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