Author: Kathy M.
Subject: Roses On a Stick
Date: Wed Mar 18 01:29:25 1998
Message:
Hi Jean,
I make all of my roses on sharpened
dowel rods, toothpicks and metal skewers (which I prefer). This is the
way I do it: Your buttercream icing or whatever icing you're using
should be moderately stiff, hold your rose tip, narrow end up and
pipe a wrap around the tip of your stick (picture a shawl wrapped around
a small doll criss-crossed in the front), twist the stick as you
pipe.
Next, pipe two overlapping petals
to form a bud. Make sure these petals the same highth as the center wrap,
keeping the rose tip straight up and down with wide end up.
Now pipe a row of three overlapping
petals. Tilt the tip slightly away from the stick. The petals should be
just a little lower that the bud.
Tilt the next row of 5 petals slightly
away from the stick even more than the previous row. These petals should
be a little lower also than the previous row.
When you finish piping your rose,
lift the rose off of the stick with a pair of scissors, I find the scissors
with sharp pointed blades work best, also tweezers work well.
This is the only way I can do roses,
the nail doesn't work for me. Everyone must find what technique works for
them. Kathy M.
Author: Carolyn
Subject: Roses
Date: Tue Mar 17 23:32:19 1998
Message:
I can't give you tips on making roses
on a stick or on toothpicks. I never had much success with that, but know
other people who do - perhaps it is in the icing?
I make buttercream roses quite often
and air dry them. I use the same buttercream that I use for icing my cakes
or borders or anything. They will air dry overnight enough to handle
carefully. For easier handling - 2 or 3 days should be sufficient.
Other people put some meringue powder in their icing, but I've never thought
it made enough difference to warrant putting it in. The only problem
with buttercream is that it will go rancid in 3 weeks or so whereas
royal icing flowers won't. Most any flower can be made with buttercream
and air dried.
Author: Carolyn
Subject: ICES Scholarships
Date: Tue Mar 17 00:01:39 1998
Message:
Sometime ago, some of you e-mailed
me about ICES scholarships and at the time, I was snowed under with
getting ready for the ICES Midyear in Kansas City. I apologize for being
tardy. However, I believe January 1 was the deadline to have the
scholarship applications in for this year's consideration. You may want
to write and get an application and start thinking about next year so you
will have plenty of time to apply. The ICES board member in charge
of scholarships is: Randy Coffing and her address is: 6423 Quemado Dr.
N.E., Albuquerque, New Mexico 87109-3862 or call 505-823-1829 or
fax 505-856-5001. Good luck to all of you.
Author: Shannon
Subject: Re: ICES Scholarships
Date: Tue Mar 17 03:29:34 1998
Message:
Hi, I've only been a member of ICES
for about six months now and am not very familiar with their scholarships.
Where are they scholarships to? Culinary
schools? Wilton sponsored classes? I'm interested in finding out more
about this. Thanks :o) Shannon
Author: Carolyn
Subject: ICES Scholarships
Date: Tue Mar 17 10:28:10 1998
Message:
You do NOT have to be an ICES member
to get one of the scholarships.
You may give your preference of what
class you would like to take and where. It might be a Wilton class or a
class given by one of the foreign teachers when she has a class in the
states or one of the accredited schools like McCall's or Nicholas
Lodge's. They prefer that the class be taken within a year from the time
the scholarship is given.
They will send you a form to fill
out asking many questions such as what class you'd like to take or a preferred
teacher. What can it hurt to try???
Author: connie
Subject: photographs on cakes
Date: Mon Mar 16 23:59:42 1998
Message:
I just recieved a request to put a
photograph on a cake for a 50th wedding anniversary, and I have never done
this before,what kind of material would you use to cover and protect the
photo ? Any information would be helpful.
Author: lynne
Subject: Re: photographs on cakes
Date: Tue Mar 17 02:18:03 1998
Message:
hi connie; i have done this several
times. it is a simple matter of wrapping the pic in plastic wrap (saran,
etc). you could mount in on sugar cubes w/just a touch of royal icing
in each corner to further protect it.
another way i have done it is after
wrapping it, attach toothpicks (one or more depending on size of photo)
and stand it up. once made a 'this is your life' cake for someone
who did not celebrate birthdays but was turning 40 and having a hard
time handling it so parents gave her the 'life' party:) put some dz pics
(of her from babyhood thru recent) on a cake about 5 feet long (3
loaf cakes end to end). the toothpicks can be glued or taped on or even
attached w/dot or two of royal since pic is already protected w/plastic.
lynne
Author: Rebecca
Subject: photograph on cake
Date: Tue Mar 17 00:19:10 1998
Message:
Hi! I don't know how you would go
about putting the photo *on* the cake, but one of my aunts put a photo
*under* a cake one time. She did a tiered cake, and on the underside
of the bottom tier's cake plate, she taped a picture of the couple
(my grandparents). The bottom tier was sitting on pillars and there was
a mirror in the middle of the pillars so that the photo could be
seen in the mirror. Does this make any sense?? :) Rebecca
Author: Author Janie
Subject: Photographs on cakes
Date: Tue Mar 17 02:36:25 1998
Message:
Connie...Put the photograph in a plastic
bag,and tape it. Than put that on your cake,put border around it.Do the
rest of your design Ihope this helps you .Janie
Author: Author Janie
Subject: Photographs on cakes
Date: Tue Mar 17 02:49:59 1998
Message:
Connie...Put the photograph in a plastic
bag,and tape it. Than put that on your cake,put border
around it.Do the rest of your design
Ihope this helps you .Janie
Author: Kathy M
Subject: picture on cake
Date: Tue Mar 17 11:00:01 1998
Message:
Connie, the way I do it is, place
the picture on a piece of cardboard, cover the picture on cardboard with
celephane, then place on the cake and pipe a border around it like a frame.
Then I add a couple of small sweetheart roses and leafs in the corner
of the frame. As a special touch, I dust frame and flowers with edible
white glitter. This gives it a porcelain like look. Hope
this helps. Kath M.
Author: Renee V
Subject: Tinned steel chocolate molds
Date: Mon Mar 16 14:47:42 1998
Message:
Hi Gang,
My ever thoughtful, creative husband
gave me three unusual old-fashioned tinned-steel chocolate molds for my
birthday. One is a realistic looking pig lying down, the 2nd is a sucker
mold of a rabbit in a waistcoat riding a rocking-pig, as opposed
to a rocking-horse and the last one is the best! It is a rather largish
3D elephant in full india-type regalia of blanket saddle and head
piece - quite detailed. Since these molds are inflexable, does the
chocolate release easily? Also the elephant mold has 3 metal clips for
each side and the bottom where the feet are, is open. I'd like to
make it hollow (or semi-solid, as Godiva is fond of saying LOL) because
it is large. Any tips on how to do this would be much appreciated.
Thanks! Can't wait to use them! Renee
Author: lynne
Subject: Re: Tinned steel chocolate
molds
Date: Mon Mar 16 21:44:59 1998
Message:
oh what a treasure you got there!
:)
there should be no problem getting
the molded choco out of these.......just let them sit at room temp a few
hrs. if there is any sticking, just pop them into the
frig for 5 minutes.
as for the elephant: for hollow items
just fill w/choco about 1/3 to 1/2 full; cover the opening w/something
solid, turn completely over a couple of times and let
sit about 10-20 minutes. durring this sitting time turn over 2 or 3
times; now pour out any choco that is still liquid and let it sit to harden
completely same as above. remove clips and ease off 1/2's.
if you do have any problems w/sticking
following the above you may need to wash the mold w/warm mild soapy
water and rinse well, then of course dry completely before using. this
has worked for me on *plastic* molds. have not had to
do it on the 2 metal molds i have:) maybe someone else will have more advise.
lynne
Author: Renee V
Subject: Icing using granulated sugar
Date: Mon Mar 16 14:29:53 1998
Message:
Hi All,
I have a great recipe for an icing
which uses granulated sugar and butter and vanilla whipped until light
and fluffy.
Then you add a mixture of melted chocolate,
flour, and milk
which was previously cooked to a thick
pudding-like consistency and cooled. Then beat to a whipped cream-like
texture. I love the taste and texture of this icing. It is not too sweet
and can be used for boarders and drop-flowers and leaves. It is too
soft for elaborate decorations, however.
Here is my problem. Sometimes, but
not all the time, the icing is grainy from the granulated sugar. I made
it this weekend and beat it sooo long to get rid of the
granules that it started to get soft and break down a bit so I had to
stop and it was still grainy. Any ideas on how to solve this problem? It
always happens to some degree, but worse sometimes than
others. I've tried using 10x sugar, but that changes the charater of the
icing too much and makes it too sweet. Do you think superfine
sugar would desolve? I'd hate to give this one up. Also, it has a nice
whipped texture that might be appealing to clients looking
for something like "bettercream" although not as lightweight.
Thanks for the input. Renee
P.S.
This recipe is very versetile because
you can use semi, milk or white chocolate. It can be a real time saver
too, because colored candy melts will give the icing
a really pale, pretty color and white chocolate flavor. Also color
is consistant if you always use the same brand candy.
Author: Renee V
Subject: Whipped chocolate Buttercream
Date: Tue Mar 17 08:56:01 1998
Message:
Hi All,
I'll post the recipe for this on the
new messege board, under RECIPES. Hope you'll all try it and maybe you
can help solve the problem! :) Renee
Author: Leah
Subject: Teacher's Retirement
Date: Mon Mar 16 13:56:35 1998
Message:
My mother has been teaching science
for 37 years and is retiring this year. My sisters and I have decided to
give her a retirement party and I have been designated to make the
cake. It has to feed at least 150 people. Does anyone have any ideas
other than a "wedding" type stacked cake? I thought about a sheet cake
decorated like a chalkboard, but I'm not sure about that. Plus, I
haven't been doing this long enough to probably make it look real.
Any advise is welcomed!! Thanks :o)
Author: Jennifer
Subject: teacher's retirement
Date: Mon Mar 16 15:01:27 1998
Message:
Tiered cakes aren't just for weddings!
They are for any occasion that is special enough to deserve a special cake.
You could do a two-layer sheet, or
stack a couple of sheets, either one or two layers, to get the number of
servings. How about depicting her doing some of the things she enjoys,
like gardening, traveling, relaxing on the beach, whatever. You could
figure pipe or draw different things around the sides or edges, and use
a new twist on the old saying "No more pencils, no more books, no
more STUDENTS' dirty looks!"
Author: lynne
Subject: Re: Teacher's Retirement
Date: Mon Mar 16 21:55:50 1998
Message:
jennifer is right.....tiered cakes
do not have to be wedding-ee!
to serve that many i'm picturing a
16", 12" and 6 or 8" round tiers. they could be stacked or pillared or
a combination. re: stack the two lower ones and pillar the top. make
apples and pencils from thickened buttercream or fondant or gumpaste.
also mini chalk boards to put on the sides of the tiers. figure pipe some
monkeys too:) or make science items. can't think at the moment what
that would be:)
i have pics and directions on how to make
a chalk board cake if we have time i could send you a copy. it serve
quite a few, but don't know until i look it up what. as i remember is used
like a 1/2 sheet topped w/a quarter sheet. lynne
Author: Dolores
Subject: Re: Teacher's Retirement
Date: Tue Mar 17 14:50:13 1998
Message:
Lynne and Jennifer gave good suggestions.
We went through this cake design back
when this board was new also. You will fing it in the very last Archive
I think. If you have netscape, just open that archive and click on
EDIT at the top of your screen. Then choose 'Find in page...'
You can jump right to it this way. Good luck.
Author: Trish Long
Subject: Candy question
Date: Mon Mar 16 12:15:10 1998
Message:
Hi everyone,
Can someone tell me the best way to
store candy for Easter? I'm new to candy making and I know chocolate can
get old tasting, is it too early to make Easter candy and it taste fresh?
Some fillings call for butter should that candy be refrigerated?
Thanks, Trish
Author: Dolores
Subject: Re: Candy question
Date: Tue Mar 17 08:20:34 1998
Message:
I wouldn't store it in the fridge.
Chocolate has a tendancy to take on any odors around. And can ruin the
candy.
Store it in a cool place only. Wrapped
and sealed tightly. Butter won't get rancid for at least a month or more.
A lot depends on whether you can store it in a coolor place than
the average home temp...on how far ahead to make it.
Author: Carolyn
Subject: Copyrighted Things at Craft
Shows
Date: Mon Mar 16 10:34:21 1998
Message:
I was just at a craft show over the
weekend and noticed lots of things made from Precious Momemts, Disney,
etc.
I have noticed this many times in
the past, too. They are really in the public eye. I asked one lady once
about how they could do that since it was copyrighted. She just shrugged
her shoulders. I think the key is in the advertising and calling
attention to the fact that you are selling cakes, not the home decorator
who sells only a few and doesn't advertise. I also think someone
doing it in the big city would be more apt to draw attention than someone
out in ten buck two miles from nowhere. We should obey the laws,
but let's not scare people to death on this issue or they will be
afraid to do cakes at all.
Author: Dolores
Subject: Re: Copyrighted Things at
Craft Shows
Date: Mon Mar 16 10:48:58 1998
Message:
Weellll, if those lawyers ever figure
out they can make a little extra money catching people at craft shows,
it won't end up much fun - then.
The bottom line is, its dishonest
to infringe on someone else's copyrights in the first place. I sure wouldn't
like it if someone started selling my =wedding cake book with THEIR
name as the author = same difference entirely!
Author: Jeannine
Subject: petal cakes
Date: Mon Mar 16 08:33:18 1998
Message:
My sister is getting married this
summer and I am doing the wedding cake for her. She would really like to
use the petal shaped cakes but I am having a terrible time icing
them. I can't get all of the petals to ice evenly and it ends up
looking like a sloppily iced round cake. I've tried using the quick icer
tip and still had trouble. Anyone have any suggestions or hints?
Thanks.
Author: MaraTLee
Subject: Re: icing petal shaped cakes
Date: Mon Mar 16 09:40:53 1998
Message:
Hi,
Well, my first suggestion, you've
already tried,( using the cake icer tip) so I will try to help you the
best way I can. Try~~ thinning~~ down your icing a bit
( a little more water, a touch of white corn syrup, whatever you like),
Using a turntable also helps in coating
the cake evenly.Fist you will use your spatula to cover your cake with
your frosting, And if you haven't been using an off-set spatula,
try using it, holding one of the sides at a 45 degree angle on the
cake to scrape off the excess icing. ( you must keep the spatula touching
the icing but do not use so much pressure that you are scraping great
gobs of icing off) ease off on the pressure when you get into the "v" part
of the pan.--You will do fine. Take it nice and easy. If you are
using the Wilton crisco recipe, as soon as the cake has crusted a
bit--(sort of dry to the touch) you can smooth the spatula marks by placing
parchment paper on top and rubbing with your hand, (or the edge of
your spatula) It's just a matter of practicing to get it all nice and smooth.
:).
If all else fails you can purchase
a Cake comb--(I sure that Dee, has them if you can't find them)--I recommend
the "Ateco cake comb" it's small and made of metal, using it in the
same manner that you would be using the spatula -hold it at 45 degrees
against a freshly iced cake , turn the cake so the comb scrapes the sides.
If you place the comb with one of the points touching the board
or turntable it will give you even and steady lines. Then you can
drop your swags and do your top and bottom borders with some nice little
accents where the tops of your swags meet the top border. It's
quite a "busy" look but it's reminicent of the ornate, victorian look that
a lot of brides like. I hope that this will help. You can e-mail
Dolores if you still have trouble or need to order any of the items I
wrote about.
Author: MaraTLee
Subject: Ano. idea
Date: Mon Mar 16 09:56:44 1998
Message:
Oh, I just remembered what I used
to do with these pans, I had a lot of trouble with them at first too--(
I kept on scraping icing out of the "v" shapes and you could
always see the cake--LOL)***-----So, what I did was this: I
would place the petal cake on a large round board or cake plate and at
the very bottom of the "V" I would place a large flower and
make them smaller as I went up finishing with buds, put some nice ruffly
leaves to frame it all (and hold it in place!) It is a very
pretty look, still one of my favorites, and with at tip 2 I would make
some decorative tendrils reaching out from my little upside
down triangular arrangement. *** If this is what is happening
to you, load up your spatula with icing, scrape it off on the cake right
at the "v"and then spread it out from the "v" shape, Plese
let me know how your cake turns out.Mara
Author: Jennifer
Subject: petal shapes
Date: Mon Mar 16 11:06:57 1998
Message:
Those petal shapes can be quite a
pain, can't they? Sounds like you're having the same problem I do, the
icings tends to accumulate in the indentions, so it ends
up looking almost round. I have also tried the quck-icer without
much luck. The only advice I can give is practice, practice, practice!
I've done two petal cakes, one a couple of years ago,
and one recently. The one I just did was still difficult, but turned out
better than the previous one. Doing a crumb coat helped
alot; the first time I had to work the icing so much to restore the petal
shape, I got it full of crumbs. Don't expect it to be
as smooth as a simple round, at least not until you have lots of practice.
You can camoflage the imperfections by not leaving too
much open space, covering it with something simple like swiss
dots or Queen Anne's lace. You can see the petal cakes I've done on my
webpage (http://members.aol.com/swtcreatns/index.html). The one on the
first page is the most recent. Good Luck!
Author: Shannon
Subject: Re: petal cakes
Date: Mon Mar 16 13:16:58 1998
Message:
These can be a real pain, but, they're
so pretty when they turn out right. The first thing I do, like Jennifer,
is put a crumb coating on. I don't usually fool with
a crumb coating but for the petal shaped pan it usually works better if
I do it. Then I take my cake icer tip and ice each petal shape INDIVIDUALLY.
I'll start in the groove and ice one petal and then let
off the pressure and touch the tip to the groove. This helps you to see
exactly where each groove is. If you REALLY want to get
exact you might want to, at this point, stick toothpicks in the top of
the cake that mark where each groove is. You can just
smooth over the toothpick holes or cover them with your top border
when your done.Next, after I get all of the icing on with the cake icer
tip, I take my angled spatula and smooth the icing over
going in one direction around the cake. After I get that fairly smooth
I take my plactic scraper (rectangular scraper, they
also make metal scrapers) and on each petal shape I put the edge of my
scraper in the groove and smooth the petal out to the
center of the petal. I hope that last part made sense. I start at one groove
and smooth the peal to the center (left to right) then
go to the next groove to the right and smooth the rest of that petal
(right to left) then repeat it all the way around the cake this gives you
nice definate grooves. You can go around after that and
smooth it like usual. I hope this made sense. If there's something I didn't
explain very well just post me a message back or e-mail me.
:o) Good Luck! Shannon
Author: Amy
Subject: cake clipart
Date: Sun Mar 15 23:36:30 1998
Message:
Does anyone know where I can find
some cake and candy related clipart? Amy
Author: Dolores
Subject: Re: cake clipart
Date: Mon Mar 16 10:15:43 1998
Message:
I have one link on LINKS...a man's
name. This is all I've found...something ELSE I need to add to my web site
LOL
But for pictures FOR putting on cakes,
I found more for Print Artist than any other graphics program. They even
off some add-ons. My favorite program for making cards, etc. cheap too...and
SO easy. Dolores
Author: kelly
Subject: black velvet cake recipe
Date: Sun Mar 15 21:10:48 1998
Message:
1 6oz.package semi-sweet choc.morsels
21/4c. sifted flour
1 tsp. soda
3/4 tsp. salt
13/4c sugar
3/4c softened butter or marg
1tsp. vanilla
3 eggs
combine chocolate, 1/4c water in sauce
pan, stir over low heat till melted and smooth
sift flour, salt, and soda together
and set aside
combine sugar, butter and vanilla
in bowl and beat till blended well
add eggs 1 at a time beating well
after each addition
blend in melted chocolate mixture
stir in flour mixture alternating
with 1c water
pour batter into 2 greased and flooured
9" cake pans and bake on 375 for 30-35 min.
FROSTING
1 6OZ.package of semi-sweet chocolate
morsels
3 TBLS butter or marg
1/4c milk
1 tsp. vanilla
1/4 tsp.salt
3c. sifted powdered sugar
melt chocolate and butter over hot,
not boiling water remove from heat
add milk, vanilla, salt and mix till
well blended
beat in sugar gradually fill
and frost cake
chopped walnuts to garnish if desired.
hope this one works for you and i
hope it wasn't too late, sorry it took so long, let me here how it turned
out
Author: michelle
Subject: panoramic eggs
Date: Sun Mar 15 21:08:41 1998
Message:
I'm trying to make panoramic easter
eggs, I need all the information and pictures I can get, and if anyone
has a good book or some great decorating ideas I could use those also.
Thanks. good luck, kelly
Author: lynne
Subject: Re: panoramic eggs
Date: Sun Mar 15 22:54:13 1998
Message:
have you checked out the egg and instructions
on dolores pg? i believe it is under special techniques.
lynne
Author: Renee V
Subject: re: panoramic eggs
Date: Tue Mar 17 10:19:23 1998
Message:
Hi Michelle,
This month's American Cake Decorating
Magazine has a fairly detailed article with some good ideas for panoramic
eggs. Renee
Author: Jennifer
Subject: copyrighted characters
Date: Sun Mar 15 18:49:36 1998
Message:
Not a dumb question, at all. This
area can be pretty confusing. If a character is copyrighted, it is illegal
to reproduce it in ANY form for PROFIT. This includes shaped
cakes, whether using the pans or carved yourself, drawing in icing,
molding in plastic, whatever. Remember, Wilton is geared more for the hobbyist
decorator making things for their family and friends for fun, not
for the professional who is selling cakes for profit. You have to
keep this in mind when looking at designs in the yearbooks. Also, more
and more, the ideas shown in the yearbook are designed strictly to
sell as many Wilton products as possible. That's why in the latest yearbook
most of the designs use copyrighted character pans, figures, candles,
etc. If you have a business license you can by licensed figurines from
wholesale suppliers that are legal to put on a cake for sale. If you don't,
then you can let the customer purchase them, then you can design the cake
for them to place them on. Edible Images are also another legal option.
Hope that clears it up a little.
Author: ZAra
Subject: Re:Character Copyrights
Date: Sun Mar 15 20:04:32 1998
Message:
OK now I'm confused about something
why is it alright to sell an edible image of say "Barbie" but you can't
use the Barbie shaped Pan. Isn't Barbie-Barbie regardless of the way you
present her? AHHHHHHHHHH HELP I'm sOOOOO confused. (lol)
I am wondering if you can contact
a copyright attorney to contact companies for the approval to sell the
shaped cakes versus the boring old sheet cakes with the edible images on
them. : )
Author: Jeffery Arnett
Subject: WHat's the difference between
using a pan vs an edible imag
Date: Sun Mar 15 22:12:26 1998
Message:
Hi Zara,
The difference is simple:
When you buy a shaped character pan,
you pay for it one time and could bake a thousand cakes in it without ever
paying the owner of the image any royalty. But if you use an edible images,
you must purchase one for each cake you make and the owner gets a
royalty from the sale of each edible image. This is the difference.
Author: Zara
Subject: Jeffery
Date: Mon Mar 16 00:22:41 1998
Message:
OHHHHHHHHHHHHHHHHHHHHHH, Thank You,
I get it know, couldn't I just contact the company and pay them a
% of the cake sale, for royalty, I don't want to rip off anyone, I just
want to give my customers what they want. :)
Author: lynne
Subject: Re: Jeffery
Date: Mon Mar 16 13:48:13 1998
Message:
zara; hon, do you have millions of
$$ :) license fees are outragiously high. you're trying to deal w/a mega
million $$ company that does not understand you only want to make
3 or 4 cakes a month. they think everybody will flock to your door
and you will make millions off their 'property'. lynne
Author: SONYA
Subject: DUMB ? ABOUT CHARACTERS
Date: Sun Mar 15 18:03:10 1998
Message:
Hello, Please bear in mind I'm very
new at this, but will someone please explain this character thing again.
I read all reponses to the pan debate earlier and my question is
it the character pan or the character? If I freehand a mickey mouse
or a Pooh on a cake, cupcake, or cookie can I not sell it? Is It against
the law?? What about all the things found in the Wilton Yearbooks
that have to do with Disney, etc. oh yeah, thanks Stephanie for the
TIP!!
Author: Jeffery Arnett
Subject: The "CHARACTER" questions
[not dumb at all!]
Date: Sun Mar 15 18:57:23 1998
Message:
Hi Sonya,
It is the IMAGE that is copyrighted.
Even if you free hand draw a licensed character then SELL that cake, it
is illegal becuase you DO NOT own the rights to that image.
The stuff WIlton sells is inteded
for home use, not retail sale. If you buy a Winnie the Pooh pan, bake it
for your childs birthday, you have done nothing wrong...you bought
the rights to do that when you bought the cake pan. If you by a Winnie
the Pooh pan, bake a cake in it and SELL that cake, you have brokent the
law. It doesn't matter if you get caught or not and I would venture
that few people will every be prosecuted for such, but it is still a violation
of the law and, if you choose to make and sell such cakes, please keep
this in mind. Many decorators have made character cakes for many
years without a problem, but who's to say who might be the first "example"
made by the law. Hope this helps [and doesn;t start another fight in the
process].
Author: Dana
Subject: Another angle
Date: Mon Mar 16 08:04:10 1998
Message:
Jeff is completely correct on this
subject, but may I also give you something else to think about regarding
this issue? We, as decorators, want to be respected for the hard
work and quality that we put into our craft. We strive to make our
cakes known as something special and unique. The people who created these
characters for Disney and others worked very hard themselves creating
something recognized and beloved around the world. We should have
the integrity to respect their efforts and talents and not begrudge any
compensation that they receive for this work even without threat of legal
action. :-)
Author: Jaynne
Subject: How thin should buttercream
be?
Date: Sun Mar 15 13:53:39 1998
Message:
I am fairly new to cake decorating,
but I have been working very hard to learn and am making good progress.
My goal is to be able to make my daughter's wedding cake this August.
I have been smoothing my cakes using
the hot knife technique. I heat the spatula in hot water, dry, then smooth.
I don;t wet the icing because someone told me it would crust really
heavy.
I do a good job on the sides, but when I
smooth the top, I can never get it even. I tried using the paper towel
method, but didn;t like the result of that either.
Someone suggested that maybe I don;t
have my icibg thin enough? How this should it be? I'm afraid to get it
so thin that it drops on the cake or falls off.
Any suggestions will be most helpful.
I love the information I find here and thank all of you who are so generous
to take time helping the beginners like me.
Author: lynne
Subject: Re: How thin should buttercream
be?
Date: Sun Mar 15 18:23:48 1998
Message:
hi there; what a wonderful labor of
love you plan....you're daughters wedding cake. that's how i started this
awsome venture.
you don't say what recipe you are
using, but if you use wilton's class buttercream recipe you will see the
3 different consistencies. just in case you don't have that recipe
here it is:
1 teaspoon vanilla
2 tablespoons water
1 cup solid vegetable shortening (crisco)
1 pound confectioneres' sugar
combine all ingredients, blending
on medium speed until smooth. scrape bowl. blend an additional couple of
minutes until creamy.
this makes stiff consistency. to thin
for borders and flowers add one tablespoon of water and beat until smooth.
that level is medium consistency.
for thin consistency add another two
tablespoons liquid to the full recipe above.
thin consistency is used for icing
your cakes, writing and making stems and leaves.
i know this isn't the best tasting
icing around, but for practice and knowing how each consistency should
be please do try it.
i even thin mind just a bit more.....adding
a total of 1 tablespoon vanilla for covering my cakes. and add a pinch
of salt -- up to 1/4 tsp. lynne
Author: Renee V
Subject: Thinned buttercream
Date: Tue Mar 17 09:57:57 1998
Message:
Hi!
I found that when I first started
decorating that it helped to add Wilton's recomended corn syrup for easier
spreading and evening. I don't remember the exact amount, but it is not
much and doesn't really affect the taste. The corn syrup has a certain
amount of elasticity that is "forgiving" and doesn't thin the icing as
much as water does.
Check a Wilton yearbook in the center
section on recipes and technique for the amount needed per cup of icing.
Don't fret, when you have more experience,
you won't need to add the corn syrup, but it does help beginners! I
think it is great that you are doing your daughter's cake! I just did my
sister's in December. It is a labor of love and it is great to be able
to share it with family. Renee