Author: Nancy
Subject: Re: wedding cake
Date: Sat Jan 17 02:39:16 1998
Message:
In general I try to skip a pan size between
tiers. That is if I do a 16 the next layer would be a 12 etc. For servings
I have found that this serving chart works best for me.
6" - 10 servings
7" - 15
8" - 20
9" - 25
10" - 30
12" - 50
14" - 75
16" - 115
18" - 145
These are for round cakes that are 4 inches high. Wilton pans are 2 inches high so if you level them to the tops of the pans you get a 4 inch high cake. Good luck, the first cake is always the roughest, but it is well worth it.
Author: mickey
Subject: Re: wedding cake
Date: Thu Jan 15 21:06:15 1998
Message:
Hi Linda,
Boy do I remember my first wedding cake -
we dang near dropped the thing in the parking lot! I've learned a lot
in the 30 years since.
I wouldn't go less than the cost of replacing
your fountain for a deposit. Get a separate check and just hold it till
you get it back, then return the check.
As far as separators, most times $10 a set
will work. Since the top separator is the one I have the most trouble
getting back any more I just use a covered cardboard and let it go at that.
For the cake sizes you could use a 16. 12,
and 6 or 8. Or a 14, 12, 8 and 6, but I don't think that proportion
would look as nice as the 3 tiers.
The pass-through columns are really nice -
cake is level and secure. Good luck!
Mickey
Author: lynne
Subject: Re: Re: wedding cake
Date: Thu Jan 15 21:41:08 1998
Message:
i usually get $75 deposit on 'returnable plastics'
and a seperate $100 deposit on the fountain.
since i had someone *stop pym't* on a deposit
check and not bring anything back, i now insist on baking the
deposits then put that money aside so you don't spend it :)
as for size of cake to offer her, the 16,12,
6 is perfect. if she dosn't go for that, 14, 10, 8 will serve about 140,
then be sure to take her a 6" top pk'ged up and put it under the cake table;
with this arrangement they serve all the wedding
cake. still need more servings? offer a grooms cake or an undecorated sheet
cake (filled, iced, and bordered only -- no decorations)
i usually do these single layers for about $5 less than i'd get for a decorated
cake. 1/4 sheet goes for $15 -- undecorated $10 or $12.
a grooms cake is fun.....usually make it choco
cake w/choco icing. can be decorated in a humorus theme or what
his hobbie is. other ideas for grooms are fruit dipped in choco.
scroll back thru this board -- there are several
posts on the subject.
know in your mind what you are going to charge
and have a price ready. are you going to charge by the slice?
extra for filling? extra for carrot (or some
other special) cake?
be sure to find out her colors; get her to
give you a sample of ribbon or fabric they are using for color match.
hope this all helps you. lynne
Author: Carolyn
Subject: Wedding Cake
Date: Sun Jan 18 21:07:19 1998
Message:
Your first wedding cake. How fun!! I remember
my first some 32 or so ago! How time flies when you are having
fun!! I don't think anyone answered you on how to charge per serving. I
guess this definitely would depend on your area. I just went
up from $1.25 to $1.50 a serving which some think is cheap that live in
other areas, but for our area, that is what most are charging.
There may be a few who charge less and a few who charge more, but
$1.50 is the average. I live in a rural area about 45 minutes out of Kansas
City so your area does have a lot to do with it. If you are
near some bakeries or grocery stores that do wedding cakes, maybe you could
call them just to price cakes and get a general idea
- act like you are a Mother of Bride (MOB).
I have never charged a deposit fee on my items
because most people are in my area or have been referred to me.
I've had a few things disappear, but not many. If you live in a large area
where you don't know your people, then you definitely
should charge deposits - get prices out of Wilton book on what it would
cost to replace all of the pieces that you will be using.
I am very generous with my servings, because
I would not want anyone running out of cake because with
someone else cutting it, you can never be sure they will cut it like you
think it should be. I leave a cutting guide behind the cake
- also a return page that tells what items I need back.
One thing that is a definite is that you must
get a deposit when you book the cake. Otherwise, no deposit and they
could go down the street and get it cheaper or something and you would
be left holding the bag. I do charge a $50 deposit or I do
not hold that date for them. For a cake for 150, if I was using rounds,
I would probably use a 16", 12",and 8" which would serve 155
and then would do a 6" to have in a box for the bride. That way they
would cut all of the main wedding cake.
Author: Mindy
Subject: Wilton master tip set
Date: Thu Jan 15 12:22:32 1998
Message:
Someone had asked awhile back on this message
board what all tips are included in the Wilton master tip set. I
have an old Wilton book (72) that has them all listed. I don't know if
this is true today but here is the list.
123,2-c,134,124,199,109,108,195,136,106,1,2,3,4,6,7,12,1,16,17,18,22,24,27,30,31,32,42,45,46,47,48,54,59,61,65,66,67,68,69,70,73,74,78,96,97,98,101,102,103,104,and
2 flower nails and 2 couplers. Hope this helps.
Author: Suzanne Lees
Subject: Military Themed Cake
Date: Thu Jan 15 11:16:06 1998
Message:
OK guys, I need your creativity and help on
this one....my husband is in the Army Reserves and two Colonels are
retiring at once and there will be a fancy dinner at the officer's club
on the military base. I have been designated to
make the cake for the event which will be quite formal. I will need to
serve 50...
I haven't got a clue what to do or any themes
to work with. All of my cake mags and catalogs never deal with a
military theme (I don't mean tanks and guns, I mean pomp and circumstance,
patriotic, red, white and blue, that type of thing).
Does anyone have any photos of military themed cakes that they have done
that might help me out? My skill level with doing
cakes is pretty high, so your ideas need not be simple
Can anyone help me with some ideas? Thanks
Author: Shannon
Subject: Re: Military Themed Cake
Date: Thu Jan 15 18:34:06 1998
Message:
I don't know if this will help or not , but,
in one of my cake supply magazines 'Sweet Celebrations' there is a
edible image of the seals for all the branches of the military. There is
not one for the Army Reserves so this may not be
of any use to you. If you are interested Their toll free number is 1-800-328-6722.
The item number for the Army seal is 504920 and
they are $3.15. I'm not sure of the size but I would assume it's about
6-7" across. Hope this helps.
Shannon
Author: Debi
Subject: Re: Military Themed Cake
Date: Thu Jan 15 18:45:40 1998
Message:
When my husband was in the Army I got to do
quite a few of those cakes. I usually did the unit crest and or the
battation insignias. These always turned out. I would incorperate the col.'s
bird or oak leaf on the cake also. Hopes this is ok.
Author: Shanon
Subject: military cake
Date: Fri Jan 16 01:10:46 1998
Message:
I have a husband who is active duty army for
many years and I have done many cakes for many occasions. The
last one I did was for AFTB (Army Family Team Building) which I am an instructor
for. I made a large square cake for the bottom
and used a 6" circle for the top with our logo. I was very pleased with
how it turned out. Our logo has a flag, large eagle,
and a family. I will be glad to email you a picture of it. Does his unit
have a ensignia?
What is the theme of the evening? Something
using maybe your state flower or something regaurding a post you
are near??? For instance we are at Ft. Lewis and we have our front gate
that is famous. That would be very nice on a sheet cake too.
Good luck. Shanon
Author: Suzanne
Subject: Military Themed Cake
Date: Fri Jan 16 08:21:50 1998
Message:
Well, this dinner for my husband's Army Reserve
unit is a combination of 3 things- two units are going away and
everyone in both units is scattering to different units, and two Colonels
are retiring....try and take those ideas and incorporate
that into a cake....I'm brain dead and can't think of a thing!!!
Sure, you can e-mail me the picture of your
cake, mabye I can get inspired that way and come up with something!
Help!!!
Author: Vi Eastman
Subject: Military Theme Cakes
Date: Sat Jan 17 13:34:58 1998
Message:
I have done lots of Navy, Marine and a few
Air Force theme cakes while we were stationed in Europe from 1968
to 1981. My military cakes did not include the Army, but I would suggest
you use the Army emblem, or a battalion emblem of the Colonels,
or use the Colonel rank along with an Army emblem. Use the color-flow
method of creating the emblems, or battalion designs as the center focus
of your cake. Then use the colors of the chosen color-flow
plaques for the touch of color on the borders, and possible flower color
combinations that might be added to the cake.
For example, I have done mostly Marine theme
cakes, and the Marine emblem was a 3-dimensional sugar
molded design that was painted with royal
icing in the appropriate colors. To make this piece stand up, I created
a lattice-work brace of royal icing that attached to the back
so the plaque could stand up and be viewed easily from
a distance. Then I created royal icing flowers in the gold and red colors
(usually gold chrysanthemumsor gold primroses, red primroses
or red wild roses, and white daisies with golden yellow centers) And for
the Navy cakes, golden rope borders were most appropriate.
One important aspect of the military theme
cake for an official function is to have easy to read lettering. I always
chose to use a style that didn't look like longhand, but a simplified "Old
English" style, using decorating tips #44, #45 &
#46, and sometimes #101S to get the size of the letters to fit the cake.
(I used to work as a illustrator/sign maker in Iceland)
I do have one file that "might" make it over the internet, or I could mail
you a printout of this sheet with several military theme cakes
on it for you to see.
Author: Dana
Subject: Shipping cakes-carrier
Date: Thu Jan 15 11:04:03 1998
Message:
Yesterday I mailed a cake for the first time
following the suggestions that I've seen on the BB. When I took it to
the post office they just laughed at my wanting it to arrive at its destination
in decent shape. I told them I would be willing to pay extra
fpr more careful attention, but no luck. I sent it anyway since it was
to my grandmother and was somewhat of a test in mailing
and she said she would eat it with a spoon if necessary. Where can I go
in the future, however, to insure that the package is
shipped right side up? The post office told me no one would pay
attention to any this side up sticker or writing because of the volume
of pacckages they process.
Author: Jennifer
Subject: shipping cakes
Date: Thu Jan 15 17:00:46 1998
Message:
I've never shipped a cake, but if I did I
would try UPS. I think they take much more care with handling packages
than the postal service, plus all packages are guaranteed and insured.
I always use them for regular packages and have never
had any damage. My mom sent a package once that was damaged by something
that had been improperly packaged that was next to it.
They repacked it with a note explaining what was damaged and how,
and sent my mom a check for the damaged item. I knew someone who sent a
watermelon by UPS once, and it arrived in one piece.
Good luck! I'd like to hear how you packaged it and what condition it arrives
in. I'd like to send a cake to my niece, but havent dared.
Author: Dana
Subject: Cake Report from Grandma
Date: Fri Jan 16 15:17:17 1998
Message:
For those of you that asked, the cake did
make it overnight to my grandmother, but not in very good shape. It
was cracked in half and turned upside down. I had to tell her that the
cake at one time had flowers on it! I guess they
were smooshed too. I guess she had to get out the spoon... but she said
it tasted great, anyway. Next time I'm going UPS.
Anyone ever use Mailbox etc.? Are they expensive? Their commercials say
they ship cakes, but the closest one to me would be an hour
away.
Author: Jennifer
Subject: shipping cakes
Date: Fri Jan 16 16:49:22 1998
Message:
Too bad your cake didn't make it in better
condition. :( I hope you took a picture of it so you can send a copy to
your grandmother so she can see what it looked like. I don't believe Mailboxes,
Etc. actually does the shipping. I think they do the
packaging, and use other carriers, such as UPS and FedEx. But if they have
special packaging for cakes it might be worth it. How
did you package your cake, by the way?
Author: Jeannine
Subject: Mailbox etc
Date: Sun Jan 18 09:07:53 1998
Message:
In my experience, Mailbox etc and the other
"shipping and mailing" stores are expensive. They use the same
shipping methods as us lay people (USPS, UPS) and charge more for the same
service!
Author: mickey
Subject: Re: Shipping cakes-carrier
Date: Thu Jan 15 20:46:56 1998
Message:
Hi, I've had cakes shipped,
and they always went UPS. As I said before, they went with hardly any damage.
I must admit I don't trust too much to the good ol' USPO.
If my granddaughter sent me a cake, I agree
with yours - I'd eat it and be tickled pink to get it.
Author: Val
Subject: Cake shipping
Date: Thu Jan 15 22:18:17 1998
Message:
I would be very curious to find out what shape
that cake was in when your grandmother received it!! I have never
shipped a cake, but you would think that it could be done.
Author: Shannon
Subject: freezing cakes
Date: Thu Jan 15 05:19:01 1998
Message:
Hi everybody! OK, I know alot of people have
asked questions about freezing cakes but I'm still kind of nervous.
Here's my problem, I have a very large wedding
cake to do in February (9 separate cakes). I doubt I'll be able to
get by with my usual "all-nighter" decorating spree :). I'm wanting to
bake, decorate, and freeze at least 6 of the smaller
cakes so I won't end up having a nervous breakdown. I have been decorating
for over 6 years now and have made it so far without
having to freeze a completely decorated cake but I don't think I can get
around it due to the size of this cake. My biggest
concern, and something I have been confused about ever since I have heard
people talk about freezing cakes, is how do you wrap a decorated cake up
without completely messing up the decorations?
I may be mistaken, but, everything that I have heard has given me the impression
that you have to wrap the cake with plastic wrap
(directly on the cake). Is this right? If it is, how do the decorations
not get messed up while the cake is thawing? It
seems like the icing would get stuck to the plastic wrap. I'm probably
just misunderstanding something about that. Could
someone please tell me the method for wraping a decorated cake
to be frozen and tell me what your experiences have been freezing COMPLETELY
DECORATED cakes. I will be forever gratefull if someone can
clear up my confusion once and for all. :) :) Thanks!
Shannon
Author: Suzanne
Subject: Freezing cakes
Date: Thu Jan 15 15:00:13 1998
Message:
Shannon: this is a new one to me...Whenever
I have a gazillion tiered cake, I've never frozen a completely
decorated/frosted cake...I've only frozen
the cake itself and let it thaw when I'm ready to frost and then decorate
it.
When you thaw a decorated cake, doesn't your
frosting "sweat" and devlop a watery film all over it? That's why
this isn't making sense to me....?
Author: Shannon
Subject: Re: Freezing cakes
Date: Thu Jan 15 18:14:04 1998
Message:
It doesn't make alot of sense to me either.
That's why I posted the question. Like I said, I have been decorating
for 6 years and have never done this. I always just freeze the cakes and
decorate later if I have a large cake. I had just
heard about people freezing cakes with some icing on them (not neccesarily
completely decorated) and was just wondering if
anyone had experience with freezing decorated cakes and if this was even
possible. Freezing just the cakes is a huge time
saver but freezing a decorated cake would be even better, obviously, IF
it's possible. I was just wondering if anyone had
done this and how they did it without messing up their cake.
Author: Val
Subject: freezing cakes
Date: Thu Jan 15 22:32:35 1998
Message:
I also have the weeping problem with iced
cakes so I would not decorate and freeze a cake that I would be
selling. I would freeze the baked un-iced
cakes and that saves alot of time when you go to decorate , but I would
want the freshest icing and decorations possible for my customers--no matter
how big the cake is!!
Author: Jennifer
Subject: freezing decorated cakes
Date: Thu Jan 15 17:15:56 1998
Message:
Shannon, I've never done this personally,
but one of my customers froze one of my cakes following these
instructions: first, freeze the cake UNWRAPPED
until the icing is frozen hard, then wrap with plastic wrap and
heavy duty foil or butcher paper and return to freezer. This keeps the
decorations intact. To thaw, remove from freezer, unwrap
(some people say to leave wrapped, but I think that would mess up the icing),
and thaw in the refrigerator overnight. I checked back
with her later and she said the cake was fine when she served it. I still
would try to avoid it, though. Would baking and freezing the uniced cakes
not help you enough? Then thaw them a couple of days
ahead, spend one day covering them all to keep fresh, then you could take
a day or two to decorate. BTW, don't freeze a cake with
a corn starch-based filling. The filling will separate and be very gross!
Another option, bake and ice the cakes, then freeze, and thaw and decorate
later. Good luck!
Author: Shannon
Subject: THANKS EVERYBODY!!
Date: Fri Jan 16 00:37:44 1998
Message:
HI! I think what I've decided to do from reading
everyones post is do a test cake and try your suggestion of
freezing the iced undecorated cake and then thawing, and decorating it.
If that doesn't do well I'll stick to just freezing the cakes.
Thanks! Shannon
Author: mickey
Subject: Re: freezing cakes
Date: Thu Jan 15 20:37:06 1998
Message:
Evening Shannon,
You can freeze the decorated cake, but even
under the best of circumstances you'd most likely have to do some
touch up or something. I think your time saved might be a false economy
at best, and everything considered, it would be best
for you to freeze the cakes crumb coated, or at most, with the frosting
only, not decorated.
Whatever shape you freeze them, when you go
to thaw them, keep them wrapped to hold in that all important
moisture, so the cake you finish with is as moist as the one you started
with. Good luck!
Mickey
Author: lynne
Subject: Re: freezing cakes
Date: Thu Jan 15 21:55:00 1998
Message:
hi shannon;
jennifer's instructions on how to freeze a
decorated cake is what i give to my brides for saving their top tier for
their 1st anniv. it works well.
i'm with mickey on this one. i think you would
be better off fz'ing the filled layers that have been iced. have your
decorations all ready; lots of icing made and pull one of those all nighters
just decorating. i think you will be surprised at how well
this works. lynne
Author: Jennifer
Subject: freezing decorated cakes
Date: Thu Jan 15 23:50:08 1998
Message:
If you recall, I got those instructions for
freezing a decorated cake from you, Lynne! (Remember my bridal
shower postponement fiasco?) Someone bought
a cake I had donated to a fundraising auction and wanted to
save it for a specific occasion. I passed along your instructions and she
said it turned out fine.
Author: Mary McFarland
Subject: freezing cakes
Date: Fri Jan 16 00:07:09 1998
Message:
I froze a completely decorated cake with great
success. After decorating I placed the cake in a bakery box
slightly larger than the cake and wrap it
with several layers of saran wrap and placed in freezer. To defrost, left
it completely wrapped and placed in the cold garage
overnight - the freezer and garage were about 10 degrees
different in temp, (the garage being warmer of course). Actually the cake
had 2 different colors and would have ran if the
temp were higher. I unwrapped the cake @ the hall and it was perfect -
looked as good as when it went in the box and tasted
fresh.
I dislike freezing cakes, prefer to do fresh
but there are times when this is not possible. Wishing you success!
Author: Susan
Subject: Rolled buttercream
Date: Thu Jan 15 00:21:14 1998
Message:
When using rolled butter cream do you have
to use a glaze on the cake before applying the rolled buttercream? I
haven't used it yet and was wondering if it is like fondant.
Thank you. Susan
Author: MaraTLee
Subject: Re: preparing cake for Rolled Buttercream
Date: Thu Jan 15 13:13:12 1998
Message:
Dear Susan:
OOPS! I forgot the most important thing, Yes,
you can glaze your cake or lay down a thin layer of your favorite
butter cream icing first; Then apply the rolled butter cream.
Mara
Author: tami
Subject: rolledbuttercream
Date: Fri Jan 16 19:26:05 1998
Message:
You can use piping gel or a thin layer of
buttercream also to coat your cakes. I've used
the buttercream and put the rolled buttercream
on top before it crusts and it worked just fine.
Since I don't like the taste of jellies I was told
about this. Have fun, rolled buttercream is a lot easier than
fondant and a lot more forgiving too.
Author: Tammy
Subject: Chicago Cake Shops?
Date: Wed Jan 14 10:17:43 1998
Message:
Hi! I am going to be going to downtown Chicago
in a couple weeks, and was wondering if anybody knew of any
cake shops or stores in the downtown area? I will be staying at the Chicago
Hilton, on Michigan Avenue and would love to be
able to visit a few! Thanks! Tammy
Author: Carolyn
Subject: Chicago Stores
Date: Wed Jan 14 19:53:41 1998
Message:
I don't know much about Chicago, but think
I would make a trip out to the Wilton school and stores if I had the
time and could get there by bus or car.
Author: Julie
Subject: Re: Chicago Cake Shops?
Date: Sat Jan 17 11:35:49 1998
Message:
I have not found anything in downtown Chicago.
On the northwest side (on Harlem just south of Irving Park
Road) there is a great shop called Kitchen Kapers. I LOVE it because it
is not Wilton. I live very near Wilton - it is nice when
looking for those unusual items that Michaels or Joann Fabrics does not
carry but everything is full retail. If you come this
way in May or October Wilton does a tent sale that is great - most everything
1/2 off, pans without the picture liners $3 - can't beat
it! The sale usually last 10 days and every day they bring out more and
more merchandise!
I Lombard there is a little place called Creative
Confections. It is small but nice - she rents pans for $3 and has a
entire wall covered in pans!
That's all I know of. If anyone knows of anything
south or north of the city I'd love to hear about them!!
Author: Margaret
Subject: Truck Cake
Date: Wed Jan 14 00:07:48 1998
Message:
Help!, I need idea's on making a cake look
like an El camino tuck! need by next week! For a surrise party for 16
year old! Thanks for any help! Margaret
Author: Susan
Subject: Re: Truck
Date: Wed Jan 14 21:21:52 1998
Message:
I don't know if there is a mold for that type
of truck, and you don't have the time to really search. So my
suggestion is get a picture of one and cut
your cake in the shape of one, and then decorate it to look like an El
camino. I had to do a volkswagon buggy like that once and it came out great.
Just make sure you frost it with really thin frosting
first to make sure the crumbs aren't a pain in the neck. Then frost as
usual. Good luck! Susan
Author: Valerie
Subject: Wafer Paper
Date: Tue Jan 13 18:50:34 1998
Message:
I love the idea of wafer paper. It makes drawing
a picture for a cake so much easier. However, it doesn't seem to
want to absorb into the cake, like the "Edible Images" do. I've tried decorating
on either side, spraying the cake with water, spraying
the back of the paper with water, spraying afer I place it on the cake,
placing it while the icing was still "soft", etc.
It still won't dissolve.
I made a cake for a baby shower, that I was
also attending. Some people were put off by the "paper" on top of
their piece. I explained that it was edible, but it wasn't appealing to
me either.
Any suggestions would be greatly appreciated.
I hate to give up on a great idea. Thanks,
Valerie
Author: Val
Subject: wafer paper
Date: Tue Jan 13 23:14:19 1998
Message:
I used to use wafer paper alot,but got away
from it. I do not think wafer paper is supposed to melt into the cake
as the edible images do. In fact, I found that it stays nicer if it is
crisp. If it gets too soft it gets wavy. I don't have
an answer to people not liking to eat the paper. My kids thought it was
quite fun to eat it!! Good luck, maybe someone alse has
some other ideas for you. What do use to decorate wafer paper with? I used
nontoxic waterbased markers, but I'm not sure that was the
best thing to use.So I am not recommending them.
Author: lynne
Subject: Re: wafer paper
Date: Tue Jan 13 23:54:46 1998
Message:
the waterbased non-toxic felt-tipped pens
is what i use and have recomeneded. there is so little used it should not
be harmful to anyone. i have heard of others using piping jels. having
so many different colors of jel on hand takes away from the
quick as a wink decorating the pens offer.
as for people not liking 'paper' on their
cakes, when i explain it is the same 'stuff' used to make communion wafers
they usually understand. lynne
Author: mickey
Subject: Re: Wafer Paper
Date: Wed Jan 14 00:41:53 1998
Message:
For doing designs on wafer paper, or marking a cake,
use the cake decorating markers at are available. They're
pens with cartridges you soak in food color, the put in the pen. They come
in a package of five. You can decorate your item with the same
food color you use otherwise. They're really neat.
Mickey
Author: Valerie
Subject: Re: Wafer Paper
Date: Wed Jan 14 14:09:25 1998
Message:
Thanks for the tips. I didn't realize that
the paper was not supposed to "melt". I like the idea of telling people
that it is like communion wafers.
Also, I have used both the Food Color pens
and the Non-toxic pens. I had run out of cartridges for the food
color, so called the Poison Control Center to check on the non-toxic pens.
I keep a package in with my supplies that are hands off to
my kids, though I have yet to do a complete picture with them.
I have only drawn a complete picture once.
I wanted the paper to copy pictures easier. I trace what I've drawn or
enlarged, then place the paper on the cake to be filled-in with icing details.
Is it not designed for that? Should I only use it to draw complete
pictures with pens? Thanks again for the help.
Author: RobinG
Subject: Wafer Paper
Date: Thu Jan 15 01:39:08 1998
Message:
I draw my picture on with the food color pen
and then airbrush the color in. Piping gel makes it buckle when you
just fill in sections. You can put a very thin coating of gel on the wrong
side, coating completely, edge to edge and then carefully flip
it over onto the cake. It keeps it flat and adheres to the cake better.
Author: Valerie
Subject: wafer paper
Date: Mon Jan 19 15:54:51 1998
Message:
RobinG,
Thanks you for the help. I used the gel this
past weekend to try the paper one more time. It did lay much better
this time. However, the kids at the party still didn't like the "paper"
on top of the cake. I guess I'll just stick to
using it for last minute orders (which this was).
Author: Marie K
Subject: Cold Porcelain
Date: Mon Jan 12 23:41:16 1998
Message:
I am looking for a recipe to make cold porcelain.
Does anyone have the recipe and care to share?
Thanks. Marie
Author: Carolyn
Subject: Porcelain Paste
Date: Tue Jan 13 13:03:23 1998
Message:
I checked with Cora Smith as I knew she had
made it and she gave me the recipe to share.
Porcelain Paste
1 cup cornstarch
1 cup white glue
5 tblsp. Baby oil or mineral oil
Mix oil and glue in a sauce pan, warm over low heat. Gradually add cornstartch while constantly sitrring slowly. (5 to 10 minutes) When ready, paste will be slightly tacky and will be modeled easily when cooled. Store wrapped tightly in plastic wrap in an air tight container in fridge. Bring to room temperature before using. Have fun!
Author: Susanna
Subject: cold porcelain
Date: Thu Jan 22 16:11:53 1998
Message:
What is this stuff for? Sounds interesting,
but surely it's not edible (non-toxic, perhaps, but not tasty!). Consistency
sounds like it would be like gum paste - how is its use different?
Author: Carolyn
Subject: Cold Porcelain
Date: Fri Jan 23 23:51:10 1998
Message:
Yes, it is used similar to gumpaste although
I have not used it. I don't think anyone would care to eat it - don't
think I care to eat gumpaste either. I have seen some demoed at the ICES
convention and it seems to work much like the gumpaste. Not
sure how it would be judged in a cake show - maybe they could not tell
if it was gumpaste or not?
Author: Theo
Subject: Sinking Chocolate Chips
Date: Mon Jan 12 17:26:43 1998
Message:
Does anyone know a way to keep chocolate chips
(regular or mini sized) from sinking to the bottom of the pan
when adding them to cake batter? I've even tried coating them with flour
before stirring them into the batter but it still didn't work.
Thanks!
Author: jackie
Subject: re; chocolate chips in cake mix
Date: Tue Jan 13 02:24:12 1998
Message:
After putting the cake mix in the pan,try
sprinkling the chocolate chips over top of the mix just before you put
it in the oven and see if that works.
Author: jackie
Subject: chocolate chips in batter
Date: Tue Jan 13 02:28:08 1998
Message:
excuse me, I meant ,after putting the batter
in the pan then you sprinkle the chips over the batter, then put it in
the oven and see how it turns out.
Author: Brenda Moore
Subject: coconut cakes
Date: Mon Jan 12 15:15:38 1998
Message:
I just had a customer ask me about a "3 Day
Coconut Cake" - anyone ever heard of it?? I need a receipe as soon
as possible. Thanks!
Author: Carolyn
Subject: Coconut cake
Date: Mon Jan 12 20:26:37 1998
Message:
If you are on AOL, go to the AOL Cookbook
to the desserts section and ask about this cake recipe. I'm amazed
at the number of responses they get on there for different recipes.
If you are not on AOL, would you want me to
post this for you and I could let you know if I get a response?
Author: Carolyn
Subject: Success on Coconut Cake Recipe
Date: Tue Jan 13 12:23:01 1998
Message:
I put your request on the AOL cookbook messages
and we have one already. Here goes - it really does sound
like a 3 day process!!
3-day Coconut Cake
Step 1 - Filling
Combine: 2 cups sour cream
3 cups sugar
1 (12 oz.) pkg. frozen coconut (use only frozen
coconut for this cake)
Let filling set in refrigerator overnight.
Step 2 - Cake
Cream 1 cup shortening with
2 cups sugar
Add 4 eggs, one at a time, and beat well after each addition.
Combine
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
Combine
1 cup milk
1 teaspoon vanilla extract.
Add flour mixture to creamed mixture alternately
with milk mixture, beating until smooth.
Divide mixture evenly into 3 greased and floured
(8") round cake pans.
Bake at 350 degrees for 25 to 30 minutes.
Remove layers from pans and cool.
Step 3 - Assembly
Slice each cake layer horizonally. Spread
a thin layer of coconut mixture between layers.
Prepare frosting and refrigerate cake for
at least 3 days in refrigerator.
Frosting: Place in top of double boiler -
2 egg whites
1 1/2 cups sugar
1 1/2 teaspoons white corn syrup
5 tablespoons water
1/8 teaspoon salt.
Cook over boiling water beating with electric mixer,
for 7 minutes or until mixture holds a peak. Remove
from heat. Add 1 1/2 teaspoons vanilla extract
and 3 large marshmallows. Continue beating
until well blended. After frosting cake, cover
frosting with 1 (12 oz.) package frozen coconut
that has been thawed. Happy
eating!!
Besides being time consuming, it looks somewhat
expensive, so be sure you charge enough!!
Carolyn
Author: Brenda
Subject: Thanks!
Date: Tue Jan 13 12:37:35 1998
Message:
You were wonderful to look for that receipe
for me! It does sound expensive - I will be sure to charge enough!
Thanks for your help! : ))
Author: mickey
Subject: Re: coconut cakes
Date: Wed Jan 14 00:33:39 1998
Message:
Carolyn's recipe sounds like the one I have
used. It does take extra time and costs more, but it is one marvelous
cake. I'm not usually a sour cream fan, but I could eat that cake all day
long! Mickey
Author: Mindy
Subject: books
Date: Mon Jan 12 12:04:52 1998
Message:
Hi , Would anyone know what the book "The
Cake Bible"
by Rose Beranbaum is like. Is it a cookbook
or a instruction book for cake decorators. Also, does anyone know
about the book "Creative Cakes" by Stephanie Crockston. Thanks for any
help. Mindy
Author: Tracey
Subject: Re: books
Date: Mon Jan 12 13:50:59 1998
Message:
Hi Mindy,
Someone just gave me "The Cake Bible" book
for Christmas. It has lots of cake recipes in it. All are scratch
recipes. It has all the specifics on what makes a good cake and everything
you want to know about cake "chemistry". I have not tried any
of the recipes yet. It has some cake decorating ideas but would not consider
it a cake decorating book. It's a good book if you want to
know all the ins and outs of cakes.
Available at Sugarcraft.
Author: mickey
Subject: Re: books
Date: Wed Jan 14 00:27:11 1998
Message:
Hi Mindy,
The Cake Bible is a good informative book.
I've had a copy for several years and use it regularly.
Mickey
Author: Patricia
Subject: Wedding-size servings/layer??
Date: Mon Jan 12 11:51:07 1998
Message:
I have noticed that the newer Wilton books
give a smaller number of wedding cake servings per layer than the
older Wilton books had listed. In some cases, there is a significant difference
of as many as 15 servings per layer.
When you get ready to quote someone a price
per serving, which chart would you go by? It could make a
sizeable difference in what you would charge
for the cake. Is there another source that any of you use to calculate
the number of servings for a wedding cake?
Thanks.
Author: Susan
Subject: wedding size slices
Date: Mon Jan 12 13:29:42 1998
Message:
I have a chart that my mentor had given me
just a year ago. It says that a piece of cake should be served is 3"
high, 1" wide, and 2" long. In my family they would demand larger but they
aren't your average eaters!!! Anyway that is the size of a
piece of wedding cake. Good luck!
Author: Carolyn
Subject: Wedding Cake Servings
Date: Mon Jan 12 20:22:12 1998
Message:
I guess I am shortchanging myself, but if
I am not there to cut the cake, I want to be sure they have enough. I leave
a cutting chart, but that doesn't mean they will end up with the number
of pieces it says. When you are cutting, you aren't going to have
exactly the same size pieces.
I don't ever serve the top tier, whether it
is a 6", 8" or even a 10" depending on the type of cake.
For round tiers, this is what I use - 8" serves
20, 10" serves 30-35, 12" serves 45-50, 14" serves 70, 16" serves
90 and 18" serves 125. I've never had anyone run out of cake. I would rather
give them a whole cake mix (8") than to have them come back
and say they ran out of cake. My cake layers are also 4" deep. I figure
a 4"x1/2"x2". A 1" wide piece of cake would be awfully wide
plus you surely could not get the number of servings they are telling
you. I may lose a few dollars, but I can live with that better than I could
if they ran out.
Author: Susan
Subject: wedding size servings
Date: Mon Jan 12 13:36:06 1998
Message:
I forgot to mention that if you tell me the
size of each tier I can give you the exact amount of servings. I have a
chart for most sizes. Susan
Author: Patricia
Subject: Wedding Servings
Date: Mon Jan 12 15:30:23 1998
Message:
Hi Susan,
I've done several wedding cakes that were
made up of 14", 10" and 6" round layers. According to your chart,
how many servings would be in a cake this size?
Thanks for your help.
Author: Susan
Subject: wedding servings
Date: Mon Jan 12 16:25:40 1998
Message:
According to my chart it says, a 6", 10",
and 14" round cake will feed about 125 people. If you do square cakes
it will be about 145 people. I always figure a few pieces less than the
chart just in case it isn't cut correctlly. Susan
Author: Jeannine
Subject: chart
Date: Tue Jan 13 09:21:53 1998
Message:
Is your chart something you could post and
share with the rest of us? It would be appreciated. Thanks!!
Author: Patricia
Subject: Wedding Servings
Date: Mon Jan 12 17:15:35 1998
Message:
I looked at a copy I have of the old Wilton
chart, and the 14", 10" and 6" round layers will serve 156 according
to this chart. I think this book was published in the 70's. I guess I need
to start using the newer guides. Thanks for taking the time to try
to help me.:)
Author: lynne
Subject: wilton servings
Date: Mon Jan 12 19:53:01 1998
Message:
if you counted the number of servings in each
tier you would see that people could not count on those old charts:)
in my wilton books your 14" serves 77 and the 10" will give you 39 pieces.
on a wedding cake you should *not* count the top tier -- that
is allowed for the wedding couple to save for their first anniversary.
so you can see that a 14", 10" and 6" wedding cake will serve
116.
i use wilton's newest book for calculating
# of servings.
however, i don't like odd numbers, so i round
off the total -- in this case i could charge between $150 and $160,
depending on how much decorating is involved. lynne
Author: Patricia
Subject: Top Tier
Date: Tue Jan 13 09:00:58 1998
Message:
I understand about not counting the servings
in the top tier as part of the total number of servings for the cake,
since it is taken off and saved for the first anniversary. But, when you
are calculating your price, do you include the number of servings
in the top tier in your calculation? The first couple of years I made wedding
cakes, I didn't count the top tier in the total number of servings
and was essentially giving that tier away.
Author: Carolyn
Subject: Top tier
Date: Tue Jan 13 12:31:08 1998
Message:
Yes, essentially, that is what we are doing
- giving away the top tier, but I usually tell them that is their gift
from me since I am not including this in the servings. Most
feel like they are getting something free, which they are. Others
say they charge for it. So I guess it is up to each cake decorator. Just
like the pricing is and where we live. I live in a rural area and
of course, they want all they can get and there is quite a bit of competition
for cake business.
Author: Jennifer
Subject: top tier
Date: Wed Jan 14 23:42:11 1998
Message:
I think most people do not charge the "per
serving" charge for the top tier, since it is not usually served and is
very small. However, if there is more than basic decorating
on it, such as alot of icing or gumpaste flowers, I would tack on
a decorating charge for that to the total price.
Author: Jennifer
Subject: top tier
Date: Wed Jan 14 23:46:31 1998
Message:
I think most people do not charge the "per
serving" charge for the top tier, since it is not usually served and is
very small. However, if there is more than basic decorating
on it, such as alot of icing or gumpaste flowers, I would tack on
a decorating charge for that to the total price.
Author: lynne
Subject: Re: Top Tier
Date: Tue Jan 13 12:32:45 1998
Message:
no, i don't count it when figuring the price.
i figure i'm making enough that i can afford to 'give' away less than one
cake mix :) lynne
Author: MaraTLee
Subject: Calculating servings
Date: Mon Jan 12 20:55:02 1998
Message:
Dear Patricia:
If your wedding cake is the only dessert served
at the wedding then the servings would be larger than the
traditional 1" by 2" by 2"---as you see, that is a very small serving;
But at the end of a large meal most people do not
wish to have a big piece of cake and most cake is unpalatable anyway---(Most
large bakeries use mixes that all you need to add is
water so they taste like cardboard!!).
There are ways to make cake box mixes taste
yummy. ( you can check this board for the recipes!).
If you know that your cake is excellent ,
you can recomend that they order enough for some second helpings or
larger servings.( This is were selling them a Groom's cake or an extra
sheet cake to be cut in the kitchen comes in handy)
Mara
Author: mickey
Subject: Re: Wedding-size servings/layer??
Date: Wed Jan 14 00:21:56 1998
Message:
Evening all,
Figuring servings can be easy - multiply the
diameter of a tier by 3, and that will give you the circumference in
inches, ie: 12 x 3 = 36, then go down by 4
inches for the
next 'round' to cut
8 x 3 = 24 If you wanted to count the last
core, that would be another
4 servings, for a total of
64 servings from that 12 inch tier.
A square is even easier, multiply one side
length by half the side length, ie: 12 inch square would be found by
figuring 6 x 12 = 72
The 3 you multiply by should really by pi,
but just using 3 gives an acceptable figure.
I always tell my folks what a serving consists
of, and how to cut the cake to get those numbers. If they want to
order a larger cake then, so be it. Hope this helps
a mite. Mickey
Author: Patricia
Subject: Wedding-size servings/layer??
Date: Mon Jan 12 11:40:07 1998
Message:
I have noticed that the newer Wilton books
give a smaller number of wedding cake servings per layer than the
older Wilton books had listed. In some cases, there is a significant difference
of as many as 15 servings per layer.
When you get ready to quote someone a price
per serving, which chart would you go by? It could make a
sizeable difference in what you would charge
for the cake. Is there another source that any of you use to calculate
the number of servings for a wedding cake? Thanks.
Author: Carol
Subject: cake mix variations
Date: Mon Jan 12 09:38:24 1998
Message:
I need recipes for basic white and yellow
cakes. I would appreciate knowing some of your extra add-ins or
special touches. Thanks!
Carol
Author: Chris
Subject: cakes
Date: Mon Jan 12 13:54:12 1998
Message:
For a flufflier yellow cake add boxed dry
whipping cream to your cake mix.
Add your favorite jello to your warm cake
pricked with tooth pick, cover with whipped cream.
hope these two help.
Author: MaraTLee
Subject: Scroll message board to find box
cake add-ons
Date: Mon Jan 12 14:36:15 1998
Message:
Dear friend,
If you routinely check the back pages of the
message board you will find that the answer to some of the questions
are already posted. Also, new people sign in and add their solutions to
the questions that are posted.
Even I have gotten some recipes off the message
board--:)---
Keep on checking in frequently, you'll be
surprised! Mara
Author: Chris
Subject: cakes
Date: Mon Jan 12 14:52:18 1998
Message:
For a flufflier yellow cake add boxed dry
whipping cream to your cake mix.
Add your favorite jello to your warm cake
pricked with tooth pick, cover with whipped cream.
hope these two help.
Author: Shirley W
Subject: Valentine Cupcakes
Date: Sun Jan 11 22:16:57 1998
Message:
Does anyone have any suggestions for decorations
that can be done on the top of cupcakes for a pre-school Valentine's
party. I've checked the Wilton cake decorating books for ideas, but there
weren't many there. Thank you in advance.
Author: Shannon
Subject: Re: Valentine Cupcakes
Date: Mon Jan 12 03:04:25 1998
Message:
Hi! Were you looking in the '98 yearbook?
If not, there are some really cute cupcakes on page 51. The name
they gave them was 'bitten by the love bug'. I think they are so cute and
it doesn't look like they would be very hard to do. They look
like something that would really catch the attention of preschoolers. Hope
this helps. :) Shannon
Author: Dana
Subject: Re: Valentine Cupcakes
Date: Mon Jan 12 09:08:26 1998
Message:
How about a piped bear (or a bear head and
paws) holding one of those hard heart candies that say "love me",
etc.... or other small heart candies? Or you could substitute the school
mascot for the bear. Good luck!
Author: Carolyn
Subject: Valentine Cupcakes
Date: Mon Jan 12 10:37:41 1998
Message:
For really simply heart designs on the cupcakes,
you can use a small heart cookie cutter to imprint a heart design
and then go over this with a writing tip in a zigzag motion or a small
start tip. Maybe put an arrow through it or write "Be Mine" or "Luv
You" in the center. This is simple and fast.
Author: MaraTLee
Subject: Rolled Buttercream Recipe,(use this
posting)
Date: Sun Jan 11 19:03:55 1998
Message:
Hi all:
Here is my recipe for Rolled buttercream.(Someone
posed the question awhile back as to "What is Rolled
buttercream?".)
INGREDIENTS: METRIC WEIGHT: VOLUME:
Shortening: 190 gms. / 1 cup
Corn syrup (white): 315 gms. / 1 cup
Clear Vanilla : 5 gms / 1 tsp.
Salt(use popcorn Salt) : 2 gms / 1/2 tsp.
Confectionary sugar : 1000 gms / 8 1/2 cups
(OPTIONAL:
Lemon oil or extract : 1 gms. / 1/4 tsp.
Orange oil or extract : 1 gms. / 1/4 tsp.)
Cream shortening on med. till smooth and fluffy,
add corn syrup,Vanilla, salt, optional flavorings and mix till well
blended. Reduce speed and slowly 2/3's of the sugar till a softh dough
is formed, turn out on smooth surface to knead in remaining
sugar. If Rolled buttercream is too soft add a bit more sugar when you
are kneading and continue kneading untill it feels smooth.
TIP: dust your work surface with confectionary
sugar, knead the buttercream till soft and pliable. Do not over work.
equipment:
1 rolling pin.
2 sheets of heavy upholstery plastic. (found
in any department store with a "home domestics dept".)Large enough
to cover you cake and then some.
1 pizza cutter or sharp knife.
1 small off-set spatula.
1 puff of corn starch and confectionary sugar.
(take a clean , new knee-hi and add equal amounts of corn starch
and 10X sugar. Tie a knot in sock (close down to the corn starch and 10x)
and cut off the excess sock. Some hot water.
Place Rolled buttercream between the sheets
of plastic. Will rolling pin roll to about 1/4" thick.( Large enough to
cover cake).
Grab the sheets of plastic and flip over,
(so the bottom is now right side up). Peel off the sheet of plastic that
is now facing you by the corners. Place plastic sheet, rolled
buttercream and all,( Rolled butter cream will stick to plastic)
over your cake--which of course you've trimed the edges off!)
Work the rolled buttercream like you would
a rolled fondant, trim off the excess. Creases and marks can be easily
removed from the rolled buttercream by a warmed offset spatula.
Heat the spatula, dry, and work back and forth
on the surface that has crease untill it disapears,tears are repaired
by filling the holes with rolled buttercream and smoothing with the warm
spatula.
This icing has a taste similar to Candy Corn!--The
kind in all the stores in the fall.
Author: MaraTLee
Subject: inexpensive alt. to use for practicing
fondant tech.
Date: Sun Jan 11 19:35:47 1998
Message:
Here is an inexpensive way to practice your
rolled fondant techniques without having to break the piggy bank.
You don't even have to flavor it to use as practice. I give this to all
my students in the begining rolled fondant class to prevent
them from getting frustrated and discouraged. Once they master the techniques
we move on to the rolled fondant.
Some of them are quite satisfied with this,
and don't care if they never master the technique needed to use the
rolled fondant. Also, I feel like they got their money's worth from my
class.
(The basic class is only 4 hours, broken down
to 2 hours , once a week).
Author: Bonnie
Subject: other cake decorating web sites
Date: Sat Jan 10 18:48:38 1998
Message:
Are there any other cake decorating web sites.
Iam new with the computer and I dont know very many web sites.I would
be very thankful for any help or suggestions. Thank You Bonnie
Author: Julia
Subject: cake sites
Date: Sat Jan 10 20:24:59 1998
Message:
from Dolores page go to her Links - you'll
find plenty of sites!
Author: Brenda Moore
Subject: cake sites
Date: Mon Jan 12 15:18:11 1998
Message:
I have a cake site, you are welcome to come
look at it! http://www2.coastalnet.com/~t7v7j8jv/
Author: Mary
Subject: cake sites
Date: Thu Jan 15 18:42:16 1998
Message:
International Cake Exploration Societe
http://www.ices.org
My site
http://www.geocities.com/Heartland/Ranch/6189
Author: Jeff Arnett
Subject: Stamens for GP flowers
Date: Sat Jan 10 16:13:09 1998
Message:
I am trying to locate a source for atrificial
green and yellow round stamens for GP filler flowers cut with a 5 petal
star-shaped cutter about 3/4" across.
I need stamens larger than those sold by WIlton.
I'd like to find some about 1/8" in diameter. I am very tired of
trying to make tiny round GP center for filler flowers and would greatly
benefit from ready made stamens of appropriate size.
If anyone knows of a source, please let me know.
Thanks. Jeffery Arnett
Author: mickey
Subject: Re: Stamens for GP flowers
Date: Sat Jan 10 22:50:21 1998
Message:
You should be able to find larger stamen at
a craft store or the like.
If all else fails, you could make the ones
you have larger by dipping the stamen in thinned white glue, then dipping
them in dry spices.
I make stamens for my flowers by a similar
method, and it works well. Gives very realistic looking centers too.
Mickey
Author: Susan
Subject: stamens
Date: Sun Jan 11 13:55:22 1998
Message:
You will definitely find stamens in either
a craft store or you can also go to a florest. I found different kinds
and sizes in a nursery/craft center in my town. They are less exspensive
than wiltons. Susan
Author: Jeffery Arnett
Subject: Separators
Date: Sat Jan 10 00:21:53 1998
Message:
I like to use the BUSH brand separators. The
pillars snap tightly to the bottom plate and the support pegs are
strong and also hold tight. The problem is the upper plate..it's a bit
thin and doesn't support a heavy tier well.
In the center of the top plate is a small
projection. Iv'e been centering this projection on the bottom of a foil
covered cake drum and punching a small hole in the drum. I then decorate
the cakes, put a small amount of icing "glue" on the plate
and set the drum on the plate. The projection engages the hole and hold
the drum in place. You can also turn the drum for perfect alignment.
I don't always like the silver color though.
I am looking for a source of 1/4 wood circles made from composite
board or plywood to use similarly. I've tried the masonite boards sold
by some catalogs, but at 1/8 inch the are too flexible.
Does anyone know of a source for 1/4 wood cake boards?
If so, please advise me. Thanks alot for the help.
Jeffery Arnett
Author: lynne
Subject: 1/4" wood 'plates'
Date: Sat Jan 10 01:24:42 1998
Message:
have you tried your local lumber/hardware
store. don't know where you are but around here we have homebase
or lumberjack (these are large warehouse type places). each sells ready-made
1/4" rounds in many different sizes. some will even cut them
for you. i think this is what you are seeking.
lynne
Author: Jeff Arnett
Subject: Yes this is what I'm looking for,
but can't find them arou
Date: Sat Jan 10 11:48:59 1998
Author: MaraTLee
Subject: !/4" wooden separators
Date: Sun Jan 11 00:33:54 1998
Message:
Dear Jeffery:
This is were being a bit handy with tools
will save you some "dough"--as Lynne suggested , go to the lumberstore
and get 1/4" thick masonite or pressed wood. You can then use a jig saw
( I think?) to cut out your circles, the sizes
that you need. (You can have the lumber store do it I guess, for a charge,
I presume).
--1. You then spread some newspaper on the
floor,-- 2. cut out your foils, (the board liners). ( you could use
colored florist paper,or fabrics, if after you are done you place a round
of clear contact paper on the covered board where the
cake goes so the dyes don't seep into the cake.)-- 3. Place all the boards
onto the circles of foil.-- 4. Cut some easements to
the curve.-- 5. Sray with some spray adhesive, (the edges of the paper
and the edges fo the boards.--6.Press the paper (or whatever)up
and over the edges of the wooden boards and VIOLA!--perfectly
covered custom boards. I hope that this tip is useful.
Mara
Author: daila
Subject: taste and texture of fondant
Date: Fri Jan 9 21:56:21 1998
Message:
I recently had a piece of wedding cake which
was fondant-covered. It was a BEAUTIFUL cake, but the fondant
was gross. I don't know if the decorator used store-bought or home-made
fondant, but it was very gummy and had horrible
mouth-feel. Is this normal? I saw the recipe in the choco-pan discussion
using chocolate mixed with corn syrup--looked like
the recipe Wilton calls chocolate clay. Can this be used as a fondant?
I made "uncooked fondant" (from the Joy of
Cooking) once just to play around with to try roses (kinda soft for
that)--could this kind of fondant be used to cover a cake? Also, some recipes
call for glucose, others call for corn syrup. The
Wilton bottle of glucose (expensive!) lists corn syrup as its only ingredient.
What's the difference?
The fondant covered cakes are so beautiful--I
want to learn to make them, but I want something that tastes good,
too!! Thanks!
Author: pat
Subject: Australian Sugar Craft
Date: Mon Jan 19 07:28:04 1998
Message:
We always get attracted to the less commonly
seen stuff don't we. Look out for Australian web sites. Australian
Sugar Craft is under construction and you be able to see some beautiful
cakes from our magazine pages and be able to ask questions.
I am quite new at this web business, it gets
away with your time if youre not careful doesn't it.
Author: mickey
Subject: Re: taste and texture of fondant
Date: Fri Jan 9 23:57:35 1998
Message:
Hi, I might be able
to help you a little. Glucose is a heavier weight corn syrup, just simply
thicker. I have, in desperation, boiled corn syrup to reduce
it. There are other sources besides Wilton to purchase glucose!
As far as the taste of rolled fondant, it
started out as a cover for rich, dense, quite flavorful cakes, and its
blandness was a good foil. It sounds like
a premade fondant was used, because I don't think scratch made
fondant gives that kind of 'feel'.
Fondant mixed with gum paste makes a good
modeling compound, but fondant is a bit soft on its own.
Hope this helps a little.
Mickey
Author: daila
Subject: taste and texture of fondant
Date: Fri Jan 9 21:56:21 1998
Message:
I recently had a piece of wedding cake which
was fondant-covered. It was a BEAUTIFUL cake, but the fondant
was gross. I don't know if the decorator used store-bought or home-made
fondant, but it was very gummy and had horrible mouth-feel.
Is this normal? I saw the recipe in the choco-pan discussion using chocolate
mixed with corn syrup--looked like the recipe Wilton
calls chocolate clay. Can this be used as a fondant?
I made "uncooked fondant" (from the Joy of
Cooking) once just to play around with to try roses (kinda soft for
that)--could this kind of fondant be used to cover a cake? Also, some recipes
call for glucose, others call for corn syrup. The Wilton bottle
of glucose (expensive!) lists corn syrup as its only ingredient. What's
the difference?
The fondant covered cakes are so beautiful--I
want to learn to make them, but I want something that tastes good,
too!! Thanks!
Author: Jeffery Arnett
Subject: Fondant
Date: Sat Jan 10 00:12:39 1998
Message:
WHile tastes vary from place to place, I've
NEVER been able to sell a fondant cake to a bride once she tasted it.
Personally, I think it's gross too! But it is beautiful.
I prefer, however, to work in buttercream.
Happy decorating. Jeff Arnett
Author: Carolyn B.
Subject: fondant/choco-pan
Date: Sat Jan 10 00:47:57 1998
Message:
Fondant and choco-pan are different. Choco-pan
isn't chocolate clay. It is a commercial product that (as I
understand it) is a mixture of white chocolate
and fondant.
It is delicious - tastes like a vanilla tootsie
roll. Unlike chocolate clay or chocolate leather it isn't greasy. With
choco-pan, you roll it very thin and it is placed over a cake iced as normal
with buttercream or other icing preference. With choco-pan
your cake must be placed in the refrigerator to chill before putting the
chocopan over. This seems to make a big difference. The first
time I used choco-pan, I just put it over a room temperature
cake and had alot of trouble. Be sure to refrigerate your cake first. It
is sold in 5 and 10 lb. buckets and is rather expensive compared
to fondant - but - it can be rolled extremely thin - not like fondant which
is thick. It will go a long way because you can get it so thin.
Author: Anonymous
Subject: The difference between glucose and
corn syrup
Date: Sat Jan 10 21:56:59 1998
Message:
Hi,
The difference between glucose and corn syrup
is this:
--glucose is a form of corn syrup that contains
less water--
That's it!
You are basically able to use them interchangeable,
except that when you use the corn syrup your fondant may be
softer than if you use glucose.( just increase your powdered sugar in the
recipe---as you knead the fondant you can add the 10X and you may
decrease the water a bit)(experiment)
That is why your fondant is so expensive,
because glucose is sold at a premium.
Author: MaraTLee
Subject: difference between glucose and corn
syrup
Date: Sat Jan 10 22:03:37 1998
Message:
OOPS,
Folks forgot to fill in those important fields,
sorry, it's me, MaraTLee!! who posted the definitions of glucose and
corn syrup.
My hubby was calling me to come watch my show,
"The Profiler" so I hit the enter button by mistake--(I guess I
got to exited!!) Mara :) :) :)
Author: MaraTLee
Subject: The difference between glucose and
corn syrup
Date: Sat Jan 10 23:56:34 1998
Message:
Hi,
The difference between glucose and corn syrup
is this:
--glucose is a form of corn syrup that contains
less water-- That's it!
You are basically able to use them interchangeably,
except that when you use the corn syrup your fondant may be
softer than if you use glucose.( just increase your powdered sugar in the
recipe--as you knead the fondant you can add the 10X and you
may decrease the water a bit)(experiment).
That is why your fondant is so expensive,
because glucose is sold at a premium.
Author: Sly
Subject: tasty fondant
Date: Sun Jan 11 11:18:05 1998
Message:
Homemade fondants are easier to add flavoring
(and color) than readymade fondants. A very easy fondant can be
made from marshmallows and confectionery sugar. There are other recipes
that have a longer shelf life, and are a little more complex
to make. To keep my fondant cakes tasty, I usually put down a layer of
buttercream under the fondant. I find this suits the "American"
tastebuds of my coworkers more than does the marzipan/fondant layering
technique used in most books.
The chocolate/corn syrup clay can be used
to cover a cake and to mold decorations (it can be mixed 50/50 with
fondant), but it is more sensitive to high humidity or warm temperatures
than straight fondant is.
Author: Susanna
Subject: marshmallow fondant? How?
Date: Thu Jan 22 16:28:41 1998
Message:
I, too, am seeking the perfect marriage between
the beauty of fondant and the creamy sweetness of other icings.
How do you make fondant from marshmallows?
Author: Sly
Subject: easy marshmallow fondant recipe
Date: Fri Jan 23 07:14:31 1998
Message:
2 cups mini marshmallows (100 grams)
1 TBSP water
2 cups sifted powdered sugar (200 grams)
Add water and marshmallows, and slowly melt
them together while stirring (either in microwave on low power or
over double boiler). When its smooth, remove it from the heat and stir
in about half the sugar. Dump out mixture onto a a sugar
dusted worksurface and knead in the remaining sugar until firm and smooth
yet pliable. (Too much sugar will make it tear easily
and dry faster). You can use it right then, or seal it up tightly and let
it rest several hours or overnight. (It's also good rolled
into balls or cut into pieces and dipped into chocolate for quick candies
with a marshmallow center.) I've heard it doesn't work well on really large
cakes, but I tend to do small cakes and I don't have
any trouble with it.
It's affordable to make, and stays workable
for a long time, so if nothing else, it's a great practice medium if you're
trying to learn a technique.)
Author: MaraTLee
Subject: Re: Gummy fondant!!(Yuck)
Date: Thu Jan 15 13:28:42 1998
Message:
Dear Dalia,
The rolled fondant used to dress a frozen
cake will turn gummy and yucky as the cake begins to thaw out. The
baker/cake decorator placed the fondant on a frozen cake without letting
the cake thaw out properly. The condensation accumulated between
the layer of the fondant and the cake and softend the fondant.
If you want to know what the fondant will
turn into when exposed to liquids for a long time, place a ball or clump
of fondant into some water and leave it there for a while , then try to
eat it-----BLAH!!!Never ever freeze a cake that has been covered
with rolled fondant! Mara
Author: Valerie Gordon
Subject: Arthur
Date: Fri Jan 9 11:30:47 1998
Message:
Does anyone know where I can purchase a transfer
pattern for the children's character "Arthur", a pattern or a pan
would be great. Any assistance would be greatly appreciated.
Author: Carolyn
Subject: Arthur
Date: Fri Jan 9 11:34:48 1998
Message:
I'm not familiar with who Arthur is, but when
I want something of this nature for a pattern, I find that Wal-Mart or
some of those stores carry lots of coloring books or children's books that
have just what I need.
Author: Dana
Subject: Arthur
Date: Fri Jan 9 12:00:31 1998
Message:
My kids LOVE Arthur and I plan to do a D.W.
cake for my daughter's birthday. I am enlarging a picture from
one of the story books and tracing the main lines to make my own pattern.
I haven't seen any coloring books, but that would probably be easier.
They might make an edible image of Arthur, but I'm not sure. Good luck.
Author: Shanon
Subject: Arthur cake
Date: Sat Jan 10 13:33:48 1998
Message:
I did an Arthur cake for my daughter's 3rd
birthday. I went to the PBS web site... PBS.org and found a lot of
Arthur pictures and then inlarged on. If you would like me to email you
a picture of the cake let me know and I will scan it and send it to you.
Also Toys R Us carries the whole Arthur party line of plates etc. Have
fun!
Author: Sly
Subject: just did an Arthur cake
Date: Sun Jan 11 11:39:36 1998
Message:
I just did an Arthur cake 6 weeks ago. I found
a great picture of Arthur in one of his books. It showed him from
the waist up, with his hands help wide up in the air. I enlarged it and
changed his wardobe slightly to match the Arthur party-favors.
I then used the pattern to reverse-mold him from rolled buttercream onto
waxed paper. (I.e., mold his top-most features first,
his glasses, his nose, his tie, etc. and then layer over with face, sweater
and shirt.)
Then I flipped his image over onto the cake,
and did a quick outline of his features in black, and wrote "Happy
Birthday Nicole" above his head as if he were saying it. (Actually, that
was the only piping involved, since I hand-rolled balls from
the leftover colored frosting for the border.) Total time spent covering
and decorating the cake was under three hours (for me this
was the fastest cake I've ever done--I'm not a professional), and the kids
all loved it.
Author: Valerie
Subject: Arthur
Date: Tue Jan 13 08:55:45 1998
Message:
thanks for the wonderful responses to my "Arthur"
requests
you all have been a great source of help
Author: Shanon
Subject: Starting a cake "club"
Date: Thu Jan 8 20:17:54 1998
Message:
I am looking for advice and information on
starting a cake club. Please post or email me at Cimba33@aol.com.
Thank you!
Author: Carolyn
Subject: Starting a Cake Club
Date: Fri Jan 9 11:44:52 1998
Message:
Doesn't look like much response to this one
unless they e-mailed you. I started a cake club back in 1982 after
being in another one that took me over an hour to get to. This one was
much closer to me and is still going strong.
You need to find at least 3 or 4 other cake
decorators who want to be in a club and are willing to give of their
time and talents to keep it going. Put out flyers in stores, bakery supply
businesses, etc. If you have the money, you could try advertising
in the newspaper. Each year our club sponsors a cake show in a local mall
and we usually end up getting a few new interested people for
the club. I am in a rural area north of Kansas City so I probably
drive the fartherest as most of the members live in Kansas City. I found
that in my small town area where I also tried to start another
club, the members were too competitive and it soon fell apart. At our meetings,
we have the business part and then a demo by a member and then refreshments
and someone brings a cake or cookies to donate usually to the
Ronald McDonald House. Our big yearly project is having our cake show usually
in March or April. Hope I have given you a few ideas to get started. If
you need more help or have any other questions than what I have covered,
please contact me at Bridal1@AOL.Com
Author: shirley
Subject: what is a cake club?
Date: Fri Jan 9 15:39:16 1998
Message:
carolyn,
I don't want to sound dumb,but what is a cake
club and what do you do at them?I'm sorry, I've never heard of one.If
you can fill me in on this I would appreciate it alot
thank you shirley
Author: Carolyn
Subject: Cake Clubs
Date: Fri Jan 9 21:36:03 1998
Message:
A cake club is about like any other club.
It is composed of people who want to come together monthly to learn
more about their art and enjoy the commraderie of people who have the same
interests as they do. At our club, we have officers - President,
VP, Sec., Treas. We have a business meeting. Then we have a demonstration
usually pertaining to cake decorating, but occasionally it is a craft demo
that could go along with cake decorating.
I just demoed at our meeting Monday night
and showed how I do basket weave on a cake. I use a star tip for all
of it rather than the basket weave tip of Wilton's - #47? Some had never
seen it done this way and really liked it.
You can always learn from someone else - even
if only something very minor. I have decorated 34 years and am
still learning from even the beginners. None of us are ever so smart that
we know it ALL!! After I decorated the 12" round 2-layer cake
with basket weave, then I put poinsettias of icing on top and showed them
how I made them and then this cake was taken by another member
to take to the Ronald McDonald House the next day.
Then I also served refreshments. In our business
meeting, we discuss things such as our cake show which is coming
up in March and what still needs to be done for that and who is doing what,
etc. When we get short on money for the club, we have money
making projects such as bake sales, etc. Even if I could not learn one
more thing, I would still love going to be with others who
love the same art that I do. At Christmas time, we have a potluck
supper and gift exchange usually at a member's house or if the funds are
great, we treat all of us to a night out at a restaurant. We
meet once a month and our numbers vary - usually 10 to 15 of us. See if
you can find a club near you to join. You'll never regret it
because you can learn so much from others and their ideas. It also
keeps you in touch with ICES, cake shows, and so many other things - classes,
the latest techniques, etc. Hope this answers your questions.
Author: mickey
Subject: Re: what is a cake club?
Date: Fri Jan 9 23:40:55 1998
Message:
Hi Shirley,
You know what they say about dumb questions
- there aren't any.
All I can tell you is what our club is like
since every group kind of finds its own level.
We meet once a month, at a local decorating
supply shop or someones home. There is usually some business
matters to tend to, then we have some sort of demo. We have some sort of
fund raising activity each year, and use those funds to sponsor a
cake show each year. We also give a local charity a donation.
Our club is incorporated under Va. state law.
I don't think most clubs are incorporated, but we decided that was
proper for our club.
Our annual dues are minimal, $12 a year, hence
our fund raising projects.
This is a very simple overview of a club,
but I hope it might help you out. Mickey
Author: jill
Subject: lighthouse wedding cake
Date: Mon Mar 2 13:49:36 1998
Message:
Dear Future Bride,
I am not sure from your posting if you are
planning to do your own cake or have a baker do it. I will attempt a
response anyway.
Do you have a specific lighthouse you would
like to have the cake modeled after? If so take several pictures of it
to bring to the baker, then ask if they could do such a cake and exactly
how they would go about it. I am assuming you want the cake to be
a small scale replica of the lighthouse, not a sheet cake with a lighthouse
design on it.
If you are planning to make the cake yourself,
its a lot of work.
I did a free form replica of a pear once for
a food and wine jubilee that was 4 feet tall and weighed over 60
pounds. I stacked empty cake rounds upside
down to form the shape then baked cakes into them.
Stacking a cake such as a lighthouse would
require some serious support, more than one cake board between
layers, especially for the bottom, dowels or straws in each layer, a heavy
wooden board for the cake stand, perhaps wrapped in a pretty wedding
paper you picked out.
Designing the cake to replicate a picture
should not be a problem for a talented, experienced baker, they will probably
jump at the chance to do such a unique cake.
It will, of course, cost you more for a cake
such as this, perhaps $5.00 or more a slice.
Good Luck finding a baker in your area, hurry
though, July weddings are popular and a cake such as this will take
more time than a traditional tiered wedding cake.
Jill