yukon, so it will fit in the back no problem. I don't have
that far to go, I am just incredibly nervous since it is my first wedding
cake. Thanks so much for the help!!
Subject: Transport Stacked Cakes
Date: Wed Nov 26 13:07:10 1997
I know how you feel. I just delivered my first
wedding cake this past Saturday. A 10" and 14" stacked cakes. I
was also insecure about transporting it stacked. I had posted a message
on this board asking the same question.
Dolores suggested transporting them stacked.
Everything went fine. I transported the cakes in the hatchback of
my Nissan 240SX. You should do fine. Just remember to have enough support
in the cake using dowels or straws. Remember not to take your turns
to sharply when you drive. Good luck.
Author: Susan
Subject: Success!
Date: Sun Nov 30 22:30:33 1997
Message:
Thank you for your responses! By the time
I got them, I had already finished construction and was up to my
eyebrows in decorating .
It was the first time I had tiers so large
and close in diameter . It was a heavy cake and had lots of butter- cream
decoration. I ended up stacking the bottom two and adding the third on
site. I did use plates with holes drilled in the middle so I could
use a long dowel on the bottom two. Other factors : rainy humid weather,
a bumpy road, a steep little bridge, an elevator with curious tourists,
and many satellite cakes... It looked beautiful, it tasted wonderful,
and the banquet coordinator (also a chef) cut the cake in back and came
out to tell me it was built like a tank :) Thank you for caring enough
to answer and help relieve a "little" worry. Susan
Author: Dolores
Subject: Re: Success!
Date: Mon Dec 1 08:34:32 1997
Message:
Hi Susan,
Thanks for sharing the final results with
us. I'm glad it did turn out so well....shows what a little extra worrying
can do for you : )
That center dowel rod can be a BIG problem.
I sure don't do it & don't recommend it. I just use cardboards
between stacked cakes. I wrap the cardboards
all the way around in Reynolds Wrap (so the don't soak up
grease. The wrapped cardboards also help 'lock'
the cakes in place so they don't slide....did it this way with an 18
- 14 - 10 - 7 once.
Author: Tracey
Subject: Center Dowel
Date: Mon Dec 1 13:24:54 1997
Message:
Hello all and Happy Holidays. Glad to hear
everything turned out great. When I used a center dowel in my
stacked cakes I had no problem with it. I did cut it a little lower than
the other supporting dowels so it will not be used to support
the plate above it. I had read in one of the earlier chats that when they
used a center support dowel the plate above it was supporting
cracked. Something to do with physics or something like that.
Author: Sherry
Subject: Center dowel a problem?
Date: Mon Dec 1 10:54:48 1997
Message:
Dolores,
You mention that the center dowell can be
a BIG problem. Would you explain? What's the risk?
Thanks, Sherry
Author: Dolores
Subject: Re: Center dowel a problem?
Date: Thu Dec 4 20:12:40 1997
Message:
Don't put a dowel rod directly in the center
under a sep. plate. If you do this weakens the sep. plate and it may
crack. I have a customer who broke every Wilton 18" plate she ever bought...I
think I replaced 6-8 per year for her! Then she
learned the hard way...she also wouldn't first put the cake on a cardboard
the size of the cake, THEN put it on the plate.
(She put cakes right on the plastic sep plates!)When she came in my shop
crying one morning I went with her and we 'rigged'
her cake up. Finally she spoke with an engineer and this is true...weakens
the plate to put a dowel in the center....I can't explain it in scientific
terms.
Subject: PANTASTIC PANS
Date: Tue Nov 25 15:34:35 1997
I was wondering about the pantastic pans I
saw in the mail order section. Considering the low price and selection
why is anyone using the Wilton character pans? Are there drawbacks to the
plastic?
Subject: Re: PANTASTIC PANS
Date: Wed Nov 26 09:56:06 1997
Pantastic pans...are not made to last forever.
They eventually warp. Realize these are made of plastic. This aside,
the details of the lines in this pan are very precise. Great to mold chocolate
in. I do that instead of stars on parts sometimes. They don't
come with a colored picture of the cake...wish they did.
BUT- they make many pans Wilton doesn't...the
tractor etc. And you can buy a 9" oval pan by itself - without
the whole set, which you can't do from Wilton...lots of things like this.
Author: Marisol
Subject: Disney castle cake
Date: Sat Nov 22 18:39:19 1997
Hello,
I'm new to this message board. In May my family
and I went to Walt Disney World and my four-year-old
daughter fell in love. I've been wanting to
making a duplicate of the Cinderella castle the way it looks for the 25th
anniversary. Can anybody help me? I don't want a flat cake. I want it 3D.
I need to know what pans should I use for the baking. I can
just look at the picture to decorate it. Thank you.
Author: TERESA WILLIAMS
Subject: CASTLE CAKE RECIPE
Date: Wed Dec 3 10:05:36 1997
Message:
HELLO, CAN YOU PLEASE HELP ME BY FAXING THE
RECIPE OF
THE CASTLE CAKE. THIS CAKE RECIPE IS FOUND
IN THE APRIL
97 ISSUE OF CAKE DECORATING MAGAZINE, MY FAX
NUMBER IS
815-235-6130 OR YOU CAN CALL ME AT 815-235-6121
X 244.
I CHECKED THEIR WEBSITE AND THAT ISSUE IS
NOT AVAILABLE.
THANK YOU.
Author: Carolyn
Subject: This Message Board
Date: Wed Dec 3 09:21:55 1997
Message:
When you read the messages, how can you get
to the next message or answer without going clear back to the
main page?
Author: Dolores
Subject: Re: This Message Board
Date: Wed Dec 3 09:40:14 1997
Message:
If there has been a response to a message
the response is listed under the original. Just press 'submit response'
button to respond. Or- you always need to exit one message to read another
on any of these message boards. Dolores
Author: Valerie
Subject: Message Board
Date: Mon Dec 8 23:05:28 1997
Message:
Hi Carolyn,
I don't know what kind of computer program
you have. I have Netscape. It has a list of "buttons" you can push.
(Back, Forward, Home, Reload, etc.) After reading the response, I click
on "Back" and it returns me to the original question
or the list of answers. I can click on "Back" a couple of times to get
back to the original list of messages. Hope this
helps.
Author: Carolyn
Subject: Messages
Date: Tue Dec 9 01:14:42 1997
Message:
Hey, that works great! Thanks for the advice. I love learning all this new stuff - sometimes I learn by trial and error, but having smeone tell me helps a lot. Much yet to learn about computers!!
Author: mickey
Subject: Disney castle cake
Date: Sun Nov 23 23:16:47 1997
Hi Marisol,
Have you thought about just baking different
size layers and stacking them to form the castle shape. Someone already
mentioned using icecream cones for the tower peaks.
You could secure the layer stacks with dowels,
straws, or skewers.
We were at Disney for the ICES convention
in August and I agree, the castle is quite striking in it's current dress.
Author: Marissa Garcia
Subject: Disney Castle Cake
Date: Sun Nov 23 17:18:27 1997
Hello Marisol,
I saw a picture of the anniversary cake in
the Disney Magazine. It is in the spring issue if you can not get
it I have the issue and can send you the picture.
Another Disney Fan,
Marissa Garcia
Author: Marisol
Subject: Disney Cake
Date: Sun Nov 23 21:06:05 1997
Marissa,
Thank you for your response and your offer,
but while I was at Disney World I took plenty of pictures of the
castle. I was not about to come home without one. What I need help with
is how to build it as a REAL cake.
Can you help me? Can anybody who sees this
message help me? I want to surprise my little girl at Christmas.
Author: marissa
Subject: disney cake
Date: Mon Nov 24 09:48:36 1997
Marisol,
The picture I have is a cake someone made
and sent to the magazine.
Bye, Marissa
Author: Christina
Subject: Disney Cake Answers
Date: Sun Nov 23 15:57:08 1997
I just got a new cake book in that tell you
to make the Disney cake like a gingerbread house but use icecream
cones for the towers.
Author: Jennifer
Subject: Disney Cake
Date: Sun Nov 23 17:18:05 1997
Hi, would you please let me know what cake
decorating book you found the informantion about the Disney cake
in. Thanks, Jennifer
Author: Christina
Subject: Disney Cake
Date: Sun Nov 23 17:50:15 1997
I found the article in the American Cake Decorating
magazine in the April add. If you would like me to scan the
recipe and e-mail you a copy of it leave me a note with your e-mail address.
Author: Alicia
Subject: gingerbread castle
Date: Sun Nov 23 22:33:52 1997
If at all possible, could you please e-mail
me a copy of this recipe. I would greatly appreciate it. Thank you!!
My e-mail address is: markmig@tyler.net
Author: Marisol
Subject: gingerbread castle
Date: Sun Nov 23 21:17:13 1997
I would like a copy of that recipe, please.
My e-mail is melilaj@centurion.flash.net
Thank you.
Author: Jennifer
Subject: Disney Cake
Date: Sun Nov 23 18:11:36 1997
Hi Christina: Thanks for the offer to send
the article and recipe. My e-mail address is jgeorge@sosinc.net.
Thanks alot!! Jennifer.
Author: Alicia
Subject: gingerbread castle recipe from McCall's
magazine issue
Date: Sun Nov 23 12:53:45 1997
I was informed that the December 1986issue
of McCall's magazine had the recipe and complete patterns for a
gingerbread castle. I went to the library to obtain this issue, but they
don't start carrying this magazine until 1989.
I am stuck. I don't know anyone who has this
issue, and I desperately need it. If anyone out there can help me, I
would definitely appreciate it. If you don't have this issue, but you have
a recipe with patterns for a gingerbread castle, please help
me. Thanks!!
Subject: desperately need a gingerbread castle recipe
Date: Mon Nov 24 17:35:20 1997
Does anybody out there have a recipe for a
gingerbread castle? I really need a recipe complete with patterns for
a gingerbread castle. If anybody has any suggestions, please let me know!!
Thank you!!
Subject: Castle
Date: Wed Nov 26 05:09:42 1997
I am having a fellow cake decorator send me
a copy of the gingerbread castle instructions from American Cake
Decorating Magazine. When I receive it, I could send you a copy. Contact
me if interested. When do you need this by?
Subject: need castle recipe
Date: Wed Nov 26 10:31:32 1997Subject: gingerbread
castle
Date: Tue Nov 25 16:58:40 1997
Have you seen the gingerbread castle in American
Cake Decorating? It was in the April 1997 issue. It is very elaborate,
are you interested?
Yes!!! If you don't mind, I would greatly
appreciate you sending me a copy of this magazine. I need as soon as
possible, because I have to have it built before the middle of December.
If you are sending it by e-mail, my address
is MarkMig@tyler.net
If you are sending by regular mail, my address
is
Alicia Migura
513 W. Rieck Rd.
Tyler, TX 75703
Thank you so much for your help!!
Author: mickey
Subject: gingerbread
Date: Thu Nov 20 20:35:50 1997
Message:
For a starter, go back a little ways in these
articles - there is an article and answers about gingerbread.
Before you assemble your creation, let the
gingerbread pieces dry really well. Let them dry on a flat surface, in
a dry area.
Do your best to keep the gingerbread an even
thickness when you roll it out - that will keep the color even when it
bakes. Use as little flour as possible when you roll it out. When the pieces
are cool you can brush off the excess flour with a brush.
Take a trip to your local library and check
for recipes, patterns and such in holiday books or in decorating books.
Author: Julia Barnes
Subject: Need Reprint of ACD Magazine Article
Date: Thu Nov 20 19:42:32 1997
Message:
Help! My husband spilled coffee on my American
Cake Decorating Magazine, April 1997, issue! There was a
gingerbread castle on pages 44 - 48, article titled, "A Fairy Tale Story
Book Castle", that I wanted to make, but the pages
got ruined. This issue is sold out. I wrote the magazine asking if I could
pay them to have a xerox copy of article, even
in Black & White, but they don't do that.
Is there anybody who has that issue, who'd
be willing to copy those pages for me, if I paid them? I'd pay for
copying and shipping and handling charges. It's just that one article that
I'm interested in. If anyone is willing to help
me out, please email me, and I'll send you my real address and the money.
Thanks.
Author: MaraTLee
Subject: Re: Gingerbread castle
Date: Thu Nov 20 10:43:31 1997
Message:
Hi,
First of all DON'T PANIC!----draw your patterns
on sturdy cardboard , or if you use paper, just cover with
clear contact paper. Keep them simple as you
can be ornate with your decorating.--get a bunch of your friends
togeter and while someone makes a few batches of ginger bread, some can
be making the icing, some can be gluing some cardboard
together to make the base--(or you can use a styrofoam base, it's more
secure)----etc. So you see, if you don't panic
and you delegate some of the work you can get this done. If you need any
more help you can e-mail me or Dolores.
Good Luck, Mara
Subject: interested in magazine!!
Date: Tue Nov 25 17:16:13 1997
No, I hav not seen the gingerbread castle
in the American Decorating Magazine. YES, I am definitely interested
in it. Do you have it? If so, can you send it to me if I give you my e-mail
address? It is MarkMig@tyler.net. Thanks a bunch!!
Subject: re: GB Castle
Date: Mon Nov 24 21:08:16 1997
I'm sorry, all I have is just the house w/
patterns. Have you tried contacting McCall's? www.mccalls-cakes.com
Under request information. Maybe they can get you a back issue. I know
this isn't much. Will keep looking! Good Luck!!!
Author: Melissa Fox
Subject: ACD Castle Article
Date: Sat Nov 29 22:33:54 1997
I have the copy of the ACD magazine with the
article that you are looking for. I will be more than happy to send a
copy of the article to you if you still need it. Just email me with your
address and I will get it in the mail. My email address in
the last response. It is MSFOX1@aol.com. Email me with you
Author: Gina
Subject: gingerbread castle
Date: Thu Nov 20 10:08:44 1997
I need help. I am a high school senior, and
our mid term in English is to do something creative concerning
Shakespeare's Hamlet. Well, we decided to
do a gingerbread castle, but I do not know how to make one that will
be worthy of showing to a bunch of people. I went to buy an issue of a
magazine that tells you how, but every issue was sold out.
Please help me! I need to know how to build one as soon as possible! Thank
you!
Subject: Fillings
Date: Mon Nov 24 15:21:29 1997
How long are fillings good after they've been
opened? I have the 2lb. sleeves, 1 is strawberry, 1 is lemon. Also, if
the filling is refrigerated, then put in the cake, does the decorated cake
need to be refrigerated until it is served?
What are some good cake and filling combinations?
I just purchased some bavarian creme and am going to try it
in chocolate. Any and all responses will be greatly appreciated!! Thanx!
Subject: fillings
Date: Mon Nov 24 23:14:08 1997
I'm glad you stated the info re: the sleave
:)
You have highly preserved filling.....commercially
made so it will not spoil. As long as you have kept them well closed
they should be ok. Especially if you keep them in the frig as you stated.
Once it is on (in) the cake it does not have
to be refrigerated again if cake is used up within about 3-5 days. Now
mind you, it does not hurt to keep it refrigerated, but will not harm you
if it is not.
Tho I use mine in the bucket, I have kept
some for up to 9 months (before I opened my shop and was not as busy).
Lynne
Subject: Re: Fillings
Date: Wed Nov 26 09:58:46 1997
No you don't need to refrigerate the cake
using that filling. If your jelly will keep that long, then so will this
filling. Don't worry, it is still good. It thickens
a bit after a year but still won't be bad.
Subject: sugarfree cakes and icing
Date: Mon Nov 24 13:26:05 1997
I am looking for sugarfree cake and icing
recipes. There is a whole group of people here that have had surgery
and cannot tolerate sugar without getting sick. We are having a Christmas
Party and I would like to take some nice holiday desserts just
like they used to have before the surgery. I love to bake and decorate
cakes and it would be nice to eat them also. Any recipes would
be helpful and greatly appreciated.
Subject: Re: sugarfree cakes and icing
Date: Wed Nov 26 10:00:05 1997
I have a whole page of icings on my web site
and some are dietetic: http://w3.one.net/~proicer/index.html
Under RECIPES/ Icing Recipes
Subject: Dietic Icings
Date: Tue Nov 25 19:32:48 1997
I hope this will help you some. I got it from
a cook book put together by other cake decorators in Washington
State area.
Powdered Sugar Replacement
2 c nonfat dry milk
2 c cornstarch
1 c granulated sugar replacement
Combine all ingredients in food processor or blender. Whip until well blended and powdered. Makes 4 c.
Dietetic Icing for Decorative Frosting
1/4 c solid shortening (soft)
3/4 c powdered sugar replacement (above)
1 T. milk
1/2 tsp clear vanilla
Cream together shortening and vanilla until
light and fluffy . Stir in sugar replacement and milk until mixture is
well blended. If frosting is to stiff, add a few drops
of milk. Tint as desired. Makes 1/2 c.
This is from Sue Tews
Subject: sugarfree icing
Date: Mon Nov 24 23:02:42 1997
Don't know if this is what you are looking
for, but this Buttercream recipe was sent to me by a friend who's
husband is diabetic.
1/2 c. water
2 TBsp. Instant milk
2 1/2 TBsp. flour
1/2 c. soft margarine
10 - 1 gram pkgs. sweet-n-low
dash salt
1/2 fructose
1/2 tsp. flavoring
Combine milk & water in pan. Stir until
smooth. Cook stirring until like paste. Place pan in cold water, stir until
cool. Set aside.
Cream margarine & fructose until light
& fluffy. Add cooled flour mixture, 1 TBsp. at a time, while beating
on medium speed. Add flavoring and beat on
high until light and fluffy.
Subject: Fructose
Date: Mon Nov 24 23:40:19 1997
Thank you for the recipe. This is what I am
looking for except I cannot have fructose. We cannot have high
contrations of fructose, except what is in fruit naturally and not processed
out of the fruit. We are allowed sugar substites , such
as equal, sweet-n-low, sweet one, or sugar alcohols, for example isomalt,
malitol, sorbitol, etc.
Some other example of the limitations are
no honey, molasses, maple syrup etc. However I appreciate the recipe,
I may still be able to use it as a start and subtitue the fructose with
something else. Thanks anyway.
Subject: Dietetic Cake
Date: Tue Nov 25 19:41:16 1997
Here is a recipe for a White cake that might
help you out also:
White Cake
1 1/2 c cake flour 1 1/2 t. baking powder
1/4 t. salt 1/4 c solid shortening
1/2 c sorbitol 2 t clear vanilla flavoring
1 t. water 1/2 c 2% milk
2 egg whites, stiffly beaten
Combine cake flour, baking powder and salt in a
sifter, and then sift into a medium-size bowl. Set aside. Beat shortening,
sorbitol, vanilla and water together until creamy. Add flour mixture and
milk alternately, beating well after each addition. Fold in
stiffly beaten egg whites. Grease and flour 8" cake pan. Bake at 350 degrees
for 30 to 35 minutes or until toothpick inserted in center comes
out clean. Cool.
This is from Cheryl Spangler also from the
Washington state area.
Subject: ThankYou
Date: Wed Nov 26 12:20:44 1997
Debi,
I'll try this too. Thanks again. If that powdered
sugar replacement recipe works out, I will be able to use it for
other things as well.
Subject: Re: Dietetic Cake
Date: Tue Nov 25 23:39:52 1997
Do you know Cheryl?
There was a gal with that name in No. CA.
Just wondered if she moved to Washington. Lynne
Subject: D-Cakes
Date: Wed Nov 26 20:24:13 1997
I got this recipe from an old coordinator
of Wiltons. And some of the teachers there were from North Cal. all the
way up to Alaska. Some I met others never came to a meeting that I went
to. Sorry! It's been three years since I was there and too many Cheryl's.
Subject: making poinsettias
Date: Sun Nov 23 22:47:10 1997
My brother is getting married at Christmas
and I am making the cake as a gift but guess what?! They are using
poinsettias as their flower and I don't have a clue where to begin. I am
a fairly experienced cake decorater even though it has been years
since I have been actively involved. (raising children and teaching school
instead) Any pointers, instructions, help, or suggestions would be
greatly appreciated. Thanks very much.
Subject: poinsettias
Date: Fri Nov 28 11:30:49 1997
Oops, think i spelled the flower wrong, DUH!
I have made many kinds of flowers for wedding
cakes, using
only stiff icing, with great success. My favorite
was the
"sunflower cake". For the sunflowers i used
a smaller leaf tip, yellow stiff icing and for the middle of the flower
i used brown stiff icing and the grass tip.
For a poinsettia i would use a very large
leaf tip and a good size round tip for the middle of the flowers, maybe
a 5? If i remember correctly the middles of poinsettias are two colors.
MY BIGGEST FLOWER TIP IS THIS: ALWAYS HAVE
THE FLOWER IN
FRONT OF YOU THAT YOU ARE ATTEMPTING TO CREATE,
FOR INSPIRATION. WHETHER IT
IS A PLASTIC ONE OR A REAL ONE AND DON'T FORGET
THAT POINSETTIAS ARE
POISIONESS SO DON'T USE REAL ONES ANYWHERE
NEAR THE CAKE.
Good luck, it should be a really fun flower
to make. Jill
Subject: Re: making poinsettias
Date: Thu Nov 27 07:00:20 1997
Usually I make pointsetias with royal icing
& a leaf tip and let them dry. But for wedding cakes (depending where
you place them) I sometimes make them directly on the cake with stiff buttercream.
Since they are so large, it can be difficult to place them
so this works well.
I make the centers with a grass tip 233...Green
dots first, then yellow stamens and tip the pull-up stamens with a
bit of red color.
Subject: poinsettias
Date: Mon Nov 24 11:25:05 1997
Hi! There is a tip for making poinsettias
with buttercream. I use it and they look nice. I'll get the tip number
for you. Marzipan would look nice as well.
Subject: pointsettas
Date: Mon Nov 24 01:42:51 1997
oooops sorry, I didn't read the article right.the
only way i know how tomake them is use the leaf tip for thepetals and the
no. 2 tip for the dots in the middle of the flower.
Subject: poinsettas
Date: Mon Nov 24 01:37:32 1997
Hi terry! there is pointsetta cake pan made
by wilton that makes a cake shaped like a pointsetta. It's nice if you
like all that red but i imagine that it will make a pretty cake.in fact,
i am thinking about getting me one. I've seen the pan at meijers
in Englewood ,Oh.
Subject: poinsettias
Date: Mon Nov 24 01:34:30 1997
How do you want to make them.........gumpaste
or the easy buttercream way? White or red?
Do you have any Wilton books? The Encyclopedia
Vol 3 covers making them in buttercream very well, but I don't
know the pg # right off hand :)
Also some of the year books will but again
I can't tell you which one or what pg to check with out looking it up
myself.
The holiday issues of American Cake Decorating
Magazine also gives some good directions -- including how to make
them from fruit rolls.
I'd say get out those yearbooks you have stashed
and look in the back for directons -- there is always a section on how
to do it and the newer ideas they show on a cake usually are describe.
If you still need more help, let me know and
I'll try to bring home some more specific info for you. Lynne
Subject: poinsettias
Date: Mon Nov 24 21:39:36 1997
Thanks for all the info. I do have some Wilton
books but they are packed away. I would rather make them from
buttercream but the fruit roll idea sounds interesting. I am going to pick
my daughter up for Thanksgiving tomorrow and will be
in a larger town so I will look for a new book and some holiday magazines.
I will make the cake white with probably red flowers but not
many because it will be small. Thanks for the help.
Subject: Poinsettias
Date: Tue Nov 25 18:16:34 1997
I plan to make candy poinsettias for a Christmas
cake. I will paint the red candy coating on the back of silk fig
tree leaves, freeze for about 10 minutes and peel off. I've tried the leaves
and they look very pretty, but I haven't used them on a cake
yet. Good luck
Subject: Cut Up Cakes
Date: Sun Nov 23 17:21:28 1997
Hi, my daughter is in 4-H Cake Decorating.
She has to do a cut up cake this year. We are having a hard time
finding any pictures, instructions, etc. to use. If anyone can help us,
it would be greatly appreciated.
Thanks, Jennifer
Subject: Re: Cut Up Cakes
Date: Fri Nov 28 12:05:21 1997
I found 2 ideas for you. I'm not sure what
you have tried before but these are in a small cook book (paperback).
"BEST RECIPES MAGAZINE -- Vol 1, Sept. 22,1992
No. 19
There is a Holloween and Christmas one.
The first is a monster head simular to Lurch
and the other is Santa.
If interested e-mail your address and I'll
copy the pages for you. Lynne
Subject: Try your local library...
Date: Tue Nov 25 21:25:32 1997
for books on cakes. I can't recall any titles
off hand but I always find something new at our downtown (Buffalo
NY) public library. Don't forget to look in the oversize section too. A
lot of our books end up there. I find most in nonfiction,
TX 771 area.
Subject: Cut up cakes
Date: Mon Nov 24 23:14:40 1997
Jennifer,
Another good book is put out by Kraft General
Foods.
It's called Baker's Easy cut-up Party Cakes.
It has a very large variety of cakes, with full color pictures, diagrams
of just how to cut the cake and pictures of putting the pieces together.
Step by step instructions are excellent. Best wishes
to your daughter.
Subject: cut out cakes
Date: Sun Nov 23 18:55:55 1997
I got "Betty Croker's New Cake Decorating
-Creative cakes for every occasion" a couple of years ago. It shows
cut out cakes and how to do the cutting. Try finding this book it should
help her out. Lots of Luck
Subject: Cut Up Cakes
Date: Sun Nov 23 19:22:28 1997
Thanks Debi. We have that book. I guess I
should have said that we need something really fanastic. She's the
only one in this unit, so she will automatically be sending her cake to
the State Fair. It will be competing against the winners of the rest
of counties in the State. We've used a couple of this for her required
cakes for the unit. Thanks again.
Jennifer
Subject: cut out cake
Date: Fri Nov 28 11:23:12 1997
Hi Jennifer,
I did a "cut out" wedding cake this past summer.
The cake was 4 tiers, 12, 10, 8, and 6. I
used the same size cardboard cake rounds as the cakes and cut a
wedge into each cardboard round. Then
i glued the round with a bit of frosting to each cake (which was already
filled and crumb coated), chilled them and then cut out the wedge using
the pattern.
I then inserted straws for support, smooth
frosted each layer and then stacked them. I always use a cardboard
round for the bottom of each cake layer before stacking and also
"glue" the stacked cakes together with icing.
For decorations we did icing flowers, vines
and grapes flowing down the cut out section of the cakes.
The cake really looked beautiful.
Also, the great part was i finally got a change
to taste the cakes i have been baking.
Your daughter might consider this idea in
a smaller version.
Possibly a 4, 6 and 8 inch cake???
I am not sure if this is what you mean by
"cut up". Hope i have given you some ideas. Jill
Subject: Icing
Date: Sun Nov 23 15:54:03 1997
What is the best kind of white icing to put
on a chocolate peppermint cake? Peppermint, Chocolate? If chocalte
how do you make it white?
Subject: Icing
Date: Sun Nov 23 19:52:17 1997
I would melt some white chocolate and mix
in with buttercream icing. I have good luck doing this with chocolate
icing.
Subject: icing
Date: Mon Nov 24 01:06:36 1997
How much white chocolate do you add and to
how much icing? Is it a good consistency to decorate with or do
you just use it to ice the cakes? I've been wanting to find a white chocolate
icing that I could decorate with. I agree, I think this would be
a very good icing for a chocolate peppermint cake. It might be good with
some FINELY crushed peppermint candy mixed in with the icing.
Shannon
Subject: White Choc. icing
Date: Wed Nov 26 21:34:20 1997
I use Chocolate melts in my icing. I use about
1/3 C. melted chocolate, per 2 cups of icing. I usually do not
measure, just go by taste. I use this for
everything from icing a cake to Roses.
Subject: Re: White Choc. icing
Date: Thu Nov 27 07:03:33 1997
Me too! It makes a very special taste. We
usually use about 1/2 lb coating chocolate (I use Merckens
brand)...per icing recipe containing 2 lb
conf. sugar to 1 cup Crisco. Just pour the melted white chocolate into
the buttercream while mixing....dark chocolate gives icing a 'mousse'
taste too!
Subject: Mailing cakes
Date: Sun Nov 23 15:15:36 1997
Hi! Has anyone ever tried mailing a cake?
(other than fruit cake.) We tried once (we froze it!) but it got
destroyed. If you have, what did you do and
did it work?
Subject: mailing cakes
Date: Sun Nov 23 15:31:52 1997
Hi Linda,
We've mailed cakes as far as Germany (I'm
on the east coast) and had minimal damage.
Freezing might have set you up for the cakes
demise. When we ship them, we use a box larger than the cake, but
not a screaming lot. We use plastic wrap, crushed down, in pieces
around the cake. The box is marked fragile
and 'this side up' and sent with many prayers surrounding it! Good
luck, let me know how you make out.
Subject: cutting the wedding cake
Date: Sun Nov 23 13:18:39 1997
i noticed that when i delive my wedding cakes
to the reception i end up being the cake cutter and server, is this
and extra job that i am doing or should i charge for this service to. also
i feel also, that it should be at least two people there cutting
the cake,for this toomuch for one person. i did this allby my self one
time wore my self out.
Subject: Re: cutting the wedding cake
Date: Mon Nov 24 09:30:05 1997
I agree with Lynne too. In our area one hotel
tried to charge $1.00 per serving to cut the cake....got no 'takers.' I
do know one cake decorator (worked from home) who loved cutting the cake.
She charged 25 cents per serving (a bit low now I think), and
enjoyed the night out. Free food etc for her & hubby. Not me! I want
to have that time for myself!
Subject: cutting the cake
Date: Sun Nov 23 13:39:46 1997
Jackie;
You have to tell people when they order that
is an extra service and how much you charge. Don't let people walk all
over you, dear :)
Your time is valuable, so plan ahead and speak
up.
Since I opened my shop I have not been asked
to do this service. When I worked at home I was often asked.
So be business like and state your intents. Lynne
Subject: RE: Cutting the Cake
Date: Mon Nov 24 22:14:27 1997
Cutting the cake as a service DOES require
the services of two people, at the least, to cut & serve to people
at the reception. If it is a small wedding not at a big hotel,
usually close relatives of the bride and groom will offer to cut
& serve cake to guests at no fee, if you offer to give them a chart,
and a quick explanation on cake sizes.
Otherwise, CHARGE something, a flat fee, or
per slice fee, and stick to it. I rarely do wedding cakes anymore
since my daughters are grown and moved out. I was always able to enlist
their strength in moving cakes and offer them a financial reward
to help me cut and serve cake slices to guests. If you have lots of children,
a couple of them could be a great help.
Subject: cutting the cake
Date: Sun Nov 23 13:50:30 1997
thanks a million,lynne i dont do toomany wedding
cakescause i have eight kids athome but it sure is nice to have alittle
money in your pocket but i don't want to killl my self doing it.
Subject: cutting cake
Date: Sun Nov 23 15:00:50 1997
I agree with Lynne 100%!!
Subject: serving cake
Date: Sun Nov 23 15:38:18 1997
Another 100% vote for Linda's comment.
Some places here charge so much per slice
to cut the cake for you, if you don't get it from them. Tell the people
it will be $1 per slice, but you'll be glad to serve it for them.
Subject: scratch vs box cake
Date: Sun Nov 23 13:09:44 1997
i have been asked by some people whether my
cakes are made from scratch. the cake that i've made will be deliscious
but they still ask. tome what difference does it make ?personally, box
cakes are more convient and cheaper to us. what do you feel about
this?
Subject: Re: scratch vs box cake
Date: Mon Nov 24 09:34:29 1997
We use DH for our small cakes (my daughter's choice
- her bus). I use 50 lb bags of Dawn cake mix. SO
MUCH is in the baking...people who over-bake
ANY cake have dry, tastless cake results. We get raves for our cakes...both
brands.
Subject: scratch vs. box
Date: Sun Nov 23 18:22:28 1997
I have had only one or two people ask if I
bake from scratch.
I offer a (free!) sample cake for people to
taste my cakes (before ordering, usually wedding cakes. They get a 5"
round, limit two flavors ).Usually if someone askes about my recipes, I
just tell them I have my own recipes that I don't share.
As was said, you can vary the mix soooo much
to make your own creation. I feel the most important issue
is a great cake that is moist
and flavorful and if that comes from a box mix, so be it. I have tried
many, many recipes from scratch.
The one thing most common to all of them is
that they are not consistant...........one time they will be
good, another time o.k. and then another time
a total flop!
With mixes I almost always get good results
with my cakes moist and flavorful. Lynne
Subject: box vs. scratch
Date: Sun Nov 23 15:08:11 1997
Hi! Our store does all of our cakes from scratch.
But they are more expensive. I think that there is a market for both.
Some people just don't want to spend more money for a cake. So those people
just don't come to our store. But then we have a lot of people come
in and they appreciate our cake and tell us that they don't mind paying
extra. I personally like both! What can I say!
Subject: box vs scratch
Date: Sun Nov 23 15:22:55 1997
I agree with Linda, there is a place for both
styles. I use the butter mixes when I use one, and as far as I'm
concerned, they are the best of the mixes.
I use BC, and they make a nice cake. Mixes make a good starting
place too, as there's lots of ways to vary them. Mickey
Author: beverly
Subject: scratch vs box
Date: Sun Nov 30 17:35:12 1997
Message:
I use Duncan Hines for convenience, price
and consistency. meaning the product is always the same, not so with
homemade. But I was raised on scratch cakes, raised my children on scratch
and would never, ever serve a box mix to my family. Though
I use them in my business, I, my mother, and my children can tell a box
mix a mile away and none of us would eat it. Unfortunately
( or fortunately) the regular consumer was raised on box mix and think
they are just fine. We were raised to laugh a people who think that a box
mix cake taste good, and I for one cant eat them without gagging.
But I have problems baking large cakes from scratch so hence, I depend
on Duncan Hines.
Author: Shannon
Subject: white cake
Date: Sat Nov 22 14:06:26 1997
Could someone give me a good recipe for a
white cake. I make all of my other cakes from scratch but I still use
a cake mix for white cakes because I haven't been able to find a recipe
that I'm satisfied with. I have a few recipes that I've tried
but they've all turned out very heavy, nothing like the cake mix. I would
really appreciate any help. Thank
You, Shannon
Author: Nancy
Subject: White cake
Date: Sun Nov 23 08:21:47 1997
I use Duncan Hines cake mixes, I have more
compliments
than when I made them from scratch.
Author: Lynne
Subject: white cake
Date: Sat Nov 22 22:12:43 1997
That's the very reason I have continued to
use mixes for over 17 years :) Lynne
Author: Mindy
Subject: football team cake
Date: Fri Nov 21 12:40:57 1997
Any suggestions for a cake to take to a football
team honors dinner. It's my son's Senior year and the end of
football for him, and the rest of the seniors also. Thanks , Mindy
Author: Larry
Subject: football theme cake
Date: Mon Nov 24 18:55:54 1997
One of the recent Wilton year books, I think
that it was 1996 had a cake that would probably work for you.
They used a 11X15 cake frosted green with
white "yard lines" and the end zones. In the middle they placed a
football cake baked in the foolball cake pan. If you had a copy of the
schools emblem you could make a color flow plaque of
it to place in the end zones. Hope this helps.
Author: Vi E.
Subject: Football Theme
Date: Sat Nov 22 22:31:57 1997
If you could get a clear image of the team's
emblem, or something symbolic of that team, why not make a color
flow emblem of their ram, tiger, or whatever image represents that team
on the cake, with borders and/or flowers in the colors of that
team. You could use the mini doll cake pan, cut in half, with the two big
ends together, iced in chocolate icing, and decorated with
laces to look like a football on the same cake, too. I find most sports