Author: Elaine
Subject: Question about Cookie Recipes for
Decorating
Date: Sun Jan 18 15:17:42 1998
Message:
I have very elementary two questions about
sugar cookie recipes for decorating
If anyone has any suggestions about either
of the following, I would love to hear.
1. What does the Cream of Tartar ingredient
contribute? One of my recipes has it and the other doesn't.
2. Most recipes require refrigerator cooling
of the batter for at least one hour. When I follow this procedure, I find
that this makes the batter stiff and it cracks when I go to roll it out.
I find that it only rolls out when after I've warmed it up
with kneading, etc. Is it important to the procedure to refrigerate the
dough? Thanks very much and I look forward to hearing
from you.
Author: lynne
Subject: Re: Question about Cookie Recipes
for Decorating
Date: Sun Jan 18 17:16:13 1998
Message:
hi;
cream of tartar is a natural fruit acid (made
from grapes) that is used as a levening agent.
when added to egg whites, it makes them firmer,
and they tolerate heat better.
it also adds a distinct flavor (in my humble
opinion:)
as for cooling dough, it keeps cookies from
spreading when baked.
hope that helps you. lynne
Author: Susanna Cawley
Subject: chilled cookie dough theory
Date: Thu Jan 22 15:03:43 1998
Message:
This is just an idea, I haven't tried it because
I rarely make rolled cookies. Perhaps you could get the best of both
worlds this way: Roll the dough while at room temp. (no cracking, and you
can get degree of thinness you want without putting
your whole weight on the rolling pin). Roll them out onto a portable surface:
wax paper or parchment. Wet the counter surface
under the paper to keep it from sliding around while you roll. Then make
the imprints of the cookie cutters and peel away
the excess dough to re-roll. Leave the cookie cutouts on the paper
surface, then slide the whole sheet onto a stiff surface and refrigerate.
When cool (so that you have cold dough to prevent
spreading in the oven) transfer from the paper to the cookie sheets and
bake - they should now be "stiff" enough to stand
up to being moved with a spatula. (Or, put the cookie sheet face down over
the cutouts and flip; peel off the paper.) This
should work if you have enough fridge shelf space to chill the cookies
flat. You can "create" shelf space between shelves
by putting three or four "supports" of the same height (food cans(tuna
size)?, short drinking glasses?) on the shelf to
hold up a make-shift shelf of cardboard or cookie sheet. Let me know if
this works.
Author: Jeffery Arnett
Subject: Martha Stewart's Peanut Brittle Receipe
Date: Sun Jan 18 14:24:04 1998
Message:
Marth Stewart's PEANUT BRITTLE recipe was
featured in the
Ocotober issued of Martha Stewart Living magazine.
I've lost my magazine and the recipe as well,
If anyone has it, I would really appreciate having the recipe again.
Thanks. Jeff Arnett
Author: Carolyn
Subject: Recipe
Date: Mon Jan 19 14:49:16 1998
Message:
Jeff, I see you haven't had any luck on this
one - could be because cake decorators don't seem to be particularly
fond of Martha Stewart - LOL - or at least in this area, we are not! Anyway,
on AOL cookbook, I just saw where someone asked for a Martha
Stewart cookie recipe and someone else found it for them and put it on
the board. If you would like, I would be glad to ask on the
cookbook board for your recipe. Just let me know and if I find
it, I will relay it to you.
Author: Jeffery Arnett
Subject: For Carolyn
Date: Mon Jan 19 21:01:20 1998
Message:
I haven't found the recipe anywhere, nor am
I on AOL. Please post my request there and pass on my e-mail
address jsarnett@foothills.net
to anyone who can help. I can';t seem to get
an e-mail throught to you. When I click on your name, all I get is
Bridal1 w/out and @________. I've tried to e-mail
you before but it always came back undeliverable.
Thanks for your help. Jeff Arnett
Author: Ruth
Subject: Martha Stewart's Peanut Brittle
Date: Thu Jan 22 20:13:37 1998
Message:
I love this recipe!
Martha Stewart's Peanut Brittle
3 C. Sugar 1 C. lt. Kayro Syrup 1/2 C. Water
Over high heat stir til boiling. Cook til
280 then add 3 C Peanuts and cook til 300, watch and stir. Then remove
from heat and add : 2Tbs Butter 2tsp. Vanilla 2tsp. Baking Soda
Stir and spread thinly on 2 BUTTERED, WARM
cookie sheets.
Author: Dale
Subject: Wedding Buttercream
Date: Sun Jan 18 13:49:20 1998
Message:
I am looking for a good wedding cake buttercream
recipe. I'd like one based on powdered sugar with both
shortening and butter that is stiff enough
to frost/pipe and hold up well in different conditions, such as cold, warm,
humid, etc. In other words, and good all-around recipe. Any ideas would
be appreciated.
Author: Carolyn
Subject: Wedding Buttercream
Date: Sun Jan 18 15:42:13 1998
Message:
If you will go down to the bottom of the page
and click on
"next page" and scroll down through the pages,
you will find lots of buttercream recipes. Mine is one of them
about December 1 or not long after. Mine has cornstarch in it and is very
good for all year around and we have lots of humidity here
in Missouri - the cornstarch also helps the taste not be so sweet or so
criscoey. I've used it many, many years as I have been decorating
for 34 years and people always comment on how good it is. If you
don't have luck scrolling back to find some to try, e-mail me by just clicking
on my name at the top of this article and it will bring up my e-mail
to where you can send me a message.
Good luck in your quest!
Author: Nancy
Subject: poppy seed cake
Date: Sun Jan 18 00:52:09 1998
Message:
Does anyone have a recipe for poppyseed cake?
What I would prefer is "additives" to a box mix, but scratch is
ok too. I have had several brides ask for this and had no luck in finding
a good recipe. Thanks
Nancy
Author: lynne
Subject: Re: poppy seed cake
Date: Sun Jan 18 01:18:34 1998
Message:
hi nancy;
this is one of my favorites -- so easy to
make and sooo good.
use either white or lemon cake mix. the night
before (or early in the day before needing to bake) mix about 2 tblsp
poppyseeds into 1/4 cup *unflavored yogurt*. cover and refrig until ready
to bake.
proceed with cake mix as usual adding the
yogurt mixture with all other ingredients. mix and bake as usual.
don't know the reason for using the yogurt,
but it seem to soften the poppyseeds or somesuch :) lynne
Author: Shirley W
Subject: Poppyseed Cake
Date: Sun Jan 18 07:56:12 1998
Message:
Hi Nancy,
I've made this recipe several times, and everyone
seems to love it.
1 pkg. yellow cake mix
1 pkg lemon instant pudding
1 cup water
4 eggs
1/2 cup oil
4 tablespoons poppy seeds
Mix dry ingredients. Add water and oil. Beat
well with a mixer. Add eggs one at a time. Then add poppyseeds.
Bake in a well greased and floured bundt pan
(I'm sure another pan can be used) at 350 degrees for 45 minutes.
Shirley W
Author: Shirley W
Subject: Cake mix
Date: Sun Jan 18 08:18:39 1998
Message:
Hi again,
I forgot to mention that I also use a lemon
cake mix, and that gives it more flavor. Shirley
W
Author: Joanna
Subject: Re: Poppy seed cake
Date: Sun Jan 18 01:18:54 1998
Message:
Hi, I'm not sure I can be much help, but I
have a couple great variations for a lemon poppy seed pound cake.
First one you add grated lemon zest and poppies
to the batter and bake. After baking, you poke holes all over the
surface and brush on a mixture of dissolved sugar and fresh lemon juice.
Cool the cake, invert and repeat on bottom. Brush the sides
with the syrup, and let it cool. Wrap it airtight and let it sit for 24
hours- the syrup keeps the cake fresh longer.
Second, I have a recipe for sour cream pound
cake and instead of the sour cream, add lemon yogurt, fine lemon
zest, lemon juice and your poppy seeds.
These are both fantastic, just let me know
if either appeals and you'd like more info. Hope it helped a little!
Joanna:)
Author: Susanna Cawley
Subject: sour cream pound cake (poppyseed)
Date: Wed Jan 21 19:00:06 1998
Message:
I would be interested in the recipe you have
for sour cream pound cake (to which you added the variation for the
lemon yogurt/poppyseeds). I also have a recipe for a poppyseed chiffon
cake which is always popular wherever I take it.
It is a very light, subtly flavored angelfood-like cake, not suitable for
frosting or decorating, and baking it has all the
inherent hassles of whipping the egg whites separately. At Christmas I
serve it as a foil to the heavier sweets, and just
wrap a red velvet ribbon around the base and pin some fake plastic holly
on top!
Also, those of you who use poppyseeds in batters
- it improves the texture to soak the seeds in one of the liquid
ingredients for about two hours before mixing. Swells and softens the seeds
and prevents them from sinking to the bottom.
Author: Joanna
Subject: Poppy seed Cake / Susanna
Date: Wed Jan 21 23:44:08 1998
Message:
Hi Susanna, Here is
the recipe for sour cream pound cake:
1/2 C. butter
3 eggs
1/2 C. sour cream
1 1/2 C. All-Purpose flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 C. sugar
1/2 tsp. vanilla
---------------------------
(ALL AT ROOM TEMP.)
-Grease and flour loaf pan ; set aside
-Combine flour, baking soda, & baking
powder ;set aside.
-In mixing bowl, beat butter with mixer on
medium to high for 30 seconds. Gradually add sugar, beating for about
10 min. or very light and fluffy. Beat in vanilla. Add eggs, 1 at a time
, beating 1 min. after each addition. ( scrape
bowl frequently). Add dry mixture and sour cream alternately to beaten
mixture, beating on low speed until just combined.
Pour into greased pan.
-Bake at 325 degrees for 60-75 minutes or
until toothpick comes out clean. Cool on rack for 10 min. and then
remove from pan.
------------------------------
Lemon Poppy Seed Pound Cake:
Prepare as above, except substitute 1/2 C.
lemon yogurt for sour cream. Add 1 tsp. finely shredded lemon peel, 2
tbsp. lemon juice, and 2 tbsp. poppy seed to batter. Hope this
is what you were looking for!- Joanna
Author: Sherry
Subject: Castle
Date: Sat Jan 17 21:36:21 1998
Message:
I am doing my own cake for our renaissance
wedding, but am having a difficult time finding anything to help with a
castle cake. Any suggestions?
Author: Lisa M.A.
Subject: Re: Castle
Date: Sat Jan 17 23:48:44 1998
Message:
Sherry,
OK...I did a castle cake for a medieval wedding
in October. It was quite easy yet took a bit of time to complete.
For the main body of the cake, I stacked 4
10" square layers (2 double layer cakes separated by a separater
plate = 4 layers). Then, I baked 4 "pillar" cakes in "Hunts" spaghetti
sauce cans (clean the cans out well, and sterilize them in
the oven first...this gets rid of any trace of sauce flavor- treat them
as any other pan...grease well and flour lightly befrore
baking). Now for the assembly...like I said, I had the 4 layers in the
center and each pillar went beside each corner
of the square main cake. I iced it in light grey with the smooth side of
a small basket weave tip as though it were made
of brick (I iced the pillars this way as well-this was the most time consuming).
Then, I covered 4 sugar cones with burgandy
icing in a regular star tip fashion. These were placed on top of each
pillar (the couple placed little flags on top each of these). It is very
hard to explain, but it looked really cool! The
couple was very impressed! There was also some brick decorating on the
top edge of the main cake as well as a door. The
only way I can explain it without a picture, is if you ever see any Fisher
Price coloring books or toy castles, that is what
I used as a guide and my cake turned out very simialr to that. So if you
were to get a mental image or picture to follow
of the Fisher Price Castle, and use the techniques I mentioned, you can
do it as well.
You can even add a draw bridge quite easily.
Anyhow, I'm not sure how much you are into decorating cakes so
it's hard for me to get any more detailed that I have. I hope this helps
a little, but feel free to email me with any specific
questions that may help you further...Lisa
Author: Dorit
Subject: Castle
Date: Sun Jan 18 03:55:11 1998
Message:
Wiltons 1996 Yearbook has a castle cake (more
like Cinderellas Castle), and I guess you could get some great
inspirations from it. It also looks pretty easy to make.
Author: lynne
Subject: Re: Castle
Date: Sun Jan 18 01:28:07 1998
Message:
castle cakes can be rather easy to make.
you can use either rounds or squares. also
can use 4 layers the same size or make two different sizes.
for the turrets you can use styrofoam round
rods topped w/ice cream cones or make cones of heavy paper. the
rods are a bit pricey, but i think easier to work with than baking cakes
in cans and trying to stack them tall enough.
now for 'decorating' the cake. one could do
as the other post discribed, or for a bit fancier castle, use a leaf tip
(#70?) and make 'bands' of icing. start at the bottom and pull up a line
-- keep it as straight as you can. add wafer paper windows
and pipe heavy door frame.
how much time do you have? if you want a pic,
email your address and i'll send you one. lynne
Author: Sherry V.
Subject: stone castle
Date: Sun Jan 18 09:17:21 1998
Message:
From one Sherry to another (hehe),
I don't have any suggestions regarding construction,
but just a thought on creating a stone castle. Have you ever
seen candy stones? You can get them in most large candy stores. You could
use these on the outside of the castle, using the icing
as mortar. It might be expensive to cover the entire cake this way, but
it could be worth looking into, if you like the look
of stone. You might also consider using these for added interest to just
part of the cake, such as arching around the door, etc.
I've seen these stones used for bridges, etc. on cakes and the effect is
so realistic. Rennaisance, huh? Cool!
Very best wishes on the cake and happy marriage!
The other Sherry
Author: mickey
Subject: cake club
Date: Sat Jan 17 11:00:32 1998
Message:
Good morning all,
I'm not sure if this would be best here or
in the show and DOS listing, but here goes. I know there has been some
notes on cake clubs, so here's some info on ours:
Cake Decorators of Tidewater
(Norfolk, Newport News, Hampton, Va)
meets the 2nd Monday of each month, usually
at Party Cakes 'n Things in Virginia Beach.
E-mail me for further information!
Author: Carolyn
Subject: Cake Clubs
Date: Sat Jan 17 18:31:57 1998
Message:
Good idea Mickey! Maybe we can drum up some
new members. Our club is in the Kansas City, Missouri area
and we meet the 1st Monday of each month unless it happens to fall on a
holiday, then usually the 2nd Monday.
Would love to have more members come check
us out! E-mail me for more information - Carolyn -
Bridal1@AOL.Com. We meet at 7 p.m. in the
evening.
Author: Mindy
Subject: cake clubs
Date: Sat Jan 17 23:47:57 1998
Message:
Are there any cake clubs in the Hannibal Mo area? Thanks Mindy
Author: Shirley W
Subject: Cake Clubs
Date: Sun Jan 18 08:05:05 1998
Message:
Are there any cake clubs around the Binghamton,
New York area? Or would anyone be interested in starting
one? Shirley W
Author: Barb Iliff
Subject: Cake Clubs
Date: Sat Jan 17 22:29:23 1998
Message:
I've been trying to find out if there are
any cake clubs in the Denver area. Would appreciate knowing! Thanks
Author: Jane
Subject: Denver Cake Clubs
Date: Mon Jan 19 18:40:38 1998
Message:
The only one I know of is the Mile High Cake
Decorating Club. I saw one of their newsletters posted on the
bulletin board at the Cake Crafts store located at 4105 South Broadway.
You might call the store
(303/761-1522) for more information.
I, too, would like info on cake clubs, more
specifically in the Southeast Denver area - Englewood, Greenwood
Village, Denver Tech Center.
I am also interested in the details on any
cake shows in Denver.
Author: Barb
Subject: Denver Cake Clubs
Date: Thu Jan 22 09:08:30 1998
Message:
Thanks for the hint. The Mile High Club is
the one I've been given info on also. The contact there is Helen Sembra
at 303-333-7048. Hope you find more!
Author: Julie
Subject: Re: cake club
Date: Sun Jan 18 18:25:36 1998
Message:
Ok, how about the Chicago area????
Author: shirleyr
Subject: RE:Cake clubs
Date: Mon Jan 19 03:27:11 1998
Message:
How about in mississippi,any there!!!!
would love to know.
Author: Julia
Subject: Re: cake club
Date: Mon Jan 19 01:57:27 1998
Message:
Any cake clubs on the Southern Oregon Coast?
I'd be interested!
Author: shirleyr
Subject: RE:cake clubs
Date: Mon Jan 19 03:32:23 1998
Message:
Would love to know if there are any in Ripley,Mississippi!!
ShirleyR
Author: stacy
Subject: NH CAKE CLUBS
Date: Tue Jan 20 16:53:56 1998
Message:
Are there any cake clubs in New Hampshire???
Author: Tammy
Subject: Re: Fondant/buttercream cakes
Date: Sat Jan 17 09:08:30 1998
Message:
Wilton has a set of pans called "Contour Pans"
that are perfect for fondant. If you used these pans, you wouldn't
need to cut the top edge of your cake, because they will already be rounded
to the shape of the pan. They are in the 98 yearbook
if you are interested. Good Luck!
Tammy
Author: Tammy
Subject: Re: Fondant/buttercream cakes
Date: Sat Jan 17 09:08:30 1998
Message:
Wilton has a set of pans called "Contour Pans"
that are perfect for fondant. If you used these pans, you wouldn't
need to cut the top edge of your cake, because they will already be rounded
to the shape of the pan. They are in the 98 yearbook if you
are interested. Good Luck!
Tammy
Author: Tammy
Subject: Rosemary Watson's buttercream recipe
Date: Sat Jan 17 09:01:02 1998
Message:
A.P. Buttercream (AP=Almost Perfect)
2 Cups (1 lb.) Butter
2 Cups (1 lb.) Shortening
1 cup (3 oz.) Dry Milk Powder
1/2 Cup (4 oz) Water
1 teaspoon Vanilla
2 lbs. sifted confectioners sugar
1/2 cup (4 oz) Thawed Pasteurized Egg white
or alternative*
In a heavy-duty mixer beat together butter
and shortening for about 5 minutes. The mixture should look light and
fluffy and have no small grains or lumps.
In a small bowl combine water and dry milk
powder. Add vanilla. This can be combined in a blender if necessary.
Add to the butter shortening mixture sifted
confectioners sugar, milk mixture and pasteurized egg whites. Beat until
smooth. At the beginning the mixture will look too soft and grainy. This
will gradually change to a stiff, smooth workable buttercream.
Apply to your cake with a wide icing tip (like
#789). Smooth with a large spatula. A bench scraper works
beautifully to perfect the sides. An almost
flawless finish is achieved by smoothing with a hot wet spatula. Now it
is ready for applying lace buttercream and your
finest gumpaste flowers.
This frosting will never crisp like sweet
buttercreams. It will have a slight shine. It is stiff enough for nice
borders and basketweave, but not stiff enough for
piped flowers. Leftovers can be refrigerated; rebeating is rarely
necessary.
*If frozen pasteurized egg whites are not
available a substitute of 3 or 4 Tablespoons meringue powder and 1/3
Cup cold water can be used. Beat until dissolved and until soft peaks form.
Frequent scraping of the bowl is necessary while
beating to avoid undissolved particles.
Sweeter variation: Up to 1 lb additional sugar
may be added. This will produce a firmer buttercream.
Hope this is what you were looking for!
Tammy
Author: Jeffery Arnett
Subject: Thanks Tammy, this is it! [NT]
Date: Sat Jan 17 11:39:34 1998
Author: Carolyn
Subject: [NT]
Date: Sat Jan 17 21:27:59 1998
Message:
Could explain what the above symbol means??
Thanks.
Author: Jeffery Arnett
Subject: NT means "no text". Used if only
a one line reply is needed
Date: Sat Jan 17 23:51:18 1998
Author: Jeff Arnett
Subject: Rosemary Watson's Buttercream recipe
Date: Fri Jan 16 22:06:19 1998
Message:
Does anyone have the recipe for Rosemary Watson's
BUTTERCREAM that doesn't crisp. This is the recipe that comes
with the lace wraps she sells. I have lost mine and really need the recipe
again. Any help appreciated.
Author: Carolyn
Subject: Buttercream Recipe
Date: Fri Jan 16 22:56:17 1998
Message:
Jeff, you might try contacting PwdSugar@AOL.Com
as she might know because she uses lots of Rosemary's molds
and lace wraps. She has a website so her address should be o.k. to give
out.
Author: Julia
Subject: Mars Face on Ice Cream Cake!
Date: Fri Jan 16 22:42:54 1998
Message:
I just received a request from a customer
to make an ice cream cake decorated to look like the face on Mars.
This will be my first time making an ice cream cake, and I'm a bit apprehensive
about how to go about decorating it to look like
the "face" on the planet Mars. What did I get myself into! :)
The cake is going to be a chocolate sponge
cake with a Kahlua syrup. The there will be 2 flavors of ice cream,
cookies and cream and mint. The customer wants the cake to be an 8" circle
cake.
Somewhere on the net I read the recommendation
to use either whipped cream or Rich Whip (which I couldn't
find) for the frosting. I bought some Dream Whip to use for the frosting.
Any and all suggestions would be appreciated.
Thanks.
Author: lynne
Subject: Re: Mars Face on Ice Cream Cake!
Date: Sat Jan 17 17:57:14 1998
Message:
julia; where do you
live? there are other products instead of rich whip such frostin' pride;
rich's bettercreme; and others.
maybe you could fine one of htose. i have
a feeling that dream whip is going to be much too soft and wet to do
much with. oh, it will cover the cake alright, but that's about all.
i have *no idea* what the face on mars looks
like really.
*i* would just make lots of mounds of icing
and push a spoon into some of them for craters :)
as for the 'ice cream cake' the way i do it
is to let the ice cream soften so you can pack it into your cake rounds
and refreeze so it is the same size and shape of the cake. when you are
ready to take it out of the pan, turn it over and run
hot water ofer it until the ice cream drops out. if you cover the pan with
maybe wax paper or a towel before turning over it won't fall
:)
these ice cream rounds are then 'sandwiched'
between two layers of cake. at this point you have to work very
quickly or that ice cream will become mush:) good
luck. lynne
Author: Julia
Subject: Re: Re: Mars Face on Ice Cream Cake!
Date: Mon Jan 19 04:32:37 1998
Message:
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).
Thank you for all the help. I appreciate your
helping a beginner like me learn from your experience. This message
board is fabulous!
Author: MaraTLee
Subject: Re: icing for ice cream cakes
Date: Wed Jan 21 09:59:36 1998
Message:
I haven't made ice cream cakes but I have
eaten my share and the icing tastes like Richies Non-dairy whipped
topping. If you can get that in your area,--Sam's club has it---try it
and see--It's supposed to taste like whipped cream--(it
doesn't) I use it in the summer when my customers would like whipped cream
for outdoor weddings(no way!)--
All you do to it is whip it, it comes up like
a whipped cream--you can over whip it though , so all you need to do
is add more liquid Richies non-dairy. You can flavor it and you can use
your paste colors, you won't get any deep colors, but
it's workable. You can also freeze this product
I hope this helps!
Author: Robin
Subject: Petit Fours
Date: Fri Jan 16 21:51:00 1998
Message:
Does anyone have a good recipe and/or special
method for petit four icing. I've made them once with the Wilton
recipe with the apricot glaze. The tasted really good, but they weren't
as smooth and evenly covered as the pictures in the wilton
books. Thanks!!!!
Author: Lisa M.A.
Subject: Re: Petit Fours
Date: Fri Jan 16 22:48:21 1998
Message:
Robin,
I don't know if this will be of any help to
you, but, I have tried them too and didn't have that much luck. However,
I was mentioning this to a woman I know who has just retired from the cake
decorating business after being in it for the past
30 years. She said the way she does petit fours is she makes a sheet cake,
frosts it lightly with buttercream, then cuts her
squares and freezes them. She makes up her icing like you and when the
squares have frozen, she pokes them in the bottom
with a toothpick and dips them in the icing and then places them on a wire
rack to drip and set up (takes out the toothpick first, of course). I've
never tried this method, although it sounds pretty
good to me. I truthfully feel that the petit fours that look the smoothest
are coated with a chocolate glaze (or some combination
of melted choc. and powdered sugar icing) rather than the powdered sugar
glaze that Wilton suggests...Dolores has an in depth
section dedicated to petit fours in her recipe page...check it out!!
Author: Robin
Subject: Thanks for info-Petit Fours
Date: Sat Jan 17 11:09:37 1998
Message:
Lisa,
Thanks so much for the information. I will
go to Dolores recipe page, but I will try the way you disbribed. I think
it will work. I have a ton of them to make and appreciate
your help!!!!
Author: Lisa M.A.
Subject: Re: Petit Fours
Date: Fri Jan 16 22:52:15 1998
Message:
Robin,
I don't know if this will be of any help to
you, but, I have tried them too and didn't have that much luck. However,
I was mentioning this to a woman I know who has just retired from the cake
decorating business after being in it for the past
30 years. She said the way she does petit fours is she makes a sheet cake,
frosts it lightly with buttercream, then cuts her
squares and freezes them. She makes up her icing like you and when the
squares have frozen, she pokes them in the bottom
with a toothpick and dips them in the icing and then places them on a wire
rack to drip and set up (takes out the toothpick first, of course). I've
never tried this method, although it sounds pretty
good to me. I truthfully feel that the petit fours that look the smoothest
are coated with a chocolate glaze (or some combination
of melted choc. and powdered sugar icing) rather than the powdered sugar
glaze that Wilton suggests...Dolores has an in
depth section dedicated to petit fours in her recipe page...check it out!!
Author: Shanon
Subject: Cake Magazines/Publications
Date: Fri Jan 16 21:36:53 1998
Message:
Are there any other cake magazines/Publications
besides American Cake Decorating and Mailbox News?
Author: Pat
Subject: Australian Sugar Craft
Date: Mon Jan 19 06:30:40 1998
Message:
Hi, the answer is yes. Australian Sugar Craft
magazine. It may be of interest to you see whatwe do down here.
Web site under construction. Available by subscription by applying snail
mail to PO Box 329, Church Point, NSW 2105, Australia.
Include your name and address and visa or master card details, or you can
send to the above e-mail address.
It is published by The Australian National
Cake Decorators' Association, voluntarily by a committee, it would be
great to distribute some to America. The cost is AUD$45.00 for four issues
per year. I'll send you some promotional back issues
when I send your first copy (if I hear from you again!) It always contains
projects suitable for all levels of expertise, anyway you could
always ask questions on here. Please write...Pat
Author: pat
Subject: web address:http://www.alpha.net.au/~artintype/
Date: Mon Jan 19 08:14:28 1998
Author: Terry
Subject: buttercream/fondant cakes
Date: Fri Jan 16 21:16:35 1998
Message:
I booked a bride today who had a picture of
a cake made with rolled fondant. I have worked
some with fondant but am still practicing and do
not yet feel comfortable putting it out for the
public. She did not care what I used for icing.
I remember seeing somewhere how to make buttercream look more like fondant
on the cake with the use of a fan brush and some
water. Does anyone know what I am talking about and exactly how to do it?
Any help would be useful as I would like
the bride to have a cake as close to what she wanted as possible.
Thanks......
Author: lynne
Subject: Re: buttercream/fondant cakes
Date: Fri Jan 16 21:49:33 1998
Message:
hi; what you are refering
to is 'faux fondant' or put in simpler terms....the look of fondant.
it is rather easy. just cut the top edge of
your cake at an angle (slight bevel) and ice as usual leaving that top
edge a bit thick.. once you have it about as sooth
as you want (watch that cut edge.....you'll get crumbs easy) *instead
of using that fan brush and water* let the icing set up about 1/2 hour
(time will vary according to the recipe for buttercream
you are using). when y9ou can lightly touch the icing without it sticking
to your finger take a piece of parchment paper
*or* *viva* paper towel and roll it over that top edge from bottom to top
and smooth completely.
using the water does give it a gloss that
this method does not, but you can get the cake perfectly smooth this way.
practice.........it does take a bit of getting used to the rolling on that
top edge, nothing make you a better decorator than
practice, practice, practice! good luck.
lynne
Author: Bonnie
Subject: American cake decoating magazine
Date: Fri Jan 16 20:14:45 1998
Message:
I would like information on the american cake
decorating magazine. I would like to know if it is worth the
investment. Any and all help would be greatly
appreciated.
Author: Connie
Subject: Re:Magazine
Date: Fri Jan 16 21:20:28 1998
Message:
Hi. Bonnie
American cake decorating magazine is worth
every cent you pay for the subscription. It has so many techniques
and idea's,and lots of pictures of cakes from all around the country, I
think you'll be real pleased with it.
Author: Shanon
Subject: Re: American Cake Decorating Mag
Date: Fri Jan 16 21:33:15 1998
Message:
I agree! I love the magazine. It has a lot
of technigues that you don't neccessarily see in others. It is definately
worth the subscription.
Author: Tammy
Subject: Re: American Cake Dec Mag
Date: Sat Jan 17 09:12:21 1998
Message:
I love it! I think it only costs $19 a year,
and I think there is 6 issues. I have learned several new techniques and
there are some I'm waiting for the right occassion to use! You can't go
wrong!
Author: lynne
Subject: Re: American cake decoating magazine
Date: Fri Jan 16 21:54:06 1998
Message:
bonnie; why
don't you visit their web site. you'll see some of the back issue articles
etc and get a feel for what it is like.
personally, i like it........something for
every level of decorator in (almost) every issue.
dolores has a like or you can 'serf' the net
for site. http://www.cakemag.com
enjoy. lynne
Author: T.Leech
Subject: Sweet Table
Date: Fri Jan 16 17:44:30 1998
Message:
Greetings! I was wondering does anybody out
there do sweet tables? If so, what does your sweet table consist
of, how much do you allow per person? Can you freeze them ahead of time?
If yes, which ones? Any response is greatly appreciated.
Thank you very much. T.Leech
Author: Val
Subject: Sweet table??
Date: Sat Jan 17 08:25:45 1998
Message:
I have never heard of a sweet table and would
be interested in knowing what one is. Maybe someone else can
help you. Could you explain in more detail??
Author: T.Leech
Subject: Sweet table
Date: Sat Jan 17 09:31:44 1998
Message:
A sweet table is a table next to a wedding
cake(if you are at a wedding) it is a table with all the desserts on it,
some may have french pastries or italian pastries, fresh fruits and cookies
with a pot of coffee or tea next to them.
Maybe you call it different over there.
Now can anyone help me?? Thank you.
Author: lynne
Subject: Re: Sweet table
Date: Sat Jan 17 18:06:20 1998
Message:
not a real common thing around here -- tho
not totally unheard of. where are you from?
some of my customers have refered to them,
but they handled that themselves. lynne
Author: RobinG
Subject: Sweet Tables
Date: Sat Jan 17 20:07:50 1998
Message:
We call them Viennese Sweet Tables. Usually
the wedding cake is on display the entire time. After being cut by
the B&G, the wedding cake is wheeled into another room to be sliced.
They "present" the Viennese Sweet Table, they actually
played music to bring it to everyone's attention! I've it with black forest,
sacher torte, mini eclairs, fruit tortes, banana
cake, carrot cake, strawberry shortcake, fresh fruit, dipped strawberries.
They can be as elaborate or simple as the couple
wants. The ones I've seen went all out. I've never done one, but the halls
around here (NJ) charge by the person. They usually
also have someone cutting & serving when you go up to the
table. The waitress usually brings a piece of wedding cake to your seat
& when you get back from the table, you have both. Usually
at fancier type weddings & parties.
Author: lynne
Subject: Re: Sweet table
Date: Sat Jan 17 18:07:28 1998
Message:
not a real common thing around here -- tho
not totally unheard of.
where are you from? some
of my customers have refered to them, but they handled that themselves
using ethnic foods they are used to having.
lynne
Author: MaraTLee
Subject: Re: Dessert table/sweet table
Date: Sun Jan 25 20:35:56 1998
Message:
Greetings:
I have done dessert tables when the catering
hall or restaurant will not let the wedding deduct the price of their
cake from the bill and the people would like to have my cake at the receptions.
Since most of the places will give them a white cake with a
custard filling. I do mine with mini eclairs,with flavored pastry creams,
cream puffs, chocolate cakes with mousse filling, some
strawberry mirror cakes ( some of the cakes are made in 3 inch
rings)--cookies, napoleons with sugared almonds, mini fruit tarts, maybe
a cheesecake or 2---my price starts at about 5.oo a person
and goes up from there--I also leave all the boxes behind as people are
encouraged to take stuff home. I did a couple during
the holidays and I found them to be more profitable than doing a single
cake for an occasion.
Author: Suzy
Subject: Looking for a Cookie icing recipe
Date: Fri Jan 16 00:16:39 1998
Message:
Does anyone have a recipe for a poured fondant
type cookie icing that has a true buttery taste and will dry to
touch? But not as hard as royal icing.
Author: Marie K
Subject: cookie icing
Date: Fri Jan 16 01:03:57 1998
Message:
Hi! I've used this
icing on cookies for a long time. I suppose one could add a bit of butter
flavor, but it's good the way it is. This is from
the '89 Wilton Yearbook.
1 Cup sifted confectioners sugar
2 tsps. milk
2 tsps. light corn syrup
Place sugar and milk in bowl. Stir until mixed
thoroughly. Add corn syrup and mix well. Can add more syrup to
thin - more sugar to thicken.
This dries to a smooth glossy surface, but
isn't too crusty to eat. A little goes a long way. Good
luck!
Author: Lisa M.A.
Subject: Re: Looking for a Cookie icing recipe
Date: Fri Jan 16 22:56:39 1998
Message:
Did you ever consider buying canned icing
in the grocery store (not the "Whipped" version), and heat it in the
microwave a few seconds til it is thin enough to pour and then letting
it dry as usual?? It works pretty well for me.
Lisa
Author: Janice
Subject: Baptism cake for baby idea needed
Date: Thu Jan 15 23:39:49 1998
Message:
I would appreciate any ideas that could be
rendered regarding a baptism cake for a baby boy in addition to those
examples in the Wilton 97 and 98 Yearbooks. I don't have much time to pull
it together so I hope to select something not too labor intensive.
Thanks for your comments.
Author: lynne
Subject: Re: Baptism cake for baby idea needed
Date: Fri Jan 16 02:28:06 1998
Message:
hi janice;
if you scroll back on this board a page or
two (maybe more) you will see some ideas already posted to someone
else.
how about just a nice cross on a sheet cake
with a few flowers (bachelor buttons -- they grow blue) make a nice
flower for a male -- baby or adult :) could add a dove or two -- maybe
have a 'stained glass' window in the background. wording would
really make the simple decorating special. lynne
Author: lynne
Subject: Re: Re: Baptism cake for baby idea
needed
Date: Fri Jan 16 02:37:15 1998
Message:
i just scrolled back 5 pages before finding
it -- date i think is dec 19 title christing cakes. look for it, there
are a couple of ideas for you. lynne
Author: Roshelle
Subject: Masculine cakes
Date: Thu Jan 15 23:18:29 1998
Message:
I have been asked to make a cake for a man
who, likes golf and probably fishing, but every idea I throw at these
people, they shoot down... I need help with more ideas... I told them I
could do the whole golf course thing or the tool
thing or even fishing, and I show them pictures to give them an idea of
what I'm talking about, but no dice... Please help me come up with
a masculine cake idea to suggest for this gentleman's 51st birthday...
Thanks.
Author: Janice
Subject: Golf ball cake
Date: Thu Jan 15 23:48:38 1998
Message:
I once made a round cake (although a rectangle
or a cake cut to resemble a kidney bean shape would be just as
nice) which had what resembled a large golf ball sitting on top of it,
nestled down into the greens. I used the Wilton
ball cake pan, using a heavy textured batter (like a pound cake) for the
ball, and a lighter cake for the bottom cake. Use
a 233 tip for pull-up grass all around the ball. You can dimple it nicely
with the tip end of a chop stick if necessary.
You may can develop some additional ideas to add further details, but at
least it's something "different" to offer to your
customer. Hope this helps!
Author: Nancy
Subject: Re: Masculine cakes
Date: Sat Jan 17 02:26:39 1998
Message:
I have had good luck with using the number
pans on top of a sheet cake and then filling in on the sheet cake with
the golf or fishing theme or using confetti(edible) and icing streamers.
The small set by Wilton works nice on a 9x13. There
are also larger numbers available that look nice on a larger sheet cake.
Author: Vi Eastman
Subject: Masculine Cakes
Date: Sat Jan 17 14:08:56 1998
Message:
Masculine cakes are the most challenging to
create. What seems to be most popular in using a sport or hobby is if
you could figure pipe a figure with some resemblance to the recipient of
the cake. Such as if the guy is tall & slim,
color of hair and color of eyes. For golfers, I figure pipe a golfer with
the same color hair and eyes as the recipient on
the green (with trees in the background, and clouds in the pale blue sky)
ready to make a putt. A popular fisherman cake
is one with the fisherman (or woman) in a canoe with the line in the water
waiting for a bite, and the fish is jumping out
of the water behind the fisherman. Don't forget the reflection of the boat
with fisherman in the water, and the background
shoreline of sand, trees with roots exposed, bushes, and sky with clouds.
You can contact me at if you need to "see" ideas. (I do oil paintings
of wildlife art now.) Hope this helps you. Vi
Author: Connie
Subject: Frosting recipe
Date: Thu Jan 15 21:59:14 1998
Message:
I am looking for a recipe for a frosting that
isn't too sweet like the regular 10x confectioners buttercream but more
mellow that dosen't require refrigeration for about 2 days. I don't have
the room available in my refrigerator for a larger
cake. I have seen the other recipe postings on this board but none seem
to be able to go that long without refrigeration. Any help
would be greatly appreciated.
Author: Mary McFarland
Subject: FROSTING RECIPE
Date: Thu Jan 15 23:49:46 1998
Message:
HI CONNIE, Here is my recipe and hope you
won't find it too sweet - at least my customers tell me its not.
4 cups 10x sugar
1 cup butter
1 cup crisco (use white for white frosting,
can use yellow for cream colored frosting)
1 tsp vanilla - use clear if you want a white
frosting
water to desired consistency
I find it best to sift the sugar, blend all
ingredients and mix for 7 minutes (if using a kitchen aid stand mixer).
Will take about 10 minutes if using a hand mixer.
If you have a garage that is not heated a
cake with milk in the frosting will be ok for 2 days. Temp should be
about 30 degrees.
Author: Gracie B
Subject: Re: FROSTING RECIPE
Date: Fri Jan 16 22:57:14 1998
Message:
Hi Why would the temperature
have to be so low? Isn't that colder than a frig?
I'm not trying to be dense or anything, but
I'm new at this.
Author: Shirleyjeanneusually double the recipe
Subject: Icing Recipe
Date: Sat Jan 17 19:13:13 1998
Message:
Hi, I have used the
following recipe for quite a long time and have never had any trouble with
it. It doesn`t require refrigeration at all unless the temp.
is very high. It doesn`t take quite as much shortening and butter as some
of the
others that I have seen.
1 c. white veg. shortening
1/3 c. butter, or margarine-either will do
2 lbs. confectioners sugar
1/2 c. water
1 tsp. vanilla or flavor of choice
1/4 tsp. salt
Cream the shortening & butter well, add sugar, salt, flavoring, & part of the water. Add more water as necessary to get the consistency that you need. Beat well. It makes up into a nice, light, very good all-round product. I use it for all phases of decorating, from the crumb coat, to the trim, flowers,& writing. Depending on what trim or flowers are being used, you may have to add a little more sugar to stiffen the icing up some. Salt sounds strange, I know, but it cuts that overly sweet, greasy taste that is so common, and seems to stay in the mouth, and stay and stay........The recipe can be doubled with no problems at all.
Author: Carolyn
Subject: Icing
Date: Sat Jan 17 21:35:47 1998
Message:
I have noticed a lot of you use butter in
your icing with the shortening. Does this give you a white icing? Or is
it more of a candlelight or ivory colored? I've
never used butter in mine so was just wondering. I like the white,
white look unless the bride wants ivory. Just wondering!
Author: lynne
Subject: Re: Icing
Date: Sat Jan 17 23:38:11 1998
Message:
yes,carolyn it does give a bit of an ivory
color. most people do not notice it unless one was to use royal or maybe
frostin pride type stuff on it -- then you can see it is not pure white.
lynne
Author: lynne
Subject: unrefrig. icing
Date: Sat Jan 17 18:24:11 1998
Message:
if you will scroll back a few pages on this
board you will see some interesting posts re: not refrig'ing icing with
butter in it. yes, i know you mentioned keeping it in a cold garage or
such, but that option is not available to everyone.
sugar is a preservative, it will help slow
the growth of microorganisms that cause problems.
personally i have used butter in my icing
for more than 2 yrs and never had any problems. i have a health dept.
inspected bakery. i do store my icing once made in the frig, however, once
a cake is iced it seldom is refrig. i try not to ice/deco a
cake more than 24 hrs before it is to be picked up.
lynne
Author: Dora
Subject: Frostin Pride
Date: Thu Jan 15 19:09:12 1998
Message:
If anyone is familiar with how Frostin Pride
whips up please
respond to my problem. I whipped it up to
a soft consistency to ice my cake, which came out beautiful. Then I
whipped a bit more to do my border and a bit more to pipe my roses. The
icing was a great consistency until I put it in
my parchment bag and started to pipe, the consistency changed immediately
and it became very airy looking. If anyone knows
what I am doing wrong please let me know. Thank you very much!
Dora
Author: lynne
Subject: Re: Frostin Pride
Date: Thu Jan 15 21:09:23 1998
Message:
sounds to me like you overwhipped it. it should
be whipped until it makes a 'slap' sound (which takes about 3-5
minutes); as soon as you hear the slapping sound stop!
not sure why you needed it thicker for roses.
should be able to use it same consistency for borders and flowers.
lynne
Author: Dora
Subject: Re: Re: Frostin Pride
Date: Thu Jan 15 22:23:29 1998
Message:
Lynne, Thank you so
much, I will try your suggestion! I must have overwhipped because I whipped
it 8-9 minutes! I thought that the icing for the roses
had to be stiffer as in buttercream icing. Dora
Author: lynne
Subject: roses from frostin pride
Date: Fri Jan 16 02:19:06 1998
Message:
you will find after decorating awhile you
will start to use your icing less and less stiff. frostin pride is different
than buttercream so try to use it as underwhipped
as you can. it is very hard to describe the sound it makes when it is
ready to use. also, once i was whipping an entire quart container at once
and it *never did* make the 'noise' so i ended
up overwhipping and had lots of troubles :( only saving grace is that it
is easily remidied by adding more liquid product.
lynne
Author: Dora
Subject: Re: Re: Frostin Pride
Date: Thu Jan 15 22:30:27 1998
Message:
Sorry Lynne, I just thought of another question!
If I ice my cake with frostin pride can I use royal icing &
buttercream decorations on the cake and if
so will it hold up if I do it the night before the cake is to be delivered?
Thank you so much, just want you to know I appreciate your expert advice!
Dora
Author: lynne
Subject: Re: Re: Re: Frostin Pride
Date: Fri Jan 16 02:12:56 1998
Message:
i try very hard to work with frostin pride
on the same day it is to be p/u'd. buttercream can be used with it -- no
problems there. i would hesitate to use royal. can't say as i have ever
put anything royal on it. i have used ready made candies --
hard mints, and they desolved :( so be careful.
lynne
Author: Janell
Subject: Re: Frostin Pride
Date: Mon Jan 19 18:18:29 1998
Message:
I usually dont have any problems with Frostin
Pride. Only I cant find it in the area I just moved
to.
I think that you have to keep it chilled until
you are going to use it. Sometimes I get sidetracked
and
I dont chill it for a while then when I use
it it gets airy. When your warm hands squeezes
the frosting out it gets worse. I also beat it
after I frost the cake to do the borders and ect.
Never had a problem with overbeating.
Author: Jennifer
Subject: Whipped cream icing
Date: Thu Jan 15 17:26:01 1998
Message:
I will be doing a cake iced with whipped cream
for the first time in a couple of weeks. I plan to use whipped
cream stabilized with gelatin. I usually do my cakes the night before.
Will the whipped cream still be fresh when the
customer picks it up the next morning and serves it at noon, and how long
should I tell her it can be stored (refrigerated,
of course). I did a test run, and after 48 hours, the whipped cream hasn't
separated, but it is getting dehydrated, thicker
and not as good tasting. Second, how can I decorate the sides of the cake?
The top will have clouds and balloons to coordinate
with the party supplies,done in buttercream. Will buttercream garlands
stick the the sides, or is that too heavy for the
whipped cream to hold? Can I make ruffled garlands with the whipped
cream? Thanks!
Author: mickey
Subject: Re: Whipped cream icing
Date: Thu Jan 15 21:16:19 1998
Message:
Hello,
When I use whipped cream, I use the extra
heavy, and sweeten it a little. Using the extra heavy, I don't have to
add gelatin to it unless it's in the middle of summer.
I just use the whipped cream to do some decorating
on it, of course it doesn't handle a lot on the sides, you can
still make a nice looking cake. Buttercream tends to sink down in the whipped
cream so I don't even try. Mickey
Author: Jennifer
Subject: whipped cream
Date: Thu Jan 15 23:44:15 1998
Message:
If you don't use buttercream, and you can't
color the whipped cream (?), how can you decorate the cake, and
what would you write a message with??
Author: Shanon
Subject: Wilton's whipped cream icing
Date: Fri Jan 16 00:33:56 1998
Message:
Hi! In the Wilton yearbooks
there is a recipe for Special Buttercream icing using whipped cream. It
is a very fluffy great tasting icing. I have never
had any trouble coloring it or using it for borders and flowers. Also it
is a little more stable and will hold buttercreame
designs. This is my favorite icing and I have used it on many cakes
including basket weave. Let me know if you have trouble finding it and
I can send it to you. Shanon
Author: Shannon
Subject: Re: Wilton's whipped cream icing
Date: Fri Jan 16 00:55:06 1998
Message:
This could get confusing with two Shan(n)on's
on the board :) (at least we spell it different). I have never used
whipped cream icing and was wondering what type/flavor cakes were especially
good with whipped cream icing.
Also, if you wouldn't mind, could you post
that recipe you were talking about or post which Wilton book it was
in? I couldn't find it. :) Thank You,
Shannon
Author: Shanon
Subject: Here's the recipe!
Date: Fri Jan 16 21:57:11 1998
Message:
This is from the Wilton Course 2 class. I am an instructor and this recipe isn't in the new course 2 that is now being offered.
Extra Special Buttercream Icing
Yeild: 7 1/2 cups
2 cups solid vegetable shortening
2 lbs. confectioners sugar
(There are 4 cups to 1 lb.)
1/2 t salt
1-2 t salt
6-8 oz whipping cream (in the carton)
1. Cream shortening until fluffy. (*Very important
to have your shortening very smooth) Add sugar and continue creaming
until well-blended.
2. Add salt, flavoring and whipping cream:
blend on low speed until moistened.
3. Beat at high speed until icing is fluffy.
*You may substitute 1 cup butter or margarine
and 1 cup shortening to achieve a more buttery taste.
*******************************************************************
This is a wonderful recipe because it is very
light tasting and so ichy sweet. It is also very easy to tint (color) or
use for borders and decorating. It works well with buttercream icing too.
Any questions let me know. The Shanon with 1n.
:)
Author: Jennifer
Subject: whipped cream icing
Date: Thu Jan 15 23:40:19 1998
Message:
Are you sure color can't be added to whipped
cream? According to the Wilton books it can be colored pastels
and I think I've colored it pink before. I was planning to color it a pale
blue. The design is clouds and balloons with a blue background.
Any other suggestions?
Author: lynne
Subject: tinting whipped cream
Date: Fri Jan 16 02:08:33 1998
Message:
my experience with *real* whipped cream is limited.
i could be mixed up -- not sure now :) lynne
Author: Bonnie
Subject: whipped cream icing
Date: Fri Jan 16 11:48:32 1998
Message:
I do alot of whipped cream cakes.The way I
do it is bake your cake the night before and let it cool then take it
out of the pan wrapp it in saran wrapp real good .Then the net morning
I whipp up my icing and decorate the cake and then I box the
cake up and its ready for the customer. I also tint the whipped cream icing
many diffent colors .I whipp the icing then I put some
icing in bowls and add the coloring until desired color. I have used the
liquid coloring and the paste coloring Ihave never had a problem with tinting
my icing. please let me know how your cake turns out.
Author: Bonnie
Subject: whipped cream icing
Date: Fri Jan 16 12:24:02 1998
Message:
I do alot of whipped cream cakes.The way I
do it is bake your cake the night before and let it cool
then
take it out of the pan wrapp it in saran wrapp
real good .Then the net morning I whipp up my icing and
decorate the cake and then I box the cake
up and its ready for the customer. I also tint the whipped
cream icing many diffent colors .I whipp the icing
then I put some icing in bowls and add the coloring
until desired color. I have used the liquid coloring
and the paste coloring Ihave never had a problem
with tinting my icing. please let me know how your
cake turns out. I even write messages with whipped
icng I also do borders , flowers , and garland
on the sides of the cake. whipped icing is not
hard to work wth . After you get this message if
you are still having trouble just E-mail and I will give
more information. Good Luck!
Author: Jennifer
Subject: whipped cream icing
Date: Fri Jan 16 13:50:38 1998
Message:
Thanks, Bonnie! I know it would be best to
make the whipped cream and decorate the cake that morning, but I'm
still really slow! The customer is picking it up between 10 am and noon,
and I don't want to get up really early on a Saturday! I'm
also nervous about waiting so late to do it. I alwalys like to have them
done the night before, so if something goes wrong I have plenty
of time to fix it. It's going to be a large sheet cake, decorated to coordinate
with some baby Looney Tunes party supplies, blue sky with clouds and balloons.
I'm planning to tint the whipped cream pale blue for the background,
and use untinted for the clouds, borders, and ruffled garlands on the sides.
I'm thinking of doing the balloons and message
in buttercream. I have a hard time blending colors, it takes me
forever to get the right shade, and I need five different ones. With buttercream,
I can make it and color it all the day before and just pipe it that
morning maybe. I know it's a pretty simple cake, but I'm still nervous
about doing too much at the last minute! How does this sound to you?
Author: Mindy
Subject: I.C.E.S. videos
Date: Thu Jan 15 16:20:28 1998
Message:
I was reading the newsletter and noticed the
ad for videos of the last two years conventions. Could anyone tell me
what all is on the video and how long it is. Thanks Mindy
Author: lynne
Subject: Re: I.C.E.S. videos
Date: Thu Jan 15 21:25:19 1998
Message:
hi mindy;
i got one of the first ones ever done and
was disapointed with it. sometimes the cake is not in focus or they take
lots of time to focus in. don't remember how long they are but they usually
get *most* of the cakes pictured. now remember, they have had several
years to perfect this so maybe they are better now.
lynne
Author: Carolyn
Subject: ICES Videos
Date: Fri Jan 16 00:12:33 1998
Message:
I have not seen the videos from Baltimore
or Orlando, but have heard they are better. They had a new guy at
these 2 places. It mostly is of the cake room with lots of the cakes shown
- probably most of them. I am not sure if it included any of the
events such as the banquet. Maybe someone else out there has seen them.
Author: pat
Subject: video
Date: Mon Jan 19 06:55:54 1998
Message:
What a shame to hear you talk of being disappointed.
I am just looking forward to receiving a video recording of
our National Seminar (ie in Sydney Australia),is anyone out there interested,
if so I could find out the cost to post overseas
etc. It is nearly AUD$30 posted locally. I am confident it will be marvellous
as were the cakes.
If you are interested in seeing Australian
cakes at all, I handle our Association magazine and a good show of
colour pictures is displayed.
Specialised things like cake decorating magazines
and videos naturally come out dearer due to our comparitively small
population. It's OK if you sell a lot isn't it...Pat