Author: Amy
Subject: pricing sculpted cakes
Date: Sun Mar 29 14:40:26 1998
Message:
How do you price your sculpted cakes,
especially if you haven't done that design before? I had an order for a
car theme. She said a car theme or in the shape of a car, what ever I wanted.
I didn't know what I was going to do. I knew I wanted
to try a sculpted cake but I wasn't going to promise her one. I ended up
sculpting a car following Dolores' directions. I quoted
her the price of $20, my base price. The car turned out so great, I
impressed myself. I smoothed the curves with a small wet paintbrush and
even made a royal icing blacktop with grass and tiny
flowers on each side. It was worth more than $20, but I'm not sure how
much. I'm also afraid next time she will expect more than what
I charge her for. Any advice? Thanks,
Amy
Author: Dolores
Subject: Re: pricing sculpted cakes
Date: Mon Mar 30 08:44:28 1998
Message:
You really have to make up prices.
Usually people expect to pay more for something like this...AND a lot of
this depends on how you 'put it'! I let them know right off they are getting
a very 'special' cake so they expect a higher price.
You must sell yourself sometimes and let them know you do special work...at
a premium.
I made a sculptured 'pig' once. I
think I got $50.00 for it. Was fun.
Roland Winbeckler gets $5,000.00 for
his lifesized sculpture cakes...and they pay his accomodations, air fare
etc too.
Author: Jennifer
Subject: sculptured cakes
Date: Mon Mar 30 09:56:31 1998
Message:
I would say that was worth $25-30.
I think it's a good idea not to charge extra when you're trying a new
technique, since you're not sure how
it will come out. I make sure when they pick up the cake that I point out
the extra work and explain that normally
it would be "X" amount extra, but that I didn't charge them because it
was new, and they may not have asked
for it. That way, they won't be suprised when you charge more the next
time.
Author: Debi
Subject: Easter "Sugar" Eggs
Date: Fri Mar 27 17:37:26 1998
Message:
What would the going price for a basic
sugar egg. Like Wilton's kits look like. And then for the one Delores
had in her newsletter?
Thanks in advance. I am making them
for show but need a guess price to quote if asked. Debi
Author: Dolores
Subject: Re: Easter "Sugar" Eggs
Date: Sat Mar 28 11:29:56 1998
Message:
(Fancy eggs...in S. Ohio)
small $5.00
medium $7.50
large $10.00
But most people charge more than this.
I figure that if I stay cheap I'll get the custom going again around here.
Author: lynne
Subject: Re: Re: Easter "Sugar" Eggs
Date: Sat Mar 28 22:18:08 1998
Message:
that's the prices i have been getting
for almost 10 yrs now. lynne
Author: Judy
Subject: Pricing summer coating mints
Date: Thu Mar 26 12:06:18 1998
Message:
I have been asked to make mints for
an up coming wedding. The mints will be made in those 1 inch rose candy
molds that you get from Dolores or other suppliers.
I can buy the coating for about $4
per pound. I figure I will charge about $8 to $10 per pound. My question
is:
ABout how many mints should I get
from each pound of coating? The customer wants to know about how
many mints they will get. I will only fill the molds even with the top
of the mold using squeeze bottles to fill. Any help appreciated.
Author: Dolores
Subject: Re: Pricing summer coating
mints
Date: Fri Mar 27 09:30:32 1998
Message:
Isn't that pretty expensive for the
chocolate? Ours is only $2.45 per pound for reg. white, milk or dark or
pastel colors (Merckens brand)
To determine how many you'll get per
lb... From 1 cup water, pour water in the mold cavities - full, count
how many you got from this 1 cup water....1 cup water equals 1/2 lb chocolate.
IF you don't overfill the chocolate or eat one
We charge $7.50 per lb for 1 color
or $10.00 per lb for 2 colors...or $12.00 per lb for 3 colors. But your
chocolate cost almost double what
ours does.
Author: lynne
Subject: Re: Re: Pricing summer coating
mints
Date: Sat Mar 28 18:59:55 1998
Message:
your chocolate sure is cheaper than
around here. i pay $2.99 per full 16 ozs. that's at one supply shop. at
michael's or other simmular shops they are getting $3.49 per 14 oz (?).....i
know it is *not* a full #.
lynne
Author: Dolores
Subject: Re: Re: Pricing summer coating
mints
Date: Mon Mar 30 08:39:48 1998
Message:
At Michaels they will only have that
waxy Wilton stuff too! (Right, its just 10 oz! - makes them think it is
cheaper i suppose, this way) Ours is Merckens...the only brand the good
cany makers here will use.
Author: Amy
Subject: cream cheese mints
Date: Mon Mar 23 23:49:23 1998
Message:
If I charge ingredients X 3 for cream
cheese mints that I mold individually, I would get $4.50 for 121 mints(I
didn't figure in flavoring, which is so little) This doesn't seem like
much for all that molding. How much do you all charge? Also,
how do you package them if not for a wedding. Thank you,
Amy
Author: Carolyn
Subject: Mints
Date: Tue Mar 24 23:44:01 1998
Message:
I make cream cheese mints. I charge
10 cents each for molded ones or 6 cents each for the cut ones. I do most
of mine by cutting. I have the small aspic or canape type cutters and roll
the mint dough out like pie dough and cut them. So much
faster. I usually use the heart shaped cutter especially for weddings.
I can get between 300 and 400 done per hour and I can
usually plan on at least 400-500 mints per 8 oz. box of cream cheese mixture.
I plan on 2 mints per person unless
they want more. I put them in a sheet cake box on saran wrap. I think it
depends where you are. Someone told me recently they had been to a bridal
fair in the city just 30 miles from me and 2 booths at
the bridal fair were charging $30 per 100 molded mints - that's 30 cents
per mint!!! I can't believe anyone would pay that much!!
Author: kellyann
Subject: mints
Date: Wed Mar 25 09:30:58 1998
Message:
Amy, From the information
I've read, $15.00 per 100 mints seems to be the going rate.
Author: Dolores
Subject: Re: cream cheese mints
Date: Wed Mar 25 12:30:04 1998
Message:
Here we charge the same as kellyann.
$15.00 per tray...a tray being Wilton's Show 'n Serve 12" cardboard. It
holds about 100 or a few more, depending on the shapes.
But I sure like Carolyn's way better!
I could go for 300 per hour fine.
One thing, we only dip the top of
each mint in gran sugar then they stay in place real pretty on the tray.
(I have a picture on my RECIPES / Icing Recipes page).
Author: Debbie
Subject: Groom's cake-price
Date: Mon Mar 23 09:48:54 1998
Message:
How much would you charge for a double
layer 14" round with basket weaving and crystalized fruit on top?
Thanks!
Author: lynne
Subject: Re: Groom's cake-price
Date: Mon Mar 23 20:00:14 1998
Message:
debbie; my price for that would be
$1.50 a serving. don't have a serving chart here, but i believe it is about
75
on a 14" tier. lynne
Author: Sonya
Subject: For profit?
Date: Sun Mar 22 12:01:24 1998
Message:
I have the oppurtunity to make b-day
cakes for a local party place that could mean as many as 6/7 cakes a
week. I was very
excited and being new to cake decorating, I have turned my kitchen upside
down practicing. My
husband who is very supportive of
all my ventures, began to start figuring time, supplies, etc and realized
I
will only be making about $6 per cake.
How do I justify?? Is there a place where it is worth it finicially??
I really love the decorating, it is
very theraputic to have a cake as a blank canvas, but it kind of takes
the wind
out when you realize you are making
about $1.60 an hour. thanks for any input and encouragement. SONYA
Author: Dolores
Subject: Re: For profit?
Date: Sun Mar 22 12:04:08 1998
Message:
I think it is wonderful
that someone wants you to do their cakes. I would count myself lucky. It
does take much
more time at first than after you
get more familiar. I probably averaged about 25 cents per hour when I first
started. But this is okay, you are
leaning by doing. Take your time.
If we get $15.00
for a 1-mix sheet cake, we have 3-4.00 in it. Charge extra if it will take
you longer than an
average cake...what we do.
Do let us know after
you've been doing this awhile...its getting your foot in the door!
Author: Jennifer
Subject: Re: For profit?
Date: Sun Mar 22 12:06:55 1998
Message:
A general rule of
thumb is to charge thee times what all your ingredients and consumable
supplies (boards,
boxes, etc) cost you. This gives enough
to cover utilities, your labor, and initial investment of equipment and
pans. Of course, in the beginning
you're slow and don't make much per hour, but after awhile you pick up
your
pace. I figure I make $1.50-$2/hr,
not counting the time cleaning up and planning. It's not much, but it's
about
the same as if I worked part-time
outside and had to pay for day care, and I still get to spend all day with
my
child. Also consider the exposure
you may be getting by providing cakes to this place. If they're getting
a good
deal on the price, make sure dispaying
your flyer or business cards is part of the deal, so you're getting some
free advertising to make up for the
lower price. I have a deal like this with an office. They bought cakes
from
me for their Christmas party and liked
them so asked me about providing all the cakes for their employees
birthdays and other events that might
come up. I gave them a break on the price, and deliver, since it is good
exposure for me. Also, they leave
it all up to me, which can be nice, too. If I'm busy then I do a simple
design,
but it's a good opportunity to experiment
a little.
Author: Crystal
Subject: For Profit:
Date: Tue Mar 24 16:37:17 1998
Message:
Congrats on getting
your foot in the door.....
As a rule I don't
add in what the cost of time for mixing and baking....If I did that I would
be so depressed I
would have quite years ago....I get
$25 for a basic cake very simple....The cost is on the rise if they want
to a
more elaborate cake.....Once your
name gets out and your talent is shown people are willing to pay.....I
figure
$ 5 for cost of mixes and sugar and
box....on an average...sometimes alittle more sometimes less....Now
average time to decorate a basic cake
is 30 minutes or less....So that is $20 bucks a half hour....Don't start
picking your pricing apart in the
beginning...You will go nuts...The best of luck....
Author: Zara
Subject: Profit
Date: Sat Mar 28 02:00:47 1998
Message:
What type of cake are you selling
to them sheet cakes or shaped cakes?
Author: sonya
Subject: shape
Date: Sun Mar 29 15:18:15 1998
Message:
Zara, all they want is a simple 11x13
sheet cake to offer with their party package. The party place is trying
to
keep its cost down. what do you think??
Author: Kellyann
Subject: cookie bouquets
Date: Sun Mar 22 11:14:46 1998
Message:
Recently I've been
asked from several customers if I could create cookie bouquets for those
occasions where
a cake would just be too much - i.e.
single persons birthday, something for a new mother, thank you for...,
etc.
Does anyone have any suggestions on
how to get started? How much to charge? What should I put them in? I
could use any and all the help. Thanks
so much!
Author: Millie
Subject: Cookie bouquets
Date: Sun Mar 22 12:02:00 1998
Message:
I saw something
similar to this in a catalog.
The cookies were
round (probably sugar cookies) on a long cookie
stick and wrapped in colored cellophane
(just the cookie, not the
stick).
All 6 cookies were
then packaged like a flower bouquet with
tissue paper.
Don't know what
you would charge (depends on your costs) the catalog
charged something like 24.99 plus
shipping. Hope this helps.
Author: lynne
Subject: Re: cookie bouquets
Date: Sun Mar 22 17:16:24 1998
Message:
there is a shop
in my town that does this....that's all they do! that is except sell the
cookies by the dz, too.
unfortunately, i
don't know what they are charging and right now i have no way of getting
over there to find out
maybe in a few days
i can get by there and let you know. i'm told they do a *fantastic* business,
especially
w/local offices/businesses in town.
lynne
Author: sonya
Subject: cookies
Date: Mon Mar 23 00:41:09 1998
Message:
kellyann, I have
been doing cookie boquets for about a year now. I started last Easter.
I offered to do
centerpieces for a function at my
church. I had seen a demo on a craft show and thought I would try it. I
never
new it would launch such a business
for me. People began asking if I would make one for this or that. I have
never advertised and I can honestly
say I have gotten orders from every one I have delivered. If I send one
to
a Dr. office for someone, someone
that works there will probably order one for someone else. They are a
great alternative to flowers. Another
great market is childrens b-day parties. I have sold several, Parents use
as centerpeice and then give a way
cookies as party favors. kids love them. There is a place called the cookie
bouquet and it can be found on the
internet. They charge $7.00 per cookie plus shipping and handling. Living
in a small comunity there is no way
I could charge that much. I usually charge about $2.00 - $3.00 a cookie
with the average being about $25 for
a dozen. It really depends on whether I have a cutter or if I have to free
hand the cookie and also on how many
different color icings I use. Right now I put my bouquets in flower pots
or in recycled formula cans which
I paint to match the theme of the bouquet. I learn new tricks everyday
so if
you are interested, just email me
at blhall@seark.net and I will try to help you any I can. This is a fun
way to
be creative becuase some will tell
you to do whatever you like and I have really done some crazy things. My
favorite was one I did of real organs
(liver, heart, kidneys, etc) for a girl who had her gallbladder taken out,
On the card we put "be thankful for
what you have left." That one got me several orders because everyone at
the hospital was talking about it!!
have fun, Sonya
Author: kellyann
Subject: cookies
Date: Thu Mar 26 09:56:44 1998
Message:
Sonya,
This cookie idea sounds like alot
of fun! I would love to try it but, I do have a few questions. Could you
help?
I'm wondering what type of flower
pot? - I love your can idea.
Do I have to put something in the
pot such as foam in order to keep the cookies upright?
You charge 2-3 per cookie - what size
is that for?
Flavors?
Do you put a dowel or something in
them / before or after baking?
Do you decorate them with icing or
wrap them in those festive bags?
I've seen some bouquets with balloons,
stuffed animals, tissue paper etc. Do you ever use any of these?
Gosh, I had more questions than I
thought. They just keep coming. Any help is always appreciated!
Thanks so much!
Author: Beth
Subject: pricing list by Beth Russell
Date: Sun Mar 22 11:05:57 1998
Message:
After putting this off for awhile
I think it is time I made my pricing list. You know, no more discounted
cakes
for your co-workers
, friends etc, it's time to have it down in black and white. I was wondering
if you all could
give me a little
help on my pricing, or atleast give me some ideas on what the going rates
are. I do character cakes,
sheet cakes, specialty cakes, candy
molds and specialty cookie bouquets. I have a pretty good idea on the
cakes, however I'm
stuck on the candies and cookies. I also would like to know if I'm in the
right price range. Thanks
to all,
Also I would like to say thanks about all the advice on the character cakes,
I had no idea selling licensed
character cakes was illegal, I guess
those will just have to be "donations" to help get the word out.
Author: Mike
Subject: Re: pricing list
Date: Sun Mar 22 11:07:58 1998
Message:
Hi Beth.
I do specialty cakes or tarts for
restraunts. They are mostly 6 and 7 layer cakes that because of labour
and
time the restaunts
wouldn't make themselves. I live in Canada so pricing is different. My
cakes cost me around 16
to 18 Can.$ to make
and I have no problem selling them at 36.00 to 42.00. I hope this helps.
Keep me Posted.
Mike
Author: Dolores
Subject: Re: pricing list by Beth
Russell
Date: Sun Mar 22 11:09:57 1998
Message:
>co-workers , friends:I still DO discount
cakes to family and close friends...the key is 'discount' not 'free' -
I
allow a larger discount depending
on how close they are to me...or 'paybacks' for what they've done for me
etc. This really helps illiminate
feeling cheated. See, if your niece chooses a 400 serving cake and you
have discounted
it 20% you still
make money. OR - you could say...you'd discount it the price of a gift
in dollar amount. Thats
safe too. she pays
the rest.
For wedding cakes,
I have a label attached to each pict. to say what servings and the price
of that cake.
Listingextras if nec.
In my area it is
safe to start with $12.00 per mix, lengthy techniques being extra (fig.
piping etc). We charge
$42.50 for a full sheet cake (4-cake
mixes).
> character cakes - take a long time...I'd
start with about $15.00 in my area. Some take longer and cost more.
> candy molds - we charge 3 times
what it cost to make. Or $7.50-$8.00 per pound for filled candies.
> cookies - a 'service' I don't feel
I can really charge enough to make it worthwhile though we do them. I don't
know exactly what we charge for cookies...not
my dept.
> "donations" to help get the word
out - don't think this will make it legal...thats been thought of too and
it is
full of holes in court. Bottom line,
you don't infringe on someone else's copyrights like you don't break the
law
in otherareas...just because it isn't
ethical.
Author: Debbie
Subject: Pricing - Doll Cake
Date: Sun Mar 22 10:55:56 1998
Message:
How much should I charge for a doll
cake similiar to or the same as the one on Dolores web site?
Author: Dolores
Subject: Re: Pricing - Doll Cake
Date: Sun Mar 22 11:01:05 1998
Message:
I charge $25.00 for it.
Get what the market will allow where
you live. High-cost-of-living areas MUST charge more...re: NY, NJ,
MD are high cost areas. Southern
OH where I am is a low-cost area.
Author: lynne
Subject: Re: Re: Pricing - Doll Cake
Date: Sun Mar 22 17:23:42 1998
Message:
dee;; glad to see
i'm right up there in the right price range :)
this prolly has
already been covered but i don't remember:
i have a customer who wants this doll
cake w/barbie. it *must* be barbie (the doll part). i told her i'd do the
cake part if she supplies the doll
and charge only $20. is that legal? lynne
Author: Debbie
Subject: lynne-re doll cake
Date: Mon Mar 23 00:51:45 1998
Message:
Lynne , I too will
be very interested in the answer to your question. You see a coworker asked
me what I
would charge for a "barbie cake".
Well, I politely explained I why I couldn't do a barbie cake ie illegal
$10,000 fine , etc.
I thought she was
talking about a cake like the Wilton Barbie (that lays flat). Then as she
was leaving she
made a comment and I realized she
meant the doll cake. So I told her that I could do that. Lesson learned-make
sure you understand exactly what your
customer wants before you
say you won't do their cake! We discussed
the doll and she did not say it had to be a barbie but now I'm
wondering if I need to clarify this!
Thanks!
Author: lynne
Subject: Re: lynne-re doll cake
Date: Mon Mar 23 20:09:42 1998
Message:
debbie; that's the exact conversation
i had w/this customer (via phone) :)
i think we are getting off subject
on this, but i have a further?? on what is legal.
when little mermaid first came out
wilton made plastic? figures. i have a couple of those on hand. is it legal
to
use them on a cake. i did this for
a close friend, but just in case someone else asks i want to know. since
wilton seems to limit the use of other
more recent things, i;m not sure on this one. lynne
Author: Dolores
Subject: Re: Re: Re: Pricing - Doll
Cake
Date: Mon Mar 23 09:26:47 1998
Message:
Sure, that would be legal.
See, you aren't reproducing a Barbie this way. Same thing with other opyrighted
characters. We use the PVC figures
like Disney sells all the time, in sceneries. This is all we can do besides
using Edible Images. Kids like the
toys to play with anyway.
Author: Amy
Subject: $$ sheet cakes vs. round
tiers
Date: Sat Mar 21 17:20:03 1998
Message:
I'm making my price list for my first
wedding cake consultation. What if they want sheet cakes because they
might be cheaper. Do you all price
them the same as the traditional round tiers? Thank
you,
Author: lynne
Subject: Re: $$ sheet cakes vs. round
tiers
Date: Sat Mar 21 18:53:08 1998
Message:
hi amy; what i offer
is an *undecorated* sheet cake. i price it under what i would charge for
a decorated one.
example: 1/2 sheet (35 servings) -
decorated is $25; *undecroated* is $18. what they get is a 2" high cake
w/filling that is iced and bordered
but no decorations of any kind.
i never put that
on my price lists. i don't want people knowing it is available unless they
ask or if they need
200 servings and what they picked
out only serves 181 then i mention they can fill in w/it. if you have it
listed
people will always think they can
order a cake that serves say 100 when they have over 200 guests so they
want 5 sheets :( it's almost as much
work to do that and you don't make anything on it.
enough of them ask that i know it
is general knowledge. recently i had a call from someone who wanted a *3*
tier cake to serve only about 25 people
*for pictures* and then they were going to have friends make sheets to
serve :( i'm
insterested in finding out w/others do, too. lynne
Author: Carolyn
Subject: Sheet Cakes vs. Round
Date: Tue Mar 24 23:55:45 1998
Message:
When it is for a
wedding, I charge the same price - $1.50 per serving. I tell them I put
a rosebud on each piece
and therefore it is as much decorating,
etc. as another tier would be. When they hear that, they elect to go for
the extra tiers usually. I just did
4 big 12 x 18 sheet cakes to serve 200 and then 2 more sheet cakes to serve
another 50 for the Dr. to take home.
These went to a hotel and were for a Dr's. 70th birthday where they had
a
big dinner, etc. When I quoted the
price, I decided to ge the same price as if it were a wedding cake and
would you believe, they thought it
was "cheap"??? I wished I had charged more then!! However, this was in
the city and I can't get those prices
out here in the country!!
Author: Dolores
Subject: Re: $$ sheet cakes vs. round
tiers
Date: Sun Mar 22 10:51:51 1998
Message:
Usually I charge
the same for the sheet cake as I would if it had been made for a BD cake
etc. But if they
wanted it decorated LIKE the wedding
cake, then it would cost them the same per serving as the wedding
cake.
I try to get them
to have a supplement cake ROUND (as the wedding cake) and decorated the
same. I've seen
people shun sheet cake and not come
up until the tiered cake is served. It just isn't the same taste....at
least
'they' think so. They can't tell the
dif. if its the same shape.
Then, you could
call the supplement cake a 'groom's cake.
Author: Mike Mccarty
Subject: pricing
Date: Tue Mar 17 21:32:33 1998
Message:
Most of my cakes I sell to restraunts
run between 32.00 and 36.00 Canadian. I add 100% to 150% to the cost
of of the cake, cake box, and cake
plate. For cheesecake I add 60% to the cost. I have six cakes, all five
to
seven layers and seven cheesecakes
with eight toppings that are sold seperatly so the restraunt can mix and
match. I do get myself in trouble
sometimes. I was asked to supply a cake for a party at a resraunt. The
cake
must serve sixty. I don't like to
get into this type of baking as it will be just a slab cake frosted with
royle
frosting and not to exciting. Time
snuck up on me now I'm running around tring to finish my pricing for the
morning. Mike
----------------------------------------------------------------------------------------------------------------------------
"EQUIPMENT, BOOKS AND PUBLICATIONS"
Author: Caesanea
Subject: Oven
Date: Thu Mar 26 12:43:45 1998
Message:
ISO-Which oven do you prefer for baking
cakes successfully, Gas, Electric, or Convection?
Author: Dolores
Subject: Re: Oven
Date: Thu Mar 26 20:36:15 1998
Message:
We recently bought
a new electric (convection) oven for our shop. It was recommended to us
by Earlene
Moore...aka Pwd sugar - on AOL.She
got one too. The name of it is DELUXE. I am home now. I'll try and
remember to give you the 800# tomorrow.
This is the nicest company I've ever dealt with. Business like but
very patient. I bet we called them
10 times asking questions. They patiently answered every one. We are in
OH.
The company is in
Florida. Earlene met them when they had a booth at the FL ICES convention
last year.
Someone else told me they got one
there too and liked it very much. I forget who, but she lives in FL.
We got 2 ovens. Each holds 3 full
sheet cakes. The ovens are permantly attached.
This is where we got our wonderful ovens:
De Luxe
Bradenton, FL 34207
1-800-367-8931
We paid over $6,000.00 for 2 ovens.
They have several sizes to fit your needs. They have brochures. I totally
endorse this company!
Author: lynne
Subject: Re: Oven
Date: Fri Mar 27 11:50:20 1998
Message:
well i have tried
all of them and *imho* they are all alike!
right now, i have
an electric oven at home and a commercial convection (elec) at the shop.
the one at home
seems to have a 'hot spot' in the
back of the oven, but i have learned to deal w/that.
the convection is what is called a
1/2 oven. it is small and the largest it holds is a lg 1/2 sheet (12"x18");
it
will hold 3 at once. there are 4 shelves,
but when filled w/many pans it dosn't bake evenly.
i have put a 1/2 sheet, a 12" round,
2/8" rounds; and 2/6" rounds (or some sort of combination) in all at once
and the cakes all finish at different
times w/the 8"ers takeing the longest! lol. we bought it used for $1200.
lynne
Author: michelle
Subject: flower arranging book
Date: Thu Mar 26 11:15:37 1998
Message:
I need to find a
good book that shows pictures of arranging
flowers on a cake after I've made
them, and pictures of making flowers. If you have any ideas let me know.
Author: Dolores
Subject: Re: flower arranging book
Date: Thu Mar 26 20:40:10 1998
Message:
The Wilton Encyclopedias
come to my mind first. This is the largest selection of flowers in one
book that I
can think of. Each encyclopedia is
geared to dif. techniques. I don't know which I'd want just for flowers.
All
have flowers. I suppose it would be
Book 1 for beginning. They get more advanced in Book 2 & 3.
For florist books,
try a florist supply shop. They have one downtown Cincinnati and I'd think
there would be
one nice one in most larger cities.
Author: linda
Subject: Disney cake pans
Date: Wed Mar 25 21:13:32 1998
Message:
I am trying to collect
all the Disney cake pans, (I cake decorate only as a hobby) but I am unaware
of which
ones were made and when. I only have
yearbooks from 1985 and up, so I am aware of those, need to know
any Disney pans previous to 1985.
Any help would be great, so I can continue my search.
Thanks, Linda
Author: Rebecca
Subject: Old Disney pans
Date: Thu Mar 26 01:10:43 1998
Message:
Hi Linda!
I just saw 2 different 1976 Jiminy
Cricket cake pans on the Ebay auction. This one ends in a 5 days:
http://iguana.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=9199477
and this one ends in 2 days:
http://iguana.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=8944865
(If you just highlight the web address
I listed with your mouse and copy and paste it into your destination or
location box, you can get there without
having to type in the big old long address.)
Hope this helps!! :)
Rebecca
Author: Karen
Subject: Do you know about PME Sugarcraft
Date: Tue Mar 24 11:44:17 1998
Message:
I am looking for an email address
or web site to contact cake & confectioners equipment manufacturers
: PME
Sugarcraft, Brember Road, South Harrow,
HA2 8UN England.
If you have the details, please do
post it here or email it to me. Thank you,
Karen
Author: Dolores
Subject: Re: Do you know about PME
Sugarcraft
Date: Wed Mar 25 12:22:50 1998
Message:
Hi Karen, We carry
quite an extensice line in PME cutters and tools. Is there something I
can help you with here?
Dolores
Author: Karen
Subject: PME RollerBoards
Date: Wed Mar 25 22:46:44 1998
Message:
Hi Dolores,
Thanks for your
quick reply. I would like to buy the Rollerboards for making marzipan fruit/
petit-fours. I
have an old catalogue with me (1991).
As we live in India it is difficult to buy stuff on the Internet. I do
have
someone in the UK who would be willing
to buy the boards for me there and bring it to India. That is why I
was looking for PME(UK) Sugarcraft's
Latest Catalogue and their email address.
If you do have the boards could you
send me the price list and also tell me if you could post them to Cincinati
OHIO. I have a sister there.
Thanks, Karen
Author: Dolores
Subject: Re: PME RollerBoards
Date: Thu Mar 26 11:27:59 1998
Message:
Sue just added PME items
last night...under GUMPASTE in our 'online catalog' - Check there and then
you
can email me from there.
By the way...your
sister is only probably 30 minutes from my shop (small world isn't it!)
Tell her I am on
Rout 4 in Hamilton Ohio...that is
just north of Cincinnati and above the I-275 Cincinnati circle freeway.
Author: Karen
Subject: PME Rollerboards
Date: Fri Mar 27 05:34:40 1998
Message:
Hi Dolores,
I checked out your catalogue but I
did not find the rollerboards. They may not be available anymore. I had
seen them in the 1991 Catalogue. Anyway,
thanks for replying, and I will be visting your site often. I just
finished making a Witch with a Cauldron
Cake for my seven year old daughter Neha. I am very fond of making
and icing cakes and used to make wedding
cakes professionally up until my children were born. Now it's
Birthday Cakes !!!
Thanks for the help. I will pass on
your address to my sister and she will probably visit your shop.
Regards, Karen
Author: Kristiana
Subject: Airbrush
Date: Sun Mar 22 22:22:53 1998
Message:
I want to buy an airbrush system,
but I don't know which one is the best. Can anybody help me . Thank you
very much!
Author: Dolores
Subject: Re: Airbrush
Date: Mon Mar 23 09:56:48 1998
Message:
Check on my AIRBRUSH
page
And I would definately want the Kopy
Kake one thats about $150.00 (You MUST use airbrush colors with
airbrushes too, not the regular)
And don't get suckered
into getting the airbrush with the expensive compressor! It is NOT necassary.
With all
our cakes we don't need it, so I doubt
you do unless you work in some baking plant that does cakes all day
long non-stop.
Author: MaraTLee
Subject: Re: airbrushes
Date: Sat Mar 28 18:09:20 1998
Message:
Hi, Dolores
is right. There is an airbrush out there with a black compressor and it
comes with some empty bottles
for about 150.00 dollars from Kopy
Kake. I used it for a couple of years , then I upgraded the compressor,
then I upgraded the airbrush when
I took the Winbeckler's airbrush class. Even though the class was GREAT!
I haven't really had the oportunity
to use the tech, very much in my little town. So, if you are gung ho to
get into
airbrushing, the inexpensive model
is just as good as any. You will find that your cakes will take on a life
they
didn't have before with the bit of
added color. Also, don't be afraid to play with different looks. *for example
for valentine's day, I airbrushed
red through a paper doiley around the edges of my cakes. It looked very
nice.* Mara
Author: Linda
Subject: candy mold
Date: Fri Mar 20 18:40:35 1998
Message:
I am looking for a candy mold to make
a shot glass. At some weddings they are using these with amaretto to
toast the bride and groom. Any ideas
where to get the mold?
Author: Dolores
Subject: Re: candy mold
Date: Sun Mar 22 10:45:19 1998
Message:
We carry a 'flower pot' mold that
is the size of the shot glass. But maybe you really want a mold the size
of a
liqueur cup for Amaretta? We also
carry these molds....what I'd use
Author: Julie Guay
Subject: patterns
Date: Thu Mar 19 11:20:28 1998
Message:
I have just recently started doing
cakes from home and really enjoy it. I wasn't aware of the character cakes
and the copyryghts laws. There is
a great demand for them in my town. I am not going to make them any longer
but would like to know where I may
get a book with assorted patterns that are not illegal to transfer on a
cake
to sell.I live in Canada and would
not mind the cost of shipping /handling .
Please reply as soon as possible,
Many Thanks Julie
Author: Dolores
Subject: Re: patterns
Date: Thu Mar 19 18:03:06 1998
Message:
We carry pattern books that ARE legal.
Go to our BOOKS section of our online catalog. There are some
under Roland Winbeckler's books and
others. I like Barb McCann's (books 1, 2, 3 - Sweet Talk $7.99 each.)
Author: Julie
Subject: pans
Date: Mon Mar 23 09:39:51 1998
Message:
Thank you very much for your fast
reply, it was greatly appreciated. I do have one more question ,if you
could
clarify this subject once and for
all for me. Can I purchase a cake pan say from Wilton's own assorted
occasion pans ,not Disney's and decorate
them for selling. Is this also illegal because Wilton's also have
copyright signs on their pans . I
feel very confused with this subject, so if you can email me with info
I'd be
very happy to hear from you. Thanks
again! Your friend Julie Guay
Author: Dolores
Subject: Re: pans
Date: Mon Mar 23 16:15:51 1998
Message:
It isn't Wilton that CARES if you
make a cake in their pan...they only bought rights from Disney and others
for
personal use. They won't care if you
make non-copyrighted cakes like a Teddy Bear and sell it.
Wilton's pans ARE all copyrighted
to the extent that they don't allow someone else to manufacture a pan in
a
likeness of one of theirs, you see.
Author: Julie
Subject: Enlightened
Date: Tue Mar 24 11:08:21 1998
Message:
Dolores
Thank you very much for all your information.It
was a tremendous help in finally figuring out the legal
technicality of decorating cakes the
right way. I think this kind of communication line is crucial in order
to
help others who are in need of information
pertaining to cakes and decorating. Keep up the great work and
best wishes!!! your
friend, Julie/ Creative Cake Designs
Author: Renee V
Subject: Chocolate Easter Eggs
Date: Tue Mar 17 15:11:55 1998
Message:
Hi Gang,
Does anyone know if you can use a
panoramic egg 5" plastic mold to mold hollow chocolate Easter Eggs? I
want to make a large chocolate mold
and fill it with other candy and would hate to buy a different mold if
this
will work. Thanks Renee
Author: Julie
Subject: Re: Chocolate Easter Eggs
Date: Tue Mar 17 23:26:52 1998
Message:
I don't think you should use the mold
if you have already used it with sugar. The sugar is course probably
scratched the mold - those little
scratches really show up with chocolate! Sorry,
Julie
Author: Renee V
Subject: New Mold
Date: Wed Mar 18 08:26:43 1998
Message:
It is a new mold. I bought it because
I liked the size, etc, never used it for sugar eggs. I think I'll just
try it and
see if it works. Thanks for the input.
Renee
Author: Dolores
Subject: Re: New Mold
Date: Sun Mar 22 10:47:38 1998
Message:
Right on (about the scratches) they
will show up.
I think maybe you'll need to coat
it twice to make the chocolate thick enough for filling with candies. Just
coat/chill and then coat/chill again.
Author: Renee V
Subject: Results of Choc. Eggs
Date: Mon Mar 23 08:46:49 1998
Message:
Hi All,
Thanks for the info Delores. That
is exactly how I did it this weekend and the egg came out perfectly!.
I finally got around to trying the
tempering "trick" I read about in Faye Gardern's "Cake Decorating". Well....
it doesn't work! I mixed about 8oz
of Callebaut milk chocolate with about 2oz of compound coating and
melted them together per her instructions.
The first sign that it was a failed experiment came when the
chocolate took forever to harden and
did not want to release from my new metal molds even after they had
been in the freezer forever. The true
results came when the chocolate got soft at room temperature. A
definative sign that it had not been
tempered or it had been tempered improperly. Oh well, you've got to try
new things to see if they work. For
now, I'll go back to using compound coating. (I really do like the taste,
I
just wanted to see if this worked
with the real stuff.) I know how to temper chocolate traditionally, but
it is a
lot of headache and sometimes even
for all your efforts, it doesn't turn out right. Someday someone will figure
out how to make real chocolate with
cocoa butter that it stable enough not to need tempering. Until then ,
count
me in as a Merken's memeber LOL.
Renee
Author: Dolores
Subject: Re: Results of Choc. Eggs
Date: Mon Mar 23 16:59:04 1998
Message:
I certainly have to agree with you
on the Merckens chocolate. It handles by far the best. It will withstand
more
abuse of heating/cooling than any
other I've ever used. And tastes best too.
One thing...if you ever do want the
challenge of tempering, try the big thick book by Elaine Gonzales. Now
there IS a candy lady! She demos at
shows and is THE expert. She gives you so many great ideas it makes
your head spin.
Author: Renee V
Subject: Chocolate book
Date: Tue Mar 24 08:28:50 1998
Message:
Hi Delores,
I have definitely heard of her! What
is the name of her book and do you carry it? Thanks, Renee
Author: Dolores
Subject: Re: Chocolate book
Date: Tue Mar 24 09:13:39 1998
Message:
Yes, the title it "Chocolate Artistry"
by Elaine Gonzalez $14.95 - It is out of stock. Probably out-of-print.
It
even shows chocolate decorating with
cakes and cookies too.
--------------------------------------------------------------------------------------------------------------------
"DECORATIONS":
Author: Mary
Subject: Choo choo
Date: Sat Mar 28 22:34:54 1998
Message:
What would Y'all charge for a 3D choo
choo engine with three or four small cars covered and decorated with
buttercreme? I quoted $30. Am I underpricing?
Author: lynne
Subject: Re: Choo choo
Date: Sun Mar 29 00:22:56 1998
Message:
sounds in the ballpark to me mary.
my guess is this would be about the
amount of cake in a 1/2 sheet, right?
are you using the 3d engine pan?
if so, i'd charge about the same. lynne
Author: Dana
Subject: Interlocking string work
Date: Sat Mar 28 10:01:27 1998
Message:
I need to make a cake with triple
interlocking string work where one side goes under and the other goes over
the next set of strings. I can't figure
out how to start this pattern. It is pictured in a cake called Synchronized
Strings (p16) in one of the new Wilton
Wedding books. If anyone can help direct me to some type of diagram
or other illustration on how to do
this, I willl be grateful. Thanks
Author: Dolores
Subject: Re: Interlocking string work
Date: Sat Mar 28 11:38:42 1998
Message:
I didn't know which book you meant.
What was the title?
Try it this way: make one row of 3
strings. For the next row, start in the center between the left & right
side of
where you did the last group of strings.
Author: lynne
Subject: Re: Re: Interlocking string
work
Date: Sat Mar 28 19:08:25 1998
Message:
i think that is the best way to do
it.
i haven't place which book she is
talking about either.
i have too much trouble w/stringwork,
i avoid it when ever i can :) i can do great if it is short 'loops' but
to do
anything wider than 1", it's awful.
lynne
Author: Dana
Subject: book name
Date: Sun Mar 29 08:34:35 1998
Message:
The book is called Wilton Wedding
cakes (or Album)-paperback-put out within a year..not the newest "Bridal
cakes"
Author: Jeannine
Subject: car cake
Date: Fri Mar 27 18:36:23 1998
Message:
I have a customer who would like a
cake on Monday, and wants the cake to look like a red Grand Am. I do
not own a car shaped pan and was wondering
if anyone has any ideas? I do have some wafer paper I could
draw a red grand am, but the customer
really wanted a shaped cake. Help!
Author: lynne
Subject: Re: car cake
Date: Sat Mar 28 00:36:46 1998
Message:
since you want a shapped cake why
not cut it out of a sheet?
just draw your pic and enlarge it.
(go to a copy place? use graph paper?) use a pic of shapped pan in a wilton
yrbk to get idea of shape you want.
lynne
Author: Julie
Subject: car cake
Date: Sat Mar 28 11:24:40 1998
Message:
I have done a car cake a couple of
times - I use a loaf pan (I think it was originally for meatloaf), carve
out the
shape of a car. Place the entire car
on a larger cake that I draw a road on. Use chicklet gum for the side
mirrors, spaghetti for the antenea,
flatten a tootsie roll for the spoiler and oreo's for the wheels. Stick
a dowl
thru the entire thing so the car does
not roll off.
I don't think I'm doing it justice
with my explanation, if your interested I can e-mail you a picture.
Julie
Author: Dolores
Subject: Re: car cake
Date: Sat Mar 28 11:41:15 1998
Message:
Can you download my carcakes.zip?
I have done these with 9x13" sheet cakes. It shows 3 styles 3D all
decorated. You can
find this file under CAKE PICTURES, FROM MY menu
Author: Vicky
Subject: Color of Roses
Date: Fri Mar 27 11:22:50 1998
Message:
I was wondering if anyone can tell
me what the different colors of roses mean? Thank you.
Vicky
Author: Kathy M.
Subject: color of roses
Date: Sat Mar 28 19:50:56 1998
Message:
Hi Vicky,
Red means love, yellow is friendship and I'm not sure about the others,
buy like Carolyn said, a florist would
definitely know.
Kathy M.
Author: Vicky
Subject: I found some.
Date: Sat Mar 28 21:32:10 1998
Message:
Thanks for your
input but I was looking around on the web and found some. Here they are
for others if
interested.
Red Roses- Love, respect
White Roses- innocence, secrecy
Yellow Roses- Joy, friendship
Coral Roses- Desire
Light Pink Roses- Grace, joy
Dark Pink Roses- Thankfulness
Lavender Roses- Enchantment
Orange Roses- Fascination
Author: Robin Hamann
Subject: Armadillo Cake
Date: Fri Mar 27 10:27:08 1998
Message:
I recently completed Wilton's professional
cake decorating course. So,I'm fairly new at this craft. A friend of
mine is getting married in May and
asked that I prepare the groom's cake. The groom is from Texas and tells
me it's tradition to have an armadillo
cake. And it's to look
lifelike. So, I located pictures of
armadillo's via the net. I baked a rectangular cake, cut it in half, stacked
it
and put 1/2 of the sports ball on
top. My husband was very scared and suggested that I surf around and see
if
there may be an armadillo cake pan
out there. I'd appreciate any and all suggestions. Thanks in advance!
Author: Debi
Subject: Re: Armadillo Cake
Date: Fri Mar 27 17:51:53 1998
Message:
You didn't say how big you needed
the cake. I did one last month using a square pan and placed on top of
it an
egg shaped pan (half of it :)) I used
one corner of the square pan for its face. It turned out well it feed approx.
20 people. And I did the cake in red
velvet. They loved it. Debi
Author: kelly
Subject: armadillo cake
Date: Fri Mar 27 21:16:16 1998
Message:
Hi Robin, I too am from Texas, right
smack dab in the middle and I can tell you first of all it's pronounced
"armadilla" and secondly, I have seen
hundreds of armadillas (LOL) and they all had one thing in common,
they were all flat as pancakes!!!
I don't think I ever saw a real armadilla for more than 10 seconds actually
ALIVE!!I am sorry, I know that you
really need some ideas and since I could not offer any help I thought
maybe I could put a smile on your
face! Have fun with this cake and let us all here how it turns out. I hope
you
receive this message in the spirit
it was sent, laughter. kelly
Author: MaraTLee
Subject: Re: armadillo cake
Date: Sat Mar 28 18:20:34 1998
Message:
Dear Robin:
The best That I can do is this, There
is an "armadillo" groom's cake in the movie "Steel Magnolias" you can
rent the video and check it out. (
I have a collection of movies with cake in them, DON'T ASK--{G}-----) It
was red inside LOL---you could make
it out of white cake batter that you have tinted red and use some
rasberry or strawberry filling--:)
I think they covered that cake with rolled fondant, that they may or may
not have airbrushed. mara
Author: jen
Subject: I've made one.
Date: Sun Mar 29 09:28:28 1998
Message:
Hi! I made one last year. I baked
a cake with the doll pan split it in half to make body. I also baked two
small
cakes with the little loaf pans that
serve one. I shaped the little loaf pan into the head just by trimming
it. The
other loaf pan I cut into pieces to
make the tail, also using trimmed pieces from the doll pan. For decorating
I
used chocolate buttercream that I
added black coloring to, so it would look more natural. I remember that
I
used the round tips to resemble the
different scale markings on its shell.(Don't think I'm naming these parts
the
right way :) Anyway, for the ears
I used two corners off the small pans trimmed them and then they had to
be
held on with a toothpick each. I try
to make completely edible but pretzel sticks didn't work. As a reference
picture I just used the encyclopedia.
I did rent Steel Magnolias also but didn't use that idea. Everybody at
my
husbands work loved it, they even
said mine looked more life like than the movie one. Hope this helps you.
Author: Heather
Subject: Re: the topic of last weeks
"kitchen chat"- making flowers
Date: Fri Mar 27 06:58:03 1998
Message:
Could anyone please send me or post
the copy of last weeks chat when Dolores was telling us how to make
the flowers? I tried to do it from
memory.. but cant seem to be able to....
Thankyou to everyone in advance
Heather
Author: Dolores
Subject: Re: Re: the topic of last
weeks "kitchen chat"- making flowe
Date: Fri Mar 27 09:33:49 1998
Message:
Hi Heather, I already
posted that on my web site under AOL CHATS...
Author: Doreen
Subject: Marking scallops on cake
sides
Date: Thu Mar 26 21:17:48 1998
Message:
Does anyone have a tried and true
method for marking scallops on cake sides? I've tried the Wilton method
of
dropping stringwork guidlines....with
disaster!!!!
I've tried doing it free-hand with
a toothpick then covering with tip 16 or 17 shells or e-maotion, but they
never come out even.
Any good methods or tools for doing
this? I'd appreciate any help you can give.
Author: Susan
Subject: Scallops on sides
Date: Thu Mar 26 22:47:06 1998
Message:
I know that Wilton has a gadget that
marks the sides to make it easy to follow. And I also have a press that
I
use that marks the sides. It is pink
and has prongs that stick out that leaves little holes so that you can
mark it
and then cover with your scallops.
I am sure that Dolores has either one of these and they are excellent.
They
also are adjustable so you can mark
the cake, no matter what size, evenly. Check out Dolores' on line catalog.
They are probably listed there. Susan
Author: Cindy
Subject: scallops on sides
Date: Thu Mar 26 23:02:10 1998
Message:
To mark the sides, you could also
cut a plastic/paper/styrofoam cup down the middle vertically. Then just
use
the half lip to lightly mark sides.
Author: lynne
Subject: Re: Marking scallops on cake
sides
Date: Fri Mar 27 00:06:26 1998
Message:
the markers susan spoke of come two
to a set. they are what i use most of the time.
i have seen people use anything round
or oval. have the oval cutter set? or as was mentioned a foam cup cut
down or *anything* round lightly pressed
into the icing will leave a mark that can be followed w/you string or
zizzag deisgn. lynne
Author: Amy
Subject: wrap-around colorflow train
Date: Thu Mar 26 21:05:02 1998
Message:
I have an order for an 8" train cake
for a 3 yr. old. I thought of making the train cars in colorful colorflow
:)
formed to wrap around the cake by
drying on the side of a cake pan. I've never done this before any hints?
Also are there any ideas for attaching
it to the cake? Thanks, Amy
Author: lynne
Subject: Re: wrap-around colorflow
train
Date: Fri Mar 27 00:10:19 1998
Message:
i have not done this.
as for how to get it to stand up on
the cake, just attach toothpicks to the back of the pieces w/royal to help
support /hold it up.
lynne
Author: Dolores
Subject: Re: wrap-around colorflow
train
Date: Fri Mar 27 09:39:08 1998
Message:
I haven't made a train. But I have
made other items on the sides of cakes.
A cake dummy the very same size as
the cake it will be placed on is better than a pan. Put was paper on the
dummy and secure with corsage pins....NOT
little straight pins (for safety!!!)! Be sure your color flow is not
real thin. I like it to be thick enough
that I need to jar it a bit for it to thin out. Otherwise it can run too
much.
Let the piece dry for 2 days. I like
Lynne's suggestion of propping it for a little bit, placing it on the cake.
Secure it on the cake with buttercream
icing. The piece may soften some, but won't break.
Author: MaraTLee
Subject: Re: wrap around train
Date: Sat Mar 28 18:30:46 1998
Message:
Dear Amy:
Dolores' suggestion is the way to
go--attach wax or parchment paper to a dummy with the pattern under it.
Pipe out your train. I suggest piping
each car separate to minimize the breakage, let dry. ( I have a cake
dummy that I have cut in 1/2 so that
I can lay it on it's cut side to dry and not loose my shapes)--( you can
also
rub a minute amount of crisco on the
paper before you pipe to make it easier to remove the piece. ) When it
is
dry I would decorate the sides of
my cake with the passing scenery as seen from a train window, --grass,
trees, cows, building, whatever---simple
or extravagant, it's up to you----then I would have some royal icing
train tracks on the cake board and
stand my cake on it. (make sure it is well attached and dry--24 hours)---then
you can pipe your message on the top
of the cake. Cute, Huh? Let me know how it turns out. :)
Author: Judy
Subject: Cub Scout Cake
Date: Thu Mar 26 20:27:31 1998
Message:
I need an idea for a cub scout pack
meeting. Next month we
are having a cake decorating contest.
The cakes will then
be auctioned off to raise money. I
need an idea that is easy
enough for my 8 year old to help too.
Thanks! Judy
Author: kelly
Subject: cub scout cake
Date: Thu Mar 26 20:59:28 1998
Message:
Hi Judy, My husband and son did this
once, they just did a simple baseball cake,16" round with the red
stitching on it, they actually did
a very good job. I think you could try maybe, the troop # or pack # what
is
your son a bobcat or what? I have
forgotten what age is what, but maybe you could find a picture in a coloring
book of whatever he is, you know like
bobcat or whatever, and then trace it and transfer it on to the cake and
fill in with stars, whatever you decide
good luck but most of all, HAVE FUN!!!! Kelly
Author: Nannette
Subject: cub scout cake
Date: Thu Mar 26 23:35:38 1998
Message:
I'm going out on a limb here, because
I don't have boys and know next to nothing about cub scouts. But, I
thought they were supposed to earn
badges for stuff (I hope I'm not completely embarrassing myself by
confusing them with girl scouts....).
Anyway, you could cut out wafer paper in the shape of the badges, color
the wafer paper to look like a badge
with food coloring pens, coat the "badges" with piping gel, and put them
on the cake. If your son can't actually
draw the badges, maybe you could draw them and he could just color
them in.
To coat with piping gel: put the wafer
paper badge on a big piece of wax paper. Dump a huge amount of
piping gel on the badge. Draw a large
spatula over the top of the badge so that you just leave a *very* thin
and
even coat of piping gel on top of
the wafer paper; try not to actually scrape the surface of the wafer paper,
and
don't draw the spatula over the badge
more than two times. You can put all the extra piping gel back in your
container. The badge may buckle a
little, depending on the type of piping gel you use; after a few minutes,
it
will absorb whatever moisture it is
going to, and flatten out. With a clean spatula, scoop the badge off the
wax
paper, and put it on to a clean piece
of wax paper to dry some more, or put directly on your cake. Hope this
helps.
(Sorry if you're getting this for the
second time. I actually posted this idea a couple of nights ago, but it
seems
to have gone off into a black hole
somewhere in cyberspace!)
Author: Dana
Subject: Cub Scout cake
Date: Sat Mar 28 10:18:57 1998
Message:
I did a cub scout cake recently to
look like the emblem and it wasn't too difficult. Use a square cake and
ice it
golden yellow. Use a large basketweave
tip to make straight lines around the top edges. Transfer the wolf to
the cake (I used the piping gel method)
and trace lines with the royal blue. Then write CUB SCOUTS
underneath. If you want a picture
of this cake, I can e-mail it to you. Or, you can make a simplified camping
cake scaled down from the 91 or 93
yearbook (I forget which). Ice a cake brown. Make grey rock shapes for
top and bottom borders (They should
not be uniform). Pipe a mound of icing with tip 12 and cover with grass
tip for bushes (or one of the leaf
tips). A couple of pretzels make the campfire with tip 67 flames coming
out.
Then figure pipe a figure or too in
a sleeping bag. If you don't have a yearbook, I did one of these for a
men's
retreat. The pictures aren't back
yet, but I could e-mail this too when I get the pictures Monday.
Author: Carol
Subject: Football helmet cake
Date: Thu Mar 26 18:31:58 1998
Message:
I have and idea for a cake as a standup
football helmet. My friend wants a Green Bay Packers helmet for a
groom's cake. Any suggestions as to
how I would go about doing that? I would like to try to do it 3D. Any help
would be appreciated. Thanks. Carol
Author: Dolores
Subject: Re: Football helmet cake
Date: Fri Mar 27 09:41:33 1998
Message:
Did you see our Green Bay Packers
Edible Image? I think that would make a very striking design. Have the
helmet that size etc. (View a pict.
under EDIBLE IMAGES / FOOTBALL)
Author: Sue
Subject: frosting a chocolate cake
Date: Thu Mar 26 16:52:19 1998
Message:
How do you frost a chocolate cake
with white frosting from having chocolate crumbs show thru the frosting?
Also does any one have a good chocolate
frosting recipe. Thanks for any suggestions.
Author: Carolyn
Subject: Frosting Chocolate Cake
Date: Thu Mar 26 19:58:10 1998
Message:
I freeze or chill most all my cakes
and find this helps in not having the crumb problem. Some crumb coat
which would also keep them out of
the main frosting. Put a blob of lots of frosting on the top and work the
top
part first and then do the sides.
For chocolate frosting, I just add
cocoa to my buttercream and a little warm water if it gets too stiff. Makes
a
very tasty chocolate icing and easy,
too.
Author: Dolores
Subject: Re: frosting a chocolate
cake
Date: Fri Mar 27 09:46:26 1998
Message:
Chocolate Icing: I add Hershey's Powdered
Cocoa to my white buttercream icing...wioll take almost a cup for
an entire batch of icing. Then add
water to thin it back to the proper consistency.
If icing is very stiff it pulls off
crumbs. Usually this won't happen much wehn the icing is thinner....add
water
if too stiff. I crumb coat first,
then go right back over and finish icing...BEFORE the bottom coat dries...or
the
dry crumcoat makes crustys in the
final coat sometimes. Never ice a frozen cake for any reason...you'll have
a
mess. I think they've told you to
freeze it then bring to room temp before icing.
Author: Carolyn
Subject: Frosting Chocolate Cake
Date: Fri Mar 27 20:07:56 1998
Message:
Yes, Dolores is right and I hope I
didn't mislead anyone. I let the cakes thaw out before icing them.
Author: Rebecca
Subject: chocolate buttercream
Date: Fri Mar 27 23:40:36 1998
Message:
Hi Sue!
I just tried this last week. I put
4 ounces of *white* baking chocolate into my normal buttercream recipe
(2 lbs
of pwd sugar). Since white chocolate
isn't pure white, it tinted the icing just a bit, but not very noticibly
unless
you were to put pure white flowers
or something on it. I liked the taste a lot better, but I think I'll probably
only use it in the future if I plan
to tint the icing anyway (i.e. for ivory wedding cakes).
Author: Renee V
Subject: frosting a chocolate cake
Date: Mon Mar 30 08:51:07 1998
Message:
Hi!
I find that freezing and thawing the
cake works very well to controll crumbs and then I use the Icer Tip. I
have
never had a crumb problem with this
meathod. I just did a chocolate cake with white icing last weekend and
it
worked perfectly. Hope this helps.
Renee
Author: Carolyn
Subject: Cake for Mayor
Date: Thu Mar 26 13:33:15 1998
Message:
I've been asked to do a cake for 100
people and they want it in 2 sheet cakes (one chocolate and one white)
and I will use 2 12x18's. This is
for the Mayor of a very small town and he has been Mayor for 20 some years
and is moving up in the world to a
larger area as their Mayor. They want something really neat, but I haven't
come up with any great ideas yet.
Can you guys give me some help on this one??? Thanks.
Author: lynne
Subject: Re: Cake for Mayor
Date: Fri Mar 27 00:29:19 1998
Message:
hi carolyn; the
1st thing that comes to my mind is a gavel :)
how about making the city seal or
logo?
in all that time he must have doen
some really special things or for humor something he is teased about?
maybe done as rice paper drawings
or drawn w/icing right on the cake.
how about an airbrushed portorate
of him or city hall.
will these 1/2 sheets be two layer
(4")?
oh, something in celebrate just flashed
in my head. one of them has 3 or 4 past presidents (u.s.) done
needlepoint fashion colorflow portorate.
whene do you need this, tomorrow??
:) lynne
Author: Carolyn
Subject: Cake for Mayor
Date: Fri Mar 27 23:32:18 1998
Message:
To answer some of your questions -
I don't need this until sometime in April, the 20th, I think. I don't do
airbrush and this town is so small,
they don't have a city hall. The gavel or something humorous might work
or
the bridge idea to the 2 towns/cities
might work. I'll have to call the lady and see if she knows of anything
humorous about him. I also don't care
for rice paper - just draw it on the cake with my projector and fill in.
The cakes are only 1 layer. This is
the way most cakes are done in this area if they are sheet cakes. If anyone
comes up with any other ideas, please
post them. They want something really special they said as he has been
there 20 years. Thanks to all.
Author: lynne
Subject: Re: Cake for Mayor
Date: Sat Mar 28 00:01:32 1998
Message:
don't you just love it when the customer
wants something 'really special' and dosn't give you a clue! :)
i'll keep my thinking cap on for you:)
lynne
Author: Anonymous
Subject: Re: Cake for Mayor
Date: Fri Mar 27 18:51:53 1998
Message:
How about decorating each of the two
cakes to represent the two cities (past and future cities he is mayor of)
and connecting them with a bridge?
Author: Jane
Subject: Frozen Buttercream
Date: Wed Mar 25 00:13:28 1998
Message:
I saw a posting about transferring
pictures using frozen buttercream recently and just had the chance to try
it. It
worked beautifully! I found a cute
graphic of a bunny sitting on an easter egg on CorelDraw. The cake is a
monthly birthday cake for a realty
office and had 8 names for this month. The bunny graphic is on the center
bottom of the full size sheet cake
with Happy Birthday written over his head. I outlined 4 egg shapes on either
side of the bunny to put the birthday
names in and decorated everything in pastel colors with lots of green
grass. I also used grass and drop
flowers as the base border. It really turned out nice and I love the frozen
buttercream method. It softens really
fast, though, so I don't think too large a picture can be used -- or you'd
have to do it in sections.
Author: Sly
Subject: bunny pattern URL
Date: Wed Mar 25 07:44:16 1998
Message:
Amazingly, I have used the exact same
Corel Draw picture you are referring to. It's quite cute. If anyone wants
it in time for Easter, you can see
it, print it, or download it from
http://www.wizard.net/~casanova/Bunny1.gif
Author: Patricia
Subject: Frozen Buttercream
Date: Wed Mar 25 10:29:53 1998
Message:
I like using the frozen buttercream
technique too. Before I found out about this method, I always used royal
icing to "draw" pictures for my cakes.
But, I like this method much better. I like the idea that you can cut
through the design instead of having
to remove it before cutting the cake. I had an order earlier in the week
for
a birthday cake with a picture of
a horse on it. It worked out fine. I was afraid the black I used for the
outline
and for the mane and tail might bleed
as it thawed, but this wasn't a problem.:)
Author: Jeannine
Subject: frozen buttercream method
Date: Fri Mar 27 19:50:34 1998
Message:
Can someone explain to me what the
frozen buttercream method of pattern transfer is? I know I've heard about
it before, but I don't know how it's
done. I'd like to try it if it's worked so well for everyone else! :) Thanks!
Author: Jane
Subject: How To . . .
Date: Fri Mar 27 22:00:52 1998
Message:
It's really simple. Place a piece
of glass over your picture or drawing (I used a piece from an 8 x 10" frame)
and then tape waxed paper over the
glass. Outline and fill in your picture with stars or whatever works in
buttercream. Carefully untape the
waxed paper, then slide onto a cookie sheet or cutting board or something
that will fit into your freezer. Freeze
overnight, then, working quickly, slide the picture toward the edge of
your counter, carefully peeling the
waxed paper downward from the back of the picture. Lay it in the
appropriate place on your cake and
you're ready to finish. I was so afraid I'd break the bunny, that I worked
a
little too slow and actually lost
one of his ears -- meltdown! Luckily, it was such a small easy part of
the
picture, I was able to just draw it
directly onto the cake and you couldn't even tell it was done separately.
This cake was done for my daughter's
real estate office and she told me that everyone cut pieces from all
around the bunny until that's all
that was left because they all thought it was too cute to eat!
Author: Nannette
Subject: how to/frozen buttercream
Date: Sat Mar 28 23:12:27 1998
Message:
Jane's method sounds easy, but it
is completely different from the way I have learned/seen it demoed. If
you
go to www.cakemag.com , there is an
article there on the frozen buttercream method you could take a look at.
The way it is shown there is how I
have learned it.
Author: Jennifer
Subject: Marpol tip #85-What's it
for?
Date: Tue Mar 24 12:02:27 1998
Message:
I got this tip as a promotional gift,
but I've never seen one like it and can't figure out what I would use it
for. It
has sort of a triangular opening.
Anyone ever used this?
Author: Sly
Subject: Tip #85
Date: Wed Mar 25 07:32:21 1998
Message:
I've used one before to create a top
border ruffle, by keeping one point of the triangle against the cake, the
other two corners point up and out
and down and out, so if you do a slight zig-zag motion as you go around,
you can get a double-ruffle effect.
Heaven only knows what it's really meant for. I inherited one when I got
all
of my grandmother's decorating supplies.
All I could find in an old Wilton book was that it is to be used for
"flute effects". (Yet they always
show a picture of just a straight triangular stripe as the sample decoration.)
Author: jillybean
Subject: tip 85
Date: Wed Mar 25 19:59:02 1998
Message:
I have the wilton encyclopedia 3 and
in it they show the uses of tips. They show using 85 just like a star tip
for borders, shells and even stars.
Hope this helps!
Author: BETH RUSSELL
Subject: KITTY CAKE
Date: Tue Mar 24 08:57:02 1998
Message:
I'VE BEEN ASKED TO DO A KITTY CAKE.
I'VE LOOKED AT ALL THE LOCAL STORES AND NO
ONE HAS A PAN FOR THIS. I'M SURE I
COULD ORDER ONE FROM SOMEONE BUT I DON'T
REALLY HAVE THE TIME. THE PERSON ASKED
FOR IT FOR THIS FRIDAY, 4 DAYS FROM NOW.
DOES ANYONE HAVE ANY IDEAS ON HOW
TO DO A KITTY CAKE WITHOUT HAVING A CAT
PAN? ANY IDEAS WOULD
BE APPRECIATED!
Author: lynne
Subject: Re: KITTY CAKE
Date: Tue Mar 24 11:49:32 1998
Message:
hi b eth;; one of wilton's yrbks has
a great idea how to use some other pan and add a 6" heart as a head, but
i
don't have that info here at home.
i'll look it up at the shop today and post for you tonight. on the same
pg is a
dog also -- i think it's in a yrbk
in the last 5 yrs -- say around '90 thru 96 if you have any of those to
look thru
today. or maybe this will give someone
else enough info to come up w/it for you before i can get back on
tonight. lynne
Author: lynne
Subject: curled up kitty
Date: Wed Mar 25 01:06:26 1998
Message:
ok........found what i was after:)
wilton's celebrate a to z pg. 16.
you make the body in an oval pan....about
9x12. if you don't have an oval, cut it from a sheet. it really adds to
the overall look to have the shape.
also bake a small heart (6"). trim
the tip from the heart so it is rounded. this is the top of the head. place
it on
the oval at top left w/the 'trimmed
pointed end at the top. for front paws use some trimmed off cake or make
a
very small cupcake or use marshmellows
or even just icing figure pipped. these are at the bottom of the oval
under the head, but actually on the
board. for the back paw just figure pipe a big 'dot' on the oval at the
very
edge. also figure
pipe a tail starting about 2" up from
the bottom on the right lower side of the cake, bringing it around and
up
onto the lower edge of cake. finally
figure pipe pointed ears (leaf shapes).
cover all in stars or use tip #233
for short hair. then make face (tip 5): eyes, nose and mouth. for whiskers,
cover dry speghetti w/icing and place
around mouth.
hope this helps. if you can see it
you will really fall in love w/this....it's all done in pink :)
lynne
Author: Renee V
Subject: Re: Kitty Cake
Date: Wed Mar 25 09:39:44 1998
Message:
Hi Lynne,
I love the idea for the Kitty Cake,
but am a little confused about the directions. (I'm not great at visualizing
things!) Is the
oval on the board vertically or horizontally? (I thing horizontally, right?)
Does the trimmed heart go on
top of the oval or does it sit on
the board above it? Also where does the back paw go? Thanks for your help.
I
have always wanted to make a kitty
cake and don't really like Wilton's shaped pan. Renee
Author: lynne
Subject: making kitty cake
Date: Thu Mar 26 01:30:36 1998
Message:
i understand having problems visulizing
this. usually i do too, but *i have the book* lol!
the oval is horizonal on b oard. the
original istructions say to make 2 6" hearts and cut away part of the oval,
putting the dbl heart in that area.
i would just put one heart on top of oval in the upper left side of oval
the back paw is shown just under the
oval about 2/3 of the way back. i'm going to try to give a 'drawing'
......don't know how it will come
up w/limited symbols to work w/on the puter:)
( )
( )
; ; (paws placement)
when looking at the oval picture a
1/4 sheet that might help w/placement. the tail starts about 3/4 of the
way
down on the right hand side (on the
1/4 sheet this would be the shorter side of cake) and kind of circles *on
the board* part of the way then comes
up and over the edge ending where the back paw is.
hope this helps. lynne
Author: lynne
Subject: Re: making kitty cake
Date: Sun Mar 29 00:28:09 1998
Message:
sorry folks.........just checked out
my post on discribing how to make the kitty cake and saw the attempt to
make a drawing did not post right
:(
apparently the word discription did help :) lynne
Author: debbie
Subject: Kitty Cake
Date: Tue Mar 24 22:06:38 1998
Message:
If you can find a cute picture of
a kitten in a coloring book
you could transfer the outline to
a sheetcake and fill it in
First xerox the picture and then transfer
from that. I f you can find a machine that will let you enlarge the
picture you can make it whatever size
you need it to be. You could add some grass and flowers at the bottom ,
maybe a blue sky above? Hope this
helps to give you some ideas. Good luck!
Author: Sly
Subject: Easy Kitty Cake
Date: Wed Mar 25 07:22:00 1998
Message:
There's a very easy kitty cake you
can make using two rounds of the same size. The cake is listed in Betty
Crocker's "New Cake Decorating" book.
(Unfortunately, I loaned that to someone yesterday, so I can't
guarantee the name) It's more of a
beginners book of cakes that you can do without purchasing a lot of
decorating supplies, but it's full
of great ideas. I've seen this book at most book stores.
Author: vicki
Subject: log truck
Date: Mon Mar 23 17:10:22 1998
Message:
my husband would like for me to make
a log truck, so he can take it to the woods to share with co-workers. I
seen the semi truck, but I'm just
not sure how I could do the logs and log trailer. Thanks for any
suggestions.
vicki
Author: lynne
Subject: Re: log truck
Date: Mon Mar 23 19:44:54 1998
Message:
the only thing that comes to my mind
is for the logs: use pretsel rods. make a flat cake for the trailer......like
a
sheet cake, but thin and put the pretsels
on it.
hope someone else can suggest something
better :( lynne
Author: Susanna
Subject: log trailer
Date: Tue Mar 24 18:39:22 1998
Message:
How about making the cake as you would
for a full size semi-trailer, (or bake a loaf shape to put on top of the
flat "bed" of a truck trailer (I don't
know what basic method you are using to get the truck and trailer, but
either method would work). Then with
a small serrated knife gently carve the surface of the loaf-shaped cake
to resemble stacked logs by slicing
out small, long horizontal "V" shapes along the length and top and curving
the top and bottom edges. Ice the
logs using a basketweave tip and slightly wavering the lines to simulate
bark. Need "staves" along the sides
to simulate the supports that hold the logs onto the truck bed? How about
vertical lengths of red or black licorice
pressed into the icing and sticking up just slightly over the top of the
logs?
Author: Anonymous
Subject: Hand molded decorations
Date: Mon Mar 23 09:58:45 1998
Message:
i would like to know if anyone knows
how i can get into doing hand molded decorations, esp. people i has
seen alot of molded decorations or
hand molded people on cakes and i wold like to get started on that. I also
would like to know how much would
i charge for a cake that has this type of decoration on it. A customer
wants to know if i had do the bride
and groom, for an anniversary caake, so i am eager to get started.
any books that I get to learn from?
any input on this would be greatly appreciated. thank
you
Author: Dolores
Subject: Re: Hand molded decorations
Date: Mon Mar 23 16:38:16 1998
Message:
A bride and groom would be made using
gumpaste. Use the scratch recipe for people! Not the mix. There are
molds. You press the (freshly-made)
gumpaste into the mold and unmold. Then you roll out and cut out
clothes. Wet with water just a bit
and dress the doll. Hair is done with royal icing.
You can also use marzipan. But don't expect the nice detail you can achieve with gumpaste.
This is like sculpting. You can use
an exacto knife, very fine sand paper etc for perfection. I love this but
is
time consuming.
Forget getting enough money for the
bridal couple, at least until you get good at it. It will take many hours
and
the items will be priceless. No matter
if you really love doing it that much. With this sort of thing, you'll
need
to build up a reputation and a 'following'
- don't worry...the word will get out.
We carry molds and we have one book.
Also not plentiful. My gumpaste recipe worked just great for the dolls
when I made them on my daughter's
wedding cake.
Author: Sly
Subject: hand-molded characters
Date: Tue Mar 24 08:28:31 1998
Message:
i do a lot of hand-molded characters
in fondant. Done this way, the characters are a bit more "cartoonish" and
fun. This probably wouldn't work for
something like a bride & groom, but it works great for less formal
cakes. If you're
new to this, I'd recommend any of Ann Pickard's "Idiot's Guide To...."
books. they are great, and easy
to follow!
Author: Debbie
Subject: Crystalized Fruit
Date: Mon Mar 23 00:23:21 1998
Message:
Someone has asked me to do a cake
with crystalized fruit on top . I have never done this before can someone
tell me how and pass on any hints?
When do you put the fruit on the cake (how long before serving?)
Thank-you.
Author: Dolores
Subject: Re: Crystalized Fruit
Date: Mon Mar 23 16:43:59 1998
Message:
waaay back this was dicussed. But
I don't think they called it 'crystalized' - maybe sugar coated fruit.
Its in
one of the archives...about midway.
If you are using Netscape, just open the archive and click EDIT and then
FIND IN PAGE
Fill in the word you are searching
for in the box.
I saw this also mentioned on another
message board from someone else's web site. 'Gerard' knows how...if
you can find him.
Author: MaraTLee
Subject: R: crystalized fruit
Date: Thu Mar 26 18:52:16 1998
Message:
Dear Debbi:
No need to panic, this is simple.
You can use an egg white, or meringue powder and water (ratios are on the
can)--or powdered egg whites with
water, whatever you feel comfortable with. You brush this onto your
fruits , cover well but do not soak,
then sprinkle a good dusting of "extra fine granulated sugar" on to cover
the
fruit, let this dry and "VIOLA" you
have crystalized fruit. As far as puting them onto the cake, well, I usually
arrange them the morning of the event.
mara
I forgot to mention. If you can't find
"extra fine granulated sugar" in you local supermarket you can put some
regular sugar in your food processor,
just give it a few pulses(not to many you don't want to make powdered
sugar) and that will grind the granulated
sugar down a bit for you. also, your arrangement of fruit would look
very attractive with some chocolate
twigs and leaves. mara :)
Author: Betty
Subject: Buttercream Roses
Date: Sun Mar 22 20:37:07 1998
Message:
After teaching for 30 years, I retired
about a year ago. Having 8 grandchildren, I decided to learn how to
make birthday cake. I purchased the
Wilton yearbooks and basic supplies and started on the journey of
learning on my own.
In this time I have gotten pretty good. My question is this:
When making buttercream roses, is there
anyway to prevent the "broken edges" that I always seem to have. I
know some people like this but not
me. I like to use tip 102 to make daintly roses and the always seem to
have
broken edges. I've tried using 103
and 104 but they also come out the same way. I've tried thinning the icing,
but then the petals don;t stand up
well. I use the crisco/powdered sugar/water/flavoring icing to make the
roses with.
Is there a better recipe, an additive
or better technique to help prevent this problem? Any advise would be
most helpful. Thank you.
Author: Mary
Subject: roses
Date: Sun Mar 22 22:27:30 1998
Message:
I was reading some past messages in
the archived posts about this problem. It was suggested to take a
decorator's brush and paint a line
of piping gel up the inside of the icing bag. Make sure that the thin opening
of your tip lines up with the gel
stripe. I hope this helps you.
Author: Dolores
Subject: Re: Buttercream Roses
Date: Mon Mar 23 09:45:33 1998
Message:
Have you tried opening your 102 tip
a bit more on the small end?
Author: Tamaitha
Subject: Purple flowers
Date: Sun Mar 22 17:30:19 1998
Message:
I have been using Ateco's VIOLET gel/paste
color to make my violet/purple buttercream flowers. However,
they almost always turn blue when
the cake sits in the light, especially if moved in a car and exposed to
sunlight.
Does anyone know of a more stable brand
of coloring that won't turn blue? I already use water instead of milk
in the buttercream [someone said that
would help but it didn't] Any suggestions appreciated.
Author: Dolores
Subject: Re: Purple flowers
Date: Sun Mar 22 20:36:21 1998
Message:
Are you saying you DID use milk and
your roses still turned blue? Mine never did when I used milk. Let us
know.
Author: Tamaitha
Subject: Purple flowers
Date: Sun Mar 22 17:30:19 1998
Happened with BOTH milk
and water!! [NT] by Tamaitha , Sun Mar 22 20:40
Author: Margaret
Subject: Cathedral Cake
Date: Sun Mar 22 14:20:19 1998
Message:
I've had several brides show an interest
in the Westminster Cathedral Cake. It's shown on the cover of
'Wedding Cakes" A Wilton Album. My
question is how would you charge for this cake? Do take your regular
price per serving and add the cathedral
kit expense? When I tell them it will cost extra they turn the page
looking for something less expensive.
I would love to make this cake but I can't see doing it too cheaply. Any
advice will be appreciated. Thank
you.
Author: lynne
Subject: Re: Cathedral Cake
Date: Sun Mar 22 16:57:09 1998
Message:
hi margaret; isn't it frustrating
when that happens?
i have several cakes that the same
thing happens with :(
i have yet to figure out the best way
to give the price on those. hubby sayes just figure out the cost you want
based on per serving but just tell
customer it is x # of $s....not the price per serving *plus*. but then
what do
you do when they need less (or more)
servings and you have to figure it in front of them? :(
i think we will all be interested
in other opinions on this. lynne
Author: Renee V
Subject: Cathedral Cake
Date: Mon Mar 23 09:40:19 1998
Message:
I have never made this cake, but I
have seen the kit in the Wilton yearbook. I assume these peices are not
reusable and there in lies the problem
because you can't just charge a deposit and get the items back. I guess
I
would just be up front about it. Tell
the bride that this cake involves some special items that are not reusable
and therefore you must charge her
for this. I think most people will see the logic in this and accept it.
Anyone
who thinks the decorator should just
absorb this cost is cheap anyway and not looking for what they really
want in a wedding cake, they are just
look for a great deal. Those who understand, but still don't order the
cake are probably on a budget. I would
think that eventually someone will want the cake enough and be able
to afford it and will order it. It
probably won't be one the cakes you make very often. Are you in a shop
or
have designated area in your home
that you can display cakes. Perhaps making a model dummy of this cake
would entice brides to order it. Just
an idea. Whatever you do, don't short change yourself!
Hope this helps. Renee
Author: Doris
Subject: Cake Design Projectors
Date: Sun Mar 22 12:21:02 1998
Message:
I am really interested in having a
cake design projector for drawing images on cakes. I check out the online
catalog and was surprised at how expensive
the Kopy Cake line is. I also saw a projector called a "kopyrite"
which sell for only about $60.00.
I don;t do that many cakes where I'd need a projector and am wondering
if
this one is worth investing in.
Does anyone out there own and use the
Kopyrite model? If so, tell me how you like it and what problems you
might have encountered with it. Thanks.
Doris
Author: lynne
Subject: Re: Cake Design Projectors
Date: Sun Mar 22 17:04:15 1998
Message:
hi doris; i have had the kopyrite
projector for many yrs and love it. it is just a smaller (i believe less
powerful) version of the kopycake.
it does everything the same. i think if you had a shop w/many employees
using it all day long you might want
to invest in the kopycake model for endurance. for your use, the kopyrite
model is perfect.
mind you, i have had mine for a # of
yrs (about 8?). i don't know if it has changed since i got mine. sometimes
companies do 'cheapen' things over
the yrs. lynne
Author: Carolyn
Subject: Projector
Date: Mon Mar 23 23:19:10 1998
Message:
Hi Doris - buy the Kopyrite. I don't
think you will ever regret it. I've had the Kopyrite for almost 20 years
and
it is the BEST investment I ever made
for cake decorating. I do a lot of drawings on cakes - seems people lay
awake dreaming up ideas to see if
I can do them. I am no artist either! I don't use stencils at all. I get
pictures
everywhere to put in the machine -
newspapers, copyright free books, coloring books, wherever I see
something cute. I don't use an airbrush.
I outline the projected picture with a #1 and black or brown icing.
Then I fill it in with buttercream
from a #2 and then smooth it with a smooth paper towel. I usually go back
over the lines with a #1 when it is
all filled in. My customers that I have sent elsewhere because I didn't
have
time to work any more cakes in are
so disappointed by other cakes as they usually do airbrushing and they
are
used to my way of doing it which is
very much different. You could not go wrong with Kopyrite!!!
Author: Dolores
Subject: Re: Cake Design Projectors
Date: Sun Mar 22 17:13:03 1998
Message:
If it were me...I'd get the most expensive
one...knowing what I know now. We own the lesser one. It has only
ONE photo bulb. This works fine if
you can get the room dark enough. The good one has 2 photo bulbs and
you can use it anytime in light or
darkness.
There is also the Projectoscope...has one regular bulb $60.00
All are listed on my web site under
AIRBRUSH
They ARE expensive...I have added
how to make stencils you want to transfer. That won't cost you anything.
Dolores
Author: Doris
Subject: The Projectoscope
Date: Sun Mar 22 18:09:20 1998
Message:
Is this one worth investing in? I
only do about 5-6 cakes a month that require drawing a design and, if it's
worth it, this would be an easy investment.
There's no problem with getting the room dark; my kitchen has
only one small window and I can close
the blinds and make it as dark as night. What do you think?
Author: Dolores
Subject: Re: The Projectoscope
Date: Mon Mar 23 09:32:05 1998
Message:
I vote that it isn't worth it to you
yet. DO check out my stencil page. It explains in full detail on how to
get a
picture onto a cake without the gadgets.
Takes about 5 minutes to make a stencil from wax paper. If you do a
lot of one certain picture, you'll
want to make permenant stencils. (They make more defined lines than it
would to just draw lines on with the
airbrush.) So, you'll want stencils regardless of whether you have the
koy
kake projector.
Author: sharon ruffner
Subject: castle cake
Date: Sat Mar 21 06:34:32 1998
Message:
Hi Does anyone have a good plan for
a castle
cake? I'm getting married in June
and we're trying to find
just the right castle cake. (My theme
is castles) My cake baker doesn't have
web access, so I thought maybe I could
help my checking
out some web sites, and I found this
one. Any help would
be great. Everyone involved with cake
decorating seems
so friendly and really interested
in sharing recipes! Thanks
for any responses.
Author: Sharon
Subject: Castle cake
Date: Sat Mar 21 21:45:40 1998
Message:
Hi Sharon,
Welcome to the board. There is a cake
decorator's magazine called Mailbox News. The Sept/Oct 1996 issue
has a beautiful castle wedding cake
on the cover. (directions inside) You can order back issues for $2.50 +
S&H. Write to: Mailbox News
P.O. Box 16208
Minneapolis, MN 55416-0208
Sorry, If I had fax capabilities, I'd
just send you the pic. Maybe someone else on the board could. I believe
I
have seen a castle cake in one of
the older Wilton Cake Decorating books. Will have to do some research on
that. Good luck,
Valerie
Author: kelly
Subject: re:castle cake
Date: Sun Mar 22 00:17:49 1998
Message:
hi sharon, i saw one in the 97 wilton
year book but probably is not what you are looking for although it could
provide some helpful hints, i have
no means of sending it to you but i am sure you can find the pic. in the
year
book, sorry i couldn't be of more
help. congrats on the wedding and good luck with the cake, kelly
Author: Lisa
Subject: Castle Cake
Date: Thu Mar 26 10:32:37 1998
Message:
On the cover of the book "Wilton Weddings"
there is a castle cake on the cover. It serves over 600 but you
can have your baker size it down.
It is a quite a cake!! I'm sure you can order from this web site because
she
carries most Wilton items or get the
1998 yearbook from her and you can order it from that. Hope this helps.
Author: Bruce
Subject: Fondant Flavors
Date: Thu Mar 19 23:17:40 1998
Message:
What are the "typical" flavors for
fondant? I've heard of mixing oils to get a new flavor? What are good
combinations to try? Thanks :-)
Author: Vikki
Subject: fondant flavour
Date: Fri Mar 20 17:04:50 1998
Message:
Bruce:
I normally use clear almond flavouring.
I've wanted to try the oils and will have a chance to this weekend. I'll
let you know how it turns out.
Vikki
Author: RobinG
Subject: Fondant Flavors
Date: Fri Mar 20 19:22:51 1998
Message:
I like to match the color fondant
to the flavor, like yellow could be lemon or banana; or pink could be cherry,
strawberry, raspberry, cotton candy;
I like to use coconut in plain white w/pineapple filling in the cake.
Remember, when using flavoring oils,
they are much more concentrated that extracts, so use very sparingly or
your flavor will be bitter. Use by
the drops, not teaspoons.....RobinG
Author: Nicole V.
Subject: fondant
Date: Thu Mar 19 14:02:35 1998
Message:
I'm trying to make a cake covered
in fondant, then placing fondant shapes on top of the original fondant
layer.
I'm new to using fondant- what's the
best way to get the shapes to stick on? a dab of buttercream?- or should
I
moisten the backs of the fondant shapes?
Thanks- Nicole V.
Author: Dolores
Subject: Re: fondant
Date: Thu Mar 19 17:46:11 1998
Message:
I just put some water on the backs
and they stick fine. Don't put much on...melts the icing if you do.
Author: Kimberly Jackson
Subject: cake creation
Date: Thu Mar 19 12:02:58 1998
Message:
Help! My coworker has been offered
a new job and my office is planning a going-away luncheon in his honor.
I've been asked to do the cake. We
expect around 25 to 40 people to attend. His favorite is red velvet w/
cream cheese frosting. I was thinking
of having his picture with "the dancing baby" since he loves that baby.
Does anyone have a good recipe for
1. red velvet cake (not too heavy), 2. a good cream cheese frosting that
can withstand some heat (it will probably
be warm by then) and 3. how do I transpose a picture onto a cake. I
saw an advertisement for something
like that on the web but was hoping to learn to do it myself or maybe have
it done locally. I live in the Washington,
D.C. metro area. Any and all thoughts would be greatly appreciated.
The luncheon is scheduled for Friday,
May 15.
Author: Diana
Subject: location of recipes
Date: Thu Mar 19 17:50:11 1998
Message:
Hi I love that dancing baby too. you
can find 3 red velvet recipes at www.sugarcraft.com/arc4.htm
you won't have to scroll down very
far. The cream cheese recipe that can withstand heat is at
www.sugarcraft.com/recipes/recipes.htm
Author: Dolores
Subject: Re: cake creation
Date: Thu Mar 19 17:53:48 1998
Message:
1. red velvet cake (not too heavy)
My cake is light and SO easy:
1 yellow cake mix (I like the one
with the stick of butter in it
use water, eggs and oil as directed
on the box.
ADD:
2 TB Hershey's Powdered cocoa
Red food coloring to desired color
This cake tastes great without the work.
2. a good cream cheese frosting
We buy ready-made cream cheese icing.
It IS good (and we do carry it if you'd like this). It WILL withstand
the heat and is wonderful to dec.
with.
3. how do I transpose a picture onto
a cake.
I just gave all that to Isabel. Look
through the archives. Its in the next to last one I'm almost sure. Otherwise,
I
have that on my web page as a zip
file you can download. It is easy and won't cost you any money : )
Dolores
You sure you can make it from scratch. Earlene Moore has
shared her cr cheese icing recipe on her web site...go
to my LINKS page and you can get to
hers from there.
Our pre-made cream cheese icing works
great. It is $2.59 per 1 lb. We think you'd need 3 lb. none will be
wasted! They eat it with a spoon around
here LOL...and we have LOTS of icing - you'd think they'd be tired of
it.
Author: Nannette
Subject: cake creation
Date: Sun Mar 22 22:12:32 1998
Message:
1> I think there are 3 or 4 recipes
in the archives (I know people have already sent you there), but I tried
the
red velvet cake recipe in the archives
where you add instant chocolate pudding and buttermilk. It was great!
2> I've also made cream cheese icing
by adding commercial canned cream cheese frosting to my buttercream;
that doesn't spoil like a true cream
cheese frosting.
3> The Heidelberg Pastry Shoppe in
Arlington (VA) has one of the machines where you can transfer a picture
onto a cake, but you'll have to call
them to see if they will just sell you the photo (i.e., without it being
on their
cake). I also just saw an advertisement
for a place that I think was called Apollo Photo (in Merrifield, VA?)
that will produce edible images from
your picture. Don't know how expensive either is.
There are a couple of cake clubs in
the Washington DC area (one meets in Annandale, VA; the other in Camp
Springs, MD). You might consider joining
one of those to be able to meet with other decorators and get some
pattern transfer ideas. Feel free
to e-mail me back for specifics on club meetings.
Author: Kimberly Jackson
Subject: cake creation
Date: Mon Mar 23 08:35:46 1998
Message:
Nannette, Thank you so much. The information
you provided is most helpful. I tried the boxed yellow cake
recipe and added 2 Tbls of cocoa and
the red food coloring. It turned out great (looking). My family can't wait
to taste it. I think I'll try the
scratch recipe also, just to compare the difference (if any). Re adding
cream
cheese frosting to buttercream: do
I blend it with a mixer or stir by hand. Don't want to overbeat since both
will already be complete. I will definately
call the the two shops in Northern VA today. Yes, I would love to
join the cake club in Camp Springs,
MD. Although, I live in Silver Spring, MD, it shouldn't take me long to
get there. When and where do they
meet? Any fees? Are you the contact person or should I call someone else?
Any information on this would be great!
Again, thanks for all your helpful suggestions.
Author: Nannette
Subject: cake creation
Date: Mon Mar 23 22:42:30 1998
Message:
I add the cream cheese frosting after
my buttercream is made, and beat together with a mixer 'til they're well
blended.
The Greater Washington Area Cake Club
meets on the 2nd Monday of each month from 7-9 pm. I'll e-mail you
more details separately.
Author: Sly
Subject: DC cake events
Date: Tue Mar 24 08:15:54 1998
Message:
Although the meetings for the Northern
Virginia group (Cake & Sugar Artists of No. Va.) may be further than
you wish to drive, we do have lots
of inforation about our club (as well as a listing of upcoming events and
classes that are going on in the DC
area) on our webpage. And since I'm a member of both clubs, I can list
events for both clubs as well.
http://www.wizard.net/~casanova/
Author: Thearesa
Subject: cut up cakes
Date: Thu Mar 19 10:36:38 1998
Message:
I am looking for cut up cakes.
I need one for a bear.
Author: Dolores
Subject: Re: cut up cakes
Date: Sun Mar 22 10:27:53 1998
Message:
Bear...about as easy as it gets...
Use 2 round cakes...8" (maybe a 8"
head and 9" body) or whatever size you need. Put end for end - one for
the
head, the other for the body.
Use cupcakes for the ears, hands and
feet.
Check your Wilton Yearbook for ideas
on decorating like the bear cake pan.
Author: Maurice Guilfoil
Subject: gum paste too dry
Date: Wed Mar 18 20:49:59 1998
Message:
This afternoon I was making my first
gum paste roses. Things were moving along well; but when I worked
with some pale, pink gum paste, the
edges of the petals seemed to crack or fray; the paste seemed to be too
dry. What can one do to save the paste
and continue on with the making of the rose petals? Maurice
Author: lynne
Subject: Re: gum paste too dry
Date: Wed Mar 18 23:04:18 1998
Message:
hi; first off let me say i *love*
the look of roses w/frayed/cracked edges! :)
to re-hydrate gum paste just dip the
paste into a bit of fresh egg white or water and carefully work it in until
it
is no longer sticky. sometimes you
may need just a bit more crisco, too to keep the ratio right.
lynne
Author: Dolores
Subject: Re: gum paste too dry
Date: Sun Mar 22 10:25:33 1998
Message:
Are you using confectioners' sugar
to keep the gp from sticking to your hands? Instead try using Crisco
(shortening). Flower petals get a
very dry cracky look using conf. sugar where this doesn't happen with
shortening. USE VERY LITTLE shortening.
It isn't so bad if only the edges look frayed, but when the centers
of petals look that way it isn't so
nice, right? Dolores
Author: Maurice Guilfoil
Subject: gum paste too dry
Date: Sun Mar 22 18:27:27 1998
Message:
Dolores,
Yes, I have been using a little dab
of Crisco on my hands and cutting board. I, also, learned a little trick
from
Carlina Espinosa who lives in Ann
Arbor, Michigan. She makes some of the most beautiful gum paste flowers
that I have ever seen. They look so
real that you want to smell them.
She told me to run my hands under
the cold water tap; then blot dry them on a soft towel; work what small
amount of water that -it must be a
very small amount- is left into the paste as you knead it. I do this now
if the
paste feels too dry. This works well.
I sure am grateful for all the good ideas that more experienced
decorators share with me.
Maurice
Author: Nicole
Subject: air bubbles in buttercream
Date: Wed Mar 18 17:48:50 1998
Message:
Hi all!
A while back, I asked for advice on
icing a cake smooth and received some great feedback. I just finished
icing a birthday cake for a family
member, and I used the quick icer tip as suggested. It certainly made the
icing go on a LOT faster, which was
great, but I had a heck of a time because my buttercream had huge air
bubbles in it that were almost impossible
to smooth out!! I mixed the buttercream with my hand mixer -- was
this the culprit??
Also, I thinned the buttercream with
light corn syrup first, but is it possible that I didn't thin it enough
(i.e.,
could that have been part of my problem
with getting it smooth?).
I used to ice my cakes using canned
frosting from the grocery store and I could get them pretty smooth, but
now that I've been decorating for
about a year now, I want to start making my icing from scratch. I just
can't
seem to get the buttercream right!!
Help!! (BTW I use Wilton's recipe for buttercream).
Thanks in advance for any suggestions!!
Author: Amy
Subject: re: airholes in buttercream
Date: Wed Mar 18 18:50:45 1998
Message:
Nicole,
After you've mixed your buttercream
with your mixer, try stirring in a figure 8 motion with a wooden spoon
or
spatula and see if that helps.
Amy
Author: lynne
Subject: Re: air bubbles in buttercream
Date: Wed Mar 18 22:58:42 1998
Message:
hi nicole; glad to hear our advice
has helped you:)
sounds to me like you are overbeating
your icing. how long are you beating it? much over 3 minutes is
probably too much.
another thing that should help is
to find a bowl/container to beat in that is deep but narrow. what we want
to
accomplish is having the beaters *completely*
covered w/icing. this will definately give you a smoother
icing.
yes, it is possible you did not get
the icing thin enough. next time try another *teaspoon* of liquid. keep
tract
of how much you are adding until you
find just the right amount that makes the icing perfect for you.
since we all live in different parts
of the country (world?) our weather is different and that definitely effects
everything we do! :)
lynne
Author: Dolores
Subject: Re: air bubbles in buttercream
Date: Sun Mar 22 10:42:12 1998
Message:
To me your problem is very simple...I
learned a long time ago that if I made a double-batch of icing )so that
it
completely covered my beaters) I had
smooth icing.
Don't beat at too high of speed either.
Adding more liquid at the end of mixing also illiminates more airholes.
I doubt it is the recipe, just the
way you mix.
YES you can stir out a lot of the
airholes with a spatula after mixing.
Author: Renee V
Subject: Gumdrop flowers
Date: Wed Mar 18 15:47:47 1998
Message:
Hi Gang,
I just wanted to say that the directions
for making gumdrop flowers in this month's American Cake Decorating
Magazine are very good. I especially
liked the part about rolling out the gumdrops in a cookie sheet of
granulated sugar. This really works!
My flowers came out so cute. I took the idea a little farther and used
my
gumpaste cutters to make some other
flowers such as an Arum lilly and I used the leaf cutter instead of doing
the leaves freehand. I also did daisies
by using 2 white gumdrops flattened fairly thin into 2 circles and then
cut the edges with a straight, small,
nail scissors into "fringy" petals. I put one on top of the other for fullness
and used just the top 1/3 of a small
yellow gumdrop for the center. Using the small rolling pin that comes with
the Wilton gumpaste kit works great
for rolling out the gumdrops after you flatten them a bit with your hands.
I love this idea because there is very
little mess and you can stop and start on a dime (so to speak) which is
important when you have a 5 1/2 month
old baby! It makes very "homey" yet professional looking decorations
great for a spring birthday or Mother's
Day cake. Fun!! Has anyone else tried this? Renee
Author: Valerie
Subject: gumdrop flowers
Date: Thu Mar 19 09:50:11 1998
Message:
Hi Renee,
No, I have not tried that before.
What a fun idea!! I have the gum paste tools and will have to try that.
Always
looking for something new to learn.
Thanks for the posting. Valerie
Author: Susanna
Subject: and marshmallows too!
Date: Mon Mar 23 16:45:25 1998
Message:
Around Easter time marshmallows come
in pastel colors. Lightly oil (smear on, wipe off with paper towel) a
pair of kitchen shears. Cut across
the marshmallow (as if you were making torte layers on a round cake) -
you
can get three or four slices from
one candy. The slices will crimp into two end points with a bowed-out
middle and look like flower petals.
Assemble into daisies with a gumdrop center (cut the gumdrop down if
it's too tall...or make a multi-layered
flower by sticking the center points into a dab of icing. You can use the
white marshmallows with yellow-gumdrop
centers for daisies all year 'round.
Author: Mary
Subject: ballerina cake
Date: Wed Mar 18 15:12:03 1998
Message:
I have spoken with a potential customer
about a ballerina birthday cake. She wants a shaped cake but I don't
want to buy a character pan at this
time. I have the Wilton Kitty, Elmo and Pooh bear. Does anyone have an
idea of how to turn one of these into
a shaped ballerina type cake"
Author: Renee V
Subject: Re: Ballerina cake
Date: Thu Mar 19 08:53:08 1998
Message:
I don't know how to turn your Wilton
pans into ballerinas but once I saw a project that I have always wanted
to try but never had the opportunity.
It was a pair of ballet slippers carved out of 2 loaf pans. The basic shape
of the slippers were carved from each
8 1/2 by 5 loafs of pound-type cake. I'm not artist, but this shape seems
easy enough to do. Round off the front
and back of the cakes and corners and carve a concave section in the
top. These cakes were then covered
in buttercream and a lovely peachy-pink fondant. Two peach satin
ribbons were attached to each "slipper"
to complete the look of toe shoe ties. If you didn't want to mess with
fondant, you could probably smooth
ice them with buttercream or use the star fill in meathod that you would
use on a character cake. Hope this
helps. Renee.
P.S.
Some day I'm going to make this cake!
Author: Mary
Subject: Ballet slippers
Date: Thu Mar 19 14:18:26 1998
Message:
I can just picture the slippers how
pretty! I will ask the potential customer about this. What a great idea,
thanks!
Author: Renee V
Subject: Re: ballet slippers
Date: Thu Mar 19 16:10:30 1998
Message:
Glad you enjoyed the idea. Please
let us know how they turn out! Good luck, Renee
Author: Veronica
Subject: HELP!!!
Date: Wed Mar 18 14:07:58 1998
Message:
Hello,
My boyfriend's birthday is coming
up three and a half weeks away and I'm trying to think of a decoration
to
put on his cake. I am 17 and have
taken decorating class for about six months. So, I have practice doing
edible
images, character pans, any-type of
flowers. His favorite is Florida Gators but he also like red roses. What
should I do that isn't too feminine
looking ? Thank you Everybody :) Veronica
Author: Nicole
Subject: Not too feminine
Date: Wed Mar 18 18:39:32 1998
Message:
Hi, Veronica
I too, am fairly new at decorating,
but I might have a suggestion for you. I had to make a cake for Boss' Day
and my boss is a man. I was also concerned
about making something that was pretty, but at the same time, not
feminine. Here's what I ended up doing:
I made a colorful balloon bouquet using
round tip number 12. I made each balloon a different color (red, blue,
and yellow) and then I used black
icing and round tip #2 for strings off of each balloon. I just did a basic
shell
border across the top and at the base
of the cake I did larger shells (in white) but made a little "zig-zag"
with
round tip #3 in blue over each shell.
Then I wrote "Happy Boss' Day!" in Blue icing on the top next to the
balloon bouquet. It wasn't very extravagant,
but I think it turned out nicely.
I hope this helps and maybe others will give you some other good suggestions too!! Good luck! Nicole
Author: Anonymous
Subject: Re: Not too feminine
Date: Thu Mar 19 10:51:07 1998
Message:
You could make a stencil from a Florida
Gators shirt or poster and then enlarge or make smaller so that it will
fit your cake. I use the frozen buttercream
transfer method to get the pictures on the cake. One tip is after you
are done with tracing the picture
and filling it all in, go over it again so that the icing is fairly thick
and then
when it is frozen it will be a little
easier to get onto the cake because of the extra thickness. It won't break
so
easily and it will take a little longer
for it to start thawing out.
Author: Jane
Subject: Royal Icing 3-D Bow
Date: Wed Mar 18 23:37:45 1998
Message:
Here is one of my favorite designs
for a man's cake. I found this in one of Colette Peters' books which I
checked out from the library.
Using royal icing on a parchment paper
covered cookie sheet, pipe at least 24 loops just like loops in a bow
that you'd stick on a present. You
can use either a rose tip (like 104) or a star tip (like 18). Start at
the base of
the loop and pipe a rather narrow
loop approximately 2" long, returning to the base. You can make these all
one color or multi-colored. Let them
dry overnight.
Using buttercream, draw the ribbons
on your present cake, crossing wherever you want to place the bow. On
a rectangular sheet cake or even a
round cake, I usually place the bow on the upper left hand section of the
cake. Then where your ribbons cross
and the bow will be placed, pipe a small circle of your royal icing and
start laying your loops in it going
around in a circle, usually about 8 loops. Make another circle of royal
icing
on top of this and lay another row
of loops around. Keep doing this until you are basically standing the final
loops upright, creating a beautiful
3-D bow. You can fill in any holes with additional loops, just putting
a
little royal icing at the base of
the loop before you place it in the bow.
This is really a gorgeous "present"
cake and even with drop flowers strewn around, still looks masculine.
You can write your message on the
large area left open on the lower right hand section of the cake. This
is
really, really easy to do and, for
me, the hardest part is waiting for the loops to dry!
Author: Maurice Guilfoil
Subject: character cakes -tips to
use?
Date: Mon Mar 16 23:09:24 1998
Message:
For outlining a character cake, I was
taught to use tip 3; there are two very good cake decorators in my city
who use tip 4 and tip 5. What tip
do you use to outline novelty or character cakes?
Author: Debi
Subject: Re: character cakes -tips
to use?
Date: Tue Mar 17 10:50:03 1998
Message:
I have used all three tips on outlining.
It realy depends on which one feels confortable to you decorating. How
does it look to you. Experiment with
them and make up your own mind. I love to use different tips to get
different looks just so that even
though I do the same cake style it doesn'e look exactly the same each time.
Debi
Author: Dolores
Subject: Re: character cakes -tips
to use?
Date: Tue Mar 17 15:00:17 1998
Message:
What tip to use for outlining depends
mostly on what tip you plan to use for the stars. If you pipe the stars
with
a tip 16, then perhaps a tip 3 would
be good for the outlining. But if you plan to pipe the stars with tip 18-19
or larger, then I would use tip 5....so
the outlining won't get covered up...nothing like doing the whole outline
over! No fun there.
Author: mike Mccarty
Subject: fondant vs gumpaste
Date: Mon Mar 16 19:19:50 1998
Message:
I've been asked to make a cake for
a restraunt with a tartan or plaid design. Should I use fondant. I'll need
to
divide it, colour it, cut and assemble
it into a tartan design. How do I get the pattern to stay together and
is this
even possible. Thank You; Mike
Author: Maurice Guilfoil
Subject: fondant versus gumpaste
Date: Mon Mar 16 23:02:12 1998
Message:
Mike,
This sounds like a great project;
I need to know how you decide to decorate for future reference. Please
share
some of your results with me.
Maurice mauryg@voyager.net
Author: Vikki
Subject: gumpaste/fondant
Date: Thu Mar 19 10:24:10 1998
Message:
Mike:
Sounds like a wonderful project...
I've been trying to figure out the same.. How to not make it look like
a
basketweave. I would love to see and
hear your results with this decoration. I have been using the gumpaset
to
do this. Sorry I know I didn't really
answer your question. Thank You Vikki
Author: Susanna
Subject: plaid
Date: Mon Mar 23 16:23:16 1998
Message:
Interesting problem! I've not tested this theory, but here are my first thoughts:
In order to avoid the "basketweave"
look, try planning your design full size on graph paper first. Decide
which "lines" (1/4 to 1/2 inch
wide) you want to be continuous and which can "stop" at intersections.
Keep the
square or rectangular pieces to one
or two standard sizes. Then color and roll out your fondant. I'd stick
to no
more than three colors for simplicity.
(Unless you've been given a specific tartan to duplicate, of course.) Cut
out the EXACT SIZE pieces from your
paper template and use them as patterns to cut your colored fondant
pieces (a metal ruler and Xacto-knife
will be invaluable). Fit the pieces together like a jissaw puzzle on the
surface of the cake. Better yet, fit
them together on a piece of parchment or wax paper (dab of frosting to
adhere) so you can push the pieces
together firmly and make sure the seams are abutted properly. Add a layer
of buttercream to keep the finished
panel from sliding or buckling as you place it on the cake...you might
even
be able to "drape" it using this method,
making it look like a tartan "tossed" upon a surface. (Remove any
paper that shows.) Add some purple
and green thistles (traditional highland flower) to the corners (royal
icing
done ahead and dried), stuck on with
dab of royal icing).
Author: Julie
Subject: icing a cake with whip cream
Date: Mon Mar 16 13:48:13 1998
Message:
Help - I have just received a request
for a cake done in whipped cream instead of butter cream! I found a
receipe (2 cups heavy cream, 1/4 powder
sugar, 1/8 tsp salt, 1 tsp vanilla). I've never done this - Can I pipe
a
boarder? What about flowers? I noticed
The Cake Bible has a receipe with gelatin in it? Has anyone tried
that? Any suggestions
would be great! I don't know, maybe I should just say "sorry"
Thanks, Julie
Author: Debi
Subject: Re: icing a cake with whip
cream
Date: Mon Mar 16 15:46:03 1998
Message:
What kind of whip cream does the customer
want? If its like bettercreme or pastry pride all you need to do is
whip it up and use it like buttercream.
But if you want to use what Wilton calls a Special Buttercream that is
made like buttercream but with heavy
cream it will still taste like buttercream (kind of).
Either way you can decorate with either
mentioned above and still have a beautiful cake. Also with the
bettercreme but it is lighter to use
and the taste is different more like whipped cream than buttercream.
Lots of luck! Debi
Author: Julie
Subject: bettercreme/pastry pride
Date: Mon Mar 16 16:09:54 1998
Message:
What is bettercreme & pastry pride?
Can I get them at the grocery store? I need this cake for Thursday, don't
really have time to order anything.
Do they have to be refrigerated?
I'm looking in my wilton yearbook and
I see a Stabilzed Whipped Cream (looks the same as the one in the
cake bible). It has unflavored gelatin
in it - could this be the one you think tastes like buttercream?
Author: Debi
Subject: Re: bettercreme/pastry pride
Date: Tue Mar 17 10:44:20 1998
Message:
I have used the stabilized whipped
cream only on pies and such not on cakes. I have gotten the bettercreme
at
my local cake supply store. It comes
frozen sort of and all you need to do is whip it up on high until it is
stiff
enough for you but not to stiff or
you'll hurt you hands.
Hopefully you can find either Pastry
Pride or Bettercreme at the cake supply store. I found mine in my yellow
pages and called them to see if they
had any for sale. Hope this will help you out.
Debi
Author: lynne
Subject: Re: icing a cake with whip
cream
Date: Tue Mar 17 12:45:41 1998
Message:
hope by now you haven't completely
paniced and told your customer 'no' :)
i didn't know about this new board
until this morn:( we had a bookmark right into the 1st pg of the 'old'
board
and didn't know of any changes.
ok.........rich's bettercream is one
brand. frostin pride (& pastry pride) are another brand. there are
a couple of
others, but i'm not sure what they
are.
don't know where you live. do you
have 'smart and final' stores in your area? you can buy qts. for about
$3-4
ea or it can be bought in gal sizes
too. one qt is more than enough to ice and decorate a 1/2 sheet. it must
remain fz so it cannot be shipped
(dolores carries it). even tho it is a few cents more i highly recomment
using
the frostin pride rather than pastry
pride. i have not used bettercream, but understand it is equal to frostin
pride (f.p.) this stuff should be
whipped at a medium speed until you hear it 'slap' in the bowl......but
*as
soon!* as you do hear that sound you
must! stop whipping or it will be overwhipped. this takes about 5-8
minutes depending on the mixer you
are using. these non-dairy whipped kremes are slightly sweetened and
have vanilla already added.
stablized whipped cream is usable
also. but you could also just whip up whipping cream w/a spoonful of
pwdr sugar, too.
each one needs to be whipped until
it stands in peaks, but be careful not to overwhip. good luck and let us
know how everything goes.
lynne
Author: MaraTLee
Subject: Re: using whipped cream as
icing
Date: Tue Mar 17 16:23:32 1998
Message:
Dear Julie:
Using the Knox unflavored gelatine
stabailzes the whipped cream. you will find that the whipped cream is a
little hard to work with , as it will
not let you do any intricate piping. So take advantage of the Yumminess
of
whipped cream and use your larger
tips to make your borders. It also doesn't take the colors in an intense
hue,
staying very pastel. If you need to
decorate your cake with an intricate design I would draw it on rice paper
and place it on the cake. You only
need to add powdered sugar to taste and adding a bit of vanilla (or any
extract) just makes it yummier. But,
remember, any cake iced in whipped cream must stay in the refrigerator
and cannot be out for display longer
than 20 or 30 minutes before the icing takes to sliding off the cake (most
times)-(-make your borders on top
of your surface, do not let them hang down the side or they will be the
first
ones sliding off the cake. ) DO NOT
OVERWHIP or you will begin to make butter---LOL
Author: Jennifer
Subject: whipped cream
Date: Tue Mar 17 17:58:22 1998
Message:
I did my first cake with whipped cream
about a month ago. It isn't too difficult, but it does have its limitations.
I'll pass along what I learned in
the process. I used the old Wilton recipe, stabilized with gelatin: soften
1 tsp
gelatin in 4-6 tsp water, then dissolve
over very low heat. Allow to cool to room temp while you beat the
cream. Beat 1 cup heavy whipping cream,
1/4-1/2 C powdered sugar, and 1/2 tsp vanilla in chilled bowl.
When it starts to stiffen, beat in
the gelatin until stiff. The gelatin will keep the whipped cream from
separating. Stabilized with gelatin,
it can last a couple of days or more in the fridge, and at least an hour
at
room temp. After 24 hours, the cream
starts to dehydrate, and will shrink and get tougher, but is still pretty
good for 48 hours. You can color pastels,
but darker colors will bleed very quickly. I used it to do shell,
bead, and ruffled borders, to figure-pipe
balloons and clouds, and to write the message. One warning, DO
NOT use buttercream with real dairy
whipped cream. Something in the buttercream causes the whipped cream
to separate and you will end up with
a bleeding, oozing mess! I haven't tried to make flowers, but I know
people have before. The decorations
will not be as fine and delicate as with regular icing, and you should
stick to things that can be done quickly.
You don't want to keep the iced cake at room temp any longer than
necessary, and the heat of your hand
will start melting the whipped cream while you are piping.
Author: Kimberly Jackson
Subject: Decorating/Icing
Date: Mon Mar 16 13:09:08 1998
Message:
How do I make buttercreme icing thicker
without further sweetening it by the addition of powdered sugar
Author: Debi
Subject: Re: Decorating/Icing
Date: Mon Mar 16 15:50:09 1998
Message:
I have always started with the thicker
icing and thinned as I needed. If its the sweetnes that is the problem
use
some popcorn salt to cut the sweet
taste. It can be added with out the crunchy taste that other salt can add.
The
only way that I know to thicken icing
is with powdered sugar. Sorry. Debi
Author: Kimberly
Subject: Decorating/icing
Date: Tue Mar 17 10:01:25 1998
Message:
Thanks Debi, I'll
give the popcorn salt a try..
Author: MaraTLee
Subject: Re: making stiffer buttercream
Date: Tue Mar 17 16:31:34 1998
Message:
Dear Kim:
When you make your next batch of icing
you could reduce the amount of liquids that you are using. (Are you
using the Wilton icing recipe?) and
make sure that any extracts that you are using are part of your liquid
mesures.
------------------------------------------------------------------------------------------------------------------
NEED AN IDEA FOR A CAKE CREATION?
Author: Julie
Subject: skateboard
Date: Fri Mar 27 14:01:30 1998
Message:
Someone just requested a skateboard
cake - any ideas? Not real big (2 box). The part that is really stumping
me is they want it filled - I don't
know how to make it not look so thick.
Thanks in advance for any suggestions,
Julie
Author: lynne
Subject: Re: skateboard
Date: Sat Mar 28 00:22:39 1998
Message:
i have directions on making one at
the shop. when do you need this? i'll try to remember tomorrow to get those
directions for you.
lynne
Author: lynne
Subject: Re: Re: Re: skateboard
Date: Sat Mar 28 19:23:30 1998
Message:
i'm sorry julie, i didn't get to spend
any time at the shop today:( was offered a ride home after my meeting.
hubby baby-sat the shop. i was going
to finish out the open hours after the meeting, but it ran longer and she
offered to take us both home.
from memory: they made a jelly-roll
type cake. seems to me it was cut at one end kind of rounded up -- like
a
spoiler on a car(?). used a piece
of styro under the cake board fairly small, just wide enough to hold the
cake
steady -- can be as long as the cake
but keep it narrow so it is not seen.
as i mentioned before, donuts were
used for rollers. can be decorated/iced any color. keep it simple. i think
it
was airbrushed pink w/just a couple
of colored lines piped as decoration. and the piped message.
neighbor just stopped by for our walk.
talk to you later.
let me know when you need this.....i have direction at
the shop i'll try to remember to bring them home
tomorrow.
i do remember they use donuts for wheels :) lynne
Author: Michael D. Follis
Subject: Rennaissance Wedding Cakes
Date: Wed Mar 25 13:51:07 1998
Message:
I have been commissioned to bake and
decorate a wedding cake on July 4th of this year. My problem is this.
The theme for the wedding is the Rennaissance
Era. Can anybody help me out in determining what a
Rennaissance Wedding Cake should look
like. I have researched the library and have come up with only
references to fruit filled pastries
being served at the wedding feasts. If anyone knows anything, I would
appreciate it very much. I can probably
create the appropriate decorations required, if I knew what they were.
Pictures of a Rennaissance Wedding
Cake would be extremely helpful. Thanks for listening
to my delema.
Michael
Author: Jeffery Arnett
Subject: Perhaps an idea
Date: Wed Mar 25 21:50:52 1998
Message:
I have never been asked to make such
as cake, but if so, I would make one that relied more on architecture
than floral trim.
I would decorate the cake with the
Baroque-type gum paste medallion and scrolls [call ROSEMARY
WATSON and get her catalog...she has
many such gumpaste molds
1-800-203-0629. On pages 14 and 15
of her catalog are a couple of sampe cakes decorated with these type
decorations]. Hope
this helps a little. Jeff
Author: Jennifer
Subject: Rennaissance cake
Date: Wed Mar 25 22:20:19 1998
Message:
I don't think they had wedding cakes
during the Renaissance era, at least nothing like what we have today. I
think your best bet would be to make
up your own style of decorations inspired by the architecture, clothing,
and jewelry of the times. Somehow
incorporate and adapt those designs in icing; you should have an easier
time finding out about those types
of things. Also, you could make the bride and groom out of gumpaste and
dress them in period clothes. I just
had another thought, didn't the singer Sting have a period style wedding?
Maybe you could find some pictures
from his wedding in back issues of People that might show his cake; I
can't remember when it was, but its
been several years. Good Luck!
Author: Michael D. Follis
Subject: Res[ponse to Rennaissance
Cake
Date: Wed Mar 25 23:57:58 1998
Message:
Jennifer:
Thanks for your help in my quest for
information pertaining to a Rennaissance cake design. I will search the
People Magazine Web Site and see if
I can find the article you mentioned.
Again thanks for your help.
Michael
Author: lynne
Subject: Re: Rennaissance Wedding
Cakes
Date: Thu Mar 26 02:09:43 1998
Message:
like the others i myself have not
had the oportunity to make such a cake, but i have seen several ideas
presented .
it does depend on what the couple
want. any chance you can talk further w/them? what are they looking for?
one idea is a very old looking castle
-- the one i saw was round w/lines indicating 'bricks' and some trailing
vines. windows and doors also 'drawn'
on via simple lines.
the other one was made by a friend.
she made gray brick walls out of colorflow. these were about the size and
shape of a 1/2 sheet about 5" tall.
inside these wall they put a simple
round cake, as i remember just bordered. hope that helps
some. lynne
Author: Renee V
Subject: Re: Rennaissance Cake
Date: Thu Mar 26 08:51:10 1998
Message:
Hi Michael,
My immediate thought was similar to
Lynne's. A castle seems very appropriate. If this is a very elegant
"grown-up" wedding, you may want to
try to make it very stylized by using a basic Rennaissance style castle
but incorporating elements of jewels
and fabric design of the time. Boy, I'd love to see this finished product.
I
know it is down the line, but do let
us know how it comes out for you. Renee
Author: Michael D. Follis
Subject: Rennaissance Cake - Response
Date: Thu Mar 26 20:43:18 1998
Message:
Renee:
As I said in my response to Lynne,
I believe the end result will be some sort of castle. Fortunately for me
at
this time, the bride to be is living
with us until the wedding. So I will be bouncing off of her the ideas
received from all of you.
If the cake turns out to be a castle,
I will take a picture of it and scan it into my computer and put it on
the
bulletin board for all to see.
Thanks for your input to my problem. Michael
Author: Michael D. Follis
Subject: Rennaissance Wedding Cake
Response
Date: Thu Mar 26 20:32:36 1998
Message:
Lynne:
Fortunately for me, the bride to be
is currently living with my wife and I until the wedding. So, I will be
showing her all of the responses that
have been provided and see what she thinks about how to decorate her
wedding cake. Your ideas sound pretty
good. I am sure she will entertain, in her mind, some sort of Castle
looking cake with possibly the bride
and groom standing at the top of a tower. Once I find out enough info
about this type of Wedding cake, and
a decision is made, I will keep all of you informed thru this bulletin
board. Thanks for
your response and suggestions. Michael
Author: Jane
Subject: Another Idea
Date: Fri Mar 27 22:29:07 1998
Message:
I was invited to a wedding a few years
ago in California that was so Renaissance, the wedding party even
wore period costumes. Unfortunately,
since it was out of state for me, I was unable to attend and did not see
their wedding cake. However, I gave
them several Renaissance style picture frames for the shower and they
were very excited that they fit in
with their theme. They are pretty easy to find, I believe. The frames look
like
twisting and trailing ivy. You could
do the cake to look like the fabric on the bride's gown and then trail
ivy
all over it, up, down and around the
tiers. You could even incorporate a picture frame with the couple's
picture into the setting, next to
the cake or on a separator plate between tiers.
Also, you might suggest hanging an
old-fashioned mosquito netting above the cake and draping it down around
the cake table. This would work indoors,
but would also be great outdoors since you're doing a summer
wedding. The billowing netting would
play nicely into the Renaissance theme. Good luck! Sounds like fun!!!
Author: Michael D. Follis
Subject: Another Idea - Response to
Jane
Date: Sun Mar 29 16:26:20 1998
Message:
Jane:
It's too bad you didn't get to go
to the wedding. Would it be possible for you to tell me who the couple
was
and how to contact them. I could call
them and/or e-mail them to see if they could send me a picture of the
wedding cake or better yet have it
sent via e-mail if it is within their capability (scanner) to produce a
TIF or
JPG file. I sure will take into consideration
your recommendations for carrying the theme along with the
brides colors and material to accent
the cake. Again, thanks for your response to my call for help.
Michael
Author: Dana
Subject: Easter Cake
Date: Fri Mar 20 16:32:28 1998
Message:
I have an advance order for an Easter
cake that they want to be "elegant", but not religious, "Eastery", but
not
cartoonish (like bunnies hiding eggs).
Any suggestions?
Author: Mary
Subject: Easter cake
Date: Fri Mar 20 16:55:29 1998
Message:
What about a rolled fondant covered
cake with a molded egg on top. If you use something along the lines of
an
egg theme and use simple decorations
and a smooth icing (pastel colors) it would be very elegant. You could
also add some Royal icing Easter lilies
with the pearl stamens which I think look very elegant. Whatever you
decide it will be beautiful I'm sure!
Good luck.
Author: lynne
Subject: Re: Easter Cake
Date: Sun Mar 22 17:49:14 1998
Message:
a basket of lilies would be nice.
you don't say how big this cake is
to be. i have done &/or seen basket cakes in many different sizes/styles.
oval cake: turned 'long ways' the
rounded bottom the basket the top the handle..........fill in w/ flowers.
round: basketweave the sides, fill
top w/flowers.
sheets: make a basket either piped
right on cake or bake an additional shapped cake and ice it (for a 3-d
effect) then put the flowers w/stems
on the cake.
shell (shapped pan): same as oval.
that's all i can think of right now
they have new ideas -- borders -- they are about 8" long
by 1 1/2" wide -- strips for going around the sides of
4" high cakes. they have one that
is called floral....mostly pansies. it also comes as a frame and rounds
-- for
tops of cakes --frame for sheets and
rounds for rounds (dahhhh!) :)
the other design is ivy which will
be great for grad cakes.
then for easter there is a new lily
design -- sort of a stained glass look.
those are the ones that really impressed
me. dolores can send you a pic if you want......i think :)
Author: Maurice Guilfoil
Subject: golden anniversary cake
Date: Wed Mar 18 21:05:37 1998
Message:
I have to decorate a small, layer
cake for a golden anniversary. The budget for this cake is tight; any quick
and
good ideas that you may have used
on a similar cake?
Author: kelly
Subject: RE: golden anniversary cake
Date: Wed Mar 18 21:45:00 1998
Message:
Hi Maurice, I was thinking maybe a
small sheet cake with Wilton's Book pan on top, you could do delicate
roses and greenery on one (page) and
on the other write something like"happily ever after" or something along
those lines and then a simple border
on the sheet cake, wouldn't take much time and I really like the Book pan,
it is very versitile(sp?) anyway hope
this helps. have fun!! kelly oh yeah, p.s. yellow is my favorite color
of
rose, very nice.
Author: Susan
Subject: Golden Idea
Date: Wed Mar 18 22:31:35 1998
Message:
Hi,
You could draw 2 wedding rings interlocked
on the cake and make the frosting a golden color. Write fifty
years of love or Golden Rings of a
Life Time of Love. Or something corny like that. :) It is easy and fast.
Your
borders can be either the same color
as the rings or same as the rest of the cake to make it look more elegant.
Good luck with it.
Susan
Author: kelly
Subject: fire man theme
Date: Tue Mar 17 11:25:10 1998
Message:
i just got a request for a sheet cake
with something to do with a fireman, she said she doesn't really want a
firetruck because they had that for
his grooms' cake. she just wants something to do with a fireman or around
those lines, please help!! thank you
Author: mary
Subject: firefighter cake
Date: Tue Mar 17 12:03:19 1998
Message:
I don't know if you want something
cute, but this is what popped into my head. I was thinking of a dalmation
fire dog wearing a firefighter hat
that is big on him and a little crooked, maybe thatwould be too childish.
You
could always do just the hat with
a color flow piece for that part where the station number is written, maybe
done to replicate his actual hat.
Good luck.
Author: kelly
Subject: fireman theme
Date: Tue Mar 17 12:22:12 1998
Message:
Mary thank you for the help, now tell
me how to make a hat? i don't have the doll form so i can't do it that
way
any ideas? i am really not very creative
so i appreciate the help, thanks again, kelly
Author: Rebecca
Subject: fireman cake
Date: Tue Mar 17 13:27:41 1998
Message:
What popped into my head was a gum
paste fire hydrant with a long, gum paste hose attached sitting on top
of
the cake.
Oh, I thought of something else - how about making the
entire cake look like a replica of the fireman's hat -- or
maybe a replica of his boots??
Author: Valerie
Subject: fireman cake
Date: Thu Mar 19 10:15:02 1998
Message:
Kelly,
Just read your post. Several years
ago, my husband was a fireman. For his birthday (celebrated at the station),
I found a picture in a children's
coloring book. It was a little boy dressed as a fireman. He was holding
a
hose, putting out a fire. I made the
little boy holding the hose on the top of the cake. Regular top border.
(shell,
whatever) Then starting at the bottom
border, I made flames leaping up all sides of the cake. It turned out real
cute and was a big hit with all the
guys. Lots of luck, Valerie
------------------------------------------------------------------------------------------------------------
WEDDING CAKE INFO:
Author: Amy
Subject: wedding cake setup
Date: Sun Mar 29 20:38:05 1998
Message:
I'm curious about setting up some
wedding cakes I've seen. I saw one in an ACD mag. that has an inch, or
so,
of space between tiers with dropstring
loops below each one and cascading flowers. I assume you'd have to
make the loops at the reception site,
but how? I couldn't imagine having to reach over the big table to make
such small loops. And I've seen many
elaborate setups and wondered the same thing. Amy
Author: Dolores
Subject: Re: wedding cake setup
Date: Mon Mar 30 10:06:36 1998
Message:
Must not be this month's ACD?
Yes, where stringwork hangs off the
edge of a cake, it is added after the cake is set up at the rec. hall.
I make
the dropstrings with buttercream...med.
consistency.
And if the flowers cascade down over
the separations, they also must be added there. One thing though,
usually MOST of the flowers can be
on and only the last few added at setup time.
Author: Geneva
Subject: Wedding cake serving guide
Date: Sat Mar 28 10:51:01 1998
Message:
Does anyone have a realistic wedding
cake serving guide. I have used the WIlton guide over the years, but
brides often find that tey really
wanted a bigger slice of cake than the 1 x 2 x 4. I don't think they realize
how
samml this serving is without first
seeing it.
If anyone has a more realistic serving guide, I'd love to have it. Thanks. Geneva
Author: Dolores
Subject: Re: Wedding cake serving
guide
Date: Sat Mar 28 11:48:56 1998
Message:
Hi Geneva,
Try this...list the servings as "between
90-110" The LAST number being the actual servings calculation size.
Then the people who want more will
choose the smaller number. People who don't want so much cake (or
leftovers), will choose the higher
number. This has worked so well for me. I usually give them about 20-25
servings difference in the range.
In my album I have a label with each
cake pict. listing the servings with the price - of each size I can make
it
in. I put an '*' in front of the size
shown in the pict.
Author: Jane
Subject: Champagne Flutes
Date: Fri Mar 27 22:40:58 1998
Message:
I booked a wedding cake recently for
Thanksgiving weekend and the bride had some terrific ideas for a
beautiful holiday cake. One thing
she suggested is to separate the middle and top tiers with tall pillars,
place a
mirror on the separator plate, then
place the bride's and groom's tall crystal champagne flutes (filled and
ready for toasting during the cake
cutting) on the mirror between the tiers. Is this a safe idea? Has anyone
heard of this being done before? I
told her I'd simulate the setup and try it to see if it might be hazardous
to be
pulling filled glasses out from between
the pillars, but what do you all think?
...............filled and ready for toasting ...
Author: Jeffery Arnett
Subject: Champagne flute
Date: Sat Mar 28 10:54:36 1998
Message:
As long as your cake is built on a
solid foundation, I don;t see any problems with this. My only suggestion
is
that I think it would look better
to have that large separation between the lower two tiers rather than the
top
two, but that, of course, is a matter
of personal preference.
Author: Kelly
Subject: Problems with layers rising
Date: Fri Mar 20 14:06:58 1998
Message:
Hi, I just followed the large tier
instructions for the 10 inch cake on the inside box of the yellow Duncan
Hines Cake Mix. It said that one mix
would be needed for each 10-inch layer. The cake seemed to have
several cracks on the top of the cake
and didn't seem above an inch tall on the sides. What could I have done
wrong? Any help would be greatly appreciated!
Ps. Is it dumb to attempt to flatten the layers with some
weight and pressure instead of cutting
the tops off and having crumbs?
Author: Joanna
Subject: Re: Didn't Rise
Date: Fri Mar 20 20:21:02 1998
Message:
Hi Kelly,
It sounds like your problem could
be one of two things (or I guess both is possible). A top with cracks on
it
usually means that your oven temperature
is too hot, or you over mixed the batter. Poor volume (not rising)
can mean that you used eggs or butter
that was too cold. It is best to have everything at room temperature
before you begin, and know your oven.
I always have to set mine 25 degrees lower because it gets too hot.
Oven temperature is the most critical
factor to successfully baking a cake. And in regards to trying to flatten
the top of the cake instead of cutting
it...I reeeaaallly don't recommend it. It ruins the light texture of the
cake
by forcing it to become dense and
if you try it while the cake is warm, it makes the top sort of "doughy".
Besides, you can't put enough pressure
on it to make that top flat, it will spring back up to some extent. Slicing
the top off ensures a good texture
all the way through and you can be sure that your top stays flat. Good
Luck!
--Joanna
Author: Jeffery Arnett
Subject: Rising problems
Date: Sat Mar 21 10:34:35 1998
Message:
I agree with Joanna....a cake that
rises poorly on the side and yet cracks in the middle generally signals
an
oven that's TOO HOT! Hvae you oven
tested by your local service person...you may be surprised how "off"
the thermostat may be.
Try this:
When I use a mix, I use Duncan Hines...but
I follow the basic directions even for large cakes.
Use those pan strips that help level
the cake when baking on any cake bigger than 6" oin diameter. Using them
I can get 2 inch high 8 inch layers
from a sinlge box of mix.
I always start my cakes baking at 300
degrees for about 15 minutes [under 10 inches] to 20 minutes [over 10
inches], then increase the temperature
to 325 to finish. This allows the sides to rise more before setting.
A final note...given the choice, I
would opt to cut off tops that to press down. You'd hate for the cake to
decice
to expand once iced and decorated.
Hope these suggestions help! Good luck. Jeff
Author: lynne
Subject: Re: Problems with layers
rising
Date: Sat Mar 21 19:34:49 1998
Message:
hi kelly; i agree 100% w/both jeff
and joanna.
i highly recomment jeff's method of
baking! and joanna is sooooo right that your oven could be off temp.
i know the gas &/or elec companies
will send a service man out to ck the oven for free. (or at least they
used
to). it's called *calabrating*. it
takes a special meter and about 1 hour to properly do this.
once you know it is right i recommend
you get a mercury thermometer. they can be purchaced at kitchen wear
shop or an appliance repair parts
house. they brand i'm fimilar w/is 'taylor'. they run about $15-20 (??).
yes i
know that seems like a lot, but they
are *the* most accurate you can get.
i also recommend you ck out the archived
postings. most of
this info plus prolly some more was
gone over before. lynne
Author: Dolores
Subject: Re: Problems with layers
rising
Date: Sun Mar 22 12:40:10 1998
Message:
I think that cake mix was REAL old.
Did it also not beat well, lumps remaining? If so it WAS old. At times
you may pick up an old cake mix in
an out-of-the-way store. P&G can tell you if its old by the code. Super
market cake mix won't be old...unless
they're prices are excessive compared to other stores. Cake decorators
keep turning them over fast LOL.
YES, with DH cake mix you can safely
press the cake to flatten. Gently...it won't spring back up one bit ---
IF
you didn't over-bake the cake. Believe
me, I've done it enough. If you over-bake it does spring back up. Or, it
springs back up too, when you wait
for too long after removing from the oven. I flatten it in the first minute
upon removing from the oven. This
is a great method of forming a better texture with no tunnels too.
Author: Melody *** Also see 'pricing' above
Subject: Groom's Cakes
Date: Wed Mar 18 11:21:12 1998
Message:
I need ideas and suggestions for a
groom's cake for a wedding coming up in October. Any help will be greatly
appreciated! Thank you!
Author: Dolores
Subject: Re: Groom's Cakes
Date: Wed Mar 18 17:05:50 1998
Message:
I usually either make the groom's
cake either to correspond with the wedding cake decoration theme or to
a
hobby of the groom's. Anoother good
way is to make chocolate icing with chocolate-dipped strawberries
filling the top. Delicious! On my
web site under AOL CHATS, Earlene Moore has mentioned several groom's
cakes she's done. I don't know if
there are an pictures of some there or on her web site. (You can access
her
web site through my LINKS page as
well as the AOL chat list. FYI: Groom's cakes are more popular in the
south.
Author: Jennifer
Subject: groom's cake
Date: Thu Mar 19 19:36:55 1998
Message:
If the groom doesn't have a hobby
they want to use as a theme, how about a chocolate design that coordinates
with the wedding cake, but less feminine,
and decorated with fall leaves made out of color flow or gumpaste
instead of flowers.
Author: lynne
Subject: fall leaves
Date: Fri Mar 20 01:52:15 1998
Message:
make fall leaves out of rice paper........oh,
so neat! and you can get them to tumble down the tiers soooo
naturally:)
they are easy to make. need instructions
let me know. best if you have a airbrush to color them, but can be
done w/felt-tip pens.
lynne
Author: Cindy
Subject: # of servings
Date: Wed Mar 18 10:51:10 1998
Message:
I need help with serving amounts.
I'm not sure I trust the Wilton chart. For a 16", 12", 9" & 6" it adds
up to
about 184 servings. A local cake decorator
said the same sizes would be about 270 servings. Is there another
rule of thumb? I need 200 servings
for a cake this weekend. Thanks so much!
Author: Dolores
Subject: Re: # of servings
Date: Wed Mar 18 17:18:13 1998
Message:
There can be several factors that make up the amount of servings one needs for a wedding cake.
1. Just cake & punch...a piece
for everyone
2. Food too...cake for almost everyone
3. Liquor and/or beer...reduce the
amount by a third
4. Liquor and/or beer AND cutting
the cake LATE...reduce the amount by half.
I use the chart from Wilton's old Celebrate
Wedding Cakes book. I say that cake serves around 230-240 (incl
the top tier they keep).
One thing... I total up the servings.
If a cake really serves 200, I put on my label with the cake that it serves
between 170-200....this sure cuts
down on fooling around about servings when they order. The people who
want 'too much' order by the first
number. And the people who want none leftover order by the last numbers.
I can get 45 pieces from a 10" cake.
I always cut the wedding cake at the end of my 12 week course and we
count the pieces. I decorate it the
11th week...its not good to eat, but they need to see how to cut.
Author: Carol Sobotka
Subject: wedding cake icing problem
Date: Tue Mar 17 17:33:05 1998
Message:
I've been making wedding cakes for
family and friends for years and have been using the following recipe for
icing. The problem I have is that
while the icing tstes good it doesn't seem to stand up to a warm environment
real well and I would appreciate any
suggestions you might offer.
Carol's Icing
1 cup milk
3 T milk
1 cup granulated sugar
1 cup crisco
blend crisco and sugar together and
set aside
cook flour and milk to paste consistency
and let cool
mix all ingredients until smooth
Thanks for any suggestions. Carol
Author: Dolores
Subject: Re: wedding cake icing problem
Date: Wed Mar 18 08:44:30 1998
Message:
You left out the 'flour' amount.
DO you have room to refrigerate the
finished cake AND all this icing? If not, it will become poisin. You are
essentually making 'pudding' and it
definately needs refrigerated. I believe you define this recipe as 'French
Buttercream' right?
Food like this (unrefrigerated) can
be contaminated and the person making it/tasting...doesn't become ill (but
it
would nearly kill me LOL). You see,
you build up an immunity. Like arsenic. LOL.
I suppose this breaks down the same
way pudding would if it gets warm. I have made this but I have such a
time keeping a wedding cake refrigerated
(and it should BE - up to 1 hr to serving too).
Author: Carol Sobotka
Subject: icing problem
Date: Wed Mar 18 10:15:14 1998
Message:
Instead of 3T milk it should read
3T flour. Thanks Carol
Author: Carolyn
Subject: Carol's Name
Date: Thu Mar 19 01:09:19 1998
Message:
Carol, where are you from? We used
to have a teacher here when my kids were in school and her last name
was Sobotka (I think it was spelled
the same way). This was in Excelsior Springs, Missouri and probably in
about 1975 or so.
You probably need to use a regular
buttercream to hold up in hot weather. I have a good recipe I would be
glad to share that I use cornstarch
in the year round and that helps the humidity problem as well as the
sweetness problem. I will put it on
the board or you can e-mail me at Bridal1@AOL.Com
Author: Brian C. Kirsch
Subject: Cake Tops
Date: Tue Mar 17 13:11:36 1998
Message:
I'm looking for a warner brothers
figure called Taz. I need a Mr. and Mrs. Taz to put up on top of a wedding
cake. I have tried the warner brothers
store with no luck. Please let me know if you have seen something like
this. Brian
Author: Shanon
Subject: Re: Cake Tops
Date: Wed Mar 18 00:19:34 1998
Message:
Being a taz collector myself :) I
have a couple things for you. Warner Brothers makes a salt and pepper
shacker of "He and She Taz' and it
is even a bridal set, at least Taz is in a tux and she taz is wearing a
vail.
This was available in Minnesota at
the Mall of America Warner Brother's store. Then second QVC (yes the
home shopping network) has a whole
show, 2 hours usually, on Warner Brother's. A lot of it is specifically
made just for them and not sold anywhere
else. You might call them for a schedule and check out that show.
Hope this helps.
Author: Kim A.
Subject: Stacked layer size
Date: Mon Mar 16 15:21:55 1998
Message:
I am doing a stacked cake with 6,10,14
and 18 inch rounds. I would like to do each size in 3 - 2 inch layers.
Is
it safe to do each "stack" with only
dowels and no cake boards in between? I am leaning toward the 3 layer
because it looks great when sliced
and though it will be a large serving, it is also the only dessert at the
wedding. Each stack will be a different
cake and filling flavor. I will still be using a separator plate with each
stack. Thanks in
advance.
Author: Dolores
Subject: Re: Stacked layer size
Date: Tue Mar 17 15:22:37 1998
Message:
You might get by with this if you only
have 2 - 2" layers. But I wouldn't want to gamble on 3. Besides, it will
be unsightly to be so tall of tiers.
(Actually the cake will be over 4" with 2" tiers...icing etc.)
>Is it safe to do each "stack" with
only dowels and no cake boards in between?
Emphatically NO. Place each tier on
a foil-covered cardboard the same size as the cake, then dowel each tier
as you stack.
>I will still be using a separator
plate with each stack.
You are far better off to place the
cakes on cake cardboards than on separator plates when stacking (with no
pillars, right?). Sep. plates are
slick and can cause the cakes to slide.
AND...if you don't have much experience
...knowing what I know of cake disasters...I'd stack the 10-6 and the
18-14 then put them together at set-up...add
bottom borders at the reception place one the cakes are
assembled.
Author: Amy
Subject: separater plates
Date: Tue Mar 17 21:09:54 1998
Message:
Dolores,
So we need sep. plates as well as
cardbaord under the cake? Why not just the cardbaord wrapped in foil?
How high was the highest stacked cake
you've delivered? Is it allright to delivered a 3 tiered cake already
stacked, with a dowel down all layers?
Amy
Author: Dolores
Subject: Re: separater plates
Date: Wed Mar 18 08:38:46 1998
Message:
>>So we need sep. plates as well as
cardbaord under the cake?
NO - never - separator plates will
make stacked cakes slide apart!!!!
>>Why not just the cardbaord wrapped
in foil?
This is exactly what you should do.
>> How high was the highest stacked
cake you've delivered?
5-tiers stacked...a fantastic cake
and I fretted a WHOLE lot! But it had gumpaste flowers all over it and
would
have taken me hours if I'd finished
it at the reception. I drove as slow as I could all the way!
>> Is it allright to delivered a 3
tiered cake already stacked, with a dowel down all layers?
I do deliver 3 tiers stacked with
not much worry. <<>> NEVER have I pounded that stupid dowel rod down
through all the tiers! Good way to
make your cardboards buckle...then you have trouble. This is an idea
Wilton came up with. You should see
(experienced) decorator's reaction in a teacher's training session when
they try to push that idea on us!!!
DO dowel each tier with cardboards
wrapped back & front in foil - always Amy
Author: Shanon
Subject: Re: separater plates
Date: Wed Mar 18 00:00:43 1998
Message:
Hi!
If you like the way the filing looks
between the layers why not torte each 2" layer. Then you will have 3 layers
of filling when you stack 2 2" together.
I do this alot. I do icing between the torted layers and a filing in the
center between the two 2". It is really
pretty.
-----------------------------------------------------------------------------------------------------------------------------
MISCELLANEOUS:
Author: Joan
Subject: Cake falls when cooling
Date: Mon Mar 30 08:59:36 1998
Message:
My cakes always fall as they are cooling.
They taste fine so I know I am not underbaking. I cook a 12x18 at
335 degrees using 2 1/2 Duncan Hines
mixes, mixed according to box directions. I do mix it all up at one
time, as I have a 5 quart KitchenAid,
and use speed 4. What am I doing wrong?
Author: Dolores
Subject: Re: Cake falls when cooling
Date: Mon Mar 30 10:18:11 1998
Message:
Unless you live in a high altitude...I
know nothing about that...you just simply must not be baking the cake until
it is done. Since you used a box-mix,
you don't need to worry about ingredients - at least.
To test for doneness: press your finger
lightly in the center. If the cake BAREL springs back up, it IS done.
Author: lynne
Subject: real cakes used in shows
Date: Sun Mar 29 01:01:08 1998
Message: to
mara and everyone:
re: entering cake shows useing real
cake w/buttercream vs. styrofoam cakes and rolled fondant.
i decided to make a new post on this so everyone won't have to 'page back' and miss out on this discussion.
personally, i have to travel no less
than 300 miles to attend any show. it would severly limit what i could
enter if i had to use real cake.
i *do* usually use buttercream for
my icing -- not royal.
as you said i'd like to hear other
opinions.
why don't *you* enter buttercream
cakes......real or not?
btw mara: do you mean for the judging to be on the taste of the cake also??
just a thought: about 10 days ago i
got an order for a 1/2 sheet cake last minute.....(i had to bake and decorate
it the same day as they wanted it
before 8 am the next.)
anyhoooo i ended up making a 'take-off'
of a windbeckler daisy cake.....everything done right on the cake in
buttercream w/just a little airbrush
highlights around a 'frame'.
i was told everyone that saw it --
including the birthday 'girl' said it was the most beautiful cake they
had ever
seen. (the bd gal said she has had
many, many cakes in her almost 60 yrs and this was by far the prettiest)--so
i was told. my only reason for telling
this is to emphesise that much beauty can be created in buttercream if
we
try. (*not!* to toot my own horn --
really!) granted, these people are not judges. sometimes judges know too
much for their own good :) lol! i
have been a judge several times and try as hard as you can not to, you
still
judge on personal likes and dislikes
-- at least to some degree.
if you don't agree w/me on that....think
about this: what is you least favorite color (bright yellow?). now
picture a cake decorated (mainly)
in that color, vs one decorated w/your favorite color (pink?). by
honost....arn't you going to give
that pink one a better score compared to the bright yellow one? i've been
thru
it, gals. lynne
Author: Dolores
Subject: Re: real cakes used in shows
Date: Sun Mar 29 19:24:10 1998
Message:
I have used REAL cakes for cake shows,
but then I covered them with royal icing. It worked just fine...easier
to ice since the cake has more weight.
When I tore down the cake, the real cake had almost entirely dried up.
(Some of the cakes were dummies) One
thing, I would be sire to seal around the edges WELL, or you could
get weavels...mess!
I always shrink-wrap my cake dummies
so I can easily peel off the old icing to re-do.
Author: Dolores Cromer
Subject: Decorating Bags
Date: Sat Mar 28 18:54:06 1998
Message:
decorating bags that have come apart
at the seams is one of my "valuable" collectables (23). i am sure they
were put together with an adhesive,
i just don't know the secret. everything from a hot press to stitching
them
on the machine has been tried. nothing
works. is there a safe way of repairing them for future use? Dolores
Author: Dora
Subject: Re: Decorating Bags
Date: Sat Mar 28 22:16:44 1998
Message:
Hi Dolores,
Well I'm not sure how to repair them
but just wanted to let you know that the adhesive on these bags will
break down if they are soaked for
an extended period of time in soap and water. I have never had a problem
with my bags coming apart, I turn
them inside out and wash them thoroughly with a sponge and soap and
water, I rinse them immediately and
allow them to dry upside down on a towel. Good Luck,
Dora
Author: lynne
Subject: Re: Decorating Bags
Date: Sat Mar 28 22:43:06 1998
Message:
dolores.......ahhhhh a girl after
my own heart. just had an argument w/hubby bout that:) his opinion is just
get
rid of them and spend, spend, spend
on new ones:)
i want to *wring* my money's worth
out of them. lol!
i'm *really* waiting for this one
to be answered. lynne
Author: lorraine
Subject: Ants found my cake
Date: Sat Mar 28 13:48:10 1998
Message:
I have had a problem with ants who
have found my kitchen. I clean my kitchen constantly and bugspray
weekly.(When there isn't a cake on
the counter. Don't want icing to absorb the smell.) And even though I have
been so careful the durn things found
a 12x18 sheet cake I had been letting cool on a rack. I had gone to the
store for 2 hours and come back to
find a big mess. Luckily, I had time to throw away and clean up and start
again. But boy was I upset, I was
making a pool table cake for a friend that was due the next day. Now when
I
make a cake I check on it constantly,
and now things that come in to the kitchen are throughly checked.
Grocery bags and all. Has anybody
else had this problem and found a miracle to keep them away? I'm going
crazy with worry.
Author: mary
Subject: ants
Date: Sat Mar 28 15:03:03 1998
Message:
every spring andfall the ants try
to make themselves at home in my house. As soon as we see the first one
we
spray ant killer outside the house
all around the windows and doors and water faucets and outlets and
everywhere else. We can't spray inside
because we have kids and cats. Anyways this works well for us. It
must be keeping them from coming in.
Try it at your house, I think its easier to keep them out than to get them
once they are already in.
Author: Jennifer
Subject: ants
Date: Sat Mar 28 15:05:46 1998
Message:
What a pain! I haven't had ants in
my kitchen, but we had carpenter ants in my daughter's bedroom last year.
Have you had a professional exterminator
spray around your home? I never had much luck with store-bought
sprays myself. Check around your windows,
baseboards, and foundation for cracks where they might be
getting in. After the exterminator
came and sprayed some type of powder in the walls and ceiling, we haven't
had any more problems. I'm having
a rather unusual infestation in my kitchen-lady bugs, of all things! I
guess
because we had such a mild winter
they didn't get killed off like normal. They keep coming in around the
window. I caught at least 8 yesterday!
Fortunately, they're not attracted to sugar. If anyone has a problem with
aphids, come to my house and help
yourself to some ladybugs!
Author: Mindy
Subject: ants
Date: Sat Mar 28 15:53:54 1998
Message:
You might try spectracide. It comes
in a granular form and you can sprinkle it all around the outside of your
house. It can usually be found in
hardware stores
Author: lynne
Subject: Re: Ants found my cake
Date: Sat Mar 28 22:51:57 1998
Message:
your best treatment is to work *outside*.
get yourself to the store and get
some "grants ant stakes". you'll get rid of them pronto and they will not
return
until you have to replace those stakes!
they are a metal stake stuck into
the ground about 8" ft apart at doors, windows, etc. they have a round
portion
at the top w/bait in it.
most likely they are not getting in
thru bags, etc as you mentioned :)
it wouldn't hurt to get a professional
treatment first. has it been extra wet this winter where you live? that
drives ants out of the ground.
lynne
Author: Dianna
Subject: ants
Date: Sat Mar 28 23:07:06 1998
Message:
I also have had a problem with ants.
They are attracked to the sugar. I have had success with using lots of
pepper to disguise the smell.......
hope this helps
Author: debbie
Subject: baking temp for panastice
pans
Date: Thu Mar 26 18:13:53 1998
Message:
can anyone tell me what temp to bake
at for a panastic pan? Directions say max temp 375, do I just bake at
350 like the cake
mix says? Or do they mean to bake at 375? Thanks!
Author: Dolores
Subject: Re: baking temp for panastice
pans
Date: Thu Mar 26 20:46:31 1998
Message:
Try baking at your usual temperature.
The '375' just means that if your oven gets that hot or hotter, the pan
will
warp. These pans aren't as 'permanent'
as metal ones anyway. The worst thing is getting them too hot. I bake at
about 325 degrees so my cakes wont
have a hump. Check for doness by pressing your finger lightly in the
center of the cake and if it springs
back up its done. This way it won't get any bit hotter than nec. Dolores
Author: Mary
Subject: Airbrushed Mariah Cake
Date: Thu Mar 26 10:04:01 1998
Message:
I was flipping through the channels
on tv this weekend and saw a special on Mariah Carey. She was backstage
before a concert and she showed a
cake that had been made for her. I am deducing it was made by a gentleman
artist and I think he was in Jamaica.
Anyways it was a PERFECT likeness of her and it was be-yootiful. I
have never really cared for airbrushed
cakes but now I have been converted. I think I will have to learn.
Anyways I was thinking that sure was
great publicity for all cake decorators everywhere. I am sure most
people had no idea you could get such
a great effect on a cake!
Author: Dolores
Subject: Re: Airbrushed Mariah Cake
Date: Thu Mar 26 20:49:40 1998
Message:
Wish I'd seen the cake!
The airbrush can be used very artistically.
It isn't for everything, but for enhancements its great.
Author: MaraTLee
Subject: Re; Airbrushing a likeness
on cake
Date: Sat Mar 28 18:42:53 1998
Message:
Hi,
I will try to simplify the method.
You need a stencil cutter ( like a woodburning tool, but doesn't get as
hot--just hot enough to melt plastic)--you
place the persons picture under a sheet of glass, place your mylar
sheet on top and cut (melt away) all
of your details. This becomes your stencil. You then place this on top
of
you cake and airbrush through it.
Remove the stencil and then use your airbrush to refine the picture by
adding
you shading and such. You usually
end up with a very good likeness. mara
Author: Marie
Subject: Airbrushed portraits
Date: Sat Mar 28 20:40:47 1998
Message:
Hi!
Another way to do portraits if you
don't have the stencil-cutting equipment is: find a picture of the person
you
wish to make, enlarge it in the KopyKake
if it's too small, trace the important lines of the face onto parchment
paper with black ink or something
that will show through to the other side. One the back, retrace the lines
with
black or brown piping gel through
an 00 tip. Let set a minute or two, then carefully lay the parchment on
the
cake, piping gel side down and lightly
press the lines. Carefully lift the parchment and you'll have the lines
transferred. Fill in with airbrush.
One could practice this on a buttercream covered cake board.
Marie
Author: jen
Subject: About Wilton's new course
II and III
Date: Thu Mar 26 09:09:37 1998
Message:
I have been taking the classes and
the instructor told me about the II and III being redone. So I was wondering
if I should also take the new ones
when I finish this set. I have done this class thing backward. I decided
to
take the classes after doing cake
decorating for two years. I am self taught by a bunch of books and videos.
I
wanted to see if I could learn quicker
ways or at least hints or tips about the cakes through the classes. And
we just started course II, I have
picked up a few things. So anyway, if anybody knows if it's worth taking
the
new ones please let me know. Thanks!............My
instructor doesn't know exactly what the new ones will be.
That's why I'm asking..........
Author: Mindy
Subject: cake classes
Date: Thu Mar 26 11:46:46 1998
Message:
I was wondering if after doing cake
decorating and being self taught, did you learn very much from the
classes? Did you think that it was
worth it to take them? I'm in the same situation, decorating cakes for
several
years and learning from books and
from Dee's aol chats and the message board. The classes are starting in
April and I have thought about taking
them but I don't know if I will learn anything new. I didn't sign up for
the
first class because it is just the
basics, so I signed up for the second class. And last year I took part
of the 3rd
class. Thanks, Mindy
Author: jen
Subject: classes
Date: Thu Mar 26 12:43:02 1998
Message:
Mindy, part of the reason I am taking
classes is to get the certificate. I thought that might help with getting
a
job at a bakery or if I have to, at
the supermarkets. Working at a bakery first might help me to have a home
business later when my kids are a
little older. As far as learning anything new from the classes, we are
now
on the second lesson on Course II.
I've picked up a couple of tips and as it turns out some of the other students
are learning tips from me. (Things
I learned from trial and error.) I'm hoping that I get better at the royal
icing
flowers so maybe watching the instructor
in person instead of the videos will help. But mostly I like that I
have other people to talk cake stuff
to. My husband, family and friends are probably getting tired of all the
cake talk. I talk about cake ideas
constantly, it's a hobby gone crazy with me.
Author: Dolores
Subject: Re: About Wilton's new course
II and III
Date: Thu Mar 26 12:22:51 1998
Message:
I am teaching from the new book. It
is basically the same course. They have switched some of the lessons
around and omitted some....they took
some out. Color flow is now in Course 2, lesson 2...was in course 3
If you take all 3 courses, you'll
get the same things almost. But the old book taught a few more techniques.
I
suppose the Penny's and Joann's teachers
were having a hard time getting everything in with 2 hours. My
classes are 2 1/2 hrs and I barely
get everything in. Will be easier now.
Author: Lisa
Subject: New courses
Date: Fri Mar 27 09:37:39 1998
Message:
I have had the chance to teach the
new Course II & III. The course II teaches more borders and flowers:
pansies, mums, daisies, etc., plus
basketweave and color flow. Course III introduces rolled fondant, lily
nail
flowers and tiered cake assemble.
We are getting to spend more time learning flowers than we did before!
Hope this helps.
Author: Renee V
Subject: Lorainne flavors/oils
Date: Wed Mar 25 16:08:47 1998
Message:
Hi All,
Does anyone know if you can use any
of the Lorainne oils in compound chocolate, or only the ones that
specifically say oil. For example,
I would like to make white chocolate flavored with vanilla butternut and
some with champagne flavoring. However,
these do not specifically say oil like the lemon, orange or mint
does. Will the chocolate seize up
with these other flavors? Thanks! Renee
Author: Sly
Subject: flavoring chocolate
Date: Thu Mar 26 08:13:53 1998
Message:
I have used other flavoring when making
candies, but I usually add the flavoring to the cream or butter or
some other ingredient that later gets
incorporated into the chocolate. I'm not sure how well they'd work if
you're making solid chocolates and
not truffles or other candies where the chocolate is combined with other
ingredients. You could always try
a very small sample and test it. If it didn't work out, just chop up the
siezed
up sample and throw the pieces in
the next time you make cookies or brownies. (never let chocolate go to
waste!)
Author: Renee V
Subject: Re:Loranne Oils
Date: Thu Mar 26 08:42:18 1998
Message:
Hi,
I sorry if my post wasn't clear. I
don't mean other brands of flavorings or extracts. I guess I meant can
any of
the Loranne flavors be used for flavoring
chocolate for molding? Thanks! Renee
Author: Sly
Subject: flavorings
Date: Thu Mar 26 13:45:29 1998
Message:
Sorry, I may not be able to help.
As I said, I've used their flavorings, but primarily to flavor the chocolate
filling in the candy. I've never tried
adding them to pure confectioners coating and just molding it. If I'm
wanting to jazz up chocolates, I usually
jazz up the inside.
Maybe someone else can advise?
Author: Dolores
Subject: Re: Lorainne flavors/oils
Date: Mon Mar 30 10:27:43 1998
Message:
You DO use Lorann oils for flavoring
coating chocolate. Even these oils can thicken the chocolate somewhat.
If so, thin it again with Paramount
Crystals, to the preferred consistency.
**See all ingred. above on my CANDIES
page. Dolores
Author: Rebecca
Subject: How long did you have to
practice??
Date: Wed Mar 25 14:17:16 1998
Message:
Hi all! I've been decorating cakes
for only about a year now, but every time I finish a cake, I look at it,
and
think of several things I should have
done differently. Anyone that sees the cake always tells me how beautiful
it is and what a great job I did,
but I am so disgusted with it that I don't even take a picture. Usually
what I'm
not thrilled about is the way the
colors turned out (i.e. they have darkened or lightened to a color different
than
I anticipated they would). And when
I look at the web sites some of you have created (esp. Ron Ben-Israel's
site), I am soooo anxious to have
my cakes turn out like that, I can't hardly stand it!!
I know it all takes a lot of practice,
and that I will eventually find my "niche", but I guess my question is,
how
long did it take for all of you to
find what worked best for you and to be able to anticipate exactly how
your
colors will look when they dry??
Thanks all! Rebecca
Author: Nannette
Subject: practice makes perfect
Date: Wed Mar 25 22:21:42 1998
Message:
Welllll...I've been decorating on
and off for about 6 years, and I still look at my cakes and find things
I could
do better and/or differently! Part
of it is because I only average about 12 cakes a year, and part of it is
because I keep trying different things!!
If you're like me and just do it as a hobby, that pace is probably just
fine. If you're trying to get a business
going, you might want to concentrate on just a couple of
techniques/mediums until you really
get it down.
I would recommend that you take pictures.
You would be amazed at how much you can improve in a short
period of time, without really realizing
it. Even though I cringe when I look at my earliest photos, it still
makes me feel better looking back
at them and seeing how far I have come along! Good luck!
Author: Julia
Subject: Why make it edible?
Date: Wed Mar 25 04:15:44 1998
Message:
I was wondering why sugar artists
make all their decorations EDIBLE (such as gum paste flowers) when
people tend to NOT actually eat them,
and instead keep them as sourvenirs?
Author: Sly
Subject: edible decorations
Date: Wed Mar 25 07:14:33 1998
Message:
I usually try to have nothing inedible
on a cake, simply because there is no guarantee that someone won't try
to
eat every part of a cake. Children
and pets don't often understand that the "pretty section" that was removed
from the top of the cake isn't edible.
(Hey, my cat loves gum paste, so I figure someone's dog could just as
easily try to eat a bunch of wired
flowers too).
If someone wants a toy or figurine
on a cake, I just try to make sure it's not too small, and is obviously
not
edible. (like the dollpick we use
in the Wondermold pan, etc.)
I have used wired flowers on occassion,
but that's been when I was serving the cake or knew who was
serving. I take a corsage box for
the arrangement to go in so that no one attempts to eat it and so that
it stays in
one piece when they take it with them.
Author: Renee V
Subject: Re: Why Edible?
Date: Wed Mar 25 09:09:15 1998
Message:
Hi Julie,
I think the biggest reason is in the
title "sugar artist". Just like any artform, the medium is the important
thing.
Painters choose canvas and paint,
scultpters choose marble, bronze etc., and sugar artist choose sugar! There
is a challange in making everthing
look as realistic as possible and also edible. And it is a never ending
endevour. This is what makes it soooo
interesting and fun! Hope this explains the artistic side. (At least from
my point of view.) There are also
practical reasons as well, as others will point out. I love this art and
never
tire of learning new ways of using
sugar. Renee
Author: Dolores
Subject: Re: Why make it edible?
Date: Wed Mar 25 11:40:51 1998
Message:
Just my opinion...but I think they
look better and make the cake more special. Then people look at the CAKE
and not the florist's flowers. YOU
get the glory! I like it when people look at my cake and say its pretty,
not
the flowers on it.
But the main reason...they aren't poisin
like real flowers are! The insecticide sprayed on real flowers is
dangerous for humans and not meant
in anyway at to eat. My sis in law is SO allergic to the poisin they spray
on a corsage that wearing one makes
her nose bleed....wonder what it would do to her if she ate some cake
with the spray rubbed off on it?
Someone even mentiond...the last time
this subject came up...that organically grown real flowers sometimes
are no better. I don't know about
that...but this should be food for thought.
Author: Rebecca
Subject: Edible decorations
Date: Wed Mar 25 13:52:17 1998
Message:
It's kind of funny, but there are
some people that will eat anything you put on their plate!! :) I did a
cake for a
bridal shower yesterday, and when
the lady that ordered the cake called to tell me how much they liked it,
she
told me that during the shower, she
heard someone commenting on the royal icing roses and then she heard a
"CRUNCH-CRUNCH". The woman proceeded
to eat every single rose she was given! I bet she was on a
sugar high the rest of the afternoon!
Author: Susan
Subject: Gel Paste Colors
Date: Tue Mar 24 12:17:01 1998
Message:
I was reading something about gel
paste colors that I found interesting. They seem to mix very well with
icing.
Could some-one please tell me if the
colors are true to label and how much do they cost? As always, thank
you for your help. Susan
Author: lynne
Subject: Re: Gel Paste Colors
Date: Wed Mar 25 01:17:48 1998
Message:
yes, i have found them to be *very*
true to color and imho very strong:) the first time i used them was a
contest-we had been given 4-5 colors
each. i chose pink and in about 3 cups of icing 2 drops of color gave me
*shocking pink*! i was upset as that
is not! what i wanted :( since they were given to me
i have no idea on price.
what i was given are small squeeze bottles.....about 1 1/2" tall and about a round as a ??? cigar??
i don't remember now what brand they
are. i agree w/theo they mix sooo well and i have had them about 2 yrs
and no hint of drying out. i have
just two of the colors left...brown and yellow. many of my older wilton
paste
jars are lumpy and leave dk spots
that almost never can be blended.
when you do get those you are ordering please let us know what you think of them. lynne
Author: Theo
Subject: Re: Gel Paste Colors
Date: Wed Mar 25 09:14:54 1998
Message:
I bought some gel colors from Sur
La Table (cooking catalog) a while back. I think it was a set of 12 for
$16.95 (about $21-$24 after shipping,
handling, etc.) The brand is Ateco. You may want to check with
Dolores; she might have them cheaper.
The colors are great; they mix very easily with your icing and you
don't need to add half the bottle
to get an intense shade. Plus, the ones I got (I don't know about others)
came
in a squeeze bottle - no more toothpick
rainbows on the kitchen counter!!
Author: Dolores
Subject: Re: Gel Paste Colors
Date: Wed Mar 25 12:05:02 1998
Message:
The gel in the tubes are CK brand
and cost $1.59 each. We have these in many colors. I don't se them, so
Theo's resonse is interesting...I
may now.
The gel paste we use here is in a
jar like paste colors. I bet thats what Lynne had. It is SO strong. Watch
out,
your roses won't be red, they'll be
black if you add too much! That color goes a long way. $2.05 per jar.
Author: Susan
Subject: Dolores
Date: Wed Mar 25 16:05:37 1998
Message:
Thank you. I just placed an order
through your e-mail (which I hope you received) so on my next order I will
probably order some of these gel paste
colors from you to try them out. I am not to happy with Wiltons colors
since I have to use most of the jar
to get the color I am looking for. I appreciate your help. Thanks again,
Susan
-----------------------------------------------------------------------------------------------------------------------------
ICES:
Author: Dolores
Subject: Re:
Date: Sat Mar 28 11:59:20 1998
Message:
NEW: See all the new info I added
about ICES on my website. Hope this helpd people to understand what
this is all about. To find it...there
is a link on my Message Board or from the opening MENU.
Three files:
1. The ICES brochure, telling what
ICES is all about-join
2. This year's convention outline...tells
you what happens at a convention
3. Earlene's outline of a convention
Author: linda
Subject: ICES convention
Date: Thu Mar 26 12:52:19 1998
Message:
Would like to hear from anyone that
will be traveling from Ohio to the convention. I am new to this and might
be interested in traveling and rooming
with someone. Anyone interested please email me.
Author: Dolores
Subject: Re: ICES convention
Date: Sat Mar 28 11:54:11 1998
Message:
Hi, I am traveling from Oxford Ohio
by car, to the convention. But my husband will be with me. I'm traveling
on Wednesday I think...unless we decide
to sightsee along the way
Are you planning to attend the OHIO
ICES DAY OF SHARING in Columbus the last Sunday of April? This is
the best place to coordinate your
plans. There will be about 100 people in attendance....maybe more...Colette
Peters is doing a big demo : )
You can read all about it from my MENU under ANNOUNCEMENTS for DOS...see you there!
Author: Sly
Subject: ICES
Date: Thu Mar 26 12:49:03 1998
Message:
I know Dolores is going to add an
ICES message area, but in the meantime I thought y'all might like to know
this.
My best friend just booked the last
available room at the Days Inn next to the Convention Center. (she was
disappointed that she had to get a
smoking room, but it was the last room they had at the $69 convention price)
I don't know about the other hotels
yet, but if you plan on going, you may want to get that reservation in
now.
Oh, and at one point we had discussed
trying to meet each other so we could put faces with those we talk to
all the time. Was anything ever decided
on that?
Author: lynne
Subject: Re: ICES
Date: Fri Mar 27 01:01:48 1998
Message:
several yrs ago when we had discussions
on another board a 'new' gal decided at the last minute (?maybe 2
wks before?) to attend. it was a family
trip. there were able to get a room in the convention headquarters hotel
long after it was 'filled' thru auto
club reservations.
remember ices gets a 'block' of rooms
at a special price. when those are gone, you are told 'sorry, sold out'
*but* that does not mean the *entire
hotel* is filled.
as i remember, the above gal got their
room for a bit *less* than the ices price! :) lynne
Author: Dolores
Subject: Re: ICES
Date: Sat Mar 28 11:57:14 1998
Message:
Maybe if you are going early, you can
still get the non-smoking room. Worth a try. Last minute arrivals have
more trouble than that...those hotels
OVER book all the time! And that one is solidly booked now.
See all the new info I added about
ICES on my website. Hope this helpd people to understand what this is all
about. To find it...there is a link
on my Message Board or from the opening MENU.
-----------------------------------------------------------------------------------------------------------------------------
RECIPES
Author: Mary
Subject: ISO Choc pound from mix
Date: Sun Mar 29 22:30:23 1998
Message:
Help!!!! I need a chocolate pound
cake recipe that preferably starts with a mix. I need it to be extra yummy
and I need it pronto. Can anybody
out there help me? It is to go in a 3D pan. Thank you all so much.
Author: Sly
Subject: R-Choc. Pound Cake from Mix
Date: Mon Mar 30 07:35:27 1998
Message:
I used this recipe with mixes from
the big 3 (Duncan Hines, Betty Crocker, Pillsbury) and it works great.
Preheat oven to 325 and prepare pan
(Instead of grease and flour, I grease and cocoa a pan when doing a
chocolate cake, that way it doesn't
come out with white flour splotches all over it. Particular when it's a
pound cake or bundt cake that I won't
be frosting.)
1 box Devil's Food Cake mix
1 small box (4 serving size) Instant
Chocolate Pudding/Pie Filling Mix(like Jell-O)
3 large eggs
2/3 cup water
3/4 cup whole milk (if skim, add more
milk and less water)
1/3 cup oil
1 tsp extracts (I like vanilla-butter-nut,
but it's equally good with orange, almond, or just vanilla.)
Combine dry ingredients in large bowl
break up any large clumps.
Add eggs, water, oil, extracts and
milk. Stir in until cake mix is moistened.
Beat at medium speed (handheld mixer)
or low speed (stand mixer) for about two minutes.
Bake at 325° until done. (usually
50-60 minutes, but that depends on your pan size.) In a large deep pan,
you
may want to reduce the temperature
even more if you don't use a baking core.
Let cool about 20-25 minutes in the
pan before you remove it. (If this were baked as several shallow layers,
they're probably okay after about
10 minutes)
Author: Leah
Subject: ISO: Groom's Cake
Date: Fri Mar 27 13:57:36 1998
Message:
I am a southern girl looking for a
recipe similar to the chocolate pound cake served at weddings as groom's
cake. Its really moist and has the
most wonderful chocolate frosting. Just thinking about it makes my mouth
water. If anyone knows a recipe please
forward it to me. Thanks in advance.
Author: Shirley W
Subject: Buttermilk Substitute
Date: Fri Mar 27 13:33:56 1998
Message:
Does anyone know what I can use as
a substitute for buttermilk in recipes? Thank you in advance for your
answers.
Author: Nannette
Subject: R-buttermilk substitute
Date: Fri Mar 27 18:07:10 1998
Message:
For 1 cup buttermilk, or sour milk,
place 1 tablespoon lemon juice or
distilled white vinegar into measuring
cup,
then fill to 1-cup mark with fresh
milk or
equivalent. Let stand 5 minutes at
room
temperature.
Also, a company called Saco makes a
powdered buttermilk that you mix with water. I have had luck finding it
in the powdered/evaporated milk section
of the grocery store. It is very convenient to have around when you
only need small quantities of buttermilk
occasionally.
Author: jen
Subject: Problem with pound cake
Date: Thu Mar 26 13:07:08 1998
Message:
After trying 15 pound cake recipes(no
exageration), I finally found one that was moist and everybody loved
the taste. Now comes the problem,
the very center of the piece no matter if it's in a loaf pan or tube pan,
looks
doughy. But you can tear the piece
and bite in to it and it doesn't taste doughy. I've tried cooking with
different
temps., different lengths of time,
not filling pan so full. I'm going beserk with this trial and error. Anyway
I
thought I read somewhere that you
could add meringue powder to make a cake batter rise higher. Has anybody
tried this?
Author: Mike
Subject: meringue powder
Date: Thu Mar 26 17:38:06 1998
Message:
I have never used meringue powder but
in most of my cakes I'll add 2 to 3 egg whites whipped to a stiff peak,
mix in 1/3 of this into mixture then
cut in the remaining egg white. This gives the cake fuller body and a more
even texture. I don't know if this
will help or not, maybe someone else will pin point the problem for you.
Your 15 pound, poundcake sounds very
good though. Good Luck; Mike
Author: Dora
Subject: Re: Problem with pound cake
Date: Fri Mar 27 18:15:44 1998
Message:
Hi Jen,
I have tried the meringue powder in
my cake mix and I found it to give a firmer texture which actually seemed
to make the cake a bit dry. I think
if your recipe is too moist it may make it just right. Don't you just hate
the
"trial & errors!"
Good Luck Dora
Author: Mike
Subject: R: Raspberry Mousse
Date: Thu Mar 26 11:42:36 1998
Message:
You will need:
1 1/2 Tbs unflavored gelatin
1/4 cup water
2 pks 300g ea. frozen raspberries
3/4 cup sugar
2 tbs lemon juice
2 tbs raspberry liqueur
2 cups whipping cream
In a small sausepan, sprinkle gelatin
over water, let stand for 5 minutes to soften. Pass berries through food
mill to puree and remove seeds to
make about 2 cups. Transfer puree to separte sausepan. Add sugar and
lemon juice, cook over medium heat,
stirring occasionally, until sugar has dissovled, about 5 minutes. Stir
in
liqueur, transfer to large bowl. Over
low heat, heat gelatin until dessolved, stir into raspberry mixture. Chill,
stirring occasionally, over large
bowl of ice for about 20 minutes or until consistency of raw egg whites.
Whip the cream until stiff peaks form,
fold into raspbery mixture. Enjoy; Mike
Author: Diana Lane
Subject: R: Black Velvet Cake
Date: Thu Mar 26 01:25:27 1998
Message:
A while back I recall someone looking
for a Black Velvet Cake recipe. I don't know if this is what you're
looking for but here it is:
Black Velvet Cake
2 cups almonds- slivered, slightly
toasted
12 oz chocolate chips
1 Devil's food cake mix
1 pkg chocolate pudding-instant,3-1/2
oz size
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1 teas. vanilla
1 teas. almond extract
1/4 teas. cinnamon
Sprinkle 1/2 cup almonds on bottom
of greased 10 inch tube pan. Set aside rest of almonds and chocolate
chips. Place rest of ingredients in
mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan.
Bake in 350 oven 60 to 70 minutes.
Cool 15 minutes and remove from pan. Serve with whipped cream. if
desired 1 tsp.
Author: vicki
Subject: re:black velvet cake
Date: Sat Mar 28 16:58:29 1998
Message:
I am so glad to find this again. I
had told a friend of mine, that loves to bake that I had seen a black velvet
cake recipe, she told me to get if
for her, then I couldn't find it. Thanks again,
vicki
Author: Renee V
Subject: R - Peppermint patties
Date: Wed Mar 25 16:32:19 1998
Message:
Hi Everyone,
I thought I would post a recipe for
"York" peppermint patties that I found in "Top Secret Recipes" by Todd
Wilbur.
You may have clients that want mints,
but don't want cream cheese for some reason. These are very cool and
minty just like York!
1 egg white (or equvalent in paturized
powdered egg white, reconstituted)
4 c 10x sugar
1/3 c light corn syrup
1/2 t peppermint oil or extract
Cornstarch for dusting
1lb dark compound chocolate ( or any
color or flavor)
1. In a medium bowl, beat the egg white
until it is stiff and forms peaks.
2. Slowly add the powdered sugar while
blending with a electric mixer set on medium speed.
3. Add the corn syrup and peppermint
oil or extract and knead the mixture with your hands until it has the
smooth consistency of dough.
4. Using a surface and rolling pin
lightly dusted with cornstarch, roll out the peppermint dough 1/4" thick.
5. Cut out circles (or any shape)
and place them on a cookie sheet and let them firm up in the refrigerator,
about 45 minutes.
6. Melt the compound coating and coat
each patty or shape in chocolate and place on wax paper.
7. Chill the peppermint patties until
firm, about 30 minutes.
I bet you could press this "dough"
into molds, if you wanted to. Also, I don't see why you couldn't coat these
in pastel or white chocolate for a
pretty wedding mint.
Author: Vicky
Subject: R-Macadamia Fudge Torte
Date: Tue Mar 24 18:28:21 1998
Message:
Macadamia Fudge Torte
Ready in 2 hours 45 minutes (Cooking
Time: 1 hour 40 minutes)
FILLING
1/3 cup low-fat sweetened condensed
milk (not evaporated)
1/2 cup semi-sweet chocolate chips
CAKE
1 pkg. Pillsbury Moist Supreme®
Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (16-oz.) can sliced pears in light
syrup, drained
2 eggs
1/3 cup chopped macadamia nuts or
pecans
2 teaspoons water
SAUCE
1 (17-oz.) jar butterscotch caramel
fudge ice cream topping
1/3 cup milk
Häagen-Dazs® Vanilla Ice Cream or Frozen Yogurt
Heat oven to 350 F. Spray 9 or 10-inch
springform pan with nonstick
cooking spray. In small saucepan,
combine filling ingredients. Cook over
medium-low heat until chocolate is
melted, stirring occasionally.
In large bowl, combine cake mix, cinnamon
and oil; blend at low speed for
20 to 30 seconds or until crumbly.
(Mixture will be dry.) Place pears in
blender container or food processor
bowl with metal blade; cover and blend
until smooth.
In large bowl, combine 2 1/2 cups of
the cake mix mixture, pureed pears
and eggs; beat at low speed until
moistened. Beat 2 minutes at medium speed.
Spread batter evenly in spray-coated
pan. Drop filling by spoonfuls over
batter. Stir nuts and water into remaining
cake mix mixture. Sprinkle over
filling.
Bake at 350 F. for 45 to 50 minutes
or until top springs back when touched
lightly in center. Cool 10 minutes.
Remove sides of pan. Cool 1 1/2 hours
or until completely cooled.
In small saucepan, combine sauce ingredients.
Cook over medium-low heat
for 3 to 4 minutes or until well blended,
stirring occasionally. To serve,
spoon 2 tablespoons warm sauce onto
each serving plate; top with wedge of
torte and scoop of ice cream. If desired,
garnish with chocolate curls.
12 servings
HIGH ALTITUDE - Above 3500 Feet: Add
1/3 cup flour to dry cake mix. Bake as
directed above.
Author: Mike
Subject: Q: can I add gelatine to
mousse
Date: Tue Mar 24 15:29:43 1998
Message:
Author: Mike Mccarty
Subject: ISO: Mousse & Gelatine
Date: Sat Mar 21 15:40:05 1998
Message:
I'm developing a new recipe. I hope
to have three layers of mousse, one layer of
cheesecake and two layers of genoise.
Because of the weight of the finished
torte I would like to add gelatine to the mousse
to firm it up a bit and to keep the
bottom layer of mousse from seeping out of the torte.
The question is: How much gelatine
will be required for a batch of mousse calling for
one cup heavy cream, four egg whites,
two Tbs. sugar and flavoring? Question 2.
When would I add the gelatine? Thanks
again Mike
Author: Sly
Subject: gelatin in recipes
Date: Thu Mar 26 08:28:47 1998
Message:
I've never tried to create my own
mousse recipe, but traditionally when using gelatin in a recipe, you spinkle
it into one of the liquids, let it
sit for several minutes, and then warm it until it completely dissolves.
Then you
would incorporate the gelatin mixture
into the whipped cream or similar ingredient. The more gelatin you add
the firmer and stiff the mousse, but
the more difficult it is to get everything combined perfectly. (trust me,
I've
had a mousse come out hideously splotchy
because the gelatin wasn't perfectly dissolved).
I'd start with just one pouch, and
then adjust the amount depending on my results.
Author: Mike
Subject: sly mousse
Date: Thu Mar 26 17:49:07 1998
Message:
Thanks, Sly for the input.
I posted the recipe for raspberry
mousse. That I add gelatin into the water that is then put into the hot
raspberry mixture. In a chocolate
mousse, there is no liquids, only coco, meringue and whipped cream plus
salt, vanilla etc,etc.
Can't quite figure out how to do it and get it evenly distributed. Mike
Author: Sly
Subject: R: Hershey's Choc. Lover's
Mousse
Date: Sat Mar 28 08:37:10 1998
Message:
This is the only mousse recipe I could
find that used the unflavored gelatin as a thickener. I've NOT tried this
particular recipe (I must have sold/loaned/thrown
out the cookbook that had the original recipe I referred to,
can't find it anywhere.) However,
maybe this will give you an idea of how to use the gelatin in your recipe:
Hershey's Chocolate Lover's Mousse
for Two
(from "More Classic Baking with Hersheys")
2 TBSP sugar
1/2 tsp unflavored gelatin
1/4 Cup milk
1/2 Cup Hershey's Mini-Chips Semi
Sweet Chocolate
1 TBSP orange-flavored liqueur or
rum or 1 tsp vanilla extract
1/2 Cup Cold whipping cream
and
Sweetened Whipped Cream (optional)
as a garnish
In small saucepan, stir together sugar
and gelatin; stir in milk. Let stand 2 minutes to soften gelatin. Cook
over
medium heat, stirring constantly,
until mixture just begins to boil. Remove from heat. Immediately add small
chocolate chips; stir until melted.
Stir in liqueur; cool to room temperature. In small bowl beat whipping
cream until stiff. Gradually add chocolate
mixture, folding gently just until blended. Refrigerate.
Garnish with sweetened whipped cream,
if desired. 2 servings.
Author: Vickiva
Subject: Do you have to refrigerate
an iced cake?
Date: Tue Mar 24 14:23:52 1998
Message:
I'm very new at this, and want to
know if you have to refrigerate an iced cake or not. Also, how long can
you
keep a cake before it goes "bad"?
Thanks- Vickiva
Author: Susan
Subject: Re: Refrigerate an iced cake
Date: Tue Mar 24 20:13:50 1998
Message:
You do not have to refrigerate an
iced cake if it has certain icings on it. Fondant, buttercream, and royal
icings. But if you have certain kinds
of fillings that have to be cold or if you use a whipped topping icing
then
you definatelly have to keep cold.
If a cake is covered in an airtight container then it should keep for a
couple
of days. You shouldn't make a cake
and ice it to far in advance otherwise it won't taste fresh. You can bake
your cakes ahead of time and freeze
them but you have to let them completely thaw out before you ice them.
otherwise your icing may fall right
off the cake. Hope this helped you and I am sure others will be helpful
also. Susan
Author: Nicole
Subject: ISO: Raspberry filling recipe
Date: Tue Mar 24 12:30:34 1998
Message:
I'll be making a white cake with raspberry
filling -- does anyone have a recipe for the filling, or could I just
use preserves??Author: Mike
Subject: raspberry filling
Date: Tue Mar 24 15:38:11 1998
Message:
Hi Nicole. I have a raspberry Mousse
filling if that will help. I like mousse as afilling because it can add
an
inch per layer and you can increase
the recipe buy just adding more cream without lossing the great flavor
of
the raspberry. Mike
Thanks in advance!
Author: kat
Subject: Raspberry Mousse
Date: Wed Mar 25 15:18:04 1998
Message:
Mike: Your raspberry
mousse sounds wonderful. Could you post the recipe for all to see?? Thanks.
Author: lynne
Subject: Re: ISO: Raspberry filling
recipe
Date: Wed Mar 25 01:24:53 1998
Message:
nicole; the mousse mentioned is nice.
i usually use just preserves. or purchace filling in the 'sleave' (platic
tube). these commercial fillings do
not need refrig. lynne
Author: Dolores
Subject: Re: ISO: Raspberry filling
recipe
Date: Wed Mar 25 12:48:17 1998
Message:
We carry raspberry filling that is
very good. It should be listed under 'FLOWERS & OTHER EDIBLES.' But
raspberry preserves would be very
good too
Author: Mindy
Subject: Re: Re: ISO: Raspberry filling
recipe
Date: Thu Mar 26 12:13:59 1998
Message:
When you use raspberry or apricot
preserves as a filling , does the cake need to be refrigerated? Thanks
Mindy
Author: Dolores
Subject: Re: Re: Re: ISO: Raspberry
filling recipe
Date: Fri Mar 27 09:22:30 1998
Message:
Not at all...nothing to cause spoilage
Author: Mary
Subject: raspberry filling
Date: Wed Mar 25 15:52:51 1998
Message:
A few weeks ago I made a cake that
I iced with Delores' Semicream icing(from her recipes page) I made the
dam of icing for filling my layers
and then I covered the layers with a thin layer of the same icing not all
the
way up to the dam level. I then spread
on a layer of raspberry preserves that had been heated and strained(I
hate those seeds). It was scrumptious
I think because the raspberry flavor was not overwhelming. It was also
very pretty when it was cut as each
torted layer had the white of the icing and the thin stripe of depp pink
raspberry right on top of it.
Author: Jennifer
Subject: working with rolled buttercream
Date: Mon Mar 23 16:33:59 1998
Message:
I tried rolled buttercream for the
first time this weekend. It was very easy to make and does taste better
than
fondant, but there were some things
about it I didn't like, and I just wondered if there's anything I can do
about
them. I used Marsha Winbeckler's recipe
from ACD. First of all, it took quite a bit more powdered sugar to
make a workable dough than the recipe
called for. It was still pretty soft and greasy, and very shiny. It was
absolutely necessary to roll it between
sheets of heavy plastic, because it was so soft and tore easily. That's
fine, but can someone tell me the
easiest way to clean the plastic sheets? I dusted the covered cake a couple
of
times with sifted sugar to get rid
of the shine. What bothered me the most was that I had to keep the cake
refrigerated, or the icing would get
too soft on the sides, and the icing kept weeping oil at room temperature.
Is there anyway to keep it from oozing
out hte shortening like that, at room temp? I don't have room to keep
several, or large, cakes refrigerated.
Also, what's the best way to make it chocolate, adding cocoa or melted
chocolate, and does that replace any
of the sugar or shortening? Thanks!
Author: Nannette
Subject: rolled buttercream
Date: Mon Mar 23 23:38:52 1998
Message:
I usually clean the plastic sheets
by filling my sink with hot water and Dawn dishwashing liquid, and
scrubbing both sides in the sink under
water. Then I rinse them with clear water.
I've used Marsha's recipe several
times, and have not had the problem you described, or had to add more
sugar than called for in her recipe.
It will be shiny, but I usually find it tears less easily than, say, Choco-Pan,
and it doesn't ooze. When you knead
it, you should knead it to the point that when you try to pull it apart,
it is
very elastic. Maybe you're kneading
too much? Or adding too much Crisco?
Author: Jennifer
Subject: rolled buttercream
Date: Tue Mar 24 00:24:56 1998
Message:
I followed the recipe exactly as it
appeared in ACD last fall. It seemed okay until after I rolled it out on
the
plastic and draped it over the cake.
The sides started stretching really bad around the "shoulder" of the cake
to
the point of tearing, from the weight
of the icing hanging down the side. After I kneaded in maybe a cup more
of sugar, it went on fine. After sitting
at room temp overnight, there were tiny droplets of oil all over the
surface. I wiped it off and refrigerated
it, and it stopped, but I noticed at the end of the show Sunday, it had
started to weep a little again. It
wasn't a whole lot, but I was afraid my royal icing lace might come loose.
Author: Nannette
Subject: R-chocolate rolled buttercream
Date: Mon Mar 23 23:46:34 1998
Message:
To make chocolate rolled buttercream,
cut out half a cup of the powdered sugar in the regular recipe and
replace it with 1/2 cup of cocoa powder.
Add the cocoa powder into the recipe with the flavorings, before
you add the powdered sugar.
Author: Sly
Subject: R: choc rolled b-cream
Date: Tue Mar 24 08:47:59 1998
Message:
you can also make the chocolate rolled
buttercream by simply substituting Domino's Chocolate powdered
sugar for the white sugar in the recipe.
I've never had it ooze before either.
Are you using Crisco, or some other brand? (Many have water whipped
into the shortening, which may cause
this problem.) Whenever I make it, I always use Karo brand corn syrup
and Crisco solid shortening.
Also, did you have something very
moist/soft under it on the cake? (If your crumb coat was particularly thick
and fluffy, adn you rolled your buttercream
a little thin, I could see this happening as well.)
After you roll a piece out, try holding
it in your hand with your fingers outspread. If it stretches and sags a
lot,
or falls through and tears between
your fingers, it's still either too wet or it's too thin.
Author: Dolores
Subject: Re: working with rolled buttercream
Date: Tue Mar 24 09:21:59 1998
Message:
Why not copy and paste this note to
winbeckler@aol.com
and ask her what you asked us exactly.
Marsha should be able to give you some ideas.
Author: Heather
Subject: Question Re: Colorflow icing
recipe
Date: Mon Mar 23 14:00:25 1998
Message:
Hello everyone,
I have been making some practice color
flow decorations for my son's cake this comming weekend, and i have
been having some problems with them
getting all the way hardened. The tops become nice and hard but the
underneath is still kind of gooey.
I am following the Wilton color flow recipe (with the mix).
I am letting them dry for 24-48 hours,
is this not long enough?
What am i doing wrong?
Heather
Author: Tracey
Subject: Re: Question Re: Colorflow
icing recipe
Date: Mon Mar 23 19:30:46 1998
Message:
Hi Heather,
You may need to let it dry longer.
Where I live it get humid so it takes longer for my pieces to dry. Also,
it
depends on how big the piece is. The
bigger the piece the longer you may need to let it dry. Sometimes, I very,
very carefully slide the piece off
of the wax paper over the edge of a table while checking the bottom of
the
piece. If it is still to wet I stop
(because you may crack the piece) and let it dry for another day or two.
Sometimes it comes off of the wax
paper okay but it is not hard but just barley soft, then I turn the piece
over
and let it dry for about a day with
the bottom side up on the wax paper. Hope this helps. Good luck.
Author: Heather
Subject: RE:color flow
Date: Tue Mar 24 07:23:46 1998
Message:
Tracey,
Yes, they are large pieces...Two martial
artists "fighting".
I will give them until thursday to
dry (made them on Sat), in if still not dry i might try what dolores mentioned
with the food dehydrator.
I will let everyone know how everything
finally turns out on sunday...(his b-day is sat).
Thankyou for replying.... :)
Heather
Author: linda
Subject: colorflow
Date: Thu Mar 26 08:30:53 1998
Message:
I was told when I started out with
colorflow to do my imiage on a piece of cardboard so the air can flow
under your colorflow image. I'm not
an expert at this but have done several pieces, one being about 6-8 inches
in diameter and it had dried in a
couple of days. You might try sliding them on to a large piece of cardboard
if
they are on something solid (like
your table). Good luck.
Author: lynne
Subject: colorflow drying
Date: Tue Mar 24 00:15:15 1998
Message:
well heather i'm going to try posting
again as my 1st try must be lost in cyperspace somewhere:(
i realize the best thing here is to
get those pieces dry, but if it gets down to the wire and you need them,
you
said this was for family so just put
the pieces on the cake w/the backing still on. cut away the excess paper
carefully and place on cake. of course,
when serving set the piece aside and don't serve it:) and if you mount
the flow piece on sugar cubes your
son can save it. (it won't touch the cake)
now something i thought of that might
make a difference: could you possibally have added too much water --
thinned it too much? i prefere making
my flow thicker than usual, to a very slow count of 12 instead of 10. this
would make a difference in drying
time. lynne
Author: Heather
Subject: Colorflow icing Re:drying
Date: Tue Mar 24 07:19:06 1998
Message:
Lynne, I too used
less water...
Dolores said that i might try to use
a food dehydrator, and that it may be humid where i live which would
make them
take more time to dry.
Thanks so much for your input i greatly
appreciate it !!!! Heather :)
Author: kellie
Subject: iso cream cheese mints
Date: Sun Mar 22 23:13:04 1998
Message:
I need a recipe for cream cheese mints
that can be rolled and cut out. currently I am rolling each into a ball,
then into granulated sugar and then
into a mold. I need large quantities and do not have time to mold hundreds.
Thanks for your help
Author: Dolores
Subject: Re: iso cream cheese mints
Date: Mon Mar 23 09:58:51 1998
Message:
Why not use the same recipe? You can
add more conf. sugar into the recipe if nec.
Author: Johnna
Subject: White cake---HELP!
Date: Sun Mar 22 18:19:07 1998
Message:
I have started baking a lot of wedding
cakes lately. I am not a fan of white ckae but that still seems to be what
most brides want.
I use Duncan-Hines cake mix and am
wondering in there are any trick or additions that can make it taste more
home-made? Any suggestions would be
helpful.
Author: Mary
Subject: White cake
Date: Sun Mar 22 23:01:45 1998
Message:
I really like BC Sweet Rewards white
cake mix. It is from their reduced fat line of foods. I don't add anything
to it. I just underbake it and ice
with a basic frosting with almond flavor. I have gotten raves about it.
Unfortunately I have heard that Sweet
Rewards cake mix has been discontinued. I wonder if it tastes the same
as regular Betty Crocker White? I
know that usually they add more sugar and flavor when they take out some
fat, so I don't know. Anyways I have
been able to find a few boxes of it here and there so maybe if you some
across it you could give it a try.
Author: lynne
Subject: Re: White cake---HELP!
Date: Tue Mar 24 00:21:02 1998
Message:
i have heard of some people adding
a teaspoon more flavoring....such as vanilla &/or almond.
i prefere using betty crocker sour
cream white mix.
i know most of us base our choices
on *our* tastes, but if you are getting more and more orders, and most
of
them are requesting white you must
be doing something good :) lynne
Author: linda
Subject: white cake
Date: Thu Mar 26 13:04:25 1998
Message:
I've only been at baking cakes about
1 1/1 years now (that is baking for other people) but in that time there
has
been many white cakes. I use Duncan
Hines recipe as on the box and they all thought that it was home-made.
Several people said they didn't think
a cake out of a box could taste so good. I really have had some raves
about how good the cakes have been.
I'm careful about the amount of baking time. The way I'm looking at it
is
if they think it is home-made why
change.
Author: Debbie
Subject: ISO-Death by chocolate
Date: Sat Mar 21 22:49:21 1998
Message:
Does anyone have the recipe for this
cake? I had cut it out of the paper but hubby threw it out! Thanks!
Author: Caesanea
Subject: Death By Chocolate
Date: Sun Mar 22 10:57:15 1998
Message:
R-I have a Death By Chocolate Calender
that includes this recipe. It is very long I will try to email it to you.
Author: Caesanea
Subject: Death By Chocolate
Date: Sun Mar 22 12:25:34 1998
Message:
R-I have a Death By Chocolate Calender
that includes this recipe. It is very long I will try to email it to you.
Author: Heather
Subject: ISO: color-flow recipe
Date: Sat Mar 21 21:21:53 1998
Message:
Is there a color flow recipe that
i can make from scratch?
I know there is one from Wilton(using
their mix) ....but the store near me did not have the supplies in at the
time, and i need it by Monday the
23rd. Any and all help is appreciated !!!!!!
Heather
Author: Mary
Subject: color flow
Date: Sat Mar 21 22:07:55 1998
Message:
I have used the Wilton color flow
(smells yucky) I prefer to use a thinned down royal icing that I make from
a
mix. I don't know why you couldn't
thin down home made royal icing that was made from meringue powder. It
would probably be more expensive.
Has anyone out there ever heard that sprinkling edible glitter on a wet
color flow piece will strenghten it?
It does look pretty as an effect on some pieces.
Author: Dolores
Subject: Re: color flow
Date: Sun Mar 22 12:21:25 1998
Message:
Color flow smells 'yucky' because
eggs DO smell yucky. Try smelling one sometime. Once you add flavoring
the smell isn't so bad.
Author: Mike
Subject: ISO: How do I determine the
quality of chocolate when buying
Date: Sat Mar 21 16:53:45 1998
Message:
Hi again. As I get more involed in
baking I find my biggest cost is in chocolate. I've aways used Bakers
Chocolate. In bulk food stores you
find chocolate for quite a bit less. I've haven't used any because the
owners
can't tell me the cocoa butter %.
My busness is not big enough to buy ten pound blocks of chocolate at a
time.
How do the rest of you deal with this
problem? Or should I try the Bulk store brand and try it. Any simple
tests I could run on the chocolate
to determine the quality? Mike
Author: Dolores
Subject: Re: ISO: How do I determine
the quality of chocolate when bu
Date: Sun Mar 22 12:24:56 1998
Message:
I don't use PURE chocolate, just coatings.
But I determined the brand I liked by:
1. Taste...not waxy like some
2. Smoothness --- no gritty taste
like some
3. How it handles...will it take a
good amount of abuse...re: warming/cooling etc...as with the 'temper' of
it.
Some cheaper brands just won't take
it when you get it a bit too hot etc.
I prefer Merckens because of taste (no waxy taste), smoothness and handling ease.
Author: Katie
Subject: Q: How far in advance can
you ice a cake?
Date: Fri Mar 20 17:26:02 1998
Message:
Hello Friends, I was wondering how
far in advance you can ice a cake without it affecting the the texture
of
the icing and flavor of the cake.
I plan on using the Snow White Buttercream icing on the Wilton meringue
container. Thanks so much! Can it
be iced the night before?
Author: Dolores
Subject: Re: Q: How far in advance
can you ice a cake?
Date: Fri Mar 20 18:59:29 1998
Message:
Yes Katie, it is fine to ice the cake
the day before you eat it. In fact, most of the time wedding cakes are
baked
on Thurs., iced & decorated on
Fri. and delovered and served on Sat. night.
Any bakery cake would need to be baked,
iced and decorated the day before...you never know what time
customers will pick up...and when
you have 50 going out...
Author: michelle
Subject: ISO...Icing like the icing
on cakes from a bakery
Date: Thu Mar 19 16:31:41 1998
Message:
I'm looking for a recipe identical
to the one they use at a
bakery(like king soopers, albertsons,
or city market)
I love how the frosting is so light
and airy yet it tastes just like the icing we learned how to make in cake
class.
Author: Diana
Subject: R Mock Whipped Cream Icing
Date: Thu Mar 19 16:55:03 1998
Message:
This icing tastes like the supermarket
icings. All ingredients are available in the cake dec stores in my area
so
i'm assuming the are widely available.
Mock Whipped Cream Icing
1 cup water
10 cups powdered sugar
1-1/2 teaspoon Agar
1/2 tsp salt
Combine and beat at high speed for 15 to 20 minutes.
Mix:
3 cups Hi-ratio Shortening
1/2 cup Brite White
1 teaspoon butter flavor
1-1/2 teaspoon vanilla
Add and beat at medium speed for 12 minutes. If too soft for your tastes add more sifted powdered sugar.
Author: Heather
Subject: re:icing
Date: Thu Mar 19 21:12:53 1998
Message:
Does this icing form a crust to be
able to place color-flo decorations on it?
I am looking for a icing lighter than
the buttercream , as this is what my son prefers. I am new tho the
decorating so i am open to anything.
Thankyou :) Heather
Author: Diana
Subject: Re: re:icing
Date: Thu Mar 19 21:31:59 1998
Message:
Hi Heather, No, this icing does not
crust. Hope you find what you are looking for. :)
Author: Susan
Subject: Re: Mock whipped cream icing
Date: Thu Mar 19 22:50:30 1998
Message:
Diana,
Just a couple of dumb questions for
you. What is agar, and brite white? I am interested in trying this recipe
that you gave to Heather, and I am
hoping to find these ingredients. Thank you for the recipe. Susan
Author: Diana
Subject: Re: Re: Mock whipped cream
icing
Date: Sun Mar 22 01:10:01 1998
Message:
I believe Brite White is a product
added to frosting to cut down on the greasiness. It's a substitution for
part of
the shortening added in the making
of frosting.
Agar: I know it is a vegetable product
but what it's purpose is I don't know. I would guess that it is a
stabilizer. This is a recipe I aquired
at a local toy store.
Author: Trish
Subject: ISO Chocolate Fondant Recipe
Date: Wed Mar 18 12:39:58 1998
Message:
Hi everyone, To
save me alot of time experimenting, does anyone have a recipe similiar
to Choco-pan?
Thanks, Trish
Author: Dora
Subject: ISO White Rolled Fondant
Recipe
Date: Wed Mar 18 13:01:49 1998
Message:
If anyone also has a recipe for white
rolled fondant I would really appreciate it. I think it would be much less
expensive than the premade fondant.
Thank you, Dora
Author: Renee V
Subject: R - rolled fondants
Date: Wed Mar 18 15:34:27 1998
Message:
Hi Dora,
I know Delores has a recipe for white
fondant on her recipe pages. Rose Levy Birenbaum has recipies for
both white and chocolate fondants
in her book "The Cake Bible." The cake on the cover it covered with her
chocolate fondant. I've never tried
this recipe, but it looks delicious. Hope this helps. Renee.
Author: Cindy
Subject: choc rolled fondant
Date: Tue Mar 24 01:25:00 1998
Message:
I've used "The Cake Bible" chocolate
rolled fondant at home with knox gelatin and corn syrup. I had no
problem, it was great. I gave the
recipe to my students and it didn't come out. Today, I duplicated it at
school
and the fondant seems weird (either
crumble or oily -or both at once if that seems possible!) Does anyone
have any idea why it is different.
I used different a different gelatin brand (probably different brand of
syrup,
cocoa, pwdr sugar, shortening - glycerin
was the same). Another student used the white fondant recipe and it
came out fine. Can a different cocoa
really make that much difference? Please help - any advice would be
appreciated! Thanks
Author: mike Mccarty
Subject: fondant icing
Date: Wed Mar 18 17:37:50 1998
Message:
Hi Dora. This recipe doesn't say how
much it will cover but I believe it should do a two layer, 9 inch cake.
you need 1 lb.icing sugar. 1 egg white.
2 oz glucose. 1 tps. almond ext.
Sieve the icing sugar twice, into
a large bowl. Make a well in the centre and add the egg white and glucose,
with the almond ext. Beat the mixture
steadily, gradually drawing in all the icing sugar. Turn on to a board
dusted with icing sugar, knead until
smooth and pliable. colouring can be add at this time. roll out and apply
to the cake by placing the whole piece
on top of cake. Smooth down the sides, trimming away any surplus at
the base. Good Luck. Mike
Author: Amy
Subject: choc. fondant idea
Date: Wed Mar 18 19:01:03 1998
Message:
Dora, I havn't tried
this yet, but maybe you could use Domino choc. flavored pwd.sugar in a
reg. fondant recipe
instead of plain pwd. sugar.
Amy
Author: Sly
Subject: R: Rolled Fondant
Date: Thu Mar 19 07:30:24 1998
Message:
Here's my recipe: It's not that much
cheaper than premade, so I do still use the premade, especially when I'm
doing dummies for competition. The
advantage to the homemade fondant is that you can add flavorings and
food colors to the liquid before you
incorporate the dry ingredients, and you can get evenly colored fondant
without having to knead it for 5 minutes.
Also, I find the homemade tends to stay workable a bit longer. (But
it's also time consuming to make in
quantity.)
Rolled Fondant
2 pounds (1 kg) sifted powdered sugar
1/2 TBSP Tylose (CMC)
1/2 Cup Glucose (do not substitute
corn syrup)
1/2 TBSP Crisco (whitefat)--I use
a full tablespoon
6 TBSP Boiling Water
Mix glucose, whitefat and boiling water.
(Add any other liquid items to this: flavorings, colors, etc.)
Mix together sugar and CMC. I always
throw in a teaspoon or two of Dryvan (powdered vanilla).
Add the liquid ingredients to the
dry ones. Mix and knead. (Rub some crisco over your hands first)
Add additional sugar if necessary
by tablespoon.
You can use this right away, but I think it's best after it matures for a night. Seal the fondant in a plastic bag.
To store, freeze or refrigerate it, and then bring it back to room temperature and knead again before using.
I got this recipe at ICES convention
from Rosa Viacava de Ortega's demo. I keep meaning to try it using the
chocolate powdered sugar, but haven't
yet. If anyone has tried it, let me know how successful it was.
Author: Diana
Subject: R: White and choc Fondant
Date: Thu Mar 19 17:15:43 1998
Message:
A box of fondant(24 oz) in my area
costs 5.99. as of 3/19/98. Making your own costs only $4.44 for 72 oz
or$1.48 for 24 oz: a savings of $4.51
a box and only takes 20 minutes to make
3 envelopes Knox Gelatin unflvored
1/2 cup water
1/4 cup white shortening
1 cup clear corn syrup
2 teaspoons clear flavoring (vanilla
or creme bouquet)
14 cups sifted confectioner's sugar
(about 3 lbs, 12 oz)
In a small heatproof bowl mix the knox
gelatin and 1/2 cup cold water until dissolved. Set small bowl in a
saucepan of water (like a double boiler)
and stir to finish dissolving.Melt in shortening. Then add corn syrup
and flavoring. Grease a very large
bowl and fill with 14 cups sifted powdered sugar. Make a well in center
of
confectioner's sugar and pour in liquid
mixture. Stir slowly to incorporate. Remove from bowl and knead on
board dusted thickly with confectioner's
sugar until smooth. Cover with plastic wrap and place in airtight
container at room temperature. Let
fondant set for 8 hours. Can knead in more powdered sugar if stiffer
fondant is deired. Store at room temperature
for up to 2 months. Can be frozen. Refrigeration makes this
recipe gummy.
To make Chocolate fondant knead in Fudge base to desired flavor. Tastes like tootsie roll only better.
Author: Bruce
Subject: R: White Fondant
Date: Thu Mar 19 22:23:26 1998
Message:
When adding flavoring to the rolled
fondant, can I use the concentrated oils or do have to stay with the
alcohol-based flavorings?
Author: Diana
Subject: Re: R: White Fondant
Date: Sun Mar 22 01:14:37 1998
Message:
Yes, you can use the oil based flavorings
I have used Hazelnut flvaoring by Lorann with good results. The
only drawback is that the oil flavoring
I use is expensive and you use a lot of drops. I don't have an exact
count because I usually flavor to
taste.
Author: Diana
Subject: Correction
Date: Thu Mar 19 19:47:56 1998
Message:
On the chocolate recipe Fudge base
should read Fudge Supreme
Author: Amy
Subject: Fudge Supreme?
Date: Mon Mar 23 00:50:41 1998
Message:
Where can I find fudge supreme?
Author: Dolores
Subject: Re: ISO White Rolled Fondant
Recipe
Date: Thu Mar 19 19:49:16 1998
Message:
Renee is correct. My white fondant
is on my web page (under SPECIAL TECHNIQUES...lots of hints too
Also, on the CHOCO-PAN, isn't this
just a 'trade name' and by making one of the chocolate fondant recipes
here, you really would have the same
thing?
Author: Mary
Subject: ISO Italian Wedding Cake
Date: Wed Mar 18 10:14:20 1998
Message:
The recipe that I am looking for is
not the same as the Italian Cream Cake that I have seen posted. This was
a
cake that I had tasted years ago while
living in the Boston area. There were no nuts that I can remember and
no coconut definatly. There was however
fruit like strawberries etc in the filling. If anyone could find this
recipe I would be most appreciative.
It is in my memory as the best cake I have ever eaten surpassing even my
own wedding cake which was modeled
after what I could remember of this. Thanks.
Author: Dolores
Subject: Italian Cream Cakes (R)
Date: Wed Mar 18 12:47:07 1998
Message:
Here is a collection...take your pick!
: )
---------- Recipe via Meal-Master
(tm) v8.02
Title: Italian Cream Cake #2
Categories: Cakes, Italian
Yield: 12 servings
-gjfc40b 3 Egg whites
2 c Sugar 1/2 ts Salt
1 c Buttermilk 1 ts Vanilla
1 c Margarine 2 c Coconut
2 c Flour 1 ts Lemon juice
3 Egg yolks 1 c Chopped pecans
1 ts Baking soda
-------------ICING/MIX WELL-------------------------------
1 lb Powdered sugar 1 ts Vanilla
1/2 c Margarine 1 ts Lemon juice
3 oz Cream cheese
Mix all ingred. & beat well. Cream
together, sugar & margarine. Add yolks, vanilla & lemon juice.
Add
buttermilk, flour, soda & salt.
Add coconut & pecans. Beat egg whites until stiff. Fold into other
mixture.
Bake in
9"x13" pan at 350 D. 25-30 mins
I have omitted the coconut & pecans
from the cake & added it to some of the icing & used it as a filling
when I
split the cake. Then I used the remainder
of the icing to ice the cake. It was really good that way. MADELYN
STRIETZEL....
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Rum Cake
Categories: *p, Cakes
Yield: 8 servings
-PRODIGY GUEST CHEFS CKBK 1 c Butter;rm
temp
-MICHAEL ROBERTS 4 Eggs
-Makes 8 to 10 Servings 3/4 c Sour
cream
3 Egg yolks 1 ts Vanilla extract
1 c Sugar 1/2 ts Nutmeg
2 1/4 c All-purpose flour 1/4 ts Baking
soda
2 c Milk 1/4 ts Salt
Grated peel of 1/2 lemon 1/2 c Dark
rum
"In Italy, this cake is called Zuppa
Inglese, which means English Soup. It is neither, but it is an Italian
version
of a "Fool"--a traditional Britishdessert."
PREHEAT OVEN TO 350F. Beat the yolks
& 1/4 cup sugar together in a mixingbowl & slowly add 1/4 cup
flour.
Meanwhile, place the milk in a sm
pot & bring to the brink of boiling. Slowly pour the milk over the
yolk
mixture, then pour the whole thing
backinto the pot. Place over medium heat & cook, stirring constantly,
until
the mixture thickens. Remove from
the heat & mix in the lemon peel. Scrape into a plastic container,
cover &
place in the refrigerator to chill.
Running your mixer at high speed, cream butter & remaining sugar together
in
a mixer fitted W/ a paddle. Add the
eggs 1 at a time, waiting until the
previous 1 has been absorbed. Add
the sour cream & mix until incorporated. Add vanilla, nutmeg, baking
soda & salt. Decrease the speed
to medium, add remaining flour & mix an additional minute.
Scrape the batter into a 1-quart round
or rectangular cake pan, leaving 1/2-inch space at the top. Place on the
middle rack of the oven for 50-to-60
minutes. The cake is done when the surface cracks & a toothpick
inserted into the center comes out
clean. Remove cake from the oven & let
cool for 15 minutes before unmolding
onto rack. When the cake is completely cool, slice it into 6 layers.
Place the first layer on a cake platter
& sprinkle W/ some of the rum. Cover the layer W/ some of the custard
mixture. Place the second layer on
top of the custard, sprinkle W/ rum & cover W/ more custard. Continue
until the cake is assembled. Lightly
spread the custard all over the surface of the cake. Refrigerate for 2
hours
before serving.
-----
---------- Recipe via Meal-Master
(tm) v8.02
Title: Ilene's Italian Cream Cake
Categories: Cakes
Yield: 1 servings
-ILENE MCHONE 1 ts Salt
1/2 c Butter or marg. 1 c Buttermilk
1/2 c Crisco 1 ts Vanilla
2 c Sugar 1 c Flaked coconut
5 Egg yolks 1 c Chopped pecans
2 c Flour 5 Stiffly beaten egg yolks
1 ts Soda
Cream butter, shortening, & sugar
until light & fluffy. Add yolks & vanilla. Beat well. Add sifted
dry
ingredients alternately with buttermilk.
Add coconut & pecans. Fold in beaten egg whites.
use 3 9" pans, 0r a 9 x 13' pan &
a few cupcakes Bake at 350 degrees for about 30 min. or until it tests
done. I
have made it with apricot filling
& it is great. You can find the filling in cake supply stores, use
Solo brand
filling from toe use apricot preserves.
Can use apricot preserves.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Mom's Italian Cream Cake
Categories: Cakes, Favorite
Yield: 10 servings
-ALISA ADAMS 1 cn Angel flake coconut
1/2 c Marg. 1 c Chopped pecans
1/2 c Shortening 5 Egg whites stiffly
beaten
2 c Sugar Cream Cheese Frosting
5 Egg yolks 8 oz Pk cream cheese
2 c Cake flour 1/2 c Marg.
1 ts Baking soda 1 pk Powdered sugar
1 c Buttermilk 1 ts Vanilla
1 ts Vanilla 1 c Chopped pecans
Crean marg. & shortening together-
add sugar-beat until smooth. Add egg yolks & beat well. Combine flour
&
soda- add to creamy mixture. Add buttermilk-stir
in vanilla, coconut, & nuts. Fold in beaten egg whites.
Bake in 3 greased & floured cake
pans for 25 min. at 350 d.. Cream Cheese: Cream together cream cheese &
marg.. Add powdered sugar & vanilla
& mix well. Stir in pecans. This is my mothers recipe & has been
a
family favorite for as long as I can
remember! Formatted to MM by Dolores McCann
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Rum Cake 2
Categories: Cakes, Italian
Yield: 12 servings
-CAROL BROOM-SMITH
1 lg Cool whip
2 pk Stella Doro sponge cookies
1/2 c Crushed walnuts
2 pk Vanilla pudding not instant
Maraschino cherries
2 pk Choc. pudding not instant
1 c Rum
In a lg foil pan lasagne pan lay 2
rows of sponge cookies - all in one direction. Cook chocolate pudding as
directed; while cooling, pour 1/2
c of rum over the cookies just to wet them. Pour cooled chocolate pudding
over the cookies. Make the vanilla
pudding as directed; while cooling lay the second row of sponge cookies
over the chocolate pudding layering
in the opposite direction of the first layer. Wet these W/ remaining rum.
Pour the cooled vanilla pudding over
this & let set one hour. Spread W/ cool whip
all over the top. Sprinkle W/ nuts
& dot W/ cherries. Enjoy! An easy no bake recipe that you might like.
I
makes a lg cake & is great for
company.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Cream Cake 3
Categories: Cakes, Italian
Yield: 12 servings
-BERNIE REICHENBACH 2 c Sugar
2 c Flour 1/2 ts Salt
2 ts Baking powder 1/2 To 1 c walnuts
2 Eggs 20 oz Cn crushed pineapples
Mix all the dry ingred. first then
the eggs & pineapple bake in a greased & floured bundt or tube
pan at 350
for about 20 to 30 min.. Baking time
generally depends on your oven, I just got a new one, it's a convection
&
I love it. Faster & economical
because you can lower the temperature.
-----
---------- Recipe via Meal-Master
(tm) v8.02
Title: Italian Rum Cake
Categories: Cakes, Liquer
Yield: 12 servings
-PATTI ANDERSON
1 cn Dark pitted cherries;-drained,soaked
in rum overnight
1 c Rum
1 c Sliced canned peaches; drain
1 lg Vanilla pudding *
1 lg Chocolate pudding *
2 pk Stella D'Oro anisette toast
1/3 c Creme de cacao
2/3 c Rum
* do not use instant pudding
Drain rum from cherries & add to
creme de cacao mixture. Cook both puddings separately. Let cool. Line
bottom of springform pan W/ cookies.
Fill in all gaps. Drizzle rum & cream de cacao mixture over cookies,
using 1/3 of mixture. Add peaches
to vanilla pudding. Add cherries to chocolate pudding.
In springform pan lined W/ cookies,
place vanilla pudding w/peaches. Add another layer of cookies. Drizzle
W/ half of remainder of rum mixture.
Spread chocolate pudding W/ cherries
on top. Layer again W/ cookies & drizzle remaining rum mixture.
Place in refrigerator for several
hours or overnight. Top W/ whipped cream at serving time.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Cream Cake 4
Categories: Cakes, Icings
Yield: 16 servings
-PATTI ANDERSON 1 c Buttermilk
2 c Sugar 2 c Flour
1 c Margarine or butter 1 ts Baking
soda
3 Eggs; separated 1/2 ts Salt
1 ts Vanilla 2 c Coconut
1 ts Lemon juice 1 c Pecans; chopped
-----------------FROSTING----------------------------------
1 lb Powdered sugar 1 ts Vanilla
1/2 c Margarine or butter 1 ts Lemon
juice
3 oz Cream cheese
Cream together sugar & butter.
Add yolks, vanilla & lemon juice, mix well.
Add buttermilk, flour, soda &
salt, mix well. Add coconut & pecans. Beat egg whites until stiff,
fold into
mixture. Bake in 9x13" pan, at 350~
for 25-30 minutes. Frosting: Mix all ingredients & beat well.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Sour Cream Cake
Categories: Mix, Bundt, Nuts, Italian,
Alcohol
Yield: 16 servings
1 c Coconut 2 tb Amaretto
1/2 c Pecans; ground 1 tb Butter or
marg; soften
1 pk Butter Cake Mix 1 tb Corn syrup
1 c Sour cream 3 ts Water
1/2 c Amaretto 2 ts Pecans; ground
1/2 c Water 6 Maraschino cherries
2 Eggs 3 ts Water
2 tb Amaretto 2 ts Pecans; ground
1 tb Butter/marg;soften 6 Maraschino
cherries
1 tb Corn syrup
about 3 minutes. Fold in coconut and
ground pecans. Spread meringue on ream, aour cream, amaretto,
watmaretto, water, eggs and 2 egg-yolks
at low speed until moistened; beat 2 minutes at high speed. Pour
batter into pan.
Bake at 350~ for 55-65 minutes, or
until toothpick inserted in center comes out clean. Cool upright in pan
10
minutes; loosen sides and invert onto
serving plate. Cool completely. In small bowl, blend powdered sugar,
cocoa,
2 tb amaretto, margarine, corn syrup
and 2-4 tsp water until of desired spreading consistency. Spoon over top
of cake, allowing some to run down
sides. Garnish with ground pecans and cherries.
-----
Author: Linda
Subject: R - A new decorator's icing
recipe
Date: Wed Mar 18 09:20:46 1998
Message:
Author: Linda
Subject: A new decorator's icing recipe
Date: Mon Mar 16 22:29:00 1998
Message:
Last weekend I went to an out of town
wedding and the wedding cake was one of the best I've ever eaten.
The lady who made the cake was there
and when I asked, she told me the cake was Pillsbury White Cake with
2 teaspoons vanilla
extract added. She also gave me here icing recipe and I made it this morning...mine
was
great too! Here it is:
1 1/2 cups Crisco
1/2 cup CAKE Flour
2 lbs Powdered Sugar
1/3 Cup Boiling Water
2 Teaspoons Vanilla
1 Teaspoon Butter Flavoring
1/2 Teaspoon Almond Extract
COrn Syrup [to thin for frosting cake]
Cream shortening and extracts for about
5 minutes.
Sift the powdered sugar and flour
together: add to shortening.
Add the boiling water and mix at LOWEST
SPEED until creamy and smooth.
This with CORN SYRUP until desired
consistency for frosting the cake.
THis icing is delicious and pipes
very easily.
Author: heather
Subject: Re: Recipe
Date: Thu Mar 19 15:09:02 1998
Message:
Does your icing crust well to put
on color-flo decorations?
Does it taste as greasy as the regular
buttercream does?
I'd appreciate any information you
can give me on this icing... :)
Thanks Heather
Author: Linda
Subject: More info about the recipe
Date: Thu Mar 19 22:08:06 1998
Message:
Yes, this icing crusts well and should
work well for color-flow. I usually cover my cakes with plastic wrap
before delivery and the icing is dry
in a couple of hours so that the plastic doesn;t stick.
The flour seems to cut both the greasiness
and the "all too sweet" flavor that many buttercreams have. It is
perfect for white cake or another
light flavor that you don;t want hidden behind the taste of the icing.
Hope this
helps.
Author: Heather
Subject: Re: cake flour
Date: Fri Mar 20 09:20:16 1998
Message:
Linda,
Where do you find the cake flour?
In the grocery store? or is there
a specialty store?
I saw at my grocery store ( the commissary
for military folks)
flour for bread, all purpose flour,
self rising flour, and bread machine flour. Should it be in this area?
If so
then i will check out the regular
grocery stores...
Thanks for your responses Linda, and
i can't wait to try your recipes. :) Heather
Author: Mike Mccarty
Subject: big boo boo
Date: Fri Mar 20 14:35:18 1998
Message:
Linda. You probly couldn't understand
what I was asking about in the reply above. Well, don't worry. I used
vegi shortening instead of crisco
shortening, what a mess. I could not get it thin enough. It was so stiff..forget
it. Thanks for passing on a great
recipe!! Mike
Author: Linda
Subject: Give it another try Mike!
[with crisco and WHITE corn syrup]
Date: Fri Mar 20 17:40:24 1998
Author: Linda
Subject: Cake Flour
Date: Fri Mar 20 17:35:47 1998
Message:
You should be able to find cake flour
in most any grocery. Look for Swan's Down, Martha White or Gold
Medal [those are the brands around
here]. Cake flour is usually sold in boxes rather than bags and often is
shelved with the cake mix instead
fo the regular flour. Good luck. You could use plain regular flour if you
had
to....I doubt it would make that much
difference.
Author: lynne
Subject: Re: Cake Flour
Date: Sat Mar 21 19:42:17 1998
Message:
another alternative is to use white
cake *mix*. that is if you regulary have it on hand :)
try it......you will be surprised
at how it makes the icing 'blend' with the cake. lynne
Author: Debi
Subject: Re: cake flour
Date: Mon Mar 30 10:44:04 1998
Message:
I have found cake flour at the military
store in the boxes and in round containers. They are there. At least 3
years ago when I was around them.
:). Debi
Author: Mike Mccarty
Subject: corn syrup
Date: Fri Mar 20 08:21:21 1998
Message:
Well, I tried the recipe and it came
out well but in my rush I used dark corn syrup. A no no. also, will the
syrup really, really mix with the
crisco. Will it seperate, and if I need it thin for piping what should
I use to
thin it way down? More corn syrup.
Mike
Author: Linda
Subject: Corn syrup in the icing
Date: Fri Mar 20 17:29:36 1998
Message:
Hi Mike,
I had excellent results with the recipe
and had no problems with the corn syrup at all. I found I didn't need to
thin much even for writing and leaves.
Add a bit more syrup if needed or a few drops of warm water.
Author: Mike Mccarty
Subject: R ; Thanks, Linda
Date: Sat Mar 21 15:18:19 1998
Message:
Hi Linda.
The recipe came out very well, thank
you! As you probly read above, I used vegi shortening instead of Crisco.
Thanks for posting a great recipe.
Mike
Author: Susan
Subject: ISO- buttercream toooo sweet
Date: Tue Mar 17 19:12:36 1998
Message:
Hi guys, I need help once again. My
family thinks that my buttercream is much to sweet. I tried putting flour
in
it, I have also tried using almond
extract and it still is tooo sweet. I love Dolores's buttercream recipe
but the
family still says it is to sweet.
What can I do???? HELP
Thanks a million,
Susan PS they like
the whipped topping but I don't. Plus it isn't easy to decorate with it.
Author: kelly
Subject: re: buttercreme too sweet
Date: Wed Mar 18 00:21:47 1998
Message:
hi susan, if you go to the old message
board, linda has just posted a new recipe. i haven't tried it yet but will
this weekend, but you can still take
a look and see if you might want to try it. good luck, kelly
Author: Renee V
Subject: Not too sweet...
Date: Wed Mar 18 08:43:16 1998
Message:
Hi Susan,
I hate to harp on it, but the whipped
chocolate buttercream posted below is not too sweet since it only calls
for 1 c of granulated sugar and has
a whipped texture. However as I have stated, I have been having problems
getting rid of the graininess of the
granulated sugar. I plan to try superfine or instant disolving sugar next
time.
If you try it, let me know how it
works. Renee
Author: MaraTLee
Subject: ISO...Cake & icing recipe
using sodas
Date: Tue Mar 17 15:58:17 1998
Message:
My son saw a cake recipe that had
as an ingredient "classic coke" so did the icing. Didn't get a chance to
save
it. He would like to make the cake
for school. I've seen the one posted on the ICES web site but that is for
a
chocolate coke cake. There is another
one out there that uses 7-up, I'm looking for that one also.
Thanks.marajami@ptdprolog.net
Author: Bonnie P.
Subject: 7-Up Cake
Date: Wed Mar 18 07:35:34 1998
Message:
I have not tried this, but here is
a recipe I have for 7-Up Cake:
1/2 cup butter
3 cups sugar
1/2 cup cooking oil
1 1/2 teaspoon vanilla flavor
1 1/2 teaspoon almond flavor
1 1/2 teaspoon lemon juice
5 eggs
3 1/2 cups flour
6 1/2 ounces 7-Up
Cream butter, sugar, and oil; add flavorings
and lemon juice. Add eggs, one at a time, beating after each one.
Add flour, one cup at a time, beating
after each cup. Add 7-Up and beat, beat, beat. (The more this cake is
beaten the better it is.) Bake in
greased tube pan for approximately 1 hour at 350 degrees or until done.
Also, if you are using a cake mix you
can substitute soda for the water. I sometimes use a fruit flavored
spritzer instead of the water to add
a bit of taste to a white cake. The spritzer is not sold in the soda aisle
in
my grocery store. It is located near
the distilled water and fruit drinks. The spritzer is carbonated, clear
and
comes in a variety of fruit flavors.
(We like the raspberry!)
Author: Pat
Subject: 7- Up Cake
Date: Wed Mar 18 13:38:23 1998
Message:
I have a recipe that i use and it
is vey easy and good as well. :
3 Sticks Butter or Margarine
3 Cups Granulated Sugar
3 Cups Flour
5 Large Eggs
2 tsp. Lemon extract ( or more to
taste)
3/4 Cup 7-Up
Cream butter and sugar together until
fluffy.Add eggs one at a time . Add flour one cup at a time. Add extract
and 7- up . Pour into 10 cup tube
or bundt pan.
Bake at 325 degrees aboout 1 Hr. 15
Min or until done.
Hope this helps . Pat!
Author: Anonymous
Subject: 7-Up Cake
Date: Thu Mar 19 02:28:31 1998
Message:
I have not tried this cake. Maybe
you may want to try and let me know.
7-Up Cake
1 Box of Lemon Supreme Cake Mix
1 small box pineapple instant pudding
4 eggs
3/4 cup Wesson oul
1 10 oz bottle 7-up
Preheat oven to 325 degrees. Mix all
cake ingredients together in a large mixing bowl and pour into a greased
and floured 9 x 12 inch cake pan.
Bake for 30 min. Cool and frost with pineapple frosting.
Pineapple Frosting
1 13 oz. can crushed pineapple, drained
1/2 cup margarine
1 2/2 cup sugar
2 eggs
3 TBS. all-purpose flour
1 3 1/2 can angel flake coconut
Mix ingredients for frosting except
coconut in a medium saucepan and cook over low hear until thick fold in
coconut.
Author: Ana
Subject: Re- Chocolate Cake with Dobash
Frosting
Date: Sat Mar 21 20:43:22 1998
Message:
This cake is a real hit with my family
Chocolate Cake
1 pkg.(18.5 oz)devil's food cake mix
1 pkg. ( 3 3/4 oz) instant chocolate
pudding and pie filling
1 can (12 oz) 7- UP
1/2 cup butter
3 eggs
2 c.semi-sweet chocolate chips
Preheat eletric oven to 325 F.Grease
13x9x2 inch baking pan.In large bowl of eletric mixer, combine cake
,mix,pudding,soda butter,and eggs.Mix
following package directions.Fold in chocolate chips.Pour batter
evenly into prepared pan.Bake for
30 to 35 minutes. Cool and frost with Dobash Frosting.Makes 24 servings
Dobash Frosting
1 cup sugar
2 cups water
1/4 butter
1/4 teaspoon salt
1/3 cup cornstarch
1/2 cup sweetened cocoa powder
In a sauce pan,combine sugar,1 1/2
cups of the water,butter,and salt;bring to a boil. In a small bowl,combine
the cornstarch, the remaining water,
and cocoa. Stir until smooth; add to hot mixture.Cook on medium
heat,stirring constantly,until smooth
and thick. Remove from heat and continue stirring until cool . Frost cake
Author: kelly
Subject: iso gumpaste recipe
Date: Tue Mar 17 14:24:49 1998
Message:
need gumpaste recipe please to try
and make pieces of a firemans hat thank you kelly
Author: Dolores
Subject: Re: iso gumpaste recipe
Date: Tue Mar 17 15:07:57 1998
Message:
You can find my gumpaste recipe here
on my web site under RECIPES (from my opening page), then
'gumpaste' with lots of hints.
I think you could make a fireman's hat using the large doll's skirt pan.
For that much RED, I would either airbrush
the color on or you need LOTS of red. If you have Baker's
Preferred red it won't be nearly as
difficult. Takes much less. Don't think to make this with Wilton's
'Christmas red' - the fondant never
will get red with that stuff.
Author: Mike McCarty
Subject: ISO urgent--sheet cake recipes
Date: Tue Mar 17 13:19:12 1998
Message:
ISO--urgently need recipes for 18"
and 24" sheet cakes--white or chocolate. Is there alink which gives
ingredients for different sizes of
cakes? Thanks, Mike McCarty
Author: kelly
Subject: recipe: sheet cakes
Date: Tue Mar 17 14:55:49 1998
Message:
hi mike, i'm not quite sure what exactly
you are asking but if you are just wanting to know how much batter for
these size cakes, then generally,
1/2 to 2/3 full, if this is not what you are asking, i'm sorry i didn't
help .kelly
Author: Dolores
Subject: Re: ISO urgent--sheet cake
recipes
Date: Tue Mar 17 15:13:21 1998
Message:
Use the very same cake recipe you
use for layer cakes.
One recipe (from scratch) is about
the same amount as 1 box of cake mix. As someone else said...fill the pan
1/2 to 2/3 full. Even box-cake-mix
varies in volume.
18"? do you mean 12 x 18 inch? This pan hold 2 1/2 recipes
24"? full sheet? 18 by 24 inches? holds 5 cake mixes
Author: Mike Mccarty
Subject: Thank You kelly and Dolores
Date: Tue Mar 17 16:31:11 1998
Message:
There is a long story behind this
and once I get this pan thing straightened out I'll tell you the Whole
story.
What I have is a 15 by 21 by 2 inch
pan.I needed to know how many batches it takes to make a cake of this
size, and if there is a general recipe
guide for large cakes. Dolores; I believe, from what you say, I need five
batches. Is this correct? In a pickle;
Mike
Author: Dolores
Subject: Re: Thank You kelly and Dolores
Date: Mon Mar 30 11:07:41 1998
Message:
Sorry, I didn't open the note before.
Mike, regardless of IF we are correct
on the amount of cake mixes needed...just fill your pan between half to
three-fourths of the way full. This
way you can just not use the rest of the batter and the cake will be right.
My
guess is it will hold 2 1/2 - 3 cake
mixes.
Author: judy
Subject: iso italian cream
Date: Mon Mar 16 16:30:23 1998
Message:
i know i seen this recipe some were
but i can't fine it now,any help would be apreciated.
thank you judy
Author: Pauline
Subject: R...ITALIAN CREAM CAKE
Date: Mon Mar 16 20:37:59 1998
Message:
1 stick butter 1tsp.baking soda
1/2 cup Crisco Oil 1 cup buttermilk
2 cups sugar 1 tsp. vanilla
5 egg yolks 1 cup black walnuts
5 egg whites 1 cup coconut
2 cups all purp. flour
Blend together softened butter, oil,
sugar and egg yolks; beat well. Add flour and soda alternately with
buttermilk and vanilla. Fold in stiffly
beaten egg whites. Stir in nuts and coconut. Grease and flour 3 layer
pans. Pour into pans equally. Bake
@ 350 for 25-30".
Frost with cream cheese icing:
1 (8 oz. cream cheese 1 tsp vanill
1/2 cup margarine 1 box confectioner's sugar
Beat cheese and margarine until smooth.
Add sugar and mix well. Add vanilla; spread on cooled cake and top
with nuts, if desired.