Message:
Round pans in 2" height and 6,7,8,9,10,12,14,16 in diameters are necessary. Ten I would start with Heart sets, Ovals, Hexagon etc.
Author: Dana
Subject: Drawbacks
Date: Thu Nov 6 18:31:06 1997
Message:
So that I can realistically look at decorating
as a business opportunity, will someone who is doing this
professionally, please share with me the major
drawbacks to a cake decorating business? I'd like to go in with my
eyes open if I decide to go that route. Thanks
Author: Dolores
Subject: re: drawbacks
Date: Thu Nov 6 20:06:51 1997
Message:
I can't think of any drawbacks! It is so rewarding
and fullfilling I can't begin to tell you. My advice would be to go
slow and learn well. Sometimes when people go at this too fast they are
sloppy and never get good. But you can have SO much fun!
Pans...I'd sure want a set of round pans..6
to 14" at least. You really do need 2 of each of 6-8-10"
Happy decorating, Dolores
Author: Vito
Subject: Drawbacks
Date: Fri Nov 7 21:01:45 1997
Message:
I must say there can be a few drawbacks. Even
though I don't do cake decorating professionally, I am with
Dolores, Joyce and the whole bunch every day.
First depending on how popular your business is sometimes the
amount of cakes you have to do gets overwhelming. And secondly, getting
started in your business might get expensive, remember, the
more clientell you have the more expensive it gets.
Author: Sharon
Subject: Drawbacks
Date: Sun Nov 9 15:07:50 1997
Message:
The only drawback I have is time. I have 4 small children. 8 months, 4, 5 & 6 years old. I am starting very slow. I do cakes for friends, neighbors, school, brownies, daisy's, and family and that keeps me busy especially when the baby naps.
I think this message board is the greatest. I have learned so much from others questions and replys.
Author: Nancy
Subject: drawbacks
Date: Fri Nov 7 01:02:42 1997
Message:
The only drawback I have found is not anticipating the amount of time I have to devote to the business. I would not recomment it to someone who has small children. I find I put in about 60 to 90 hours a week. I have a retail supply store and a bakery. Just the bakery alone wouldn't be so bad. You do have to learn how to say NO. and realize when you are booked to the point of saying no. If you don't and overbook you can't do a good job on all of the cakes. Better to do a few very well than a lot poorly.
Author: MaraTLee
Subject: Re: Drawbacks
Date: Fri Nov 7 21:43:46 1997
Message:
Dear Dana,
I'm very happy for you that you have decided
to go into this with your eyes wide open, a lot of people find out the
amount of work involved in making cakes and just when they start getting
their clientel, they quit! I have a small shop that I rent
for $450.00 a month, I spend between 50 and 70 dollars a month in electricity,
$50.00 a month in equipment lease and about 150-200 every 2 weeks
in supplies. Let's add about another 50 to 75 in misc. expenses-(
like bags, cake toppers,taxes,insurance, etc.)--adding the smaller amounts
it comes to about $850.00 a month--If I close 1 day a week-that means
that I need to make about $35.00 a day just to meet my expences--to
earn a profit I need to pull in about 3 times that--about $100.00. Now,
I will be in business 2 years and I haven't EVEN begun to draw a
salary!-Every thing I earn goes back into the business- be it more or better
equipment or for classes, I work sometimes till 3:00 am --when I have 3
weddings in a weekend.( I do not book any mor
Author: Dana
Subject: equipment lease
Date: Sun Nov 9 07:18:47 1997
Message:
What equipment do you lease? Ovens? Mixers? Or something else? The price breakdown helps a lot. I'd like to ask you more questions, if possible. bellis@tvec.com
Author: Lynne
Subject: drawbacks
Date: Sun Nov 23 00:15:58 1997
Message:
Are you still interested in this information?
Unlike MaraTLee, my expenses run more like
$12-1500 a month. And my landlord is wanting to raise my rent
even tho our major store closed up in July ( "foot traffic" dropped like
a rock) and out of 8 small units only 4 of us remain!
I still LOVE the work, but the worry of making
enough to meet expenses is taking its tole :(
It will be two years in a few weeks and I
don't know if I can go on day to day ........mostly because of the
landlord. There are many problems in this
small strip center..........neighborhood going down, no cooperation from
other businesses in center in keeping area clean...........and now...........UUUGGGGGG!!!
I've been invaded by bugs from neighbor business :( :(
That's just for openers :) If you want more
details, just e-mail me:)
If you do.....be sure all letters are lower
case. Lynne
Author: Pekochan
Subject: Sugar paste flowers
Date: Thu Nov 6 02:26:21 1997
Message:
Are sugar paste flower the same as buttercream
icing flower decorations?
Your response is greatly appreciated.
Author: Shannon
Subject: sugar paste flowers
Date: Thu Nov 6 03:15:04 1997
Message:
Sugar paste (if I'm not mistaken) is also called gum paste. It is very different from buttercream. Sugar paste is more like a dough than an icing. All of the flowers are formed by hand. Buttercream icing flowers are all done with the use of icing tips. The sugar paste is rolled out like pastry ( much thinner of course) and then the petals of the flowers are cut out with special cutters. They are like little cookie cutters. Then the flower is formed on florist wire. Sugar paste is used when a more realistic looking flower is desired. Someone who is experienced with sugar paste can get their flowers very realistic especially with the use of powdered food coloring or petal powder. I hope this helps answer your question. :) Shannon
Author: MaraTLee
Subject: RE: sugarpaste vs. buttercream flowers
Date: Fri Nov 7 22:06:09 1997
Message:
Dear Pekochan:
Sugar paste is another name for Rolled fondant.
That is the icing that you roll out like pie dough and gently place
over your lightly iced cake.
Gumpaste, or flower paste is the name of the
sugar dough that you use to make sugar flowers with. You can roll it
out very thin, ( the thinner the better) use any cutters or patterns to
cut out your petal, leaves and such and then put together by
hand to make the most delicate and realistic looking flowers. This is called
"gumpaste" because it uses "gum Tragacanth" as a thickener(
an ingredient the pharmacists use to use to thicken the medicinal pastes
into pills.)
Buttercream flowers are made with tips and
bags, mostly on a flower nail ( a sort of mini turntable that you hold
between your fingers.)with any icing that can be piped.
Author: Dolores
Subject: Re: Sugar paste flowers
Date: Sat Nov 8 11:23:12 1997
Message:
When I took a class from a lady from S. Africa
she called gumpaste sugar paste. I have heard rolled fondant also
called this. But in the US we have:
rolled fondant (roll out & cover cakes
with),
gumpaste (to make delicate, realistic flowers,
dolls, etc) and
buttercream icing...soft creamy icing spread
on with a knife.
(Lots of dif. versions/recipes...we all have
our favorite - of all!
Author: Joe
Subject: sugar paste
Date: Sat Nov 8 20:48:58 1997
Message:
sugar paste is a name for rolled fondant,and gumpaste. you can do more with gumpaste then you can with rolled fondant and buttercream the gumpaste is also called edible porclin. some people also call it cold porclin. check out the web page www.ices.org you will see gumpaste. some wilton books not the year books but there big thick one that run about $30 valume 2 and 3 has gumpaste some english cake decorators will say gumpaste or sugar paste. good luck.
Author: P.Leech
Subject: Pound cake & buttercream icing
Date: Thu Nov 6 02:20:36 1997
Message:
If I was to use pound cake and have buttercream filling in the middle, wouldn't that be too heavy for the filling and have the buttercream icing squish out on the sides?
Author: mickey
Subject: poundcake and buttercream
Date: Thu Nov 6 09:10:09 1997
Message:
This is assuming your pound cake doesn't have the density of gold or some other weighty item. You wouldn't use thin buttercream, but one with some body should behave okay. And you wouldn't use a really thick layer of filling either. Sometimes if I want some flavor in a cake like that I cut it into layers, put a thin, thin, coat of jam, or sometimes pudding, then reassemble the cake.
Author: Dolores
Subject: re: buttercream
Date: Tue Nov 11 08:03:59 1997
Message:
Your note sounds as if you may think that bulges or seams between layers are icing squishing out from between cakes. Not so. This happens because cakes were not level when put together. Gravity dictates that the cake with the hump is going to fall some. So - if you put the cakes together and quickly ice them, there is going to be some 'falling.' To illiminate this prob., level your cakes and turn ALL of them bottoms-up...AND let the cake set for a few hours put together with icing between. This allows time to settle and you don't have seams...bulges. Bulges aren't icing squishing out from between...it is icing 'giving' when the cake settles, that was on the outside. Hope this helps, Dolores
Author: shirleyr
Subject: re:cookie ornaments
Date: Thu Nov 6 01:46:31 1997
Message:
shannon,
I have the salt dough recipe,in a book called
dough-crafts by lorraine bodger,it's an old book from woman's day
(1983)
4cups white flour
1cup salt (iodized or plain)
1 1/2cups water
mix all in bowl, add 1 cup of the water, and
mix.
slowly add the remaining 1/2c water,turning
the dough in the bowl. push the dough into a ball, working in any dry
flour and salt left at the bottom of the bowl. knead on a flourer surface
for at least 10 mins. wrap the dough tightly in
plastic.you can store it in a refrigerator and use it up to about a week(bring
it to room temperature before working with it.)hope
it works for you!
Author: Dolores
Subject: re: ornaments
Date: Thu Nov 6 20:11:45 1997
Message:
We are giving recipes for these on our chat on aol this evening! Glad I picked this...will try and have it uploaded to my web site in a day or 2. Mine are with cinnamon and applesauce etc. Dolores
Author: Dana
Subject: dough ornaments
Date: Thu Nov 6 09:01:15 1997
Message:
I have used this same recipe for several years and it has worked great. The ornaments begin to fade after awhile, but they are great for a year at a time. If you want them to last longer, take extra precautions in wrapping them for storage. I have a few oraments still from 3 1/2 years ago that look great..
Author: Shannon
Subject: cookie ornaments
Date: Sun Nov 9 00:04:16 1997
Message:
I have absolutely no experience in making these ornaments so you will have to forgive me if this question is stupid. Do you actually bake the cookies or do you just let them dry? Also, how do you go about making ornaments out of cinnamon and applesauce? Sounds a little messy. Ha Ha. Thanks, Shannon
Author: Shannon
Subject: salt dough
Date: Thu Nov 6 02:34:15 1997
Message:
Thank you very much for the recipe. I'm going to try it sometime this weekend. I'll post a message to let you know how they turned out. :) Shannon
Author: shirleyr
Subject: re:cookies
Date: Thu Nov 6 01:38:55 1997
Message:
shannon,
I have the salt dough recipe.
4cups white flour
1cup salt (iodized or plain)
1 1/2cups water
mix all in bowl, add 1 cup of the water, and
mix.
slowly add the remaining 1/2c water,turning
the dough in the bowl. push the dough into a ball, working in any dry
flour and salt left at the bottom of the bowl. knead on a flourer surface
for at least 10 mins. wrap the dough tightly in plastic.you
can store it in a refrigerator and use it up to about a week(bring it to
room temperature before working with it.)hope it works
for you!
Author: Mindy
Subject: newsletter
Date: Thu Nov 6 01:08:38 1997
Message:
Hi Dolores
I downloaded your Nov. newsletter and I can't
read it. Almost all of it is boxes instead of letters. I have the winzip
and the Microsoft word to read it but it doesn't work on this newsletter.
I was wondering if anyone else is having trouble with it or
if it is my computer that is causing the problem. Thanks, Mindy
Author: Tracey
Subject: newsletter
Date: Thu Nov 6 12:59:01 1997
Message:
Hi Mindy,
I downloaded the Nov. newsletter and had no
problems with it. Maybe if you downloaded the newletter again.
An error may have occured during downloading or it may have been interuped.
Author: Mindy
Subject: newsletter
Date: Fri Nov 7 00:02:08 1997
Message:
It was my computer, I downloaded it again
and it was fine. Thanks, Mindy
Author: Nana
Subject: Star Wars Cake
Date: Thu Nov 6 00:18:24 1997
Message:
Any ideas on how to decorate a birthday cake
for an 8 year old featuring star wars? Anyone maybe have a sketch
of something? Thanks so much. Have a great day.:)
Author: Julie
Subject: Starwars
Date: Fri Nov 7 22:03:53 1997
Message:
I made my 5 year old Star Wars nut a R2D2 cake
with the tombstone pan. The shape is very similar to the old
R2D2 pan Wilton use to sell.
I could e-mail you a picture if you'd like.
The death start is a great idea - he received
that for his birthday and loves it.
Author: Nana
Subject: Star Wars, Julie
Date: Sat Nov 8 18:50:44 1997
Message:
Thanks so much for the ideas. Yes, please
E-mail me a picture, it sounds great. E-mail, Rogal@ptd.net.
Author: Vito
Subject: Star Wars
Date: Fri Nov 7 21:12:52 1997
Message:
Perhaps if you made the cake tiered and on
the top layer use a half of the ball pan and airbrush it black , then
place pvc figures of Luke and Darth Vader battleing it out right in the
middle, maybe you could pipe some stars on the half ball to
make it more effective. Then in the bottom level place some of the other
characters around. I hope I helped you out.
Author: Dana
Subject: Star Wars cake
Date: Thu Nov 6 09:04:51 1997
Message:
I have a friend who made the death star (sports ball pan) for her son's birthday. If you wanted a quicker way, design the starry sky on the cake background and add micro machine type star wars figures. Pipe explosions and laser fire, etc. around the toys.
Author: Cheryl
Subject: Star Wars
Date: Thu Nov 13 11:25:47 1997
Message:
I made a cake for a friend using the micro
machines on a sheetcake iced blue. Used yellow icing with star tip for
stars and bottom border. Then I simply placed the figures ontop. Simple
and easy. One more point I want to make is that you need to
remember that Star Wars is a copyright and that these cakes can't be sold
without a license. Wouldn't want anyone getting in trouble.
Author: Nana
Subject: Star Wars
Date: Sun Nov 16 00:13:15 1997
Message:
Thanks Cheryl. No problem, the cake is for
my little nephew. I picked up an R2D2 with a rock like background.
I plan to use marshmallows dipped in peanut butter chocolate for piles
of rocks here and there on the cake with figures behind and in front
of them. Simple, but I think he'll like it.
Author: MARGARET
Subject: GIFT CAKE
Date: Wed Nov 5 23:47:27 1997
Message:
I made a cake i found in a Womans Day magazine a year or teo ago that looked like a gift wrapped box, it was glazed with a chacoalate which hardened and then the ribbon and bow were made of white fondant. I lost this recipie and would love it if someone has any idea where i caould get it! Thanks, Margaret
Author: Sherry
Subject: Metal Ring Cake Supports
Date: Wed Nov 5 22:27:07 1997
Message:
Hi!
I was reading some of the old chats where
someone mentioned used the metal rings as cake supports...this makes
me curious: I think I understand how they are put in and how they work,
but when it's time to cut the cake, how do you get them out?
Sherry
Author: Jeannine
Subject: Cake supports
Date: Thu Oct 16 08:54:17 1997
Message:
I have heard of metal rings used as cake supports
instead of dowel rods. Does anyone have any information on
these? Where to purchase? How expensive? Do they work well?
Author: Nancy
Subject: metal rings
Date: Sun Nov 2 01:30:31 1997
Message:
I love using the metal rings for support in my wedding cakes. They are so stable and cutting is much easier. E-mail for more info. cybrduck@worldnet.att.net
Author: Dolores
Subject: re: metal rings
Date: Sun Nov 9 16:31:23 1997
Message:
A friend showed me her set. I would never
like to use these. They cut through the cake and to me, are more
trouble than they're worth. For sure, your cake would be well supprted
though.
Hers were from 4" wide rings and as high as
most cakes...4" or so I think. You would insert the 4" into the 6"
cake. Then I guess you cut a perfect size wedding cake piece...2" deep
x 4" high x 1" wide.
I have no idea where to buy them. Hers were
hand made.
Author: Mindy
Subject: metal rings
Date: Thu Nov 6 12:25:37 1997
Message:
Are these metal rings used instead of dowel
rods or
straws? Are they made out of water pipe or
something like that? And how could they be adjustable. Do you put a
smaller one inside of a larger one and have a connection in the middle?
I'm sorry about all the questions but I'm trying to picture
this in my head and it's not working. Mindy
Author: Nancy
Subject: rings
Date: Fri Nov 7 01:11:11 1997
Message:
I use the metal rings in all my wedding cakes. They resemble soup cans with the top and bottom cut off. They are 4 inches in height and come in 3,5,7,9,11 in diameter. The larger cake is frosted and smoothed and the ring that is smaller than the next layer is pushed into the cake so the top layer of cake rests on the ring. No dowels, straws etc. Very stable!! Nancy
Author: Mindy
Subject: rings
Date: Fri Nov 7 14:04:15 1997
Message:
Do they mess the cake up when they are pulled
out before cutting? That does sound like they would be very
stable.
There would be almost no way that they would
let the cake tip over.
Author: Nancy
Subject: rings
Date: Sat Nov 8 03:23:39 1997
Message:
They are not messy at all. When the cake is cut, you cut up to the ring and then the ring is lifted off leaving a round cake to be cut. You're right, they are very stable!
Author: mickey
Subject: cake supports
Date: Thu Nov 6 09:17:43 1997
Message:
Hi,
The ones I have used my husband made so they
might not be exactly what is otherwise available, but they simply
lift out of the cake and are set aside. Mine are adjustable and I also
use them as pan walls.
Author: Shannon
Subject: support rings
Date: Sat Nov 8 23:41:06 1997
Message:
Where can you buy these? They sound very easy
to use.
Shannon
Author: Shannon Subject: support rings
Date: Sat Nov 8 23:38:10 1997
Message:
Where can you buy these?
Author: Nancy
Subject: buy rings
Date: Tue Nov 11 00:54:28 1997
Message:
I sell the rings at my shop, Fantasy In Frosting
836 Monmouth St. Newport, Ky You can e-mail
me for more information. cybrduck@worldnet.att.net
Author: Joe
Subject: cake show
Date: Sun Oct 12 17:37:42 1997
Message:
Thank you for your web site it is great I tell
alot of people about the cake,candie, related sites this is a good one
Frosting Artist cake club is putting on a
show in Mn at the North Town Mall Nov.1,2 looking for more
contestants $10 entry fee includes
all areas of your reg devision.
some of these cakes will be at the MN I.C.E.S
convention
If you want more information on either show
email me
Author: Dolores
Subject: show
Date: Mon Oct 13 04:37:18 1997
Message:
Hi Joe,
Please post all about your show...and what
IS a cake show too...some people won't know they don't need to
compete against pros when they are beginners etc.
Great - the cakes will be at ices next Aug.
can't wait for that convention!
Author: Joe Thielen
Subject: Nov 1,2 cake show
Date: Wed Oct 15 17:43:44 1997
Message:
The Frosting Artist Cake Club is holding the
17 annual cake show. All are welcome to attend it at the Northtown
Mall in Blaine MN. This is a judged show with 8 levels of entrys, youth,juniors,beginners,intermediate,advanced,sr
advanced,masters,and sr.masters the cost is $10 per person in the judged
divisions. Ribbons and trophys will be awarded to these
entrys. I have 6 great demos lined up and lots of door prizes to be given
a way. There is also a table open to non-judge cakes
no fee requiered, these cakes are eligible for the publics choice trophy
only.
Please for more information on this show or
future shows
you may e-mail me at Frostingart@juno.com
hope to here from you.
Author: Dolores
Subject: show
Date: Thu Oct 16 06:30:43 1997
Message:
Thanks Joe...will post it on my BB for you. Dolores
Author: joe
Subject: show
Date: Sat Oct 18 15:22:27 1997
Message:
Thank you Dolores, hope to see you at I.C.E.S
I will be working at the banquet reservation
table.
thats my job on the MN convention,.
this board is the best website so far that I have been too.
keep up the great work. It looks like alot
of work to. Joe
Author: Joe
Subject: cake show results A+
Date: Wed Nov 5 20:56:49 1997
Message:
Thank you Deloris for posting my cake show. I did get a couple e-mail reguarding the show. but the show was a hit I had 52 judged cakes in total of all catagorys. this is double from last years show, even one of our new cast was filming part of the show on sat. awards ceremony was held at the mall sat eve aroud 7pm the mall stays open till 8:30pm so I wanted people to stay with me at the mall till it closed. I had a survey on this idea and the loved getting there award and checking all the other winners that same evening, looking at the cakes right as the ribbons and trophys where placed. and yes I also won 1st place in the advance catagory. Thank you agian.
Author: Dolores
Subject: Yeah!
Date: Wed Nov 5 21:35:10 1997
Message:
Glad I could help! And a BIG congratulations on the first place. Please tell us about your winning cake??? I'm so glad you won! Dolores
Author: Joe
Subject: the cake
Date: Sat Nov 8 20:39:34 1997
Message:
I did a full size sheet cake. Coverd in royle icing. then I airbrushed it yellow. I made a face out of rolledfondant in a gumpaste face mold. I painted the makeup on the face and did a vegas showgirl head dress. in blue,yellow,green feathers,made out of the rolled fondant, then using gold blue, and jade luster dust. to accent and highlite the head dress. then I put some gemstones, and edibleglitter to viva las birthday it up. and then you get first place.this is my second year in advance area of the show. it took about 5hrs to do the cake just right. for compitition it takes any body lots of long hard and love for decorating hours.I wish I could show you the pictures remind me at I.C.E.S
Author: Earlene
Subject: Congrats Joe
Date: Sat Nov 8 21:12:02 1997
Message:
Joe your cake sounds wonderful. Wish we could
all see it. Very creative idea. I think that is the one thing I love
about this sugar world of ours - no limits - creativity abounds.
Author: Joe
Subject: the cake
Date: Sun Nov 9 19:30:12 1997
Message:
I made a styro full sheet cake. coverd in royal icing. then I airbrushed the cake with yellow and w/black swirls, I made a womens face from a gumpaste mold using rolled fondant. painting the make up on her .i place her at an angle and maid a feather headdress. with the rolled fondant using blue,green.,yellow colors and highlighting them with lusterdust. I like using the luster dust on most display pieces i do it gives it a metalic look and something new for people to see. what is out there.
Author: Laura
Subject: charm cake
Date: Wed Nov 5 12:18:28 1997
Message:
help!
I know theres a picture and/or directions
of a charm cake
somewhere I just can't find one NOW please
someone if you
have a picture or know the book or magazine
its in (I may
have it somewhere.)I even think Martha Stewart
did one last
month or so but I can't find it.
Author: mickey
Subject: charm cake
Date: Thu Nov 6 08:58:32 1997
Message:
Hi Laura,
Are you referring to a bridal cake and charms?
I've done them two basic ways. The prettiest way I think is to tuck
them under a flower arrangement with the ribbons extending as some of the
ribbons for the flowers. You can use different color or width
ribbon to identify the charms.
Another way is to bake charms, usually coins,
in the cake it self. I don't particularly like that method but it has
been a tradition in some areas.
Author: MaraTLee
Subject: RE: Charms
Date: Thu Nov 6 13:50:41 1997
Message:
Hi there,
If you are looking for the little gift charms
that you attach to ribbons so that the bridal party can pull--they can
be found in the Sweet Celebrations catalogue--1 800 328-6722--they
are about $30 something for about 6-they come with a little
story card---very cute---I hope that this was of help to you.
Mara
Author: Tracey
Subject: delivering wedding cakes
Date: Tue Nov 4 13:42:21 1997
Message:
Hello everyone. I need some suggestions on
the best way to deliver my first wedding cake on Nov. 22. The cake
is pictured in the 1997 Wilton year book entitled "Flourishing Together".
Sorry, I don't know the page number. The bottom two cakes are
stacked and I am unsure if I should stack them before or after I deliver
them. I am also trying to save on the setup time since I am
also the wedding reception coordinator and have a gazillion other things
to do. Thanks!!
Author: Dolores
Subject: re: delivering wedding cakes
Date: Tue Nov 4 14:48:47 1997
Message:
Since the bottom 2 are stacked, do this as
you set the cake up to decorate it to begin with - add decorations.
Deliver the top cake seperately then put them
together.
Of course you will need supports in the bottom
2 cakes so they don't smash. I use straws. With that stand you still
must have something to support that top cake too.
Author: Sherry
Subject: Cake Supports
Date: Tue Nov 4 20:34:14 1997
Message:
Hi Dolores!
Regarding cake supports...STRAWS? Eegads,
you mean drinking straws? And they are strong enough? Wilton
teaches us to use those wooden dowels, but I'd certainly prefer to work
with straws, if that works. Please tell me more about this
when you get a moment? Thanks for everything you
do! Sherry
Author: Tracey
Subject: Support Straws
Date: Wed Nov 5 13:08:36 1997
Message:
Thanks for all of your advice. What really
made me uneasy was transporting the two cakes already stacked. I
have a little more conficence now. I was originally going to try using
the straws for support but noticed that the plastic of the
ones sold in our stores were thin. Is there a brand of straws you prefer?
I also noticed the straws used at McDonald's are bigger in diameter
and the plastic is thicker. Does this make a difference? So, short of
raiding the straws in McDonald's I am using the dowels.
Author: Dolores
Subject: re: straws
Date: Wed Nov 5 15:55:09 1997
Message:
My straws are the reg. size, not big like McDonald's - But I see nothing wrong with using theirs. I wasn't telling you that you SHOULD use straws, but I sure would...most of all YOU have to feel safe...I understand that. Dolores
Author: MaraTLee
Subject: RE: Drinking straws as support
Date: Wed Nov 5 12:03:03 1997
Message:
Hi there,
Yes, drinking straws are definitely the way
to go, as another posted reply states, they are easy to cut, are
sanitary,(as long as they come wrapped) and
(if you know your law of physics) support a great deal of weight
because of their shape. Of, course for larger and heavier cakes you may
use more than 4 cut to size, you must use your better judgement.
I never place any in the middle if I need to stack my cakes as I will still
use a sharpened wooden dowel pused through all of my layers(like
staking a vampire!!)to imobolize the stacks.( I deliver some of
my cakes about 100 miles to their destination and believe me that stake
will hold them together just fine.
Author: mickey
Subject: cake supports
Date: Wed Nov 5 09:14:51 1997
Message:
Hi,
Drinking straws do work, and they cut to length
a whole lot easier! And when you think about it, they're safer, no
points, splinters, and the plastic is far more sanitary than wood. Try
them, and I don't think you'll go back to wooden dowels.
Author: Shannon
Subject: straw supports
Date: Thu Nov 6 02:12:36 1997
Message:
MAN! This has really made my night! No more
hacking away on dowelrods at 2am with my swiss army knife.
HA! HA! My last wedding cake was pretty big
so I wore that little saw blade out. I will DEFINATELY try this
tip out. Shannon
Author: Shannon
Subject: "dummy" cakes
Date: Tue Nov 4 12:11:02 1997
Message:
I'm having a hard time trying to decide how
to price my dummy cakes. A woman has asked me to make her
wedding cake and she could possibly need one.
I have a general idea of what I need to charge but it would help if
someone could tell me what customers are actually willing to pay.
Thanks! Shannon
Author: Dolores
Subject: re: dummy cakes
Date: Tue Nov 4 14:52:23 1997
Message:
Thats an easy one.
Since dummy cakes cost as much or more than
cake ingredients, and the decorating is the very same as for a real
cake, you should charge the same. You can re-use the dummy, so this helps
to compensate for the extra it costs. I wrap dummys in plastic
wrap, stretch & tape down with masking tape. To unwrap, just untape
over the garbage can. A shrink-wrap machine is great
Author: Lisa
Subject: Bon Bon Fillings
Date: Mon Nov 3 12:45:23 1997
Message:
I am planning to give chocolates as gifts this Christmas and would like to make them all using bon bon molds for uniformity. I plan to use Dolores' peanut butter filling for some and was wondering if anyone else has any ideas for soft/creamy fillings. Does anywone know how I would use caramel to fill these without melting the shell? Any help would be appreciated...
Author: mickey
Subject: bon bon fillings
Date: Tue Nov 4 11:08:13 1997
Message:
Have you considered a good coconut filling? Combine dessicated coconut and corn syrup, let it stand til the syrup is absorbed by the coconut-it'll resemble Mounds candy bar center. Use that for a filling. Chop cherries, raisins, nuts and such and combine in a vanilla/fondant center. Swirl strawberry jam with some vanilla filling. If you add a little milk or cream to caramel when you are melting it it won't be so firm when it cools that you couldn't fill the chocolate molds and they not melt.
Author: Traci
Subject: groom's cake
Date: Sun Nov 2 16:18:00 1997
Message:
I have a customer who wants his groom's cake
to be a hockey puck! Any creative suggestions other than a black
round cake?
Author: Dolores
Subject: re:cake
Date: Mon Nov 3 08:12:40 1997
Message:
If you DO make it black, you could start with chocolate icing and maybe have it a very dark brown (by adding some black). May be more appetizing. If I were doing it, I would want to see a REAL h. puck so I might think of something to make it realistic looking.
Author: Julie
Subject: hockey puck
Date: Mon Nov 3 09:09:01 1997
Message:
Yes, copy a real hockey puck - some of them have a brand name and other writing on them - something besides all black. Maybe put the puck on another cake with a goal net made out of Royal or color flow.
Author: Carolyn
Subject: Re:
Date: Wed Dec 3 00:56:46 1997
Message:
I have a Groom's cake to do in January for
200. She wants a square tiered cake for 200 - chocolate with
chocolate icing and decorated with chocolate
dipped grapes. My question is: Has anyone dipped grapes and is
this the same procedure as dipping strawberries??
Author: Lynne
Subject: Re: Re:
Date: Wed Dec 3 01:42:33 1997
Message:
Hi;
That will be a really neat cake!
I have done grapes. Yes it is the same as doing strawberries. Just be sure the fruit is NOT COLD and dry before dipping. Have fun. Lynne (kakeladi)
Author: Carolyn
Subject: Groom's Cake
Date: Wed Dec 3 09:16:54 1997
Message:
Sorry, I could not get the subject to print out. It just kept messing up, so I went without the subject - guess everyone will think it is a MYSTERY!! Thanks for answering.
Author: Dolores
Subject: Re: Groom's Cake
Date: Wed Dec 3 09:29:29 1997
Message:
Carolyn,
Drag your mouse over the message to highlight
all of it. Press your Control key and hold it down. Then press your
C key. Let up on both. Then open your word processor - or NOTEPAD - or
any...and Hold down your Control key while pressing your V
key. Let up on both. This should put the message on for you to see, re-arrange
or copy...etc.
Author: Nancy
Subject: Lemon Poppy seed cake
Date: Sun Nov 2 15:42:11 1997
Message:
I have a request for lemon poppy seed cake with raspberry filling for a wedding cake. I am looking for a recipe or could I add Poppy seeds to a lemon cake mix?
Author: Christina
Subject: Re: Lemon Poppy seed cake
Date: Sun Nov 23 16:06:07 1997
Message:
I my self don't like lemon poppy seeds myself
but I look it up on my computer cook book and it says you can add
poppy seeds to the cake. =-)
Author: Julie
Subject: peach cake
Date: Sun Nov 2 14:37:23 1997
Message:
First I want to say thank you to Jill and
B.KeithRyder. My friend's kids loved the spider cakes. The recipe was all
over the internet but that was the only picture.
My new dilemma - a friend wants a cake that
looks like a peach. I'll was thinking either use the ball pan and make
one big peach or make a bushel filled with a bunch of little ones. Does
anyone have any idea on how to make the peach look
fuzzy? I do not have an air brush. Thanks
- Julie
Author: Larry
Subject: fuzzy peaches
Date: Mon Nov 24 20:19:07 1997
Message:
A possible idea might be to use colored coconut or use a tip #233 to create "fuzz" all over the peach
Author: Sherry
Subject: Fuzzy peach
Date: Mon Nov 10 15:22:27 1997
Message:
Hi!
Maybe you've already done this cake, but I've
been thinking about what might help with fuzz. Have you ever used
Equal Spoonfuls sweetener? It's light and fluffy -like...i wonder if you
sprinkled it over your peach(es) or dipped them in this stuff,
might it make them look fuzzy? I'll have to try this myself, just to find
out. Maybe I'll just make up a ball of stiff buttercream for a test.
Best wishes, Sherry
Author: Dolores
Subject: re:peaches
Date: Sun Nov 2 15:58:28 1997
Message:
You can make peaches of marzipan or buttercream 'clay' (but.clay=add p. sugar until icing isn't sticky) Then, tint them with gumpaste dust. Its really chalk, but non-toxic. Also, for 'fuzz' you could color conf. sugar with powdered food coloring, roll a 'peach' into shape then roll in the colored sugar. I think it would work. I don't know how the chalk will work over the sugar coated object tho. BTW, we carry leaves that are appropriate. Would be nice to have a round cake like a basket full of peaches maybe
Author: shirleyjeanne
Subject: flower nail woes
Date: Sun Nov 2 14:12:00 1997
Message:
It's rainy and dreary here so eveyone needs
to laugh. I had a gal ask me for help some time back. Seems she
could never get her flowers out of a lily nail looking like anything. She
said they were fine and looked good, til she used that other
little gizmo, the other half of her flower nail, to take her flowers out.
Seems they got all squashed - what should she do? And she was
serious!
Author: Patricia Dumas
Subject: candy
Date: Sun Nov 2 09:59:58 1997
Message:
I am looking for a recipe for Key Lime fudge. A friend of mine had some on a vacation in Florida and we have been hunting for this recipe ever since. Does anyone have this recipe?
Author: Dolores
Subject: re: Key Lime Pie
Date: Mon Nov 3 08:19:03 1997
Message:
Here are 2 that look good...I have not tried
them:
---------- Recipe via Meal-Master (tm) v8.02
Title: Original Florida Key Lime Pie
Categories: Pies
Yield: 6 servings
-KEN MITCHELL (VRHN54A) 1/2 c Key Lime Juice,
fresh
PIE CRUST: 1 cn Sweetened Condensed Milk
1 1/4 c Graham Cracker Crumbs 4 Egg Yolks,
beaten
1/4 c Butter, softened TOPPING:
1/4 c Sugar 4 Egg Whites
FILLING: 1 Key Lime, sliced thin
PREPARATION - CRUST: Combine Graham Cracker
crumbs & sugar. Add softened butter to mixture &
blend well. Press mixture on the bottom &
up the sides of a 9" pie pan. Shell can be easily formed by sandwiching
the mixture between two 9" pans (butter the
upper pan so that it will release easily).
Bake for 5 to 8 min. in an oven pre-heated
to 325 degrees. Remove
Author: Pat
Subject: key lime fudge
Date: Mon Nov 3 18:09:51 1997
Message:
Thanks Delores for the Key Lime pie recipe. It looks yummy, I'll have to try it soon. Do you have the recipe for Key Lime fudge also?
Author: Ellen
Subject: Onion paper
Date: Sun Nov 2 02:13:31 1997
Message:
What exactly is onion paper? Is it edible?
Author: shirleyjeanne
Subject: onion paper
Date: Sun Nov 2 14:02:06 1997
Message:
Onion paper is just that--paper. A thin,lightweight
paper good for tracing patterns, anything of that nature.No it is
not edible. Wafer or rice paper is used in cake decorating, and it is edible.
Author: Sugar & Spice
Subject: wafer paper
Date: Sun Nov 2 14:40:32 1997
Message:
Ok. How do you use wafer paper? Do you trace
a
picture onto it? If so, what do you use to
trace?
Author: Dolores
Subject: re:wafer paper
Date: Sun Nov 2 16:03:48 1997
Message:
Wafer paper is made of rice and potatoes. Is
perfectly edible. Is white and looks like stiff paper. The backside is
rough and tou put the pict. on the smooth front side. Trace with non-toxic
pens. Then I like to spread on clear piping gel and use straight
(or diluted) food coloring to paint my pict. I like to let it dry then
spread piping gel on the back so it will stick to the iced
cake and apply it. But you could spread gel on the back 1st, then the front
and work directly on the cake...it DOES take gel a long time
to dry...2-3 days if humid.
This worked especially well for me once when
someone brought me a 5 foot poster & I free-handed it down to
size.
Author: Larry
Subject: Wafer paper
Date: Tue Nov 25 15:08:47 1997
Message:
Can anyone tell me where I can order wafer paper? Thanks.
Author: Dolores
Subject: Re: Wafer paper
Date: Wed Nov 26 09:51:23 1997
Message:
Yes, go to: http://w3.one.net/~proicer/index.html
My web site, and then choose
MAIL ORDER / MISCELLANEOUS SUPPLIES...choose
'W' to go right to 'wafer paper'
Author: Sugar & Spcie
Subject: Wafer paper
Date: Sun Nov 2 19:40:35 1997
Message:
Can you draw/trace on the wafer paper with
non toxic
pens and then fill in with icing? Doe the
paper absorb
into the icing on the cake? Once the gel or
icing is on
the paper is it sturdy to move, or should
you trace then
place it on the cake and then complete the
filling in?
Author: Dolores
Subject: re: wafer paper
Date: Mon Nov 3 08:29:54 1997
Message:
Yes, you could do this. But then I'd apply
the wafer paper onto the cake first.
No, it doesn't absorb into the icing.
No/can't move using icing - Yes, if you use
gel - then apply it to the cake once dry -it is easy
Yes, trace, apply to cake, then decorate the
pict.
This is real pretty and shiny to use for Santa
or church windows etc.
Another thing I've done is to write on it and lay it on the cake as a DIPLOMA, and also as a sheet of paper in a typewriter (cake).
Author: Sugar & Spice
Subject: tracing
Date: Tue Nov 4 01:54:10 1997
Message:
You are such a help. I'm trying to find a tracing
paper
to trace pictures and put the paper on the
cake. I don't
want it to be noticable, and of course it
will have to be
edible.
I'm not a great artist -- ok, I'm not even
necessarily a good
artisit. There is more to decorating than
flowers, etc.
I need help for all the "specials" people
want. Any ideas?
Author: Dolores
Subject: re: tracing
Date: Tue Nov 4 14:44:59 1997
Message:
You should download my stencils.zip
It shows you how to transfer a picture using
materials you have around the house without any free-hand drawing.
Then you simply outline & fill-in stars as you would the shaped cakes.
Dolores
Author: Sugar & Spice
Subject: downloading
Date: Wed Nov 5 01:30:24 1997
Message:
Delores
I downloaded a newletter and it is lost somewhere
in Computer land. I never did find out how to get where I
need to be to read anything. Can you help?
Author: Dolores
Subject: re: newsletter
Date: Wed Nov 5 15:49:34 1997
Message:
I downloaded a newletter and it is lost somewhere
in Computer land. I never did find out how to get where I
need to be to read anything. Can you help?
Hope I can help...usually downloads go into
a default directory off your web browser ( like Netscape or
Microsoft Explorer etc). But you can find
them by doing a search on your computer. If you have Windows 95,
open Explorer...not the browser! But the yellow icon with the magnifying
glass in it. Fo to TOOLS (at top) and 'Find"
If you know the exact name of the newsletter,
fill this in the box and choose which drive or folder to look in. IF -
you don't know the name...I always call it ..nltr.zip - so fill in *nltr.zip
- Be sure to add the ( * ) as a wild card.
If this brings it up you will need to unzip
it. Double-click & it should unzip. At least...remember the folder
it is in and use Explorer to find it. Your computer should
(and probably is) equiped with an unzipping facitlity. Then,
when unzipped - double-click 9710nltr.doc
Author: Tracey
Subject: downloading
Date: Wed Nov 5 13:20:58 1997
Message:
Hi Sugar & Spice,
Did you unzip the file you downloaded first?
Then you can view it in Microsoft Word. Or, did you download the
newsletter and not know where the file is?
Author: Sugar & Spice
Subject: downloading
Date: Wed Nov 5 20:46:51 1997
Message:
Tracy......Yes, I would be the one that jumped
in with both feet....I downloaded first and now it is lost!!!
Oh My!. I'll try Delores' suggestions and
see what other messes I can make.
Computers are SUCH fun!!
Author: Dora
Subject: Chrysanthemums
Date: Sat Nov 1 17:34:33 1997
Message:
I am trying to make Chrysanthemums using royal icing. I can't seem to master the technique. I am having trouble getting the petals to curl upward. Also when I use medium consistency icing my petals droop, but when I use stiff consistency icing the petals don't have clean edges & the icing sometimes breaks. If anyone has any suggestions I would sure appreciate it! Thank you, Dora
Author: Nancy
Subject: flowers
Date: Sun Nov 2 02:00:33 1997
Message:
Try using a medium to stiff buttercreme. The
trick is in the consistency of the icing
Author: Shannon
Subject: cookie ornaments
Date: Sat Nov 1 13:13:56 1997
Message:
I was reading an earlier post and it reminded
me of something I was wanting to ask about. I am wanting to make
cookie ornaments to go on our Christmas tree this year. In the earlier
post, I think it was Mara, mentioned salt dough. I would like
some of the cookies to look like gingerbread and some to look like sugar
cookies and I would like to be able to keep them. I was planning
on decorating them with royal icing. Does anyone have the recipe
for salt dough or a cookie dough I could use for this? If anyone has any
helpfull hints I would appreciate it. THANKS,
Shannon
Author: Nancy
Subject: ornaments
Date: Sun Nov 2 02:03:16 1997
Message:
The was a recipe in the MBN for an ornament
using Applesauce, cinnamon, nutmeg and cloves. Makes a nice
scented ornament.
Author: Julia Barnes
Subject: Gingerbread Mold?
Date: Sat Nov 1 07:07:22 1997
Message:
In your online cataloge there was a section
on Gingerbread houses under the New items. I wasn't sure what
Gingerbread House-79-22629 referred to? Is that a Gingerbread house mold
for gingerbread dough, or is it a candy mold? What size is
the finished product? Thanks.
Author: Dolores
Subject: gb houses
Date: Sat Nov 1 11:08:59 1997
Message:
Yes, I looked at it from your standpoint and it isn't clear to me either! What it means...you make a barn, house or churche, etc, of gb, then you make the chocolate pieces to go WITH the house in these candy molds (shown as they are). Number is # for mold.
Size...most gb houses would work. I have a pattern that would work on my web site. I think there is a barn in one of the gb books we carry - if you need me to check, let me know. Dolores
Author: Juanita
Subject: crumb gel
Date: Fri Oct 31 23:18:19 1997
Message:
I have difficulty with the icing that goes
on cake to prevent crumbs..."crumb gel"
Could someone tell me the correct consistency
or "look". The icing has seperated from a cake....
thanks
Author: shirleyjeanne
Subject: crumb coating
Date: Sun Nov 2 13:55:39 1997
Message:
Try using a fairly soft buttercream icing. It doesn`t completely cover up the cake, only seals the surface. It might work better for you if you let the crumb coated cake sit 30 minutes or so to set. This seals "glues" the crumbs down, fills in any irregular spots, and allows you to ice your cake without having to worry about crumbs in the final icing. More experience and handling will allow you to use the same consistency icing that you use for the overall icing. With care, you can go ahead and ice a crumb coated cake right away, but I wouldn`t recommend that until you have a better feel for the technique. Hope this helps you.
Author: Dolores
Subject: re: crumbly
Date: Sat Nov 1 11:14:10 1997
Message:
Your icing (for a crumb coat)- I use the same consistency. Just that I press very hard to crumb coat. Then I go right back and finish it thicker. Hard to explain what consistency to use...icing should always be thin enough that it doesn't pull off crumbs and spreads on easily. Like whipped cream sort of. Practice this a few times and you will understand better. Dolores
Author: daila
Subject: icing rose petals fray
Date: Fri Oct 31 12:23:54 1997
Message:
When I make icing roses (using the Wilton
buttercream frosting) the ends of the petals always fray. Any
suggestions? Thanks.
Author: MaraTLee
Subject: Re: Frayed rose petals
Date: Mon Nov 3 21:12:08 1997
Message:
Hi there,
if you just take a small brush and paint a
thin line of piping gel in your bag, fill your bag with your icing, and
then place the narrow end off your tip where the piping gel
is, your petals will not fray no matter how stiff your icing is.
mara
Author: mickey
Subject: rose petals
Date: Sun Nov 2 10:25:14 1997
Message:
Like Dolores said, icing could be too stiff to start with. Also could be a grain of sugar or something caught at the tip. Could be icing not thoroughly mixed, different consistencies.
Author: Karen
Subject: Rose Petals
Date: Fri Oct 31 13:41:28 1997
Message:
I have recently finished the 1st Wilton Class
and my instructor suggested adding 2 tablespoons of clear KARO
syrup to 1 batch of icing. It does not change the consistency but it will
make the icing much smoother.
Author: Dolores
Subject: re: rose petals
Date: Sat Nov 1 11:17:09 1997
Message:
It can be several things:
1. Sometimes your icing is simply too stiff
2. Maybe your small end of your 104 tip is
too pinched...open it a little with a table knife.
Also, Wilton 104 tips are coming in with the
bottom of the tip spread TOO wide. I use pliers (just on the very
end) to close it a little. I do this for my students too.
Fixing tips is quite common for decorators...Dolores
Author: P.Leech
Subject: secret to moist cake.
Date: Fri Oct 31 09:20:50 1997
Message:
What are a few of the secrets toa moist cake
without it being so dense?
Thanks.
Author: MaraTLee
Subject: Re: tips on moist cakes
Date: Wed Nov 5 12:12:35 1997
Message:
Hi there,
Here are some tips that I use in my shop:
1. after you bake and cool your cake a bit,
place a paper towel over the cake and invert over a cooling rack. Do
not remove pan. Let the pan sit over the cooling cake as long as possible.
What this does,is the steam the cake releases is reabsorbed
by the cake, making your cake a bit moister.
2. you can make a simple syrup of 2 cups sugar
and 1 cup water, ratio is always 2:1, put syrup in a clean spray
bottle and spray the cake before you ice it.
3. allways trim the edges off your cakes, especially
large ones. We tend to bake those a little longer so the edges
then to be a bitryer than palatable. All you need to do is trim less than
an eight of an inch, just enough to expose the tender cake
beneath the surface. I hope these tips will
help you out.
Author: Shannon
Subject: moist cake
Date: Sat Nov 1 12:28:34 1997
Message:
I have a couple of ways. I never let the clock
tell me when my cake is done. If the recipe says bake 35 minutes I
set my timer for 25-30 minutes and then test it by hand until the cake
is done. (I feel the center of the the cake with
my hand to see if it springs back when I touch it) I wouldn't recomend
this for someone who doesen't make cakes alot because
if you're not carefull it could make you cake fall. The BEST way I've found
to get a moist cake is to add about 1/3 cup of
sour cream to whatever cake recipe or mix you are using. It doesn't empart
any flavor it just makes the cake moist. Hope this
helps. :) Shonnon
Author: Val
Subject: moist cakes
Date: Sun Nov 16 09:53:00 1997
Message:
Do you change quantities of other ingredients when you add the sour cream?
Author: Shannon
Subject: sour cream
Date: Sun Nov 16 18:41:59 1997
Message:
Val,
Hi! No there's no need to change the other
ingredients. I have tried it with several different recipes and have had
good results each time. It probably doesn't matter, but, I usually add
it when I'm adding my eggs. You could add it anytime
really. I wouldn't add it after you've already got the flour in there though
because you might end up over mixing your cake.
Shannon :)
Author: Shannon
Subject: moist cake
Date: Sat Nov 1 12:28:09 1997
Message:
I have a couple of ways. I never let the clock tell me when my cake is done. If the recipe says bake 35 minutes I set my timer for 25-30 minutes and then test it by hand until the cake is done. (I feel the center of the the cake with my hand to see if it springs back when I touch it) I wouldn't recomend this for someone who doesen't make cakes alot because if you're not carefull it could make you cake fall. The BEST way I've found to get a moist cake is to add about 1/3 cup of sour cream to whatever cake recipe or mix you are using. It doesn't empart any flavor it just makes the cake moist. Hope this helps. :) Shonnon
Author: Tracey
Subject: over baked
Date: Fri Oct 31 18:31:35 1997
Message:
If the cake has been baking for to long it
causes it to be dry. Also, I have found that if I lower the baking
temperature to 325 degrees the cake is moist
and does not hump up and crack. Dolores had a few suggestions in
a few of the chats. Good luck.
Author: Chris Brooks Janne
Subject: Color Flow
Date: Thu Oct 30 14:26:36 1997
Message:
Recently I have been working with color-flow
and I enjoy it a lot. I have read that buttercream frosting can break
down color flow. So far I have not had a problem. Has this been a problem
for others? Also, does anyone know a technique that reduces
bubbles from forming?
I was reading in an old issue of "Mailbox
News" about using marshmellow cream for color flow. Has anyone tried
this?
Thanks, Chris
Author: Dolores
Subject: Color Flow
Date: Fri Oct 31 08:57:59 1997
Message:
Bubbles: If you leave it sit for a few hours
after you thin it the bubbles will rise to the top. Or you can prick them
with a pin. Or just don't beat at as high of a speed - takes longer.
Author: Amy Christian
Subject: Cake Pricing
Date: Wed Oct 29 15:35:10 1997
Message:
Help! I am having such a difficult time coming
up with a price list for my cakes. I realize it may be hard to help if
you haven't seen my work. I'd say I'm intermediate to advanced. My husband
says my basic price for a 9" should be $20. My time is valuable
and I don't have a problem being the most expensive in my small town, as
long as it's worth it. But I don't want to overprice. Can I
get some example prices including extras such as colorflow,
extentions, buttercream vs. fondant etc. How do you charge for your time?
Thank you Amy
Author: Dolores
Subject: re: pricing
Date: Thu Oct 30 04:22:39 1997
Message:
Hi Amy, Do read the AOL chats for lots of
this kind of info. But, pricing differs according to where you live. In
NYC, they need to get more beccause their cost of living is more etc. In
s. OH we get around $16-18.00 for a 9" cake. This would be
a base price, then...Add additional charges for techniques or plastics
added. See if you can find out what others are charging in
your area. NEVER charge less than the in-store bakeries...grocery stores
etc.
YOU devote much more time and you should be
more expensive. One girl in class just told me she charges only
$10.00 per cake mix and can't seem to build a business. I think she is
so cheap that people think something is wrong with her
cakes! Dolores
Author: joe
Subject: re;price
Date: Wed Oct 29 16:32:57 1997
Message:
I charge $20 for a 10 filled cake basic decorating.
some times that includes delivery. when I do extra with royle
icing or waffer paper design it can cost up to $30 for 10inch. some people
I have talked to say if they are doing lace royal hearts or snowflakes
they charge 2-5dollars per piece depending on work involved. and if they
want the gold added to it it goes higher. if they want gumpaste
flowers I would charge $40 and up agian depending on the flower
requested.also check out bakerys see what they might charge.
Author: Edith Dillion
Subject: alpine @ white satin
Date: Wed Oct 29 12:52:46 1997
Message:
If anyone knows where these two products can
be bought in samll quanities.I have only come in contact with big
ones from Dawn foods and they do not sell to home only stores. thank you
E.Dillion
Author: Dolores
Subject: re: Alpine
Date: Thu Oct 30 04:24:47 1997
Message:
We carry the Alpine in small quantities. I think I have listed prices (not sure-still working on this)- Go my MAIL ORDER/ONLINE CATALOG...Dolores
Author: Edith Dillion
Subject: Alpine
Date: Thu Oct 30 10:38:10 1997
Message:
Deloris, tried to get into web site but would
not let me in. Please send me a catalog if possible. Also do you have
White Satin,It's to make frosting with. Thanks
Edith
Author: Dolores
Subject: re: catalog
Date: Fri Oct 31 09:07:15 1997
Message:
don't have white satin. The reason you couldn't get in the catalog - probably, was I was working on it when you tried. To send it snail mail, email me (proicer@one.net) your address. Please do say if you are looking for specific itesm...cake, candy, gumpaste etc. I'll make sure you get the info. I don't have any pictures yet...I have that in mind...TIME! Dolores
Author: Edith Dillion
Subject: white satin
Date: Sun Nov 2 14:47:45 1997
Message:
do you know of any where white satin can be
purchased. Dawn foods has it but only in large quanties and they do
not sell to private only business Thanks Edith
Author: Dolores
Subject: white satin
Date: Mon Nov 3 08:22:40 1997
Message:
Right - all these products come in very large
packages...for bakeries. We are dividing it into smaller portions.
I had never heard of White Satin. Probably
because dif. brands are avail in dif. areas. They are all similar.
Author: Edith
Subject: white satin
Date: Mon Nov 3 16:09:24 1997
Message:
Deloris White satin is used with Alpine for
icing, are you the owner of Cake Emporium? I just found out about the
store and I live in Henderson Ky. I've been wanting to come down and see
what all is there. Edith
Author: Dolores
Subject: re: shop
Date: Tue Nov 4 15:15:46 1997
Message:
No, my shop is called Sugarcraft and I'm just north of Cincinnati...not far from you really. Straight up Route 4 - in Hamilton...come see me if you get the chance. Love having you. Guess you'd love it...we have everything LOL
Author: Edith
Subject: Store
Date: Sat Nov 15 17:51:05 1997
Message:
Hi have you ever thought of opening a store
in henderson Ky. this town really need something. if so let me know
would love to work there
Author: Dolores
Subject: re: new store
Date: Sun Nov 16 11:57:17 1997
Message:
Weeeelll...I wish, but I suppose I'll have
to decline the invitation. If I had any more work to do I'd have to discard
the idea of 'sleep' now. :)
Actually, these shops are few and far between because
of the vast amount of work and the very long years before
you make some profits.
Author: Edith
Subject: store
Date: Sun Nov 16 15:56:21 1997
Message:
Sure sorry to hear that,this town really needs something like your store
Author: T.Leech
Subject: sugar or gum paste flowers
Date: Wed Oct 29 12:40:58 1997
Message:
I was wondering if you know of any place that sell large or medium sized roses at reasonable price. The one I saw was, for a large one it was $15.00(sugar flower).
Author: Dolores
Subject: re: gp roses
Date: Thu Oct 30 04:38:23 1997
Message:
WOW! $15.00 per rose...We have the following
gp roses:
Available in colors: blue, cream, dusty rose,
ivory, lavender, mauve, peach, [pink, red, royal blue, white, yellow.
You don't have to take a whole box, but will
give you a price break & here is the info if you do:
Small 1 1/8" $1.00 each (56 to a box/$43.00)
Medium 1 1/4" $1.30 each (56 to a box/$58.00)
Medium/large 1 1/2" $1.50 each (48 to a box
$57.50)
Large 2" $1.70 each (30 to a box $40.50
On my ONLINE CATALOG I list many other gp flowers etc (Check under 'Flowers' Dolores
Author: Julie
Subject: cream whip icing base
Date: Wed Oct 29 06:38:42 1997
Message:
I noticed in your recipe for White Buttercream
you use cream whip icing base when making roses. Is that the
similar to meringue powder?
Author: Dolores
Subject: re: Cr w. icing base
Date: Thu Oct 30 04:40:35 1997
Message:
Cream whip icing base has no comparison really. But it does look like marshmallow cream you buy in the jar. Not the same - cr whip contains gum which makes the flowers crust better, M. cream does not. (We do carry this in small quantities if you'l like to try it).
Author: Galena
Subject: Ice cream Cake
Date: Wed Oct 29 05:21:44 1997
Message:
Can anyone tell me what kind of frosting to put on an ice cram cake.You know the one with one layer cake and the other ice cream? I get reguests for this quite often and I need a little info before approaching this. Thank you!
Author: Jeannine
Subject: Bettercream
Date: Thu Oct 16 08:51:29 1997
Message:
Is anybody out there using Buttercream nondairy whipped icing? Are you having trouble with colors bleeding? How have you coped with it? I love the taste. Any advice?
Author: Mary Bridges
Subject: Bettercream
Date: Mon Oct 27 15:24:04 1997
Message:
Dear Jeanine:
How are you coloring your bettercream? Are
you using airbrush colors? Too thin, may cause bleeding and arenot
very concentrated which causes you to use more to obtain the color intensity,
and breaks down the consistency of icing...Or, are you
using jar paste? The best is a highly concentrated liquid paste, which
gives you the color intensity you want without compromising
the integrity of the texture. Also, if you are storing your cake in the
box of a very cold refrigerator, condensation forms and
sometimes bleeds the colors. If you are serving your cake the
next day, it can be boxed and left out of refrigeration. Good luck!
Author: Debi
Subject: Re: Bettercream
Date: Tue Oct 21 14:44:09 1997
Message:
I'm sorry for not answering this sooner. But from what I have learned from my bakery is that it always bleeds. We get away with it by using buttercream icing to decorate and the whipped to frost the cakes. Hope this might help you.
Author: Joe
Subject: frosting ice cream cakes
Date: Wed Oct 29 16:42:58 1997
Message:
You can use 1 of 3 products availible on the market. Dairy Queen uses Ice-n-fil and or bakers choice(avail thru insty whip.) baskin robins and bridgmanns use Riches bettercreme. all are very good products I have use each of them the only problem each have is you can only get light colors out of them not that deep red or royal blue. each of the non-dairy products are great also on wedding cakes and birthday cakes can stay out of the refidge up to 3days on any cake. I teach ice-n-fil classes and we also make mock moose chocolate centers it also makes a very good cheese cake. and great pie fillings. this company is located in IL. baker choice dose the same they are located in IA.
Author: Cathy
Subject: Sugarcraft mail order
Date: Tue Oct 28 15:32:13 1997
Message:
Is there a problem getting into the Sugarcraft online catalog? I'd like to order some citric acid bur I can't get into the catalog.
Author: Dolores
Subject: re: Sugarcraft
Date: Thu Oct 30 04:43:45 1997
Message:
The Online Catalog was offline night before
last...problems. It is back on and more items added. Sorry.
Citric acid: 1/2 oz - $1.35 (liquid)
4 ox $1.99 (crystals) - what I like
to proicer@one.net
Author: mmarrero
Subject: recipes
Date: Tue Oct 28 13:00:51 1997
Message:
I am searching for different types of cake
recipes from Puerto Rico. It's the type of cake that has syrup including
rum or brandy. Also any type of special wedding cake.
I am searching for a sugar flower leave mold
that already includes the veines. I have search in the web and can't
find anything related to this. Thank you
Author: Dolores
Subject: re: gp leaf molds
Date: Thu Oct 30 05:01:03 1997
Message:
I think the Italian Cream Cake could be what
you'd like. I don't have a recipe but it is easy to find on the web.
I have the following sugarpast (gumpaste in
the US) leaf molds with veins. These are resin: BY 'JEM'
* Rose Leaf Veiners-3 sizes in a set: 1 1/2",
2", 2 3/4" - the vein doesn't extend clear to the edge of this mold so
you can make smaller leaves fine too. Nice
veins. Set: $5.00
* Hibiscus Petal Veiners-3 sizes in a set:
1 1/2", 1 3/4", 2 1/4" Set: $5.00
* Holly Oak Veiners- 3 sizes: 1 1/2", 1 3/4",
2" SET: $5.00
* Chrysanthemum Veiners-2 sizes: 1", 1 3/4"
$5.00
* Orchid Veiners-3 sizes: 1 1/4", 1 3/4",
2 1/2" SET: $5.00
BY Nicholas Lodge ('The' expert!:
Set of 4, 2 1/2"- 3" but can easily be used
for smaller flowers too. It doesn't say what types of flowers these
leaves represent, but it is a good variety...rose is one: SET $10.00
Dolores at http://w3.one.net/~proicer/index.html
(proicer@one.net)
Author: Julie
Subject: Spider Cake
Date: Mon Oct 27 19:20:41 1997
Message:
Help! Months ago on someones web page there
was a spider cake filled with jello (made with the wonder pan -
when cut it oozed). I mentioned it to a friend and now she wants it for
Halloween. But now I can't find it! My computer
has crashed and I lost all my bookmarks. Does anyone remember it?
Author: Jill
Subject: spider cake
Date: Tue Oct 28 16:45:06 1997
Message:
Yes--it is on the B. Keith Ryder page. It is in the links on this page.
Author: Cathy
Subject: hard candy
Date: Mon Oct 27 15:02:38 1997
Message:
I started out with making lolipops last Christmas & Valentine's Day and was really pleased with the result. I'd really like to branch out into something like lemon drops or cherry sours and especially old fashion meltaway peppermints but can't find and books or recipes. I've checked the local bookstores and library. Anyone have suggestions?
Author: Dolores
Subject: candies
Date: Tue Oct 28 03:11:01 1997
Message:
Hi Cathy, Try the recipes on my web site...guess
you have the url, but: http://w3.one.net/~proicer/index.html
Just in case. Look on RECIPES, then choose
CANDIES. Other than this, we do have a candy recipe book I
wrote with more. I love hard candy...when you get
bored, experiment with shaping it. Fun!
Author: Jill
Subject: help with fondant
Date: Mon Oct 27 08:17:24 1997
Message:
I made a 3D ghost cake out of the Cake Decorators Bible. It was my first time working with fondant, so I just bought Wiltons ready made. You were supposed to roll out the fondant and drape it over the ghost. When I did, the fondant cracked and separated and eventually slid down the cake. Any ideas as to what went wrong??
Author: Ruth
Subject: help with fondant
Date: Wed Oct 29 06:36:42 1997
Message:
To prevent cracking while working with fondant I use Crisco. I rub some on my hands and if the fondant seems a little dry I mix some Crisco into the fondant. Cracks are usually because the fondant is dry.
Author: shirleyjeanne
Subject: fondant
Date: Mon Oct 27 09:01:33 1997
Message:
Two key questions would be how thinnly did you roll the fondant, and what did you use as a base coat on the cake first. Fondant has to have something to cling to, so some sort of 'glue' needs to be on the cake. Strained jam, buttercream, something like that to give it a base. If the fondant became too dry as you were working with it could have caused it to crack, or having it too thick could too. Hope these hints might be of help. Don't give up on the fondant, it's a beautiful cake covering.
Author: T. Leech
Subject: Eating wedding cakes
Date: Sun Oct 26 23:28:12 1997
Message:
Is it just me who thinks this, or is it true? I think that a wedding cake is more for viewing then it is for eating so, therefor is it okay to assume that the cake's appearance is a lttle bit more important than the taste itself? Any response is greatly appreciated. Thanks.
Author: Earlene
Subject: Tasty Cake
Date: Sat Nov 8 21:29:25 1997
Message:
My first priority is that the customer will have a wonderfully, tasty, moist, good flavored cake. The decorating is totally secondary. They have wasted their money if their guests don't eat and enjoy the cake. I have a customer who organizes luncheons and etc. at the women's club here. When it came time to order her daughters wedding cake this was what she told me. "I always see what comes back to the kitchen and is thrown away. When one of your cakes is served here the plates come back clean - we don't have any of your cakes to throw away." Now tell me if taste is important. Of course the best reputation you can have is that the cakes taste wonderful and look wonderful. But you must work hard to achieve that reputation. One bad, dry, non-eaten cake will wipe out a lot of years of hard work and lower your reputation.
Author: Shannon
Subject: eating wedding cakes
Date: Wed Oct 29 10:34:57 1997
Message:
Taste is VERY important. I agree with Mickey.
A great looking and great tasting cake is what separates the run
of the mill cake from a cake that is really going to be remembered. Honestly,
there really is no EXCUSE for having a bad tasting
cake. Even if someone dosen't have a recipe for the perfect cake there
are mixes out there that work great. When I use
cake mix I use Duncan Hines. (I would say from my experience that 80-90%
of cake decorators who USE cake mix use Duncan
Hines)
I rather enjoy going to a wedding and eating
a bad tasting cake. That means more business for me. :)
Shannon
Author: Nancy Burden
Subject: Eating Wedding Cake
Date: Tue Oct 28 07:39:43 1997
Message:
I definitely think that the taste of a wedding cake is very important, just as important as the appearance. At many weddings the cakes are very much a part of the meal, served at the reception as the dessert. The bride's cake appearance and taste is long remembered and rated by the quest as very good, moist and flavorful or the worst they've ever tasted. It does reflect on the person that made the cake too, bad cakes no matter how beautiful, will not get referrals.
Author: shirleyjeanne
Subject: eating wedding cake
Date: Wed Oct 29 06:01:18 1997
Message:
Amen, Nancy. Now if we could convince folks
that price is not the be all, end all, to choosing a cake.
Author: Dolores
Subject: gp flowers
Date: Tue Oct 28 03:15:23 1997
Message:
As Mickey said...not toxic. This is a food
just like any other. They dry so hard you may not want to eat them. But
are a nice memento to keep anyhow.
Wires: Sometimes, especially on commercial
cakes you see in magazines, you may not need to use wires. I don't
like to either. But the flowers are usually kept anyway...Tulle and ribbons
would also not be too good to eat :) But this is
SUCH a fun thing!
Author: mickey
Subject: tasty cakes
Date: Mon Oct 27 08:54:55 1997
Message:
Please make your cake as good and tasty as
you possibly can!
The goal is to have a beautifully decorated
and marvelous tasting cake, all at the same time. This, as far as I'm
concerned, is a major separating point between a truly custom, professionally
executed job, and a run of the mill, average production
line product. Set yourself apart from the crowd, proudly!
Author: T. Leech
Subject: Are gum paste flowers toxic as a
cake decoration?
Date: Sun Oct 26 23:06:39 1997
Message:
I was planning to make gum paste flowers in
advance so that I can decorate my cake. Is it toxic to the cake at all?
It's going to be plain white, no coloring
added to it except for edible gold powder. I used Wilton's gum paste
recipe. Any response is greatly appreciated.Thanks.
Author: JT
Subject: re;not toxic gumpaste
Date: Wed Oct 29 16:23:08 1997
Message:
No worry about the gumpaste, be alert about the florist tape.some of the tapes(florist are toxic) check on it and make sure your gold is the proper gold. no iron in it some on the market has iron in the gold.. do not allow the guest to eat the gold. it is not recomended in the US by the fda to consume. we can only us the gold as a decrative accent, Martha,S dose alot with it but dosn't tell the real part as exsplained above. If you see the gold and silver dragees(little balls) we got on x-mas cookie even say not for consuming only decrative use only.
Author: mickey
Subject: gumpaste flowers
Date: Mon Oct 27 08:47:32 1997
Message:
Gum paste is not toxic, only problem could be any wire you might use to assemble them with. That of course would not be exactly tasty or very good for one's well being. They aren't the best tasting things in the world, but they won't hurt you.
Author: T.Leech
Subject: A combination cake
Date: Sun Oct 26 23:00:56 1997
Message:
I was wondering if I was to make my wedding
cake with fondant, marzipan, buttercream icing(filing), with a
pound cake as the cake part. I'd like it to be butter flavoured all the
way through where possible. Do you think that this is a good
combination? Any suggestions? I'd like to stick to the fondant though.
Any feedback is greatly appreciated. Thanks.
Author: Dolores
Subject: ideas
Date: Tue Oct 28 03:19:01 1997
Message:
Yes, this would work. For 'butter' flavors...Use a butter cake. And butter icing too maybe. (Make sure the icing isn't so yellow that it shows through the fondant though. I don't like using much buttercream icing on the outsides of the cake. I like to use a strained apricot perserves or something. Its stickier...thats what you need. Only don't use so much that it gets slippery.
Author: jeff blackley
Subject: more ideas
Date: Wed Oct 29 07:27:26 1997
Message:
I think if you used a merange (please forgive my bad spelling) buttercream,it will be almost solid white, allowing a rich butter flavor .
Author: Patricia
Subject: whipped cream icing?
Date: Sun Oct 26 09:25:56 1997
Message:
A friend bought a cake from a bakery that had whipped cream icing. It was firm enough to do everything buttercream can do and it tasted great. Can anyone give me a recipe for this type of icing? Thanks
Author: Joe
Subject: whipped frosting
Date: Wed Oct 29 16:54:07 1997
Message:
there are three that I know of deloris had the one Riches Better Creme, there also is Ice-n-fill also frozen Dairy Queen uses this product plus Bakers Choice made by Insty whip. each of the above product are whip cream taste but also they are non-dairy. when using them and you want to make flowers you can only get a light color shade out of them. You won't be able to get royal blue or red red. just lighter shades of them. each of these items can stay out of a refidge for up to 3 days with out harm. and making roses with it is as easy as buttercreme, I been using Ice-n-Fil for 5 yrs and will continue using it . I also make my filling with it. and it olso makes great cheese cake.
Author: Dolores
Subject: icing
Date: Sun Oct 26 16:20:38 1997
Message:
As Nancy said, This is probably BETTERCREME. Comes frozen as she said. There is another brand called PASTRY PRIDE. Depends on where you live. We carry this in our supply shop but many may not. It is available in a bakery supply near you I bet.
Author: Nancy Floyd
Subject: whipcream icing
Date: Sun Oct 26 13:57:22 1997
Message:
I buy Bettercream, it comes in a quart carton the same as milk. I buy it at Gordons Food Serve. Keep it in the freezer until you are ready, then you beat until the right consistency.
Author: shirleyjeanne
Subject: 4 responses
Date: Mon Oct 27 14:09:00 1997
Message:
Sorry, I didn`t think the response had gone
out, my computer was giving me error messages.
Author: shirleyjeanne
Subject: icing
Date: Mon Oct 27 13:51:18 1997
Message:
The recipe that I use is 2 lb. 10x sugar, 1/4 c. margine, 1 1/3 c. white shortening, 1/2 c. water (or enough to get the consistency that you need), 1 tsp. flavoring of choice, & about 1/4 tsp. salt. Whip it up all together. Beats any icing that I have tasted from a bakery. My customers love it. In fact, that icing and my homemade, from scratch, cakes are what my customers demand!
Author: Shannon
Subject: Kennedy cake
Date: Sat Oct 25 20:04:35 1997
Message:
I have been trying for the longest time to find a detailed picture of Jackie and John F. Kennedy's wedding cake. There are pictures of them standing by the cake but none of them are close enough to show any detail. Does anyone know of any books that show it in detail or does anyone happen to know the design used? Thanks, Shannon
Author: Brenda
Subject: Gingerbread Patterns
Date: Sat Oct 25 19:38:43 1997
Message:
I'm looking for sources of more complex patterns for gingerbread structures. Simple rectangular houses are easy to find. What about mansions, castles and spires. If anyone has any sources to share please do. I'm trying to avoid designing my own!
Author: Sheila
Subject: complex gingerbread houses
Date: Sun Oct 26 14:51:38 1997
Message:
Look up old issues of Family Circle. They had
contests for a while. I am not sure of the year. There were no
patterns, however.
Author: Dolores
Subject: GB patterns
Date: Sun Oct 26 16:23:15 1997
Message:
Yes Sheila, that is a super idea. I have a BIG notebook full of old patterns. We DO carry several GB books too. This is a good way to get going. Once you do a couple, you will see that it is easy to create.
Author: Dolores
Subject: gb houses
Date: Sun Oct 26 06:28:09 1997
Message:
I made myself a complex patter once...for a
2-story house with porch etc. I really didn't know until I started to
try, whether it would work. But it did.
If your walls and roof 'fit' everything else
will.
TIP: Before baking the 'walls' fill with crushed
hard candy (like sour balls, etc) crushed. They will melt into
wonderful 'windows' - then cut a small hole
in the cardboard the house will sit on and add a light. Beautiful!
Next thing I'd like to do is add furnishings
to the 'inside'
Author: mickey
Subject: gingerbread patterns
Date: Sun Oct 26 04:57:22 1997
Message:
Ah, does your request sound familiar. Shirleyjeanne and I have had pretty good luck at miniature and/or doll house shops. There are books, patterns, kits, etc that can be of use. Have you seen those 3 diminsional puzzles...if you have the time and nerves to put one of them together, then use it for a pattern. Some of the older decorating books have some patterns in them too.
Author: Bruce Lam
Subject: Decorator Gel recipe
Date: Sat Oct 25 19:22:37 1997
Message:
I'm supposed to be creating over 200 Witch's Finger Cookies for a Halloween Bake Sale. However, the recipe calls for Red Decorator Gel. Does anyone have a recipe for Decorator Gel? I'm trying to do bake sale at the lowest ingredient cost possible. Thanks.
Author: shirleyjeanne
Subject: piping gel
Date: Sun Oct 26 05:12:38 1997
Message:
You might want to try this recipe:
1 envelope Knox unflavored gelatin
1 tbsp water=thick gel, 2 tbsp water=thin,
soft gel
1/2 cup light corn syrup
Dissolve gelatin in water over very low heat.
remove from heat and stir in corn syrup, blend in well. Place in air
tight container and allow to thicken. This can be colored and flavored
as you like.
Author: Brenda
Subject: Gel...
Date: Sat Oct 25 19:43:13 1997
Message:
Are you looking for piping gel? I would buy it pre made at a cake decorators supply store, or contact Sugarcraft from Dolores' Web Page.
Author: kavita
Subject: flower decoration
Date: Sat Oct 25 10:04:03 1997
Message:
IT IS MY FIRST BORNS FIRST B'DAY.I WANT TO
MAKE A VERY SPECIAL CAKE FOR HER. I
WANT TO DECORATE THE CAKE WITH LOTS OF FLOWERS.
I HAVE NEVER DONE FLOWER
DECORATIONS. CAN ANYBODY PLEASE HELP ME WITH
THIS? I WOULD LIKE TO TO KNOW
THE RECIPE AND THE METHOD. THANK YOU.
Author: shirleyjeanne
Subject: flowers
Date: Sun Oct 26 05:23:28 1997
Message:
Kavita, how long do you have before your little ones birthday? It sounds like drop flowers, lots of them, different colors, sizes, and such, might be the way to go for her cake. Go to the library or buy a beginner book at a cake shop. Ask, plead, beg for help at a cake supply shop.
Author: Mary Rogal
Subject: Newsletters
Date: Thu Oct 23 19:07:46 1997
Message:
I too, have just learned how to download you fantastic newsletters, and now there are so many gone, gone, gone!! Any way to obtain at least the Oct, Nov. Dec. ones from 96?
Author: Dolores
Subject: re newsletters
Date: Fri Oct 24 11:11:43 1997
Message:
Hi Mary,
I can zip them up together and send them email...give
me your email address (with this request so I'll know).
I had to delete those because I was out of
space....my server only allows me 25MB LOL Dolores
Author: Oleta Edwards
Subject: your missing newsletters
Date: Thu Oct 30 05:01:14 1997
Message:
Delores, would you be a dear and zip them to me too please. I just found out how to download your newsletters from March 97 on, on any previous to that would be great. TIA Oleta
Author: Dolores
Subject: re: old newsletters
Date: Fri Oct 31 09:02:41 1997
Message:
Please email me your email address. Realize this will take a LONG time to download, so I'll just send one per email. Still, they take 10-20 minutes...I'm tryying to get better on that. I can CC someone else, let me know so I can doo this all at once please...Dolores at proicer@one.net
Author: Jeannine
Subject: old newslettes
Date: Sun Nov 2 10:27:24 1997
Message:
Dolores, please email me the old newsletters
too. I'm so excited that you're going to mail them out!! This
computer stuff confuses me. Thanks again!
Author: Oleta Edwards
Subject: download of newsletter
Date: Fri Oct 31 09:43:02 1997
Message:
Delores, If too much trouble to send me your
old newsletters, don't worry about it.
I have 2 emails muloedwa@showme.missouri.edu
and CakeWmn@aol.com
I had to miss the chat lastnight so will have to copy when you get on your webpage. Really enjoy the chat but am used to how fast it goes and then I get on other chats and they just drag. Keep up the good work. Oleta Edwards
Author: Dolores
Subject: re: newsletter
Date: Sat Nov 1 11:22:15 1997
Message:
Hi Oleta
I've recently decided to mail the newsletter
for $12.50 per year. You can send check or charge to:
Dolores McCann
1143 S. Erie Blvd.
Hamilton, OH 45011
Mark it re: newsletter or something so I'll
know what you are sending for please. Dolores
Author: Mary Rogal
Subject: newsletters
Date: Sun Oct 26 16:54:38 1997
Message:
Thanks Dolores. My E-mail is rogal@ptd.net.
I appreciate your help and look forward to downloading all the
great information on your newsletters!!!
Author: Barb
Subject: looking for pan liners
Date: Thu Oct 23 15:43:30 1997
Message:
I am looking for a source to purchase precut round pan liners. I can only find 6 & 8" and would like to get 10, 12 & 14. Thanks! Barb
Author: JOE
Subject: re.panliners
Date: Thu Oct 23 20:39:17 1997
Message:
you can get pan liners up to 18 round and sheet
cake liners also at SWEET CELEBRATION(dba Maid of
Scandinavia) call 1800-328-6722 call during
the day. these are the people you can talk to and get a good lead on
what you need, because in the evening that is leased out company and is
not all in the know about the products. good luck
Author: Dora
Subject: Alpine Shortening
Date: Thu Oct 23 13:59:35 1997
Message:
I just made my first batch of icing with the
Alpine Shortening, I used 3/4 cup to 2lb. of confectioners sugar. I had
to add quite a bit more water than my recipe calls for because it was very
stiff. After adding additional water it was very
creamy but I found it would not "crust" so I could use the parchment method
of smoothing my cake.
Any suggestions? If anyone has a great recipe
using Alpine Shortening I would really appreciate it.
Thank you Dora
Author: Dolores
Subject: re: alpine
Date: Thu Oct 23 15:38:01 1997
Message:
I expect you also found that your icing was 'softer' - this always tastes better I think. My icing does crust to paper towel it. Since you could incorporate more water I think it is just taking longer.
Author: Brenda
Subject: Alpine vs Sweetex
Date: Sat Oct 25 19:48:37 1997
Message:
Is Sweetex similar to Alpine for softness
of icing or is there a difference?
Author: Dolores
Subject: shortening
Date: Sun Oct 26 06:32:09 1997
Message:
Yes, the same - sort of. They are different
brands. Like most foods, we'll prefer one to the other. I like Alpine
better because it allows me to add more water, making a softer, more palatable
icing.
Author: Mindy
Subject: candy coatings
Date: Wed Oct 22 11:36:15 1997
Message:
Could anyone tell me what the difference is in the taste of the chocolate wafers compared to a Hershey candy bar. I've never tried the wafers. I've always used vanilla almond bark candy coating and mixed it with Baker's baking chocolate until it gets to the right taste. There is quite a difference in the cost between the candy wafers and the almond bark and baking chocolate. I didn't know if it would be worth the difference in the cost. Thanks for any help. Mindy
Author: JT
Subject: candy coating
Date: Thu Oct 23 20:49:40 1997
Message:
it is what is the ingrediant, coating contains palm kernal oil so it dose not have to be temperd any one alergic to choc can eat this also. when trying coating it dose not melt as fast as real chocolate. Because real chocolate has coco butter. that is when you have to temper to release the coco butter. taste is way diffrent also hershey candy bars are real chocolate and is a low grade. to tell the diffrence let choc melt on the tip of tunge and check for a satin smooth non gritty feel,. also with coating should be smooth the stuff in the supper markets is bad quality try seeing if a candy supplyer by you may sell you some. there are many brands of coating out there, NESTLE,WILBER,GUTARD,MERKINS,GOSSEMERS,ECT. PETERS(wich is nestle but a grade better.)
Author: shirleyjeanne
Subject: candy coating
Date: Thu Oct 23 12:22:32 1997
Message:
The difference in the coatings amd a Hershey
bar is one is pure chocolate and the other isn't. You can use pure
chocolate for molding and such, but it has to be tempered properly and
handled correctly for it to be a success. Just
as there are different quality coatings, there are also different quality
chocolate. Comes down to cost, availability, personal taste,
'friendliness' of a product, end product desired.
Author: Dolores
Subject: Re: candy
Date: Thu Oct 23 07:32:06 1997
Message:
MOST chocolates have a different taste...thats why we can have more than one brand. SO, what you would look for is a flavor you like, smooth (not grainy like some), NOT waxy- like some...etc. We carry Merckens coating chocolate. Our customers demand this brand. It takes more abuse than any ohter...of melting/re-melting, getting over-heated etc. I prefer it as to flavor - by far.
The next best is Nestle's, but Merckens chocolate abd semi-sweet flavor has it all over any ohter brand. Nestle's white chocolate coatings are okay. One I don't personnaly like is Wilton's. Besides, they kinda fool you by selling it in 10 oz pkgs instead of by the pound. Expensive! Their formula has changed several times and is no longer as waxy tasting as it use to be at least.
Yes, difference in cost - and dif. in what it does. You can't use chocolate chips for putting in candy molds. And it doesn't set up right unless you add wax (parafin)...or I think you can add shortening. Who needs that! I don't eat candles!
Author: lynn
Subject: fillings
Date: Wed Oct 22 06:30:27 1997
Message:
My kids make decorated cakes for our 4h livestock show. We need a filling that has no milk products; milk, cream, whip cream, ect.... Our cakes this year are a chocolate and a chocolate peppermint so the fillings need to be taste compatible.
Author: Debi
Subject: Re: Filling
Date: Wed Oct 22 10:24:46 1997
Message:
Have you tried a rasberry preserve? I have
found that rasberries are always great with chocolate.
Author: lynn
Subject: fillings
Date: Thu Oct 23 07:23:05 1997
Message:
thanks raspberries and chocolate sound great. More info. though: do we need to mix the preserves with anything or just use them right out of the jar.
Author: Kennette Brueggeman
Subject: fillings
Date: Thu Oct 23 13:02:28 1997
Message:
I've done chocolate cake with rasberry preserves
as a filling. I also sprinkled some rasberry schnapps on the
cooled cake. It was ooh so scrumptous.
Author: Thalia
Subject: edible HANGING wreath
Date: Wed Oct 22 05:12:37 1997
Message:
We are having a contest at work to make hanging
wreaths with a fall /harvest/thanksgiving theme. Those
submitted thus far are gorgeous dry flower
or home sewing arrangements.
I hope to use sugar craft. Does anyone have
any ideas? So far all I've come up with is decorated indian
-pilgrim-pumpkin-turkey cookies. These wreaths
will hang on doors that are used continuously. Thanks for any
help.
Author: Mara T Lee
Subject: RE: Edible wreath
Date: Mon Oct 27 12:00:44 1997
Message:
Hi,
How about using salt dough to model your thanksgiving
wreath from?---it resembles baked bread and you can
schellac it to preserve it.---salt dough is a simple rec. if you would
like it , I'm sure I could find it or maybe even
Dolores might have a couple of rec.
Author: Shannon
Subject: edible wreath
Date: Sat Oct 25 19:49:59 1997
Message:
Hi!
I was looking at a magazine today and it made
me think about the message you posted. There was a wreath in the
magazine made oud of hard candy in the wrappers. The kind of candies that
they used were those strawberry candies that are
wrapped up in papers to look like strawberries. It was really pretty. You
could use any type. It might look nice if you could
find some type of candy wrapped in green wrappers and a few in red to make
it look like a holly wreath. I guess you would
just get a styrofoam weath form and pin the candies on with straight pins
or hot glue them on. Hope this helps. :)
Shannon
Author: Debi
Subject: Painting w/Icing
Date: Tue Oct 21 14:47:43 1997
Message:
I was talking with someone from Arkansas today
who stated that he knew of someone who "Painted" the icing
onto cakes.
Has anyone else ever heard of this? He stated
that she did this in layers like paint on a canvas. And if you have
could someone explain it to me please. This realy sounds interesting.
Author: Vi E.
Subject: Painting With Icing
Date: Wed Nov 19 21:32:28 1997
Message:
I have been "painting with icing" on my cakes for years for customers who had more complicated requests of family members who wanted to have a cake reflect the outdoor hobby of the recipient. As in my paintings, the farthest thing away is done first, and layers are built on that. I do even have photos of my style of painting with icing in stages, if you would like to see them. I have a scanner. For example, a sunset scene of a fisherman in his boat. So the whole top of the cake would be thinly iced & smoothed in various shades of orange & yellow, taking into consideration where the horizon would be. Then the background mountains would be freely piped on that horizon (just cut the end of the parchment bag), remember the reflections of the mountains in the water, since the sunset is behind the mountains, and lightly smoothed the mountains with a small spatula. Then in the area of the water, a dark boat, with a dark fisherman (because we are seeing the shadow side of them, with the sunset behind them) wearing his fishing vest, with a pole & line in the water is figure piped. Next, the foreground with tall dark grasses are added using a cut leaf tip. And lastly, besides doing borders to finish off the cake, I create fishing flies out of royal icing, using pages of lures from a well-known supplier of fishing gear as examples. As you can see, art is my real love.....
Author: Dolores
Subject: painting with icing
Date: Wed Oct 22 04:11:54 1997
Message:
Yes, I've done this. In fact I have the directions
and a BIG photo right on my web site so you can see it.
http://w3.one.net/~proicer/index.html
Go to SPECIAL TECHNIQUES then to PAINTING WITH ICING.
You'll want the icing to be rather thin...get
creative and you can do it just like an artist...mixing/combining colors,
etc. Dolores
Author: mickey
Subject: icing
Date: Mon Oct 20 18:07:34 1997
Message:
How about another icing recipe. My favorite
'all purpose' is 2# 10X, 1 c. shortening, 1/2 c. margarine, 1/2 c. +-
water, vanilla and just a drop of butterscotch flavoring. The butterscotch
adds that can't quite put your finger on it touch.
Might some of the color problems, especially
with those intense colors mentioned, just be not mixing them in
thoroughly?
Author: Lisa
Subject: Mocha Spoons
Date: Mon Oct 20 11:46:58 1997
Message:
Has anyone made those mocha spoons Dolores
has on her web site? I thought they would make an excellent
holiday gift for the "hi-browed" people my husband works for =:}}. It looks
like they would really appeal to the gourmet type
community I live it. My question though is, about how many spoons do you
get out of a 1 pound bag of chocolate? Just trying
to figure out how much to order so I won't run out. Thanks.
Author: Dolores
Subject: spoons
Date: Wed Oct 22 04:14:46 1997
Message:
I really can't tell you how many spoons you get. But when we want to try and 'guesstimate' we fill a mold with water and weigh it with the water in it. I agree, these spoons are impressive - and popular with the gourmet crowd. Make them dif. flavors for added interest.
Author: Millie
Subject: Wilton Yearbooks
Date: Mon Oct 20 09:17:56 1997
Message:
Does anyone have any old yearbooks for sale?
Specifically Wilton 95, 92, 91 & 90. Let
me know.
Thanks
Author: Lynne
Subject: old yearbooks
Date: Sun Nov 23 12:10:59 1997
Message:
Are you still interested in old yearbooks?
I have many, going back to the '70's that
I am willing to sell.
Contact me via e-mail:
kakeladi@mindinfo.com (be sure to use all
lower case letters.)
Lynne
Author: Joe
Subject: old year books
Date: Tue Oct 21 15:53:01 1997
Message:
the only place(s) I know would be one of these choice ideas. 1. always check garage sales 2. I have seen them at flea markets and antique dealers, 3. the last and best place is Teegardens located in Nap WI 1-715-235-7476 she carrys every piece of wilton from way back when. I had found them as late as 70s check her out you won't be disapointed.
Author: Karla Knight
Subject: Icing - color separated
Date: Mon Oct 20 07:25:12 1997
Message:
A friend of mine at work made a cake last week
and the icing colors "separated" <-- best description I can think
of. i.e., instead of bright orange, she ended up with orange and white
swirls....and instead of black, black and grey
swirls. Was a pretty cool effect since it was for a halloween cake, but
not what she was after.
The only thing I could think of that caused
this is that she used an "on sale" brand of shortening (not Crisco). Any
other ideas? Thanks!
Author: Lisa
Subject: Icing Colors Separating
Date: Mon Oct 20 11:38:49 1997
Message:
Well I have been battling that very problem
for awhile now. In talking to the experts (FL ICES rep and Dolores in
particular), this is what I have learned. FIrst, never use the generic
shortening. Always Crisco or another high ratio
shortening like Sweetex or Alpine. Next, not too much water in the icing
to thin it down. Add a little corn syrup a teaspoon
at a time. Also, switch from plastic bags to parchment so they don't retain
the heat from your hands (which I think is the
main problem). There is a whole list of ideas on how to handle hot ideas
at the beginning of the message board including
keeping a bowl of ice water nearby for your hands, and I think that helps
me alot. Good luck
Author: Brenda
Subject: icing
Date: Sun Oct 19 14:43:42 1997
Message:
My buttercream roses and borders shrink after sitting overnight, am I over-beating my icing? Appreciate any help.
Author: Dolores
Subject: re: icing
Date: Mon Oct 20 04:56:42 1997
Message:
Tell us what your icing recipe is so we can help you please?
Author: Brenda
Subject: icing
Date: Mon Oct 20 10:04:17 1997
Message:
My icing recipe is: 1 1/2 cups Crisco, 1 stick marg. 2# 10X sugar, more or less. Milk, vanilla, and a little butter flavoring.
Author: Dolores
Subject: Re: icing
Date: Wed Oct 22 04:18:53 1997
Message:
Most icings contain:
1 cup shortening (or a little more) TO
2 lbs p.sugar.
Flavors, water or milk
The butter can definately cause you problems.
Since butter will change consistency just setting out of the fridge,
when it softens it changes the icing consistency. I don't use butter when
I want accuracy.
The icing you discribed has so much grease
in it that it won't hardly crust over at all. You need it to crust so colors
won't run/bleed etc.
Author: Pat
Subject: cake frosting
Date: Sun Oct 19 12:45:12 1997
Message:
I recently saw a picture of a white chocolate
covered wedding cake that looked as smooth as rolled fondant, but I
understand not as "chewy". Would anyone have a recipe for this type of
frosting? Love this site!
Author: Dolores
Subject: icing
Date: Mon Oct 20 04:58:04 1997
Message:
That new choc - white choc icing we can buy ready-made is called CHOCO-PAN
Author: Lisa
Subject: ChocoPan
Date: Mon Oct 20 11:42:01 1997
Message:
I know a few people who have tried this and absolutely love it. I didn't have such good luck with it during the summer here in Florida. It was extremely soft and difficult to manuever (might be my "hot hands" getting in the way again). I love white chocolate, but it didn't really taste that way to me, but everyone is different - you might love it too.
Author: Dolores
Subject: icing
Date: Sun Oct 19 17:58:22 1997
Message:
I HAD a recipe for this...by Mildred Brand of Ft Wayne IN. But have no idea where it is now. Mickey...if you have it??? Also, there is a new ready-made icing like this. Though it is very expensive.
Author: MARGARET
Subject: COLOR-FLOW
Date: Sat Oct 18 20:31:54 1997
Message:
I MIXED THE COLOR FLOW AS DIRECTED, BUT IT
WAS TOO THICK TO
FLOW! any help??? THANKS! MARGARET
Author: mickey
Subject: color flow
Date: Sun Oct 19 08:24:37 1997
Message:
Add more water, a tad at the time, til it will behave as desired. Or you can use a little egg white to thin it to the consistency you need. Again, just a bit at the time. Egg white will make the resulting item, picture, plaque or whatever a little stronger than using water.
Author: Sherry
Subject: Cake Bible
Date: Sat Oct 18 16:40:51 1997
Message:
Hi!
I've heard some good things about the book
"The Cake Bible," by Rose Levy Bernbaum (sp?) and was
wondering if any of you own this book? Do
you have any comments? Would you recommend it?
Thank you! Sherry
Author: Debi
Subject: Cake Bible
Date: Sun Oct 19 10:41:35 1997
Message:
I love my "Cake Bible". Though I do need a
bigger mixer to try the recipes that I want. I have only a 4 1/2 quart
mixer and she recommeds at least a 5 quart.
Author: mickey
Subject: the cake bible
Date: Sat Oct 18 18:59:29 1997
Message:
The Cake Bible is a good, good book. Lots of definitions, explanations along with the recipes. Not perfect (if it were it would have a calorieless fudge cake recipe) but none of us are either, but all in all, if I were you I'd buy it. My copy definitely shows use!
Author: Dereick Rushton
Subject: Victorian Cake Books
Date: Sat Oct 18 14:05:42 1997
Message:
I am a chef in the British Army, but have
a great deal of interest in Victorian Royal Iced Wedding cakes...
Can anybody suggest any books that are available
which show this subject in greater detail??
Im also looking for a book on the history
of the wedding cake....what does it all mean
Author: JT
Subject: victorian cakes
Date: Thu Oct 23 20:58:20 1997
Message:
I would probly try a antique shop for the
book your looking for. My friend is into victorian era style and had a
book with some very nice victorian wedding cakes in it but not alot. as
to the where abouts on the book on how wedding
cakes began there possible may be one but most of what I have heard or
even seen was bits and pieces of where it all began
in magazines, you may want to try the library.
good luck in the search.
Author: Barb
Subject: looking for pan liners
Date: Fri Oct 17 18:40:31 1997
Message:
I am looking for a source to purchase precut
round pan liners. I can only find 6 & 8" and would like to get 10,
12 & 14. Thanks! Barb
Author: JT
Subject: panliners
Date: Sun Oct 19 13:28:39 1997
Message:
I got the Phone # for Sweet Celebrations on
pan liners in all sizes up to 16" I do beleave call 1-800-328-6722
I hope this will help you. Also ask for there catalog.
Author: Dolores Subject: Re: circles
Date: Sat Oct 18 05:08:20 1997
Message:
You might want to try at your local baker's
supply warehouse. But they'll be sold in very large quantities. At
Sugarcraft we carry:
8"/25 pc $2.79
10" 15 pc $2.49 (only 3 pks left & discontinued)
'select-a-size' (marked & you cut) 6"
through 12" 20 pc $3.99
See MAIL ORDER from my home page for ph#,
hours and ordering, if you wish to do this.
Author: Felisha Harmon
Subject: cake topper
Date: Fri Oct 17 10:37:07 1997
Message:
Help! I'm desperately looking for a topper w/black bride and white groom. I'm running out of options. If you have any ideas e-mail me at fharmon@descartes.coker.edu
Author: Dolores
Subject: re: br & gr
Date: Wed Oct 22 04:22:56 1997
Message:
At Sugarcraft, we carry separate 'people for making the ornament you discribed...both black or white people. We have ornament bases, the white flowers that arch above the couple, pearls etc...all you need is a glue gun.
Author: Felisha
Subject: cake topper
Date: Wed Oct 22 14:36:30 1997
Message:
Thanks! Where can I find a Sugarcraft?
Author: Dolores
Subject: re: 'a' Sugarcraft
Date: Thu Oct 23 07:41:12 1997
Message:
'Sugarcraft' happens to be the name of my
shop. But there are many cake decorating supply shops - one or more
in a big city. They all carry the products to make ornaments.
As far as our Sugarcraft shop goes, we are 20-30 min. above Cincinnati Ohio (USA) on Route 4 - in the small city of Hamilton. For more info, check on my MAIL ORDER page.
Author: Nancy Burden
Subject: Cake Topper
Date: Fri Oct 17 13:23:37 1997
Message:
Felisha,
You can buy a bride and groom separately and
glue them to the base of a topper of your choice, or make the
whole thing from a purchased base add hearts, doves, flowers etc., the
bride and groom. Glue them to the base and wa la!
Hope this helps, I've made them many times,
simply because its cheaper and the bride and I often design it
according to what she wants on it.
Author: Felisha
Subject: Cake Topper
Date: Sun Oct 19 14:50:37 1997
Message:
Thanks, but the problem is I can't find the
figurines seperately. The only ones I know of are the Precious Moments
and they're $40 a piece; a little out of my price range. Where can I find
the bride and groom sold seperately?
Author: Nancy W. Burden
Subject: Cake Topper
Date: Mon Oct 20 05:40:59 1997
Message:
Try a Michael's, Hobby Lobby, or other craft
stores should have them. I go to a local arts and craft store for cake
supplies, I find them there. If all else fails, there is always paint in
flesh tones available.
Nancy
Author: Charity Baker
Subject: Cake Toppers
Date: Tue Oct 21 15:04:02 1997
Message:
I would probably buy an unpainted bride and
groom from a ceramic shop and either paint them myself (if you are
artisic in that area) or have someone paint them to my specifications.
Charity
Author: P. Leech
Subject: Freezing wedding cakes
Date: Thu Oct 16 20:24:21 1997
Message:
I was wondering if you were to freeze a wedding
cake about a week ahead before the wedding date, would it still
look and taste just as good as the day you made it? It will have buttercream
icing, marzipan, and fondant on top of a pound
cake. Or what other cake recipes can you recommend that will hold the fondant?
Thanks to anyone who will take the time to response.
Author: MaraTLee
Subject: Re: Freezing cake w rolled fondant
Date: Sat Oct 18 17:39:13 1997
Message:
Dear P.
I have taken many classes with British decorators and none of them would ever dream of freezing a rolled fondant cake. You are taking a big chance that the cake would not thaw and the frozen marzipan and rolled fondant would be like a brick to cut. Many British decorators place the rolled fondant cake in a box ( to keep dust and vermin out of the cake) and set aside on a cool counter top and take their time decorating the cake. As you can see their work is quite intricate at times. Of course you can't do this if your buttercream icing is made with any eggs!--you could use a little cooked and seived preserves or jelly as a glaze to hold the marzipan and fondant in place and that would take care of that. Mara
Author: Dolores
Subject: freezing
Date: Fri Oct 17 07:47:00 1997
Message:
You can freeze the cake - decorated etc. Just wrap it very well or seal it in a big garbage bag. The important part is how you thaw...DO NOT open it until the cake returns to room temperature...colors run...sometimes colors run anyway, but if you opened the cake frozen it will sweat...moisture leaving. It may take 12 or more hours for the cake to return to room temp, depending upon how large it is and if there is a sep. plate on top of the cake. Regardless of fresh or frozen, the cake will not taste different...if thawed properly
Author: mickey moore
Subject: freezing cake
Date: Fri Oct 17 16:22:11 1997
Message:
To help preserve the decorations on the cake, chill it well before you wrap it to freeze. That way you can wrap it closely so it's air tight, but the trim is set well enough that it holds its shape. Or you could put it unwrapped in the freezer for a short time to set it well also. Neither way would leave it unprotected long enough for it to pick up any off taste or anything.
Author: mickey moore
Subject: magazines
Date: Thu Oct 16 14:38:16 1997
Message:
I believe MBN is still being printed. It was
separated from the operation that was the Maid.
Other magazines are available at a lot of
local cake shops. They're from England and SA I believe. Or Australia.
Are you an ICES member? The ICES newsletter
always has how-to articles and pictures, along with other cake
abd candy related 'stuff'. We're absolutely the sweetest folks around!
Author: Dolores
Subject: MBN - hi!
Date: Thu Oct 16 16:03:20 1997
Message:
Hi Mickey,
Are you 'the' Mickey Moore who works so hard
in ICES? Its nice to have you on our Board. See you at ICES
next Aug!
Yes, MBN is still in print. I get a thick
copy (with cake pictures galore-for those who don't know) 6 times per
year. It is still the same. Very nice. Dolores
Author: mickey moore
Subject: MBN
Date: Thu Oct 16 17:35:51 1997
Message:
Depemds on what 'the' ... yes, tis me. So glad you've got this area going. Sometimes it feels like some of us frosting fanatics are out here all by our lonesome.
Author: Earlene Moore
Subject: MBN
Date: Thu Oct 23 07:41:20 1997
Message:
Hi mickie - glad you found this area. There
are lots of us cake decorators out here in cyberspace. Glad to see you
here. Check out the AOL chat list here. Lots of good info there. Dolores
is quiet a computer expert and thank goodness she
loves the sugar arts to and is teaching many of us some of the computer
skills.
Earlene
Author: Dolores
Subject: hi
Date: Fri Oct 17 07:43:34 1997
Message:
Hi Mickey,
Me too - 'all by our lonesome' until computers
and the web brought us together...love it!
Nice to have an expert such as yourself giving
decorating tips here...thanks so much...Dolores
Author: Sharon Meadows
Subject: instructions
Date: Thu Oct 16 11:35:18 1997
Message:
I would like to know if anyone has directions to the old "Cinderella's Castle" mold. I finally found the mold, but it didn't come with directions. Thanks in advance for any help you can give.
Author: Dolores
Subject: mold
Date: Thu Oct 16 15:58:58 1997
Message:
Lay the pieces out and you may be able to see
how they assemble.
Press the sugar into the mold WELL. Unmold
and let dry for 2 days or so.
You'll use royal icing...a bit on the thin
consistency - to glue it together.
I don't know about the decorations, but that
shouldn't be so hard.
I bet there are pict.s in old wilton yearbooks
of it.
Author: Shannon
Subject: magazines
Date: Thu Oct 16 08:41:19 1997
Message:
I have a subscription to American Cake Decorating magazine and love it. I was wondering if there were any other cake decorating or sugarcraft magazines that I could subscribe to. Thanks, Shannon
Author: Jeannine Subject: magazines
Date: Thu Oct 16 08:53:06 1997
Message:
I'm not sure my first message submitted correctly...so here goes again. There's a magazine called Mailbox News published by Maid of Scandinavia in Minnesota that's dedicated to cake decorating.
Author: Shannon
Subject: magazines
Date: Thu Oct 16 09:38:43 1997
Message:
THANKS! Do you subscribe to it? I have heard of Maid of Scandenavia but I don't have any of there products. I have looked to see if they were on the web but haven't been able to find them. A woman told me recently that they had went out of business or stopped mail order or something. Does anyone know anything about this? Shannon
Author: mickey moore
Subject: magazines
Date: Thu Oct 16 14:28:36 1997
Message:
The Mail Box News is back in publication, and is a subscription...at least I hope they're still operating..MBN was separated from the former Maid operation. I'll see how quickly I can find an address for you There are several other decorating magazines available by subscription or at cake supply shops. They are from England and S.A. I believe. ICES monthly newsletter always has how tos and pictures among other articles (all cake and candy related). Check out ICES
Author: Dolores
Subject: re: magazines - ices
Date: Mon Oct 20 05:06:09 1997
Message:
Here is ices URL...check out the cakes under
NEWSLETTERS!
http://www.ices.org
Author: Shannon
Subject: magazines
Date: Thu Oct 16 21:15:33 1997
Message:
Thank's for the onfo. I just sent in my membership dues for ICES about three days ago. I can't wait to hear from them.
Author: T. Leech
Subject: Edible gold powder
Date: Wed Oct 15 23:53:44 1997
Message:
I've been trying to find edible gold powder
to decorate my wedding cake, but have been unsuccessful. Can you
please tell me of places where I can buy some that will ship it to me?
Author: joe
Subject: gold powder
Date: Sun Oct 19 13:24:29 1997
Message:
when using the cold powder make sure there is no iron in it remember the FDA dose not allow this yet in amreica. all though it is very popular in england and else where. I asked at I.C.E.S if they had there gold which is the best of all golds but do to the FDA they can not bring it to USA if looking for some try Sweet Celebration located in MN 1-800-328-6722 it is edible but not recomended like all other gold products sold in the USA. they should all be non-toxic. good luck
Author: Sherry
Subject: gold powder
Date: Thu Oct 16 09:44:46 1997
Message:
New York Cake & Baking Distributor
56 W. 22nd St.
NY, NY 10010
1-800-94-CAKE9
Fax (212) 675-7099
Send for a catalog ($3) Edible gold leaf, powder, and just about everything there is in the world having to do with cakes, baking, decorating, and candymaking is in this catalog. Look for the gold items on catalog page number 148. I just got my catalog last week. This is an excellent resource, and prices are competitive, although the photographs won't win any awards. Sherry
Author: Dolores
Subject: gold p.
Date: Thu Oct 16 06:32:13 1997
Message:
I just answered an email about this. If you
are the same person, disregard...but we do carry this (also silver). You
can find all info for ordering it on my web site under MAIL ORDER. It is
$3.99 plus shipping.
Author: Sherry
Subject: Gold powder/mail order
Date: Thu Oct 16 09:46:55 1997
Message:
Sorry Delores! I didn't know about all the stuff you carry...am new here. :) How can I obtain a catalog of your supplies and prices? Thanks, Sherry
Author: Dolores
Subject: gold
Date: Thu Oct 16 16:06:51 1997
Message:
No prob. Sherry..if I was any busier I could never come here to have fun :) We don't have a catalog - yet. Need one desperately. Trying to at least get a list of our products online for you.
Author: mariel
Subject: thanks from argentina
Date: Wed Oct 15 17:09:49 1997
Message:
i would like to thank you all for the hours
of fun reading all these chats, hints and recipies. i just open up a shop
of bakers supplies and what interest me most of
it is how much i can learn every day. i save and print all the tips i can
get my hands on. thanks again, sincerelly.
escuse my English... better speaking than
kriting...
mariel, from rosario, argentina
Author: Nancy Burden
Subject: Bowling Cake
Date: Wed Oct 15 13:22:10 1997
Message:
I am in the planning stages of doing a birthday cake for a little boy that's having a bowling party. Any ideas what would reflect the bowling theme? Thanks
Author: Larry
Subject: bowling cake
Date: Tue Nov 25 17:36:52 1997
Message:
You could use a 11 X 13 cake pan decorated like a bowling alley and use the Wilton mini ball pan to make two half balls then put them together and decorate like a bowling ball and place it on the "Bowling Alley"
Author: Julie
Subject: Bowling cake
Date: Mon Oct 20 19:19:21 1997
Message:
It took me a while to come up with a bowling
theme cake for a 10 year old too. I used a 9 x 13 put a small 1/2
ball done in black with a big smile a big eyes on an angle leaning toward
two bowling pins (cut out of the small loaf pan).
The pins had big worried eyes and a squiggly mouth - they looked worried.
Then made cookies shaped like bowling pins (about
5 inch) with the same face.
Just wanted to say this message board is great
- I've noticed the AOL one is not used as much since.
Thank you - hope this helps!!
Author: Melissa
Subject: bowling cake
Date: Thu Oct 16 09:30:14 1997
Message:
Wilton makes a ball pan that you can use to
make a bowling ball - it will actually be a 3D round ball. You can also
use the pan later for a golf, baseball, or basketball cake.
Author: Jennifer
Subject: shows/clubs in MD/DC area
Date: Wed Oct 15 12:50:48 1997
Message:
I'm a relative newcomer in the cake decorating biz. I've been doing it as a hobby off and on for the last two and half years and have recently decided to start my own business. I would really like some information on shows and clubs in the Maryland/Washington, DC area. I'm anxious to see what others are doing and how my work compares. Thanks.
Author: Dolores
Subject: info
Date: Thu Oct 16 06:37:30 1997
Message:
Hi Jennifer The best place and thing to do
to stay in touch is to join ICES. Its only $27.00 per year (in the US)
but is International. You can find out ALL about them at http://www.ices.org
(I totally recommend all cake decorators join)
They have a state ICES and oince you are a member your state rep will contact
you when there is a local thing. DO
always tell them where you heard about ices!!! Please.
Author: Jeannine Norder
Subject: donuts
Date: Wed Oct 15 10:11:46 1997
Message:
Does anyone have a recipe for making donuts
from a cake mix? I'd love to be able to do that, if you could help
Author: Linda
Subject: carrot cake
Date: Wed Oct 15 09:33:54 1997
Message:
Looking for a carrot cake recipe that I have seen but for some reason can't find not that I want it. It replaces the grated carrots with strained baby food carrots. Would appreciate the recipe if anyone has it.
Author: Juanita Kozikowski
Subject: Carrot Cake
Date: Wed Oct 22 13:31:46 1997
Message:
Mix by hand - 2 c sugar and 1 1/2 c. wesson
oil
add 4 eggs, 1 at a time. Blend in
2 c. & 2 tbsp. flour 2 tsp. baking powder
2 tsp. cinnamon pinch of salt
2 tsp. baking soda
Add 2 jars junior carrot baby food.
bake at 350o 45 min
FROSTING-1 stick butter 1 box powdered sugar
1(8oz)pkg. cream cheese 1/2 c. chopped pecans
1 tsp. vanilla 1/2 c. coconut
Hope you like this! It's delicious!! Lost my receipe, too, but finally found one. Glad to share....Juanita Koz Indpls, IN
Author: Lisa Brown
Subject: Spiced Whipped Cream
Date: Wed Oct 15 05:29:58 1997
Message:
Does anyone have a recipe for a spiced whipped
cream frosting/filling? I am making a pumpkin cake that
recommends using this. Thanks in advance for
any help..
Author: joe
Subject: might try spice filling
Date: Wed Oct 15 18:10:34 1997
Message:
Have you heard of Ice-n-fil or baker choice
some D.Q (Dairy Queen) use either or you can
purchase these sometime through your local D.Q. I normally whip
up
Ice-n_fil to a satin peak. then fold in premade
mix of instant vannilla pudding ( use small box ) if recipe says 2 cp
milk use 1 and blend till smooth and your spices of choice.to the pudding
mix well then fold into your whipped ice in fil. you
may refriderate or sit out over night. I have left it out over nite and
had no problem. if you just add your spices to the whipped
ice-n-fil and have no pudding you can let cake stay out of refridge for
3 days. I teach Ice-n-fil classes
goodluck any questions e-mail me
Author: Lisa Brown
Subject: Spice Filling
Date: Thu Oct 16 04:33:30 1997
Message:
Joe - I have never heard of ice-n-fil. Is
it similar to Rich's Better Creme (a frozen product you whip)? Adding the
pudding and spices sound great. Thanks for your help.
Author: Joe
Subject: re.filling
Date: Sat Oct 18 15:16:14 1997
Message:
It is on the same order as ice-n-fil. have you used riches and if so have you tryed making a flavored filling try it and let me know I like to find out. because I only know that Ice-n-fil and Bakers choice the same way.
Author: Lisa Brown
Subject: Filling
Date: Mon Oct 20 04:16:45 1997
Message:
Thanks for your suggestions Joe. I ended up using a cream cheese frosting and I added a little pumpkin pie spice to that for the filling. It was really good. I have never used the Rich's but it is very popular in my area. If I do get another cake that it would be appropriate for I will try it and let you know. Thanks again..
Author: Varinia Atkinson
Subject: sugar molds
Date: Tue Oct 14 19:02:00 1997
Message:
I would like to find the mold for making the sugar bells that was on my own wedding cake and also the basket sugar mold.
Author: Dolores
Subject: Re: sugar molds
Date: Wed Oct 15 04:41:54 1997
Message:
I would like to find the mold for making the sugar bells that was on my own wedding cake and also the basket sugar mold.
We carry a 2" sugar mold bell with ridges inside
75 cents
Also a set of 3 bells that are smooth inside..sizes:
4---2---1 1/2" $1.99
Dolores at Sugarcraft...go to MAIL ORDER for info
Author: Jackie
Subject: cake magazine
Date: Tue Oct 14 12:08:46 1997
Message:
Ok New Jersians, who has been buying all the American Cake Decorating magazines??? I have tried several Barnes and Nobles where I have bought the magazine before since early Sept, and I have yet to find the current issue. Does anyone know where else I could try? Hopefully I will get the next issue by subscription. Thanks for your help! Jackie
Author: Tracey
Subject: ACDM
Date: Wed Oct 15 15:28:05 1997
Message:
I had been buying the magazine at Border's Books before I subscribed. Maybe there is a chain near you. It's the only place here in Hawaii that I have seen it.
Author: Mindy
Subject: magazine
Date: Wed Oct 15 10:15:15 1997
Message:
In my area they are sold at JoAnn Fabric Stores.
Author: Clister
Subject: Cake Magazine
Date: Wed Oct 15 08:19:24 1997
Message:
I live in Tennessee and the only place that I can find them is at one cake decorating supply shop and Michael's. Maybe you have a Michael's chain there; they should have it.
Author: Dolores
Subject: Re: ACDM
Date: Wed Oct 15 04:43:32 1997
Message:
Jackie, We carry this magazine...current issue...if
you'd like to call us...513-896-7089 between 9:30-5 est
($3.99+shipping)
Author: Amanda
Subject: ACD..Jan/Feb '96
Date: Wed Oct 22 21:11:21 1997
Message:
I had the same trouble...til my subscription came through,and I still would like to see a J/F '96 issue. If only to get a chance to read it. The libraries here don't carry it either. I tried a lot of places.
Author: Clister
Subject: Larry Powells' Big Book
Date: Tue Oct 14 07:50:43 1997
Message:
Looking for Larry Powell's Big Book on Cake
Decorating
(currently out of print). Will buy or like
to borrow.
Please help.
Author: Jackie
Subject: Wilton's butttercream
Date: Mon Oct 13 18:46:54 1997
Message:
I have lost my recipe for "bakery like" buttercream that I got from the Wilton's level 1 course book and I can't remember the ratio of butter to sugar. It uses heavy cream instead of milk or water. Could someone please post it for me? Thanks a whole lot.
Author: Dolores
Subject: icing
Date: Tue Oct 14 04:59:13 1997
Message:
Here is the recipe of icing I use from the Wilton Basic Class 1 book...awful greasy...what are you doing with it, practicing your roses?
1 cup Crisco
1 teas. vanilla
1 TB Meringue powder
2 TB water
1 lb confectioner's sugar
Most icings have only 1 cup Crisco to about 2 lb p. sugar.
Author: Jackie
Subject: Re: icing
Date: Tue Oct 14 12:01:05 1997
Message:
Hi Delores,
Thank you for your quick response. The icing
I am looking for is light,creamy, and medium consistency because
of the heavy cream. I have often used it to ice my cakes and love it. I
am prety sure it was from the Wilton's level 1
book, but it maybe in the level II book. It is definitely not the practice
buttercream.
Jackie
Author: Debi
Subject: RE: Wilton Icing
Date: Tue Oct 14 14:07:46 1997
Message:
I hope the icing you want is this one:
Extra Special Buttercream Icing
yeild: 7 1/2 cups
2 cups solid vegetable shortening
2 lbs confectioners sugar
(there are 4 cups in a pound)
1/2 tsp salt
1-2 tsp clear vanilla or your favorite flavoring
6-8 o whipping cream
1. Cream shortening until fluff. Add sugar
and continue creaming until well blended.
2. Add salt, flavoring and whipping cream;
blend on low speed until moistened
3. Beat at high speed until icing is fluffy.
You may substitue 1 cup butter/margarine +
1 cup shortening
to achieve a more buttery taste.
Author: Jackie
Subject: Thank you!!
Date: Thu Oct 16 05:57:36 1997
Message:
Hi Debi,
Thank you very much for the recipe. It's just
what I have been looking for.
Jackie
Author: Debi
Subject: Re: Wilton Icing
Date: Wed Oct 15 07:56:51 1997
Message:
Jackie
I have also used this recipe for wedding cakes fillings. By adding fresh strawberries or rasberries to the icing it tastes like berries and cream. And sooo good. Hope this is the recipe you were looking for.
Author: Anonymous
Subject: Angel cakes
Date: Mon Oct 13 16:47:09 1997
Message:
I am not a pro cake decorator. I do this for
fun in my spare time. I have a request for a cake in the shape of an
angel, I have looked back at old and new
Wilton's yearbooks but I cannot seem to find a good idea or pattern . Can
someone help me out with some simple patterns or ideas.
Author: Shannon
Subject: Re: angel cakes
Date: Tue Oct 14 09:12:24 1997
Message:
I don't know if you are wanting to make an
adult angel or a child angle but I have an idea for a child angle. In the
most recent Wilton yearbook (probably last year too) They have a Precious
Moments pan that is a little girl holding a birthday
cake. On the back of her dress there is a bow. If you didn't make the bow
there would be just the right amount of room for
some angel's wings and instead of the birthday cake you could draw a harp.
If you don't decorate very often you might want
to seee if there is somewhere you could rent the pan instead of having
to buy it. Hope this helps. Shannon
Author: Dolores
Subject: angel
Date: Tue Oct 14 05:01:07 1997
Message:
Several ways to do this...CK has a Pantastic Pan in the shape of an angel blowing a horn. But there are some other great ideas in Wilton Yearbooks too.
Author: Kym
Subject: East Coast Mold Company
Date: Mon Oct 13 12:46:31 1997
Message:
Hi
I'm looking for any information on candy molds
made by the
East Coast Mold Company. This
is for a friend who has a cake shop and makes specialty
candies. Any info would
be appreciated. E-mail to madwmn@worldpath.net
thanx
Author: Dolores
Subject: molds
Date: Tue Oct 14 05:02:30 1997
Message:
Hi Kym, We carry this brand at Sugarcraft...Just call and order anytime...If you want a certain NUMBER or mold, also have the number handy when you call. Dolores
Author: Traci
Subject: newsletter
Date: Sun Oct 12 19:03:13 1997
Message:
I was able to download the newsletter to my computer, but when I pull it up in MS Word, it's in some computer language or something. Is this because I haven't unzipped it? Where is my unzipping utility?
Author: Tracey
Subject: newsletter
Date: Fri Nov 7 14:24:15 1997
Message:
Have you downloaded and viewed the newsletters before or is this your first time? It maybe that you need to unzip it. You can find unzip programs to download off of the net. Do a search for one. Usually if you have an "unzip" program on your computer when you double click on the zip file the "unzip" program activates. If you have viewed the newsletters before maybe you just need to try and download the newletter again. Good luck.
Author: Tracey
Subject: Unzip
Date: Wed Nov 5 13:38:26 1997
Message:
Yes, I think you need to unzip it. Usually, when you double click on the zip file your unzip utility automatically "activates" and asks if you where and what files in the zip file you would like to unzip. Check to see if you even have an unzip program (preferably PKZIP). If not you can download one off of the net. Good luck.
Author: lauren
Subject: newsletter
Date: Sat Oct 18 18:04:00 1997
Message:
what newsletter are you talking about? i am new to cake decorating and have been looking for sources of new info for myself. thanks!!!
Author: Amy Christian
Subject: sources of info
Date: Wed Oct 22 17:26:20 1997
Message:
Here are some sources of great information:
"Mailbox News" P.O. Box 16208, Mpls,MN 55416-0208
$14/yr.
"American Cake Decorating" P.O.Box 21645,
Eagon, MN
55121-0645 $19/yr.
I know there are many others out there I haven't
yet found. Amy
Author: Dolores
Subject: re: newsletter
Date: Mon Oct 20 05:04:22 1997
Message:
Its my newsletter available from my home page...choose NEWSLETTERS. Current issues are deleted after a few months for lack of space. You'll need to download it to your computer then uncompress it (unzip). You can only read it in Microsoft WORD unless you get a 'reader' prog. ...see directions on the newsletters page of my home site. http://w3.one.net/~proicer/index.html
Author: Shannon
Subject: gumpaste leaves
Date: Sun Oct 12 17:41:36 1997
Message:
I am learning how to make gumpaste flowers. I have gotten to a point where I can make the flowers look pretty close to real but I am having a problem with getting my leaves the right color green. They don't realistic enough. I've used Wilton's leaf green alone and mixed with other shades of green but I just can't seem to get the right combination. Is there a different brand of icing color out there that is more realistic or is there a combination of Wilton colors that some one knows? Thank You, Shannon :>)
Author: mickey moore
Subject: gumpaste
Date: Thu Oct 16 14:53:47 1997
Message:
Shannon, if you dust the leaves when they're dry, that will go a long way to making them look realistic. A little brown down the center, a little brown and/or red on the edges, will add a lot.
Author: Dolores
Subject: gumpaste
Date: Mon Oct 13 04:35:16 1997
Message:
> getting my leaves the right color green.
Wilton's leaf green will never make a good
leaf shade. Try mixing leaf green with willow green. We use to use
moss green but I think the mixture above is better. Color the gp willow
g. then add leaf g. until it is the right shade for what you
are doing.
Author: CHERYL
Subject: ISO WILTON CLOWN PAN
Date: Sun Oct 12 17:08:09 1997
Message:
I AM ISO THE WILTON HAPPY CLOWN CAKE PAN
IT IS THE FACE OF THE CLOWN ONLY ANY HELP
WOULD BE APPRECIATED.
Author: Sarah Nelson
Subject: clown face cake pan
Date: Wed Nov 5 23:54:06 1997
Message:
Are you thinking of the one that looks like
Bozo the clown
that came out in the 70's? Or the newer one
in the 80/90's?
If it is the older one, I can help you out.
Author: Chris Brooks Janne
Subject: candy leaves
Date: Sun Oct 12 16:46:10 1997
Message:
I have been making fall leaves using the candy coating, (summer coating). I find it is easier to remove the candy from real leaves than from the silk leaves. Does anyone know if there are leaves that are toxic and should be avoided?
Author: Dolores
Subject: leaves
Date: Mon Oct 13 04:39:35 1997
Message:
You could try gum paste leaf molds. They leave
a realistic imprint of the leaf. Some are flexible.
BUT- what I do is I use plastic leaves. These
are getting very hard to get since all artificial flowers are now silk.
Author: Debi
Subject: Re: Candy Leaves
Date: Sun Oct 12 16:59:31 1997
Message:
I found that if you are going to use real leaves the best ones are rose, or orange leaves. I'd rinse and dry them first. But these were the only ones I remeber reading that were usable.
Author: Lisa
Subject: Cookie Icing
Date: Sun Oct 12 10:24:15 1997
Message:
I made some cute cut out sugar cookies, and made an icing out of sugar, milk and corn syrup. I applied it with the back of a spoon, which was kind of messy. I was afraid if I thinned it too much, and poured it, it would not be very thick on top of the cookie. Then... Do you put the royal icing trim work on then or wait until it dries and then pipe it on? Lisa
Author: Nancy
Subject: cookie icing
Date: Sun Nov 2 01:47:15 1997
Message:
I use the same recipe to ice my cookies. To
thicken just add a little more powdered sugar. I use a spatula and ice
the cookie, a friend uses a paint brush and thins the icing.
Experiment and find what works best.
Subject: cookies
Date: Mon Oct 13 04:42:54 1997
Message:
I use dry candy fondant to cover the cookie...just add water to a consistency that it will run out mooth - like color flow if you've worked with that. This stays soft but dries hard enough that cookies can be stacked. The add the details with royal icing...whenever - it dries real quick. This is the same as we use on petite fors too.
Author: Lisa
Subject: Flower Cascades/Bubble on Cake
Date: Sun Oct 12 10:21:25 1997
Message:
I was reading in one of the most recent chats on Dolores' page about placing cascading flowers on the side of the cake (buttercream roses on buttercream). I still do not quite understand what is the best way to do this. Any suggestions?
Second, I made a cake yesterday and the customer
came to pick it up today. Sometime between then and today
a "bubble" formed on the side of the cake - sticking out like a 1 inch
bulge near the top edge of the cake. There was
only one so I tried to carefully push it back against the cake. It looked
ok, but the icing was chocolate and the cracks
showed when I pushed it in. What causes this and how do I fix it?
Thank you. Lisa
Author: Dolores
Subject: flowers & bubbles
Date: Mon Oct 13 04:48:12 1997
Message:
For the sides, I have my roses well crusted. I apply a ring of buttercream icing to the bottom, place against the cake...add leaves which touch both the cake AND the flower. They says on better if the cake is left set overnight before delivering.
'Bubbles' form when the icing 'blows' out from the side of a cake...air behind it...usually happens with small cakes...like 6" etc. It happens because you don't press hard enough (when applying the icing) to get the icing stuck real well on the cake. Bad if icing is too stiff too. Is this what you meant? I would have fixed it just as you did and looks ok usually...make that the back.
Author: Debi
Subject: Re: Bubble Cake
Date: Sun Oct 12 17:06:08 1997
Message:
What kind of icing did you use (i.e. buttercream, fondant or what)? That might help in solving the problem.
Author: Lisa
Subject: Bubble
Date: Mon Oct 13 05:23:56 1997
Message:
It was buttercream. I read Dolores' response where she suggested that I did not press hard enough/icing too stiff. I know my icing was a little too stiff. It was my first time making chocolate and I guess I didn't get enough liquids in it. Lisa
Author: Dora
Subject: Colors Running!
Date: Sun Oct 12 07:47:45 1997
Message:
I have made 3 attempts at making 101 dalmation
cookies & my
black is bleeding bright pink dots into the
white (to bad the dalmations don't have pink spots!) I am using thin
consistency royal icing in black to outline details of the dalmation cookies.
I let that dry overnight then I thinned down the
white & I used the color flow method to fill in between the outlines.
I thought the last time I tried it that it was
going to work but when I woke up the next morning the pink spots were back!
This is really strange, if anyone can help I would
sure appreciate it! Thank you,
Dora
Author: Dolores
Subject: colors run
Date: Mon Oct 13 04:52:33 1997
Message:
Don't cover them...drawing moisture. We do carry powdered food colors that are garenteed not to bleed, but other than this, don't cover them.
Author: Dora
Subject: Thank you
Date: Mon Oct 13 10:05:09 1997
Message:
Thank you so much for answering so quick! You
are so sweet & so full of knowledge. I just ordered your book
this morning, 100 Petite Doll Pan Characters & also I ordered the Alpine
Shortening, can't wait to try them both!
I will definitely try the powdered coloring,
great idea! In the meantime I will make sure to keep the cookies
uncovered. Well back to the drawing board!
Thanks again Dolores, you are great!
Author: Dee Blackwell
Subject: Wilton Books
Date: Sat Oct 11 17:52:07 1997
Message:
I have some older Wilton Yearbooks and I was wondering how far back do they still take your orders for things in them? Also is it possible that they still may have some of the older pans etc.?
Author: Mindy
Subject: old cake pans
Date: Fri Oct 31 16:08:17 1997
Message:
I found a place on the internet that holds
auctions. There are some Wilton pans for sale on it. Ziggy, jiminy cricket,
donald duck, dumbo, mickey band leader, mickey mouse, holly hobby, gingerbread
man, big bird, darth vadar, playboy bunny garfield
and the cross cake pan are currently up for bids. I've never tried to bid
before so I don't know how it all works. The address is
//cayman.ebay2.com
Hope this helps you out. Mindy
Author: Dolores
Subject: old yearbooks
Date: Mon Oct 13 04:29:57 1997
Message:
If the item is not in the 1998 Yearbook, this means it has been discontinued. Wilton has NO discontinued pans. All of those are getting hard to find online. The aol gals really traded for awhile. That has died out becuase I think they have traded them all. DO look in garage sales and flea markets.
Author: Debi
Subject: Re: Wilton Books
Date: Sun Oct 12 17:04:03 1997
Message:
I think that the year books go back to 1970. I myself have from 76 to present. I'm looking for the older books myself also the pattern books. I have been lucky in also getting some older pans from people who were getting rid of them. I.e. garage sales and flea markets are great places to find them.
Author: Dolores
Subject: Yearbooks
Date: Tue Oct 14 05:15:34 1997
Message:
I have a Wilton Yearbook I bought (for 50 cents!) in 1964. But they weren't published yearly until in the 70's I believe.
Author: Brigid Heckman
Subject: Retirement Cake for Special Teacher
Date: Sat Oct 11 10:20:31 1997
Message:
I have been asked to do a retirement cake for 125 people for a special 3rd grade teacher. Never did gum paste or sugarmold. I plan on putting 2 12x18 cakes side by side and then a 9x13 centered on top.........now, IF i could only come up with some appropriate decorating ideas for this cake, I'm stumped.....If you have any ideas, Please post, and a big THANKS.
Author: Dolores
Subject: Retirement cake!
Date: Mon Oct 13 04:56:32 1997
Message:
Hi Brigid...thought I'd paste the email response I wrote you in...my suggestion to put your request here sure paid off!
We must think of a theme...a figurine made
of icing of some sort or what? Are you going to do a tiered cake or a
sheet cake? If doing a sheet cake it might look nice to add a 9x13 or round
cake on top then place a decoration standing in
3-D on top.
I suppose the theme should be 'teaching'...and
children...gosh, it would be nice to have children of all races/colors
stenciled around on the sides of a round 2-layer cake...toys...or books...OH---what
about a BOOK on the top!!!
Make it out of a sugarmold book...easy to
do of sugar OR white chocolate. (There is tinted white chocolate &
you put in the color, let set, then fill white;chill...easy and quick)
Author: Brenda
Subject: Re: Retirement Cake for Special Teacher
Date: Sun Oct 12 10:14:10 1997
Message:
I once did a cake for a teacher's appreciation dinner. It had a silhouette of a little red school house, of kids at desks, one raising her hand, and a bell. It suggested school, teaching and really made a nice impression. You could use an idea like this for the border, around the 9"x13"
Author: MaraTLee
Subject: RE: Teachers cake
Date: Sat Oct 11 16:47:58 1997
Message:
Dear Bridget,
If you plan on placing a smaller cake on top
of 2 12x18 make the smaller cake into an open book. Use a cake
comb (or fork) to mark the pages.(the sides of the smaller cake). With
black or blue butter cream you can make "notebook"
lines or if you can get some of her students to write short messages (remember
the "slam books") you can write them every which
way in the notebook.
or use the old stand by--"Reading,Writing and
'Rithmitic";A,B,C's and maybe a piped apple smoothed flat with
your fingers diped in cornstarch or a hot spatula with a bookworm peeping
out the apple with a pair of glasses.
YOu can also make an apple border on the bottom
of the larger cakes with a #12 and 352 leaves.----so you see,
there are a lot of options for you--get a children's coloring book about
back to school, shoul be plenty on sale now and
adapt some of the pictures. MaraTLee
Author: Debi
Subject: Teachers Cake
Date: Sat Oct 11 14:24:01 1997
Message:
If you want you could make the 9x13 into a blackboard. If you don't want so much black make it green (the modern version of a "black board"). And place an apple on the other cake with maybe pencils graded papers etc.. This can be all done in butter cream if you wanted. Debi
Author: Dereick Rushton
Subject: teachers cake
Date: Sat Oct 11 11:39:59 1997
Message:
sorry im not sure what grade3 is in teaching but i have a few ideas u could use for this cake:
1. marzipan models to look like a classroom
full of pupils
2. Hobbies. you could use her hobbies
3. make sugarpaste models of her subject
hope this helps a little if you would like some more info email me... yours dereick
Author: Donna
Subject: Buttercream icings
Date: Fri Oct 10 06:00:49 1997
Message:
I just wanted to say how happy I was to find
this message board because I don't have AOL and could only read
the chats but never participate in them.
Every time I try the buttercream icings that
use powdered sugar there is a terrible after taste even after using many
different types of flavorings. I assume it is from the added cornstarch
in the sugar. Is there a special brand of sugar that doesn't have
this after taste or is there a way to make my own sugar?
Any help would be greatly appreciated. Thank
you. Donna
Author: Brigid
Subject: icings
Date: Sat Oct 11 10:16:48 1997
Message:
My buttercream icing consists of butter, crisco, xxx sugar and vanilla and milk to thin. Never have had a problem with the xxx sugar I use. I DO love the taste that Watkins Vanilla imparts in the frosting. What buttercream recipe are you using?
Author: Donna
Subject: Re: icings
Date: Mon Oct 13 13:39:28 1997
Message:
Hi.Brigid,
Your icing sounds very similar to the ones
I have tried. I use Domino powdered sugar. Like I said before, after
using many different flavorings there still is an after taste. The icings
never seem to taste like the icings that you purchase
from the bakery. I even have the problem with the thin icings that you
put on sweet rolls or glazes on cookies. So I usually
resort to prepared icings and add my own flavorings. But I am always on
the look out for a very white buttercream icing
recipe I can make from scratch. Donna
Author: Ellen
Subject: buttercream icing
Date: Mon Oct 20 08:18:51 1997
Message:
Hi Donna: I've worked in the food industry for 16 yrs. and have found many prepared foods just don't seem to be easily duplicated in the home. Many restaurants entrees are bought by the individual portions with all necessary ingredients added. Basically just "heat and serve". I too have been searching for years for a buttercream icing similar to some of the grocery store/bakery chains and have yet to find a receipe beyond Wilton's with a few minor changes. If you come across one, please let me know - I'd love to get a copy. Ellen
Author: Dolores
Subject: Re: icings
Date: Fri Oct 10 06:14:29 1997
Message:
Hi Donna, Glad you found us and do enjoy.
Icing: Check out my icings page (from the
home page, choose RECIPES/Icing Recipes). There are lots.
Also, they say...cane sugar os a little bit
better than beet sugar...if it doesn't say 'pure cane sugar' on the package,
then it's beet sugar. Dolores
Author: Donna
Subject: Thanks for your help
Date: Mon Oct 13 13:26:03 1997
Message:
Hi.Dolores,
Thank you for your response. I took a look
at your icings
and there were many to choose from. I am looking
for a not to sweet and very white colored buttercream icing. Is there
a favorite one of your's that might fit what I am looking for. Again thank
you for your time.
Author: Kathy
Subject: Almond Cake
Date: Fri Oct 10 05:07:32 1997
Message:
I just wanted to say thanks for this board
too. It is really nice to be able to talk with other cake lovers.
Does anyone have a good receipt for an almond
flavored cake. I had a wedding cake some years back and it was
soooooo good. I can't find a receipt for it. All I remember is that the
texture was leaning more toward the pound cake but it had a
very light almond flavor. Any help?
Thanks
Author: Nancy
Subject: almond
Date: Sun Nov 2 01:53:27 1997
Message:
I use Pillsbury white cake mix and add about a teaspoon of almond extract to it. Try this.
Author: Dolores
Subject: Re: almond
Date: Fri Oct 10 06:17:58 1997
Message:
Hi Kathy...glad you are enjoying this new message
board.
I think if you add almond extract, you will
achieve what you are looking for. But I bet the almond was in the icing.
This is a quite common flavor to use...I use
it myself. Flavors I use in icing are: to 2 lb. p.sugar/1 cup shortening,
I use 3/4 t. vanilla/1/4 t. almond extract/1/4 t. butter flavoring...pinch
of salt & milk.
Try it and let us know, Dolores
Author: Linda
Subject: carrot cake recipe
Date: Wed Oct 15 09:23:49 1997
Message:
I've seen a recipe for carrot cake using baby food strained carrots instead of grated carrots, but can't seem to put my finger on it. I thought you had it in one of the talks but couldn't find it while skimming pages. Would appreciate it if anyone has the recipe.
Author: Jennifer
Subject: Cornelli Lace
Date: Thu Oct 9 13:14:57 1997
Message:
I am going to make a cake this weekend with cornelli lace and I have never done it. Are there any tips or is it as easy as it looks?
Author: Shannon
Subject: RE: cornelli lace
Date: Sat Oct 11 22:52:33 1997
Message:
Jennifer,
I'm posting this note a little late for it
to help you this weekend but maybe it will be of some intrest to you or
someone else. Cornelli lacework is one of my favorite techniques to use
on wedding and wedding shower cakes.
It's so simple and so elegant. If you have
already made you're cake I'm sure you've found out it's also relatively
easy to do. ( Although, depending on how big your cake was, you've probably
got a heck of a cramp in your hand ) The finished result is
usually worth it. My best advice to someone doing cornelli lace is to not
think you have to make the whole lace design one continuous
string of icing. Never stop a string in the middle of the cake,
but, make the lacework in sections. Start at the bottom of the cake or
where ever your border is going to be and make one section
at a time being carefull to make sure each section fits with the section
before it like a puzzle piece. Be sure also, if you're making
it around the top edge of a cake, that it wraps around the edge
Author: Shannon
Subject: RE:cornelli lace
Date: Sat Oct 11 23:03:42 1997
Message:
A variation on cornelli lace is to make small sections of cornelli lace starting and ending INSIDE the area that you are filling in and then place gold or silver dragees' (edible decor balls) at the end of each string. This would be beautiful on a wedding cake.
Author: Janet
Subject: Cornelli Lace
Date: Sat Oct 11 12:16:15 1997
Message:
I've just learned this and my teacher (via
Wilton) said to look at it as r's and S's ... cursive r's and printed S's.
If you look at some pictures, you may start to
see that. I think Dolores' description is better since I don't REALLY
see the letters .. yet ;). Hope this helps,
Janet
Author: Dolores
Subject: Re: Cornellie Lace
Date: Thu Oct 9 14:57:51 1997
Message:
Cornelli lace can look so dainty. It is very
easy, but time consuming. I use a tip 1 or 2. Never larger or the lace
is distorted and heavy. Its more difficult to do
on the sides of cakes since you must stay lightly touching at all times
or the strings drop. Don't ever cross lines. Cornelli lace should turn
like jigsaw puzzle pieces sort of...this way and
that, never up-down, up-down the same way.
Author: Mindy
Subject: lace
Date: Wed Nov 5 14:12:01 1997
Message:
I made a cake with cornelli lace this past weekend, but this time I added some karo corn syrup to the buttercream icing and it was much easier to do and the lines didn't break like they usually do. It turned out very nicely. Mindy
Author: Jennifer
Subject: Country Kitchen filling
Date: Thu Oct 9 13:13:05 1997
Message:
When using a Country Kitchen cake filling, does the cake have to be refridgerated and once open, how long will any leftovers in the bag last?
Author: Dolores
Subject: filling
Date: Mon Oct 13 05:03:01 1997
Message:
I had to check with Sue---CK doesn't actually
make the fillings they carry. (We carry the very same ones). These
are by Henry & Henry... These fillings don't need refigerated until
opened. Then DO refrigerate...they keep the same
as jellies do...keep cold. They keep like jelly too. Will become thicker
when kept a very long time, but do not spoil. Even
the cream cheese filling is safe to use on a cake without refrigeration....
Tip: add cream cheese filling to your icing
for a special cream ch. flavor!
Author: Lisa
Subject: filling
Date: Thu Oct 16 07:49:39 1997
Message:
I'm confused. The filling you are referring to needs to be treated like jelly and refrigerated after opening, then how it can it be used on a cake (in icing or as filling) without being refrigerated? If most of my cakes sit finished at least overnight - would it spoil?
Author: Dolores
Subject: filling
Date: Thu Oct 16 16:11:09 1997
Message:
But just think...you can take jelly sandwiches to the beach and they won't spoil either. I don't know that it NEEDS to be refrigerated. But this is not for safety purposes, as with jellies. Dolores
Author: Dee Blackwell
Subject: Your Books
Date: Thu Oct 9 12:37:50 1997
Message:
I would like to that you for the help that you have given me and I was wondering is the only way to get your books this way or are they in the book stores,etc. I'm looking for the Star Wars pans if you know anyone who may have them to sell please let me know. Thank You, Dee Blackwell
Author: Dolores
Subject: re: my books
Date: Thu Oct 9 15:01:45 1997
Message:
(At this time) the only place to get any of my books is through Sugarcraft. Soon my wedding cake workbook WILL be available everywhere...book stores, etc. I can't keep up with producing that one myself! Besides, it will never become out-dated.
Tell me which Star Wars character you want to make. I use to do R2-D2 waaay before there was a pan. But this is the only one.
Author: Dee Blackwell
Subject: Star Wars Pans
Date: Thu Oct 9 17:54:29 1997
Message:
I have a 1983 Wilton Yearbook that I got from a yard sale that has the R2-D2 pan and the Darth Vader pans along with the candy molds with R2-D2 & C-3PO Set,Star Wars Candy Mold Set. I would like to get the pans for sure. I haven't tried to make the candies yet. Any help you can give me,because I have a 6year who would love them or any ideas on how to make them out of another pan. I can draw some things that way. I have drawn barney's etc. that way. Thanks,Dee Blackwell
Author: Julie
Subject: Star Wars
Date: Fri Oct 10 20:21:29 1997
Message:
I also have a little son who is as he puts
it "into Star Wars." I just last week made him a R2D2 cake using the
tombstone pan. It was very easy. A place near me rents pans and I compared
the old R2D2 pan to the tombstone - almost exactly the same!
Hope this helps. Julie
Author: Dee Blackwell
Subject: Cakes
Date: Sat Oct 11 08:30:18 1997
Message:
Do you think that you could use a Bell Pan to make a Darth Vader? I like your idea for the R2-D2 cake I will have to try that. I was also wondering is you can tell me something about the piping gel. I was wondering if you can tell me how long it will last in a small container that hasn't been open and how long it will last open? If you can help me I would be very greatful for any help. I got a pink panther and a smurf pan from a yard sale but I have no ideas how to do them. Dee Blackwell
Author: Debi
Subject: Piping GelI
Date: Sat Oct 11 14:04:31 1997
Message:
In response to your question on piping gel:
it should stay fairly fresh if kept in a airtight container. I teach thru
Wilton and have had some piping gel from them that has lasted quiet awhile.
I have even kept it in plastic bags with a coupler
on it and a piece of plastic to cover the end and a bread tie to close
the other end. I don't recomend keeping a metal
tip with it cause it will decay the tip. Debi
Author: Dee Blackwell
Subject: Piping Gel
Date: Sat Oct 11 15:46:17 1997
Message:
I have 2 containers I got a couple of weeks
ago on sale at walmart where we live and the date on them was 1994.
Will they still be good since I haven't opened them?
Author: Debi
Subject: Re: Piping Gel
Date: Sun Oct 12 17:16:35 1997
Message:
I was told that the shelf life is good as long as they had not been opened. As I stated earlier I have had some for quite awhile. And Yes some since 94 or earlier. And I still use it when I need it. I also freeze my piping gel pictures to use at another time so that I don't have to be rushed for a fun or fanciful picture.
Author: Dee Blackwell
Subject: Cakes
Date: Sat Oct 11 08:26:26 1997
Message:
Do you think that you could use a Bell Pan
to make a Darth Vader? I like your idea for the R2-D2 cake I will
have to try that. Thank You,Dee Blackwell
Author: Dolores
Subject: pans
Date: Thu Oct 9 18:12:13 1997
Message:
Millions of people would LOVE to have those
Star Wars items! In our area they have been gone a very long time.
Guess we'll just have to devise another way
to create these characters. Keep the petite doll pan in mind...it is so
handy for so many cakes!
Author: Ellen
Subject: Upcoming functions
Date: Thu Oct 2 03:11:32 1997
Message:
I'm still learning about this area, so sorry if I've missed this information somewhere----does anyone know of any shows coming to the Las Vegas, NV area? Thanks for your help
Author: Lois S
Subject: Candy Clay
Date: Wed Oct 1 22:58:00 1997
Message:
At the Orlando convention Steve Klc a recipe for Candy Clay for molding. I am trying to make it up using white choc.but it won't set up even using less sugaaar mixture. I need it for his choc. magnolias. HELP!!!
Author: Lisa
Subject: Airplane Cake
Date: Wed Oct 1 20:11:10 1997
Message:
I just got an order for a birthday cake for
a United Airlines pilot. The wife ordered an 8"round with an airplane
theme. I was thinking of just drawing an airplane on the cake somehow -
colors are red, blue (and silver).
Anybody have any fantastic ideas they want
to share - I'm more the wedding cake type so these creative things
are a little bit harder for me. THanks. Lisa
Author: Dereick Rushton
Subject: Airplane cake
Date: Sat Oct 11 11:45:36 1997
Message:
why not make a pastillage model of the plane,
u could use a plastic model kit for a mould.
yours dereick
Author: Itzel
Subject: newsletter
Date: Wed Oct 1 16:53:56 1997
Message:
Dear Dolores;
I'm having a problem dowloading your newsletters
(item 9704 & 9705). Could you please help me in finding out
why these two newsletters won't download.
Author: Dolores
Subject: Newsletters
Date: Thu Oct 2 00:15:39 1997
Message:
9705 downloads fine...as far as I went. It
is HUGE and if I remember, at 28.8 it takes 30-40 minutes...sorry bout
that. 9704 seems to not be there. I think I may have deleted it because
my site was full. I can email 9704 to you but will take forever
to download and you'll think nothing is happening. Let me know
Guess I could put it back on now. I've deleted
some things...will do asap...okay Dolores
Author: Elizabeth McCraney
Subject: magnolias
Date: Tue Sep 30 03:22:02 1997
Message:
Can anyone tell me how to make the magnolias? I have seen some of the most beautiful cakes with them , but everyone around here can not tell me how to make them. And since I have moved to Mississippi, I would love to know what the secret is. I can make the leaves, no problem but the flowers, they don't turn out right. Thanks, Elizabeth
Author: Dolores
Subject: magnolias
Date: Tue Sep 30 12:39:21 1997
Message:
Have you thought of using gum paste? Our shop
carries pre-made gp or I have included my recipe to make it
from scratch also. (Even if you opt for the mix, DO refer to my recipe
for tips on useage. Gp dries hard but you can have complete control
by making one petal at a time.
Magnolias are a big flower, so...not easy
with buttercream or royal icings. Dolores
Author: Trish
Subject: hot hands
Date: Mon Sep 29 20:34:20 1997
Message:
I have very warm hands, I'm new to cake decorating and I can't seem to find a good buttercream recipe that won't melt when I pipe. Does anyone have a solution? I'm going to try to add more powdered sugar to my recipes but I don't want to compromise the taste.
Author: Melissa
Subject: Hot Hands
Date: Thu Oct 16 09:40:29 1997
Message:
I had that problem, too! Make sure you're not using plastic decorating bags, your hands warm the plastic and melt the icing. Parchment triangles have worked out much better for me - and cheaper!
Author: Shannon
Subject: hot hands and icing color
Date: Tue Oct 14 17:03:47 1997
Message:
Boy! There have been alot of responses on this topic! I have the same problem but didn't really notice it until I was making a Winnie the Pooh cake and the yellow icing started getting warm and completely changed colors. It became a darker yellow. I thought it would change back after it cooled off but it didn't. I had to end up scraping off quite a bit of the icing and redoing it. The best thing Iv'e found is just try to keep you're bag fairly full and stick it in the refrigerator every few minutes if you're decorating with the same bag for long stretches of time. Shannon
Author: Shannon
Subject: hot hands and icing color
Date: Tue Oct 14 17:03:17 1997
Message:
Boy! There have been alot of responses on this topic! I have the same problem but didn't really notice it until I was making a Winnie the Pooh cake and the yellow icing started getting warm and completely changed colors. It became a darker yellow. I thought it would change back after it cooled off but it didn't. I had to end up scraping off quite a bit of the icing and redoing it. The best thing Iv'e found is just try to keep you're bag fairly full and stick it in the refrigerator every few minutes if you're decorating with the same bag for long stretches of time. Shannon
Author: Tracey
Subject: Ice Water
Date: Tue Sep 30 16:21:07 1997
Message:
I think I read in one of the chats that someone keeps a bowl of ice water next to them and dips their hands in it to cool off their hands. I also have hot hands and the color of my frosting changes for darker colors even in the parchment bag.
Author: Lisa
Subject: Me Too!
Date: Tue Sep 30 13:32:26 1997
Message:
I am glad to know I'm not the only one with
hands that must
be over 100 degrees. My state rep (FL - humidity
too) said
to use Crisco, sugar that is not made from
beet sugar, and
try parchment bags because the plastic or
featherweight will
hold the heat in even more.
I've switched back to Crisco, but still had
melt down the
other day. I may get some Alpine from Dolores
to see if that helps. If you find a magical solution that solves your
problem, please let me know too!!! Lisa
Author: Dolores
Subject: Hot hands
Date: Tue Sep 30 12:43:07 1997
Message:
People with hot hands have special problems.
Ruth's advice on NOT using butter is very good. Another
thing...NEVER fill your bag so full that you
can't get all the icing piped out before it melts.
Also, Earlene Moore (my partner on aol chats)
has addressed this problem during chats. I wish I could tell you
which chat. But it will be in an older one...one of the first I think.
Or email her at: pwdsugar@aol.com
People with hot hands have problems the rest
of us can only shudder over! Dolores
Author: Ruth
Subject: Hot Hands
Date: Tue Sep 30 09:18:21 1997
Message:
I don't know what recipe you are using but
if you are using butter or margerine instead of Crisco that could be
part of the problem. Delores has wonderful recipes on her web site. I would
try filling 2 bags and keep one in the refrigerator
and keep switching.
Author: Joyce N.
Subject: Hot Hands
Date: Sun Oct 12 20:19:12 1997
Message:
I also use the refrigerator to keep the icing
cool, but take
off the metal tip first, and don't leave the
bag in the fridge too long. Good luck.
Author: Juliana D.
Subject: Hot Hands
Date: Mon Oct 13 07:32:50 1997
Message:
I also have hot hands and found it doesn't matter if you use crisco or alpine, these items won't change the temp of your hands. I find the biggest proplem is making roses with sloppy icing. The only way I've been able to get around the problem is to refrigerate the base of all my roses until hard and then make the petals. You wind up buying more flower nails, but it less time and mess than switching bags. Good Luck!
Author: Dolores
Subject: hot hands
Date: Tue Oct 14 05:09:09 1997
Message:
Hi Juliana
Instead of refrigerating the rose center,
try substituting a Hershey's Kiss! This will also taste wonderful! Dolores
Author: Juliana D
Subject: Hot Hands
Date: Tue Oct 14 07:34:24 1997
Message:
Hi Dolores,
What a great idea!. I'll try it this weekend
for my next cake.
See You Wednesday,
Juliana Dascalos
Author: Debbie Goodwin
Subject: GUMMY WORMS
Date: Mon Sep 29 19:42:03 1997
Message:
A while ago I found a recipe for Gummy Worms!!
i'm not sure
if it was in one of the chats or at another
site but now I can't find it. Does anyone have this?!?!??!
Author: Dolores
Subject: Re: gummyworms
Date: Tue Oct 14 05:13:02 1997
Message:
I haven't tried making gummyworms, but it IS a recipe similar to the one below. Use any flavor or leave it out. I believe the trick is to have enough gelating in the mixture so it can be moolded...gummyworms look like they are molded in a mold of some kind.
CANDY GOODY-GOODY GUMDROPS
3 envelopes unflavored gelatin
1 1/4 cups water, divided
1 1/2 cups sugar
1/4 to 1/2 teaspoon peppermint extract
Green and Red Food coloring
Additional sugar
* In small bowl, sprinkle gelatin over 1/2
cup water; let stand for 5
minutes.
* In a saucepan, bring sugar and remaining
water to a boil over medium heat,
stirring constantly.
* Add the gelatin; reduce heat.
* Simmer and stir for 5 minutes.
* Remove from heat and stir in extract.
* Divide mixture into two bowls; add for drops
of green food coloring to one
bowl and flour drops red to the other.
* Pour into two greased 8x4x2 loaf pans.
* Chill 3 hours or until firm.
* Loosen edges from pan with a knife
Author: Tammy Dunkle
Subject: Thanks for the page!
Date: Mon Sep 29 18:13:52 1997
Message:
Dolores,
This bulletin board page is a wonderful idea
for fellow cake decorators and others to ask questions, share
information, and to find those hard-to-get
items you can't find anymore. Thanks a bunch!
Author: Tammy Dunkle
Subject: Looking for cake items. . .
Date: Mon Sep 29 18:02:21 1997
Message:
I'm trying to find the following items to purchase:
Wilton 1991 yearbook
Wilton pattern books, 1976, 1981, 1984, and
1991
Wilton oval cookie cutter set
Wilton golf bag, good news stork, and cottontail
bunny pan
If you have any of the above items you'd like to sell, please e-mail me. Thanks!
Author: Dolores
Subject: cake items
Date: Thu Oct 2 00:24:08 1997
Message:
Hi Tammy, Saw your ad in the ICES newsletter...came
today. Aren't those cakes fabulous...just wait til next year!
Hope you find the items. For the oval cutters,
you can draw patterns around using mine for a pattern, then make
your own from wax paper roll cutters...or something similar...if anyone
else has a better idea? Let me know & I'll trace
them for you. Dolores
Author: Kathy
Subject: cake filling (mouse)
Date: Mon Sep 29 13:53:33 1997
Message:
I need an easy, good, receipe for a chocolate mouse filling .
Author: joe
Subject: filling choc
Date: Sat Oct 18 15:43:14 1997
Message:
Have you heard of Ice-n-fil or bakers choice they are the same as riches bettercreme. but might go farther. Whip the non-dairy product to a satin peak. you may take instant choc-pudding pre mixed with milk fold into the whipped product. and let refridgerate for 1hr then use. If worried about the milk from the pudding you can melt choc squares or use the liquid choc. I also used hersheys syrup in a 911 situation the people didn't know the diffrence.
Author: Melissa
Subject: mousse
Date: Thu Oct 16 09:44:22 1997
Message:
You mean mousse not mouse, right? :)
A real quick one that tastes great is mixing
chocolate pudding with cool whip. You end up with a lot, so I freeze
tham in muffin cups and then defrost 2-3 each time I need it!
Author: Sherry
Subject: Question about the pudding
Date: Thu Oct 16 10:01:40 1997
Message:
Melissa,
The choc pudding you mix with the cool whip...do
you just blend the dry instant choc pudding mix into the cool
whip, or is the pudding already made, then blended?
Thanks, Sherry
Author: Melissa
Subject: Re: Question about the pudding
Date: Wed Oct 22 10:09:11 1997
Message:
you make the pudding, could be cooked or instant, and then mix it with cool whip. You can use the leftover as chocolate mousse, or freeze it like I mentioned before. :) Melissa
Author: Jackie
Subject: chocolate filling
Date: Tue Sep 30 00:26:55 1997
Message:
Here is a great chocolate filling :
1 1/2 cups heavy or whipping cream
1 8oz pkg semi-sweet chocolate squares
4 Tb butter or margerine
Heat all ingredients in a saucepan over medium heat until smooth and boiling, stirring.
Pour into large bowl; cover and refrigerate until chilled, about 1hr. With mixer at high speed, beat until fluffy. I like to add powered sugar to make it a little sweeter.
Author: Amy Christian
Subject: filling
Date: Thu Oct 23 18:59:27 1997
Message:
Is this a filling that needs to be refridgerated?
Author: Melissa
Subject: fillings
Date: Mon Sep 29 05:56:41 1997
Message:
I'm looking for some suggestions for filling cakes, I usually use the buttercream icing I frost the whole cake with, but want some varation. Preferably a chocolate mousse, or a strawberry. Thanks!
Author: Elizabeth
Subject: pineapple/coconut filling
Date: Tue Sep 30 03:12:20 1997
Message:
Melissa,
I have made cakes for several years with a
filling made of pineapple/coconut. If you dont like the coconut you can
omit it.
1 Large can crushed pineapple including juice.
2 cups sugar, 1 talbespoon cornstarch
1 egg ( well beaten)
1cup coconut, put first 3 ing. into 3 qt.
saucepan & stir till well blended. Stir in egg slowly, place on med
heat, and cook till desired thickeness, add coconut &
cool. Spread between layers of white or yellow cake. I do hope you
like it. You can even try other var. by adding lemon or orange zest to
it. Elizabeth
Author: Jennifer
Subject: Strawberry Filling
Date: Mon Sep 29 13:31:17 1997
Message:
This is my Great Grandmothers Strawberry Pie Glaze Recipe, but it is also a great filling.
1 1/2 c. sugar
1 1/2 c water
1/2 cup cornstarch
1 small box strawberry jello
cook first three ingredients stirring const. until it turns clear. remove from heat and add jello. Let cool. You can add sliced berries and fill a pie shell or mix with crushed or sliced berries for cake fillings. The amount of berries is a personal preference. I have never made a pie without being asked for the recipe.
Author: Dolores
Subject: Filling
Date: Mon Sep 29 13:19:30 1997
Message:
This filling was given to me by Frances Kuyper (when she worked for Wilton as a teacher training instructor):
Pineapple filling
2 cups buttercream icing
1 small can crushed pineapple;drained well
2-3 drops Lorann Pineapple oil
For chocolate filling we use commercial filling
that tastes very good indeed. We also carry many other wonderful
pre-made fillings. Check on my web site under Mail Orders for ordering
info.
For Strawberry filling, try mixing crushed
strawberries with buttercream icing...maybe add strawberry Lorann oil
too. Dolores
Author: Mindy
Subject: 1st order
Date: Sun Sep 28 19:20:37 1997
Message:
I had my first cake order last week. It was
for a 1950 pick-up on a 9x13 cake. I used the frozen
buttercream transfer method and it worked great. It really
shocked me when she called me up and wanted me to make
her son's birthday cake. My husband had told her husband that I did some
cake decorating.
Your web site has helped me soooo much. I
don't get AOL so I can't get in on the chats but I love reading
them later. They are a wealth of information. This message board
is another great idea. Thanks for all of the great help. Mindy
Author: Gia
Subject: frozen buttercream method
Date: Thu Oct 16 14:20:52 1997
Message:
Just found your site and I love it, there is
always something new to learn about in cake decorating.
Could you please explain to me what the frozen
buttercream method is. I have 6 cakes to do in the next week and
a half and this method sounds like it could help me make my life a little
less hectic.
Thanks in advance Gia
Author: Shannon
Subject: frozen buttercream transfer
Date: Sat Oct 18 22:00:26 1997
Message:
Gia,
Hi! I just wanted to give you a little tip
on the frozen buttercream transfer method. I'll assume that you have read
the other post from Mindy. In step 5 of the instructions it tells you to
smooth over the icing with a spatula. This is VERY
important. If the icing isnt smooth and level on the back side it will
be uneven on your cake when it thaws out. This
is a great method for geting more detailed drawings onto a cake or ANY
drawings if you just don't like drawing directly on the
cake. Shannon
Author: Mindy
Subject: frozen buttercream
Date: Sat Oct 18 11:31:15 1997
Message:
Hi Gia,
The frozen buttercream directions are at the
web site for American Cake Decorating Magazine. The address
is //www.cakemag.com Hope this helps you out
Mindy
Author: Tracey Laride
Subject: Ditto for me
Date: Mon Sep 29 16:31:21 1997
Message:
Yes, Dolores' web site has helped me alot
also. I started decorating cakes in May of this year and I have used
alot of advise which I have read on this site and through the AOL chats.
Unfortunately I am not an AOL subscriber so I can
not join in on the chats. But this message board is a great idea for those
of us who want to share but are not AOL subscribers.
Thanks again Dolores and to all of you who have helped us beginners.
Author: Ruth
Subject: Foil Paper
Date: Sun Sep 28 01:30:04 1997
Message:
I was wondering if it is ok to cover cake boards with foil gift wrapping paper?
Author: Sherry
Subject: Wrapping cake boards
Date: Thu Oct 16 10:10:34 1997
Message:
My Wilton instructor used to wrap her cake boards in whatever gift wrap she liked, but would then cover the board again in clear plastic wrap to provide a barrier between cake and paper. Clear cellophane would probably also work. Sherry
Author: Dolores
Subject: all about foil/cakes/safety
Date: Fri Oct 10 06:21:45 1997
Message:
I had this on...before the crash...here it is again:
Q. When you put a cake on cake board how do
you cover it first? With a doily or what?
A. Doily or FDA (only use FDA foils) foil
either one. This amounts to personal preference. Cakes are usually
placed on cardboard cake circles and in a box, to sell. If you feel you
can't afford to buy a box, you aren't charging enough.
Your customers will appreciate sanitary conditions.
The cardboard MUST be covered or grease from
buttercream icing seeps into it and makes it soft and flimsy. We
prefer to use food approved foils, taped over the back. Some people cover
with doilies, which are lacy and scalloped-edged.
The cardboard, doily and box should all be
2 inches larger than the cake to be placed on it. So, if you have an 8"
cake, you need a 10" cardboard, a 10" doily and a 10" box. Rectangle cardboards
are not always precisely the sizes you desire. Just try to
get the closest to the preferred size.
MAKE SURE ITS STURDY: For heavy cakes, use
a masonite board to support them.
Author: Dolores
Subject: foils
Date: Mon Sep 29 13:28:49 1997
Message:
Actually we shouldn't use anything against any food that is not FDA approved. The only FDA approved foil is sold by Wilton. Others I have tried bleed color onto the cake when cut. I don't like this at all. I would rather use a doily than to have this happen. Dolores
Author: Lisa Brown
Subject: Foil Paper
Date: Mon Sep 29 11:15:36 1997
Message:
I don't know if it is considered "food safe" or meets the food safety codes, but the cake supply store I use sells cardboards prewrapped in all colors of foil wrapping paper. I know they use it on the cakes they sell also.
Author: Lisa
Subject: Great Idea
Date: Sat Sep 27 18:30:59 1997
Message:
Dolores,
What a great idea. Can't wait to read the
board messages when it really gets going. By the way,
remember the trouble I was having with my icing, well
I did step 1 and switched back to Crisco. It was a little
better, but didn't have time to try the roses.
Lisa
Author: Dolores
Subject: icing/roses
Date: Mon Oct 13 05:08:03 1997
Message:
Hi Lisa, good - Crisco is the only brand to use. For roses, add some powdered sugar to make it a little stiffer if the petals 'wilt' - also makes better control.
Author: Dolores
Subject: icing
Date: Sat Sep 27 19:52:49 1997
Message:
Hi Lisa,
Yes, use only Crisco brand shortening...OR better still, the regular bakery shortening used just for icing....but comes in a 50# cube and is not usually available to home decorators. We DO carry it at Sugarcraft in smaller quantities. The brand is Alpine. Sweetex is another. I prefer Alpine. Dolores
Author: Faline
Subject: Wilton Candy Melts
Date: Mon Dec 1 13:40:54 1997
Message:
Hi everyone. One of the Wilton holiday idea
books has a picture of a chocolate cake with a chocolate (candy
melt) christmas tree on top. I'd like to make this for our office holiday
party, but have never tried candy melts. Does anyone
know if they actually "taste" good? If not, can you recommend an alternative?
Thanks, bunches! --Faline
Author: Lynne
Subject: Re: Wilton Candy Melts
Date: Mon Dec 1 14:15:04 1997
Message:
Hi Faline;
Personally I don't care for the taste of Wilton's
candy melts. An alternate choice is Merckins
Dolores sell it or you can get yourself right
over to your local handy-dandy cake supply store and ask for "summer
coating" or chocolate coating. Another sub would be to buy a LARGE Hershey's
candy bar and melt it in a double boiler or CAREFULLY
in the Micro. Good luck. Lynne (Kakeladi)
Author: Faline
Subject: Wilton Candy Melts
Date: Mon Dec 1 17:20:15 1997
Message:
Thanks for the advice, Lynne!
Just faxed my order to Dee for Merckins. Think
I remember sampling it at Convention.
Author: Dolores
Subject: Would candy bars work?
Date: Tue Dec 2 14:28:27 1997
Message:
I don't know if candy bars would work? Aren't they real chocolate? And if so, don't you have to temper the chocolate for that? Also, if the candy bars were old the choclate will be dried out and won't melt very well (will stay real thick). ...Just a thought. I sure do prefer Merckens chocolate to Wilton's.
Author: Lynne
Subject: Re: Would candy bars work?
Date: Thu Dec 4 00:13:28 1997
Message:
I have seen articles that said to use them. I sometimes mix some cho chips in with my summer coating, but must be careful not to add too much or there will be problems with streaking & bloom. Lynne
Author: Lynne
Subject: Books & Equipment for sale
Date: Mon Dec 1 14:52:16 1997
Message:
I have many, books and other cake decorating
equipment for sale. Contact me e-mail for list and prices.
Following is just a small sample of some of
the items:
Wilton books: Encycopedia Vol 3; Celebrate
II and IV;
yearbooks: 94 & 95; 81; 82; 83; 88; 89;
77; 78; 79; 76 and 73. Other 1970's era books and magazines.
Wedding Cakes Album; Book of Wedd cakes and
Beautiful Bridal cakes;
"Sugar Art" by Kate Venter and "Cake Decorating"
by Fay Gardner.
Mail Box News magazines (about 100)
Tips and just a few pans.
Please contact me E-mail for more information:
kakeladi@mindinfo.com (be sure to use all
Lower case letters)
Author: Dora
Subject: Re: Books & Equipment for sale
Date: Wed Dec 3 18:57:46 1997
Message:
I have tried to E-Mail you, I know you are having trouble with your messages, I am very very interested in receiving your list & prices. I am especially interested in the 1995 yearbook. Thank you, Dora
Author: Lynne
Subject: Re: Books & Equipment for sale
Date: Tue Dec 2 12:04:51 1997
Message:
I have had some problems with e-mail. Some
of my replies to your messages come back 'server unknown'. If you
have sent me e-mail requesting my list and it has not been answered
please send me another request and I'll try again.
Lynne
Author: Lynne
Subject: Re: Books & Equipment for sale
Date: Fri Dec 5 00:57:16 1997
Message:
ALL YEARBOOKS except 1973 for $20 ARE SOLD.
There are a few other books and equipment still
available. Lynne
Author: SHIRLEYR
Subject: RE:BOOKS AND EQUIPMENT FOR SALE
Date: Sun Dec 7 23:58:16 1997
Message:
LYNNE, I TRIED
TO E-MAIL YOU, BUT GOT NO RESPONSE.I WOULD LIKE TO KNOW IF YOU HAVE
ANYTHING LEFT FOR SALE AND THE PRICES. THANK YOU
SHIRLEYR
Author: lynne
Subject: Re: RE:BOOKS AND EQUIPMENT FOR SALE
Date: Wed Dec 10 00:41:14 1997
Message:
Just found this message :(
Have I e-mailed you yet? Send me your e-mail address.
Lynne
Author: shirleyr
Subject: Re:books and equipment
Date: Wed Dec 10 02:29:50 1997
Message:
Lynne, Glad you got
my message.My email is shirleyr@dixie-net.com
Author: Maureen
Subject: sugar dipped tea spoons
Date: Mon Dec 1 20:57:33 1997
Message:
I am looking for directions to make sugar dipped teaspoons for tea. They have coarse sugar crystals in colors. Pleas help me.
Author: Dolores
Subject: Re: sugar dipped tea spoons
Date: Tue Dec 2 14:25:31 1997
Message:
We do carry the colored coarse sugar crystals.
But I don't know what you use to make them stick on.
Dolores at http://w3.one.net/~proicer/index.html
Author: Gerard
Subject: Re: Re: sugar dipped tea spoons
Date: Fri Dec 5 18:30:45 1997
Message:
Corn syrup.