Message:
Hi every-one, I have been decorating cakes for a couple of years now and I have just been doing them for family. I have done only a couple for people to buy from me. I don't know how to get people to order cakes from me and I would rather do it as a side business. So what are some suggestions? Thank-you, Susan
Author: lynne
Subject: Re: I need help starting
Date: Sun Mar 1 00:02:39 1998
Message:
hi susan.
if you will scroll down to the end of this
pg you will find a button 'next page'. click on that and go back as much
as 20-30 pages you will find lots and lots
of info including discussions on this topic. if time permits you can go
all the way back to when this board started last
sept. :) lynne
Author: Jennifer
Subject: getting started
Date: Sat Feb 28 23:30:30 1998
Message:
I just started selling my cakes about 5 months
ago. I started by making a couple of decorated cakes when I had
my daughter's playgroups over so they could see what I did, and let them
know I was trying to start a business. I also let
all my other friends that were local know. My first few customers were
my friends. Then I donated cakes to my mom's club
fundraiser and Halloween and Christmas parties, leaving several business
cards beside the cakes. I got several more orders from
those. Now I'm getting referrals from people who have attended those
parties and seen my cakes. Donate cakes for school and church events and
leave business cards. Another thing that brought
in orders at Christmas was to choose a design to offers as a special (slightly
discounted) and make a sample. I took this sample
to my mom's club meeting so everyone could see and taste my work. I printed
up flyers describing the cake and price. I subsequently
got five orders,that I probably wouldn't have gotten otherwise.
One of those was from a woman whose husband
owns a small business; she ordered cakes for their office
Christmas party. Everyone like them so much,
she asked me to supply all the cakes for employees birthdays and
company events. I'm sure I will eventually get more orders from the employees
who see these cakes. So as you see it will gradullay
build by word of mouth. It may be a little slow at first, but that gives
you a chance to learn how to organize your time
and pick up speed.
Author: Wendi
Subject: re:getting started
Date: Sat Feb 28 22:01:21 1998
Message:
Hi Susan, word of mouth is the best form of advertising. I started a cake shop 8 years ago and pretty much the only advertising I did was word of mouth. Just be careful when doing "side business" I dont know where you are from but around here there is severe consequences for not having a sanitary inspection done by the heath unit and depending on the competition in your area if other cake shops find out that you are doing cakes out of your home they tend to get a little nasty. As long as you know who you are selling to I dont see as you would have a problem. All the best to you and just keep telling everyone you know to get their cakes from you.
Author: Terry
Subject: Help.....
Date: Sun Mar 1 07:50:34 1998
Message:
Have you tried making a monthly cake for a
group of people and donated it to them? When I was first starting, I
would make a monthly birthday cake for the teachers at each of our schools.
Really great exposure this way and no worry
about the Health Dept. getting after you since it was a gift. You could
write your name on a piece of paper along with
your pnone number and put beside the cake.
Hope this helps
Author: Jeanna
Subject: Apline Hi-Ratio Shortening
Date: Sat Feb 21 11:43:24 1998
Message:
Does anyone use Alpine Hi-Ration SHortening
in their "decorator's icing" [I didn't say "buttercream" for fear of
offending someone]?
Is this product better than Crisco? I notice
that it costs more than Crisco and am wondering if it is worth the price
difference?
Author: Theo
Subject: Re: Alpine Shortening
Date: Sat Feb 21 18:23:23 1998
Message:
I recently switched to Alpine from using Crisco and I'll probably never go back to Crisco! I think the Alpine makes a much better icing. Better taste and you can add more liquid to it. I don't know if it's just from practice or the Alpine, but I've found that my icing is a lot smoother than before as well. I order it from Dolores, and yes it's more expensive but in my opinion, definitely worth it.
Author: Maury Guilfoil
Subject: alpine/sweetex
Date: Sun Feb 22 23:48:03 1998
Message:
A good, Wilton teacher told me that Sweetex does not hold up as well as Alpine during the hot, humid summer months; so in the middle of May here in Jackson, Michigan, I stop using Sweetex and switch over to Alpine until September. I actually prefer the texture of icing made with Sweetex, but it does tend to break down when I use it during the summer months. This can create a major problem for a wedding being held out-of-doors during the warmer months of the year.
Author: Dolores
Subject: Re: Alpine
Date: Sun Feb 22 21:28:42 1998
Message:
You get Alpine at your local bakery supplier.
It comes in a 50 lb cube in a plastic bag in a box. Alpine allows the
incorporation of more water, so your icing can be softer and fluffier.
Use the very same amount as with Crisco.
We carry it in smaller amounts and this is
listed in our online catalog under Baling Equipment / Alpine
BTW, Alpine is similar to Sweetex. I just
like it a bit better. Another thing, if you must make large amounts of
icing, you may have noticed when using Crisco, that the icing is separated
& soupy when you get to the bottom.
This doesn't happen with Alpine. Dolores
Author: Brenda
Subject: Why Alpine over Sweetex?
Date: Sun Feb 22 22:51:09 1998
Message:
Why do you kike Alpine better? What are the differences. I have only tried Sweetex but I have access to both. Do both hold up to heat and humidity the same?
Author: Dolores
Subject: Re: Why Alpine over Sweetex?
Date: Mon Feb 23 09:08:01 1998
Message:
Most people who have tried both prefer Alpine.
It is just better. Better to work with...holds the icing 'up' so it
doesn't separate in the bottom of the bowl. I see a real difference. One
or the other may not be available in your area.
Author: Jeff Arnett
Subject: Alpine Shortening: a cost comparison
Date: Mon Feb 23 19:04:43 1998
Message:
A few days back, someone posted an article
about using Alpine Hi Ratio Shortening in their icing. This product
received good reviews from those responsing.
I've never used the stuff, so I looked through
a fe2w of my cake supply catalogs as well as Dolores' site.
In several catalogs, the price was $6.99 per
3 lb can, and in one it was over $8.00!!!!!!!!!
When I checked Dolores' Online Catalog, the
3 lb can was only $3.75! I am going to try it AND I'M GOING
TO ORDER FROM DOLORES!!!!!!!!!!!!!!!!!!!!!!
Author: Theo
Subject: Alpine
Date: Tue Feb 24 08:57:42 1998
Message:
If your store carries Alpine for $2.19 per pound and Dolores sells it $3.75 for 3 pounds, aren't you spending more at the store you use? Just wondering! I suppose shipping costs must be considered as well... (I've ordered from Dolores and she does ship the 3 pounds in a resealable plastic container.)
Author: Renee V
Subject: Price Comparison?
Date: Tue Feb 24 09:02:38 1998
Message:
Hi Stephanie,
Maybe I shouldn't get involved in this but....
Perhaps you misread Jeff's posting. Delores'
listed price is $3.75 for 3LBS. The price you quoted was $2.19 a lb.
That comes to $6.57 for 3lbs. I think Delores has the better deal! And
her shipping and handling is very reasonable.
OF course I completely understand if you want to support a local business. As Robin has said, and she is correct in this, you can get a lot of support and info from a local business and after all we all are "local" in our own areas and maybe that business can throw some clients your way. Plus the convenience of just being able to go and purchase something and have it in your hand can be valuable.
I try to do a little of both, myself. I order and I buy locally depending on my needs. Sorry to go on about this, but you seemed concerned about getting the best value and Delores' cataloge seems the best in this case.
Author: Dolores
Subject: Re: Alpine Shortening: a cost comparison
Date: Tue Feb 24 09:49:51 1998
Message:
Re: all the price comparisons (and thanks gang,
for your kind remarks).
Realize that once you try this shortening,
it is going to be available much cheaper in the original 50 lb cube from
your local bakery supplier. It is always going to cost more when a retailer
must pay someone to re-package it...and that stuff
is a mess!
So, if you make a lot of cakes, buy it locally,
once you decide you like it. But don't do this if you can't use it all
in the space of about a month. It seems to turn
color...melt some...and eventually, it would also take on a strong
smell. Hope this helps too. Dolores
Author: Nancy
Subject: Vreamay?
Date: Tue Feb 24 23:54:38 1998
Message:
Have any of you tried Vreamay? It is also a
shortning made for icing. I have never tried Alpine and was
wondering how they would compare. Anyone?
Nancy
Author: Jeff
Subject: Do you mean you buy it at $2.19 PER
POUND or per 3lbs?
Date: Tue Feb 24 18:10:16 1998
Message:
Dolores sells it for $3.75 for a 3lb can. If
you buy if for $2.19 PER POUND you are paying much more [and
who cares about the container!!!!!
Author: Stephanie
Subject: For the convience jeff
Date: Tue Feb 24 19:28:55 1998
Message:
As I said "I can buy it for $2.19 a pound"
But, I buy it by the 50# BOX for $32.00 and
I buy at least
3 boxes a month. I just mentioned it for the
convience of it because when you need it you usually need it now.
Have a nice evening jeff.
Author: Jeff
Subject: Let me clarif before we get another
misunderstanding going!
Date: Tue Feb 24 19:45:40 1998
Message:
I just mentioned the prices I compared to
those of Dolores beacuse I've never used the stuff. I am going to buy a
couple of cans [ or tubs or bags or what ever it comes in] and give it
a try.
As far as I know, no one in this are carries
Alpine Shortening. There are no bakery supply houses in the area so
we usually have to mail order everything we use.
I didn't intend to start a disagreement...my
apologies. Jeff
Author: Renee V
Subject: Banana Cake?
Date: Mon Feb 23 14:32:33 1998
Message:
Hi Gang,
Does anyone have a recipe for a banana cake
starting with a mix. I thought maybe I could replace the sourcream
with mashed bananas in the mix fix-up for white almond wedding cake, use
a yellow mix, add some spices and keep the other proportions
the same. Does anyone have any thoughts on this? Would this make the cake
too heavy? As always, any help would be greatly appreciated.
Thanks!
Author: lynne
Subject: Re: Banana Cake?
Date: Mon Feb 23 16:03:02 1998
Message:
hi renee; i usually try to have a banana mix
on hand, but in a pinch have used yellow or fr. van. to that i add about
1 cup mashed banana and a pinch of baking soda. (along w/the usual eggs
etc required). it's not heavy, just really moist.
you mention replacing sour cream.....are you
using the 'enhanced mix' formula? i don't replace anything, just add
the banana and soda. if i use yellow mix then i also add 1/2 tsp banana
flavoring. you can add chopped nuts too if wanted. if for a
wedding, be careful w/nuts. they can throw off push-in pillars :) be sure
to chop them very fine. lynne
Author: Nannette
Subject: Banana cake
Date: Sat Feb 28 15:44:02 1998
Message:
If you go back to February 4, there are a couple
of recipes starting with a mix there. I tried Jan's; it was delicious!
One other thing--the grocery stores here only
had very green bananas, and I didn't plan far enough in advance to
have time for them to ripen. So, I bought baby food bananas instead. Worked
great!
Author: lynne
Subject: green bananas
Date: Sat Feb 28 17:33:40 1998
Message:
dosn't it just frost you? i ask the grocer if they have any in the back they are going to throw away. sometimes i get a 'no! we alwasys sell our bananas' :( i thought of mentioning baby food, but then forgot to type it in. thanks. lynne
Author: Jeff Arnett
Subject: TWO questions about ALPINE HI-RATIO
Shortening
Date: Sat Feb 28 20:10:04 1998
Message:
I just bought 6 lbs of Alpine from Dolores.
I have two questions:
1. Do you substitute it for equal amounts
of Crisco in
decorator's icing?
2. Can it be frozen then thawed and used later?
Thanks.
Author: lynne
Subject: and another ??
Date: Sat Feb 28 21:22:11 1998
Message:
i guess this is for dolores:
you stated a couple of days ago that one should
not buy more than they can use w/in a month because it goes
bad/seperates. any way to keep it longer? like jeff asks can it be frozen?
or refrigerated. lynne
Author: Dolores
Subject: Re: TWO questions about ALPINE HI-RATIO
Shortening
Date: Sun Mar 1 07:26:19 1998
Message:
1. Do you substitute it for equal amounts of
Crisco in
decorator's icing?
Yes, the very same amounts
as Crisco.
2. Can it be frozen then thawed and used later?
I do not know this. I have
never frozen shortening.
Dolores
Author: Dolores
Subject: Re: and another ??
Date: Sun Mar 1 07:28:42 1998
Message:
Yes, I think you could refrigerate it. I see no reason why not. This should keep it from becoming 'strong' tasting. But, keep in mind, we buy in 50 lb blocks and use it fast. So I am no authority. Dolores
Author: Bonnie
Subject: Cake Drums
Date: Thu Feb 26 09:22:11 1998
Message:
I have never used a cake drum. The drums have an elegant appearance, but my question is: are they reuseable? If you put a cardboard under the cake, can the drum be washed off or do you use the drum once and then throw it away? Thanks in advance for any information you can provide.
Author: Jeff Arnett
Subject: Using Cake Drums
Date: Thu Feb 26 11:00:09 1998
Message:
I use cake drum for all my wedding or other
important [and expensive!] cakes. Not only are they attractive but
they're also VERY STURDY.
I guess you could resuse them, but they really
don;t cost very much [if you buy from the right source {e-mail me if
you want to know where I get them}]and I usually just cover the cost in
the price of the cake. Like I said, I don;t use
them for every day work.
Author: Rebecca
Subject: Cake Drums?
Date: Thu Feb 26 11:17:43 1998
Message:
I don't mean to sound stupid, but could someone explain what exactly a cake drum is? Thanks!:-)
Author: lynne
Subject: Re: Cake Drums?
Date: Thu Feb 26 12:06:19 1998
Message:
rebecca; please don't feel stupid. this board
exsists for just your type of ?. how else would we all learn of new
things.
cake drums are boards that are about 1/2"
thick. they usually come already covered in silver or gold.
have you ever seen pics of cakes from england?
notice how thick the boards are? that's a drum.
lynne
Author: Dolores
Subject: Re: Cake Drums?
Date: Sun Mar 1 08:04:52 1998
Message:
We carry Cake Drums at Sugarcraft...I didn't know what they were called iether...until I read Lynne's message LOL. Right, silver or gold. VERY expensive compared to covering a cardboard with aluminum foil! Dolores
Author: Jeff Arnett
Subject: Where I buy my Silver Cake Drums
Date: Sat Feb 28 20:05:18 1998
Message:
So many people e-mailed for the source of my cake drums that I am posting it here. The catalog is about $3.00 and also has many gum paste cutters and supplies.
Creative Cutters
561 Edward Avenue
Units 1 & 2
Richmond Hill, Ontario
Canada L4C 9W6
Phone 905-883-5638
FAX 905-770-3091
Author: lynne
Subject: Re: Where I buy my Silver Cake Drums
Date: Sat Feb 28 21:29:56 1998
Message:
i would think dolores could get them for anyone wanting to buy them. if not there is a *wholesale* source: bakery crafts. lynne
Author: Dolores
Subject: Re: Where I buy my Silver Cake Drums
Date: Sun Mar 1 07:32:40 1998
Message:
Lynne is right --- if Bakery Craft carries them. Won't cost you as much as if you order from Canada...out of the US either. Dolores
Author: future bride
Subject: Cake design
Date: Sat Feb 28 18:12:56 1998
Message:
I am looking for a cake design of a lighthouse. I would like to use this as a wedding cake in July. If anyone knows of a place I can find this, or has any idaes for me, please contact me. i look forward hearing from you.
Author: kelly
Subject: getting started
Date: Sat Feb 28 11:58:32 1998
Message:
i need to know what things i need to do to get started. where do i go ? i want to do everything the legal way, but i don't know where i go first. did take the classes and have given away cakes, but it's the legal stuff i need to know, do i need a license of any kind, a seperate kitchen, a tax id # or do you have to make a certain amount of $ before you need to worry about that? i would greatly appreciate any info anyone can provide. thank you in advance. kelly
Author: lynne
Subject: Re: getting started
Date: Sat Feb 28 17:01:30 1998
Message:
hi kelly; if you scroll down to the bottom of the pg you will see a button marked 'next page'. go back maybe a dozen pgs -- you can go all the way back to when the board started last sept. you will this has been discussed many times. lots of info. also, download dolores's aol chats it has been discussed there too. good luck. lynne
Author: jen
Subject: Wedding cake etiquitte
Date: Sat Feb 28 09:35:27 1998
Message:
I am going to be delivering my second wedding cake in a few weeks. This is a friends wedding and I'm also invited to the reception. What I need to know is if the caterers are not cutting the cake and I get asked to do it will I get my cue from the bride to cut the cake. Or will the caterers tell me when. Also, do I cut several pieces at a time and have them waiting on the table. Or do I wait for people to come up for a piece. And what about the groom's cake. I want to act like I know what I'm doing, and not like I'm new to this. (Which I am, I've only been making cakes for other's for about two years. There's so much to learn.) Please help! Thanks!
Author: jill
Subject: wedding procedures
Date: Sat Feb 28 12:23:37 1998
Message:
Jen,
I do lots of wedding cakes and one suggestion
i have for you is to PLAN AHEAD! Talk with the caterer, see if
they are also new to the business, you might have suggestions for them!
If the caterer is planning on cutting your
creation, please remember to brief them, before the day of the wedding,
on how to cut a wedding cake. Also let them know how many pieces they should
get from each tier. If the cake has tiers of different
flavors be sure to ask the bride ahead of time what flavor they want to
"taste" during the reception cake cutting, and
let the caterers know what tier to cut into.
Sometimes the restaurant staff cuts the cake
and not the caters and in this case it is imperative you brief the staff
ahead of time on the cutting portions. I have a copied page from an old
cookbook which states exactly how to cut a wedding
cake and in the case of inexperienced restaurant or catering staff, which
happens often, i deliver a copy along with the
cake. It really helps.
ASK YOUR FRIEND IF SHE WOULD LIKE YOU TO CUT
THE CAKE!
Again, ahead of time. You would feel terrible
if you hurt her feelings by not cutting the cake she expected you to
cut at her special day. Again, you don't want to offend her by stepping
into a position she had designated for a caterer
or the restaurant staff.
Also ask the bride if she has a special knife
to use for the cutting of the cake, most do but i always bring a nice
cake knife "just in case".
Other things you will need to inform the caterers/restaurant
staff about: temperature to serve the cake at, storage
of the cake before the reception, # of servings from each tier,
any special requests from the bride, ie: cutting into the middle, chocolate
tier instead of the bottom, white tier.
AND DON'T FORGET YOUR CAMERA TO TAKE A PICTURE
OF THE CAKE SET UP!
Good Luck, Jill
Author: lynne
Subject: cutting cake
Date: Sat Feb 28 17:18:47 1998
Message:
jill; you gave lots of good info. one thing
stuck out (to me) that i must caution about.
someone cutting into a middle tier instead
of the bottom could cause the whole cake to topple! people (bride &
groom) should always be instructed to make the first cut in the bottom
tier. if they want choco, then make that tier choco.
one thing i'd like to mention re: when to
cut....... at some receptions they wait much too long before cutting the
cake. consider the cake the glorious ending to the wedding feast. it should
be cut when the meal is ending. not very often,
but now and then the reception is cake and punch. then it should be cut
just as soon as the recieving line is finished.
or if possible when most of the people are thru the line.
i usually instruct people who ask about who/how to cut the cake to have no less than 3 people asigned the task. one person does nothing but cut. a 2nd person 'feeds' the cutter plates. #2 in turn hands the filled plate to #3 while handing another plate to the cutter. #3 can pass the plates to guests or set them on the table. when you have a dozen or more plates w/cake untaken, i usually slow down or stop cutting for a bit. also, the cutter should have a damp towel handy to wipe the excess crumbs & icing from the knife. makes cutting quick and easy. hope this helps you be *calm* :) lynne
Author: kimmysue
Subject: Gum Paste recipe
Date: Sat Feb 28 01:18:09 1998
Message:
Hi I looked through a Bunch of posted messages
and didn't see a recipe for gum paste.
Can someone give me one? Or another kind so
I can make flowers for wedding cakes.
Thank you very much
kimmysue PS just found this place WOW love it :-)
OOPS sorry didnt keep looking (red faced) found it n/m by kimmysue , Sat Feb 28 01:23
Author: Jennifer
Subject: Men's cakes
Date: Fri Feb 27 20:08:52 1998
Message:
I need help with ideas for men's cakes! I have
a hard time coming up with something for men, if they don't have a
sport, hobby, etc. to use as a theme. I have an order for a birthday cake;
she said she wants a small sheet cake with white
icing and flowers for her husband. What flowers (and colors) would be most
appropriate for a man?
Any suggestions on a creative way to arrange
them and for borders? I don't want to do the same old supermarket
style sheet with roses and shell borders if I can avoid it. I would greatly
appreciate suggestions for this cake, as well as
men's cakes in general. Thanks!
Author: Nannette
Subject: Mens cakes
Date: Fri Feb 27 21:03:21 1998
Message:
I just did a 50th birthday cake for a man last night, and it was a big hit today. Basically, I made a half sheet that looked like the front page of a newspaper from the day he was born. For example, I managed to get a baby picture of him, so I put the picture on the cake, with the caption "President Truman notes the birth of JDE." For the world news section, I made the world, put in some musical notes for the music section, etc. There was a lot of writing involved, which was time consuming, put I added a lot of other things to add some color.
You can find out what happened in the year someone was born, and get an idea of how to lay something out by going to the Birthday Chronicle at http://www.kksoft.com/birthday.html. For baby boomers, also check out http://www.babyboomers.com/yrindex.htm. Go to the timeline section.
Author: lynne
Subject: flowers for a man
Date: Fri Feb 27 21:45:21 1998
Message:
i like to use the color combination of blue,
green and maybe some brown.
flowers that bloom blue are bachelor's button
and delphinum. both are easy to make.
bachelor's button -- on a nail make a small
mound of icing as a center (about the size of a nickel --flatish rather
than rose mound like). now cover that w/tip 14 stars -- much like one would
make a mum w/tip 81. for the center pull up some
strings w/tip 1 or 2 filling a small pea size area on the top of the mound.
if these strings fall over, ok.
delphinum: cover a toothpick w/tip 14 lines
starting about 2/3 of the way down and work up to top. now cover
w/stars randomly -- not solid but most of it. be sure to tell customer
the flowers are toothpicks!
borders: use tip 2010 -- this is a big triple
star tip
hold it so 2 of the stars cover the edge of
cake and one above it :
* * * if it is a high
cake (4") you could do this again on the side --upside down. make a really
nice border that is not frilly or feminine.
hope this give you some ideas. lynne
Author: Laura
Subject: Man's Cake
Date: Sat Feb 28 11:36:35 1998
Message:
Lynn, That was a great idea about the flower
on the toothpick. I am going to try it. Thanks for sharring.
Author: Jane
Subject: Man's Cake
Date: Mon Mar 2 01:34:31 1998
Message:
I picked up an idea from one of Colette Peters'
books that has worked great for a man's cake. Make a 3D bow
out of royal icing that stands up off the top of the cake. Pipe a regular
buttercream wrap-around ribbon directly on the cake. Then attach
the royal icing bow on top just like a present.
The bow is made by piping loops onto parchment
or waxed paper with a rose tip such as 104 or a star tip for the
lined effect. Make about 2 dozen to allow for breakage. Give the loops
hours or overnight to dry. When you assemble on the cake, pipe a
small circle of royal icing where your bow goes and gently put the first
row of loops in a circle, pretty much laying down on the cake.
Then pipe another circle of icing in the center of the completed
loops and put another row of loops standing up some. Keep doing this until
you are filling in the top of the bow with the final loops standing nearly
straight up from the cake. This is really more simple than it sounds and
looks incredible.
You can do bows all one color or make a variety
of colored loops to mix. This design works for any occasion
and you don't have to worry about flowers.
I own one of Colette's books -- Colette's
Wedding Cakes -- and this is not the book I got this from. I had
checked out from the library her Christmas
book and Colette's Cakes. The royal icing bow is in one of these or
maybe both books.
Author: Amy
Subject: Men's cakes
Date: Sat Mar 7 16:17:06 1998
Message:
Jennifer, I have an idea for a man's cake
if you don't need flowers on it. A man recently ordered a cake from me
for his own birthday to take into work. He didn't care of the design, but
he wanted an 11x15 and it to say, "Happy birthday to me". So
my husband had this idea. I made it to look like a present. I used the
directions for a chocolate pompom bow from ACD mag. June '97.
pg.62. For the choc. ribbons that looked wrapped aroung the "package",
form the choc. over the underside of your pan. I then piped a gift tag
out of choc onto wax paper and when dry, turned over and wrote-
To: Gary From: Gary. I put that on the top right hand corner with a tip
1 piped a string to attach. On the bottem left corner I wrote
"Happy Birthday to me!" Then piped a tip 5 bead border in choc.
buttercream. My butter cream is a light yellow and it looked great with
the milk chocolate bow. If you don't have the mag. e-mail me and
I'll give you the directions. This cake was simple, it got rave reviews,
and was alot of fun.
variation: Use white choc. colored his favorite
color. Hope this helps!
Author: Bonnie
Subject: Question for lynne
Date: Sat Feb 28 12:17:52 1998
Message:
Lynne,
Your border with the triple star tip sounds
interesting, but I am not understanding how you decorate with it. Do
you make a wavy line, or puffs. I am trying to picture a shell, but that
wouldn't work, would it?? Or, do you squeeze out
stars? Please let me know - I would like to try something new!!
Also, your method of making delphiniums is
quite clever. Here is how I make mine. Break spagetti noodles in to
pieces ranging from 3 to 3.5 inches long. Have moss green colored royal
icing in a bag with a tip 3. Insert the spagetti
up into the tip, squeeze a little bit and pull the spagetti noodle back
out of the tip. Put the spagetti noodle in styrofoam
to dry a bit and then with delphinium blue or mauve icing and a tip 3 make
little clusters of pull-out flowers on the "stalk".
The spagetti noodles will bend slightly giving a natural appearance. This
style of delphinium is shown on the cover of the
1995 Wilton Yearbook.
Author: lynne
Subject: answer for you
Date: Sat Feb 28 16:39:31 1998
Message:
re: triple star i just make stars. i have seen using it making shells, but it takes sooooo much icing, i just don't do it. i've been making delphiniums on toothpicks for about 10 yrs. in fact to be really true to the flower you should make tip 13 or 14 drop flowers and put them on instead of stars. if i have time and want to make something really special i do it that way. lynne
Author: Susan
Subject: Men's cakes
Date: Sat Feb 28 21:38:57 1998
Message:
Jennifer,
I usually do carnations for a man's cake.
You could do them in a cascade on the cake and leaves around the
bottom for a border. Good luck with what ever you decide.
Susan
Author: Mindy
Subject: "cake chat"
Date: Fri Feb 27 16:31:31 1998
Message:
Hi everyone, Just wanted to let everyone know
about the cake chat. Here's the address.
//venus.beseen.com/chat/rooms/g/2143
the best time to catch someone there is between 8 and 12 p.m. central time.
This chat room doesn't have any set times
to meet or any set subjects to talk about. It's just a meeting place for
people with similar interests. "Cake Decorating" although we do wander
off of the cake decorating subject.
Another thing that I would like to mention
is: if you have the time to wait for a few minutes, say "hi" and then wait
for a few minutes to see if anyone comes by to visit. With no set times,
it's sometimes hard to find someone there at the
same time. There might be someone there already waiting and if you don't
say "hi" they won't know that you are there.
So come on by and stop in for awhile. It's
alot of fun to talk with people from all over the country. Everyone is
welcome!!!!!!
Author: Laura
Subject: Cake Chat
Date: Sat Feb 28 11:40:05 1998
Message:
I love the cake chat and have found many good friends. Thanks for it.
Author: Ellen B.
Subject: Question
Date: Fri Feb 27 12:19:58 1998
Message:
I have a recipe for a cake and the filling is made with peanut butter chips, whipping cream, and a little vanilla extract. All of this is heated then cooled. My question is does this cake need to be refridgerated because of the whipping cream or is is safe to be left out. The recipe does not specify either way. Would appreciate any help you can give me. Thanks! Ellen
Author: mary
Subject: keep it cool
Date: Fri Feb 27 14:05:43 1998
Message:
Going back to my days as a student, my instructor cautioned that if it is made with milk, keep it refrigerated. If that is real whipping cream I would be safe and keep it cool.
Author: jill
Subject: keep it COLD
Date: Sat Feb 28 12:28:04 1998
Message:
If you keep any dairy product unrefrigerated
it will go bad and possibly make people sick. Also, the cream will
become runny and possibly the cake will tilt on you or worse!
Keep it cold, between 34-40' and if you want
to serve it at room temperature, take it
out of the refrigerator for some time before serving but always under two
hours. Jill
Author: Ellen B.
Subject: Re: Thanks Mary and Jill
Date: Sat Feb 28 16:38:22 1998
Message:
Thanks for your response. That's what I thought.
This recipe is so specific about everything and when there was
no mention of proper storage I thought I'd ask the people that would know
- all of you. Thanks again. Ellen
Author: Bonnie
Subject: Ivory Colored Icing
Date: Fri Feb 27 10:13:09 1998
Message:
In two weeks I have to decorate a wedding cake with ivory colored icing. In reviewing a recent AOL chat on how to make ivory icing, I noticed the suggestion of brewing a pot of tea and using tea as the liquid when making your icing. This would be a great way to make a consistent color, but I am concerned about the taste of the icing. Has anyone tried this? Does anyone have a technique they use to make a uniform color of icing when more than one batch of icing is required? I have used vanilla flavoring that is brown to make ivory icing, but I need to get the icing a bit darker than simply using brown colored vanilla. Thanks in advance for your input. Bonnie
Author: Marie
Subject: ivory icing
Date: Fri Feb 27 10:28:47 1998
Message:
Hi!
I usually use Wilton ivory paste color. Keep
track of how much you use for the first batch, then use that amount
for the rest of the batches. Other times, I've used a combination of yellow
and brown airbrush colors. Again, keep track of
how many drops of each color you use to get the color you want, then use
the same for the rest of the batches.
Marie
Author: Val
Subject: ivory icing/measurement
Date: Fri Feb 27 23:58:51 1998
Message:
Marie, I am curious as to how you measure your paste food colors. With it being such small quantities, I just dab into my jar with a toothpick and could never measure mine with this method. I want to learn your method.
Author: Marie
Subject: Re: ivory icing/measurement
Date: Sat Feb 28 11:56:40 1998
Message:
I do the same thing - just keep track of how
many "jabs" you use and try to go to the same depth with the
toothpick each time. I guess with practice,
one gets so one can pretty well tell how much to use. Also, sometimes,
I use the tip of a small spatula to scoop paste color out of the jar. I
know it's not very scientific, but with practice
you can make the different batches the same color. I have some brown and
yellow liquid color (airbrush) mixed in an extra
container and count the drops I put in the icing.
Marie
Author: Margaret
Subject: ivory icing
Date: Fri Feb 27 23:54:58 1998
Message:
I mix brown and yellow food coloring into my extract, then when I measure in my extract I'm also adding my ivory color exactly the same each time. This works well for me, I hope it helps.
Author: Bonnie
Subject: Thanks for All the Ideas
Date: Sat Feb 28 12:26:30 1998
Message:
Thanks for all the responses. In one week I will have to decide which method to go for. :-)
Author: Jeff Arnett
Subject: ISO Scalloped Oval Cake Pans
Date: Thu Feb 26 23:01:11 1998
Message:
Does anyone know where to find Scalloped Oval
cake pans that you don't have to take out a mortgage to
purchase? So far,
every where I've found these pans, a 3 or four pan set has cost $200 to
$300 [no kidding!!!]. If anyone knows a reasonable
source, please let me know. Thanks!
Author: Patty D
Subject: scalloped oval pan set
Date: Fri Feb 27 20:50:36 1998
Message:
Jeff, I have a 4 piece set purchased about
a year ago from Lorraine's Inc. for $127.99. Sizes are 16x11, 10
1/2x7, 13x9, 8x5. A larger pan is available
(19") but not included in price which may have changed by now.
These are handmade, imported cake tins, heavy
and even baking 3" deep.
Tele:(617)-826-2877 or Fax: (617)826-7973
Hanover, MA.
Author: Patty D
Subject: scalloped cake pans
Date: Fri Feb 27 20:56:29 1998
Message:
Jeff, previous post was for pans with 4 scallops; there are also pans with 8 scallops available, 12 1/2x9, 10x7 1/2, 8x5. Last price I have on those is $111.50 with a 15x11 available but not included in price. Hope this helps.
Author: Jan C.
Subject: Silicone molds /presses
Date: Thu Feb 26 22:49:08 1998
Message:
I'm interested in purchasing some silicone molds/presses for chocolate and fondant. Specifically I'm looking for rose petal molds/presses and perhaps some decorative scrolls. I've got the Sugar Bouquets catalog from Rosemary Watson. It's lovely, but I want to see what other options exist before I order. Does anyone know of any other silicone mold suppliers I could contact? If so, can you include the contact information in your reply? Thanks.
Author: Dolores
Subject: Re: Silicone molds /presses
Date: Fri Feb 27 07:26:26 1998
Message:
You'd better save your money and go ahead with Rosemary's molds. This is the opinion of several decorators from cake chats....read aol chat that dealt with this. Or email pwdsugar@one.net...she's a real pro and knows all about this subject. If you buy an off-brand you may end up buying Rosemary's when they don't work and spend more money in the long run.
Author: Jeff
Subject: Silicone molds/presses
Date: Thu Feb 26 22:57:20 1998
Message:
Personally, I've tried a number of brands.
I have never found any that came close to Rosemary's products. All the
other lace molds I've tried must be pressed then the lace piece cut out
with a craft knife: Rosemary's molds are self-trimming!
Again, this is my personal opinion, and I'm
sure you'll here from others. You can find some silicone presses/molds
in the Sweet Celebrations/Maid of Scandanavia catalog and also from Beryls
Cake Decorating Supply [www.beryls.com]. But, if
it were me, I'd not waste the time nor money looking else where....Rosemary's
are my choice!
Author: Brenda
Subject: Silicone +? presses
Date: Thu Feb 26 23:37:20 1998
Message:
The Cakery - 2118 Meadow Pl SE - Albany, OR
97321-5560, phone: 541-926-0025 or email:
"webbc@dnc.net". I haven't checked out the
web site yet but I have their catalog and have seen and purchased a
few of their products at ICES conventions. Their products are significantly
less expensive than Rosemary's. I agree with Jeff
that some of Rosemary's molds are a little easier to use and provide a
bit more detail but I feel that these products
are worth trying, especially if cost is a factor. The material that they
are made from is a different, lighter material
also. It almost feels like Crayola Model Magic.
Another possible source is Sunflower Sugar
Art - P.O. Box 780504 - Maspeth, NY 11378, phone:
914-227-6342. I haven't tried these yet but
I have seen them and have the catalog. They seem to have a wide
variety of products including cutters and various silicone molds.
I mentioned a web site in error. There is only an email address for The Cakery, no web site that I know of.
Author: Jan
Subject: Rosemary's catalog
Date: Fri Feb 27 13:58:41 1998
Message:
You can get a catalog at the following address:
Sugar Bouquets
23 Noth Star Drive
Morristown, NJ 07960
ph: (973) 538-3542 or 1-800-203-0629
fax: (973) 538-4939
Catalog is $3 U.S., this amount can be applied to your first purchase. Enjoy!
Author: Jane
Subject: Address
Date: Fri Feb 27 13:21:35 1998
Message:
I had e-mailed Dolores regarding these molds a few weeks ago and following is the address she gave me for Rosemary:
Sugar Bouquets
23 North Star Drive
Morristown, NJ 07960
phone: 973/538-0629
fax: 973/538-4939
orders only: 800/203-0629
Author: Robin
Subject: Pillar/Seperator Preferences
Date: Thu Feb 26 15:51:35 1998
Message:
I would be very interested to find out what
type of pillars and/or seperator plates all of you who do a lot of
wedding cakes prefer, push-in or pillar/plate type. Do you feel like one
is more stable or safer than the other? Also, do
you do anything to dress them up? Thanks so much!!!
Robin
Author: Dolores
Subject: Re: Pillar/Seperator Preferences
Date: Thu Feb 26 19:34:45 1998
Message:
I prefer the Wilton twist pillars and plates.
These are very sturdy, fast setup and you never cut dowels.
If not using those I then prefer Wilton's
disposable pillars with rings. (What they are called in the Yearbook).
These fit the grecian plates. I reuse these many times but I don't charge
the customer if one is cracked. Nice when they
don't want to return them too. Dolores
Author: Jeff Arnett
Subject: My system
Date: Thu Feb 26 21:51:00 1998
Message:
I often work with cakes that have lots of
gum paste flowers which makes for a very heavy tier at times.
I use BUSH brand pillar/plate sets for my
cakes. The BUSH plates have a small pointed projection in the center
of the plate.
To assemble a tier, I choose a plate the SAME
SIZE as the tier to be placed on it. Before icing the tier, I choose
a SILVER COATED CAKE DRUM BOARD 1 " larger than the size of the tier.
Before icing, I turn the Drum over, center
the BUSH plate on ti and "push" down until the plate's projection
pierces the back of the drum.
I ice the cakes on the selected drum boards.
I dowel [usually use cake jack] the lower tier, attache the BUSH
pegs into the bottome of the plate, center on the iced tier and push down.
I decorate each cake, then when ready to assemble,
place the drum on the upper separator plate and move around until the projection
engages the hole made earlier in the board. Rotate
the drum until all pillars are aligned and the cake is ready.
Using this manner, you never worry about the
pillars lining up since you can roate the drum while sitting on the
plate until the pillars are aligned. This system is VERY STRONG. No cracks
in the icing!
If the cake has to sit for a long time, or if it is very tall, I pipe a ring of buttercream "glue" on the top separator plate before sitting the drum in place. The buttercream glue and the projeection hold everything in place very well and I've never had any problems!
Author: Shanon
Subject: Where to order Bush
Date: Fri Feb 27 01:43:22 1998
Message:
Where do you order or buy these from?
Thanks
Author: Dolores
Subject: Re: Where to order Bush
Date: Fri Feb 27 07:28:53 1998
Message:
Of course we can get those for you. http://www.sugarcraft.com
These are not my choice to use. You will also
need to purchase pillars because they will not interchange with
Wilton's or any other brand. My opinion is that they aren't as attractive
as Wilton's either. Dolores
Author: Jennifer
Subject: pillars
Date: Thu Feb 26 16:53:49 1998
Message:
I'm no expert by any means, having only done
5 tiered cakes, but I really like the push-in pillars. I chose to start
with the push-ins for several reasons. One, it is a lot simpler because
you don't have to fool with dowels or separator
plates on top of the cake; two, it just seemed like it would be sturdier
to me; and three, I don't like the idea of the
top of the cake being covered by a piece of plastic. I have been very happy
with them, and have never had a reason to try the
others. Since I haven't used both methods, I can't say the push-ins are
definately sturdier than the others, but I can
say they are very sturdy. I've used Wilton's grecian and crystal-look pillars
in 7" and 9" in lengths and they worked quite well.
They are so easy to use! After you ice your cakes, use the plate of the
tier above to mark the placement of the pillars,
then decorate. When you're ready to assemble, just insert the pillars
into the mark spots and push down until they touch the plate below. Then
place the next tier on top, inserting the legs
into the pillars.
Author: Renee V
Subject: Separator systems plate ?s
Date: Mon Mar 2 15:16:33 1998
Message:
Hi All,
I've done about 6 or 7 multi-tiered cakes
and have always used push-in meathod. I love the convenience of it and
the security! Even if I'm using a combination of stacked/pillared construction,
I use push-in. Here is my question.
Will the push-in pillars fit different shaped
separator plates? I have only used them with round cakes, but would
love to make some tiered cakes in other shapes such as squares, ovals etc.
I have a Wilton system. Any info will help. Thanks. Renee
Author: Dolores
Subject: Re: Separator systems plate ?s
Date: Tue Mar 3 10:04:41 1998
Message:
Wilton's push-in pillars fit their grecian
style plates of any shape. But nothing is interchangable with their twist
pillars set. I have used Bakery Craft's slip-on swans with the twist pillars
and it looks great.
Online catalog: ...See more on this under
WEDDING / Columns / Separator plates etc. I will be adding pictures.
Those swans are great. Bakery craft's pillars are notched and can be cut
to any length too. I like this. Dolores
Author: Jennifer
Subject: Dispelling misconceptions
Date: Thu Feb 26 14:39:32 1998
Message:
Does anyone else have problems convincing
customers of the following:
1. Sheet cakes are NOT mandatory for birthdays.
2. Tiered cakes are not just for weddings.
3. Side decorations and pastels are not just
for wedding cakes.
I am so tired of doing sheet cakes, but people just won't consider any other shapes and sizes for birthdays. I also have customers reject tiered and/or white/pastel designs because "it looks too much like a wedding cake" (even when it doesn't). I certainly appreciate my customers giving me their business, but I get frustrated sometimes when they won't even consider other options, or appreciate all I have to offer. It seems that people have had to settle for mass produced, un-orignal sheet cakes for so long, they think that's what their supposed to have. Does anyone else get frustrated with this, and/or have any tips on educating the public and raising their standards? I suppose my personal tastes shouldn't matter, but I would like to do something different at least once in awhile!
Author: Dolores
Subject: Re: Dispelling misconceptions
Date: Thu Feb 26 15:44:16 1998
Message:
Raise your prices to show them you are 'different
and special'
Show them Wilton's Yearbooks for new ideas.
Read on my aol chats (at the beginning...how
Earlene dug out a business doing rolled fondant and gumpaste
cakes...because SHE wanted to. You won't get a lot of money at first, but
as your reputation grows, raise your prices accordingly.
I don't feel that we have the problems you
mentions though. We do tree houses and tiered Hercules cakes and
blocks (4 with the long loaf pan) - 8" round on top...and...Lots like this.
Author: lynne
Subject: Re: Dispelling misconceptions
Date: Fri Feb 27 01:25:11 1998
Message:
jennifer; we must share the same customers!!
i have been able to talk a few into other
shapes, but often can't. sometimes it just is easier to come up with a
design to go on a sheet, too.
haven't had anyone complain about pastel colors
or say it looks too much like a wedding cake.
in fact today i took an order for a retirement
cake -- a 9" round w/yellow roses and swags on the sides. showed a
few pics in mbn and the gal liked that idea better than the others which
were more geared to where they worked.
this is a family celebration so the flowers
worked better.
i like dolores' idea of charging more. only
problem w/that is many of my orders come via phone. they can't see
and compare the price to costco. i also have 2 in (grocery)-store bakeries
to compete with. many people cannot see beyone price no matter
what you say.
i quote my wedding cakes by the serving and
say 'we start at $1.25 a serving. the price goes up according to how
eleborate they are decorated and what cake flavors you choose'. right away
they start figuring the #of servings they need = to total price.....oh,
to serve 100 it will cost me$125. i try to emphisis that is the *starting*
price. my average ends up about $1.50.
lynne
Author: jill
Subject: sheet cakes, ugh!
Date: Sat Feb 28 12:34:45 1998
Message:
I have been in the same situation as you. I,too
hate doing sheet cakes but do when necessary. One solution i have
found is to take pictures of everything. When someone comes in to order
a cake say for a graduation, i pull my small photo
album out with graduation pictures (i use those 4X5 photo albums for specialty
cakes and categorize them, birthday girl/boy, man/woman,
graduation, shower, anniversary, divorce (yes, sad but true)...
This really helps and I NEVER show customers
pictures of sheet cakes!
As far as tiered cakes, take pictures and
show these off too. I once did a breakfast party and did several pastries,
one which stood out was the 3 tiered coffeecake with fresh flowers. It
was beautiful and nothing like a wedding cake. I have
done lots of these since. I also once did a salmon mousse cheesecake with
two tiers for a party, it was a hit.
Keep suggesting your favorits things to do
because these are the ones that you enjoy the most, put the most love
into and in turn do the best job on. Good Luck,
Jill
Author: Jennifer
Subject: sheet cake alternatives
Date: Sat Feb 28 16:21:17 1998
Message:
Thanks for commiserating! I try to do as you suggest, showing pictures of more creative cakes from my album and reference books. The problem is that often people just order by phone, and though I try, I can't persuade them to come by and look before they make up their mind. Or even if they do come in, they are just set on a sheet cake. Unfortunately, I do have to keep the pictures of sheetcakes I've done in my album; since I'm just starting, I really need every single picture, and almost all of my kid's cakes have been sheet cakes. I try to mention the many alternatives to sheet cakes, but I'm afraid to push too hard; I wouldn't want someone to feel like I was questioning their taste (although I am I suppose) and get offended. If someone is fairly open for suggestions, I can usually persuade them to let me do what I want by giving a slight discount, but I don't want to keep doing that. Maybe I'll "lose" my sheet pan and see what happens, LOL!
Author: Anonymous
Subject: Customers wanting exotic cakes
Date: Thu Feb 26 09:02:39 1998
Message:
I have had several people ask me if I could make adult cakes. In fact another lady asked me and she's really trying to talk me in to making one for a woman's b-day party this weekend. So, I was wondering, does anyone else make these? It's not like I'm going to find a instructional book on this, or will I? Maybe I should just keep saying I haven't gotten that far in cake decortating. Or make them and charge big bucks. What do the rest of you do?
Author: Margaret
Subject: adult cakes
Date: Thu Feb 26 17:28:08 1998
Message:
I would not do a nude or x rated cake. But
I have made cakes for Parties that I would call sexy. I've made a sexy
woman using the guitar pan and cutting off the neck of the guitar. Then
place either two cup cakes or two mini wondermold
"boobs" on the cake. I then ice the cake in flesh color for the body and
a bright color for the bikini area. If I need more
servings I put this on top of a sheet cake. I've seen cakes using the 'macho
man pan' from Wilton. They used icing to build
extra bulges. He was wearing bikini pants and a bow tie. That would be
the limit that I would consider doing. I would
not like to be known for this type of cake.
Author: Rebecca
Subject: Bachelorette party cake
Date: Thu Feb 26 15:31:18 1998
Message:
I agree with everyone else, I would NEVER
do an X-rated cake, but a couple years ago, a friend and I did put
together a fun cake for another friend's bachelorette party. We used a
sheet cake, and cut and arranged it to look like
a man's torso area and had him wearing blue bikini underwear. It was a
silly cake (we used chocolate sprinkles for chest
hair), but everyone got a good laugh out of it. It was the only "male"
at the party! I think it is okay to do something
like that for friends, but I certainly wouldn't want to be know for that
sort of thing.
Author: Jennifer
Subject: erotic cakes
Date: Thu Feb 26 14:21:36 1998
Message:
I've wondered about this, too. I havn't had
anyone approach me with an actual order, but one of my husband's
co-workers asked him hypothetically if I did bachelor party cakes. I'm
not sure how I feel, really. I don't think it is
immoral by any means, but I would want to be certain it was done in good
taste, more "R" rated that "X". Like someone else
mentioned, my biggest concern is that I would get "known" for this type
of cake, and that's not really what I want to be
doing. I think I would do it for friends, but that's it. If you don't really
want to, don't hesitate to tell them no. Maybe
you could come up with some more tasteful alternatives for them to consider
and that you would be comfortable doing.
Author: jill
Subject: erotic cakes (2)
Date: Thu Feb 26 14:01:35 1998
Message:
Just a comment to add to my last posting,
i would not ever do a cake with genitals.
I would do a boob cake for men and a
butt cake for women or any other part of the
human anatomy, hands, face, leg, but no
genitals. I somehow feel that it is not
right. Jill
Author: jill
Subject: erotic cakes
Date: Thu Feb 26 13:16:10 1998
Message:
Dear Anon,
I did a cake along these lines last fall and
it was so fun.
It was for a man's 40th and his wife asked
me if i would do a cake with "boobs" on it. I said yes, not quite
knowing what i would do.
It was for a large # of people and i did a
12" round cake with two smaller round cakes on top with one even
smaller cake on the top of each small round, i think 6" and 4".
I frosted the base layered 12" with a creamy
white frosting, white chocolate cream cheese. Then did the same
with the two "boobs, however after the crumb coat frosted in a flesh tone.
I used two grapes i frosted for the nipples.
I then piped the base cake with a larger pearl
boarder and did small nipples on each pearl.
Well, i was not all that sure how i felt about
this cake either but when the woman saw it she was thrilled.
At the party her husband was thrilled as well
and everyone had a good time. The story that makes this cake stand
out was when the wife who ordered the cake called me the next day crying,
to say what a special, fun time was had by all, especially
her best friend who had recently had surgery to remove her left breast
due to cancer. She was given the "left boob" from the
cake and it made her feel wonderful.
It apparently brought tears to everyones eyes.
She said that the cake made everyone happy and they would never
forget the event due to me.
I felt wonderful.
The bakery made a good deal of $ on this cake.
I have not had an order for one since but
would still do one. I feel it was in "good taste" and since no children
would be attending the party (i asked in advance), no one was hurt or offended.
Jill
Author: lynne
Subject: adult cake orders
Date: Thu Feb 26 12:14:21 1998
Message:
i'm with jeff and jackie. as a christian i
will not do x-rated cakes. i just turned one down yesterday.
i find it interesting how people will try
to ask for these. almost none will come out and say x-rated or errotic.
they tippy-toe all around the subject until i catch what
they are looking for and say 'no x-rated'. then they usually will
ask me if i know anyone who will. once i had some
gals say they already knew of one person who would do it but wanted too
much money! :) basicly you have to decide what is more important
to you: your morals or money. that's being blunt, but that really
is what it comes down to. lynne
Author: Jeff Arnett
Subject: Adult Cakes
Date: Thu Feb 26 11:03:23 1998
Message:
This is a situation where you have to let
your moraljudgement guide you. If you are uncomfortable with the idea,
then pass it up. You aren't losing that much business and I
ersonally do not compromise my integrity to make such cakes. But, as I
said, you'll have to make that decision for yourself
also.
Author: Jackie N.
Subject: cakes
Date: Thu Feb 26 09:47:10 1998
Message:
Well, I think it's up to you....you have to
define what you are willing to do. I know there are shops in the cities
that specialize in errotic cakes and makes mega
bucks on them. One of my past decorating students does them....but
as a Christian, I simply state that I'm sorry but I do not do such cakes.
I'll refer them to my friend.
You also have to consider that if you do one...and
word gets around, you may soon be doing LOTS of these
cakes. It's your choice and what you feel comfortable doing.
Author: Vickie
Subject: adult cakes(2)
Date: Sat Feb 28 04:03:54 1998
Message:
I hope I didn't offend anyone by talking about
my adult cakes. I am by no means "known" for my adult, or as my
custumers call them, naughty cakes. I don't make them any "naughtier" then
the custumer wants. I average about 3 cakes a week and
maybe 1 every three months is a naughty cake. I guess it's a matter of
giving them what they want. I will go above and beyond
to make a custumer happy and be sure they come back. As they say, the
custumer is always right!
Author: RobinG
Subject: Adult Cakes
Date: Sat Feb 28 02:19:21 1998
Message:
I have a shop, & I sell adult candy molds,
which BTW are very popular. Several years back a company made 2
adult cake pans, they are no longer available. I am always looking for
adult cake pans, because I get requests constantly. I
have done some, small & large boobs & have used loaf pans to make
male parts also. All have been done in good fun. These
people ordering them know who they are giving them to, & that they
have a sense of humor. Hope I didn't offend anyone here,
but business is business. I have had several recommendations from
these people, but my reputation is that the cakes were delicious &
if you want something unusual or adult, you don't have
to be uncomfortable, you can ask Robin & she will never embarrass you.
I really don't mind that reputation at all!
Author: Vickie
Subject: adult cakes
Date: Sat Feb 28 03:53:56 1998
Message:
I'm trying to get a cake decorating business
started and at the moment do it out of my home. The first cake I got
paid for was an adult cake. I use the small doll pan and candy to make
the big boobs and I have a candy mold of a penis that I sometimes
fill with a cream. These are my best sellers, for any occasion and I agree
, the people who order them know who they are giving them to
so no one is offended.
Thanks for the chance to respond. This is
my first time in this message board. Thanks again,
V ickie
Author: Dolores
Subject: Re: Customers wanting exotic cakes
Date: Sun Mar 1 08:17:11 1998
Message:
LOL...I wasn't even going to respond to this
topic, but it is so popular, so here goes:
I no longer do our everyday cakes...but when
I was at home and did them, my motto was not to do any cake I
didn't want my small children to see. If I had to hide it, I shouldn't
have done it. Sooo:
I made a "bikini" cake...always with clothes
ON.
BODY: I used a 9" heart pan for the top, a
10" heart pan for the bottom
BOOBS: I used 2 petite doll cakes
REFINING: I cut the points off the hearts
and put the it together at the cut for a WAIST.
For the man, you reverse the 9-10" hearts...but
I never did it because of the 'details'...we carry a candy mold to
add the 'details' if you want to do it.
The pans mentioned previously are no longer
made...for the man or woman. But you sure could use the bunny
pan...the ears are the TOP part. Dolores
Author: Jeannine
Subject: white chocolate cake
Date: Thu Feb 26 08:31:28 1998
Message:
Does anyone have a recipe for making a white
chocolate cake starting from a mix? I would really appreciate one!!
Thanks.
Author: lynne
Subject: Re: white chocolate cake
Date: Thu Feb 26 12:16:41 1998
Message:
betty crocker offers a white chocolate mix.
it is a marble but you don't have to add the chocolate packet.
how much time do we have on this? i have recipes
somewhere but it will take me some time to look it up. let me
know if you want it. lynne (kakeladi@mindinfo.com)
Author: leigh
Subject: white chocolate
Date: Thu Feb 26 22:29:22 1998
Message:
where can you get this white chocolate cake
mix i have never seen it around here
Author: lynne
Subject: white cho mix
Date: Thu Feb 26 23:16:26 1998
Message:
well i have several small independent chain grocery stores here in central calif. that carry them. it is betty crocker brand. don't know where you are, but do you have a chain 'food-4-less'? even if you do, that dosn't mean they carry that one. i can get butter pecan and strawberry only at one store locally. if you don't see it, ask the grocer if they will order it for you. if you purchace a case (12 mixes) they usually will order. if you can't use that many within a month, freeze them. lynne
Author: Jeannine
Subject: recipe
Date: Fri Feb 27 08:27:03 1998
Message:
I'm not in a rush for the recipe, don't need
it til July, so look it up if you wouldn't mind. Thanks
Jeannine
Author: lynne
Subject: Re: recipe
Date: Sun Mar 1 00:06:15 1998
Message:
i've gone thru the one book i thought it was in and could not find it. i'll keep looking, but i might be wrong :( lynne
Author: Juanita
Subject: Icing frozen cakes
Date: Wed Feb 25 00:19:18 1998
Message:
Icing cakes that are frozen ? Does anyone do
this ? If so what is your proceedure ? Thougt is was on board,
could not find it. Thanks for any suggestions that you might have. I have
gotten lots of helpful hints for an amature like me.
Did find infor on 1/31, about freezing wedding
cakes. Thanks, Juanita
Author: Dolores
Subject: Re: Icing frozen cakes
Date: Thu Feb 26 08:09:50 1998
Message:
Never! ever ice a frozen cake. The icing will
sweat and little beads of water will come up that take a long time to
dry. If you plan to decorate the cake, the colors would run while the icing
is wet.
Author: lynne
Subject: Re: Re: Icing frozen cakes
Date: Thu Feb 26 12:18:09 1998
Message:
i have also heard it will create a moisture
pocket and your icing could fall off in a big sheet.
lynne
Author: Juanita
Subject: Thanks
Date: Thu Feb 26 22:19:54 1998
Message:
Thanks for all the good advice. You have all been a big help. I am new at cake decorating and need all the help I can get. Thanks...Juanita
Author: Laura
Subject: Frozen Cakes
Date: Thu Feb 26 19:40:02 1998
Message:
I ice all my cakes complete with borders and side scrolls with white icing only and freeze for about 6 hours.Then I lightly lay a piece of syran wrap across the top and let hang down the sides of the ck. After defrosting the cake remove the syran wrap and all the moisture will be on top of the wrap and will come off leaving a beautiful dry cake ready to dec. You can freeze a ck up to 3 weeks this way. It really works well for me and has a wonderful moist taste.
Author: Deb Goodwin
Subject: Frozen Cakes
Date: Thu Feb 26 10:04:36 1998
Message:
I have frozen unfrosted cakes, thawed completely and then frosted, and I have frozen a frosted cake but I have never frosted a frozen cake. We have a local bakery who has recently become quite well known for frosting frozen wedding cakes...well known because the frosting has fallen off them by the time of the reception!
Author: Susan
Subject: Fozen cakes
Date: Thu Feb 26 12:36:45 1998
Message:
Juanita,
Not a good idea. The cake will sweat while
it thaws out and if you have frosting on there is will either fall off
or your designs will be completely ruined. Try
thawing the cake first. And make sure it is completely thawed before
applying you icing. Good luck, Susan
Author: Margaret
Subject: pre-ice only
Date: Thu Feb 26 18:00:55 1998
Message:
You may be thinking of pre-icing a cake instead of icing it. BIG DIFFERENCE!!! We were taught in class to thin icing and put a very thin coat on frozen cakes, then you must let them set over night before frosting and decorating. The icing will have a slight crust on it before you can safely frost cake. This will keep the cake from drying out. This will make a very moist cake and I have never had a problem with icing falling off or colors running. You cannot rush this!
Author: Robin
Subject: Cake Fillings
Date: Tue Feb 24 13:45:00 1998
Message:
I need to find out if the cake fillings made by CK Products need to be refrigerated after you fill the cake. I would like to offer fillings, but I don't have enough room to refrigerate several wedding cake tiers. The lady at the cake shop that I go to says you don't need to refrigerate them before or after you use them, but she doesn't do cakes and I need to know for sure. Thanks so much. Robin
Author: Maury Guilfoil
Subject: cake fillings
Date: Tue Feb 24 19:11:26 1998
Message:
Bonnie,
I, too, recently used the raspberry filling
that you talk about. The lady wanted it used as a filling with a Dutch
chocolate cake. I got raves on the cake. I agree that the fillings from
Country Kitchen are a real asset to the baker of cakes. I am
eager to use the blueberry filling in the near future.
Maury
Author: RobinG
Subject: Fillings
Date: Wed Feb 25 01:19:05 1998
Message:
Hi Robin! Everyone is right, they do not have to be refrigerated, what a pleasure! I do refrigerate any leftover filling though, and BTW you can freeze them also. So if you have leftovers and no immediate plans for that filling, just freeze! I only use a few of CK fillings, but the banana cream tastes just like fresh, mashed, sweet bananas. I tried them and my customers buy them in bulk now! Also try the apricot....
Author: Bonnie
Subject: Re: Cake Fillings
Date: Tue Feb 24 15:17:07 1998
Message:
I regularly use the fillings from Country Kitchen and they do NOT need to be refrigerated. There must be a preservative in these fillings because you can refrigerate leftover filling for a future cake order and the filling lasts in the refrigerator for a long time. My favorite filling is the raspberry; however, I recently made a yellow cake with blueberry filling and I received great feedback from that cake! Also, I have not tried this but I came across this suggestion: Mix the cream cheese filling in with your buttercream icing to make a cream cheese icing that does not require refrigeration.
Author: lynne
Subject: bavarian
Date: Thu Feb 26 12:27:32 1998
Message:
interesting......i love bavarian. i must admit i have not tried country kitchen's, but buy it bulk from a wholesaler. the chocolate bavarian is *to die for*! :) again, we find tastes differ accross the world. lynne
Author: Dolores
Subject: Re: Cake Fillings
Date: Thu Feb 26 15:59:18 1998
Message:
We carry the CK fillings. You are welcome to
order them. We carry all of the flavors. I do refrigerate them after
opening. But they will never make you sick. They are like jelly...just
get thicker when old.
Dolores at http://www.sugarcraft.com
Author: lynne
Subject: metric measure??
Date: Tue Feb 24 10:49:16 1998
Message:
hi everyone;
i have a couple of recipes i want to try but
some of the ingredients are listed in what i think is metric. can anyone
translate for me? (grin) in cups etc what are the following
measurements please? : 315g; 100g; 175g; 125g;
40g; 250g and 263ml.
thanks for any help you can give me on this.
lynne
Author: Kristina
Subject: metric measure??
Date: Tue Feb 24 12:22:00 1998
Message:
Lynne I think this is right...
315g = 1 1/2 cups
100g = 1/3 cup
175g = 3/4 cup
125g = 1/2 cup
40g = 1/4 cup
250g = 1 cup
Author: Dolores
Subject: Re: metric measure??
Date: Fri Feb 27 07:30:45 1998
Message:
Lynne, do you have the metric wonder cup? It has both US and metric measure. (a picture of it under my cake pict. section) Dolores
Author: Lisa M.A.
Subject: Color Flow mix
Date: Tue Feb 24 01:03:19 1998
Message:
Just wondering...does the can of color flow
mix need to be refrigerated after opening?? Thanks in advance, Lisa
Author: Renee V
Subject: Re: Color Flow mix
Date: Tue Feb 24 09:14:40 1998
Message:
Hi Lisa,
If you are using Wilton's mix, it comes in
a powdered form in a can and has the same shelf life as powdered egg
whites, etc., and does not need refridgeration.
I don't know how long it lasts reconstituted, but it probably needs to
be refridgerated. Hope this helps. Renee
Author: Dolores
Subject: Re: Color Flow mix
Date: Tue Feb 24 09:43:02 1998
Message:
Right, the can in powdered form needs no refrigeration
and will keep for years on the shelf.
Once the icing is made using the color flow,
then refrigerate the icing after a week or 2. It will keep for a while
unrefrigerated though.
Info: Color flow makes a stronger flower or
decoration than plain royal icing too. Use this for lace points etc, as
well as color-flow items. Your flowers and lace won't break as easy. Good
stuff!
(Fridge: Let it return to room temp before
using it.)
Author: Rebecca
Subject: becoming a Wilton instructor
Date: Mon Feb 23 00:59:16 1998
Message:
I have noticed that several of you have mentioned that you are Wilton instructors, and I was wondering what type of criteria you have to meet to become one. Any and all responses appreciated. Thanks! Rebecca
Author: Dolores
Subject: Re: becoming a Wilton instructor
Date: Mon Feb 23 09:22:04 1998
Message:
I am a Wilton instructor. I work out of my
own shop. In fact, classes begin tonight - for 12 weeks.
To qualify, you would need to be comfortable
with making most decorations...especially the rose. You should
have good understanding of baking and making icings. Royal icing flowers
etc are taught in all but course 1 so you'd need to know
this.
I suppose Wilton is always looking for instructors.
They do hold a work shop after the ICES convention in August...in
the city where the conv. is. I think Wilton gives you a discount on items
you buy to use in classes. They are very strict that
the items are only for class.
I might also add, individual shop owners (like
myself) are NOT invited to these training sessions. The reason,
Wilton insist teachers give them the full name and address of all their
students. We will NOT do this under any circumstance!
We feel it is unethical to give out names and addresses given us in confidence
and without the person's permission.
Author: Shanon
Subject: Becoming a Wilton Instructor
Date: Mon Feb 23 10:36:54 1998
Message:
Hello, I too am a Wilton Instructor in Washington
state. The criteria to become one is you have to have taken all 3
Wilton courses and be able to competantly
demonstrate the skills taught in each. You must have a referal from
another instructor and submit an application along with pictures of cakes
you have done. You work for yourself and just carry the
Wilton name. So you are responsible for your paper work. We do submit the
names and addresses of our students, but it is only for
tracking purposes. Wilon NEVER contacts them for solicitation or
otherwise. I love what I too. I have met so many neet people and it is
great to get paid for having fun. I am not a store owner,
I teach at an account as do most instructors. I teach at a Joann Fabrics.
We are paid a flat fee for our classes by session. This
varies per account. Wilton gives a 40% discount on there product to instructors.
However, you have to order through Wilton.
The product is for class use and personal use only! You are
responsible for your own product to use and
show for your classes. But I have gotten so many things free by
attending teachers meetings (held twice a year for my territory) and by
attending seminars. Plus Wilton sends you things to try
and for filling out surveys ect. There are a lot of other bonuses. Feel
free to email me if you would like more information.
I know that there are some who are down on the "Wilton Way". I teach their
way because it works for me and 99% of my students. I
do most things at home this way but I am always open to learning other
ways. Hope this helps.
Author: lynne
Subject: Re: becoming a Wilton instructor
Date: Mon Feb 23 16:26:09 1998
Message:
hi rebecca; i was an instructor until wilton
would not do a thing when my store refused to pay me in a reasonable
time. wilton wants you to do everything for them and they do nothing for
you. shanon sayes the names and addresses are not used
except for tracking, but they send lots of info on products for sale to
their 'students' so the student buys directly from
wilton and not from the store (account) that trained them. we are constantly
told how we are helping the store build their customer
base then they sell out from under the store. you
are an independent contractor. this has a great effect on your income taxes.
you must keep track of all driving you do, all time spent,
monies spent and your pay. with nothing taken out, at tax time you could
have to come up with big $$$$.
the *plus* side is: it gives you lots of practice
:) it is very satisifing to see people develop their skills and learn what
you love to do. it does give you some extra spending money. to a point
you can set your own hours. at my store i could work
w/the craft coodinator as to day and time i wanted to teach. not every
class you offer is a 'go'...sometimes you don't get enough
sign ups. part of the reason i quite was they got mad that i was teaching
only 4 students. i had gotten permission, but then they
keept getting more and more upset about it. said it was 'costing
them'. see, they had to pay me a set amount and w/only 4 paying students
it didn't add up to what they had to pay me. what i could
not get into their head was how much in future sales they would get from
what i was doing. also, they would not look back at all
the many classes i had taught w/far more students in then what they had
paid me.
some managers just can't see it. and it is
up to the store manager -- they have finanal say.
hope this along w/what else has been said
will give you some food for thought. think it over well.
oh yes, those teacher's meetings held twice
a year -- they can be held hundreds of miles from your home (i had to
go almost 300 miles) and are *mandatory!* -- *no* excuse. one lady was
in labor and still attended! lynne
Author: shanon
Subject: Re: Re: becoming a Wilton instructor
Date: Tue Feb 24 22:42:59 1998
Message:
No offense lynne, but it sounds like you had a bad experience but it isn't across the board. I have had a great experience. It is 120 miles to my teachers meetings and it is manditory to attend only one a year, however, there are exceptions that are made. Some people stay in hotels with others. There is a special rate and by sharing a room it was really reasonable. I have tought 117 students and not one of my students has ever recieved anything from Wilton. The purpose of my store to hold classes is to sell product there. and Wilton sells product when they sell product so I can't see them trying to override that by intervening with the students. Lynne was right to say that Some stores, not all have a minimum number of students. Mine is 5, however the manager has overrode that several times and I have taught classes with 3 students and even one with 1! I think it is all in your own experience and how well you make it. You are an independent contractor so you have to manage your money, but so do people who sell Tupperware and do painting or other crafts. I haven't found that to be a problem. It is only one additional form for income taxes... And last year we just upped what they took out of my husbands to even out mine. It is not garanteed income... But it is good fun money.
Author: kelly
Subject: wilton instructors
Date: Tue Feb 24 19:44:25 1998
Message:
hi, i was just reading from delores that wilton
wants the names and addresses of the students that attend their
classes. i am curious, why would they want this information?
thanks, kelly
Author: lynne
Subject: Re: wilton instructors
Date: Tue Feb 24 22:26:28 1998
Message:
if you read my earlier post you will see the
reason. they send advertising to the students so their will mail order
instead of buying from the local stores. lynne
Author: Shanon
Subject: Re: Re: wilton instructors
Date: Tue Feb 24 22:51:01 1998
Message:
In defense of those of us who love our job, I asked my coordinator and Wilton ABSOLUTELY DOES NOT solicite from their students. It is tracking purposes to show demographics and to a point to prove you as an instructor taught how ever many students you claim.
Author: Dolores
Subject: Re: Re: Re: wilton instructors
Date: Thu Feb 26 08:14:16 1998
Message:
I don't know how you define the word 'solicit'
but this is how it happens here:
The student recieves a coupon for dollars
of on a Mickey Mouse cake pan from Wilton. (Not MY student!) That
student brings the coupon in here and expects me to give them a pan $2.00
cheaper than anybody else who comes in.
Lynne is exactly right in her statement. This
is unfair to us. An independent shop such as mine realizes the coupon
thing much faster than Penny's or Joanne's would. But why shouldn't we
be angry when Wilton gets our name list and uses it in
this manner?
Author: Shanon
Subject: Re: Re: Re: Re: wilton instructors
Date: Thu Feb 26 10:03:06 1998
Message:
That has never happened here!!!!! As a small shop owner I can understand how you feel. But I would say that the majority of Wilton instructors are not small shop owners. So your problem would deal with Wilton in the business owner aspect, not as an instructor. I was just stating that as an instructor I feel that lynne may have had a bad experience but that there are others who have had great experiences. I love my job, it goes no where against my ethics or beliefs, I don't feel my students are used, I don't feel I am used. For a $20.00 class they get a book and 8 hours of quality instruction. Try to find that at a collage class etc. They won't give you the book and you certainly won't get a lot of individual help! As lynne described to me more I think that it was a problem with her store and not Wilton. As I said before I have had a great time as an instructor and others who are interested should give it a go. Just try it. As far as I have seen these type of problems a there, but few and far between.
Author: Dolores
Subject: Re: Re: Re: Re: Re: wilton instructors
Date: Thu Feb 26 15:37:19 1998
Message:
Lynne is right. This IS an on-going problem
that I feel very furious over.
At the ICES conventions we use to get in VERY
heated discussions at the teacher's meetings about this. WARS!
(Now Wilton just doesn't let us in the meetings). Everyone who has attended
a lot of ICES conventions knows all about this and feels
VERY strongly. Read what Earlene had to say on our chats awhile back!
Some shops don't teach the Wilton method.
But I agree with you in the sense that this is a very good course for
the money...and I charge $25.00 per student.
On teaching 1-4 students thing....I have never
had the prob of not having enough students for a class. I have 21
this time for 2 classes...Mon. & Tues. I expect there are about as
many students learning through independents as through
Penny's etc. It is nothing for me to work 3 nights a week for the Sept.
sessions. (And this is all 12 weeks, not just Basic classes).
They can stop in 4 weeks, but very few do.
I will not do a class with less than 8 students.
Dolores
Author: Rebecca
Subject: Didn't mean to start a big debate
. . .
Date: Thu Feb 26 11:37:15 1998
Message:
Gosh, I didn't mean to start a huge debate
about the topic - I just wondered what the requirements were. I haven't
even taken any classes yet - I'm looking for some in the area, though.
I think being an instructor sounds like fun, especially
for a stay-at-home mom who can't get out much! :-) Next to the tons of
income tax forms business owners and ranchers have to
fill out, I'm sure that part isn't such a big deal. Is there anyone else
who has had a good experience being an instructor???
Thanks everyone for your response and the
food for thought! Rebecca
Author: lynne
Subject: Re: Didn't mean to start a big debate
. . .
Date: Thu Feb 26 12:31:38 1998
Message:
please don't think you started a problem. i just wanted people to realize there could be problems w/this type of work. not every account is a dream to work for. mine started out that way, but when they changed craft coordinators somehow the manager changed too and that's when my problems started. i had taught for more than a year before the trouble started. lynne
Author: Debi
Subject: Re: Didn't mean to start a big debate
. . .
Date: Thu Feb 26 18:09:11 1998
Message:
Rebecca
I too have had a great experience with teaching
thru Wilton.
And the friends that I've made have been wonderful.
To meet other people who have pwd sugar in the veins is
great. I've been teaching for over 4 years. Yes there can be some bad accounts.
But like every where its what you make of it. Wilton
never to my knowlege solicited anyone of my students with out the student
ordering something through them first. Like I said I've
never personaly meet with that problem. Delores has as a shop owner.
I'm just (ha) an instructor. The travel for
meetings is a great high light for me. To see other teachers (instructors)
from other parts and exchanging ideas. I know ICES is better but this is
one or two times I can get away from my family and its
usualy one day.
Where as ICES is several days long. My husband
has problems on one day let alone several at a time. Hopefully
He'll go with me to an ICES convention and let me have fun.
But I did want you to know of someone else
who loves to teach and so far has had no real problems with the
Wilton Way. :-)
Author: Dolores
Subject: Re: Didn't mean to start a big debate
. . .
Date: Thu Feb 26 19:49:09 1998
Message:
Like Debi and Lynne said...most of my experience
with teaching cake decorating has been great fun. The problem
with being booted out of meetinga etc by Wilton is but a very small 'thorn'
in my side. Over the years I've learned a lot from my students
as well as my teaching them. I wouldn't trade it for the world.
But - since this topic came up....I reaaallly
would have liked to get in on training since I've seen the new class
books. It looks to me like this would benefit Wilton themselves, if ALL
teachers were well trained. Course 2 and 3 are VERY changed
from before.
While on the subject LOL....Do any of you
know when the next training session will be held or where.? At ICES?Author:
Shanon
Subject: Agree to Disagree
Date: Fri Feb 27 01:37:40 1998
Message:
Well guys, I guess we will not agree and I know that we all have a right to our opinion, which we all so strongly show. I do hope to meet you all at the ICES convention as this will be my first one this year and I am INCREDIBLY excited!!!!!!! Friends????? Dolores
Author: RobinG
Subject: Wilton Classes
Date: Sat Feb 28 02:47:51 1998
Message:
Thought I'd put my 2 cents in. I have been doing classes in my store for at least 15 years. About 10 years ago I heard that Wilton was coming to NJ to do a training course to certify some new teachers. I had to fight tooth & nail for them to let me take it, because they only wanted teachers for the large stores. Well, I won. They let me take the class & I do it only in my own shop. They wanted me to fill in all this info. including students names & phone numbers. I felt this shouldn't be necessary & didn't send this info. in. I was excluded from all further meetings, updated info., etc. Even though I teach Wilton classes, use their books & kits, I am not an official teacher, BUT when someone calls Wilton asking for a class in NJ they DO give them my shop name!! I never am invited to the meeting at ICES conv., & didn't even know they were changing the books & kits. Really very annoying & discouraging. I just don't get it!!
Author: Dolores
Subject: Re: Wilton Classes
Date: Sun Mar 1 09:41:11 1998
Message:
This is exactly the way I finally got into the last training session I attended...fighting! It looks to me like Wilton would gladly train ALL decorators who choose to teach their method. But...free name lists must be worth more! Dolores
Author: Cheryl
Subject: icing
Date: Sun Feb 22 23:59:36 1998
Message:
Although I add marshmallow creme to my icing recipe, it still crusts over more than I would like. What can be added to keep icing soft and creamy?
Author: Dolores
Subject: Re: re:icing
Date: Tue Feb 24 09:38:09 1998
Message:
Look in any cookbook and you'll find 7-minute
icing. It was used more back in the days before A/C. Now we
can use buttercream without it melting where we couldn't then.
Glucose is similar to Karo but thicker.
YES...you can pipe beautifully with this icing!
It is grand that way. Only thing, it will never crust. So keep away
from dust. Oh - it is very light-weight too. So is really good for figure-piping.
The title is "Meringue Icing (Marshmallow"
Author: Tami
Subject: re:icing
Date: Mon Feb 23 20:33:02 1998
Message:
I'm not familiar with 7 min. icing. But your
Meringue sound
interesting. How does it taste with the glucose,
what is
it's consistancy? Also, can you pipe anything
that royal
does? Thanks for the hints.
Author: Dolores
Subject: Re: icing
Date: Mon Feb 23 09:25:17 1998
Message:
Icing needs to crust so colors don't run or
fall of, especially with wedding cakes. The only way you can control
this with buttercream is to add so much shortening it can't crust. Like
wtih practice icing...2 cups Crisco to 2 lb confect.
sugar - greasy!
If you need icing that will not crust, you
might try my Meringue icing made with glucose. This is just like 7-minute
icing without all the cooking time. Its on my web site under RECIPES/Icing
Recipes
Author: Shanon
Subject: Marshmellow Flowin?
Date: Sun Feb 22 21:15:37 1998
Message:
I seem to remember a recipe for a flow in
method that could be cut unlike royal or colorflow. Does any one have
the recipe??? Thanks in advance.
Author: mary
Subject: marshmallow flow in
Date: Sun Feb 22 23:18:12 1998
Message:
I think that Delores has this one listed in her recipes on this web site. Check it out and good luck.
Author: Jennifer
Subject: marshmellow flow-in
Date: Mon Feb 23 00:50:45 1998
Message:
You can find the recipe in some of the Wilton yearbooks. I think its basically marshmallow creme heated and thinned a little. If you don't have a yearbook with the recipe, let me know and I'll look it up for you. It stays soft and is done directly on the cake.
Author: CHERYL
Subject: QUESTION
Date: Sun Feb 22 20:38:00 1998
Message:
I AM LOOKING FOR A BOOK OF SOMETHING THAT SHOWS
HOW TO MAKE FLOWERS OUT
OF BUTTERCREAM ICING. OR IF ANYONE HAS ANY
HELPFUL HINTS ON MAKING DIFFERENT
FLOWERS. I HAVE JUST RECENTLY STARTED TO DECORATE.
I AM HAVING TROUBLE AN
MAKING DIFFERENT FLOWERS BESIDES THE ROSE,
SUNFLOWER, & LILACS.
IF ANYONE CAN HELP PLEASE LET ME KNOW. AND
THANK YOU VERY MUCH FOR ANY
HELP. SINCERELY,
CHERYL
Author: Susan
Subject: Answer!
Date: Sun Feb 22 21:41:02 1998
Message:
Cheryl,
The best books I have seen on making buttercream flowers are the Wilton Way of Decorating. They are called the encyclopedias. Each book (there are three) describes each flower and what the best tip to use is. I use these as my bible when I need to know how to do a certain flower. I am sure there are other books but so far I like these the best. You can order them through Wilton or maybe a cake decorating distributer near you. Best wishes with your cake decorating. Susan
Author: Cheryl
Subject: Flowers
Date: Sun Feb 22 21:07:45 1998
Message:
I am looking for help with flowers. I know
how to do roses, lilacs and sunflowers. I am looking for a book or
something to show me how to make other flowers out of buttercream icing.
If you have any suggestions or help please
let me know. You can e-mail me if you would like to or leave info here.
I appreciate all your help. Thanks!!
Cheryl CWHI478681@aol.com
Author: Dolores
Subject: Re: Flowers
Date: Sun Feb 22 21:10:55 1998
Message:
The best book on making flowers like you want is the Wilton Encyclopedia. There are 3 (Volumes) so I am not sure which one it is. But there are lots you never see elsewhere. Also, when you take the Wilton courses 1,2 & 3 you will learn to make about 14-15 different flowers.
Author: Shanon
Subject: Re: Flowers
Date: Sun Feb 22 21:12:23 1998
Message:
Wilton Course 2 has at least 20 different flowers.
There are stores that sell just the course book and it is
descriptive with good pictures. Make sure
it is not the new course that just came out though, they cut a lot for
class time purposes. If you can't find the book let me know and I could
get one for you.
Author: Rebecca
Subject: Wilton book
Date: Mon Feb 23 00:55:54 1998
Message:
Shanon - I was just wondering if you could tell me what the price of the book you mentioned is. Thanks in advance!! Rebecca
Author: Shanon
Subject: Price
Date: Mon Feb 23 10:39:57 1998
Message:
It is up to the account as it is not really a book for sale but rather a class book that is given to students upon paying for course 2. I have seen them for around $4-5.
Author: Brenda
Subject: Flowers
Date: Sun Feb 22 22:38:51 1998
Message:
The Wilton Way of Cake Decorating Volume 2 has a lot of flowers that could be piped of royal or buttercream. Volume 1 also contains some other flowers. Roland Winbeckler has a book on buttercream flowers which is also good and I think I've seen one by Le King too.
Author: Jennifer
Subject: flowers
Date: Mon Feb 23 00:47:58 1998
Message:
The best over-all book I've seen is the Wilton encyclopedia. There are three volumes, each containing some flowers, but volume 2 has the most. It shows how to do the state flowers for all 50 states in buttercream or royal icing, plus several others. I think it also shows some foreign techniques for piping flowers on wires and gum paste flowers.
Author: Maury Guilfoil
Subject: Flowers
Date: Tue Feb 24 12:35:40 1998
Message:
To Cheryl's question on Flowers on Sunday.
Another good book to get ideas from is Roland
A. Winbeckler's "Buttercream Flowers And Arrangements."
It was published by Winbeckler Enterprises
in 1990.
Keep working on your flowers; mine get better
as time goes by; practice is more than half the battle.
Maury Guilfoil mauryg@voyager.net
Author: Maury Guilfoil
Subject: homemade Kopy-Kake machine
Date: Sun Feb 22 19:39:45 1998
Message:
I am a novice cake decorator. About six months
ago I read an article in a cake journal written by a lady. Her
husband had constructed a machine which resembled a Kopy-Kake machine.
If anyone in the world of sugar art can help
me find this article, I shall be forever grateful. I do remember that it
was an article written in the United States. I think, also,
that the lady was an experienced cake decorator and well known. I have
researched through many journals and cannot find this
article. Should have saved this writing but didn't. One of the many foibles
of a beginning decorator. HELP!
Maury Guilfoil (mauryg@voyager.net)
Author: Val
Subject: Kopy-Kake machine
Date: Mon Feb 23 21:22:26 1998
Message:
I would also be interested in the article on
te homemade Kopy-Kake machine. I always figured there was a
cheaper alternative than spending the $300-$400
for one of these, especially for someone who sidelines a few
cakes .
Author: Bev
Subject: copycake machine
Date: Mon Feb 23 21:51:30 1998
Message:
I would be interested in the machine also, so please forward any info to me too, if possible, thank you so much.
Author: lynne
Subject: alternative to kopy kake
Date: Mon Feb 23 23:59:12 1998
Message:
a few yrs back there used to be ads in magazines (crafts type) for a projector that you could aim at a wall and enlarge pics. i wonder if they are still around. they were very reasonable in price. seems to me a handy hubby could rig up a pole type thing so it could be aimed downward instead of at a wall. just a thought. lynne
Author: Jeff Arnett
Subject: Here's what I did!
Date: Tue Feb 24 19:52:14 1998
Message:
Being not