Author: Jeff Arnett
Subject: Scottish theme
Date: Thu Jan 22 19:11:23 1998
Message:
I saw a Scottish theme cake in one of the
Wilton Celebrate publications a few years ago. THe design used Royla Icing
"Thistles" as the main theme. You could make a plain from fondant by cutting
strips and weaving them together. I would suggest that if you
do this, you would use this as an accent rather than trying to cover the
entire cake. It would bedifficult to maneuver a piece large enough
to cover the cake if you used the weaving technique. Maybe
you could use an airbrush to do such a pattern. The thistle pattern, as
best I remember, used lavender and pale greens and was very
pretty. Maybe this suggestion will be a start. I'm sure you'll come up
with a great cake. Good luck. Jeff
Arnett
Author: Jackie
Subject: RE: Scottish theme cake
Date: Thu Jan 22 21:33:00 1998
Message:
Thanks for all the help! I knew this was the
right place to come with such a question! Loved the heather idea, and
perhaps I'll use a color-flow coat of arms as the top ornament. I think
I'll try coloring some fondant, then airbrushing the plaid
design...see if that works. I thought perhaps I'll just make a draped piece
of fabric or even a fondant/gumpaste bow? I now have lots to
work with...maybe I'll even put in "Nessie"! :o) Thanks so much...I'll
let you know how it went!
Author: Jennifer
Subject: Scottish theme
Date: Thu Jan 22 19:42:29 1998
Message:
What about doing latticework or open basketweave
using different tips and colors (one round and one ribbon, for example)
to create a plaid-like effect? It wouldn't really be plaid, but would suggest
it. Or use plaid ribbons (fabric) around the bottom of each tier? Or figure-pipe
the Loch Ness monster in the center? (Just kidding!)
Author: mickey
Subject: Re: Scottish cake theme
Date: Thu Jan 22 20:42:14 1998
Message:
Greetings Jackie,
Another item to incorporate is heather, white and/or lavendar.
You could use the clan colors like the others
suggested. You could check out the clan coat of arms too.
Let us know how it turns out!
mickey :>)
Author: MaraTLee
Subject: Re: Scottish theme
Date: Fri Jan 23 09:33:23 1998
Message:
Dear Jackie:
Is this my Jackie from PA?---Hey, there----
There is a book available called "Wild and
Witty Cakes" by 2 fellows from U.K. that have a few plaids on
fondant. They show you how it's done. Let
me know if you can't find it here, e-mail me for the details.
I hope that I will make the show!---See you
there Mara
Author: Jennifer
Subject: design for a bris (sp?)
Date: Thu Jan 22 14:01:04 1998
Message:
A friend said another of her friends is expecting
a baby boy any day now and will be having a bris. They havn't
decided for sure if they want a cake, but if they do they will order it
from me. Does anyone have any suggestions for a design that would
be appropriate for such an occasion? I'm not very familiar with Judaism,
and while I know what a bris is, I don't really know what traditions,
symbolism, and religious/spiritual significance it has. Any suggestions
will be greatly appreciated!
Author: MaraTLee
Subject: Re: Bris cake
Date: Thu Jan 22 16:48:18 1998
Message:
Dear Jennifer:
A bris is usually done within a week of the
birth of the baby--they have the -----( I forgot how to spell) Special
Rabbi comes and circumcises the baby. All the family is there and it's
a joyous celebration. It's like a christening.
So, you could use that type of theme for your
cake, just adapt it to the ceremony, if there are any special words
like "Mazel Tov" you could have someone write them for you so you could
incorporate them in the design. I hope this helps.
Author: Roshelle
Subject: Bluebonnets
Date: Wed Jan 21 23:00:00 1998
Message:
I'm fairly new at decorating, and have never
made bluebonnets before. I have looked through all of my books and
have found nothing. Does anyone know where to find a book on making bluebonnets,
or could you tell me if they are made similar to another flower and what
tip(s) to use. I would appreciate it. Thanks!!!
Author: Susan
Subject: RE: Bluebonnets
Date: Wed Jan 21 23:46:35 1998
Message:
I found them in the wilton encyclopedia volume
2. Here are the instructions: pipe two 1/2" long, high cupped petals with
tip 102 over a 4" length floral wire. Overlap petals slightly at base.
Pipe bottom petal by pointing tube straight at base of first two
petals and squeezing as you turn your hand over. Pull a tube 1 pistil from
center blossom. Tape 4 or 5 bluebonnets into a stalk with floral
tape, alternating blossoms. Leaves are made by using tip 67, pipe
a narrow, pointed, 1 ¼" long leaf. Tape five leaves together and
bend wires to form a flat circle of leaves. Or just look it up in
the encyclopedia. I find it hard to do if I don't have a picture to go
by. Good luck. Susan
Author: lynne
Subject: Re: Bluebonnets
Date: Thu Jan 22 23:11:20 1998
Message:
hi roshelle
the same directions are also in Celebrate
V pg. 155. lynne
Author: Roshelle
Subject: bluebonnets
Date: Fri Jan 23 23:07:49 1998
Message:
I have never heard of Celebrate V, is it a
magazine or a book? And where could I find it. I have called for the
Wilton encyclopedia volume 2, and no one has it in stock so maybe I will
have better luck with this one. Thanks!!!
Author: lynne
Subject: Re: bluebonnets
Date: Sat Jan 24 01:46:16 1998
Message:
celebrate V is the fifth in a series of books
from wilton. it may be easier to find than the vol. 2.....is a bit newer.
did you check w/ dolores?
btw in cele V there is only one picture......completed
bunch of flowers w/leaves. wording is the same that was posted
on the board.....as far as i can remember :) lynne
Author: Margaret
Subject: Whipped Frosting
Date: Wed Jan 21 20:21:22 1998
Message:
I need a recipie for the type of whipped frosting
that grocery store baker's use, have and order for a cake with
this frosting and have never made or used it, always go with buttercream
my self, but customer says it is too sweet So any help and any hints
on use and coloring would be greatly appreciated! Thanks, Margaret
Author: lynne
Subject: Re: Whipped Frosting
Date: Wed Jan 21 23:23:10 1998
Message:
hi margaret;
if you will scroll down this page you will
see several posts re: 'frostin pride' or 'pastry pride' or whipped cream.
you may have to go all the way to the end and click on the button 'next
page'. this subject has been explored muchly:)
you could use riche's 'bettercreme' or 'frostin
pride' or even real whipped cream -- there are other name brands i
can't think of now.. this is usually what people are refereing to when
they mention 'whipped frosting'. personally, i feel except
for real whipped cream, all the non-dairy subs are just as sweet, but everybodys
tastes are different :) good luck. lynne
Author: Margaret
Subject: Thanks, but 1 more ?
Date: Thu Jan 22 20:10:02 1998
Message:
Thanks for your help, I have just one more
question, the recipies I find for whipped frosting, all say it is sweet,
my question is which is the sweetest, this or buttercream?
The customer wants the less sweet of the two. Thanks again
Margaret
Author: lynne
Subject: Re: Thanks, but 1 more ?
Date: Thu Jan 22 23:16:37 1998
Message:
if you do not add sugar to the whipped cream
it will be the less sweet of any. the least amount of sugar added will
be better for you in this case. therefore just whipped your heavy cream
*without* adding sugar or just a few tablespoons of powdered sugar.
it will work out fine. lynne
Author: Jennifer
Subject: whipped cream icing
Date: Thu Jan 22 00:26:40 1998
Message:
I recently got my first order for a cake iced
with whipped cream icing and have been experimenting. I'll share what
I've learned. The recipe I'm using is Wilton's reciped for stabilized whipped
cream using gelatin (slightly modified):
1 tsp powdered gelatin
2 Tbsp water
1 cup heavy whipping cream, ulta-pasteurized
1/2-1 tsp vanilla or clear imitation vanilla
flavor
1/4-1/2 C powdered sugar (I used 1/2 C)
Put the water in a small saucepan and sprinkle
the gelatin over it; let soften for five minutes. Heat over lowest heat
possible till gelatin is all dissolved, stirring constantly. Immediately
remove from heat and let cool to room temperature. While gelatin
is cooling, pour cream, vanilla, and sugar in a chilled metal bowl and
beat at low to medium speed with chilled beaters until very soft
peaks form. Slowly pour in gelatin while beating at high speed;
beat until stiff. Use immediately to frost and decorate cake; keep cake
refrigerated.
If you use regular whipping cream (not heavy)
it will not be quite as stiff and take longer to beat; heavy is best for
decorating. You can color the whipped cream, just don't over stir or it
will start to get runny; pastels are best. I used this to do
ruffled garlands, shell borders, bead borders, and balloons. I know others
have used it for flowers as well. The decorations will be a
little bigger and not as delicate as with using buttercream with the same
tips. The whipped cream stabilized with gelatin will not separate,
but gradually dehydrates over time. It can be stored for several
days refrigerated without going bad, but is best within the first 24 hours.
It can be left at room temperature for up to an hour for serving.
I know the local bakeries usually just use the whipped cream to cover and
do borders, and do the rest of the decorating in buttercream. Good
luck!
Author: Millie
Subject: Beleveled Cake
Date: Wed Jan 21 19:41:54 1998
Message:
I just agreed to make my first beleveled cake.
It looks like
I should be able to make without actually
buying the belevel
pans. Is there a way to do it?
I will be trying to make the cake on pg. 38
of Wilton's
Dramatic Tier Cake book.
I am just starting to make this type of cake
and need all the
help I can get.
Thanks I appreciate all your advice.
Millie
Author: mickey
Subject: Re: Beleveled Cake
Date: Wed Jan 21 20:27:02 1998
Message:
Evening Millie,
The surest way to bevel all the tiers the
same, is to mark the layer about 1/2 inch in from the top edge, then
measure up from the bottom of the layer and mark all the way 'round.
Then cut the edge off, giving an even bevel
all the way 'round. Something like ____ /
LXXXXJ
Take care with the cut edge and it should
work just fine. mickey
Author: Marie
Subject: beveled cakes
Date: Wed Jan 21 21:04:36 1998
Message:
Hi Millie,
When I do a beveled tier, I level one layer
and leave the one to be on top rounded on top like it comes out of the
oven. There's usually a lip around the edge of the layer and I just cut
that off with scissors - try to do it evenly. Presto!
Beveled! Hope this helps.
Marie
Author: lynne
Subject: Re: Beleveled Cake
Date: Wed Jan 21 23:36:42 1998
Message:
hi;
follow mickey's directions......measure in
from the top edge 1/2" and mark; measure down from top edge 1/2".
now hold your knife at an angle between these two marks and carefully cut
around the cake.
it is *highly* recommended you crumb coat
this cut edge! then when you ice your cake, leave the icing a bit
thicker there; let icing set up about 1/2 hour until you can touch it with
finger and it dosn't stick. now using a piece of wax paper
or parchement paper or paper towel or even non-woven interface material
just hold it like you would a show shine rag and 'roll' from
the side of the cake up and over the top. you should have a perfect bevel!
good luck. BTW, i suggest you practice on some small cake first, after
all practice makes perfect :) lynne
Author: Dora
Subject: Cinderella Cake Design
Date: Wed Jan 21 11:25:58 1998
Message:
I have a friend that wants a Cinderella Cake
for her daughters birthday. She wants the cake to match the plates
and napkins. The design is a pillow with Cinderella's glass slipper on
top. Is there any possible way to make a pillow out of icing! Any
suggestions or ideas would be greatly appreciated.
Dora
Author: mickey
Subject: Re: Cinderella Cake Design
Date: Wed Jan 21 19:01:58 1998
Message:
Hi Dora,
To make a pillow you could use a ____square
or rectanglular shaped cake, and trim the edges / <-- kind of like
so, to get a rounded edge. It's down hill all the way after that, just
frost and finish.
You'd have to be careful with the cut edge,
crumb coat or what ever to keep it nice.
The slipper could be a sugar mold or gumpaste,
or thickened, molded buttercream.
Good luck and have fun with it.
mickey :>) :>)
Author: Dora
Subject: Re: Re: Cinderella Cake Design
Date: Thu Jan 22 11:18:40 1998
Message:
Mickey,
Thank you for your response. I love your idea
about using a sugar mold for the slipper! I will check and see if I
can find a mold. Thanks again,
Dora
Author: The Other Sherry
Subject: glass slipper
Date: Wed Jan 21 20:28:02 1998
Message:
This sounds like a really fun one to do! Is
there going to be a rope piping around the pillow? Tassels on the
corners? Wish I could see the finished product. :)
Now about the slipper - I don't know if this
will help because the scale will probably be wrong, but we have used
the clear plastic high-heeled pumps sold by the local craft store in the
bridal section. They look exactly like a glass slipper, but
they're only about 4" long. I think they're sold for using as favors/decorations
for weddings/bridal showers. Alternately, you could try something
larger, like a little girl's dress-up shoe. They have these at Toys R
Us. Of course, you'd want to put a bit of parchment or plastic wrap, cut
to fit, between the [clean] shoe and cake. Please
e-mail and tell me how it goes! (srv@enter.net)
Best wishes, The Other Sherry
Author: Dora
Subject: Re: glass slipper
Date: Thu Jan 22 11:14:22 1998
Message:
Thanks Sherry for the great info! Do you think
the slipper will stay in place on the cake without falling while I am
delivering it? I have never put figurines on a cake before and I am not
sure if I should chance putting on the slipper before the cake gets
to its destination! Thank you,
Dora
Author: Sherry V
Subject: Re: Re: glass slipper
Date: Thu Jan 22 17:39:05 1998
Message:
Dora,
I never put the toppers on until I deliver
the cake to it's destination, unless it's really small/flat/light and can
be/needs to be securely "glued" down (like if more deco needs to go on
top of it.) If your friend is picking up the cake herself, just show
her how it gets put together, and she can put the topper on when she sets
it out. Can't wait to hear how this fairy tale
ends... :) Sherry V. (The Other Sherry!)
Author: MaraTLee
Subject: Re: Cinderella cake
Date: Thu Jan 22 17:03:24 1998
Message:
Dear Dora:
Let me know if you need a slipper mold. I
got mine in 3 different sizes. Mickey's idea of beveling the cake is
great. If you would like to carry the pillow theme even further you could
cover it with rolled fondant and use a cake design wheel to
do the stiching all over the pillow. If you do not like rolled fondant
you could use the Rolled Buttercream recipe I've posted on
the board, it has a taste like candy corn and it's pretty easy to work
with. The idea of using a clear plastic high heeled favor is
a good one. You don't have to deliver your cake with it on, just
place it on the pillow when you get there. ( you could also use a sugarcraft
gun to make the rope border and tassles for your pillow) e-mail for
directions. Mara
Author: Dora
Subject: Re: Re: Cinderella cake
Date: Thu Jan 22 17:31:02 1998
Message:
Mara,
Thank you for your response. I have a few
questions for you if you have the time. First could you please tell me
what sizes the slipper mold comes in and the cost of each. Also please
bare with me, I am fairly new to cake decorating, what is a
cake design wheel? I love the idea of making stitching on the pillow! Last
but not least, what is a sugarcraft gun? I would love your
directions for the border and tassle. Thank you for all the great ideas!
Dora
Author: mickey
Subject: Re: Re: Re: Cinderella cake
Date: Thu Jan 22 20:32:37 1998
Message:
Hi Dora,
Maybe I can help with your questions.
A tracing wheel from the notions dept, either
plain or with a serated wheel makes a neat decorating tool. The one
with the serated edge will give the stitching effect.
The other item is a clay gun that we stole
from the ceramics field. It looks like a miniature cookie press - has a
variety of design discs that gives you all kinds of goodies.
Good luck and have fun!!! :>)
mickey
Author: Dora
Subject: Cinderella Cake Design
Date: Wed Jan 21 11:24:14 1998
Message:
I have a friend that wants a Cinderella Cake
for her daughters birthday. She wants the cake to match the plates
and napkins. The design is a pillow with Cinderella's glass slipper on
top. Is there any possible way to make a pillow out of icing! Any
suggestions or ideas would be greatly appreciated.
Dora
Author: lynne
Subject: Re: Cinderella Cake Design
Date: Wed Jan 21 23:27:27 1998
Message:
hi dora;
i have seen directions for making a pillow.
i'd have to look thru all my books. how much time do we have on this?
as i remember, you just carve cake off the
top of the corners to slope and round them, but i'd be glad to look it
up and give you more info if you need. lynne
Author: Dora
Subject: Re: Re: Cinderella Cake Design
Date: Thu Jan 22 11:08:05 1998
Message:
Lynne, I never thought
of shaping the cake itself into a pillow, what an awesome idea! I need
to deliver the cake on Feb. 7. If you have the time, I would love
the directions for this cake! Thank you so much!
Dora
Author: lynne
Subject: pillow shaped cake
Date: Thu Jan 22 23:30:21 1998
Message:
ok here are directions from margaret ford's
book. (she is an english decorator who has some 1/2 dz books out. i
love them!) she calls for using an 8" sq cake 2"
high.
place a 4" square of paper in center of cake
top. trim a curve from the edge of paper to edge of cake --ie: make a
bevel -- cutting cake almost to center of height. if you look at a pillow
you'll understand. do this on all 4 sides.
to really make this 'pillow' turn the cake
over and do the same thing on the bottom.
to make tassels -- pipe a cone of royal icing
or form from fondant, g.p. or the like. they should be about 3/4 "
high.
let dry well. now stick these cones one at
a time on a flower nail and pipe lines from top to base all around each
onw with tip 2. repeat 3 times for fullness.
after pillow is iced and ready, place cone
tessel at each corner (on the cake board) and pipe a bulb of icing on
top. this should attach the tassel to the pillow.
ok, hope this has helped you./ let us know
how it turns out. lynne
Author: Michelle
Subject: Icing for cookies
Date: Tue Jan 20 16:51:49 1998
Message:
I am looking for an icing to put between two
cookies. It is a real fluffy icing. It's the icing that The Cookie Co.
puts in their double doozies. Anyone have any suggestions?
Author: MaraTLee
Subject: Re: 12 yolk cookies
Date: Wed Jan 21 10:12:16 1998
Message:
Dear friends:
Do you make a classic butter cream icing with
the egg whites? Have you wondered what to do with the extra yolks
that you always have? Here is the answer!
TWELVE YOLK COOKIES:
3 sticks of butter, 1 cup brown sugar,
1 cup granulated sugar, 12 egg yolks,
2 teaspoons vanilla, 3 1/2 cups flour,
2 teaspoons baking soda.
Blend the butter and sugar thoroughtly. Then
add egg yolks, vanilla and mix well. Next add to the mix, the flour,
unsifted, salt, and baking soda, blend. Drop by rounded tablespoonfuls
onto a greased cookie sheet. Press down with the bottom of a heavy
glass, that's been dipped in granulated sugar. Bake at 350 degrees for
about 10 to 12 minutes.
CHOCOLATE COOKIES:
add 3 oz. of melted chocolate and 1/2 cup
more of flour. ENJOY!
Author: Kathy
Subject: BARBIE CAKE IDEAS
Date: Tue Jan 20 14:52:03 1998
Message:
I am looking for any ideas on designing a
barbie cake. The cake has to be the size of a 1/2 sheet cake. There are
no other requirements. Any help would be greatly appreciated.
Author: Val
Subject: Barbie Cake
Date: Tue Jan 20 21:37:41 1998
Message:
The cake shop I go to has plastic Barbie faces
and arms that are colored and shaped, then all you have to do is
lay them on the cake and decorate the dress. I'm pretty sure the decorating
instructions come with the set. I also think that you decorate using
the star tips. The plastic parts are re-usable.
Author: Carolyn
Subject: Barbie in Cake
Date: Tue Jan 20 23:34:53 1998
Message:
I do the Barbie Doll Cakes a lot. Use the
Wonder Mold pan and buy a real Barbie (the cheapest) and undress
her. Then the cake is the skirt and you decorate her like any doll cake
in a fancy ballroom gown.
Author: RobinG
Subject: Barbie Cake
Date: Wed Jan 21 02:13:37 1998
Message:
You could use the Wilton flat Barbie pan &
put it on top of a 1/2 sheet cake. I take a little batter from the sheet,
just enough to cover the bottom of the shaped pan. That way it is still
the same amount of cake as the sheet, not another entire cake.
I have also used the Wonder Mold pan with the doll pick or you could use
a Pyrex bowl the same shape & get the same results if the
pan is unavailable & buy the doll pick separately. You would still
have to put it on top of a sheet cake for the # of servings
needed. In a previous Wilton yearbook they put the Wonder
mold on top of several round pans, making the skirt longer & fuller,
the wonder mold on top of a 10", then a 12", then a 14" etc.,
almost tier style, one on top of the other.
Author: shirleyr
Subject: RE:kopyRite
Date: Tue Jan 20 13:52:22 1998
Message:
carolyn,
I would like the names of the free designs
of copyright books that you have,i do have a kopyrite and appreciate
any ideas i get.It would be truely appreciate Thank
You ShirleyR
Author: Carolyn
Subject: KopyRite Machines
Date: Tue Jan 20 13:11:23 1998
Message:
I notice a lot of you use edible images, rice/wafer
paper, etc. Do you not have or care to invest in one of the
Kopy machines? In my opinion, this is the best investment I have ever made
for cake decorating. I use it nearly every day for cake designs.
There are quite a few copyright free design books that can be used for
patterns. I use patterns from everywhere - newspaper, catalogs,
wherever I can find what I need. I think I have the cheaper
Kopy machine, but it does all I need it to do. You can also buy sets of
pictures to use in these machines. If you do many cakes, these are
a BIG timesaver, especially if you have no drawing ability.
Author: shirleyr
Subject: RE:kopyrite
Date: Tue Jan 20 13:30:51 1998
Message:
Carolyn,
I would like to know the names of the copyright
books for the patterns I have a kopyrite, but now I look for ideas all
the time.I mostly use coloring books and things like that.I would thank
you very much if you could post them. Thank You
shirleyr
Author: Carolyn
Subject: Patterns
Date: Tue Jan 20 21:05:06 1998
Message:
I will post the name of the copy-free books
as soon as I am up to it. Having terrible bout with this upper
respiratory flu and even had to cancel some
cakes which I never do no matter how bad I feel.
The KopyRite machine will save you much time
- it is certainly worth what you pay for it if you do many pictures
on cakes.
Author: Susanna Cawley
Subject: Copyright-free patterns
Date: Thu Jan 22 14:04:44 1998
Message:
Dover Publications, Inc.
31 E. 2nd. St.
Mineola, N.Y. 11051
(516) 294-7000
(516) 742-6953 (fax)
This company has numerous and varied-themed
booklets of copyright-free art for reproduction for any purpose.
They will send you a free catalog. The books
are reasonable priced. I have used them for ideas for needlework
and desktop publishing embellishments. The range of drawings is truly amazing.
For example, try some of their art deco border designs for an elegant
anniversary cake!
Subject: KopyKake
Date: Wed Jan 21 02:26:40 1998
Message:
I also have a Kopykake machine, for several
years & I agree is it the best money I ever spent. I use mine all the
time. I use napkins, paper plates, coloring books, anything for a pattern.
I have so many customers asking how to get one I have just
become a distributor about 8 months ago.
There are several models avail. & if I
can help someone with info. please feel free to leave your e-mail address
& I think I can scan some info. over to you. I am in NJ and my
e-mail is Robin506@aol.com
If anyone has any questions, feel free to
ask. RobinG
Author: Renee V
Subject: Chocolate tempering and molding
Date: Tue Jan 20 08:46:42 1998
Message:
Hi everyone!
This is my first time on the message board.
I find it very informative and I'm so glad to have a forum to ask
questions and learn new things.
I have an opportunity to buy some Lindt chocolate
at a very reasonable price. I would like to use it for candy
molding, but do not want to deal with tempering the chocolate. In one of
my British books on cake decorating, (sorry, I can't remember
which one), I recall reading that the tempering problem can be solved by
combining a "family-sized" block of real
chocolate with a pound of good qualilty compound chocolate when melting
and molding. My questions are these. First, what is the weight
of a family-sized block of chocolate? And, has anyone ever done this or
heard of this procedure? I usually use Merkens or Nestles and am
pleased with this, but since I have the opportunity to try the Lindt,
I would like to compare the results and see how much difference in quality,
if any, using real chocolate will yeild. Thanks in advance for your
input. ReneeAuthor: RobinG
Author: lynne
Subject: Re: Chocolate tempering and molding
Date: Tue Jan 20 12:05:45 1998
Message:
hi renee;
welcom to our humble abode :)
if you have not already discovered it, you
can scroll down to the end of this page and find a button 'next page'.
it will take you to many, many pages that have lots of info of all
kinds -- all the way back to when this board was started!.
chocolate was discussed rather much back about the end of nov or start
of dec. there is much about brands to use and a bit about how/why
of tempering. that should help you some. and again, welcome. don't
hesitate to ask any ??s you might have. lynne
Author: RobinG
Subject: Chocolate
Date: Wed Jan 21 02:45:04 1998
Message:
Hi Renee! I was always advised not to mix
tempering & compound chocolates, that they would separate. I am
going to check with my candy company later today and get back to you tonight.
Maybe we will both learn something new.
Author: Renee V
Subject: Chocolate tempering and molding
Date: Wed Jan 21 09:08:34 1998
Message:
Thanks Lynne Robin!
Yes Robin, I would be interested in knowing
what your chocolate company says about mixing the two chocolates.
It sounded too good to be true. Also, do you
think they may know what a "family-sized" block of chocolate
weighs? Thanks again! Renee
Author: RobinG
Subject: Chocolate
Date: Wed Jan 21 21:30:29 1998
Message:
Renee: I will check with them first thing
in the morning.
I know they have 10 lb. bars of chocolate
& they come five in a case. Maybe that's what they mean. Sounds
family sized to me!!
Author: SANDRA E
Subject: CAKE CLUB
Date: Mon Jan 19 21:16:24 1998
Message:
ARE THERE ANY CLUBS AROUND BIRMINGHAM, ALABAMA?
Author: Terry
Subject: Re: CAKE CLUB
Date: Mon Jan 19 21:37:02 1998
Message:
I haven't been able to locate any in North
or Central
Alabama. I live and own a bakery in Guntersville.
At one
time I received a note from an I.C.E.S director
in Huntsville who was having some sort of get together but I did
not go and have no idea who it was. Let me know if you find anything out
there. I'd be willing to travel a little to be able to get
together with others. Thanks.......Terry
Author: Julia
Subject: Ice Cream Cakes
Date: Mon Jan 19 18:33:41 1998
Message:
A page back I posted some questions about
ice cream cakes. Lynne was kind enough to respond to me. I still
have some questions, though, so I hope you don't mind me reposting here,
(in case no one goes back a page):
Lynne, thanks for your response. I read it
late last night, after I had frosted the cake, and you were right, Dream
Whip was too soft! When I added the food coloring to it (even though it
was paste), it got soupy! So I scraped it off! After that I made
a buttercream that used 1 cup butter, 1 cup criscoe, 7 cups powdered sugar,
1/2 tsp salt, 8 ounces whipping cream, and 1/2 tsp. vanilla.
That held up well, but I did have a problem with the frosting weeping
a bit (moisture and the food coloring weeping small dots) after the cake
was out of freezer for a few minutes. I had to keep putting
the cake back in the freezer to harden, then take it out to decorate a
few minutes. Back and forth til finished decorating.
You mentioned Pastry Pride. I'm not familiar
with that product. Since the cake was to be delivered the next day, I
didn't have an opportunity to go shopping. Where would I purchase something
like Pastry Pride? I live in a small, rural town on the Oregon Coast.
Since I am brand spanking new at making ice
cream cakes, I have a few questions, if you or someone else,
doesn't mind answering for me.
1. Does it matter what type of cake is used?
I used a sponge cake, but is that necessary?
2. What is the best type of frosting to use?
3. Is some weeping of frosting inevitable
when the cake is removed from the freezer? Or was that just because I
used a buttercream?
4. How elaborate is the decorating in general
with this type of a cake? (I found that I had to keep taking the cake
back to the freezer, so that the ice cream wouldn't melt).
Thanks for helping me. I appreciate your helping
a beginner like me learn from your experience. This message
board is fabulous!
Author: Tami
Subject: ice-cream cake
Date: Mon Jan 19 20:00:58 1998
Message:
Julia,
I have made a few ice cream cakes, so I hope
this helps.
Pastry Pride was the best frosting I used
and is available
on the West Coast. Look in your phone book.
I found my
at Smart and Final (a wholesale/retail grocery
store). It
is a non-dairy frozen topping. You thaw it
out and shake
it real well and whip it like whipping cream.
If you have a Kitchen Aid, whip it on 4 for
about 5 min.
or so. If you want to do roses and other piping
that
requires stiffer frosting, I have added powdered
sugar to
the Pastry Pride after it's thickened a bit
and that will
help keep it stiff.
The only problem I have was not able to get
dark colors,
every thing was pastel. The grocery stores
might have it
in where the cool whip is. I can't get it
here in Nebraska
but we have Rich Whip. Which is just about
the same thing
and works as well.
You will have to keep putting the cake back
in the freezer
or keep your house cool, real cool. I don't
know any other way.
I have used any firm cake mix to make ice cream
cakes.
I thick I used chocolate. If you doctor the
mix with
1/4 C. flour and 1 more egg, it will make
the mix firmer.
I hope this helps. We've all been beginners
at one point.
I still am in a lot of areas. It's great to
share like so
many others have done with me!
Author: RobinG
Subject: Ice Cream Cakes
Date: Tue Jan 20 00:49:13 1998
Message:
I find any type cake is fine. Buttercream
is firmer, non-dairy whip is good, I've already used them together. When
you say weeping, you mean seeping through-sounds just too wet a frosting.
Or moisture forming on top of cake-keep cake covered for a
few minutes when taking out of freezer. I filled my cakes with softened
ice cream just the same as filling & then froze the filled
cakes about 15 hours. Good & hard. Then frosted the cake with
non-dairy whip & depending on the decorations I'm doing, use either
the whip or buttercream. Worked perfect.
Rich's whip-pastels like real whipped cream.
Rich's Bettercreme-deeper colors possible. Dawn whip deeper
colors also. All are non-dairy. Perhaps your area has a non-dairy whipped
topping by another company. It probably would work as well. These
all come frozen. BTW-23 years of decorating and
still learning!!! Good luck.
Author: The Other Sherry
Subject: Non-Dairy Whip?
Date: Wed Jan 21 21:05:26 1998
Message:
May I add my questions to the list?
Speaking of non-dairy whip, what do you think
about using Cool Whip? And has anyone used real whipped cream for
an ice cream cake? Just curious. The Other Sherry
Author: RobinG
Subject: Ice Cream Cakes
Date: Wed Jan 21 21:44:17 1998
Message:
Hi Sherry: Dream Whip is just too soft and
will never hold up. It will run off the cake before you finish frosting.
When I use real whipped cream, I add 1/4 cup of confectioners sugar &
2 tablespoons of clear piping gel to help stabalize it.
The problem is, if the weather is warm or the room where the party is,
is warm, it just doesn't hold up well. The non-dairy
toppings can usually be out and on display 3-4 hours without a problem.
It doesn't sour either, and you definitely can't
decorate with it, unless someone else out there knows a better way to stabalize
the real whipped cream. Most of the ice cream stores
around here use the non-dairy toppings & nobody even realizes
it. They just assume otherwise!
Author: Val
Subject: Edible Images
Date: Fri Jan 9 22:47:18 1998
Message:
I have been doing cakes for years but when
I tried to use an edible image, I had an awful time with it. It stuck to
the backing and like they said I tried to roll it on the edge of the counter
but to no avail. I ended up with a cracked mess. I ended trying
to scrape it off with a sharp knife. Any hints if I ever DARE to try one
again??
Author: Carolyn B.
Subject: edible images
Date: Sat Jan 10 00:35:49 1998
Message:
This happened to me several years ago. It
seems to me that I was told to put the image in the freezer for a few
seconds. You might try that - but honestly I can't remember exactly.
Author: lynne
Subject: Re: Edible Images
Date: Sat Jan 10 01:29:36 1998
Message:
where did you get your edible image? did you
buy it from a local store? unless it came in it's original packaging it
probably lost moisture causing the problem. this happened to me. when i
called the company the told me that would happen with old images
that were not stored properly. when i told them where i got it they said
they are *not* ment to be sold seperately and need to be stored
only in their own original packageing. lynne
Author: Val
Subject: edible images
Date: Sat Jan 10 01:59:39 1998
Message:
Lynne, I bet that's what happened. I bought
mine at a cake decorating shop. I only bought one image and it was in
a food storage bag.
Author: lynne
Subject: Re: edible images
Date: Sun Jan 11 17:48:25 1998
Message:
the complany sells them in pkgs of 6 or 12.
only certain ones are pkg in 6's, and of course are more expensive.
that's why i don't use them very much. right now i have a box of grad immages
and golf in the frig. i thought they would sell,
but didn't. used only one out of each box. they have been there for about
6 months now and i sure hope they will still be good
this summer :( company would not give me any verbal guarantee......said
they'd address that if/when necessary! lynne
Author: Wendi
Subject: edible images
Date: Sat Jan 10 21:28:45 1998
Message:
Edible images are about the easiest and fastest
way to decorate a cake but as you found out they are not always
the easiest things to work with. I own a shop and carry several edible
images i find that the weather and the amount of different
colours in the image has alot to do with them sticking to the backing.
My suggestion is to place the image in freezer until it slides
of paper, you either must move quick to place it on the cake or place the
cake in the freezer and place image on the cake there.
Author: Marilyn
Subject: Edible Images
Date: Mon Jan 19 14:27:06 1998
Message:
What is the recipe for making edible images? Are these the images that can be moved from a board backing onto a cake and hold together like the "Happy Birthday" images you can buy at the grocery store?
Author: Val
Subject: edible images
Date: Mon Jan 19 22:26:41 1998
Message:
The edible images are not the candy words
you get at the grocery store. They are made with a product called
wafer paper(similar to holy communion hosts) and are pre-stamped with photos
or flowers, etc. You can't make them yourself. Refer back to
the message board a few weeks or more back for more discussion on edible
images.
Author: RobinG
Subject: Edible Images
Date: Tue Jan 20 01:01:02 1998
Message:
The edible letters from the grocery are actually
royal icing. You could make a design with the royal on parchment
or plastic wrap if that is what you had in mind.
The other edible images on wafer paper, you
are right is like communion wafer, but they can be purchased blank
and if you are artistic, can draw your own design on them.
The edible images "brand" is actually different,
because it melts into your icing, wafer paper doesn't.
I use wafers when I want alot of detail &
don't want to take a chance of messing up the cake itself.
Author: Marilyn
Subject: Edible Images
Date: Tue Jan 20 13:30:01 1998
Message:
Thank you for your responses. I'm new at this
whole thing, and obviously, I didn't know what I was talking about.
Author: Jeff Arnett
Subject: Foam Core Cake Boards
Date: Mon Jan 19 11:45:53 1998
Message:
I like to use FOAM CORE boards between the
tiers of my stacked cakes [foam core is a styrofoam foard with
paper covering on both sides about the same thickness as cardboard bu much
stronger and not so flexible].
However, I dislike having to cut the round
out of a sheet of the stuff.
Does anyone know of a source for PRECUT FOAM
CORE ROUNDS [not cardboard] so that I will not have to waste time
cutting them myself? Jeff Arnett
Author: Rhonda
Subject: Frozen Pasteurized Egg Whites
Date: Mon Jan 19 11:27:47 1998
Message:
A recipe for Rosemary Watson's Butter Cream
was posted by Tammy on Saturday.
The recipe calls for Pasteurized Frozen Egg
Whites. I have looked at every grocery around and no one carries
this product.
Who makes it and waht grocery store chains
sell it? I have never had good luck substituting meringue powder for
whites in recipes and wonder if this would lead to an inferior product
in this recipe also if substituted. Thanks for any assistance.
Rhonda
Author: Val
Subject: Frozen Egg Whites
Date: Mon Jan 19 22:21:40 1998
Message:
The product you are looking for is called
"Eggbeaters" which is widely available here in the United States. I'm not
sure where you are from, but if you are from U.S. try looking for it under
that name. Most major grocery stores will carry it.
Author: Rhonda
Subject: Frozen Egg Whites
Date: Tue Jan 20 18:21:29 1998
Message:
As I understand the recipe, the product Rosemary
uses is actually just egg whites...no yellow coloring or
flavorings.
Author: Terry
Subject: city birthday cake
Date: Mon Jan 19 11:22:15 1998
Message:
I live in a town that will be celebrating
its 150th birthday on February 3, 1998. The planning group for this
celebration has asked me to make the birthday
cake for them. Here
is what they want: A tall cake (at least four
round layers)
with separators between each layer, they want
this cake to be decorated like a birthday cake but do not have any
theme or drawings to work with. They do not care how I do it just so it
doesn't have decaorations like a wedding cake.
I am stumped for what to do and know that
someone out there can give me some suggestions. I do not want to
do anything too elaborate as this cake will be a donation of
my time and I am also running a bakery in the process. Thanks
in advance for any help you can give me!!!!!
Author: Jeff Arnett
Subject: City cake idea
Date: Mon Jan 19 13:56:39 1998
Message:
Why not choose four major eras or event in
your town's history and decorate the cake around those themes.
For instance, decorate the bottom layer with
the founding of the town, top layer to refelt the present and other two
could echo turning points in your town's history, such as the opening of
a factory or new school. Perhaps you have famous
people that have come from your town, a famous invention, etc. No one said
the decorations have to be in icing either. You
could use small photos in tiny frames, carvings, laminated paper decorations
such as a banner proclaiming the town's birthday,
etc. Throw in a few icing ballons, stars or other party favors and you
have yourself a cake.
Maybe this idea will get you started. Good
luck. I'm sure your cake will be greatly appreciated.
Jeff Arnett
Author: Dana
Subject: Re: city birthday cake
Date: Tue Jan 20 09:16:29 1998
Message:
Does the city have an emblem or logo you could
recreate in color flow? I'm confused if this is a stacked cake iced all
together like one cake or a pillared and separated cake? Confetti and stremers
always look festive to add.
Author: MaraTLee
Subject: RE: City celebration
Date: Wed Jan 21 09:46:10 1998
Messag:
Hi, I too have a small
bakery and I know what it's like to try and donate your time and efforts
and run your shop. Here is an idea, not to say the other
ideas were not great, I loved them, but I would also like to execute them
when I get paid for my time.
You can decorate the sides of your cake to
look like the city skyline. Very simple lines. If you have an airbrush
even better. You can purchase one for about $150.oo --cut a skyline stencil
and airbrush away.( You must use the top part of the stencil
to "mask" the background, so the buildings are the only ones with color,
use a black over spray, very lightly and a blue for contouring
shadows.)Out line every thing with a black icing-(line drawings)
You can even do some of the buildings to look like some in the area! This
sounds very simplistic but I would concentrate on putting my
time and effort into the flavors of the cake, you could be geting a lot
of orders from this display,so you should also ask them to
let you display some pictures, or albums of your better work so that if
you usually decorate with more detail, they will see
that type of work also.( also have a rep from your bakery -or
yourself there to cut or serve the cake so you can hand out your business
cards. Make sure there is a big sign saying were the cake came
from too.
Then all you need to do is add a top and bottom
border, Oh, by the way, if it's a anniversary of the town , you CAN
make the year ( all 4 numbers or just 2) out of the color flow and use
that as the cake topper. Mara
Author: Carolyn
Subject: Do you charge more for 1/2 and 1/2
sheet cakes?
Date: Mon Jan 19 11:07:25 1998
Message:
I was wondering if you all charge more when
you do a sheet cake that is half chocolate and half white? I currently
charge $2 more per cake, because it is more trouble to do the 2 flavors,
but wondering if that is really enough??
Seems like anymore that I am doing about 75%
or more in this combination. I can see the reasoning so that everyone
can be accommodated with the flavor they like, but also wondering if I
am charging enough?
Author: Jennifer
Subject: multiple flavors
Date: Mon Jan 19 11:30:26 1998
Message:
I also charge $2 for each additional flavor.
I haven't gotten alot of requests for that, but if you are it would be
reasonable to raise the charge a little.
Author: Terry
Subject: How I charge for 1/2 and 1/2
Date: Mon Jan 19 11:30:51 1998
Message:
I have had this request several times and
each time the customer has wanted each flavor to
be a 9x13 cake. I have charged them my regular
price for each 9x13 cake for a total of $30.00
and they have paid without any problem. I
wouldn't do it for any less. Hope this helps!
Author: Dana
Subject: half and half sheet cakes
Date: Mon Jan 19 11:31:59 1998
Message:
I usually charge $25 for a 12 x 18 sheet in
one flavor and
$28 for a half and half.
I usually just bake 2 9 x 12 and butt them
side to side and frost. Really doesn't take that much more work, but I
also seem to do half and half most of the time. I'd say your prices could
go up a dollor or two.
Author: lynne
Subject: multi flavors
Date: Tue Jan 20 01:55:36 1998
Message:
hi carolyn;
maybe i'm wrong, but i don't see any extra
work to makeing two flavors cake in one pan and don't charge extra.
using a 12x16 as my 1/2 sheet it is easy to use a divider and pour two
batters into it and bake as one -- why charge more?
lynne
Author: Dana
Subject: Church Dedication cake
Date: Sun Jan 18 19:14:25 1998
Message:
I'm making the cake for my church dedication
next week. They originally wanted a full sheet to resemble the
stained glass window in the sanctuary. It was going to be suplemented with
other desserts. Now, however, the cake is "IT" and must feed
240. How can I change the design to feed that many? I thought about going
ahead with the original cake idea with two layers and then
doing another undecorated cake for slicing. I'm not sure how many
a two layer full sheet feeds, though, so I don't know what size to make
the second cake. I even considered changing to a tiered cake,
but don't know how to incorporate the stained glass onto a tiered cake.
Any suggestions?
Author: MaraTLee
Subject: RE: Church dedication
Date: Sun Jan 18 22:12:01 1998
Message:
Dear Dana:
2 suggestions:
first: If you decide on a tiered cake, why
not make a copy of the building in pastillage? (as the cake topper)---or
make the stained glass window frame out of pastillage and sandwich a piece
of parchment paper in between, color the stained
glass window and stand it up on the top tier.( you can also use gelatin
sheets) second suggestion: You can make 2 full
size sheet cakes on a board to fit(cut out of wood) put the 2 cakes
together to make one large cake and make a line drawing of the church in
black non-toxic marker on white wafer (rice ) paper,
very chic and minimalistic, pipe on your dedication message and VIOLA!
DONE. I hope this helps. Mara
Author: MaraTLee
Subject: Re: stained glass window effect
Date: Sun Jan 18 22:15:47 1998
Message:
Dear Dana:
Here is how to get the stained glass window
effect, you use piping gel to color in the window pieces. YOu can use
the parchment paper or the gelatin sheets, just make sure that you let
the piping gel dry flat if it is a thin piping gel or it will run
together.
Once dry you can assemble the frame out of
pastillage, gumpaste, or royal icing. Mara
Author: Val
Subject: Stained Glass
Date: Mon Jan 19 00:08:44 1998
Message:
I am curious what "pastillage" is. Also describe
gelatin sheets and how you use them. I have never heard of either
of them, and am interested. I'm not sure if we are behind the times here
or not but I certainly would like to know everything I can.
Author: pat
Subject: stained glass
Date: Mon Jan 19 06:39:50 1998
Message:
Pastillage sounds like a response from England.
In Australia , modelling paste is used. Recipes abound but it can
be bought ready made now. Anyway it is like modelling clay and you roll
it thinly, cut out your shapes and leave to dry on a
piece of foam rubber. The foam allows the air to circulate and allow it
to dry evenly. I bought some of those gelatine
sheets in UK, so will be interested to know how to use them as well.
I am from Australian Sugar Craft magazine,
do you ever see it where you are?? Also, where are you so I know
which country I am talking to?? bye now... Pat
Author: Jeffery Arnett
Subject: Australian Sugarcraft Magazine
Date: Tue Jan 13 22:32:23 1998
Message:
Has anyone received subscription information
about Australian Sugarcraft Magazine?
I have made repreated requests for info and,
so far, have received nothing.
If you have the information, please pass it
on to me. Thank you. Jeffery Arnett
Author: Jill
Subject: Trying to reach you
Date: Wed Jan 14 18:13:24 1998
Message:
I have tried repeatedly to e-mail you the
response I received from them. I cannot send anything to your e-mail
address.
Author: Jeffery Arnett
Subject: Jill-I've sent you my alternative
e-mail addresses to your
Date: Wed Jan 14 21:54:33 1998
Author: pat
Subject: Subscription details
Date: Mon Jan 19 07:15:34 1998
Message:
Hi, sorry you have not received your subscription
details for some reason. My daughter, dolphin@alpha.net.au
will be trying again as we just received your
second request. My e-mail address has changed to
artintype@alpha.net.au the snail mail is still
PO Box 329, Church Point NSW 2105 Australia.
Author: Susan
Subject: Australian sugarcraft mag.
Date: Tue Jan 13 23:33:35 1998
Message:
Did you send for info at the address I sent
to you? If you didn't get my e-mail here is the address again,
Australian Sugarcraft Magazine
P.O. Box 329
Church Point NSW, 2105 Australia
The person "Pat" said that it runs about 45.00 dollars, but could be less for us because American money is worth more. Also here is the web address: artntyp@ozemail.com.au Good luck, Susan
Author: Val
Subject: Pastalige
Date: Mon Jan 19 22:12:32 1998
Message:
I am from the UNited States. Mara wrote & siad she would post the recipe for pastalige on this message board. I'd like to kknow more about gelatin sheets...like is it available here in the states and what exactly is it??
Author: lynne
Subject: Re: Church Dedication cake
Date: Sun Jan 18 22:26:10 1998
Message:
hi dana;
figure 15 servings per cake mix. 1/2 sheet
serves 30-35 =
full sheet 60-70 (single layers).
i'd be a bit careful with mara's idea of making
a *big* board with 2 full sheets side by side. check the size of your
doors or you may find you cannot get it out of your house! :) or into a
vehicle or into the church :)
it would be better to make double layers.
cut into wedding cake size (1x2x4) you should get plenty.
don't have the book here, but maybe tomorrow
i can remember to look it up at the shop. wilton's book on "tier
cakes" tell you how many servings from a full sheet. don't think that info
is in any of their other books.
do be *very* careful to use a thick heavy
board as the base so there is no problem carrying it.
lynne
Author: lynne
Subject: Re: Re: Church Dedication cake
Date: Mon Jan 19 01:17:53 1998
Message:
just found that info on servings of sheet cakes.
12x18x4 serves 108 according to wilton. i'd plan on 80 :)
hope that helps you.
lynne
Author: MaraTLee
Subject: Re: Church dedication cake decor:
Date: Mon Jan 19 09:03:42 1998
Message:
Dear Dana:( and the rest)
Here is a simple recipe for the pastillage,
you can buy mix that you just add water to, but I don't know your time
frame-(email me if interested)--
1 evelope of knox unflavored gelatine,
5 Tablespoons of water,
1/2 tsp. light corn syrup,
1 pound sifted confectionary sugar,
1 tsp. of white vegetable fat. Place sugar
in your mixer bowl.
mix gelatine with water in a container( I
use a pyrex glass measuring cup, measure out the crisco first and then
the karo syrup) placed in a bain marie, add crisco
let everything melt together( it would begin to look a bit clear) add
the karo syrup. Place the dough hook or paddle on your mixer, (LOW) add
the combined contents of the container, mix. You
could finish mixing it by hand on a flat surface. (you might want to experiment
on the amount of water you need. if too hard, add
more water, less sugar--so forth)
Gelatine sheets: They are used as thickeners
for whipped cream , citrus curds, custards,pastry creams and/or
mousses, they come plain,(look like a sheet of plastic)
or with little imprinted diamonds, (look like English cottage
windows--very effective with Gingerbread--)All you need to do is outline
your design with a little black piping gel, with a very
fine tip--let set and eighter brush in with the colored piping gel or pipe
it in directly. Let dry before you use. ( same goes for
the parchement paper--you can use freezer paper if in a pinch)
And as for custom cuting a board too big to
deliver,I'm sure that you would be to smart to do that!!
LOL----:-)----( but it does happen--)
I hope this answers all the questions, if not please email me.
Mara marajami@ptdprolog.net
Author: MaraTLee
Subject: Re: Patillage recipe and gelatine
sheet info
Date: Wed Jan 21 09:52:34 1998
Message:
Hi all,
Look under my posting for Jan. 19 for the pastillage
recipe and the information about gelatine sheets. That should
answer most of the questions.
If you have any more just e-mail me
marajami@ptdprolog.net
Author: MaraTLee
Subject: Re: Patillage recipe and gelatine
sheet info
Date: Wed Jan 21 10:00:57 1998
Message:
Hi all,
Look under my posting for Jan. 19 for the
pastillage recipe and the information about gelatine sheets. That should
answer most of the questions. If you have any more
just e-mail me marajami@ptdprolog.net
Author: Theo
Subject: Alpine Shortening
Date: Sun Jan 18 16:31:56 1998
Message:
I've noticed in the past that when I open a can of Crisco and keep it for more than a couple of months it begins to develop a more "shortening taste" and I can really taste the difference in my icing (yuck). Well, I just bought some Alpine shortening and was wondering if the same thing would happen to it. (It's in a resealable plastic container) Also, can I put it in the fridge or even the freezer to preserve it longer or will that affect the texture?
Author: Jeff Arnett
Subject: Shortening
Date: Mon Jan 19 14:01:39 1998
Message:
Once opened, any type of shortening will become
rancid over time. I am assuming that your are only baking
occasionally, since you mention keeping it over a couple of months.
Try buying the 1lb can of Crisco, or the sticks.
THis way you can use only what you need, because once opened,
the shortening will begin aging toward becoming rancid. Hope this helps.