CAKE DECORATING ARCHIVE 9 

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Author: STEPHANIE
     Subject: Invoices/Accounting
     Date: Fri Feb 20 23:25:37 1998

     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
 
 



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