Date: August 1st, 1998 09:26:04
From: lynne
e-mail:
Subject: ATTN debbie: call
debbie
it's hard to remember you can't e-mail :(
ok, on monday i'll be available between 9 am and 3 pm pacific time.
you may call 209-734-cake.
i still have the so. aferican sugar art.
lynne

Date: August 1st, 1998 09:28:34
From: lynne
e-mail:
Subject: Re: **books, equip. for sale**
nancy did you get an e-mail from me in the last day or two??
lynne

Date: August 1st, 1998 11:21:03
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Flea Market
By all means, check out flea markets and garage sales. Over the years, I have found fabulous cake stuff. My son just found 2 big boxes of about 40 bags, tips, etc. from Pampered Chef (made by Ateco and in brand new packages) and he bought all that for $30. Each bag has the coupler and 3 tips - very good buy. You can't buy one bag for that! I've bought older cake pans and lots of good stuff. About a month ago I was at a flea market and found a 1925 cake decorating book for $9.50 and I had just bought the same thing on ebay auction for $45!! Ouch! I love the garage sales and flea markets!

Date: August 1st, 1998 10:26:20
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Flea Market
Do you think a flea market would have any cake decorating stuff such as
pans, tips, or anything like that? If so, would they be worth buying?
Also, does anybody think they would have a mini tier cake pan set. I'd
really like to find one.

Date: August 1st, 1998 10:46:27
From: Marida
e-mail: binsted@erols.com
Subject: Re: Flea Market
Emily: It is worth a shot. Some of my customers have brought me cake
supplies they have found at yard sales. One lady even called and gave
my daughter someone's phone number who was selling a lot of cake
supplies, such as pans, plates, etc. Smetimes, it is smeone who had a
wedding and the hotel gave them the plates and things back and they had
no use for them. It isn't something you find everyday, but sometimes it
is very usable stuff. You might even find old books.

Date: August 2nd, 1998 11:02:08
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: catalogs
Does anybody know of any free catalogs that have cake decorating stuff
in them. I have recent Wilton yearbooks, but I would like some
different brands to order from. Thanks!

Date: August 2nd, 1998 10:55:22
From: lynne
e-mail:
Subject: Re: Bridal Shows/Expos
hi lisa;
go to the bridal dress shops, photographers, places where they rent
tables, chairs, etc. ask! we have a bridal association. see if there
is one in your area. our assoc. is always looking for new members.

one word of caution: be prepared to put out *big* bucks to particiate.
some can run as much as $1500 for one or two days. ours has been about
$5-600 for a booth then the expence of making display cakes; having
first class pictures, decoratons for your booth (a name sign is
mandatory!), and last but not least the cost of making cakes to give
out as taste samples. don't forget to supply plates, forks and napkins.
regarding those samples: i have found most people really only want
'just a taste'. the 1st yr i made enough to serve 500 wedding size
pieces and had several cakes left over. the last time i made 5 single
layer 1/2 sheets (split and fill) and it was plenty for over 700!

Date: August 2nd, 1998 09:41:59
From: Sue
e-mail: proicer@one.net
Subject: Re: Edible images
Have you tried the following, his are not that expensive.
http://www.voyageur.ca/~cake/index.html

OR do you know about wafer (rice)paper?

Sue at Sugarcraft, Inc.

Date: August 2nd, 1998 09:44:18
From: Sue
e-mail: proicer@one.net
Subject: Re: Looking for Wilton items
You can email your list to proicer@one.net and I'll check for you at
work. I think we may have some of the items on your list.

Sue at Sugarcraft, Inc.

Date: August 2nd, 1998 09:46:12
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Re: Flea Market
Flea Markets are great!! I have purchased a old Fred Flinstone and
Smurf. At the last one I purchased a Snoopy on the doghouse that had a
date of 1965 for $4.00.

I always look when I go now.

Date: August 2nd, 1998 09:49:33
From: Sue
e-mail: proicer@one.net
Subject: Re: Bridal Shows/Expos
Have you checked out this message boards shows?
Go to...
http://www.sugarcraft.com/mboard/mboard.cgi?7
or go to announcements...
http://w3.one.net/~proicer/bulletin.htm

Sue at Sugarcraft, Inc

Date: August 2nd, 1998 09:18:49
From: Marida
e-mail: binsted@erols.com
Subject: Re: Bridal Shows/Expos
Where do you live? I live in the Northern Va. area and we have lots of
them. You could probably check with some hotels in your area or maybe a
cake decorating store to see if they know of any. I don't go into
bridal shows anymore but it sure is a good way to get your name out
there. You could take a fake cake or two, some pictures and some cakes
to taste. Hope you find one to get into.

Date: August 2nd, 1998 08:38:06
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Edible images
Hi, i resently received a catalog in the mail. they are doing edible art from a photograph. looks as if it is computer generated would like to know if any one knows what kind of ink would be used and where to find it. i have put photos on cakes before but nothing you could eat.
i don't want to pay what they are asking for one picture as you can imagine it is quite expensive

Date: August 2nd, 1998 02:22:08
From: Carolyn
e-mail: Bridal1
Subject: Re: Bridal Shows/Expos
Around my area, you can call the Mall office and they can tell you when they are and who to contact.

Date: August 2nd, 1998 12:42:11
From: Neshia
e-mail: kgw68@msn.com
Subject: Looking for Wilton items
Does anyone have the following items for sale?

90-95 Wilton yearbooks..I have 1994.

Cookie Cutters:
13pc numbers canister set (pg 118 1993 issue)
School days (pg 120 1992 issue)
4pc graduation set (pg 124 1997 issue)
4pc baby things set (pg 118 1994 issue)
4pc barney cookie cutter set

Pans:
Double Tier round pan
Sesame street mini pan w/ big bird and cookie monster
Cookie Monster pan
Barney and Baby bop mini pan
Ballerina bear pan

Candy molds:
Ballerina lollipops (pg 112 1994 issue)

Date: August 2nd, 1998 12:36:02
From: Lisa W.
e-mail: L.Wenzloff@worldnet.att.net
Subject: Bridal Shows/Expos
Can anyone tell me the best way to find out about bridal shows or
expos? I always seem to hear about them too late. I just got all my
licensing, etc. so I'm expanding and would like to get a little more
exposure. Thanks.
Lisa

Date: August 2nd, 1998 10:59:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Flea Market
Our flea market has a booth with a few items, but are only about 5 cents
cheaper than the Wilton book. My advice is to take your Wilton book with
you so you'll know how much todays price is so you can decide if its
worth buying.

Garage sells are the cheapest way to pick stuff up. Watch for those
block garage sells, everyone puts stuff out and I got a Scooby Doo pan
for $2.00 once!

And if all else fails you could call, email or write us and I'll send
you supplies but of course at this years price. No handling fees! Just
postage.

The only thing we have let for the mini tier cake are extra pillars.

Good Luck and Happy Hunting.
Sue at Sugarcraft, Inc.

Date: August 3rd, 1998 05:04:38
From: lynne
e-mail:
Subject: using rice paper
hi there; you don't transfer. you trace it :) put the rice paper
over the pic and trace w/food color pens or non-toxic felt tip pens.
remove it and fill in as wanted.
be sure to start at the top and work down. it is better if you can do
it in two or three parts allowing the worked part to dry inbetween.
lynne

Date: August 3rd, 1998 06:23:40
From: Debbie
e-mail:
Subject: Re: ATTN debbie: call

Date: August 3rd, 1998 02:15:41
From: Elizabeth
e-mail:
Subject: Re: Re: Edible images
How do you transfer a photo to rice paper? Thanks! Elizabeth

Date: August 3rd, 1998 01:18:53
From: Shirley B.
e-mail: drberg@gte.net
Subject: Re: Flea Market
Be sure to check your local thrift stores. I have found some great
Wilton pans, etc. and haven't paid more than $5.00 for any of
them--usually I get them for around $2.00. People just don't know what
it is that they're giving away! Do be sure to hold pans up to the light
to check for pin holes. Happy hunting! Shirley B.

Date: August 4th, 1998 08:21:57
From: Sue
e-mail: proicer@one.net
Subject: Re: catalogs
Don't know if you know about our ON-LINE CATALOG,
http://www.sugarcraft.com/catalog/mailordr.htm

Plus have you found our NEWSLETTER? Its good, August will be late. Mom's
at the convention having all the FUN, while daughters stay home and
WORK!

There are several good books and videos you might try. Let me know if
you need any recommendations.

Sue at Sugarcraft, Inc.

Date: August 4th, 1998 08:20:22
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Equipment sucks
hi, i happen to like the parchment bags. but you need to know how to fold them. then you can buz right along without the clean up of the feather wieght bags. i don't use a coupler with them i find it easier not to. also if you have some bent tips you can buy a tip fixer i don't know the exact name of it but you use it to straighten out your tips.

also if you play with the consitancy of your icing it can do wonders.
good luck and remember you may be your own worst enemy.

Date: August 4th, 1998 08:11:13
From: Lisa
e-mail: LISASCAKES@aol.com
Subject: Re: Re: Edible images
Thanks Sue,
i checked out that web site that is what i'm looking for. i must say the prices are about 1/2 what they were charging in the magazine.

Date: August 4th, 1998 08:16:09
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Equipment sucks
Things I like to do with parchment bags...
1. Use one to change the tip and fill a second bag with the icing. This
way you can change the tip and it makes the bag a little stronger.
2. Plus did you know you can rip the bag from the long side to the point
and make two smaller bags.
3. Oh, don't turn the bag down like diaper folding, I just twist the top
closed. Use a rubber band if your icing squeezes out the top.
4. Plus you can use a coupler in parchment bags.

Don't give up... they are the cleanest bag you can use PLUS disposable
besides the cheapest priced bag!

About the only thing you can do with your tips are to replace them. If
they are as bad as it sounds. Maybe start with your favorites. We sell
tips for 70 cents each to get you started. Don't buy a kit, they contain
ones you may never use.

Start slow and build up.
Sue at Sugarcraft, Inc.
513-896-7089

Date: August 4th, 1998 06:50:59
From: Marida
e-mail: binsted@erols.com
Subject: Re: Equipment sucks
Mel: Don't give up. I never have liked parchment bags. We use
Wilton's Featherweight Decorator bags. They are reusable and easy to
clean. What's wrong with your tips?

Date: August 4th, 1998 02:30:04
From: Mel
e-mail: melhuss@juno.com
Subject: Equipment sucks
I have really bad equipment. I have a ton of parchment bags. Really
stinky bags to put the parchment into some really bad tips! Can any of
you suggesst something that I can do. (I am a beginner)

mel

Date: August 4th, 1998 04:08:10
From: Debbie
e-mail:
Subject: Re: Re: ATTN debbie: call
Sorry about the message, I must have gotten distracted (sp.?)in here,
and thought that I had the message typed in. So far, when I have gotten
your previous messages, I wasn't going to be home in order for me to be
able to make a long distance call. Since you have given me a broader
time span in which I might reach you I hope to be able to get in touch
with you before everything is sold. Thanks for all of your help.

Date: August 4th, 1998 05:04:59
From: Maryann
e-mail:
Subject: Thanks for all the help! (nt) :)
:)

Date: August 4th, 1998 12:35:22
From: lynne
e-mail:
Subject: Re: ATTN debbie: call
debbie;
no text came thru w/your post. please try again.
i am available at the shop # most days between 8:30am-9pm pacific time
i will take off the recorder so you won't get an answer unless i'm here.
lynne

Date: August 5th, 1998 12:00:55
From: Heather
e-mail:
Subject: Re: Equipment sucks
Quick tip I learned from my Wilton's teacher. Get some saran wrap, pull some off the roll. Put some icing in the center of the saran wrap. Then fold one corner over the mound of icing and roll up like a tootsie roll. Twist the ends. Then cut off one of the ends and stick in your parchment bag or pastry bag. It saves a lot on clean up. I personally like the parchmant bags. I hate to clean up. I premade a bunch one night, got bored and just folded and stapled them up. It saved a lot of time. Don't give up. Experimenting is all part of the fun.

Date: August 4th, 1998 09:43:45
From: Kellyann
e-mail: Kellyann@writeme.com
Subject: Office Supplies
I just wanted to remind everyone that this is the perfect time of year to get any and all of your office supplies. All of the retail stores (wal-mart, kmart, etc.) are having their "back to school" sales. These sales include paper, labels, pens, staplers, filing cabnets - everything! I save a bundle every year!

Date: August 5th, 1998 06:22:21
From: Cathy
e-mail: Thinkchoc@aol.com
Subject: Re: Strawberry Filling
Hi Carol,

I use Welch's strawberry spreadable fruit, from the jam and jelly section. A nice mix of fruit and gel, spreads very easily, and the customers comments on the filling have been great- they don't know it comes from a jar!!

Date: August 5th, 1998 04:33:33
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: catalogs
Thanks, Sue! That was really helpful.

Date: August 5th, 1998 03:45:47
From: Carol
e-mail: TCHoge@aol.com
Subject: Strawberry Filling
I need a strawberry filling recipe or would you suggest the store boughten kind. Give me the pros and cons!! Thanks!

Date: August 5th, 1998 11:17:01
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Equipment sucks
Mel: After you have folded your bag over to put icing in. You can
either drop a tube into the bag or you can put a coupler in. After you
drop the cupler in you push it into the bag as far as it will go, mark
the ridges that you see and then cut the end of the bag so that the
coupler will drop into it enough to screw a tip onto the end of the
coupler. If you are just starting out, there are several good videos by
Wilton that show you have to use parchment bags, couplers and tips. I
have loaned mine out to some beginners or I could tell you the name of
them. Delores probably has some you could get. I always loan mine out
to beginners so they can get an idea of what is going on. Wilton also
puts one out on doing flowers which is really good.

Date: August 5th, 1998 10:05:38
From: Mel
e-mail:
Subject: Re: Re: Re: Equipment sucks
Thanks for all the advice. how do you use coupler in parchment bags????
Mel

Date: August 5th, 1998 10:00:40
From: Mel
e-mail:
Subject: Re: Re: Equipment sucks
I just can't get the tips to work. the problem is the bag I have. it
has about 2" of hard plastic that if I put very little icing in, you
can't get the icing out!

Mel

Date: August 5th, 1998 01:08:11
From: Debbie
e-mail:
Subject: Re: Re: Re: ATTN debbie: call
I tried to call yesterday but I got a number that wasn't in service. I
think I copied it down wrong. Will probably try again today/

Date: August 5th, 1998 10:19:20
From: kelley
e-mail: kelleyd@flash.net
Subject: Looking for side formers, old topper
I would LOVE to find a set of the old Wilton
cake side formers...similar to the flower
former set, but larger and designed to fit the
sides of various sized pans. Also looking for
the old "The Thinker" cake topper. If you
have either of these for sale, please let me
know!

Thanks :)

Date: August 6th, 1998 11:27:53
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Mini tier pan sets
Wilton has not sold the mini-tier sets for several years, and they are almost impossible to find. However, another alternative is to use 5, 7 & 9" rounds to make 2" thick, single-layer tiers. This will take two cake mixes instead of one, and you use regular separator plates, and the 5" push-in pillars. Wilton used to sell this as a set, too, but now doesn't even sell the 5" and 7" rounds. However, they are still made by other manufactures and may be found at your local supply shop, on Dolores' on-line catalog, or from Country Kitchen. I think this size looks betters, is more stable, and easier to decorate than the 1" thick mini-tiers.

Date: August 6th, 1998 08:53:25
From: Sue
e-mail: proicer@one.net
Subject: Re: Looking for side formers, old topper
We have some of the side formers. Slightly yellowed. Email
proicer@one.net and I'll dig them out.

Sue at Sugarcraft, Inc.

Date: August 6th, 1998 06:18:39
From: Debbie
e-mail:
Subject: Re: pans for sale
I heard from you yesterday. THANKS

Date: August 6th, 1998 03:01:30
From: lynne
e-mail:
Subject: Re: Equipment sucks
mel;
i am wondering where you took your lessons? didn't the teacher explain
the uses of the equipment?
the bag you say has a hard end......sounds like a *large!* canvas bag.
get some wilton featherweight bags......wal-mart carries them or
dolores. they are available in many different sizes. i use the 10" &
12" the most.
good luck.
lynne

Date: August 6th, 1998 03:06:19
From: lynne
e-mail:
Subject: Re: Mini tier pan sets
emily;
by the time you get to the third set of lessons you should be able to
use styrofoam instead of real cake. yes, it is a bit pricy, buy it can
be used over and over, especially if you cover it w/that shrink wrap.
lynne

Date: August 6th, 1998 02:59:39
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Mini tier pan sets
I've seen the lesson five of the home study course in the Wilton
yearbook. I would like to buy it but I think you have to buy lessons
one through four first. Does anybody know anywhere else I could get one
of those sets? I'll be taking the third course of the Wilton classes
soon and I don't want to have to make a full size wedding cake because I
won't have anything to do with it. Any info would be greatly
appreciated! Thanks.

Date: August 6th, 1998 01:46:50
From: Tammy H.
e-mail: thuls@adams.net
Subject: Re: Re: Strawberry Filling
Hi! I use Dolores' strawberry filling that comes in a 2lb sleeve. I
mix it with my buttercream and it is delicious! This type of filling
does not need refrigeration, and can be kept for several months. Gook
luck!

Date: August 6th, 1998 10:38:37
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Strawberry Filling
I use strawberry pie filling, mixed with buttercream icing, it's really
delicious!
Kathy M.

Date: August 7th, 1998 08:54:10
From: Kathy
e-mail: Kidzcakes@aol.com
Subject: Mail Box News
I was reading past AOL chats (I'm new to these cake sites) and I saw where people talked about how good Mail Box News is. But I haven't been able to find the info on how to get the magazine. Would someone please e-mail me the info? I'd really appreciate it. Thanks.

Date: August 7th, 1998 09:43:51
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: ? about a Winbeckler book
I believe only the book itself is copyrighted, not the designs in it. I think it's fine to copy that cake, just as we all copy cakes from Wilton books. Besides, Roland makes so much money teaching and doing celebrity sculptured cakes, I doubt if ever does anything that simple anymore!

Date: August 7th, 1998 11:17:40
From: Heather
e-mail: HFLPAL@aol.com
Subject: Re: Re: Wilton Yearbooks 19990-1995
I have gotten a few books off of e-bay. Good source if you can't make it to flea markets. If you are worried about giving your phone number and address, I gave my work info. So far, so good. Also a good source for old pans.

Date: August 7th, 1998 10:31:37
From: Tami
e-mail: tlutley@inetworld.net
Subject: Re: ? about a Winbeckler book
I would e-mail him and ask. Marsha is the editor of the ices newsletter
and the e-mail address is in there. They're on the road right now, at
the convention, but I think they still check their mail. He's really
nice and I think it is just the book that's copyrighted, not the ideas.

Date: August 7th, 1998 09:56:17
From: jen
e-mail:
Subject: Re: Wilton Yearbooks 19990-1995
Have you tried www.ebay.com?

Date: August 7th, 1998 09:53:57
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Mail Box News
This is a great little mag. It only comes out every two months. The
last was July/Aug 1998.

"Mailbox News"
P.O. Box 16208
Mpls,MN 55416-0208
$14/yr. $26/two years.

Date: August 7th, 1998 08:04:27
From: Lisa
e-mail: BAKINGN98@AOL.COM
Subject: Re: Re: WANT TO BUY PANS
Thanks for all the help. I have the pans now.

Date: August 7th, 1998 08:11:38
From: Lisa
e-mail: BAKINGN98@AOL.COM
Subject: Wilton Yearbooks 19990-1995
Hello all. I am interested in purchasing the Wilton Yearbooks from 1990-
1995. If anyone has they and is interested in selling, or if anyone
knows where I can get them from. Please email me. Thank a bunch. TTFN
Lisa

Date: August 7th, 1998 07:45:33
From: jen
e-mail:
Subject: ? about a Winbeckler book
Hi! One of Roland Winbeckler's book called Figure Piping Ideas shows a
really cute cake with frogs on it. (page 18) It shows a round cake cut
to look like a lily pad with a family of frogs on it. On another page
it shows how to actually make the frogs. A lady wants me to make this
particular cake for her. So my question is,will that infringe on
copyright laws? I looked in the book in case it said, but all I saw was
not to reproduce any part of the book. And in the introduction it said
something about these designs have proven successful in the market place
as well as at home. I have until Tuesday to let her know . Anyway, I
have several of his books and really respect his work. Maybe I should
just talk the lady into a take- off of this cake. If anybody has any
advice please let me know. Thanks!

Date: August 7th, 1998 07:43:26
From: jen
e-mail:
Subject: I goofed !
I put my topic where my name should have been. How do I get my question
back. Is it lost?

Date: August 7th, 1998 09:51:36
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Mail Box News
This is a great little mag. It only comes out every two months. The
last was July/Aug 1998.

"Mailbox News"
P.O. Box 16208
Mpls,MN 55416-0208
$14/yr. $26/two years.

Date: August 8th, 1998 09:37:37
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton Yearbooks 19990-1995
We still have 1994 books left, $7.99. But I know 1995 will be hard to
get. There wasn't enough published to go through the whole year. Email
me at proicer@one.net and I'll give you another place to check. Don't
have the info here at home.

Sue at Sugarcraft, Inc.

Date: August 8th, 1998 01:58:20
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Re: Re: Re: Equipment sucks
Another way to get a coupler in a parchment bag is after you've got your bag formed (you can put a little clear tape down the seam to secure it if you want) drop the coupler, minus the coupler ring of course, down into the bag. Get it down as far as it will go but be careful not to rip the bag. Then, take the coupler ring and screw it onto the base BEFORE you've trimmed any of the bag off. After you've gotten the ring screwed on really good just tear off the excess parchment paper at the tip. Then you're ready to unscrew the coupler ring and put on a tip.

Shannon :o)

Date: August 9th, 1998 10:25:32
From: LindaMay
e-mail: lindamay@erols.com
Subject: Convection Ovens?
I was wondering if anyone here uses a convection over for baking their wedding cakes. I am in the market to purchase a new range and I'm trying to decide if it's worth paying a little more to get a convection oven. It seems the convection oven will bake cakes on all three racks at the same time, and make them moister. The idea of being able to use all three racks at the same time with lower cooking time is a big consideration. What I don't know is if these ovens deliver what they say?

Date: August 9th, 1998 09:45:49
From: Sue
e-mail: proicer@one.net
Subject: Re: Flower cutters
Sorry, Mom is gone until Tuesday. Having ALL the FUN at the convention
while her DAUGHTER'S stay HOME and WORK!!!!

But I'll try to help....

Q)Which type of flower cutters would you recommend?
A)Basically you use what ever you feel comfortable with. Stainless steel
holds up better than say cookie cutters and plastic cutters last
forever.

Q)Although I've several different types of event cakes, I'm decorating
my first wedding type cake. I saw that you have the Rose cutter set from
Wilton, but I am not clear how they would work. They are not petal
shapes, but rather the cutters look like a full flower and I don't know
how it ends up looking like a rose?
A)I've never made gum paste items too much but I think you add a petal
shape cutter from the bottom, rotating the petals half way in between
the first set added. Squeezing them against the center.

Q)I was wondering if another rose petal cutter set might be better
A)Mom sometimes doesn't even use a cutter when making roses. She just
pinches off a blob and smashes the edge with her fingers, thinning at
the top. Wraps each petal around the center, start second petal half way
in the back of the first. Turn down the edge with your fingers after
adding.

Q)(and also which leaf set is good--I like the veins in them)?
A)Leafs just about have to be cut with a cutter. The veins are added
after they are cut using veiners.

Q)I'm primarily interested in roses right now, but know I will want to
do others soon.. thus I looked at the Gum Paste Wilton flower set
(#1907-117). Would you recommend that? It doesn't say what type of
flowers you can make with it? Are rose petal cutters (and leaves)
included in that set?
A)YES! this is a very good set. Plus inexpensive! All those cutters plus
a VERY GOOD book! There are so many cutters, yes on roses and yes on
leaves. Plus a veiner and tools for rolling and forming. I can tell some
of them... Daisy, Forget me Knot, Orchid, Rose, Wild Rose, plus several
different leaves. But the BOOK is worth $20.00 so the set is a great
buy.

Q)To help in you your answer just cake decorate for fun (not for sell)
and want something that would make the process easier rather than more
complicated. Thanks!
A)That's Great but be prepared when you show off this master piece that
someone that sees it will want you to do it again and be willing to pay
for it. So figure a cost before delivery. People just can't get this
beautiful flowers at a FLORIST!

Now, don't tell mom I told you this but she buys most of the gum paste
flowers now. They are so reasonably priced... An orchid only costs $5.75
to buy. A rose around $1.00 each. Now of course it doesn't cost near
this to make yourself but when you have SO much to DO and NO time to Do
it, this is less stressful!

I hope some of this is correct and helped a little. If not, maybe others
can respond and correct me or email mom Wednesday and I'm sure she can
give you better answers. Check out her SECIAL TECHNIQUES page at...
http://w3.one.net/~proicer/recipes/special.htm

GOOD LUCK and HAVE FUN!
Sue at Sugarcraft, Inc.

Date: August 9th, 1998 04:35:42
From: ann
e-mail: ann-mosher@uiowa.edu
Subject: Flower cutters
Dolores,
Which type of flower cutters would you recommend? Although I've several
different types of event cakes, I'm decorating my first wedding type
cake. I saw that you have the Rose cutter set from Wilton, but I am not
clear how they would work. They are not petal shapes, but rather the
cutters look like a full flower and I don't know how it ends up looking
like a rose? I was wondering if another rose petal cutter set might be
better (and also which leaf set is good--I like the veins in them)? I'm
primarily interested in roses right now, but know I will want to do
others soon..thus I looked at the Gum Paste Wilton flower set (#1907-117
). Would you recommend that? It doesn't say what type of flowers you
can make with it? Are rose petal cutters (and leaves) included in that
set? To help in you your answer..I just cake decorate for fun
(not for sell) and want something that would make the process
easier rather than more complicated. Thanks!

Date: August 9th, 1998 11:56:29
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Convection Ovens?
hi lindamay;
i have a commercial convection oven and had a home one.
the commercial one holds about the same as the home oven. i am not
convinced convection is as good as cracked up to be. of course it does
depend on the oven brand. like any oven, if you load it up the cakes
do not bake evenly and take longer (or just as long).
if you want to know more, just e-mail me.
lynne

Date: August 10th, 1998 10:13:09
From: Linda
e-mail: RDShearman@aol.com
Subject: Re: Re: Butavan
Gals,
Butavan is a heavy butter/vanilla flavoring and Earlene said it is like vanilla pudding and it comes in a gal. size for $30.00. Rather expensive but, it probably lasts along time. Watson Food Service carries it at1--800-775-4207. They tack on $10. for processing and this is the only distributor that carries it according to Earlene.

Oh yes, she said she had a wonderful time at the ICES convention this last week! Lucky gal!
Well, here it is, Butavan Linda RDShearman@aol.com

Date: August 10th, 1998 09:30:55
From: ann
e-mail: ann-mosher@uiowa.edu
Subject: Re: Re: Re: Flowers made from?
Lynne,
My e-mail address is ann-mosher@uiowa.edu. I'm not able to get my
computer to send an e-mail by clicking on your name so I am posting my
address. Thanks, ann

Date: August 10th, 1998 06:01:53
From: Debbie
e-mail:
Subject: Re: Re: Old Wilton Yearbooks
Thanks Lynne. You should be hearing from me soon on the jack-o-lantern
pan and the South African Sugar Art.

Date: August 10th, 1998 05:18:31
From: lynne
e-mail:
Subject: Re: Old Wilton Yearbooks
hi;
i'm not sure anyone knows for sure but i have mine marked:
#1 -- 1968/69
#2 -- 1967
#3 -- 1970
lynne

Date: August 10th, 1998 05:08:48
From: lynne
e-mail:
Subject: Re: Re: icing colors
yep.... i beat mindy by some 15 yrs. some of mine have been around at
lease 20 yrs :) they do not spoil unless you put icing into
them....that's why it is important to use a clean toothpick each time
you want to add more color to icing.
lynne

Date: August 10th, 1998 05:05:38
From: Debbie
e-mail:
Subject: Old Wilton Yearbooks
Can anyone tell me which years these "old" Wilton books are for? The
first has a red background, it costed $1.00, and all 3 cakes on it used
the "crown" candleholders. The title is Your Personal Guide to Cake &
Food Decorating Items by Wilton. The cake in the bottom righthand corner
is a 2-tier round, w/ a large crown on top. The middle cake(left side)
is 2-tier round, flowers on top, also the numbers 1970. The top cake (in
back) heart shaped,w/ 2 lg.doves on top. In upper righthand corner,
bride & groom cake topper. The second book has a blue background,
costed $1.00, and title: Cake & Food Decorating by Wilton. It has an
icing castle, which according to directions on pg. 1 is made of
cardboard covered w/icing. Also has orange plastic carriage w/2 white
plastic horses. The third book has an olive green background, costed
$1.00, and title: Magic for Your Table....Cake & Food Decorating by
Wilton, it has a picture of flowers on the wall behind a table w/ a
white tablecloth, and has 3 cakes. The cake on the left is a light green
round cake w/ a purple orchid on top, the second cake is in the center,
& is a pink heart with white sotas, & stringwork, & pink roses, and the
third cake is to the right, and is a 3-tier round wedding cake, pink &
white decorations and on the Lace Cake Stand. All of these are Wilton
Yearbooks, I'm pretty sure, I just don't know what years. Thanks for
your help.

Date: August 10th, 1998 04:59:58
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Re: Flowers made from?
hi ann;

i have tried making flowers w/g.p. and fondant. g.p. is definately
better. have not tired the choco plastic (?) but as i remember from
some demos several yrs back it is more like fondant. main problem i
find w/that is you cannot get it thin enough for many of the flowers.

please send me an e-mail.....you did not include your e-mail address
w/your post.
lynne

Date: August 10th, 1998 05:05:37
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Re: Butavan
hi gals;
the reason you have not gotten a reply from her is that she is away
playing and having lots of fun at convention! if she is home again
already she prolly has lots of ??s to answer and will get to you asap.

as i remember butavan is a powdered(?) mixture of butter and vanilla
flavors that is rather strong. any combination of those can be used.
lynne

Date: August 10th, 1998 03:31:22
From: Debbie
e-mail: Tha503@aol.com
Subject: DH on sale!
Hi everybody! I just wanted to let you know that DH is on sale at Walmart right now for 98 cents/box. I hope it is OK to post this here and no I do not work for Walmart! Happy Baking!

Date: August 10th, 1998 03:20:59
From: Mindy
e-mail:
Subject: Re: icing colors
I'm still using colors from probably 5 or 6 years ago. They sometimes
will dry up but I think that you can add glycerin to them and get them
usable again. Mindy

Date: August 10th, 1998 12:58:18
From: Joy E. Knee
e-mail: joyk@stiles.com
Subject: lammington tin

I have a receipe that calls for a lammington tin. I think think it is
British or Australian but I am not sure. Anyone got an idea what it is
or where to find one?

Thanks
Richard for wife Joy
knee@gate.net

Joy
joyk@stiles.com

Date: August 10th, 1998 02:41:03
From: Marida
e-mail: binsted@erols.com
Subject: Re: Butavan
Linda: If Earlene emails you the answer will you share that with us. I
saw that in her recipes along with the home brew and I was wondering the
same thing. I even looked it up in the dictionary and could not find
it.

Date: August 10th, 1998 12:27:50
From: ann
e-mail:
Subject: Re: Re: Flower made from?
Sue,
Looks like I posted a reply to my own message rather than as a follow-up
question to your response. Sorry! I'm posting it again underneath
yours to make sure it gets seen!:

Sue,
thank you so much for all the helpful info! It looks like the Wilton
$20 kit might be the best place for me to start. I looked at the web
page you recommended which includes your mother's tips. She mentioned
"Angela Priddy's cutters" which she used to make flowers on a baby
shower cake. She said the book was available at Sugarcraft...are the
cutters? If so, what flowers are included in that set?

Also, to anyone: I know preferences will vary, but what would some
of you say are the good reasons for using either rolled fondant,
gumpaste, marzipan or chocolate plastic (I read about that in a recent
Wedding Cake book--you melt chocolate with caro syrup and the woman
writing the book found that to be the easiest to work with in making
flowers!?)for cutting and forming flowers. I've worked with tips and
icing, but trying to make flowers out of that isn't very fun for me. I
have much more fun sitting done and forming things out of rolled
fondant
(or whatever). Thanks!

Date: August 10th, 1998 12:02:07
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: icing colors
How long do wilton icing colors stay good after being opened? I have
some colors I opened in June for my son's birthday and some colors I
opened in July for my husband's birthday. I am storing them at room
temperature.
I'm now taking my cake classes and have to tint my different
consistencies for class and I'm wondering if I can use these opened
colors or should I buy new ones.
Thanks in advance for your help!

Date: August 10th, 1998 10:43:41
From: Linda
e-mail: RDShearman@aol.com
Subject: Butavan
Earlene has a recipe online for Kaluala Fudge Cake and there is one with Butavan in it. What is Butavan? Does anyone know where to get it or how to make it? I e-mailed Earlene about it but, as of today I have Had no reply. So, if anyone out there knows about Butavan please reply so I can get or make some for one of her recipes. Thanks

Linda RDShearman@aol.com

Date: August 10th, 1998 10:05:25
From: ann
e-mail:
Subject: Re: Flowers made from?
Sue,
thank you so much for all the helpful info! It looks like the Wilton
$20 kit might be the best place for me to start. I looked at the web
page you recommended which includes your mother's tips. She mentioned
"Angela Priddy's cutters" which she used to make flowers on a baby
shower cake. She said the book was available at Sugarcraft...are the
cutters? If so, what flowers are included in that set?

Date: August 10th, 1998 09:00:10
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Mini tier pan sets
Hi All,

Does anyone know if Wilton ever reinstates products if enough people
are interested in them? It seems that sooo many people would like this
mini tier set. I have both the plain round and the heart shaped mini
tier sets and would not part with them at any price. I find I use them
frequently for family gatherings etc, when I want something a little
fancy, but don't need more than 12-14 servings. I know you could
probably duplicate this with other equiptment, but it is convenient to
have everything you need in one box!

Renee

P.S.
I even made an impromptu wedding cake for a *very* small family wedding
using the mini tier cake stacked on top of a 9"x13". It looked sooo much
more festive and appropriate than a sheet cake, which was the other
option.

Date: August 11th, 1998 04:15:06
From: Debbie G.
e-mail:
Subject: Re: Re: Help!! Quick question please!!
I have been told that the copper molds should NOT be used to bake in,
that when they are heated that some kind of reaction takes place with
the copper. I have always wanted this information confirmed, so if any
of you out there have ever heard this and know for certain, would you
please let me know? Thanks.

Date: August 11th, 1998 03:19:01
From: Caesanea
e-mail: caes@umich.com
Subject: Re: Help!! Quick question please!!
Angie,
There is a picture with directions also for a Fish Cake in Colette's
Cakes, The Art Of Cake Decorating book by Colette Peters. I think
Sugarcraft carries it. I don't have a scanner if I did I could send the
picture and patterns over the internet to you. Do you have or have
access to a fax machine I could fax the picture to you. She used a 9 x
13 inch rectangle cake and placed the cake on an 18 inch oval platter if
you want me to send you the written details let me know. She also used
Rolled fondant and buttercream icing. Hope this will help you.
Good Luck!!

Date: August 11th, 1998 12:14:42
From: Millie
e-mail: millied@elfatrading.com
Subject: Re: Does anyone know why?
Carolyn,

The same thing is happening to me but I thought it was just the
computer. Sorry I don't know why either.

Millie

Date: August 11th, 1998 12:35:06
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Help!! Quick question please!!
Angie, I read somewhere here on this board where you can use the horse
shoe shaped pan to make a fish. It sounded really easy. It would be
somewhere in the archives.

Hope you can find it.
Kathy M.

Date: August 11th, 1998 02:29:50
From: Noi
e-mail:
Subject: Re: Does anyone know why?
Hi Carolyn,

You probably click on "clear history" by accident.
I don't know how to undo it, but to "clear history" go to Internet
Explorer icon right click on it. This will show the lists. Choose
properties, near the bottom it has "clear history" button. Click on it
then OK then close out the internet. When you get on the internet, it
will show that you have not been to or read any web pages.

I hope this help a little.
Noi

Date: August 11th, 1998 10:19:18
From: Dolores
e-mail:
Subject: Re: Re: Convection Ovens?
We recently purchased a new convection oven from Deluxe. It is
everything good anyone ever said about it. I think this oven's
importance racjs right up there with good mixers and an
airbrush...don't know what I ever did without it.

Deluxe was at the FL ICES convention and Earlene bought one...told me
and we got one. Ours bakes WONDERFUL! And Deluxe is one of the nicest
companies I have ever dealt with. I bet we called them at least 10
times with dumb questions. They patiently answered each one. The oven
was delivered with no hassle whatever. We actually got 2 ovens...each
holds 3 full sheet cakes. My daughter bakes her cakes in 2-3 hours
instead of the 10 hours it once took....THAT is worth every penny! Each
oven is about $3,000.00.

Date: August 11th, 1998 10:13:06
From: Dolores
e-mail:
Subject: Re: Re: Re: Butavan
Butavan is sold locally in Texas it appears. Why not mix your own???
But always do add the same volume as called for in the recipe.

Yep, Earlene was away at ICES (me too). We're both back...and tired
with too much to do in too short of time...sound familiar!

BTW, we DID do our chat...sitting side by side, at ICES on laptops!
That was a real highlight of our week! We met SO many of our computer
pals too. Was a real joy! I met more than one person who only found out
about ICES and attended because we all spread the word. The world is
shrinking : )

I'll be posting that chat asap...probably tomorrow. You'll love it.

Date: August 11th, 1998 10:03:40
From: Dolores
e-mail:
Subject: Re: Re: Does anyone know why?
I'm reading these messages from within AOL and they are all highlighted
as always. (As I believe Carolyn is). The 'clear history' thing is a
feature of Microsoft Explorer and if you are using any other browser
(AOL or Netscape), you don't have that option.

Do be sure that you haven't done anything dif. concerning your video
for your computer. Sometimes too...we just run out of resources making
this happen. Thats memory! If turning your computer off and back on
does work, this is probably it...off to the computer store for more ram
memory may help that.

Date: August 11th, 1998 11:49:45
From: LindaMay
e-mail: lindamay@erols.com
Subject: Re: Re: Re: Convection Ovens?
Thanks so much for your information. I am unfortunatley only looking at purchasing a Convection oven for my second kitchen so anything in the $3000 would be well beyond me. The oven I am looking at would run me about $1200. What I was really trying to find out is can you bake several cakes at the same time. I can fit three 8'' or two 10' at one time in my regular oven but the convection oven I'm looking at has three racks a little bigger than the oven I have now. I'd like to know if I could bake a half sheet cake pan on each rack and bake them all at the same time. I realize the more you put in the longer it would take, but in the end would it be faster than baking three half sheets one at a time.

Also do you think the convection oven makes the cakes bake or taste better than a regular electric oven?

Date: August 11th, 1998 10:30:19
From: Dolores
e-mail:
Subject: Re: Re: ? about a Winbeckler book
Jennifer is correct. No design in his book is copyrighted...or any
other of his books for this matter. They just mean that you are not
allowed to make copies of the book itself...which is understandable.

Date: August 11th, 1998 10:27:23
From: Dolores
e-mail:
Subject: Re: Re: Mail Box News
When subscribing...be sure to tell Dee where you found out about them!
I've been telling her she needs a web site : )

I missed talking to Dee at the ICES show but I did get to talk with
others at her booth. Nice people! They've done a lot for us over the
years by furnishing such a great idea book!

Also visit: http://www.cakemag.com

Date: August 11th, 1998 11:33:29
From: Heather
e-mail: HFLPAL@aol.com
Subject: Re: Help!! Quick question please!!
Hi, I have a book that has a picture of a fish in it. You might try your library for it. It is called The Ultimate Cake Decorator by Janice Murfitt. It has the directions for cutting up the cake and decorating it. It looks fairly simple and straightforward.

Date: August 11th, 1998 11:08:14
From: Carolyn
e-mail: Bridal1
Subject: Does anyone know why?
When I read the messages, they aren't switching from red to purple anymore and I can't always remember which ones I've read. Is anyone else having this problem? What to do???

Date: August 11th, 1998 11:06:12
From: Carolyn
e-mail: Bridal1
Subject: Re: Help!! Quick question please!!
I have one pantastic pan, but have had it for quite a long time and can't remember it coming with any colored instructions. It was a tractor pan and I have used it for many John Deere tractors. Just find a picture of a fish and it should have the coloring you need or make it a rainbow type trout where you can use several colors blended in.

Another source for the fish pan might be in a store selling copper type pans - not knowing where you are and what you have available is another question. The copper pans are called more of a mold, I think, than an actual cake pan, but I have one that is a fish and have used it and put it on a sheet cake and had the sheet cake iced to look like water.

Date: August 11th, 1998 08:39:19
From: Angie
e-mail: abkuehl@zeus.ia.net
Subject: Help!! Quick question please!!
I'm hoping someone can help me with this-- I need to find a cake pan for this weekend and if I order one from the catalog here, I need to do it today or I won't get it in time. I'm a very amateur decorator (I have done a few novelty pan cakes) and my father-in-law wants me to make him a fish shaped cake for his birthday party this weekend. I can't find a fish-shaped pan anywhere in the stores around here. I would have preferred a stand-up pan, but can't find one of those even in the catalog. Anyway, my question is about the Pantastic pans. It says they come with instructions, but what I need to know is, does that mean they come with a picture and specific color directions like the novelty pans do (I'm referring to the picture and instructions on back that lines the pan when you buy it)? I need to know before I order because I don't think I can do it without that!!

Also, if anyone knows of any other fish-shaped pans that might be good, could you please let me know?

Thanks SO much!

Date: August 13th, 1998 12:01:27
From: Carolyn
e-mail: Bridal1
Subject: Re: Speaking of cake mix sales.....
My grocer that gets cake mixes at the food trade shows for me called yesterday and Betty Crocker mixes are 79 cents each for this food show. I ordered 250 cases - half to get in September and half in December. This is in the Kansas City area and only through Friday.

Date: August 12th, 1998 03:59:43
From: lynne
e-mail:
Subject: Re: DH on sale!
hi there: it is really personal preference :) to me there's nothing
better than betty crocker! the few times i have used pillsbury, i
swear i'll never use it again :) i do use some dh when i can't get bc.
lynne

Date: August 12th, 1998 02:50:01
From: Teresa Byrd
e-mail: tbyrd@agecon.uga.edu
Subject: Scooby Doo Pan
If anyone has a Scooby Doo Pan that they would like to sale, please
email me. I am urgently looking for a pan for my daughter.

Thanks.

Teresa Byrd

Date: August 12th, 1998 07:02:45
From: Sue
e-mail: proicer@one.net
Subject: Re: Help!! Quick question please!!
Also the Wilton Football cake pan or the Easter Egg pan or the old
Bowling Pin pan would make a great fish shapes, just add the fins in
color flow, royal icing, fondant, etc.

We do sell those copper type pans but they are silver now. Don't know
for sure what metal.

If you need the Fish Pantastic pan, Express Mail (2day) is $15.00 or UPS
for overnight by 3:00pm is around $20.00.
Give me a call if we can help.

Sue at Sugarcraft, Inc.
513-896-7089

Date: August 12th, 1998 06:55:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Scooby Doo Pan
No pan, but check out the other stuff we have
SCOOBY DOO where are you?

Edible Images I think around $4.00
rings 15� each
cupcake picks 12 pc $1.39
Figure set Scooby & Scrappy I think its around $5.50
Cake Kit Shaggy holding Scooby and 4 rings $6.50

Sue at Sugarcraft, Inc.

Date: August 12th, 1998 07:22:01
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Mini tier pan sets
Wilton will listen to the CONSUMER! PLEASE PLEASE everyone write and ask
the those pans and plates. Or email them at info@wilton.com

I bet they'll love all the emails! I just sent mine! He-He.

Sue at Sugarcraft, Inc.

Date: August 12th, 1998 07:13:14
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Flower made from?
Ann,
Please email proicer@one.net about the "Angela Priddy's cutters" and
I'll let you know. Info at work and I'm at home.

Sue at Sugarcraft, Inc.

Date: August 12th, 1998 07:02:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Butavan
Delores: What is the recipe?

Date: August 12th, 1998 07:08:13
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: icing colors
Yes, glycerin softens paste colors! Sometimes water will work.

If its spoiled you will know it as soon as the lid comes off, what a
terrible smell. Plus if your lid is black it should be discarded.

Sue at Sugarcraft, Inc.

Date: August 12th, 1998 10:34:26
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Speaking of cake mix sales.....
Hi All,

I don't know for how long or if it is even nation-wide, but here in New
Jersey A&P has Betty Crocker mixes on sale for $.64. Limit four, but
obviously you can send friends and relatives in to buy for you or go
multiple times yourself.
Renee

Date: August 12th, 1998 09:31:07
From: Carol
e-mail:
Subject: Re: Re: DH on sale!
I got it!! DUNCAN HINES!! I have been using Pillsbury for about 8 years. Is DH better? If so, why?

Date: August 12th, 1998 08:53:33
From: Carol
e-mail:
Subject: Re: DH on sale!
Debbie, that sounds like a great price. but what is DH? Thanks!

Date: August 13th, 1998 08:08:16
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Re: Butavan
I'm not certain/ that info IS in a recent aol chat though. If I
remember, its butter, vanilla and maybe another flavor too....just
flavorings.

Date: August 13th, 1998 08:12:53
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: Convection Ovens?
I use to START a cake on my bottom oven rack. But you realize that if a
cake is too close to the bottom, it will brown first on the bottom and
visa versa to the top. I'd never put both cakes in at one time. I'd only
want that one on the bottom rack for 15-20 minutes at most, then you
really need to transfer it to the center rack.

The convection oven makes the cakes the same as my home ovens did. I
don't notice a difference in taste or texture.

Why not try to get a used oven maybe. There are a lot of equipment
places if you check phone books in large cities.

Date: August 13th, 1998 08:02:59
From: Dolores
e-mail:
Subject: Re: Re: gumpaste
I can't imagine eating gumpaste decorations. But just in case, I add
lemon extract...at least it smells good while I'm making things.

I never refrigerate gumpaste dough. It does not spoil. I keep in
airtight bags, then in Tupperware tightly sealed. I suppose it could
spoil if you accidentally got gum Arabic glue mixed with it...I use
water for glue anyway.

Date: August 13th, 1998 08:06:21
From: Dolores
e-mail:
Subject: Re: Re: Speaking of cake mix sales.....
Thanks Carolyn...that BC cake mix is pretty darn good. When BC was
taking down their booth at ICES they were handing the cake mix out to
anyone who would take it off their hands...I got a bunch. Hadn't tried
it in years...was real good tasting. I was kinda surprised.

Date: August 13th, 1998 05:31:45
From: Marida
e-mail: binsted@erols.com
Subject: Re: gumpaste
We only use gumpaste for flowers so I don't know what it taste like. I
tell my customers that it is edible just in case. A groom came into his
reception and grabbed one off of the cake and ate it before pictures
were taken. I can't imagine that they would taste good. If you keep
the gumpaste in plastic it should keep quite a while. Wilton should
have some kind of directions on their can as to how much it makes. It
seems to me it would make a lot. We use CK Products gum paste and I
never use the whole bag at one time. I just put a tie on the unused
portion and it keeps for a long time.

Date: August 13th, 1998 04:17:58
From: Debbie G.
e-mail:
Subject: Re: Re: Re: Re: Help!! Quick question please!!
Thanks for the confirmation!

Date: August 13th, 1998 04:18:14
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: gumpaste
Does gumpaste taste pretty good? I've never used it before, and would
like some info on it. Also, if I'm using the 1 lb. can of gumpast mix
made by Wilton, what do I add to it, and how much does it make? How
long can gumpaste be kept without refrigeration? Thanks.

Date: August 13th, 1998 02:00:25
From: lynne
e-mail:
Subject: Re: chocolate flake bars
hi linda; what's the name of the book? maybe someone has the book and
can look it up to give better help.
i have seen one made using candy pieces as quills. nice, but a bit
colorful :) these candies are simular to 'good and plenty' in size and
shape, but a hard candy.
there is a cooky called 'flaky stix'(?); i think 'mother's' brand. but
they are rather sq'ish rods about 4" long......don't think that is what
you are looking for.
lynne

Date: August 13th, 1998 01:36:32
From: Linda
e-mail: lsh322
Subject: chocolate flake bars
I purchased a book of decorated cakes at the book store. Included in it was a picture of a really cute porpupine. They used (chocolate flake bars) cute into pieces to represent his quills. Has anyone heard of the chocolate bars and if so where can I obtain such them. From the looks of the chocolate in the book the bars have large crevices in them which makes them look flakey. Anyone's help is appreciated.

Date: August 13th, 1998 12:22:13
From: jen
e-mail:
Subject: Re: DH on sale!
My Walmart pulled a sneaky on me. I saw a sign that said .87 but in
little print it was only for the yellow cake mixes. I just thought that
was a little funny, you know having sales just on certain flavors.

Date: August 13th, 1998 11:18:15
From: Kathy
e-mail: Kidzcakes@aol.com
Subject: Re: Re: Re: Mail Box News
Thanks very much for the info.

Date: August 13th, 1998 10:15:42
From: Angie
e-mail:
Subject: Question for Carolyn . . .
Your mention of a John Deere cake gave me a great idea. I still want to do the fish cake but last night my mother-in-law called and said two cakes would be great, as the party keeps growing in size. I could do a sheet cake but really would like to do two smaller cakes, each different. Since my father-in-law worked at John Deere his entire life and loves John Deere tractors (after all, he made them for 35 years), I thought I would try doing a John Deere cake too (I ordered the Pantastice tractor pan and it should be here today or tomorrow). Anyway, if you have any hints at all about how you make your John Deere cake from the Pantastic pan, I would really appreciate it! I'm going to try and dig up a picture of a John Deere tractor today. And thanks for the idea!

Date: August 13th, 1998 09:54:08
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: Help!! Quick question please!!
You're correct -- copper is ok to use at room temp (whipping egg whites
for example), but not heated. If you look at copper saucepans, you'll
notice they're lined (tinned) with another metal -- these days it's
typically stainless steel, but in the past it was tin (or lead!).

When copper is heated, it'll react with whatever food is inside. The
result is toxic.

Date: August 13th, 1998 10:10:19
From: Angie
e-mail:
Subject: Thanks for all the great ideas!!
I'm off to the library to find the books that were mentioned. I really appreciate the help!

Date: August 13th, 1998 07:55:34
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: HomeBrew
At Earlene's demo, she explained that to make her homebrew, she
basically makes a homemade kahlua recipe, but leaves out the coffee.

Date: August 14th, 1998 07:53:07
From: Steve
e-mail: tparker@netwide.net
Subject: Gum Tragacanth
Hi there everyone,

I am a Chef from England now living in Florida. could anybody tell me
where I can get some Gum Tragacanth from. I had no problems in getting
it in England, but for the life of me, I can't find it here.

I hope you can help.

steve.

Date: August 14th, 1998 04:35:25
From: lynne
e-mail:
Subject: Re: gumpaste
hi emily;
gum paste dosn't have much of a tast.....just a bit sweet. but it is
really not ment to be eaten. when flowers (or whatever) is finished it
is very hard so it would be like eating egg shells :)

if you keep it wrapped in plastic then in a tightly covered plastic or
glass container it will keep for months.

i'm w/marida -- i like using c.k.'s mix. have not tried wilton yet.
once you get used to using gp you will like making your own using
dolores' recipe. it handles better and is whiter.
lynne

Date: August 14th, 1998 03:11:00
From: Debbie G.
e-mail:
Subject: Software for Designing Cakes
Does anyone know if there is a software available for designing cakes. I
don't know if such a thing even exists, but it would be great if you
could try a design out on the computer before you did the actual cake.
If someone knows if there is anything, would you please let me know,
also include where I can find it! Thanks :)

Date: August 14th, 1998 10:29:47
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Food cans used in the baking of a castle cake?
I checked out a book at the library this week "Decorating Cakes for
childrens parties" by Polly Pinder. Copyrighted in 1986. On the cover
is the most beatuiful castle cake I have ever seen. I am dying to make
it. It is called Sleeping Beauty's Castle. I'll be glad to send a
scanned picture to anyone who wants to see it.

MY QUESTION: In the directions it calls for you to use empty tin food
cans (15 oz. size) to bake parts of the cake in. The towers! I have
read the instrustions and it says to remove both ends of the can and
wrap one end with heavy foil and place the can on a cookie sheet.
Grease the insides well and then fill about half full on batter and
bake on a lower shelf of the oven. When done and cooled to remove the
bottom foil and run a knife around the inside of the can and push the
cake out. This all sounds simple, but if there is a way to screw
something up, I find it! Has anyone used this procedure before? How
did it come out? How do you know how long to cook it?

I have a wedding cake this weekend, but next weekend I'm going to try
this. It says it takes 5 days to complete!

Thanks Guys!

Shirley C.

Date: August 14th, 1998 11:09:35
From: Sue
e-mail: proicer@one.net
Subject: Re: Gum Tragacanth
We sell it, look at our Gum Paste page at
http://sugarcraft.com/catalog/gumpaste/gumpaste.htm

Gum Tragicanth - An ingredient for gum paste labeled Vegetable Gum. 3
oz. jar #76-3523 $3.89

Sue at Sugarcraft, Inc.

Date: August 14th, 1998 11:17:01
From: Sue
e-mail: proicer@one.net
Subject: Re: Food cans used in the baking of a castle cake?
>Has anyone used this procedure before? How did it come out? How do you
know how long to cook it?

We use cans whenever its the right shape. Tuna fish cans make a nice
single serving cake for 1st birthdays or for school parties. I've not
actually cut both ends out and used foil. We just spray with our cake
release spray. Fill 1/2 to 3/4 full and bake 15 minutes, then check. We
still use our finger to press the center to check it. Or you could use
the heating core from the wonder mold pan if your worried. Leave in or
spray and remove. I'd say, bake the day before and cover with a towel
then decorate bottom up. Make sure you don't just do one side at a time
or it may fall foward.

We sell that book if your interested in buying.

Sue at Sugarcraft, Inc.

Date: August 15th, 1998 10:57:32
From: Steve
e-mail: tparker@netwide.net
Subject: Re: Re: gumpaste
Hi there,

Lynne is right, it's just like the texture of egg shells. It's not
normally eaten, just used for decoration. When it's wet before it
hardens, it tastes a bit like fondant icing to me.

You can keep it in zip lock bags, it keeps well in those. When out of
the bag, and your using it, it's best kept under a damp cloth.

Take care, and happy cooking

steve.

Date: August 15th, 1998 11:03:28
From: Steve
e-mail: tparker@netwide.net
Subject: Re: chocolate flake bars
Hello there,

This one I can help you with. I use to love eating these when I lived in
London, I'm now living in Florida, and have seen them here. They are
called Flakes by Cadburry. And they relly do flake. My mouth is watering
thinking about it. I am able to get them in a supermarket called PUBLIX
here. If you go into your supermarket and go to where they have inported
English products, (if they have them), you will find them with the
sweets, SORRY, (Candy).

Good Luck. Happy cooking.

Steve

Date: August 16th, 1998 11:49:14
From: Carolyn
e-mail: Bridal1
Subject: Re: Question for Carolyn . . .
I'm sorry I didn't see this posted earlier - I didn't have much time on the computer this week as I was very busy with cakes. If I remember right, you were making these cakes over this weekend. Hope it all went well. That tractor pan is fantastic and looks so real. You could either star it or the way I do it is use a fairly big writing tip and fill in the parts with the appropriate colors and then go back and smooth those areas down with the Viva or Job Squad paper towels. The tractor tires, I use a large star tip and make them in sort of an S shape design to look pretty much like a real tire. Glad you got some ideas from me. That's what it's all about!

Date: August 17th, 1998 11:15:55
From: kelley
e-mail: kelleyd@flash.net
Subject: Re: Food cans used in the baking of a castle cake?
Shirley, I haven't baked a cake by this
method, but I have baked bread (banana nut
and pumpkin) this way, and it works just
fine. Like Sue said, you can use Baker's Joy
on the cans without cutting out both
ends...just use a non-electric can opener to
open the bottoms after baking if you need to
push the cake through.
I've seen this cake, and it is really neat. :)
Good luck!

Date: August 17th, 1998 06:30:52
From: Debbie G.
e-mail:
Subject: Mailbox News Website
Mailbox News does NOT have a website yet. I wrote a note to them after I
typed in.....www.mailboxnews.com......one day while I was on here, and
found a site under construction. I just heard from the editor of MBN
today and she told me that she had someone to check into that site. They
found out that it is a mailing service company who is using their name.
She said that she was writing to the company to make them aware of the
situation. I was really hoping that it was their site! Oh well, maybe
later!

Date: August 18th, 1998 11:44:23
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: fillings
I'm taking my decorating classes now and on the first night the teacher
filled her cake with a jar of raspberry preserves and said that "Thank
You" brand pudding also works well. Although this all sounds
delicious, I'm wondering wouldn't you then have to keep your cake
refridgerated? What a pain! I'd like to try these, as I usually just
fill my cake with the decorator icing, but I'd like to know how to keep
these fillings food safe before I send someone to the hospital!
Thanks for your help!

Michelle

Date: August 18th, 1998 06:10:59
From: Dolores
e-mail:
Subject: Re: Mailbox News Website
Ditto to what Debbie said. I spoke to the editors at the recent ICES
show and they told me also, that someone else is using their name.

But they DID tell me that they ARE working on having their own web site
soon. I told them some time ago they needed one .

Date: August 18th, 1998 02:20:11
From: Susan
e-mail: susan_cathey@stercomm.com
Subject: European type separator stands
Please can anyone tell me what they use for separator stands on those European type wedding cakes? They almost look like candle stand bases. How heavy are they? How would you stablilize the cake? Where would you purchase them? Any help would be appreciated!

Date: August 19th, 1998 08:39:33
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Software for Designing Cakes
It looks like this is some sort of game for $120.00. Plus they spelled
Wilton wrong, if that's what they are talking about.

Be ware.
Sue at Sugarcraft, Inc.

Date: August 19th, 1998 09:50:03
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: fillings
It really depends on the filling. There are many commercially available fruit or cream type fillings that can be at room temperature for a short time with no problem. A cake filled with jams or preserves would be safe at room temperature, though it might get a little runny and soak in too much if it gets too warm. Puddings definately need to be refrigerated. Don't be afraid to experiment a little, and if in doubt about a filling, go ahead and refrigerate, just let the cake come to room temp before serving for the best flavor.

Date: August 19th, 1998 08:32:37
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: fillings
We do use and sell the commercial Henry and Henry brand. Doesn't have to
be refrigerated so we don't have to worry about being liable for someone
not refrigerating. Check out all the flavors...
at http://sugarcraft.com/catalog/misc/products.htm#p
FLAVORS
Apple Turnover (good as pie filling) $3.29
Apricot #3503 $3.79 (strain / coat cake for rolled fondant)
Banana Creme $3.29 (add sliced bananas for pie filling)
Bavarian Cream #3505 (great with chocolate cake) $2.39
Cherry #3509 $3.49
Chocolate Bavarian Creme #3522 $2.49
Coconut #76-4158 $2.89 (I coated a rolled fondant cake with
this & used as filling too)
Cream Cheese (add to icing for cream ch. icing) #3502 $4.69
Lemon #3512 $2.39
Peach $3.09
Pineapple #3516 (Add icing to it for a special taste!) $2.89
Strawberry (great with white cake) #3520 $3.39
Red Raspberry #3519 $2.89 (tort with yellow cake, this filling, pour
raspberry Amaretto liqueur over un iced cake; ice cake

Date: August 19th, 1998 08:18:34
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: old wilton books
Don't forget Sugarcraft, Inc.

We have I think one 1994 left.
Some 1997, 1998 and the new 1999.

We mail order also.
Sue at Sugarcraft, Inc.

Date: August 19th, 1998 08:24:40
From: Sue
e-mail: proicer@one.net
Subject: Re: Horseshoe pan
You can email Wilton and they may send you a new copy. If they don't,
send a self addressed stamped envelope and I can send you a copy of one.

Sue at Sugarcraft, Inc.
1143 S. Erie Blvd.
Hamilton, Oh 45011

Date: August 19th, 1998 04:25:50
From: Debbie G.
e-mail:
Subject: Re: Re: Re: Old Wilton Yearbooks
Heard from you today. Thanks! I can't wait until I get home to spend
more time with everything!

Date: August 19th, 1998 05:58:32
From: Debbie G.
e-mail:
Subject: Re: Software for Designing Cakes
I'll answer my own question... I found some kind of software today while
surfing. It's at http://www.worldvillage.com/wv/feature/cake.htm I
printed out the information and haven't had time to really read it, so
I'm not sure exactly what it is.

Date: August 19th, 1998 01:26:30
From: Carolyn
e-mail: Bridal1
Subject: Re: old wilton books
I think there are quite a few on E-bay right now. That is an auction place where you can sell and buy. Go to www.ebay.com and then type in the word cake. Happy hunting. Garage sales are a good source, too.

Date: August 19th, 1998 01:23:52
From: Carolyn
e-mail: Bridal1
Subject: Re: European type separator stands
About all I can tell you is that most European cakes are fruit cakes, I think. They are just now getting interested in our types of cakes and decorating as a friend of mine who teaches for Wilton was just over in England in May to teach. Fruit cakes are firm enough to withstand a lot of weight.

Date: August 19th, 1998 11:11:35
From: susan
e-mail: brisbois@admin.ebe.on.ca
Subject: old wilton books
Being fairly new to the cake decorating scene, I am trying to stock my library with past issues of Wilton yearly book. I live in Toronto, Canada. Can anyone please help me?

Date: August 19th, 1998 08:46:40
From: Marida
e-mail: binsted@erols.com
Subject: Re: fillings
Michelle, there are a lot of fillings out there that are good and they
are safe. There is a lot of discussion on this board about them--take a
look.

Date: August 19th, 1998 09:09:01
From: Rise
e-mail:
Subject: Horseshoe pan
I recently purchased the horseshoe pan while on a trip to Pigeon Forge.
Right away I lost the folded instructions that tell how much of each
color icing for the different designs. Does anyone out there have this
that they would be willing to share with me?

This message board is great. I've gotten so many good ideas here.
Thanks to all.

Date: August 19th, 1998 08:18:47
From: Neshia
e-mail: KGW68@msn.com
Subject: For-Floyd....Dailsa(e-mail addr)
I received an e-mail concerning the cookie monster pan a while back and
I have not been able to respond to your e-mail. It shows up
undeliverable mail. Please e-mail me again if you still have the pan
and with you e-mail address, so that I may respond.

Thanks

Date: August 21st, 1998 01:10:46
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: "I DO" cake stand?
I have heard so much about this "I DO" cake stand, could someone please
send me a picture of one? Or of a cake using this stand. I have no
idea what it looks like and I am feeling left out in the cold! :-(

I'm sure I've seen it used, but just didn't know what it was called.

Thanks!

Date: August 20th, 1998 09:46:58
From: Susan
e-mail: sustuc@aol.com
Subject: Re: Horseshoe pan
Do you want the actual paper insert or just the information on it? If you just want the info I can give you that. Email me.

Date: August 20th, 1998 06:22:59
From: Maxine
e-mail: maxicakes@aol.com
Subject: Wilton Castle Sguar Mold
Does anyone have any idea of the value of the Wilton Castle Sugar mold. I know it has been discontinued for many years. Any information would be appreciated.

Date: August 20th, 1998 08:06:53
From: Dolores
e-mail:
Subject: Re: Wilton Castle Sguar Mold
You could sell that to the highest bidder...maybe $100.00 or so...honest! Especially in the ICES newsletter...

Date: August 20th, 1998 07:39:03
From: Debbie G.
e-mail:
Subject: Re: Wilton Castle Sguar Mold
Do you have one to sell? I am interested if you do.

Date: August 20th, 1998 06:12:07
From: Debbie G.
e-mail:
Subject: Re: Re: Re: Software for Designing Cakes
Thanks for the warning! I probably wouldn't be able to get it to use
here at the library, but I thought it was what I was looking for,maybe
to have if I ever get a computer.

Date: August 21st, 1998 05:57:55
From: Diana
e-mail:
Subject: Re: Re: Re: Re: Software for Designing Cakes
At the bottom of that web page it says April Fool's!!

Date: August 21st, 1998 12:12:10
From: Rise
e-mail: rnkbiggs@traveller.com
Subject: Re: Re: Horseshoe pan
Sue,
I contacted Wilton and they are sending the instructions.
Thanks

Date: August 22nd, 1998 10:58:44
From: Anne Marie
e-mail: jmccollum@pol.net
Subject: Found a great!!! book
I am so excited about this book I just had to share it. I was in the
book store last week checking out the extensive (ha ha ) supply of cake
decorating books and found a truly beautiful and inspirational book of
wedding cakes. If you are interested in a softer, less rigid botanical
style (like the British decorating books) get Anna von Marburg's book
titled Cakes in Bloom. She is an Australian decorator who does the type
of cakes I am always trying for. There are beautiful examples of
buttercream cakes with fondant/gum paste flowers that are breathtaking!
If anyone out there knows of other decorators and books out there
similar to her, please let me know, I love what she does! Anne Marie

Date: August 22nd, 1998 03:01:13
From: Rose
e-mail: cakefarm@yahoo.com
Subject: Air Brush question
I have a kopy cake air brush that was dropped. It still works somewhat. I changed the needle but it didn't help. Now I can't control the spray. It will be working slower than normal and then it will start splattering. I'm not sure what parts I need to order or do I just need adjustment? I took the hand-held part apart, did I get it out of adjustment? I could use some advice. Thanks for any help you can give me. Rose

Date: August 23rd, 1998 08:53:58
From: Stephanie
e-mail: starrcakes@sssnet.com
Subject: Re: Air Brush question
Did you drop the airbrush or the compressor?
mine was doing the same thing and i bought a new airbrush and it still
did it, then i found out it was the compressor.
See if you are getting EVEN PRESSURE out of it.

Date: August 23rd, 1998 03:09:11
From: Sue
e-mail: proicer@one.net
Subject: Re: Air Brush question
Not sure what brand you have, but they are basically the same.

Most times when an air brush has been dropped it may only need a few
parts to fix, but it is possible to knock if out of adjustment. Not by
taking it apart though.

You should be able to take it apart and put new parts on. If this
doesn't help, it may need shipped to the manufacture to be fixed. If
they do that.

I would try the crown (should twist off the end where the needle is) and
the knozzle (located inside).

Give it a good cleaning while you have it apart. Plus get your
directions out so you will be able to put it back together.

Let me know if you have more questions.
Sue at Sugarcraft, Inc.

Date: August 25th, 1998 12:06:48
From: Kelley
e-mail: kelleyd@flash.net
Subject: Re: Found a great!!! book
I agree, Anne Marie - this is a wonderful
book! And what a coincidence...I saw it for
the first time at Border's last week and just
had to have it. Very inspirational and perfect
for those of us looking for something a little
off the beaten path.

Have you tried Colette Peters' "Colette's
Wedding Cakes"? There are a couple of more
traditional designs, but all are very creative
and imaginative. Her previous design
experience comes through loud and clear on
these cakes...just gorgeous! I think this book
is the closest I've seen to "Cakes in Bloom".

Kelley

Date: August 24th, 1998 12:16:21
From: Rose
e-mail:
Subject: Re: Re: Air Brush question
I dropped the airbrush. The compressor is doing fine.

Date: August 25th, 1998 11:13:17
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Cake Decorating Periodicals & Magazines
As far as American publications, I think MBN and ACD are it. There is an Australian magazine called "Sugarcraft" that I have seen in a couple of cake supply shops.

Date: August 25th, 1998 09:48:16
From: Sue G.
e-mail: Java Cafe
Subject: Mints
Can anyone tell me how to make mints that are the texture of Altoids, Necco or pastel valentine hearts?

Date: August 25th, 1998 08:15:41
From: Rania
e-mail:
Subject: Jolly Santa Pan
Does anyone know where I can get the Jolly Santa Pan. It is now
discontinued and I cant seem to find it near where I live. I would
appreciate any help, thanks!

Date: August 25th, 1998 06:59:02
From: Maxine
e-mail: maxicakes@aol.com
Subject: Re: Cake Decorating Periodicals & Magazines
Cake Decoration (formally Cake Decoration Monthly), a British publication is on sale at many Borders and Barnes & Noble book stores in the magazine section. You can also subscribe but, because of shipping charges, the subscription is quite costly - usually a little over $100 per year. There is also a new British publication coming out in October. I'm sorry, I don't have all the information about it in front of me now but would be glad to post it to this list later or email me and I will send you the information.

Date: August 25th, 1998 04:39:36
From: Joan
e-mail: JustWritey@aol.com
Subject: Re: "I DO" cake stand?
I've just spent all afternoon searching for a good quality, non-plastic, non-tacky cake stand for 4-5 layers. Any suggestions?

Date: August 25th, 1998 03:22:46
From: Netta Graham
e-mail: netcakes@concentric.net
Subject: Cake Decorating Periodicals & Magazines
Hi!

Though I have been a very busy cake decorator for 22 years, I am new to
the internet!

I already subscribe to "Mailbox News", "American Cake Decorating", and
get ICES newsletters. I also purchase the Wilton Yearbooks every
year. Does anyone know of any other magazine-type subscriptions that
I've missed? I want to subscribe to them all!! Except for a few craft
shops, these types of magazines are not usually sold in bookstores or
supermarkets, making locating them difficult.

Thanks in advance for any information!!

Netta Graham

Date: August 25th, 1998 03:29:02
From: Netta
e-mail: netcakes@concentric.net
Subject: Re: magazines/catalogs
I can't beleive this was your request too! I have been a cake
decorator for 22 years, but am new to the internet. Since I just
inquired about this subject, I wanted to know if anyone has responded
to you about any other cake publications, or if you have found any
yet. Thanks! Netta

Date: August 25th, 1998 06:25:34
From: Sue
e-mail: proicer@one.net
Subject: Re: Found a great!!! book
If anyone wants this book, I'll see if we can get it and add it to our
fast collection of book titles.

Let me know.
Sue at Sugarcraft, Inc.

Date: August 26th, 1998 11:51:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Want old wilton yearbooks
Have you checked www.ebay.com to see what is on the auction - they usually have several of the yearbooks on there for sale to bid on.

Date: August 26th, 1998 11:50:22
From: Carolyn
e-mail: Bridal1
Subject: Re: Mailbox news subscription
Cost is only $14 per year or $26 for 2 years --- well worth the money - so many ideas. I have taken it for at least 30 years - maybe longer. I don't have it at my fingertips, but if someone doesn't give you the address, I will look it up tomorrow and post it. You'll love it so don't put off subscribing to it.

Date: August 26th, 1998 10:58:33
From: Neshia
e-mail: kgw68@msn.com
Subject: Mailbox news subscription
Does any have the address or telephone # to Mailbox news? What is
the cost for a years subscription?

Thanks

Great website...Everyone is so helpful.

Date: August 27th, 1998 12:57:47
From: Kay
e-mail: cakesavy@aol.com
Subject: Re: Re: Want old wilton yearbooks
Carolyn, thanks for responding. I just found out about ebay today after I posted my message. It was a lot of fun to look at

Date: August 27th, 1998 12:41:03
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Re: "I DO" cake stand?
Marida,

Thank you! Please send me a picture.

Shirley C. AKA SugarRushs@aol.com

Date: August 26th, 1998 04:43:11
From: Marida
e-mail: binsted@erols.com
Subject: Re: "I DO" cake stand?
I just got back from vacation or we would have answered you sooner. I
have given the name and address for the "I Do" cake stand further down
this board. It is sold by Van Horn-Hayward - P.O. Bos 903, Bellaire,
Texas 77402. Phone (713) 782-8532 - Fax (713)266-7373. They have a
small brochure showing several different designs. I will scan you a
picture of you would like. I use that stand almost every week.

Date: August 26th, 1998 09:24:45
From: Netta
e-mail: netcakes@concentric.net
Subject: Re: Re: Cake Decorating Periodicals & Magazines
Thank you very much! I don't think I'm ready to spend $100/year on one
subscription, but I intend to make a hasty path to my local Barnes &
Noble to investigate! Netta

Date: August 26th, 1998 02:13:59
From: Kay
e-mail: valleyshay@aol.com
Subject: Want old wilton yearbooks
Does anyone have 1991,'92,'93 and '95 Wliton yearbooks for sale? Please include how much including postage. I live in Simi Valley, CA. Thanks

Date: August 26th, 1998 01:33:55
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: Re: Re: Re: fillings
How big of a can does that come in?

Date: August 26th, 1998 12:00:02
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: Re: New pan COMING....
Is it Wilton?

Date: August 26th, 1998 07:41:05
From: Sue
e-mail: proicer@one.net
Subject: New pan COMING....
A Rugrat shape pan plus all the extras; treat bags, cups, etc. Should be
available mid October!

Sue at Sugarcraft, Inc.

Date: August 26th, 1998 09:21:44
From: Netta
e-mail: netcakes@concentric.net
Subject: Re: Re: Cake Decorating Periodicals & Magazines
Thanks! I'll look for "Sugarcraft". Netta

Date: August 26th, 1998 07:43:49
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Found a great!!! book
Can't get the book "Cake in Bloom" but we do have Colette's Wedding
book.

Sorry.
Sue at Sugarcraft, Inc.

Date: August 27th, 1998 11:30:06
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Cake Decorating Periodicals & Magazines
There is a new magazine from the UK premiering in October called Cake
Craft. They had a booth at ICES this year. You can contact the editor,
Sheila Lampkin for subscription info at her e-mail
address:slampkin@globalnet.co.uk.

Date: August 27th, 1998 11:37:51
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Found a great!!! book
This book is available on the internet at www.borders.com and also at
www.amazon.com. The price is $17.60

Date: August 27th, 1998 08:25:50
From: Dolores
e-mail:
Subject: Re: Re: Re: Cake Decorating Periodicals & Magazines
Go to Pat from Australia's web site and you can order it I think. Her
LINK is on my LINKS page...LOTS of gumpaste and rolled fondant cakes!

Date: August 27th, 1998 08:27:38
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Cake Decorating Periodicals & Magazines
I found that address today...right $100.00 per yr. There are 2 in the
UK. Email me and I'll look up the address for you.

Date: August 27th, 1998 08:22:05
From: Dolores
e-mail:
Subject: Re: Metal Plunger type cake decorator set
Believe it or not, we still carry those...only because there is still a
demand, not because I'd use that thing.

Date: August 28th, 1998 01:47:24
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Heating Cores
I finally went out and bought a 12x18x2" pan this week. I have just
been using two smaller pans togethter to get a 1/2 sheet before. The
other pans I've used were 3" deep but I thought it would be easier to
make two 12x18x2" than tring to tort a 3".

Do I need a baking or heating core in this pan? Or do I just go at 325
degrees for a longer time?

Thank You everyone for your help.

Shirley C.

Date: August 27th, 1998 10:53:29
From: Mindy
e-mail:
Subject: Re: Metal Plunger type cake decorator set
If you have the item # for something on ebay and want to go directly to
that page here is how you do it. At the top of the home page for ebay
there is a search button. Hit that button and it has a page with 3
different ways to search. Scroll down a bit and you will see a section
that will do the search for the item #. Another way to search is by the
persons email address. Mindy

Date: August 27th, 1998 06:02:02
From: Nancy Morgan
e-mail: ncmorgan@amp.com
Subject: Re: ISO: T-shirt pan
Hi,

I have a 1979-shirt cake pan for $20.00. Let me know if you would like to purchase it.

Nancy

Date: August 27th, 1998 06:12:36
From: Nancy Morgan
e-mail: ncmorgan@amp.com
Subject: Re: Jolly Santa Pan
Hi:

I have several Santa pans. I'm not sure what the Jolly Santa looks like.

Here are what I have in Christmas pans:

Mini Santa Faces (2 each) Year: ? Non-Wilton pan $5.00
Happy Santa Year: ? Non-Wilton pan $7.00
Santa Face Year: ? Non-Wilton pan $4.00
Standup Santa 1985 #2105-6007 $15.00
Reindeer 1988 #2105-1224 $10.00
Various Christmas Pan 1985 #2306-112 $5.00

Please let me know if you would like to purchase any or all of the above.

Nancy

Date: August 27th, 1998 02:19:48
From: lynne
e-mail:
Subject: Re: ISO: T-shirt pan
millie; there is at least one (i think 2) new ones posted in the last
24 hrs. good luck!
lynne

Date: August 27th, 1998 09:36:53
From: Michelle
e-mail: mogrady@x2.alliance.net
Subject: Re: Re: Re: New pan COMING....
That's pretty cool! I didn't know wilton came out with stuff between
yearbooks. Have they done that before?

Date: August 27th, 1998 11:20:44
From: millie
e-mail: millied@elfatrading.com
Subject: ISO: T-shirt pan
I'm looking for the T-shirt pan. There was one on e-bay which I was
outbid for by only .50, I was heartbroken. I was this close to getting
it.

I don't see any others in the auction. If anyone has one they would be
willing to part with please let me know.

Thank you,

Millie

Date: August 27th, 1998 11:13:26
From: Carolyn
e-mail: Bridal1
Subject: Metal Plunger type cake decorator set
Sometime ago someone was on this board wanting to know where to buy a metal plunger type cake decorator kit. I thought I had one, but haven't been able to locate it for this person. However, on ebay, I noticed there are at least 2 listed on the auction right now. Go to www.ebay.com and then type in the word cake and then look for #27207746 and 26639641. I think there is a way to type in the #, too, and go right to the item, but I am not completely sure on how to do that. Hope the right person sees this!

Date: August 27th, 1998 07:36:26
From: Marida
e-mail: binsted@erols.com
Subject: Re: Mailbox news subscription
Mailbox News, P.Ox. Box 16208, Minneapolis, MN 55416

Date: August 27th, 1998 06:51:13
From: Sue
e-mail: proicer@one.net
Subject: Re: Want old wilton yearbooks
We might have a 95. Email proicer@one.net if iterested.

Sue at Sugarcraft, Inc.

Date: August 27th, 1998 06:49:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: New pan COMING....
YES! Isn't it great! I'm soooo excited! I just can't wait to see it all!
If we get any pictures, we'll put them on the ON-LINE CATALOG Novelties
page!

Sue at Sugarcraft, Inc

Date: August 28th, 1998 03:44:54
From: millie
e-mail:
Subject: Re: Looking for a discontinued pan
Check out ebay.com and do a search for wilton. They sometimes have the
piano pans there.

This is a great site for finding old pans as well as books.

Good luck,

Millie

Date: August 28th, 1998 02:37:33
From: lynne
e-mail:
Subject: Re: Heating Cores
hi shirley; i have never used one either. i don't make many 12x18s;
usually make 12x16 :)
i think more importantly is using magic strips on the corners.
if you want to try this before investing in them try using paper
towels. *yes!* they will not burn. just fold them to 2" and run under
water, shake off and slap on pan. if they don't stick, they are not
wet enough. i usually use one towel at each corner. if you really
can't stand that idea if you have any old towels you can do the same
thing. i don't know if they will stick on but you can pin together
enough to completely circle the pan.
good luck.
lynne

Date: August 28th, 1998 02:36:16
From: Teresa
e-mail: tll@nevia.net
Subject: Looking for a discontinued pan
I am looking for a wilton grand piano cake pan. I believe that it is
discontinued. I would also use any other grand piano pan if I could
find one. Can any one point me in the right direction??? Thanks

Date: August 28th, 1998 02:29:36
From: lynne
e-mail:
Subject: Re:ISO: T-shirt pan
no i don't. i usually search under 'cake' and 'wilton'. i do know
there were new postings as of wed.
lynne

Date: August 28th, 1998 11:12:45
From: Joan
e-mail: justwritey@aol.com
Subject: cake stands
I am looking for a source to rent or purchase wedding cake stands or cake separator sets for a 4-level whipped cream wedding cake. Any ideas? Thank you so much for any assistance you can give me. Please answer directly to my mailbox.

Date: August 28th, 1998 12:48:07
From: millie
e-mail:
Subject: Re:ISO: T-shirt pan
Hi Lynne,

Thanks for the info. I can't find them. Do you happen to know which
category they were under.

Thanks again,

Millie

Date: August 28th, 1998 10:54:24
From: Rania
e-mail:
Subject: Re: Re: Jolly Santa Pan
Nancy,
Thanks for your reply but I don't think that any of the pans you listed
is the one that I want. The Jolly Santa Pan is a wilton pan #
2105-Z-1225. I think it was discontinued in either 1993 or 1994. If you
have this one or know of someone who does, I would appreciate any info.

Thanks again, Rania

Date: August 28th, 1998 08:15:36
From: Cathy
e-mail:
Subject: Re: Heating Cores
Hi Shirley,

When I used the 12x18 2" deep sheet pans I didn't use any heat core. I recently bought the 12x18 3" deep sheet pan which I love, but I use the heat core with that, the pan uses 4 mixes and it bakes much better with the heat core because of the amount of batter.

Date: August 28th, 1998 08:07:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Heating Cores
We don't use a heating core in that pan. All of our cakes are baked at
325 deg. and we have never had a problem with that pan. In fact, we
have the core, but we never use it even in our 3" pans and have never
had a problem.

Date: August 29th, 1998 08:55:26
From: Sue at Sugarcraft
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: fillings
Sorry, I forgot that part. Those are 2 pound bags.

Sue at 513-896-7089

Date: August 29th, 1998 09:58:05
From: linda
e-mail: eprov031@ride.ri.net
Subject: Re: Re: Re: Re: Re: New pan COMING....
What are these pans and what shapes are available?

Date: August 29th, 1998 08:44:04
From: Sue
e-mail: proicer@one.net
Subject: Re: Sugarcraft sells THIS STAND
Please email for prices. Pictures to be added soon. We have several
GREAT pictures coming!!!

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 08:49:47
From: Sue at Sugarcraft
e-mail: proicer@one.net
Subject: Re: figures/decorating supplies
We have an edible image and figure set for Mulan. Email proicer@one.net
if interested in purchasing.

Sue

Date: August 29th, 1998 08:27:01
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: New pan COMING....
OH YES! They have lots of stuff thats not in the Yearbook. One thing is
a bakery type thinner pan. $6.49 each. Many shapes available.

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 08:15:03
From: Sue
e-mail: proicer@one.net
Subject: Re: ISO: T-shirt pan
There is a large store in Columbus Ohio that may have it. Email
proicer@one.net and I'll give you their number. Sorry I'm at home and
its a work. If he has it he will only charge the regular price.

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 08:01:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: wonder mold
We sell them if you can't find it locally.

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 08:17:56
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Want old wilton yearbooks
Nope, sorry we don't have any 95. I'm pretty sure that was the year we
couldn't even get enough to sell during that year. Check every store you
can find. Wilton might be able to help with some stores.

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 07:14:35
From: zandria Rogers
e-mail: rogersjz@netpci.com
Subject: figures/decorating supplies
My daughters 7th birthday is coming up do you have any Mulan
figures or cake decorating supplies for Mulan I would appreciate
any assistance on this matter I live on Guam so I need help fast.
let me know what you have or if you can help me Ok??

Zandria Rogers

ps. Thank You for your help!!

Date: August 29th, 1998 08:10:33
From: Sue
e-mail: proicer@one.net
Subject: Re: cake stands
Great source at...
http://sugarcraft.com/catalog/wedding/wedding.htm
down to cake stands

Use
1. two of the Single-Use Elegance 3-Tier Stand; only take 2 off.
2. Crystal Cascade 5-Tier Cake Stand; and take one off.
3. Tall Tier Cake Stand Set; and use 4 levels. But you will need to cut
the hole out in the center using the cake corer.
4. Acrylic Tube Stands; use the 3 sizes plus sit the 4th one on the
table.

We only sell them. Unless you live near Hamilton, Oh

Sue at Sugarcraft, Inc.

Date: August 29th, 1998 04:30:32
From: Debbie G.
e-mail:
Subject: Re: wonder mold
They sold me just a heating core, about 4 years back. I found just the
Wonder Mold pan at a store, and bought it for $3.00, with the hopes that
I'd be able to get a core, I was really lucky!

Date: August 29th, 1998 02:05:59
From: Kay
e-mail: cakesavvy@aol.com
Subject: Re: wonder mold
Hi Heather, I found a wonder mold at a yard sale and had the same problem, no center pole. I got mine at a local cake supply store. Call around and I'm sure you will find one.

Date: August 29th, 1998 09:49:46
From: Heather
e-mail: HFLPAL@aol.com
Subject: wonder mold
Hi, does anyone know if they sell the heating rod for the wonder-mold cake pan separately. I can not for the life of me find that rod. Of course, I put it in a safe place, but I can't remember what place I considered safe!!!!!!!!!!!! thanks

Date: August 30th, 1998 09:52:13
From: Rania
e-mail: raniao@yahoo,com
Subject: Books on other methods of decorating
I would like to know if anyone can recommend any good books on other
methods of cake decorating (besides wilton method). Basically I am
referring to things like colour flow, use of rice paper, decorating gel
on wax paper etc. I've read about these methods on these bulletin
boards and a few other places but I would like to learn about these
methods in more detail. Does anyone know of a good book(s) that cover
these methods? I would appreciate any info.
Thanks, Rania

Date: August 30th, 1998 06:30:07
From: lynne
e-mail:
Subject: louise spencer's book on ebay
i know in the past there have been many decorators willing to pay *big
$$* for louise spencer's book on party foods. there is one offered on
ebay for the next 4(?) days....no bids yet and asking price is only $3!
the item # is 27505547.
lynne

Date: August 30th, 1998 09:37:07
From: lynne
e-mail:
Subject: Re: Heating Cores
only one time in many years of doing this have they loosened. but they
have formed so they don't fall into the heating element -- just stay on
the rack. maybe i've been super lucky :)
lynne

Date: August 30th, 1998 04:15:16
From: Emily
e-mail: lkk592s@nic.smsu.edu
Subject: Re: Re: Heating Cores
Lynne, whenever the paper towels dry, do they fall off? That wouldn't
be good! Thanks. Emily

Date: August 31st, 1998 11:04:08
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Order Forms
What does everyone use for orderforms for their cakes? Do you use pre-
printed ones, or computer generated forms or do you make up your own?

Thanks Again

LisaF

Date: August 31st, 1998 11:30:28
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: wonder mold (Ideas for more uses?)
While looking at a zillion different web-sites the other day I saw a
couple different uses for the wonder mold.

One was a teapot, done really nice with flowers on the side. Little
handles and spout added. Along the same lines was a garden watering
can. I enjoy seeing pans or molds used for other than just for the
original uses. Then there was a volcano on top of a sheet cake, too.

What have you used yours for other than the doll cakes?

Shirley C.

Date: August 31st, 1998 11:15:45
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Lack of Heating Cores (Results) ��
Thank you everyone for your help.

I used my new pan last night and was surprized that it took 4 whole
mixes to fill the pan half full. They baked up just a little above the
top edge of the pan. But I pressed down on the center of the cake to
level them and they came out fine. I always turn my cake top down on
the cake boards anyway, this gives me a nice flat top to ice. I then
torted them and added fillings. After I iced the tops and did the
lattace work it was over 3 inches high. I was quite pleased.

I used all the suggestions you all offered.

1)Pressing down on the crown to level the cake.
2)Baking at 325 degrees. For 1 hour and 45 minutes.
3)slapping the wet paper towel to each corner. (which my son thought
was funny.)But worked great. The corners were just a tiny bit lower
than the center, but flattened out fine.

Thanks again.

Shirley C.

Date: August 31st, 1998 10:18:09
From: Kay
e-mail: cakesavvy@aol.com
Subject: Re: storing supplies and equipment
Hi, you have a 10'x12'room? I'm jealous! Here's my "system" My decorating books are in the bottom cabinet of my china cabinet, books I'm looking at all over the dining room table, cake pans of every size in the laundry room cabinet (I pray they don't come crashing out and kill me), cake mixes in a bookcase in the laundry room, more cake mixes in the garage along with all the spare cardboard I can find. The garage also houses all the pillars and plates. LOL. I do have a few good suggestions though, I use those plastic shoeboxes to store toys for cake toppers according to type (baby shower, kiddie, graduation etc.) These are also in my laundry room stacked on the counter. I also bought one of those rolling cabinets with drawers (plastic about 4' tall) at Costco and I use it to store all those little things that need to be in one place.I also bought one of the new Wilton tool boxes and it holds a lot of tips and is great to take with you when you are delivering a cake.If I could ever get my husband to give up his office then I could have a 10'x12' room like you. Best wishes, Kay

Date: August 31st, 1998 04:14:53
From: Tina
e-mail: jcup2@hotmail.com
Subject: storing supplies and equipment
How does anyone who is a home decorator store supplies and equipment-
cake boards, boxes, separator plates, pillars, etc.? My husband and I
recently enclosed a deck to try to make room for all my supplies
(10'x12' room). We put cabinets and with a counter top along one wall
in an L-shape. I store cake mixes and powdered sugar in them. Also
plates and pillars, fountain, but there still is not enough room! We
have a large garage (not attached to the house) and I keep a lot of
stuff out there, but NOTHING seems to keep organized!!!!!! ANY
SUGGESTIONS? Thanx ~Tina~