Recipes saved 8/25/99 – PART 2:

Dan Kikkert

Whats the best Buttercream Frosting?

Fri Jun 11 01:40:05 1999

 I am putting together a cake for my inlaws 50th wedding

anniversary and I want the overall frosting to taste good.

I am not very fond of the wilton recipe which uses

shortening ... crisco works great with the decorating, but

the frosting ends up being too sweet.

Does anyone have any suggestions to improve the wilton

recipe or perhaps a new recipe that is better in taste?

Your help is appreciated,

Dan

Coz

receipe

Fri Jun 11 10:39:02 1999

1 pound room temp butter cream in mixer slowly add powder sugar a couple cups at a time add 1 1/2 tsp vanilla(white vanilla for whiter color)

or almond ext. about 1/3 cup whipping cream and then keep adding powder sugar until you have the consistency you want.

It tastes sweet but not greasy crisco nasty.

Other buttercreams are those french and Italian kinds-they are more work to make-would you want the receipe? You need a candy therm.

Dan

Marida's was wonderful!!!

Fri Jul 16 12:52:33 1999

Thanks for your help with the recipe! I frosted

the cake with Marida's frosting and everyone loved

it. My inlaws were very surprised by the effort.

I used the frosting for borders and designs ... in

that case it was a little too soft (should have

thickened with more powdered sugar).

lynne

unsweetening icing........:)

Sat Jun 12 03:47:44 1999

do you add salt? about 1/4 tsp does wonders.

in place of about 1/4th of the crisco use *real* butter.

add 1 tablespoon *unflavored yogurt* per # of sugar.

you may wish to reduce the amount of liquid if you do.

add 1/3 cup of white cake mix *sifted* w/powdered sugar.

use a combination of flavorings -- ie: 4 parts vanilla; 2 parts almond (or lemon) and 1 part butter flavor.

any one or all of these will cut the sweetness.

also posted many times on this board is 'marida's icing' recipe. it is very good! try it.

Sheri

Marida's icing is #1 !!!

Sat Jun 12 10:52:27 1999

If you go to the 'next page' icon at the bottom of this page and keep going back to Feb. 25th, Marida posted her recipe. I get many compliments

on it and the first thing people say is how it is not sweet. I make it with lightly salted butter, it does taste sweeter when I use the unsalted. Good

luck with your cake!

Lesa

I agree - Marida's is the one...

Sun Jun 13 09:09:34 1999

Absolutely the best buttercream every - using lightly salted butter or adding butter does cut the sweetness. I also use the 6 part vanilla, 4 part

almont and 2 part butter flavoring mix and have excellent results. Good luck!!!!

Lesa

It's long....but fabulous!

Sun Jun 13 09:13:09 1999

LEMON BUTTERMILK CAKE WITH STRAWBERRIES

CAKE

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 tablespoons grated lemon peel

3 extra-large eggs

1/4 cup fresh lemon juice

3 cups cake flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 16-ounce package frozen sliced sweetened

strawberries, thawed

FROSTING

12 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 cups powdered sugar

5 tablespoons frozen lemonade concentrate, thawed

1/2 teaspoon finely grated lemon peel

2 1-pint baskets strawberries, hulled.

FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.

Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with

dry ingredients.

Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks

and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room

temperature.)

Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to

thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat

in lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about

5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with

remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using

spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and

chill. Let cake stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.

HINTS: Everything must be at room temp to bake (except buttermilk) and where it says to cool cake - do so.

Can also use Buttercream (Marida's is great) with a hint (no more) of lemon.

BKeith

Re: Cream cheese icing

Fri Jun 11 09:20:24 1999

I've done it a couple ways. I substituted cream cheese for some of the butter in my standard white chocolate Swiss buttercream once. It was

tasty, but the texture bothered me. Didn't seem to bother anyone else, but I wasn't satisfied.

Then just yesterday I used a recipe from The Cake Bible for a white chocolate cream cheese buttercream. I used it on my carrot cake for a

tasting sample. The bride, the groom, and the wedding coordinator all went ga-ga for it, so it would appear to have been a success. ;)

Gently melt 9 ounces good quality white chocolate and let cool to room temp. Cream together 12 ounces cream cheese and 6 ounces (1 1/2

sticks) butter until well blended and fluffy. Mix in the white chocolate and 1 1/2 Tbs lemon juice (could also use a teaspoon or so of vanilla or

lemon extract and/or 1/4 tsp almond extract).

This stuff is really easy to work with, but it does get a little spongy on standing at room temp. Need to rebeat it once in a while to keep it

creamy.

Marida

Re: Cream cheese icing

Fri Jun 11 23:07:57 1999

Here is the recipe they gave me:

1 stick butter

16 ounces cream cheese

10 ounces white chocolate

1 tsp. lemon juice

It was easy to work with.

lynne

Re: Chocolate & Fruit

Thu Jun 10 16:12:47 1999

my goodness michelle -- i hope i can remember all you ?s :)

almost any fruit that is on the dry side --- bananas, oranges, even grapefruit, apple, kiwi, that's about all i can think of right now.

as far as using white cho, anything you can dip in reg. cho can be dipped in white cho. the two can be used in combo anytime you think it

looks good. taste is always another way of telling what kind of choco to use.

fruit is touchy.....usually you only have a couple of hrs lead time.

just melt the cho. that should be enough. if you get some that is old/dried out (therefore thick) you might have to add a bit of crisco or better

yet some paramont crystles.

monica

ISO butterfly cupcake directions

Tue Jun 8 17:14:40 1999

I recently-2 or 3 months ago- came across a recipe for

decorating cupcakes with butterflies made of cookies.

I have searched all my magazines trying to find it, to no

avail. I would be so grateful if anyone knows the recipe to

which I am referring, if you could just tell me which issue

of what magazine it appeared in. I want to make these cup-

cakes for my little girl's first birthday party. It's only

two months away--help!

Selina

Re: ISO butterfly cupcake directions

Fri Jun 11 21:48:59 1999

In England we make butterfly cupcakes by making regular cupcakes (from scratch works best so they hump) and then when cool cut off the

hump and cut in half. Put buttercream in the space and replace the wings angled upwards, sprinkle with pwd sugar. These are also known as

fairy cakes. Maybe not what youre looking for but cute anyway.

Debra

Re: ISO individual desert

Tue Jun 8 19:08:00 1999

Hi!

Mini Cheesecake Temptations

Crust

1 Pkg DH Milk Chocolate Chunk Brownie Mix

Filling

24 oz. cream cheese, softened

3/4 cup sugar

2 Tbsp all-purpose flour

3 eggs - lightly beaten

2 Tbsp lemon juice

1 tsp vanilla extract

2 cups sweetened whipped cream - for garnish

fresh strawberries - sliced

mint leaves

1. Preheat oven to 350 F. Place 24 (2 1/2 inch) foil liners in muffin cups.

2. For crust, prepare brownies following package directions for basic recipe. Divide batter evenly into foil liners. Bake at 350 F for 5 minutes.

3. For filling, place cream cheese in large bowl. Beat at low speed with electric mixer, adding sugar and flour gradually. Add eggs, lemon juice

and vanilla extract, mixing only until incorporated. Spoon evenly over warm crusts, filling cups half full. Return to oven. Bake at 350 F for 20

minutes longer. Cool completely.

4. To serve, garnish with dollops of whipped cream, strawberry slices and mint leaves.

This recipe came from the Duncan Hines website under the cake recipe section. Great website!

I have tried this recipe and froze the cheesecakes for two months and they were terrific.

Sheri

Re: ISO: Strawberry Cake Recipe

Tue Jun 8 00:11:04 1999

Do you mean a strawberry flavored cake or yellow or white cake w/strawberry filling?

If you meant strawberry flavored, check out Earlene Moore's website (you can get to it from Dolores's links) Click on her recipe page, she

adds sour cream to her cake mixes and she has a recipe for strawberry sour cream cake. I've tried a few of her recipes and they're delicious.

Coz

Strawberry Daquirie cake

Tue Jun 8 00:21:32 1999

This is fun. Make a regular white cake, add a little white rum to your frosting and place fresh sliced strawberries between the layers-nothing

wrong with a super thin coating of frosting in the middle and then strawberries on top-you would be surprised it takes only about 5 strawberries

to fill a 10" so it really isn't that expensive to do-cut them thin. Leave the rum out for just plain strawberry cake. Hope you like this idea!

Coz

Choc. Amaretto?

Tue Jun 8 00:29:05 1999

Here's a hot seller!! whatever choc. receipe you are using-replace the liquid ie. coffee or water-with amaretto and add a tsp of almond ext.

Make a buttercream and add Amaretto or almond ext for a white color. Here is a yummy filling-8-oz almond paste-3/4 lb butter mix good then

add 3-4C powder sugar then thin it with actual amaretto-thin it to the consistency you want for spreading-add more powder sugar if you want

to thin out more with amaretto-does that make sense?

Sheri

Re: your best amaretto recipes??

Mon Jun 7 21:39:09 1999

Hi Barbara!

The May/June issue of Mailbox News has recipes for Amaretto cake, buttercream and a filling. If you don't get MB news I would be happy to

email them to you.

Also, if you go to the previous "recipe" page here, someone posted a amaretto cake recipe. Her recipe is from a mix and the Mailbox News one

is from scratch.

Sheri

Re: Mailbox News

Sat Jul 3 16:13:45 1999

They have no email listed, but here's the snail mail

MailBox News

P.O. Box 16208

Minneapolis, MN 55416

lynne

Re: ISO: filling for lemon cake

Mon Jun 7 11:29:25 1999

emily;

i suggest raspberry--you will be pleasently suprised how good this is. use knotts brand jam. or bavarian creme (aka: veinna; alpine--all simular.

basically this is the same fill used in custard filled donuts or boston cream pie). this is a commercially made item. i'm sure dolores carries it or

you can pick it up at a local cake shop. comes in a plastic sleave or weighed out into tubs of various sizes.

Coz

Lemon Curd

Mon Jun 7 10:16:40 1999

this is soooo yummy and impressive. Make a couple days ahead it really isn't that hard.

Lemon Curd

4 egg yolks

1/2C sugar plus 2 TBSP sugar

fresh squeezed lemom juice of 3 large lemons

4 Tbsp butter

2 tsp lemon zest

in a non stick pan add yolks and sugar-stir together. Microwave you lemons 30 seconds-this makes them juicy-cut in half and squeeze juice in

bowl by hand(don't monkey with those juice maker things this is easier) hold you strainer over the pan and pour the juice, add the butter. Now

turn your burner on to med and constantly stir-As soon as you see the first sign of a boiling bubble-pull it!! Pour thru your strainer into glass

bowl. Stir in the lemon zest and cover and refrigerate until ready to use!!

I use this receipe alot and I put sliced fresh fruit on top of the curd-strawberries are in season now!! Yum!!!!

Lesa

I made this cake with a little twist...

Sun Jun 13 12:50:36 1999

I made four 9" rounds of regular chocolate cake (found on this board, by the way) and two of the milky way cake. I wound up with two

cakes, top and bottom layers of regular and middle of mikly way. The texture was fantastic - with that little "surprise" in the middle! I think I

baked the milky way a little too long, but it was still moist and scrumptious. decorated with Marida's buttercream in chocolate and white

decorations. My client loved it and I have had three requests for it from that party.

Marida

I found one

Sat Jun 5 23:11:24 1999

I found this recipe in one of my cookbooks along with the Italian Cream Cake recipe:

ITALIAN CREAM FROSTING:

3/4 c. butter

12 ounces cream cheese

1 1/2 t. vanilla

1 1/2 (1 pound) boxes powdered sugar (I think that would be about 6 cups)

Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.

Barbara R.

Just thought of it....

Sat Jun 5 21:48:10 1999

I just remembered, when I did some fake cakes for a restaurant recently, one was a carrot cake and the icing had coconut and nuts in a creamy

looking icing (maybe cream cheese). Maybe that is what you are looking for. I would think it would be hard (if not impossible) to make it look

smooth and you certainly couldn't decorate with it.

Coz

Italian Buttercream?

Sat Jun 5 20:05:08 1999

I am not sure what an Italian Cream cake is-sounds good though. There is a frosting called Italian Buttercream-its the boil water and sugar and

whip egg whites one-If interested I will write out the whole receipe-it's kind of a pain and you need a candy therm. It is really good though.

lynne

Re: ISO Carrot Cake from Spice Cake Mix

Sat Jun 5 17:51:59 1999

i also do it all the time. i take one long carrot and grate that. grab a handful of raisins and throw it in the oven :) most people seem to love it.

i'm waiting now to (hopefully) hear from a gal i did a grad cake for couple of days ago. she wasn't sure she wanted a 'cake carrot cake' they

were used to having carrot bread type cake :)

Barbara R.

Re: ISO Carrot Cake from Spice Cake Mix

Fri Jun 4 23:08:58 1999

I do it all the time. I just put a generous handful of grated carrots per mix. I guess you could "guesstimate"

the raisins also. (maybe a smaller handful)!

Marida

Re: how long can you keep mousse?

Fri Jun 4 13:46:23 1999

You could probably leave it in the refrigerator for several days-no more than a week.

Marida

Re: ISO Can't taste my white chocolate in my cake mix

Fri Jun 4 13:50:58 1999

Southern Living has a recipe for a white chocolate cake that is real good--not from a mix. White chocolate is tricky sometimes. I have some

customers who are real white chocolate lovers and I have to use my white chocolate icing that tastes like a candybar but is a pain to make.

Other times, I just add the white chocolate to a buttercream. Most of the recipes that I have seen where you use cake mixes only add about 3

oz. of white chocolate so it is not much to give it that true white chocolate taste. They now make white chocolate pudding mix by Jello and

maybe you could try adding a box of that to your white cake mix.

Tawndra

Re: ISO Can't taste my white chocolate in my cake mix

Fri Jun 4 22:20:18 1999

I have recently started adding the jello white chocolate pudding to my cake mix. It does not give it a strong white chocolate flavor, but does

enhance the cake flavor some, and the cake is super moist!

BKeith

Re: ISO Can't taste my white chocolate in my cake mix

Mon Jun 7 13:54:23 1999

Well, the first thing you ought to do is try adding some white chocolate. Not summer coating. Not baking bar. Not white chips. None of those

contains cocoa butter, and that's most likely the flavor you're missing. Real white chocolate is essentially equal parts cocoa butter, sugar, and

milk solids, with a touch of flavoring (vanilla). If you subsitute hydrogenated palm kernel oil for the cocoa butter, you're missing the key flavor

component (it'd be akin to spreading Crisco on your toast and calling it butter).

I believe that Baker's white chocolate has cocoa butter, but read the label. Beyond that, you may not be able to find it in your grocery store. I

buy Callebaut white chocolate from a wholesaler in bulk, and use it as required for cakes, fillings, and icings. You can really taste the difference.

BKeith

Callebaut white

Thu Jun 10 09:37:25 1999

If you don't mind buying 5K blocks (11 lbs), you can get it for around $4.50 per pound. Check out Gourmail. It's still not as good as wholesale,

but it's much better than buying a little at a time from the gourmet shops.

When I started buying in bulk, I bought a couple plastic bins with lids (like Rubbermaid) -- 6-8" high. One for white, one for bittersweet. Into

each bin went a small plastic cutting board that just about covers the bottom. A 5K block of chocolate, cut in half, fits just right in the bin, one

half stacked on the other. Now when I need chopped chocolate, I don't make a mess on the counter -- just chop it right in the bin. The bottom

half of chocolate acts as a cutting board for the first chunk, and when that's gone, the cutting board protects the bin when I'm chopping from

the bottom chunk. The bins sit either one atop the other or side-by side on a shelf in the basement where it stays cool. Now I always have

chocolate when I need it.

Renée V

White chocolate cake

Wed Jun 9 13:27:40 1999

Hi Jennifer,

I totally agree with BKeith. The cocoa butter taste is what you are missing. Be aware that if you start a with a cake mix, it already contains

assertive flavors of its own (vanilla, almond). This makes it more difficult to detect the white chocolate flavor. Although I use cake mixes quite

a bit, in this case, a scratch cake may be the way to go. This way, you entirely control the flavor. There is a wonderful white chocolate cake in

Rose Levy Birnbaum's "Cake Bible".

Renée

P.S. to BKeith

Callebaut is my favorite white chocolate, with Lindt 2nd. Right now I am paying between $8-10 a lb. for Callebaut, but I can't find anything I

like better!

Trisha

ISO frosting for hot weather

Thu Jun 3 22:46:58 1999

I am searching for a good frosting that won't melt in the heat. I have been using the basic wilton "buttercream icing", but using 1/2 butter and

1/2 crisco because I really hate the greasy taste from using all crisco. But I've found that using the butter causes the frosting to melt in the hot

weather. Does anyone have any good recipes that can be used for frosting and piping that will hold up in the heat (and taste good too)? I really

liked a recipe I tried by boiling sugar/water, then adding egg and butter (a real buttercream recipe?)- it has a great taste, but I'm afraid this one

will melt in the hot weather, too. Thnaks for your suggestions!

Barbara R.

Re: ISO frosting for hot weather

Fri Jun 4 00:51:01 1999

Someone on the board posted this recipe not too long ago saying it was for hot weather and high humidity, but that you do sacrifice some taste.

2 C Crisco

1t salt

12 c conf. sug

1 c flour (someone else uses corn starch)

3/4 - 1 c water

1 T creme bouquet

You might want to use cake flour instead of regular flour. Someone on the board has said that the icing had a grayish tint from regular flour

being added.

Barbara R.

BTW

Sat Jun 5 21:42:46 1999

BTW do you know anything about using corn starch?? It seems to me that would be better than using flour.

Mindy

buttercream with cornstarch R

Sun Jun 6 13:44:28 1999

Hi, I thought that someone had posted a recipe with cornstarch and I finally found it. Here it is. Thanks to whoever posted the recipe.

1 cup crisco

2 lbs. powdered sugar

1/2 tsp. popcorn salt

1/2 tsp. each flavoring (butter, almond and vanilla)

1/4 cup cornstarch

3 T. powdered milk

1/2 cup hot water

Dissolve salt and flavoring and milk in the hot water and add this mixture to the crisco and powdered sugar.

I made this recipe last year and wrote some things on the recipe card. It's very thick, will need to add more water to be able to ice a cake with

it. And to my taste, there was too much almond flavoring so I changed it to 1/4 tsp.

Barbara R.

Re: ISO frosting for hot weather

Sat Jun 5 21:36:57 1999

Thank you for the hint. I have added that icing to my list, but have never used it. I will add "cake flour". Thanks again.

Trisha

white chocolate frosting?

Sat Jun 5 09:40:54 1999

I found a recipe for a white chocolate frosting in Rose Levy Beranbaum's book - it's just white chocolate with some mineral oil to soften it up -

do you think that would hold up well in warm weatehr? I might just try a bit to see how it does.

Renée V

I'd re-think that choice...

Wed Jun 9 13:12:36 1999

Hi Tricia,

White chocolate is VERY heat sensitive. It not only melts, but the cocoa butter has a tendency to separate from the solids in the heat. I'd don't

think I would try it in the heat and especially not outdoors.

Tawndra

ISO: Flavor enhancer

Thu Jun 3 06:31:56 1999

Hi

I was wondering if there is anything you can add to a chocolate cake to help enhace the flavor. I normally use DH dark chocolate fudge, but

add a pudding mix to it. The cake is very moist, but seems to "need something else" I was going to try vanilla, but will you really be able to taste

it after baking? Thanks for any ideas!

Coz

Liquor

Thu Jun 3 09:53:46 1999

Hi! The skies the limit on choc. cake!! I do mine from scratch and it calls for coffee and instead of all coffee I will do 1/2 coffee and 1/2

liquor-I like doing amaretto and instead of vanilla I will do almond extract. I've done kahula before also then I make a simple syrup to moisten

the cake and control cake crumbs and I add the liquor to the simple syrup. Other ideas would be Rasb. liquor and a little rasb extract. I suppose

with a cake mix are you suppose to add water if so then you could add the liquor instead.

Sheri

Coz is right!

Fri Jun 4 00:40:32 1999

I have a recipe called "Black Russian Cake" that calls for one box of dark choc. cake mix, 1- 3 oz. box inst. choc. pudding 1/2 c. oil 4 eggs 1/2

c. creme de cacoa(vanilla liquor) 1/4 c. Kahlua and 3/4 c. brewed coffee

This cake is so dark and moist, a definite customer favorite. Sometimes I substitute the liquor amounts and replace with water, depending on

the situation.

My 81 yr. old grandmother would not believe this cake was from a mix, I can't think of any higher compliment! Enjoy!

Coz

Choc. pastry cream

Tue Jun 1 13:24:40 1999

I have the choc receipe here and a vanilla receipe at work-this choc would be great with strawberries or rasberries! Choc. pastry cream:

2 1/2 C. whole milk

1 tsp. vanilla

3/4 tsp salt

5 egg yolk

3/4 C sugar

1/3 C flour

3 oz. bittersweet choc.

place first 3 ingredients in saucepan and whisk on med/high bring to boil and set aside. In sepeate bowl whisk the egg yolk, sugar, and then

whisk in flour(whisk good to prevent lumps) slowly add hot mixture to egg mixture and keep whisking. Return to saucepan and bring to

boil-remove from heat add melted choc. whisk and this isn't in the receipe but I always do this-I dump the mixture thru a wire strainer to ensure

no lumps!

Transfer to your pre-baked tart shell and refidgerate.(If you don't want a skin put plastic wrap on top-skin is fine as it gives a smooth look and

the fruit will be on top anyway) Once it is cool beautifully arrange your fruit and to keep your fruit nice-microwave or boil apricot preserves,

jam or glaze and use a nice pastry brush and brush it on the fruit-It will give it a nice shiney appearance and help preserve the fruit! Let me

know how it turns out!

MISH

LOW FAT SPONGE CAKE

Fri Jun 4 10:47:29 1999

As Marida suggested go to cakerecipe.com...

I've used a lowfat sponge cake called "Birthday Party Cake"

it calls for milk and I've used skim milk. The only fat thats in it is 4 whole eggs, so for the whole cake its 20 grams of fat and if it serves 12

thats only 1.67 grams per slice. Just note that you have to make part of the batter about 8 hours ahead. Its a great recipe that stays fresh for

over a week and I always make it for my calorie concious cake eaters!

Hope this helps

Mish

Coz

Super stabilized whipped cream

Tue Jun 1 13:34:03 1999

1 tsp powdered gelatin

4 tsp water

1 C heavy cream

1 Tbsp. sugar

1/2 tsp vanilla

In small heatproof measuring cup place gelatin and water. Allow to soften for 5 min. Set cup in a pan of simmering water and stir occasionally

until gelatin is dissolved. Remove and cool to room temp.(7 min.?)

In chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream,

beating constantly. Add vanilla and beat to stiff peaks.

Dolores

Marshmallow icing

Wed Jun 2 15:50:46 1999

Go to my icings page for this. I love to make it. It is wonderful. You can get there from here: http://w3.one.net/~proicer/index.html

Go first to RECIPES then to ICING RECIPES

It is called Meringue Icing (like 7-minute)

Barbara R.

Re: ISO: 'goldbrick' topping

Mon May 31 19:48:10 1999

Hi, I use chocolate chips melted with shortening to dip or drizzle over strawberries. It doesn't harden like I think of when you mention Magic

Shell. It remains sort of "pliable". And I don't measure it, I just put in enough Crisco (solid) to make it to the consistency I need.

Bethany

Magic Shell

Mon May 31 01:14:19 1999

Dee, hi,

I found this recipe for Magic Shell on KitchenLink's Copycat Central. I haven't tried this yet, but please let me know if it works. I love that

stuff; just had some a few hours ago! :)

Ingredients:

4 oz. Chocolate Chips

3 Tbsp. Butter

Preparation Instructions:

Melt chocolate chips and butter together, when ready to serve pour over ice cream, or even cake, this makes a wonderful frosting. You may

need to make more, but keep it within these ratio's.

If I'm not mistaken, someone posted a similar recipe on Top Secret Recipe's message board that used shortening instead of butter, but I

couldn't find it in their archives.

Michelle

Shell Topping

Thu Jun 3 12:23:45 1999

Have you ever seen the shell topping that is flavored? There is one that taste's like peanut butter. How would you make it?

One more quetion. On the recipe you gave does it harden completely when put on ice cream?

Bethany

Re: Shell Topping

Thu Jun 3 12:57:16 1999

HI, Michelle,

I have never tried the recipe for Magic Shell. I saw it on the Internet and just passed it along to Dee. I have some ice cream in the freezer, so I

might try it tonight. I'll let you know how it goes. As for peanut butter flavored, I have absolutely no idea how you'd make that, but I wish I

did, because my husband loves the kind flavored like a Reese's Cup. :)

dee

Re: Shell Topping

Thu Jun 3 21:04:17 1999

Hi Bethaney, Welllll, I tried it like you said but I used Merkens choc. instead ofchoc. chips. At first it melted real well but very quickly , it

started to get real thick (almost as if it were seizing up-like I added water or something. I added nothing except the butter! It tasted very much

like choc. fudge! it was not pourable at all!!

what could be used to keep it at a liquid state and then harden on icecream? oh well, i guess i'm back at the drawing board...

Anonymous

Re: Shell Topping

Fri Jun 4 20:19:21 1999

Hi, Dee,

I'm sorry it did not work for you, however, I may be able to make you smile. I made some last night using Crisco instead of butter, and it

worked! I didn't have any butter, and I remembered seeing a recipe that used shortening, so I substituted equal amounts of Crisco. My husband

and I were both impressed. I made it in a small bowl and "spooned" it onto the ice cream, and it began to harden almost instantly. Today we

remelted what was left and finished it off. I just bought milk choc. chips to try; I think they will be better than semi-sweet, which is what I

used last night.

Bethany

Re: Shell Topping

Fri Jun 4 20:24:05 1999

Hi, Lisa,

I had to smile when I read your post, because last night as my husband and I were eating our choc. Magic Shell, I mentioned that someone

posted they would like peanut butter flavored, but that I didn't know how to make it. I wondered aloud if perhaps stirring in p.b. would work,

when he asked,"Don't they make p.b. chips?" Duh, I thought, why didn't I think of that? So tonight, while I have milk choc. magic shell, he will

be eating p.b. magic shell! :)

Claudia

Re: whipping cream

Mon May 31 22:16:28 1999

Lynne is right. You can't freeze whipping cream if you want to whip it but you can freeze it if you are going to use it for cooking. I buy a case

of quarts of whipping cream from my supplier and keep it in the freezer. But I only use this cream for my chocolate ganache. Works great.

dee

Re: whipping cream

Mon May 31 23:21:31 1999

Thanks, Claudia...

I would like to have it on hand to make the mousse fillings that Marida gave us. (Whipping cream mixed w/white chocolate pudding and other

puddings) I am glad to know i can freeze it for ganache, though.

lynne

Re: Forgot...how to jazz up cake mix?

Sun May 30 17:32:38 1999

try adding 1 teaspoon almond flavoring.

or use the combination i always have mixed & ready:

3 parts vanilla

2 parts almont extract

1 part butter flavoring

Jodi

Parts?

Sun May 30 21:59:34 1999

Lynne,

Forgive me for being so "green"! How much would 1 "part" equal per cake mix? I don't want to overdo it. Thanks!

Oh, I also read somewhere that someone uses melted butter in place of the oil in the cake mix recipes. I might try that as well...what do you

think?

lynne

Re: Parts?

Sun May 30 22:14:16 1999

parts.........any amound you wish.

could be tsp; tblsp; cups; etc. etc. etc.

my actual recipe is:

8 oz. vanilla

4 oz. almond flavoring

2 oz. butter flavoring

keep that mixed together on hand at all times. when you need some, shake and measure whatever amount you need.

i'd use no more than 2 teaspoons per mix.

i haven't used butter in my cakes, but then i don't use oil either :)

Jodi

ISO: Chocolate Whipped cream frosting

Sun May 30 16:34:48 1999

Hi,

I am looking for a recipe that my grandma used to make all of the time. She would make chocolate cake with a chocolate whipped cream

frosting that was on the back of a cocoa tin (not Hershey's or the other common one). It used whipping cream and cocoa and I don't remember

what else. It was SO yummy! I am wanting to use it for my son's birthday party on June 4th.

Also, whenever I make cakes from mixes, they always turn out really dense and smaller than the picture on the box. I use Pam cooking spray

on the pans. Could this be why? How does one make the cake light and fluffy? Thanks!

lynne

baking from a mix

Sun May 30 17:30:46 1999

hi jordi;

i really cannot understand how the cake dosn't turn out.

it's sooooo easy to follow the instruction to come out w/a great light & fluffy cake. but then, like taste, that description is in the eyes of the

beholder :)

all i do is add: (pre heat oven to 300 degrees(f) while mixing)

2 whole lg eggs

1 1/3 cup water

1 pkg any flavor cake mix

beat slow until moistened, then 2 minutes on high (for hand held mixer) and pour into cake pan.

pam should not effect it. i make my own pan coating.

bake your cake for about 20 minutes, then turn oven up to 325 for about 15 minutes. test by touching in center -- if it springs back take it out.

Denise M

picture-perfect cakes

Mon May 31 07:59:48 1999

Hi Jodi,

Just a word of advice - never expect a cake to look as pretty as the one on the box. I'm a food packaging designer, and I know first-hand all the

food styling and artificial alterations a food item has to go through to look so pretty on the box. It usually is never the real product, and if it is

there's lots of extra work put into it to make it look that way. The photo is for consumer appeal. A lot of the time the product will turn out a lot

different. So don't be disheartened if it turns out unlike the photo.

BKeith

Dense cakes

Tue Jun 1 10:53:36 1999

Are you also flouring the pans after spraying them with Pam? If not, that could be your problem. The batter needs a little something to hold on

to as it's rising -- if the pan sides are too slippery, it won't rise as high.

Jodi

Dense cakes

Tue Jun 1 22:13:18 1999

That's probably my problem. I'm not flouring it. Thanks for the tip!

michelle h.

dense cakes from a mix

Tue Jul 6 11:53:41 1999

Hi. Definitely grease AND flour the pans. Maybe that caused the problem, but the other thing you might try is to use ICE-COLD water for the

mix. This is especially important if you live in a warm area like I do!

Barbara R.

Re: Cake Scraps

Mon May 31 19:39:14 1999

Hi, there are a lot of scrap recipes out there. Earlene has quite a few on her website. You can get to it from Dolores' Homepage. Also, I posted

one on the Recipes from a Mix Board. Since I have been using the "press down" method, I have many many less scraps. I still have to cut one

every now and then. But I have a freezer full of scraps from a whole Italian Cream wedding cake when I made it (the whole 4 tiers) with only

half as much flour and sugar. I just put a turtle cake through the processor and intend to use it as a crust for a dessert next week. I think I will

use cream cheese and chocolate pudding on top.

Laura

Cake Scraps

Sun May 30 22:46:37 1999

You do not have to cut off any of your ck. If you will take a clean dish towel or paper towel and lay it over the hump on your ck when it

comes out of the oven and mash down it will level your ck perfect for you. It works good and you will have no wasted cake. I always take

some of the mistake cakes I make to my bake yard and crumble them up for the birds as they have to eat to and waht a treat for them.

lynne

Re: Pink Champagne Cake Recipie

Sun May 30 22:20:12 1999

i basiclly do the same.

just use a good grade of champagne.

also, most of the time i ice it w/non-dairy topping, to which i also add champagne. i 'overwhip' it a bit, then thin down w/champagne.

i have a recipe somewhere that is basiclly the same w/the addition of a pkg of pudding mix.

i worked at a bakery that used 'cold duck' for champagne. i know little or nothing about champagne so i don't know what is a good brand :)

Dolores

Re: Butavan amt. for doctored cake mix?

Sat May 29 09:26:38 1999

Go over to Earlene's web site (link from mine) and see. She has doctored recipes using Butavan I think. And you can always email and ask her. This is her

baby...she started this with the Butavan : )

Marida

Re: Rolled ButterCream??

Fri May 28 17:27:15 1999

I have only done one rolled buttercream iced cake. I used Marsha Winbeckler's recipe and the bride asked for a lemon flavoring. I found it easy to work

with and would do it again if asked.

Dolores

Re: Rolled Buttercream

Fri May 28 16:22:44 1999

I've not done this but its a matter of adding Karo and more p. sugar I think. We carry a couple of small books on the subject that may help.

Renée V

Re: ISO - Wedding Shower Desserts

Tue Jun 1 13:30:47 1999

Hi Dee Moy,

Have you considered a Trifle or Punch bowl cake. They are so pretty and nice and cool in August. Plus there is the bonus of all kinds of fresh fruits being

in season. If you are not familiar with these kinds of cakes, they usually involve layering pound cake or lady fingers with custard or mousse, fresh fruit and

whipped cream or whipped topping. This is usually done in a pretty glass bowl so the layers can be seen. If the room is cool, and you don't have a highly

perishable custard, it can sit out for a couple of hours. (I wouldn't let an egg custard sit out for that long.)

Another elegant dessert is petit fors, but they are much more work!

lynne

Re: ISO strawberry cake-help asap!

Wed May 26 21:57:36 1999

hi tammy;

i suggest you make a sm test cake to show her what it will be like. make a strawberry swirl cake by making a white cake and divide it between 2 or 3 6"

pans. using about 1/2 cup white batter mix some jello into that and drop this into one of those rounds. run a knife or fork thru the entire batter to swirl it.

for the other one, drop some strawberry jam into the batter and swirl as above.

if you have a thrid one you can try something else or just leave it plain for the family.

bake as usual -- only for a shorter time as they are sm.

for one you can split & fill w/jam; for another split and fill w/fresh berries.

as for using berries at the top == it just *will not** work on icing. i have tried it -- believe me it makes a real mess!

if they want berries on top you have to leave the cake uniced (on the top) make a very lg. border (shells o.k.) and fill inside w/berries, then top w/piping jel.

you can crush some of the berries and add to the jel. spread over the berries trying not to touch the border.

Tammy

Re: ISO strawberry cake-help asap!

Thu May 27 06:54:12 1999

When you say split and fill, is that considered filling the cake? I have never done a cake with filling before, but that might be a consideration. Will the cake

get soggy if I fill it with sliced strawberries or should I just stick with something else? I don't have time to make test cakes for her or I would gladly do it. I

need to get her cake to her tomorrow evening--that's why I'm so desperate for advice! She ordered her cake awhile back but just sprung this strawberry

thing on me at the last minute.I'm sure she'll like whatever I do, I just want it to be exactly what she wants. She has already told many people about my

cakes (I made one for the garden club). For some reason she loves to smell my cakes and said that whatever I use in my cake mix was wonderful because

of the smell it had and it's taste (she scrapes off the icing because she doesn't like icing! ugh! after all of that hard work!) Anyway, I don't even add

anything to my cake mix yet, but I didn't tell her different! Maybe the flavorings from the icing creep into the cake!?! Anymore advice you or anyone else

has for this amateur will be greatly appreciated! Thanks, Tammy

lynne

Re: ISO strawberry cake-help asap!

Thu May 27 14:33:22 1999

hi again tammy;

hope i'm not too late w/this answer.

to use fresh berries as filling either use 2 layers or cut (split) one layer in 1/2 (heigth wise -- not diamiter)

using your icing make a line of icing about 1/4" in from the edge (i use tip 10 for this). this is called a dam.

in your case i would very lightly coat the cake layer top w/piping jel, then make the dam. place berries that are cut in 1/2 inside that dam and cover w/the

other layer of cake. it depends on the berries, but it might be a bit uneven or you can slice the berries into even slices.

this cake will have to be kept in the frig up until 1/2 hr before serving.

please let us know how it all turns out -- how the customer likes it.

Tammy

more ?'s!!

Thu May 27 14:50:15 1999

Thanks so much for your help. I still have a couple of "beginner" questions? Do I use the sliced strawberries by themselves or add them to thinned icing or

even to the strawberry mousse as Marida suggested. I think by the time I figure out what I'm going to do, I'll end up doing a cake like that for our

family-we are also huge strawberry lovers!! About the top of the cake, how long do you thing whole strawberries would hold up, although, if she's got a

strawberry filling, I think the ones on top might be too much, but maybe even just in the corners with some mint leaves? I had also thought about drizzling

a tiny bit of thinned icing over them. I would be happy to know your thoughts! Thanks!

lynne

Re: more ?'s!!

Thu May 27 19:05:06 1999

tammy, i think you got most of your answers from marida. one word of causion from my experience: *do not!* mix fresh berries w/buttercream icing. if

you want to 'drizzle' over the berries for color -- use white choco or any choco candy melts.

you mentioned using 2 12x18 cakes -- are you going to stack them one on top of the other for a cake 4" high?? or are you splitting each to fill each?

Tammy

Re: more ?'s!!

Thu May 27 22:38:50 1999

She only wants the one cake so I am going to split it and fill it. This will be my first time splitting a cake so if you have any advice on how to do it evenly

and on how to remove the top layer to fill it, I would be very grateful to hear it. I will let you and Marida know how all of it turns out. Do you think the

idea of putting a few whole berries in each corner would work out or would they too bleed into the icing? Thanks, Tammy

Barbara R.

Re: more ?'s!!

Thu May 27 23:39:11 1999

The way I split cakes is this: I have a cake cutter, you know one of the ones with the wire across. I split the cake in equal halves, then I slide a board the

same size as the cake carefully between the layers so I don't have to lift off the top one (I usually cover the board with saran so the cake won't get a

cardboard flavor). Then I cover it all with saran and put it in the freezer. When it's frozen I take it out, lift up the cardboard off the bottom and do my dam

and filling then pick up the still frozen top and lay it on, cover with a clean towel and let it thaw, then ice. Have fun!!

lynne

Re: more ?'s!!

Fri May 28 00:56:46 1999

barbara gave you good advise on splitting a cake. just about how i have done it for yrs :)

yes, you can use a few *whole* berries in the corners. make sure they are clean, blimish free, and dry. that is very important.

you can leave the cake out no more than overnight w/the berries already on it. better to place them just before p/u or delivery. if you coat them lightly

w/piping jel or dip in melted choco you will have a bit longer time.

Marida

Re: more ?'s!!

Fri May 28 08:10:46 1999

Tammy, I have a cake that I do for bridal showers a lot that is a 10" basketweave with "grass" on the top and then layered with strawberries. I do not put

the strawberries on until the cake is picked up. Also when I clean the strawberries I set them on a paper towel to try to catch a lot of the juices before they

go onto the cake. I would not put any strawberries onto that cake of yours until just before it is delivered/or picked up.

Re: ISO strawberry cake-help asap!

Thu May 27 07:06:00 1999

Tammy, have you thought about using a strawberry cake mix? Duncan Hines and Pillsbury both make them. I have a real good strawberry mousse recipe

that is good between the layers. It is easy to make and posted on this board under October 5th.

Marida

Re: can't find recipe

Thu May 27 16:19:19 1999

You could probably add a few to the mousse. You already have a pint in there and after you puree them you don't have to add much water to make a cup

and a half. Sometimes I don't have to add any water. That recipe makes quite a bit but I think you may need to make it twice for two 12x18 cakes,

especially if you spread it kinda thick. My husband loves that stuff!

Bethany

RE: Buttermilk in a cake

Wed May 26 15:02:13 1999

HI. I recently learned that the local bakery, which makes a very good white cake, uses buttermilk in their recipe. This bakery said they never use water,

either. Has anyone ever tried buttermilk in their cakes? What exactly does it do for the cake? Would I substitute it equally for the water? Their cake always

looks white, and I can never get mine to look white, even when I only use egg whites. Could it be because I use butter instead of oil? Thanks in advance,

and I apologize for all the questions! :-)

Tracy

Buttermilk in cakes

Thu May 27 11:37:38 1999

I SWEAR by buttermilk in my white, chocolate and orange cakes! I posted a terrific chocolate cake recipie on this board not too long ago which calls for

buttermilk. I use this recipie all the time and it is fantastic! I'm not sure why or how buttermilks affects a recipie, but I find that there is no comparison to

texture/taste etc. using buttermilk. I'm pretty sure I got my recipies originally from the Betty Crocker cookbook.

Bethany

Thanks, Tracy

Thu May 27 14:00:35 1999

Hi, Tracy,

Thanks for responding. Now I've got to go buy buttermilk! :) I'm going to look for your chocolate recipe. Do you make your cakes from scratch, or add

buttermilk to a mix?

Tracy

Buttermilk

Thu May 27 14:18:25 1999

I make my cakes from scratch, but the chocolate cake is a super-easy one bowl recipie (no sifting, etc. of ingredients). It's just a little more time

consuming than a mix, but I find it better than a mix.

Bethany

Re: Buttermilk

Thu May 27 21:45:57 1999

Tracy, HI,

I found your chocolate recipe on the board-and in my grandmother's Betty Crocker cookbook! :) I'm going to try it the next time I make a chocolate cake.

I'm glad you recommended it; I never know if cookbook recipes will be good, so I'm afraid to try. (I wasn't too thrilled with the Cake Bible's white cake

recipe.) Do you know where you found your white cake recipe? This cookbook only has one, and, alas, no buttermilk in it (sigh).

Tracy

Buttermilk in Cake

Fri May 28 08:07:55 1999

I'm sure I got the white cake from the Better Crocker book too. Maybe it's a different edition from your Grandmothers. If I'm not mistaken there is a cake

called "williamsburg Orange Cake" in the Betty Crocker book. I'm sure if you just omitted the orange ingredients it would be a nice white cake. I'm pretty

sure too (but not positive) that it is a buttermilk cake.

Bethany

Re: Buttermilk in Cake

Fri May 28 13:31:21 1999

Tracy,

I found the W'msburg Orange cake, and you're right-buttermilk! Thanks, I'll have to try it omitting the orange ingredients. I sure do appreciate you're

responding to me like this. :)

lynne

Re: RE: Buttermilk in a cake

Wed May 26 22:01:59 1999

hummmmmm, sounds good.

now, to sub for the water, buttermilk is thicker so i would think you will need a bit more than the amount of water called for. also, it has a different

chemical balance so you might need to add about 1/4 teaspoon baking soda.

i often add sour cream but in addition to most of the water called for -- 1 cup water and 1 cup s.c.

i do think the problem you have w/the color of the cake has got to be the butter.

maybe keith will give us more info on this.

BKeith

Re: RE: Buttermilk in a cake

Thu May 27 09:10:36 1999

Buttermilk: Try subbing 1 for 1 for the water. It's a bit thick, but ought to work. If your batter is too thick, stir in a bit more buttermilk to get it to the

consistency you like. It adds flavor as well as acidity. For most batters, you probably won't need to balance the acid with baking soda. If you're starting

with an already acidic cake though (lemon, orange), you might want to adjust. The nice thing about added acidity is that it makes the starches in the flour

set up a bit quicker and gives you a slightly taller cake.

Color of batter: butter will affect it. So will egg yolks, and also vanilla (or other extracts). I don't typically use Crisco or oil in my cakes, so they're a bit

off-white from the butter. Also, I use good vanilla, so even my white cake is off-white. If a bride wants a pure white cake, I suggest a white sponge. If

she doesn't want that, I say I can get a whiter cake by using clear vanilla (under protest), but it won't taste as good. Then it's up to her. Same goes for

icing.

millie

wilton whipped icing

Tue May 25 11:26:54 1999

Has anyone tried this? It interests me because it doesn't have to be refrigertated, but I don't want to compromise taste for convenience.

Let me know what you think of this product.

Jeff

PERSONALLY...IT'S AWFUL!!!!!!

We have a customer who loves it — Dolores, Thu May 27 09:37

Bethany

Re: wilton whipped icing

Tue May 25 21:16:45 1999

Millie, hi,

I recently made a cake with this icing. I personally thought it was horrible, but the birthday girls absolutely loved it. They were after the "tastes like

WalMart's cool whip icing" (their words), and said this icing was even better. Unlike Lisa, I didn't have great success decorating with it. It seemed to melt

really quickly, and all I used it for was to ice, shell borders, and some fill-ins on top. Maybe I just didn't whip it stiff enough.

Lisa

Re: wilton whipped icing

Tue May 25 15:19:08 1999

I tried it once and it was okay. Everyone who ate the cake liked it. I just haven't had the opportunity to use it again. It did decorate nicely even roses.

lynne

Re: ISO Lemon Poppy Seed Cake from mix

Tue May 25 01:00:44 1999

i make one all the time. you can use up to 1/4 cup poppyseeds, but it probably is just as good w/just 2 tablespoons. hint: soak the seeds in lemon yogurt (or

unflavored) overnight -- equal parts (2tbsp ea) then add all to the batter.

What does soaking the seeds in lemon yogurt do?

i really don't know..........but have always done it since i was told about it. i usually have unflavored yogurt on hand (i use it in my icing).

lynne

I believe the recipe you are talking about called for 2 tablespoons of poppyseed per cake mix.

Marida

Re: whipped cream ????

Sat May 22 00:08:02 1999

I have done basketweave with whipped cream that has been stablized. I have never used it on a wedding cake--only on a cake topped with strawberries but

it worked.

mary

ISO Winnie-the pooh cake

Fri May 21 09:48:08 1999

I am in search of a recipe/directions for icing a cake that looks like "Winnie-the Pooh" for my daughter's birthday. Any ideas would be appreciated. thanks

Mish

Re: ISO Winnie-the pooh cake

Fri May 21 11:06:10 1999

I'm either the 1999 or 1998 wilton year book there is a really cute winnie the pooh cake shaped like a block with the characters on each side of the block

and a little winnie the pooh on top.

Dolores

Re: ISO Winnie-the pooh cake

Mon May 24 20:27:00 1999

This one we do all the time:

Use the Wilton long loaf pan to cut out 4 blocks...ice these with the cake icer tip! Easier. Make an 8" round...pipe 'bees' on it. You will need to put a straw

in each block to hold the 8" cake up. I think I recently gave this cake picture somewhere but I'm not sure. Set the large squeeze toy Pooh on top. Sometimes we also add other characters that carry out the theme...on the blocks. We color each block a dif. color

too...pastels.

Sandy

Re: Graduation cookies

Sun May 23 16:47:15 1999

Grad Caps

Here's another quick idea! :o)

Place a miniature peanut butter cup, bottom up, on a plate, Top with a small dollop fo frosing or peanut butter, then press on a chocolate covered graham

cracker.

For a tassel use buttercream or royal icing.

This is an idea out of Family Fun magazine.

Denise

re: graduation

Fri May 21 23:16:15 1999

Hallmark sells the cutest cookie cuter in shape of the morter board.

Also, for a preschool graduation, I made cup cakes and sliced off the hump. Attach a two square graham cracker with frosting. Then I thin down icing in

microwave and poured it over the graduation hats. For the tassles, I put a m&m on top with royal icing for the button and made the tassle out of shoe

string licorice. They came out really cute and were so easy to do. hope this helps.

Judy R.

ISO Flavored Pound Cake recipes

Tue May 18 22:05:48 1999

I am making the Wedding Cake and Grooms cake for my daughter's wedding the first of next year, and I would like to make the cake layers different

flavors. I have decorated cakes for years - but hate to bake them! I had a problem with one falling in the center (I think it was my oven at that time), but it

left a bad taste in my mouth when baking them (excuse the pun!).

If anyone has any recipes that would be suitable for a Wedding Cake, i.e. amaretto, carrot, raspberry filling, or whatever...please post here or e-mail me.

Dolores

Re: ISO Flavored Pound Cake recipes

Tue May 18 22:45:17 1999

I once made a fantastic cake using yellow cake batter, raspberry filling (iced cake thinly then added filling) and poured amaretta over the tier after the layers

were put together, but before it was iced. I poured a fifth of amaretta over a 16-12-9-7...and it did not make the cake soggy. Was a great cake. I got a hug

from the bride's mom

Jennifer

do you poke holes in the cake before you pour?

Wed May 19 15:10:58 1999

When you said that you poured amaretta over the tier after the layers were put together, but before it was iced. Did you poke holes in it with a toothpick

first? Also, did you pour it on or blot it on with a brush? I've never seen it done by pouring it on. Any tips would be helpful. Thanks for your time. Jennifer

Jamie

Re:Lemon Cake Ideas

Wed May 26 15:39:45 1999

Ok, here it is, but I'm warning you, these little guys are addictive! I usually make a full batch and put them in my freezer. I like to decorate them with a b/c

sweet pea or rose bud. They are really great for showers or a dessert buffet! Also, when ever I have a client over I pull some out for them to try. They are

a hit every time!

Lemon Tea Cakes:

Mix Lemon Cake mix (any brand) as directed. Put one heaping teaspoon of batter in mini muffin tin. Cook until done.(I think it takes about 8-10 min. in my

oven). Let cool and dip in glaze.

Glaze:

2 lbs. powdered sugar

1 cup hot water

2 Tbsp. Cream Bouquet (I got mine through Country Kitchen)

Dip in glaze, drain on rack and roll in macaroon coconut. Place on parchment paper, cover and freeze on one layer. No stacking. Decorate before or after

freezing.

Makes approx. 7-71/2 doz. (Depending on how many you sample!)

lynne

Re: ISO lemon cake from a mix ideas

Wed May 19 01:18:25 1999

hi patty;

there's a gal i knew who mixed one box lemon w/one box white. you might try that.

Patty

Re: ISO lemon cake from a mix ideas

Fri May 21 14:46:48 1999

Thanks Lynne. I tried it last night and mixed in a little lemon zest for texture and additional flavor - it was very good and a much lighter lemon taste.

Cindy

ISO Amaretto cake recipe

Tue May 18 13:24:10 1999

I thought I saw a recipe for amaretto cake on this board recently...but now I can't find it. Does anyone have a recipe they could share? (preferably from a

mix)

It's for a wedding, and they'd like a tender,moist,fine- crumb texture...they also want it with raspberry filling...

Cindy

helped myself

Mon May 24 10:35:36 1999

Hi,

I just thought I'd scout the web for this recipe since there are a few of us out there who need this, and nobody seems to have a response...I found one, but

I have yet to try it...it sounds good though. Here goes:

1 box yellow cake mix

4 eggs

1 (6 oz.) package vanilla instant pudding

6 tsp amaretto

1/2 cup water

1/2 cup vegetable oil

1/4 tsp almond extract

The directions say to use a 9 or 10 inch bundt pan, but I don't see why a regular sheet or round pan wouldn't work as well.

Just combine all ingredients and bake at 350 degrees til done.

I'll try it this week and let you know how it turns out.

Abbey

Amaretto Cake

Sun May 30 09:13:49 1999

Cindy,

I got this same recipe from CakeRecipe.com and have made it. It's absolutely wonderful. All of my customers loved it. Good Luck!

Lisa

Re: Cool Whip/Whipped cream Icing

Tue May 18 14:31:51 1999

It could have been a mix. Rich's sells a product called bettercream this might be what you are looking for. I haven't tried this product but it has gotten rave

reviews on this board.

Robin Blanchard

Rich's bettercream

Thu May 20 18:29:55 1999

Attn: Lisa. Just wanted to thank you for the response. Any ideas on where I can find this. My previous instructor suggested this also, but I checked Winn

Dixie and Albertson's and neither place had this.

Lisa

Re: Rich's bettercream

Sat May 22 16:15:43 1999

To find a broker near you go to www.richs.com click on brokers and then your state it will list the brokers in your state. If you are not able to buy

wholesale. Your local distributor should be able to tell you where you can buy it locally.

Dolores

Re: Rich's bettercream

Thu May 20 20:33:08 1999

IF they make the cakes with it they have it. But they get it in 5 gallon buckets. We get it in quarts at cake supply shops. Try a shop. Convince them you

NEED it.

Dolores

Re: Butavan

Tue May 18 22:51:05 1999

Millie, Check out Earlene's icing recipe using this. (on her web site) This will tell you how much. Her icing tastes just great.

Lesa

To Dean, re: sinking centers/collapsing cakes

Sat May 15 10:44:57 1999

I ready with much interest the thread re: sinking centers. 1) Have you solved your problem yet? 2) I have a couple of suggestions. First, when mixing with

a Kitchenaid Stand Mixer - use stir or#1 setting for combining ingredients and #2 for mixing. I would never have believed it would make a difference, but it

did - I also used to use #5 setting to mix.

I have also found that The Cake Bible recipes don't always work out like the book says (maybe because I am in Southeast Texas and it is sooooo hot and

humid. Does anyone have tips for making the recipes work out better.

Dolores

recipes don't always work....

Mon May 17 08:49:24 1999

NO! Recipes don't always work from ANY book! Nowdays people write cookbooks without trying the recipes they put there.

Tip tough...when making a cake from scratch, beat it plenty up to the time you add the flour, thn beat only enough to just get the flour (and any other like

baking powder etc) blended in well. This could be your problem if you are beating the flour mixture too much.

Selina

Re: recipes don't always work....

Mon May 17 12:50:50 1999

Dolores, When using a mix do you have to get all the mix blended? I usually have little lumps of dry cake mix left. I've never noticed them in the final cake,

and was just wondering

Dolores

Re: recipes don't always work....

Tue May 18 22:53:03 1999

Not certain. I try to 'just' get the dry ingredients blended and stop before I mix too much. It works...IF...the recipe is okay in the first place...which

nowdays that is not for certain. Get OLD - very old cookbooks if you want good recipes. Even the old Betty Crocker cookbooks worked better than the

newer ones.

Marida

Re: ISO Things to do with White Chocolate Pudding

Fri May 14 17:31:42 1999

Shannon, I use it all the time for white chocolate mousse. I just mix it with a pint of heavy whipping cream and beat til stiff.

Marida

Re: ISO Ways of preserving candy/chocolates made in advance

Fri May 14 17:35:18 1999

I make a lot of candy at Christmas to give away and freeze allof it. My white chocolate peppermint candies freeze well and are great for weddings. I put a

small rosebud on each of them to make them decorative. I freeze truffles, three chocolate peanut clusters, fudge--you name it. The trick to making good

candy is to use the very best chocolates you can find.

mish

karo

Fri May 14 13:53:12 1999

Hi, i can answer @ least 1 ?

Karo=corn syrup

its the brand name

Anonymous

Re: karo

Mon May 17 09:01:40 1999

And where do you find powdered citric acid?

Cirtric acid is used in only FRUIT-flavored candies...mostly hard tack. We carry it. It is available both in powdered (my preference) or liquid...just never

used liquid.

Can I substitute a fruit juice (lemon)instead?

Use a REAL lemon instead! Just squeeze the juice out into your cooked candy. But make sure and wait until the candy cools to 260 degrees or the flavors

cook away. I always use real lemon in my jelly slices.

Store your candy wrapped VERY well...sealed. This is the trick. Most candies will last at least a month. Chocolate gets 'bloom' on it if not wrapped well. It

doesn't harm the taste, just the look.

Barbara R.

"little" problem

Thu May 13 18:37:25 1999

Well, it's really more than a little problem. I baked an entire 4 tier wedding cake. (Italian Cream) Well, I doubled the recipe...well I sort of doubled some of

the recipe!! I didn't double the sugar and flour! Consequently, I have a 4 tier wedding cake all crumpled up in a bag in my freezer. I hated to throw it all

out...you know how that is...Well I need a recipe to use to "recycle" all that cake. And I don't want a cookie or "balls" recipe, I'd like to make it into dessert

bars. Anyone help???

Lisa

Re: "little" problem

Thu May 13 20:07:21 1999

Here is one that I found they used angel food cake but I think it might work with what you have.

1 angel food cake, cut in 1-in cubes

2 pkgs strawberry gelatin

2 cups boiling water

1 pkg frozen sliced strawberries (I would use fresh)

1 pkg cream cheese

2 teaspoons lemon juice

1 teaspoon lemon zest

1 cup powdered sugar

2 cups whipped topping, thawed

place cake cubes in bowl. In a separate bowl dissolve gelatin in boiling water. Add frozen strawberries and stir until fruit is thawed. Pour gelatin mixture

over cake cubes and fold gently until cubes are coated. Pour into foil-lined springform pan. Place in frigde until mixture is set. While cake is chilling, beat

cream cheese, lemon juice, lemon zest and sugar. When cake has set, spread cream cheese mixture over strawberry bas. Spread whipped topping over

cream cheese mixture.

I have never tried this but it sure sound good. In the cook book that this came out of they did it all lowfat. I think you could change the fruit to suit

yourself.

Sorry it's NOT bars but!

Barbara R..

Re: "little" problem

Fri May 14 19:30:18 1999

Thanks Lisa. I'll have to try that recipe, it sounds great! I particularly wanted bars because I'm making refreshments for a club meeting next week and

thought I could get rid of some of it in that way (we need finger food).

Lisa

Re: "little" problem

Sun May 16 21:08:42 1999

Could you use the cake as a crust for cheesecake. You could make a large pan and bake a thin layer of cheesecake on top of it. Then add a topping such as

drizzled fudge or chocolate that gets hard. You could top with crushed oreos before baking too.

top the crust with a lemon filling with some fresh blueberries in it. sprinkle powdered sugar on top.

Barbara R.

Re: "little" problem

Mon May 17 00:34:17 1999

Thank you Lisa, that is exactly where I was headed. I got the idea from Earlene's website (some '96 aol chats) where she gave a recipe for something like

that with the lemon, but I really like the cheesecake idea too. Hmmmmmm, now I have to make a decision!! Thanks again!

Jordi

No bars, but...

Fri May 14 03:56:04 1999

I'd probably run it thru the food processor and add some cool whip and and pudding mix to it and use it as a "specialty filling" for other cakes. I've made

"Mousse filling" out of chocolate cake tops like this for a long time and people can never guess the "secret" is just cke crumbs!!!

MISH

question on 7 min icing

Thu May 13 12:49:05 1999

Hi!

I'm trying this recipe tonight for the first time. And the cake is for tomorrow, so I don't have time to do a test run. Is there anything I should be aware of?

Does it get sticky if I fridge the cake.

Dolores

Re: question on 7 min icing

Thu May 13 17:48:38 1999

The biggest thing to be aware of is that it doesn't take 7-minutes...more like an hour + 7 minutes. I use to do that.

Now I just make the easy kind. I use the recipe I have online. It is called Meringuew icing (like 7-minute). Go to http://w3.one.net/~proicer/index.html

then to RECIPES then to Icing recipes

It contains glucose. Stays sticky the very same as 7-minute. No noticable difference except for the less time it takes to make it. Makes beautiful flowers

too. Is smoother than buttercream.

mish

7 min icing experience

Fri May 14 09:51:04 1999

Last night I tried the 7 min icing. I don't think I cooked it long enough b/c it was liquidity, there were soft peaks, but when I iced the sides of the cake and

the middle it squished out of the middle and slided off the sides of the cake!!! I was laughing so hard! Luckily it was only for family so there was no need

to freak out. I put whole strawberries on top and they started to slide off too ! :)

I had to call my mother in law and tell her that the cake is not a reflection of how I feel about her! She's soo used to my beautiful cakes that she's going to

fall over when she sees this! I almost threw it away, but my roommate freaked out and said that I have to serve it and gave me a whole lecture about

wasting food. So today we will attempt to eat this thing! lol

Dolores

Re: 7 min icing experience

Tue May 18 22:55:45 1999

LOL! Yes, you needed to cook it longer. See, the idea is that when the egg whites cook firm enough, the icing holds shape. But if you didn't beat it enough

it may be lumpy too. I'd use my no-cook meringue and discard the cooking idea...taste the same.

Dolores

Re: ISO candy recipes (chocolates)

Thu May 13 17:50:47 1999

Its a piece of cake :o)

I have my candy recipes online. Find them from here: http://w3.one.net/~proicer/index.html

then on to RECIPES/candy recipes. Check out the cream centers. Several there. I use Merckens coating chocaolte...available from here:

http://www.sugarcraft.com

Denise M

ISO chocolate dipped spoon recipe

Thu May 13 12:38:57 1999

Hi there,

I'm getting married this coming October and am in desperate need of the recipe, more importantly technique of making chocolate dipped spoons (for a

wedding favour). I've done a few practice runs at it but i find the chocolate turns chalky looking after a few days. Also how do I dip the spoons to get a

nice smooth, even finish? When i tried, they took forever to dry and when i sat them down to cool, the bottom ripped off when i pulled them off the baking

sheet. They're looking a mess! I even heard of recipes where you dip the spoon in ganache first. Does anyone know this technique? Also, how long can I

make them in advance? Can I freeze them, or will they discolour? Any help would be greatly appreciated.

Lisa

Re: ISO chocolate dipped spoon recipe

Thu May 13 15:07:04 1999

If you use chocolate coating, this is the pre tempered kind, you shouldn't have a problem with the chalky look(this is called bloom) Dolores sells this

chocolate. If you put your spoons on wax paper and then when you wrap the spoons you won't notice that flat spot on the back. If you don't want one of

those just use a mold that is made for this.

Dolores

just thought...

Thu May 13 17:53:57 1999

I have a chocolate spoons page online!

Go to http://www.sugarcraft.com

and you will see it on the list under CHOCOLATE. This has pictures and explians it all for you.

Bethany

Re: ISO chocolate dipped spoon recipe

Thu May 13 15:33:13 1999

Hi, Denise,

I made chocolate dipped spoons for Christmas, and I used almond bark, following the package directions for melting and dipping, which include adding a

small amount of Crisco. I used regular plastic spoons, dipped the spoons in the chocolate, and then placed them upright in a cup in the freezer. Pretty easy,

and I didn't have any problems. I still have a couple, and they still look fine; no chalkiness or streaks. For a nice effect, use constrasting colors, such as

chocolate and vanilla. Dip the spoon in one flavor and drizzle the other on top. Very pretty!

Dolores

Re: ISO chocolate dipped spoon recipe

Thu May 13 17:52:18 1999

You won't need to add oil to your chocolate if you get the coating chocolate. Oil makes pure chocolate set up. That is the only reason for adding it. Real

expense too!

Jordi

ISO...Desperate for Chocolate/oatmeal/P.butter cookies!

Thu May 13 09:26:11 1999

Hi

I don;t know if these are called cookies or candy, but I am in desperate need of a recipe for these:

They are made with oatmeal, peanut butter and chocolate, dropped onto wax paper and cooled. They require no cooking (except maybe to melt chocolate

chips??) and I do not know the name of them.

If anyone has a recipe like this please post it or email it to me ASAP. Thank you!

Michelle

No Bake Cookies

Thu May 13 11:53:30 1999

NO BAKE COOKIES (Peanut Butter)

1 ½ Cups Sugar

½ Cup Milk

½ Cup Butter

3 Tbsp. Cocoa

½ tsp. Salt

3 ½ Cups Oatmeal

1 tsp. Vanilla

½ Cup Peanut Butter

Put first 4 ingredients into a saucepan. Bring to a rolling boil. Boil for 2-3 minutes. Remove from heat and add the remaining ingredients. Drop by teaspoons

onto wax paper. Let cool.

Jordi

Thanks! And...

Fri May 14 03:51:15 1999

Thank you michelle. Is this a recipe you use? I tried it exactly as written here and my mixture was too dry to hold together. I added about 2/3 cup of

melted choc. morsels to try to get it to hold together and that was not enough, so I made 1/2 the recipe for the chocolate mixture and added that also. With

all that they only held together when I used a small Ice cream scoop and packed it hard before ejecting the mixture. Maybe I did something wrong, but next

time I will probably only add 2 or 2.5 c of oatmeal.

Michelle

No Bake Cookies

Fri May 14 13:03:37 1999

Yes, this is the exact recipe that I use. If you want the cookie to be soft, then you must only boil the first 4 ingredients for a minute instead of 2-3 minutes.

But remember that this sets up fast (when you do it for 2-3). That could be why your cookies get hard. My cookies get hard about 5 minutes after I add

the rest of the ingredients, but that is what they are suppose to do. So I would suggest having someone help you spoon out the mixture onto the wax paper,

this way the mixture won't have time to set up before you have it all spooned out. I hope this helped.

Patricia

ISO Peanut Butter/Chocolate Cake Recipe

Wed May 12 08:45:07 1999

I have a groom-to-be who loves the peanut butter/chocolate combination and would like this idea incorporated into his groom's cake. Any recipes and/or

ideas would be greatly appreciated.

Bethany

Re: ISO Peanut Butter/Chocolate Cake Recipe

Thu May 13 15:38:06 1999

Hi, Patricia,

I saw this recipe earlier today on Top Secret Recipes, so I copied and pasted it for you. I don't know if it's what you're looking for, but I sure plan on

trying it. Sounds yummy!

Posted by granny on May 13, 1999 at 07:50:45:

Reese's Peanut Butter Cake

3/4 Cup Unsalted butter

3/4 Cup Creamy style peanut butter

2 Cups Packed brown sugar

3 Eggs

2 Cups Unsifted all purpose flour

1 tb Baking powder

1/2 ts Salt

1 Cup Milk

1 ts Vanilla

Peanut Butter Filling:

1 Cup Softened cream cheese

1/2 Cup Creamy style peanut butter

Chocolate Glaze:

1/2 Cup Water

4 tb Unsalted butter

1/2 Cup Cocoa

1 Cup Unsifted powdered sugar

1 ts Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and

fluffy. Add brown sugar and mix to blend. Add eggs, one at a time, mixing

well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to

butter and peanut butter mixture alternately with milk, beginning and

ending with flour mixture then add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool

on a wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each

cake, using metal spatula dipped in hot water. As glaze cools, it will

thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.

Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If

making the stacked layer cake, the Peanut Butter Filling should be put

between the layers and on top of the cake before topping it with the

Chocolate Glaze.

This is a very impressive cake to top off a meal.

lynne

Re: ISO Peanut Butter/Chocolate Cake Recipe

Wed May 12 12:04:04 1999

my idea is very simple:

use peanut butter as the filling in a chocolate cake!

you could also ice it w/dolores' peanut butter icing.

tho i never have tryed it, maybe you could thin down the peanut butter some w/karo syrup and marble that thru some choco batter.

millie

Re: ISO Peanut Butter/Chocolate Cake Recipe

Thu May 13 15:54:56 1999

I would also do a chocolate cake. For the filling I would add creamy peanut butter to a batch of buttercream till you get the flavor you want. I tried this in

filled easter eggs and everyone went nuts.

Kristin Pan

Buttercream frosting problem

Wed May 12 07:39:03 1999

I found a new recipe for buttercream frosting, it tastes great but a little too smoothe, I tried adding more powdered sugar to thicken it, but its the same, just

sweeter. The original recipe contained cornstarch and milk heated, then granulated sugar and butter creamed. Add the two with some lemon zest. Do you

think if I add a container of whipped topping it will add some fullness and make it more stable. I am willing to take any suggestions, I am using it for my

husbands graduation cake this Friday. You can E mail me at Krispan@webtv.net or post here. Thanks in advance.

Nancy

Buttercream Help

Thu May 13 10:36:26 1999

I have a similar recipe. Unfortunately, it is not an icing that you can decorate with very well because of the butter or margarine and granulated sugar

content. Ice your cake with your recipe and decorate with regular decorator icing.

Nat

ISO: Wafers

Wed May 12 01:48:52 1999

I've been asked to make "wafers" for a client who saw them somewhere. The way she described it was very thin (Like 1/8 inch or less) which had been

baked in a mold of some kind (It had a raised picture on it). Has anyone ever heard/seen this before?

Dora

pizzelle

Fri May 14 22:56:06 1999

This person is probably refering to what is called Italian pizzelles. They are baked on an iron - similar to a waffle iron - but made specifically for pizzelles.

They are available at Walmart - about $20.

Dolores

Re: pizzelle

Mon May 17 09:04:45 1999

Those are in our catalog too. Don't know the price offhand. They'll be on the Baking Equip. page

Marida

Re: iso german choc icing recipe

Tue May 11 08:09:02 1999

Do you want the true German Chocolate Cake icing recipe that has coconut and pecans in it? I have that one. Once in a while when we do a German

Chocolate groom's cake we get to use the real thing. if it is in a wedding cake then they get buttercream icing. Most German Chocolate Cake lovers like

that goo that goes with it--that is what makes it good.

I actually did a three tier German Chocolate wedding cake using this icing recipe. I told the bride the only way I would use it would be if I could do shells

from it around the ledges of the cake to give it a completed look and that is what I did. Here is the recipe:

1 1/3 c. evaporated milk

1 1/3 c. sugar

4 egg yolks

2/3 c. butter or margarine

1 1/2 t. vanilla

1 1/3 c. flaked coconut

1 1.3 c. chopped pecans

Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla,

coconut, and pecans; stir until frosting is cool and of spreading consistency.

Christi

ISO: Non-dairy whipped cream icing

Sun May 9 20:45:28 1999

I am looking for a non-dairy whipped cream icing. I would like for it to be fluffy. I want to ice the cake with it and do borders. I've made regular whipped

cream icing before but it was too thin (even though I beat it long enough). But, I really need a recipe that's non-dairy.

I don't live anywhere that sells Bettercream or any other pre-made icing for that matter.

I would really appreciate some help on this. Thanks.

Julie

whip cream substitute

Tue May 11 19:27:12 1999

I use Nutriwhip. It is oil based cream and really whips up nicely. Fluffy and tastes great. Also if you can find a product called whippee it is also an oiled

based product. Hope this helps!

Christi

Re: whip cream substitute

Tue May 11 21:42:37 1999

Is this like the bakery whipped cream? Can you ice, do borders, and make flowers with it? Thank you for your response. Julie,

Julie

Whip cream substitute

Sat May 29 11:32:16 1999

Yes it is just like the bakeries use . I can make roses and just about everything like I would for buttercream. It lasts alot longer also in the fridge . You can

always be sure it won't go bad and I find it has a nice light taste.

Suzanne

ISO two-stage method cake, no-fail foaming method cake

Wed May 5 21:12:26 1999

ISO for a fairly easy two-stage method cake. they seem fairly hard to find. perhaps someone knows of one? also, if anyone knows of a foaming method

cake that is no-fail. i've never done an angel food or a chiffon cake, and i really would like to find a recipe for one or the other. it seems with all the

moisture and high humidity here in louisiana, most would be hard to do.

BKeith

Re: ISO two-stage method cake, no-fail foaming method cake

Thu May 6 09:07:24 1999

Two-stage method: Check out the Cake Bible. This is the method she uses, and it works just fine. The cake recipes are pretty good, but I found I had to

tweak them a bit to get a taste and texture I was happy with.

Foam: The best angel food cake I've found was in Cook's Illustrated a few years back. Haven't tried the one in the Cake Bible, but I'm sure it works. For

genoise (sponge), I've taken to using Jacques Torres' recipe from Dessert Circus.

Brenda

? for Delores about carrot cake

Tue May 4 15:41:54 1999

Delores, Do you use cake flour or all purpose flour in your

carrot cake from scratch? Is the flour measured before

sifting or after? I have made this recipe a few times using

cake flour and it is delicious, but it only makes enough

batter to half fill two 9 in. round pans. What am I doing wrong?

Dolores

Re: ? for Delores about carrot cake

Wed May 5 10:19:12 1999

Do you use cake flour or all purpose flour in your carrot cake from scratch?

I use all-purpose. I never use cake flour unless the recipe calls for that.

>Is the flour measured before sifting or after?

I don't sift it at all. I just spoon it losely into a measuring cup. This came from a chef & I wager thats how they did it too.

> but it only makes enough batter to half fill two 9 in. round pans. What am I doing wrong?

You are trying too hard . Mine makes a good full 2-layer cake...more batter than a box-mix. I think it sounds like you aren't quite adding enough flour. Cake

flour DOES make a little lighter cake...as I understand it.

What I do is start with the first ingredient, start the mixer and eep it mixing all the while until you get to the flour. Once you add flour/baking powder

etc...to ANY cake batter, do not mix any more than you must, just to blend.

MISH

ISO:COOKIE AND ICING RECIPE

Tue May 4 14:05:57 1999

HI EVERYONE! I'm making cookies for my wedding favors, so I'd like a butter cookie recipe that will freeze well, stay really hard and taste yummy. Also,

an icing that will do the same, I don't want to use royal icing thats too hard. Any recipe suggestions would be greatly appreciated by me and my guest! :)

Tina

Re: ISO:COOKIE AND ICING RECIPE

Tue May 4 20:20:04 1999

Hi Mish! I use the cut-out cookie and icing recipe that's in the Wilton yearbooks. My customers LOVE these cookies! I've never frozen them, but I don't

see why they couldn't be. Maybe you could give them a trial run and see how it works. When is the wedding?

MISH

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 08:49:43 1999

I have the year books and I'll give it a whirl, What icing do you use? I'm getting married August 28th, so I still have time to do a few trial runs. I'm going to

give out a cookie cutter also, and their cookie will be made from their cookie cutter. I'm trying to personalize it and order a c.c. that I think they would like.

What do you think?

Tina

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 16:22:04 1999

I think that sounds like a good idea, it would be a nice keepsake from your wedding! I use the icing recipe that is in the Wilton yearbook--powdered sugar,

white syrup, milk and vanilla flavoring. It tastes really good.

Dolores

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 10:27:06 1999

As you probably already know, I prefer the dry candy fondant and add color/flavor/water as opposed to using royal icing that dries up the cookie. The

fondant icing dries some and you can stack them too. This icing tastes GOOD, where royal icing dries so hard it is yucky and tastless.

Its really easy to make fondant icing...just put some dry fond. into a bowl and add a little water, mix and add more if nec. I put it in a bag with a tip 2 for

outlining. I make it the consistency of colorflow and spread it on some areas of a cookie. If it gets thick, just add more water.

margaret

Re: ISO:COOKIE AND ICING RECIPE

Fri Aug 13 22:56:06 1999

D. is this the recipe that I can put the frosting sheet images on???? Got the order now & cant find where you gave me the recipe!! LOL

Kristin Pan

Cookie recipes

Wed May 12 07:52:01 1999

There is a wonderful recipe at www.cookierecipe.com for Citrus cookies. They are like a buttery sugar cookie, if you bake until edges are slightly golden,

they stay nice and hard once cooled. A little lemon zest is added for a citrus flavor. These can definitely be frosted, and the great thing is, they are eggless.

Just remember to butter your cookie sheet, don't use wax paper. They come off the pan really easy once cooled if you don't use the paper. Depending on

how big you want the cookie, roll the dough up into a log in wax paper, chill and slice. Roll the log the exact size cookie you want b/c they don't puff and

expand that much.

Jeff Arnett

Light/Dark Chocolate Butter Cream

Tue May 4 08:55:23 1999

Here is my recipe, derived from Marida's buttercream recipe:

2 pounds SIFTED powdered sugar

2 cups crisco

1 cup butter [not margarine!]

1 teaspoon vanilla

4 1 ounces squares UNSWEETENED chocolate, melted and cooled [Light Chocolate flavor]

OR

6 1 ounce squares UNSWEETENED chocolate, melted and cooled and 1 teaspoon CHOCOLATE EXTRACT {William-Sonoma} [Dark Chocolate flavor]

Melt BUTTER in microwave. Add to crisco and mix at LOWEST SPEED until mixture is well blended and VERY FLUID. Mix in melted chocolate

thoroughly.

Turn off mixer, add ALL sugar at once. Turn mixer to LOWEST SPEED and mix, SCRAPING BOWL CONSTANTLY, until all sugar is combines.

Mixture is DRY at first but will soon form a very smooth and easily worked buttercream...be patient and KEEP SCRAPING THE BOWL!!!

THIS ICING DOES NOT CRUST!!! It never crack when the cake is moved and PEOPLE WILL LIVE THE TASTE AND CONSISTENCY!

I like to make it a day ahead, then rebeat at LOWEST SPEED to make and ultra smooth icing [the key to any icing is LOW SPEED mixing.

I smooth this icing with a bench scraper or sheetrock knife [6"].

To make a delicious IVORY buttercream [my wedding cake buttercream] OMIT the chocolate [or use 4 ounces melted and cooled WHITE CHOCOLATE]

and increase the vanilla to 2 teaspoons.

Emily

Whipped cream

Mon May 3 18:26:20 1999

I've seen many different recipes on this web-site and message board. However, I've never made it before. I would like a recipe that is easy to make and

tastes like the kind you get on bakery cakes. Also, I would like one that is good for roses (if possible) and borders. Thanks a million! Emily

Dolores

Re: Whipped cream

Tue May 4 10:46:52 1999

Real whipped cream- just add pwd sugar to it so it won't evaporate too quickly. You' never make flowers very well with it.

Bettercream...you can make flowers with this. The longer you beat it the thicker it becomes.

MY Meringue icing (like 7-minute) on my Icing Recipes page...you can do ANYTHING with that prettier than any other icing. But it does stay sticky. Is

wonderful to look at, decorate with or eat.

Emily

Re: Whipped cream

Wed May 5 17:51:29 1999

Dolores,

Can you ice the cake with the 7-minute icing? Also, does it taste good on a cake by itself? Thanks.

Dolores

Re: Whipped cream

Fri May 7 16:42:14 1999

Oh yes you can ice the cake with it and yes it is very good tasting. But do the no-cook kind. This icing doesn't weigh as much...better for some situations.

saudhi

iso recepy for pastillage

Mon May 3 13:47:18 1999

i know is a recepy for pastillage and 1 of the ingridiens is cream of tartar if someone have this recepy i will liked to have that recepy thanks a bunch

Dolores

R- Pastillage

Mon May 3 14:17:42 1999

This one is from Nicholas Lodge

10g (1/3 oz) Leaf gelatin

60ml (2 fl oz/4 Tbsp) water

500g (1 lb 2 oz/4 1/2 cups) confectioners' sugar

30g (1 oz) cornstarch

30 g (1 oz) royal icing

Soak gelatin in water until softened. Warm over hot water until gelating is dissolved. Make a well by sifting sugar & cornstarch onto work surface. Pour in

water & gelatin solution. Mix. Add royal icing. Store in a plastic bag in a plastic container with tight lid.

From Nicholas Lodge's book: Pastillage and Sugar Molulding

lynne

? for dolores on this....

Mon May 3 16:08:15 1999

does it have to be leaf geletin?? can we use 'knox' powder?

Patty

Re: ? for dolores on this....

Tue May 4 15:12:14 1999

Hi Lynne. I attended an ICES meeting/demonstration on Sunday morning at Sugar 'n Spice in Daly City (my very first of it's kind.) Elizabeth Antonio

demonstrated pastillage and made the prettiest wishing well for a bridal shower cake - very nice. Anyway, she said she does not use the gelatin powder

because it is too grainy and that the leaf gelatin makes a very smooth paste. Just thought I'd pass this along--hope it helps. Patty

lynne

Re: ? for dolores on this....

Tue May 4 16:52:10 1999

sorry i missed that...........but w/all the wind we have been having i have been struggling to breath :(

thank you so much for passing the info on.

now, i suppose dolores carries the gelatin sheets? i'll have to go look that up.

Dolores

Re: ? for dolores on this....

Tue May 4 10:48:34 1999

I don't have a clue. I just had Nick's book handy and copied it out. Perhaps you might email him at nicklodge1@aol.com and see if he will answer you on

this. (let us know please, if you find out)

Jeff Arnett

Another way to make pastiallge

Fri May 7 08:22:04 1999

You can also make pastillage by following a recipe for ROLLED FONDANT but OMITTING the glycerin and adding a 2 teaspoons gum tragacanth or

tylose!

Dolores

Re: Another way to make pastiallge

Fri May 7 16:44:34 1999

Perhaps we should point out that pastillage is just a way of making a cheaper product than gumpaste....that you can use to build buildings. etc.

Pastillage is sometime called "Mexican Gumpaste" [NT] — Jeff, Tue May 11 11:16

Kristin Pan

Cheese cake recipe

Wed May 12 08:04:17 1999

I have tried many cheesecake recipes, and often they fail or just are not the right texture, and expensive mistake! I stumbled across this recipe about a year

ago, and it is by far the best cheesecake recipe (no fail, and tastes gourmet)!

5 (8oz.) packages cream cheese

1 3/4c granulated sugar

3T flour

2tsp lemon zest

1 1/2tsp orange zest

1/4tsp vanilla extract

5 eggs + 2 yolks

1/4c heavy cream (or sour cream)

Blend cream cheese at room temp with sugar. Beat eggs on low with flour and zest. Add vanilla and cream. Beat on low into cheese mixture. DO NOT

BEAT ON HIGH, IT ADDS AIR INTO THE MIXTURE AND YOUR CAKE WILL CRACK. Prepare a water bath and place on bottom rack of oven.

Preheat oven to 450 degrees. Pour mixture into buttered springform pan and place on center rack in center of oven. Bake at 450 degrees for 10min and

then reduce heat to 250 degrees for 1hour longer. Turn oven off, Let cake start to cool in warm oven to prevent cracking. Set two hours before placing in

refrigerator to prevent moisture from forming and spotting top of cake. Also to prevent cracking. Once this cake sets, it is so dense and rich, the 2T flour

adds just the right texture for a creamy but cake like cheesecake. Superb! Your cake should come out flawless if you follow these steps and you probably

wont need a topping, but berries are a nice compliment.

Tracy

Cheese Cake

Mon May 3 08:41:15 1999

Personally, I LOVE cheesecake. I use the following recipie, which is the very rich "new york" style cheesecake. I usually top it off with chocolate leaves

for a nice decoration, although it is also nice with fresh fruit.

Graham Craker Crust

Use boxed graham cracker crumbs (use Honey Maid brand if they sell them where you live) and make the crust according to the instructions on the box.

Press into the bottom and part way up sides of a 9" springform pan. Bake according to package. Remove from oven and cool.

Cheese Cake

3-8oz packages of regular (not light) Philadelphia cream cheese (room temperature)

1 cup white sugar

4 eggs

1 large container (about 2 cups) sour cream (regular not light)

1 small (pint?) container 35% whipping cream

1/2 teaspoon vanilla

In large bowl mix cream cheese until smooth. Gradually mix in sugar. Add eggs, one at a time, mixing well after each egg. Add sour cream and mix, then

pour in whipping cream. Mix well. Add vanilla and mix.

Pour on top of cooled crust. (Should almost fill the pan)

Bake for 1 hour and 25 minutes at 325 degrees. Turn oven off and leave cake in over for 1 more hour. DO NOT OPEN DOOR DURING BAKING TIME.

Remove from oven and cool on rack. Refrigerate when cool. Garnish/decorate as desired.

I am looking for a really declicous cheesecake recipie. Can be something basic or even a marbled effect. A guy that owns a resturant is wanting to have a

dessert menu and I have been asked to bring in a supply. I do not personally like cheesecake, so I have no reason to have made one..LOL But, if anyone

has a recipie, I would greatly apprieciate it.. Thanks!

Lisa

lynne

Re: try again :)

Sat May 1 22:29:56 1999

hi; if you have followed this board any at all you know i made some 50 cheesecakes for a wedding about 6 wks ago. after trying some 1/2 dz recipes my

tasters all agreed the best one was the one right off the kraft cream cheese pkg :) i just added 1 cup of sour cream to that recipe.

triple the recipe on the pkg adding the sour cream and bake in 2/ 10" cake pans. **but** i do not recommend that. it takes baking in a very slow oven for a

very long time so they won't crack....275 degrees for 1 1/2 hrs :( also put them in a water bath or at least put a pan of water into the oven while baking. i

would not use anything lgr than 8" pan.

for the crust :) i used white choco cake mix! just mix 1/2 cup butter w/the dry mix & roll out like pie dough. one pkg mix made 2 crusts.

hope that will help you.

lynne

Re: try again :)

Mon May 3 00:05:44 1999

betty makes one......white choco marble.

for the cheesecakes, i just disgarded the choco packett.

for the uninformed that betty crocker cake mixes :)

Tina

ISO Chocolate Mousse Filling Recipe

Thu Apr 29 15:42:52 1999

Does anyone have a recipe for chocolate mousse filling and bavarian cream filling?

Patty

Re: ISO Chocolate Mousse Filling Recipe

Fri Apr 30 17:19:50 1999

There is a bavarian cream filling recipe in the Cake Bible - it probably also has a recipe for chocolate mousse. If you can get it, I like the chocolate Frostin'

Pride (easy, quick and very good). For the bavarian cream filling I use the Westco brand (also easy, quick and very good - comes ready to use in a plastic

sleeve).

Tina

Re: ISO Chocolate Mousse Filling Recipe

Tue May 4 20:11:49 1999

Thanks Patty, Sorry it took so long to reply-I've been really busy with my daughter's school choir dinner theatre and prom. I can't get the Frostin Pride

around here, but I am going to use the ready made Bavarian.

Kristin Pan

Chocolate mousse filling

Wed May 12 08:14:38 1999

This mousse is wonderful, but must chill for at least one day to set properly.

8oz semisweet chocolate

4T unsalted butter

1/8tsp salt

1tsp vanilla extract

4lg eggs seperated

2Tbsp sugar

3/4c heavy whipping cream

melt chocolate and butter over double boiler, stir in salt and vanilla. Whisk yolks in seperate bowl and whisk into warm chocolate mixture. A little at a time

and quickly so you don't end up with scramble eggs. Beat whites in a seperate bowl until stiff peaks form. Fold sugar into whites. Fold all of that together

inton one large bowl. Beat whipping cream until stiff and fold into entire mixture until silky smoothe. Do not beat with mixer, fold everything in by hand!

Set for a day. If pouring into springform pan over a layer of cake, it can set in the pan so it takes shape when the sides are loosened.

ISO piped mint recipe

Wed Apr 28 23:47:49 1999

Haven't had any responses to my previous request so am reposting. I am looking for a party/mint recipe that is piped out of a decorating bag rather than

molded. Any suggestions on where I could locate this recipe would be appreciated.

Dolores

Re: ISO piped mint recipe

Thu Apr 29 10:54:47 1999

There is a way to do this with dry candy fondant. Flavor/color. I think I added warm water. It has to be thin to run smooth. You can either pipe them out

in 'puddles' or I put them in the yellow rubber molds. You leave them til they set up then pop them out.

Is this sort of what you mean before I go farther?

pam

piped mints

Fri Apr 30 08:47:15 1999

Yes, exactly what I'm looking for. I want to pipe them in puddles onto nonpareils so the mixture will have to be somewhat stiff. I've heard the mixture has

candy melts and cream cheese in it.

Dolores

Re: piped mints

Fri Apr 30 09:38:32 1999

Candy melts...that is simple coating chocolate...'candy melts' is just Wiltons brand. I prefer Merkens for quality. I don't know about adding cream cheese

to candy melts but you could try it. Just melt the coating chocoalte and add some cream cheese to that. Let it melt and stir. I would expect it to thicken

somewhat but I don't suppose it will sieze up and get real hard.

I know you can do the petites thing with plain chocolate. But I never tried adding the cream cheese. Are you sure you don't have this mixed up with cream

cheese mints that are pressed into the rubber mold? I do love your idea and it seems like it would tastes good.

pam

piped mints

Sat May 1 10:10:26 1999

I definately don't want a recipe to mold mints. The mixture is piped from a bag onto the nonpareils so that they stick to the bottom of the mint. The mint

looks somewhat like a short Hershey's kiss with nonpareils on the bottom. The neat thing about making these is that you can make them any color. As far

as the actual ingredients, I'm not sure. I have a friend who has made these and she has lost her recipe. If and when she finds it, I'll post it.

Dolores

Here is the recipe:

Tue May 4 11:05:05 1999

Dry candy fondant will be the same as fondant you cook with a thermometer. The difference is that dry fondant is easier to use, will store for long periods

of time and is ready to use when you are ready to make candy. For each 2 1/2 cups of dry candy fondant, add 4 Tbsps. water in the top of a double boiler.

Stir well and be sure there is no extra powdered fondant. The fondant should liquify into a paste. Heat to 170 degrees (by a Taylor candy thermometer - I

have directions on my candies page), add coloring and Lorann oil flavoring (extract flavors contain alcohol so they cook out about 120 deg.). Pour into

candy funnel and deposit in party mint molds.

I also have cooked candy fondant recipe on my candy recipes page, if you really think you want the cooked kind. Then you melt some of the dough and do

the same thing with the funnel.

Jeannine

ISO:Cooked poured fondant

Wed Apr 28 13:07:54 1999

I am looking for a recipe to make my own cooked, pourable fondant. Does anyone have one to share? Also, does anyone know if there's anyway of turning

the leftover cooked fondant into buttercream? TIA

BKeith

Re: ISO:Cooked poured fondant

Thu Apr 29 08:31:52 1999

I use the food processor poured fondant from The Cake Bible. I'm pretty sure I've posted it on this board. Check the pages of old messages.

Dolores

an easy way

Fri Apr 30 09:39:58 1999

I have made the cooked fondant but no more...I just add water/color/flavor to our dry candy fondant...does the very same thing.

Monica

choc./mocha mousse filling

Mon May 17 14:23:29 1999

Hi,

When someone requests this for a cake, I find the easiest way is too just make a regular chocolate mousse and add some instant coffee (diluted in a liquid)

to the recipe. Maybe this is what you are looking for? You can also use mocha flavored extract or Kahluha liquer.

Nancy

Butter Cookies

Sun Apr 25 12:09:15 1999

I just found this recipe in the Sunday paper. I do not know if it will work. Try it and let us know.

BUTTER ALMOND CLASSIC COOKIES

1 cup (2 sticks) butter or margarine

1/2 cup powdered confectioners sugar

3/4 teaspoon almond extract (I suppose you could try any other flavor.)

1 3/4 cups all-purpose flour

1/2 cup finely chopped almonds (Again, you could probably use any other kind of nut. Or delete it all together. Although, it may act as a "glue" to keep the

cookie together.)

In a large bowl, with an electric mixer, beat butter or margarine and sugar until light and fluffy. About 5 minutes. Beat in extract, then flour until blended.

Beat in nuts. Turn dough onto plastic wrap and shape into a flat circle. Cover and refrigerate at least 1 hour.

Pre-heat oven to 350 degrees. Divide dough into 8 pre-shaped wedges. On lightly floured surface, with lightly foured hands, roll each wedge into 1/2 inch

thick log. Cut each about 2 inches to 3 inches long. Shape each cookie into a crescent and arrange on ungreased baking sheets.

(OBSERVATION: Maybe at this point instead of making a log, roll dough out flat and cut into the shapes needed. Or try putting the dough into cookie treat

pans.)

Bake 15 minutes or until edges are lightly golden. On wire racks, let stand for 2 minutes, remove from sheets and cool completely. Before serving, sprinkle

cookies with additional powdered confectioners sugar.

Makes about 40 cookies (according to the recipe).

Heather

ISO a recipe for "BLOWN BUBBLES"

Fri Apr 23 17:22:09 1999

I hope there is someone out there that could help me.. I am getting married and I found the perfect wedding cake.. But I have a problem... The bubbles that

decorate the platter around the cake I have not beeen able to find the recipe for..I know they are made out of some sugar concoction.. I hope someone out

there really can help me.. I do appreciate the time and any effert to do so..

Marida

Re: ISO a recipe for "BLOWN BUBBLES"

Sun Apr 25 10:17:26 1999

Hi, Heather. You are probably looking at Martha Stewart's cake with the bubbles around the bottom. In Wilton's Cake Decorating Volume Two there is a

whole section on blown sugar. If you don't have it I will post the recipe. I'm telling you they would call 911 if I did that stuff. It is positively breathtaking

but I sure appreciate the artist doing it.

Heather

THANK U SO MUCH!

Sun Apr 25 13:22:15 1999

Marida,

Thank u so much for taking the time to respond to my post.. Yes I was looking at Martha Stewarts magazine.. That cake is so beautiful and I think

elegant.. I appricate u putting the the recipe for the bubbles on the message baord.. I will be looking forward for the experiece of sugar blowing... Thank u

once again Marida...

Marida

Re: THANK U SO MUCH!

Sun Apr 25 13:58:29 1999

Heather, there are 45 pages of instructions in this book on pulled sugar. Does anyone out there have any instructions for Heather on making those bubbles

if I give her the recipe that is in Wilton's book? I don't see how you are going to be able to do it, Heather, without some kind of visual aid. Norman Wilton

is the one demonstrating this art and it is fantastic what he can do with this sugar. Here is his recipe: 10 cups sugar, 2 1/2 cups water and 1 tsp., slightly

rounded, cream of tartar. Add water to sugar and mix by hand until mixture is smooth and all lumps have dissolved. Add cream of tartar and cook to 312

deg., washing down the sides of the pan about ten times during cooking with a wet pastry brush to keep crystals from forming. The faster the sugar is

cooked, the whiter the mixture. For tinted sugar--the whiter the batch, the truer the color. The recipe takes about 40 minutes to cook. Yields: 5 pounds.

From here on the instructions get long an elaborate, but nothing showing how to do bubbles.

Heather

Thank you!

Sun Apr 25 15:24:15 1999

Marida, Thank u for the recipe.. I was wondering if I could get the book that u have from a book store or the library? The recipe helps me alot because

now I know what I am dealing with.. Smiling.. Hopefully now I can do more searching for books that can show me the how too part.. Thank u again

Marida

Re: Thank you!

Sun Apr 25 17:12:33 1999

Check with Dolores, I am pretty sure she has it. It is going out of print if it hasn't already. You will be amazed when you see what that man can do.

Ron

RE: BLOWN BUBBLES

Mon Apr 26 01:07:49 1999

Hi Heather, good luck if you try blown sugar, that in itself

is a wonderful art medium. I have an ideal, I am not sure if

it will work but may even attempt it myself. There are "BALL" moulds you can get to make sugar ornaments, etc, I

wonder if you make up a mixture of sugar and pour into the mold, roll it around, let it dry and repeat several times to

give it some stength, let dry and open ball mould, you may just have a bubble. I have seen examples of melted sugar being used in molds, so in this it would

be a strength thing, I think it would be worth trying

Marida

Re: RE: BLOWN BUBBLES

Tue Apr 27 20:47:04 1999

Let us know if you try that, Ron. I have that cake going soon for three brides without the bubbles.

heather

Thank u Ron

Mon Apr 26 01:34:31 1999

Ron, thank u for givinng me this new idea.. I think I am going to try it first.. Then move on to the sugar blowing if I cant make it work..

Marida

Re: ISO Not too sweet filling,icing combination for yellow c

Sun Apr 25 10:19:17 1999

I use a white chocolate mousse a lot that is soooo easy to make now that Jello has come out with an instant White Chocolate Pudding. Just add it to two

cups whipping cream and beat til stiff.

D'ne Galbreath

ISO White Almond Wedding Cake

Wed Apr 21 11:08:16 1999

Does someone have a white almond scratch or box recipe?

Also, I seem to be having a problem with my cake baking thoroughly. I have baked 2 10" cakes for over one hour each time and they are still a bit under

done. I am using 3" pans. Is there a formula for additional baking time for 3" pans?

Marida

Re: ISO White Almond Wedding Cake

Wed Apr 21 12:34:52 1999

If you are using 3" pans be sure you use a mix with pudding in it. For almond I just add almond flavoring to a white cake mix.

D'ne

white almond wedding cake

Wed Apr 21 14:51:43 1999

Thank you. Can you suggest a mix? How much almond do you add per mix? Do you flour & grease your pans or line with parchment paper? How do the

3" pans effect the baking time? I am new at this(that's why all the questions) and volunteered to do a wedding/Groom's cake for my best friend.

Marida

Re: white almond wedding cake

Wed Apr 21 17:26:25 1999

I happen to be one of the cake decorators who uses the 3" pans with no problems. I also use Pillsbury most of the time. You will see that Duncan Hines

and Betty Crocker are also used extensively by decorators on this board. Whatever works for you. I always bake at 325 and a few minutes longer when

using the 3" pans. I use Baker's Joy with no problem and I add 1 Tbls. almond per mix.

Dora

Re: white almond wedding cake

Wed Apr 21 20:59:06 1999

Do you use real almond or imitation almond flavoring? Do you have a problem with people who are allergic to nuts if you use the real almond?

Marida

Re: white almond wedding cake

Wed Apr 21 23:20:32 1999

I use real almond and it should have said 1 tsp. instead of 1 Tablespoon. I don't think we can worry about the people who are alergic because we don't

know how many would be. I always advise my brides who want a lot of chocolate cake to get a white tier also because there are a lot of people alergic to

chocolate. Most of our brides mix their tiers up although I had one bride who got my Lady Windermere in seven tiers of lemon with lemon mousse. I

couldn't talk her out of that. I had another bride get the same cake in seven tiers of carrot cake with cream cheese icing rolled in nuts. I told her there might

be people who would be alergic to nuts and she just said they won't eat cake. The day after the wedding she called and said it all got eaten. I personally

thought she should have gotten at least one tier in something else but she didn't.

lynne

Re: ISO White Almond Wedding Cake

Wed Apr 21 18:56:28 1999

hi d'ne;

interesting name...:) i knew a gal when i was in my teens who's nickname was deanie...short for nadine.

well, for your ?....marida does more baking than i do, but that amount of flavoring sounds like a lot to me. mind you now, i haven't tasted it....yet! :)

you could also add 1/2 cup ground almonds to the batter. or add 1/2 cup almond flavored coffee creamer (dry or liquid) to help w/flavor.

good luck and please do let us know how it comes out for you.

Marida

Lynne, you are correct!

Wed Apr 21 23:13:45 1999

It should have been tsp. not tablespoon.

Jordi

Re: ISO White Almond Wedding Cake

Thu Apr 22 00:26:06 1999

I use the French Vanilla box mix, add 3/4 tsp vanilla (I use an imitation flavoring called emulsion) per box and 1/2 tsp butter flavoring per box. using the 3"

pans, you may need to lower the oven temp. by about 25 degrees and cook a little longer. I call this "french almond" and it is my primary wedding cake.

people just love it!

I use my computer to pre-print allergy warnings and stick them on the box of every cake I send out, regardless of the flavor of cake. they read:

Allergy Warning: THIS PRODUCT MAY CONTAIN CHOCOLATE, PEANUTS, ALMONDS, NUT EXTRACTS, OR OTHER NUT PRODUCTS.

I just don;t want to be held liable for someone who could be fatally allergic, especially to almond since I use it so often.

I meant Almond, not vanilla in my earlier post (NT) — Jordi, Fri Apr 23 01:49

D'ne

Re: ISO White Almond Wedding Cake

Thu Apr 22 10:26:40 1999

Thanks Jordi(I almost named my son Jordan).

How much almond flavoring do you add?

Jordi

Re: ISO White Almond Wedding Cake

Fri Apr 23 01:45:22 1999

I add about 3/4 tsp. per cake mix.

Dolores

Re: ISO Light cake recipe

Wed Apr 21 11:57:40 1999

I have never run accross a lighter cake than the Duncan Hines white cake mix. Of course we all DO use this for wedding cakes with great success. Any

scratch cake will be more dense.

Tracey

Sugar Paste

Tue Apr 20 20:50:37 1999

ISO: I would like to make flowers for cakes etc out of gum or sugar paste, but I'm unable to find a recipe that does not have hard to find ingredients in it

such as cellulose and other equally as strange things. Could anybody help me out?

Lisa

Re: Sugar Paste

Wed Apr 21 05:21:37 1999

Tracy,

Dolores sells all those hard to find items. You need those items to give you the elasticity of the paste. You can get a mix or already prepared gum paste.

Check out Dolores' catalog and she what she has available.

Jeff Arnett

Gum Paste

Wed Apr 21 07:45:47 1999

If you are new to gum paste, try either WILTON'S or COUNTRY KITCHEN'S gum paste mix. All you do is add water and mix and knead the paste. Each

brand makes a 1 pound batch. They're really easy to work with. I work almost exclusively in GP and make my own from one of the "complicated recipe",

but they really aren't that hard to make once you get the routine down. Good luck with your project!

Michelle

Tuxedo Strawberries

Tue Apr 20 14:51:23 1999

Has anyone ever made tuxedo strawberries? If so what is the easiest way to make them? Also, how far in advance can I make them?

Sheri

Re: Tuxedo Strawberries

Tue Apr 20 15:45:55 1999

Hi Michelle!

Go into Dolores's links, and look for Earlene's web page. She makes tuxedo strawberries and shows you how to do them.

Michelle

?

Tue Apr 20 18:11:21 1999

Once I am at Earlene's page where do I go? TIA

Sheri

Re: ?

Tue Apr 20 18:46:18 1999

Beside her picture is her cakes of the month. Click onto "June 98 groom's cakes with fresh strawberries". I just double checked it, so it should be there!

ann

chocolate cake from scratch

Tue Apr 20 12:40:56 1999

I make all my cakes from scratch and am looking for a good "solid" chocolate cake recipe. I know I can find TONS of chocolate cake recipes through

different links, etc., but I am looking for one that other people have used specifically for decorating and that they can tell me it is solid enough to cut into

shapes, etc. I've discovered that the recipe I have been using has cracked the next day a couple times--not good! It also produces LOTS of crumbs and I

get so tired of trying to brush them all out of the way (they just keep coming!). Thankfully, most of my cake orders are white! Thanks, ann

Jeff Arnett

Chocolate cake

Wed Apr 21 07:47:04 1999

I use the chocolate butter cake from the CAKE BIBLE. Do you have this book? If not, let me know and I'll get you a recipe.

Tracy

Chocolate Cake Recipie

Thu Apr 29 14:19:45 1999

The following is a really fantastic recipie which I use all the time. I think the buttermilk in the recipie makes the difference, and I NEVER substitute it with

regular milk or water.

Preheat oven to 350. In a large bowl combine all the following ingredients and mix at low speed for 1 minute until combined then mix at high for about 3

minutes. Pour into prepared pan and bake about 35 - 40 minutes.

1-2/3 c. white flour

1-1/2 c. sugar

2/3 c. cocoa powder, sifted

1-1/2 tsp. baking soda

1 tsp. salt

1-1/2 c. buttermilk

1/2 c. crisco shortening

2 eggs

1 tsp. vanilla

T.C

Suger free cake

Tue Apr 20 12:38:12 1999

ISO I'm looking for any kind of recipe for a sugar free cake and frosting

Dawn

sugar free cake

Thu Apr 22 09:03:51 1999

If you truly want sugar free, check out your local helath food store and look for Stevia, a naturally sweet herb that you can cook with and not damage your

body like you will with Aspartame. You can't cook Aspartame anyway. The health food stores also carry cookbooks for Stevia, and there are many recipes

for deserts. Happy hunting, and I hope you find and share a good Stevia cake recipe!

Shirley C.

Re: Suger free cake

Tue Apr 20 22:07:33 1999

T.C.

I just had to open my big mouth again,about surgar free deserts. Most you buy say sugar free, but there is sugar in them, just a differant type from what

you are used to seeing. Some are up front and just say, no sugar added. But they sweeten them with something else, honey is used all the time. There are

some sugar subtitudes, but they are not the easiest to work with.

If you want to use these for folks who are weight and calorie concerned, I would suggest flavored angel food cakes. Whipped icing. This is much lower in

calories because of the lack of fats.

If you are looking for something to serve to a diabetic, there is not much around. For a diabetic it is the carbohydrates that they need to watch.

Carbohydrates turn into sugar in your system. Your body doesn't care if it is sugar, flour, eggs, milk, oils or what ever.

I have been diabetic for many years. Cake decorating was not a good hobby for me to take up. ;-) But like most decorators I was hooked after my first

class.

I have a couple recipes for deserts for diabetic, I could share if that is the way you are going. Feel free to e-mail me and I'll be glad to send them to you.

Nancy

Cookie Bouquet Instructions (Long)

Mon Apr 19 20:01:38 1999

Here is an instruction for cookie bouquets. Just remember Cookie Bouquet is a trademark name. That is why Wilton calls their class "Cookie Blossom".

Hope you all enjoy.

TIPS FOR ROLLING OUT COOKIE DOUGH

1. Roll dough on parchment paper and place on a cookie sheet. OR Prepare pan by either spraying BACK of pan with vegetable oil spray, such as "PAM",

or by spreading a light coating of solid vegetable shortening.

2. If rolling dough on a pan, pay pan on a dampened kitchen towel to prevent sliding.

3. Roll dough to a thickness of 3/8 inch. (Can use Rice Crispy Treats.)

4. Cut desired shapes using Perimeter Cookie Cutters, dusted with flour to prevent sticking.

5. Remove excess dough. Leave enough space between cookies to allow for spreading and for dowel rod placement.

6. Dowel placement: Wet theend of the dowel or stick then insert into the wet end into the cookie dough.

TIPS FOR COOKIE TREAT (MOLDED) PANS

1. Prepare pan by either spraying with vegetable oil spray, such as "PAM", or by spreading a light coating of solid vegetable shortening.

2. Press cookie dough and fill the molds. Level the dough in the molds with a spatula or knife.

3. Dowel placement: Wet theend of the dowel or stick then insert into the wet end into the cookie dough.

SUGAR COOKIE RECIPE

1 cup butter

1 teaspoon vanilla

1 cup sugar

2 teaspoons baking powder

1 large egg

3 cups flour

Pre-h