Author: Kris
Subject: Mailbox News
Date: Sun Mar 8 22:59:31 1998
Message:
Hello,
I think it was Mary who mentioned the periodical,
Mailbox News. I was just wondering how one might subscribe to it.
Thanks in advance. Kris
Author: debbie
Subject: mailbox news
Date: Sun Mar 8 23:27:51 1998
Message:
Mailbox News
po box 16208
minneapolis MN 55416-0208
$14.00 1 year US delivery only
$26.00 2 years
Author: Kris
Subject: Re: Thanks Debbie
Date: Mon Mar 9 00:18:33 1998
Message:
Debbie, Thanks for the address
to Mailbox News. I had not heard of it before, and will be anxious to check
it out. Kris
Author: Carolyn
Subject: Mailbox News
Date: Mon Mar 9 08:34:01 1998
Message:
For your money, it's unbeatable - lots of
cake pictures! I have copies back to about the time they started which
is about 1958, I think. I've subscribed ever since. It is now only
put out every 2 months, but is a double copy so you really don't
miss anything. They do have some back copies you can order, but not back
to '58 any more. I promise you will LOVE it!
Author: Kris
Subject: Re:Thanks Carolyn, The check is in
the mail!
Date: Mon Mar 9 22:31:16 1998
Message:
Carolyn,Thanks, I put the check in the mail,
and will anxiously be awaiting my first issue.
Kris
Author: Dolores
Subject: Kris, do me a favor?
Date: Mon Mar 9 07:45:20 1998
Message:
Hi Kris,
When you subscribe, would you please tell
them you found their address and info on my Message board and give
them my URL: http://www.sugarcraft.com - and mention my name: Dolores McCann
I'm trying to talk them into coming online
I got a letter last week (about my wed. cake forms they are sending out)
and she couldn't find us....didn't know how I think. I'd told her about
all this cake stuff online and she tried to find it.
Dolores
Author: Rod
Subject: book sale
Date: Mon Mar 9 20:08:16 1998
Message:
Hi Lynne,
I'm new to all this scene, computer and decorating
alike, I would like to purchase '79,& 82 but I would take
either year. I'm not quite sure if I'm doing
this right but I hope this goes through all right, I left a response for
Jeffery Arnett but not sure if he got it. Thanks,Rod
Author: shelly
Subject: train cakes
Date: Sun Mar 8 21:34:08 1998
Message:
I'm looking for any patterns or sujections
for a train cake. I do not like what I have found in Wilton books. Please
help my 2yr. wants a train cake.
Author: Shanon
Subject: train cake
Date: Sun Mar 8 22:09:26 1998
Message:
Don't know if this will work for you, but...
For my dad's birthday (he is a train nut) I made 15 mini loaf (Wilton
pan) pound cakes and gave them to each person attending 3 days in advance.
Each person was to decorate their cake like a train car and I did
the engine. The results were wonderful! They all had so much fun and we
had this huge long cake. Each car was so different with oreo wheels to
plastic accessories. It was really neat!
Author: kelly
Subject: train cake
Date: Sun Mar 8 22:33:52 1998
Message:
i have had requests for things like trains,
planes, farm equip. etc. i went to a major toy store, bought a great
coloring book, enlarged the desired pic. traced it on wax paper, cut it
out and lay it gently on top of a already iced sheet cake, trace
the train(in your case) and then to the best of your ability do the inside
parts as best you can with a toothpick. i have done this many times
and have always had rave reviews. and at 2 he'll probably love anything
mom does for him. hope this helps have fun. kelly
Author: Shanon
Subject: Pattern Transfer
Date: Mon Mar 9 10:55:03 1998
Message:
What a great idea Kelly. I have never cut
out the waxed paper. Wilton teaches a pattern transfer method. This is
done by laying waxed paper or parchment paper over a picture (as Kelly
said coloring books work great) and with a tip 1 using piping
gel trace along the lines. This works well if there is a little more detail
than just the shape out line. Then you flip it over onto your iced
cake. using a decorator or small paint brush LIGHTLY brush the
lines to transfer them to the cake. One note... this makes the design reversed.
If you want it as it apears, first trace the design with a permanent
marker in order to make it go through the paper. Then turn your paper over
and use that side. I have used this method and it works great.
( Did a wonderful Precious Moments cake and everyone thought I freehanded
the cake. I can not draw!) What they don't know won't hurt them! :) Hope
this helps!
Author: Donna
Subject: Another transfer idea
Date: Mon Mar 9 16:35:32 1998
Message:
I get lots of request for the same designs
so I tried to figure a way to make some more permanent patterns without
buying a Kopykake. Here's what I do.
Go to Wal-Mart, buy a package of clear plastic
transparency sheets like those used on a school overhead
projector. You can also find these at most
wholesale warehouses or office supply stores.
Also at Wal-Mart buy a tube of NON-TOXIC LATEX
CAULK like that used in sealing counter tops or
marbles, etc.
Trace the design onto a sheet of the transparency
film. Turn over. Put some of the caulk material into a disposable
decorating bag fitted with a number two or number three tip.
Outline the desing with the caulk onto the
transparency.
Allow to dry. If desired, overpipe again to
make the outline higher...this will make a deeper imprint into the cake.
When dry, simply turn over and use like a
stamp on CRUSTED icing to imprint your design.
For really large designs, make the pattern
in sections. Since the transparency material is clear, you can easily see
through it to align the sections. THen go over the outlines with icing
and fill in with stars, etc.
Wash the pattern carefully and it can be resued
over and over again. It's a great system!
Author: Dolores
Subject: I have an easier way still...
Date: Wed Mar 11 11:33:02 1998
Message:
I didn't like wilton's piping gel method since you can't do anything detailed, so I use Darlene Horner's method:
1. Lay picture on a styrofoam block...not the
porous kind. Use the kind you get for house insulation...its cheap
too!
2. Lay a sheet of wax paper over the picture
3. Punch holes on the lines...closer if more
detailed.
4. Lay the wax paper pattern on the cake after
icing is crusted. Press along the holes gently.
5. Put Hershey's cocoa in a nylon footie (both
ends cut off/fill and secure with a rubber band.
6. 'Powder puff' cocoa through the holes in
the wax paper. Lift pattern off the cake carefully and discard (can't be
used over, see below).
7. Outline and fill in as desired.
Permanent stencil: You can make your own stencils
using Transparency film (as in another note here by Kelly).
There is a burning tool we carry. (about $20.00)
You lay the pattern on glass (we use picture glass). Melt lines,
leaving dashes between so it won't be totally cut out. Then transfer as
above....OR if you have an airbrush, lay the stencil on the cake
and airbrush as usual.
We have 100's of stencils we've made this
way. I wouldn't make permanent stencils unless it is something I plan
on reusing.
We airbrush the patterns onto paper and insert
them into an album so people know what it looks like and the size.
Faster choices can be made this way.
Author: Jennifer
Subject: train cake
Date: Sun Mar 8 23:11:58 1998
Message:
Of course there is the 3D train, with cars
made from smaller cakes. If you don't want to do that, you could make
a train track in icing on top of a cake, along with scenery (grass, flowers,
trees made on marshmallows and ice cream cones,if you want to get
elaborate, buildings out of small pieces of cake or graham crackers). Then
you can put real toy train cars on it, or cut out smaller pieces
of cake to make the train cars. You could put it on top of a big
sheet or oval, or to make it more interesting, a two tiered cake, with
a 10" & 6" layer, or 12" and 8", depending on how much
you need. Have the train going around the exposed edge of the larger layer.
You can also make an elongated oval shape by cutting a 9" round layer
in half, and putting one half at each end of a 9 X 13Author: NB
Subject: Gum Paste
Date: Sun Mar 8 19:24:35 1998
Message:
Is Gum Paste a difficult skill to learn? Can
you charge more for this skill? New to cake decorating! sheet.
Author: lynne
Subject: Re: Gum Paste
Date: Mon Mar 9 02:10:59 1998
Message:
hi; it is very different from pipping. as
far as it being difficult........only you can decide that. some people
have a nack for it better than pipping. like any skill that's different
you can get more $s for it.
some people can learn from books. i can't
until i have been shown so when something does not turn out right there
is someone there to tell me how to correct it.
i will be interested in what other responses you get.
lynne
Author: Dolores
Subject: Re: Gum Paste
Date: Mon Mar 9 07:53:19 1998
Message:
Yes, charge more...it takes longer to make
the flowers.
Hard to do? I don't think so. Just start out
with the Wilton kit - cheapest way. There is an inst. book in this kit.
Keep your eye out for a place to see someone do this...a cake show - or
even ICES in August. There are many ways of doing it too. Everybody does
it different. They make it easy now - with a ready-mix
Author: Susanna
Subject: Gum paste, go for it!
Date: Mon Mar 9 17:44:51 1998
Message:
I love gum paste - my very first try was a
success. I made my first (and only so far!)"fancy" cake in December for
my mother's friend's 80th birthday reception (a gift). Although barely
a novice cake decorator, I went straight to gum paste because I was
fascinated by the "real" look of the flowers. I wasn't worried too much
about success because I am "good with my hands" and knew it was very
akin to working with a delicate clay. And I'm fearless -
I had never piped more than a wobbly shell border before. (I was always
the kid furthest up that tree!) I made a two tier, two-layers-each
cake (12" and 6" tiers) off-set so they lined up at one edge like stair
steps. It was a large reception, so I made an extra 8" round
two-layer cake for cutting in the kitchen. My guest of honor is a
"chocoholic" so I made a white cake with a rich chocolate buttercream (with
lots of extra Hershey's cocoa to make it very dark). Filled
with a lighter, milk chocolate mousse. I crumb-coated, then did a tolerable
basketweave icing overall (no worry about smooth icing!) with
simple shell borders to conceal where the layers joined, and on
the top and bottom edges. I put the cake on my own round clear glass platter
since retrieving it wouldn't be a problem. I used the plastic
straw and foil-covered cardboard (very slightly smaller than the top layer
so it wouldn't show) method to stack tiers. I used the Wilton
kit for the flowers (didn't know where else to find info on short
notice - I found the kit at a craft supply store). They also had all the
ingredients for making the gum paste. The booklet that comes
with it has very good instructions for a beginner. I grew impatient with
the rose petal cutters and eventually just "winged" it, using
a slightly stretched out round shape for each petal. I made three large
white orchids with yellow dusted centers (rolled out thinner
at the edges than shown in the book) and about 11 variously tinted
peach and cream roses and rose buds. I tinted some gum paste pale peach,
then used powdered color to dust extra tint on the edges of
the flowers. The key to realistic looking flowers is to make your edges
as thin as possible, and slightly wavy/curved. I also made
about seven "sprays" of English ivy leaves and the leaves for the
roses. I wanted to make something like baby's breath, but quickly gave
up on that! Too small and time consuming.
I wired some flowers and leaves together in bunches,
and others I left single-on-toothpicks. After the icing had a half
hour or so to set, I stuck the flowers into the cake in a cascade arrangement
curving around from top to bottom. I stuck small sprigs of real baby's
breath in between the flowers (but not into the icing). I made a little
gumpaste scroll, white, with the honoree's name written on it in delicate
script lettering (choc. icing, using an 0 tip), and propped it up
against the side of the top layer. The pale flowers showed up spectacularly
against the dark chocolate cake. I was VERY pleased with the
results, but EXHAUSTED by the effort...so much so that I laughed
and turned down any suggestion for future business that came along with
the compliments! It took me two weekends of evenings to make all
the flowers to my satisfaction...my kids had fun crunching up and eating
the mistakes (not too many, really). The birthday "girl" still
has the gum paste flowers and sent me a very generous gift certificate
with a loving thank you note. Maybe when I "retire" from my day job I'll
consider taking more orders!
And I can't wait to get some more professional
cutters and veiners. Dolores - I wish I could see the ones you have
listed in your catalog so I could tell how they are different from the
Wilton ones. There are no supply stores near me.
Author: Darla Dolton
Subject: rock candy
Date: Sun Mar 8 17:14:25 1998
Message:
I'm looking for recipe for making old fashion
rock candy at home . Thank you
Author: Dolores
Subject: Re: rock candy
Date: Mon Mar 9 07:56:37 1998
Message:
If you mean 'hard tac' ...the colorful/flavorful
lollypops - then this is on my web site: http://www.sugarcraft.com
go to RECIPES and choose CANDIES
I also have all the supplies...like flavors/colors/sucker
sticks and candy molds for this in my catalog online.
If you mean plain 'rock' candy...the crystal
kind, I found that very easy by doing a search for "rock candy" -
someone has pictures and it is good inst. Dolores
Author: Tina Revier
Subject: Baptism cake
Date: Sun Mar 8 00:26:52 1998
Message:
I'm hoping to find a pattern for a cake for
my daughter's Baptism. She is eight, so a baby type design wouldn't be
appropriate, and we're Protestant, if that makes any difference. We only
have two bakeries in this town, and the only Baptism
cakes they offer are one with baby booties (NOT) or a cross filled to overflowing
with frosting flowers (yuck). I would appreciate
any suggestions or if someone might have a pattern I could get ahold of
to take into the bakery. Thanks!
Author: isabel
Subject: Re:baptism cake
Date: Sun Mar 8 03:49:53 1998
Message:
Hi, My idea for the
baptism cake is the T-Shirt cake pan which you can find in the Wilton Yearbook
1992. Isabel
Author: mary
Subject: baptism cake
Date: Sun Mar 8 15:30:21 1998
Message:
I don't know if you are a cake decorator ornot,
but in this month's MAILBOX NEWS, which is a cake
decorating periodical, full of pictures submitted
by readers. The fuscus for this month is religious cakes. Maybe
you can find an idea in there. If you like the cross shaped pan you could
leave of the flowers and use a color flow design of a religious symbol
that might be appropriate. Good luck in your search.
Author: isabel
Subject: Mailbox
Date: Mon Mar 9 10:32:13 1998
Message:
Hi Mary, Can you tell
me the right location in the Internet of the mailbos who are referring
?
Thank you Isabel
Author: Kris
Subject: Mailbox New
Date: Sun Mar 8 22:52:43 1998
Message:
Mary, I was wondering...where might one subscribe
to Mailbox News???
Author: lynne
Subject: Re: Baptism cake
Date: Sun Mar 8 18:25:38 1998
Message:
hi tina; i don't have any pics to refere you
to, but it should be rather easy to discribe this:
how about an open bible? a book cake is easy
for anyone to create from any size sheet cake. just cut a flying 'v'
shape out of the center. use a cake comb on the sides to make it look like
pages. a pretty bookmarker could be made or just put on some
praying hands or even simpler is on one side (page) god bless sue and on
the other side a scripture quote. a few flowers in one corner w/a
plastic bird could also be used.
or ask if they can mold a book. there are
candy molds available. a cross too if you want. they can be molded in
white chocolate or sugar or very thickened icing. i'm picturing a sheet
cake iced in a pastel pink. mark a heart shape in the center
and all around it (the entire top expcept for the heart) is covered in
white cornelli lace. the molded book and (stand-up) cross are
placed within the heart area. a short scripture &/or god bless sue
is printed on the book. add a few flowers &/or edging around
the heart and a base border and you have a very beautiful cake!
hope this will help you. please let us knw
how this works out for you. lynne
Author: RobinG
Subject: Baptism Cake
Date: Sun Mar 8 23:22:41 1998
Message:
I just did a Baptism cake this weekend. The
lady picked a cake out of the 1997 Wilton Yearbook, which was
actually a communion cake. But she just loved it. They used the cathedral
window topper, then filled in each section with different color
piping gels making it look like a stained glass window. They show it with
the communion girl figurine, & we used a baby (because that fit
her situation), but you could place a figure of your choice in front
of the window. Just another idea for you to consider......RobinG
Author: Jane
Subject: Open Book Cake
Date: Mon Mar 9 12:01:19 1998
Message:
As lynne said, the open book is appropriate
for any religious ceremony. My brother-in-law was just made a
Deacon a week ago and I did a half-sheet cake stacked with Wilton's small
open book pan. On the left side of the book, I drew a pretty
cross graphic printed from my CorelDraw program and on the right, wrote
in Old English lettering, "Congratulations Deacon Lenn." Then
I drew the bookmark in the middle with fringe and placed daffoldils,
pansies and drop flowers around both the book and the half-sheet underneath
it. The yellow and purple colors were very nice together. You
can make the book fit any occasion.
Also, the cake decorating store I go to sells
plastic crosses and bibles you can put on any cake.
Author: Terry
Subject: Homemade vs. Ready made icing
Date: Sat Mar 7 22:17:15 1998
Message:
I own a bakery and we have always made our
own icing.
I have tried some of the ready icings and
have yet to find one that didn't taste yuck. The icing that I make is real
light and creamy with a dash of salt to cut the sweet
taste. My customers love it but we arewanting to know if there is a
way to buy some like it in large quantities. All you bakers out there -
please let me know what you do/use. Thanks so much - Terry
Author: Dolores
Subject: Re: Homemade vs. Ready made icing
Date: Sun Mar 8 09:19:14 1998
Message:
If you are referring to the icing sold at
your local supermarket, NO - it breaks down and everything else. Is
impossible to decorate with. But we have an
icing made for us at a local baker's plant that is just as good as any
I could make. I can even make roses with it without stiffening
it but it spreads well. We sell tons of it. You might try your
local bakery supplier. Dolores
Author: jill
Subject: homemade frosting vs factory made
Date: Sun Mar 8 13:02:41 1998
Message:
I believe quality is sacrificed when using
purchased frostings. I have never found any to be as good as our
homemade ones. We make several from scratch, all with natural, ingredients,
no additives and that is what lots of customers are looking
for.
Sugar, eggs, cream, butter, cream cheese...
Yours sounds delicious. Keep up the good work!
Do you use mixed for your cakes or scratch
recipes?
I am suprised you did not recieve more responses.
Jill
Author: Marie
Subject: Re: Re: Homemade vs. Ready made icing
Date: Sun Mar 8 19:42:37 1998
Message:
Hi Dolores,
I've never found a commercial icing that I
thought was as good as home made. What is the name of the icing you
purchase? Is it available nation-wide? I would love to find a good commercial
icing - it would save a lot of mess! Thanks for
providing this forum. Marie
Author: Dolores
Subject: Re: Re: Re: Homemade vs. Ready made
icing
Date: Mon Mar 9 07:37:56 1998
Message:
The 'name' is Sugarcraft's Buttercream Icing.
We have it made locally to our specifications and it is delivered in 5
gallon buckets each week.
If you do high volume baking and could use
this type of icing, ask your local bakery supplier (where you get conf.
sugar in large quantities....get a sample first - to try. My daughter PREFERS
Karp's icing. So don't rule it out. This is pretty new.
Author: Terry
Subject: re:icings
Date: Sun Mar 8 22:44:41 1998
Message:
Thanks so much for everyones responses. I
thought that I should keep making it as usual but just wanted to check
to see if there was anything good available. I currently have an employee
that comes in on Saturdays to do nothing but make up 5 gallon
buckets of icing so I'll tell him to keep on keeping on.
Jill - for my birthday cakes use Duncan
Hines (sifted again and extra flavoring added). My customers think it
makes a great cake so why change. We find
the mixes on sale periodically and really stock up! My wedding cakes
are scratch made. We also offer specialty cakes such as pound cake with
caramel icing, german chocolate, cocnut with divinty icing, italian
cream, carrot, etc. All of these are made from scratch.
Author: Heather
Subject: Where can i find large cooling racks?
Date: Sat Mar 7 21:45:47 1998
Message:
Does anyone know where i can find large cooling
racks to cool sheet cakes? I have found ones that vary in sizes ,
but none that are large enough to accomodate a sheet cake or even half
of a sheet cake.
Thanks Heather
Author: Kathy M.
Subject: cooling racks
Date: Sat Mar 7 22:43:51 1998
Message:
Heather, Wilton has the racks and I'm sure
Delores has them. Until you can get one, you can remove one of the
racks from your oven (before you turn your oven on), place a paper towel
or lint free cloth over your cake before removing
cake from the pan, place the rack over the cake and turn over. It works
great! (be sure the thingamajig that runs
down the center of the rack is not on the side next to the cake).
Kathy M.
Author: lynne
Subject: Re: Where can i find large cooling
racks?
Date: Sat Mar 7 22:42:46 1998
Message:
hi heather; there are several chain-type kitchen
wear stores (at least in my area) that sell 1/2 sheet size racks.
other than that you have to buy from a wholesale bakery supplier....and
they are a hefty price!
have you checked out dolores' catalog? i would
think she offers a size for 1/2 sheets and maybe even larger.
lynne
Author: Kathy M.
Subject: cooling racks
Date: Sat Mar 7 22:43:51 1998
Message:
Heather, Wilton has the racks and I'm sure
Delores has them. Until you can get one, you can remove one of the
racks from your oven (before you turn your oven on), place a paper towel
or lint free cloth over your cake before removing
cake from the pan, place the rack over the cake and turn over. It works
great! (be sure the thingamajig that runs down the center of the
rack is not on the side next to the cake). Kathy M.
Author: Heather
Subject: Cooling racks
Date: Sun Mar 8 16:50:02 1998
Message:
lynne,
Thanks i will look in Dolores's catalog. I
needed one for in 2 weeks. Thanks for replying. I had tried all the
kitchenware stores around here, with no luck.
Thanks again Heather
Author: lynne
Subject: could not e-mail you heather
Date: Sun Mar 8 18:04:42 1998
Message:
i tried to send message e-mail, but it was
returned user no longer on aol :)
if you'd like i could buy one and send it.
let me know asap lynne
Author: Heather
Subject: still on aol
Date: Mon Mar 9 10:00:38 1998
Message:
Lynne,
I guess aol was having problems with their
mail again. yes i am still on aol. If i typed in the wrong address hereit
is again Dimples498@aol.com
Thankyou so much for your sweet offer...
I think right now i am going to try Kathy's
method with using the oven rack....
But......
Approximately how much are the racks you are
talking about? and how long do you think that it would take for
them to get to virginia beach Virginia.
my son'd birthday is on March 23rd but the
party is on the 28th and i'd like to make a practice cake first,as i am
a beginer in this. Thankyou so much
for your offer, it is very sweet. Heather
Author: Carolyn
Subject: Cooling Racks
Date: Mon Mar 9 12:11:16 1998
Message:
If you have the room and can find one, bread
racks from a grocery store make wonderful cooling racks.
Sometimes, grocery stores have them out back
with a broken wheel or something wrong with it and will give them
to you free. I had one in my old kitchen. In my new kitchen (regular cake
kitchen), I have a wonderful rack I got at a bakery sale. It
is about 5 feet long and has 5 racks about 12 or 15" wide. I love it. I
have never seen another one like it anywhere. If you only have kitchen
counter space, put 2 racks side beside for the larger pans.
Author: kelly
Subject: gold coloring
Date: Sat Mar 7 21:02:10 1998
Message:
i am trying to make an elegant, soft gold
color, i don't want winnie the pooh gold, i have tried many things but
can not achieve this goal, any suggestions would
be greatly appreciated. thank you in advance, kelly
Author: lynne
Subject: Re: gold coloring
Date: Sat Mar 7 22:38:19 1998
Message:
hi kelly; when you
succeed you will become rich because everyone will want your formula!!
:)
i take it you are trying to achive this color
in buttercream icing, right?
depending on your feelings on using it.....it
have seen a baker mix the gold petal dust powder w/mineral oil, coat(the
inside of) a parchment bag, then fill w/light yellow (or even white) icing
-- a true gold! lynne
Author: kelly
Subject: thanks lynne
Date: Sat Mar 7 23:21:47 1998
Message:
thank you lynne for that information i may
give that a try, by the way i am also gert. thanks again, kelly
Author: RobinG
Subject: Gold Color
Date: Sun Mar 8 23:38:29 1998
Message:
Hi Kelly: I never tried it Lynne's way but
when I use the gold luster dust, I either brush it on dry with a soft brush,
right on the areas I want to color gold, or mix a little luster dust with
lemon extract, & paint it onto the areas. Maybe you can
try this also, & see which effect you prefer.....
RobinG
Author: Pauline
Subject: Gold color
Date: Sun Mar 8 19:48:35 1998
Message:
Hi, I'm new and enjoy the board very much!
I get a pretty gold color using yellow with a touch of brown in it.
You'll have to practice to get the s
Author: CJ
Subject: Gift cake
Date: Sat Mar 7 20:56:53 1998
Message:
I am looking for directions for a cake that
looks like lots of presents piled up. This cake is half real cake and the
top half is made of styrofoam or something.
Any help would be appreciated. Thanks
Author: Robin
Subject: gift cake
Date: Sat Mar 7 21:30:25 1998
Message:
CJ If you go to the
AOL chats, on the 2/26 chat Earlene Moore gives a picture and directions
for a beautiful staked gift cake. Good Luck!
Robin
Author: Joana
Subject: Gift Cake
Date: Sat Mar 7 21:39:38 1998
Message:
I don't know if this will help much, but if
you go to Earlenes web site from Dolores' home page and scroll down,
there is a beautiul photo of a gift box cake and instructions on how to
make it. Hope it works out, I love the way they
look! -Joanna
Author: Dolores
Subject: I forgot about the photo NT
Date: Sun Mar 8 09:24:29 1998
Author: lynne
Subject: Re: Gift cake
Date: Sat Mar 7 22:31:40 1998
Message:
another source is collete peters books. she
does this in her collete's cakes and in the christmas book.
try your library.....some have at least the
christmas book. lynne
Author: Dolores
Subject: Re: Gift cake
Date: Sun Mar 8 09:23:21 1998
Message:
For our Feb.26th aol chat Earlene discribed
on she made. See that chat. But basically...you place each cake on
cardboard the same size as the cake - wrapped in foil. You insert support...my
straws again : ) but Earlene would most certainly
use either wooden dowels or Wilton's new plastic ones. The metallic 'gold'
on a lot of those cakes is painted on after the
icing crusts well. You'd use our metallic gold dust.Dolores
Author: Maury Guilfoil
Subject: Roth Method of Cake Decorating
Date: Sat Mar 7 20:42:58 1998
Message:
I found an interesting book at the public library here in Jackson, Michigan called "The Roth Method of Cake Decorating." It was reprinted about a year ago. In his book, Peter Roth says that he sprays water onto the cake's sides through paper toweling to smooth the icing. Looks like it would make one grand mess to me. Has anyone ever used Peter Roth's method for smoothing the icing of their cakes? Maury
Author: lynne
Subject: Re: Roth Method of Cake Decorating
Date: Sat Mar 7 22:27:23 1998
Message:
yes maurey; i have tried this. it does not
make a mess. the amount of water is small and very fine. it works much
the same as the method jeff described (hot knifing). but i don't use either
method anymore.
i have found if you have your icing thin enough
and use the quick icer you don't need any help.
also, having freshly made icing is almost
*imparative*.
now, if you have lots of icing just sitting
around and want to use it......then mix it on low speed a couple of minutes
until there are no air holes in it. of course, it needs to be at room temp.
lynne
Author: Jeff Arnett
Subject: ISO Wilton's 15 pc Decorator Pattern
Press Set
Date: Sat Mar 7 19:54:48 1998
Message:
I have lost my Wilton 15 piece Decorator Pattern
Press Set [THE YELLOW ONES] and cannot find them
anywhere.
Apparently they are no longer available from
Wilton, the last time I saw them in the yearbook was in the 1996
edition.
If anyone knows of a set of these pattern
presses for sale, please let me know. I would be more than glad to pay
for your trouble.
[I've already checked all the local decorating
stores..no luck]
Also, if anyone is intersted, the local store
has severl copies of the 1993, 1994, 1995, 1996 and 1997 Wilton
Yearbook for sale. I didn;t ask the price
but if anyone is interested, I'll check into it.
Author: millie
Subject: pattern press
Date: Sat Mar 7 20:16:35 1998
Message:
I will check at my decoration supplier and
let you on Monday if they have it. In the meantime I would
be interested in a 1995 yearbook. Let me know how much it would
be. Thanks, Millie
Will do, Millie! [NT] by Jeff , Sat Mar 7 20:26
Author: debbie
Subject: cake presses wilton yearbooks
Date: Mon Mar 9 18:39:21 1998
Message:
Jeff, I was just in a local store this afternoon
that had the decorator press set you are looking for . I am new to
the computer and I don't know if it is ok for me to put the
stores name and number on here or not. If not e-mail me and I'll
send you the info. Also I would be interested in the 93 and 95 yearbooks.
This same store had the 94 if anyone is interested.
Author: debbie
Subject: fish cake
Date: Sat Mar 7 19:27:04 1998
Message:
Help! A coworker wants me make a cake shaped
like a bass for her husbands b-day. It needs to feed 40-50
people. Any suggestions will be much appreciated. Also what
do I charge for this? Thanks!
Author: lynne
Subject: Re: fish cake
Date: Sat Mar 7 19:57:54 1998
Message:
well there is a cake pan shapped like a fish
--or do you have a horseshoe pan? shape the fish from it. of course,
both of these are jumping out of the water (put on top of a 1/2 sheet).
that should give you about 40-45 servings -- could get 50 if
you fudge a bit on the size of the cuts :)
don't have either of the above pans......cut
it from a 1/4 sheet.
want a few more servings? add a 1/2 round
to be a fishing creel (basket).
want to be really sure there is enough cake
than make that 1/2 sheet doubled (4" high).
Author: Amy
Subject: fish cake
Date: Sat Mar 7 20:33:33 1998
Message:
Debbie, do you have access to the book "Colette's
Cakes"? She shows how to make a life-like fish. It serves 15,
but you could put it on a sheet cake made to look like water.
Author: Lisa M.A.
Subject: Re: fish cake
Date: Sun Mar 8 00:08:46 1998
Message:
Hi Debbie,
I did an eyeless cavefish for the head of
the Biology Dept. at the University my husband attends. It, too, had to
serve about 50 people. Here's how I did it. I baked a sheet cake (2 11x15
pans baked and placed next to each other). Once
they cooled and I had them all set up on the cardboard, I cut out the shape
of a fish very easily by cutting with a knife the
body (much like the shape of an elongated oval). Then with the scraps,
I formed the tail.
The impressive part was the way it was decorated.
I filled my bag with icing the color of the fish, and with a #104
rose tip, I covered the entire fish with scales (simply by making even
wavelike motions with the tip). Once the fish was
covered...it looked really cool. The whole Bio. Dept. loved it, as did
the Prof. that studied that breed of fish.
Hope my description helped. If I can be of
any more assistance...you can email me. Lisa
Author: Dolores
Subject: Re: fish cake
Date: Sun Mar 8 09:31:21 1998
Message:
We carry a 'fish' pan - in the PANTASTIC line.
These are plastic pans you do bake in your regular oven. It is
posed like a BASS springing out of the water....OR- I've noticed that the
bunny pan...Wilton's with the ears straight up,
forms a perfect fish you could lay onside. I'd place this on a 12 x 18
sheet cake. Would serve 50 easy. We'd charge about
$45.00 for this. TIP: Don't forget blue piping gel for 'water' affects.
That bass would sure look neat if he could be springing
out of the water (the sheet cake)...welll....... : ) Dolores
Author: Vi Eastman
Subject: Fish Cakes
Date: Wed Mar 11 19:49:23 1998
Message:
My main interest is in art of any form, and
most cake requests in the past have been of the unusual, for the
outdoorsmen. I have done several fish cakes,
and I don't have picures of all of them. Basically, I did research into
the structure of the fish, using side view, top view and bottom view of
the selected fish for correct coloring and basic shape. The
easiest way would be use a sheet cake, but it will look even nicer with
the largest size of the oval cake which is about equal to the
12 x 18" sheet cake for the base. On this base, mix two shades of water
color, and reserve white for the splash effect. Then use one
of the smaller oval shapes and use your knife to sculpt the
appropriate shape for a 3-dimensional shape, including an open hollow mouth,
tail, and fins. Use your research sketches or photos of the
fish to "paint" on the basic colors using #124 for large areas, and #104
for smaller areas to be covered. Smooth these areas with a
wet brush. I used the natural curve the oval shaped pan for the back of
a fighting fish on a line. From the mouth I had a "fishing line" of icing,
with a realistic fishing lure caught in the mouth of the fish,
made of royal icing. I used the LLBean fishing catalogs for the appropriate
lure. Don't forget to have some of the water splashing on the fish
as it fights the line.
Photos of the bass did not come out, but I
have trout and salmon that did turn out fine, if you need to see them,
my e-mail is: wildart@gwi.net
Author: debbie
Subject: fish cake
Date: Sun Mar 8 23:21:22 1998
Message:
Debbie,
I have done a couple of fish cakes. I simply
took the football pan made by Wilton and use it for the body. Then I
took an 8" square and cut the top, bottom and rear fins out of it and attached
them with buttercream icing. Make sure you thin a small amount
of buttercream icing and do a crumb coating over the pieces in which you
cut or you could tear the cake. My customers loved their cakes.
I also dropped a line and hook from the top of the board with
a note attached that stated "Happy Birthday" in front of the fish. (Of
course all was done out of icing.) Mine only feed about 15,
so in your case I would put on top a 12 x 18 sheet cake. (should serve
about 65). Good Luck. Debbie
Author: Jeannine
Subject: butter pecan cake
Date: Sat Mar 7 19:19:43 1998
Message:
Does anyone have any ideas for a filling for
a butter pecan cake? Any suggestions appreciated! Thanks.
Author: lynne
Subject: Re: butter pecan cake
Date: Sat Mar 7 20:00:34 1998
Message:
i usually use bavarian cream. it's a commercial
filling.
to make something yourself try using the 'custard'
used in a boston creme pie recipe (bcp is not a pie it's a cake).
lynne
Author: jill
Subject: butter pecan cake filling
Date: Sun Mar 8 12:50:11 1998
Message:
I would like to hear what type of cake and frosting you use for this cake as it sounds delicious. I vision a rich butter cake, perhaps a pound cake, a classic buttercream frosting, candied pecans stuck to the sides of the cake AND my pecan cream filling ( i use this to fill my carrot cakes):
6 oz butter
1 1/2 cup heavy cream
1 1/2 cup white sugar
1/4 cup flour
1/2 teaspoon salt
Melt butter in a heavy bottomed saucepan, add in cream and sifted dry ingredients and stir constantly with a whisk over low-med heat until very thick and golden brown. It will thicken like a pastry cream filling.
1 1/2 cup chopped pecans
2 teaspoons vanilla
When mixture thickens (it will be VERY hot
- use caution) stir in pecans and vanilla.
Chill thoroughly (overnight is best) then
fill cake.
You might like to bring filling to room temperature
(or use a very hot spatula) to make spreading it easier.
Enjoy! Jill
Author: Mindy
Subject: book by Louise Spencer
Date: Sat Mar 7 15:56:46 1998
Message:
Does anyone know anything about the book "Decorating
Cakes and Party Foods Baking Too" by Louise
Spencer. Is it a good book to learn cake decorating
techniques from? Also the book "Animals in Frosting " by McNamara
Thanks in advance. Mindy
Author: Mindy
Subject: another book
Date: Sat Mar 7 17:55:15 1998
Message:
also does anyone have the book "Cake Decorating
and Cake Making" by Hamlyn written in 1966 . would it be a
good book to learn from. Thanks again Mindy
Author: Carolyn
Subject: McNamara Books
Date: Sat Mar 7 18:43:19 1998
Message:
If you do figure piping, these books of McNamara's are the best!! I have used mine forever and still refer back to them. One is worn out as they are not hardback books. Winbeckler's are good, too. They are just a little different style. You'd like either or both, I think.
Author: Maury Guifoil
Subject: McNamara books
Date: Sat Mar 7 20:37:45 1998
Message:
Carolyn, Are the McNamara books still around and for sale? Maury
Author: Dolores
Subject: Yes they are
Date: Sun Mar 8 09:33:45 1998
Message:
Author: lynne
Subject: Re: book by Louise Spencer
Date: Sat Mar 7 18:35:04 1998
Message:
hi mindy; louise spencer's book is an older
one and a small one (about 5"x7"). personally, i don't use it hardly at
all. many of the newer ones are better.
mcnamara's 'animals' is also older. it has
lots of color pics. the making of some of the animals is shown in steps
along w/word discription. the word directions are very generalized. i use
this one more than spencer's, but not as much as winbeckler's.
don't think i have ever heard of the other
mentioned. lynne
McNamara's books are out of print but we can
still get them. I agree with Lynne...they are really good.
Winbeckler's are also good.
Author: Patty D
Subject: candy spoons
Date: Sat Mar 7 15:07:31 1998
Message:
While on a shopping spree, I bought a spoon
candy mold and after I got it home, I realized I had no idea what to
do with it. Do you use a lollypop stick for the handle? The handle of the
mold is shaped which leads me to believe that it's
filled with chocolate and not a stick but I envision really messy fingers
with just chocolate. Also, what exactly is the
purpose of these spoons? Thanks in advance to anyone who can help. Also,
thanks to everyone who helps answer questions on
this board. I can't begin to tell you how much I have learned from all
of you. You are all very much appreciated. Thanks
again.
Author: Rebecca
Subject: candy spoons
Date: Sat Mar 7 17:35:36 1998
Message:
I'm not sure about the candy spoon molds,
but Dolores has a recipe for candy spoons on her web site. I didn't
read the whole thing, but I think it is for plastic spoons dipped in chocolate
(just the bowl part, not the handle) and used to
stir coffee. Like I said, I didn't read the whole thing (mostly because
I don't drink coffee), so I might be mistaken,
but you can check it out. Hope this helps. Rebecca
Author: Dolores
Subject: Re: candy spoons
Date: Sun Mar 8 09:36:46 1998
Message:
Rebecca is correct. We carry the spoon 'everything.'
You have the mold. We carry the handles, the bags and all
this. You can see pictures. Look on my CANDIES page under Spoons. Dolores
Author: Jennifer
Subject: chocolate spoons
Date: Sat Mar 7 18:14:38 1998
Message:
Yes, you need a stick. It is a special stick
just for the spoons, long and flat with a circle at the end; they come
in black and sometimes gold or white. I suppose
you could put chocolate all the way up the handle, but it would be
messy and you would have to wrap the whole thing. Usually you just fill
the bowl with chocolate (or coating) flavored with
an oil based flavor. I gave these out at Christmas, in hazelnut, almond,
caramel, and mint flavors. I just wrapped the bowl
of the spoon and put one of each flavor together in a treat bag. They are
used to stir your coffee or hot chocolate; as you
stir, they melt and flavor the beverage. They are quick and easy to do.
Author: lynne
Subject: Re: candy spoons
Date: Sat Mar 7 18:41:15 1998
Message:
hi patty; are the
spoons 'real' size? maybe it is ment to be used on a cake as part of the
design? could you see it used with a g.p.or colorflow
dish in a kids design of that poem ....and the dish ran away w/the spoon....?
you prolly could add a stick and sell them
as lollypops. candy coated spoons were (are?) all the rage as rebecca
said for stirring your coffee. they can be made in different flavors and
as you stir coffee it melts and flavores the coffee.
lynne
Author: RobinG
Subject: Candy Spoons
Date: Sat Mar 7 19:42:17 1998
Message:
Hi Patty: Jennifer is right. There are actually
spoon handles that fit the mold. They are made special for this
purpose. We call them "mocha makers" because when you stir them in coffee,
the two flavors make a mocha taste. The chocolate
melts into the hot coffee. Some people use them for holiday company, or
you can use them as favors for a party. Flavored
or not, they are fun! If you make mousse & put it into a "chocolate
dish" you can serve the spoon too. Eat everything!!
.....RobinG
Author: Val
Subject: ballerina cake
Date: Sat Mar 7 14:05:24 1998
Message:
Awhile back I asked fro help on a ballerina
cake. I wanted to let you all know I did it! I used the method of
punching holes with a pin on a picture of
a ballerina, then layed it on the iced cake, sprinkled cocoa on the
holes,then lifted the paper off. That procedure worked very well and I
appreciate who posted that.
From there I filled in the image and then
I made poufs of lace for the tutu. I made several poufs on top of each
other so it was nice & full.
It was all done in pink and purple--very appropiate
colors for a 10 yr. old birthday cake. Thanks again for your
help!!
Author: lynne
Subject: Re: ballerina cake
Date: Sat Mar 7 18:44:41 1998
Message:
thanks val for letting us know.
it sounds like a really neat cake! wish i could see a pic, but i can almost
see it :) lynne
Author: Val
Subject: ballerina cake
Date: Sun Mar 8 00:27:37 1998
Message:
Lynne, the birthday girl and her mother both
loved the cake very much. Who knows when you do one cake how
many people see it, then you get calls from others from the same order.
I work practically full-time so I am happy only
doing a few on weekends. I am doing my sons wedding cake in June. Future
DIL and I made her own personalized cake top.
One thing I have trouble with is charging
enough money. I always seem to quote my prices too low. I should just
have a price list and stick to it regardless of who it is for.
Author: lynne
Subject: Re: ballerina cake
Date: Sun Mar 8 16:11:40 1998
Message:
hi val; it's always soooo great when your
design hits a high note w/the customer :)
yesterday i did a cake for a gal that is a
decorator:) (i have never seen any of her work, but i'm told she
decorates). she ordered this one from me because
it was a surprise for her daughter that no matter what *she*
tried daughter would find out:) they wanted a cello and music notes on
it. i found a drawing of a violin, and another of a girl playing
a harp. i eliminated the harp and put a large violin in it's place. this
i did on rice paper w/felt tip non-toxic pens. then just piped
notes and a bar of music around the pic and added a few flowers. mom was
delighted!
your last sentence is soooo true! i know it
is hard to charge relatives, but a time will come when you will be so
busy you will start to feel put upon when relatives ask you to make something
for them if they never pay. i even tend to undercharge people
who order frequently:) and hubby always want me to not charge people like
his former boss, saying we owe them something because he gave
him a job! :) (long story there, but still in my way of thinking
this is *my* business and i have to run it like a business. not be giving
away the profits becuase he wants me to.)
lynne
Author: Val
Subject: rice/wafer paper
Date: Sun Mar 8 21:12:32 1998
Message:
Lynne, I have used wafer paper but not rice
paper. Do they have similar qualities? It seems with the marking pens
you could use the rice paper interchangable with the wafer paper. Is that
so? And price-wise how they compare?
About pricing for relatives & friends--I
see you totally understand my dilemma. But I have decided to take some
advice I read on here awhile back, that was to raise prices fifty cents
more each time over a period of time til you get them up where
you want them. I am going to do a price sheet and charge accordingly. I
sound convincing, don't I? :-)
Author: lynne
Subject: Re: rice/wafer paper
Date: Mon Mar 9 01:29:16 1998
Message:
val; the terms are interchangeable. i think
it was originally called rice paper, but it is no longer made w/rice .
that's what i'm told anyway.
some people make a distinction between the
colored and the white therefore call the white rice paper and the
colored waferpaper.
now, i want to see your finished price sheet
:) (bg) lynne
Author: Dolores
Subject: Re: Re: rice/wafer paper
Date: Wed Mar 11 11:43:45 1998
Message:
Yes, rice and wafer paper are the same thing.
The 'pens' are shown on my web page under AIRBRUSHING and
pattern transfer
Author: Tammy
Subject: Horse Theme Cake
Date: Sat Mar 7 13:44:44 1998
Message:
I have been asked to do a 3-tier cake for
a man's 60th birthday. They want horses as the theme. Any
suggestions? I don't have much time at all.
It is due Thursday. I would like to do something really neat. They are
always impressed with my cakes and I don't want to let them down. Any help
would be appreciated! Thanx, Tammy
Author: Val
Subject: horse cake
Date: Sat Mar 7 13:57:04 1998
Message:
One idea you might try is to make horses with
a horse cookie cutter, use a butter cookie recipe. Bake and
decorate with royal icing and then decorate
a sheet cake in a horse arena(I'm not sure that is the right term), use
crushed graham crackers to resemble dirt, and stick pretzels for a fence
railing. Stand the horses up for a 3-D effect.Hope
this helps!
Author: Rebecca
Subject: Western cakes
Date: Sat Mar 7 17:52:54 1998
Message:
I'm not sure what would look nice as far as
placing a horse on the cake, but I have done a couple cakes for my
husband and brothers with a western theme. The two I did were 2 stacked
8 inch rounds. I used the basket weave tip (#47,
I think) to pipe a rail fence around the sides of the cake in brown buttercream,
did a brown rope border, green grass "growing"
up the candles, a cactus, etc. You could also include "horse related" items
such as spurs, a bridle, a saddle, horse shoes,
boots, cowboy hat, or other western tack. Good luck on the cake and have
fun!! Rebecca
Author: lynne
Subject: Re: Horse Theme Cake
Date: Sat Mar 7 18:56:53 1998
Message:
my first thought incorporated a bit of each
of what val and rebecca (?) said.
you don't say what size these tiers are and
if they are to be pillared. any chance you have western item candy
molds. i often use my molds to make hats, boots and horseshoes. perfect
for this cake!
those item could be made in colorflow or cut
from g.p. along w/ cookie cutter horses.
another idea is to make pics on wafer paper.
trace them using felt-tip non-toxic pens just like coloring in a
colorbook. to put them on a cake, lightly
spread clear piping gel on the back side then scrape off as much as you
can. place on cake and put a light coating on the top spreading it just
past the edges into the icing -- be careful and
use a very light hand so as not to mar icing.
it fairly easy to figure pipe horseshoes and
fencing on the sides of a cake like rebecca said.....cactus too.
barbed wire is just a line (tip3 or 4) with
a few points pulled out here and there.
let us know what you end up doing. have fun.
Author: Val
Subject: western theme cake
Date: Sun Mar 8 00:33:17 1998
Message:
Lynne, could you explain why you use clear
piping jel under and on top of wafer paper? I am puzzled .
Author: Amy
Subject: western theme
Date: Sat Mar 7 20:49:33 1998
Message:
If your interested in using a western hankerchief
made of fondant, I saw one on the front page of one of Dolores'
newsletters. Sorry I don't know which one.
Author: Laura
Subject: Horse Cake
Date: Sat Mar 7 22:50:07 1998
Message:
How about a tiered Horse shoe ck. I am getting ready
to make a 3 tiered horse shoe wed ck. I am going to use the
horse shoe pan and make a 2 layer ck and then cut a 8" and 6" horse shoe
out of a 1/2 sheet ck for the two top tiers. I will use 5"
legs to divide the shoes. Hope this helps you some.
Author: Margaret
Subject: western cake
Date: Sun Mar 8 13:56:59 1998
Message:
There was a country western wedding cake in
the Coast catalog a couple years ago (I think 1995) The cake was
iced in tan icing and had brown string work. Instead of smooting the icing
with a viva towel they used one with texture that
reminded me of a burlap bag. They had cowboy hats and wheat on top of each
tier, with twine string bows above every other
swag. Instead of the flowers on the side you could work in the cookie cutter
horses mentioned before. I really like the texture
in the icing. When I've used this on grooms cakes I've gotten lots of
compliments on how it looks more masculine. I hope this helps instead of
confuse.
Author: lynne
Subject: Re: western theme cake
Date: Sun Mar 8 16:18:40 1998
Message:
(big grin)........mainly because that's the
way i was taught! :)
directions came from an article in mailbox
news a # of yrs back. since then i have seen many demo w/slight variations.
one even had you using almost 1/2" thick gel on the top!
i feel it makes the wafer paper drawing stick
to the cake w/o buckling. i have almost no buckling doing it this way.
lynne
Author: Val
Subject: gel/wafer paper
Date: Sun Mar 8 20:47:39 1998
Message:
Thanks for the insight to putting gel on wafer
paper!! I will try it and definitely be an improvement if it helps it from
buckling. I learn so much here-don't know how I ever got along without
this message board!! Like someone else wrote, I come here everyday
after I check my e-mail!
Author: Nicole P.
Subject: Crumb coat questions-Help!
Date: Sat Mar 7 13:10:55 1998
Message:
Hi everyone,
I am fairly new at decorating and I (like
many others) find that the hardest part is icing the cake smooth with no
crumbs showing through. I'm thinking about trying the method of an apricot
glaze applied to the cake prior to icing with buttercream.
I'm concerned, though, that you would be able to taste the apricots --
does anyone know if this is true?? I'm not sure
that I would want that flavor to conflict with the flavor of the cake or
the icing.
Also, regarding different smoothing methods:
I've heard about letting the icing slightly crust and using parchment
paper -- is parchment paper the same as freezer paper (like Reynolds brand
freezer wrap)?? If so, which side do you apply
to the cake -- the waxed side or the dull side?
Thanks in advance for any suggestions!!
Author: Anonymous
Subject: Re: Crumb coat questions-Help!
Date: Sat Mar 7 14:07:36 1998
Message:
wanted to let you know that you will be able
to taste the apricot glaze. I tried using the apricot preserves for a
filling for the first time last week. You can taste the apricot, but I
thought that it was delicious. It gave it a kind of
tangy taste against all of the sweetness.
On the icing the cake smooth, I use the viva
paper towels instead of parchment or freezer paper. I've also heard
of people using the blue shop towels to smooth the cake, but I would want
to check and make sure that the shop towels weren't
made with recycled paper.
Author: Val
Subject: Freezer/Parchment Paper
Date: Sat Mar 7 14:14:03 1998
Message:
Freezer and parchment paper are different.
Freezer paper can be the Reynolds brand, but parchment paper is not
real white like freezer paper is.Freezer paper has a paper side and a shiny
side. I use freezer paper to smooth the tops of
my cakes after they have crusted over slightly.
I may be in the minority here, but I don't
crumb coat my cakes. I don't have a problem with crumbs, perhaps
because of the method of spreading the icing in front of the spatula and
never touching the spatula to the cake. Am I the
only one here that does not crumb coat?
Author: Rebecca
Subject: I don't crumb coat either. . .
Date: Sat Mar 7 17:58:23 1998
Message:
No, Val - you're not the only one, I don't
crumb coat either. If a little crumb does get in the icing (which doesn't
happen a whole lot), I just pick it out with a toothpick. :-)
Rebecca
Author: Maury Guilfoil
Subject: crumb coat versus no crumb coat
Date: Sat Mar 7 20:57:03 1998
Message:
Val, I always crumb
coat my layer cakes with a thinned coating of the real butter cream icing
that I use. When I am doing sheet cakes turned
out onto a foil covered board, I use the Wilton wide-mouthed icing tip.
It does a great job zipping around the sides of such cakes
and saves me the crumb coating step.
Maury
Author: lynne
Subject: Re: Freezer/Parchment Paper
Date: Sat Mar 7 19:00:25 1998
Message:
hi val; i *almost never* crumb coat. but hubby
alsays chews me out when a problem comes up :)
i can see those who are new at this doing
it and *always* taught it. lynne
Author: Jennifer
Subject: crumb coat
Date: Sat Mar 7 14:50:47 1998
Message:
Believe me, crumb coating is well worth the
effort! You have a nicer finished product, and I don't think it takes
much more time in the long run. I just use the same buttercream icing for
the crumb coat. Thin the icing a little, and just
put on a very thin coat all over the cake. Don't worry at all about crumbs
at this point and keep it thin. I let it set for
half an hour to an hour, then ice the cake smooth with a thicker layer
of buttercream. I haven't used the apricot glaze,
but I think it would give some taste, but probably not discernable, just
a little tangy. I've also heard of using heated,
strained raspberry jam for darker cakes. If you are really concerned about
the flavor, you can use piping gel instead.
Author: Carolyn
Subject: Crumb Coat and Smoothing
Date: Sat Mar 7 18:53:29 1998
Message:
I also never crumb coat a cake - have never
seen the value of doing it. I freeze most all my cakes and never seem
to have a problem with icing the cakes. I have always thought crumb coating
seemed like a waste of time when I had many, many
cakes waiting to be done.
On smoothing, I also use the Viva towels for
a smooth finish - seems much faster than the old method of the hot
knife, but I know we all have our favorites. For a patterned look on the
icing such as for flowers, I use the Hi-Dri kind
which has little dots. People are always amazed at how I got all those
little dots on that icing!!
Author: lynne
Subject: Re: Crumb coat questions-Help!
Date: Sat Mar 7 19:12:59 1998
Message:
hi nicole;
you hve gotten some good replies. there are
many alternatives than using apricot glaze. the first one to try is your
buttercream. for each cup just add about 1 tsp water. something no one
else has mentioned is to heat this thinned icing
in a microwave oven for aobut 20 seconds. if you watch it carefully you
can see the icing 'melt'. take it out *as soon
as* it changes color.....don't over heat!
pour around the top if the cake and spread
it w/your spatula down over the sides. work quickly as it will cool and
set up fast. this produces a glaze just like a glazed donut.
let it sit about 10-30 minutes then ice as
usual. as mickey said if you *push your icing* never letting your spatula
touch the cake there should never be any crumbs.
also, are you using a quick icer tip? once
you have applied the icing w/that tip, just run your spatula around the
sides of the cake and then the top and *bingo* you're done! should take
no more than 2-5 minutes to ice any size cake.
the more you play with it then more trouble
you are going to have. oh, also using a turntable makes icing *much*
easier. lynne
Author: jill
Subject: crumb coat
Date: Sun Mar 8 01:27:24 1998
Message:
Hi,
I too always crumb coat. The main reason is
i seem to use LESS frosting which most people seem to want
anyway.
Refrigerating the cakes prior to crumb coating
seems to help a bit.
I do apply a glaze to all of my cakes but
more for moisture retention (i live and bake at 7,000 feet elevation).
I use a simple syrup and a flavoring. A simple syrup
is a mixture of equal parts sugar and water and heated until sugar is
dissolved. For chocolate cakes i add granulated coffee or kahlua depending
on the customer. If i was using a raspberry buttercream
or filling i might add chamborgh liquor. For white cakes, i usually add
lemon juice to the simple syrup or whatever flavor will
be in the filling. I find apricot jam too thick to brush onto a cake, even
when it is heated however it is delicious added to a
classic buttercream frosting for a unique flavor.
For crumb coating, be quick and don't worry
about the look of the cake but always refrigerate between the
crumb coat and the final coat. I use a plastic bowl scraper type tool,
technically called a corne. It is rounded
on one side and flat on the other. They cost about 50 cents each. The flat
side is usually 4-5 inches long, perfect for smoothing a cake in one quick
swipe.
And using a cake turntable is a timesaver
and helps keep your cakes level. They are $60.00 for a good cast iron
based one with an aluminum top. Don't even bother with the $14.00 cheapo
model from Wilton, it will break on you and you will go through
many. Good Luck, i hope i have been some help.
Jill
Author: Dolores
Subject: Re: Crumb coat questions-Help!
Date: Sun Mar 8 09:54:32 1998
Message:
Apricot glaze: I think maybe you are confused
here...we use apricot glaze before draping rolled fondant icing, not
buttercream.
Crumb coating: ...I can ice a cake in 1-2
minutes...after all these years - BUT - I crumb coat. (Same icing &
same consistancy) I don't wait for it to crust - I go right
back and apply the thicker coating and smooth it.
Reason: Doing wedding cakes or any layer cake...if
you don't crumb coat, once in awhile...as the iced cake
settles, a 'bubble' of icing blows out. A
mess after it is decorated too. But by pressing very hard for the crumb
coating I seal the icing to the cake SO well that it doesn't blow out.
Use a good straight spatula. I like Wilton's
11" straight on for most. I use their longer one for wedding cakes. But
the spatula should be firm and not bend.
TIP: If when spreading icing, you hold the
spatula out as opposed to flat against the cake you will end up with lots
less air holes in your icing. The more you hold it out, the less airholes
you'd need to 'putty' in later. You should ice
cakes with medium consistency icing.
Author: Dolores
Subject: whoa on the turntable $s
Date: Sun Mar 8 09:42:31 1998
Message:
A good turntable does NOT need to cost you
$60.00!!! We carry one (not Wilton) which has ball bearings and
will last you a lifetime. I have the metal one too...won it at a cake show.
I don't like it because it is too tall...back aches we
don't need....oh - the wooden ball bearing one is $15-16.00 from us. Dolores
Author: jill
Subject: turntables
Date: Sun Mar 8 12:57:59 1998
Message:
Hi Dolores,
Ateco & Magic Line make a very sturdy
turntable with a cast iron base, painted white, and a heavy removable aluminum
top. There are no ball bearings. Both cost between $50-60.00 and i think
they are the best because they last a lifetime. I got mine which
is an old Ateco and must be at least 35 years old, at an antique store.
It is perfectly level, doesn't even have a chance of warping
and there are no ball bearings to eventually wear out or get
lost, possibly in one of my cakes.
I have never seen a wooden one, i would be
interest in hearing about yours. Wood warps with time and i don't
think wood would be approved by our local health inspector.
What brand is it? Does your health department
approve wooden turntables, countertops...?
The Wilton turntables also have ball bearings,
are white plastic, cost about $14.00 and easily break. I worked at a
bakery which constantly purchased these because they were so inexpensive
however we went through many.
Once the owner of the bakery purchased a cast
iron one, he soon after bought another. He still has those two, in
perfect condition. I am anxious to hear about the
wooden ones. Please send info. Thank you,
Jill
Author: Dolores
Subject: Re: turntables
Date: Sun Mar 8 14:52:51 1998
Message:
Hi Jill, Mine like you discribed is Ateco.
I won it in a contest. Glad I didn't pay for it!
The ones we carry are 1/2" formica-covered
1/2" plywood. And one thing they sure don't do is warp. They sure
turn a lot smoother that my expensive Ateco. It just glides.
I don't see what could possibly concern the
health dept. about formica turntables. I get it from my Bakery
supplier. Bakerys sometimes get the shaft
with expensive equipment they see in their magazines. (Modern Baking,
etc).
I totally agree with you about Wilton's turntable
as you discribed. I warn my basic students not to get it. My sister
had one and I set a 14-10-6 wedding cake on it...the darn thing wouldn't
even turn!
Author: Mindy
Subject: turntable
Date: Mon Mar 9 23:10:03 1998
Message:
My husband made me a turntable after seeing
one in a shop. He cut a rectangle and a round out of 3/4 inch
plywood and attached the two pieces together with a truck wheel bearing
in the middle so that it would turn. so on one side I have
a round turntable and then I can turn it over and have a rectangle turntable.
It works really good. Mindy
Author: lynne
Subject: turntables & $$s
Date: Sun Mar 8 16:32:59 1998
Message:
i have 3 different ones........a heavy bottomed
metal; a wilton; and a *wooden* lazy susan type. the health dept
has inspected me 4 times in 2 yrs and has *never* said a word about the
wooden one :) i keep it around because it is 16" in diamator.
the others are only ?10"?. the wilton worked fine for awhile, but lately
i noticed it does not turn smoothly anymore. it is only about
1 1/2 yrs old. i'm going to try a shot of w-d-40 before giving up on it
:)
btw jill; if you noticed, nicole said she
is a 'baby decorator' and i don't think she needs to invest $60 in a turntable
just yet. there are other choices for her at this point.
lynne