CAKE DECORATING ARCHIVE 13
Author: Dana
Subject: Almond Roca
Date: Thu Dec 4 10:52:44 1997
Message:
I don't know if this is what you're looking
for, but this is supposed to be pretty close to the original taste-wise.
1 cup butter
1 cup sugar
3 T water
1 tsp Karo syrup
1 c finely chopped toasted almonds
1 cup milk-chocolate chips
Melt the butter in a saucepan, add sugar, water and Karo. Cook over med heat, stirring. When the mixture begins to boil, raise the heat and bring to 290 degrees on a cooking thermometer (soft-crack stage) Quickly stir in 1/2 c chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2-3 min for the candy surface to firm up, then sprinkle on the chocolate chips. In a few minutes, when the chips have melted, spread the chocolate evenly over the surface. Sprinkle remaining almonds over the melted chocolate. Allow to harden and crack the candy into pieces. Store covered. Makes 1 1/2 pounds
Author: Dana
Subject: Re: almond roca
Date: Fri Dec 26 21:22:09 1997
Message:
Never tried this recipe with pecans. I'm glad
to know it can wear more than one hat!
Author: Val
Subject: roca
Date: Sat Dec 27 08:39:51 1997
Message:
Dana, I served the pecan roca over the holidays
to my guests and they loved it. Thought it tasted like
Heath candy bar. I made 2 batches and put
them in freezer zip lock bags and froze it. When i needed
some to serve, I opened the bag and got some
out and broke it into smaller serving-size pieces. Again I
thank you for sharing with me!!!
Author: Ruth
Subject: Tempering chocolate
Date: Wed Dec 3 21:40:48 1997
Message:
Can someone tell me what it means to temper
chocolate?
Author: chocolate maker
Subject: tempering skills
Date: Thu Dec 4 14:36:16 1997
Message:
Hi, I run a french bakery and we do a lot
of tempering daily, I have a hilliard tempering machine but have done it
by hand for years, choc is made up of mant different fats but they can
be reduced to Alpha (stable) and Beta(unstable)
just to keep it simple. Unless the choc is tempered the beta crystals will
predominate as it sets and give you mushy,sticky choc which will turn streaky
and fogged...if it sets at all.
You can melt choc , dip truffles and place
them in the refrigerator to set, but if its not tempered the choc will
start to melt once the truffles are removed from the ice box.
If the choc is properly tempered it will set
at room temperature with a shine and be dry to the touch in minutes.
To Temper: (semi sweet)
melt over warm water(not in a hot double boil)
until it reaches 120F, this ensures that ALL crystals are liquified,
place choc bowl over cold water bath and continue stirring til it drops
to just 83 then immediately go back to the hot water and raise
it to 90, its tempered. The big problem is holding it at this temp (90).
All tools which contact the choc in the bowl such as dippin
forks MUST be at 90 F also, room temp should be at 90, a cool kitchen will
ruin the temper very quickly. The real trouble is you can't see when the
temper is ruined as the crystals are not visible to the eye
but imagine a mayonaise emulsion separating and you've got it....'cept
you cannot see it.
A drop lamp with 100 watt bulb over the work
bowl will help tremendousely in holding the temp stable during work
time.
Its alot easier to work 5 lbs of choc than
a cupfull.
Are you dipping?..or molding?
Dipping is easier , molding requires exact
temper as removing pieces from a mold depends on one interesting
property of choc, if tempered choc will shrink 2 1/2% when set, this pulls
the choc from the mold and makes unmolding simple.
Molding real quality choc is easier than trying
to mold with compound (fake) chocs.
Does that help?
Author: Lynne
Subject: Re: tempering skills
Date: Fri Dec 5 11:30:20 1997
Message:
Thank you for your very informative post.
I have worked with choco for years (mostly
compound) and never had it explained so plainly :)
Lynne (kakeladi)
Author: Gerard
Subject: Re: Re: tempering skills
Date: Fri Dec 5 18:16:26 1997
Message:
Oh you'r welcome I love explaining , dispelling,
the black magic of choc. I find (from questions I get) most people
are in need of a good book, unfortuneatly there doesn't seem to be one
with all the facts on one page, I have a good friend who worked
for Cadbury as chief engineer for years and he gave me educational videos
and faxes, it was him who got me to buy the tempering machine.
I was doing it the tabliering method for a
long time with uneven result, Tablier means you heat to 120 then pour
1/3 onto marble and work with a scraper til it thickens, mix it back into
the batch in the bowl and check the temp, repeat the process
til everything is 90-91F. Good choc books cost $60 a pop and you can count
them on one hand. Not worth it for the casual or home baker.
The TimeLIfe series of books are very good but hard to come
by....or so I hear. Gerard
Author: Gerard
Subject: Re: Re: tempering skills
Date: Fri Dec 5 21:32:24 1997
Message:
For many years my partner mixed compound and
quality couverture to cover truffles, it works and beats
tempering unless you want to fiddle with choc.
Author: flora
Subject: book on chocolate making
Date: Wed Dec 10 18:14:05 1997
Message:
Gerard, Your explainations
were very clear, and precise. Maybe you should consider writing a book.
Author: Gerard
Subject: Re: book on chocolate making
Date: Thu Dec 18 20:59:33 1997
Message:
Flora, you're charitable to a fault.
Theres enough books out already , you just have to stop wasting money on
amateurs and get the pro books.
Author: Sara
Subject: cone trees
Date: Wed Dec 3 13:47:46 1997
Message:
I made several trees out of sugar cones and
royal icing.
After a few days, some of the trees split
open and are not usable. How can I keep the cones from splitting?
Author: Dolores
Subject: Re: cone trees
Date: Thu Dec 4 19:56:53 1997
Message:
I make these every year for my gingerbread
houses and not one has ever split. Plus I show students in each
session and I keep those to use - no splits. Gosh I wonder! Was your icing
REAL stiff? I use thinner consistency than some people do.
(Carolyn, I'll delete the extra responses....no matter
Dolores
Author: sara
Subject: split cones
Date: Thu Dec 4 22:34:18 1997
Message:
Delores,
Obviously you do not live in the South. The
humidity here determines how all of our baking comes out!
If it is humid...you do not make chocolates,
meringues, hard candy, etc. I should have known that the humidity
would cause the cones to expand and the icing to split. Even the hardest
royal icing will soften somewhat in our humid air.
I have been known to run my air conditioner
in freezing weather just to make divinity at Christmastime! Otherwise
it will never harden no matter what you do.
I did spray some cones with acrylic spray
paint, but then they are inedible and I can't give them to families with
children. (That would be cruel.)
I will try to paint them with the royal icing
and let you know what happens.
Author: Carolyn
Subject: Cone Trees
Date: Wed Dec 3 23:14:46 1997
Message:
I made these several years ago and seems to
me like I painted the insides of the cones with royal icing. Not sure if
that would alleviate the problem you are having, but you might try it.
Author: Flo
Subject: Egg substitutes
Date: Wed Dec 3 13:44:44 1997
Message:
What can I use to replace meringue powder
in Royal Icing? Have to deal with egg allergy.
Author: Carolyn
Subject: Egg White/meringue powder
Date: Tue Dec 9 01:21:07 1997
Message:
I have a son who is allergic to eggs - even
to the point of touching any kind of raw poultry. He gets deathly sick
if he eats eggs and gets real itchy if he touches
raw poultry and he is a meat manager in a large grocery chain. I
would think you could use it, but just not eat it. Most royal icing items
are not that great for eating anyway so just make
them for looks only and you should be fine. I can't think of any substitute
for them in royal icing.
Author: Dora
Subject: Dream Whip
Date: Wed Dec 3 00:52:52 1997
Message:
I am looking for a "doctored up" cake mix
recipe using Dream Whip inside the cake mix. If anyone has a recipe
for this I would sure appreciate it! Thank you,
Dora
Author: Sherry
Subject: Dream Cake
Date: Wed Dec 3 08:43:26 1997
Message:
YELLOW DREAM CAKE
1 cup water
1 envelope Dream Whip
1 pkg. (2-layer size) any yellow cake mix
(regular or pudding-included type)
eggs (use number on cake mix package)
1/4 cup oil
1 pkg. (4-serving size) vanilla pudding mix
(NOT instant)
1. Preheat oven to 350. Combine all ingredients in large mixer bowl. Beat at medium speed of electric mixer for four minutes. Pour into pans very generously greased with shortening and floured.
2. Bake 35-40 minutes for 2 round pans, or until cake tester inserted into centers comes out clean. (Use only this method to test for doneness.)
3. Cool in pans 10 minutes. Loosen from sides of pans, remove, and cool completely on racks.
ALTERNATE BAKING PANS: One 13x9 - increase eggs to 4, bake about 45 minutes; one 10" fluted tube pan - bake 40-45 minutes, cool in pan 15 minutes.
CHOCOLATE DREAM CAKE
Use devil's food cake mix, chocolate flavor
pudding, and increase water to 1 1/4 cups.
My note: It's fun to experiment with different
flavors and puddings, as well!
If anyone wants the high altitude adjustments,
please e-mail me: srv@enter.net
Author: Sherry
Subject: Pine cones
Date: Tue Dec 2 21:06:13 1997
Message:
Hi all!
I've seen wonderfully realistic-looking pinecones...can
anyone tell me about this technique? (Using icing with bag/tip)
I'd like to try it. Thanks,
Sherry
Author: Dolores
Subject: Re: Pine cones
Date: Wed Dec 3 09:36:52 1997
Message:
Use a straw...piece of one, cut off to about
4" long. Pipe a bud on the end, then use about a tip 103 to pipe the
'petals on. Keepp moving downward instead of keeping all the petals at
the same height as you apply them.
To put on the cake, just hold the straw with scissors and stick straw and all into the iced cake...I've seen Roalnd do this one and I do it all the time, easy stuff. Dolores
Author: Vi E.
Subject: pinecones
Date: Tue Dec 2 21:48:24 1997
Message:
If you check out Delores' Web Page, click
on Mail Order (Online Catalog), and click on Books 2. Go down the
page and find the Winbecklers Instruction Books, and see the Roland A.
Winbeckler's "Buttercream Flowers" (and Arrangements).
This book shows on pages 18 and 19 how to create realistic looking pine
cones created on clear straws using a petal tip, as well as
realistic looking pine boughs with two candles.
Author: c. todd
Subject: frosting pinecones
Date: Thu Dec 4 09:12:06 1997
Message:
To make pinecones of frosting with frosted
snow look:
You will need chocolate buttercream frosting
and a little
bit of white buttercream frosting, a wooden
skewer stick,
a #79 tip, & scissors.
Stripe your bag with a little white buttercream
frosting,
put in your chocolate. Hold the skewer in
one hand vertical,
starting at top of stick make loops going
down and around,
go down about 1 1/2 inches on skewer. Place
scissors at bottom & pull upwards bunching, place on pine drawn
on cake.
Setting at least two cones together look nice
in one corner
of cake with other tyes of christmas decor
on top. Everything is edible!
Author: Jill
Subject: pinecone cake
Date: Tue Dec 9 13:18:13 1997
Message:
Rose Beranbaum's book "The Cake Bible" has
a wonderful cake in it called a Chocolate Pine Cone. The "petals"
are made from chocolate and it is a beautiful presentation. I did oen with
powdered sugar "snow" on it.
You might try a "cupcake" version of this
cake for smaller pine cones, actually, i think i am going to do some small
pine cone cakes for the holidays, thank you for the inspiration.
JIll
Author: Valerie
Subject: Re:pine cones by C.Todd
Date: Mon Dec 8 23:30:42 1997
Message:
Sounds very interesting. I've only tried Roland's method. Will have to try yours. Like the idea of no stick. Is it difficult to get the cone off of the scissors?
Author: lynne
Subject: Re: Re:pine cones by C.Todd
Date: Wed Dec 10 00:36:30 1997
Message:
making pine cones on a flower nail limits
how tall you can get them. The will look more like roses done that way.
Pinecones should be TALL :)
When you do them the way Roland suggests you
are much more likely to get them tall.
Using scissors to remove icing flowers from
a nail or stick can be tricky. You have to practice alot :) Often it will
fall off the scissors and land upside down on the edge of the cake. You
have to learn how wide to hold open those scissor
blades. Lynne
Author: Valerie
Subject: Pine cones
Date: Mon Dec 8 23:25:08 1997
Message:
Roland's cones are great. I've also done them
on lollipop sticks with Royal Icing. After they are dried, brush a
little edible gold dust on the edges. I made a centerpiece cake for an
adult Christmas party. I had adults who ate the
cones right off the sticks. (Like lollipops) No accounting for taste. :-}
Author: Dolores
Subject: Server changed
Date: Tue Dec 2 14:34:22 1997
Message:
Hi everyone...today my server changed. It
appears to be much faster getting to this message board. Hope this
remains true on busy hours.
Did you know....
- you don't have to add your email address?
- It doesn't show up anywhere anyway...just omit it when answering
a message
- You don't need to fill in a 'title' when
responding to a message. If you don't fill that box in, the title will
default to re: the original one. Just
trying to make life easier...Dolores
Author: Sherry
Subject: e-mail address
Date: Wed Dec 3 08:20:34 1997
Message:
Hi!
True that the e-mail address doesn't show
up anywhere so you can skip it...but when I do enter it, the server
sends me notice if someone posts a response to one of my posts. Without
the e-mail address entered, it doesn't. Sherry
Author: Dolores
Subject: Re: e-mail address
Date: Wed Dec 3 09:41:14 1997
Message:
Good point Sherry.
Author: Dee Blackwell
Subject: Stand-Up Santa Cake
Date: Tue Dec 2 13:24:23 1997
Message:
Is there anything else that you can make with
this cake? I just got it from my aunt who got it from a yard salle and
I don't have the 1985 Wilton book to see,the ones I do have don't even
have it in any of them. Thanks,Dee
Author: Debi
Subject: Re: Stand-Up Santa Cake
Date: Tue Dec 2 19:29:46 1997
Message:
I got out the 85 year book and the only stand
up was the snowman. I'm checking on the other year books to see
the stand up santa. I beleive there are several different designs for this.
In the 86-88-89 there are pictures of different santas and in 87
there is one used as a gost for Halloween. See what you have in those year
books.
Author: Dee Blackwell
Subject: Stand-Up Santa
Date: Tue Dec 2 21:36:44 1997
Message:
I just got this cake pan and it says 1985
on the box and I don't have any older books but the
1995,1998,1978,1997,1993,1994,1996,1983.
Author: Valerie
Subject: Stand-up Santa
Date: Mon Dec 8 23:46:46 1997
Message:
Dee, let your imagination soar. Sometimes,
I close my eyes and think of what the shape reminds me of. When you
are icing over it, you can change it to represent whatever you want...a
kid in a snowsuit building a snowman, dad in his
nightcap and shirt, a postman and his mailbag, granny in her nightcap and
gown, someone with a hangover (the hat being the
icebag), the wolf dressed in granny's nightgown (Little Red Riding Hood
story), etc. What a great find! Have fun!
Author: shirley kingsley
Subject: books,etc.
Date: Tue Dec 2 10:39:29 1997
Message:
I have an extra copy of Finishing Touches,
The Art of Cake Decorating by Pat Ashby and Tombi Peck. It is in
like new condition and I`d like to sell it. Dec.tips also. If interested,
contact me at my Email address which is: Shirleyjeanne
@Prodigy.net Thanks Happy Holidays to All
Author: Lynne
Subject: Re: books,etc.
Date: Tue Dec 2 12:07:11 1997
Message:
Shirley;
That's a beautiful book. Whoever gets is getting
a prize! Lynne
Author: T.Leech
Subject: Any other cake besides the heavy
ones?
Date: Tue Dec 2 06:04:05 1997
Message:
I was wondering if I can use Duncan Hines
or Sara Lee cake mixes instead of using carrot, pound or fruit cake for
fondant icing? Is there a reason behind the fact that you should only stick
to those kind( the denser cakes)? Any answer
is greatly appreciated.Thanks.
Author: Oleta
Subject: Re: Any other cake besides the heavy
ones?
Date: Thu Dec 4 08:36:57 1997
Message:
I have used rolled fondant on as many box
cakes as I have on the more dense cakes. I don't use a filling, I bevel
the edge of top layer and I use buttercream to cover the cake before putting
on the fondant. I have never had any trouble with
it. I have used on carved cakes as well as regular cakes and never had
trouble there, either.
Author: Dolores
Subject: Re: Any other cake besides the heavy
ones?
Date: Tue Dec 2 14:15:24 1997
Message:
I have also used rolled fondant icing over
box cakes. I did that recently for a customer. It was a 12" square
2-layer cake using coconut filling between the layers. I thinnly coated
the cake with buttercream and also spread some
of the coconut filling over this for the 'sticky.' It worked okay but I
could see where the layers were put together -
barely. I did trim the top edge of the cake more rounded too.
Author: Lisa
Subject: RE Heavy cakes for fondant
Date: Tue Dec 2 11:50:14 1997
Message:
I have had success in covering lighter cakes
(ie. boxed mixes) with fondant. In fact, a boxed cake mix was the
type of cake I used with my first fondant covered cake. I did cover it
with a layer of buttercream icing first though.
No problems at all!!
Author: MaraTLee
Subject: Re: heavy cakes for fondant icings
Date: Tue Dec 2 10:24:51 1997
Message:
Hi T,
The reason it is recomended to use a heavier
cake for fondant icing is, the heavier cake withstands the weight of
the fondant. But, as you well know, only by experimentation will you find
out what works for you and what won't.
I have used a Duncan Hines cake, with little
or no filling under the rolled fondant and I have had sucess. I do
however discourage the client from having any fillings so that the cake
won't buckle or shift during delivery. You must also remember
the the Rolled fondant is usually placed over a layer of Marzipan in Europe
so a heavier,denser cake is called for.--But for the average
American usage, I'm sure that you can experiment for yourself.
Author: T.Leech
Subject: Secret to smooth finish fondant cake
Date: Tue Dec 2 05:34:23 1997
Message:
I as wondering is there a secret to having
a cake that is nicely smoothed out so that I can put fondant over without
having it look rough? Besides adding buttercream? Is ther tips or tricks
that you use? My cake, after putting the fondant on looks
rough.Any answers will be great. Thanks.
Author: mickey
Subject: Smooth Fondant
Date: Wed Dec 3 15:35:19 1997
Message:
I have used fondant on butter layer cakes,
fruit cake and pound cake, successfully.
If you can possibly use a cake with a slightly
rounded top edge, that will help. There is no contrary angle to deal
with.
Try smoothing out the sides with a normal
weight buttercream filling in any nooks and crannies, but not actually
frosting the cake with it. Go back then with a thinner buttercream and
crumb coat the whole thing, or use strained jam or preserves
to 'undercoat' the fondant. You don't want to use a lot of whatever you
use, as its more of a 'glue' for the fondant than anything
else.
Don't roll the fondant too thinnly. The thinner
it is the less you have to work with as far as getting an even surface.
You can 'polish' the smoothed fondant with
your hand or use one of the several fondant smoothing tools now
available.
Keep practicing with it - Fondant makes such
a beautiful cake! :)
Author: Dolores
Subject: Re: Secret to smooth finish fondant
cake
Date: Tue Dec 2 14:19:30 1997
Message:
First, the 'pros' do it this way...The roll
out marzipan and put that on first. It always shows how in English books.
Thats the 'real' way. But mine didn't look
too bad. I just put a thin crumb coating on of buttercream. One thing
too...never roll out the fondant so thin. This will help give it a smoother
look.
Author: Gerard
Subject: Re: Re: Secret to smooth finish fondant
cake
Date: Thu Dec 4 14:53:53 1997
Message:
Hi , nice site.
I'm a pro baker in Boston, I am English but
French trained.
I've never done rolled fondant, the cakes
I did with fondant were covered with marzipan (fondant/almond paste
50/50)but not thick like they do in England, I roll it to 1/8th inch.
Genoise with buttercream (no shortening )
then the marzipan and finally fondant is poured over that. It gives better
results than rolled fondant, glassy shine..no cracks etc.
Admitted its harder to get right but with
the right equipment (bain marie) everything is possible.
This was not for wedding cakes, that is where
royal icing is used instead of fondant.
I think the fondant you're rolling is a different
animal than fondant made for bakery useage.
The cakes shown on this site look quite elegant,
a tad too much plastic for me but very well put together.
I watched Martha Stewart make an absolutely
DREADFULL wedding cake on TV last Sun, to be charitable it
looked like a parking garage by comparison to the work shown here.
Keep up the good work.
Gerard
Author: Lynne
Subject: Re: Re: Secret to smooth finish fondant
cake
Date: Tue Dec 2 21:40:25 1997
Message:
Dolores:
You say you put only a crumb coating of buttercream
on.
I was told to use almost, but not quite, as
much as you would for a non-fondant cake. This was a disaster as the
buttercream keept seeping out the bottom :(
And it did not cover the few nick and crannys. Maybe I rolled it too
thin, don't know.
BTW I got some of that Choco-Pan. Ooohhhhhhhh
YUCK!!!
It taste great ok. But it is soooo very hard
to work with (is very soft) and when I tried to 'thicken' it by mixing
in some fondant it remained soft. I was putting it over a choco
cake for a wedding and dark areas keept showing thru
no matter what I did. Besides that it took more than 6 weeks and several
phone calls to them to get it. I was not a happy camper! :(
Lynne (kakeladi)
Author: Dolores
Subject: Re: Re: Re: Secret to smooth finish
fondant cake
Date: Wed Dec 3 09:46:01 1997
Message:
>>You say you put only a crumb coaTing of
buttercream on.
Welll this is all I put on and it works fine...just
so I 'putty' holes and smooth things with this coating.
>>> This was a disaster as the buttercream
keept seeping out the bottom :( And it did not cover the few nick and
crannys. Maybe I rolledit too thin, don't know.
>>>Maybe the person who told you that doesn't
make rolled fondant cakes too. I know that if I get it iced a bit
too thick the icing also slides.
>>> BTW I got some of that Choco-Pan. Ooohhhhhhhh
YUCK!!!
It taste great ok. But it is soooo very hard
to work with (is very soft) and when I tried to 'thicken' it by mixingin
some fondant it remained soft. I was putting it over a choco cake for a
wedding and dark areas keept showing thru no matter what
I did. Besides that it took more than 6 weeks and several phone calls to
them to get it. I was not a happy camper! :(
I haven't worked with it at all yet. She'll
be at ICES. I'd sure corner her. We have it & my daughter uses it.
I liked the taste pretty much. Most people do. I wonder about
the sample you had. BTW, she has a web site...like Kitchencrafts.com
or something like this.
Author: Lynne
Subject: Re: Re: Re: Re: Secret to smooth
finish fondant cake
Date: Fri Dec 5 01:04:57 1997
Message:
Interesting she now has a website. When I
talked with her (Aug?) and she didn't even have a computer! :)
The gals who told me to use the buttercream
under the fondant have VERY THRIVING businesses in Orange County
CA.
They do very detailed, fancy work -- fondant
cakes only. I'd mention names, but I doubt you have heard of them
-- tho they have been active in ICES. Lynne
Author: Lisa
Subject: Re: Smooth Fondant
Date: Tue Dec 2 11:57:26 1997
Message:
I guess the way to get a smoothly finished
fondant cake without adding a buttercream layer first is to have your
cake(s) be smooth to begin with. If you are stacking or torting layers,
having them perfect would be a little more difficult since
they would have to fit perfectly together to prevent a rigid look after
the fondant is applied, although this is not impossible.
After the fondant is applied, lightly smooth, or rub it with the palm of
you hands which may help as well.
Author: MaraTLee
Subject: Re: Smooth fondant
Date: Tue Dec 2 10:26:27 1997
Message:
Hello again,
Just curious, what kind of cake are you trying
to cover with the rolled fondant?
Author: Lisa
Subject: real flowers on a cake
Date: Mon Dec 1 22:53:06 1997
Message:
I am doing a wedding cake in July that requires
real flowers as opposed to icing. I never did this before and was
wondering if I could put the flowers directly on the cake or do I need
holders for every flower. I have a larger holder for the top
of the cake, but I'm not sure if I need special holders for the cascading
flowers as well. I know they make holders that press into the
cake...but do I need them??
Thanks in advance,
Lisa
Author: Dolores
Subject: Re: real flowers on a cake
Date: Tue Dec 2 14:23:56 1997
Message:
Real flowers belong in vases and icing flowers
belong on cakes...having said that...and having no choice but to
sometimes use real flowers...I just would try and make sure that they don't
touch the cake icing. They are poisoned with insecticides...no
bug holes in those petals! You could lay a piece of plastic wrap down first.
Funny but the most intelligent people are
the ones who ask for the real flowers. Go figure...icing ones would make
their cake so much more interesting too.
Author: Gerard
Subject: Re: Re: real flowers on a cake
Date: Fri Dec 5 18:28:30 1997
Message:
Thats a breath of fresh air, I've been telling
that to customers for yrs, "I don't make plant pots!".
I did it once and dipped them in egg whites
then extra fine granulated sugar for a frosted look, but nothing beats
a large Amereican rose in marzipan for speed and looks.
I do business through a photographer now and
he screens out the cognoscenti who think bakers can't do better
work than the florist.
Author: mickey
Subject: live flowers
Date: Mon Dec 1 23:07:38 1997
Message:
All things said and done, you would be safest
to use the holders or some method of keeping the flower stems
away from the cake.
Author: Valerie
Subject: Real flowers
Date: Mon Dec 8 23:57:59 1997
Message:
Maybe you could get lucky and find someone
who grows them organically. There is a gal here who uses flowers
and herbs to do some pretty gorgeous stuff. She grows most of them herself,
if possible. I have used some, but always call
the poison center to check if the flowers is non-toxic besides not having
insecticides on it. I made an arrangement once
on a cake using squash blossoms from my garden. Admittedly different, (
didn't have time for the good kind :-}) but safe
on the cake.
Author: Tammy
Subject: Homade Edible Images
Date: Sat Nov 29 20:18:22 1997
I've been thinking a lot about those edible
images and reading the discussions about it. Someone said that you
could use wafer paper through the printer, and I did that. It is pretty
neat, but what about the ink. I have a Hewlett Packard printer,
and it says not to ingest the ink. I remeber reading that if you had a
soybean based ink, that would be ok. Does anyone know what
brand of ink would be made of this? If so, would it be compatible with
the printer? Any suggestions would be greatly appreciated!!
Author: Patti
Subject: Re: Homade Edible Images
Date: Wed Dec 3 22:57:22 1997
Message:
How about calling Hewlett Packard's 1-800
customer service line and ask about their ink to see if it's
soybean-based, whatever. If it's not, then
ask if any of their inks are and if they can be used in your printer. I
had posted something somewhat similar, however, I decided to
use a copier to enlarge a picture. Next I outlined it onto wafer
paper and used non-toxic markers to color it. Recently, I bought felt tips
pens from Sweet Celebrations by mail; one fills them with liquid
paste food color. I use this instead of the non-toxic markers.
Author: Tammy
Subject: Homeade Edible Images
Date: Thu Dec 4 16:10:40 1997
Message:
I called Hewlett Packard today, and they said
that this would not be enuf ink to worry about, "just don't drink the
whole cartridge". Just thought I would pass this along! Thanks to Mara
and Patti for their suggestions! Love this message
board! I'm addicted!!!!!
Author: Patti
Subject: Re: Homade Edible Images
Date: Fri Dec 5 16:22:14 1997
Message:
I have another suggestion in light of needing
a special picture for a 40th birthday. I scanned a baby picture and
printed it on wafer paper. After I cut away the excess wafer paper, I plan
to put it on some wax paper, so the wax paper is
between the iced cake and the wafer paper with "questionable" ink. (I personally
have a Canon printer, but I haven't taken the time
to call them about the ink...maybe some day...for now, this alternative
suits me just fine!)
Author: MaraTLee
Subject: Re: Homemade edible images
Date: Fri Dec 5 13:28:39 1997
Message:
Hi Tammy:
Glad I could be of help. I have also done
what Patti has done with the edible pens and wafer paper, I have even
made a stencil of the picture the customer has brought in and airbrushed
the wafer paper---see my edible horse on Dolores page--- Since this
business is a celebration of creativity,and ingenuity, anything that you
come up with and that works for you is acceptable
, (as long as you are not poisoning the general public---LOL----)
Thanks again for the feedback!
Author: Lynne
Subject: Re: Homeade Edible Images
Date: Fri Dec 5 11:41:44 1997
Message:
Thank you for the info.
I still would be cautious using this technique.
There are always people alergic to SOMETHING out there.
I had a lady in ask if there was any CORN
in my cake &/or icing as she was highly alergic to it. And yes, there
is -- cornstarch &/or corn syrup!
I do know a local lady that has used 'copies'
on her cakes and loves it for those really special thin gs that could
not be done otherwise. As an alternative one could always sketch it with
non=toxic felt tip pen (trace on rice paper). I
have often done that. Start at the bottom of pic and work up carefully
or you will smear what has already been drawn.
If it is large you might want to work on it in 1/4ths so it has time to
dry inbetween (overnight is necessary) -- even
then some smearing is possible depending on how hot/sweaty your hands are.
Lynne (kakeladi)
Author: Dana
Subject: Christmas cake
Date: Sat Nov 29 20:36:01 1997
I need to make a Christmas cake for my husband's
school faculty. I'd like to do something unique as this will also
be a type of advertising for me. They want a full sheet size. I have a
few specialty pans (wonder mold, sports ball and country cottage,
heart) but would prefer not to buy any new pans for this project. Thanks
for any ideas.
Author: mickey
Subject: Christmas cake
Date: Sun Nov 30 12:00:38 1997
You could use the heart upside down too for
a Christmas tree, flat on the sheetcake, or use the wonder mold for
an upright tree. You could then use a woodland theme or Christmas morning
theme to finish the cake. Snow on the tree, little critters
about, fallen logs with a bunny peeking out, etc. Christmas morning theme
you could put 'presents' around the tree, cookie cutter toys, the
family kitty or puppy curled up napping with a bow on her neck.
The double half sheets are what I would use
too to make your full sheet cake. I have found the 1/2 'n 1/2 cake
very popular.
Author: Lynne
Subject: Re: Christmas cake
Date: Sat Nov 29 23:01:59 1997
YOu do not say if you have a 1/2 sheet pan.
What size is the heart?
If you have a 1/2 sheet, I'd just bake 2 halves
and either stack them together (2 layers cake ==4" high) or put them
side-by-side for your full sheet(This way you can give them 2 different
cake flavors.)
Also bake a heart. This turned upside down
(the point on top) can be decorated into a Santa face. On each corner
of the sheet cake you could make 1 to 3 ice cream cone trees.
And/or make cup cake or rolled fondant snowmen
(instead of or to go with trees).
Hope this inspires you. Lynne
Author: Valerie
Subject: Cone Trees
Date: Mon Dec 8 22:59:07 1997
Message:
Hi Sara,
I've lived in Tennessee, Oklahoma and Nebraska.
I found a good, airtight container (Tupperware) to store my
Royal Icing items in. Also, used it for sugar molded things. Maybe it will
work for you, too. Nothing worse than losing all
that hard work.
Author: MaraTLee
Subject: Re: x-mas cake ideas
Date: Sun Nov 30 11:47:37 1997
Hi,
You say you have the country cottage?-Well, how
about decorating it like a gingerbread house?-You can eighter
lay it flat on a larger sheet or make it 3-d.(just make sure that you level
the bottom on a slight slat so the 2 halves lean into each other
and if you use a filling, spike them through with a straw or dowl rod cut
to size)--This idea would cut down on your decorating time since you'd
be using ready made candies, the extra candies could be layed around
the candy cottage on the sheet cake to be distributed. Or with the wonder
mold you could make a "snowy" hill top(sprinke with edible glitter
and rough up the icing with a sponge or spatula) and you can use a little
plastic santa on a sled for the top, have him going up the hill and fill
the sled up with come assorted candies or sugar cubes decorated like
packages and have some spilling out of his sled, you can make it on top
of a larger round or sheet cake if you need to serve many and the
bottom layer could be decorated with pointsettias or ice cream cone
pine trees. If you need instructions for any of the above you can e-mail
me marajami@ptdprolog.net or you can ask Dolores !----anything
else?????
Author: mickey
Subject: Christmas cake
Date: Mon Dec 1 09:18:33 1997
Message:
I like Vi's package idea. I guess I was already
in Christmas overload, or just plain brain freeze.
Author: Vi E.
Subject: Christmas theme cake
Date: Mon Dec 1 08:42:13 1997
Message:
A totally different idea from others would
be to decorate the sheet cake like wrapping paper, and have two
smaller rectangular shaped cakes also decorated in two different wrapping
paper designs. (Just pull out your saved Christmas paper and find
the easiest designs to copy the pattern) For example, the large sheet cake
could be iced in white, with green stripes in one direction, and
red stripes in the other direction, sort of plaid design, with holly
leaves & berries in selected squares. The smaller rectangular cake
could be iced in green, with a golden plaid design, with red and
gold hearts in some of the squares. Then, on top of the smaller green cake,
the smallest rectangular shape could be iced in white, with wide
golden stripe, with wide green stripe, and a narrow red line in
a diagonal pattern. The two decorated cakes need to be supported on top
of the large sheet cake, and they should appear as though someone
just placed the two packages on top of the largest package. And don't forget
the bows on all these packages, whether you use buttercream, rolled fondant,
pastillage, or chocolate, that would be up to you.
Another idea is to create the 3-dimensional
candles, pinecones and pineboughs as Roland Winbeckler shows in
his little book "Buttercream Flowers and Arrangements" on page 18. This
has been a very popular Christmas theme cake for anyone, and
people are always surprised to see what appears to be real pinecones. lit
candles standing at an angle above the pine boughs. It is a
cake that can be quickly done, and customers love it.
Author: Dana
Subject: book
Date: Mon Dec 1 14:50:13 1997
Message:
Where could I get that little book? What is
the title?
Author: Vi E.
Subject: Christmas
Date: Mon Dec 1 17:11:36 1997
Message:
The title of the 34-page book is: "Roland
A. Winbeckler's Buttercream Flowers and Arrangements", written by
none other than Roland Winbeckler. He is better known for his cake sculptures
of famous people, and he has written several other books. His
wife, Marsha, has also written several books herself on other techniques.
These books are available right here on Delores' web page for
Cake Decorating...... Just look at the book titles listed under
the catalog on line. I would highly recommend the other books by Roland
Winbeckler, too. If you ever have the opportunity to take the
professional cake decorating course that he teaches, enroll! And his wife
has other classes she offers, and the two of them work as a
wonderful team together.
Author: Millie
Subject: Powder flavorings
Date: Mon Dec 1 09:52:48 1997
Message:
I just love this message board. So much good
info.
I received a sample of B&V (butter &
vanilla) flavoring. The problem is it is in powder form. How do I use this
for my icing recipie where I would usually use:
1 tsp. vanilla
1/2 butter flavor
Thanks,
Author: Lynne
Subject: Re: Powder flavorings
Date: Mon Dec 1 14:19:50 1997
Message:
Depends on the maker as to how strong it is.
One I got is something like 10 X the usual strength and all I use is
the smallest pinch. I think you are going to have to experiment here. I'd
start with 1/4 tsp. and work up by 1/4 tsp incraments until
you are happy with the results.
Maybe someone else will have a better idea.
Lynne (kakeladi)
Christmas Marzipan
Date: Fri Nov 28 22:14:21 1997
Now that Thanksgiving has come and gone, what
shapes are usually made for Christmas? And does anyone know
of any publications with a large variety of shapes? Thanks,
Amy
Subject: Fondant
Date: Fri Nov 28 13:38:58 1997
Can someone help me? I've just started with
fondant. Are fondant, marzipan and sugarpaste all the same? If not,
can someone tell me what the difference is?
No, these are all different animals.
Rolled fondant is a cake covering, as opposed
to a spread frosting or icing. It dries firm, but not brittle like royal
frosting, yet not as soft as buttercream.
Marzipan is an undercoat for fondant or a
modeling compound and is almond paste based. It tends to be grainy
since it has a ground nut base. Overhandling it can make it greasy or oily
feeling.
Gum paste, sugar paste and such are similar
to fondant, but it's used more for modeling work usually. You can
mix gum paste and fondant and use that also. You can work it til its very
thin, to the point of transparency, for flower petals and the like.
It dries brittle, or quite fragile.
This is a quick overview, but I think it will
give you an idea of what these critters are. E-mail me if you like and
I can give you more specific info, or there are many books and lots of
material available.
Subject: MAGIC LINE PANS
Date: Fri Nov 28 11:32:20 1997
I am looking for the home office of Magic
Line Pans.
I believe it is somewhere in Los Angeles but
have had
no luck with information.
Thanks for any information.
Jill
Yes they are in the LA area. I don't have their address here at home,
but will get it for you. Their name is
Parrish's. Lynne
Author: Valerie
Subject: Magic Line Pans?
Date: Tue Dec 9 00:15:13 1997
Message:
Hi,
Isn't this message board fabulous? I have so
much fun reading the messages. Have sure learned alot of new things.Author:
Jill Capello
Subject: magic line pans
Date: Tue Dec 9 12:24:28 1997
Message:
Valerie,
Magic Line Pans are a brand of aluminum heavy
duty baking pans. They are my personal favorite for baking
cakes. Some stores that sell Wilton supplies also sell these pans.
Jill
What are Magic Line Pans? Never heard of them
and was curious. Thanks
Author: Valerie
Subject: Re: Re:Magicline Pans
Date: Tue Dec 9 12:32:26 1997
Message:
Jill,
Thanks for the info. I'll write the company to see what they have. We are extremely limited in this town. Can't always even find the Wilton ones you need. Thanks again, Valerie
Subject: Meringue powder vs. dried egg whites
Date: Fri Nov 28 00:29:40 1997
Question: Is meringue powder the same as dried egg whites? I plan on
making Royal Icing to decorate
gingerbread men. I am unable to find meringue
powder and purchased dried egg whites at a health food store -
are they used in the same way? Thank you.
Subject: Re: Meringue powder vs. dried egg whites
Date: Fri Nov 28 00:49:43 1997
Hope you are not stuffed more than the turkey
was tonght :)
The difference is that the meringue powder
has stablizers and cream of tarter added. Personally, I prefere to use
the egg white powder. I have far fewer problems using it.
You need to add a pinch or two of cream of
tarter when you whip your royal. Lynne
Author: Lynne
Subject: Re: Meringue powder vs. dried egg
whites
Date: Fri Nov 28 00:49:36 1997
Message:
Hi!
Hope you are not stuffed more than the turkey
was tonght :)
The difference is that the meringue powder
has stablizers and cream of tarter added. Personally, I prefere to use
the egg white powder. I have far fewer problems using it.
You need to add a pinch or two of cream of
tarter when you whip your royal. Lynne
Subject: Recipe for rich, moist pound cake
Date: Thu Nov 27 02:48:38 1997
Does anyone have a recipe for a rich &
moist pound cake?
All the recipes I've tried were very dense
but they were also moist. Thanks.
Subject: Re: Recipe for rich, moist pound cake
Date: Thu Nov 27 06:40:26 1997
The 'secret' is in the baking...make sure
you don't over-bake the cake. Any recipe or cake mix will be dry when
over-baked.
I test for doness by pressing my finger lightly
in the center. If the cake barely springs back up, it is done - right
then.
Subject: Glace icing
Date: Thu Nov 27 02:46:16 1997
Seasons Greetings from Canada!
I was wondering if I was to use glace icing
(pour on icing)on a wedding cake, is that appropriate? What special
techniques should I use besides pouring from the center? What kind of cake
should I use?
Any response is greatly appreciated. THANKS.
Subject: Re: poured icing
Date: Thu Nov 27 13:37:41 1997
to answer your question , you could do what
a friend of mine does. She ices the cake with a crisco buttercream,
then she makes the shell on the top border; then she uses a poured glace
icing on the top, the shells keep the icing from running down
the sides and give the top a nice even coating.
She doesn't like fighting with the poured
icing when it drips down the sides and pools on the board.
I hope this helps. Oh, yes! she uses this
technique for all her cakes,just make sure you insert your wedding cake
supports before the icing sets!
Author: tracy
Subject: baking from home
Date: Sat Nov 22 19:45:54 1997
I recently found your web page and I love
it! I am a mother of three small children just baking for the fun of it.
All of a sudden everyone is asking for my business card, cake
portfolio etc. I have been told baking out of my house and selling
cakes for a profit is illegal. Is there any truth to this?
Subject: Re: baking from home
Date: Mon Nov 24 09:46:37 1997
Usually baking at home and selling cakes is
not legal. But I have a retail cake decorating supply shop where I see
5,000 different decorators doing it day in and day out - year after year.
Get educated on foods that can cause food
poisoning or allergy reaction....coconut, nuts, cream cheese etc. I use
none of these foods unless requested.
Read my AOL CHATS because we gave a lot on
legalities last Jan/Feb.
Also, in recent issues of The American Cake
Decorating Magazine, Earlene Moore has been writing on this very
subject. This mag. is available from me at http://w3.one.net/~proicer/index.html
- or from their web site at http://www.cakemag.com
Its hard to know when to 'go legal' but I
agree with Mickey...learn at home where you can take your time.
Author: daila
Subject: sounds risky!
Date: Sun Nov 23 23:31:49 1997
I too am interested in having my own business
out of my home, but it seems way too risky to do it illegally. I read
somewhere in this sight about allergies and people having reactions to
almond flavorings, walnuts, etc. With so many people being
lawsuit happy, I think this is a pretty big risk to take if you're not
covered. Also, I'm wondering if people in the business have
liability insurance. I looked into it a few years back for catering, and
it was very expensive and hard to get. Cakes seem like they'd
be less of a risk, so I'm wondering if it's easier to get and maybe
cheaper.
Author: Lynne
Subject: risky business
Date: Mon Nov 24 01:42:46 1997
How right you are that it could be risky!
About 10 yrs there was an incident in town.
Some lady had catered a big wedding out of her home and many
people got sick from a dish that someone else brought in. But she was in
charge so she took had to thake the blame. That's stateing
it very simply, but you get the idea.
Yes, I have insurance. It is not that expensive
for me, and I have a million $$$ should someone ever claim they got
sick from my cakes. Lynne
Author: mickey
Subject: home business
Date: Sun Nov 23 08:39:18 1997
I hadn't thought about that part, but if all
you have had as far as instruction is wilton classes, starting at home
would be good - that way you could learn as you go along.
Author: Lynne
Subject: selling from home
Date: Sat Nov 22 22:08:40 1997
Tracey;
Many, many gals do work out of their home,
but in most cases it is not legal. As the other poster replied, you will
have to check with your local (city, township,?); county; and state.
Here in CA each county is in charge of carrying
out state mandated laws regarding food selling out of a private home.
It is not legal here, but if you do not advertise they will leave you alone
unless someone complains about you I myself worked out of my home
for about 10 years before opening a shop just so I could advertise after
being invited to join our local bridal association:)
Several of the things they would look for
is first and formost NO PETS in the home; then how clean you place is.
In many cases application of the rules will
vary from inspector to inspector within the same office.
Where are you located and did you take Wilton
classes?
I don't get on this board all that often,
so if you wish to discuss this further directly with me please e-mail
kakeladi@mindinfo.com (be sure to use all lower case letters).
Lynne (Kakeladi
Author: Grace
Subject: Home Baking for resale
Date: Mon Nov 24 19:36:40 1997
I'm in the food service industry, as well
as my husband, and many of our friends. Most of our group own small
restaurants and purchase cakes from larger distributors and remarket them.
The problem is they become too commonplace and they're not
inexpensive. Last week we ordered a pumpkin cheese cake
and it was only fair at best. I decided to
make a better quality cake AT HOME and "sold" it to the restaurant.
What I'm suggesting to the home bakers,(assuming
that you really are putting out a professional quality product)
is to solict small restaurants (especially if you know somebody associated
with them). You can sell,fall under the restaurants insurance,and
even develop special orders,like wedding cakes. Many small businesses can't
afford a pastry chef and we will purchase a wedding cake from
a bakery at retail,give the customer the bakery bill,and add on a
plate charge.
It's certainly worth a try in your town. Best
of Luck
Author: mickey
Subject: baking at home
Date: Sat Nov 22 21:55:19 1997
Hi Tracy,
Welcome! You'll find this is a really neat
place to meet some of the nicest, most talented, and sharing folks I've
ever met.
You'll have to do some checking in your locality
to what is required to have a legitimate home based business.
Every state and locality is different, but I think you will find it is
possible for you to have a business. Good luck.
Author: Tammy
Subject: Home Baker
Date: Mon Nov 24 15:07:08 1997
Hi! I bake cakes from my home. I live in Illinois.
About 2 years ago, I was getting busier and busier so we
decided to remodel a room for a cake kitchen.
We called our Health Department. They said that I did not need to
be licensed to do cakes. But if I wanted to cater (which I don't) then
that would be another story. I have a friend in Iowa and they do
not have to be licensed either. Call your local Health department. That
would be a good place to start! Good luck!!
Subject: legal or not
Date: Wed Nov 26 11:58:38 1997
mickey,
thanks for your input,but i've already read
the articles. I was just hoping that someone out there could let me
know if you could do it in the state of MS. Since everyone likes the cakes
that I do, they think I should open a business but I cannot
afford it at this time. If anyone can help me, I would appreciate it.
shirleyr
Subject: Re: Food regulations for small home based business
Date: Thu Nov 27 13:26:09 1997
Here is a site with info on the above subject.
I have found it helpful, you must also take into consideration the
rules and regulations of your state and or county. www.msue.msu.edu/msue/imp/modi2/09159436.htlm
I hope this helps Mara
Subject: Re: legal or not
Date: Thu Nov 27 06:45:40 1997
Of course I can't say what is legal for you
where you live. But usually you can't legally open a shop in your home
where food is concerned. Maybe if you had a separate kitchen you could
(as Earlene Moore explains in our aol chats). But - I have a cake
decorating supply shop and I know of thousands of my customers who do it
from home. I think if you develope a BIG business, then you WILL
open a store front. But you should go slow and know your business
very well before you think of doing this.
Subject: legal or not
Date: Wed Nov 26 20:34:13 1997
You realy need to ask your local Health Department
these questions. Each area ie counties all differ from state to state
and etc.
Subject: legal or not
Date: Tue Nov 25 23:05:46 1997
Can anyone tell me if it is legal to sell
cakes from your house, or if you have to have a license to do it in
mississippi.I have been doing cakes for family
and friends for about six years.I was just wondering. Subject: baking at
home
Date: Tue Nov 25 23:17:44 1997
Hi Shirley,
If you go back down this page, you'll find
a discussion on this very subject. Maybe someone out there can give
you a little more specifics on your state.
Happy decorating.
shirleyr
Subject: Icing Flowers
Date: Wed Nov 26 10:40:52 1997
Hello, All. I read y'all all the time, and you are wonderful!!! I'm
a do-it-for-friends kind of cake decorator, as I
don't think I would ever be as great as all
of you. Anyway, I have a question about some icing flowers I saw on a
wedding cake last week.
I got close enough to sort of look, but didn't
want to gawk too much. I assumed the flowers were gum paste --
they looked like geraniums, tulips, etc. They were big and had a realistic
shape. Somebody ate one and said it was sugary.
HOW DID THEY MAKE THOSE FLOWERS -- OUT OF ROYAL ICING????
Thanks.
Subject: Re: Icing Flowers
Date: Thu Nov 27 06:48:14 1997
Greetings to you too! Since they were 'sugary'
I think they could have been rolled fondant. Especially is they were
soft enough to chew. Gumpaste flowers dry crack hard. If they were 'crispy'
they may have been royal icing. These would soften up where they touch
buttercream icing.
Subject: Re: Icing Flowers
Date: Wed Nov 26 10:50:19 1997
Those sure do sound like gumpaste -- especially
if they were wired.
There are instruction in Wilton enecyclopedia
(I think Vol 1 but not sure) for making tulips in royal. So it is
possible they were royal. Lynne
Subject: Stacked wedding cake
Date: Wed Nov 26 10:03:05 1997
I am unsure how to transport a stacked cake.
The one I am doing is the 2 largest oval pan sizes. Once I get it
decorated--do I remove the top cake to transport? If so--HOW?? How do you
take it off without messing both cakes up and what about the bottom
border on the top cake? ANy help would be greatly appreciated.
Subject: Re: Stacked wedding cake
Date: Thu Nov 27 06:53:49 1997
I definately would transport them stacked
together. For large cakes where 3-4 are stacked atop one another, I
have left them apart then assemble & addedthe bottom border after arriving
at the reception place.
One thing, I would be scared to refrigerate
the cake at all. Because, when you remove it from the freezer it may
sweat. If the icing gets wet you WILL have trouble!
I wouldn't worry unless it was huge cakes stacked.
Subject: Large cakes?
Date: Thu Nov 27 21:54:35 1997
I have the same concern, but my cakes are
16, 14, 12.
There is a seperation on top of that. Just
curious what you referred to as large. Also, would you stack with plates,
or just cake boards?
Subject: Stack with plates vs. boards
Date: Fri Nov 28 13:00:18 1997
Correct me anyone if I am wrong. I think you
should stack with boards. You need to push a support dowel through
the center of all the stacked cakes which will prevent shifting of the
cakes when moved. Perhaps this is needed only for those cakes transported
in the car only. Those that you add on at the site may not need this.
Subject: Re: Large cakes?
Date: Fri Nov 28 00:46:20 1997
The sizes you refere to are what (I'm sure)
Dolores is talking about. I have transported those sizes stacked, but it
would be better if you did as Dolores sayes: stack the two largest ones
at the shop completely decorated.
Decorate as much of the other tier as you
can then put them together when you get to the reception and finish
decorating.
I mentioned in my previous post to *refrigerate*
the cakes overnight -- that advice comes from a very busy shop in Orange
County, CA. their theroy is that cold cakes travel better. Dolores might
have misunderstood because she mentions "taking them from the freezer"
would cause sweating. Unless it is VERY HOT weather, refrigerated cakes
should not sweat. Now the average home decorator does not have very much
room in her frig to do this, but if you can you might want to try
it. Hope this info helps you out.
Lynne
Subject: Re: Stacked wedding cake
Date: Wed Nov 26 10:46:45 1997
Message:
Well that one is not all that hard to transport.
What are you using as a vehicle? I have used
many different ones and not had a problem.
Best is a van or station wagon. I usually
don't put anything down (under the cake) just put it on the carpet in the
van.
If you are really worried or have a LONG trip
you could buy some of that material that they sell for use under
rugs -- it's a rubber backing. Believe me your cakes will NOT MOVE if you
use that :) Don't worry much. Just try to have the cake cold -- refrigerate
overnight if possible . Which means you should have it decorated
completely so the icing has a chance to set up (harden) -- not a great
description but you know icing sets hard to some degree.
At the very least give it from morning to afternoon or evening to set.
The most important thing I see here is your
driving. Don 't be a speed demon :) Take it nice and easy. Try to
avoid roads you know have potholes or are very rough. Give yourself plenty
of time so you can drive a bit slower and deliberately.
Also be sure to take a kit with all the tips, a bag or two, extra icing
and flowers to make repairs should they become
necessary. Also in that kit have some papertowels or 'wet ones' , a spatula
and couple of toothpicks. I don't know how many
times I have gone back into the shop for these things and never needed
them.
Good luck. I'm sure everything will go smooth.
When I started out I would stop 3 or 4 times
along the way to check out that everything was still ok. Now I just
go my way:) That is unless my hubby (or someone else) is driving. Last
weekend he did the driving and stopped for a light
which ment having to brake rather hard. I cringed! He didn't stop and let
me check it out so I worried all the way (20 minutes)
:) There were 3 tiers (10"; 8"; and 6"). No problem it arrived just perfect.
Good luck -- any try not to be too nervous. That"s
usually when you make some dumb mistake :)
Lynne
Subject: Leave it together?
Date: Wed Nov 26 11:54:09 1997
So you are saying just leave it together?
I have a GMC Yukon, so it will fit in the back no problem. I don't have
that far to go, I am just incredibly nervous since it is my first wedding
cake. Thanks so much for the help!!
Subject: Transport Stacked Cakes
Date: Wed Nov 26 13:07:10 1997
I know how you feel. I just delivered my first
wedding cake this past Saturday. A 10" and 14" stacked cakes. I
was also insecure about transporting it stacked. I had posted a message
on this board asking the same question.
Dolores suggested transporting them stacked.
Everything went fine. I transported the cakes in the hatchback of
my Nissan 240SX. You should do fine. Just remember to have enough support
in the cake using dowels or straws. Remember not to take your turns
to sharply when you drive. Good luck.
Author: Susan
Subject: Success!
Date: Sun Nov 30 22:30:33 1997
Message:
Thank you for your responses! By the time
I got them, I had already finished construction and was up to my
eyebrows in decorating .
It was the first time I had tiers so large
and close in diameter . It was a heavy cake and had lots of butter- cream
decoration. I ended up stacking the bottom two and adding the third on
site. I did use plates with holes drilled in the middle so I could
use a long dowel on the bottom two. Other factors : rainy humid weather,
a bumpy road, a steep little bridge, an elevator with curious tourists,
and many satellite cakes... It looked beautiful, it tasted wonderful,
and the banquet coordinator (also a chef) cut the cake in back and came
out to tell me it was built like a tank :) Thank you for caring enough
to answer and help relieve a "little" worry. Susan
Author: Dolores
Subject: Re: Success!
Date: Mon Dec 1 08:34:32 1997
Message:
Hi Susan,
Thanks for sharing the final results with
us. I'm glad it did turn out so well....shows what a little extra worrying
can do for you : )
That center dowel rod can be a BIG problem.
I sure don't do it & don't recommend it. I just use cardboards
between stacked cakes. I wrap the cardboards
all the way around in Reynolds Wrap (so the don't soak up
grease. The wrapped cardboards also help 'lock'
the cakes in place so they don't slide....did it this way with an 18
- 14 - 10 - 7 once.
Author: Tracey
Subject: Center Dowel
Date: Mon Dec 1 13:24:54 1997
Message:
Hello all and Happy Holidays. Glad to hear
everything turned out great. When I used a center dowel in my
stacked cakes I had no problem with it. I did cut it a little lower than
the other supporting dowels so it will not be used to support
the plate above it. I had read in one of the earlier chats that when they
used a center support dowel the plate above it was supporting
cracked. Something to do with physics or something like that.
Author: Sherry
Subject: Center dowel a problem?
Date: Mon Dec 1 10:54:48 1997
Message:
Dolores,
You mention that the center dowell can be
a BIG problem. Would you explain? What's the risk?
Thanks, Sherry
Author: Dolores
Subject: Re: Center dowel a problem?
Date: Thu Dec 4 20:12:40 1997
Message:
Don't put a dowel rod directly in the center
under a sep. plate. If you do this weakens the sep. plate and it may
crack. I have a customer who broke every Wilton 18" plate she ever bought...I
think I replaced 6-8 per year for her! Then she
learned the hard way...she also wouldn't first put the cake on a cardboard
the size of the cake, THEN put it on the plate.
(She put cakes right on the plastic sep plates!)When she came in my shop
crying one morning I went with her and we 'rigged'
her cake up. Finally she spoke with an engineer and this is true...weakens
the plate to put a dowel in the center....I can't explain it in scientific
terms.
Subject: PANTASTIC PANS
Date: Tue Nov 25 15:34:35 1997
I was wondering about the pantastic pans I
saw in the mail order section. Considering the low price and selection
why is anyone using the Wilton character pans? Are there drawbacks to the
plastic?
Subject: Re: PANTASTIC PANS
Date: Wed Nov 26 09:56:06 1997
Pantastic pans...are not made to last forever.
They eventually warp. Realize these are made of plastic. This aside,
the details of the lines in this pan are very precise. Great to mold chocolate
in. I do that instead of stars on parts sometimes. They don't
come with a colored picture of the cake...wish they did.
BUT- they make many pans Wilton doesn't...the
tractor etc. And you can buy a 9" oval pan by itself - without
the whole set, which you can't do from Wilton...lots of things like this.
Author: Marisol
Subject: Disney castle cake
Date: Sat Nov 22 18:39:19 1997
Hello,
I'm new to this message board. In May my family
and I went to Walt Disney World and my four-year-old
daughter fell in love. I've been wanting to
making a duplicate of the Cinderella castle the way it looks for the 25th
anniversary. Can anybody help me? I don't want a flat cake. I want it 3D.
I need to know what pans should I use for the baking. I can
just look at the picture to decorate it. Thank you.
Author: TERESA WILLIAMS
Subject: CASTLE CAKE RECIPE
Date: Wed Dec 3 10:05:36 1997
Message:
HELLO, CAN YOU PLEASE HELP ME BY FAXING THE
RECIPE OF
THE CASTLE CAKE. THIS CAKE RECIPE IS FOUND
IN THE APRIL
97 ISSUE OF CAKE DECORATING MAGAZINE, MY FAX
NUMBER IS
815-235-6130 OR YOU CAN CALL ME AT 815-235-6121
X 244.
I CHECKED THEIR WEBSITE AND THAT ISSUE IS
NOT AVAILABLE.
THANK YOU.
Author: Carolyn
Subject: This Message Board
Date: Wed Dec 3 09:21:55 1997
Message:
When you read the messages, how can you get
to the next message or answer without going clear back to the
main page?
Author: Dolores
Subject: Re: This Message Board
Date: Wed Dec 3 09:40:14 1997
Message:
If there has been a response to a message
the response is listed under the original. Just press 'submit response'
button to respond. Or- you always need to exit one message to read another
on any of these message boards. Dolores
Author: Valerie
Subject: Message Board
Date: Mon Dec 8 23:05:28 1997
Message:
Hi Carolyn,
I don't know what kind of computer program
you have. I have Netscape. It has a list of "buttons" you can push.
(Back, Forward, Home, Reload, etc.) After reading the response, I click
on "Back" and it returns me to the original question
or the list of answers. I can click on "Back" a couple of times to get
back to the original list of messages. Hope this
helps.
Author: Carolyn
Subject: Messages
Date: Tue Dec 9 01:14:42 1997
Message:
Hey, that works great! Thanks for the advice. I love learning all this new stuff - sometimes I learn by trial and error, but having smeone tell me helps a lot. Much yet to learn about computers!!
Author: mickey
Subject: Disney castle cake
Date: Sun Nov 23 23:16:47 1997
Hi Marisol,
Have you thought about just baking different
size layers and stacking them to form the castle shape. Someone already
mentioned using icecream cones for the tower peaks.
You could secure the layer stacks with dowels,
straws, or skewers.
We were at Disney for the ICES convention
in August and I agree, the castle is quite striking in it's current dress.
Author: Marissa Garcia
Subject: Disney Castle Cake
Date: Sun Nov 23 17:18:27 1997
Hello Marisol,
I saw a picture of the anniversary cake in
the Disney Magazine. It is in the spring issue if you can not get
it I have the issue and can send you the picture.
Another Disney Fan,
Marissa Garcia
Author: Marisol
Subject: Disney Cake
Date: Sun Nov 23 21:06:05 1997
Marissa,
Thank you for your response and your offer,
but while I was at Disney World I took plenty of pictures of the
castle. I was not about to come home without one. What I need help with
is how to build it as a REAL cake.
Can you help me? Can anybody who sees this
message help me? I want to surprise my little girl at Christmas.
Author: marissa
Subject: disney cake
Date: Mon Nov 24 09:48:36 1997
Marisol,
The picture I have is a cake someone made
and sent to the magazine.
Bye, Marissa
Author: Christina
Subject: Disney Cake Answers
Date: Sun Nov 23 15:57:08 1997
I just got a new cake book in that tell you
to make the Disney cake like a gingerbread house but use icecream
cones for the towers.
Author: Jennifer
Subject: Disney Cake
Date: Sun Nov 23 17:18:05 1997
Hi, would you please let me know what cake
decorating book you found the informantion about the Disney cake
in. Thanks, Jennifer
Author: Christina
Subject: Disney Cake
Date: Sun Nov 23 17:50:15 1997
I found the article in the American Cake Decorating
magazine in the April add. If you would like me to scan the
recipe and e-mail you a copy of it leave me a note with your e-mail address.
Author: Alicia
Subject: gingerbread castle
Date: Sun Nov 23 22:33:52 1997
If at all possible, could you please e-mail
me a copy of this recipe. I would greatly appreciate it. Thank you!!
My e-mail address is: markmig@tyler.net
Author: Marisol
Subject: gingerbread castle
Date: Sun Nov 23 21:17:13 1997
I would like a copy of that recipe, please.
My e-mail is melilaj@centurion.flash.net
Thank you.
Author: Jennifer
Subject: Disney Cake
Date: Sun Nov 23 18:11:36 1997
Hi Christina: Thanks for the offer to send
the article and recipe. My e-mail address is jgeorge@sosinc.net.
Thanks alot!! Jennifer.
Author: Alicia
Subject: gingerbread castle recipe from McCall's
magazine issue
Date: Sun Nov 23 12:53:45 1997
I was informed that the December 1986issue
of McCall's magazine had the recipe and complete patterns for a
gingerbread castle. I went to the library to obtain this issue, but they
don't start carrying this magazine until 1989.
I am stuck. I don't know anyone who has this
issue, and I desperately need it. If anyone out there can help me, I
would definitely appreciate it. If you don't have this issue, but you have
a recipe with patterns for a gingerbread castle, please help
me. Thanks!!
Subject: desperately need a gingerbread castle recipe
Date: Mon Nov 24 17:35:20 1997
Does anybody out there have a recipe for a
gingerbread castle? I really need a recipe complete with patterns for
a gingerbread castle. If anybody has any suggestions, please let me know!!
Thank you!!
Subject: Castle
Date: Wed Nov 26 05:09:42 1997
I am having a fellow cake decorator send me
a copy of the gingerbread castle instructions from American Cake
Decorating Magazine. When I receive it, I could send you a copy. Contact
me if interested. When do you need this by?
Subject: need castle recipe
Date: Wed Nov 26 10:31:32 1997Subject: gingerbread
castle
Date: Tue Nov 25 16:58:40 1997
Have you seen the gingerbread castle in American
Cake Decorating? It was in the April 1997 issue. It is very elaborate,
are you interested?
Yes!!! If you don't mind, I would greatly
appreciate you sending me a copy of this magazine. I need as soon as
possible, because I have to have it built before the middle of December.
If you are sending it by e-mail, my address
is MarkMig@tyler.net
If you are sending by regular mail, my address
is
Alicia Migura
513 W. Rieck Rd.
Tyler, TX 75703
Thank you so much for your help!!
Author: mickey
Subject: gingerbread
Date: Thu Nov 20 20:35:50 1997
Message:
For a starter, go back a little ways in these
articles - there is an article and answers about gingerbread.
Before you assemble your creation, let the
gingerbread pieces dry really well. Let them dry on a flat surface, in
a dry area.
Do your best to keep the gingerbread an even
thickness when you roll it out - that will keep the color even when it
bakes. Use as little flour as possible when you roll it out. When the pieces
are cool you can brush off the excess flour with a brush.
Take a trip to your local library and check
for recipes, patterns and such in holiday books or in decorating books.
Author: Julia Barnes
Subject: Need Reprint of ACD Magazine Article
Date: Thu Nov 20 19:42:32 1997
Message:
Help! My husband spilled coffee on my American
Cake Decorating Magazine, April 1997, issue! There was a
gingerbread castle on pages 44 - 48, article titled, "A Fairy Tale Story
Book Castle", that I wanted to make, but the pages
got ruined. This issue is sold out. I wrote the magazine asking if I could
pay them to have a xerox copy of article, even
in Black & White, but they don't do that.
Is there anybody who has that issue, who'd
be willing to copy those pages for me, if I paid them? I'd pay for
copying and shipping and handling charges. It's just that one article that
I'm interested in. If anyone is willing to help
me out, please email me, and I'll send you my real address and the money.
Thanks.
Author: MaraTLee
Subject: Re: Gingerbread castle
Date: Thu Nov 20 10:43:31 1997
Message:
Hi,
First of all DON'T PANIC!----draw your patterns
on sturdy cardboard , or if you use paper, just cover with
clear contact paper. Keep them simple as you
can be ornate with your decorating.--get a bunch of your friends
togeter and while someone makes a few batches of ginger bread, some can
be making the icing, some can be gluing some cardboard
together to make the base--(or you can use a styrofoam base, it's more
secure)----etc. So you see, if you don't panic
and you delegate some of the work you can get this done. If you need any
more help you can e-mail me or Dolores.
Good Luck, Mara
Subject: interested in magazine!!
Date: Tue Nov 25 17:16:13 1997
No, I hav not seen the gingerbread castle
in the American Decorating Magazine. YES, I am definitely interested
in it. Do you have it? If so, can you send it to me if I give you my e-mail
address? It is MarkMig@tyler.net. Thanks a bunch!!
Subject: re: GB Castle
Date: Mon Nov 24 21:08:16 1997
I'm sorry, all I have is just the house w/
patterns. Have you tried contacting McCall's? www.mccalls-cakes.com
Under request information. Maybe they can get you a back issue. I know
this isn't much. Will keep looking! Good Luck!!!
Author: Melissa Fox
Subject: ACD Castle Article
Date: Sat Nov 29 22:33:54 1997
I have the copy of the ACD magazine with the
article that you are looking for. I will be more than happy to send a
copy of the article to you if you still need it. Just email me with your
address and I will get it in the mail. My email address in
the last response. It is MSFOX1@aol.com. Email me with you
Author: Gina
Subject: gingerbread castle
Date: Thu Nov 20 10:08:44 1997
I need help. I am a high school senior, and
our mid term in English is to do something creative concerning
Shakespeare's Hamlet. Well, we decided to
do a gingerbread castle, but I do not know how to make one that will
be worthy of showing to a bunch of people. I went to buy an issue of a
magazine that tells you how, but every issue was sold out.
Please help me! I need to know how to build one as soon as possible! Thank
you!
Subject: Fillings
Date: Mon Nov 24 15:21:29 1997
How long are fillings good after they've been
opened? I have the 2lb. sleeves, 1 is strawberry, 1 is lemon. Also, if
the filling is refrigerated, then put in the cake, does the decorated cake
need to be refrigerated until it is served?
What are some good cake and filling combinations?
I just purchased some bavarian creme and am going to try it
in chocolate. Any and all responses will be greatly appreciated!! Thanx!
Subject: fillings
Date: Mon Nov 24 23:14:08 1997
I'm glad you stated the info re: the sleave
:)
You have highly preserved filling.....commercially
made so it will not spoil. As long as you have kept them well closed
they should be ok. Especially if you keep them in the frig as you stated.
Once it is on (in) the cake it does not have
to be refrigerated again if cake is used up within about 3-5 days. Now
mind you, it does not hurt to keep it refrigerated, but will not harm you
if it is not.
Tho I use mine in the bucket, I have kept
some for up to 9 months (before I opened my shop and was not as busy).
Lynne
Subject: Re: Fillings
Date: Wed Nov 26 09:58:46 1997
No you don't need to refrigerate the cake
using that filling. If your jelly will keep that long, then so will this
filling. Don't worry, it is still good. It thickens
a bit after a year but still won't be bad.
Subject: sugarfree cakes and icing
Date: Mon Nov 24 13:26:05 1997
I am looking for sugarfree cake and icing
recipes. There is a whole group of people here that have had surgery
and cannot tolerate sugar without getting sick. We are having a Christmas
Party and I would like to take some nice holiday desserts just
like they used to have before the surgery. I love to bake and decorate
cakes and it would be nice to eat them also. Any recipes would
be helpful and greatly appreciated.
Subject: Re: sugarfree cakes and icing
Date: Wed Nov 26 10:00:05 1997
I have a whole page of icings on my web site
and some are dietetic: http://w3.one.net/~proicer/index.html
Under RECIPES/ Icing Recipes
Subject: Dietic Icings
Date: Tue Nov 25 19:32:48 1997
I hope this will help you some. I got it from
a cook book put together by other cake decorators in Washington
State area.
Powdered Sugar Replacement
2 c nonfat dry milk
2 c cornstarch
1 c granulated sugar replacement
Combine all ingredients in food processor or blender. Whip until well blended and powdered. Makes 4 c.
Dietetic Icing for Decorative Frosting
1/4 c solid shortening (soft)
3/4 c powdered sugar replacement (above)
1 T. milk
1/2 tsp clear vanilla
Cream together shortening and vanilla until
light and fluffy . Stir in sugar replacement and milk until mixture is
well blended. If frosting is to stiff, add a few drops
of milk. Tint as desired. Makes 1/2 c.
This is from Sue Tews
Subject: sugarfree icing
Date: Mon Nov 24 23:02:42 1997
Don't know if this is what you are looking
for, but this Buttercream recipe was sent to me by a friend who's
husband is diabetic.
1/2 c. water
2 TBsp. Instant milk
2 1/2 TBsp. flour
1/2 c. soft margarine
10 - 1 gram pkgs. sweet-n-low
dash salt
1/2 fructose
1/2 tsp. flavoring
Combine milk & water in pan. Stir until
smooth. Cook stirring until like paste. Place pan in cold water, stir until
cool. Set aside.
Cream margarine & fructose until light
& fluffy. Add cooled flour mixture, 1 TBsp. at a time, while beating
on medium speed. Add flavoring and beat on
high until light and fluffy.
Subject: Fructose
Date: Mon Nov 24 23:40:19 1997
Thank you for the recipe. This is what I am
looking for except I cannot have fructose. We cannot have high
contrations of fructose, except what is in fruit naturally and not processed
out of the fruit. We are allowed sugar substites , such
as equal, sweet-n-low, sweet one, or sugar alcohols, for example isomalt,
malitol, sorbitol, etc.
Some other example of the limitations are
no honey, molasses, maple syrup etc. However I appreciate the recipe,
I may still be able to use it as a start and subtitue the fructose with
something else. Thanks anyway.
Subject: Dietetic Cake
Date: Tue Nov 25 19:41:16 1997
Here is a recipe for a White cake that might
help you out also:
White Cake
1 1/2 c cake flour 1 1/2 t. baking powder
1/4 t. salt 1/4 c solid shortening
1/2 c sorbitol 2 t clear vanilla flavoring
1 t. water 1/2 c 2% milk
2 egg whites, stiffly beaten
Combine cake flour, baking powder and salt in a
sifter, and then sift into a medium-size bowl. Set aside. Beat shortening,
sorbitol, vanilla and water together until creamy. Add flour mixture and
milk alternately, beating well after each addition. Fold in
stiffly beaten egg whites. Grease and flour 8" cake pan. Bake at 350 degrees
for 30 to 35 minutes or until toothpick inserted in center comes
out clean. Cool.
This is from Cheryl Spangler also from the
Washington state area.
Subject: ThankYou
Date: Wed Nov 26 12:20:44 1997
Debi,
I'll try this too. Thanks again. If that powdered
sugar replacement recipe works out, I will be able to use it for
other things as well.
Subject: Re: Dietetic Cake
Date: Tue Nov 25 23:39:52 1997
Do you know Cheryl?
There was a gal with that name in No. CA.
Just wondered if she moved to Washington. Lynne
Subject: D-Cakes
Date: Wed Nov 26 20:24:13 1997
I got this recipe from an old coordinator
of Wiltons. And some of the teachers there were from North Cal. all the
way up to Alaska. Some I met others never came to a meeting that I went
to. Sorry! It's been three years since I was there and too many Cheryl's.
Subject: making poinsettias
Date: Sun Nov 23 22:47:10 1997
My brother is getting married at Christmas
and I am making the cake as a gift but guess what?! They are using
poinsettias as their flower and I don't have a clue where to begin. I am
a fairly experienced cake decorater even though it has been years
since I have been actively involved. (raising children and teaching school
instead) Any pointers, instructions, help, or suggestions would be
greatly appreciated. Thanks very much.
Subject: poinsettias
Date: Fri Nov 28 11:30:49 1997
Oops, think i spelled the flower wrong, DUH!
I have made many kinds of flowers for wedding
cakes, using
only stiff icing, with great success. My favorite
was the
"sunflower cake". For the sunflowers i used
a smaller leaf tip, yellow stiff icing and for the middle of the flower
i used brown stiff icing and the grass tip.
For a poinsettia i would use a very large
leaf tip and a good size round tip for the middle of the flowers, maybe
a 5? If i remember correctly the middles of poinsettias are two colors.
MY BIGGEST FLOWER TIP IS THIS: ALWAYS HAVE
THE FLOWER IN
FRONT OF YOU THAT YOU ARE ATTEMPTING TO CREATE,
FOR INSPIRATION. WHETHER IT
IS A PLASTIC ONE OR A REAL ONE AND DON'T FORGET
THAT POINSETTIAS ARE
POISIONESS SO DON'T USE REAL ONES ANYWHERE
NEAR THE CAKE.
Good luck, it should be a really fun flower
to make. Jill
Subject: Re: making poinsettias
Date: Thu Nov 27 07:00:20 1997
Usually I make pointsetias with royal icing
& a leaf tip and let them dry. But for wedding cakes (depending where
you place them) I sometimes make them directly on the cake with stiff buttercream.
Since they are so large, it can be difficult to place them
so this works well.
I make the centers with a grass tip 233...Green
dots first, then yellow stamens and tip the pull-up stamens with a
bit of red color.
Subject: poinsettias
Date: Mon Nov 24 11:25:05 1997
Hi! There is a tip for making poinsettias
with buttercream. I use it and they look nice. I'll get the tip number
for you. Marzipan would look nice as well.
Subject: pointsettas
Date: Mon Nov 24 01:42:51 1997
oooops sorry, I didn't read the article right.the
only way i know how tomake them is use the leaf tip for thepetals and the
no. 2 tip for the dots in the middle of the flower.
Subject: poinsettas
Date: Mon Nov 24 01:37:32 1997
Hi terry! there is pointsetta cake pan made
by wilton that makes a cake shaped like a pointsetta. It's nice if you
like all that red but i imagine that it will make a pretty cake.in fact,
i am thinking about getting me one. I've seen the pan at meijers
in Englewood ,Oh.
Subject: poinsettias
Date: Mon Nov 24 01:34:30 1997
How do you want to make them.........gumpaste
or the easy buttercream way? White or red?
Do you have any Wilton books? The Encyclopedia
Vol 3 covers making them in buttercream very well, but I don't
know the pg # right off hand :)
Also some of the year books will but again
I can't tell you which one or what pg to check with out looking it up
myself.
The holiday issues of American Cake Decorating
Magazine also gives some good directions -- including how to make
them from fruit rolls.
I'd say get out those yearbooks you have stashed
and look in the back for directons -- there is always a section on how
to do it and the newer ideas they show on a cake usually are describe.
If you still need more help, let me know and
I'll try to bring home some more specific info for you. Lynne
Subject: poinsettias
Date: Mon Nov 24 21:39:36 1997
Thanks for all the info. I do have some Wilton
books but they are packed away. I would rather make them from
buttercream but the fruit roll idea sounds interesting. I am going to pick
my daughter up for Thanksgiving tomorrow and will be
in a larger town so I will look for a new book and some holiday magazines.
I will make the cake white with probably red flowers but not
many because it will be small. Thanks for the help.
Subject: Poinsettias
Date: Tue Nov 25 18:16:34 1997
I plan to make candy poinsettias for a Christmas
cake. I will paint the red candy coating on the back of silk fig
tree leaves, freeze for about 10 minutes and peel off. I've tried the leaves
and they look very pretty, but I haven't used them on a cake
yet. Good luck
Subject: Cut Up Cakes
Date: Sun Nov 23 17:21:28 1997
Hi, my daughter is in 4-H Cake Decorating.
She has to do a cut up cake this year. We are having a hard time
finding any pictures, instructions, etc. to use. If anyone can help us,
it would be greatly appreciated.
Thanks, Jennifer
Subject: Re: Cut Up Cakes
Date: Fri Nov 28 12:05:21 1997
I found 2 ideas for you. I'm not sure what
you have tried before but these are in a small cook book (paperback).
"BEST RECIPES MAGAZINE -- Vol 1, Sept. 22,1992
No. 19
There is a Holloween and Christmas one.
The first is a monster head simular to Lurch
and the other is Santa.
If interested e-mail your address and I'll
copy the pages for you. Lynne
Subject: Try your local library...
Date: Tue Nov 25 21:25:32 1997
for books on cakes. I can't recall any titles
off hand but I always find something new at our downtown (Buffalo
NY) public library. Don't forget to look in the oversize section too. A
lot of our books end up there. I find most in nonfiction,
TX 771 area.
Subject: Cut up cakes
Date: Mon Nov 24 23:14:40 1997
Jennifer,
Another good book is put out by Kraft General
Foods.
It's called Baker's Easy cut-up Party Cakes.
It has a very large variety of cakes, with full color pictures, diagrams
of just how to cut the cake and pictures of putting the pieces together.
Step by step instructions are excellent. Best wishes
to your daughter.
Subject: cut out cakes
Date: Sun Nov 23 18:55:55 1997
I got "Betty Croker's New Cake Decorating
-Creative cakes for every occasion" a couple of years ago. It shows
cut out cakes and how to do the cutting. Try finding this book it should
help her out. Lots of Luck
Subject: Cut Up Cakes
Date: Sun Nov 23 19:22:28 1997
Thanks Debi. We have that book. I guess I
should have said that we need something really fanastic. She's the
only one in this unit, so she will automatically be sending her cake to
the State Fair. It will be competing against the winners of the rest
of counties in the State. We've used a couple of this for her required
cakes for the unit. Thanks again.
Jennifer
Subject: cut out cake
Date: Fri Nov 28 11:23:12 1997
Hi Jennifer,
I did a "cut out" wedding cake this past summer.
The cake was 4 tiers, 12, 10, 8, and 6. I
used the same size cardboard cake rounds as the cakes and cut a
wedge into each cardboard round. Then
i glued the round with a bit of frosting to each cake (which was already
filled and crumb coated), chilled them and then cut out the wedge using
the pattern.
I then inserted straws for support, smooth
frosted each layer and then stacked them. I always use a cardboard
round for the bottom of each cake layer before stacking and also
"glue" the stacked cakes together with icing.
For decorations we did icing flowers, vines
and grapes flowing down the cut out section of the cakes.
The cake really looked beautiful.
Also, the great part was i finally got a change
to taste the cakes i have been baking.
Your daughter might consider this idea in
a smaller version.
Possibly a 4, 6 and 8 inch cake???
I am not sure if this is what you mean by
"cut up". Hope i have given you some ideas. Jill
Subject: Icing
Date: Sun Nov 23 15:54:03 1997
What is the best kind of white icing to put
on a chocolate peppermint cake? Peppermint, Chocolate? If chocalte
how do you make it white?
Subject: Icing
Date: Sun Nov 23 19:52:17 1997
I would melt some white chocolate and mix
in with buttercream icing. I have good luck doing this with chocolate
icing.
Subject: icing
Date: Mon Nov 24 01:06:36 1997
How much white chocolate do you add and to
how much icing? Is it a good consistency to decorate with or do
you just use it to ice the cakes? I've been wanting to find a white chocolate
icing that I could decorate with. I agree, I think this would be
a very good icing for a chocolate peppermint cake. It might be good with
some FINELY crushed peppermint candy mixed in with the icing.
Shannon
Subject: White Choc. icing
Date: Wed Nov 26 21:34:20 1997
I use Chocolate melts in my icing. I use about
1/3 C. melted chocolate, per 2 cups of icing. I usually do not
measure, just go by taste. I use this for
everything from icing a cake to Roses.
Subject: Re: White Choc. icing
Date: Thu Nov 27 07:03:33 1997
Me too! It makes a very special taste. We
usually use about 1/2 lb coating chocolate (I use Merckens
brand)...per icing recipe containing 2 lb
conf. sugar to 1 cup Crisco. Just pour the melted white chocolate into
the buttercream while mixing....dark chocolate gives icing a 'mousse'
taste too!
Subject: Mailing cakes
Date: Sun Nov 23 15:15:36 1997
Hi! Has anyone ever tried mailing a cake?
(other than fruit cake.) We tried once (we froze it!) but it got
destroyed. If you have, what did you do and
did it work?
Subject: mailing cakes
Date: Sun Nov 23 15:31:52 1997
Hi Linda,
We've mailed cakes as far as Germany (I'm
on the east coast) and had minimal damage.
Freezing might have set you up for the cakes
demise. When we ship them, we use a box larger than the cake, but
not a screaming lot. We use plastic wrap, crushed down, in pieces
around the cake. The box is marked fragile
and 'this side up' and sent with many prayers surrounding it! Good
luck, let me know how you make out.
Subject: cutting the wedding cake
Date: Sun Nov 23 13:18:39 1997
i noticed that when i delive my wedding cakes
to the reception i end up being the cake cutter and server, is this
and extra job that i am doing or should i charge for this service to. also
i feel also, that it should be at least two people there cutting
the cake,for this toomuch for one person. i did this allby my self one
time wore my self out.
Subject: Re: cutting the wedding cake
Date: Mon Nov 24 09:30:05 1997
I agree with Lynne too. In our area one hotel
tried to charge $1.00 per serving to cut the cake....got no 'takers.' I
do know one cake decorator (worked from home) who loved cutting the cake.
She charged 25 cents per serving (a bit low now I think), and
enjoyed the night out. Free food etc for her & hubby. Not me! I want
to have that time for myself!
Subject: cutting the cake
Date: Sun Nov 23 13:39:46 1997
Jackie;
You have to tell people when they order that
is an extra service and how much you charge. Don't let people walk all
over you, dear :)
Your time is valuable, so plan ahead and speak
up.
Since I opened my shop I have not been asked
to do this service. When I worked at home I was often asked.
So be business like and state your intents. Lynne
Subject: RE: Cutting the Cake
Date: Mon Nov 24 22:14:27 1997
Cutting the cake as a service DOES require
the services of two people, at the least, to cut & serve to people
at the reception. If it is a small wedding not at a big hotel,
usually close relatives of the bride and groom will offer to cut
& serve cake to guests at no fee, if you offer to give them a chart,
and a quick explanation on cake sizes.
Otherwise, CHARGE something, a flat fee, or
per slice fee, and stick to it. I rarely do wedding cakes anymore
since my daughters are grown and moved out. I was always able to enlist
their strength in moving cakes and offer them a financial reward
to help me cut and serve cake slices to guests. If you have lots of children,
a couple of them could be a great help.
Subject: cutting the cake
Date: Sun Nov 23 13:50:30 1997
thanks a million,lynne i dont do toomany wedding
cakescause i have eight kids athome but it sure is nice to have alittle
money in your pocket but i don't want to killl my self doing it.
Subject: cutting cake
Date: Sun Nov 23 15:00:50 1997
I agree with Lynne 100%!!
Subject: serving cake
Date: Sun Nov 23 15:38:18 1997
Another 100% vote for Linda's comment.
Some places here charge so much per slice
to cut the cake for you, if you don't get it from them. Tell the people
it will be $1 per slice, but you'll be glad to serve it for them.
Subject: scratch vs box cake
Date: Sun Nov 23 13:09:44 1997
i have been asked by some people whether my
cakes are made from scratch. the cake that i've made will be deliscious
but they still ask. tome what difference does it make ?personally, box
cakes are more convient and cheaper to us. what do you feel about
this?
Subject: Re: scratch vs box cake
Date: Mon Nov 24 09:34:29 1997
We use DH for our small cakes (my daughter's choice
- her bus). I use 50 lb bags of Dawn cake mix. SO
MUCH is in the baking...people who over-bake
ANY cake have dry, tastless cake results. We get raves for our cakes...both
brands.
Subject: scratch vs. box
Date: Sun Nov 23 18:22:28 1997
I have had only one or two people ask if I
bake from scratch.
I offer a (free!) sample cake for people to
taste my cakes (before ordering, usually wedding cakes. They get a 5"
round, limit two flavors ).Usually if someone askes about my recipes, I
just tell them I have my own recipes that I don't share.
As was said, you can vary the mix soooo much
to make your own creation. I feel the most important issue
is a great cake that is moist
and flavorful and if that comes from a box mix, so be it. I have tried
many, many recipes from scratch.
The one thing most common to all of them is
that they are not consistant...........one time they will be
good, another time o.k. and then another time
a total flop!
With mixes I almost always get good results
with my cakes moist and flavorful. Lynne
Subject: box vs. scratch
Date: Sun Nov 23 15:08:11 1997
Hi! Our store does all of our cakes from scratch.
But they are more expensive. I think that there is a market for both.
Some people just don't want to spend more money for a cake. So those people
just don't come to our store. But then we have a lot of people come
in and they appreciate our cake and tell us that they don't mind paying
extra. I personally like both! What can I say!
Subject: box vs scratch
Date: Sun Nov 23 15:22:55 1997
I agree with Linda, there is a place for both
styles. I use the butter mixes when I use one, and as far as I'm
concerned, they are the best of the mixes.
I use BC, and they make a nice cake. Mixes make a good starting
place too, as there's lots of ways to vary them. Mickey
Author: beverly
Subject: scratch vs box
Date: Sun Nov 30 17:35:12 1997
Message:
I use Duncan Hines for convenience, price
and consistency. meaning the product is always the same, not so with
homemade. But I was raised on scratch cakes, raised my children on scratch
and would never, ever serve a box mix to my family. Though
I use them in my business, I, my mother, and my children can tell a box
mix a mile away and none of us would eat it. Unfortunately
( or fortunately) the regular consumer was raised on box mix and think
they are just fine. We were raised to laugh a people who think that a box
mix cake taste good, and I for one cant eat them without gagging.
But I have problems baking large cakes from scratch so hence, I depend
on Duncan Hines.
Author: Shannon
Subject: white cake
Date: Sat Nov 22 14:06:26 1997
Could someone give me a good recipe for a
white cake. I make all of my other cakes from scratch but I still use
a cake mix for white cakes because I haven't been able to find a recipe
that I'm satisfied with. I have a few recipes that I've tried
but they've all turned out very heavy, nothing like the cake mix. I would
really appreciate any help. Thank
You, Shannon
Author: Nancy
Subject: White cake
Date: Sun Nov 23 08:21:47 1997
I use Duncan Hines cake mixes, I have more
compliments
than when I made them from scratch.
Author: Lynne
Subject: white cake
Date: Sat Nov 22 22:12:43 1997
That's the very reason I have continued to
use mixes for over 17 years :) Lynne
Author: Mindy
Subject: football team cake
Date: Fri Nov 21 12:40:57 1997
Any suggestions for a cake to take to a football
team honors dinner. It's my son's Senior year and the end of
football for him, and the rest of the seniors also. Thanks , Mindy
Author: Larry
Subject: football theme cake
Date: Mon Nov 24 18:55:54 1997
One of the recent Wilton year books, I think
that it was 1996 had a cake that would probably work for you.
They used a 11X15 cake frosted green with
white "yard lines" and the end zones. In the middle they placed a
football cake baked in the foolball cake pan. If you had a copy of the
schools emblem you could make a color flow plaque of
it to place in the end zones. Hope this helps.
Author: Vi E.
Subject: Football Theme
Date: Sat Nov 22 22:31:57 1997
If you could get a clear image of the team's
emblem, or something symbolic of that team, why not make a color
flow emblem of their ram, tiger, or whatever image represents that team
on the cake, with borders and/or flowers in the colors of that
team. You could use the mini doll cake pan, cut in half, with the two big
ends together, iced in chocolate icing, and decorated with
laces to look like a football on the same cake, too. I find most sports
minded customers LOVE to see their emblem as the center attraction
on the cake.
Author: Mindy
Subject: football cake
Date: Sat Nov 22 23:35:37 1997
Thanks for your suggestions. I think that
I have decided on putting a panther (their team emblem) in the middle of
the cake and then putting the Seniors names and jersey numbers around the
panther. Or I might use the wondermold and make the football
shape and then their names and numbers. It depends on how hard it will
be to make the panther. I haven't done much with the color
flo so I thought I would do it with the cocoa puff or with the frozen
buttercream transfer. Mindy
Author: mickey
Subject: football theme
Date: Sat Nov 22 13:14:23 1997
A lot depends on how large the cake has to
be. You could put a football shaped cake on one end of a sheet cake,
at the other end set up goal post and have college names, or something
like that relating to the guys next step.
You could use the football shaped cake on
a sheet cake and have the seniors jersey numbers on squares around
it.
You could use any area, state or whatever
championships, or what ever, to commerate major accomplishmensts by the
team.
Get a picture of the senior team members,
or of each boy, and arrange them on the table or around the cake.
Author: Dora
Subject: PastryPride
Date: Thu Nov 20 23:40:29 1997
I would like to use PastryPride as the icing
on my cake, I have always used buttercream icing but I would like a
less sweet icing. Whenever I have tried to whip PastryPride it seems so
soft. I have a KitchenAid mixer, I beat it on speed 4 for about
11 minutes. I'm not sure if I should beat it on a higher speed to get it
stiffer, I'm afraid of overbeating. I would
appreciate any advise. Thank you,
Dora
Author: Dolores
Subject: re: pastry pride
Date: Fri Nov 21 08:53:18 1997
(We use Bettercreme) But its the same thing.
This icing is a whipped - soft like whipped cream icing. It never will
be like buttercream There are limitations on decorating, colors etc. You
might try beating it longer too. Bettercreme can be gotten TOO stiff
when I overbeat it.
Author: Lynne
Subject: Re: Re: pastry pride
Date: Mon Dec 1 14:33:06 1997
Message:
Yes Dolores, I agree with your daughter. It
certainly can be whipped so stiff it will really kill your hand when you
try to pipe with it. Also if it is too stiff it will be hard to spread
on the cake, then when it has sat awhile it will develope cracks.
Lynne (kakeladi)
Author: Dora
Subject: Limitations w/PastryPride
Date: Fri Nov 21 11:33:54 1997
Thank you Dolores for your response. Could
you please explain the limitations on decorating & coloring with
bettercream or pastry pride.
I just want to tell you I appreciate all the
help you have given me in the past, you are very knowledgeable. Thank
you. Dora
Author: Lynne
Subject: pastry pride
Date: Sat Nov 22 22:26:02 1997
There are limits what you can do with Pastry
Pride.
One is it cannot be colored except VERY pale.
(Unless you use an air-brush).
Also it was never developed to be used as
icing on a cake. I have talked extensively with the makers of the
product.
It does not hold up in temp over 80 degrees.
It is ment to be used in that very soft state
you refere to.
The Same people also make Frostin Pride. It
has a higher fat content and is ment to be used as frosting. Yes, it is
a SLIGHT bit more, but still cheaper than making buttercream.
Frostin Pride will take paste colors well
without breaking down into a liquid like Pastry Pride does.
It can be whipped a bit stiffer, but if you
get it too stiff it will develope cracks in the icing as it sits on the
cake. I have a way of knowing when it is whipped just right,
but it is very hard to describe just with word :) (You have to be
able to hear it to know when it is done).
One thing with either, if it is whipped too
stiff, just add more liquid product and slowly whip to thin or stir in.
I can tell if it is overwhipped by how it handles. If it is hard
to pipe thru a tube and hurts your hand, it is too stiff :)
Hope this info helps you. Lynne
Author: Dora
Subject: PastryPride Filling
Date: Thu Dec 11 11:10:16 1997
Message:
When using Pastry Pride or Frostin Pride as
the filling for your cake as well as the frosting on the cake, do you still
need to pipe a dam of buttercream icing around the filling to hold in the
Pastry Pride? Thank you for any responses.
Dora
Author: Lynne
Subject: Re: PastryPride Filling
Date: Fri Dec 12 11:06:18 1997
Message:
Hi Dora;
Pastry and/or Frostin Pride takes the place
of icing.
I do not use the dam with it. However you
may have a tendancy to make your filling too thick --add too much.
This can cause a bulge to develop when the cake is finished.
Lynne
Author: Dora
Subject: Thank You
Date: Mon Nov 24 11:24:54 1997
Lynne, Thank you so much
for your great help! I just purchased some Frosting Pride but haven't used
it yet. I will definitely try it! Thank
you again, Dora
Author: Rena
Subject: pastry pride
Date: Sat Nov 29 19:25:27 1997
I love using Pastry Pride. I recommend it
whenever possible. I have tried the Frosting Pride and I thought it was
to sweet. I whip my Pastry Pride on about Medium High for about 8 minutes
or until is makes a "Flupping" noise in my mixer. It also starts
to make a well where it is whipped. If any of that made any sence....I
use a Kitchen Aid mixer. I hope this helps...rena
Author: Linda
Subject: Leaning cakes!!??
Date: Thu Nov 20 16:42:31 1997
Hi!I decorate wedding cakes and we had an
interesting problem this year. We took on a new account with a
hotel. They have complained that our cakes sometimes lean. We have come
to find out that they leave the cakes out several hours before before
the reception begins. We make our cakes from scratch, using fresh mousses
and real french buttercream. We use wooden dowels and sometimes I
think we have more lumber than cake in them.
We stopped using the french buttercream and
started using a shortening based icing. But still the occasional
complaint. (We make sure our cakes are level before sending them out.)We
don't get this complaint from any other accounts and we average 15-20 cakes
a week! Any suggestions?
Author: Lynne
Subject: leaning cakes
Date: Sat Nov 22 22:49:13 1997
Hello Linda;
Just came on internet and came across your
note tonight.
I'm not sure if your recipes and/or icing
might be causing this problem, but I have set up cakes in my shop
overnight and not had them lean, so don't really see where a couple of
hours should cause so much trouble. Is the place keep HOT as
to cause excessive drying? Once recently as I set up a cake I saw that
it was leaning and figured out it was the TABLE the location had
given me. When they brought another table it was better, but still
leaned slightly so it had to be the floor. Buy a small 'bubble' leavel
(available where they sell RV supplies). It is about the size of
a silver dollor and is round. That way you can be sure it is level when
you leave. Then do as was suggested and TAKE PICTURES!
One other idea, do you use the push-in pillars
as opposed to the two plate and posts ? A little less chance of
problems with the push=ins :) I know what you mean wanting to continue
doing business with this place. Maybe you need to take time
and make an appointemnt with whoever is in charge there and sit down with
them and talk and talk until you are all in agreement. Maybe this
will also help you get your equipment back :) BTW, are you charging
them extra because they do not return items?
I too like the use of the ring, but caterers
tell me it is a pain royal for them. Well, I'm running too long here. So
bye :) Lynne
Author: Linda
Subject: Thanks Lynne
Date: Sat Nov 22 23:11:13 1997
Thanks for your response! We think the heat
probably played a part, that is why we switched buttercreams. We
use the bubble level. We have been debating using the push in pillars.
Maybe thats the way to go! It's a good idea to take pictures.
We haven't charged for equipment yet for fear of losing the account. It
seems that the lowest price is all that matters! I really appreciate
your input!!
Author: lynne
Subject: your problems
Date: Sun Nov 23 13:36:17 1997
Linda, after being off all connections on
internet for about 4 months, I recently joined a new internet server. IAuthor:
Linda
by Linda , Wed Nov 26 15:52
Subject: reply to your note!
Date: Wed Nov 26 15:52:22 1997
Hi Lynne!
My leaning cakes message was the first one
I've written on the internet. I heard about this page through another
cake decorator. I think it's great that people respond to each other with
their words of wisdom!! I am 37 and have been working in my
brothers bakery for 9 years. He taught me everything. We have 2 bakeries
in N.J. One is primarily a bakery, while the other is a restaurant
as well. I do all the decorating, and I help with whatever else!
I think the thing that keeps us alive is our
wholesale wedding cake accounts, but also we do alot of catering and
the food/restaurant part of the business picks up some slack. If we just
had the one bakery and we didn't do the wedding cakes that
we do it would be very difficult. We had one bakery fail, but soon after
we opened another and that one is doing well. I think the fact
that supermarkets,(in our area anyway) have bakeries in them with low
prices, takes a lot of potential business away. But we just keep plugging
away! I am glad you wrote! And you didn't bore me! I used to
live in CA! Twice! Once in Thousand Oaks, just north of L.A.
And once in Walnut Creek outside of S.F. I
love California! We were just out there this summer on vacation.
You must be very creative to make a wedding
cake for your daughter having never done one before!! I wish you
only the best in your business! Keep plugging away!!
Linda don't know what has been talked
about before. I have gone back on Dolores' message board (so far) thru
Oct.
If you are interested in keeping in contact
I'd love to continue exchanging info with you. Please tell me about
yourself. Where are you? Tell me about your shop -- how long open?, do
you have partners? How long have you been decorating? Anything
and everything you'd like to share :)
I am fast approching 60 something; have been
decorating about 17 years (March, 1980) when I made my
daughter's wedding cake, never having made
a decorated cake before. 3 weeks 3 more wedding cakes later I
went out and started taking classes. Dec. 12th, 1995 I opened a shop. It
is the only cake bakery in a very large area. There are 2 or
3 other full line bakeries and 2 or 3 other in-store (grocery) bakeries.
I work totally alone. On rare occasions my hubby will
help some :) Yesterday I had 3 small wedding cakes and a 1/2 sheet birthday
order. I have been grossing about $1800 a month. I REALLY did not think
it would be so slow. Guess I think much more highly of my work
than I should :)
I am in central CA == almost the exact geographicl
area of the state. This is a very depressed area :( Last night on
TV they showed our unemployment as the highest in the state at 16%. We
have VERY large population of Mexican and Asian.
Well, I won't bore you any more. Looking forward
to hearing more from you when you have time. Lynne
Author: Lynne
Subject: leaning cakes
Date: Sun Nov 23 00:19:36 1997
Now you hit the nail on the head!!!
The low price...........prolly no one else
will put up with their little games for the price you are asking. If they
cannot be responsible enough to return any of your equipment they should
have to pay for it.
Lynne
Author: Linda
Subject: low price
Date: Wed Nov 26 16:02:02 1997
Hi!
Actually the thing is, we ask more for our
cake than other bakeries. The bakeries in our area are getting $1.25 a
slice for their wholesale cakes. We want $1.50. (is that what you mean?)
Anyway I must admit that I really get angry when I think that
they just toss our plates and pillars and plywood in the trash! And I agree
that they should pay for it. My brother owns the shop so I don't
have much say in these things though I say it just the same!! I think
now that we have had the account for a year we will pursue this matter
with them more. Just a note... I made tags for each cake asking them
to return the equiptment but no comprende!!
Author: MaraTLee
Subject: Re: Leaning cakes
Date: Sat Nov 22 14:36:57 1997
Dear Linda:
I agree with Mickey and Dolores. You must
CYA----Cover your assets!-----if the account does not respect
your talent, Do you wish to continue having
them as a client?---Don't you realize the damage that you are doing
to your business?--think of the long term damage.
You must do a projection like this--It was
in a baking magazine--
most business average 10 years at their locations.
So,multiply the cost of 1 cake times the number of times (per
year) that customer makes a purchase from you--then times it by the 10
( years)----average it all out and there you have the projected
losses that 1 unhappy customer will bring.---------Is it worth it to you?---can't
you make up this account with something else?----Or plant your
feet down an refuse to deliver cakes so early on in the day,
and insist on having a member of your staff set up the cakes.--This a guarantee
in my shop--NO ONE ELSE WILL TOUCH MY CAKE---
Another thought is, maybe you are using too
much filling in your layers and as they settle, the filling is being
crushed unevenlly.--But check their tables and floor with a leveler too---:)
Mara
Author: Dolores
Subject: Re: Leaning cakes!!??
Date: Fri Nov 21 08:58:16 1997
In the first place, doesn't this type of thing
need to be refrigerated up to 1 hr before serving??? Is your french
buttercream a cooked icing? Then it needs in fridge and can get dangerous...lawsuits
are vicious.
Is the hotel's floor not level? Notoriuos
-corners and cement floors are unlevel.
I use straws. Another thing...leave the cake
all assembled at your shop after decrating it. If it doesn't lean there,
then worry. I leave mine assembled overnight after decorating.
Author: Linda
Subject: re:leaning cakes
Date: Sat Nov 22 23:19:33 1997
Yes the buttercream needs to be refrigerated
and yes it is cooked. When they told us the buttercream was
melting we switched to a shortening and 6x
recipe but we still got complaints. I think we need to get in there and
check to see about their floor and table. This could well be the problem.
Thanks!
Author: mickey
Subject: leaning cakes
Date: Thu Nov 20 20:03:52 1997
Level before you send them out -- you don't
set up your cakes? If they set them up, and you're sure they are
level when they go to them, seems like the shape of the cake would be their
responsibility, especially if they let the cakes stand for several
hours.
Author: Linda
Subject: Re:leaning cakes again
Date: Thu Nov 20 20:42:07 1997
We set the cakes up in the store to see if
they are level. We do not set them up at the hotel.
Author: Linda
Subject: re:leaning cakes
Date: Thu Nov 20 20:38:08 1997
Hi! Yes we do set the cakes up, and we use
a level on each tier to make sure we cut the dowels correctly. I
agree that it should be their responsibility
to care for the cake properly. If I order meat, do I let it set out till
it rots and then blame the distributer? The problem is, we
have to adjust to them if we want the account. Which probably explains
why many cakes don't taste great, they have to be made of rock! I like
the metal ring idea,(we use them to build our cakes.) But this
hotel would never return them! We can't even get our plastic plates and
pillars back! Thanks for your response!
Author: mickey
Subject: leaning cakes
Date: Thu Nov 20 20:53:53 1997
Are you really sure you want these folks business?
Are they worth the hassle. Do they give you good marks to
the customers or do they blame you all entirely for any problems.
Author: Linda
Subject: leaning cakes
Date: Thu Nov 20 21:58:25 1997
This hotel is difficult but they are a major
account, and so that is why I am here! I thought that maybe others have
had this problem and have found a solution. They will blame the problem
entirly on us, and they are ready to admit to us that the cake
sits out in the hall. We have built a reputation on having a great tasting
cake. If we start sending them anything less because they can't
keep the cake refrigerated, that reflects on us, and hurts our reputation.
But they pay the bill!! So we'd like to be able to accomodate them!
Author: mickey
Subject: leaning cakes
Date: Sat Nov 22 13:01:21 1997
Linda, I'm sorry I couldn't come up with anything
better the other night. I had a similar problem with a bridal shop
I worked for, and why I didn't connect before -- I have no idea where my
mind was. I do set up my cakes on site, but I take pictures
of the cake before I leave. That way I can show anyone concerned just how
the cake looked when I was done. Maybe you could take pictures
and show the hotel folks the cake should set up straight.
Author: jackie
Subject: leaning cakes
Date: Sun Nov 23 13:45:49 1997
something don't sound right here,they say
all of your cakes lean? to me i think something is wrong with the floor
or the table they set the cake on. also somepeople nowdays will find fault
just so they won't have topay. my suggestion is that if possible,
set them up yourself and take picturesof the cake sothat you will have
evidence and then you and them together seek out what is the
problem and correct it .if it is their problem which i think that it is,
then they need to correct it[unleveled flooring,tables ect.]
Author: Laura
Subject: cake stands
Date: Wed Nov 19 16:56:58 1997
Does anyone know where I can locate a vendor
who carries heavyduty cake stands or metal stands? All I can
find are Wilton plastic stands. I need large ones soon!
Author: Dolores
Subject: Re: cake stands
Date: Fri Nov 21 09:02:19 1997
Have you seen my cakes where I put 5-6-7 -
8" cakes under a 16"? This makes a bigger cake and they really love
the multiple tier base. One of my most popular. Heavy though
Author: Shannon
Subject: cake stands
Date: Thu Nov 20 21:55:35 1997
Laura,
I have a catalog for Beryls Cake Decorating
Equiptment. They have two stands in there, a square one and a
round one. They come in either muted gold or silver. The pictures in the
book are drawn but they look VERY nice. The base sizes on both are
16" and they are 3 1/2" tall . They are $75 each. It doesn't say what they
are made out of but at $75 a piece I would HOPE they are metal. They
have an 800 number and it says they can ship priority mail. If you're
interested just e-mail me and I can give you the specifics. I got this
catalog online at www.beryls.com
If anyone actually has one of these stands
I would be very interested in hearing what they are like.
Shannon
Author: mickey
Subject: cake stands
Date: Wed Nov 19 19:07:35 1997
Laura, check out Dolores' online catalog under
cake stands. There are lots of sources for different type stands
and you can find a good selection in the ICES newsletter. American Cake
Decorating magazine would have that type of ad too. Is there
a particular reason you need a heavy duty setup - maybe some of us could
help you solve the situation.
Author: Nancy
Subject: cake stands
Date: Wed Nov 19 18:24:33 1997
What size stands are you looking for? Wilton
makes the floating cake stand and the garden cake stand which are
both metal. Email me if you need them or have any other questions.
Author: Lynnette
Subject: rolled fondant
Date: Wed Nov 19 16:37:21 1997
Ok-here's my problem:
I'm findinging it virtually impossible to
get rolled fondant completely smooth, wrinkle and fold free on cakes. Can
anyone give me some advice? Thanks!, Lynnette
Author: mickey
Subject: rolled fondant
Date: Wed Nov 19 19:29:54 1997
Hi Lynnette,
You've put in a tall order! To help keep it
smooth and wrinkle free you need to use as little sugar as possible when
you're rolling it out. You want to dry the surface out as little as possible.
Don't roll the fondant out too thickly either. When you've got it
rolled to size, roll it up on your rolling pin and transfer it to the cake.
Gently pull out a fold and work the excess in. You need to work gently
but firmly to work it in, but you will be able to smooth it out.
There are smoothing tools you can use after you get the folds worked out,
or you can just 'polish' and smooth the surface with you hands.
Author: Julie
Subject: chocolate covered pretzels
Date: Tue Nov 18 16:33:25 1997
I just picked up some pretzels shaped like
christmas trees at Sam's Club. I was thinking they would look cute
dipped in green candy coating and maybe drizzle some white and red thin
stripes over them. My question is does anyone know how long
these will last? Will the pretzel get stale if I make them now way before
Christmas? I've also picked up the Wilton mold for pretzel
rods - it seems to me these would get stale very fast because they are
not sealed???
Thanks for the response about raw eggs in
marzipan. Today I picked up some pasteurized dried egg whites by
Deb-El Foods. I hope this works!
Author: Debi
Subject: candy pretzels
Date: Tue Nov 18 19:29:53 1997
When you coat the pretzels it seems to seal
them and they stay fresh. But if your worried place them in an airtight
container until you want to serve them.
Reference the pretzel sticks these seem to
stay fresh the same way. You can place them in an airtight container but
I'd cover the candy part so that they don't rub against the others in the
same container.
Author: Dolores
Subject: Re: candy pretzels
Date: Thu Nov 27 07:12:34 1997
A lady was in the shop the other day buying
molds & chocolate to make those pretzels and she also bought some
of those little plastic 'rings' to slip over them after they are packaged.
Then the kids have a momento after they've eaten their goody. Rings are
available for most occasions. This one was for Halloween so she got spider
rings.
Author: Sherry
Subject: Pattern presses
Date: Mon Nov 17 22:08:29 1997
I love all the designs - and cookie cutters
- you can use as pattern presses, but am having trouble getting the
designs onto the cakes uniformly. Does anyone have any tips on getting
these designs on straight?
Thanks, Sherry
Author: Dolores
Subject: re: pattern presses
Date: Tue Nov 18 07:24:25 1997
Mostly look at eye level when marking. There
aren't any good tricks I know of...anyone else?
Author: Kathy
Subject: carrott cake
Date: Mon Nov 17 12:43:34 1997
I had a rotten cake weekend. Help!!!! I made
a carrott cake for a birthday. I also made the cream cheese
frosting. The receipt I used was from the
Wilton decorating books. The frosting was so transparent that even after
two layers it did not give good coverage. I finally made fondant and covered
the cake with it. The flavor of the frosting was great,
but what could I have done to make it cover better. I added more powder
sugar, but by the time I was done with the powder sugar the
cream cheese flavor was gone. What other type of frosting can be
used with a carrott cake? Also, what can be used to simulate gold and silver.
The cake was was a young man's 21st birthday and he was going
into the Marines, so I tried to make the Marine emblem on the cake. I wanted
to color it in silver and gold. I ended up doing small white
stars and outlining in black. I sprinkled some gold powder
on the eagle but it was not really what I had wanted to do. Any suggestions
will be greatly appreciated. Thanks in advance.
Author: Vi E.
Subject: Marine Emblem
Date: Wed Nov 19 20:09:33 1997
When we lived in Iceland and Germany, I had
many requests for Navy and Marine ball cakes. (My husband was
in the Navy) The Marine and Navy emblems were actually sugar molded. It
has been at least 20 years when the clear plastic molds for
the Navy and Marines were bought through mail order. After the slightly
damp sugar was pressed into the mold, the backside was flattened
with a spatula, and a cardboard was placed over the sugar.
Then the mold was held together with the cardboard
and flipped over to remove the plastic mold. When the sugar
was dry, then I made royal icing, thinned it down slightly, and used artist
brushes to paint on the white and gold colors. The details
were done in black over the dried emblem colors. The gold, of course, was
not REAL gold, but golden yellow with a tiny touch of red and green
added to it. I did make a solid circle of red stars as a background
for the marine emblem, and attached the emblem to the red circle with royal
icing. These three-dimensional molds were more effective than filling in
outlines with stars. In addition, I made lattice supports to hold
some of these molds in upright positions, or angled a smaller cake so the
design could be seen from a distance. I always made red wild roses
& gold chrysanthemums to carry the color theme on the rest of the cake.
If you'd like to see photos, let me know.
Author: Kathy
Subject: Marine Emblem
Date: Thu Nov 20 07:58:27 1997
I would love to see the pictures. I would
also like to know when you got the molds. I looked all over our area and
could not find anything. I tried all the cake decorating stores and craft
stores without any success. I was even having a hard time getting
a picture of the emblem. Any information you can give me would be appreciated.
Thanks
Author: Vi Eastman
Subject: e-mail marine cake photos
Date: Fri Nov 21 11:14:19 1997
Kathy, I clicked on your address to find your
e-mail address, and sent two files of photos (the same photo) for
you to open. One is for Corel Photo Paint 7, a large file, and the other
is saved as a jpeg file, a much smaller file. Just realize
it may take quite a while to open that e-mail, OK?
Author: Vi Eastman
Subject: marine theme cakes
Date: Fri Nov 21 10:42:33 1997
Message:
Somehow I knew you'd like to know where the
marine emblems were purchased. It required a lot of research to
find an old catalog that had many hard-to-find candy molds, including all
the services, boy scouts, girl scouts, etc.
The catalog was from 1973-1974 from "Cake
Decorators (and Craft Supplies)" from 2892 Johnstown Rd,
Columbus, OH 43219-1772. It is now called
"Happy Hostess House", only as a retail store. I searched the
Internet for quite a while to find that listing,
and the phone number is 614-471-7757. I was told the original owner
had created that one and only catalog, and he died soon afterwards, so
it is no longer a mail order, unless someone calls to order
something special. (Amazing, I still had it!!!!) I also asked specifically
to see if they had any marine emblems, and they do not carry
them anymore. Not enough requests for it. I scanned several photos
of marine theme cakes, so they are ready to send either in Corel's Photo
Paint program, or as a jpeg file. I would need your e-mail
address, to send them along. Could I do that?
Author: Kathy
Subject: Marine Photos
Date: Fri Nov 21 12:51:07 1997
Message:
Vi, I'm sorry, I don't have Corel's Photo
Paint. Is there any way you could send me the photo's through the mail.
Send them to Kathy Dept. 828.14, Host Marriott
6600 Rockledge Drive, Bethesda, MD 20817. I would
appreciate it. Let me know what the postage
is and I will send it to you. If there is anyother way to get the photo's
here, that you can think of, let me know. Thanks for your help. My E-mail
address is kathy.nagl@marriott.com. Send me yours.
Author: Vi Eastman
Subject: marine theme cakes
Date: Fri Nov 21 13:33:44 1997
Message:
The best way is for me to PRINT the file of
the photos I saved under a file, and mail it to you. I have worked all
morning trying to get this to take the file & send it to you, with
no success. Thanks, for responding. You may find other messages,
but the internet mail kept coming back that your e-mail address was incorrect,
or something. So in the mail it will go tomorrow, OK?
Author: Kathy
Subject: Marine Cake Photos
Date: Fri Nov 21 14:29:10 1997
Thanks, I'll be on the look out for the pictures.
I really do apprecaite all the effort and time you have put into
helping me.
Author: Vi Eastman
Subject: cakes
Date: Fri Nov 21 16:02:50 1997
Message:
I just finished a letter and printed out a
sheet with the marine theme cakes and comments on the decorations on
them for you, as well as an extra sheet of step by step photo instructions
on a unique cake technique. My e-mail address is
wildart@gwi.net. What is your last name? Happy decorating.....
Author: Vi Eastman
Subject: carrot cake icing
Date: Tue Nov 18 21:59:23 1997
Message:
My wildlife art is on both canvas and cakes.
I have had many requests for carrot cakes with cream cheese
frosting. I worked out something after many
trials.... Basically I mix the normal buttercream icing WITHOUT
FLAVORS in one batch, and mix the normal cream cheese icing separately.
Then I mixed into the buttercream icing about 1/4 th of the
portion the cream cheese icing, so the consistency is a softer buttercream
icing that has a flavor of cream cheese. I tried to keep the
combined icing thick enough to spread as icing, and also use to create
borders. It isn't thick enough to make icing flowers, but those are usually
done in royal icing in advance.
Author: Dolores
Subject: re: icing & gold or silver
Date: Tue Nov 18 07:30:07 1997
Message:
> cream cheese frosting
Cream cheese added to frosting does break
it down. I found that I can only add just so much before it does that.
But possibly the rec. meant for this to be a glaze anyway. I don't know.
What other type of frosting can be used with
a carrott cake? We carry a delicious cream cheese frosting.
Probably artificial cream cheese but is wonderful
taste.
> what can be used to simulate gold and silver.
There is gold or silve powder. You mix it
with cooking oil and paint it on over buttercream or royal (or even
fondant - any icing really) once the icing crusts...using a fine soft brush.
Its easy to stay in the lines.
Using cooking oil your 'paint' won't dry.
I think some people use Vodka instead. (Any clear alchahol so it doesn't
discolor and evaporates)
Author: Kathy
Subject: Thank you
Date: Wed Nov 19 13:45:20 1997
Message:
I wanted to thank both Delores and Vi for
replying to my quest for cream cheese frosting. Delores, I did get the
powder gold and silver, but when I painted it on the cake it was so flat
looking. The design I was using was the Marine emblem and that
would be the only design on the cake other than the borders and the writing.
I was hoping to find something that I could mix with the icing
because I did the design in small starts and outlined it in
black. I sprinkled a little of the gold powder on the eagle. It looked
ok, but an all gold eagle would of looked better. Thanks again for
your help.
Author: Stacy
Subject: Wilton Master Tip Collection
Date: Sun Nov 16 06:44:47 1997
Message:
Can anyone tell me what tips are included
in Wilton's 55-piece Master Tip Collection? Is there an on-line or
off-line retailer of Wilton products who is highly recommended by readers
of this page?
Author: Dolores
Subject: re: tips Date:
Sun Nov 16 12:01:42 1997
Message:
I notice there is another way into this message
board other than from my web site. Maybe you entered this way
too. Mickey's answer is great. If you want a place on the web to shop,
check my ONLINE catalog here: http://w3.one.net/~proicer/index.html
Dolores, host of this board
Author: mickey
Subject: decorating tips
Date: Sun Nov 16 11:32:27 1997
Message:
My experience has been that when you buy a
ready made set you end up with lots of tips you'll never use. My
advice would be to go to a good local cake shop and look at the variety
of tips and brands available. Tips I use a lot, 124, 104, 24,
for a few examples, I have multiples of.
Author: Karen
Subject: tip kit
Date: Sun Nov 16 12:24:33 1997
Message:
I agree with Mickey's message, although by
purchasing a kit with tips you may not have been exposed to, or ever
used, you have the opportunity to explore and play around with tips you
may have never seen before. The Wilton encyclopedia #3 is an
excellent source of what to do with the different tips. The first time
the 52 tip case appeared in the Wilton yearbook is 1981, and
the tip numbers were not listed there, either.
Author: Terry Smalley
Subject: scoring cakes
Date: Sat Nov 15 16:04:31 1997
Message:
I'm relatively new to the cake decorating
business and have been asked to score a cake into serving sizes. Is there
a special tool that helps with the measuring or do you have to use a ruler
and just hope that the squares are even.
Thanks for any help I can get.
Also, I need a good recipe for an ice cream
cake. I haven't been able to locate one. Terry
Author: Dolores
Subject: re:scoring cakes & icecream ck
Date: Sun Nov 16 12:12:38 1997
Message:
There are several methods. First, decide how
many pieces and how large by multiplying. Lets say you have a
9x13" cake. It can either be scored for
5x3=15-large very pieces
6x3=18 medium pieces
6x4=24 small pieces
Mark off the cake then stretch a string to
indent.
Yes, there is a marker. Plastic sheet marked
off - you ice the cake, let it crust some, press this plastic sheet with
marks and zippo, you're done:
20 pc press $4.59 2x2 1/2 pc of cake
36 pc press $5.99 2x3" pc of cake
54 pc press $5.99 2x2" pc of cake
84 pc press $5.99 1x2" pc of cake
Icecream cake: I have those on my web site
under RECIPES at http://w3.one.net/~proicer/index.html
Author: Terry Smalley
Subject: scoring cakes
Date: Sun Nov 16 21:57:36 1997
OK, thanks Delores. Now where can I purchase
the plastic scoring sheets? Thanks
Author: Dolores
Subject: re: scoring cakes
Date: Tue Nov 18 07:31:40 1997
Now where can I purchase the plastic scoring sheets?
From me of course...http://w3.one.net/~proicer/index.html
Choose MAIL ORDER
Author: Julie
Subject: marzipan
Date: Sat Nov 15 10:11:09 1997
Can I use meringue powder and water instead
of egg whites when making marzipan? Every recipe I see has raw
eggs which we are not suppose to give to little kids.
Also, if I make small fruits, how long will
they stay soft and fresh?
Dolores, it is great that the responses are
posted under each article, instead of having to go back to main page!
Author: Pat
Subject: Marzipan
Date: Wed Nov 19 18:41:51 1997
Here is a recipe that uses marshmallow creme
instead of raw eggwhites. I find it tastes very good and is safe.
1 lb almond paste
1/3 cup light corn syrup
7.5 oz jar marshmallow creme
1 lb 10x sugar
Place almond paste in processor, process until
broken up.
Add sugar and process until powdery.
Add rest of ingredients & process adding
a little 10x until a mass forms. You may have to divide, process in parts
and then combine.
Sift some 10x on a surface and knead until
smooth.
Section & color as desired. Let completed
shapes air dry 24 hours before coloring further.
Good luck, hope you like it!
Store one week at room temp., one month in
fridge or freeze.
Author: Amy Christian
Subject: Marzipan w/o egg whites
Date: Tue Nov 18 23:15:08 1997
Message:
Here is a recipe for marzipan with karo syrup
or egg whites. I found it on a Martha Stewart show with Kim
Jurado.
1 lb. almond paste
1 lb. pwd. sugar
1/3 c. karo syrup
Mix almond paste and sugar in food processor
until it starts to build up on the sides. Add karo syrup.Run again
for about 10 sec. Don't over work it. Knead and shape. When you can roll
a smooth ball without cracks it's ready. Cover
with plastic wrap and keep in a cool dry place in a cool place, not the
fridge.
I don't like to use egg whites. You don't
always know who is going to eat them, and if you do,you can't always
know if she's pregnant:)
Author: Dolores
Subject: re: marzipan
Date: Tue Nov 18 07:33:48 1997
There are powdered egg whites but I am not
sure that they are safer.
Store the candies tightly covered and they
should last thriugh the Holidays....they won't last long!
Author: Karen
Subject: marzipan
Date: Sun Nov 16 12:31:49 1997
I don't know about the egg whites being substituted
with meringue powder. It looks like no one has answered
your question. Why not give it a try? I do know that the correct measurements
would be 2 1/2 teaspoons of meringue powder to one ounce
of water to replace one egg white in cake mixes. I have made marzipan fruits
only 2 or 3 times, but they stayed soft for overnight
for me. I did a larger figurine, and it stayed soft for 2 days,
aggrivating because the marzipan was fairly soft, the figure was fairly
tall, and it kept drooping. Good luck, and let
us all know if you decide to try it.
Author: cindy
Subject: xmas marzipan
Date: Mon Dec 1 15:35:05 1997
Message:
My family is from Denmark. On Christmas we
make a marzipan pig, after finding a almond in our porrige(long
story) the finder of the whole almond wins the pig and good fortune for
the coming year. I just found this site today and
hope to get some ideas myself. You see my grandmother did all the modeling
of the marzipan, we lost her on Sept. 9th and now
I must find a way to follow the tradition myself.
Author: Jeannine
Subject: strawberry soup
Date: Fri Nov 14 18:48:01 1997
Message:
I know this is a little different request...I'm
looking for a fruit soup recipe, it's served cold and has a strawberry
base with wine in it and includes other fruits such as grapes and pineapple.
Thanks.
Author: lisamw
Subject: Fruit soups
Date: Wed Nov 19 09:18:42 1997
Message:
Here are a few to start with. Don't know if
it's exactly what you're looking for, but maybe it will help.
Chilled Fresh Fruit Soup
2 tbsp cornstarch
1 c. cold water, divided
3/4 c. maple-flavored syrup
3/4 c. white wine
1 tsp lemon juice
2 c. sliced fresh peaches, cut into bite-sized
pieces
1 c. sliced strawberries
1 c. fresh blueberries
Combine cornstarch and 1/4 c. water in saucepan. Add remaining 3/4 c. water, syrup, wine and lemon juice, mixing well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat; cool completely. Stir in fruit; cover and chill. Makes 5 cups.
Cool Berry Soup
1 pint Strawberries, stemmed
1/2 cup Blueberries
1/2 cup Raspberries or Blackberries
4 slices fat-free Cake
fat-free Whipped Cream
Sugar to taste
Puree 2/3 of the strawberries and 1/2 the
other berries, reserving the rest, with enough sugar to sweeten them,
usually a tablespoon or two at most. Slice the remaining strawberries.Gently
fold remaining berries into puree. Place a slice
of cake in a soup bow, top with "soup" and a dollop of fat-free whip cream.
Author: judy
Subject: Home page
Date: Fri Nov 14 15:20:30 1997
Message:
Delores, how do I find your chat and home
page? Thank you.
Author: Dolores
Subject: re:home page
Date: Sat Nov 15 06:10:16 1997
Message:
Here is my home page: http://w3.one.net/~proicer/index.html
Then see from the list at right, AOL CHATS
Would you mind telling me how you found this
without going to my homepage first? Some search engine?
Enjoy, Dolores
Author: Cheryl
Subject: diabetic icing
Date: Thu Nov 13 15:46:02 1997
Message:
Does anyone out there have a good recipe for
diabetic icing, that not only ices cakes, but can be stiffened for
other decorations. Any ideas would be greatly appreciated.
Author: Dolores
Subject: re: icing
Date: Thu Nov 13 20:01:54 1997
Message:
You might want to check on my web site under
RECIPES/ Icing Recipes. I have some dietetic icings there.
Author: Judy
Subject: Website
Date: Fri Nov 14 15:13:04 1997
Message:
What is the URL for your website and other
links, Delores? Thank you.
Author: Dolores
Subject: re: website
Date: Sat Nov 15 06:11:33 1997
Message:
My URL: http://w3.one.net/~proicer/index.html
Then click on LINKS
Author: P.Leech
Subject: Not too sweet of a fondant?
Date: Thu Nov 13 12:08:56 1997
Message:
I was wondering if there is a way of making
fondant that is not too sweet. Can I add more cornstarch? Or is there
away? Any response is greatly appreciated.Thanks.
Author: Dolores
Subject: re: sweet fondant
Date: Fri Nov 14 07:08:52 1997
Message:
Do you mean candy fondant centers or fondant
you put over cakes?
I don't think the fondant you put on cakes
is very sweet but I'd not want to alter it. May not turn out so well. The
icing could be removed to eat it too. You should always put this over a
real tasty cake anyway.
Author: Judy
Subject: Freezing frosted sugar cookies..
Date: Thu Nov 13 10:06:12 1997
Message:
Is it possible to freeze frosted sugar cookies and gingerbread men? I plan to use a buttercream icing and then decorate them with royal icing. I was wondering if they would come out soggy and the frosting runny when I unthawed them. Thank you.
Author: Dolores
Subject: re: freezing cookies
Date: Thu Nov 13 12:03:01 1997
Message:
You can freeze them...the important thing is that when you thaw them out, DON'T open the package until they return to room temp. this will keep colors from running. Colors run when exposed fast to a warm room.
Author: Judy
Subject: freezing frosted cookies
Date: Thu Nov 13 14:53:05 1997
Message:
Thank you for your speedy response Delores. I greatly appreciate it. Judy
Author: Patti
Subject: downloading newsletter...where???
Date: Wed Nov 12 20:56:29 1997
Message:
I've downloaded the November newsletter into the c:aoldownload; I've downloaded it three times without success in being able to read, i.e. boxes, etc. I'm not that computer-literate, but I am trying. If anyone can help, I'd appreciate it. Should I download it to a different file? HELP!
Author: Dolores
Subject: re: newsletter
Date: Thu Nov 13 12:09:04 1997
Message:
You didn't try to rename the newsletter did
you? Don't do that. Yes, downloading it to the c:aoldownload
directory is just fine. Are you certain it
didn't unzip and make a directory for it off of aol?
Try double-clicking the newsletter and if
zipped, it should unzip...watch where it goes! Then it will be
1197nltr.doc just
double-click the file and WORD opens with the newsletter in it.
Due to didfference in printers, it may not
now be 8 pages exactly. You can re-arrange it. If you are using
Microsogt Wordviewer to read it, save it to
your word processor then re-arrange it. Dolores
Author: Patti
Subject: re: Reply to Dolores' response
Date: Fri Nov 14 06:54:52 1997
Message:
Dear Dolores,
Thank you for your reponse. For some reason,
the aol software wasn't doing it's job when I signed off. I called
aol, and it was suggested that I download some more software...winzip...as
aol's software can't always do the job. The software
was "shareware," so it didn't cost me a dime! Immediately after installing
the software, I was able to unzip the newsletter
and read it...impressive newsletter Dolores! I'll be downloading the rest!
Thanks again! Patti
Author: Dolores
Subject: re: dnlding the newsletter
Date: Fri Nov 14 07:11:30 1997
Thanks for the info Patti,
Yes Winzip is the most popular shareware of
all. Drag N Zip is another shareware you can dnld (and the one I
use). I even paid for that one I liked it so much. Thanks for your input.
Dolores
Author: Tammy
Subject: Mints
Date: Wed Nov 12 20:32:25 1997
Message:
I was just wondering what everybody charges for cream cheese mints? Do you sell them by the lb. or $/100.
Author: Dolores
Subject: re: mints
Date: Thu Nov 13 12:10:23 1997
Message:
We put them on a 12" tray and get about 100-110. We charge $15.00 per tray
Author: Anonymous
Subject: icing
Date: Wed Nov 12 08:17:21 1997
Message:
Does anyone have a recipe similar to the icing
that Baskin Robbins puts on their ice cream cakes?
Author: Shannon
Subject: Re:icing
Date: Thu Nov 27 13:44:55 1997
Message:
Way way back on this message board someone
( I believe Joe--sorry if I'm wrong) said that Baskin Robbins uses
a product called Bettercream. Riches makes it. (This is a company that
makes alot of frozen dough and whipped topping
products.) You might want to post a brand new message asking if someone
knows where you can get Bettercream. I have no
idea myself. :) Hope this helps. Shannon
Author: Christina
Subject: Maybe!
Date: Sun Nov 23 16:00:08 1997
Message:
I was told that it was just whipped cream!
Maybe so maybe not. I does not taste like it to me though. So I'm
sorry. =-(
Author: daila
Subject: maybe #2!
Date: Sun Nov 23 23:47:42 1997
Message:
The store worker told me the frosting is ice-cream,
and the borders/decorations were "like" a buttercream. Tastes
like the regular bakery buttercream, to me.
Author: Gerard
Subject: Re: maybe #2!
Date: Fri Dec 5 19:01:02 1997
Message:
Basking Robbins bettercream is kosher, non
dairy.
It comes in 5 gal cans , looks like cream
but thicker, you add water and whip, smells of fake vanilla and contains
gum (arabic)? to thicken it, its kinda trashy but what the hey, I like
trashy foods. I worked as a kosher baker for a
catering outfit yrs ago.
The only plus thing I liked about it is it
can't be overwhipped, never separates...the big question is ...is it food?
Author: Arlene
Subject: Re:
Date: Wed Nov 12 03:53:59 1997
Message:
A local bakery told me a full sheet cake feeds
80 people. If a sheet cake measures 15"x22", how do you cut 80
pieces of cake out of it.
Author: Dolores
Subject: re: servings
Date: Thu Nov 13 12:12:40 1997
Message:
We say this serves 80-100 - but our cake is at least 2" high and that can make a big difference.
Author: shirleyjeanne
Subject: cake servings
Date: Wed Nov 12 12:30:28 1997
Message:
cut in 2 inch squares--15=7 1/2
22=11 7 1/2 x 11 = 82 1/2 2 inch servings
You could fudge a little on the narrow (15
in.) side and cut 8 pieces and cut 10 instead of 11 on the long side and
that would give you the 80 servings well within the basic 2" square standard.
A full sheet, however, is considered to be 18" by 24".
Author: Patti
Subject: Image/Picture on a cake
Date: Tue Nov 11 22:11:28 1997
Message:
Recently, I saw a catalog where one could send in a photo, and the company would make it into an "Edible Image" for $19.95, and they'll send it close to when it's needed. I'm not trying to be cheap, but I think that's kind of costly. Anyway, I scanned a picture, sized it, and printed it. Next I was going to cut it down to an 8" circle, have it laminated (it costs $1.00 a foot), cut off the excess lamination, put it on a cake, and pipe a border to hide the edging. Any feedback or suggestions?
Author: Nick Hernandez
Subject: portrait cakes
Date: Wed Nov 19 12:36:17 1997
Message:
Our company name is Sweet Art and our number is 1 (888) 254-5445. We manufacture the system that prints the portrait right on top of the icing system. We sell our systems all across the United States and have a great public response. We have lease/purchase options for those interested as well. Please call if interested.
Author: MaraTLee
Subject: Re: alternatives to edible pictures
Date: Fri Nov 14 22:06:32 1997
Message:
Hi,
I was the one that mentioned the fact that
you may be able to run a picture on a copier and get an image on rice
paper. But you must be aware of 2 things: 1. use double thick rice paper----2.
You must make sure that the inks are SOY BEAN based.
You must make sure the inks are NON TOXIC! ----you place the rice paper
in the paper tray , then the picture you need to copy in the
copy tray and viola!---you have an edible picture.
Another alternative would be to keep on doing
what you have been doing, since it is so cost effective and just cut
out a piece of wax paper (cut to fit) to place under the laminated picture
you wish to place on the cake. I guess that will take care
of the food issue--
Author: Dolores
Subject: re: pictures on cakes
Date: Fri Nov 14 07:16:33 1997
Message:
The reason they charge so much is that the
machine cost them $10,000.00
Someone mentioned in the chat last wk or the
wk before that they can run wafer paper through a copy machine
too. I don't know. If so, we could also run it through our printer maybe.
Ink is supposedly not toxic....I don't know about this
for sure....but its a thought.
We have one of those pictures from the $10,000.00
machine and I'm going to put a cake pict. with it on my web
site when I find time. It sure came out well. (Got it from the link on
my LINKS page as noted there. Dolores
Author: Joan
Subject: Laminating Pictures
Date: Wed Nov 12 01:13:49 1997
Message:
I laminate pictures to be used on cakes all the time, just as you suggested. Instead of paying $1 per foot, try Do-It-Yourself Laminating Sheets. Office supply stores carry it. Clear contact paper probably would also work. I use this for Boy Scout emblems, company logos, and anything else where I know the customer doesn't want to pay big bucks. It works great for me. A friend raised the "food-safe" issue recently, so I'll experiment with saran wrap under it- it shouldn't show through.
Author: Tammy
Subject: re:Image/Picture
Date: Tue Nov 11 23:01:01 1997
Message:
It sounds like a great idea to me! I live in a very rural area and I don't think anybody around here would pay $25-$30 plus the price of the cake. I don't have a scanner yet, but I've been looking for a good excuse to buy one. This may be it! If you try this, please post the results and reactions!! Thanx!
Author: Nana
Subject: Chocoalte popcorn
Date: Tue Nov 11 21:32:10 1997
Message:
Any ideas for chcolate popcorns? I saw the idea of the chex mix with white choc. Sounded good. Any other ideas for this type of unique candy confection, pricing of this type of thing?? Thanks lots.:) Nana
Author: Dolores
Subject: re: p[opcorn etc...
Date: Tue Nov 18 07:43:44 1997
Message:
Any ideas for chcolate popcorns? I saw the
idea of the chex mix with white choc. Sounded good. Any other ideas
for this type of unique candy confection, pricing of this type of thing??
Mix coating chocolate with SO many things.
An interesting one: 2 Ritz crackers w/peanut butter between - dip in
white choc....decorate with a tiny candy -option
Chinese noodles dipped= haystack
Charge...what the market will bear in your
local. Try and get at least 3 times what your ingred. cost. Many items
have a higher mark-up...like pretzel rods: Molded candy, dip pretzel in
choc., place in bag that fits this...add bow.
NOW- someone thought of also adding one of
the new plastic little rings after pkged. Fits perfect & kids have
a momento
Author: Nana
Subject: Goodies
Date: Tue Nov 18 20:22:47 1997
Message:
Thanks Dolores. I make the rods and add a
lay on to them. I got new molds to actually make layons, trees,etc.
which I may try depending on the time factor. With the jimmies and layons,
they are a popular item at my craft shows. Neat idea with the
rings. Especially good for treats at school for my grandkids. Have a great
holiday. Nana
Author: jessica
Subject: buttercream
Date: Tue Nov 11 18:50:56 1997
Message:
When ever I make a buttercream frosting it tastes just like BUTTER, with a little flavor to it. what am I doing wrong?
Author: Mindy
Subject: butter flavoring
Date: Tue Nov 11 21:19:18 1997
Message:
You didn't say what recipe you are using,
but if you are using the Wilton recipe that takes crisco shortening and
the Wilton butter flavoring that might be the problem. The recipe says
to use a half teaspoon of the butter flavoring
per recipe. I think that is too much. I cut the butter flavoring down quite
a bit. Another thing , the butter flavoring seems
to get stronger in the icing the longer it is made up. Mindy
Author: P.Leech
Subject: Overbeating a cake?
Date: Tue Nov 11 06:25:29 1997
Message:
I've heard in the past that if you beat or
whip a cake batter too long it will make the cake dry & hard, is that
true? What would really happen if you over whip
a cake?
Thanks. Your response is greatly appreciated.
Author: mickey
Subject: overbeating cake batter
Date: Tue Nov 11 10:38:20 1997
Message:
The time you can get in trouble by overbeating
is when you're adding the flour. All you want to do is incorporate it
well.
The place you can get in trouble by underbeating
it is when you're combining the butter, sugar and eggs. When
you're beating the sugar and butter together, you want the sugar to dissolve
in the butter. The fewer grains you can feel, the
better. The mixture will lighten considerably in color. Make sure your
butter, eggs and milk are room temperature.
Author: Dolores
Subject: re: beating
Date: Tue Nov 11 07:54:55 1997
Message:
If you are in doubt, lose track of timing,
etc, you should make sure you DO beat long enough (underbeating is a
worse mistake).
When I have overbeaten the batter the cake
just had more air tunnels. But you can take care of this by tapping the
pan holding the batter, on the table until they rise to the top and burst.
Author: Anonymous
Subject: Re:
Date: Mon Nov 10 08:26:21 1997
Message:
The last chat shown on your chat section is for October 23. When are you going to update?
Author: Dolores
Subject: re: chats
Date: Mon Nov 10 11:07:32 1997
Message:
Got those on just a few minutes ago...lots of work to combine the log and the chat stuff. But I really think its important that we have the comments also from other people during the chat. Sorry, I'm just so busy.
Author: shirleyr
Subject: re:cookie ornaments
Date: Mon Nov 10 01:50:45 1997
Message:
shannon,
It says in the book,yes you should bake in an oven at low heat,about 250 to 300. the low heat keeps it from browning, when you are planning to paint or want a pale dough color.the amount of time needed for baking runs from half an hour to several hours,depending from oven to oven and project to project.also put flour on the cookie sheets or you'll have a terrible time trying to get it off( your ornaments)that is.check it about every 20 mins.(bake until hard),or completely baked,for small items,30 mins for large items .do like a cake let cool slightly,press,if it gives, it's not cooked enough.if it does'nt yield to pressure, it's probably baked enough,but turn it over and check the underside as well.if the underside is not firm return the object to the oven,underside up, and let it bake some more.if you need anymore information,please just ask.shirleyr
Author: Shannon
Subject: cookie ornaments
Date: Mon Nov 10 02:19:21 1997
Message:
Thank you so much for your help! I have been
wanting to try to make these kind of ornaments for a while now
and now I can. OH! and I found the recipe for making the ornaments from
applesauce and cinnamon. If someone wants it I can either post
it or try to find the web site. I can't remember what the website was.
I just went to Alta
Vista and searched for "cookie ornaments"
Thank you again shirleyr!
Shannon
Author: shirleyr
Subject: cookie ornaments
Date: Mon Nov 10 01:46:27 1997
Message:
shannon,
It says in the book,yes you should bake in
an oven at low heat,about 250 to 300. the low heat keeps it from
browning, when you are planning to paint or want a pale dough color.the
amount of time needed for baking runs from half
an hour to several hours,depending from oven to oven and project to project.also
put flour on the cookie sheets or you'll have a
terrible time trying to get it off( your ornaments)that is.check it about
every 20 mins.(bake until hard),or completely baked,for
small items,30 mins for large items .do like a cake let cool
slightly,press,if it gives, it's not cooked enough.if it does'nt yield
to pressure, it's probably baked enough,but turn it
over and check the underside as well.if the underside is not firm return
the object to the oven,underside up, and let it bake some more.if
you need anymore information,please just ask.shirleyr
Author: Jill
Subject: red berries on cake?
Date: Sun Nov 9 18:44:34 1997
Message:
I am doing a christmas wedding cake. It is very simple, but she wants red berries and green leaves, real ones preferably. Anyone have any ideas? It will be an ivory cake and the leaves and berries will be the only decorations. Thanks
Author: Nancy
Subject: red berries
Date: Wed Nov 19 18:31:20 1997
Message:
You could use cranberries for the berries and make the holly leaves out of fondant. You could make the berries out of fondant too if you wanted to.
Author: MaraTLee
Subject: Re: red berries on cake
Date: Thu Nov 20 10:55:18 1997
Message:
Hi,
You could pipe the berries out of the butter
cream. Here's how:
Make red icing----(you can start out by making
orange or pink icing let it sit for about 2 hours and then add the
Wilton no taste red, let that sit for a while as the color "ripens" it
will get darker.)
make some red piping gel and coat the inside
of a piping bag and them fill with the red icing----Viola, with a round
tube , you can pipe away, making nice red, shiny berries!
Mara
Author: Gerard
Subject: Re: red berries on cake?
Date: Fri Dec 5 19:10:11 1997
Message:
Don't use fresh raspberries whatever you do,
they'll bleed color all over the place, cranberries can be soaked in a
warm syrup to make the color intensify and it'll make them actually edible.
Boil 3 cups sugar with 1/4 cup corn syrup
in 3 cups water, let cool til almost cold then put the cranberries in.
If its too warm the fruit will burst.
The corn syrup will prevent the syrup from
crystalizing.
Leave in a warm place for about 3 days, we
put the saucepan on top of our oven. The fruit turns very transluscent
and tastes great, we make fruit tarts with these as accent, cheaper than
raspberries and looks better than icing.
Author: Tammy Huls
Subject: Servings?
Date: Sun Nov 9 18:33:14 1997
Message:
Can anyone give me a rule of thumb as to how many servings to plan for a wedding? If the couple is sending 250 invitations, how can I help them order enough cake without running out or eating cake for life? Any suggestions?
Author: Lynne
Subject: Re: Servings?
Date: Sun Nov 30 16:06:36 1997
Message:
As has been said.....it is up to the couple
&/or family.
This last weekend I had an order for 115.
Just a few days before they came in saying they were now up to 130 --
did they need to order more? Since I knew they were not having drinks or
dancing -- just a luncheon -- I suggested just
a 1/4 sheet more (15 servings) which they ordered.
Yesterday they came in and said they did not
need to serve it after all however a family member had lots of out of
town guests and they took it home for dessert and everyone was happy.
Extra cake can always be divieyed (sp??) up
amoung friends and/or frozen for future use. When you explain this
they usually will order on the high side.
About a month ago I had a mother increase
the size of the STACKED cake ordered by over 100 servings just
because she did not want the guests to look at the cake and think it was
dinky! It happened we delivered another cake to
the same location the next morning and she was there cleaning and guess
what?? About 100 servings of cake was left over!
:)
Then still others say they don't want to have
to deal with leftovers and order on the low side. You never can figure
out which way they will go:)
You have to suggest to them how much to go
with by asking if they are serving a buffet vs sit-down dinner vs
cake only. And all the other things already mentioned.
Lynne
Author: Jill
Subject: servings
Date: Sat Nov 29 14:28:55 1997
Message:
When we take a wedding cake order we get a
deposit on the cake. We write down an estimated # of servings
(that the bride gives us probably the # of invitations that she sent) and
the flavors of cake,fillings & icing she wants.
We then talk with her a week or so prior to
the wedding to get an exact number of servings she needs from us.
That way there is no guessing. We do ask about
the time the cake will be served, if there is food, ages of guests...
Author: Dolores
Subject: Re: servings
Date: Fri Nov 14 07:20:06 1997
Message:
Something else we do...we have a label attached
to each cake picture showing the amount it serves (and the
price). I put from "100-120 servings" - the 'high' number is the actual
amount from my chart. But then people who like
to have leftovers can choose the larger amount. This has really helped
me a lot. Jill
Author: Patti
Subject: servings
Date: Tue Nov 11 21:45:43 1997
Message:
Ditto to what Dolores said. I suggest to a bride that about 25% of the people invited to a wedding will turn down the invitation; then I suggest that 25% of the remaining folks will not eat cake. Notice that I used the word "suggest" as the bride, couple, mother of the bride, etc. has the final word. I can think of two recent examples where a bride in one and the mother in another wanted more cake than I had suggested, and they did have leftovers; the mother wrote me later and said she "enjoyed the leftover cake!"
Author: Shannon
Subject: servings
Date: Tue Nov 11 14:25:15 1997
Message:
Tammy,
Hi! The ultimate responsability of deciding
on the number of cake servings lies with the couple not with you. They
know more than you which people are more likely to come and not to come.
You can give them your opinion but I would make
it clear to them that the final decision is theirs. This keeps you in the
clear. If you tell them how much to order and it's
not enough they might try to hold you responsable. If you know the couple,
personally, that you're making the cake for you
might be able to give them a little more input but they still need to have
the last word. Don't feel that you have to be a
fortune teller. Your job as a cake decorator lies in trying to match the
servings they need to the type of cake they want. Shannon :)
Author: jacova rodgers
Subject: wedding cake servings
Date: Mon Nov 10 19:52:53 1997
Message:
if a person is sending out 250 invitations
for a wedding,i
would make enough for at least 200 because
during my
experience, some people don'tlike to wait
and usually will leave before the cake is cut ,so at least 200 will be
on the safe side.
Author: Dolores
Subject: re: servings
Date: Mon Nov 10 11:13:15 1997
Message:
Number 1 - each invitation may be for several
guests. They must try to count heads...leave a few offy ones off etc.
Number 2 - what kind of reception? Just cake,
they need a piece for each guest.
OR are they also serving food? Then they need
a bit less cake.
OR are they also serving liqour? Then they
can just about cut the servings in half.
Once I had a cake & their was food and
liqour. They waited til 11pm to cut the cake. VERY little cake was
eaten. When serving liquor, and the loud music
starts - Grannt & aut Sallie will leave...and they are more apt to
eat cake than the 'party-goers'
Running out - would this be so bad after all?
Author: Rodger Frego
Subject: Pastilage
Date: Sun Nov 9 07:15:41 1997
Message:
Anyone ever heard of Pastilage? Also, what
is a good Cake decorating book to purchase for novices?
Thanks, Rodger
Author: shirleyjeanne
Subject: pastillage
Date: Sun Nov 9 22:55:31 1997
Message:
Pastillage dries harder and stronger than gum paste. It's used for structures and such usually. It surface dries very quickly so it's best to cut it out where it can dry since its hard to move it and keep it smooth and distortion free. Everyone has recipes and books they swear by - there's a lot of good ones of both out there. I'll pull out the recipe for pastillage I like and post it as soon as possible.
Author: Dolores
Subject: re: pastilage
Date: Sun Nov 9 15:55:06 1997
Message:
Pastilage is similar to gumpaste but I don'
have a recipe handy.
Good book...the first books I think one should
have are a set (3) of Wilton Encyclopedias. They contain almost
all techniques. And in pretty good detail. ($30.00 each - and we give a
discount when buying 3)
Author: mmarrero
Subject: Pastillage
Date: Tue Nov 18 14:04:57 1997
Message:
Recipe
Ingredients
4 tbs water
1 envelope of knor gelatin (no flavor)
1 bx 10X sugar
2 tbs green lemon juice
Cornstach
Sift a little bit of cornstach on glass cutting
board, countertop or flatplate. Pour the 4tbs of water into measuring
cup and heat cup in boiling water. When water in measuring cup is hot add
the knorr gelatin and disolve. Add lemon juice and 10X
sugar. Remove measuring cup from boiling water. Mix a little until sugar
is disolved. Pour mix on cutting board and start kneading.
Add a little bit of cornstach if it's getting to difficult to work with
it.
Continue until you've creating like a ball.
Tips be carefull if your add too much cornstach
it will get to hard and it will be ruined. It is very similar to gum
paste.
Author: Gerard
Subject: Re: Pastilage
Date: Fri Dec 5 19:19:08 1997
Message:
I've worked with pastillage often, my training
was french and thats what we used for wedding cake decors, its
very fast setting, you have to know what you're going to make and be able
to do it in minutes. It sets that fast.
I practiced with marzipan then worked with
the pastillage.
We never measured the ingredients, just putting
dissolved gelatin in the mixer with 10X sugar and a squeeze of
lemon.
Mix with paddle slowly til it form a mass,
cover IMMEDIALTELY with a clean very damp cloth or it'll crust.
A drop of rose water gives it fragrance and a drop or two of color kneaded
in , have plenty of gelatin, 10X sugar handy, ...you'll be
making it twice when you see how fast it goes off.
Author: Anonymous
Subject: Re: Pastilage
Date: Fri Dec 5 19:18:45 1997
Message:
I've worked with pastillage often, my training
was french and thats what we used for wedding cake decors, its very
fast setting, you have to know what you're going to make and be able to
do it in minutes. It sets that fast.
I practiced with marzipan then worked with
the pastillage.
We never measured the ingredients, just putting
dissolved gelatin in the mixer with 10X sugar and a squeeze of
lemon.
Mix with paddle slowly til it form a mass,
cover IMMEDIALTELY with a clean very damp cloth or it'll crust.
A drop of rose water gives it fragrance and
a drop or two of color kneaded in , have plenty of gelatin, 10X sugar
handy, ...you'll be making it twice when you see how fast it goes off.
Author: P.Leech
Subject: Dried out Fondant?
Date: Sun Nov 9 06:47:31 1997
Message:
If I was to finish my rolled fondant cake for my wedding about 36 hours(Max.)before the reception and it was refrigerated properly(covered with plastic wrap) would the fondant dry out before we cound eat it?
Author: Dolores
Subject: re: rolled fondant
Date: Sun Nov 9 15:59:53 1997
Message:
It would be fine. But unless you need to put in fridge because of some particular recipe, I'd prefer placing it in a cake box and maybe wrapping with plastic wrap to kep it. I'd be afraid of moisture in the fridge and colors running etc.
Author: Brigid
Subject: Cake Prices
Date: Sat Nov 8 22:20:13 1997
Message:
It would be interesting to see what you all charge for your cakes where ever you are. From Wedding Cakes, to 9x13, to 12x18 and layer cakes. Do you charge per serving? or per cake size? I would really like to know, and it would be great to know what prices are being charged for Gingerbread Houses too! Thanks, I look forward to replies to this list! Cheers, Brigid
Author: Dolores
Subject: re: pricing
Date: Sun Nov 9 16:14:31 1997
Message:
Goo idea! I live 30 minutes north of Cincinnati
Ohio, not particularly high living expense here.
Wedding Cakes: I have what I call 'budget
cakes' I start at $1.00 per serving. These are fast to do. The I have
ones with stringwrk, fountain etc, I charge $1.40-up per serving. $5.00
extra for 1 extra color...$15.00 per recipe of
carrot cake extra.
I did a rolled fondant cake Friday & I
charged $20.00 per hour (thought I should have charged $30.00 but 20 is
typical. I add $1.00 per serving for 'curtains, or same for lace pieces...or
$2.00 extra for both.
Gumpaste flowers...about what real ones cost.
I can buy most gp flowers premade now and, if so I only charge
what they cost me.
9x13 $15.00, 10x15 $18.00, 11x15 $20.00, 12x18
$22.0, 24 x15 $40.00 layer cakes Not sure of the prices (I
don't do our small cakes
Do you charge per serving? Only on wedding
cakes...others are a bit of guess work.
Gingerbread Houses- We have several sizes.
Small patterns (as on my web page)
Author: Jill
Subject: cake prices, continued
Date: Sat Nov 29 14:46:35 1997
Message:
Our "regular" cake prices (regular meaning
birthday, graduation, shower, any special occassion).
6" $15.00
8" $20.00
10" $27.00
12" $40.00
14" $65.00
16" $90.00
These are filled round, square, heart or octogon
shaped cakes with simple piping and flowers.
GO UP ON YOUR PRICES!!!
You all are doing one of a kind, edible artwork.
There is lots of time involved.
Our cakes are beautiful, all made from scratch
and delicious. I don't feel we are charging too much and we get no
negative comments from our customers. Only raves!
If we were doing cakes from mixes and fillings
pre-purchased and icings purchased we would have to charge
much less. Jill
Author: Jill
Subject: cake prices
Date: Sat Nov 29 14:40:34 1997
Message:
WOW! All of your cake prices are very cheap.
Our local grocery store with its box mixes and shortening
frostings get more than 1.25 a slice for a
wedding cake.
My bakery is in Northern California near several
ski areas. A very seasonal area with locals living here with little
income.
Our wedding cake prices:
up to 15 people $5.00 per slice
15 to 25 people $4.00
25 to 50 people $3.75
50 to 75 people $3.25
We charge .25 extra per slice for rolled fondant,
marzipan or white chocolate wraps.
Delivery is also extra, from 25.00 to 35.00.
Author: Lynne
Subject: pricing cakes
Date: Sat Nov 22 23:55:04 1997
Message:
For everyday birthday type cakes my prices
are:
1/4 sheet; 10" round or heart or other shape
that uses the equilavent of 1 cake mix is $15 for basic decorating --
$20 for custom. This INcludes choice of cake flavor AND filling (there
are a few flavors that are $5 extra)
For any shape/size using 2 mixes I have been
getting $30/35, but recently decieded to lower it to $25/30. This
includes 1/2 sheet (12x16); 12" sq; 14" round, etc.
Basic decorating is "writting and roses".
Custom is any themed or special character or extensive decorating.
I don't have my price sheet here so I cannot
remember the inbetween sizes/shapes and their prices.
Hope more people will give us their info.
I think it is nice to know what others are charging. It dosn't mean YOU
will be able to charge the same, but it may help to know you are not overpriced
or better yet to know you are waaaayy underpriced and should raise
yours:)
BTW, if you deciede to raise you price.........do
it in small incraments. Most customers will not notice if you go up
by a dollar or two, but if it is $5 they will scream!
Lynne
Author: Lynne
Subject: pricing
Date: Sat Nov 22 23:38:49 1997
Message:
You need to check with other bakeries and/or
home decorators within your area. I have some gals working from
home charging around 80 cents a serving in
this area I'm in central CA near Sequoia Nat'l. park.
For my wedding cakes I start at $1.25 a serving
for some very basic cakes with very little decorating (tho they
may have buttercream flowers). Most of the time I work up a price around
$1.35 if not just limited to those few 'basics' but still an
easy cake. I like round numbers, so if the price comes out to say $1.32.75,
I quote $135.
If the cake has more de orating or flowers
like daisies I go up to $1.50. For really elborate ones or easy fondant
I start at $2.
There is little interest in gp flowers and/or
fondant cakes around these parts. Most people around here cannot
understand this 'per slice' pricing. All they are intersted in is the "bottome
line" == the total price. I have even had gals not understand
that if the cake serves 100 people it will cost a minimum of $125. I am
really ready to change to a group of 3-5 cakes for a set price
and have 4 or 5 levels == basicly the same as now, but then I won't have
them going thru my book asking " how much is this cake?...........this
one?.......etc" Tho I deliver and set up my tiered cakes, if
it takes over 20 minutes driving time I charge $25 delivery fee.I'll post
a seperate page for sheet cakes. Lynne
Author: Shannon
Subject: cake prices
Date: Mon Nov 10 01:38:31 1997
Message:
Hi Brigid!
I'm from Western Kentucky. I live in a "medium"
sized town. I did some investigating of other cake decorators'
prices to help me arive at my own. (I'm in the same range as they are and
I'm higher than the grocery stores) I charge per
cake for round cakes (6"-$15, 8"-$20, 10"-$30,& 12"-$40 all prices
include basic flower decorations) and sheet cakes
(7"x11-12"x18" prices are about the same as round cakes respectively).
I charge $5 extra to put a picture on a cake and
$5 extra for specialty cakes like german chocolate or red velvet. I price
wedding cakes by the slice. Mine start out at $1.50 per slice and go up
by about 25 - 50 cents the more elaborate they
get. Shannon
Author: Shannon
Subject: cake prices
Date: Mon Nov 10 02:01:17 1997
Message:
I thought I might be running out of room so I didn't get to elaborate on the wedding cake prices. Like I said, I start out charging $1.50 per slice. This is for a basic cake with not very much icing decorations that will have either real or silk flowers. My next step up is $1.75 per slice for a cake decorated with buttercream flowers. Then up to fondant, gum paste flowers and so on. I run my business out of my home and it has really helped for me to have my prices written down in black and white. This way you lessen the risk of short changing yourself. Before, I found myself always pricing my cakes too low because I was coming up with the price off the top of my head and was afraid of overcharging. Now I have something concrete to fall back on that insures I get payed enough for my time.
Author: Jill
Subject: cake prices & bakery locations
Date: Mon Dec 1 10:22:15 1997
Message:
Lynne,
Good luck with your relocation search.
We are currently in the process of expanding,
well, sort of.
I am the pastry chef for this bakery, not
the owner. The owner is opening a very large "gormet grocery" type
store.
We do catering (a lot), breads (very good
ones), and lots of pastries and cakes. Our wedding cake business is very
large and i think that is due to the fact that so many people want to get
married at Lake Tahoe.
And, to top all of that off, the kitchen area
is NOT expanding. I am not sure just what the owners are thinking, we will
probably be selling double of what we sell now with less space to do it
in.
I am considering doing baking on my own but
not out of my home. I think it is time.
Moving a bakery is a huge job and what i will
be doing this week.
If you have a good location now and "walk-up"
type business, why move???
Good luck and best wishes,
Jill Capello
Author: Julia
Subject: Freshness of Gingerbread
Date: Sat Nov 8 00:27:42 1997
Message:
I am making a large quantity of gingerbread houses and decorated cookie ornaments for a Christmas bazaar. (I'll have a booth selling these) I am wondering how I can keep my produc FRESH, so that they will still taste good a month from now when I'll be selling them? Because of the quantity, I have to prepare and decorate them in advance, and so I'm wondering how they'll taste a month from now. Any suggestions? Thanks.
Author: Julia
Subject: Freshness of GB
Date: Sat Nov 8 15:56:54 1997
Message:
Dolores, thank you so much for having this
forum. I always learn new things here! Your web site is great!
I appreciate the GB tip on icing consistency.
I am making the GB houses now, but for this Bazaar I am also selling
decorated GB cookies and GB ornaments. I'm not overly concerned about the
taste of my GB houses, but for the GB cookies and
ornaments, I'd like them to taste fresh. I can't figure out how to make
everything ahead of time, and still have them taste
fresh a month from now. Due to the quantity involved, I can't bake and
decorate the cookies and ornaments the night before,
so am worried that they will taste stale. Any tips? Do people expect GB
ornaments to taste fresh? I think I read that the royal frosting makes
the cookies soggy. Thanks.
Author: Dolores
Subject: re: gb
Date: Sun Nov 9 16:23:14 1997
Message:
Don't worry about stale. They wouldn't be.
Mine are safe for 2-3 months. The only thing - when I have a huge
one for home, I keep a big garbage bag over it except when we have guests,
so it won't get dirty & dusty.
>Do people expect GB ornaments to taste fresh?
I don't think so. GB that you make these from
should be 'crispy' not soft at all. I would think they would prefer
them to be hard so they can use them for hanging on thier Christmas tree
ets.
> I think I read that the royal frosting makes
the cookies soggy.
Not true at all. Royal icing dries hard as
cement. There will be no moisture left in it to soften the GB.
Don't worry...this is so easy that next year
you will feel like a pro!
Author: Dolores
Subject: re: freshness
Date: Sat Nov 8 11:05:06 1997
Message:
First piece of advice: Make your royal icing
thin consistency so your houses are well glued. If its stiff, it doesn't
adhere well and they can fall apart.
But NOW is the time to make gb houses for
sure. Once I tried to see how long one would last and it fell apart in
July. I hadn't sprayed it with any preservitive and it was in my family
room, partially underground and a bit dampish I think.
Author: Dora
Subject: Preservative for GB
Date: Sat Nov 8 22:49:01 1997
Message:
Dolores, what do you use as a preservative
for your gingerbread houses?
Thanks, Dora
Author: Dolores
Subject: re: spray
Date: Sun Nov 9 16:17:29 1997
Message:
I buy an acrylic spray at the craft store...I
asked them and they told me what to get. This is not edible. I didn't
think it preserved it well enough either. My house finally fell apart so
much after repairs & 2-3 years that I threw it
away. Maybe there is a shellac that would work better.
PS: Some sprays are shiny and some aren't
Author: Alison
Subject: cake slicers/levelers
Date: Fri Nov 7 20:12:35 1997
Message:
I am looking to purchase a German made cake slicer,which has a serrated wire strung between a metal handle. Unlike the other version without the serrated wire, the German made product will cut thru heavier cakes. Please rsvp any known distrubitors and locations. Thanks
Author: Dolores
Subject: re: slicer
Date: Sat Nov 8 11:11:26 1997
Message:
We carry one like I think you mean. (Out of
stock just now and around $30.00) It may be 24" long or so. Has
flat 'feet' on it. Also, there is another larger one thats around $60.00
Dolores aka: proicer@one.net
Author: Alison
Subject: re:slicer
Date: Mon Nov 10 23:00:59 1997
Message:
Dolores, Is it possible to see the slicer you are describing? It sounds similar to the one I have but larger. The one I have now is only approx. 12", and I paid roughly $14.
Author: Dolores Subject: re: slicer
Date: Tue Nov 11 07:52:15 1997
Message:
Do you mean the CAKE LEVELER? It is only $2.99
here (12"wide too) ...slices the cake so you can add filling?
There is a larger one...at least as expensive
as you mentioned. I don't have the price on the baker style just now.
TIP: You can split cakes using dental floss...we
do this for full sheet cakes.
If you email me I can send you a picture back
of this....I don't have your email address...I can't see them.
Author: Tracey
Subject: dehydrator
Date: Fri Nov 7 14:07:37 1997
Message:
I have read in the chats that someone uses a dehydrator to dry their gum paste and royal icing flowers. Has anyone tried to dry color flo in it? It gets pretty humid here in Hawaii especially during the summer. Once I did a rather large color flo piece and after a week it still was not dry and the black color bleed into the lighter areas after three days. Maybe a dehydrator will help me. Or, does any one else have any suggestions on drying their color flo, gum paste, royal icing, etc. quickly?
Author: shirleyjeanne
Subject: drying color flo
Date: Tue Nov 11 10:56:17 1997
Message:
Dear Tracey,
Try putting the piece under a light, or warm
your oven, turn it off, then put the piece in to dry. Keep the whole
piece as thin as is workable. Just a fan blowing over it will help too.
Make sure you use cane sugar, not a cane and beet
blend. The light source I usually use is one of those adjustable arm clip-on
lamps.
Author: Cheryl
Subject: cake museum
Date: Thu Nov 6 22:13:04 1997
Message:
There is a cake museum that diplays a great variety of cakes. It is run by Frances Kuyper, The Cake Lady. She has devoted her life to collecting and displaying movies, books and models of cakes from all over the world. It is at 432 N. Lola Ave., Pasadena, California 91107.
Author: Dolores
Subject: re: Fran Kuyper
Date: Sat Nov 8 11:18:47 1997
Message:
Fran was my trainer when I went to work teaching
classes many years ago. She worked for Wilton back then.
She knows SO many little tidbits that make
decorating easier. I never miss her seminars.
One she showed me was with making parchment
cones: She showed to make the cone & fold it twice, then tear a
tab to keep it closed. (Wilton still shows to use scotch tape!)
Also, she showed that you can use the big
coupler, then attach the small coupler onto the large coupler (secure
with the lg c.ring)...then you can use with this same bag.
She also has several books. Her airbrush book
is great.
Author: Dana
Subject: Essential pans
Date: Thu Nov 6 18:34:08 1997
Message:
Other than the basic sheet pans, what pans would you consider essential? As I am able to buy new pans, which ones should I consider first?
Author: MaraTLee
Subject: Re: essential pans
Date: Fri Nov 7 21:54:50 1997
Message:
Dear Dana,
I find that I use my round pans quite a lot--about
90% of the time, even the wedding cakes. I also use the 5" pan
quite a lot. The smaller cake appeals to my first time customer who doesn't
know me or the kind of product I can put out. It sell for about
$5.00 and it's just the right size for me also introduce new flavors. You
don't state if you will be working out of your house or if
you are going to have a shop. Please let me know, and if I can be of any
help to you feel free to let me know.
Author: Dana
Subject: thanks
Date: Sun Nov 9 07:08:48 1997
Message:
Thanks Mara and Dolores, your input really
helps the urge to buy unwanted pans!! I now have a set of round
pans coming :-) And yes, I am working out of my home now, but have plans
to move up to a shop, if possible, in the future when I feel
I am consistent and have a large enough selection.