Author: Val
Subject: celebrity cakes
Date: Sun Mar 8 00:46:36 1998
Message:
The only placeI ever saw celebrity cakes was
on a video of an Oprah show. It was on celeb. weddings and such
and it also had thier cakes and interviewed the decorators. It must have
been on at least 6 months ago. They were some fantastic
cakes!!!And BIG too!! Some were like 6 ft. tall.
Author: Dolores
Subject: Re: Celebrity Cakes
Date: Mon Mar 9 08:03:14 1998
Message:
Each Spring People Magazine puts out as special
issue showing weddings. I don't know but I think its in May. I use
to collect such pictures but I quit a couple of years ago. I have a folder
full.
Author: jen
Subject: Looking for a cookie cutter
Date: Sat Mar 7 11:02:10 1998
Message:
Hi! Does anybody know where I can find a cookie
cutter in the shape of a wedding cake? I've been looking for
weeks. Thanks in advance
Author: Amy
Subject: re: wedding cake cookie cutter
Date: Sat Mar 7 15:31:29 1998
Message:
Jen, I thuink I saw the cookie cutter for
sale in a Martha Stewart mag. Check out her web page and e-mail her
about it.
Author: jen
Subject: Another ? about cookie cutters
Date: Sat Mar 7 19:20:51 1998
Message:
Thanks for the idea to look on Martha Stewart's
web site! I found the cutter there. But, I'm curious about if I
could make my own cookie cutters. Does anybody know if I make one out of
brass and had soldering on the joints, if that
is food safe. Thanks!
Author: jen
Subject: Just found out, soldering has lead
in it.Bad idea,NT
Date: Sat Mar 7 20:07:05 1998
Author: Val
Subject: home-made cookie cutters
Date: Sun Mar 8 00:55:32 1998
Message:
I know they have aluminum solder for aluminum.
I would check it out first, but whoever makes the store bought
kind must use some kind of solder also.Right or wrong??
Author: Jeff
Subject: Amy's right! It's available at www.marthastewrat.com
in
Date: Sat Mar 7 17:13:37 1998
Author: Jeff
Subject: Oops! That's www.MARTHASTEWART.com
[not stewrat!]
Date: Sat Mar 7 17:15:47 1998
Author: Carolyn
Subject: Martha Stewrat???
Date: Sat Mar 7 18:56:34 1998
Message:
Are you sure you really didn't mean that Jeff???
Just kidding!!
Author: Val
Subject: LMAO-MarthaStewrat!!!NT
Date: Sun Mar 8 00:49:56 1998
Author: lynne
Subject: love the typo, jeff!!! (nt)
Date: Sat Mar 7 19:15:42 1998
Author: Dolores
Subject: speaking of Martha Stewart...
Date: Sun Mar 8 10:11:38 1998
Message:
Did any of you happen to see her show where
she advised that when a cake is unlevel, that you should cut your
dowel rods at uneven lengths to compensate? Talk about a waiting disaster!
This shows she doesn't bake wedding cakes! Anyone knows
you should cut all supports to the very fraction of the same height. Otherwise,
the cake can slide.
Author: Diana
Subject: Re: speaking of Martha Stewart...
Date: Sun Mar 8 14:22:34 1998
Message:
Did you see on her website that she has a
video to show how to make and decorate wedding cakes?
Author: Dolores
Subject: Re: Re: speaking of Martha Stewart...
Date: Sun Mar 8 15:44:43 1998
Message:
No, I didn't know...or didn't pay any attention.
I wonder if she did the cakes or had a 'helper' do them. This is one
video I don't think I'd want! Not after her statement with the dowels!
Thats a terrible thing to tell someone who is needing help! Thanks
for the info. Dolores
Author: Val
Subject: Martha's uneven dowel rods
Date: Sun Mar 8 21:28:46 1998
Message:
Delores, I also saw Martha tell about cutting
the dowels different lengths. I was appalled also that she did not
research the subject and would misinform the general public. You count
on people in that position to give accurate information.
Author: Joanna
Subject: Red Velvet Cake
Date: Sat Mar 7 10:58:19 1998
Message:
Hello! If anyone can help me out, I'm looking for a good Red Velvet Cake recipe. Thanks Joanna
Author: Dolores
Subject: Re: Red Velvet Cake
Date: Sat Mar 7 12:22:58 1998
Message:
Weelll...mine sure is easy. People have told
me they use it and love it:
Red Velevet Cake
1 yellow cake mix
add the water, oil & eggs called for on
the box
Also add:
2 tablespoons of cocoa (Hersheys powdered,
not drink mix)
red food coloring (any type) to the red color
desired
Bake as usual
One gal was also going to add 1 TB of vinegar
this week, but I don't know if this worked for her yet. Dolores
THANK YOU SO MUCH!! I'LL BE TRYING ALL OF THESE! :) (NT) by Joanna , Sat Mar 7 21:29
Author: Dawn
Subject: Red Velvet Cake
Date: Sat Mar 7 15:09:50 1998
Message:
Here's another "doctored" box mix recipe you
could try: mix marble cake mix according to directions, using
buttermilk in place of water. Mix choc. pkg with red food coloring. Add
this mixture to mix and beat 2 min. Mix 1 T. vinegar
with 1 tsp. baking soda. Fold into cake mix and bake as directed.
Author: Jackie N.
Subject: More Red Velvet
Date: Sat Mar 7 21:17:00 1998
Message:
Here's two more recipes to choose from! :o)
1 white cake mix
1 package instant chocolate pudding mix
1/2 cup warm water
4 eggs
1 tsp vanilla
8oz. sour cream
2 Tablespoons cocoa
1 1/2 oz red food color
Or maybe this one:
1 white cake mix
1 package instant chocolate pudding
4 eggs
1 1/4 cups buttermilk
2 Tablespoons cocoa
1 1/2oz. red food color
We prefer the second recipe. I have found that to avoid 'clumps' in the batter I must sift together the cake mix, cocoa and pudding mix. You'll have lots to choose from now :o) have fun!! Jackie
Author: Heather
Subject: Is there any particular icing i should
use?
Date: Sat Mar 7 10:23:49 1998
Message:
In using the color-flo method and color-flo
mix or royal icing, is there a base icing i should use?
I was wondering if i can use a butter cream
icing or anything else........for a softer icing. I'm trying to make a
cake for my son's 8th B-day, and he doesn't like
the harder icing's, only the "soft kind"( except the kind he can "pick
off" and eat. I will be putting a martial artist on the cake, made out
of the color-flo method.
Any help would be appreciated.
Thankyou Heather
Author: Dolores
Subject: Re: Is there any particular icing
i should use?
Date: Sat Mar 7 12:27:02 1998
Message:
Yes you can use regular buttercream icing.
Place the picture right on the icing. It may get soft, but that won't make
it come apart. Or prop it with some sugar cubes if you'd want to save it...sounds
like he won't care about this
Don't know if I should tell this...but you
could even make the picture directly on the iced cake. You know how
busy we Americans are! It may not get hard for awhile and you'll need to
have it on a very sturdy cake board (or use 2-3 boards).
Author: Ruth
Subject: Mailing Cakes
Date: Sat Mar 7 07:43:15 1998
Message:
I have heard it is posssible to mail a cake but I can't imagine how to do it. Does anyone have any information on this? Thanks, Ruth
Author: Dolores
Subject: Re: Mailing Cakes
Date: Sat Mar 7 09:12:51 1998
Message:
We had a discussion on this a while back.
I don't know how long ago. Maybe you can page back & find it. I sure
wouldn't want to mail it if it were decorated. Dolores
Author: mary
Subject: mailing cakes
Date: Sat Mar 7 11:00:01 1998
Message:
awhile back I sent two cakes to my parents.
They were small cakes and theywere covered in rolled fondant and
decorated with royal icing. I put them in separate boxes and laid a piece
of wax paper over the top. Then I filled the box
with mailing peanuts. The peanuts did not touch the cake. i guess you could
make little wads of wax paper or parchment for
stuffing. Then i placed the cake boxes in a larger box which also had lots
of cushioy packing materials. I mailed it UPS second
day air. My parents reported that the cakes arrived in perfect condition.
I did this in the fall, I wouldnt attept it in
the summer because there is no climate control on the trucks or airplanes.
My husband worked for UPS years ago and they really
toss those boxes around so pack anything extra cushiony!!
Author: Jennifer
Subject: mailing cakes
Date: Sat Mar 7 11:37:33 1998
Message:
This has been discussed previously, and I
don't think anyone has had any success with cakes done in buttercream,
but I never thought about using rolled fondant with royal decorations.
That's a good idea, Mary. I would recommend keeping
the cakes small, and using a compact shape, like a round or square, rather
than a sheet. Another idea that I do, instead of
sending the whole cake, I make just the decorations out of royal icing
and send them to my family. They can make their
own cake and put them on. I sent 14 royal icing figure piped pigs to my
mom (she collects pigs, why I don't know) and they arrived in perfect condition.
One pig lost part of it's tail, but that was probably
becuase my idiot brother shook the box really hard to see what it was.
I wrapped them each in a paper towel and put them
all into a large ziplock bag. I filled the bag with air, and packed it
in a small box with packing peanuts and/or crumpled paper and
sent by UPS ground.
Author: jill
Subject: mailing cakes & modern baking
magazine
Date: Sat Mar 7 12:09:39 1998
Message:
Ruth,
We have mailed a few cakes from our bakery.
The cakes were iced and decorated and then refrigerated
overnight. We then boxed the cake and wrapped
the cake well in plastic wrap. The box was then put into another
box with dry ice & instructions. The customers recieved the cake in
perfect condition. It is a pain but can be done.
In Modern Baking, a GREAT publication which
is free, i recently saw an advertisement for boxes made
specifically for mailing. I can not seem to
find it right now however i will leave you the address and # for the
magazine.
I actually have a "reader service card" from
my last magazine if you would like me to fill out for you to get the
magazine. I need your name and address though, and don't know how you feel
about sending that.
There is no #. The address is: Modern Baking,POBox
94000,Collingswood,NJ08108-0940.
If you want me to fill out the card or to
mail it to you, e-mail me your address.
Jill: Shanon
Subject: Who did you use to ship with?
Date: Sat Mar 7 21:12:20 1998
Message:
What company did you use to ship your cakes?
Thanks in advance.
Author: jill
Subject: mailing cakes
Date: Sun Mar 8 12:43:59 1998
Message:
UPS
You must lable the cake box very well, EXTREMELY
FRAGILE - PLEASE HANDLE WITH CARE!
Good Luck!
Author: Vickie
Subject: mailing cakes
Date: Sat Mar 7 18:08:14 1998
Message:
I mailed a 1/2 sheet cake in December for
my grandson's 1st birthday. I traced Winnie the pooh from them WtP
wilton pan and then did him in gel. Then I decorated a tigger single and
put him on. My daughter said she couldn't tell
what it was when she got it. Thank God! I take pictures of all my cakes.
Thanks for all the tips. I'll have to try again!
Author: isabel
Subject: drawing characters on the cake
Date: Sat Mar 7 02:27:32 1998
Message:
Hi to everybody,
I'm wondering who can help me or send me the
drawing of some characters like Notre Dame, garfield, seven
dwarfs and the snow white either by e-mail or fax..
Thanks in advance foe the help.
Author: Dolores
Subject: Re: drawing characters on the cake
Date: Sat Mar 7 08:51:00 1998
Message:
Hi Isabel, It is illegal for us to draw any
of those characters you mentioned on cakes to sell. So I don't have any
of them. The only thing we can legally do is use
the EDIBLE IMAGES. Otherwise, they can arrest us for infringing
on other people's copyrights. I'm sure it is the same in your country.
But I realize you aren't probably recieveing money
for your cakes yet, so no one would care. It is only when we take money
for the cakes that it is illegal. Dolores
Author: isabel
Subject: drawing the characters
Date: Sun Mar 8 00:58:14 1998
Message:
Hi Dolores,
Thank you for your kind advice and you're
right I'm not making money with the cakes, it's only my hobbie and I
like decorating not only cake but everything about decoration. I like craft,
I had made many curtains, bed covers in crochet, tailoring
ang knitting and other things everything by hand.
Isabel
Author: MaraTLee
Subject: Even coloring books are copyrighted
Date: Sat Mar 14 08:06:01 1998
Message:
---So legaly the only pictures that CAN be
used are originals created by the person that DREW them----and no
cheap knock-offs--LOL
Author: Jeff Arnett
Subject: You can;t use those but.....
Date: Sat Mar 7 17:09:18 1998
Message:
Though the characters you mention are copyrighted
and cannot legally be drawn on cakes to be sold, there is a
wealth of non-licenses characters to be found in many children's coloring
books. Just be sure to chose those that have generic
characters.
You can find non-identified characters in
these such as dogs, cats, teddy bears, etc., that can be safely drawn.
There are also computer clip art programs that are non-royalty images that
can be used also.
Author: isabel
Subject: in response to jeff
Date: Sun Mar 8 00:40:40 1998
Message:
thank you very much for your tips. As I'm
a home cake decorating fan I will not have problem with the legal
matters.Thank you. Isabel
Author: mickey
Subject: white cake recipe I promised!
Date: Thu Mar 5 22:30:11 1998
Message:
I apologize for taking so long to get this
posted.
This is a good cake, and it tastes like angel
food. It can also be doubled, or even tripled, with good results.
White cake 3 8" layer 350d.
all ingred. should be room temp.
Sift tog 3 1/2 c. cake flour, 4 tsp baking
powder, 1/2 tsp
salt
Cream well 1 c butter, add gradually 2 c sugar,
cream til light
Add the dry ingred alternately, in thirds,
with 1 c milk, to creamed mixture
Beat in 1 tsp vanilla (opt 1/4 tsp almond)
Whip til stiff, but not dry, 8 egg whites.
Fold lightly into batter.
Bake in greased pans.
Author: lynne
Subject: cake recipe
Date: Fri Mar 6 00:27:01 1998
Message:
thanks mickey! i'll be trying this soon.
couple of ??s:
do you think meringue pdwr could be subbed
for part or all the eggs whites?
and how long do you bake it.........30 min
or longer? lynne
Author: Maury Guilfoil
Subject: curled cake edges
Date: Thu Mar 5 22:06:03 1998
Message:
I have an electric oven. Lately the edges
of some of my cakes, especially small sheet cakes, seem to be rising up
quickly as they bake and then folding over onto themselves.
Is my oven too hot or too cool? I have been
a home baker now for four years. This has begun to happen recently.
Does someone who is more expienced know what
is happening and how to rememdy the situation? Maybe it is
time to buy a convection oven. People tell me convection ovens are the
greatest. Any ideas would be appreciated. Maury
Guilfoil
Author: Dolores
Subject: Re: curled cake edges
Date: Sat Mar 7 08:54:55 1998
Message:
Have you recently changed how you grease your
pans? This seems like you might have too much grease on the
corners of the pan. I use pan spray (Karp's brand works fantastically).
Ovens: I doubt it is this. Unless you have
it too hot. Bake at around 325 degrees usually so you won't have high
humps on your cakes nor be too browned.
Convection: I have a brand new convection
oven. It bakes almost the same as my old electric stove did. Sure, its
a little better. Should be for $3,000.00 (+)
Dolores
Author: Maury Guilfoil
Subject: curled cake edges
Date: Sat Mar 7 13:03:35 1998
Message:
Dolres,
Thanks again for providing this great place
to ask questions. I think your idea about having the oven too hot is a
major part of the problem. I shall bake at 325 degrees.
And I shall not be in a big hurry to buy a convection oven.
Maury
Author: Dolores
Subject: ovens
Date: Sun Mar 8 15:18:32 1998
Message:
Oh, but don't wait too long for the convection
oven. We kick ourselves daily for waiting so long. My daughter use
to bake for up to 10 hours for the weekend. Now she is finished in 2-3
hours. When you DO look for ovens, I think Earlene & I got the
best there is! (She got the same brand). I think she posted the address
in a chat once....around mid-August of 1997...after the ICES show.
We have 2 ovens actually. We can put 3 full
sheets in each one at the same time. I think its plenty of oven for us.
We do pretty much how the home decorator does.
I'll never quite go 'commercial baker' kinda a 'dirty word' around
my town.
Author: Maury Guilfoil
Subject: curled cake edges
Date: Sat Mar 7 20:32:40 1998
Message:
Lynne and others,
Thanks for all of the good ideas; the old
saying about 'experience being the best teacher' certainly applies in the
cake bakers' world. Maury
Author: lynne
Subject: Re: curled cake edges
Date: Sat Mar 7 18:28:50 1998
Message:
hi maurey; i sent a message the other night,
but guess it got lost w/all those other posts that didn't show up :)
i'll try my best to remember what all i said
:(
you mentioned a certain temp that you check
your oven at. what did you use to come up w/that temp? .... i know,
a thermometer:) but what kind are you using? the most accurate is a mercury.....brand
'taylor'. if you are using one of those little
things w/a pointer that you can pick up most anywhere for $2-3 you might
as well throw it out! they are soooooo inaccurate
they are useless. my hubby is an appliance repair service tech. he went
into a big long explination of how they come up
w/a certain temp...let's say 325^ for this conversation. that temp is acutally
an *average* of a high of about 375 and low of
280 over a period of time so that in the end it averages to about
325. you might have happened to look at the temp when it was in the low
end of the 'swing' it does not mean that's the
temp at stayes at. i hope you (and everyone else) understands what i'm
getting at here. so get and use a good thermometer.
don't rely on where you set your oven dial.
one other thing -- when i first read your
post instantly one thing popped into my mind. mind you, i'm not a trained
baker here, but sometimes i 'just know' things. anyway, too much liquid
is what i thought of right off. so if you have
changed your formula/recipe maybe you have too much liquid in it.
you have lots of things to think over and
try so let us know what you do and how it comes out.
lynne
Author: mickey
Subject: Re: curled cake edges
Date: Thu Mar 5 22:46:19 1998
Message:
Hi Maury,
Your oven temp sounds good, so I have a couple
other questions. Have you changed recipes. If you bake from
scratch, and have changed brand of, or bought new baking powder, especially,
it could make a difference. How much batter
are you putting in the pan.
Whats the texture of the middle of the cake.
Are you possibly overbeating the batter - the middle of the cake
would be more dense than the edges, and they could then do funny things.
Hope you find the problem soon. I know how
maddening some thing like that can be. Mickey
Author: Jeff
Subject: Is the cake shrinking too as it cools?
Date: Thu Mar 5 22:14:36 1998
Message:
If the cake is shrinking too as it cools,
your oven is definitely too hot! Get an oven thermometer and test your
oven.
Author: Maury
Subject: curled cake edges
Date: Thu Mar 5 22:27:21 1998
Message:
Jeff,
Thanks for your quick response. I did check
the oven today with a thermometer; it registered at 340 degrees.
There does not seem to be a lot of shrinkage
as the cakes cool. Of course, now that you have made me aware of
this, I shall keep an eye on them. How hot is the oven when you bake your
cakes? Some people say to bake all cakes at 325 degrees; others
say they bake their cakes at 350. Any of your ideas would be appreciated.
Maury
Author: vicki
Subject: baby shower cake
Date: Thu Mar 5 11:46:33 1998
Message:
I am very new to cake decorating, have already
made 2 wedding cakes though. Would love suggestions on baby shower
cake, something easy, it's for my second grandbaby. Thanks for any help.
Author: Linda
Subject: baby shower cake
Date: Thu Mar 5 12:47:42 1998
Message:
If you have the American Cake Decorating magazines
go back several months and there was one where the baby
was peeking out from under a blanket. It was a very cute idea and might
give you an idea. Also, Wilton has a few in the
year books. I've seen some that look like baby quilt blocks and etc. Good
luck. I am also trying to come up with one for
my third grandchild to be born in May. It's fun and also special when its
for your own.
Great minds think alike!! NT by Susan , Thu Mar 5 12:53
Author: Susan
Subject: baby shower cake
Date: Thu Mar 5 12:50:57 1998
Message:
There is a cake in American Cake Decorator
Magazine that I used and it is really simple.
Frost your cake first and then use a small
plastic baby, (sold in supply or craft stores) and put that on top. Then
take a 24" piece of saran wrap and fold it in half, do a basket weave of
blue and pink on the saran wrap. Then drape it
over the baby so that the head is just sticking out. Do a shell border
around the blanket and maybe a couple of flowers
on either side. You could write "Peek-a-boo, guess who!"
Or: You could
do four blocks on a sheet cake with the letters B-A-B-Y on each block of
pastel colors that are generally used for babies.
And put a tiny rattle and diaper pins around the corners of the cake for
decorations.
The blocks you can make by drawing squares
on the cake and then fill in with stars and block letters made out of
stars. This one is real simple yet very pretty. Don't forget your borders
though. And have fun with it. Susan
Author: Patti
Subject: Baby Shower Cake
Date: Thu Mar 5 22:07:13 1998
Message:
Dear Vicki,
Someone shared this idea with me, and I have
since made the following cake numerous times. Bake a 1/4 sheet
cake and a tube pan cake. Ice the top of the sheet cake. Cut the tube cake
in halves and put the cut sides down towards one end
of the sheet cake which will end up looking like a baby bassinet. Color
the "inside" of the bassinet any color. With tip #21,
pipe large basketweave on the "outside" of the bassinet. I then take some
3" lace with ribbon in it and "frame" the bassinet.
Author: Dolores
Subject: Re: baby shower cake
Date: Sat Mar 7 08:57:02 1998
Message:
Have you seen the baby shower cake I created
for my grandson? It is pictured with my cake pictures on my web
site. Maybe this will help or give you some idea to start with, Dolores
Author: Isabel
Subject: baking recipes
Date: Thu Mar 5 10:53:52 1998
Message:
Hi everybody:
I'm fairly new in cake decorating and I'm
wonder who can give em a full recipe for the novelty pans from Wilton
with chocolate taste and orange. As we usually use full recipe as eggs,butter,vegetable
or corn oil and flour, I would prefer a full recipe.
Thanks in advance for the helpfull hints. Best regards,
Isabel
Author: Dolores
Subject: Re: baking recipes
Date: Sat Mar 7 09:01:59 1998
Message:
Hi Isabel, The novelty pans hold one cake
mix. Or they hold one recipe...as at least the recipes we have in the
US.
One thing, just always fill your pan with
batter from between half to three fourths full....that is, just have enough
batter to make a full cake but that it does not run over the sides of the
pan. One recipe of cake is usually just perfect.
>chocolate taste and orange: Bake a chocolate
cake and add a few drops of our Lorann orange oil (This is listed
in our CANDIES page). I think you may need about 1 teaspoonfull.
(I don't think your measures are the same
in your country and I don't know how to help with this.) Dolores
Author: isabel
Subject: baking recipes
Date: Sun Mar 8 00:46:55 1998
Message:
Hi Dolores,
We don't have or I mean we have a few cake
mix I think we have Crocker's ( I don't know if it's spelling like
this).
Author: isabel
Subject: baking recipes
Date: Sun Mar 8 00:54:03 1998
Message:
Hi Dolores,
the only thing I'm afraid is when I bake the
cake mix it will taste bad and we will know that is not the real recipe
and it's the industrial one's. I got one recipe but the edges turned crunchy
and the middle part will fall and turned intlo a hole
so the cake will not be in one level.And if I level it will be very small
in heigh. What do you suggest??
What do you think if I cover the pan with
the aluminium foil when it's baking? My ingredients are 250g margarine,
4 eggs, 2 cups of self raising flour and 2 cups of sugar and 1 cup of fresh
milk and I will spread crisco and flour in the
pan.
Last thing if I use the crisco instead of
margarine they will know immediatly that is crisco because they say that
crisco has a special taste which they don't like.
Thank you ISabel
Author: Dolores
Subject: Re: baking recipes
Date: Sun Mar 8 10:08:09 1998
Message:
That's 'Betty Crocker' cake mix. Its really pretty good if you can get it in your country.
If the edges are 'crunchy' I think your oven
was too hot. The oven WAS too hot if your cake baked with a big
high hump in the middle. We usually bake at
about 325 degrees.
The 'middle part' will only fall if the cake
is not done...not finished baking. To test to see if it is done: press
your finger in the middle. If the cake comes back up it is
done right then. Take it out so it doesn't over-bake and get
tough.
> What do you think if I cover the pan with
the aluminium foil when it's baking?
I don't know about your recipe. But some people
cover the outside of pans with cake strips (we carry them).
They come in several sizes...listed under
MISCELLANIOUS. Or you can tear up toweling, fold it over
double...wet it - wrap around pan and pin
it. the strips will dry while the cake bakes and are reusable.Don't
over-lap where you pin the strips.
>if I use the crisco instead of margarine
they will know immediatly that is crisco because they say that crisco has
a special taste which they don't like.
Yes they sure would know. Butter tastes SO
much better. But it is very hard to decorate with since it gets soft
while in use. Decorations made with butter won't be as perfect. And butter
is yellow too. Your icing will be ivory.
People shouldn't mind this too much. But it
also changes the colors you use. You can learn what to expect and get
by. Having said all this...I use Crisco!
Dolores
Author: Mary
Subject: cake squares
Date: Thu Mar 5 10:34:32 1998
Message:
I would like to know how to do cake squares.
Are they already cut, or just marked? Any help would be
appreciated.
Author: Kelly S
Subject: Re:Cake Squares
Date: Thu Mar 5 22:18:49 1998
Message:
I have done this 2 ways. With a sheet cake
after icing your cake score it (mark where it should be cut for serving
size pieces) then put a rose bud or some other decoration on each peice.
Just make sure your peices stay the same size and markings
are even so it looks nice.
Another thing i have tried is to cut peices
of cake and put them on a cooling rack with wax paper underneath.
Then pour either the ganache or heat regular store bought fudge icing and
pour over the cake squares. After they set put them on
foil or paper cupcake liners and decorate however you like.
the ganache recipe is in the wilton yearbooks.
It may even be on Dolores's web page with all her other recipes.
Hope this helps.
Author: Dolores
Subject: Re: cake squares
Date: Sat Mar 7 09:10:03 1998
Message:
Usually they are not cut. Just marked. You
can mark and crease the icing into even squares. If you have figures
that DIVIDE EVENLY, you can then figure it out.
8 1/2 x 11 inch cake (1-cake mix or recipe)
can be marked off for 5x3=15 pieces or 6x3=18 pieces or 6x4=24
pieces
(I gave yo 8 1/2 x 11 inch cake but I know
most of you have 9x13 inch pans. I use the one I gave for a nice full
cake using 1 cake mix).
The difference in how many a cake will serve
depends on who it will be served to:
teens, allow large servings
Women's club, allow small servings
Let the customer decide this, if you are selling
cakes.
Author: Dolores
Subject: Re: cake squares
Date: Sat Mar 7 09:11:28 1998
Message:
Forgot.....the 'standard' for dividing a cake
(or we call this SCORING it) is mark off to 2 x 2 inch squares.
Author: Mary
Subject: Thanks and one more question
Date: Sat Mar 7 10:20:31 1998
Message:
Does one normally put a top and bottom border
on the cake squares? Thanks!
Author: Dolores
Subject: Re: Thanks and one more question
Date: Sat Mar 7 12:32:55 1998
Message:
You would put top & bottom borders around the top edge and at the bottom. As you prefer on the borders for the squares. In class I have my students border the squares with tip 16 zigzags. But we just crease the icing nicely at the shop and don't add borders. Actually, we have a plastic sheet which is marked in squares and we lay it on the iced cake, press over the top and we have it marked off...fast. and before someone emails me....We can get these for you but they are about $20.00 each I think. Not for beginners. Dolores
Author: Stephanie
Subject: squares
Date: Sat Mar 7 10:20:49 1998
Message:
Mary, they also sell a clear plastic sheet
with it already divided into squares, and after your icing crusts you just
lay it on and press and when you lift up it has
the 2x2 indentations
Author: Linda
Subject: edible picture
Date: Thu Mar 5 08:06:31 1998
Message:
I read where you could send a photo and have
it made so you could use it on a cake. Needless to say I have too
many papers that I have read and not enough time to reread and find it.
Can anyone give me the name and address of the
place to send the photo.
Author: Millie
Subject: Edible Pictures
Date: Thu Mar 5 12:38:44 1998
Message:
Check the links on Dolores' web page. I think
the company is in Canada. If you have the picture
done let us know, I can't wait to hear how
they turn out. Good luck
Millie
Author: Dolores
Subject: Re: edible picture
Date: Sat Mar 7 09:14:36 1998
Message:
I do have the LINK to that site on my LINKS
page. I don't know the address off-hand. He did a picture for me.
It was like looking at the real photo almost. Really nice
Author: Shannon
Subject: white butter
Date: Thu Mar 5 03:27:21 1998
Message:
Several posts back someone mentioned something
about white butter. I was wondering if anyone knows where I could
find or order this. Thanks!
Shannon
Author: Dolores
Subject: Re: white butter
Date: Sat Mar 7 09:15:59 1998
Message:
So far as I know, white butter is not available
in the USA. I have heard that you can get it in Canada, but I don't
know. Wish it WAS available here!!!!!!!!!!!
Author: RobinM.
Subject: Holes and Airbrush
Date: Thu Mar 5 00:10:51 1998
Message:
I too have a problem when baking. My layers
come out 2" high with hardly any hump in the middle - my problem
is when the cake is cut into it has holes throughout. I use box mixes.
Any idea what I am doing wrong? I have only been
doing cakes about a year.
Also - I am considering buying an airbrush
- Does anyone have a suggestion on the brand to buy?
I found this board about a month ago and have
been hooked ever since! Thanks for your help.
Author: RobinG
Subject: Airbrush/Holes
Date: Thu Mar 5 02:08:00 1998
Message:
Hi Robin! Maybe you are mixing your batter
at too high of a speed, so too much air getting whipped in. Mix your
batter at medium speed, even it it takes a little longer. I use the Dream
Whip recipe (adding the whip & pudding), the
recipe is on the pkg. itself & it rises nice & high.
I think one of the nicest airbrushes out is
the Aztec because it has changable tips, for different affects & can
be cleaned in the dishwasher if you wanted!
Good luck from one Robin to another......RobinG
Author: Dolores
Subject: Re: Holes and Airbrush
Date: Sat Mar 7 09:23:16 1998
Message:
Those holes in your cake are called 'tunnels'
sometimes. Try beating on a lower speed. Also, tap the pan solidly
on the table once you pour the batter in the pan. Also, when the cake is
done, lay a dish towel on the cake (within the
first minute) and press gently to level the cake...this will mash some
of the tunnels.
Airbrushes: Check Kopy Kake's airbrush on
my web site catalog under AIRBRUSH. I really do like this brand
best. They also stand behind their products very well. They sell a light-weight
compressor that is best too. (It is included in
the $155.00 airbrush set). Beware that some airbrushes are sold with NO
comoressor. You sure can't blow air out without
this. Its sort of a 'trick' some bad people pull to make you think their
airbrush is cheaper.
Compressors: You may see a big expensive one.
Most of these must have an extra valve added or they blow big
holes in your iced cake. The comoressor that comes with Kopy Kake's is
perfect. One compressor lasted me 20 years before I had to
replace it. There are pictures on my airbrush page too. Dolores
Author: Tynna
Subject: Baking 2" layers
Date: Wed Mar 4 23:10:12 1998
Message:
I'm fairly new to cake decorating and am wondering
if anyone has any secrets to baking 2" high layers?
Mine seem to bake high in the middle but the
edges are never full height. I've tried adding more batter but it baked
over! I've also tried those strips but still didn;t get good results.
Anyone have any additives or tricks to get
2" layers. Please help!
Author: Jennifer
Subject: 2" layers
Date: Wed Mar 4 23:36:45 1998
Message:
This is what I found to help get higher, more
even layers:
1. Never grease the sides of the pan, only
the bottom!
2. Try lowering your baking temp by 25 degrees,
baking to hot causes uneven cooking and pushes the middle up
much more
3. Fill the pan 2/3-3/4 full; 1/2 full will
not get the maximun height
4. Use pans with perfectly straight sides
and square corners
Some people swear by the bake-even strips,
but I found virtually no difference; certainly not enough to be worth
the trouble. Lowering my baking temperature made the biggest difference.
You will always get a slight hump in the middle, but you can
press it down right after it come out of the oven.
Author: Tynna
Subject: If you don't grease the sides, how
do you get it out of the
Date: Thu Mar 5 22:09:38 1998
Author: mickey
Subject: Re: If you don't grease the sides,
how do you get it out of
Date: Thu Mar 5 22:51:52 1998
Message:
Just a spatula around the edge of the pan
will release the layers. Make sure the bottom of the pan is well greased
and floured (or sugared), or wax papered, or whatever, well. The cake will
come out easily.
Author: Carolyn Subject: Baking
Date: Wed Mar 4 23:38:25 1998
Message:
Have you lowered your oven temp to 325 degrees?
Have you checked your oven temp? I just barely fill my pans
past the halfway mark and my wedding cakes are 2 layers and usually measure
4" to almost 5" tall. I use Betty Crocker mixes,
but doubt that would make a difference. I don't use the wet strips or do
anything special. If there is a slight hump, I
do lay a clean towel over the cake immediately after it comes out of the
oven and press down and seldom ever have to slice any cake
off. Wish I could be of more help.
Author: Monica
Subject: What is legal?
Date: Wed Mar 4 21:55:07 1998
Message:
Are copyrighted cakes legal to sell? For example,
the character cakes make in Wilton molds and any cake done
in Pooh, Mickey Mouse, Star Wars, etc... I have had a lot of requests and
do cakes from my home. I don't have a big business
but I do some cakes for strangers. I live in Germany so my rules are a
bit different but I don't want to get into trouble for infringing
on a copyright. Any help out there?
Author: mickey
Subject: Re: What is legal?
Date: Wed Mar 4 22:36:19 1998
Message:
Greetings Monica,
First, I must be nosey and ask where bouts
you are in Germany. Several years ago we spent some time around
Nuremburg, and have been promising ourselves a return trip ever since.
On to your question. It is definitely illegal
to sell copyright material, and it could cause you some problems.
Wilton markets the shaped pans, molds and such but they are for personal
use, or so their disclaimer states. Good luck.
Mickey
Author: Dolores
Subject: Re: What is legal?
Date: Sat Mar 7 09:27:53 1998
Message:
Greetings Monica!
Yes, the copyrites do apply in your country
as well. You can make those cakes for personal use but not sell them.
That would be infringing upon someone els's
copyrights.
You are legally allowed to use the EDIBLE
IMAGES (see pictures on my web site under EDIBLE IMAGES.)
These are really vivid colors and cut right
through like the picture is part of the icing. ...what we do in the cake
of copyrighted items. Dolores
Author: isabel
Subject: home video course
Date: Wed Mar 4 12:07:31 1998
Message:
Hi to all
I'm a novice in cake decorating and who can
tell me about the video home course or home study course. Who
had ever buy this stuff??Can anybody tell me the experience? I have this
question because in my country Macau-SE ASIA we don't
have this kind of courses and few are the persons who enjoy cake decorating
and baking.I've bought many pans thru the very kind person
called Dolores, a person who we can trust and ask for anything
question and she is always teaching us how to make the thing better.And
I'm always asking questions to Dolores:):):):):):)
Thanks in advance ISabel
Author: mickey
Subject: Re: home video course
Date: Wed Mar 4 22:44:22 1998
Message:
Hi Isabel,
Boy are we really international. Monica in
Germany and you in Macau. What a marvelous things these electronic
beasties are.
I have seen many different videos on decorating,
and they run the gamut from really good and informative, to the
absolute pits. I haven't seen any of the basic decorating tapes, but I
know there are folks out there that can give you information
on them.
Best of luck, and there are many of us that
would love to help you develop and refine your skills and knowledge!
Best wishes, Mickey
Author: leigh
Subject: vidoes
Date: Thu Mar 5 00:10:02 1998
Message:
i have purchased several tapes . it sure is
a lot cheaper than taking a coarse . and you have a tape to keep
watching over and over. the tapes all depend
on what you are intrested in . gum paste and lace rosemary watson
has good tapes on them ..roland winblecker as some good one on buttercream
and figure piping. what are you particularly in intersted in
that would help us tell you what tapes to purchase. leigh
Author: Dolores
Subject: Re: home video course
Date: Sat Mar 7 09:31:56 1998
Message:
Hi Isabel, I really think that for beginner
decorators Wilton's are best. They will be easy to understand and basic.
Once you learn, then you may want to buy special technique videos. But
Wilton's are easiest.
Folks...Isabel was offered a class...for about
$250.00 I think she told me! The videos are a bargain at this rate.
Sue and I are planning to add the titles of
our vidoes as soon as we can....we've started on it but not finished yet.
Author: isabel
Subject: hoem video courses
Date: Sun Mar 8 00:44:19 1998
Message:
Hi Dolores,
You gave me a good news.I hope I can order
from you something and learn too.
By the way how can I draw a picture in my
cake.I heard that can be thru computer but how??
Thank you in your advance help.
Isabel
Author: Dolores
Subject: Re: hoem video courses
Date: Sun Mar 8 11:05:27 1998
Message:
Picture on the cake:
Lay the picture on a block of styrofoam
Lay waxed paper over the picture
Using a large pin (we call it a 'corsage'
pin), punch holes close together on all the lines. (closer when the picture
has lot of detailed lines).
Lay the picture on your iced cake...AFTER
the icing is crusted so the waxed paper won't stick. Press it down
gently.
Now, with cocoa in a nylon 'footie' (thats
a short stocking), powder puff cocoa into the holes you punched.
Carefull you don't bounce cocoa on the rest
of the cake...cover that with waxed paper strips.
Lift off the waxed paper picture and do it
as you do character cakes but with smaller tips...outline tip 3 or 4 and
do stars with tip 14.
I have complete instructions with pictures
in a zipped file on my web page...called...stencils.zip - if you know how
to unzip that it would tell more detail. Dolores
Author: Cindy Sherman
Subject: Wedding Cakes.....
Date: Wed Mar 4 04:17:27 1998
Message:
I am a prior cake decorator, but never took
any cake decorating classes. I only decorated for a year, but enjoyed
it very much. I am about to attempt my first wedding cake, for my sisters
wedding. I read through some articles and noticed
people mentioning buttercream filling. I did not realize that these cakes
were filled with something, I asssumed it was just
cake. I am very excited about this project and would love any input or
advice before I begin. The cake is due for a July
wedding. Thanks!! Cindy
Author: Dolores
Subject: Re: Wedding Cakes.....
Date: Wed Mar 4 09:35:17 1998
Message:
We 'fill' between the layers with buttercream
icing...OR we use fruit fillings etc. Dolores
Author: Nicole V.
Subject: wedding cakes
Date: Wed Mar 4 10:49:12 1998
Message:
Hi Cindy,
Another option that I like to use for a filling
is pudding. (best to use the kind that does not need to be refrigerated)
Be sure to put a buttercream dam around the
top of the bottom layer about 1/4" from the side, so your filling
doesn't squirt out. Wilton says just use a coupler without a tip, other
people say a #12 tip works better. good luck :)
Author: Sherry V.
Subject: Nic - what kind of pudding needs
no fridge? (NT)
Date: Wed Mar 4 14:09:00 1998
Author: Nicole V.
Subject: no fridge pudding
Date: Wed Mar 4 23:04:32 1998
Message:
Hunt's brand is what I use. It's in the small
lunch-size containers. You'll find it in the baker's aisle of the
supermarket.
Personally, if the cake will be sitting for
quite a few hours before serving, I like to refrigerate the cake since
the containers have been opened. I know of other people that opt
not to refrigerate- and say that works fine for them.
Author: lynne
Subject: filling wedding cakes
Date: Wed Mar 4 12:31:53 1998
Message:
hi cindy; congrats on your project. relax and
have fun creating a beautiful wedding cake for your sister........that's
a tru labor of love!
almost all wedding cakes are 4" high tiers.
if you put filling between each of your two 2" high cakes to create your
tier it will add moisture and extra taste.
all kinds of interesting flavor combinations
can be created therefore all kinds of things can be used as filling. jams,
specially purchaced fruit fillings, custards, pie filling and puddings
can be used.
i suggest you find a wilton book on weddings
(best) or a yearbook and check out the special section of making
wedding cakes before you do your labor of love.
as was mentioned you need to make a dam of
icing by pipping a line of icing around the top of one cake to hold
the filling in place. do this with a tip -- not an open coupler. you can
use any one of the following tips: 10, 11, 12. i have
heavy pressure so use 10 or 11. then put your filling in and smooth it
out to the dam -- now put your 2nd layer of cake on and ice.
if you have any other ?s please don't hesitate to ask. lynne
Author: Cindy Sherman
Subject: Thanks everyone!!
Date: Wed Mar 4 21:44:14 1998
Message:
I really appreciate all the advice you all
gave me. I have also decided before I make this cake to go out and buy
the book "Wedding Cake Workbook", I'm sure it will answer all my questions.
Thanks again guys!! :)
Cindy
Author: jen
Subject: freezing top tier
Date: Tue Mar 3 21:36:35 1998
Message:
The bride-to-be picked out a cake where the
top tier has a bottom border that extends down the cardboard and
on to the separator plate. So since she is going to save the top if the
cake is taken off the plate the border will get messed
up. Should I fix up some foam rubber or styrofoam that has the indentions
of the separator plate in the box. And then it all gets froze?
But them the plate will crack, won't it? How do the rest of you handle
that?
Author: Dolores
Subject: Re: freezing top tier
Date: Wed Mar 4 09:37:03 1998
Message:
Could you ask her to just pay for that separator
plate? It is such a small expense to prevent all the trouble you'd
go to otherwise. Dolores
Author: jen
Subject: Re:re: freezing top tier
Date: Wed Mar 4 11:29:36 1998
Message:
Yes, she's already paid for the separator
plates. I just need to know if the foam or styrofoam in the box that she
freezes, is an okay idea. Thanks.
Author: JILL
Subject: FREEZING TOP TIER
Date: Thu Mar 5 22:31:18 1998
Message:
JEN,
SURE ITS A GOOD IDEA, JUST MENTION TO HER
THAT IT IS THERE SO SHE WON'T GET
CONFUSED WHEN CUTTING INTO HER CAKE.
FOR THE FUTURE, WHAT I TRY TO SUGGEST TO BRIDES
IS TO NOT SAVE AND FREEZE THE
TOP TIER, IT REALLY DOES NOT HOLD UP THAT
WELL FOR A YEAR IN THE FREEZER. I DO A
FREE 6" "TOP" FOR MY CUSTOMERS ANNIVERSARY.
THEY PAY A LOT FOR THE WEDDING
CAKE AND I THINK IT IS A NICE GESTURE. THE
TRADITION OF FREEZING THE TOP TIER
CAME AT A TIME WHEN ALMOST ALL CAKES WERE
FRUIT CAKES ANYWAY AND THEY DO
INDEED FREEZE WELL.
JILL
Author: Shirley W.
Subject: cake core
Date: Tue Mar 3 21:35:23 1998
Message:
Last week I made a half sheet cake, and used
a tomato paste can with both ends cut off for the cake core. It
worked, but I didn't like the small space that was left from the rim of
the can.(I filled the inside of the can with batter).
I read earlier on the board about using a flower nail as a core. I tried
putting that in with the flat part sticking out of the
cake, and it fell over. Did I do it wrong, and was the flat part supposed
to be at the bottom of the pan? Whoever posted the idea
of using the flower nail, I would appreciate it if they could clarify on
how they did it. Thank you. Shirley
W.
Author: leigh
Subject: batter
Date: Tue Mar 3 23:51:04 1998
Message:
why do you need to put a core in the batter?
are your cakes not getting done . You really should have to do this.
write why this is necessary/
Author: Shirley W.
Subject: reason for cake core
Date: Wed Mar 4 06:23:06 1998
Message:
When baking a large cake, it helps the center
of the cake bake almost as fast as the outside of the cake. I read it
on the bulletin board, and it seems to help. Maybe someone else can answer
your question better than I can. Wilton is now selling a cake core,
that has the same purpose, but why buy it, if you can improvise.
Author: Joanna
Subject: re: WHY
Date: Wed Mar 4 15:15:50 1998
Message:
The metal cake core draws heat to the center
cooking it in time with the outer edges of the cake, otherwise, it will
leave the middle undercooked and flat, if nothing is there to conduct the
heat to the center. I recommend them, but, I suppose your own
oven makes a difference.
Author: Amy
Subject: maybe I need one
Date: Sat Mar 7 15:53:33 1998
Message:
After I level the top off my 11x15, I can
see a rectangle shaped "ring" in the middle of my cake. Does it sound to
you that I need one?
Author: lynne
Subject: Re: maybe I need one
Date: Sat Mar 7 20:27:14 1998
Message:
amy; why don't you try this to eliminate that
'ring' in the middle of your cakes?
instead of buying a core or 'magic strips'
take a paper towel and fold in 1/2 then again in 1/2 so you now have 4
layers. wet it by holding under running water. *lightly* squeeze out some
of the water by taking 2 fingers and running down the length
of the wet toweling.
put those on the *outside* of your pan at
the corners. they should stick to the pan.....if they don't they are not
wet enough. bake as usual.
i have never had any fall off or catch on
fire, but do watch for that possiblity.
if it helps you may want to invest in a set
of 'magic strips'. &/or use the flower nail as a core to test if that
helps. it'd be nice if you let us know how it turns out.
lynne
Author: Dolores
Subject: Re: cake core
Date: Wed Mar 4 09:39:52 1998
Message:
A corer might help. But I've never used one
in anything as large as an 18" round cake and had no prob. Maybe it
would be good if the cake was square...since a square cake takes so long
to bake when its really big. I don't know.
Author: Bonnie P.
Subject: Cake Core
Date: Wed Mar 4 11:26:19 1998
Message:
I have not used a cake core, but I have read
that it is helpful when baking a three inch deep cake layer. I
occasionally use a 3" deep pan, and it seems
like it takes a long time to get the center of done. I will most likely
try a cake core the next time I bake a 3" cake.
Bonnie
Author: Margaret
Subject: cake core
Date: Wed Mar 4 17:53:16 1998
Message:
I have used a cake core before, especially
when I was using lighter weight pans. It seems to make the center bake
quicker without over browning the outer edges. I now have heaver weight
pans and seldom use my core except for large square cakes were
the corners may over bake.
Author: leigh
Subject: cake core
Date: Thu Mar 5 00:02:12 1998
Message:
re read you question the reason your flower
nail fell over was you are suppose to put the flat end on the bottom of
the pan not on top sticking out the batter. i would put it under my parchment
paper stick the nail part through the paper. if you use the cloth
wrapes that wilton sell for the purpose of conducting the heat and not
letting the outside get done before the inside or the middle you
would not need a core to conduct the heat. also turn your oven down
to 325 or 300 this will help to cook your cake slower and morre even.
Author: Sly
Subject: flower nail as cake core
Date: Sat Mar 7 08:46:00 1998
Message:
Sorry it took me so long to get back to you.
Yes, the flower nail should go upside down
(flat side against the bottom of the pan). Personally, I find it leaves
such a tiny indention in the cake, I don't worry about punching it through
parchment paper or anything like that. I will usually
spray the nail lightly with a cooking spray so that it doesn't pull up
any cake when I remove it. As for the necessity of a cake core, it depends
greatly on the type of cake batters you use. Mine are heavy, dense pound
cakes-style batters, and without a core in teh center, they tend to get
a tad "crisp" around the edges, probably from the butter in the recipe.
While I tend to enjoy the crusty part of a pound cake (since I prefer to
eat mine unfrosted), most folks don't like to have anything crispy lurking
under their frosting.
Author: Shirley W.
Subject: Colorflow & whipped cream
Date: Tue Mar 3 21:07:56 1998
Message:
Next week I am making a cake using Rich's
Whipped Topping for the icing. I plan on making a color-flow to put
on top of the cake. I have read on the bulletin board about putting it
on buttercream icing, but don't recall anything about whipped
topping. Can I put it directly on top of the whipped topping, or will it
disintegrate? I've seen cakes using the sugar cubes, but I
really didn't like the idea of the color-flow off of the cake. Any suggestions
will be appreciated. Thank you. Shirley W.
Author: Susan
Subject: colorflow
Date: Wed Mar 4 00:24:10 1998
Message:
If your frosting contains any grease (butter
or crisco) then it will ruin you colorflow. You could put you design on
the cake if you do it within a couple of hours of people eating it. I have
done that and it held up. But if it is humid or very warm it might
be less time that it will hold up. It is a hard call to make if you don't
want to use the cube method. Oh there is one other thing you could consider.
Cut wax paper to fit under the design so that it doesn't touch the cake
and then you could give the design for the honored guest. Good luck with
it. Susan
Author: lynne
Subject: Re: Colorflow & whipped cream
Date: Wed Mar 4 00:38:37 1998
Message:
hi shirley;
i know topping has much more moisture in it
than buttercream, so my guess is the colorflow piece would not stand
up very well.
the idea of wax paper under it would not work
either, but try plastic wrap.
another idea simmular to sugar cubes is use
(lg?) dots of buttercream instead to hold it slightly off the cake.
let us know what works for you please :) lynne
Author: Shanon
Subject: Re: Colorflow & whipped cream
Date: Sat Mar 7 21:30:32 1998
Message:
Hi! I just made a
cake this week with colorflow on whipped cream icing. I let the icing set
and placed my design on as I was ready to leave with the cake. The
cake sat for about 3 hours before it was cut and it was fine. It didn't
even stick to the icing. I just set it right on top. Hope this helps. I
would just leave it off until the end and don't worry about putting
anything between the colorflow and the icing.
Author: Donna
Subject: Cake Prices
Date: Tue Mar 3 19:30:10 1998
Message:
Hi,
I took a cake decorating class about a year
ago and have been making cakes for the family ever since. I have
gotten pretty good and am beginning to get requests from friends to bake
their cakes.
I'm not sure what to price my cakes at. I'd like to know
what people are getting around the country. If you would,
please give me your prices for the following:
9 x 13 Sheet
Half-and-Half Double Sheet
8 inch round two layer
12 inch round two layer
Basic 14, 10 and 6 inch tiered cake with buttercream
roses and piped scallops on the sides [my first wedding cake is coming
up soon]
Also, do most of you use mixes or bake from
scratch? Any information will be of great help.
Donna
Author: RobinG
Subject: Prices
Date: Tue Mar 3 20:04:15 1998
Message:
Hi! Some of my prices: 10" - $20.50; 12" -
$29.50; 1/2 sheet - $33.50; I don't do 8"; 1/4 sheet $24.00; all are
two layer w/filling. I use cake mix &
use the Dream Whip recipe adding the Whip & pudding (on the pkg). Call
your local bakery to get some ideas of prices in your area. The tier cake
you mentioned I figure feeds about 85. I charge $1.75 per person
on tier cakes using buttercream or whipped cream; $2.25 per person using
rolled fondant.
If you scan down to the last post on this
page, some others have mentioned their prices :-) .....RobinG
Author: Carolyn
Subject: Prices
Date: Tue Mar 3 23:30:29 1998
Message:
I am in the Midwest and my prices are: 9x13
cake which I figure serves 15-20 is $18, 10x14 serves 25 big
pieces and is $22, 11x16 serves 30-35 and
is $28, 12x18 serves 40-50 and is $32. I charge $2 extra when I do
half and half (half chocolate and half white.
My 9" layer cake is $18, my 10" layer is $25 and my 12" is $30. The only
filling I use is buttercream and the sheet cakes are not filled, but are
nice and tall - about 2".
For wedding cakes I have just gone up to $1.50 per
slice and that is for buttercream and most any design.
I am strictly a Betty Crocker fan. The only cakes
I make from scratch are German Chocolate, Red Velvet, Carrot or something
of that type.
Author: Jennifer
Subject: prices
Date: Wed Mar 4 16:12:36 1998
Message:
I charge $20 for 8" round and 7 X 11 sheets
(12-15 servings); $25 for 9 X 13 sheets, 9" hex or heart, and 8"
square (18-24 servings); and $30 for a 10"
round or 11 X 15 sheet (24-30 servings). I charge and extra $2 for
half and half, and $2/12 servings for fillings. For the wedding cake you
describe, I would say it serves about 100 and charge
$1.50-$2 per serving, depending on the # of flowers. I am in the Washington,
DC suburbs, a VERY expensive place to live. A nearby
bakery has approximately the same prices as I do, but the larger, established
bakeries closer into the city charge much more and quote much smaller serving
sizes, especially for party cakes.
They say an 11 X 15 sheet serves 50 and charge
$50. Typical wedding cake prices with the larger bakeries here
start at $2.50 per serving for buttercream icing and few, or no, flowers.
Fondant and gumpaste are much higher.
Supermarket cakes here start at $15 for a
pre-made 9 X 13. Check the prices at you supermarkets, bakeries,
and cake shops. Decide whose work is closest
to what you do and price just slightly lower (assuming that your
work has a few more flaws since you're just starting), and raise your prices
after a few months when you are more proficient. When
I got married 10 years ago in a very small town in KY, I only paid $1 a
serving for a wedding cake with about 50 buttercream roses.
Author: Jeannine
Subject: italian cream cake
Date: Tue Mar 3 17:41:15 1998
Message:
Does anyone have a recipe for an italian cream
cake that uses a cake mix? Much obliged. Jeannine
Author: leigh
Subject: italian cream cakes
Date: Tue Mar 3 23:58:15 1998
Message:
use two boxes of white cake mix to one box
of yellow i perfer pillsbury. us amount of oil and eggs required as
directions state. mix oil eggs cake mix until moist. then add liquid according
to direction. i use half water and half buttermild. then add crushed
pecans and shredded coconut to mix I use one and a half cup of each. I
have used this recipe for years with really good results, leigh
Author: Shirley W
Subject: Italian cake
Date: Wed Mar 4 06:31:40 1998
Message:
What type of icing do you frost the cake with?
Author: Caesanea
Subject: Re: Italian cake
Date: Thu Mar 5 00:17:48 1998
Message:
I use a Cream Cheese Frosting with Chopped
pecans.
Author: Jeannine
Subject: stand up panda pan
Date: Tue Mar 3 17:38:15 1998
Message:
I recently "inherited" the Wilton Stand Up
Panda Pan but it did not have the instructions or the clips that are
supposed to come with it. (I do have the baking core) Can anyone tell me
how much batter to use, the baking time, and any suggestions
for what to use to clip the pan together? Also, if you've used this pan,
do you have any hints/tips for me? Any info will be much appreciated.
Thanks. Jeannine
Author: RobinG
Subject: Stand-up pans
Date: Tue Mar 3 19:30:18 1998
Message:
For best results, use a heavy cake, I make
a pound cake. I fill the center, where the core was, with icing, so it's
not hollow. I use bulldog clips (those tight spring clips from stationery
store, or that you use on 2 pc. candy molds). Even with the
core in, there is space to use a cake tester. One hint, make sure you put
the core in the center, because if it's off center, the neck area
is thin & then you have to add extra icing to secure it.
I use the pound cake recipe on the Duncan
Hines box & it is plenty. Place your pan in a cookie sheet or cake
pan in case it overflows slightly. Hope this helps.......RobinG
Author: Jeannine
Subject: more info
Date: Tue Mar 3 20:30:19 1998
Message:
Thanks for the help so far. In reading your
responses I had a couple other questions...How do you have the pan
placed in the oven, on its back, side, standing up? Also, do you secure
the backing core and then add batter toAuthor: Susanna
Subject: Another take on the Panda pan
Date: Wed Mar 4 15:13:16 1998
Message:
I bought the small (about 6" high?) panda
pan 14 years ago to bake an embellishment for my daughter's first
birthday cake (atop a two-tier 9" round). I knew NOTHING about cake decorating,
but felt I could figure it out.
As far as I know, it never had a "baking core."
It would have to be rather narrow if there were one, but I neverAuthor:
RobinG
Subject: Panda Pan
Date: Wed Mar 4 02:02:00 1998
Message:
Since you said you have a core, I assume it's
the large panda pan, with a hole in the bottom. The pan came with a
metal disc that has a slit in it, that the top edge of the pan sits in
to stand upside down. If your pan doesn't have a hole in the
bottom, is it the small panda pan? Then it has no hole & you fill each
half pan 1/2 way with batter, balancing with something, perhaps
foil? Use icing to put together! Good luck! RobinG missed it.
It had clips that I still have, but the smallest size black and silver
"bulldog" clips available in a stationery store would work.
It also had a small "stand" with a slit in the middle to hold up the inverted,
clipped-together mold. I just lightly greased and floured each
side, clipped it together, fit it upside-down into the stand, and filled
it a little over half full with batter. (If you don't have
the stand, make a "nest-ring" of crumpled tin foil inside a
smallish metal mixing bowl; just tall enough to support it securely.) I
just use the same kind of batter as the rest of the cake. While
it baked I watched it closely, then tested for "done" with a bamboo skewer.
Sometimes it humped up slightly on the top (bear's bottom),
but I just leveled it with a serrated knife before taking the clips off,
after about 10 minutes of cooling it in the pan. Turn it upright
on a rack to cool completely. Since it didn't come with directions
that I know of, I was operating totally seat-of-the-pants, but I have used
it many times since with happy results. Actually it's the only
character-type pan I ever bothered with. Somewhere around Delores' site
I saw a cake which used the panda and decorated it as a frog...got
to try that one! You could also manage to turn it into a kitten
or puppy, I think. Gum paste ears for a rabbit, anyone? the pans?
Thanks again
Author: Jeannine
Subject: pan
Date: Thu Mar 5 08:32:31 1998
Message:
Thanks for all the help. I do have the large
panda pan and apparently am also missing the metal stand. I'll have to
see if I can rig something up so it will stand on its head. Thanks again.
Author: jen
Subject: Panda pan
Date: Tue Mar 3 19:33:35 1998
Message:
I can't remember where I saw clips for sale.
But my instructions say to use 6 cups of batter(firm cake works best).
Place on bottom rack on top of foil to help with any overflow. Bake for
40-50 minutes at 350. Cool right side up for 10 minutes remove clips tip
cake forward and remove back side for 5 mins. Finally put cake back in
back side and finish cooling. Hope someone else knows about the clips.
Author: Renee V
Subject: Speaking of Panda Pan.....
Date: Wed Mar 4 08:43:25 1998
Message:
Hi All,
Speaking of the Panda Pan. When I baked one
for a friend's baby shower, I inadvertantly left the core in the
cake. When she returned it to me along with the cake plate, I forgot it
and left it overnight in my office. Can you believe that the
custodial crew appearently thought it was trash and threw it away!!! It
wasn't even near the trash receptical. Well, my problem now
is I have no baking core for the pan. Does anyone know if I can get a
replacement? I have looked in the Wilton catalogue and they do not list
a replacement in the index anywhere.
Also, the instructions state that you can
bake the cake without the core, but I have never tried this. Has anyone
and does it work? Thanks for your input. Renee
Author: Nicole V.
Subject: Internet language (?)
Date: Tue Mar 3 17:14:16 1998
Message:
I'm new to this- so forgive my ignorance.
But could someone please tell me what "LOL" stands for? Also, what is
"NT"? And if there are any other little acronyms I need to know, please
fill me in! Thanks!! :) (I know the smiley face!)
Nicole V.
Author: Jeannine
Subject: language
Date: Tue Mar 3 17:30:43 1998
Message:
Hi Nicole!
LOL means laughing out loud
NT means no text, used when only a one line
response is given
BTW means by the way
ISO means in search of
That's all I can think of right now.
Jeannine
Author: lynne
Subject: Re: Internet language (?)
Date: Wed Mar 4 00:54:22 1998
Message:
most have already been translated for you
but one used occasionally is some form of 'vbg' which is 'very big grin'
so any letters simmular you probably will be able to translate yourself.
lynne
Author: Dolores
Subject: Re: Internet language (?)
Date: Wed Mar 4 09:48:53 1998
Message:
Often online you will notice folks talk in
cryptic acronyms. These can be pretty confusing, and so here are some of
the ones you are likely to hear, defined.
...oh, first...online it is considered shouting
if YOU TALK ALL IN CAPS LIKE THIS, so keep your virtual voice
down and stay with regular text!
And...if you see this : ) or you see this
: ( or this ; ) you need to turn hour head to the left and look at those
symbols sideways. You will see a Smiling Face : ) and a Sad Face : ( and
a Friendly Wink ; )
ASCII -- is a sort of file, also known as
a text file. The letters stand for American Symbolic Character
Interchange Interface) and most files online
are in this format when they just contain text. This information is in
ASCII
text. Any computer system online can read
ASCII text, and most word processors can insert ASCII text into an
open file.
AFK (afk) means Away From Keys (but still
online)
BRB (brb) means Be Right Back (as in Ill be
right back).
FWIW stands for the first letter of each word
in For What Its Worth
GMTA (gmta) means Great Minds Think Alike
(we agree)
IMHO means In My Humble Opinion
LOL (lol) means Laughing Out Loud (as in Im
laughing out loud)
ROFL (rofl) means Rolling on the Floor Laughing
ROTFL (rotfl) means Rolling on The Floor Laughing
(an older form)
You may notice folks adding astericks on either
side of a word. It is a way of giving an *important* word extra emphasis.
Like the tonal inflection you use when you are talking.
You may also notice old friends giving hugs
online, like this [[Mary]] or just [[[ ]]] which are multiple hugs.
Applause is like this, btw, ()()()()()()()()()
See the clapping hands?
Dolores
Author: Amy Sue
Subject: Just Starting
Date: Tue Mar 3 13:22:21 1998
Message:
I am a new stay at home mom and I love to
cook and bake. I am just beginning to take cake decorating classes
and I am SO SO excited. I want to start baking and decorating cakes and
cookies as a business. I have had a lot of requests from people
who know that I no longer work to make bakery items for them. My mother
also attends a lot of craft bazars and she wants to take things
with her also to sell. But I am not sure how to go about and get
started. I need information from pricing to advertising, etc. Any help
at all will be appreciated. I have looked into getting a food
license and that is easy to obtain in my area.
Thanks in advance for all of your wonderful
help and suggestions. God Bless.
Amy
Author: Jennifer
Subject: getting started
Date: Tue Mar 3 14:01:32 1998
Message:
One good source of info about the business
aspects is the archive of AOL chats that Dolores has. Click on the
bottom of this page to go to her main page, then go to AOL chats. There
are several chats about pricing, advertising, etc. Another
good source of info is the book "How To Make Money in Cake Decorating"
by Del Carnes. It is a little dated (early '80s), but alot of the ideas
are still good. This book can be mail ordered from a couple of places,
Country Kitchen maybe. If you e-mail me I can look up exactly where I ordered
it from and give you the #. There have been several discussions
on this board in the past, so you can scroll back, but most of the
same info is probably in the chat logs, and easier to find. Good Luck!
Author: Rebecca
Subject: Welcome, Amy!
Date: Tue Mar 3 16:35:54 1998
Message:
Hi Amy,
I am in exactly the same boat you are!! I
have an 8 month old son, (and I think it's very important to stay home
with him) I have been doing cakes for friends and family for a while, and
I just started taking the Wilton classes in a town 45 minutes
away. It seems like there are soooo many people in this situation - I'm
just glad we don't all live in the same place! (haha) There
has been a lot of discussion on the topic of getting started in the last
couple days on this board (sometimes heated discussion). Dolores
has some helpful information here on her site and there's a great article
on wedding contracting at www.cakemag.com. Also, have you checked out the
ICES home page yet? It's at www.ices.org. Several people on this
board have really neat web sites, too. I have some bookmarked if
you want them, or maybe a few people will give you their web addresses
here. Look forward to speaking with you!
Rebecca
Author: Kathy M.
Subject: Need Ideas for "We Survived" cake
Date: Tue Mar 3 11:42:12 1998
Message:
Just received an order for a "We Survived"
cake. It it is to celebrate passing the accreditation for a "Medical
Re-hab Center". It will be a large sheet cake. Thanks!! It's for this Friday.
Kathy M.
Author: Kathy M.
Subject: Need Ideas for "We Survived" cake
Date: Tue Mar 3 12:14:13 1998
Message:
Oh yes, I forgot! They want something different
from the run of the mill cake, colorful, festive, really different. Any
of you have some great ideas??!! Kathy M.
Author: Susan
Subject: We Survived
Date: Tue Mar 3 21:39:15 1998
Message:
Hi Kathy,
you could try drawing a large hand with a
thumbs up sign. You could also put a bandage on it. Then use fruit roll
ups for extra decoration. You cut the fruit roll up into ¼" strips
and then twist them to make streamers. Just thought these are some ideas
for you to think about. Good luck, and I hope your cake comes out great!
Susan
Author: Kathy M.
Subject: "We Survived Cake"
Date: Thu Mar 5 09:36:19 1998
Message:
Susan, Thanks a bunch for your idea. I molded
a hand with "Thumbs Up" out of gum paste and put streamers all
over the cake (out of gum paste...my husband forgot to buy the fruit roll-ups).
I also put 4 little tumbling bears on it. They look like they are
jumping and tumbling with joy over passing the inspection.
I think it turned out beautiful,THANKS again!!
Kathy M.
Author: Heather L.Stimmel
Subject: Need Designs for cakes/and recipes
for sugar art
Date: Tue Mar 3 09:23:05 1998
Message:
I am trying to design a cake for my son.
For his 8th birthday. He is having a Taekwondo
birthday as he about to become a Black belt. Anyway my delema
is..........
I want to find some sort of design that is
to do with Karate or Taekwondo, and how to place the design on his
cake with sugar art.(also i need a good recipe for the sugar art)
Do anyone have any suggestions?
PLease also respond to my E-mail addy.Incase
computer goes down and i lose this site. Thankyou :)
Author: Nannette
Subject: Cake ideas/karate/taekwondo
Date: Tue Mar 3 22:30:17 1998
Message:
Back on the board a while back (the end of
January), there was a source listed for a clip art book. Clip art is
generally a good source for all kinds of designs; I'll e-mail you a couple
of relevant images I have on my computer. You could do
them with a stencil, or cut out rolled fondant.
Also, have you asked his martial arts school
if they have a brochure? That might have some pics in it. Or maybe
even the yellow pages.
Author: Heather
Subject: Cant read mail for clip art pic's
Date: Wed Mar 4 14:48:16 1998
Message:
Nannette,
I can't get the computer to swtich from the
mime format that the pictures that you sent were in. I will try to look
back in febuary at the article you suggested. Thankyou so much
for your help anyway :) Heather
Author: Dolores
Subject: Re: Need Designs for cakes/and recipes
for sugar art
Date: Tue Mar 3 10:09:36 1998
Message:
I answered this below on your previous request...hope
it helps. Dolores
Author: Jo Anne
Subject: An idea for storing leftover icing
Date: Tue Mar 3 09:18:13 1998
Message:
How many of us have a refrigerator full of
small containers of left over buttercream?
A friend had this idea for storing the extra
icing without taking up the whole fridge.
She puts her extra icing in ZIP-LOCK storgae
bags [sandwich through quart size]. She smooths the icing into the
bottoms, folds the sides together to press out the air and seals. These
small "packages" are then places in a large storage container that
holds many bags of icing.
When ready to use, remove from the fridge
and take out as much as needed then return to the fridge. If the whole
amount is to be used, just soften to room temperature, snip off the corner
of the bag and squeeze into your decorating bag.
This is an easy and neat system for storage. Just thought I'd pass it on.
Author: Dolores
Subject: Re: An idea for storing leftover
icing
Date: Tue Mar 3 10:11:49 1998
Message:
Another way....empty all colors together,
add powdered cocoa, not drink mix until it is fudgy tasting. Add LOTS of
water or milk to thin to consistency...bingo...chocolate icing. Dolores
Author: Norma brown
Subject: storing cakes
Date: Mon Mar 2 20:37:29 1998
Message:
How far ahead of an order can you make cakes.
Can you freeze them decorated? Will the taste be as good?
Author: lynne
Subject: Re: storing cakes
Date: Mon Mar 2 22:07:36 1998
Message:
hi norma; this subject was discussed last
week. have you tried scrolling to the end of this pg and clicking on 'next
page" button?
yes cakes can be baked ahead and frozen, but
many people do not prefere to do that. mostly we will bake on thrus
for a sat order. wrap it well in plastic. defrost before icing it. best
way to do that is to remove from fz to refrig overnight, then ice.
it is best not to decorate it (or even ice it) before fz'ing.
do read what else was said on the previous
posts. lynne
Author: leigh
Subject: frozen cakes
Date: Mon Mar 2 23:23:48 1998
Message:
you can freeze you cakes weeks in advance
as long as the are good and cool and wrapped good. you can also
ice and decorate them .. but wouldn't if i didn't have to. decorated them
set them out from the freezer to the ref over night then from
the ref to room temp.
Author: Susan
Subject: Jo Anne and Dolores
Date: Tue Mar 3 21:31:20 1998
Message:
Hi gals,
Jo Anne that is a great idea you friend had
and thanks for sharing, I am going to try that.
Dolores, I have done your idea of mixing
them all together to make it easier to make black. But I have never tried
the cocoa. What kink of cocoa do you use? Thanks again for
the ideas. I love this web sight!
Susan
Author: Dolores
Subject: From Dolores
Date: Wed Mar 4 09:52:39 1998
Message:
>> What kink of cocoa do you use?
I use Hershey's powdered cocoa. Remember that
you will also need to add lOTS of water or milk since this is powder
and is going to thicken the icing lots. Dolores
Author: lynne
Subject: Re: From Dolores
Date: Wed Mar 4 12:42:34 1998
Message:
what i do w/the unsweetened pw'dr cocoa is
add hot water to make a thick paste before adding to the
buttercream. lynne
Author: Bonnie
Subject: Help!!!!
Date: Tue Mar 3 08:58:51 1998
Message:
Hi, everyone thanks for the idea's. My hubby
and I both do cakes and we love to airbrush. I personally think
airbrushing is easy and fast,and fun. We have a copy cake machine . And
we also make our own stencils. And I learned how to airbrush by myself.
Any more question's just ask. Bonnie
Author: Heather
Subject: RE:airbrush
Date: Tue Mar 3 09:31:21 1998
Message:
Bonnie,
Where did you find out about airbrushing on
cakes? where can a beginer first take a look at this subject?
Is it very hard to do? Wher can you find the
supplies to do this? I have always used the traditional way of decorating
cakes, but am looking for new and better ways.
I am having my son's birthday come up in March
( 28th)
and he needs an "Taekwondo" cake. I can't
seem to find any picture's, but was wondering when i do find a picture
if airbrush would be the way to go? Heather
Author: Dolores
Subject: Re: RE:airbrush
Date: Tue Mar 3 10:08:06 1998
Message:
Heather, In my online catalog, under AIRBRUSHING,
you can find out all about this. Pictures too. If you want to
put a picture on, try my stenciling method under CAKE PICTURES and download
stencils.zip....tells you ALL about how to do this. Its very
easy too. Sure works better than the old piping gel smudge technique Wilton
shows in their classes...what a mess! Dolores
Author: Dolores
Subject: Airbrushing on cakes
Date: Tue Mar 3 10:20:52 1998
Message:
See some pictures on my AIRBRUSHing page.
My opinion...the airbrush is the first large
expensive item to get. Think of this..."you can airbrush 'something' on
almost small cake you do"...maybe it will be just a light powdery effect
on the top edge. Maybe a stencilled drawing, or we have strip
stencils and add them to the sides...so many wonderful things to do with
an airbrush! ...If your flowers aren't dark enough in color, just airbrush...or
only do the centers of lilies etc...
Author: Carolyn
Subject: Cream cheese mints
Date: Tue Mar 3 00:51:52 1998
Message:
This varies with your locale and also varies
on how you do them. I most usually roll mine out like pie dough and
cut in shapes - usually hearts for a wedding and in the colors they are
using for the wedding. I charge 6 cents each, but recently
heard that at a bridal show about 45 minutes from me, they charged $30
a hundred - that is 30 cents a mint!! If I do mold them, I charge
10 cents each.
Author: Bonnie
Subject: HELP!!!!
Date: Mon Mar 2 20:08:25 1998
Message:
My airbrrush is over spraying . When I airbrush
it sprays little round dot everywhere. I have replaced the needle and cleaned
it and it still does it. Does anybody have any suggestions? Thanks for
any help.
Author: mickey
Subject: Re: HELP!!!!
Date: Mon Mar 2 22:12:34 1998
Message:
I know the feeling!
Check the needle tip - make sure it isn't
bent.
Make sure you dry it off well, so there is
no excess water around the tip.
Are your colors contaminated? Unwanted little
'nasties' in the color can clog or interfere with the spray quality.
What kind of power supply do you have. Any
possibility you have a low pressure problem.
Take the whole tip assembly apart and clean
it, not just the needle.
I hope one of these ideas helps solve your
problems, because I know how frustrating that problem can be.
Good luck, Mickey
Author: Bonnie
Subject: Help!!!!!
Date: Wed Mar 4 10:25:44 1998
Message:
Thans everybody for the suggestions. I found
my problem it ws my compresser. My air supply was not strong enough.
I tested it out last night and it works just fine. Thanks again. Bonnie
Author: Susan
Subject: HELP
Date: Tue Mar 3 00:10:40 1998
Message:
Hi Sorry I can't help you with your question,
but the reason I am writing is I was wondering how you like doing airbrushing.
I have never tried it but am very curious about it. Is it hard to do and
does it take more or less time to do a cake? How do you do the pictures.
I have seen some that are airbrush just for sky effects. but I didn't care
for those. Yet I have also seen very beautiful artwork done with them.
So what do you think? Is it hard? Very Courious,
Susan
Author: Bonnie P.
Subject: Susan's Question
Date: Tue Mar 3 08:01:07 1998
Message:
Just like Susan, I am interested in what an
airbrush can do. If you have an airbrush and enjoy using it, please tell
us why! What special techniques have you developed with this tool???
Bonnie P.
Author: Dolores
Subject: Re: HELP!!!!
Date: Tue Mar 3 10:15:48 1998
Message:
You might need to also check the copper nozzle.
It is soft and may be damaged. We carry all replacement parts and they
are listed under AIRBRUSH...if it comes to this. Dolores
Author: kel
Subject: what to charge?
Date: Mon Mar 2 19:58:23 1998
Message:
In the '98 wilton yearbook there is a "Pooh"
cake that uses a 12' round and the wonder mold cake it looks like a
tree and has chocolate molded candies on it. What is a fair price for a
cake like this?
Also for a regular character pan cake (star
tipped cakes) what is a fair price for these also. I am never sure what
to charge. I don't want to overcharge but I also do not want to give them
away either. thanks for any help
Author: Jeff Arnett
Subject: Character Cake Prices
Date: Mon Mar 2 21:28:21 1998
Message:
I don't do character-type cakes anymore. I
work primarily on wedding or other larger celebration type cakes.
The last time I made character cakes [about
4 years ago] I charged from $14 to $16 each, depending on the
number of colors and the amount of time involved.
I doubt I'd do the WIlton Yearbook cake for
less that $35 to $40.
Author: lynne
Subject: pricing
Date: Mon Mar 2 22:19:07 1998
Message:
i don't have the yrbk here at home, but from
your discription i think jeff is about right.
pricing has to be judged by your area for
the most part. call a local bakery and find out how much they charge for
a 1/4 sheet. then set your price just above it.....i don't like to have
to make change, so i set my price in even $s.
around here supermarket bakeries charge $14.95
for 1/4 sheet, i charge $15. you get the idea.
another town about 2-3 hours south of me charge
$18-20 for their 1/4 sheets. oh, btw my 1/4 sheets are one recipe cakes
-- approx. 2" high, split and filled for the stated price. and i box all
my cakes. i also give customers a wide choise of cake & filling
flavors. hope this will give you some ideas on pricing.
lynne
Author: Bonnie
Subject: what to charge
Date: Tue Mar 3 09:14:05 1998
Message:
I am also with lynn & jeff. What I did was called
the two local bakeries and asked what there prices are then I set
my prices a little then their's. And we get alot of customer's because
of the lower prices. I chage between $12-16 dollars for character
cakes it all depends on the colors and how long it takes me to do the cakes.
Hope this helps. Bonnie
Author: lynne
Subject: Re: what to charge
Date: Tue Mar 3 12:14:01 1998
Message:
i always advised my students *never* charge
*less* than what the bakeries charge! they would *never* give the
*custom* work you are doing so why charge less?? lynne
Author: Kelley
Subject: Re: what to charge
Date: Tue Mar 3 07:33:59 1998
Message:
Hi Kel,
I made the Pooh treehouse (Wondermold cake)from
the '96 yearbook for my niece last August, and I combined it with
the Pooh cake from the '97 book (the 12" round with the molded candies
on the sides). Is this what you're describing? :) This cake was a
LOT of work! The candies themselves took a long time to make, since each
color had to be hand-tinted to get just the right Pooh shade. Honestly,
I wouldn't attempt it again (except for a family member) for less
than $50!
Author: Stephanie
Subject: Prices
Date: Tue Mar 3 14:05:18 1998
Message:
Hi Kel,
Since it is illegal for me to kopykake Pooh
and Pooh has been a very hot item for the last couple of years i have sold
many of those cakes for $45.00 My local bakeries don't offer it. As for
the character pans when i did do them i charged $25.00 They are a lot of
work and time consuming. Happy decorating
Author: Nicole V.
Subject: Pricing ?
Date: Tue Mar 3 17:41:28 1998
Message:
The prices you all have stated seem really
pretty low for the amount of time involved. Do you feel you're
compensated for the hours of work you put
into each cake, on top of the ingredients?
I'm asking because I brought a 2 layer 10" cake
in to work with basketweave sides, royal icing primroses and violets,
and a total of 4 colors used. Since I'm a newbie, it took me a good 5-6
hours in preparation/decorating time. Several people are asking me
what I'd charge, and I'm clueless. I haven't found a bakery around where
I live that does royal icing (or really any detail, for that matter)
for me to find a comparable base price.
I have no idea what to charge for a detailed
cake. But I would like to be compensated for ingredients + time. The
previously $15 quoted for a 1/4 sheet cake seems too low. (? or am I just
totally out of it?)
Author: lynne
Subject: Re: Pricing ?
Date: Wed Mar 4 01:09:26 1998
Message:
hi nicole; the time you are putting into your
cakes reflects that fact you are new at the work. that same cake
probably would take me only 1 hour baking time and abut 1/2 hour decorating
time. those flowers had to have been made several days before and
i make lots of extras and keep them on hand; i do it while watching tv
so don't really count the time. those extras will soon be used
on another cake so then i have no time involved:) while the cake
bakes & cools, make your icing & mix colors. little things like
that will cut your time down. there are always things that you cannot
get paid enough to consider your total time involved -- this is one of
them. lynne
Author: RobinG
Subject: Prices
Date: Tue Mar 3 19:48:41 1998
Message:
After doing cakes for 9 grandchildren, I don't
sell myself short--too much work! Character cakes $25 filled; 1/4 sheet
cake (2 layer-filled) $24; the cake you speak of with the tree - $25 &
the 12" $29.50 plus the plastics you have to use. 1/2 sheet $33.50.
I give people the choice of filling & buttercream or whipped. RobinG
Author: K.S.
Subject: Will I get in trouble?
Date: Mon Mar 2 19:52:57 1998
Message:
I do cakes at home for friends, family and
friends of family. sometimes I don't know the people directly. I am not
a legitimate business. I usually only do about 7 or 8 cakes a month. But
when I send one out I put a flyer with it. Is this enough "Advertising"
to where I may get myself into trouble? Should I stop giving them out?
I don't think I do enough cakes to be considered a business to where
I need a license. Am I wrong?
I read the article from the other woman and
now I am a little worried.
Thanks in advance for advice.
Author: Dolores
Subject: How I did it...
Date: Tue Mar 3 10:45:34 1998
Message:
I started in my home. Got so busy...then opened
a supply shop - my garage. (My neighborhood is carefully zoned...
doctors, professors etc)...no prob. Neighbors loved the convenience! Got
so big there I opened a supply shop & bakery in town. Wasn't
legal for me to do cakes and a jealous competitve bakery turned me in.
(was legal for me to sell supplies, not to bake...wooden house
upstairs etc). I moved again....bigger. We have NO competition. We
are so busy we can't do more - people say we have a monopoly! LOL
oh...that baker went 'belly-up... for not paying IRS the taxes he deducted
from employee's pay checks!
About the part concerning baking in your home....
I have thousands of housewives who buy supplies
here regulary. (City of 65,000 people) Most sell cakes from their
home. TWO I know of have a license. The rest you would say, are illegal.
So what, who cares. Only nasty decorators who are the usual
trouble-making type have problems of people turning them in...well...of
course there are exceptions...as long as there are 'other' nasty
people!
Almost no one can qualify for licenses here.
Each city is dif. on qualifications. You will find stricter qualifications
near metro areas...reasonable. Laws were made to protect US.
Just have fun, do cakes, take classes and
LEARN. --- THEN maybe you will wan tto open a bakery someday.
Retail supplies...it will be YEARS before
you ever make profit here. You'll spend a million dollars first! Don't
expect to live on the income for at least 5 years! Buy retail and have
peace! You will be many dollars ahead in the long run. Dolores
Thanks, Dolores - very informative :-) (nt) by Rebecca , Tue Mar 3 12:42
Author: Patti
Subject: re: Will I get into trouble?
Date: Mon Mar 2 20:12:23 1998
Message:
I, too, do a number of cakes each month, however,
I rely solely on "word of mouth" as there's no paper trail. In addition,
I only accept cash...no checks. While you might not consider the number
of cakes you do a business, it is extra income, and therefore, there's
always the chance the IRS will learn of your situation. How? If they would
audit someone who wrote a check to you with "birthday cake" or "wedding
cake" on the memo line, you might just have waved the red flag in
front of the bull. In addition, there are various regulations depending
where you work out of, i.e., your home, that might violate zoning ordinances,
health codes, etc. that could mean fines to you later. Each
of us has to make our own decision on this. If you do a good job on a cake
order that the eaters are pleased, you, in effect, advertised! "One customer
tells another..."
Author: Dolores
Subject: Re: re: Will I get into trouble?
Date: Tue Mar 3 10:48:07 1998
Message:
IRS has better things to do than bother with
you...they are looking for BIG customers. They'd lose money auditing you
LOL. Guess they'd have to buy MANY cakes to make a case!
Author: lynne
Subject: Re: Will I get in trouble?
Date: Mon Mar 2 22:28:53 1998
Message:
please, it does not have to do w/how many
cakes you do or how much advertising you do. it is still not legal to do
cakes out of a private home where a family lives. that does vary from city
to city, state to state but for the most part is the law.
now having said that, remember many, many
people do it all over the u.s. and prolly the world :)
please just put yourself in *my* position......spending
almost $1300 per month in rent, utilities, insurance, etc to be legal
only to have someone like you selling cakes at home w/no overhead -- taking
business away from me. i need to make money too, dear. only now i have
*much* more i have to make before i can take anything home to live on.
see how it is? lynne
Author: Anonymous
Subject: RE: Please!?
Date: Wed Mar 4 16:02:09 1998
Message:
So, Lynn, should there be no up and coming
decorators because you pay $1300 a month?? The first day you decided to
go into business, did you rent space, conform to health codes, get your
business license AND buy insurance???? You started from square one just
like the poor woman on here who wanted some advice. Raising a child, and
not having enough $$ to start a major business ,BUT wanting to reap the
rewards of your talents now isn't taking a thing away from you. Gotta start
somwhere don't ya?!
Author: Jennifer
Subject: room for everyone
Date: Tue Mar 3 09:00:34 1998
Message:
Aren't you being just a little harsh, Lynne?
Do you really begrudge me the $100 or so a month I make doing a few cakes
to help make ends meet? I would love to have a shop someday, but right
now it's not practical or possible, since I'm only doing this part-time
while I raise my child. I need to be home to care for my daughter, but
also need a little extra income to keep a roof over her head. Everyone
had to start somewhere, you can't just go out and start a shop without
having developed your skills and client base, plus having the start-up
money. Most shop-owners I've talked to started out from home. I think there's
room for everyone. If there were no competetion, then we would all settle
into the same level of mediocrity that you see in the supermarket bakeries.
And, BTW, it is legal to have a home business
in many areas, with certain requirements, although not usually in metropolitan
areas.
Author: Kathy M.
Subject: Help!!!!
Date: Tue Mar 3 09:37:18 1998
Message:
Jennifer, I agree, the little business we
do on the side certainly should not hurt anyone. My husband and I own a
lounge which we lease out. I remodeled one side of the building to operate
a cake shop and also to sell cake decorating supplies at a discount.
The lounge is in a residential area operating under the grandfather clause,we
went to the zoning commission and had a hearing. Everyone within 500 feet
had received a letter concerning what we were planning to do. One
lady voiced oposition...we were turned down. The planning commission as
much as said if we had planned to shut the lounge down they would
have agreed to let me have the cake shop (sounded like black-mail
to me). The day after the hearing, a neighbor of the lady who opposed told
me that the reason the lady was opposing was because she herself
operates a catering business illegally out of her home, and she did not
want the competion.We could have appealed and brought up why the lady was
in oposition but I did not want a cat fight. Since then I've continued
to operate out of my home, hoping to someday retire from my day job and
go full time with the cake business (legally).
If that ever happens, I will remember how I got my start and will remember
that "there's room for all of us" and will not begrude someone else
trying to get their start. Kathy M.
Author: Bonnie
Subject: Will I get in trouble
Date: Tue Mar 3 09:36:31 1998
Message:
Just call you local health dept. and tell
them you want some info . Because your thinking about doing cakes out of
your house and they should be able to give you a phone number to call about
finding out if you need a license where you live . Where I live you
need to bring in some much money before you need a license. Also when s