Message:
I have a Peachtree accounting program i use for my cake business and i really don't like it. Does anyone else use a program for Invoices/Accounting/Inventory. THANKS..........
Author: Loydene
Subject: Invoice/Accounting
Date: Sat Feb 21 15:12:47 1998
Message:
I use Complete Peachtree for our family business and just love it but I have used DACeasy for Windows which is quite easy to use.
Author: Dolores
Subject: Re: Invoices/Accounting
Date: Sun Feb 22 21:34:56 1998
Message:
We use several programs. If I'd sit down and
learn it, I suppose Access by Microsoft is the best. Quickbooks by
Intuit may be the most popular.
We just got a new electronic cash register.
It came with a program ($2,000.00 for the prog.) It reads bar codes,
removes items from inventory as they are sold and is wonderful.
We are now using My Invoice by My Software
Co. for Invoicing. Sue isn't quite happy with it. For payroll I use
PC Payroll. Its quick & easy.
Author: Deeanne Slone
Subject: Cake boards
Date: Fri Feb 20 22:03:40 1998
Message:
I have been baking cakes for a few years for
family and friends but now I am beginning to bake more and more
for other people.
I would like to offer good products at maximum
profit. Does anyone know of a source of inexpensive cardboard
cake boards such as sheet and orund. THe local cake decorating store charges
over $1.00 for a 9 x 14 board, which I feel is too expensive.
I'd also like to find matching plain white cake boxes. Any suggestions
appreciated!
Author: Kathy M.
Subject: cake boards and boxes
Date: Sat Feb 21 09:13:27 1998
Message:
Hi Deeanne, I think Delores has boards and circles (I'm not sure about boxes). Also I have a mail-order cake decorating supplies business (reduced rates) where I also have boards, circles and boxes in all different sizes. Please e-mail me if you would like more information. Kathy M.
Author: RobinG
Subject: Boxes/Boards
Date: Sat Feb 21 00:28:56 1998
Message:
Hi Deeanne: I must tell you, the price of paper products has been on the rise. I can't believe some of the increases I've had recently. I suggest if you have a restaurant or bakery supply near you, maybe you can contact them. You will have to buy in bulk but it may be worth your while. What state are you in, maybe someone on the board is near you and can help. I'm in NJ, so if I can be of help, please feel free to contact me. Good Luck! RobinG
Author: Dolores
Subject: Re: Cake boards
Date: Sun Feb 22 21:43:09 1998
Message:
Food for thought....
The cost of packaging goods IS a factor to
reckon with. BUT- it certainly enhances your business to put out a
nicely packaged creation. I found that when I got to your level of baking
I had to raise my prices to allow for the extra cost
of pretty packaging. I don't see what choice you have - even if you buy
in bulk, you shouldn't absorb the extra cost. Is it worth
having your money tied up to buy in bulk?
TIP: with every cake we sell, we made a label
to attach explaining how to handle the cake storage...saves
questions. You might want
to check out our paper goods prices here to get an idea of price ranges.
I know its expensive!
Author: Dora
Subject: Panoramic Eggs
Date: Fri Feb 20 21:11:30 1998
Message:
I am interested in making a panoramic egg but have never done it before. I saw Wilton's panoramic egg kit but I would rather learn to figure pipe the decorations myself. Can anyone recommend a good book to learn from? Thank you, Dora
Author: Jackie N.
Subject: panoramic eggs
Date: Sat Feb 21 21:35:47 1998
Message:
Wilton yearbooks and their Celebrate! books
have some great examples of cute figure-piping. Another source is
the famous Roland Winbeckler...check out his figure-piping book!
Have fun and good luck!
Jackie
Author: Dolores
Subject: Re: Panoramic Eggs
Date: Sun Feb 22 21:46:36 1998
Message:
I love to make those Panorama eggs! Have you
checked my big egg out under my Cake Photos? The recipe is
there and pict.
You may need the kit since it contains the
molds. I don't think the lit contains any edible decorations for inside.
Just pipe those with royal icing.
Author: Dora
Subject: Re: Re: Panoramic Eggs
Date: Mon Feb 23 11:28:01 1998
Message:
Dolores, your egg is beautiful! Where did you get your directions for the figure piping? I would be interested in names of any books you recommend. Thank you, Dora
Author: Dolores
Subject: Re: Re: Re: Panoramic Eggs
Date: Tue Feb 24 09:28:40 1998
Message:
Where did you get your directions for the figure
piping? I would be interested in names of any books you recommend.
Glad you liked my egg. I got the idea from
looking at some flat plastic picks we sell. I think they were by Bakery
Craft.
Book: I really like PANORAMA PAGEANTRY by
Mary Beth Enderson. Its $4.50. We sell a lot of this book.
It contains lots of great decorating ideas. Lots! There aren't really many
books written on this subject. I don't know of others. Maybe
someone else does.
Author: Shanon
Subject: Salted vs. Unsalted Butter
Date: Fri Feb 20 18:45:15 1998
Message:
No arguing now.... Just tell me when I make a buttercream should I use unsalted or salted butter. If I use salted do I delete the pinch of salt? Thanks
Author: mickey
Subject: use unsalted/omit salt if not
Date: Fri Feb 20 20:28:33 1998
use unsalted/omit salt if not
Author: sherry
Subject: when buttercream melts royal?
Date: Fri Feb 20 17:10:03 1998
Message:
I am getting prepared to make my 3rd wedding
cake next week and made some royal frosting drop flowers
ahead of time. How far in advance (in hours)
can I put them on the buttercream without fear of them disinegrating?
Thanks.
Author: Tracey
Subject: Re: when buttercream melts royal?
Date: Fri Feb 20 17:26:16 1998
Message:
I don't think you have to worry about the buttercream disintegrating the royal icing flowers. I decorated a wedding cake with royal icing flowers the night before the wedding and they were fine by the time the cake was cut at about 1 p.m. (the cake sat decorated at least 12 hours). I have also saved some flowers from other cakes I had decorated with buttercream icing still on them. I had let them sit at least 24 hours before I had time to clean the buttercream icing off of them. After I cleaned them they were fine. It's when you get oil in the royal icing when you mix it which will cause the breakdown. That is why it is necessary to have all mixing bowls and utensils oil free. I have also put a very, very thin coat of crisco on to the foil before piping my royal icing flowers on them. Makes it easier to remove the flower from the foil after it dries with less breakage. I read this tip in one of the chats.
Author: Sherry
Subject: thanks tracey
Date: Fri Feb 20 19:49:37 1998
Message:
Tracey, thanks so much for your help. I had read that you shouldn't put the flowers directly onto the cake, but now I won't worry at all!
Author: mickey
Subject: Re: when buttercream melts royal?
Date: Fri Feb 20 20:24:59 1998
Message:
Just an addition to removing flowers, or any other royal items. If you grease or oil paper, surface, whatever you're using, when you go to take them off, use a little bit of heat, like a light bulb, or very low burner, hold them over briefly, just basically to heat the oil, and the items will come off quite easily. Mickey
Author: jen
Subject: Dolores' online catalog
Date: Fri Feb 20 15:38:56 1998
Message:
I have been trying to see what size cake boxes there are for sale. But when I click on that, Netscape says unable to find file. Is anybody else having that problem or am I doing something wrong?
Author: Dolores
Subject: Re: Dolores' online catalog
Date: Sun Feb 22 21:48:44 1998
Message:
Are you still having problems with that? We don't have all of our boxes listed yet but we are trying. I think the server here was down one day last week.
Author: Kathy M.
Subject: Color Flow Icing
Date: Fri Feb 20 15:34:00 1998
Message:
Do any of you like working with color flow
icing? If so, do you have any good tips? Also is it hard to cut and eat?
I've just gotten the contract to provide the cake for our monthly "I Care"
award meetings where I work. The bakery that
had been doing them up until now were writing
"I Care" in block letters on the cake with
Cream Cheese icing. I thought I would make a stencil and do it useing
Color Flow icing. Any ideas? Thanks a bunch. Kathy M.
Author: Tracey
Subject: Re: Color Flow Icing
Date: Fri Feb 20 17:12:23 1998
Message:
I love working with color flow icing you can
get a lot of detail into the picture. You can make it weeks in advance
before you use it. Color flow pieces dry very hard and is edible. I don't
think you can cut it but you can crack it.
Have you taken the Wilton cake decorating
coarses? Dolores' also has an explanation of color flow icing on her
site under special techniques. This type of icing crusts very fast so keep
it covered with a damp towel when you are not using it. You
can also paint on a color flow piece if you choose to unsing the coloring
paste. Good luck.
Author: Kathy M.
Subject: Color Flow Icing
Date: Fri Feb 20 19:40:17 1998
Message:
Thanks Tracey, No I have never taken any classes.Back
when they were giving classes in my area, I wasn't interested.
Later when I became interested, there were no classes around so I bought
books and learned by reading and practicing on all of my family
and friends.
Now I actually get paid and have all I can
do and still work my daytime job (drafting).There is still lots I need
to learn . . . such as color flow, but I think for the "I Care"
cakes I will probably forget about doing them with color flow
since it can't be cut. I love this board, there are so many helpful hints.
Kathy
Author: Tracey
Subject: Re: Color Flow Icing
Date: Sat Feb 21 13:29:25 1998
Message:
Hi Kathy,
You can remove the color flow piece from the
cake before you cut it. I have had people remove it from the cake
and save it as a momento of the occasion. You can use the frozen buttercream
technique as another option to decorate your cake. I think
the instructions for this is still on the American Cake Decorating Magazine
site at www.cakemag.com . If it isn't there let me know and
I can e-mail it to you.
Author: Kathy M.
Subject: Frozen Butter Cream
Date: Sun Feb 22 00:28:42 1998
Message:
Tracey, Thanks for the info. I checked on the
directions for frozen butter cream, I'm going to try that one.
Kathy M.
Author: lynne
Subject: covering royal icing
Date: Sat Feb 21 02:03:41 1998
Message:
hi all; i really think covering royal or color-flow
icing with a damp towel will cause more problems than solve.
instead use plastic wrap.
see the icing will pick up/absorb the moisture
from the damp towel and royal will become color-flow even if you
don't want it to! lynne
Author: jen
Subject: When you are charging......
Date: Fri Feb 20 12:08:07 1998
Message:
When you are charging for a wedding cake and
you say it's a $1 a serving or (whatever it is). Is that price
including the hardware? Or is that what you
charge before hardware? Thanks for any responses.
Author: Jeff Arnett
Subject: Wedding cakes prices
Date: Fri Feb 20 17:07:38 1998
Message:
Most decorators charge a separate deposit for
their plastic plates and pillars or stands. When returned in good
condition, this small deposit is refunded.
Most brides have no use for a set of pillars
and plates so this seems to be the most common route. If you do not
want the plastic returned, figure out how much it costs, add to the cost
of the of the cake, then redivide to arrive at a new
cost-per-serving price.
Author: Dolores
Subject: Re: When you are charging......
Date: Sun Feb 22 21:57:17 1998
Message:
My cost per serving is listed with each cake
in my album. My price includes everything in the picture. If a cake
fountain is shown, the cost of this is also incorporated in the cost. My
label reads something like this:
Serves 100 to 120 $130.00
If it is possible to make the cake larger
or smaller, these prices are also listed on the label.
If there are variances they are listed below
the servings.
Having each cake priced cuts WAY down on the
time it takes you to get the order completed.
I also have a 'cheat sheet' of 'extras' which
can be requested. Such as another color/flavor of cake etc. By
charging only for what is done, I can keep
my cost lower to budget-minded brides. AND - I won't get cheated by
SOME of the others...like those that try to get a price commital then start
'adding'.
Besides this, as Jeff mentioned, I add a deposit
fee to ensure the safe return of my plastic parts.
Author: Donna
Subject: Re:
Date: Fri Feb 20 00:39:10 1998
Message:
Since I have found this board my interest in
cake decorating has been pushed into high gear...I have usually only
decorated character cakes for my family members..But now I would really
like to get serious and learn to really decorate cakes....
What I would like to know is what tools do
you think I need to help me decorate.. I should tell you I had
purchased the 5 course lesson from Wilton
years ago and it came with tips, practice board, nails for making roses
and a couple of other things.. But I want to know the tools that you the
professionals feel you can't live without..
Also any books that helped you out in your
early years of decorating...I am still trying to find some place that gives
lessons... Have a few leads and I am still checking them out.
So thank you for any help you can give me..
Donna: Donna
Subject: What tools do I need-left it out
in subject box (nt)
Date: Fri Feb 20 00:43:12 1998
What tools do I need-left it out in subject box (nt)
Author: Tracey
Subject: Re: Re:
Date: Fri Feb 20 13:56:31 1998
Message:
Hi Donna,
I'm not a professional but I could not live without my cake icer tip. It makes icing your cake so much faster. I also could not live without my lazy susan or turn table.
Author: Donna
Subject: the icer tip
Date: Fri Feb 20 15:20:47 1998
Message:
Hi. Tracy, Thank you
for the info... Is that the name of the tip or does it have a number...
If there is anything else you can think off
let me know..I figured that the people who have decorated cakes for a
long time now know what makes life easier in the decorating world...
Again thanks. Donna
Author: Tracey
Subject: Re: the icer tip
Date: Fri Feb 20 17:00:08 1998
Message:
I don't remember the number of the icer tip
right now. Maybe someone here will give it to you before I can get
back to you on it. But you can't miss it in the store. It is a huge tip
which does not fit any coupler. I looks like a giant version
of the flat tip you use when making the basket weave design on cakes.
Also, I could not live without my baking strips.
You soad them in water and wrap them around your cake pan when
baking your cakes.
Author: Shirley W
Subject:
Date: Fri Feb 20 18:00:45 1998
icer tip is Wilton #789
Author: Mary
Subject: can't do without...
Date: Fri Feb 20 16:29:55 1998
Message:
Not only can I not do without my turntable and 789 cake icer tip, but I don't bake without Bake even strips or ice a cake without a good long straight spatula. There is a Wilton book about decorating tips and different borders/side work. It's great for ideas when you are drawing a blank.
Author: Donna
Subject: re:Thank you.
Date: Sat Feb 21 00:43:17 1998
Message:
Just wanted to say thank you too everyone who responded...I have put these items on my shopping list...If you can think of any other things please let me know... Donna
Author: Val
Subject: Ballerina Cake
Date: Thu Feb 19 23:55:31 1998
Message:
Any suggestions for a ballerina cake? It only needs to serve 15 people. I thought of using the doll pan but can't figure out how to make the short skirt and the skinny legs so I gave up on that. Any suggestions would be appreciated!!! Thanks everyone and Dolores I love this board!! I come here everytime I get online!! I am afraid I will miss something!!
Author: Valerie
Subject: Ballerina Cake
Date: Fri Feb 20 00:17:42 1998
Message:
Hi Val,
Wilton had a Ballerina Bear Pan last year.
Didn't see it in the book for this year, tho.
You could use the Barbie pan. I like to melt
candy melts, tinted a fleshtone and pour them into the pan to mold the
face, upper torso and arms. It just takes a minute in the fridge and then
pops right out. I then add the colors of the eyes, etc.
Icing hair, clothes, etc. You would not necessarily have to make legs,
but make it look like she is wearing a long, tutu (or
whatever it's called.) You could make icing ballet slippers showing at
the bottom.
Or, just use a sheet cake and find a picture.
Coloring books are good places to look. You could then draw the
ballerina on your sheet cake with icing and/or airbrush. Or, "paint" the
picture on wafer paper, then transfer to the cake top.
Don't know if this is much help. Good luck
and have fun with it. Valerie
Author: Val
Subject: Appreciate help
Date: Sat Feb 21 23:27:15 1998
Message:
Thanks to all of you for your help. Lynn, I would consider myself a rather advanced decorator so I could handle any type of decorating. I will consider all your ideas and decide what I'm going to do. Thanks again.
Author: Kathy
Subject: ballerina cake
Date: Fri Feb 20 00:35:27 1998
Message:
I did a ballerina cake over 20 years ago for my daughter's birthday. I used a doll pick (in a 1/4 sheet cake). The ballerina's legs were figure piped of buttercream and posed as though she was sitting - one leg straight and the other angled back. I piped ballet slippers on her feet and secured her hair on top of her head. The top of her tutu was done with a star tip and the skirt with a #125 in two rows of ruffles. I placed roses around her as though she was sitting in a field of flowers. It might be hard to visualize with my description, but good luck!
Author: lynne
Subject: Re: Ballerina Cake
Date: Sat Feb 21 02:15:55 1998
Message:
hi val; you didn't give us any clue how intricate your decorating is. a rather easy idea would be to just use a pair of toe shoes on a sheet cake. after tracing the basic outline just fill in w/pink stars. i have see this idea in several books, but can't right off remember where. lynne
Author: Laurie W.
Subject: Retirement Cake
Date: Thu Feb 19 22:02:22 1998
Message:
Does anyone have any ideas for a retirement cake for an attorney?
Author: Anonymous
Subject: Re: Retirement Cake
Date: Thu Feb 19 22:56:15 1998
Message:
how about a snake being ran over in traffic ?
Author: Susan
Subject: Snake
Date: Thu Feb 19 23:19:10 1998
Message:
I just have to say that your answer was hilarious. I couldn't stop laughing. Thanks for the laugh! I don't know who you are but you have a great sense of humor Susan
Author: Susan
Subject: Retirement cake
Date: Thu Feb 19 23:25:27 1998
Message:
You could do the justice scales one side up
with the word work, the other side lower with the with the word
relaxation on it or something to that effect.
Or maybe a gavel. I am sure that some one
will come up with the right idea. I don't think you better use the snake
one though!!! Even though it was soooo funny. Susan
Author: Leah
Subject: Cake Recipe
Date: Thu Feb 19 15:10:15 1998
Message:
I am fairly new to cake decorating and the entire baking scene. I have taken two Wilton classes and am currently signed up for the third. My question is regarding the cake, not the decorations or the icing. Do most bakers use box cake mixes or are they from scratch? If so, is anyone willing to share tips or secrets with a beginner? Thanks.
Author: Rebecca
Subject: Re: Cake Recipe
Date: Thu Feb 19 23:30:09 1998
Message:
Hi Leah!
I'm interested in the answers you get to this
question. I'm a beginner, too (haven't taken any classes - just
practicing at home). I've been using mixes,
just because they usually don't take as long to stir up. :-)
Rebecca
Author: Mindy
Subject: Re: Re: Cake Recipe
Date: Fri Feb 20 15:12:20 1998
Message:
There are probably dozens of different variations of cake mixes with different add-ins back through the different pages of this message board. Awhile back, I went back through all of the posts and saved all of the different recipes and alot of the other tips and hints that have been left here on this board. I saved them to the computer and then when I had a bunch of them, I transferred them to my word processing program, separating them by category. IE buttercream icings, cake mix variations, cake ideas for different occasions, etc. I already have a full notebook . When you have time to go back through all of the pages, I highly recommend it.
Author: Valerie
Subject: Cake
Date: Fri Feb 20 00:34:43 1998
Message:
Hi Leah and Rebecca,
I don't consider myself an expert, although
I have been doing cakes for some time now.
I have the best luck with mixes. In particular..Pillsbury
Plus. For some reason I have yet to figure out, that is the only
mix that raises well and comes out very moist and tasty, for me. As soon
as it is cool, I crumb coat it. If I can't get to the icing
until later, that keeps it moist.
About 4 years ago, a friend and I were making
a wedding cake. She had come from out-of-town to help me. (any
excuse for a visit) She has been doing mainly wedding cakes for the past
20-odd years. At her suggestion, we baked the cakes.
Then, as soon as the cool-in-the-pan time was up, placed them either on
a rack or their board and placed them in the freezer. (yes,
still hot.) A day or two later, we decorated them for the wedding. (Icing
while still frozen!!) A lot less hectic and unbelievably moist and tasty.
We received rave reviews. Since then, I usually always bake
my cake the night before, pop it in the freezer and ice it frozen the next
day. The icing doesn't seem to sweat. I do let it set or dry
a bit before doing the decorating. I would never have tried it, if it hadn't
been something she did routinely. It is amazing the compliments
that they get.
I'm sure you will get lots of suggestions.
That's the great thing about this board. Then you can try them all and
find what works best for you. Have
fun! Valerie
Author: Ellen B.
Subject: QUESTION FOR VALERIE - Cakes
Date: Fri Feb 20 08:51:02 1998
Message:
Valerie,
Do you cover your cakes with foil or plastic
wrap before putting them in the freezer? Also, I'm new at this as well,
my next question for you is crumb coating, what do you use to do this.
Thanks in advance for your help. Ellen
Author: Tracey
Subject: crumb coating
Date: Fri Feb 20 14:10:27 1998
Message:
Crumb coating is usually a thin layer of buttercream icing or a clear apricot glaze you put on your cake before you lay on the final coat of icing. It keeps the crumbs from getting into your final coat of icing. Crumbs are the enemy of cake decorators. I usally use buttercream icing for my crumb coat. Hope this helps.
Author: Valerie
Subject: Re: Ellen
Date: Sat Feb 21 22:36:30 1998
Message:
Hi Ellen,
I, like Tracey, use thinned down Buttercream.
I ONLY thin with white, corn syrup. (Karo) You only need a lite
coating to hold in the moisture and especially the crumbs.
No, I do not cover the cake with anything.
I know it sounds bizarre. That is, of course, as long as you are going
to use it within a couple of days. I did find myself with an
extra loaf shaped cake that I didn't need after all. Then, I
covered it with plastic wrap. (That was a couple of days after baking and
freezing.) I took it out about a month later to make petites
four. My kids ate half of it before I got around to slicing it to cut the
shapes. Apparently, they thought it was still good. (Fortunately,
it was only for a personal party.)
Hope this helps. Valerie
Author: Jeannine
Subject: icing frozen cakes
Date: Sat Feb 21 20:58:31 1998
Message:
Valerie, I was wondering, how long do you
let the cakes set (once removed from the freezer) before you start
icing/decorating? Just curious.
Author: Valerie
Subject: Re: Jeannine
Date: Sat Feb 21 22:45:20 1998
Message:
Hi Jeannine,
I place them on their board and ice immediately.
Yes, while still frozen. The icing will set up or stiffen from the
cold, (especially if you have butter in your icing), but that actually
seems to make it easier to get it smooth.
If you are doing a cake requiring dowels,
I find that usually by the time you've done all your layers, inserting
the dowel is no problem. I will add that I use straws.
That also make insertion easier. If I need additional stability, a
sharpened wooden dowel, inserted through the middle, straight down, goes
in just fine. Hope this answers your question.
Valerie
Author: Val
Subject: icing frozen cakes
Date: Sat Feb 21 23:49:25 1998
Message:
Valerie, I also ice my cakes frozen and I
agree that they are moister and the cold does actually help it smooth
easier. Just so you know--you aren't the only one that does that. Usually
when I do a wedding cake that I have a huge amount of
cakes I bake and freeze them ahead of time .
Author: Valerie
Subject: Re:Val
Date: Sun Feb 22 14:51:48 1998
Message:
Hi Val,
Nice to know that someone else with experience
uses the same method. As I said in an earlier response, I learned
from a friend who has been using that method so many years. Until she and
I were actually doing a cake together, I would have never believed
that freezing them, in that way, would make them so good. Who says Old
dogs can't learn new tricks?! :-}
Author: Charlotte
Subject: Cakes
Date: Fri Feb 20 09:35:00 1998
Message:
I'm more of a hobbyist at cake decorating
than anything, but when it comes to baking cakes, I much prefer to
make cakes from scratch. The key is to not use all-purpose flour, which
makes the cake heavier and possibly drier, but to use
cake flour, such as Swan's Down.
If I do chose to use a mix, however, I always,
always, always sift it before using. This helps get rid of the lumps
that form in settling and sitting around the store, plus I believe sifting
helps create a moister cake.
Author: Val
Subject: cake mixes
Date: Sat Feb 21 23:58:16 1998
Message:
I use cake mixes and I found this hint to
be helpful. Instead of sifting as was previously posted, I turn on my mixer
and mix the dry mix until all the lumps are out,only then do I add my eggs,oil
etc.
Author: Patricia
Subject: Cake Mixes
Date: Fri Feb 20 10:45:40 1998
Message:
Hi Leah,
I love Duncan Hines mixes. I mainly use their
Golden Butter Recipe which is a yellow cake that you add butter or
margarine instead of oil. I also use their chocolate cake mix that has
butter/margarine added to it also. I posted a white cake with
additions in an earlier post that I've had really good luck with too.
You'll probably get as many different responses
as there are decorators. We all have our favorites. Have
fun!! :)
Author: Tracey
Subject: Re: Cake Recipe
Date: Fri Feb 20 14:20:10 1998
Message:
I only use cake mixes. Everyone who has tasted
my cakes can not believe I use cake mixes. They think I have
some secret to making cakes because it turns out so moist. I found most
of my cake mix recipes on the internet.
You can do this by using the search engines
(i.e. yahoo, aol search, excite, etc.) with the search criteria of "cake
Author: Beth
Subject: cake mix
Date: Fri Feb 20 17:02:17 1998
Message:
Hi Leah -
I'm pretty new too but I wanted to share with
you a simple recipe that I use often. I start with a Duncan Hines
cake mix (any flavor) but instead of following the box directions I add
a package of dream whip, 1 cup of water, and 4 whole eggs and
then I beat until smooth (this will make a white cake look sort of a pale
yellow). The batter seems thicker than if you just follow the
box directions - just so you're not surprised - and the cake rises quite
nicely. One last thing, I bake the cake at 325 instead of 350 for some
reason it tends to bake a little more level at a lower temp.
My friends and family really enjoy this "airy"
cake and like I said its pretty quick and easy. Good Luck!!mix" use the
double quotes so it will search for both words together. Or, you may want
to go to the site www.cookbooks.com where they have their own
search engine. Use the same search cirteria of "cake mix". I
don't think you need the double quotes here. Also, I think the baking temperature
has a lot to do with how the cake turns out. I usually bake
my cakes at 325 degrees instead of 350. But everyones oven is different.
You may need to experiment. Good luck.
Author: Valerie
Subject: Beth's recipe
Date: Sat Feb 21 22:52:48 1998
Message:
Hi Beth,
Was reading back over the answers and found
your recipe. So glad you included it. I've heard of using dream whip
and wondered how. I'll have to try it.
That's the wonderful thing about this board.
Everyone gets to benefit from an answer to a question.
Author: Jackie N.
Subject: mix-based carrot cake
Date: Thu Feb 19 10:17:06 1998
Message:
I need to make a rather large carrot cake this
week, and wondered if anyone makes a carrot cake with a spice
cake mix as the base? I usually make mine from scratch, but I'm not up
to "all that fuss" this week! :o)
Thanks! Jackie N.
Author: lynne
Subject: Re: mix-based carrot cake
Date: Thu Feb 19 11:21:22 1998
Message:
sure do -- all the time! just add about 1 cup shredded carrots and some chopped nuts per mix. i like to stir these into the dry mix before adding other ingred. lynne
Author: Margaret
Subject: dehy-carrots?
Date: Thu Feb 19 16:36:05 1998
Message:
Have any of you ever tried using dehydrated carrots with spice cake in place of fresh? Do you add more water or oil? These would be easier to store but I'm not sure of the taste. Any advise would be appreciated.
Author: Dolores
Subject: Re: mix-based carrot cake
Date: Thu Feb 19 19:48:58 1998
Message:
Betty Crocker makes a carrot cake cake mix.
It is not good alone, but I doctor it up - a lot. Here is what I do: I
add the ingredients called for on the box. Then I also add 2-3 cups shredded
fresh carrots, spices and pecans.
The spices I add are the same ones listed
on my carrot cake recipe on my web page under RECIPES. This makes a really
good cake. I've also used that scratch carrot cake many time if you'd like
to try it out. Its a dump cake...just start with
the first ingred. and keep adding and beating. Dolores
Author: Jeff Arnett
Subject: Some gave me this recipe and IT'S
GREAT!
Date: Thu Feb 19 22:33:57 1998
Message:
Someone gave me this recipe a while back on the board [maybe it was Marie] and it is excellent. Recently, I made a wedding cake with it and was told the folks scraped the cake board for the last bits!
CARROT CAKE FROM A MIX
1 box Betty Crocker Supermoist CARROT CAKE
MIX
1 eight ounce CRUSHED PINEAPPLE [undrained]
4 LARGE EGGS
1/4 cup WATER
1/4 cup OIL
4 ounces cooked and pureed CARROTS [I use
4 oz. jars of
baby-food carrots!]
1 teaspoon CINNAMON [or to taste]
1/4 teaspoon NUTMEG
1 teaspoon VANILLA
1/2 cup EACH chopped WALNUTS and RAISINS [optional]
{I use GOLDEN RAISINS}
Mix as you would any boxed mix and bake [I
bake it at 325 *F].
Recipe make one THICK 10 inch layer. I use
2 recipes to make one 10" and two 6" layers or use 2 recipes
[scant] for a 14" round. I make cup cakes
with the extra batter to snack on.
You can adjust the batter according to your
finished layer height preferences, but, in general, it bakes higher than
the mix alone would so you probably need a little less batter than normal.
Delicious and flavor and moistness improves if backed
a day or so ahead, wrapped tightly in plastic/foil and chilled.
Jeff
Author: Connie Smith
Subject: Cake Magazines
Date: Thu Feb 19 09:44:48 1998
Message:
Can anyone give me the names of Cake Decorating Magazines other than American Cake Dec.Mag. Also news letter types will do. There isn't much to choose from in my area to keep you informed on new techniques and ideas. I just subscribed to ICES. Any help would be greatly appreciated. Also need the adddresses. Thanks in advance. This is really a great site!!!
Author: Dolores
Subject: Re: Cake Magazines
Date: Thu Feb 19 10:18:22 1998
Message:
(Thanks Connie)
The only other newsletters are individual
ones like mine (available from my web site). Mine contains patterns,
recipes, hints & news. Once you get your ICES newsletter maybe someone
will offer theirs there. One thing, Diane Shavkin writes a
small one. Her email is: shavkin@aol.com (She may have some more addresses
for you if you email her too. She's nice and helpful too. Dolores
Author: Jackie N.
Subject: magazines
Date: Thu Feb 19 10:29:22 1998
Message:
There is always Mailbox News....
PO Box 16208
Minneapolis, MN 55416
Author: Earlene
Subject: Magazines
Date: Thu Feb 19 12:53:49 1998
Message:
There are several magazines available but most
of them are published outside of the USA. I have found a couple
of web sites you might want to check out for two of the magazines. Cake
Decoration Mag Web site (England) http://www.futurenet.com/craftnet
http://www.alpha.net.au/~artintype/pages/page1.htm
(New Australian web site under construction)
The Winbecklers also put out a newsletter
that you can subscribe to. I think their web site address is
http://members.aol.com/winbeckler.html
Author: Gwen Oldroyd
Subject: re: magazines
Date: Fri Feb 20 00:48:37 1998
Message:
Hi: I'm a cake decorator
from Calgary, Alberta and I know of two magazines which are published monthly
and bi-monthly in England. One is the Cake Decoration
monthly available through Aspen Litharne Publishing, P.O.
Box 9, Stratford-upon-Avon, Warwickshire CV37 8RS Phone 01789 720604 and
quote CDM 9611. The other is "Sugarcraft" Squires Kichen
Magazine Publishing Limited, Alfred House, Hones Business Park, Farnham,
Surrey GU9 8BB. phone 01252 727572
Both of these are excellent publications with
many ideas and numerous resourses listed.
regards, Gwen
Absolutely Elegant Sugarcraft http://www,cadvision.com/oldroydd/gwen.html
Author: Ellen B.
Subject: Question regarding Cheesecakes
Date: Thu Feb 19 10:20:47 1998
Message:
Help!! Is there any trick to removing a cheesecake from the bottom of the springform pan. I've been asked to bake one for a friend that's having a party and I don't think it would look as nice sitting on the bottom of the pan as it would on a pretty dish. I know this is probably a dumb question but I've never been asked to bake a cheesecake for someone else, so this problem never occurred to me before. I would appreciate any help/tips that you can give me. ...I'm new to this web site and I'm really enjoying all the helpful information. There is some great advice "out there". Thanks in advance!
Author: Kathy M
Subject: Cheese cake
Date: Thu Feb 19 17:32:15 1998
Message:
Ellen, I always take the tip of a knife and
gently pry it loose, comes right off. Kathy M.
Author: Theo
Subject: Re: Cheesecakes
Date: Thu Feb 19 20:06:45 1998
Message:
Try placing a circle of parchment paper in
the bottom of the pan before you put the crust in. This always works
well for me.
Author: lynne
Subject: Re: Re: Cheesecakes
Date: Thu Feb 19 23:09:42 1998
Message:
oh theo, thanks sooooo much for this tip! i
have 5 /6" layers and a 9" to make next week. i was wondering how it
would work out.
i once tried just taking a knife and slipping
it under. this work ok, but not perfect. i'm sure the parchment will do
a much better job. lynne
Author: Ellen B.
Subject: Cheesecake - THANKS - Theo
Date: Fri Feb 20 08:20:44 1998
Message:
Thanks Theo - I'm going to make a practice
run of it today. I'll let you know if it worked for me.
Ellen
Author: Renee V
Subject: Catching up on previous postings....
Date: Thu Feb 19 09:08:15 1998
Message:
Hi All,
I just wanted to do a little catching up on
some of my previous postings and ask a question or two. In my first
posting I asked about melting compound and regular chocolate together in
lue of tempering. Well, I finally remembered to check
the book I read this in and it was FAye Gardner's "CAke Decorating". She
suggested adding 1lb of compound chocolate to a family
sized block of real chocolate to avoid having to temper chocolate.
Also, I did find out that a "Family sized"
block of chocolate is indeed 10lbs. I have all the stuff to try this trick,
but no time. (My husband just returned from a 4 week business
trip while I was alone with my 4 month old! - So maybe now
I can give it a try!) I'll let you all know how it goes and if I feel there
is enough of a taste difference to make it worth
while.
There has been a lot of discussion about fondant
and rolled buttercream on the board. Has anyone ever heard of
Lemon satin paste? I have a recipe for this in a British cake decorating
book (sorry I don't remember the title - I'm terrible
that way, but will look it up and post). Basically it is butter, 10x sugar
and lemon juice. It is very tasty and fairly easy to
work with. It is too soft to model with but great for covering a cake.
The butter gives it a richness and the lemon cuts down
on the sweetness. I will post this recipe if anyone is interested. I have
received so many recipes from this site and would love
to give something back. I also like this recipe because it requires
few ingredients and the kinds of things you always have on hand. If anyone
else has used this recipe or one like it, let me know
what you think of it. I only have access to the web Mon. thru Fri. so I'll
try to post on Mon. Thanks again to all. Renee
Author: Debbie Goodwin
Subject: Rolled Buttercream
Date: Wed Feb 18 09:19:10 1998
Message:
I have used rolled fondant in the past but am going to try to work with rolled buttercream. In reading alot of newsletters/magazines/posts I noticed that after frosting the cake some people didn't refer to any sort of glaze being applied before applying the rolled buttercream. I thought this had to be done. Can the experts give me some advice on this?! :-) Thanks.
Author: Dolores
Subject: Re: Rolled Buttercream
Date: Wed Feb 18 09:55:35 1998
Message:
Hi Debbie,
We'd discussed rolled buttercream a few pages
back. I've not used it but we have some experts here who have.
We carry a book on this subject by Marsha Winbeckler also.
Good luck, Dolores
Author: Tracey
Subject: Re: Rolled Buttercream
Date: Wed Feb 18 14:18:59 1998
Message:
I have not used it to cover a cake. I only used it for cut outs to decorate my cake. In working with it I think you would need to glaze or put a thin layer of buttercream icing on your cake then lay the rolled buttercream on it. The rolled buttercream is not sticky like regular buttercream but it is oily and has a shiny finish to it. If I'm wrong hopefully someone here can correct me. Good luck.
Author: Kathy M.
Subject: Rolled Buttercream
Date: Wed Feb 18 17:34:24 1998
Message:
I use rolled buttercream quite often, and you're right, you should put a thin layer of buttercream on first and let it set, but not too firm, this is what holds the rolled buttercream to the cake(it acts as a paste). Kathy M.
Author: Renee V
Subject: Re: Rolled Buttercream.
Date: Thu Feb 19 08:46:31 1998
Message:
I have the Winbeckler book and it is very good! Very clear directions and pictures. I find rolled buttercream a little sweet, so sometimes I use a layer of strained apricot jam under it to make it stick. This gives the cake a little tang. Of course it all depends on the flavor of the cake. Hope this helps.
Author: Jennifer
Subject: Please post recipe
Date: Thu Feb 19 14:15:43 1998
Message:
It sounds very good, like a lemon rolled buttercream. How did you roll it out? Between plastic sheets, or just on the table, and did you use non-stick spray, corn starch, or powdered sugar to keep it from sticking? I've only worked with a rolled icing once, so I'd like to know how most people do it. Thanks!
Author: Renee V
Subject: Lemon Satin Icing
Date: Mon Feb 23 09:12:48 1998
Message:
Hi All, Here
is the recipe:
Lemon Satin Icing
4T Butter
4T fresh-squeezed lemon Juice
6c 10x sugar
paste coloring opt.
1. Place butter and lemon in a small saucepan
over low heat.
Stir until butter is melted.
2.Add 2c 10x sugar. Continue to cook over
low heat, stirring until sugar is disolved. When it begins to simmer at
the sides of the pan, increase heat slightly to med. low - med. and cook
for 2 minutes until it boils slowly. Do not over cook, or icing will
be too hard.
3. Remove from heat and add 2c more of 10x
sugar. Beat well with a wooden spoon and turn out into a mixing
bowl.
4. Gradually mix in enough of the remaining
10x sugar to form a soft dough. Turn out and knead on surface dusted
with 10x sugar until smooth. Knead in desired color, if using.
5. Wrap in plastic wrap and rest overnight.
Will keep in the refridgerator for 6 weeks.
6. Roll out on a surface dusted with 10x sugar.
Dust rolling pin with 10x sugar as well. Makes enough to cover a
9", 2-layer round cake.
This is the first rolled icing I ever made
since it seemed simple. I didn't use plastic wrap or cooking spray to roll
it out. I just followed the directions and it seemed to work
fine. Despite the lemon juice, this icing is quite white and
can be colored any shade. I used a light pink for a birthday cake and it
was very delicate and pretty. IT is slightly shiny, but not
as shiny as rolled buttercream. Because of the lemon juice and sugar, the
cake keeps fine unrefridgerated.
Does anyone know if it would be possible to
replace the lemon with some other liquid to vary the flavor, without
sacrificing the texture/chemical reaction? Does the acid in the lemon juice
have anything to do with the firmness in the icing in the cooking
process? Thanks, Renee
Author: Jennifer
Subject: variations
Date: Mon Feb 23 11:05:02 1998
Message:
GThanks for posting the recipe! Sounds yummy.
You could definately use orange juice; I don't know about other
less acidic liquids. If you decide to experiment, please post the results!
I'm going to try this when I have a chance and I'd like
to know if it could be made other flavors, too.
Author: Ellen B.
Subject: Bridal Shower Dessert
Date: Wed Feb 18 23:28:46 1998
Message:
Hi Everyone, I'm looking
for a special dessert to take to a bridal shower. If anyone has any great,simple,and
delicous recipes and/or ideas I'd like to hear from you. Thanks!
Author: Marie
Subject: shower dessert
Date: Thu Feb 19 00:20:36 1998
Message:
Hi! If you're not planning to take a decorated cake, here is a suggestion. We call it punch bowl cake and I think it's called trifle too. I've never found anyone who doesn't like it.
tear strawberry cake into bite-sized pieces
put a layer of the cake in the bottom of small
punch bowl or clear glass bowl.
Prepare pkg of vanilla instant pudding and
spread layer of pudding over cake.
Spread 1/3 can strawberry pie filling over
pudding.
Spread 1/3 carton Cool Whip over filling.
Sprinkle chopped nuts over Cool Whip.
Start over with cake pieces.
One can drizzle chocolate syrup over the Cool
Whip.
Chocolate cake and pudding with cherry pie
filling is good too. Or white cake instead of strawberry. Or lemon
cake with vanilla pudding and lemon filling. The combinations are endless.
Enjoy! Marie
Author: Ellen B.
Subject: Thanks Marie
Date: Thu Feb 19 00:39:18 1998
Message:
Marie - Thanks for the recipe. You're right it's a great dessert. I've had it several times. I guess I failed to mention in my earlier message that the "bride to be" would like cake or a pick up type dessert. If anyone has a recipe for petits fours or a layer cake with a lemony filling I'd love to try them. Thanks!
Author: lynne
Subject: nosy
Date: Sun Feb 22 15:59:51 1998
Message:
hi ellen. just wondering what you ended up
doing for the shower. or are you still looking for ideas?
lynne
Author: STEPHANIE
Subject: SHRINK WRAP
Date: Wed Feb 18 23:02:17 1998
Message:
I WAS AT MICHAELS TONIGHT AND I NOTICED THEY
HAD IT THEY ARE ADVERTISING IT TO
DO EASTER BASKETS IT CAME ON A ROLL AND IN
DIFFERANT COLORS. DONT KNOW HOW
MUCH.
Author: lynne
Subject: shrink wrap available
Date: Thu Feb 19 01:22:40 1998
Message:
thanks to all who posted where to get shrink wrap. i have never seen it and when i read this post by stepheni i thought she was meaning celephone. i will have to look into this. as hubby just said, it is prolly banned here in town !:) lynne
Author: STEPHANIE
Subject: SHRINK WRAP
Date: Thu Feb 19 07:13:59 1998
Message:
Hi Lynn,
I read the package and it said that you have
to use a hair dryer to shrink it. But it did come in a roll like cellophene
and in differant colors. Hope you can get it....
Author: Juanita
Subject: Shrink Wrap
Date: Thu Feb 19 22:57:32 1998
Message:
I purchased my shrink wrap at Michaels about $5.00 roll. Also they have a heat gun that puts out more directed heat than hair dryer, About 20.00. This is VA. Makes beautiful gifts.
Author: Dolores
Subject: Re: SHRINK WRAP
Date: Thu Feb 19 10:42:23 1998
Message:
Shrink wrap: I have a shrink wrap machine.
Simply heats cello so that it shrinks smoothing out wrinkles.
Expensive. They must be using another method
or selling some cheaper machine for the use off the shrink wrap.
I use it to shrink-wrap cake dummies. Dolores
Author: Robin
Subject: Star Wars??? Help!!!!
Date: Wed Feb 18 22:03:09 1998
Message:
I need to make a Star Wars themed cake for my little girl's friend. I haven't a clue!!! I saw a deco pac at the local supermarket but they won't sell me the pack, they will onlyu make the cake & I can't but deco packs cuz I just a mom, not a licenced decorator. I did see mention of a 3-d R2D2 does anyone have more detailed instructions to that??? HELP!!!!!!
Author: stephanie
Subject: star wars
Date: Wed Feb 18 22:46:12 1998
Message:
Hi Robin,
there is a R2D2 invitation out you might be
able to copy.
I have a copy cake so it was real easy for
me; They also have the figurines about $4.00 a piece
which raises the cost of the cake up real quick.
GOOD LUCK
Author: lynne
Subject: Re: Star Wars??? Help!!!!
Date: Thu Feb 19 01:28:16 1998
Message:
well, i've sat here for 5 minutes trying to remember which pan it was i used to make..........?? i'm not up on my star wars people but it is the ape. i think it was an old raggedy ann pan -- it was a flat doll or teddy or somesuch. i just covered it with brown hair from tip 233 and was recieved with a nice "cool!" made my day :) lynne
Author: Charlotte
Subject: Star Wars
Date: Thu Feb 19 09:09:36 1998
Message:
Lynne made Chewbacca - a Wookie, not an ape
:o)
As far as the 3-d R2D2 goes, that was my question
a while back. If I recall, an old neighbor of mine had baked a
cake in a small coffee can to use as R2's body because it provided the
perfect shape for him (including his rounded top) - if
you scroll back, Lynne and some other folks had provided instructions as
to how to bake a cake with more depth. I don't remember
what she did for his "arms" but I can only think that she must have baked
another cake and cut out the shape by hand and attached them to both sides
- presumably with a layer of frosting, and then decorated
with buttercream. You'd have to get a picture of him, if you don't already
have one, to see how he's colored.
Sorry this doesn't provide you with exact
instructions - I'm going off my memory from something done 20 years
ago. But hopefully this has provided you with an idea to start with. If
it ends up too complicated, I suggest just getting the
Raggedy Ann doll pan and going with the Wookie. Please let us know what
you ended up doing.
Author: Dolores
Subject: Re: Star Wars??? Help!!!!
Date: Thu Feb 19 10:49:01 1998
Message:
Like Stephanie said...there are figures (We
carry all of them).
We also carry the deco pac EDIBLE IMAGE the
store wouldn't sell to you. This is listed on my web site under
Edible Images. Prices are listed for all.
R2D2: I made him 3D using 4 6" cakes stacked
with support on top of the first 2, cardboard wrapped in foil and
straws to hold the cakes up...add the other 2 with icing between. I cut
the arms out of styrofoam. Dolores
Author: Marie
Subject: 65th Wedding Anniversary
Date: Wed Feb 18 16:51:41 1998
Message:
Hello!
Does anyone know if there is a particular
color associated with a 65th anniversary? The customer wants to use
burgundy if there isn't a special color, ie red for 40th, gold for 50th
etc. Thank you! Marie
Author: lynne
Subject: Re: 65th Wedding Anniversary
Date: Thu Feb 19 01:31:33 1998
Message:
marie; seems to me it is silver.....but i'm
not sure. i do remember the symbol is diamonds. i did g/p/ diamonds cut
w/a cookie cutter, painted them w/silver dust mixed w/vodka. the color
used was pink.
but now i'm beginning to wonder was that 60
or 65 yrs??? :( lynne
Author: Sherry V.
Subject: Re: Re: 65th Wedding Anniversary
Date: Thu Feb 19 08:23:24 1998
Message:
Hi Marie,
The 75th anniversary is the diamond one, 50th
is gold, 25th is silver. I don't believe there is a color for 60 or 65,
but burgundy sounds lovely! Best wishes,
Sherry V.
Author: Shanon
Subject: Getting a beautiful Burgandy
Date: Thu Feb 19 16:57:19 1998
Message:
Sorry I can't help with what the color is but I did make a grogeous burgandy color for roses by tinting cholcolate icing red. It was perfect! Let us know what you choose to do.
Author: Beth
Subject: storage (pans)
Date: Wed Feb 18 15:16:52 1998
Message:
Does anyone have space saving suggestions on storing all of the various size pans? I'm quickly running out of cabinet space in my kitchen and need to start searching for a more practical way of storing everything. Thanks in advance. Beth
Author: Valerie
Subject: pan storage
Date: Wed Feb 18 18:22:41 1998
Message:
Beth,
Here is yet another suggestion. I don't have
the kitchen space for more cabinets, but do have a great storage area
in my basement. We purchased inexpensive shelving. Then I sorted the pans
into catagories, like 3-D, tiers, etc.
Those in turn were put into large, clear,
plastic storage containers. They stay clean, but easily accessible. I have
a large label on the end of the container, listing what
pans are in that tote. I also store all my "accessories" in smaller,
clear, well labeled boxes. It makes finding everything so much easier.
If you have some cabinet space you don't mind
altering or wood shelf unit, you could try something a friend did.
Have slats built in to divide the space vertically. They need only to be
2 1/2" apart. (Like some kitchens that have them
for cookies sheets, etc.) She stores all her pans on their sides. (Tiered
sets inside each other.) Really handy.
Another friend has her odd and often unused
pans hanging as decorations on her kitchen wall. Cute, but tends to
need upkeep from dust, etc., though. Good luck,
Valerie
Author: Nancy Morgan
Subject: Pan Storage
Date: Wed Feb 18 18:16:33 1998
Message:
I have a lot of character pans. As you know
they do not nest together, if at all.
I investigated most kinds of bins before I
settled on these.
I have 12 gray colored storage bins I bought
from Walmart. They are hard plastic with straight sides and attached
covers. They stack well on top of each other in the garage or a storage
shed. I also labeled the bins if it was Easter,
Halloween, Miscellaneous, etc.
The sides on the Rubbermaid bins are slanted
so you can't store pans very well.
Author: Marie
Subject: pan storage
Date: Wed Feb 18 17:15:04 1998
Message:
Beth, I use a large open-front shelf unit.
I store the wedding pans nested inside each other inside large clear plastic
bags. The sheet pans are stored the same way. The plastic plates are stacked
inside plastic bags too. The plastic bags keep
the dust off, but you can still see where things are at a glance. The odd
character pans that are used seasonally or never
are in plastic bags with the directions in big boxes. The pillars, ribbons,
disposable bags, foil leaves, glue sticks, the
little clips for 2-part pans, small ornament pieces, styro balls and all
the other odds and ends connected with cake decorating
are stored in Rubbermaid clear stacked drawer units.
Hope this helps. Marie
Author: Jackie
Subject: storage
Date: Wed Feb 18 18:01:25 1998
Message:
Hi Beth - I recently found that I was having to same problem as you. I found a quick solution for me, hope it helps you. I used plastic stackable shelves (you can buy them at large discount stores) this gave me six extra shelves of space at a very affordable price. I put mine in an area located right off my kitchen and so far they're working beautifully. Good Luck!
Author: Shanon
Subject: Accesorie Storage
Date: Thu Feb 19 01:47:39 1998
Message:
I know you asked about pans, and you got several good responses but I have a great idea for all of the small supplies we use... tackle boxes. This was my husbands idea. He cut rows of styrofoam for me and each tray holds a "family" of tips. There are small compartments for leaves and stamens etc. Hope this gives you some ideas.
Author: lynne
Subject: tackle box use
Date: Thu Feb 19 11:35:18 1998
Message:
i used one of those for several yrs when i was teaching. i like it *much* better than wilton's teacher's carry/storage box. lynne
Author: Val
Subject: small storage
Date: Thu Feb 19 23:36:21 1998
Message:
I use the drawers that you get in the hardware section. They are in a little cabinet w/pull out drawers. Guys use them for nuts & bolts. Each drawer has divisions in them so you can divide each drawer up. I use mine for my tips, couplers,leaves, candles etc. I put little self stick labels on the front of each drawer, so at a glance I know where everything is. The cabinets are plastic and hold about 24 drawers although I know you can buy bigger ones also. I find it to be my best way to organize these small items!!And when not in use-it tucks in a cabinet.
Author: Valerie
Subject: small storage
Date: Sat Feb 21 22:58:06 1998
Message:
Val,
What a great idea! I use one for my small sewing stuff. Never thought to use one for cake goodies. Makes sense, 'cause I've seen them in some craft stores holding tips.
Author: STEPHANIE
Subject: Storage
Date: Thu Feb 19 07:28:41 1998
Message:
I have a peg board in the basement and i have
these straight hooks that are about 8" long and i wrap all my pans
in a clear plastic bag and hang them up, most of the pans already have
a hole in them to use, and if not most can be drilled. Depending
on the pan i can get about 5 on a hook. And of course all the rubbermaid
containers, and shelving.
But the big secret in all this is organize
everything and try to keep some sort of an inventory list. If i didn't
have a basement i would have a BIG BIG problem. Good-Luck
Author: Val
Subject: basement
Date: Thu Feb 19 23:24:55 1998
Message:
A basement is also called a cellar or the part of your house underneath your house. I know in the south they are not as common as they are up north such as here in PA. Very few homes here do not have basements, thay are usually cement block walls & alot of people have them fixed up as family rooms or game rooms. Hope this helped!!
Author: lynne
Subject: Re: basement
Date: Sat Feb 21 02:29:36 1998
Message:
val; thanks for the explanation, but i was raised in north/eastern ohio :) i have lived in ca for over 30 yrs now. using my weird sense of humor. i figured there prolly were others on the board who might not know. also letting trying to let other know not everybody has that option. lynne
Author: Sherry
Subject: Pan Storage
Date: Thu Feb 19 08:48:40 1998
Message:
I have a separate room in my basement where I keep all my cake decorating materials/pans, etc. At first I hung them on the pegboard my husband put on the wall, but I had too many. Then I went to an auction with my husband (we go to lots of these) and I found a great circle rack with a top circle, middle circle, and bottom circle for only $2.00!! I use pliers to undo a heavy duty paper clip and hang the pans on the circle with the paper clip. Works great and I have about 30-40 pans hung on each circle. Lots of storage in a small space. Check out the auctions -- they're great.
Author: Beth
Subject: thanks again
Date: Thu Feb 19 08:55:54 1998
Message:
Thanks for all of the wonderful suggestions. I'm not sure why it didn't occur to me before but I could stack (and hide) storage bins in any closet or even in the garage. Thanks again!! Everyone here is so helpful.
Author: Sherry
Subject: Pan Storage
Date: Thu Feb 19 09:00:16 1998
Message:
I have a separate room in my basement where
I keep all my cake decorating materials/pans, etc. At first I hung
them on the pegboard my husband put on the wall, but I had too many. Then
I went to an auction with my husband (we go to lots of these)
and I found a great circle rack with a top circle, middle circle, and bottom
circle for only $2.00!! I use pliers to undo a heavy duty paper
clip and hang the pans on the circle with the paper clip.
Works great and I have about 30-40 pans hung
on each circle. Lots of storage in a small space. Check out the
auctions -- they're great.
Author: Earlene
Subject: Pan Storage
Date: Thu Feb 19 13:06:25 1998
Message:
My husband built me a special cabinet for all
of those pans that nest. It has vertical dividers every 2 1/2 to 3
inches. The nested pans rest on their sides and I have over 100 pans in
a space about 32 by 36 inches.
The character pans are a different story.
I visited a friend in Michigan last year and she had about the best solution
I have seen to storing these pans. She had special boards cut with holes
drilled that a shower curtain rod would fit through. Those
boards were about 6" by 4" and the 4" bottom edge had rounded corners.
Those were attached to the ceiling and the shower curtains
were hung between two of these boards. Then she had S hooks over those
shower rods. Each pan had a ring attached to the hole and then each pan
was hung on one of the S hooks. I think she had about 3 or
four of these hung above her lower cabinets, freezer and etc. Close to
the perimeter of the room. It looked neat and they were all easily
accessible.
Author: Kelley
Subject: Chocolate fondant recipe
Date: Wed Feb 18 11:05:01 1998
Message:
Does anyone have a good recipe for chocolate fondant? I recently tried making my own fondant and loved the results, and now I'd like to see if I can make my own chocolate fondant as well. (I' ve heard that the Choco-pan tastes wonderful, but it's sooo expensive!) Thanks in advance for any suggestions. :)
Author: Diana
Subject: Choc fondant
Date: Wed Feb 18 19:39:30 1998
Message:
I too made my own fondant and loved the result.
I'm taking a fondant class and asked the instructor for a
chocolate recipe. What she did was take a
handful of my homemade fondant and added fudge base to it until he
liked the color and taste. The result was a dark rich brown that tasted
like tootsie roll. Ladies out there: is that what it is supposed
to taste like?
Author: Sly Subject: chocolate fondant
Date: Thu Feb 19 19:58:13 1998
Message:
To make chocolate fondant, I just substitute Domino's Chocolate Powdered sugar for the standard confectioners sugar in my fondant recipe. (I do the same for chocolate buttercream, chocolate rolled buttercream, or royal icing that I need to be dark brown or black.) I find this much easier than following the recipe's substitutions for what to leave out in order to add in chocolate. (And yes, I've also used the lemon flavor and the strawberry flavor and they both work great as well--good flavor and nice shades that require no additional coloring.)
Author: Rebecca
Subject: Chocolate-mint candies
Date: Wed Feb 18 09:38:50 1998
Message:
Hi! I'm wanting to make some type of chocolate-peppermint
candies for a get together on Saturday. I want to use milk
chocolate baking chips and peppermint flavoring. Does anyone have any suggestions
on how much flavoring to use or if I should add something like
paraffin wax to the mixture to help them set up better. I'd like to make
them today or tomorrow - all suggestions are appreciated. Thanks in advance!!
Rebecca
Author: Jennifer
Subject: chocolate mints
Date: Wed Feb 18 10:26:52 1998
Message:
First of all, be sure to use an oil based flavoring (Lorann oils, Wilton candy flavors), not an extract, or your chocolate will be a lumpy mess. Second, do not add paraffin; it is wax and is not edible, and isn't needed. The amount of flavoring added depends on how strong you want it. I've only made small quantities, so I'm not sure how much to tell you to use. The oils are very concentrated, so it is a matter of drops. I think I add about 3-4 drops to about 1/4 pound. Just add a few drops, mix it in, and taste. If your using real chocolate, it will need to be tempered. You might want to consider coating, in which the cocoa butter has been replaced with other fats that do not have to be tempered. I use coating and put it in a big sqeeze bottle. You can either microwave it, or heat it in a pan of water over low heat till melted, then just squirt it into the molds quickly and neatly. Put the mold into the freezer for 5-10 minutes to set and pop them out.
Author: Jennifer
Subject: Thanks for your response . . .
Date: Wed Feb 18 10:42:42 1998
Message:
Thanks for all the suggestions!
I was wondering though, you said paraffin
isn't edible, but I have a candy recipe that my mom has made for
Christmas ever yaer that I can remember and it's coating is just choclate
chips with paraffin wax. We haven't died yet, but I was wondering
why you say it's bad to use? Rebecca
Author: Jennifer
Subject: paraffin
Date: Wed Feb 18 12:48:26 1998
Message:
I know alot of old candy recipes have paraffin
in them, but it isn't edible. If I remember correctly, paraffin is made
from petroleum products. It isn't digestible by the human body, and because
it's melting temperature is higher than body temp, it's thought
that it can accumulate in your system (probably not proven). While I'm
sure the small amount a person would consume from candy would
be relatively harmless, it is easy enough to make candy without
it, so why take chances. Personally, the idea just seems kinda gross to
me. I don't much on candles, so why would I want to add wax
to my food? But my main point was that molding chocolates (or coating)
is quite easy, and no additives are needed.
(Don't wory about your typo's and mix-up's!
I have a Terrible Two year old (she's not really that terrible,
compared to some!), so I know how motherhood
plays havoc with your brain!! :) )
Author: STEPHANIE
Subject: MINT CHOCOLATES
Date: Wed Feb 18 11:17:21 1998
Message:
Hi Rebecca,
I don't know if you have time to go to a cake/candy
supply at Mr. Bulky's . I buy the Merkins
milk chocolate coating chips and the Merkins mint coating chips and,
First I melt the chocolate and pour on a cookie sheet and while I am melting
the mint chips i take a fork and put swirl lines on it,
then i pour the mint chips over the chocolate then i put swirls on it and
then pour another layer of chocolate on it then i score
it to the sizes i want {Usually like an Andes Mint} and
when it sets it breaks into bite size pieces. The reason
for swirl marks is so that the next layer of chocolate will attach.
Good luck.......
Author: Renee V
Subject: Mr. Bulky's
Date: Thu Feb 19 09:35:13 1998
Message:
I didn't know that they sell Merkens at Mr.
Bulky's. I am familiar with the store from when I lived in the midwest.
I don't think they are here in Northern New Jersey - at least not in Essex
county area. Do all Mr. Bulky's sell Merkens and what is the
price per pound? That is handy info, if you need some on short notice and
can't order.
Also, if anyone knows of a Mr. Bulky's in
my area, I'd love to know about it. They are very handy for incidental
candy for decorating a child's cake or gingerbread houses. Sometimes you
just need a few of something, not a whole pound or 1/2 pound!
Thanks.
Author: Beth
Subject: Mr. Bulky's
Date: Thu Feb 19 10:57:25 1998
Message:
I know that the Mr. Bulky's near me (Dayton,
OH) does not sell Merkens but it is a very small shop so you may
only find them in a larger shop
Author: Rebecca
Subject: Here's what I did . . .
Date: Wed Feb 18 15:57:22 1998
Message:
Thanks all for your suggestions! It prevented me from wasting bags of chocolate chips trying to come up with something. What I ended up doing was stirring up the recipe for "Cream Cheese Mints" from the Better Homes & Gardens New Cookbook (tinted green) and dipping them in melted milk chocolate chips thinned to dipping consistency with a couple tablespoons of shortening. I melted the choc. chips in a double broiler over low heat and had no problems. Decided to go this route, because I had all the ingredients on hand. :-) I'm very pleased with how they turned out - almost taste like a York Peppermint Pattie! Thanks again, Rebecca
Author: Jane
Subject: Recipe
Date: Wed Feb 18 23:25:56 1998
Message:
Rebecca, sounds great! Would you mind posting
the recipe you used?
Author: Rebecca
Subject: Cream Cheese Mint Recipe
Date: Thu Feb 19 09:52:22 1998
Message:
Sure, Jane, it's a real simple recipe - here it is:
3oz cream cheese, softened
1/2 tsp. peppermint extract
3 cups sifted powdered sugar
a small amout of food coloring
In a small mixing bowl, stir together softened
cream cheese and peppermint extract. (I added a little green paste
food color at this point, but you can also knead it in later.) Gradually
add powdered sugar, stirring till mixture is smooth. (Knead
in the last of the powdered sugar with your hands.)
Form mixture into 1/2 inch to 3/4 inch balls,
and then flatten into wafers with your hands or the bottom of a glass.
(You can also put them into candy molds sprinkled lightly with sugar.)
At this point, I let them dry for 5 minutes or so, and
then turned them over to dry for another few minutes. I then put them in
the freezer while I prepared the chocolate:
Melt 8 to 10 oz of chocolate chips in a double
broiler over low heat. Once melted, stir in 1 to 2 Tablespoons of
Crisco to reach desired dipping consistency. Remove chocolate from heat,
and working VERY QUICKLY, coat each cream cheese wafer
with the chocolate and place on waxed paper to dry.
Refridgerate or freeze (the recipe for the
mints said they could be kept frozen for up to 1 month).
Author: Diana
Subject: Nutella
Date: Wed Feb 18 00:16:36 1998
Message:
I've noticed past posts on Nutella. In the
Feb. 1998 issue of Gourmet magazine on pgs 170 -173 there are
recipes using Nutella including a recipe for
a mousse cake.
Author: Mary
Subject: flavor ideas
Date: Tue Feb 17 23:20:10 1998
Message:
I am making a christening cake. I want to use a yellow cake mix, and need an idea for filling and icing flavor. I would prefer not to have to refrigerate. It has been requested that the cake look elegant and I want it to taste elegant as well. Any suggestions would be appreciated.
Author: Jeff Arnett
Subject: Filling for Yellow Cake
Date: Tue Feb 17 23:38:20 1998
Message:
How about a nice Lemon filling with a lemon
buttercream?
Or how about a caramel filling with vanilla
or butter pecan
buttercream? I make the butter-pecan by substituting
Carnation brand Coffee-Mate non-dairy liquid creamer in
the butter-pecan flavor. THis is found in the grocer's refrigerated section.
I also like a jam filling [heat, strain, cool] in a yellow
cake with vanilla buttercream or lemon buttercream [my favorite is raspberry
jam filling and lemon buttercream.
Hope these ideas are at least a starting point
in you quest! Good luck. Jeff
Author: Jennifer
Subject: Raspberry
Date: Wed Feb 18 09:24:49 1998
Message:
Try Country Kitchens raspberry filling. People are always impressed with a jam filling and it is fabulous. The red and yellow contrast is beautiful. (Available here online in Dolores' catalog)
Author: Julie
Subject: non dairy creamer
Date: Wed Feb 18 04:23:25 1998
Message:
Jeff,
I've noticed you've mentioned the non dairy
creamer you use a couple times. I'm guessing you use that as the
liquid in your icing instead of water? Does that then have to be refrigerated?
I don't drink coffee but I have notice the
wide variety of flavors there are in creamers - they have taken over the
milk section at the grocery store. What a whole new world of flavors this
opens up!!!
Thanks Julie
Author: Shirley
Subject: Lots of Questions
Date: Tue Feb 17 20:02:02 1998
Message:
Hi, I'm fairly new, and reading everything
I can and learning so much. I have a whole bunch of questions, and
would appreciate any response I get.
1. I find icing the cakes smooth to be one
of the hardest parts. Any tricks?
2. No matter what I've tried, I still get
humps and have to cut to level. Does every cake have to be trimmed, at
least a little?
3. I made the Wondermold cake, and had to
trim it alot. And then the doll looked funny, because her skirt was
too short. Any suggestions?
4. I'd love to try a rolled fondant cake,
but heard they don't taste all that great. Is that true, and are there
some recipes that taste better than others? Is the rolled
buttercream easier/harder to work with?
5. I'm dying to try gumpaste flowers, but
haven't seen any classes in my area. We don't have any cake supply
shops either. Can anyone suggest a good book and kit?
Thanks, again for any help,
Shirley
Author: NANCY
Subject: WONDERMOLD CAKE
Date: Tue Feb 17 20:23:20 1998
Message:
I find using a 9" single layer round cake under the wondermold makes a nice size for the doll.
Author: mickey
Subject: Re: Lots of Questions
Date: Tue Feb 17 20:56:18 1998
Message:
Evening Shirley, and welcome
About the fondant, the very nature of the
beast is a bland cover to complement a rich heavy cake, as it originally
went over fruit cakes and the like. It can be flavored, but other than
that, it are what it are.
For the trimming problem -- if your oven is
too hot, the cake will not bake as evenly as it could. Also don't grease
the sides of the pans, and put the proper amount of batter in the pans.
And you are using the bottom of the layer for the top
-- that gives you a good flat working surface. For smoothing the frosting,
use good weight spatulas and practice, practice practice.
Offset spatulas help too. I use a large and small one, for sides and top.
Everyone has their favorite way of doing things and swear
by them, it's just a matter of finding what works well for you and
you're comfortable with,
Best of luck.
Are you an ICES member. There is a wealth
of info through the newsletters and state and annual meetings. Also
American Cake Decorating magazine is a good source.
Mickey
If you scroll back through previous pages
you'll find other material on all your questions.
Author: Susan
Subject: Questions
Date: Tue Feb 17 23:22:18 1998
Message:
Shirley,
#1 have you tried the paper towel method. Wait
a few minutes for your buttercream to stiffen a little and then put
paper towel over it and rub gentley.
#2 I have always had to trim my cakes. I even
have used the wondermold also.
#3 ? I don't have an answer for that one Sorry
#4 never used fondant but heard it is gaggy
sweet.
#5 There is a good book for gumpaste it is
called:
Cakes by Design, The Magical World of Sugar
Art,
Written by: Scott Clark Woolley & Micheal
G. Farace
Good luck with your creations. Susan
Author: lynne
Subject: Re: Lots of Questions
Date: Wed Feb 18 01:00:19 1998
Message:
hi shirley;
well here is some more advise......hope it
helps along w/what already has been said.
1.) i have found using *freshly* made buttercream
and applying it w/a quick icer -- that huge 2" wide tip-- is all it
takes.....oh, and a turntable. usually 2-3 minutes is all it takes. remember
it needs to be thin consistency.
2.) if you read my recipes posted for champagne
and kahluah cakes you will see that baking them at a lower temp
for a bit longer usually will produce a very level cake that usually dosn't
need to be leveled. try it. oh, and are you sure of the temp
on your oven. invest in a *good* murcery thermometer -- taylor is the brand
i'm familuiar with. as i remember they run about $15-20. those
little round things w/a pointer usually selling for about $2-5 are
*useless!*
3.) there are 2 different size wondermold
pans -- the older ones are smaller. be sure you are using the right
amount of batter. i have a feeling you didn't
use enough.
4.)as has been said flavoring can be added
and use flavorful covering on the cake before adding the fondant.
apricot jam is great.
5.) a good book i have found is "cake decorating"
by fay gardner. i got mine in a discount bookstore called crown
books several yrs ago for $13. best investment around :)
any more ??s don't hesitate to ask. lynne
Author: Shanon
Subject: suggestions/answers
Date: Wed Feb 18 01:36:27 1998
Message:
Hi I have a couple of suggestions for the first
2 questions.
First there are three ways I have tried to
get icing smooth.
1-Hot water... Run your spatula under the
hotest water that comes out of your tap and then run lightly over your
cake that has formed a slight crust.
2-After your cake has formed a slight crust
(when you can touch it and the icing doesn't come off on your finger)
use a spray bottle and spray a SMALL amount (1-2 squirts) of water , then
run your spatula to smooth. The water acts like a buffer
between your spatula and cake.
3-After your cake has formed a slight crust
lay a piece of parchment paper over the top and lightly smooth with
your hands.
Second- I discovered Wilton's Bake Even Strips
on clearance last year. THEY ARE INCREDIBLE. I should have
bought them years ago! I use them with every cake except character and
the wonder mold as they are not taylored for that. They are
sold in two size packages. I am sure that Delores sells them. They are
worth it. Try them.
Hope this helps. It is great to see so many
people reaching out with suggestions and help on this board!
Author: RobinG
Subject: Questions!
Date: Wed Feb 18 02:06:39 1998
Message:
Hi Shirley: Another way to smooth your icing
is to let it set and then cover with parchment & use fondant
smoothers.
I never cut to level my cakes. After you test
your cake for doneness, while still hot, gently press the hump using a
pot holder or lint free towel. It will stay down, the key word is GENTLY.
If you press too hard, you will have an indentation.
It must be done while hot though, once it cools it just springs back. You'll
never have to cut a cake again! I use the Dream Cake
recipe & always have a nice high cake. I flavor rolled fondant with
flavoring oils. Good luck! .....RobinG
Author: STEPHANIE
Subject: TITANTIC CAKE
Date: Tue Feb 17 18:19:30 1998
Message:
Hi, I need an idea for a titantic cake Any IDEAS ???
Author: Susan
Subject: Titanic
Date: Tue Feb 17 19:46:23 1998
Message:
you could make a sheet cake and make half of it look like water and half sky. Then draw half a ship sticking out of the water as if sinking. Use piping gel for the water, and don't forget to make it look like some of the water splashing away from the ship. Also draw an iceburg near the side. You could be real creative and have people swimming in the water and some falling off the ship. It sounds awful but that is what happened. I don't know how artistic you are but the ship sinking shouldn't be to hard to do. Good luck and I hope it turns out great for you. Susan
Author: Anonymous
Subject: Re: Titanic
Date: Tue Feb 17 19:50:30 1998
Message:
I was thinking that you could make a sheet cake, ice as if water, and then make a cake in half of the egg pan, cut it in half and stand it upright like it is the ship sinking into the ocean. could use some of the other half of the cake to make icebergs.
Author: mickey
Subject: Re: TITANTIC CAKE
Date: Tue Feb 17 20:31:12 1998
Message:
How about making it really simple -- ice the whole top of the cake like the ocean, with some ripples or waves maybe, and a few bits of stuff like debris.
Author: lynne
Subject: Re: Re: TITANTIC CAKE
Date: Wed Feb 18 01:03:34 1998
Message:
now mickey -- that sounds like something right
up my ally....simple, quick and easy lol!
lynne
Author: LEIGH
Subject: TITANIC
Date: Thu Feb 19 08:39:40 1998
Message:
STEPHANIE THER IS A CANDY MOLD FROM LIFE OF
THE PARTY 08886 THAT LOOKS LIKE
THE TITANIC OR A CRUISE SHIP . YOU CAN USE
THIS TO CREAT YOUR CAKE . THE SHIP IS IN
HALF ON ONE MOLD AND CAN BE PUT TO GATHER
TO SIT ON TOP OR YOU CAN JUST MOLD
HALF OF IT BREAK THAT IN HALF TO MADE IT LOOK
LIKE IT IS SINKING. OR PUT THE TWO
TOGETHER THEN CUT THAT IN HALF WITH A BAND
SAW OR KNIFE. THEN ADD YOUR WATER
AND THEY MAKE ROCK CANDY THAT YOU CAN USE
TO MAKE IT LOOK LIKE AND ICE
BURG. THIS CAN BE PURCHASE AT A LOCAL CANDY
STORE OR AT SOME GROCERIES. ALS0
IN THE AMERICAN CAKE MAG THIS IS AN ARTICE
ON HOW TO MAKE ROCK CANDY. LEIGH
Author: Connie
Subject: Hockey Cake
Date: Tue Feb 17 16:36:36 1998
Message:
Hi Everyone,
I need an idea for a cake that's themed around
Hockey. I don't know anything about the sport so any idea's
would be really helpful, like how many men are on a team and how many players
are on the ice at one time. Any suggestions would be greatly
appreciated.
Author: amy
Subject: hockey cake
Date: Tue Feb 17 18:07:53 1998
Message:
connie,
there are 6 players on the ice from each team
at a time(this may change do to penalties). the goalie is one of the
six players. there could befrom 20 -30 players ona single team...
Author: lynne
Subject: Re: Hockey Cake
Date: Wed Feb 18 01:06:46 1998
Message:
somewhere i read where someone made a hocky
puck cake. the customer furnished a real puck and it was
copied. keeping things simple
why not just figure pipe a hocky stick and puck ?
lynne
Author: Connie
Subject: Thankyou
Date: Wed Feb 18 19:19:49 1998
Message:
Amy and Lynne,
Thanks so much for the information. I decided
to buy the little plastic hockey players and draw the hockey field
on the cake and then to figure pipe two hockey sticks and puck
right before and after the happy birthday message.
Author: Nicole
Subject: Question: Lattice
Date: Tue Feb 17 16:09:00 1998
Message:
I will be making a round cake with white lattice on the sides. Is there an easy way to mark the cake first so that the lattice stays even all the way around?? Any suggestions would be helpful! Thanks!
Author: STEPHANIE
Subject: Lattice
Date: Tue Feb 17 18:15:36 1998
Message:
Nicole,
When i do it i use my medium flower former,
and i go all around the cake and if i want it closer togather i go
between the lines again. Or if you don't have a flower former my friend
uses an empty paper towel roll and cut it in half.
Author: Shanon
Subject: Please explain
Date: Wed Feb 18 01:38:52 1998
Message:
Would you please explain how exactly you use
this method? Thanks in advance.
Author: Nicole
Subject: Thanks!
Date: Tue Feb 17 21:30:41 1998
Message:
Stephanie--
Thank you! I think I will try the paper towel
roll cut in half -- I don't have a flower former yet. I appreciate the
help!! Nicole
Author: lynne
Subject: flower formers available
Date: Wed Feb 18 11:33:41 1998
Message:
i have several sets (used--exellent condition)
that anyone can buy for $3 plus shipping. contact me e-mail.
lynne
Author: Nicole
Subject: Help! Almond Extract and White Cake
Mix?
Date: Tue Feb 17 15:52:44 1998
Message:
I am making a cake for my niece for her birthday
and she would like white cake with an almond flavor. Does
anyone know if I can add a little almond extract to a white cake mix? If
so, how much?? Any suggestions would be most helpful!
Thanks!
Author: MaraTLee
Subject: Re: almond taste in your cake
Date: Tue Feb 24 13:02:09 1998
Message:
Hi,
You could add 2 teaspoons of almond paste
to your cake batter to get the almond taste you are looking for. Mix
the paste with the oil that is added to your mix. Using a french vanilla
cake mix is the best. Mara
Author: Nicole
Subject: Thanks!
Date: Tue Feb 17 21:33:13 1998
Message:
Jennifer-- Thanks
for your input! I will try it! Nicole
Author: linda
Subject: candy molds
Date: Tue Feb 17 14:04:14 1998
Message:
I would like to find some candy molds for
Easter. If anyone knows of a place to order please let me know.
Delores, if you could email me and let me
know if you have what I need, I would appreciate it very much. What I
am looking for is a 3D solid rabbit about 6 in. or so tall and also some
sucker molds. Would appreciate price and description if possible.
Thanks
Author: Stacy
Subject: iso cake pans
Date: Tue Feb 17 00:01:27 1998
Message:
I am searching for a Scooby Doo pan 502-R-224
from the late 70's and a frog pan 2105-L-2452 from mid 80's.
Please E-mail me or call 603-476-2401 if you have either one that you would
like to sell. Thanks Stacy
Author: Jill L.
Subject: Pans
Date: Tue Feb 17 12:03:33 1998
Message:
There was a scooby doo pan on ebay auction
site. the address is cayman.ebay.com/au/ Just search Wilton and
you'll see it. I don't know when the bid is up, it may already be over.
Hope this helps
Author: Mindy
Subject: Re: Pans
Date: Tue Feb 17 14:10:48 1998
Message:
The scooby doo pan on ebay has already been
sold for $30.78. It ended on the 16th. But you can watch on
ebay, someone might put another one up for bid.
Author: Tami
Subject: Re:pans
Date: Tue Feb 17 20:14:48 1998
Message:
Hi Jill,
I tried to find the ebay address, but I couldn't
get to it. Was that the entire address you listed. I'd
like
to try to find a Star Wars pan for my son's
birthday. Thanks. Tami
Author: Mindy
Subject: Re: Re:pans
Date: Wed Feb 18 13:21:11 1998
Message:
Here is the address for ebay. //cayman.ebay.com
Author: Dolores
Subject: Re: iso cake pans
Date: Wed Feb 18 10:01:27 1998
Message:
Don't have a clue on Scooby Doo...highly in
demand.
But if you aren't just collecting, you can
easily make a frog using the stand-up teddy bear pan. I have a pict.
Dolores
Author: Roshelle Jimmerson
Subject: coloring cake mixes
Date: Mon Feb 16 23:29:23 1998
Message:
What is the best way to color a cake mix???
I need to make a green cake and I'm not sure whether to use liquid,
powder or what and if it will change the consistancy of the cake. Thanks
for all your help. Love ya!!
Author: lynne
Subject: coloring cake batter
Date: Mon Feb 16 23:34:22 1998
Message:
hi; would you go for flavored cake? what i'm
getting at is add jello to white cake batter. just dump the dry jello
into the dry ingredients then mix and bake as usual. this will give a pastel
color. need more intense color add a bit of paste or liquid
paste color. lynne
Author: Jennifer
Subject: coloring batter
Date: Tue Feb 17 00:05:33 1998
Message:
I don't think it would make too much difference
what type of color you used, especially if you just want a pastel
color. For a darker color, you might want to use either paste or powder,
just to be safe. I've used both liquid and paste colors for
pastels with no problem.
Author: charlotte
Subject: Coloring cake mixes
Date: Tue Feb 17 09:09:36 1998
Message:
Long before I got into cake decorating, I
used regular food coloring to color my cakes. The food coloring did
nothing to alter the flavor or consistency, but the coloring my more pastel
than dark.
Author: Tracey
Subject: Re: coloring cake mixes
Date: Tue Feb 17 13:52:04 1998
Message:
I made a purple wedding cake once. I used
white cake mix and added the Wilton colored paste to it. I had to use
quite a bit of it since the bride wanted a deeper purple color. It does
not change the taste or consistency of the batter.
Author: Julie
Subject: color cake mix
Date: Tue Feb 17 14:08:27 1998
Message:
Similar to the way Lynne suggested, I have
added powderd Kool-aide to white cake mix. It will flavor and color
the mix. I have used jello too - they both work. It also works for cookie
dough. Just last week I made pink cherry flavor hearts for
valentines day!
Be carefull about adding too much though the flavor
can get a little intense especially with jello.
Hope this helps Julie
Author: MaraTLee
Subject: Adding color to cake mix
Date: Tue Feb 24 13:13:12 1998
Message:
Dear Rochelle:
Adding color to a cake mix is a fun way to
add instant eye appeal to the end product. I use the paste food colors
and color the batter to as close a shade as I need. then bake as usual.
I do a nice, yellow and lavender for Easter.
A nice green and red for X-mas, or a purple
and gold for graduations, (as this is our school colors!)---I have even
used the checkerboard cake pans!--it always facinates people to no end.
You can color your cake batter and drop by spoonfuls into the
pan or you can bake colored layers and put 2 complimentary colors together.
Mara
Author: Julie
Subject: 2 questions
Date: Mon Feb 16 16:55:24 1998
Message:
1st, I think I know what the response is going
to be but - I've heard that making royal icing with egg whites is
much stonger than m-powder. But what about raw eggs and little kids and
do they keep for as long?
2nd has anyone out there ever taken courses
at the Wilton School of Cake Decorating and Confectionery Art? I
was thinking about the gum past class but don't know is $125 too much -
I think I've seen some people learn on their own just
with the kit.
Thanks in advance for your response
Julie
Author: Kathy M.
Subject: Wilton School
Date: Mon Feb 16 18:07:19 1998
Message:
Hi, Julie
My niece went to the school a couple of years
ago. She
really learned a lot and thought it was worth
it. She does beautiful work. On the other hand I've never been to the
school and have learned everything on my own reading the books and practicing
(am still learning) I may not be as good as she is with
the gum paste right now but I'm sure with more practice, I will be.
Author: lynne
Subject: Re: 2 questions
Date: Mon Feb 16 19:04:40 1998
Message:
hi julie;
re: egg whites -- what are you making w/the
royal? do you really need the stronger royal? if it is for little ones
i don't think i would use the whites. if you are making
string work on fondant cakes it might consider using it.
re school: is there any place near by you
to take lessons? what kind of learner are you? have you been able to
teach yourself lots from books? do you get frustrated when it dosen't turn
out right and quite?
to take lessons near home prolly will cost
as much but you won't have the extra expense of staying in a hotel/motel
and all your meals out. also take into consideration the cost of getting
to wilton's school. hope i've given you food for thought
:) lynne
Author: Julie
Subject: Wilton School
Date: Mon Feb 16 21:41:54 1998
Message:
Thanks for your quick responses
I used the royal icing to make cupid gumballs.
The kids at them and loved them but they were so fragil many
broke in transportions. But I'm convinced my children love the "crunchy
sugar flowers" - I'm sticking with the powder.
The thing with Wilton is I live 15 minutes
away. I have not found anyplace else around here that teaches anything.
There is a supply store in Chicago but they
say they only do a very basic class. I told them I've done the 3 wilton
classes at Michael's and they said "don't bother."
I'm considereing becoming a Wilton instructor
- I should look into if they give any discounts to teachers - that
could be the deciding factor! Thanks again,
Julie
Author: Tami
Subject: re:gumballs
Date: Tue Feb 17 19:36:32 1998
Message:
Hi Julie,
Those cupid gumballs sound cute. How did you
do them? Tami
Author: Tami
Subject: Royal and School
Date: Mon Feb 16 19:10:18 1998
Message:
Hi,
The egg white royal is definately stronger.
I you're making lace or stringwork. But if it's something
someone is going to eat, use the meringue powder. It's
safer and is still plenty strong for anything you could
make and wouldn't cry about if someone ate it. Once it's
hardened, it lasts forever, I still have stuff from 6 years ago.
I have also been to the Wilton school on a
scholarship. I took the Lambeth class, If Nick Lodge or some
other real well known person if teaching the Gum Paste, that
price is great. But I don't care for any of the Wilton tools
or cutters, or their pre-made Gum Paste, it's real hard to work
with, unless they've revised it recently. I have taken Gum Paste
from many instructors at mini-classes in California (this July is another
one). It's still going to cost quite a bit. Nick charges about $60
for 4 to 6 hour classes(he's great). That's still a bargain.
You could learn from books, but for your first time using it,
take a class. Hope this helps. Tami
Author: Donna
Subject: Scholarship
Date: Mon Feb 16 22:22:25 1998
Message:
Hi. Tami, I was wondering
how does a person go about getting a scholarship to Wiltons school.. Also
where is this school located??
Any infomation would be greatly appreciated...
Thank you. Donna
Author: Carolyn
Subject: Scholarships
Date: Mon Feb 16 23:46:32 1998
Message:
ICES gives out several scholarships every year and when you fill out the form, I believe you can specify where you would like to take a class. The Wilton school is in Chicago. If you are not familiar with ICES, I would love to tell you more about it! Just e-mail me. It is a world-wide organization for cake decorators and we have a convention every August. It is too late to apply for a scholarship for this year, but you could apply soon to get in on next year's list of applicants. I'd be glad to get more details for you if you want to e-mail me at Bridal1@AOL.Com.
Author: Donna
Subject: RE: Scholarship infomation
Date: Thu Feb 19 01:42:02 1998
Message:
Hi. Carolyn,
I sent you an e-mail stating I would appreciate
any info you had to offer... I hope you received it.. If you didn't I
will send it again..
Thank you for your time...
Donna
Author: Susan
Subject: Wilton School
Date: Mon Feb 16 21:19:43 1998
Message:
Julie,
I took a gum paste course at a place where
the woman sells cake supplies. That is where I learned alot of my
cake decorating. It was an 8 hour course and we learned alot. It was done
by a wilton instuctor. The cost was $35.00 and I learned just
enough to get started on my way with gumpaste. Good luck. I think the school
is probably more intense learning but if you can find a cheaper
way to learn, all the better. Susan
Author: mickey
Subject: Re: 2 questions
Date: Mon Feb 16 22:39:07 1998
Message:
Hi Julie,
You've gotten quite a response on the royal,
so I'll just add my thoughts on the school.
The main thing, the key to success to working
with gum paste is getting the right consistency. I too, don't care for
Wiltons cutters and tools.
If you're good at 'book learning' on your
own, that's the route I would take. There are many really good, thorough
books out that take you step by step, and good tools from other sources.
Give it a shot, and remember too there are
lots of us out here that'll help all we can. Good luck.
Mickey
Author: Debbie
Subject: Blue/Gold Cake ideas?
Date: Mon Feb 16 16:31:39 1998
Message:
Hi all! I am a novice cake decorator. I love doing character cakes since I have absolutely no artistic ability. We have the Cub Scout Blue and Gold dinner coming up and I need an idea for a cake. Any help would be appreciated.
Author: lynne
Subject: Re: Blue/Gold Cake ideas?
Date: Mon Feb 16 16:57:50 1998
Message:
how many do you want to serve? how big does
this cake need to be.
a scout hat is nice and easy.add white roses
w/gold paper leaves. make a base cake......like a 9x13 or 1/2 sheet
and bake a cake in 1/2 of the ball pan. don't have one? how about a ovenproof
bowl. for the 'bill' on the cap you can just ice the base cake
or cut a piece of light cardboard to ice. lynne
Author: Susan
Subject: Blue and Gold
Date: Mon Feb 16 21:27:42 1998
Message:
Since you probably feel more comfortable working with the star tip, you might want to consider doing a sheet cake. You could use blue and gold trim and put the troops name and number on the top. Also you could put the troops badges or their moto on there. There are alot of ideas and if you do alot of star work then these idea's would be easy, and still look good. Sometimes the simplest cake looks the best. Good luck and let us know how it came out. Susan
Author: Pamela
Subject: Blue/Gold Banquet
Date: Mon Feb 16 23:35:04 1998
Message:
Hi Debbie, I am asst.cubmaster of our pack. I have done a cake every year. We usually have the father and son cake bake and auction at our blue and gold banquet. The cake I have helped on turns out real nice. Start with a sheet cake in white . I take 4 snowball cupcakes , you can take off the marshmallow topping or not I then color gel, olive green,royal blue, yellow gold,and so on .I make them into hats. 1for tigers in orange,1wolf,bear 1Weblo and 1Boy Scout. You just outline and fill in for the bill on the cake. I have purchased some scout napkins they have the word cub scouts and all the signs that would be on the hat in a diamond shape, and the arrow of light sign. I cut them out and put the diamonds on the front of there corresponding hats. All around the cake on the sides. I put gold numbers in the middle with our pack#.If you have any more questions please feel free to contact me I may have forgotten something .Good Luck
Author: Nancy
Subject: Blue and Gold
Date: Tue Feb 17 17:49:56 1998
Message:
My husband and son once did the Wilton pan of the little boy baseball player and turned the baseball batting helment into a cub scout hat, the shirt was done as the uniform and the bat was turned into a flagpole, with just the bottom of the flag showing. Hope this helps. I usually sketch on the bottoms of the pans in pencil to help visualize what it will look like. Good luck.
Author: lynne
Subject: kuhluah fudge cake recipe
Date: Mon Feb 16 16:18:50 1998
Message:
i think this has already appeared on the board,
but i'll post it anyway. after trying earleen moore's recipe -- with
apologies to her i found it much too dry for
my liking. so i came up with this. it basically is the same as the
champagne just uses different flavors.
kahluah fudge cake
1 box chocolate fudge cake mix (i prefere betty
crocker)
1 cup all-purpose flour
1 cup granulated sugar
1/2 tsp salt
3 whole lg eggs
1 cup sour cream
1 cup kahluah
1/3 cup water
in bowl, mix w/spoon all dry ing: mix, flour,
sugar, salt.
in mixer bowl place remaining ing. add dry
mixture.
beat for 2 minutes on med speed.
this makes enough batter for one of the following:
13x9x2; 12" round; 10" square.
bake in 300 degree oven for 20 minutes; raise
temp to 325 for equal time. test cake w/finger. if it pulls away from
sides of pan it is *overbaked*.
i tried using all kahluah instead of part
water and found it to be heavy and too fudge candy like.
if after baking you find the center not done
enough, next time turn the oven off at time and let cake sit in warm
oven about 5 minutes more. don't forget it or it will dry out :)
lynne
Author: Charlotte
Subject: Kahlua Cake
Date: Tue Feb 17 12:07:47 1998
Message:
This cake looks great and I can't wait to try it out on my guinnea pigs here at work.
Author: lynne
Subject: Re: Kahlua Cake
Date: Wed Feb 18 01:15:18 1998
Message:
thanks for the comments.. please let me know
the results....yes, bad or good! i really would appreciate hearing
what others think of this. we tend to do things we like. i never considered
offering this because i *hate!* coffee.
hubby suggested i try earleen moore's recipe
and i turned my nose up but finally made it. neither of us care for that
one, but he suggested trying to make it this way and he loved it. i don't
care for it all that much because of the coffee taste, but
it's not impossible for me to have a bite :) lynne
Author: Diana
Subject: Earleen's recipe
Date: Wed Feb 18 09:07:59 1998
Message:
I tried Earleen's recipe and liked it just fine. It just goes to show everyone has different tastes. I was just thinking that if we start criticizing each other's recipes - people are not going to share and we could really miss out on something wonderful.
Author: lynne
Subject: Re: Earleen's recipe
Date: Wed Feb 18 11:40:31 1998
Message:
diana you are so right! i just ment to say
it did not appeal to *me*.
everyone indeed has different tastes. that's
why there are sooooo many different recipes :)
lynne
Author: Bella
Subject: RECIPE
Date: Thu Feb 19 12:30:35 1998
Message:
Diana,
I don't think that Lynne was attempting to
criticize Earleens recipe. She was offering her opinion which is a good
thing, it is constructive criticism, and should someone else bake the cake
and find it too dry, but want to try it again , they will remember
Lynnes suggestion, without having to completely disregard the recipe because
it didn't come out right the first time. The only time people
may cease to offer their recipes and opinions is when someone
comes on the board and tries to say that criticism isn't good. You should
want the suggestions of professionals, even if it means hearing
something that you don't agree with. If the recipe worked fine for you,
great! I'd still like opinions and comments from others who
try these things and the outcome.
Author: Charlotte
Subject: Kahlua
Date: Wed Feb 18 09:13:17 1998
Message:
With what did you frost the cake? Since I'm
considering this recipe for St. Patrick's day, I'm leaning toward a mint
flavored frosting. Since you've actually eaten the cake, do you think mint
would make the cake taste funky?
Also, why all-purpose flour as opposed to
cake flour? (just curious)
Author: lynne
Subject: Re: Kahlua
Date: Wed Feb 18 11:37:10 1998
Message:
i think the mint icing would be great.
i don't keep cake flour on hand. it is extra
finely sifted, a much softer flour. lynne
Author: Earlene
Subject: Kaluaha Fudge Cake
Date: Thu Feb 19 13:19:56 1998
Message:
We all have different tastes and different ovens. Plus we live in different parts of the world. When I first got this receipe it fell three times before I figured out what was wrong. The gal that shared this original receipe lived at sea level and we are much higher. If you live near sea level you might need to use less cake mix for this cake to be nice and moist. Maybe decrease the receipe by 1/2 a mix for the 3 cake mix receipe. If you try that I would be interested in your results. Since I don't have a way of trying that. Thanks for your comments. I had forgotten about adjusting this many years ago.
Author: lynne
Subject: your recipe
Date: Thu Feb 19 23:45:05 1998
Message:
i tried to send you a note e-mail but it would
not go :( i'm really getting frustrated w/that problem!
i did not mean to upset you or anyone else
w/my comments. or start another war!!! as you said we all have
different tastes. i had 5or 6 people taste test it and they all agreed
it was dry compared to my usual cake offerings.
and yes i do live near sea level. since i
have worked out a recipe i can live with, don't know that i would test
yours again. but then, some day i just might have some
extra time on my hands :) looks like i will move my shop soon--
still trying to work things out w/the city and a new landlord :(
very upsetting. lynne
Author: Anonymous
Subject: QUESTION ?
Date: Mon Feb 16 16:02:01 1998
Message:
1 What does everyone do with the egg yolks
after you do lots of white cakes ?
2 How long can you keep box cake mix batter,
and while you are doing cup cakes or multiable cake pans do you
refridgerate the batter or what. Can fill the pans ahead of time and let
them sit, if so How long
thanks... love you guys
Author: lynne
Subject: Re: QUESTION ?
Date: Mon Feb 16 16:53:04 1998
Message:
i have frozen extra yolks. cover them w/water
in small batches and add them to cookie batter. of for anyother
type cooking.
i have kept cake batter overnight, but it
rises in that time and you get a denser (sp?) cake and have to put more
batter in pan because it dosn't rise more. it's best to keep it refrigerated
even for short times. lynne
Author: mickey
Subject: Re: QUESTION ?
Date: Mon Feb 16 22:50:01 1998
Message:
Evening,
Like was said, the yolks can be frozen, then
used later in cakes, cookies, french toast, anything you like.
If you have batter to be kept over, keep it
covered in the fridge, but let it come back to room temp before you
bake it. I have also put what was left over with fresh, and had it all
behave quite well.
I don't mix up more batter than I will use
in 45 minutes or so. Mickey
Author: Susan
Subject: Question
Date: Tue Feb 17 19:53:21 1998
Message:
The egg yolks I just fry up and give to my
dog. He has a shiney coat because of it. And he loves it.
When I do cup cakes I just cover the batter
while the others are cooking. It keeps just fine. It can sit out for about
an hour without any danger of being spoiled as long as you cover it with
plastic wrap. Susan
Author: Rebecca
Subject: Just a thought . . .
Date: Wed Feb 18 00:55:21 1998
Message:
You know, you probably wouldn't have to fry those if you're just giving them to the dog -- I've seen my dad's dogs eat more disgusting things than raw eggs without batting an eye! I don't mean to be gross, but it's true.
Author: Susan
Subject: Fried eggs and dog
Date: Wed Feb 18 12:19:57 1998
Message:
Rebecca,
I know you are right but my dog won't eat
raw eggs. He is a bit of a wimp. Big and clumsy but a chicken at
heart!! Susan
Author: Earlene
Subject: Egg Yolks
Date: Thu Feb 19 13:39:42 1998
Message:
You can mix 1 Tablespoon of sugar with 1 Cup
of egg yolks. Mix that thoroughly and then you can freeze them.
Now what are you going to do with cups and
cups and cups of frozen egg yolks? Make custard? My family
doesn't need that much custard.
I have a caterer who I work with often. I
asked him if he could use them. He said sure. So when I accumlate
enough containers of these egg yolks in the freezer, I take them to him
and he uses them. I also take him all of the trimings from
my cakes when I level them. I gave him a cookie receipe that uses the cake
scraps and he makes cookies with them. I just hate to waste
those egg yolks or cake scraps by dumping them in the trash or down the
drain.
Author: Earlene
Subject: Egg yolks
Date: Thu Feb 19 13:43:54 1998
Message:
German Chocolate Icing also is a receipe that takes only the egg yolks.
Author: Robin Feather
Subject: Lemon Poppy Seed Cake
Date: Mon Feb 16 12:00:34 1998
Message:
Hello!!
I need a recipe for a lemon poppyseed cake,
with some kind of WONDERFUL buttercream frosting. I need to
impress with this cake. any help is greatly appreciated!!
Thanks
Author: Nancy
Subject: LEMMON POPPY SEED CAKE
Date: Mon Feb 16 20:21:03 1998
Message:
You can find the recipe for lemmon poppy seed
cake at
http://www.cookbooks.com. I haven't tried
it yet but I do have a wedding cake coming up and the bride has
requested this flavor. Let me know how it turns out.
Author: Renee V
Subject: Re: Lemon Poppy Seed Cake
Date: Tue Feb 17 08:42:45 1998
Message:
Hi All!
Along these lines, does anyone have a "doctored"
cake mix recipe for lemon poppy seed. Perhaps a recipe that adds
lemon juice and/or zest and poppy seeds to a mix? I find using mixes so
convenient and if you mix and bake them properly, they are
always moist and tasty.
If no one has a mix version, maybe I will
just have to experiment myself and let you guys know how it goes! I'm
trying to build up a repetoire of flavors that start with a mix. There
have been alot of great using mixes lately on the board! Thanks
to all for sharing their recipes. Renee
Author: Nicole
Subject: Lemon Poppy seed from a mix
Date: Tue Feb 17 16:22:23 1998
Message:
Hello. I can't take credit for this recipe because I found it on the message board about a month ago, but I made it for my husband for Valentine's Day and it's very yummy and easy!
1 pkg. yellow or lemon cake mix
1 pkg. lemon instant pudding
1 c. water
4 eggs
1/2 c. oil
4 tablespoons poppy seeds
Mix dry ingredients. Add water and oil. Beat
well with a mixer. Add eggs one at a time. Then add poppy seeds.
Bake in a well greased and floured pan at 350 degrees for 45 minutes.
(I baked it for slightly less than 45 minutes,
though -- more like 30-35, but I think it depends upon the pan you
use) Hope this helps!!
Author: Carol
Subject: Dummy Cakes
Date: Mon Feb 16 11:43:01 1998
Message:
I want to make some dummy cakes for expos.
What kind of frosting do you use. and good tips would be greatly
appreciated.
Author: Patricia
Subject: Dummy cakes
Date: Mon Feb 16 12:13:52 1998
Message:
I don't have much experience as I've only decorated
one dummy cake, but I had very good results using royal icing
made with meringue powder. I applied one thin layer smoothly on three
round tiers and than decorated each tier with basketweave after
the first coat had dried. That was three years ago and when I'm not using
it, I store it in a closet in a plastic bag. People are always amazed
that it's not a real cake.
Hope this helps. Patricia:)
Author: Carolyn
Subject: Dummy Cakes
Date: Mon Feb 16 14:08:37 1998
Message:
I've done a lot of dummy cakes for shows, etc., so I have tried lots of things. The best of all, I think, is what you can buy at a paint or hardware store - lightweight spackling like you use on your walls. Be sure to get the lightweight as it is the whitest. You can color it, too. I put it on just like buttercream and also smooth it with a paper towel just like I do my real cakes. It pipes like buttercream although the cleanup is a little messier and it is harder to get it out of the tips when you are finished. It dries very hard just like royal and lasts a long time. Any further questions on it, you can ask through the board or e-mail me.
Author: Brenda
Subject: Spackling Compound
Date: Mon Feb 16 23:33:20 1998
Message:
I have tried this also with good results for everything but flowers. I had trouble getting the right consistency without air bubbles, especially on the edges of my roses. I also had to squeeze with a lighter touch than with icing because the spackling pushed out of the bag very easily. I was a little worried about the warnings on the container about the product being a cancer causing agent. Have you found a brand that is safer? The fumes dictate that we do this in a well ventilated area also.
Author: Jeff Arnett
Subject: Display icing
Date: Mon Feb 16 13:39:55 1998
Message:
When I make a display cake, I use a permanent
artificial icing called DISPLAY COAT, made by the Cake
Doctor [who ever that is] and sold by Country
Kitchen Sweetart and Sweet Celebrations [Maid of Scandanavia].
I would assume this product is available through
other cake decorating supply sources too.
The advantage to Display Coat are that it
can be thinned with water to the desired consistency, pipes just like
buttercream, and when dry, can be washed when it becomes dusty, unlike
royal icing. THe only thing I don't care fo is that the stuff
has an ammonia odor until dry. Other than that it is great stuff! Hope
this helps. Jeff Arnett
Author: lynne
Subject: icing for display cakes
Date: Mon Feb 16 14:18:10 1998
Message:
hi carol; the more display cakes you can have
out the more people will see your work. it's a great way to get customers.
i have used display icing, but not the brand
jeff mentions. i have had people remark that they 'can't be real'
because of the smell or lack of :)
i get the best results from using wilton's
class butterceam recipe. it will last many,,many months. the only problem
i have encountered is kids touching them. it will show.
i have done a couple using royal but i just
don't like it as well. oh, the results are nice when you get it to just
the right consistency, but that's what i have the most problems
with:)
as for them lasting forever -- you want to
keep up w/current trends/designs so yo u will want to change them
several times a yr anyway. the royal and buttercream will wash off -- yes,
it takes elbow grease -- but it will come off. the display
icing is permanent. hope i have given you some food for thought.
lynne
Author: Shanon
Subject: Dummy cake/Display
Date: Mon Feb 16 18:57:27 1998
Message:
I am a Wilton instructor and at our last Training
Seminar we made a dummy cake using a styrafoam base with royal
icing. It is basket weave with roses and a colorflow fense. I have had
it about 6 monthes and it has lasted beautifully. I tansport
it back and forth to class every month and so far it has held up great.
The colors have not fadded ( The basketweave is
ivory and the roses are mauve the green is juniper). My students are always
inpress with it. It has taken poking from students and
kids. We used Wilton's royal icing recipe with Meringue powder.
Hope this helps. (One thing
I learned is to use a study base, that way you don't put pressure on it
to make it crack.
Author: Jane
Subject: Shrink Wrap?
Date: Mon Feb 16 21:48:27 1998
Message:
I am preparing to do my first dummies in the next week or so and wanted to see how many of you are shrink wrapping your styrofoam dummies before decorating? I read this is handy so you can tear off the shrink wrap and re-use the dummies when you update displays. What do you think?
Author: lynne
Subject: shrink wraping
Date: Mon Feb 16 23:44:57 1998
Message:
dolores sayes she does it. i tried it using saran wrap and stretch tight with a blow dryer for the heat....no go! hope she will see this and explain how better. lynne
Author: Shirley W
Subject: shrink wrap
Date: Tue Feb 17 19:15:43 1998
Message:
I made a dummy cake this weekend, and used the shrink wrap. I have also tried the saran (plastic) wrap, and used the hair dryer, and it didn't work. I bought the shrink wrap, cut a piece bigger than the dummy cake, taped it on the bottom of the cake and then used the hair dryer. I was really impressed on how nice it turned out. No wrinkles at all on it, and it iced real nice.
Author: lynne
Subject: Re: shrink wrap
Date: Wed Feb 18 01:19:35 1998
Message:
where do you get/buy shrink wrap? how much
do you need to buy.....i mean like a roll of 1,000 feet? :)
lynne
Author: Rebecca
Subject: at Wal-Mart
Date: Wed Feb 18 16:14:03 1998
Message:
I saw a package of shrink wrap at Wal-Mart a couple days ago. I don't remember for sure, but I think I saw it in the Crafts section. Rebecca
Author: Shirley W
Subject: shrink wrap
Date: Wed Feb 18 18:31:27 1998
Message:
I bought my shrink wrap at a craft store. It came in flat sheets and different sizes. I bought a piece 30" x 60" and so far I have covered a 4" high by 9" inch round dummy, and a 4" high by 6" round dummy cake, and I have more than half left. It cost $2.49.
Author: Jane
Subject: Shrink Wrap
Date: Wed Feb 18 23:22:50 1998
Message:
I just bought a roll of shrink wrap in the gift wrap section at the Hobby Lobby craft store. It is 60" by 3 yards and cost $4.99. I did check at Michael's, but was told they only carry shrink wrap for sale at Christmas time. Have not yet shrink wrapped the dummies, but plan to do so very soon. Just picked up 3 heart-shaped dummies today so should be interesting to see how smooth it will be.
Author: mickey
Subject: Re: Dummy Cakes
Date: Mon Feb 16 23:07:24 1998
Message:
Hi, All good ideas
preceding me but I'll add my two cents worth anyway.
I've been using an artificial frosting called
Permafrost. It behaves like buttercream, can be thinned with water (or
thickened for that matter) for different applications. It does have an
odor til dried. It dries firm but not hard and brittle. It
can be washed when dusty, and it holds color well.
Good luck! Mickey
Author: Ann
Subject: Lady bug cake
Date: Sun Feb 15 21:23:08 1998
Message:
My 4 grandbaby will be turning four years old the first week in March. She would like a lady bug cake for her birthday. I looked in my creative cake decorating book and can not find how to bake, cut and decorate one. Can you help??
Author: lynne
Subject: Re: Lady bug cake
Date: Sun Feb 15 22:38:03 1998
Message:
hi ann; that's rather easy. all you need are two 1/2 ball cakes -- a small cupcake size and a bigger one. if you don't have a ball pan, use a bowl that is oven proof. for the head make a cupcake. ideal again would be a mini-ball cupcake. lynne
Author: Elaine
Subject: Filling for spice cake
Date: Sun Feb 15 17:45:25 1998
Message:
Does anyone have a suggestion for a filling for a spice cake (round layer cake with nutmeg, ground cloves, etc.) other than butter cream? I just made a custard filling but it didn't set solid enough. I have my bottom layer all prepared with buttercream piped around the edge, "filling ready". Look forward to your response ...
Author: lynne
Subject: Re: Filling for spice cake
Date: Sun Feb 15 18:26:23 1998
Message:
hi elaine; sure wish
i could help :( only thing i can think of is trying to thicken that custard.........is
it a cook one? maybe it just needs to cool. or maybe
you could add a bit more cornstarch and cook it thicker.
only other suggestion i have is mom always
used jam as cake filling. have any pineapple or maybe apricot jam
around the house? let us know what you end up doing
:) lynne
Author: Janice
Subject: Suggestions
Date: Sun Feb 15 18:45:31 1998
Message:
I was trying to think of something that would
not compete with the cake's flavor. Have you considered a light
whipped icing that's not been sweetened too much? Those vanilla pudding
cups come in handy in a pinch.
What about a Maple Fluff frosting? Boil 1
c maple flavored syrup over medium heat for 5 mins. Gradually pour
hot syrup over 3 stiffly beaten egg whites, beating constantly until frosting
forms soft peaks. Frosts tops and sides of two 9 inch layers.
Good luck!
Author: Jane
Subject: Filling
Date: Sun Feb 15 19:40:08 1998
Message:
Here's one I not only do for my family all
the time, but my customers love it. Apple pie filling makes a terrific
filling for spice cake. Just make your icing dam, as usual,
and spread inside. Then I use a cream cheese frosting or plain
old buttercream.
Another way to do it that is even easier is
to mix one can of apple pie filling into a spice cake mix prepared
according to the box directions and bake as
you would normally. It is so light and spicy/sweet and the chunky
bites of apple are wonderful.
Author: Elaine
Subject: Thanks for the ideas!
Date: Sun Feb 15 20:14:00 1998
Message:
Thank you. What I am trying to do now is adding
a T of cornstarch and recooking my custard to try and thicken.
And I am trying the maple syrup (flavored pancake syrup - hope its alright
to use that) and egg white fluffy icing because I have those
ingredients on hand. I am in the process of boiling the syrup now and have
already beat the 3 egg white.
I also think the apple pie filling sounds
great and will pick up some at the store the next time I am there to have
on hand. I do have a question though, when you put it in your
batter do you chop them up first or add whole?
... Just so you know, I made the maple frosting
and it turned out very nice. I actually added 1/2 c of icing sugar in
addition to sweeten it up. Perhaps I'll add a few almonds or coconut on
top for decoration. ... I'm going to pass this recipe on.
Thanks very much for your ideas.
Author: Jane
Subject: Apple Pie Filling
Date: Sun Feb 15 22:46:05 1998
Message:
Leave them whole. That way, you get big chunks of apple distributed throughout the cake. They're generally slices. Hope you like it. It's definitely one of our favorites!
Author: Jane
Subject: Baking Time
Date: Mon Feb 16 00:39:24 1998
Message:
Forgot to mention, when you add the apple pie filling to the cake mix, it does take a little longer to bake -- usually 10 to 15 minutes longer. But it is still very moist and delicious.
Author: STEPHANIE
Subject: FILLING
Date: Sun Feb 15 20:34:17 1998
Message:
ELAINE, I GET A LOT OF ORDERS FOR PEANUTBUTTER FILLING AND SPICE CAKE. I hope everything turns out ok..
Author: lynne
Subject: champagne cake recipe
Date: Sun Feb 15 16:45:08 1998
Message:
here is my recipe for champagne cake w/champagne mousse:
1 box white cake mix*
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup sour cream
3 whole large eggs
1 cup good qualtity champagne
1/3 cup water
in lg. bowl mix dry ing w/spoon - ie: flour,
sugar; mix; salt. in mixer bowl place eggs, sour cream; champagne
& water. add dry ing to mixer bowl.
using kitchenaid 10 speed mixer mix on low
speed to moisten ing. then on #4 (med) for 2 minutes. pour into
prepared pan - see note below. bake in 300 degree
oven for 20 minutes. increase oven temp to 325 and bake another 20-25 minutes
until done -- test w/finger. (if cake pulls away from sides
of pan it is *overdone*). remove to cool on wire
rack 10 minutes, then turn out of pan to finish cooling.
*one of the following flavors can be used:
white; sour cream white; french vanilla or golden vanilla.
*note* - this is enough batter to make one
of the following cake sizes: 12"round; or 10"sq; or 9"x13".
grease and flour pan well.
champagne mousse:
1 cup pastry pride
1/4 to 1/3 cup champagne
beat until soft peaks form. to use as icing
on cake beat stiff. good eating friends.
lynne
Author: Marie
Subject: Thank you lynne
Date: Sun Feb 15 17:19:33 1998
Message:
Thanks for sharing your recipe. I'm made champaign
cake with a strawberry cake mix and replace the water with
champaign. It is good, but your sounds better!
I have a question - what, pray tell, is Pastry
Pride? It is sort of a shortening or icing base?
Thanks again, Marie
Author: Shirley W.
Subject: Champagne Cake
Date: Sun Feb 15 17:41:14 1998
Message:
Your cake sounds delicious. They do not sell pastry pride in the area where I live. I'm sure it has been mentioned on the bulletin board before, but what is it? A whipped topping? Can something else be used in it's place?
Author: lynne
Subject: substitutes
Date: Sun Feb 15 17:50:55 1998
Message:
well, i have never tried it, but i would think real whipped cream. other non-dairy whipped toppings by brand have been mentioned on this board. any of them would work. lynne
Author: lynne
Subject: Re: substitutes
Date: Sun Feb 15 18:21:23 1998
Message:
i've been thinking on this :) if one were to
try using real whipped cream i would whip it first rather stiff, then slowly
add the champagne until of spreading consistency.
another option is to use buttercream. just
replace the liquid you ordinarilly use w/the champagne. don't want that
much? make a small batch of stiff consistency buttercream then thin w/champagne
until consistency you like. of course, this would not be mousse,
but the main thing here is the flavor. for a 'pink champagne' cake, just
cover w/pink chocolate curls and add borders.
lynne
Author: Shirley W.
Subject: Thanks Lynne
Date: Sun Feb 15 19:36:04 1998
Message:
Thank you Lynne, They sell Rich's Whipped Topping in my area, and I bet that would work.
Author: Susan
Subject: Hubby turns 40, help!!!!
Date: Sun Feb 15 10:23:53 1998
Message:
I have seemed to run out of ideas for my husband's birthday cake. He is turning 40 on Saturday and I need to make a funny cake. He is a wise guy so it has to be very funny. ( I can't believe I am married to such an old guy:)) Thank you for your help! Susan
Author: Kathy M.
Subject: hubby turns 40
Date: Sun Feb 15 12:10:18 1998
Message:
You hit the nail on the head yourself, there
is a perfect cake in one of the Wilton yearbooks. I will
look it up and tell you which one if you are intersted. It is an "old man"
complete with scraggly hair which if I remember
is white or gray. He is wrinkled and is wearing Ben-Franklin type
glasses. (You could write on it . . . "You're Only
40???"
Author: Susan
Subject: Hubby turns 40
Date: Sun Feb 15 19:10:35 1998
Message:
Thank you to all that helped. I have the wilton pattern book for '96 and I think I will use the old man suggestion. My poor hubby has a mustache and I think it sort of looks like him. Just a little. (smile) Any way thanks again, Susan
Author: Jennifer
Subject: 40th b-day ideas
Date: Sun Feb 15 13:46:22 1998
Message:
I've been thinking of ideas for this one, too.
I have an order for one coming up and my husband turns 40 next
year. The Wilton yearbooks have several ideas for this, that you could
modifiy to suit your needs. You can make a big hill with
a ball or wonder mold pan, on top of a round or sheet. Decorate one side
with green grass and colored flowers, the other side
with brown grass; write a caption about being "Over the Hill", or "Everything
Looks Different from Here". Another idea is a gravyard theme, either several
graves on a sheet, or one on a round. Dig out one grave
destined for the guest of honor and add either a grim reaper figure, or
figure pipe a person falling into the grave (there are candles
or candy molds for the headstones). The caption could read either
"Your Age is a Grave Issue" or "One Foot in
the Grave". Another idea is a dinosaur theme, either using the
shaped pan, a picture drawn on a larger cake, figure-piped dinosaurs or
molded candy dinosaurs. The caption could read "Happy
Birthday to a Real Dinosaur!", or do the skeleton outline on the dinosaur
shape and write something like "Happy Birthday to a Well-Preserved
Fossil". The idea I think I'll use for my husband, who is an
engineer and does lots of calculations, is a cartoonish figure-piped person
standing in front of a chalkboard covered with equations
and calculations. The caption could read "No Matter How You Add It Up,
You're Getting Old!"; the numbers from the birthdate
and age could be incorporated into the "calculations" to make it
more personal. Hope these ideas help! Have fun with it!
Author: Colby
Subject: Yahoo! Thats great idea
Date: Mon Feb 16 22:46:14 1998
Message:
Hi, i used you idean and everyone loved it. THats the best idea I heard well got to go and make a weddingcake for my sister , and her to-be husband colby!
Author: Jennifer
Subject: Which one?
Date: Tue Feb 17 00:06:57 1998
Message:
Just curious, which idea was it that you used?
Author: Susan
Subject: 40 year old
Date: Tue Feb 17 14:42:26 1998
Message:
I am using the one that has a picture of an old man with a party hat on and glasses. I will put it on a sheet cake and probably write, "You're ONLY forty?" That should get the old goats attention!!! Thanks for helping, Susan
Author: lynne
Subject: Re: Hubby turns 40, help!!!!
Date: Sun Feb 15 15:14:55 1998
Message:
the dinosaur idea is always neat. several ways to do it. one has already been mentioned -- a 1/2 sheet. but another way is to make any shaped base cake on which you put 1/2 of a round on end (or use an egg shape) which is the dino. this is iced green w/figure piped neck and tail. remember to put spikes on the spine (stand-up leaves) in a darker green. don't know how much time you have, but i have pics i could send you or get a rough idea from a pic in wilton's a to z party cakes book....think it is the last pg. there they used the bowling pin pan for the cake......if you have one you could put 1/2 of this on a sheet base cake instead of having it stand up. btw i happen to have 1/2 of a bowling pin pan for sale. lynne
Author: lynne
Subject: would you believe # of servings?
Date: Sun Feb 15 02:02:10 1998
Message:
hi everyone; as some of you might know last
sunday i participated in our bridal faire. doors opened at 11, ended
at 4. what a busy time! the cake gallery is
the only bakery that participates in this event. there are several bakeries
in town, but they choose not to join the bridal association. since then
i have made appointments for consultations w/about 6 brides in the
coming week :)
the main point of this post is to let you
know just how many servings you can get from a cake (giggle).
i baked 11 quarter sheet cakes(all different
flavors) and one 12" round. each was one 2" layer, split and filled
before being iced w/buttercream. my 1/4 pan is 12x8x2.
according to the # of plates we used i got
*over* 720! servings from all those cakes.
from past events i knew people did not want
wedding cake size servings, so most of those cuts were about 1x1x2.
a few 'full size' pieces were cut for fellow venders.
some of the flavors i made were: kaluah fudge
w/raspberry filling; fr. van. w/choco. mousse; kaluah fudge
w/bavarian creme; sour cr. white w/lemon;
lemon laced w/raspberry liquior w/raspberry fill; butter pecan w/bav.
creme; scw w/strawberry; champagne w/champagne mousse and fr. van w/butter
rum flavored buttercream fill.
in our 10'x10' booth i had 7 display cakes.
one of them was covered w/some 400 g.p.daisies that i finished about
11 pm the night before :)
from the time the doors opened until the fashion
show started (about 2)i never stopped cutting cake! hubby did all
the talking to people that asked ??s. we ran out of cake just as the people
were leaving. truly a remarkable day. lynne
Author: Shirley
Subject: Cake Show Flavors
Date: Sun Feb 15 08:38:24 1998
Message:
Lynne- Wow! Sounds like you had a busy day! I'll bet your stand was a hit with all of those flavors. Would you mind sharing any of your recipes? They sound delicious. Shirley
Author: Jennifer
Subject: flavors
Date: Sun Feb 15 10:21:35 1998
Message:
That's alot of cake! Your flavors sound delicious. Would you mind sharing your recipes for champagne white cake and champagne filling? I've never heard of that before. Thanks and glad you had such a good day!
Author: Jeannine
Subject: champage mousse
Date: Sun Feb 15 12:07:38 1998
Message:
Lynne, congratulations on your successful show. Your cakes all sounded delicious :) Would you be willing to share your recipe for champagne mousse? I'd love to be able to try it. Thanks.
Author: Shanon
Subject: PLEASE share your recipes
Date: Sun Feb 15 12:14:24 1998
Message:
I would love to have some or all of your recipes (as if you have time now with all your order and consults!) Congratulations!!! Thanks
Author: Kathy M.
Subject: Cake Shows
Date: Sun Feb 15 12:21:01 1998
Message:
Hi Lynne,
It sounds like you had a fantastic day, and
lots of fun.
Your recipes sound delicious. If you don't
mind I would also like to try your recipes, if you could post them or fax
them (my fax no. at work is (228)872-7433). Also, how do you find out where
cake shows are. There are not any that I've heard of
in my area, which is on the gulf coast of Mississippi. Also, how do you
go about setting one up?
Author: Kathy M.
Subject: Cake Shows
Date: Sun Feb 15 12:21:29 1998
Message:
Hi Lynne,
It sounds like you had a fantastic day, and
lots of fun.
Your recipes sound delicious. If you don't
mind I would also like to try your recipes, if you could post them or fax
them (my fax no. at work is (228)872-7433). Also, how do you find out where
cake shows are. There are not any that I've heard of in my
area, which is on the gulf coast of Mississippi. Also, how do you go about
setting one up? Thanks a bunch!! Kathy
Author: lynne
Subject: Re: Cake Shows
Date: Sun Feb 15 22:55:25 1998
Message:
hello kathy; how one finds out about shows?
pay attention to radio, tv and newspaper ads. when you see/hear of
one contact the person listed and ask ??s. ask you local chamber of commerance;
call/visit the bridal (dress) shops. think, dear, there must
be other ways/people to ask :)
as for setting one up -- i have no idea. there
was someone on the board a few weeks to a month ago asking about
that. go back and read about it. i think her name was marie.
hope this helps you. lynne
Author: Kathy M
Subject: Cake Shows
Date: Mon Feb 16 00:07:18 1998
Message:
Lynne,
Thanks, but as I said, there are no shows
in this area, that was my reason for asking and as for going back to read
what was posted sometime back, for some reason I can't pull up back posts.
Author: Elaine
Subject: Congratulations!
Date: Sun Feb 15 20:54:43 1998
Message:
Congratulations on your successes. Your cakes sound quite unique - I'm from way up in B.C. Canada and I'd love to have any of your recipes that you care to share. Thanks
Author: Juliet
Subject: What is Crisco?
Date: Sun Feb 15 00:58:38 1998
Message:
Would anyone be able to tell me what exactly
"Crisco" is. I live in Australia and I'm interested in making
buttercream with Crisco, but we don't have
anything called "Crisco" in our supermarkets. Is it a brand name; if so
we may call it something different over here. Basically, what are the ingredients
of Crisco?
Any replies will be greatly appreciated.
Thanks.
Author: lynne
Subject: crisco
Date: Sun Feb 15 01:29:29 1998
Message:
hi; welcome to our board. crisco is a brand name of solid all vegetable shortening. have no idea what might be available 'down under' that you could use. hope to see you around here often. lynne
Author: Dolores
Subject: Re: What is Crisco?
Date: Sun Feb 15 13:42:44 1998
Message:
As Lynne explained, Crisco is a (brand) of
solid vegetable shortening. It is produced by Procter & Gamble.
More... it is pure white. Does not need to
be refrigerated, does not change consistency unrefrigerated, etc. There
is no substitute!
Even here, other brands (store brand or cheap
imitations of Crisco) do not react the same in icings. When my
students have tried to use other brands I have found that it requires about
twice as much of the off-brand to produce the same results you get
with Crisco.
I am almost sure it is not available in Australia.
We have shipped it to other countries, but this could become rather
expensive if you planned to continue using it. I know of no solution.
Author: Shirleyjeanne
Subject: American Cake Decorating mag.
Date: Sat Feb 14 16:36:38 1998
Message:
Jill
Please excuse my tardiness in answering your
note.
I`ve been keeping my 8 month old grandson,
at my daughters home. She doesn`t have a computer.....yet.
Yhis past week, I`ve had two 8 month old babies
and anywhere from two to four more kids to watch....at the
same time. No big deal, but it sure cut into my time.
Anyway, I do not have any idea where you might
find back issues of the American Cake Decorating Mag. Sorry!
From what I have been told, there are no back
issues available even from the publishers.
I do look for anything and everyting pertaining
to our art everywhere I go. I will keep your "wants" in mind, along
with others that I have seen. Should I come up with these magazines, I`ll
let you know. If you can come up with them in the meantime,
great. It is such a new magazine, that I don`t think anyone will be disposing
of them right away. You never can tell though. People do some crazy
things. Shirleyjeanne
Author: Sue
Subject: OLD issues
Date: Sat Feb 14 18:30:25 1998
Message:
They do offer us back issues, email me and
I'll give you the list. I'll add it to our web page next week.
Sue at Sugarcraft 513-896-7089
Author: Jill
Subject: old magazines
Date: Sun Feb 15 10:28:39 1998
Message:
Thanks--
I am hoping to find them at a cake shop or
something like that. The cake shop i go to still has some of the first
issues, just not the ones I need. I just keep looking around. I imagine
one of these days I'll find them. I appreciate the answer and
let me know if I can ever help you at all. The people on this board are
so great about things like that. I love it.
Thanks again--Jill
Author: Jim
Subject: lollipops
Date: Sat Feb 14 15:12:34 1998
Message:
Looking for some ideas want to make lollipops and need a good source on molds and recipies.Want to make the hard candy type to sell at fairs etc.Anyone have any ideas? Thanks Jim
Author: Sue
Subject: CANDY MOLDS-hard candy
Date: Sat Feb 14 18:28:19 1998
Message:
Check out Sugarcraft's On-line catalog, go to candies, down to candy molds and click on hard candy. MAJOR update coming 2-16-98. Sue at Sugarcraft 513-896-7089
Author: RobinG
Subject: Hard Candy Molds
Date: Sun Feb 15 00:50:58 1998
Message:
Hi Jim: Lorann Oils in Michigan carries metal molds and Apollo Molds in Oklahom have plastic molds for hard candy. I imagine a local candy supply shop would have some, we carry some, but they aren't as popular as the chocolate molds, which can't take the heat or cooked candies. Where are you located? Hope this helps.
Author: Carolyn B.
Subject: Need Williamsburg,Va. cake dec.
Date: Sat Feb 14 11:01:03 1998
Message:
I am looking for someone in the Williamsburg,
Virginia area that is experianced in using the new medium
"Choco-pan". If anyone knows anyone in that
area or is in the Williamsburg area and has covered cakes with
"Choco-pan" please e-mail me. I have a friend who's daughter is being married
this June 13 and wants a "Chocopan" covered cake. THANKS!
Author: Sue
Subject: Choco-pan
Date: Sat Feb 14 18:32:37 1998
Message:
Get some people together and the lady that invented it, I forget her name at the moment, may come down and teach you, maybe through your local store. Sue at Sugarcraft 513-896-7089
Author: Sly
Subject: Chocopan
Date: Wed Feb 18 07:35:48 1998
Message:
The woman's name is Linda Shonk (may not be
spelled right, She's great, she's come to Northern Virginia a few
times and demonstrated for our Cake Club.
If you're on short notice and can't find anyone
in Williamsburg, I know of several folks in the Northern VA area
(Annandale, Vienna) who have become local Choco-pan experts, and use it
for many of their wedding cakes, competitions, etc. You may
find it worth the drive to come north for a day to see one of them (or
perhaps you can bribe them to come to Williamsburg!) I've used
Choco-pan a few times (love the taste) and found it fairly easy to
use. However, it doesn't work tremendously well for modeling, so I prefer
fondant.
Author: Carolyn B.
Subject: sorry!
Date: Thu Feb 19 13:04:33 1998
Message:
Sorry everyone! I love to do chocopan and have
a friend who's daughter is getting married in Wmsbg. I am unable
to do the cake and would be a little apprehensive about delivering the
cake 3 plus hours away. So I thought that maybe someone out
there knew of someone in the Wmsbg. area that might be able to help her
out.
Guess I must have worded by question wrong.
Thanks anyway! To Sly - you must be talking about Margaret in
Vienna and Norm in Annandale. They are both wonderful with chocopan.
Author: Nannette
Subject: Williamsburg decorators
Date: Sun Feb 22 23:32:00 1998
Message:
There is a cake club called Cake Decorators of Tidewater that may be able to help you. I don't know who the president is at this time, but Mickey Moore in Grafton, Virginia, is listed as the contact person in the ICES listing of cake clubs that I have. Mickey is listed in the ICES directory; if you don't have that, I can e-mail you her phone number.
Author: Tracy
Subject: Cinderella cake
Date: Sat Feb 14 09:07:24 1998
Message:
My 3 year old daughter is in love with Cinderella. Does anyone have any cute ideas for a Cinderella cake? I was thinking of making a Doll cake as Dolores has on her web page. Any other ideas? Thank you so much!!
Author: Sherry V.
Subject: Re: Cinderella cake
Date: Sat Feb 14 10:35:19 1998
Message:
Hi,
A couple weeks ago, someone made a Cinderella
cake - it was the pillow with the glass slipper on it. Sounded
really fun. If you scroll back a ways, you can find the discussion and
the person who made it, if you'd like to ask her more about
it. Sherry V.
Author: Sue
Subject: Cinderella Cake Idea
Date: Sat Feb 14 18:43:51 1998
Message:
Have you seen the one in Wilton's Yearbook
1996, page 17?
It uses a 12" petal one-layer on bottom, 9"
petal one-layer next, and a 6" petal double layer next. Then they take
the hollow white dowel rods and insert in the top of 6" and add pointed
ice cream cones iced with royal icing and covered in edible
glitter. Cake is decorated with tip 2, 16, 21, 224 and 349. Then they take
a large round cardboard, cut it like a curved pathway and ice
it pink. Add a plastic coach with horses (ours have a girl in white
gown with a prince include). We also bagged a cute assorted kit with a
pumpkin, mice, clock striking 12:00 and a clear slipper. Email
us sometime.
There are others, but my husband is waiting
to go out for dinner. Later. Sue at Sugarcraft
513-896-7089
Author: Tracy
Subject: Great ideas!
Date: Tue Feb 17 14:20:34 1998
Message:
I haven't seen the wilton 1996 yearbook. I will be in search of it though. Both these ideas sound great. Thank you both for the replies.
Author: Rebecca
Subject: Cake prices
Date: Sat Feb 14 00:34:50 1998
Message:
Hello everyone!! I just found this BB and am
sooooo excited. I've been reading some of the past messages and
gotten some great ideas already. I am a beginning cake decorator and stay-at-home
mom, and I see I have a lot of practicing to do! Right
now I'm just doing cakes for friends and family members. Just got finished
doing some gum paste roses for my husband's grandma's
birthday cake for this Sunday.
One thing I am a little confused about, though,
is how do I decide what to charge (not right now, but in the future
when I'm a little better at decorating).
And, also, if any of you out there are working
out of your home, how did you get started and did you have to get
a license, a sales tax number, or a home inspection?? I need all the help
I can get - I don't know how to start decorating for
profit professionally (and legally). I don't want to get into any kind
of trouble! LOL Thanks in advance for any assistance
- and I'll be here often to ask advice in the future!!
Author: lynne
Subject: Re: Cake prices
Date: Sat Feb 14 01:44:08 1998
Message:
hi and a big welcome to our family :)
if you go farther back on this board you will
see your ??s have already been answered. this board goes all the way
back to sept. 97 -- many, many pages back now.
as for how to get liscened.......that depends
on where you live. this also has been talked about at length on past
pages. not sure you know that if you scroll to the end of this page there
is a button 'next page' -- click on it. read that page
-- scrolling down until you see the 'next page' button. just keep going..........lots
and lots to read and learn. lynne
Author: Rebecca
Subject: Cake prices
Date: Sat Feb 14 00:34:50 1998
Message:
Hello everyone!! I just found this BB and am
sooooo excited. I've been reading some of the past messages and
gotten some great ideas already. I am a beginning cake decorator and stay-at-home
mom, and I see I have a lot of practicing to do! Right
now I'm just doing cakes for friends and family members. Just got finished
doing some gum paste roses for my husband's grandma's birthday
cake for this Sunday.
One thing I am a little confused about, though,
is how do I decide what to charge (not right now, but in the future
when I'm a little better at decorating).
And, also, if any of you out there are working
out of your home, how did you get started and did you have to get
a license, a sales tax number, or a home inspection?? I need all the help
I can get - I don't know how to start decorating for profit
professionally (and legally). I don't want to get into any kind of trouble!
LOL Thanks in advance for any assistance - and I'll be here
often to ask advice in the future!!
Author: Jeff Arnett
Subject: The Nutella "Test Drive"!
Date: Sat Feb 14 00:26:37 1998
Message:
A few weeks back, someone requested a recipe
for a chocolate filling. Some one suggested using NUTELLA, a
peanut butter-like spread made from hazelnuts and chocolate.
I found the stuuf in the local grocery with
the peanut butter [not a bad price $3.26].
I made a chocolate butter cake, filled it
with the NUTELLA, then frosted with vanilla-hazelnut buttercream. The
results............... !!!!DELICIOUS!!!!
If you haven't tried this product, you are
missing out! Give NUTELLA a try! Jeff Arnett
Author: Donna
Subject: vanilla-hazelnut buttercream
Date: Sat Feb 14 09:18:04 1998
Message:
Hi.Jeff,
You are right about the NUTELL..great stuff..
but what really caught my eye was your vanilla-hazelnut
buttercream recipe....Since my sister is crazy
about anything with hazelnuts I would love to make her that cake...
Is there any chance you might post the vanilla-hazelnut buttercream recipe???
Thank you for your time...
Donna
Author: Val
Subject: recipe
Date: Sat Feb 14 14:20:51 1998
Message:
Jeffery, would you post the recipe for all of us, please?
Author: Jeff
Subject: Vanilla-Hazelnut Buttercream
Date: Sat Feb 14 16:26:15 1998
Message:
Vanilla-Hazelnut Buttercream
1 Cup Crisco
1 Cup Butter [room temperature]
1/2 Cup Hazelnut Flavored Non-Dairy Creamer
Powder [I use Carnation brand]
1/4 Cup Hot Water
1/4 Whipping Cream
2 lbs of powdered sugar
2 Teaspoons Vanilla Extract
Dissolve creamer in 1/4 cup hot water. Set
aside.
Cream butter and crisco together for about
5 minutes until completely blended.
Add creamer/water mixture to butter/crisco
mixture. Blend completely.
Add powdered sugar and vanilla. Beat at lowest
speed to blend.
Warm whipping cream to lukewarm [about 105
*F] in microwave.
Add cream, a little at a time, until a smooth
icing is produced. Beat at lowest speed 5 to 10 minutes until very
smooth. Add more cream if necessary to thin.
Allow to sit about 1 hour before using so
that mixture firms up.
VARIATIONS
If available, you can substitute LIQUID HAZELNUT
NON-DAIRY CREAMER found in the grocer's
refrigerated section, for the
powdered creamer/water and whipping cream....use
about 1/2 cup, warmed in the microwave.
If you desire a more mild flavor, adjust the
hazelnut creamer as necessary.
I use this icing with a chocolate butter cake
filled with NUTELLA brand chocolate/hazelnut spread. The
combination is delicious. The icing is also
good on yellow butter cake.
Author: Diana
Subject: Clever cake decorators
Date: Sat Feb 14 22:30:18 1998
Message:
I'm new to cake decorating. I just have to say you guys and gals are so clever. I've been reading past posts with doctored cake mixes( I've tried them and loved it), Pastry Pride, and now Jeff's use of non-dairy creamer. I'm so happy I found this board!
Author: Jeff
Subject: Chocolate version
Date: Sat Feb 14 22:50:51 1998
Message:
If you prefer a chocolate-hazelnut icing, add 3 ounces of good quality unsweetened chocolate, melted and cooled, to the butter and shortening mixture before adding the other ingredients.
Author: Shanon
Subject: cutting cakes with gum paste flowers
Date: Fri Feb 13 21:55:07 1998
Message:
I visited Jeff's web site...very impressive beautiful cakes. However my curiosity wants to know how you cut and serve these cakes??? Are the flowers removed? Are they served? Any details would be interesting. Thanks!
Author: Jeffery Arnett
Subject: Cakes w/ GP flowers
Date: Sat Feb 14 00:18:00 1998
Message:
Thanks for your nice compliments on my cakes.
While gumpaste flowers are edible [after all
they are basically sugar] most brides choose to save them [if kept in a
dry place they will last many years] or gice them to their guests as a
memento of the occasion.
I usually provide a box with a piece of foam
for the cutters of the cake. As they remove the flowers [I make most
of mine on toothpicks rather than wire] they simply place them into the
foam for what ever purpose the bride has in mind. It
is easy to add a long wire stem to the flowers after the wedding and arrange
them into a centerpiece or other decoration.
Glad to be able to answer your questions.
Happy decorating!! Jeff Arnett
Author: Shanon
Subject: Address
Date: Mon Feb 16 18:37:58 1998
Message:
Scroll through the board and you will see Jeff's name as the author. He has noted his address several time. One directly above this in the title. Hope this helps.
Author: Pamela
Subject: Freezing Cakes that are iced...
Date: Fri Feb 13 17:03:35 1998
Message:
Hi.I have went back as far as possible on the board to make sure this was not on it. I teach 4-H Cake Deco in my area and I would like to help my girls and boys be able to do more than one project . Most wait until the last minute to get their projects ready for the fair and it is hard for them to give their cakes the time they deserve. So if any one has any tips on freezing iced cakes for about2-weeks-a month, I would really appreciate it. Most ice with Crisco-icing,some Buttercream.The fair is in July ,the cakes have to sit out several hours before they are judged. Thanks
Author: Jeffery Arnett
Subject: Frozen Cakes
Date: Sat Feb 14 00:22:39 1998
Message:
I have frozen buttercream frosted cakes on
occasion. I have never had good luck, though, if the cakes are
decorated with dark colored flowers or other
decorations. They tend to bleed color as the icing thaws.
If I were going to freeze cakes, I would freeze
them frosted with a white icing and no colored decorations. After
thawing, the decorating can be completed. I have found it best to thaw
overnight in the refrigerator then bring out, still in
its unopened container, to allow it to come to room temperature.
If the cakes must sit outside for long periods,
I recommend a shortening-based icing, since butter-based icings
would not be able to take the heat. Hope
this helps. Jeff Arnett
: Jackie N.
Subject: 4-H cakes
Date: Sun Feb 15 19:36:59 1998
Message:
Hi Pamela,
I'm a 4-H leader too....and we have the same
problem!! I'm from PA, and summer here means humidity! My
solution was to give my 4-H'ers a 'high-humidity'
icing recipe to decorate with....and I had them overbake their
cakes, then let them set out to 'dry-out' for several days! This way the
cake is dry and firm to decorate, and when decorated
with the high-humidity frosting, it lasted through Round-Up...and even
the week-long fair.
I would prefer that they be able to use styrofoam
dummies like we do for cake competitions, but the 4-H program
isn't that knowledgable about such things. I guess the styro also defeats
part of the purpose! :)
What program do you follow? Wilton method
or a 4-H program book? Here in Lancaster County we had only a
program written by local decorators...one I wasn't impressed with. I ended
up writing a whole new program for this year. Still have some
changes to make... would love to hear about your program! e-mail me at
nelson@redrose.netAuthor: Michele
Subject: Edible Images
Date: Fri Feb 13 12:42:50 1998
Message:
Is there a catalog out there somewhere that shows what Edible Images transfers are available? I have one cake decorating supply shop in my area and they don't have a nice selection. If there is such a catalog can I order from it as well? Thanks for any replies I may get. Jackie N.
Author: Tracey
Subject: Re: Edible Images
Date: Fri Feb 13 13:43:08 1998
Message:
Dolores has a great selection right on this site. There are no pictures though. I don't know of any catalogs that have a picture of each edible image available to them, sorry. Hope this helps.
Author: Sue
Subject: Pictures
Date: Sat Feb 14 23:26:34 1998
Message:
We will be adding pictures after mom gets back TOMORROW!, we'll try to add Edible Images soon. If you need something now, send a stamped self addressed envelope with 52 cents worth of postage and I'll copy them for you. Send to Sugarcraft, 1143 S. Erie Blvd., Hamilton, OH 45011. Sue at Sugarcraft 513-896-7089
Author: Dana
Subject: Almond Cake
Date: Fri Feb 13 09:59:16 1998
Message:
I've had a request for an almond cake but am not quite sure how to do it. Do you just substitute almond flavoring for the vanilla? Add almond paste? Or what? Any help will be appreciated.
Author: Tracey
Subject: Re: Almond Cake
Date: Fri Feb 13 13:48:09 1998
Message:
Hi Dana,
Author: Jennifer
Subject: almond cake
Date: Fri Feb 13 14:22:16 1998
Message:
I just add 1 to 1-1/2 tsp of almond extract (depending on how old the extract is, it loses its potency fairly quickly) to my white cake, and to the icing. It is wonderful! Strawberry filling goes really well with it, too. This is my second most popular flavors, next to chocolate. I have a recipe for an amaretto cake. I madeit this past Monday and everyone at my work place loved it. I also added some almond flavoring to the icing to give it a more almond taste. Good luck.
AMARETTO CAKE
1 WHITE CAKE MIX
1 (4-serving) box of vanilla instant pudding
4 eggs
1 cup oil
1/2 cup water
3/4 cup amaretto liqueur
1/2 tsp. almond extract (opt.)
Mix all ingredients with electric mixer for
3 minutes. Bake in greased and floured Bundt or tube pan at 350
degrees for 45-55 minutes.
I forgot to mention that if they want almonds in the cake I would guess
you could add chopped almonds or
almond slivers to the batter. Hope this helps.
Author: Jennifer
Subject: almond cake
Date: Fri Feb 13 14:22:16 1998
Message:
I just add 1 to 1-1/2 tsp of almond extract (depending on how old the extract is, it loses its potency fairly quickly) to my white cake, and to the icing. It is wonderful! Strawberry filling goes really well with it, too. This is my second most popular flavors, next to chocolate.
Author: Patricia
Subject: White cake w/ almond flavoring
Date: Sat Feb 14 12:47:47 1998
Message:
This is the white cake I use for my basic wedding cake, and I've had nothing but raves everytime I used it:
1 box Duncan Hines White Cake Mix
1 c. all-purpose flour
1 c. sugar
3/4 t. salt
4 egg whites
1 1/3 c. water
2 T. oil
1 8 oz. carton sour cream
1 t. clear vanilla
1/2 t. almond extract
Mix all dry ingredients and then add wet ingredients. Beat for 2 minutes and bake. Patricia:)
Author: Jeff Arnett
Subject: My almond [Amaretto] cake
Date: Sat Feb 14 16:35:17 1998
Message:
This is the recipe I use for an almond {amaretto] cake:
1 Box Pillsbury White cake mix
1 3.5 ounce package French Vanilla Instant
Pudding
1/4 cup Cake Flour
1 egg more than called for by mix directions
oil as called for in mix directions
water as called for in mix directions EXCEPT
replace 1/2 to 3/4 cup of the water with Carnation brand
Coffee-Mate AMARETTO flavored refrigerated
non-dairy coffee creamer[found in the grocer's refrigerated
case]
1 Teaspoon Vanilla
**You can adjust the Amaretto Non-Dairy Creamer
to taste**
Combine all ingredients and mix as directed
on package.
Author: Beth
Subject: diabetic
Date: Fri Feb 13 09:36:02 1998
Message:
I recently heard of a diabetic cake (served at a wedding my sister-in-law attended) and I was wondering if anyone might have recipes (cake and icing). My grandmother is diabetic and I was thinking I might attempt to make a small valentine treat for her. Thanks in advance for any help.
Author: Tracey
Subject: Re: diabetic
Date: Fri Feb 13 14:01:59 1998
Message:
A friend of mine that also visits this message
board gave me a diabetic cake recipe she made for a diabetic
person. I think she used a diabetic cream
cheese icing on the cake. I think she got the recipe for the icing in the
recipe section on this site. If I'm wrong
hopefully she will correct me on this.
Boiled Cake (Diet)
3 cups water
1 cup raisins
½ tsp. Cloves
1 tsp. Allspice
1 T. cinnamon
½ cup shortening
Boil all of the above ingredients for 3 minutes.
Let cool and add 2 Tablespoons sucaryl (I used 4 small (1 tsp) packets
of powdered sugar twin)
To cooled mixture add:
2 tsp. baking soda
1 tsp. Baking powder
2 cups sifted flour
Mix and bake 350 degrees for 40 minutes.
Author: Shirley W
Subject: Diabetic Cream Cheese Frosting
Date: Fri Feb 13 15:50:47 1998
Message:
I made the cake that Tracey listed and the cream cheese frosting for my boss today (who is a diabetic), and he loved it. The recipe that I used is Earlene Moore's recipe which I changed a little. Here it is:
In a medium bowl, with electric mixer at medium
speed, beat
8 oz. cream cheese (I used fat-free)
1 tablespoon margarine
1 tablespoon vanilla
Beat until creamy. Add:
1/4 cup honey and beat 3 minutes more.
Add 1 pkg instant sugar free pudding (choc
or whatever)I used vanilla
Add milk a little at a time and beat until
it is smooth.
Fold in 1 egg white, beaten stiff and mix
thoroughly.
Spread thickly over top of cake. Must be refrigerated
up to one hour before serving.
Author: Carolyn B.
Subject: diabetic icing
Date: Sat Feb 14 11:31:05 1998
Message:
Be careful with the raw egg white in the recipe by Shirley W. Since diabetics have a weakened immune system, using raw eggs probably isn't a good idea. Maybe you could use the product "Just Whites" instead. I purchase this at the grocery store.
Author: lynne
Subject: Re: diabetic icing
Date: Sun Feb 15 02:04:09 1998
Message:
another alternative would be to use meringue powder mixed w/water and beaten stiff. lynne
Author: lynne
Subject: Re: Diabetic Cream Cheese Frosting
Date: Mon Feb 16 14:33:54 1998
Message:
you mention adding milk a little at a time, but no mention of how much. Please inform. lynne
Author: Shirley W.
Subject: icing
Date: Mon Feb 16 21:48:51 1998
Message:
Lynne,
I didn't measure when I added the milk, but
I would say just keep adding one tablespoon at a time until it is the
right consistency.I added the milk just like I do with my buttercream and
the frosting is to stiff, you just keep adding more until it
seems right. Sorry I don't have an exact amount.
Author: lynne
Subject: diabetic cake
Date: Mon Feb 16 14:38:44 1998
Message:
tracey; what size pan is this baked in? is
it greased and floured?
also, could you explain what the finshed product
looks like. i have tried seveal different diabetic recipes for 'cake'
that end up more like a cookie. customers not happy campers! i've all but
given up and finding a suitable recipe to use in my shop.
thanks, lynne
Author: Shirley W
Subject: Cake
Date: Mon Feb 16 22:06:36 1998
Message:
Lynne,
The pan should be greased and floured. It can be baked in a 9" pan (heart, round, square). The cake doesn't rise that much, but I would guess it is 1 1/2 to 2 inches high when it is done.
Author: Linda
Subject: crisco buttercream icing
Date: Thu Feb 12 18:18:49 1998
Message:
can anyone advise me how long you can keep buttercream icing if kept in the refrigerator. its a shame to discard so much if you don't use it within a couple of weeks. thanks for your message board it gives a lot to all.
Author: shanon
Subject: keeping icing
Date: Thu Feb 12 19:16:13 1998
Message:
I keep mine 6 weeks (sometimes longer). However, I use water, not milk. I have never had it taste funny or look different. If I know that I won't use it within that time I freeze it. I have had it several monthes in the freezer and it takes great. I also have a "dump" bin where I put all the small amounts of color into rather than throw them away. It makes it very easy to make black. Hope this helps.
Author: mickey
Subject: Re: crisco buttercream icing
Date: Thu Feb 12 19:20:16 1998
Message:
Hi Linda,
You can keep that type frosting pretty much
indefinitely if it's well covered so it won't pick up odors and can't dry
out. It might separate a bit but you can rebeat it and it will go back
together.
Author: Tammy
Subject: Red Velvet Cake
Date: Thu Feb 12 11:41:30 1998
Message:
Hi Everybody! I just had a consultation and
they want a grooms cake made of red velvet cake. I'm sure I can find
a recipe, but what kind of icing do you use? It is going to be decorated
in ivory icing to match the brides cake.
They mentioned a cream cheese frosting. What
do you use? Could I use the cream cheese filling that Dolores sells
mixed with my buttercream icing? Also what would you charge? Keep in mind
that I'm in a very rural area and my basic price starts at
$.70/serving. I realize it is the busy time of the week, so if you don't
have time to answer, the weekend or early next week would be
fine! Thanks in advance!!!!! Tammy
Author: Margaret
Subject: red velvet
Date: Thu Feb 12 16:28:25 1998
Message:
If you use a mix for your wedding cakes I would use a mix for the grooms cake. JW Allen has a wonderful red velvet cake mix that uses oil in the mix. It's not dry like most comercial mixes. It's called Lov-N-Moist cake mix. I usually charge the same for groom's cakes as a wedding cake if they are going to display it on the same table and want a layer cake to match the wedding cake. If they want a sheet cake type cake that will be on it's own display table then I charge as I would for a sheet cake. My sheet cakes aren't leveled like a wedding cake would be since I'm not stacking cakes on top. I hope this helps. Good Luck.
Author: Valerie
Subject: Red Velvet
Date: Thu Feb 12 23:31:23 1998
Message:
Tammy,
I made a red velvet cake last year for a couple's
Valentine Party. The recipe was from Heloise (Good
Housekeeping) using a yellow cake mix as the
base. It turned out well. I've had red velvet with cream cheese
icing, but I made mine with buttercream. (using half crisco, half butter,
real almond and real vanilla. The vanilla gave it a lovely
off-white creamy color) I used red buttercream roses to decorate. It worked
out just fine. Good luck on your cake.
Author: Marie
Subject: red velvet
Date: Fri Feb 13 21:06:09 1998
Message:
Hi Valerie,
Could you tell me the issue you found the
recipe for red velvet cake using a yellow cake mix? Or, share the
recipe? Thanks, Marie
Author: Valerie
Subject: Red Velvet Cake
Date: Sat Feb 14 11:59:26 1998
Message:
Marie,
Would be glad to share the recipe.
RED VELVET CAKE
1 box yellow cake mix (I prefer Pillsbury
Plus)
5 eggs
1/2 cup oil
1 cup buttermilk
2 TBsp. cocoa
2 oz. red food coloring
Combine all above and beat 2 minutes. Bake
according to cake mix directions.
Super simple! Was told it tasted pretty close
to a Red Velvet cake made from scratch.
Good Luck on your cake.
Valerie
Author: Tammy
Subject: Red Velvet Cake
Date: Thu Feb 12 11:41:30 1998
Message:
Hi Everybody! I just had a consultation and
they want a grooms cake made of red velvet cake. I'm sure I can find
a recipe,but what kind of icing do you use? It is going to be decorated
in ivory icing to match the brides cake.
They mentioned a cream cheese frosting. What
do you use? Could I use the cream cheese filling that Dolores sells
mixed with my buttercream icing? Also what would you charge? Keep in mind
that I'm in a very rural area and my basic price starts
at $.70/serving. I realize it is the busy time of the week, so if you don't
have time to answer, the weekend or early next week would be fine!
Thanks in advance!!!!! Tammy
Author: jen
Subject: re:Red Velvet
Date: Fri Feb 13 08:21:29 1998
Message:
I too have a red velvet groom's cake to make. The groom to be wanted to know if chocolate buttercream would taste good with red velvet. So they also ordered a birthday cake that is red velvet and chocolate icing to try before the wedding. They pick it up this weekend. I'm not sure if their going to like it enough though. I tasted a sample and it was okay but not the best. About the cream cheese icing I tried many recipes, it is hard to find one you can decorate with and it not be too soft. Good Luck.
Author: Marie
Subject: red velvet
Date: Fri Feb 13 12:29:44 1998
Message:
Hi!
I find that mixing a container of commercial
cream cheese icing (Betty Crocker, Pillsbury etc) with a four pounds
powdered sugar recipe of Crisco buttercream works very well. It's an off-white
color, has the cream cheese taste, very smooth
and creamy, but holds up very well.
I used the cooked icing on my red velvets
- cook flour and milk til thick, then cool and add to creamed butter and
granulated sugar, etc. If you'd like the recipe, email me.
Good luck! Marie
Author: PMSheppard
Subject: Contracts
Date: Sun Feb 8 23:36:31 1998
Message:
I am looking for copies of other decorators' contracts so I might develop one for my business so I will be more professional in my services.I would like this asap. Thank you in advance for all your suggestions and help.
Author: PMSheppard
Subject: contracts, still
Date: Mon Feb 9 15:54:44 1998
Message:
Unfortunately, I have had trouble pulling Earlene's files. I have tried downloading and the computer says it is. Then when I pull it up there is nothing there. HELP!
Author: Tracey
Subject: Re: contracts, still
Date: Mon Feb 9 20:28:06 1998
Message:
I think the file for Earlene's worksheets are zipped files. Did you unzip it first then pull it up? You would unzip the file like you do Dolores' newsletters. Let me know if you need more help.
Author: Tracey
Subject: Re: Contracts
Date: Mon Feb 9 13:11:51 1998
Message:
Earlene Moore (aka pwd sugar) has one posted on her website. I think Dolores has a link to it.
Author: lynne
Subject: contracts
Date: Mon Feb 9 14:02:06 1998
Message:
hi; i tried to e-mail this to you but it came back 'address unknown'. send me your sanil mail address; i'll send you my contract. it probably is not the best one around, but it works for me. lynne
Author: Jane
Subject: Contracts
Date: Mon Feb 9 16:01:06 1998
Message:
I got my contracts from Dolores' "Wedding Cake Workbook" available through Sugarcraft. What a great book! I have just recently started doing wedding cakes and feel that with the help of the workbook and all of Dolores' years of experience, I am prepared for just about anything!!!
Author: lynne
Subject: wed contract available
Date: Thu Feb 12 11:38:55 1998
Message:
for anyone interested in a copy of my wedding
cake contract. *send me your snail mail address*
please! i cannot post it on the board. will
gladly send it to anyone but i must have your mailing address -- not your
email. lynne
Author: Lee
Subject: wedding contract replies
Date: Thu Feb 12 11:51:43 1998
Message:
Lynne, you need to give us your e-mail address for us to reply directly to you. We can't post our real addresses on the net! thanks for offering to share!!!
Author: Shanon
Subject: FYI-How to email from board
Date: Thu Feb 12 19:20:30 1998
Message:
FYI... You can email anyone on the board simply by reading their article and then clicking on their name. This will send you right to the form to email with their address. However this only works if their name is highlighted (blue on my computer). Some people choose not to give out their email all the time. Hope this helps you. It's fun to meet new people and let them know how their hint has helped you.
Author: cdrischl
Subject: wedding cake contract
Date: Thu Feb 12 12:11:30 1998
Message:
I would like a copy of your wedding cake contract. I am still very nervous about providing wedding cakes-I am more comfortable with party cakes. Any reassurance I could get would be helpful. Thank you.
Author: lynne
Subject: send stamped envelope please
Date: Thu Feb 12 23:04:31 1998
Message:
i would appreciate anyone requesting my wedding
cake contract to send me a self-addressed stamped envelope. i
will promptly mail you a copy. you can send it to my
shop address:
the cake gallery
1709 e. houston ave.
visalia, ca 93292
attn: contract
Author: Karen
Subject: Space themed cake ideas!!!
Date: Thu Feb 12 11:38:34 1998
Message:
My son's 7th birthday is on sunday, i need a great idea for a space themed cake, directions would be great Thanks, Karen
Author: Lisa M.A.
Subject: Re: Space themed cake ideas!!!
Date: Fri Feb 13 21:49:34 1998
Message:
Hi! I'm assuming you mean outer-space. In that case, I would think that a sheet cake with the separate little cake planets on top would be rather cool. I do a lot of cakes here for Penn State University and I was asked to do one for the head of the Astronomy Dept. a few months ago. I was initially going to do this, but they needed a smaller cake than planned. I would have made out of a sheet cake and made round cakes in different sizes (out of cupcake pans, or the different ball pans I have) for each planet and sun. Then, I would just decorate the planets according to an Astronomy book (any book with pics of outer space/science book should have these types of photos). If you don't have different ball size pans, I would make the planets out of cupcake pans and just add more icing to the larger planets. And as far as pluto goes...that can just be a small ball of icing. Anyhow, that is a little extensive, but something a little easier, yet also cool, would be a replica of the earth. I did one of these for a display at the store in which I teach cake classes. If you have the Wilton Ball Pan that is for basketballs, soccerballs, etc. You can just make one of those as the earth and decorate it like it looks from outerspace. This would be really easy as you don't have to worry about specific land masses since it is basically a blue ball with streaks of white clouds from the view from space. Anyhow, I hope this helped a little. Lisa
Author: Mary Lee
Subject: Space theme cake
Date: Sun Feb 15 10:37:28 1998
Message:
I made a rocket cake for my son's 3rd birthday. I used toilet paper rolls and taped on thin cardboard fins. I then used a star tip to decorate the rockets with colored snow white buttercream frosting. I made moon rocks using a recipe in the October 1997 issue of American Cake Decorating. The cake store had plastic astronauts. I frosted a sheet cake with gray streaked frosting trying to imitate the surface of a planet. I then placed on the rockets, astronauts and rocks. The cake was a big hit! The rocks are edible but of course the rockets are not. Hope this helps.
Author: Jeff Arnett
Subject: FOR MINDY!
Date: Wed Feb 11 23:20:33 1998
Message:
To a Pillsbury mix add:
1 3.5 ounce INSTANT pudding
1/4 cup cake flour
1 extra egg
oil and water as directed
1-2 teaspoons flavoring if desired.
Mix all ingredients as per directions and bake as usual.
I use vanilla or French vanilla for white cakes
French vanilla or Butterscotch [intersting
flavor] to yellow
chocolate to chocolate
lemon to lemon
and so forth
Bakes very high and is moist and delicious!
Author: Theo
Subject: Eggless Cake
Date: Wed Feb 11 20:20:53 1998
Message:
I have a customer that has requested a cake baked with no eggs. I'm thinking of using a cake mix; is this even possible and does anyone have any suggestions? Thanks!
Author: Jackie N.
Subject: eggless cake
Date: Sun Feb 15 19:50:23 1998
Message:
I've got a chocolate cake recipe, if that would work...it's been in my family for YEARS!! Love it!
"Lovely Chocolate Cake"
3c flour
2c granulated sugar
1/2 c cocoa
1 tsp salt
2 tsp baking soda
2 Tbl vinegar
2/3 c salad oil
2 tsp vanilla
2c cold water
This is basically a 'dump cake', but when I
was little we would put in the dry ingedients...make three 'wells'...put
baking soda and vinegar in one, salad oil in another, vanilla in the third,
then pour the water over all. Don't think it made any difference...just
more fun.
This makes a very thin batter and a very moist
cake! hope this helps....
Jackie N.
Author: lynne
Subject: directions for eggless cake
Date: Mon Feb 16 14:47:28 1998
Message:
jackie; how is this baked? what temp? what size? lynne
Author: Jackie N.
Subject: eggless cake
Date: Mon Feb 16 23:07:06 1998
Message:
Sorry about the 'left out' info... this batter makes a 9x13 or 2- 8" round layers. Haven't made it in awhile, it might make enough for 3-8" layers...can't remember. I bake it at 350 as usual...set timer for 30 minutes. Check for doneness...may have to bake longer. good luck! Jackie
Author: Michelle
Subject: ICE CREAM CAKE
Date: Wed Feb 11 18:07:44 1998
Message:
I was wondering if anyone could tell me how I could make an ice cream cake with cake on bottom and ice cream and then another layer of cake. I also want to ice it. What kind of frosting would I use? Please give me a good frosting recipe. Thanks!!
Author: Carolyn
Subject: Ice Cream Cake
Date: Wed Feb 11 21:40:39 1998
Message:
I think if you will scroll back a few pages, you will find some discussion on ice cream cakes and how they do them. I have never had a request to make one, so I really can't offer you any tips on this. If the board is working o.k., you should be able to do the scrolling o.k.
Author: RobinG
Subject: Ice Cream Cakes
Date: Thu Feb 12 00:26:10 1998
Message:
Hi! I did a 8-tier wedding cake + 2 sheet cakes for a bride who hated regular fillings. I just baked the cake layers as usual and used softened (not melted) ice cream to fill it. I put it into the freezer overnight so it would get really firm. Next day I frosted with my regular buttercream, putting it back into the freezer after frosting. Then took the layers out one at a time to decorate. Actually, the two cake layers seemed to insulate the ice cream and it turned out really well. I didn't have any problem at all. I did make sure that they knew not to leave the cake sitting out on display for any length of time to avoid a soggy mess. Make sure the hall knows that the filling is ice cream so they don't leave it out or near heat. Mark every box! Good Luck!!!
Author: Juanita
Subject: Ice cream cake
Date: Thu Feb 12 22:59:38 1998
Message:
I use a spring form pan. line bottom with
angel food cake or sponge type cake. spread soften ice cream over.
Whatever flavors you like. after ice cream has harden again, ice with regular
icing. May have to keep putting cake back in freezer until
completed. Usually make flowers ahead of time. Hope this helps. Cookie
"crust" will be too hard, unless you use crumbs. Juanita
Author: Kathy
Subject: Chocolate Roses
Date: Wed Feb 11 14:55:35 1998
Message:
Melani, please tell me how you did the chocolate roses useing chocolate chips and corn syrup. What amounts of each do you use, etc. Thanks, Kathy M.
Author: melani
Subject: Oops! Choc.roses (use this post)
Date: Thu Feb 12 16:44:07 1998
Message:
Hi, Kathy,
I'm not sure what happened when I was typing
this earlier, today. Suddenly I got an "internal server error" and
next thing I knew my unfinished reply was posted several times! Oh well,
the recipe came from an earlier post on this very site, but
I forget whom to credit. To make your modeling chocolate, take 6 oz of
real chocolate chips, and melt on low in microwave. Stir in
5 teaspoons of warm corn syrup. Let cool enough to handle. Knead, and
make your roses. When I ran out of this, I used a one pound bag of Guittard's
chocolate candy melts and 1/2 cup of warm corn syrup. This
was cooled in the refrigerator just about 40 minutes, until workable. I
liked this even better. However, I must have cooler hands in
the mornings, 'cuz the rose making went faster and better then than
at night. I also found if I broke off small balls, let them rest a few
minutes, and then flattened them and attached them, they didn't
seem to stick to my fingers as often. Good luck. This was a first for me,
and I'm tickled it worked. I would REALLY prefer to pipe chocolate
roses. Does anyone know how this is done? I tried piping the
above, but the mixture was too stiff for that.
Author: lynne
Subject: piping cho roses
Date: Thu Feb 12 22:43:40 1998
Message:
hi melanie; i pipe chocoalte roses all the time. just use rather stiff (but not too stiff) chocoalte buttercream. if you want them 'drak' just add additional paste color until as dark as you want. lynne
Author: Melani
Subject: freezing RBF cakes
Date: Wed Feb 11 10:47:54 1998
Message:
Hello, again, all you decorating wizards! New question: I've made (almost) all of the 80 chocolate roses (decided to go with modeling choc i.e. choc chips plus corn syrup; They look great. And, I've experimented with the rolled buttercream frosting and decided I like it, too. Now, Can I cover the cakes and FREEZE them as I go? Or will they weep, sag, etc. when thawing? (I would put the roses and marzipan leaves on when I get to the dinner/dance)
Author: Jennifer
Subject: ideas for a going-away cake
Date: Tue Feb 10 22:45:30 1998
Message:
My husband just asked me if I would make a
going-away cake for one of his co-workers who is leaving for
another job. However, Friday is his last day and I am busy this week with
Valentine orders for paying customers!
I told him I would IF I could find something
quick and simple to do. Any suggestions? The cake will be a small
round, as they have a very small group. Thanks!
Author: Kathy M
Subject: Going away cake
Date: Tue Feb 10 23:15:45 1998
Message:
Jennifer, you could do a "Jumping The Ship"
cake or "Mice Leaving the Ship". Hope this helps!
Kathy I
Author: Carolyn
Subject: Leaving Job cake
Date: Wed Feb 11 00:03:13 1998
Message:
Just make it colorful with some balloons piped on and maybe some colorful streamers and maybe some confetti and write the message.
Author: Stephanie
Subject: ideas for going away cake
Date: Tue Feb 10 23:20:14 1998
Message:
Jennifer I would do a plain cake if you have to and just write something on on it like "WE'll Miss you Fred" That's how you get PAYING CUSTOMERS
Author: Shanon
Subject: Going away
Date: Wed Feb 11 00:01:27 1998
Message:
How about a chocolate cake with chocolate butter cream... a simple shell border and writting. Guys tend to go for taste more and something rich and dark appeals more than a white cake.
Author: Sly
Subject: goodbye cake
Date: Thu Feb 12 07:26:13 1998
Message:
The last office "goodbye" cake I did was a basic decorated sheet cake, and I wrote "Goodbye" on it in several languages (adios, farewell, sayonara, aloha, adieu, etc -- using a dictionary to get the spelling accurate) and I wrote them in different styles/colors, so it looked kinda like everyone at the office had written their own goodbye...
Author: Jennifer
Subject: Thanks for the suggestions
Date: Thu Feb 12 16:05:30 1998
Message:
My husband decided to go with the one idea I had off the top of my head (he hadn't seemed to enthusiastic about it at first). I'm going to figure-pipe an alligator and the caption "See Ya Later, Alligator!" on top, and "Good Luck, Jim" on the side, with maybe some scrollwork or something on the remaining sides. Just to clarify, I certainly realize the value of doing the occasional freebie to attract business. However, I only do this part-time, in the evenings and I already have several orders for this week. I just wasn't willing to stay up all night to do a freebie in addition to the others, plus having to chase a 2-year old around all day. Plus I was a little annoyed at my husband for waiting this late to ask me when he knew this guy was leaving a week ago. I asked him last week if he wanted to do anything and he didn't say anything.
Author: lynne
Subject: Re: Thanks for the suggestions
Date: Thu Feb 12 23:09:21 1998
Message:
see you had a great idea to begin with. but
i'm glad you asked because i will be able to use some of the
suggestions others offered in the future :)
arn't men great!! so like a typical hubby :( they just don't understand
do they? lynne
Author: Beth
Subject: icing questions
Date: Tue Feb 10 14:34:15 1998
Message:
First I must say that I have only just begun my cake decorating adventures - I took a beginning class a couple of months ago and I've just started doing cakes for my family and friends. I have noticed very fine cracks in the icing that I really don't like. I've made the icing with crisco, icing base, powdered sugar, and water (and please know that I'm not trying to start another debate as I have read some of the previous postings)- I'm curious to know if anyone knows what the "icing base" actually is and if this is perhaps what is contributing the cracking or should I be using a heavier board for more support? By the way, I did ask the clerk at the cake supply store and she told me that the icing base was used to stabilize the icing but I'm not exactly sure what that means. Any helpful hints would be appreciated.
Author: Jeff Arnett
Subject: Icing Bases
Date: Tue Feb 10 18:03:19 1998
Message:
Most of the icing bases I've seen are modified
food starch-based products that cause the icing to crust [for some
reason most of these companies feel crusted icing is somehow "stable" icing?!?!]
and, yes, this does lead to the hair-line cracks, especially
if you are not using a thick strong cakeboard that will not flex [I use
English style, 1/2 inch thick foil cake drums for my important
cakes...they don;t flex and cause the cracks].
Also, how do you smooth the icing. I've found
that using hot water and a spatula leads to icing that tends to
develop hair-line cracks easily. Also, by thinning your frosting with corn
syrup tends to help prevent the cracking by retaining
more moisture in the icing. Hope this helps! Jeff
Arnett
Author: Beth
Subject: Thanks
Date: Wed Feb 11 09:41:03 1998
Message:
Thanks Jeff -
I'll try the corn syrup to see what kind of difference it makes and I also think I'm going to try out a couple of the recipes I've seen in previous postings (that do not use the icing base at all).
Author: Shirley W
Subject: Corn Syrup
Date: Sat Feb 14 06:46:16 1998
Message:
Rather than look through past recipes, how much corn syrup do you put in your crisco buttercream recipe when you use 2 pounds of confectionery sugar? Thanks in advance.
Author: Veronica Betancourt
Subject: Cake servings
Date: Tue Feb 10 13:24:33 1998
Message:
Does anyone have a reference chart handy stating the number of slices certain cakes sizes serve? For example, how many servings would I get from a 9X2 cake versus a 9X4 cake? Thank you.
Author: Dana
Subject: servings
Date: Tue Feb 10 14:09:15 1998
Message:
The most helpful chart I've found is on Earlene's cake forms (a zipped file on this site). It gives the servings for most shapes and sizes of cakes both the Wilton servings and a more realistic number of servings. Example: the 9" round (4 inches) serves 22 (Earlene) or 32 (Wilton). I'm not sure about the 2" cake, though, for rounds. :-)
Author: Renee V
Subject: Re: tootsie roll roses.
Date: Tue Feb 10 08:55:41 1998
Message:
Hi Again,
I was scrolling back and saw Melani and Stephanie's postings around Feb 6 which refered to molding roses with toosie rolls and Hersey's kisses. Can someone tell me how this is done or give me the approximate area on the message board where this was originally posted. I thought I read most of the board, but I don't recall this. Thanks.
Author: STEPHANIE
Subject: Re : Tootsie roll roses
Date: Tue Feb 10 13:59:31 1998
Message:
Hi Renee,How I make my roses is as follows:
First, I have very warm hands (unfortunatly
for a decorator)
I unwrap all the Hershey kisses or Hugs that
I think I will need or eat. The kiss is my base.
Then I take a piece of tootsie roll and flaten
it with my fingers and then wrap it around the kiss.
Then I take another piece of tootsie roll
and flaten it and use it for my petals. I continue to do this till its
a full rose. I also use a kiss for the base of
some of my buttercream roses. Have fun and enjoy all the mistakes!
Author: Renee V
Subject: Thanks!
Date: Wed Feb 11 08:55:26 1998
Message:
Thanks Stephanie,
This sounds great especially for a kids cake. I really like the idea of the pastel tootsie rolls. I have seen these around and will have to stock up on them the next time I see them. My hands are normal temperature, (I think). Can I microwave the tootsie on a low temp for a minute or two to soften them? Thanks again. Renee
Author: Melani
Subject: Re:TR roses
Date: Wed Feb 11 10:38:33 1998
Message:
Yes, you can soften the tootsie rolls in the microwave. That's is what I did from reading it on the original posting (about 22 pages back). Since micros vary, I wouldn't say how long or at what temp, but I used my defrost setting at 30 sec. I did find I have to work fast, though, because the tootsie roll becomes very hard qucikly. I don't know if this hardening is a result of being heated. Let us know how you do!
Author: Renee V
Subject: General info and a few questions
Date: Tue Feb 10 08:51:15 1998
Message:
Hi All!
Speaking of Cookie treat pans, I was
making some for a bake sale this upcoming weekend and decided to make
a recipe that calls for Mini-M&M's and white chocolate chips. I thought
these would be colorful and appeal to kids since the
bake sale is at a daycare facility. I got sooooo frustrated because the
white chocolate chips stuck to the pan even though I
thoroughly sprayed the cavities with "Baker's Joy".
After a batch I realized that this was the
problem and tried to keep the white chocolate from touching the surface.
This worked, but how tedious! These were Nestles chips. Does anyone know
if these always stick to the pan? And will Hersey's work
better? I thought these chips were designed to withstand baking temperatures
without scortching or sticking. My oven temp was only
350. This was the first time I made this recipe and I really like it. I
would hate to give it up, but it is not worth the trouble. I never made
them on a regular cooke sheet so, I don't know if they
would stick on it. I don't think it was the cookie treat pan, since when
I was careful about the white chips, they didn't stick.
Any helpful hints would be appreciated.
I love this message board and everyone's input.
Thanks, Renee.
Author: Sly
Subject: sticking cookies
Date: Tue Feb 10 20:02:11 1998
Message:
I'm wondering if the "Baker's Joy" was the problem. I do cookies like that all the time, and I never do anything to the pan. Most cookies have a high enough butter or crisco percentage that they don't need a greased cookie sheet. (For delicate cookies I use parchment, though.)
Author: Renee V
Subject: White chocolate chips
Date: Wed Feb 11 09:14:59 1998
Message:
I really don't think it was the "Baker's Joy" because I baked one pan with out the spray and they REALLY stuck! It was definitely the white chips. The cookie dough did not stick to the pan. It was just the chips. Maybe I'll try another brand next time. These were Nestles, perhaps I try Hersey's. Thanks.
Author: Sly
Subject: sticking cookie dilemma
Date: Thu Feb 12 07:19:17 1998
Message:
What type of cookie sheet do you use? All of
mine are either the insulated double-edge style or the thin non-stick
surface type. However, for choc-chip cookies I like the heavy insulated
ones so taht the cookies don't spread too much.
I usually use Nestle's or Ghiradelli (sp?)
white chips and rarely have problems with them. I do have to let the
cookies cool about 5-8 minutes so they come up easily without being too
soft (I use a cheap plastic spatula, nothing special). However, if
I wait over 12 minutes, frequently they'll cool too much and will stick.
Author: Susan
Subject: UGH!!! White chocolate Chips
Date: Wed Feb 11 12:29:55 1998
Message:
I made white chocolate chip cookies for Christmas this year and wanted to shoot myself in the end. The chips ALWAYS stick. And seem to burn a little. I don't have an answer for you except if you figure it out let me know the secret!!! Good Luck. Susan
Author: Dana
Subject: Wedding consultation
Date: Tue Feb 10 07:49:32 1998
Message:
I have my first weding consultation coming up and needed to know how some of you do it. How do you do tastings? If you don't leave them alone with your books as some have suggested, when do you present the samples? Before the pictures? Also, are the samples iced or just cake with filling? What things would you need to have present to make things go smoothly? All help will be appreciated! :-)
Author: Jane
Subject: Wedding Consultations
Date: Tue Feb 10 18:56:06 1998
Message:
I know I mentioned this recently on this board,
but I purchased Dolores' "Wedding Cake Workbook" from Sugarcraft
and it gave me a lot of confidence for consultations. I created her contracts
on my computer with my logo, etc., and they look very
professional. Like Dolores says, she has been doing cakes for over 30 years
so all of the bugs have been worked out by her as far
as contract language and potential mishaps go.
What I decided to do for samples is create
a 2-layer 4" round cake with fillings and decorated as for a wedding
cake. This gives me lots of good practice on things I see in pictures.
I knew ahead of time that my customer would be ordering a swiss
chocolate cake with ivory-colored almond buttercream icing, so I was able
to use that information and make her a more personalized sample
cake. I added white roses and lily of the valley.
I have all my books out and go through them
with the customer. I have a lot of pages marked to show different
things like cake shapes, cornelli lace, basket weave, etc. I also have
a 1x2x4" styrofoam cake slice on a pretty plate with
napkin and fork to show the actual size of a piece of wedding cake. And
I have the Wilton floating tiers cake stand with styrofoam
dummies on it to show an actual stand they can rent.
I've also researched prices in the area. I
have available the current copy of "Denver Weddings" which gives the
stats on all aspects of wedding purchases, done by secret shoppers. This
gives the names, price ranges, specialties, etc., of
a variety of bakers in the area, and allows me to justify my prices.
I'm really new at wedding cakes, too, but
feel very prepared due to the Workbook. At my first consultation, the
customer told me she planned to go to a bakery for another price. I already
had their information and she must have liked my
presentation, because she wrote me a check for 50% down and I got the order.
Hope this helps and Good Luck!!!!!
Author: lynne
Subject: Re: Wedding consultation
Date: Tue Feb 10 22:00:49 1998
Message:
hi dana;
i usually allow 1 hour. some people want to
go thru *every* pic i have &/or every book before they know there is
nothing else they picked out about the 2nd book :) others stop looking
when they find that 1st pic they like.
as for samples. i also make 5" cakes in their requested
flavor & filling. these are iced and bordered, but usually not
decorated. they are sent home w/that to enjoy at their leasure. they can
have 2. I put the limit on when someone wanted 6 different
flavors (over a 2 week time period).
usually i give them about 10 minutes to look
at the demo cakes i have in the shop and go thru the photo book.
durring this time, i usually go into the back kitchen
area so they have some time to talk amoung their selves.
if needed, i then haul out the books for further looking.
when they are ready i write up a quote. this
is the same as a booking, *except* it does not become a booking
until they fork over a minimum of $75. and yes there are some who do not
order. all money is due 2 wks before their wedding date. no
work is started on a cake until it is pd in full.
hope this helps.
btw: i like the idea of having a piece of
cake (styro) on a plate ready to show. i do have a piece of styro cut to
size, but not presented on a plate etc. very good idea. hubby has always
hated my showing that 'dirty piece of foam' :)
hope this helps you. looking forward to hearing
what other do so we can all learn some new tips on this.
lynne
uthor: Dana
Subject: A Big Thank You
Date: Wed Feb 11 12:22:34 1998
Message:
Thank you all for the suggestions and ideas. They are great! I still have a question, though. If most of you bake 5" cakes for them to take home, do they pick it up a few days after the consultation? Otherwise, how do you know how to flavor/fill the sample cake?
Author: Stephanie
Subject: Wedding consultation
Date: Tue Feb 10 22:46:02 1998
Message:
I work out of my home and when called upon
to do a wedding cake I too give a 5" cake filled and frosted to their
liking
I have never lost a customer yet. When I give
these cakes away they usually ask "How Much for the Sample" I
have never Charged for the Sample and the limit is 2. I figure I will get
the cost of that little cake back in the wedding cake order.
And I have had people order a 9" or 10" before the wedding so that their
parents or friends could taste it. Besides how would you know
what my cakes tasted like if you never attended a wedding that I
supplied the cake for.The cost of a wedding cake is pretty expensive,It
may look beautiful but if it's not ate what a waste of money.
The best compliment you could have is for
the bride to tell you that the cake was soooo good that there wasn't
any to take home. Good-luck Stephanie
Author: Carolyn
Subject: Wedding Consultations
Date: Wed Feb 11 01:05:56 1998
Message:
I seldom am requested to prepare a sample for taste test, but I will oblige if asked to do so. Most of my business is word-of-mouth and the people have already sampled my cake at a wedding or birthday. I did 2 wedding cake appts. today. They look through my photo album and then I have all the Wilton wedding cake books (the most recent ones in the last 6 years or so) that they can look through if they wish. My photo album tells volumes about what I have done. Sometimes, they will bring a bridal magazine cake picture and want that duplicated, which I will do also. I seldom will let them choose more than 2 flavors of cake because whoever is cutting it can handle cutting 2 flavors of cake much easier than 6 flavors. In our area, white and chocolate cakes are still the favorites. Too, I have found if you offer more than 2 flavors, people tend to take more than 1 piece. I charge a $50 deposit to hold the date.
Author: Stephanie
Subject: Wedding Consultation
Date: Wed Feb 11 15:49:10 1998
Message:
Hi Dana,
My experience is that most people know generally
what they want when they call. I can usually set up a consult
10-14 days to where i can sit and give them my full attention.
A couple days in advance i would call and
confirm our appointment and see if they had an idea of what they
wanted
A lot of times i am already doing a cake with
what they have decided. In my area it's usually buttercream or
whipped topping the only thing they really have to decide upon is the design
and filling if any. Before i do a fondant cake i really want
them to know what it taste like some people are not real crazy about the
taste but they love the look. hope this helps!!!
Stephanie
Author: Johnna
Subject: ISO Raspberry and Hazelnut Buttercream
recipes
Date: Mon Feb 9 11:27:24 1998
Message:
Does anyone have recipes for Raspberry and Hazelnut Buttercreams suitable for a wedding cake. Thanks in advance for your help.
Author: Susan
Subject: Flavored frostings
Date: Mon Feb 9 13:19:33 1998
Message:
You might want to check out Delores's Recipe's on this web page. She has all kinds of recipes for all occassions. It is wonderful. Good luck. Susan
Author: Linda
Subject: Decorator's Icing made with Dream
WHip
Date: Mon Feb 9 11:25:55 1998
Message:
Does anyone have a recipe for a decorator's icing that calls for dry Dream Whip powder as an ingredient? Thank you.
Author: Carolyn
Subject: Dream Whip in Icing
Date: Mon Feb 9 23:34:12 1998
Message:
Scroll back a page or two as I think this has been on the board before. Hope this helps. (different archive probably)
Author: Becky
Subject: Anyone know of any tricks to use
when using cookie stamps?
Date: Sun Feb 8 22:01:33 1998
Message:
Hi, I decided to try something new and bought a set of the Wilton Winnie The Pooh cookies stamps. I followed the exact recipe and still had problems with the image spreading. I was really disappointed with the results which looked nothing like the picture on the front of the box which was very detailed. Any advice would be greatly appreciated! Thanks!
Author: Jeff
Subject: Cookie Stamps
Date: Mon Feb 9 10:55:10 1998
Message:
Hi, I haven't worked with
the Wilton stamps but have used some similar ones.
Is you dough fairly stiff. If too soft, it
will spread.
I always refrigerate my cookies after stamping
for 20 - 30 minutes BEFORE baking. This causes the cookies to
set before they have time to spread. Hope this helps.
Jeff
Author: Tracey
Subject: Re: Anyone know of any tricks to
use when using cookie stamp
Date: Mon Feb 9 13:08:04 1998
Message:
I have the terra cotta cookie stamps. The instructions that came with them said that some time you may need to add a little more flour to the dough to stiffen it. A lot of butter in the recipe makes it spread out more. Also, they mentioned that any recipe that has baking powder and/or baking soda causes distortion in the image. They even say some brands of flour causes the distortion also. You have to do some experimenting I guess. I tried them for Chirstmas and it worked out okay but not the greatest. I think next time I'll try it with more flour in the batter. Hope this helps.
Author: Becky
Subject: Thanks Tracey!
Date: Mon Feb 9 19:42:54 1998
Message:
Hi Tracey, thanks for your response! I haven't had any luck with the terra cotta stamps or the plastic wilton ones. I have even followed exact recipes which came with the stamps I purchased. It seems like Jeff has had the most success with the cookie stamps, I like the idea of chilling the cookies once they have been stamped to "set" the shapes. I think I'll try that next time. Thanks again!
Author: jen
Subject: pricing just the roses
Date: Sun Feb 8 18:32:13 1998
Message:
I need an idea what to charge for just the buttercream roses. A lady wants to make and decorate her own cake for an occasion, but she would like me to make the roses for her. Some big, some small, around 20 or 30 I guess. Any help would be appreciated. I just love this message board!
Author: Jackie N.
Subject: RE: icing roses price
Date: Sun Feb 8 18:58:00 1998
Message:
I get a request for that every now and then
too...
I've charged .15 for the large roses, and
.10 for the small.
If I remember correctly, a shop near me once
charged .25 for the large ones and .15 for the small roses. (this was
in PA- and others may charge more or less) Hope
this helps a bit! Jackie
Author: Carolyn
Subject: Rose Prices
Date: Sun Feb 8 23:34:31 1998
Message:
If I were doing it, I would charge 25 and 15 cents for large and smaller. Thinking if she needed about a dozen, that is still not very much and she obviously can't make them so let her pay enough to make it worth your time. She will probably take credit for doing the whole cake even though you do the flowers.
Author: Jane
Subject: Prices
Date: Mon Feb 9 16:07:35 1998
Message:
The cake decorating supply store that I frequent most in the Denver area charges .38 for large and .30 for small icing roses.
Author: jen
Subject: toy toppers
Date: Sun Feb 8 12:29:19 1998
Message:
If I buy the plastic toy figures of pooh bear
or elmo and then put then on a sheet cake and decorate around them.
Is that messing with copyright laws if I sell
that cake? I understand about the character pans. But I need to know
about the toys on the cake.
Author: Susan
Subject: Toy toppers
Date: Sun Feb 8 16:03:49 1998
Message:
Jen, If you use an already made toy and just put it on top of the cake then there is no problem. You are not copying anything because it is already made. If you did a character cake or drew the character then that's where the problem is. Good Luck with your cakes. Susan
Author: Jennifer
Subject: Still need ideas for a bris (sp?)
Date: Sun Feb 8 12:22:47 1998
Message:
I'm still looking for ideas for a cake for a bris, the Jewish ceremony/celebration around the birth and circumcision of a son. To the best of my understanding, this has somewhat similar meaning and significance to a christening. I need suggestions about appropriate symbols and messages to use. Baby shower type designs are not solemn enough, and christening cakes obviously use Christian symbols, such as the bible, cross, dove, etc. I really could use some suggestions on how to adapt these cakes for a bris; the only Jewish symol I know is the star of David, and the only saying I know is "Mazel Tov". I'm not sure if these are appropriate for this occasion. Any suggestions would be greatly appreciated! I need to get some ideas together to show them in a couple of days.
Author: RobinG
Subject: Bris cake
Date: Sun Feb 8 21:54:11 1998
Message:
Hi Jennifer:
Just went to a friends bris and Mazel Tov
was all that was written on it. The Star of David is certainly appropriate
and you can put light blue flowers, if you wanted. You could put the babies
name also, ask them if the Rabbi can write out the babies name
in Hebrew letters and you could put that on the cake. If I think of anything
else, I will let you know.
Author: RobinG
Subject: Bris
Date: Sun Feb 8 22:09:07 1998
Message:
BTW - I forgot to tell you, Mazel Tov means Good Luck in Jewish and is most appropriate :-) Good Luck!
Author: Jenny
Subject: Colored Icing bleeding
Date: Sun Feb 8 10:06:28 1998
Message:
I made my first character cake the other day. This one was for the neices and nephews to devour so I wasn't concerned about my first one being perfect. I didn't finish it in time to take down to Gram and Gramp's house so it stayed at my house for a couple of days. I noticed that the black outlining started to bleeding into the other colors and some of the others were too just not as much as that black icing was. I need some advice on how to prevent this. FYI: My icing is made with shortening, water, pow sugar, color, and flavoring. THANKS!! Jenny
Author: Jennifer
Subject: bleeding colors
Date: Sun Feb 8 12:31:48 1998
Message:
In my experience, dark colors will always bleed eventually, especially black. To minimize this, try not to have the icing any thinner than necessary, and use as little paste color as possible. For black, starting with chocolate icing will cut down on the amount of color used and keep the consistancy from being too thin. Also, letting one color crust before piping the adjacent color helps cut down bleeding as well. Black, blue, and green are the worst colors about bleeding. I try not to use too dark a color, but of course if you need black you can't avoid it. You could also try using very dark brown (chocolate) for outlining instead of black.
Author: Jeff
Subject: Bleeding icing
Date: Sun Feb 8 13:08:49 1998
Message:
If I make a character cake [and I rarely do!] I usually outline with chocolate icing rather than black. It usually makes little diiference one way or another. In fact, I usually use a canned fark chocolate frosting which I keep in the frige for just such a purpose. As I said, I don't make many character type cake [I HATE PIPING STARS!!!!!] and this seems to work well for me. Jeff
Author: lynne
Subject: seeing stars!
Date: Sun Feb 8 22:19:05 1998
Message:
jeff; i'm w/you -- hate stared cakes. also
seldom do charater cakes as i can't sell them in the shop.
as for the black bleeding.........after 2/3
days would not bother me. since there is sooooo much color in it i almost
expect that. if it bleeds right away, then you have a problem!:)
lynne
Author: Sherry V.
Subject: Re: Colored Icing bleeding
Date: Sun Feb 8 20:18:41 1998
Message:
Hi Jenny!
Author: Sly
Subject: refrigeration?
Date: Tue Feb 10 07:36:23 1998
Message:
I've actually found that the colors tend to
bleed most when they are coming back up to room temperature after
being refrigerated, so I've started trying to avoid moving the cake in
and out of the refrigerator. (Frequently I wound up doing this
to make room on the kitchen counters to do sugar work, or just to cook
dinner, but I've found that it will cause frostings that have
already set-up and crusted over to get soft again, thus they can bleed
from one color to the next.)
Sly (one of the other Sherry's)
I know your icing doesn't need refrigeration, but did you keep it cold?
I've found that keeping the cake refrigerated helps slow down
the bleeding. Best wsihes,
Sherry
Author: Sherry V.
Subject: Re: refrigeration?
Date: Tue Feb 10 09:22:45 1998
Message:
Hi to another Sherry!
I've heard of this happening when coming to
room temp from the freezer, but never from the fridge - maybe yours
is colder than mine. :)
Well, there ya have it, folks. Your mileage
may vary. Best wishes,
Sherry V.
Author: Sly
Subject: is your refrigerator running?
Date: Tue Feb 10 19:53:19 1998
Message:
I have whatever cheapo refrigerator our landlord provided, so it may run colder or have more of a moisture problem than most. Someday, I dream of having a decent sized kitchen with my own oven and refrigerator!
Author: Tracey
Subject: Re: Colored Icing bleeding
Date: Mon Feb 9 12:53:47 1998
Message:
I had the same problem. It happend with my very first experience with cake decorating. The black ran into the other colors after a day and the longer it sat the farther the black bled. I found that I was adding to much liquid (water or milk) to the frosting. I know it is easier to pipe the stars when the frosting is thin but you may have to thin the frosting a little less. I no longer have that problem. Good Luck!!!
Author: Shanon
Subject: Water/ Waves on a cake
Date: Sat Feb 7 02:01:11 1998
Message:
I am doing a Noah's ark cake for a baby shower (pictured in the Wilton 1996 Yearbook) and I don't care much for the water/ wave patern that they used. Any other ideas? Thanks
Author: Sue
Subject: Water waves
Date: Sat Feb 7 07:22:59 1998
Message:
I use my spatula, going corner to corner, wiggle
your spatula about 1/2" wide. Then I use my air brush and spray
the back of the waves leaving a little white on top. Or use Creative Color
cans.
OR rough ice you cake blue and add swirls
in green
TIP: add clear piping gel to water for shine.
Hope this helps, and you still need the idea,
I'm new to the message board. Sue
Author: Sherry V.
Subject: Re: Water/ Waves on a cake
Date: Sun Feb 8 20:24:38 1998
Message:
Hi!
Is it necessary to put water/waves on at all?
Why not just the ark and animals?
Another idea is to tint piping gel blue, and
spread it all around and up to the cake on the board. This would
probably be my choice. You could add water lines with white and a small
round tip.
Best wishes, Sherry V.
Author: Jennifer
Subject: Pricing molded candies
Date: Fri Feb 6 16:10:49 1998
Message:
I've never sold candies before, but sometimes give them out as gifts to friends and customers. A friend asked me about molding some white chocolate (actually I use coating) candies for her to give her husband on Valentine's Day. I have no idea what to charge. How much do you charge for something simple, like single-color hearts, versus something with details that have to be painted or piped in different colors? Also, what would you charge for the heart-shaped box made of candy using the Wilton mold? Thanks!
Author: Sue
Subject: Chocoate Candies
Date: Sat Feb 7 07:30:18 1998
Message:
I sell 1 color chocolate for $7.50 per pound,
Suckers for $12.00 per pound, and some finer or 2 pc items $10.00
per pound.
Wilton's heart box: weigh it, and I'd charge
$7.50 per pound plus charge for the items inside.
Do you know how to do the dump/pour method
of coating?
I pour chocolate inside, roll it around to
coat all sides & bottom. Then turn it over and let it drain. Prop over
pan, wire rack, or foil pan; Catch the drips and
remelt. Then about 5-10 min. later turn back over and scrap the drips
off with a straight firm spatula. You may need to do this twice for a thicker
shell. This way its the same thickness on the sides
as well as the bottom. Chill in freezer to release.
Hope you sell lots!
Sue
Author: RobinG
Subject: Choc. Candies
Date: Sun Feb 8 01:41:34 1998
Message:
I always price by the amount of choc. used. This way you don't cheat yourself or your customer. I use $12.50 lb. which is $.75 oz. for up to 3 colors. Then I add 5-10 cents for each additional color, depending on the detail involved. Just remember to enjoy yourself and watch those orders roll in. Have fun!!
Author: Melani
Subject: Thanks!
Date: Fri Feb 6 15:34:54 1998
Message:
Thanks, gals. Boy, I'm really glad I found this site. Since my first shout, I made a 1 cup batch of rolled fondant just to see what I could do with it. I rolled out paper thin leaves (colored with paste green) and made indentations on them and decided they were cute, sort of like marzipan leaves; but I didn't do so well modeling it into roses. So I then nuked a tootsie roll (saw that on this site, too), and wonder of wonders, a beautiful rose in no time flat and NO MESS. I will think about the ganache. Haven't ever done that either. What is the current 1990's mode concerning "mixed media". Can I have air-dried flowers or tootsie roll flowers on a fondant or ganache covered cake? I also piped out a strawberry almond bark lace medallion to stand up on the cake (had the stuff on hand). I was thinking this would help formalize it? (This supper and dance is black tie. The hids are all so excited!) I'm trying not to panic.
Author: Stephanie Snyder
Subject: thanks
Date: Fri Feb 6 22:20:11 1998
Message:
You can use the tootsie rolls and I also take a hershey kiss and use it for the base in the tootsie roll and in the buttercream (Thats what I call it too!) What a sweet surprise !!!
Author: Sherry
Subject: Help!
Date: Fri Feb 6 13:00:05 1998
Message:
I need an idea for a birthday cake for a guy who is turning 21 years old. My imagination has just disappeared. Thanks.
Author: Carolyn
Subject: Help!!
Date: Fri Feb 6 14:16:47 1998
Message:
Two ideas come to mind besides maybe hobbies
- is he the typical young man ready to go party - the drinking
age?? If so, a sheet cake iced in white and pipe pink elephants on it in
all stages of being drunk with a champagne glass and clear
piping gel in the glass. Then write "Happy (Hic!) 21st Birthday".
The other idea is to pipe balloons of bright
colors and do streamers of same colors and this is good for any age
and a fast one to do.
Author: Sherry
Subject: Thanks, Carolyn
Date: Fri Feb 6 16:34:46 1998
Message:
Thanks for the elephant idea. He does like to go out occasionally like all young men. I will run this one by my daughter (he's engaged to my daughter) and see what she thinks. He likes golf, but I did a golf cake last year. I wanted this one to be special since he's turning 21. Thanks for your help.
Author: Joanna
Subject: 21st B-Day cake
Date: Fri Feb 6 23:14:53 1998
Message:
Hi Sherry, I saw once in the American Cake
Decorating magazine, for a guy who was turning 21, a sheet cake
decorated to look like a big drivers license. It was great, it kind of
signifies "proof" of adulthood!
Good Luck!
Author: Marie
Subject: help
Date: Fri Feb 6 18:04:03 1998
Message:
Or, you might dish out a place on the cake
and place a real can of beer in it. Pipe streamers, sprinkle different
colors of edible glitter for confetti or use the confetti candy, balloons
or any combination.
Marie
Author: Shannon
Subject: 21st B-day
Date: Sun Feb 8 02:46:33 1998
Message:
I did a cake for a guy at work on his 21st birthday. I made a round cake and baked the layers so that they were noticeably not level. When I put the cake together the top had slope to it. I wrote the message ' When this cake starts looking level it's time to stop partying!' I did the cake all in chocolate and decorated the sides with cornelli lace and put a simple tip 10 & 12 (large round) border around the top and bottom. I made a chocolate 'marble' candy plaque (sp?) for the top of the cake (that covered the entire top of the cake). Then I just wrote the message right on that. I hope you can make sense out of my description. :o) If not I'll try to explain it better. Shannon
Author: Sherry
Subject: Help!!
Date: Fri Feb 6 11:49:22 1998
Message:
I need a cute idea for a birthday cake for
a guy who is turning 21. My imagination seems to have just
disappeared. Thanks
.Author: Tracey
Subject: Re: Help!!
Date: Fri Feb 6 12:53:26 1998
Message:
Does he have any hobbies? Or, is he a collector of anything. Does he have a favorite thing to do?
Author: Sherry
Subject: thanks
Date: Fri Feb 6 16:31:57 1998
Message:
Thanks for answering. He likes golf, but I
did a golf cake last year. I don't know of any more hobbies. He's just
your typical young man - working - engaged to my daughter - and even she
can't come up with any good ideas. I'm really at
a loss.
Author: Tammy
Subject: re:help
Date: Sat Feb 7 09:02:31 1998
Message:
Hi! This may not be appropriate in your situation, but I have drawn a beer can for a 21st b-day before. If he has a favorite kind or just a generic one. You could say something like "you're finally legal". If he doesn't drink, then I guess I haven't helped at all. Good luck!
Author: Melani
Subject: Need help fast!
Date: Fri Feb 6 11:17:48 1998
Message:
Hello, everyone!
I have to decorate 100 small heart shaped
cakes (baked and frozen by SOMEONE ELSE, no less) for our
church's Youth Group Formal Valentines Dance.
(I offered to decorate, 'cuz the sample the committee
chairwoman did was just awful-looking) I first
thought of poured fondant, but reading this site I have discovered
rolled buttercream fondant. What would you recommend? Traditional buttercream,
rolled fondant, or poured fondant for a quick, but beautiful
result? I will probably get out my gumpaste rollers and cutters, unless
you could also tell me if one can pipe buttercream borders
on rolled buttercream cakes? I am sure this lady did not level the
cakes, and I cringe at the thought of having to level 100 of them, then
apricot glaze, and then decorate whichever way. I will
get the cakes on Feb 10. The dance is Feb. 15th. Will rolled buttercream
keep them fresh that long? I know these are several questions,
but I am desperate.I used to cater 9 years ago, and knew a lot about
decorating, etc., but never messed with fondant. And now, there's this
rolled buttercream stuff. Great site!
Author: Tracey
Subject: Re: Need help fast!
Date: Fri Feb 6 12:45:41 1998
Message:
Hi Melanie,
I tried rolled buttercream once and it worked
for me. It seems the only difference between regualar buttercream
and rolled buttercream is you use corn syrup to thin it instead of water
or milk. This makes the rolled buttercream more elastic. I
think if you have had experience with fondant rolled buttercream shouldn't
be a problem. As far as keeping the cakes fresh, I would think
it would be the same as using regular buttercream. Maybe you could invite
the person who is giving you the cakes to help you out. Good luck!!
Author: Tracey
Subject: I forgot to mention
Date: Fri Feb 6 12:49:00 1998
Message:
Oh, I forgot to mention that rolled buttercream does have a shiny look to it.
Author: Diana
Subject: Have you considered Ganache?
Date: Fri Feb 6 13:00:23 1998
Message:
Why not use a white chocolate ganache [14
ounces white chocolate or summer coating and 1/2 cupp whipping
cream. Heat cream just to boiling BUT DO NOT BOIL. Add chopped chocolate
and stir until melted and smooth. Use as with poured fondant.
VERY GOOD TASTING STUFF!] to cover your cakes. Much faster than
rolled icing.
Author: kathi
Subject: petit fors
Date: Fri Feb 6 10:44:40 1998
Message:
does anyone know of a recipe for chocolate petits, with rasberry filling and a pink coating. they are awsome. thanks all
Author: Sue
Subject: Petite Fours
Date: Sat Feb 7 07:39:59 1998
Message:
I use a chocolate cake mix 1" thick cake baked
in a cookie sheet. Split/tort in two, lift top off with a cardboard
and smear in ready made pastry filling. Carefully put top back on and press
together. Cut with a knife or cookie cutter into shapes. Let
stand several hours to firm up.
Crumb coat with watered down buttercream icing
to lock in crumbs. Try using a pastry brush or spatula.
Topping: you can use poured fondant or chocolate
coating. I sometimes use the candy fondant mix when in a hurry.
Lay cakes on a cooling grid and pour icing from center to sides, using
a bent spatula to help on the sides.
CHOCOLATE: dip into coating that has been
thinned with paramount crystals. Let dry on cooling grid.
Decoration: sometimes I use pre-made sugar
decorations or add a buttercream icing bud & leave.
Author: Vi Eastman
Subject: Sugar Decoration
Date: Fri Jan 16 10:55:30 1998
Message:
Sugar decorations made of royal icing hold
up very well when allowed to completely dry 24 hours before
removing from "plastic wrap", such as saran
wrap or handi-wrap. Royal icing tends to stick to the waxed paper
more firmly, and there is usually more breakage. If the plastic wraps are
used, the royal icing items are removed more easily. I usually
use an exacto knife to cut through the saran wrap around the royal icing
piece, slide that piece off the cardboard, and peel the saran wrap
downward, away from the royal icing work. In this manner I have never
had any breakage.
Author: Renee V
Subject: petit fors
Date: Tue Feb 3 09:50:59 1998
Message:
Hi All,
I want to make some petit fors on the weekend for
a mid-week bakesale. Does anyone know if these can be
frozen after covering with a chocolate glaze?
If so, how do you defrost them so that the chocolate won't sweat?
Also, I don't have any paramount crystals
handy. Can I make a ganache to cover them with instead? OR is there
something else I can add to the compound chocolate to make it flow easily?
Thanks!
Author: lynne
Subject: Re: petit fors
Date: Tue Feb 3 23:39:06 1998
Message:
the only part of your ?s i can address is
the latter -- re: adding to summer coating to make it flow. using merkins
brnad i have not had to add anything. it does well just melted.
if your cakes are coated w/the above chocolate
they don't even need to be refrigerated, tho that should not hurt
them if you choose to do so. lynne
Author: Renee V
Subject: Will they remain fresh?
Date: Wed Feb 4 08:30:10 1998
Message:
If I make my petit fors on Saturday or Sunday
and cover them in chocolate will they still be fresh on Thursday
even out of the fridge? I want to make a pound-type cake and fill it either
with a apricot or rasberry buttercream and then cover them
in chocolate.
I think I'll do a Valentine's Day theme decoration.
If the person purchasing them wanted to keep them until Valentine's
Day, (that would be an entire week) would they still be fresh? Any hints
on freshness would be appreciated. Thanks!
Author: Shannon
Subject: petits fours
Date: Wed Jan 28 02:06:53 1998
Message:
Does anyone out there have experience making
petits fours? I can't remember if we have covered this topic or
not. I've never done them but I got a request for them today (She doesn't
need them until March so I should have plenty of time to practice.)
:) My main question is how much should I charge? They appear fairly time
consuming. Does anyone have any tips they would like to pass
along? I would be forever grateful. :)
Author: RobinG
Subject: Petit Fours
Date: Wed Jan 28 03:36:09 1998
Message:
Shannon: Years ago I went to a demo and the
instructor took a sheet cake pan and filled it with cake batter,
about 3/4" and baked it. It took no time at all since it was so thin. She
flipped it out of the pan, cooled it, and carefully sliced
it in half (2 layers). She filled it with apricot or raspberry filling
and put it back together, like a very thin layer cake. She
proceeded to cut into squares, diamonds, rectangles. etc. (But you could
even use cookie cutters). Then place them on a cooling rack
and pour your glaze over the top. You can use chocolate, or Wilton
has that fondant mix, or a conf. sug. & water type glaze w/food color.
Top with a piped flower, heart. etc. Put waxed paper under the rack
and scrape up dippings, no waste!! Shannon
Author: shirleyr
Subject: RE:Petit Fours
Date: Wed Jan 28 03:51:35 1998
Message:
Shannon,
deloris also has something about petit fours
on her website under recipes also. shirley
Author: Sly
Subject: pricing those sweets
Date: Wed Jan 28 07:50:28 1998
Message:
As always, pricing depends on the area you
are in, but you can probably charge $1.00 a piece for petit fours, and
probably more if they have "gourmet" ingredients, like a mousse filling
or white chocolate cake, or are nicely decorated. I've usually
seem them priced by the dozen.
(I noticed this month's Williams Sonoma catalog
lists them for around $28-29 (plus shipping) for 2 dozen.)
Author: lynne
Subject: scroll board for further info
Date: Wed Jan 28 23:27:41 1998
Message:
shannon, if you will go back about 5 or 6
pages you will find this topic was address before. the info there prolly
will be of interest to you. look it up. lynne
Author: Shannon
Subject: Re: scroll board for further info
Date: Thu Jan 29 02:49:26 1998
Message:
Thanks Lynne! I scrolled back and found it.
Good info! Shannon