Author: Amy
Subject: pricing sculpted cakes
Date: Sun Mar 29 14:40:26 1998
Message:
How do you price your sculpted cakes,
especially if you haven't done that design before? I had an order for a
car theme. She said a car theme or in the shape of a car, what ever I wanted.
I didn't know what I was going to do. I knew I wanted
to try a sculpted cake but I wasn't going to promise her one. I ended up
sculpting a car following Dolores' directions. I quoted
her the price of $20, my base price. The car turned out so great, I
impressed myself. I smoothed the curves with a small wet paintbrush and
even made a royal icing blacktop with grass and tiny
flowers on each side. It was worth more than $20, but I'm not sure how
much. I'm also afraid next time she will expect more than what
I charge her for. Any advice? Thanks,
Amy
Author: Dolores
Subject: Re: pricing sculpted cakes
Date: Mon Mar 30 08:44:28 1998
Message:
You really have to make up prices.
Usually people expect to pay more for something like this...AND a lot of
this depends on how you 'put it'! I let them know right off they are getting
a very 'special' cake so they expect a higher price.
You must sell yourself sometimes and let them know you do special work...at
a premium.
I made a sculptured 'pig' once. I
think I got $50.00 for it. Was fun.
Roland Winbeckler gets $5,000.00 for
his lifesized sculpture cakes...and they pay his accomodations, air fare
etc too.
Author: Jennifer
Subject: sculptured cakes
Date: Mon Mar 30 09:56:31 1998
Message:
I would say that was worth $25-30.
I think it's a good idea not to charge extra when you're trying a new
technique, since you're not sure how
it will come out. I make sure when they pick up the cake that I point out
the extra work and explain that normally
it would be "X" amount extra, but that I didn't charge them because it
was new, and they may not have asked
for it. That way, they won't be suprised when you charge more the next
time.
Author: Debi
Subject: Easter "Sugar" Eggs
Date: Fri Mar 27 17:37:26 1998
Message:
What would the going price for a basic
sugar egg. Like Wilton's kits look like. And then for the one Delores
had in her newsletter?
Thanks in advance. I am making them
for show but need a guess price to quote if asked. Debi
Author: Dolores
Subject: Re: Easter "Sugar" Eggs
Date: Sat Mar 28 11:29:56 1998
Message:
(Fancy eggs...in S. Ohio)
small $5.00
medium $7.50
large $10.00
But most people charge more than this.
I figure that if I stay cheap I'll get the custom going again around here.
Author: lynne
Subject: Re: Re: Easter "Sugar" Eggs
Date: Sat Mar 28 22:18:08 1998
Message:
that's the prices i have been getting
for almost 10 yrs now. lynne
Author: Judy
Subject: Pricing summer coating mints
Date: Thu Mar 26 12:06:18 1998
Message:
I have been asked to make mints for
an up coming wedding. The mints will be made in those 1 inch rose candy
molds that you get from Dolores or other suppliers.
I can buy the coating for about $4
per pound. I figure I will charge about $8 to $10 per pound. My question
is:
ABout how many mints should I get
from each pound of coating? The customer wants to know about how
many mints they will get. I will only fill the molds even with the top
of the mold using squeeze bottles to fill. Any help appreciated.
Author: Dolores
Subject: Re: Pricing summer coating
mints
Date: Fri Mar 27 09:30:32 1998
Message:
Isn't that pretty expensive for the
chocolate? Ours is only $2.45 per pound for reg. white, milk or dark or
pastel colors (Merckens brand)
To determine how many you'll get per
lb... From 1 cup water, pour water in the mold cavities - full, count
how many you got from this 1 cup water....1 cup water equals 1/2 lb chocolate.
IF you don't overfill the chocolate or eat one
We charge $7.50 per lb for 1 color
or $10.00 per lb for 2 colors...or $12.00 per lb for 3 colors. But your
chocolate cost almost double what
ours does.
Author: lynne
Subject: Re: Re: Pricing summer coating
mints
Date: Sat Mar 28 18:59:55 1998
Message:
your chocolate sure is cheaper than
around here. i pay $2.99 per full 16 ozs. that's at one supply shop. at
michael's or other simmular shops they are getting $3.49 per 14 oz (?).....i
know it is *not* a full #.
lynne
Author: Dolores
Subject: Re: Re: Pricing summer coating
mints
Date: Mon Mar 30 08:39:48 1998
Message:
At Michaels they will only have that
waxy Wilton stuff too! (Right, its just 10 oz! - makes them think it is
cheaper i suppose, this way) Ours is Merckens...the only brand the good
cany makers here will use.
Author: Amy
Subject: cream cheese mints
Date: Mon Mar 23 23:49:23 1998
Message:
If I charge ingredients X 3 for cream
cheese mints that I mold individually, I would get $4.50 for 121 mints(I
didn't figure in flavoring, which is so little) This doesn't seem like
much for all that molding. How much do you all charge? Also,
how do you package them if not for a wedding. Thank you,
Amy
Author: Carolyn
Subject: Mints
Date: Tue Mar 24 23:44:01 1998
Message:
I make cream cheese mints. I charge
10 cents each for molded ones or 6 cents each for the cut ones. I do most
of mine by cutting. I have the small aspic or canape type cutters and roll
the mint dough out like pie dough and cut them. So much
faster. I usually use the heart shaped cutter especially for weddings.
I can get between 300 and 400 done per hour and I can
usually plan on at least 400-500 mints per 8 oz. box of cream cheese mixture.
I plan on 2 mints per person unless
they want more. I put them in a sheet cake box on saran wrap. I think it
depends where you are. Someone told me recently they had been to a bridal
fair in the city just 30 miles from me and 2 booths at
the bridal fair were charging $30 per 100 molded mints - that's 30 cents
per mint!!! I can't believe anyone would pay that much!!
Author: kellyann
Subject: mints
Date: Wed Mar 25 09:30:58 1998
Message:
Amy, From the information
I've read, $15.00 per 100 mints seems to be the going rate.
Author: Dolores
Subject: Re: cream cheese mints
Date: Wed Mar 25 12:30:04 1998
Message:
Here we charge the same as kellyann.
$15.00 per tray...a tray being Wilton's Show 'n Serve 12" cardboard. It
holds about 100 or a few more, depending on the shapes.
But I sure like Carolyn's way better!
I could go for 300 per hour fine.
One thing, we only dip the top of
each mint in gran sugar then they stay in place real pretty on the tray.
(I have a picture on my RECIPES / Icing Recipes page).
Author: Debbie
Subject: Groom's cake-price
Date: Mon Mar 23 09:48:54 1998
Message:
How much would you charge for a double
layer 14" round with basket weaving and crystalized fruit on top?
Thanks!
Author: lynne
Subject: Re: Groom's cake-price
Date: Mon Mar 23 20:00:14 1998
Message:
debbie; my price for that would be
$1.50 a serving. don't have a serving chart here, but i believe it is about
75
on a 14" tier. lynne
Author: Sonya
Subject: For profit?
Date: Sun Mar 22 12:01:24 1998
Message:
I have the oppurtunity to make b-day
cakes for a local party place that could mean as many as 6/7 cakes a
week. I was very
excited and being new to cake decorating, I have turned my kitchen upside
down practicing. My
husband who is very supportive of
all my ventures, began to start figuring time, supplies, etc and realized
I
will only be making about $6 per cake.
How do I justify?? Is there a place where it is worth it finicially??
I really love the decorating, it is
very theraputic to have a cake as a blank canvas, but it kind of takes
the wind
out when you realize you are making
about $1.60 an hour. thanks for any input and encouragement. SONYA
Author: Dolores
Subject: Re: For profit?
Date: Sun Mar 22 12:04:08 1998
Message:
I think it is wonderful
that someone wants you to do their cakes. I would count myself lucky. It
does take much
more time at first than after you
get more familiar. I probably averaged about 25 cents per hour when I first
started. But this is okay, you are
leaning by doing. Take your time.
If we get $15.00
for a 1-mix sheet cake, we have 3-4.00 in it. Charge extra if it will take
you longer than an
average cake...what we do.
Do let us know after
you've been doing this awhile...its getting your foot in the door!
Author: Jennifer
Subject: Re: For profit?
Date: Sun Mar 22 12:06:55 1998
Message:
A general rule of
thumb is to charge thee times what all your ingredients and consumable
supplies (boards,
boxes, etc) cost you. This gives enough
to cover utilities, your labor, and initial investment of equipment and
pans. Of course, in the beginning
you're slow and don't make much per hour, but after awhile you pick up
your
pace. I figure I make $1.50-$2/hr,
not counting the time cleaning up and planning. It's not much, but it's
about
the same as if I worked part-time
outside and had to pay for day care, and I still get to spend all day with
my
child. Also consider the exposure
you may be getting by providing cakes to this place. If they're getting
a good
deal on the price, make sure dispaying
your flyer or business cards is part of the deal, so you're getting some
free advertising to make up for the
lower price. I have a deal like this with an office. They bought cakes
from
me for their Christmas party and liked
them so asked me about providing all the cakes for their employees
birthdays and other events that might
come up. I gave them a break on the price, and deliver, since it is good
exposure for me. Also, they leave
it all up to me, which can be nice, too. If I'm busy then I do a simple
design,
but it's a good opportunity to experiment
a little.
Author: Crystal
Subject: For Profit:
Date: Tue Mar 24 16:37:17 1998
Message:
Congrats on getting
your foot in the door.....
As a rule I don't
add in what the cost of time for mixing and baking....If I did that I would
be so depressed I
would have quite years ago....I get
$25 for a basic cake very simple....The cost is on the rise if they want
to a
more elaborate cake.....Once your
name gets out and your talent is shown people are willing to pay.....I
figure
$ 5 for cost of mixes and sugar and
box....on an average...sometimes alittle more sometimes less....Now
average time to decorate a basic cake
is 30 minutes or less....So that is $20 bucks a half hour....Don't start
picking your pricing apart in the
beginning...You will go nuts...The best of luck....
Author: Zara
Subject: Profit
Date: Sat Mar 28 02:00:47 1998
Message:
What type of cake are you selling
to them sheet cakes or shaped cakes?
Author: sonya
Subject: shape
Date: Sun Mar 29 15:18:15 1998
Message:
Zara, all they want is a simple 11x13
sheet cake to offer with their party package. The party place is trying
to
keep its cost down. what do you think??
Author: Kellyann
Subject: cookie bouquets
Date: Sun Mar 22 11:14:46 1998
Message:
Recently I've been
asked from several customers if I could create cookie bouquets for those
occasions where
a cake would just be too much - i.e.
single persons birthday, something for a new mother, thank you for...,
etc.
Does anyone have any suggestions on
how to get started? How much to charge? What should I put them in? I
could use any and all the help. Thanks
so much!
Author: Millie
Subject: Cookie bouquets
Date: Sun Mar 22 12:02:00 1998
Message:
I saw something
similar to this in a catalog.
The cookies were
round (probably sugar cookies) on a long cookie
stick and wrapped in colored cellophane
(just the cookie, not the
stick).
All 6 cookies were
then packaged like a flower bouquet with
tissue paper.
Don't know what
you would charge (depends on your costs) the catalog
charged something like 24.99 plus
shipping. Hope this helps.
Author: lynne
Subject: Re: cookie bouquets
Date: Sun Mar 22 17:16:24 1998
Message:
there is a shop
in my town that does this....that's all they do! that is except sell the
cookies by the dz, too.
unfortunately, i
don't know what they are charging and right now i have no way of getting
over there to find out
maybe in a few days
i can get by there and let you know. i'm told they do a *fantastic* business,
especially
w/local offices/businesses in town.
lynne
Author: sonya
Subject: cookies
Date: Mon Mar 23 00:41:09 1998
Message:
kellyann, I have
been doing cookie boquets for about a year now. I started last Easter.
I offered to do
centerpieces for a function at my
church. I had seen a demo on a craft show and thought I would try it. I
never
new it would launch such a business
for me. People began asking if I would make one for this or that. I have
never advertised and I can honestly
say I have gotten orders from every one I have delivered. If I send one
to
a Dr. office for someone, someone
that works there will probably order one for someone else. They are a
great alternative to flowers. Another
great market is childrens b-day parties. I have sold several, Parents use
as centerpeice and then give a way
cookies as party favors. kids love them. There is a place called the cookie
bouquet and it can be found on the
internet. They charge $7.00 per cookie plus shipping and handling. Living
in a small comunity there is no way
I could charge that much. I usually charge about $2.00 - $3.00 a cookie
with the average being about $25 for
a dozen. It really depends on whether I have a cutter or if I have to free
hand the cookie and also on how many
different color icings I use. Right now I put my bouquets in flower pots
or in recycled formula cans which
I paint to match the theme of the bouquet. I learn new tricks everyday
so if
you are interested, just email me
at blhall@seark.net and I will try to help you any I can. This is a fun
way to
be creative becuase some will tell
you to do whatever you like and I have really done some crazy things. My
favorite was one I did of real organs
(liver, heart, kidneys, etc) for a girl who had her gallbladder taken out,
On the card we put "be thankful for
what you have left." That one got me several orders because everyone at
the hospital was talking about it!!
have fun, Sonya
Author: kellyann
Subject: cookies
Date: Thu Mar 26 09:56:44 1998
Message:
Sonya,
This cookie idea sounds like alot
of fun! I would love to try it but, I do have a few questions. Could you
help?
I'm wondering what type of flower
pot? - I love your can idea.
Do I have to put something in the
pot such as foam in order to keep the cookies upright?
You charge 2-3 per cookie - what size
is that for?
Flavors?
Do you put a dowel or something in
them / before or after baking?
Do you decorate them with icing or
wrap them in those festive bags?
I've seen some bouquets with balloons,
stuffed animals, tissue paper etc. Do you ever use any of these?
Gosh, I had more questions than I
thought. They just keep coming. Any help is always appreciated!
Thanks so much!
Author: Beth
Subject: pricing list by Beth Russell
Date: Sun Mar 22 11:05:57 1998
Message:
After putting this off for awhile
I think it is time I made my pricing list. You know, no more discounted
cakes
for your co-workers
, friends etc, it's time to have it down in black and white. I was wondering
if you all could
give me a little
help on my pricing, or atleast give me some ideas on what the going rates
are. I do character cakes,
sheet cakes, specialty cakes, candy
molds and specialty cookie bouquets. I have a pretty good idea on the
cakes, however I'm
stuck on the candies and cookies. I also would like to know if I'm in the
right price range. Thanks
to all,
Also I would like to say thanks about all the advice on the character cakes,
I had no idea selling licensed
character cakes was illegal, I guess
those will just have to be "donations" to help get the word out.
Author: Mike
Subject: Re: pricing list
Date: Sun Mar 22 11:07:58 1998
Message:
Hi Beth.
I do specialty cakes or tarts for
restraunts. They are mostly 6 and 7 layer cakes that because of labour
and
time the restaunts
wouldn't make themselves. I live in Canada so pricing is different. My
cakes cost me around 16
to 18 Can.$ to make
and I have no problem selling them at 36.00 to 42.00. I hope this helps.
Keep me Posted.
Mike
Author: Dolores
Subject: Re: pricing list by Beth
Russell
Date: Sun Mar 22 11:09:57 1998
Message:
>co-workers , friends:I still DO discount
cakes to family and close friends...the key is 'discount' not 'free' -
I
allow a larger discount depending
on how close they are to me...or 'paybacks' for what they've done for me
etc. This really helps illiminate
feeling cheated. See, if your niece chooses a 400 serving cake and you
have discounted
it 20% you still
make money. OR - you could say...you'd discount it the price of a gift
in dollar amount. Thats
safe too. she pays
the rest.
For wedding cakes,
I have a label attached to each pict. to say what servings and the price
of that cake.
Listingextras if nec.
In my area it is
safe to start with $12.00 per mix, lengthy techniques being extra (fig.
piping etc). We charge
$42.50 for a full sheet cake (4-cake
mixes).
> character cakes - take a long time...I'd
start with about $15.00 in my area. Some take longer and cost more.
> candy molds - we charge 3 times
what it cost to make. Or $7.50-$8.00 per pound for filled candies.
> cookies - a 'service' I don't feel
I can really charge enough to make it worthwhile though we do them. I don't
know exactly what we charge for cookies...not
my dept.
> "donations" to help get the word
out - don't think this will make it legal...thats been thought of too and
it is
full of holes in court. Bottom line,
you don't infringe on someone else's copyrights like you don't break the
law
in otherareas...just because it isn't
ethical.
Author: Debbie
Subject: Pricing - Doll Cake
Date: Sun Mar 22 10:55:56 1998
Message:
How much should I charge for a doll
cake similiar to or the same as the one on Dolores web site?
Author: Dolores
Subject: Re: Pricing - Doll Cake
Date: Sun Mar 22 11:01:05 1998
Message:
I charge $25.00 for it.
Get what the market will allow where
you live. High-cost-of-living areas MUST charge more...re: NY, NJ,
MD are high cost areas. Southern
OH where I am is a low-cost area.
Author: lynne
Subject: Re: Re: Pricing - Doll Cake
Date: Sun Mar 22 17:23:42 1998
Message:
dee;; glad to see
i'm right up there in the right price range :)
this prolly has
already been covered but i don't remember:
i have a customer who wants this doll
cake w/barbie. it *must* be barbie (the doll part). i told her i'd do the
cake part if she supplies the doll
and charge only $20. is that legal? lynne
Author: Debbie
Subject: lynne-re doll cake
Date: Mon Mar 23 00:51:45 1998
Message:
Lynne , I too will
be very interested in the answer to your question. You see a coworker asked
me what I
would charge for a "barbie cake".
Well, I politely explained I why I couldn't do a barbie cake ie illegal
$10,000 fine , etc.
I thought she was
talking about a cake like the Wilton Barbie (that lays flat). Then as she
was leaving she
made a comment and I realized she
meant the doll cake. So I told her that I could do that. Lesson learned-make
sure you understand exactly what your
customer wants before you
say you won't do their cake! We discussed
the doll and she did not say it had to be a barbie but now I'm
wondering if I need to clarify this!
Thanks!
Author: lynne
Subject: Re: lynne-re doll cake
Date: Mon Mar 23 20:09:42 1998
Message:
debbie; that's the exact conversation
i had w/this customer (via phone) :)
i think we are getting off subject
on this, but i have a further?? on what is legal.
when little mermaid first came out
wilton made plastic? figures. i have a couple of those on hand. is it legal
to
use them on a cake. i did this for
a close friend, but just in case someone else asks i want to know. since
wilton seems to limit the use of other
more recent things, i;m not sure on this one. lynne
Author: Dolores
Subject: Re: Re: Re: Pricing - Doll
Cake
Date: Mon Mar 23 09:26:47 1998
Message:
Sure, that would be legal.
See, you aren't reproducing a Barbie this way. Same thing with other opyrighted
characters. We use the PVC figures
like Disney sells all the time, in sceneries. This is all we can do besides
using Edible Images. Kids like the
toys to play with anyway.
Author: Amy
Subject: $$ sheet cakes vs. round
tiers
Date: Sat Mar 21 17:20:03 1998
Message:
I'm making my price list for my first
wedding cake consultation. What if they want sheet cakes because they
might be cheaper. Do you all price
them the same as the traditional round tiers? Thank
you,
Author: lynne
Subject: Re: $$ sheet cakes vs. round
tiers
Date: Sat Mar 21 18:53:08 1998
Message:
hi amy; what i offer
is an *undecorated* sheet cake. i price it under what i would charge for
a decorated one.
example: 1/2 sheet (35 servings) -
decorated is $25; *undecroated* is $18. what they get is a 2" high cake
w/filling that is iced and bordered
but no decorations of any kind.
i never put that
on my price lists. i don't want people knowing it is available unless they
ask or if they need
200 servings and what they picked
out only serves 181 then i mention they can fill in w/it. if you have it
listed
people will always think they can
order a cake that serves say 100 when they have over 200 guests so they
want 5 sheets :( it's almost as much
work to do that and you don't make anything on it.
enough of them ask that i know it
is general knowledge. recently i had a call from someone who wanted a *3*
tier cake to serve only about 25 people
*for pictures* and then they were going to have friends make sheets to
serve :( i'm
insterested in finding out w/others do, too. lynne
Author: Carolyn
Subject: Sheet Cakes vs. Round
Date: Tue Mar 24 23:55:45 1998
Message:
When it is for a
wedding, I charge the same price - $1.50 per serving. I tell them I put
a rosebud on each piece
and therefore it is as much decorating,
etc. as another tier would be. When they hear that, they elect to go for
the extra tiers usually. I just did
4 big 12 x 18 sheet cakes to serve 200 and then 2 more sheet cakes to serve
another 50 for the Dr. to take home.
These went to a hotel and were for a Dr's. 70th birthday where they had
a
big dinner, etc. When I quoted the
price, I decided to ge the same price as if it were a wedding cake and
would you believe, they thought it
was "cheap"??? I wished I had charged more then!! However, this was in
the city and I can't get those prices
out here in the country!!
Author: Dolores
Subject: Re: $$ sheet cakes vs. round
tiers
Date: Sun Mar 22 10:51:51 1998
Message:
Usually I charge
the same for the sheet cake as I would if it had been made for a BD cake
etc. But if they
wanted it decorated LIKE the wedding
cake, then it would cost them the same per serving as the wedding
cake.
I try to get them
to have a supplement cake ROUND (as the wedding cake) and decorated the
same. I've seen
people shun sheet cake and not come
up until the tiered cake is served. It just isn't the same taste....at
least
'they' think so. They can't tell the
dif. if its the same shape.
Then, you could
call the supplement cake a 'groom's cake.
Author: Mike Mccarty
Subject: pricing
Date: Tue Mar 17 21:32:33 1998
Message:
Most of my cakes I sell to restraunts
run between 32.00 and 36.00 Canadian. I add 100% to 150% to the cost
of of the cake, cake box, and cake
plate. For cheesecake I add 60% to the cost. I have six cakes, all five
to
seven layers and seven cheesecakes
with eight toppings that are sold seperatly so the restraunt can mix and
match. I do get myself in trouble
sometimes. I was asked to supply a cake for a party at a resraunt. The
cake
must serve sixty. I don't like to
get into this type of baking as it will be just a slab cake frosted with
royle
frosting and not to exciting. Time
snuck up on me now I'm running around tring to finish my pricing for the
morning. Mike
----------------------------------------------------------------------------------------------------------------------------
"EQUIPMENT, BOOKS AND PUBLICATIONS"
Author: Caesanea
Subject: Oven
Date: Thu Mar 26 12:43:45 1998
Message:
ISO-Which oven do you prefer for baking
cakes successfully, Gas, Electric, or Convection?
Author: Dolores
Subject: Re: Oven
Date: Thu Mar 26 20:36:15 1998
Message:
We recently bought
a new electric (convection) oven for our shop. It was recommended to us
by Earlene
Moore...aka Pwd sugar - on AOL.She
got one too. The name of it is DELUXE. I am home now. I'll try and
remember to give you the 800# tomorrow.
This is the nicest company I've ever dealt with. Business like but
very patient. I bet we called them
10 times asking questions. They patiently answered every one. We are in
OH.
The company is in
Florida. Earlene met them when they had a booth at the FL ICES convention
last year.
Someone else told me they got one
there too and liked it very much. I forget who, but she lives in FL.
We got 2 ovens. Each holds 3 full
sheet cakes. The ovens are permantly attached.
This is where we got our wonderful ovens:
De Luxe
Bradenton, FL 34207
1-800-367-8931
We paid over $6,000.00 for 2 ovens.
They have several sizes to fit your needs. They have brochures. I totally
endorse this company!
Author: lynne
Subject: Re: Oven
Date: Fri Mar 27 11:50:20 1998
Message:
well i have tried
all of them and *imho* they are all alike!
right now, i have
an electric oven at home and a commercial convection (elec) at the shop.
the one at home
seems to have a 'hot spot' in the
back of the oven, but i have learned to deal w/that.
the convection is what is called a
1/2 oven. it is small and the largest it holds is a lg 1/2 sheet (12"x18");
it
will hold 3 at once. there are 4 shelves,
but when filled w/many pans it dosn't bake evenly.
i have put a 1/2 sheet, a 12" round,
2/8" rounds; and 2/6" rounds (or some sort of combination) in all at once
and the cakes all finish at different
times w/the 8"ers takeing the longest! lol. we bought it used for $1200.
lynne
Author: michelle
Subject: flower arranging book
Date: Thu Mar 26 11:15:37 1998
Message:
I need to find a
good book that shows pictures of arranging
flowers on a cake after I've made
them, and pictures of making flowers. If you have any ideas let me know.
Author: Dolores
Subject: Re: flower arranging book
Date: Thu Mar 26 20:40:10 1998
Message:
The Wilton Encyclopedias
come to my mind first. This is the largest selection of flowers in one
book that I
can think of. Each encyclopedia is
geared to dif. techniques. I don't know which I'd want just for flowers.
All
have flowers. I suppose it would be
Book 1 for beginning. They get more advanced in Book 2 & 3.
For florist books,
try a florist supply shop. They have one downtown Cincinnati and I'd think
there would be
one nice one in most larger cities.
Author: linda
Subject: Disney cake pans
Date: Wed Mar 25 21:13:32 1998
Message:
I am trying to collect
all the Disney cake pans, (I cake decorate only as a hobby) but I am unaware
of which
ones were made and when. I only have
yearbooks from 1985 and up, so I am aware of those, need to know
any Disney pans previous to 1985.
Any help would be great, so I can continue my search.
Thanks, Linda
Author: Rebecca
Subject: Old Disney pans
Date: Thu Mar 26 01:10:43 1998
Message:
Hi Linda!
I just saw 2 different 1976 Jiminy
Cricket cake pans on the Ebay auction. This one ends in a 5 days:
http://iguana.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=9199477
and this one ends in 2 days:
http://iguana.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=8944865
(If you just highlight the web address
I listed with your mouse and copy and paste it into your destination or
location box, you can get there without
having to type in the big old long address.)
Hope this helps!! :)
Rebecca
Author: Karen
Subject: Do you know about PME Sugarcraft
Date: Tue Mar 24 11:44:17 1998
Message:
I am looking for an email address
or web site to contact cake & confectioners equipment manufacturers
: PME
Sugarcraft, Brember Road, South Harrow,
HA2 8UN England.
If you have the details, please do
post it here or email it to me. Thank you,
Karen
Author: Dolores
Subject: Re: Do you know about PME
Sugarcraft
Date: Wed Mar 25 12:22:50 1998
Message:
Hi Karen, We carry
quite an extensice line in PME cutters and tools. Is there something I
can help you with here?
Dolores
Author: Karen
Subject: PME RollerBoards
Date: Wed Mar 25 22:46:44 1998
Message:
Hi Dolores,
Thanks for your
quick reply. I would like to buy the Rollerboards for making marzipan fruit/
petit-fours. I
have an old catalogue with me (1991).
As we live in India it is difficult to buy stuff on the Internet. I do
have
someone in the UK who would be willing
to buy the boards for me there and bring it to India. That is why I
was looking for PME(UK) Sugarcraft's
Latest Catalogue and their email address.
If you do have the boards could you
send me the price list and also tell me if you could post them to Cincinati
OHIO. I have a sister there.
Thanks, Karen
Author: Dolores
Subject: Re: PME RollerBoards
Date: Thu Mar 26 11:27:59 1998
Message:
Sue just added PME items
last night...under GUMPASTE in our 'online catalog' - Check there and then
you
can email me from there.
By the way...your
sister is only probably 30 minutes from my shop (small world isn't it!)
Tell her I am on
Rout 4 in Hamilton Ohio...that is
just north of Cincinnati and above the I-275 Cincinnati circle freeway.
Author: Karen
Subject: PME Rollerboards
Date: Fri Mar 27 05:34:40 1998
Message:
Hi Dolores,
I checked out your catalogue but I
did not find the rollerboards. They may not be available anymore. I had
seen them in the 1991 Catalogue. Anyway,
thanks for replying, and I will be visting your site often. I just
finished making a Witch with a Cauldron
Cake for my seven year old daughter Neha. I am very fond of making
and icing cakes and used to make wedding
cakes professionally up until my children were born. Now it's
Birthday Cakes !!!
Thanks for the help. I will pass on
your address to my sister and she will probably visit your shop.
Regards, Karen
Author: Kristiana
Subject: Airbrush
Date: Sun Mar 22 22:22:53 1998
Message:
I want to buy an airbrush system,
but I don't know which one is the best. Can anybody help me . Thank you
very much!
Author: Dolores
Subject: Re: Airbrush
Date: Mon Mar 23 09:56:48 1998
Message:
Check on my AIRBRUSH
page
And I would definately want the Kopy
Kake one thats about $150.00 (You MUST use airbrush colors with
airbrushes too, not the regular)
And don't get suckered
into getting the airbrush with the expensive compressor! It is NOT necassary.
With all
our cakes we don't need it, so I doubt
you do unless you work in some baking plant that does cakes all day
long non-stop.
Author: MaraTLee
Subject: Re: airbrushes
Date: Sat Mar 28 18:09:20 1998
Message:
Hi, Dolores
is right. There is an airbrush out there with a black compressor and it
comes with some empty bottles
for about 150.00 dollars from Kopy
Kake. I used it for a couple of years , then I upgraded the compressor,
then I upgraded the airbrush when
I took the Winbeckler's airbrush class. Even though the class was GREAT!
I haven't really had the oportunity
to use the tech, very much in my little town. So, if you are gung ho to
get into
airbrushing, the inexpensive model
is just as good as any. You will find that your cakes will take on a life
they
didn't have before with the bit of
added color. Also, don't be afraid to play with different looks. *for example
for valentine's day, I airbrushed
red through a paper doiley around the edges of my cakes. It looked very
nice.* Mara
Author: Linda
Subject: candy mold
Date: Fri Mar 20 18:40:35 1998
Message:
I am looking for a candy mold to make
a shot glass. At some weddings they are using these with amaretto to
toast the bride and groom. Any ideas
where to get the mold?
Author: Dolores
Subject: Re: candy mold
Date: Sun Mar 22 10:45:19 1998
Message:
We carry a 'flower pot' mold that
is the size of the shot glass. But maybe you really want a mold the size
of a
liqueur cup for Amaretta? We also
carry these molds....what I'd use
Author: Julie Guay
Subject: patterns
Date: Thu Mar 19 11:20:28 1998
Message:
I have just recently started doing
cakes from home and really enjoy it. I wasn't aware of the character cakes
and the copyryghts laws. There is
a great demand for them in my town. I am not going to make them any longer
but would like to know where I may
get a book with assorted patterns that are not illegal to transfer on a
cake
to sell.I live in Canada and would
not mind the cost of shipping /handling .
Please reply as soon as possible,
Many Thanks Julie
Author: Dolores
Subject: Re: patterns
Date: Thu Mar 19 18:03:06 1998
Message:
We carry pattern books that ARE legal.
Go to our BOOKS section of our online catalog. There are some
under Roland Winbeckler's books and
others. I like Barb McCann's (books 1, 2, 3 - Sweet Talk $7.99 each.)
Author: Julie
Subject: pans
Date: Mon Mar 23 09:39:51 1998
Message:
Thank you very much for your fast
reply, it was greatly appreciated. I do have one more question ,if you
could
clarify this subject once and for
all for me. Can I purchase a cake pan say from Wilton's own assorted
occasion pans ,not Disney's and decorate
them for selling. Is this also illegal because Wilton's also have
copyright signs on their pans . I
feel very confused with this subject, so if you can email me with info
I'd be
very happy to hear from you. Thanks
again! Your friend Julie Guay
Author: Dolores
Subject: Re: pans
Date: Mon Mar 23 16:15:51 1998
Message:
It isn't Wilton that CARES if you
make a cake in their pan...they only bought rights from Disney and others
for
personal use. They won't care if you
make non-copyrighted cakes like a Teddy Bear and sell it.
Wilton's pans ARE all copyrighted
to the extent that they don't allow someone else to manufacture a pan in
a
likeness of one of theirs, you see.
Author: Julie
Subject: Enlightened
Date: Tue Mar 24 11:08:21 1998
Message:
Dolores
Thank you very much for all your information.It
was a tremendous help in finally figuring out the legal
technicality of decorating cakes the
right way. I think this kind of communication line is crucial in order
to
help others who are in need of information
pertaining to cakes and decorating. Keep up the great work and
best wishes!!! your
friend, Julie/ Creative Cake Designs
Author: Renee V
Subject: Chocolate Easter Eggs
Date: Tue Mar 17 15:11:55 1998
Message:
Hi Gang,
Does anyone know if you can use a
panoramic egg 5" plastic mold to mold hollow chocolate Easter Eggs? I
want to make a large chocolate mold
and fill it with other candy and would hate to buy a different mold if
this
will work. Thanks Renee
Author: Julie
Subject: Re: Chocolate Easter Eggs
Date: Tue Mar 17 23:26:52 1998
Message:
I don't think you should use the mold
if you have already used it with sugar. The sugar is course probably
scratched the mold - those little
scratches really show up with chocolate! Sorry,
Julie
Author: Renee V
Subject: New Mold
Date: Wed Mar 18 08:26:43 1998
Message:
It is a new mold. I bought it because
I liked the size, etc, never used it for sugar eggs. I think I'll just
try it and
see if it works. Thanks for the input.
Renee
Author: Dolores
Subject: Re: New Mold
Date: Sun Mar 22 10:47:38 1998
Message:
Right on (about the scratches) they
will show up.
I think maybe you'll need to coat
it twice to make the chocolate thick enough for filling with candies. Just
coat/chill and then coat/chill again.
Author: Renee V
Subject: Results of Choc. Eggs
Date: Mon Mar 23 08:46:49 1998
Message:
Hi All,
Thanks for the info Delores. That
is exactly how I did it this weekend and the egg came out perfectly!.
I finally got around to trying the
tempering "trick" I read about in Faye Gardern's "Cake Decorating". Well....
it doesn't work! I mixed about 8oz
of Callebaut milk chocolate with about 2oz of compound coating and
melted them together per her instructions.
The first sign that it was a failed experiment came when the
chocolate took forever to harden and
did not want to release from my new metal molds even after they had
been in the freezer forever. The true
results came when the chocolate got soft at room temperature. A
definative sign that it had not been
tempered or it had been tempered improperly. Oh well, you've got to try
new things to see if they work. For
now, I'll go back to using compound coating. (I really do like the taste,
I
just wanted to see if this worked
with the real stuff.) I know how to temper chocolate traditionally, but
it is a
lot of headache and sometimes even
for all your efforts, it doesn't turn out right. Someday someone will figure
out how to make real chocolate with
cocoa butter that it stable enough not to need tempering. Until then ,
count
me in as a Merken's memeber LOL.
Renee
Author: Dolores
Subject: Re: Results of Choc. Eggs
Date: Mon Mar 23 16:59:04 1998
Message:
I certainly have to agree with you
on the Merckens chocolate. It handles by far the best. It will withstand
more
abuse of heating/cooling than any
other I've ever used. And tastes best too.
One thing...if you ever do want the
challenge of tempering, try the big thick book by Elaine Gonzales. Now
there IS a candy lady! She demos at
shows and is THE expert. She gives you so many great ideas it makes
your head spin.
Author: Renee V
Subject: Chocolate book
Date: Tue Mar 24 08:28:50 1998
Message:
Hi Delores,
I have definitely heard of her! What
is the name of her book and do you carry it? Thanks, Renee
Author: Dolores
Subject: Re: Chocolate book
Date: Tue Mar 24 09:13:39 1998
Message:
Yes, the title it "Chocolate Artistry"
by Elaine Gonzalez $14.95 - It is out of stock. Probably out-of-print.
It
even shows chocolate decorating with
cakes and cookies too.
--------------------------------------------------------------------------------------------------------------------
"DECORATIONS":
Author: Mary
Subject: Choo choo
Date: Sat Mar 28 22:34:54 1998
Message:
What would Y'all charge for a 3D choo
choo engine with three or four small cars covered and decorated with
buttercreme? I quoted $30. Am I underpricing?
Author: lynne
Subject: Re: Choo choo
Date: Sun Mar 29 00:22:56 1998
Message:
sounds in the ballpark to me mary.
my guess is this would be about the
amount of cake in a 1/2 sheet, right?
are you using the 3d engine pan?
if so, i'd charge about the same. lynne
Author: Dana
Subject: Interlocking string work
Date: Sat Mar 28 10:01:27 1998
Message:
I need to make a cake with triple
interlocking string work where one side goes under and the other goes over
the next set of strings. I can't figure
out how to start this pattern. It is pictured in a cake called Synchronized
Strings (p16) in one of the new Wilton
Wedding books. If anyone can help direct me to some type of diagram
or other illustration on how to do
this, I willl be grateful. Thanks
Author: Dolores
Subject: Re: Interlocking string work
Date: Sat Mar 28 11:38:42 1998
Message:
I didn't know which book you meant.
What was the title?
Try it this way: make one row of 3
strings. For the next row, start in the center between the left & right
side of
where you did the last group of strings.
Author: lynne
Subject: Re: Re: Interlocking string
work
Date: Sat Mar 28 19:08:25 1998
Message:
i think that is the best way to do
it.
i haven't place which book she is
talking about either.
i have too much trouble w/stringwork,
i avoid it when ever i can :) i can do great if it is short 'loops' but
to do
anything wider than 1", it's awful.
lynne
Author: Dana
Subject: book name
Date: Sun Mar 29 08:34:35 1998
Message:
The book is called Wilton Wedding
cakes (or Album)-paperback-put out within a year..not the newest "Bridal
cakes"
Author: Jeannine
Subject: car cake
Date: Fri Mar 27 18:36:23 1998
Message:
I have a customer who would like a
cake on Monday, and wants the cake to look like a red Grand Am. I do
not own a car shaped pan and was wondering
if anyone has any ideas? I do have some wafer paper I could
draw a red grand am, but the customer
really wanted a shaped cake. Help!
Author: lynne
Subject: Re: car cake
Date: Sat Mar 28 00:36:46 1998
Message:
since you want a shapped cake why
not cut it out of a sheet?
just draw your pic and enlarge it.
(go to a copy place? use graph paper?) use a pic of shapped pan in a wilton
yrbk to get idea of shape you want.
lynne
Author: Julie
Subject: car cake
Date: Sat Mar 28 11:24:40 1998
Message:
I have done a car cake a couple of
times - I use a loaf pan (I think it was originally for meatloaf), carve
out the
shape of a car. Place the entire car
on a larger cake that I draw a road on. Use chicklet gum for the side
mirrors, spaghetti for the antenea,
flatten a tootsie roll for the spoiler and oreo's for the wheels. Stick
a dowl
thru the entire thing so the car does
not roll off.
I don't think I'm doing it justice
with my explanation, if your interested I can e-mail you a picture.
Julie
Author: Dolores
Subject: Re: car cake
Date: Sat Mar 28 11:41:15 1998
Message:
Can you download my carcakes.zip?
I have done these with 9x13" sheet cakes. It shows 3 styles 3D all
decorated. You can
find this file under CAKE PICTURES, FROM MY menu
Author: Vicky
Subject: Color of Roses
Date: Fri Mar 27 11:22:50 1998
Message:
I was wondering if anyone can tell
me what the different colors of roses mean? Thank you.
Vicky
Author: Kathy M.
Subject: color of roses
Date: Sat Mar 28 19:50:56 1998
Message:
Hi Vicky,
Red means love, yellow is friendship and I'm not sure about the others,
buy like Carolyn said, a florist would
definitely know.
Kathy M.
Author: Vicky
Subject: I found some.
Date: Sat Mar 28 21:32:10 1998
Message:
Thanks for your
input but I was looking around on the web and found some. Here they are
for others if
interested.
Red Roses- Love, respect
White Roses- innocence, secrecy
Yellow Roses- Joy, friendship
Coral Roses- Desire
Light Pink Roses- Grace, joy
Dark Pink Roses- Thankfulness
Lavender Roses- Enchantment
Orange Roses- Fascination
Author: Robin Hamann
Subject: Armadillo Cake
Date: Fri Mar 27 10:27:08 1998
Message:
I recently completed Wilton's professional
cake decorating course. So,I'm fairly new at this craft. A friend of
mine is getting married in May and
asked that I prepare the groom's cake. The groom is from Texas and tells
me it's tradition to have an armadillo
cake. And it's to look
lifelike. So, I located pictures of
armadillo's via the net. I baked a rectangular cake, cut it in half, stacked
it
and put 1/2 of the sports ball on
top. My husband was very scared and suggested that I surf around and see
if
there may be an armadillo cake pan
out there. I'd appreciate any and all suggestions. Thanks in advance!
Author: Debi
Subject: Re: Armadillo Cake
Date: Fri Mar 27 17:51:53 1998
Message:
You didn't say how big you needed
the cake. I did one last month using a square pan and placed on top of
it an
egg shaped pan (half of it :)) I used
one corner of the square pan for its face. It turned out well it feed approx.
20 people. And I did the cake in red
velvet. They loved it. Debi
Author: kelly
Subject: armadillo cake
Date: Fri Mar 27 21:16:16 1998
Message:
Hi Robin, I too am from Texas, right
smack dab in the middle and I can tell you first of all it's pronounced
"armadilla" and secondly, I have seen
hundreds of armadillas (LOL) and they all had one thing in common,
they were all flat as pancakes!!!
I don't think I ever saw a real armadilla for more than 10 seconds actually
ALIVE!!I am sorry, I know that you
really need some ideas and since I could not offer any help I thought
maybe I could put a smile on your
face! Have fun with this cake and let us all here how it turns out. I hope
you
receive this message in the spirit
it was sent, laughter. kelly
Author: MaraTLee
Subject: Re: armadillo cake
Date: Sat Mar 28 18:20:34 1998
Message:
Dear Robin:
The best That I can do is this, There
is an "armadillo" groom's cake in the movie "Steel Magnolias" you can
rent the video and check it out. (
I have a collection of movies with cake in them, DON'T ASK--{G}-----) It
was red inside LOL---you could make
it out of white cake batter that you have tinted red and use some
rasberry or strawberry filling--:)
I think they covered that cake with rolled fondant, that they may or may
not have airbrushed. mara
Author: jen
Subject: I've made one.
Date: Sun Mar 29 09:28:28 1998
Message:
Hi! I made one last year. I baked
a cake with the doll pan split it in half to make body. I also baked two
small
cakes with the little loaf pans that
serve one. I shaped the little loaf pan into the head just by trimming
it. The
other loaf pan I cut into pieces to
make the tail, also using trimmed pieces from the doll pan. For decorating
I
used chocolate buttercream that I
added black coloring to, so it would look more natural. I remember that
I
used the round tips to resemble the
different scale markings on its shell.(Don't think I'm naming these parts
the
right way :) Anyway, for the ears
I used two corners off the small pans trimmed them and then they had to
be
held on with a toothpick each. I try
to make completely edible but pretzel sticks didn't work. As a reference
picture I just used the encyclopedia.
I did rent Steel Magnolias also but didn't use that idea. Everybody at
my
husbands work loved it, they even
said mine looked more life like than the movie one. Hope this helps you.
Author: Heather
Subject: Re: the topic of last weeks
"kitchen chat"- making flowers
Date: Fri Mar 27 06:58:03 1998
Message:
Could anyone please send me or post
the copy of last weeks chat when Dolores was telling us how to make
the flowers? I tried to do it from
memory.. but cant seem to be able to....
Thankyou to everyone in advance
Heather
Author: Dolores
Subject: Re: Re: the topic of last
weeks "kitchen chat"- making flowe
Date: Fri Mar 27 09:33:49 1998
Message:
Hi Heather, I already
posted that on my web site under AOL CHATS...
Author: Doreen
Subject: Marking scallops on cake
sides
Date: Thu Mar 26 21:17:48 1998
Message:
Does anyone have a tried and true
method for marking scallops on cake sides? I've tried the Wilton method
of
dropping stringwork guidlines....with
disaster!!!!
I've tried doing it free-hand with
a toothpick then covering with tip 16 or 17 shells or e-maotion, but they
never come out even.
Any good methods or tools for doing
this? I'd appreciate any help you can give.
Author: Susan
Subject: Scallops on sides
Date: Thu Mar 26 22:47:06 1998
Message:
I know that Wilton has a gadget that
marks the sides to make it easy to follow. And I also have a press that
I
use that marks the sides. It is pink
and has prongs that stick out that leaves little holes so that you can
mark it
and then cover with your scallops.
I am sure that Dolores has either one of these and they are excellent.
They
also are adjustable so you can mark
the cake, no matter what size, evenly. Check out Dolores' on line catalog.
They are probably listed there. Susan
Author: Cindy
Subject: scallops on sides
Date: Thu Mar 26 23:02:10 1998
Message:
To mark the sides, you could also
cut a plastic/paper/styrofoam cup down the middle vertically. Then just
use
the half lip to lightly mark sides.
Author: lynne
Subject: Re: Marking scallops on cake
sides
Date: Fri Mar 27 00:06:26 1998
Message:
the markers susan spoke of come two
to a set. they are what i use most of the time.
i have seen people use anything round
or oval. have the oval cutter set? or as was mentioned a foam cup cut
down or *anything* round lightly pressed
into the icing will leave a mark that can be followed w/you string or
zizzag deisgn. lynne
Author: Amy
Subject: wrap-around colorflow train
Date: Thu Mar 26 21:05:02 1998
Message:
I have an order for an 8" train cake
for a 3 yr. old. I thought of making the train cars in colorful colorflow
:)
formed to wrap around the cake by
drying on the side of a cake pan. I've never done this before any hints?
Also are there any ideas for attaching
it to the cake? Thanks, Amy
Author: lynne
Subject: Re: wrap-around colorflow
train
Date: Fri Mar 27 00:10:19 1998
Message:
i have not done this.
as for how to get it to stand up on
the cake, just attach toothpicks to the back of the pieces w/royal to help
support /hold it up.
lynne
Author: Dolores
Subject: Re: wrap-around colorflow
train
Date: Fri Mar 27 09:39:08 1998
Message:
I haven't made a train. But I have
made other items on the sides of cakes.
A cake dummy the very same size as
the cake it will be placed on is better than a pan. Put was paper on the
dummy and secure with corsage pins....NOT
little straight pins (for safety!!!)! Be sure your color flow is not
real thin. I like it to be thick enough
that I need to jar it a bit for it to thin out. Otherwise it can run too
much.
Let the piece dry for 2 days. I like
Lynne's suggestion of propping it for a little bit, placing it on the cake.
Secure it on the cake with buttercream
icing. The piece may soften some, but won't break.
Author: MaraTLee
Subject: Re: wrap around train
Date: Sat Mar 28 18:30:46 1998
Message:
Dear Amy:
Dolores' suggestion is the way to
go--attach wax or parchment paper to a dummy with the pattern under it.
Pipe out your train. I suggest piping
each car separate to minimize the breakage, let dry. ( I have a cake
dummy that I have cut in 1/2 so that
I can lay it on it's cut side to dry and not loose my shapes)--( you can
also
rub a minute amount of crisco on the
paper before you pipe to make it easier to remove the piece. ) When it
is
dry I would decorate the sides of
my cake with the passing scenery as seen from a train window, --grass,
trees, cows, building, whatever---simple
or extravagant, it's up to you----then I would have some royal icing
train tracks on the cake board and
stand my cake on it. (make sure it is well attached and dry--24 hours)---then
you can pipe your message on the top
of the cake. Cute, Huh? Let me know how it turns out. :)
Author: Judy
Subject: Cub Scout Cake
Date: Thu Mar 26 20:27:31 1998
Message:
I need an idea for a cub scout pack
meeting. Next month we
are having a cake decorating contest.
The cakes will then
be auctioned off to raise money. I
need an idea that is easy
enough for my 8 year old to help too.
Thanks! Judy
Author: kelly
Subject: cub scout cake
Date: Thu Mar 26 20:59:28 1998
Message:
Hi Judy, My husband and son did this
once, they just did a simple baseball cake,16" round with the red
stitching on it, they actually did
a very good job. I think you could try maybe, the troop # or pack # what
is
your son a bobcat or what? I have
forgotten what age is what, but maybe you could find a picture in a coloring
book of whatever he is, you know like
bobcat or whatever, and then trace it and transfer it on to the cake and
fill in with stars, whatever you decide
good luck but most of all, HAVE FUN!!!! Kelly
Author: Nannette
Subject: cub scout cake
Date: Thu Mar 26 23:35:38 1998
Message:
I'm going out on a limb here, because
I don't have boys and know next to nothing about cub scouts. But, I
thought they were supposed to earn
badges for stuff (I hope I'm not completely embarrassing myself by
confusing them with girl scouts....).
Anyway, you could cut out wafer paper in the shape of the badges, color
the wafer paper to look like a badge
with food coloring pens, coat the "badges" with piping gel, and put them
on the cake. If your son can't actually
draw the badges, maybe you could draw them and he could just color
them in.
To coat with piping gel: put the wafer
paper badge on a big piece of wax paper. Dump a huge amount of
piping gel on the badge. Draw a large
spatula over the top of the badge so that you just leave a *very* thin
and
even coat of piping gel on top of
the wafer paper; try not to actually scrape the surface of the wafer paper,
and
don't draw the spatula over the badge
more than two times. You can put all the extra piping gel back in your
container. The badge may buckle a
little, depending on the type of piping gel you use; after a few minutes,
it
will absorb whatever moisture it is
going to, and flatten out. With a clean spatula, scoop the badge off the
wax
paper, and put it on to a clean piece
of wax paper to dry some more, or put directly on your cake. Hope this
helps.
(Sorry if you're getting this for the
second time. I actually posted this idea a couple of nights ago, but it
seems
to have gone off into a black hole
somewhere in cyberspace!)
Author: Dana
Subject: Cub Scout cake
Date: Sat Mar 28 10:18:57 1998
Message:
I did a cub scout cake recently to
look like the emblem and it wasn't too difficult. Use a square cake and
ice it
golden yellow. Use a large basketweave
tip to make straight lines around the top edges. Transfer the wolf to
the cake (I used the piping gel method)
and trace lines with the royal blue. Then write CUB SCOUTS
underneath. If you want a picture
of this cake, I can e-mail it to you. Or, you can make a simplified camping
cake scaled down from the 91 or 93
yearbook (I forget which). Ice a cake brown. Make grey rock shapes for
top and bottom borders (They should
not be uniform). Pipe a mound of icing with tip 12 and cover with grass
tip for bushes (or one of the leaf
tips). A couple of pretzels make the campfire with tip 67 flames coming
out.
Then figure pipe a figure or too in
a sleeping bag. If you don't have a yearbook, I did one of these for a
men's
retreat. The pictures aren't back
yet, but I could e-mail this too when I get the pictures Monday.
Author: Carol
Subject: Football helmet cake
Date: Thu Mar 26 18:31:58 1998
Message:
I have and idea for a cake as a standup
football helmet. My friend wants a Green Bay Packers helmet for a
groom's cake. Any suggestions as to
how I would go about doing that? I would like to try to do it 3D. Any help
would be appreciated. Thanks. Carol
Author: Dolores
Subject: Re: Football helmet cake
Date: Fri Mar 27 09:41:33 1998
Message:
Did you see our Green Bay Packers
Edible Image? I think that would make a very striking design. Have the
helmet that size etc. (View a pict.
under EDIBLE IMAGES / FOOTBALL)
Author: Sue
Subject: frosting a chocolate cake
Date: Thu Mar 26 16:52:19 1998
Message:
How do you frost a chocolate cake
with white frosting from having chocolate crumbs show thru the frosting?
Also does any one have a good chocolate
frosting recipe. Thanks for any suggestions.
Author: Carolyn
Subject: Frosting Chocolate Cake
Date: Thu Mar 26 19:58:10 1998
Message:
I freeze or chill most all my cakes
and find this helps in not having the crumb problem. Some crumb coat
which would also keep them out of
the main frosting. Put a blob of lots of frosting on the top and work the
top
part first and then do the sides.
For chocolate frosting, I just add
cocoa to my buttercream and a little warm water if it gets too stiff. Makes
a
very tasty chocolate icing and easy,
too.
Author: Dolores
Subject: Re: frosting a chocolate
cake
Date: Fri Mar 27 09:46:26 1998
Message:
Chocolate Icing: I add Hershey's Powdered
Cocoa to my white buttercream icing...wioll take almost a cup for
an entire batch of icing. Then add
water to thin it back to the proper consistency.
If icing is very stiff it pulls off
crumbs. Usually this won't happen much wehn the icing is thinner....add
water
if too stiff. I crumb coat first,
then go right back over and finish icing...BEFORE the bottom coat dries...or
the
dry crumcoat makes crustys in the
final coat sometimes. Never ice a frozen cake for any reason...you'll have
a
mess. I think they've told you to
freeze it then bring to room temp before icing.
Author: Carolyn
Subject: Frosting Chocolate Cake
Date: Fri Mar 27 20:07:56 1998
Message:
Yes, Dolores is right and I hope I
didn't mislead anyone. I let the cakes thaw out before icing them.
Author: Rebecca
Subject: chocolate buttercream
Date: Fri Mar 27 23:40:36 1998
Message:
Hi Sue!
I just tried this last week. I put
4 ounces of *white* baking chocolate into my normal buttercream recipe
(2 lbs
of pwd sugar). Since white chocolate
isn't pure white, it tinted the icing just a bit, but not very noticibly
unless
you were to put pure white flowers
or something on it. I liked the taste a lot better, but I think I'll probably
only use it in the future if I plan
to tint the icing anyway (i.e. for ivory wedding cakes).
Author: Renee V
Subject: frosting a chocolate cake
Date: Mon Mar 30 08:51:07 1998
Message:
Hi!
I find that freezing and thawing the
cake works very well to controll crumbs and then I use the Icer Tip. I
have
never had a crumb problem with this
meathod. I just did a chocolate cake with white icing last weekend and
it
worked perfectly. Hope this helps.
Renee
Author: Carolyn
Subject: Cake for Mayor
Date: Thu Mar 26 13:33:15 1998
Message:
I've been asked to do a cake for 100
people and they want it in 2 sheet cakes (one chocolate and one white)
and I will use 2 12x18's. This is
for the Mayor of a very small town and he has been Mayor for 20 some years
and is moving up in the world to a
larger area as their Mayor. They want something really neat, but I haven't
come up with any great ideas yet.
Can you guys give me some help on this one??? Thanks.
Author: lynne
Subject: Re: Cake for Mayor
Date: Fri Mar 27 00:29:19 1998
Message:
hi carolyn; the
1st thing that comes to my mind is a gavel :)
how about making the city seal or
logo?
in all that time he must have doen
some really special things or for humor something he is teased about?
maybe done as rice paper drawings
or drawn w/icing right on the cake.
how about an airbrushed portorate
of him or city hall.
will these 1/2 sheets be two layer
(4")?
oh, something in celebrate just flashed
in my head. one of them has 3 or 4 past presidents (u.s.) done
needlepoint fashion colorflow portorate.
whene do you need this, tomorrow??
:) lynne
Author: Carolyn
Subject: Cake for Mayor
Date: Fri Mar 27 23:32:18 1998
Message:
To answer some of your questions -
I don't need this until sometime in April, the 20th, I think. I don't do
airbrush and this town is so small,
they don't have a city hall. The gavel or something humorous might work
or
the bridge idea to the 2 towns/cities
might work. I'll have to call the lady and see if she knows of anything
humorous about him. I also don't care
for rice paper - just draw it on the cake with my projector and fill in.
The cakes are only 1 layer. This is
the way most cakes are done in this area if they are sheet cakes. If anyone
comes up with any other ideas, please
post them. They want something really special they said as he has been
there 20 years. Thanks to all.
Author: lynne
Subject: Re: Cake for Mayor
Date: Sat Mar 28 00:01:32 1998
Message:
don't you just love it when the customer
wants something 'really special' and dosn't give you a clue! :)
i'll keep my thinking cap on for you:)
lynne
Author: Anonymous
Subject: Re: Cake for Mayor
Date: Fri Mar 27 18:51:53 1998
Message:
How about decorating each of the two
cakes to represent the two cities (past and future cities he is mayor of)
and connecting them with a bridge?
Author: Jane
Subject: Frozen Buttercream
Date: Wed Mar 25 00:13:28 1998
Message:
I saw a posting about transferring
pictures using frozen buttercream recently and just had the chance to try
it. It
worked beautifully! I found a cute
graphic of a bunny sitting on an easter egg on CorelDraw. The cake is a
monthly birthday cake for a realty
office and had 8 names for this month. The bunny graphic is on the center
bottom of the full size sheet cake
with Happy Birthday written over his head. I outlined 4 egg shapes on either
side of the bunny to put the birthday
names in and decorated everything in pastel colors with lots of green
grass. I also used grass and drop
flowers as the base border. It really turned out nice and I love the frozen
buttercream method. It softens really
fast, though, so I don't think too large a picture can be used -- or you'd
have to do it in sections.
Author: Sly
Subject: bunny pattern URL
Date: Wed Mar 25 07:44:16 1998
Message:
Amazingly, I have used the exact same
Corel Draw picture you are referring to. It's quite cute. If anyone wants
it in time for Easter, you can see
it, print it, or download it from
http://www.wizard.net/~casanova/Bunny1.gif
Author: Patricia
Subject: Frozen Buttercream
Date: Wed Mar 25 10:29:53 1998
Message:
I like using the frozen buttercream
technique too. Before I found out about this method, I always used royal
icing to "draw" pictures for my cakes.
But, I like this method much better. I like the idea that you can cut
through the design instead of having
to remove it before cutting the cake. I had an order earlier in the week
for
a birthday cake with a picture of
a horse on it. It worked out fine. I was afraid the black I used for the
outline
and for the mane and tail might bleed
as it thawed, but this wasn't a problem.:)
Author: Jeannine
Subject: frozen buttercream method
Date: Fri Mar 27 19:50:34 1998
Message:
Can someone explain to me what the
frozen buttercream method of pattern transfer is? I know I've heard about
it before, but I don't know how it's
done. I'd like to try it if it's worked so well for everyone else! :) Thanks!
Author: Jane
Subject: How To . . .
Date: Fri Mar 27 22:00:52 1998
Message:
It's really simple. Place a piece
of glass over your picture or drawing (I used a piece from an 8 x 10" frame)
and then tape waxed paper over the
glass. Outline and fill in your picture with stars or whatever works in
buttercream. Carefully untape the
waxed paper, then slide onto a cookie sheet or cutting board or something
that will fit into your freezer. Freeze
overnight, then, working quickly, slide the picture toward the edge of
your counter, carefully peeling the
waxed paper downward from the back of the picture. Lay it in the
appropriate place on your cake and
you're ready to finish. I was so afraid I'd break the bunny, that I worked
a
little too slow and actually lost
one of his ears -- meltdown! Luckily, it was such a small easy part of
the
picture, I was able to just draw it
directly onto the cake and you couldn't even tell it was done separately.
This cake was done for my daughter's
real estate office and she told me that everyone cut pieces from all
around the bunny until that's all
that was left because they all thought it was too cute to eat!
Author: Nannette
Subject: how to/frozen buttercream
Date: Sat Mar 28 23:12:27 1998
Message:
Jane's method sounds easy, but it
is completely different from the way I have learned/seen it demoed. If
you
go to www.cakemag.com , there is an
article there on the frozen buttercream method you could take a look at.
The way it is shown there is how I
have learned it.
Author: Jennifer
Subject: Marpol tip #85-What's it
for?
Date: Tue Mar 24 12:02:27 1998
Message:
I got this tip as a promotional gift,
but I've never seen one like it and can't figure out what I would use it
for. It
has sort of a triangular opening.
Anyone ever used this?
Author: Sly
Subject: Tip #85
Date: Wed Mar 25 07:32:21 1998
Message:
I've used one before to create a top
border ruffle, by keeping one point of the triangle against the cake, the
other two corners point up and out
and down and out, so if you do a slight zig-zag motion as you go around,
you can get a double-ruffle effect.
Heaven only knows what it's really meant for. I inherited one when I got
all
of my grandmother's decorating supplies.
All I could find in an old Wilton book was that it is to be used for
"flute effects". (Yet they always
show a picture of just a straight triangular stripe as the sample decoration.)
Author: jillybean
Subject: tip 85
Date: Wed Mar 25 19:59:02 1998
Message:
I have the wilton encyclopedia 3 and
in it they show the uses of tips. They show using 85 just like a star tip
for borders, shells and even stars.
Hope this helps!
Author: BETH RUSSELL
Subject: KITTY CAKE
Date: Tue Mar 24 08:57:02 1998
Message:
I'VE BEEN ASKED TO DO A KITTY CAKE.
I'VE LOOKED AT ALL THE LOCAL STORES AND NO
ONE HAS A PAN FOR THIS. I'M SURE I
COULD ORDER ONE FROM SOMEONE BUT I DON'T
REALLY HAVE THE TIME. THE PERSON ASKED
FOR IT FOR THIS FRIDAY, 4 DAYS FROM NOW.
DOES ANYONE HAVE ANY IDEAS ON HOW
TO DO A KITTY CAKE WITHOUT HAVING A CAT
PAN? ANY IDEAS WOULD
BE APPRECIATED!
Author: lynne
Subject: Re: KITTY CAKE
Date: Tue Mar 24 11:49:32 1998
Message:
hi b eth;; one of wilton's yrbks has
a great idea how to use some other pan and add a 6" heart as a head, but
i
don't have that info here at home.
i'll look it up at the shop today and post for you tonight. on the same
pg is a
dog also -- i think it's in a yrbk
in the last 5 yrs -- say around '90 thru 96 if you have any of those to
look thru
today. or maybe this will give someone
else enough info to come up w/it for you before i can get back on
tonight. lynne
Author: lynne
Subject: curled up kitty
Date: Wed Mar 25 01:06:26 1998
Message:
ok........found what i was after:)
wilton's celebrate a to z pg. 16.
you make the body in an oval pan....about
9x12. if you don't have an oval, cut it from a sheet. it really adds to
the overall look to have the shape.
also bake a small heart (6"). trim
the tip from the heart so it is rounded. this is the top of the head. place
it on
the oval at top left w/the 'trimmed
pointed end at the top. for front paws use some trimmed off cake or make
a
very small cupcake or use marshmellows
or even just icing figure pipped. these are at the bottom of the oval
under the head, but actually on the
board. for the back paw just figure pipe a big 'dot' on the oval at the
very
edge. also figure
pipe a tail starting about 2" up from
the bottom on the right lower side of the cake, bringing it around and
up
onto the lower edge of cake. finally
figure pipe pointed ears (leaf shapes).
cover all in stars or use tip #233
for short hair. then make face (tip 5): eyes, nose and mouth. for whiskers,
cover dry speghetti w/icing and place
around mouth.
hope this helps. if you can see it
you will really fall in love w/this....it's all done in pink :)
lynne
Author: Renee V
Subject: Re: Kitty Cake
Date: Wed Mar 25 09:39:44 1998
Message:
Hi Lynne,
I love the idea for the Kitty Cake,
but am a little confused about the directions. (I'm not great at visualizing
things!) Is the
oval on the board vertically or horizontally? (I thing horizontally, right?)
Does the trimmed heart go on
top of the oval or does it sit on
the board above it? Also where does the back paw go? Thanks for your help.
I
have always wanted to make a kitty
cake and don't really like Wilton's shaped pan. Renee
Author: lynne
Subject: making kitty cake
Date: Thu Mar 26 01:30:36 1998
Message:
i understand having problems visulizing
this. usually i do too, but *i have the book* lol!
the oval is horizonal on b oard. the
original istructions say to make 2 6" hearts and cut away part of the oval,
putting the dbl heart in that area.
i would just put one heart on top of oval in the upper left side of oval
the back paw is shown just under the
oval about 2/3 of the way back. i'm going to try to give a 'drawing'
......don't know how it will come
up w/limited symbols to work w/on the puter:)
( )
( )
; ; (paws placement)
when looking at the oval picture a
1/4 sheet that might help w/placement. the tail starts about 3/4 of the
way
down on the right hand side (on the
1/4 sheet this would be the shorter side of cake) and kind of circles *on
the board* part of the way then comes
up and over the edge ending where the back paw is.
hope this helps. lynne
Author: lynne
Subject: Re: making kitty cake
Date: Sun Mar 29 00:28:09 1998
Message:
sorry folks.........just checked out
my post on discribing how to make the kitty cake and saw the attempt to
make a drawing did not post right
:(
apparently the word discription did help :) lynne
Author: debbie
Subject: Kitty Cake
Date: Tue Mar 24 22:06:38 1998
Message:
If you can find a cute picture of
a kitten in a coloring book
you could transfer the outline to
a sheetcake and fill it in
First xerox the picture and then transfer
from that. I f you can find a machine that will let you enlarge the
picture you can make it whatever size
you need it to be. You could add some grass and flowers at the bottom ,
maybe a blue sky above? Hope this
helps to give you some ideas. Good luck!
Author: Sly
Subject: Easy Kitty Cake
Date: Wed Mar 25 07:22:00 1998
Message:
There's a very easy kitty cake you
can make using two rounds of the same size. The cake is listed in Betty
Crocker's "New Cake Decorating" book.
(Unfortunately, I loaned that to someone yesterday, so I can't
guarantee the name) It's more of a
beginners book of cakes that you can do without purchasing a lot of
decorating supplies, but it's full
of great ideas. I've seen this book at most book stores.
Author: vicki
Subject: log truck
Date: Mon Mar 23 17:10:22 1998
Message:
my husband would like for me to make
a log truck, so he can take it to the woods to share with co-workers. I
seen the semi truck, but I'm just
not sure how I could do the logs and log trailer. Thanks for any
suggestions.
vicki
Author: lynne
Subject: Re: log truck
Date: Mon Mar 23 19:44:54 1998
Message:
the only thing that comes to my mind
is for the logs: use pretsel rods. make a flat cake for the trailer......like
a
sheet cake, but thin and put the pretsels
on it.
hope someone else can suggest something
better :( lynne
Author: Susanna
Subject: log trailer
Date: Tue Mar 24 18:39:22 1998
Message:
How about making the cake as you would
for a full size semi-trailer, (or bake a loaf shape to put on top of the
flat "bed" of a truck trailer (I don't
know what basic method you are using to get the truck and trailer, but
either method would work). Then with
a small serrated knife gently carve the surface of the loaf-shaped cake
to resemble stacked logs by slicing
out small, long horizontal "V" shapes along the length and top and curving
the top and bottom edges. Ice the
logs using a basketweave tip and slightly wavering the lines to simulate
bark. Need "staves" along the sides
to simulate the supports that hold the logs onto the truck bed? How about
vertical lengths of red or black licorice
pressed into the icing and sticking up just slightly over the top of the
logs?
Author: Anonymous
Subject: Hand molded decorations
Date: Mon Mar 23 09:58:45 1998
Message:
i would like to know if anyone knows
how i can get into doing hand molded decorations, esp. people i has
seen alot of molded decorations or
hand molded people on cakes and i wold like to get started on that. I also
would like to know how much would
i charge for a cake that has this type of decoration on it. A customer
wants to know if i had do the bride
and groom, for an anniversary caake, so i am eager to get started.
any books that I get to learn from?
any input on this would be greatly appreciated. thank
you
Author: Dolores
Subject: Re: Hand molded decorations
Date: Mon Mar 23 16:38:16 1998
Message:
A bride and groom would be made using
gumpaste. Use the scratch recipe for people! Not the mix. There are
molds. You press the (freshly-made)
gumpaste into the mold and unmold. Then you roll out and cut out
clothes. Wet with water just a bit
and dress the doll. Hair is done with royal icing.
You can also use marzipan. But don't expect the nice detail you can achieve with gumpaste.
This is like sculpting. You can use
an exacto knife, very fine sand paper etc for perfection. I love this but
is
time consuming.
Forget getting enough money for the
bridal couple, at least until you get good at it. It will take many hours
and
the items will be priceless. No matter
if you really love doing it that much. With this sort of thing, you'll
need
to build up a reputation and a 'following'
- don't worry...the word will get out.
We carry molds and we have one book. Also not plentiful. My gumpaste recipe worke