Date: May 1st, 1998 06:14:46
From: Debbie
e-mail:
Subject: Re: Re: Colette Peters Book
Dolores--This e-mail address for Colette came back undeliverable. Would
you double check and let me know. Thank.

Date: May 1st, 1998 06:57:43
From: Dolores
e-mail:
Subject: Re: Re: Re: Colette Peters Book
I'm looking at the bus. card she gave me and I have: cakecolet@aol.com

I too emailed her. Mine hasn't come back but niether has she answered
me. Maybe mine DID come back and I didn't notice...30 emails a day get
confusing at times LOL

Date: May 1st, 1998 11:28:06
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: Re: Re: Re: Colette Peters Book
When i emailed Collett i sent it to

Cakecolet@aol.com

and it never came back , but i havent got a response either!

Date: May 2nd, 1998 09:49:33
From: Susan
e-mail: jtucker@shaw.wave.ca
Subject: old cakepans
I am looking for a retired Wilton cake pan that makes a gumball machine, cna
anyone help?

susan
email: jtucker@shaw.wave.ca

Date: May 2nd, 1998 09:08:51
From: Susan Tucker
e-mail: jtucker@shaw.wave.ca
Subject: old cake pan
I am looking for a discontinued Wilton cake pan, it makes a gumball machine.
Can anyone help?

Susan
jtucker@shaw.wave.ca

Date: May 2nd, 1998 09:13:31
From: Susan
e-mail: jtucker@shaw.wave.ca
Subject: Re: Canadian Suppliers
McCalls in Toronto is a great supplier. website is: www.mccalls-cakes.com

email is: decorate@mccalls-cakes.com

Date: May 2nd, 1998 08:02:41
From: Tammy
e-mail: Dunkccc@aol.com
Subject: What camera do you recommend?
I would like to get a new zoom lens camera but I don't know which one would do the best job taking close-ups of cakes. Currently I'm using my husband's old manual Minolta camera that is very large and heavy, but it takes good pictures (when I do it right). I want a smaller auto-focus zoom camera that would be easier to use and transport. What camera do you recommend? Your suggestions are appreciated.

Date: May 2nd, 1998 11:42:46
From:
e-mail: pbridges@kentwood.k12.mi.us
Subject: Re: Attn future Kitchen aid buyers
I saw this order on the Kitchen aid web site. I have a 4 quart for 17
years but it's starting a wear out. Which Kitchen Aide do you
recommend? There are a least 3 different 5 quart models.
K5 KSM5 KSM50 K5SS
I want to buy myself a Mother's Day present.

Date: May 3rd, 1998 01:39:01
From: Diana
e-mail: joker@softcom.net
Subject: Re: Colette Peters Books-CHEAP
On www.hamiltonbook.com/ there are 2 different Colette Peters books on
sale from 10 - 11 dollars each. They don't have the Xmas book anymore
though. Use their search engine with keyword " colette peters".

Date: May 3rd, 1998 09:28:02
From: kelly
e-mail: cakegoddes@aol.com
Subject: Re: What camera do you recommend?
I have an Olympus Stylus Zoom It is small and automatic and it really shows the details on your cake . I love it.

Date: May 3rd, 1998 06:41:14
From: lynne
e-mail:
Subject: camera recommendation
we just got a canon shurshot 80 tele for under $100. i have taken one
roll of film so far and am happy w/it. still learning how to use it.
it loads, advances, flashes etc all automaticly.
lynne

Date: May 3rd, 1998 06:48:12
From: lynne
e-mail:
Subject: Re: Cake Pan sizes?????
this is also a frequently asked ?. :)
as dolores pointed out there is no industry standard :(
i use 8 x 12 for a 1/4 sheet (1 mix) serves 12-15
12 x 16 for 1/2 sheet (2 1/2 mixes) serves 25-35
full sheet is 2 of the 1/2 sheets serves 75
all of the above are single layers that i split and fill.
now are you as confused as ever?
lynne

Date: May 3rd, 1998 09:33:46
From: Dolores
e-mail:
Subject: Re: Cake Pan sizes?????
I don't think there IS a standard.

But I was always told the following:

11 x 15 = 1/2 sheet
Twice the above for a full sheet
But the above all doesn't add up for the 1/4 sheet...so
This would make a 1/4 sheet the 7 x 11 and I don't think that is so.
For a 1/4 sheet we use the 8 1/2 x 11 pan, which does make a nice cake.
But I've never bought a sheet cake in my life.

You know, the reason they even have these 'measurements'...half sheet
etc, is that large bakeries cut a full sheet cake in half for a half
sheet and in fourths for a fourth sheet.

Besides all the reg. sizes, we have also had several other sheet pans
made for us. It was always a prob, between 1/2 and full sheet cakes, so
we had another one made...don't know the meas.. Also a 10 x 14

Date: May 3rd, 1998 06:51:34
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: What camera do you recommend?
My husband and i just bougt a Cannon Rebel X S about 6 months ago and love it. It has a no-brainer area that figures out lighting and film speed, then there is the creative part that lets you take control. So far we haven't had a bad picture come back. We got a great deal on ours at Costco. It included a case, lense, cleaning kit, and even the battery for $350.00. You can't get a better deal than that. You could probably also find it at Sam's Club. Good Luck Cheryl

Date: May 3rd, 1998 02:06:28
From: Shirley
e-mail: Destinysdc@aol.com
Subject: Cake Pan sizes?????
Please help, I'm so confused!'

What is the size of a 1/4 sheet cake? a 1/2 sheet cake? and a Full
sheet cake?

I was shopping for pans and found:

2" and 3" deep..... 9 x 13
..... 11 x 15
..... 12 x 18

Then I found some inbetween sizes like:

..... 7 x 11
.....10 x 15
.....12 x 16
.....16 x 24
.....18 x 24

There must be a standard out there somewhere!

Date: May 4th, 1998 08:08:48
From: addie
e-mail: addieg@cityusa.com
Subject: Re: What camera do you recommend?
My husband takes pictures of my candies for me and he suggests that a
Cannon Rebel because it is light and you can get different lenses for
it.

Date: May 4th, 1998 03:29:09
From: Linda Shearman
e-mail: RDShearman@apl.com
Subject: Re: torting a cake
Tracey,

Hello, Wilton sells a tort cutter for only 2.99 and it slices a cake up to 20 inches. I like it maybe you will also. Good luck

Linda

Date: May 4th, 1998 03:09:11
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: torting a cake
If you want ideas for cutting the torte layers evenly, these may help.
I don't remember where I saw the first idea, so I can't give credit
(perhaps on this board somewhere), but I have tried all three and
they all work well.

1. You need Legos (about ten maximum), and dental floss. Build up two
sets of Legos to the height where the line between the top brick and the
rest of the stack is even with the height you want to cut the layer.
Sandwich the end of a length of dental floss (long enough to slice
through the width of the cake plus about six inches) between the top
Lego and the bottom of the stack. Secure both ends of the dental floss
this way (two identical stacks of Legos) and pull the floss taut. The
cake is on a flat, smooth surface, the same surface height you used to
measure. Keeping the floss taut and tight between the two lego end
holders, use a slight back and forth sawing motion to slide the floss
through the cake - I usually go from back to front, sawing and pulling
towards myself. The legos walk/slide along the counter surface, keeping
the floss at a consistent height. Change the height of the stack of
legos to cut the next layer. This method is adjustable to the height of
the individual lego bricks, a little less than 1/4 inch, I think. You
can also use this method to level the little hump you sometimes get on
top of cakes.

For smaller cakes, you can also stick a row of toothpicks into the cake
at intervals of about 2 inches, at the exact height you want to cut.
Then glide the dental floss (without Legos, just tautly wound on your
fingers) along the top of the toothpick guides. Or slice horizontally
with a long serrated knife, again resting the surface of the knife atop
the toothpicks. (This is not as easy to control)

You can also wrap a length of floss completely around the edge of the
cake at the correct height (resting on the toothpicks or just indenting
to hold it's place) and cross the ends in front in a loose single knot.
Gently pull on opposite ends, closing the floss in a circle that cuts
through the cake from the outside in.

Hope this helps, Susanna

Date: May 4th, 1998 02:41:24
From: Dolores
e-mail:
Subject: Re: torting a cake
I pipe a ring of icing around the outer edge of the bottom layer with
the open copuler (no tip). Then I add the filling and smooth it with the
smaller bent spatula.

Date: May 4th, 1998 11:58:05
From: Tracy
e-mail:
Subject:

Date: May 4th, 1998 12:03:35
From: Tracy
e-mail: tlapasley@juno.com
Subject: torting a cake
I am wondering how everyone tortes their larger cakes (if you do). I have in the past torted a cake that was 14" or more round. I have done this with a knife. This never comes out as smooth as I'd like. What does everyone else do? Thank you for your help.

Date: May 7th, 1998 12:59:46
From: lynne
e-mail:
Subject: Re: ISO cake charms
hi noi; i know of a local source here in calif. otherwise, i have
catalogs at the store from a couple of places they can be mail-ordered.
i'll try to remember to bring the info home tomorrow.
lynne

Date: May 7th, 1998 12:24:03
From: Carolyn
e-mail: Bridal1
Subject: Re: Metal Icing Tube
Are you referring to the cake decorating plunger type that is used to put the icing in and decorate? If so, I may have one that I could probably sell you. I will just have to locate it as it is put away somewhere.

Date: May 6th, 1998 09:59:28
From: Noi
e-mail:
Subject: ISO cake charms
Hi all,
A friend of mine is looking for cake charms the one that you put in the
wedding cake and the bride or bridesmaids pull them at the reception.
Does anyone know where she can purchase these items?
Thanks for any response,
Noi

Date: May 6th, 1998 03:26:55
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: What camera do you recommend?
A friend and I have a Chinon Genesis 2000. It looks kind of
strange-almost like a small video camera- but it takes great pics! It
even has a macro setting that allows me to take super close-up shots of
my cake details. And it's an PHD camera too! ("Press Here, Dummy") :o)

Date: May 6th, 1998 01:54:08
From: Cheryl Clark
e-mail: AClark0001@AOL.com
Subject: Metal Icing Tube
I am looking for a metal icing tube. My aunt has one from the Montgomery Wards catalog from 1930's or so. I seem to be able to control it better than the bags. Please let me know if you know where to find one. Thanks

Date: May 7th, 1998 03:39:43
From: Dolores
e-mail:
Subject: Re: Re: ISO cake charms
We carry those...

Date: May 7th, 1998 09:55:44
From: Cheryl
e-mail: AClark0001@AOL.com
Subject: Re: Re: Metal Icing Tube
Yes, that is the type I am looking for. I have found some plastic ones, but they are not made very well. Let me know if you find it. Thanks

Date: May 8th, 1998 03:55:55
From: Debbie
e-mail:
Subject: Re: Colette Peters Book
Thanks everyone. I located a book!

Date: May 8th, 1998 01:15:12
From: Sly
e-mail: skenney@rocketmail.com
Subject: placemats
Yes, Placemats. The cheaper, the better. I like the ones that are
thick and rubbery. they tend to cushion well, and they don't slide
around much. Then just keep plastic wrap over the rolled out gp.
I've also used my old Wilton practice board, but I think the placemats
are easier to clean up.

Date: May 8th, 1998 12:57:39
From: Janie Allaire
e-mail: cakes79
Subject: Re: DreamWhip
Hi!You will find DreamWhip in pudding sectionof most super markets.hope this helps...janie Allaire....

Date: May 8th, 1998 11:50:21
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: DreamWhip
I saw a recipe with dream whip on one of the other message boards. I
have not heard of this product in a long time and I don't recall seeing
in the store. Can someone tell me where I might find it and what
section I would find it in. If its still made (I'm in California)The
recipe sounded wonderful! Thanks in advance.

Date: May 8th, 1998 09:53:50
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Surface for gum paste?
I have read that there's a non-stick board for gumpaste but is there any
thing else that you can use such as heavy plastic or marble board.
Any advice will be appreciated since I am getting ready to teach myself
to make gp flowers and I can use all the help I can get. THANKS TO ALL!

Date: May 8th, 1998 10:07:17
From: Carolyn
e-mail: Bridal1
Subject: Re: Surface for gum paste?
A lot of people use table place mats to roll gumpaste out on. I don't do gumpaste or very little of it so cannot really speak from a standpoint of what I use, but what I've seen others use.

Date: May 9th, 1998 06:02:05
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Surface for gum paste?
I use heavy plastic which is found in the uphostery department in fabric stores. Works really good, and keeps my cabinet tops clean.

Kathy M.

Date: May 11th, 1998 11:52:50
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Large size 's
Have you tried Dolores (the one who sets up this message cake board for us)? I live near a local bakery supply warehouse so I get mine there as I can drive 45 minutes and not have to have it shipped.

Date: May 11th, 1998 11:10:21
From: lynne
e-mail:
Subject: Re: Brightening cake fountain
i have heard you can fill w/water and add vinager &/or baking soda and
let it soak overnight.
another suggestion i have heard is to use a dental tab for soaking false
teeth.
i sounds to me like it may be scratch from someone trying to clean it
w/cleanser. sure hope not.
lynne

Date: May 11th, 1998 05:58:51
From: Catherine
e-mail: ccount3950
Subject: Large size 's
Hi , Do you know where I could get large sizes of bottles flavorings. like quarts sizes of clear vanilla and butter flavoring. I live in Maryland . Thank you.

Date: May 11th, 1998 09:19:22
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Large size 's
Hi neighbor! I've got some info for you, but I couldn't get an e-mail
thru! send me an e-mail and I'll give you some local shop names, etc!

Jackie N. in PA

Date: May 11th, 1998 10:50:42
From: Terri
e-mail: jrblanston@aol.com
Subject: Brightening cake fountain
The cake fountain I have wasn't always cleaned properly before being put away. The plastic seems dull and cloudy. Any suggestions for cleaning?

Date: May 12th, 1998 07:10:34
From: Shirley
e-mail: Destiny@aol.com
Subject: Re: What is "Stay Icing"?
I did find "StayIce" listed under another web site so I wrote and asked
what it was. Here was the reply..

dear shirley,

first of all your question is not stupid. yes, i have heard of stay ice
and we carry it. what it is an ingredent that you would put in
buttercream icing to stabalize the shortening so it won't melt off the
cake in hot weather. we have it for 5.99 for 5oz it is in a powder form
you would use 1 to 6 tsps per batch of buttercream and it will not
change the taste. i hope this answers your question. anything else let
us know.

Thought I would pass this information on.

Date: May 12th, 1998 07:57:02
From: Catherine
e-mail: ccount3950
Subject: Re: Re: Large size 's
HI Jackie. I got your response and here is my e-mail address ccount3950 . And thank you I appreciate your help. Catherine

Date: May 12th, 1998 08:00:49
From: Catherine
e-mail: ccount3950
Subject: Re: Re: Re: Large size 's
Hi Carolyn; Thank you for your reply . I looked in Dolores catalog and I did not see large sizes . Thank you .

Date: May 12th, 1998 04:26:52
From: T.Leech
e-mail: barq@sprint.ca
Subject: Heavy cream vs whipping cream
Can somebody tell me if there is a difference between heavy cream and
whipping cream? Can I use whipping cream to make chantilly cream or does
it have to be heavy cream? I noticed a big difference between taste when
it comes to the chantilly and the regular whipping cream that came out
of a can. Thanks in advance for any response.

Date: May 12th, 1998 03:45:01
From: Shirley
e-mail: SugarRushs
Subject: DecoPacs
DecoPac?? I recieved my DecoPac catalog in the mail this week and as I
flipped through the pages I realized I could spend a lot of money on
this stuff! Please any suggestion on the high demand items. Disney
has way too many to chose from. I would like to have these on hand, but
I don't want a lot of money for these items to just sit on the shelf
getting dusty.

Date: May 12th, 1998 11:26:13
From: lynne
e-mail:
Subject: Re: Substitute for tartar and sour cream
a fair substitue for sour cream is yogurt. it's not exactly the same,
but many people use it as it is lower in fat than sour cream.

i don't know of a sub for cream of tarter.
lynne

Date: May 12th, 1998 10:19:52
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Substitute for tartar and sour cream

I will apreciated who can give me the substitute for tartar and sour
cream as in my country I could not find it.
many thanks from isabel ( macau-Se ASIA)

Date: May 12th, 1998 10:19:58
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Substitute for tartar and sour cream

I will apreciated who can give me the substitute for tartar and sour
cream as in my country I could not find it.
many thanks from isabel ( macau-Se ASIA)

Date: May 14th, 1998 01:05:01
From: Shirley
e-mail: SugarRush@aol.com
Subject: Re: Re: Question?? DecoPacs
Yes DecoPac is a wholesale company. But if you have a business tax ID
number they will sell to you. For use in your business.

Date: May 14th, 1998 12:17:03
From: lynne
e-mail:
Subject: Re: bakery warehouse (supply shop)
re: d.h. cake mix price:
they have gone up here in calif too. they were 98 cents, now $1.29.
i noticed betty crocker still 98 at one store and 78 at another.
i am trying to arrange w/a local grocer to buy quantity, but they
haven't gotten back to me -- it's been 10 days. if i don't hear from
them soon, i'll go to the other store, but they don't speak much english
and i don't speak chineese :(
lynne

Date: May 13th, 1998 11:17:52
From: Sue
e-mail: proicer@one.net
Subject: Re: ISO Magic Line Cake Pans
Wilton's Oven Craft pans are good. A heavy guage metal like magic line.
Or I'd be happy to special order that brand for you, email
proicer@one.net

Date: May 13th, 1998 11:15:25
From: Sue
e-mail: proicer@one.net
Subject: Re: old cake pan
There is a shop in Columbus, Ohio that may have it. Cake Craft, Co. I
have the number it you want it, email proicer@one.net for it.

Date: May 13th, 1998 11:12:47
From: Sue
e-mail: proicer@one.net
Subject: Sugarcraft Prices Large size 's
Butter Flavoring

Wilton 2 oz $1.79, slightly yellow
CK 8 oz $3.59, slightly yellow
CK 4 oz $1.99, slightly yellow
CK 2 oz $1.79, slightly yellow
OURS 8 oz. $3.99, no color - CLEAR
Quart #3157 $11.75 - CLEAR
Gallon #553-GCBT $31.15 - CLEAR

Vanilla

Wilton�s� with alcohol #604-2237 2 oz $1.79 - CLEAR
CK brand #42-102 2 oz. $1.79 - CLEAR
CK brand #42-104 4 oz. $1.99 - CLEAR
CK brand #42-108 8 oz. $3.39 - CLEAR
Quart $9.50 - CLEAR
Gallon #2968 $18.50 - CLEAR
Gourmet International 100% pure #9500 5 oz. $8.50 - DARK
Powdered 2.5 oz 95�

Almond Flavor

Wilton�s� (contains alcohol) #604-2126 2 oz. $1.79
CK (non alcohol) #42-302 2 oz. $1.79
CK #42-304 4 oz. $1.99
CK #42-308 8 oz. $3.39
#2901 quart $12.00
#2900 gallon $24.65

Date: May 13th, 1998 11:11:27
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Large size 's
Its on the Baking Equipment page in our Catalog. Here's our prices if
you still can't find it. Quarts and Gallons prices change to the market
and if you order 12 quarts or 4 gallons, prices are alot cheaper. Let me
know if you'd like to order. proicer@one.net

Butter Flavoring

Vanilla

Almond Flavor

Wilton�s� (contains alcohol) #604-2126 2 oz. $1.79
CK (non alcohol) #42-302 2 oz. $1.79
CK #42-304 4 oz. $1.99
CK #42-308 8 oz. $3.39
#2901 quart $12.00
#2900 gallon $24.65

Date: May 13th, 1998 10:55:05
From: Sue
e-mail: proicer@one.net
Subject: Re: DecoPacs
We retail most of the items in the DecoPac catalog, if your interested
let me know the stock number and I'll check a price for you. Email
proicer@one.net

Date: May 13th, 1998 11:02:15
From: Sue
e-mail: proicer@one.net
Subject: Re: Brightening cake fountain
If you can't clean your fountain you might think about replacing the
bowl. We sell both Wilton's and the foreign ones. Maybe try a calcium
deposit remover, check your local hardware store. Water has soooo much
calcium in it thats why they say to use Distilled Water. We store our
fountain upside down if using alot or remove the piston so calcium
doesn't form to make the piston stick.
Hope you get it looking pretty again.
Have you ever tried changing the light bulb? Some christmas light bulbs
work to give a little different color. Match the brides color.

Date: May 13th, 1998 10:51:24
From: Sue
e-mail: proicer@one.net
Subject: Re: Question?? DecoPacs
I thought DecoPac was a wholesale company? Are you sure they want to
sent out catalog to consumers?

Date: May 13th, 1998 10:34:17
From: Sue
e-mail: proicer@one.net
Subject: Re: Old Wilton Cake Pan
I'm pretty sure we have a few pans left. I'll check tomorrow and let you
know. If we don't there is another store I can check for you. If you
can't find a pan we have collectable figures for Mario.

Date: May 13th, 1998 10:46:48
From: Sue
e-mail: proicer@one.net
Subject: Re: bakery warehouse (supply shop)
Check your business to business phone book. Most cities have them but
are usually given to businesses. You might check the library.

Its really hard to find Duncan Hines cake mix at a good price, we work
with the local grocery stores and the local flea market. We do order 60
cases per month to get a good price.

Good Luck!

Date: May 13th, 1998 10:30:47
From: Sue
e-mail: proicer@one.net
Subject: Re: Thickness of cakeboards
Masonite is usually 1/4" but I've gotten them 1/8" before, which wasn't
bad. Masonite is a real nice board. We cover both sides with
white contact paper to keep the board grease and water resistant. Then
we cover with colored foil to match the cake decorations.

Date: May 13th, 1998 07:13:02
From: Brenda A.
e-mail: jamesalex@mindspring.com
Subject: Thickness of cakeboards
Could someone please tell me how thick the masonite
cake boards are? 1/4 in.? Thanks

Date: May 13th, 1998 06:02:23
From: Shirley
e-mail: SugarRushs@aol.com
Subject: Re: Re: DecoPacs
The DecoPac catalog can be requested at www.decopac.com or by calling
1-800-DECOPAC

Date: May 13th, 1998 02:42:17
From: Cindy
e-mail: STU152@aol.com
Subject: Old Wilton Cake Pan
Help I'm looking for the Super Mario Bros. cake pan. I need any
suggestions!

Date: May 13th, 1998 02:16:32
From: michelle
e-mail: michelle_gann@mgh.com
Subject: Re: DecoPacs
Where do you get your magazine from? I would be interested in this
magazine, if you could send me the address or phone number or email
address that would be great. Thanks

Date: May 13th, 1998 01:43:03
From: Shirley
e-mail: SugarRushs
Subject: Re: Re: Mail Box News?
Thanks Clister! I'll get it in the mail today. I'm looking forward to
all the ideas. Have a great day!

Date: May 13th, 1998 12:50:54
From: Linda
e-mail: lsh322@hotmail.com
Subject: bakery warehouse (supply shop)
Can anyone tell me of a bakery warehouse for Ohio. I live in the
northern half of Ohio, but will go where I am able to find one. Also,
does anyone know of a place to get Duncan Hines cake mixes at a reduced
price. Our grocery store prices have just taken a jump. Not sure how
long the new price will last or if this means they are going to just
stay at the higher price. Any information will be greatly appreciated.
Thank you. Linda

Date: May 13th, 1998 09:26:30
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Mail Box News?
Hi Shirley; Yes, there is a publication called Mailbox News. I was just
about to mail for a subscription to it today since I haven't subscribed
in couple of years. I have several years of back issued and it is a
wonderful publication for cake artisty. It's now $14/yr. or $26/2 yrs.
The address is MAILBOX NEWS, P.O. Box 16208, Minneapolis, MN 55416-0208.

Date: May 13th, 1998 04:37:06
From: Shirley ( Yes Me again!)
e-mail: SugarRushs@aol.com
Subject: Mail Box News?
I heard about a publication called something like Mail Box News. Can
anyone please tell me what the correct name could be, and the address
to write to, to subscribe. I know I saw it in this message board
archives but now I can't find it.

P.S. Dolores: I love this message board! I learn something new
everyday. Thanks

Date: May 14th, 1998 11:13:06
From: Laura
e-mail: mcneil@interpath.com
Subject: wed ck pans
Is anyone interested in buying a whole set of 3" wed ck pans before I
put them on eBay? email me if you are mcneil@interpath.com

Date: May 14th, 1998 09:54:25
From: Diana
e-mail: DM12420@aol.com
Subject: Re: old copies of Mail Box News
Lynne, I'm interested in some of your old copies, but I can't seem to reply to your highlighted name when I click it on. Could you please e-mail me?
Thanks,
Diana

Date: May 14th, 1998 11:48:05
From: lynne
e-mail:
Subject: old copies of Mail Box News
i have several years of older issues for sale. if interested they are
$1 each plus shipping.
lynne

Date: May 14th, 1998 11:45:14
From: lynne
e-mail:
Subject: Re: greaseproof paper?
i get my freezer paper from wal-mart. it is in the section w/the waxed
paper, foil and plastic wrap. it is reynolds (as in reynolds wrap)
brand and comes in a roll of 150 sq.ft. for about $4-5 maybe less can't
remember now).

it is white 'butcher paper' that is plastic coated on one side.
you have to use it w/the coated side up or it will not be grease-proof.
even then sometimes it still stains a bit.
lynne

Date: May 14th, 1998 10:51:23
From: Diana
e-mail: DM12420@aol.com
Subject: greaseproof paper?
Can anyone tell me where I could find greaseproof parchment paper or freezer wrap? I thought both of these were greaseproof but the brands I've tried were not.
Thanks,
Diana

Date: May 14th, 1998 08:57:11
From: Brenda A.
e-mail: jamexalex@mindspring.com
Subject: Re: Re: Thickness of cakeboards
Thanks Sue
I'm going to get a sheet of masonite today, and
wasn't sure about the thickness.

Date: May 15th, 1998 06:19:53
From: Susan
e-mail:
Subject: Re: old cake pan
I have found the pan, thank you for your suggestions.
Susan

Date: May 15th, 1998 12:41:48
From: jen
e-mail:
Subject: Re: bakery warehouse (supply shop)
I also noticed the jump in price. I was paying .89, now they are 1.49.
Ouch! I went to several stores too. (I'm in Georgia.)

Date: May 15th, 1998 11:01:54
From: Jan
e-mail: PlacJan5@aol.com
Subject: Re: torting a cake
Hi Tracy,

If this message isn't too late, I also like to either put a dab of
frosting or "notch" the cake a bit on the two halves of the tort layers
before I separate them. This way when I put them back together they
will at least fit together if I didn't make my tort cut really straight
and smooth. Hope this makes sense! I also like to do what Dolores
does, putting the ring around the layer. Seems to help hold in the
filling.

Date: May 15th, 1998 10:28:11
From: Carolyn
e-mail: Bridal1
Subject: Re: greaseproof paper?
Most grocery stores would order it for you, I think. I get mine in a huge roll and save money. You need to go to the meat department and they usually would be happy to order it. However, if you don't bake many cakes, the smaller boxes would be ample for you.

Date: May 17th, 1998 01:03:34
From: Diana
e-mail: DM12420@aol.com
Subject: Re: greaseproof paper?-Thanks all! ..(NT)

Date: May 16th, 1998 08:05:33
From: Susan
e-mail: jtucker@shaw.wave.ca
Subject: Re: Re: Substitute for tartar and sour cream
I'm guessing that Isabel is looking for a substitute for tartar sauce, not cream of tartar.
I don't know a substitute for tartar sauce.

Date: May 16th, 1998 08:10:47
From: Susan
e-mail: jtucker@shaw.wave.ca
Subject: Wilton 'number' cake pans
I was told these pans exist and would like to locate some. Not the miniature/individual sizes.Does anyone know where they can be found?
Susan

Date: May 16th, 1998 07:50:02
From: Sue
e-mail: proicer@one.net
Subject: Re: wed ck pans
What is eBay?

Date: May 16th, 1998 07:54:06
From: Sue
e-mail: proicer@one.net
Subject: Re: greaseproof paper?
Did you know to look on the Baking Equipment page of this Cyber-Home's
web page? Its sold:
Parchment also see Boxes and Paper goods

8" round 25 pc $2.79
10" round 15 pc $2.49 ( 3 pks. left)
'Select-a-size' (marked & you cut) 6" round through 12"
#415-994 20 pc $3.99
CK Paper Triangles 15" 125 pc $4.99
Wilton's Paper Triangles 15 inch #2104-1508 100 Dispenser Pack
$5.49 OR 12 inch #2104-1206 100 pc $4.49
In a roll: #31-1500 $2.49
100' rolls #checking
Baking Sheets: Use these for cookies -no greasing - so easy,
we use & love it! 9x13" #415-998 OR 11x15" #415-999
15 pieces $2.49
16x24 sheets #PLN1826 100 pc $checking

Let me know if you need some.
Email proicer@one.net

Date: May 17th, 1998 11:12:25
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: wed ck pans
Theo, can you enlighten me some on e-bay? I have found it and found some pans, etc., but can't find anything near the number of 200 items that you say are on there. When I go into e-bay, I put Wilton or Wilton cake pans in search engine and search. That is in the Miscellaneous selection, right? I'm not sure I am looking everywhere I should and don't want to miss a good bargain!! Help!

Date: May 17th, 1998 07:14:45
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Re: wed ck pans
E-bay is an auction website. You can sell or buy (thousands of items available - just about anything you can think of!) You can do a search for particular items such as Wilton. As of this message writing, there are over 200 items related to Wilton available for sale. It is a great place to buy retired pans and yearbooks (or get rid of them). I've been using it to replace my lost yearbooks - I only need 1991 and 1993... : ) The address is ebay.com

Date: May 17th, 1998 02:26:26
From: lynne
e-mail:
Subject: Substitute for tartar and sour cream
if it's tarter sauce she is looking that's easy to make from scratch:
it's a combination of mayonnaise and pickle relish. one could also add
a dash of horseradish.
lynne

Date: May 17th, 1998 04:36:02
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Wilton 'number' cake pans
Hi Susan,

AS per your request you can find it in Sugarcraft Catalog.Just ask Sue
as Dolores is on holiday.
Bye
Isabel

Date: May 18th, 1998 10:42:31
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Projector or Airbrush
This is no contest in my opinion!! I'd strongly vote for you to buy the projector first!! I've decorated for 34 years and have had my Kopyrite machine for about 18 and use it almost every single day. It has saved me countless hours or drawing. I can draw by looking at a picture, but not fast and not as good. Most of my customers want the type of work I do and if I have to send them to someone else, they always come back complaining that they don't like that airbrush design stuff. This is because I don't do airbrush. I have 2 still in their boxes. One has been out a couple of times so that was a waste of money. The second one I bought at ICES convention - everyone was saying what a great deal it was at $50, so of course, I thought I couldn't live without it!! I use the Kopy machine and outline my pictures in black or whatever color I need to - black icing, not gel. Then I use about a #2 tip and fill in completely inside the outline and then smooth that with a Viva paper towel. After it has dried for awhile, then I outline it again - the outline is done with a #1, usually. This type of work is something you don't see in the bakeries while your airbrush is used constantly in the bakeries and I think that is why I've had such an aversion to it as I did not want my cakes to look anything like the bakeries and they sure don't!!

Date: May 18th, 1998 10:29:28
From: Nannette
e-mail: nghenderson@erols.com
Subject: Old Wilton yearbooks
Just to let you know--there is an unusually large number of Wilton
yearbooks for sale on eBay now--pretty much every year from 77 to 96
available. They've been on for a few days, and some still only have
prices of a couple of dollars. When there are this many copies all at
once, you can usually get a good deal.

Go here:
http://pages.ebay.com/aw/index.html

and search for "cake decorating" or "Wilton"

Date: May 18th, 1998 09:41:28
From: lynne
e-mail:
Subject: Re: Projector or Airbrush
tammy; that is a hard one :) alot depends on how artistic you are.
can you line draw w/o help? how many cakes do you do a week?
i really think i get more use out of my airbrush than the kopyrite.
either will take pratice to get the most use out of. of course, the
airbrush will take more time and effort to learn for optiumn use. do
you have access to any classes (for the airbrush)?
not only will you have to purchace the airbrush, but you also will need
to buy colors. those alone cost me something like $75 ---12 yrs ago
(but i'm just now using up those bottles- so you see i don't use it
much).
well, i have to run so hope this little info helps you some.
lynne

Date: May 18th, 1998 05:42:28
From: Tami
e-mail:
Subject: Projector or Airbrush
Hi!

I need some help! I want to buy either a projector or airbrush but I'm not sure which I would get more use out of. Any input would be greatly appreciated. Thank you in advance.

Tami

Date: May 18th, 1998 04:59:50
From: millie
e-mail: millie-martha@worldnet.att.net
Subject: Re: old copies of Mail Box News
I would also be interested. Let me know what you have available.

thanks,

millie

Date: May 18th, 1998 04:33:23
From: lynne
e-mail:
Subject: Re: Kopykake
hi linda; even tho i don't use mine very often it is invalueble when
needed :) mine is about 12-15 yrs old now.(yikes! where has the time
gone??) when i got mine there were two versions -- a bigger one and
this one which i believe is called a 'kopyrite'. it uses one bulb that
is a special photo bulb. you can use a regular one, but they burn out
much faster.
my understanding is the larger unit uses 2 bulbs so it probably is
brighter. like carolyn said it works much better if it is in a darkened
room or corner. i would think the wattage difference will be weather it
has 1 or 2 bulbs.
hope this helps you make up your mind.
lynne

Date: May 18th, 1998 01:37:06
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Re: Re: wed ck pans
Thanks, Theo. I think I was putting in too many words instead of just Wilton. I found it. The 2nd page was down so haven't got to read it all yet. Very interesting!

Date: May 18th, 1998 01:15:37
From: Carolyn
e-mail: Bridal1
Subject: Re: Kopykake
Linda, in my opinion, this is the best thing I ever bought for cake decorating! I have the smaller version, which I've had for probably 18 years or so, but it does everything I need to do. It has the regular light bulb in it so is not so costly as the ones that take special light bulbs. I'm not sure about the wattage, but as for the bulb, I believe you can put in any size you want. I keep mine in a little darker area of my kitchen so I can see better on the cake. I also turn off most of the lights in the kitchen at the time I use it. You still have to have a steady hand to do all that tracing on the cake, but it really is worth every penny if you can't freehand. I believe mine is called a KopyKake rather than the KopyKat.

Date: May 18th, 1998 11:13:01
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Kopykake
Someone out their with imformation on which Kopykake I should buy for a first time machine I would appreciate some imfo. on it and what the watts has to do with the kopykake? Does higher the watts get you a brighter image? Need to order one soon after I get some feed back..Thanks in advance. Happy decorating , Linda RDShearman@aol.com

Date: May 18th, 1998 08:48:13
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Re: Re: Re: wed ck pans
Hi Carolyn,

From the main home page look at the top of the screen. There should be
a selection called search. Click on that and it should take you to
the search screen. Near the top of the screen there should be a section
called title search. Type Wilton in that empty space and click the
search button. I just tried it (it's 5:45a.m. in California right now)
and there's 264 items that came up. Not everything is "cake" wilton.
There's some other stuff with the word wilton in it as well, but most of
it is the cake stuff we're looking for. Please let me know if you're
having trouble accessing everything and I'll try to help!

Date: May 19th, 1998 10:57:22
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Re: Large Mixer
Hi Robin,

Check out the Kenwood mixers on " Appliances On Line" They are just now being shipped from England to the USA They come in I believe a 7 qt. at the new cost of around 400-500$. They are suppose to be very good .They have a 8oo watt motor. Also check out the Magic Mill dxl I believe it also is a 12 lb. mixer. also the mixer called The Champ. It is by K-Tec and it has a lg wattage motor can,t remember just now. and then there is the Bosch mixer 700 watts. Just go to a search engine like web crawler and put the name plus stand mixer and these should come up. Hope this helps you . I am going to get The Champ.. Good luck and Happy decorating Be happy in the LORD.. Bye now Linda RDShearman@aol.com

Date: May 19th, 1998 07:17:42
From: Robin
e-mail: ciera123@aol.com
Subject: Large Mixer
I have the 5 qt. Kitchen Aid mixer now, but it only allows me to mix up 4lbs. of powdered sugar at a time. What is a good size to have so I don't have to keep making batch after batch, and what should I expect to pay for a used one???

Thanks for your help!!

Robin

Date: May 19th, 1998 11:25:13
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Need metal cutters made ffrom original designs...
Hi,
I'm trying to find some one, any one that can guide me to someone that
does this. There is a place in my home town but they don't have the
equipment to make really intricate things, they are able to make the
simple shapes like gingerbread house cutters but not for the gumpaste
flowers and structures. I have the designs just need someone to
excecute them for me.
It would be a matter to produce enough of them for the market, so it's
not a one time thing.
If anyone know of a metal shop or metal worker that can handle this ,
please e-mail me!---------Thanks.

Date: May 19th, 1998 09:14:07
From: Debbie
e-mail: djkrft@aol.com
Subject: New Race Car Pans

Date: May 19th, 1998 09:17:34
From: Debbie
e-mail:
Subject: Re: New Race Car Pans
Sorry, hit the wrong button. I found this new web site today some of you may be interested in! They have kits to make race car cakes that look just like the real thing!! The neat thing was the edible decals that really make it look like a race car!! They're kinda pricey, but look like fun!

www.fanpans.com

Deb

Date: May 19th, 1998 08:39:05
From:
e-mail:
Subject: Re: Italy bound

Date: May 19th, 1998 07:35:13
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Italy bound
I'll try to make this short. Our life is in the military and after a short time in Virginia have just found out that we are headed for La Madalena Italy. My husband leaves in July and we will follow by the end of August. Since we will be lacking in storage, I can't bring all my cake decorating things and was wondering if anyone had ideas of what I would need in Europe. I plan to alteast take my basic sheet and rnd pans, tips bags ect. What ever I don't take will go into long term stroage.

Thank you in advance for any input.
Cheryl

Date: May 20th, 1998 10:56:33
From: Janie Allaire
e-mail: cakes79
Subject: Re: Italy bound
hiCheryl, Why don`t you e-mail Beth of Sicily.Here
is her e-mail address.sparky@videobank.it Look
under recipes on the message board.Look under May 6
re:iso cannoli filling. She can probably tell you
what you will need over there,better than anyone can
Check the recipe board ,to make sure i have her right e-mail address. Click on her name. I hope this helps. Janie....

Date: May 20th, 1998 10:51:03
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton 'number' cake pans
We only have the Wilton metal number 5 left. But CK Products has made
some fantastic Pantastic Number pans, same size as the Wilton ones.
$3.99 each number. Check out the ONLINE Catalog under pans.

Plus do you know about the Educated Cake pan? Its a heavy duty pan with
movable blocks. Holds about 3/4 to 1 cake mix, just remember to move the
blocks backwards so when you flip the cake out the number faces the
corrct way. Its about a $35.00 pan but is worth it, comes with a GREAT
booklet. Make Letters too. They also have a mini size, about $20.00.

Date: May 20th, 1998 10:44:31
From: Sue
e-mail: proicer@one.net
Subject: Re: Italy bound
I've never been anywhere but if you find that you need something while
your there, don't forget Sugarcraft, Inc. We ship anywhere and if your
on a military base you pay U.S. postal fees, not AirMail prices!

My step sister went a couple of times with her husband, who works for
Proctor and Gamble but she doesn't decorate.

I know in several countries its hard to get shortening and powdered
sugar.

Date: May 20th, 1998 10:37:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Large Mixer
After using the mixer you have, we also tired of making batch after
batch so we went to a 20 quart Hobart mixer. Using 5 lbs of crisco, etc.

You might watch Auctions!, Newspaper Sale Adds, or contact Hobart.

We were unsure at first about making that much icing and not using it up
right away. The health department told us that it was safe to leave
buttercream icing out at room temperature for about 3-4 weeks.

Try to get a plastic bowl with a lid, they are hard to find.

Now, we have tired of making 5-10 twenty quart batches per week, so we
contacted a manufacture and we now have it made for us! Its a little
more expensive but we can do more cakes because of it. How nice it is
just to open a lid and use.

Good Luck on your purchase.

Date: May 20th, 1998 10:28:40
From: Sue
e-mail: proicer@one.net
Subject: Re: Acrylic tubes
You can find the following information with pictures on our ONLINE
CATALOG under Wedding...

Acrylic Tube Cake Stands - Bakery Craft's acrylic tube stand set allows
versatility in design and cake size. These three tubes can accommodate
plates with your most stylish decorated cakes imaginable.

PLATES - All plates feature a 4" diameter ring which allow the
plates to fit any tube below.
6" acrylic #LCTS-6 $13.25
8" acrylic #LCTS-8 $18.25
10" acrylic #LCTS-10 $23.50
12" acrylic #LCTS-12 $27.00
14" acrylic #LCTS-14 $34.00
TUBES - 4" diameter tubes can accommodate any of the above plates.
6" tall x 4" diameter #LCTS-46 $15.25
12" tall x 4" diameter #LCTS-412 $28.25
18" tall x 4" diameter #LCTS-418 $39.50

also under CAKE STANDS...
Crystal Cascade 3-Tier Cake Stand - This one is elegant! This
three-tier stand is made of high-grade acrylic. The three plates range
in size from 6 to 14 inches and columns range in height 3 to 18 inches
tall. And like the LCS-2 (5-tier), also comes in a reusable storage and
carrying carton. #LCS-2 $195.99
Crystal Cascade 5-Tier Cake Stand - this stand is just like the
above 3-Tier Cake Stand only with 5 tiers. Cakes seem to float on air
with this beautiful, reusable cake stand. Includes 6", 8", 10", 12", and
14" plates; made from 1/4" hand-polished acrylic. Columns are 1"
diameter cast acrylic and range in height from 1-1/4" to 22-1/4". Total
stand base is 20" wide, height is 24" included columns. Easy to assemble
and break down, all parts may be stored in a reusable storage and
carrying carton. #LCS-1 $285.99

Or check your local hardware store, they may even cut it for you.

Date: May 20th, 1998 06:25:19
From: Sue
e-mail: proicer@one.net
Subject: Re: Kopykake
You can find all the info on KopyKake projectors on this web site...
Go to ONLINE catalog, then to Airbrush and arrow down to Projectors. We
give you comparisons and all the specs.

We have and love the KR100 on a baseboard.

Date: May 20th, 1998 04:48:58
From: Shirley B
e-mail: maddjax2@aol.com
Subject: Re: Re: New Race Car Pans
These are really cool, but you're right, kind of expensive. What a neat
idea.

Date: May 20th, 1998 12:56:46
From: Sandy
e-mail: kdswart@midusa.net
Subject: Acrylic tubes
I have a bride who wants her cakes on different heights and wants me to make the cake stand. Does anyone have a source to purchase acrylic tubes or plexiglass supplies? She said PVC pipe would work painted white but I want to build something a little bit classier.

Date: May 20th, 1998 12:14:04
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Re: Italy bound
Thanks Janie,
Everyone I talked to loved it there. Though La Mad is an island off of Sardinia, I hope to take some classes in decorating while there. I just need to know what to bring, or not to bring. Like my kitchen aid or should I get a heavy duty hand held mixer.
cheryl

Date: May 20th, 1998 10:56:08
From: Janie Allaire
e-mail: cakes79
Subject: Re: Italy bound
Hi Cheryl, My grandaughter,was stationed in Italy
near Naples.She was on the U.S.S.LA-SALLE.She was
there 2 years ,and loved evert minuit of it.She
just got out in July of `97,Would loved to go back there to live someday.I am sure you will enjoy your time there too.Janie...

Date: May 22nd, 1998 01:16:44
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Outlining with Black Icing
Carolyn, I have a question for you about outlining with black icing. Do you get any staining or spreading of colors next to the black outline? I recently did three sheet cakes for a funeral and outlined in black on all of them. I noticed several hours after finishing that I was getting a faint pink stain on the white icing around the outline. I did not use true black icing, but a mixture of dump icings that had been frozen with a little black paste color added to get the black color. Maybe the use of the other colors to get to black caused this. Have you experienced this? Thanks in advance for your help!

Date: May 21st, 1998 11:53:30
From: Lisa D.
e-mail:
Subject: Burnt cake pan
I was recently given a wilton cake pan that had been through a fire.
It did not melt in any way but is black as tar you might say. Is there
anything that I can clean it with to get it back to shiny silver? Or
should I just scrape it? I have tried s.o.s pads--did not work.
Thanks--Lisa

Date: May 21st, 1998 10:01:05
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Thanks, I'll try Beth

Date: May 21st, 1998 05:39:30
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Acrylic tubes
Sandy, could you possibly opt for something built of wood for cheaper and then cover the whole thing with a satin cloth? I am doing a cake in a couple of weeks where we are using different heights like that and the whole thing will be draped in navy taffeta (I am taking 8 yards of fabric and taking 2 lengths of 4 yards sewn together to make it wider). The cake will be iced in white with brighter flowers on the tops so it should turn out beautiful. With this set up, I will use my acrylics as I have them, but if it was covered, the wood would certainly work fine. I'd want to have like an 8" round (probably 20"-24" tall), maybe a 10" round, 12" round, 14" and possible a 16". I'd have a plate of each of these sizes on the top and bottom of each post so it would not topple. I also like to have some double tape or something under the smaller cakes so they can't slide off the material. Good luck. Hope this helps. If you think the material part is not an option, maybe paint the wood white and then cover the posts, etc. with greenery.

Date: May 21st, 1998 05:30:57
From: Carolyn
e-mail: Bridal1
Subject: Re: Lace wraps and molds
Clister, what is your other source? I have a friend, Carol Webb, in Oregon who makes and sells lace wraps. Not sure what they are made of, but they are lots cheaper and I recently took a class from her and was very impressed. It was a 4 hour class and I learned more for my $20 than I have ever learned in any class and it is something I think I can use.

Date: May 21st, 1998 03:35:05
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Lace wraps and molds
Has anyone used any lace wraps other than Rosemary Watson's? I have
another catalog that's a lots cheaper, so I called to find out that they
were made of polyurethane. What's the difference beside price? Thanks.

Date: May 21st, 1998 02:27:22
From: Roxie
e-mail: gsparks@quik.com
Subject: Re: old copies of Mail Box News
Lynne, I just read your post about your old copies of Mail Box News.
If you still have any I would be interested in buying them! Please e-
mail me if you have any left. Thanks, Roxie

Date: May 21st, 1998 01:14:30
From: Veronica
e-mail: vbetancour@novell.com
Subject: Back issue of Pastry Art & Design magazine
Hello,

I'm looking for an article in a back issue of Pastry Art & Design
magazine and wondering if anyone has the particular issue. My local
libraries don't carry the magazine. The article was titled "The Pyramid
of Flavors" by Lisa Yockelson and I'm not sure of the exact issue but I
know it's not in the following issues:
Volume 4, No. 1
Winter 1997
Summer 1997
Winter 1996
Volume 1, No. 1
Fall 1997

If anyone has the back issue, please email me privately. I would be most
grateful.
Thanks.

Date: May 21st, 1998 12:02:19
From: lynne
e-mail:
Subject: Re: Acrylic tubes
hi sandy; i figured that was the reason you were wanting another
source. you are going to find the expense very high no matter what :(
i have been thru the same thing.
the only thing i can suggest is that you get out the handy, trusty
yellow pgs and look up the closest plastic factory. for me that was an
hours drive into the 'big city'.
one alternative would be to find a floral supply place and get 2 or 3
sizes of glass tubes or vases that are the same design. that is a bit
less expensive. but usually you can only get 2 and they are close in
size so you don't really get the same look.
you are going to have to be careful showing styles of cakes that are
displayed on stands you don't have or know where/how to optain :) as i
said i have been thru the same thing.
lynne

Date: May 21st, 1998 09:59:54
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: Acrylic tubes
I am aware of the premade stands, etc that are avaiable retail. I figure that the items I would need would cost $185.75 if I purchased what the bride would like. I can't afford that when that is the cost of the cake to begin with. I would like the source of where I can order the acrylic tubes to cut to my specificaitons. I live in a rural area, in a town of 2,500. My hardware store doesn't carry anything of this nature.

Date: May 22nd, 1998 06:51:01
From: Jeannine
e-mail: norder@prodigy.net
Subject: Re: Re: Lace wraps and molds
Carolyn,
Does your friend have a catalog? I would be interested in the
name/address/email/phone number...more information in general:)
thanks!

Date: May 22nd, 1998 06:42:50
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Lace wraps and molds
I boght an inexpensive lace mold at ICES convention. (can't remember the
compnay's name though). Most of their molds were around $15 - $20.
Mine has two designs, one lace medallion and one lacey paisley type
swirl. I've used it with fondant, rolled buttercream, and a 50/50
mixture of the two. I've had no problems with it. It's a one sided
design (where many of Rosemary's are two sided) but the detail is
excellent (the mold is flexible) and the icing releases easily if I
slide the mold into the freezer for a few minutes before removing the
lace pieces. I usually press the icing in the mold just to the edge of
the design so I don't have to cut or trim off any extra stuff.

Date: May 22nd, 1998 04:52:52
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Re: Lace wraps and molds
I just got Rosemary's catalog. I will take your advice.
By the way, I got a pasta machine this past weekend. Thanks
for the advice.

Date: May 22nd, 1998 01:22:53
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Lace wraps and molds
Jeff, do you have some of the ones from Oregon? I've had very good luck with them and have never cussed them out!!

Date: May 22nd, 1998 09:18:22
From: Dolores
e-mail:
Subject: Re: Re: Re: too many?? DecoPacs
The Edible Images come 12 to a pack. (All of one particular design).
Even IF you have a license it won't help if they get old before you use
them. The bakeries in town even buy them from us as they need them. ...I
wonder why. Dolores

Date: May 22nd, 1998 09:49:59
From: Jeff Arnett
e-mail:
Subject: Re: Lace wraps and molds
Take my advice...STICK WITH ROSEMARY!!!!!!!!!!!!!!

Her molds are self-trimming. The others must be cust out after molding! And they stick alot more too! I have tried molds from as far away as Australia and find none equal to Rosemary's. Though they seem expensive, remember that it you take care of them they are a long term investment and will more than pay for themselves.

Date: May 22nd, 1998 08:53:54
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: Burnt cake pan
I haven't tried this, but how about using oven cleaner, letting it sit
for awhile. Hope this helps.

Date: May 22nd, 1998 09:05:45
From: Dolores
e-mail:
Subject: Re: Re: Large Mixer
Before you buy 'an off-brand' you should also check out how to get
repairs when needed. It is costly, regardless and what if no one would
repair it? When I need my Hobart 20 quart moxer repaired, they bring me
a 'loner' and it takes several weeks for repairs. Cost at least $160.00
even if no parts are replaced. (Food for thought). Dolores

Date: May 22nd, 1998 09:11:07
From: Dolores
e-mail:
Subject: Re: Re: New Race Car Pans- legal?
You'd all better be VERY certain that he has bought the copyrights to do
cakes with those logos added. I can't believe all those companies are
letting this be done.

Date: May 23rd, 1998 11:47:20
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?2+edit
Subject: ovens
I read in a past chat that someone has a Kitchen Aid convection oven. Is this a commercial model? What about a convection microwave? I'm looking for something in my home suitable for baking wedding cakes. Any and all ideas welcomed.

Date: May 24th, 1998 12:13:59
From: lynne
e-mail:
Subject: wonder mold aka: doll skirt pan (nt)

Date: May 23rd, 1998 10:42:31
From: Tami
e-mail:
Subject: Re: Boxes
What is a wonder mold. Just curious...
thanks!

Date: May 23rd, 1998 10:01:45
From: Liz
e-mail: fkleinbu@tstar.net
Subject: Boxes
Help! The "Wonder Mold" cakes are very popular where I live.
I need a box that I haven't "rigged" to fit. Does anyone know of
where I can find such a box? The mail stores have one that sortof
works if I want to pay 2.35 each. Thanks

Date: May 23rd, 1998 08:29:31
From: zora sikic
e-mail: zasikic@peru.itete.com.pe
Subject: Re: Need metal cutters made ffrom original designs...
I dont know if this would help you (sorry about my grammar) but I live in Lima, Peru South America, and here in my city are a lot of places where you can order any kind of metal cutters,even if you dising them,so if this interest to you ,send me a E-Mail I'll be glad to help you.zora

Date: May 23rd, 1998 07:57:12
From: Dee
e-mail:
Subject: Re: Acrylic tubes
I just did such a cake for a wedding today. The cakes were 6", 8", 10", and 12". The mother of the bride rented the four separate acrylic stands from a store at a mall that specializes in cake and candy making and decorating supplies. The customer paid the rental fee and is responsible for returning the stands. Perhaps you could use this approach if there is such a store near your area. Good luck!

Date: May 23rd, 1998 06:26:47
From: Carolyn
e-mail: Bridal1
Subject: Re: Outlining with Black Icing
Jane, how do you smooth your cakes? I smooth with a paper towel and this keeps the icing dry - therefore, I don't seem to ever notice the stains from the black icing outlining you are experiencing. I thought if you were using the hot knife smoothing, this might be because the cake icing still has moisture and causes the line to spread some?? I don't know the answer - just theorizing! If I put the black outlining on and then fill in the inside and go immediately over the black lines again, sometimes, the inside areas will have the black bleed into it, but I think that is because the inside area is still wet. Usually I try to wait 2 or 3 hours and then go over the outlining again. Seems to work better.

Date: May 23rd, 1998 01:03:40
From: Trina
e-mail: Kkimbro340@aol.com
Subject: Gumpaste or Fondant People
Hello!

I have been looking for an easy to follow, instructional book on how to make gumpaste/fondant people and clothes. (And also molds) Any help would be greatly appreciated.

Thanks

Date: May 23rd, 1998 10:55:34
From: Dolores
e-mail:
Subject: Re: check our AOL archives
On a chat about 1-2 months ago Earlene Moore gave extensive info on
using the lace molds. There was a lot of trial/error and Rosemary Watson
even helped her perfect it when she had over a thousand for an order.
Also, Earlene has a picture of her (angels) on her web site at
http://members.aol.com/pwdsugar/index.html

Date: May 24th, 1998 08:54:36
From: Dolores
e-mail:
Subject: Re: Gumpaste or Fondant People
We carry the molds. About $2.00 each.

At http://www.sugarcraft.com - We carry one book by Geraldine Kidwell on
making and dressing the dolls. It is pretty detailed.

Otherwise, my big wedding cake book also includes recipes, pictures and
info for making dolls. I have a graduation cake on my web site here that
includes gp dolls also.

Everyone makes them a little different and in their own style. Guess
thats the fun of it. I'd rather make those dolls than any other phase of
cake decorating! You can make 'rough' ones or you can perfect them to
a perfection any sculpture would be proud of.

Date: May 24th, 1998 08:49:40
From: Dolores
e-mail:
Subject: Re: wonder mold aka: doll skirt pan (nt)
$2.35 each! The reason we don't stack that box! Really drives up the
price of an everyday cake. If it happened to be a very special cake
maybe it would be worth that price....but.

Date: May 24th, 1998 08:47:24
From: Dolores
e-mail:
Subject: Re: ovens
I don't know anything about a Kitchen Aid oven. I thought they only made
mixers.

But I DO own a commercial convection oven that does a fantastic job. It
cost over $3,000.00 and holds 3 full sheet cakes on 3 racks. If you
aren't ready to invest this amount of money, your regular home oven
bakes the best anyway. Nicest company I ever dealt with, if you want
their name and ph#.

Microwaves turn out tough cakes and I never saw one that was large
enough to bake wedding cakes in.

Date: May 24th, 1998 08:31:56
From: RobinG
e-mail: Robin506@aol.com
Subject: Re: Boxes
Hi Liz: Afraid I haven't been able to find anything that tall either. What I do is put it in the regular cake box that fits your base, I use a 10 inch box. Angle the lid so it's like an awning & staple the sides so it stays at the angle without leaning on the cake. Then I put plastic wrap across the front opening, so nothing can fly in, almost like a window. Always works for me! ......RobinG

Date: May 24th, 1998 08:43:54
From: Dolores
e-mail:
Subject: Re: Re: Re: Gum Paste and Fondant
I also recommend the Wilton gumpaste kit. The main reason is that it is
the most inexpensive one available with the most amount of tools for
your money. Believe me, you can have 100's of dollars in these tools!
But thats after you get a good start and with the kit, you can add tools
as you go.

Fondant, I'd also use Wilton's mix. It works really well. You may want
to add flavoring. There was some discussion here awhile back about
adding hazelnut flavoring (available at http://www.sugarcraft.com). My
students just finished Wilton's course 3 (now includes rolled fondant)
and they ALL covered their cakes without a hitch...I was surprised at
how ell they all looked. I do have a scratch recipe here that I use
(Under RECIPES) here, but I would start with the mix, then only use the
scratch recipe after you understand this technique more.

Its the ultimate in decorating though! Welcome to our cake board too!

Date: May 24th, 1998 07:56:56
From: kate
e-mail:
Subject: Re: Re: Gum Paste and Fondant
Thanks for your reply Tami, I think I will try the Wilton stuff. Good
luck to you too!

Date: May 24th, 1998 08:26:03
From: RobinG
e-mail: Robin506@aol.com
Subject: Re: ISO Favor Maker
Hi Lisa! The one I have is the original version & I paid over $100 for it. It was called the LaPoof Machine, probably the companies name for it. It is serveral layers of lucite on a heavy white lucite stand. You can put 4 or 5 layers of tulle circles on it, push down the hole in the center with a lucite thingamajig & tie the ribbon around it. I like mine, don't use it as much as I thought I would, but it really does make it easy to make the "poofs". I saw a cheaper version on Home Shopping Club (can you believe it!) They bring it back just about every season for holidays. Maybe you can call them & see if they stock it year round, it was cheaper than mine, but the sheets to make the layers weren't lucite they were just plastic sheets, but seemed to work the same way. If they don't have it, then try QVC on TV. Bet you one of them has it!!!!
Hope this helps.........RobinG

Date: May 24th, 1998 07:39:37
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: ISO Favor Maker
Yes, I've seen several versions of the gadget you are refering to.
There's a simple version I've seen at craft stores, that's under $20,
and a very nice "deluxe" type model made of clear lucite (closer to $40
as I recall) that used to get featured quite often on Aleene's Creative
Living (which is a craft show on TNN). I don't remember who actually
manufactured that one. I haven't had cable in about a year, so I don't
know if they still have that item. Perhaps you could go to their web
site (http://www.aleenes.com/) and email them if you can't find the
item through a craft store. Or visit one of their newsgroups
http://www.aleenes.com/ctc/newsgroups.html.

Date: May 24th, 1998 06:59:20
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: ISO Favor Maker
Hi Lisa, I don't think I have ever seen the gadget you're talking about, but I place the piece of tulle in a shot glass, put the mint, nuts, whatever in it. The glass hold them in place so that they can be tied neatly. Works for me.

Kathy M.

Date: May 24th, 1998 05:04:38
From: Lisa
e-mail: L.Wenzloff@worldnet.att.net
Subject: ISO Favor Maker
Has anyone used in your businesses a small "gadget" thats hold stuff
together (tulle, mints, etc.) so you can easily tie the favor together.
How's that for a description!?? I know I have seen one, but can't
remember where. DOes anybody know what I'm talking about and have any
advice? THanks! Lisa

Date: May 24th, 1998 12:23:16
From: Tami
e-mail:
Subject: Re: Gum Paste and Fondant
Hi!

Wilton has a kit that includes a book and flower and petal cutters! It runs about $20. After 4 yrs of cake decorating I finally started experimenting with gumpaste. I had trouble making the gumpaste so I finally went out and bought wilton's gumpaste. All you do is add water and powdered sugar. I was finally able to get it to where I could work with it. I'm trying to find someone in my area who teaches gumpaste and fondant classes, but i'm not having any luck. Good luck to you!!

Tami

Date: May 24th, 1998 02:41:58
From: Kate
e-mail:
Subject: Re: Heavy cream vs whipping cream
Hi. I had the same question and I think I have found the answer in my
"Baking with Julia" cookbook. This is a direct quote:

"Cream recipes calling for heavy cream can take either whipping cream,
which contains between 30 and 36 percent butterfat, or heavy cream,
which weighs in with between 36 and 40 percent butterfat. Both types of
cream can be whipped."

I cannot get the "heavy cream" in my area and use only whipping cream
(the one with less fat) and my recipes seem to turn out just fine. I
hope this helps!!

Date: May 24th, 1998 03:44:16
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: Italy bound
I did e-mail Cheryl with all the information I could think of. One thing
I have found out is not very many companies will ship boxes
overseas.SUGARCRAFT will. I use them for all my supplies I need. They
are fast and fair in pricing. If anyone else needs info. about my corner
of the world, let me know. We are moving into base housing so I may be
down for several days but I don't mind helping where I can. Beth in
Sicily

Date: May 24th, 1998 02:14:35
From: kate
e-mail:
Subject: Gum Paste and Fondant
Hi, I hope I am in the correct category. I am new to cake decorating,
and have been having trouble finding information on gum paste flower
making. Finding this website has been a thrill - what a goldmine!!
Could anybody recommend some books to get me started? I would truly
appreciate it. Thank you.

Date: May 25th, 1998 09:08:17
From: RobinG
e-mail: Robin506@aol.com
Subject: Re: Roland Winbecklers Classes
Hi Tami: Roland does some fantastic things! Have seen him demo at conventions & am amazed every time! I think you have to know you will be able to use it in your business. I also would like to see him doing the sculpture class. We are having him here in N.J. to do his Professional Cake Decorating Class in October. That seems to be the class with the most variety.

Hope you enjoy the class, I'm sure you will. Where are you located?
Have fun!!! ......RobinG

Date: May 25th, 1998 08:32:57
From: Liz
e-mail: fkleinbu@tstar.net
Subject: Re: Re: Boxes
The "Wonder Mold" is similar to a pudding basin with a metal rod going
up the center for even baking. You make doll dresses, tepees, baskets,
any type of cake that looks like the old fashioned "bullet bras" from
the 50's. It's appox. 6-8 inches tall and 6inches across. A fun cake
pan to create with. It's made by Wilton but, you can get it from
other companies too.

Date: May 25th, 1998 08:29:40
From: Dolores
e-mail:
Subject: Re: Re: Re: Gumpaste or Fondant People
Yes Carolyn, many years ago Geraldine studied with Senora Alvarado od
Mexico City. Don't you remember the Kentucky cake at ICES with all the
pioneers on it made of GP and they barely got it through the doors?

I think it costs $6.99 but I looked and I don't have it on my web
site...I must have forgotten to send the page up after I added it. Hers
is good.

Do you by chance have Kay Ogden's book on gp people? It was really good
too. I have a lot of that in my new wedding cake book with changes I
made when I did the dolls per her instructions too.

Date: May 25th, 1998 08:14:55
From: kate
e-mail:
Subject: THANKS SO MUCH TO ALL WHO ANSWERED!!!

Date: May 25th, 1998 07:57:41
From: Dianna
e-mail: Dianna19@aol.com
Subject: Re: Re: picks
Thanks alot Carolyn, I'll give it a try. I'm 14, and I make pins for different occasins, I use the picks as centers for the pins. And I'm trying to find someplace to get them inexpensively.

Thanks again!
Dianna

Date: May 25th, 1998 06:33:01
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Gumpaste or Fondant People
I didn't know Geraldine Kidwell had a book out on gumpaste people. Can you tell me the cost of it?? I'm interested. I, too, like doing the people better. The flowers I love to look at, but not as interested in doing them - maybe because everyone else does!! Not as many seem to like doing the people.

Date: May 25th, 1998 06:30:03
From: Carolyn
e-mail: Bridal1
Subject: Re: money in Gum Paste and Fondant
I think it depends on the area you are in. I could never sell it here in my rural area because no one wants to pay that kind of money to cover all the time involved with fondant and gumpaste. If that is what you love, then specialize in it and people wanting those kinds of cakes will eventually seek you out, but don't plan on that happening overnight. You will need to create some kind of exposure - wedding/bridal fairs, pictures on bulletin boards, etc. Good luck!! P.S. do you know about ICES - the International Cake Decorator's Convention??? If you don't you need to and we can all give you info on this. ICES will be in Hamilton, Ontario, Canada in 2003, I believe for convention.

Date: May 25th, 1998 06:20:45
From: Carolyn
e-mail: Bridal1
Subject: Re: picks
I would definitely think Dolores has them in her catalog - just go back to the main site of this board and click on her e-mail and ask her.

Date: May 25th, 1998 06:18:25
From: Carolyn
e-mail: Bridal1
Subject: Re: whirlpool convection oven
Mine is not Whirlpool and is not a huge one, but I do like it. I think it would depend on how many cakes you do. I do not find that it bakes any faster - just the fact that you can put more cakes in at a time thus speeding up your baking. I do anywhere from 2 to 10 wedding cakes a week plus 20-30 sheet type cakes so I do like it, but I used to do the same amount using a double oven in the wall. Just depends on what fits your needs, I think. I bought a used one and still paid $1300 for it so if you are getting a new one for $1000, I'm not sure what the difference would be.

Date: May 25th, 1998 05:21:19
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?2+edit
Subject: condensation on thawed cake
I froze a cake in a rubbermaid plastic container and left it unopened to thaw at room temperature. I thought the condensation was supposed to collect on the outside of the container but I also had some condensation on the cake and inside the container. The container was larger than the cake. Could that be the problem? Also, I live in Florida, although the air conditioner was on.

Date: May 25th, 1998 05:09:54
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?2+edit
Subject: whirlpool convection oven
Does anyone have a Whirlpool convection oven? It's 30", same as regular oven. Is it worth the extra money? ($1000)

Date: May 25th, 1998 04:30:37
From: lynne
e-mail:
Subject: money in Gum Paste and Fondant
hi; welcome to our world! so glad you found us.
i don't know about canada,but here in calif. there is great money in
fondant cakes w/g.p. because it is so different from our usual
offerings. however, since wilton is now teaching it, the bottom will
fall out of that good money :(
lynne

Date: May 25th, 1998 02:39:49
From: Tami
e-mail:
Subject: Roland Winbecklers Classes
Hi there!!

Has anyone out there taken Roland Winbeckler's cake sculpture classes?
I have the opportunity of taking the class in Sept and wanted to get
some info before I invest the $295.00 for the class. I never really
thought about cake sculpturing before and was wondering if the info you
get from the class can also be applied to other areas of cake
decorating. Can you give me an idea of what you learn in the class. I
don't want to miss an opportunity like this, but I want to make sure
it's something I can use!! Thank you for your help!!

Tami

Date: May 25th, 1998 12:36:18
From: Mindy
e-mail:
Subject: Re: Large Mixer
Last weekend I managed to get a 6 lbs. of sugar batch of icing made in the 5 qt kitchenaid bowl. You just have to go slow while you're getting all of the powdered sugar mixed in. And then let it mix up for quite awhile to get it mixed up good and smooth. Mindy

Date: May 25th, 1998 11:30:01
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: New Race Car Pans
Hi Debbie:
I couldn't www.fanpans.com. My server said that the URL is mispelled.
Can you give another URL or the link you have gone thru.
Thank sin advance
Isabel

Date: May 25th, 1998 12:16:00
From: Dianna Q.
e-mail: Dianna19@aol.com
Subject: picks
Hi! I was wondering if anyone could give me a name of a catalog or website where I can find a variety of picks for cupcakes. You know the kind with different holiday things on them. Thanks!

Dianna

Please e-mail me at Dianna19@aol.com

Date: May 25th, 1998 02:58:03
From: Kate
e-mail:
Subject: Re: Re: Re: Re: Gum Paste and Fondant
Thank you for your reply to my message. I have to tell you, I just
found this site and it is absolutely wonderful. I live in a small town
in British Columbia, Canada, and I have been having a terrible time
trying to find information (books/video's...anything) on gum paste
flowers! With our $ so low it is a bit prohibitive to order from the
U.S. I contacted a company in Canada called Creative Cutters (G.
Randelsome) and the gentleman I spoke to said that there is no money in
cakes done with fondant and gum paste. Is this true? They are so
beautiful, combining two things that I love, art and baking, but I would
like to be able to make enough to cover expenses (this is an addictive
hobby!). Thanks again.

Date: May 27th, 1998 01:13:21
From: RobinG
e-mail: Robin506@aol.com
Subject: Re: Chocolate clay
Hi Liz: Chocolate clay is made by mixing chocolate with clear Karo Syrup (corn syrup). The exact measurements are in the center of the Wilton Yearbook, with the other recipes. They show a rose. If you can't find it, let me know & I'll check out the exact measurements. Have fun! .....RobinG

Date: May 27th, 1998 12:40:42
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: whirlpool convection oven
I tend to agree with Lynne, I probably would not buy one again for the price they are. Dolores evidently has a much bigger one than I do. Mine sounds like Lynne's. I use 3 shelves, but have 4, but with 4 they are just too close together to bake nicely. When I say I can put more cakes in, it is because the convection oven is larger than my 2 built in the wall ovens were. However, I think they baked as good and about as fast except that you can get more in the convection ones. I also offset my pans like Lynne does for them to bake more evenly. I do also rotate (or turn a half way round) after 20-30 minutes. Seems to make them flatter like they should be. I bake at 250 degrees clear through - I'd forget to change the dial if I did it like Lynne - too many things to do at one time when you are busy. My cakes are nice and moist, but they were also in the other ovens. The key to moist cakes is not overbaking them. I also freeze mine like from Monday through Thursday and freeze them right in the pans. Then I take them out, put them together as layers, and thaw them in plastic bags for 8-12 hours. Has worked good for 34 years so I won't be changing!! I don't think I'd invest in a convection oven unless you do tons of cakes. Mine is commercial - up on tall legs and on rollers.

Date: May 26th, 1998 11:29:38
From: lynne
e-mail:
Subject: Re: 5qt kitchenaid
mindy; mine does it occasionally too. both the wire whip and the flat
beater.....not very often, but yes it does now and then.
lynne

Date: May 26th, 1998 10:31:52
From: gert
e-mail: rh98@groupz.net
Subject: Re: 5qt kitchenaid
hey there mindy!!no it is not supposed to do that, i have one too and
have not had any trouble with it at all, i don't know what to tell you
except i would probably take the thing back and get another one!!*S*
hope it gets worked out for you soon so you can get to bakin' them there
cakes!!! bye for now

Date: May 26th, 1998 11:26:26
From: lynne
e-mail:
Subject: Re: whirlpool convection oven
hi; i have a convection commercial elec oven -- not kitchenaid.

i always thought like you that you could bake more quicker but that is
not the case w/my oven. just like any other oven the more i put in the
convecton the longer it takes for them to get done. also if i put say 2
1/2sheets and a 12in sq. and maybe a 6in. r whatever is on the top shelf
will be done before the others :( i have 3 usable shelves and one other
but that one dosn't have enough clearence between it and the top one --
the only thing i can put there are 5 or 6 in rounds since i don't fill
them as full. i bake cakes at 275 for 20 minutes then turn it up to
300 for 20 minutes or longer if needed. i have tried many other
combinations of time & temp -- this is what works best for me.

i also had a gas convection home oven for awhile. again the shelves
were so close together that whatever was on the bottom did not bake as
fast as the other unless i could off-set the pans. in other words put 2
10 or 12in rounds one on one shelf at one end and the other at the other
end and maybe fill in w/little ones. but put 2 1/2 sheets and whatever
was covered by the upper pan didn't get done evenly.

as you can see i am not a great fan of convection ovens.......at least
not for what everyone sayes they are suppose to do.
lynne

Date: May 26th, 1998 09:00:20
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: whirlpool convection oven
I have a Kitchen Aid stove/oven (gas) that i bought from Sears.
It bakes regular or by convection.
It is all push button (electronic pad) except for the burner knobs.
The largest i can put in the oven is 3 - 14" rounds at one time if i
bake convection, also if you bake convection you can fill up all 3
shelves with smaller pans, and not have to rotate.
The advantage i think to it is you can bake more at one time and a
little quicker because you are baking with hot air, and i think the
cakes rise alot more evenly and they are more moist.
The disadvantage of this stove/oven is that the stove top is so hard to
clean because of all the crevices.And each button means something else
if you hold it down to long. Like if you touch the broil button to long
it changes the temp from Fahrenheit to Celsius in your oven and you
don't know it until you call for service because the temperature in your
oven is 500* and you can't change it. I had bought the warrenty for this
and i am so glad that i did because they have been out here at least a
dozen time
Would i buy this oven again No.
But i would buy a convection oven.

Date: May 26th, 1998 07:59:08
From: Liz
e-mail: fkleinbu@tstar.net
Subject: Chocolate clay
I need to locate chocolate clay, chocolate leather, or choc-o-paste
to mix with chocolate rolled buttercream icing for a chocolate dipped
strawberry cake I'm making. I've never heard of chocolate clay etc.
and I don't know where to find it or how to make, I've found no recipes
for this. Any help would be greatly appreciated.

Date: May 26th, 1998 07:28:44
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?2+edit+2098
Subject: Re: Re: whirlpool convection oven
Thanks Carolyn for answering my request. Is your convection oven a commercial or regular home model? When you say you can put more cakes in, do you mean you can put more cakes in a convection oven or you can do more just because you have 2 ovens? I always thought convection ovens were supposed to bake faster. What advantage would there be to having one?

Date: May 26th, 1998 03:58:12
From: Mindy
e-mail:
Subject: 5qt kitchenaid
Is the beaters on the 5 qt kitchenaid suppose to scrape the side of the bowl? Mine is and it is marking the inside of the bowl. I tried turning the adjustment screw but it didn't seen to do anything. It only seems to do it when making thick icing. Not when doing cake batter. Does anyone know how to fix this? Thanks Mindy

Date: May 26th, 1998 09:51:02
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: Acrylic tubes
I am very careful not to show cakes I cannot produce or are not within my range of talents. The bride found this cake set up in a magazine and brought it to me. I try to please my brides and will try new set ups and designs, but only if I know I can. I am just checking out my options before I talk to her again.

Date: May 27th, 1998 11:45:31
From: Sue
e-mail: proicer@one.net
Subject: Re: info on Wonder Mold pan
You can find this pan on Sugarcraft.com's ONLINE CATALOG. Go to Pans,
then down to Stand-Up Pans. A most useful pan! We even have a book
showing 100 different ideas to use with the Petite Wonder Mold pan.

Date: May 27th, 1998 11:35:43
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: picks
We, at Sugarcraft have picks as low as 3 cents each and up to 25 cents
each. Probably about 50 different ones to choose from. Most are bagged
in 10 to 12 pieces.

Also, just an idea...
I use to make hair bows for my daughter when she was young and I used
buttons. They have the cutest buttons for all occasions. They may be
cheaper then cake decorating picks?? Not sure?? Sometimes I cut the
shank botton hole off. I even ordered them direct from a button
manufacture but had to spend $100.00 and got large quanities of each
kind.

Good Luck and Have FUN!!

Date: May 27th, 1998 11:23:21
From: Sue
e-mail: proicer@one.net
Subject: Re: condensation on thawed cake
I'm no expert but in my experience we wrap the cake in several layers of
saran wrap before putting into any container.

Plus when ready to unthaw... take out at night so cake will unthaw
slowly.

You can always freeze the cake to set up icing first then wrap and put
into a box.

Good Luck!

Date: May 27th, 1998 11:19:50
From: Sue
e-mail: proicer@one.net
Subject: Re: FYI about Beater 5qt kitchenaid
We had several beaters break within one month of each other. Upon
calling Kitchen Aid we were informed that you are NOT suppose to use the
wire whip for mixing cake batter but are to use the white beater! The
wire beater is for mixing egg whites.

Boy have we been doing it wrong for the last 35 years.

Guess they know better than us?

At any rate, a beater is not suppose to hit the side of a bowl, this
would case metal shavings, etc. to be released into the batter. Plus
reduce the life of the beater.

Mine at home also tends to come apart at the bottom where one side
overlaps the other, but it slips back together easily.

Could it be bent? If not, I would say that it is defective and return
it.

Replacement beaters are available through Sugarcraft, Inc.

Date: May 27th, 1998 09:48:23
From: Susan
e-mail: jtucker@shaw.wave.ca
Subject: Re: 5qt kitchenaid
Mindy, take it back! You're going to kill your machine. I have this machine and have never had any problem. the beaters hitting the side is a big problem.

Date: May 27th, 1998 10:26:58
From: Carolyn
e-mail: Bridal1
Subject: Equipment Site
I don't know if any of you would be interested in this site or not, but thought I would pass it on to you as my daughter found it and sent it to me. It is: http://www.pierceequipment.com/index.htm

Date: May 27th, 1998 02:44:11
From: Mindy
e-mail:
Subject: Re: Re: 5qt kitchenaid
Hi Gert,

Date: May 27th, 1998 02:45:17
From: Mindy
e-mail:
Subject: Re: Re: 5qt kitchenaid
Hi Gert,
Where have you been? Haven't heard from you for I don't know how long in the chat room. Stop by and see us sometime. We've been missing you. Mindy

Date: May 27th, 1998 10:35:10
From: Dolores
e-mail:
Subject: Finding cake mix cheap
FYI: I saw that there was some discussiona while back about the cost
going up on cake mixes. We've been having a problem too. Sue saw on this
message board that someone else was getting them at K-Mart...so

We just called K-Mart and ordered 30 cases of Duncan Hines at $1.09 each
box.

Date: May 28th, 1998 07:45:07
From: Dolores
e-mail:
Subject: Re: Gum paste
I think gum tragacanth and gum tex are the same things. (Gum Tex is a
Wilton Brand name). Gum Arabic isn't the same. We add water and it
becomes 'glue' for gluing gumpaste pieces together. Or add water, spread
on glass and bake at lowest temp til dry and you have edible glitter.
(Could of course add coloring to the liquid).

Date: May 28th, 1998 01:13:02
From: kate
e-mail: dmckay@osg.net
Subject: Gum paste
Hi again! I was hoping someone could tell me the difference between gum
arabic, gum tragacanth and Gum Tex Karaya. Is there a difference, and
if so what are their uses? Can I substitute one for another? Thanks!

Date: May 28th, 1998 10:34:55
From: Isabel
e-mail: jetski88@macau.ctm
Subject: Re: chantilly cream

Hi:
In my country we can chantilly cream the mix of whipped cream with
sugar.
Your must beat the chilled whipped cream (taken out direct from the
refrigerator)till soft peaks forms and then add sugar, until you like
the taste. There is chantilly cream canned. This is a covering recipe
for cakes that must be refrigerated in hot countries like mine.(I live
in China).
Sometimes you can find chantilly used in the restaurants for ice-cream
topper.
Hope this can help you.

Date: May 28th, 1998 03:08:42
From: Eileen
e-mail: aggies@samoatelco.com
Subject: chantilly cream
what is chantilly cream? and what is it used for. Also please include
the recipe it sounds yummy

Date: May 29th, 1998 04:50:40
From: Jillybean
e-mail: letempt@wavecom.net
Subject: Re: Re: A different source for books--interlibraryloan
I just went to my local library and requested these books on loan. I
was charged one dollar per book for postage etc. Then I was called
when they found the book. In some cases it is a matter of days, others
take longer. It is just like checking out a book from your own
library, but they will try to find any book you need. Most times the
loan period is 3 to 4 weeks. Which gives plenty of time to read and
enjoy these books. I have really enjoyed looking at the Lambeth book,
but I wouldn't be able to spend 150.00 to 200.00 to own it. It is a
wonderful library service and can be used for any and all kinds of
books.

Date: May 29th, 1998 02:17:29
From: library board member
e-mail: kdswart@midusa.net
Subject: Re: Re: A different source for books--interlibraryloan
Delores,
Interlibrary loan is a service of most public libraries. Larger libraries are interconnected by internet, others have a paper trail to borrow or 'loan' books that they have in their collections to other libraries. Sometimes there is a small charge for the postage. It varies from libraries. Check it out. It's a great resource. :o)

Date: May 29th, 1998 02:45:21
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Re: Outlining with Black Icing
Carolyn, I just recently learned how to correctly smooth and/or texture my cakes with paper towels -- what a great trick! I did smooth these cakes with paper towel so they were dry. I only outlined with black and did not fill in on these cakes. If I had filled in the outline, the staining probably wouldn't have shown. One was the outline of a dove and the other was the outline of a bible simply drawn on.

Date: May 29th, 1998 01:33:07
From: Dolores
e-mail:
Subject: Re: A different source for books--interlibraryloan
interlibrary loan, Larry Powells book and the Lambeth book:

Could you tell us the location or any phone number for this shop...or
was it on internet? I have these books but I'm sure there are decorators
who still want them.

Date: May 29th, 1998 01:03:10
From: Jennifer
e-mail: gigimama@aol.com
Subject: supply shops in Lexington, KY?
I will be moving from the Washington, DC area to Lexington, KY in July and will have to start my little business all over again, just now that its picking up :(. Does anyone know of any cake supply shops in Lexington, or surrounding areas? If not there, maybe in Louisville? Thanks! I will be anxious to get started again when we get there!

Date: May 29th, 1998 12:42:53
From: Jillybean
e-mail: letempt@wavecom.net
Subject: A different source for books--interlibraryloan
I just thought I'd share with you--I have recently gotten through
interlibrary loan, Larry Powells book and the Lambeth book. They are
books I can't afford to buy, but since hearing about them on the board
I was very curious to see them. I have gotten many other books that are
out of print or ones I wouldn't buy but very much enjoyed looking at.
It was a nice way to pass some winter evenings. I hadn't even thought
about it until my mother suggested it.

Date: May 29th, 1998 08:30:32
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Acrylic tubes
I'm sorry about the prices, I didn't know you knew about them....
I do charge the brides a rental fee to help pay for the stand. Plus a
large deposit so I get them back in good condition.

Date: May 31st, 1998 12:57:30
From: Lori
e-mail: BlueRose45@aol.com
Subject: Mail Order
Hi Yall! I just found this BB,,didn't know it was here! I've been a decorator for 10 yrs. I've always ordered from decopac,,,but recently I seen a catalog by a company called "Lucks",,does anyone know how I can get a hold of this company? an email address, phone #, or anything?
Also,,,does anyone know of a good mailorder source for boxes and boards?
Help would be greatly appreciated!!!
Thanks!
Lori

Date: May 30th, 1998 09:39:29
From: jen
e-mail:
Subject: Re: A different source for books--interlibraryloan
Hey! I should've thought about that. I have been using that service to
research on another subject, I didn't even think of using it for my
cakes. Thanks for the idea!

Date: May 30th, 1998 06:00:43
From: Trina
e-mail: Kkimbro340@aol.com
Subject: THANKS!!!!! NT.

Date: May 30th, 1998 06:34:29
From: Marida
e-mail: binsted@erols.com
Subject: Re: Need metal cutters made ffrom original designs...
Several years ago I found a place in Canada who makes cutters, any shape
or design and they were not very expensive. I had them make me orchid
cutters in several sizes. If you would like for me to, I will research
my records to see who they are. Some of the other decorators might know
of them.

Date: May 30th, 1998 12:07:19
From: Mindy
e-mail:
Subject: called kitchenaid
Called kitchenaid about the mixer. They thought that the bowl or beaters might be bent. So they are sending me a new mixer. Is this a great company or what. Mindy

Date: May 31st, 1998 08:00:09
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Outlining with Black Icing
Well, now I don't know what else to tell you to try. Possibly it was that you didn't fill it in because usually I do fill in most of mine. Other than letting it set for say 3 or 4 hours to be sure it is nice and dry, I don't know what else to tell you to try. Anyone else that has experienced this? We're open for suggestions!!

Date: May 31st, 1998 05:37:45
From: lynne
e-mail:
Subject: Re: Mail Order
hi lori; welcome! we are glad you found us. i hope you can spend
some time going over our archives as there is a wealth of information
available there.
buying from lucks is not an easy thing. you must buy *large* quantities
of each item. will you really use a dz edible images of superman or
pooh or barbie in just a months time?
dolores (the host of this board) sells them so you can buy just as many
as you need. just go to her home pg and investage her catalog. you
will find alot of things there.
as to a source of boards and boxes, the best thing is to ck your yellow
pgs under paper and start calling around. these are sooo heavy they are
not a good item to concider shipping any distance.
good luck. lynne

Date: May 31st, 1998 03:20:06
From: Sly
e-mail: skenney@rocketmail.com
Subject: safe substitutions
I agree with Dolores that Gum Arabic and gum tragacanth are exactly
interchangeable. Depending on who I got a recipe from, they each
called for a different gum product. Somewhere along the way I did
finally figure out that gum tragacanth, CMC and Tylose are
interchangeable. (however, it still seems like I keep discovering
recipes that use a different name for the stuff.)