Author: kelly
Subject: black velvet cake
Date: Fri Mar 13 23:47:21 1998
Message:
susan, i will hunt down my recipe, but it
will take a little time i will post it by noon tomorrow if i find it in
time. i do have a recipe for a velvety chocolate cake that
is in my encyclopedia of cooking book if you are interested in that.
if not give me till noon tomorrow, (today now). kelly
Author: jen
Subject: black velvet cake
Date: Fri Mar 13 11:29:14 1998
Message:
I'm curious, for what occasion are you making
a black velvet cake? And wouldn't it be just like red velvet only
you use black coloring instead.
Author: Bruce
Subject: Help with Fondant Please
Date: Thu Mar 12 18:57:38 1998
Message:
I made the Wilton fondant recipe two days
ago. It's too sticky to work with even after adding plenty of powered sugar
and kneading it in and rolling it out on powdered sugar. What am I doing
wrong? Any suggestions?
Author: kelley
Subject: re: help with fondant
Date: Fri Mar 13 10:23:05 1998
Message:
Bruce,
Did you use corn syrup or glucose in your
recipe? If you used corn syrup, you may need to decrease the water
slightly (1 tsp or so) since the glucose has a lower water content. Funny,
I usually have the opposite problem when I make fondant (i.e.,
too dry) so I have to add slightly less sugar.
You might also try letting the fondant rest
for a day before rolling it out. I find that it's easier to work with that
way. Good luck!
Author: Dolores
Subject: Re: Help with Fondant Please
Date: Sun Mar 15 13:10:04 1998
Message:
Simply add more confectioners' sugar when
fondant is sticky
Author: Gina
Subject: I need the sugar egg recipe....
Date: Thu Mar 12 15:41:04 1998
Message:
I am looking for the sugar egg recipe. I have
a large egg mold and I'm interested in making these for Easter.
I also need a fast drying icing recipe to use on these eggs.
Any help that you can provide would be greatly appreciated.
Thank you in advance. Gina eoa@sprynet.com
Author: Dolores
Subject: Re: I need the sugar egg recipe....
Date: Thu Mar 12 17:39:18 1998
Message:
go to the opening page and the CHOICES list
The sugar egg recipe, picture and directions
are under Special Techniques...
"Sugar Molding'
Dolores
Author: JUDY
Subject: DUMMY CAKES
Date: Thu Mar 12 14:53:44 1998
Message:
I SOMETIMES PRACTICE IN ON STYROFOAM WITH
REAL FROSTING AND OF COURSE THAY
LOOK REAL.
WHAT I WOULD LIKE TO KNOW IS IF ANYONE HAS
COME UP WITH SOMTHING TO FROST
STYROFOAM WITH OTHER THEN FROSTING.
I WOULD LIKE TO BE ABLE TO DISPLAY THEM.
THANK YOU JUDY
Author: Dolores
Subject: Re: DUMMY CAKES
Date: Thu Mar 12 17:43:53 1998
Message:
I use Perma Ice for permanent coating of dummies.
You can't get this or spackling paste off of them - ever. I also
carry a special coloring for Perma Ice. It is NIT food coloring nor is
it edible...perma ice isn't either.
You can find this in my online-catalog under BAKING EQUIPMENT
/ and choose 'F' for Fake Cakes....Dolores
Author: Bonnie P.
Subject: Question about Perma Ice
Date: Thu Mar 12 22:04:23 1998
Message:
I have a wedding cake order for an outdoor
wedding reception in June. The bride "insists" on a fake cake for
display and sheet cakes available in the kitchen for cutting because someone
has told her they saw a wedding cake at an outdoor reception
that was totally covered by insects. I have never decorated a fake cake.
Would it be worth my while to use Perma Ice? If I used tip
#789 and a very large decorating bag to ice the cake, would I be
able to wash and reuse these items? Or, is the Perma Ice similar to royal
icing in that I can't use bags that have had buttercream icing
in them? Any suggestions would be welcome.
Thanks so much for your help.
Bonnie P.
Author: JUDY
Subject: WHAT IS PERMA ICE?
Date: Fri Mar 13 08:43:43 1998
Author: Dolores
Subject: Re: WHAT IS PERMA ICE?
Date: Sat Mar 14 09:23:23 1998
Message:
Perma Ice is a non-edible permenent covering
for cake dummies. We also carry coloring for this now. BTW, You can't get
it off the dummy. You can wash the decorated dummy in soap & water
and they say it doesn't fade.
Author: Joanna
Subject: re: dummy cakes
Date: Thu Mar 12 15:12:45 1998
Message:
Hi Judy
A few pages back there is a discussion on
this topic. I do display cakes as well, and I use white spackling paste
from the hardware store. There are other alternatives, but this was a easy,
cheap alternative to making frosting, plus, it has a great
finish, very smooth. It dries fast and hard but to sand down any bumps
or lines, your supposed to wear a mask, as the dust particles are
bad for you. I'm interested in hearing more alternatives.
-------------Joanna
Author: vicki
Subject: icing
Date: Thu Mar 12 14:28:06 1998
Message:
I would like to find out what kind of icing
most of the stores are using, I think it is called whipped,
it's not as sweet as the buttercream. If anyone can help me
with this I'd sure appreciate it.
Author: Dolores
Subject: Re: icing
Date: Thu Mar 12 17:51:25 1998
Message:
It is whipped. It comes frozen (in vanilla
or chocolate). I beat it on my mixer until it is thick. It can't be shipped
as it must remain froze. Maybe your cake dec. supplier will
get it for you. Tell them it is by Rich's and is called Bettercream.
Dolores
Author: Shirley
Subject: Bettercream
Date: Sun Mar 15 10:40:58 1998
Message:
Is there any way to duplicate this if I can't
get it locally?
Author: Dolores
Subject: Re: Bettercream
Date: Sun Mar 15 13:14:49 1998
Message:
No way that I know of. It is frozen, but is
not hard-frozen. You put it in your mixer bowl and beat while frozen. It
gets thicker the longer you beat. It IS more light-weight than buttercream
and 'in the old days' light-weight icings were preferred for
figure-piping. You may want to try my Meringue Icing (like Marshmallow)
from my RECIPES page/go to: Icing Recipes page.
Author: vicki
Subject: icing
Date: Fri Mar 13 08:19:08 1998
Message:
Thanks for the info. Is this icing easy to
work with? I live in Fla. and find the buttercream hard to work with,
unless I turn the a/c on (even in winter). I hope maybe I can find
it. I also want to add I have really enjoyed the
message board, I find alot of helpful information. Thanks again..
Author: Carolyn
Subject: Icing
Date: Fri Mar 13 21:08:45 1998
Message:
I haven't tried the Bettercreme, but wondered
if you had tried adding a little cornstarch to your icing? I use it in
mine all the time - probably about 1/2 cup to a batch of icing. It also
helps cut the sweet taste. Also, do you add a little salt? Maybe other
Florida people could help you on this.
Author: Shannon
Subject: Re: Icing
Date: Sat Mar 14 13:42:12 1998
Message:
What is your cornstarch to powdered sugar
ratio? Thanks, Shannon
Author: vicki
Subject: re:icing
Date: Sat Mar 14 17:16:31 1998
Message:
I haven't ever tried cornstarch with the powdered
sugar. I am very new to this, and I really may have missed
that somewhere when I took the class, any help I am most
grateful for. Thanks Vicki
Author: sherry
Subject: Should I deliver, too?
Date: Thu Mar 12 00:29:28 1998
Message:
I decorate mostly for friends from my home.
I am having trouble knowing wether I should deliver or not and if I
should always charge if I do have to deliver. It seems like people always
assume that I will deliver and I usually don't quarrel with
it, but now with a new baby, delivery seems more of a chore. How much do
you guys charge for delivery- or do you just lay down the law
and say "come get it yourself"? I appreciate any and all comments-you
guys are great! P.S. I'm new here and all the comments make me really feel
apart of a group, I really don't have any other cake decorating friends-
It's amazing what a bonding thing cake decoratingcan be!
Author: Jennifer
Subject: delivery
Date: Thu Mar 12 15:11:21 1998
Message:
I don't think it makes much sense to deliver
everyday cakes, like birthday cakes. It isn't very cost-effective to
spend that much time on the road when you could be working on another cake,
or getting other things done. I never even considered it, since
like you I have a small child. I have to work around my daughter's schedule,
and I couldn't drag her all around delivering cakes. I live
in a large metropolitan area, so my customers are very spread
out. I have only had one person ask about delivery, everyone else assumes
that they will pick it up. Bakeries don't deliver small cakes
either, at least not for free. Some of my orders are from friends, so if
we are attending the party the cake is for, of course I deliver
it. I decided I would only deliver tiered cakes over $50; anything smaller
than that the customer should be able to handle with some instruction.
I do know some home decorators that deliver because they don't
want to give out their address, or attract attention to their unlicensed
business, but I don't worry about that since I know my customers
and I'm not doing enough business to attract attention.
Author: Stephanie
Subject: Delivery Service
Date: Thu Mar 12 16:08:32 1998
Message:
I always tell my customers that their cake
will be done by 9:00 am and they can pick it up any time after that.
If they want it delivered, I tell them that it will be a $5.00 charge if
they are local,and more if they are not except for wedding cakes,
I usually charge $25.00
Author: lynne
Subject: Re: Should I deliver, too?
Date: Fri Mar 13 00:03:05 1998
Message:
hi sherry; welcome to our humble abode! i
had a great reply for you and even sent to you last night, but the cyper-grumblins
ate it!! :(
hon, don't deliver cakes -- especially if
they are small b'd etc. just tell them when they will be ready for them
to p/u. have them boxed and ready by the appointed time and everyone
will be happy. lynne
Author: Another Sherry
Subject: Delivering Cakes
Date: Fri Mar 13 08:47:03 1998
Message:
Except for wedding cakes, I deliver a lot
of my cakes --- but, I arrange it so the time and place are convenient
to me. Example, I'll meet someone at the grocery store or at
the post office, or if I'm going to the mall, I'll pick a place
along the way to meet. I work in town and I'll take the cake to work with
me a lot of the time and they can stop by my office and pick
it up. If, however, I have to make a special trip, I do charge a small
fee. Not one of my customers has ever complained about this
arrangement. On the contrary, they seem extremely happy that I make
the effort to get their cake to them.
Author: MaraTLee
Subject: Re: Delivering cakes
Date: Fri Mar 13 09:08:59 1998
Message:
Dear Sherry: I too started decorating cakes
with a new baby--over 21 years ago!---and I still don't deliver many
cakes except for the full sheets, since they are large and cumbersome and
most people will not have a car large enough or will support
it wrong and it will crack. And I do not deliver any wedding cakes under
2 tiers. Most people can handle setting up a 2 tiered wedding
cake, and those serving -I give them a bit off the price to make it
worth their while to pick-up.
If you explain to your customers, that you
will have their cake ready for pick up (let's say) between the hours of
6 and 8 pm the night before their party, that gives you some
control , you don't want people to be traipsing through your
home at all hours of the day and night, especially with a new baby, you
need to spend some time with your family and if you run your
home business as a professional business, you will never have to retrain
your customers.
Most business have "hours" ,so can you. Every
one (normal people) will understand about the rules, especially
with a new baby, just make sure that If I ever come to your place to "pick
up a cake"---LOL----that I get a peek at the baby--:)
Author: Shanon
Subject: Delivery
Date: Fri Mar 13 15:19:14 1998
Message:
I deliver wedding cakes and do not charge
a fee within a 30 mile radius. Over that I charge .50 cents per mile. I
do not want a bride to worry about someone putting together her cake and
it looking terrible. That is what she paid me for. Plus many
times there is extra work that needs to be done on sight (Such as string
work). It is important for me to see that my customer is happy.
And that they will return. If an hour of my time makes that
much difference I will do it. However, small cakes such as birthday etc,
I don't usually deliver. If I am going to the party I bring it. Or I make
arrangements the day before to meet somewhere.
Author: Jennifer
Subject: delivery/pick-up
Date: Fri Mar 13 16:30:15 1998
Message:
I forgot to add how I set the pick-up time.
I ask if they prefer morning, afternoon, or evening pick-up (depending
on my prior obligations, of course), then I set a 2-hour window with that
time. For example, if they want morning I'll say between 10 and 12,
for afternoon between 1 and 3, 3 and 5, whatever. That way I have some
idea of when they are coming, but they have some flexibility.
I've found that most people still call before they come, anyway,
which is nice. Also, since people often order by phone, it's good to get
them to come to you for pick-up so they can see you pictures. I don't
let anyone leave without looking at my album first, LOL. That way they
can see your full repertoire (sp?), not just their cake and the one
or two others they may have seen. I just put the album out
by the cake, show them their cake and suggest "Why don't you take a look
at my album while I box your cake back up?" I always make sure they
see the cake, to make sure they're happy, and to prove it was in
good condition when it left my house.
Author: Maurice Guilfoil
Subject: cassatta cake
Date: Wed Mar 11 23:07:45 1998
Message:
HELP! I need to bake a cassatta cake for a
groom's cake for a June wedding. Does anyone who visits this site have
a recipe for this Italian cake? I have heard that marchino cherries and
nuts go on the top of it.
Maurice Guilfoil (nickname) Maury
Author: MaraTLee
Subject: Re: cassata alla siciliana(ingredient
list)
Date: Thu Mar 12 20:16:51 1998
Message:
Dear Maury:
this is the only recipe that I have. I have
made this cake and it is simply beautiful--(delicious)
RUM SYRUP:
3/4 cup water, 3/4 cup sugar, 4 table spoon
white rum.
CREMA DI RICOTTA:(canolli filling)
4 pounds ricotta, 3 cups confectioner's sugar,
2 teaspoons vanilla extract, 1/2 teaspoons cinnamon, 3 tablespoon
white rum, 4 ounces semi sweet chocolate, finely chopped, sift it to get
rid of chocolate dust, 3/4 cup diced citron or candied orange peel(make
your own orange peel,it's so much better than store bought)
APRICOT GLAZE:
1 1/2 cups apricot preserves, 3 table spoons
water
PASTA REALE:(very traditional-may have been
made with pistachio marzipan--therefor the traditional green color)
12 ounces almond paste, 3 cups confectioner's
sugar, 5 tablespoons light corn syrup, green food color, cornstarch
for rolling.
DECORATING:
Red candied cherries, Candied citron, 1 ounce
semisweet chocolate, 1/2 teaspoon oil
DECORATING:
red candied cherries, candied citron, 1 ounce
semisweet chocolate, 1/2 teaspoon oil
Author: Maurice Guilfoil
Subject: cassatta cake
Date: Thu Mar 12 23:23:02 1998
Message:
MaraT.Lee
Thank you very much for all the good information;
now I know
I can bake and decorate a beautiful, authentic
cassatta cake for the June wedding. I really appreciate all the good
recipes and the time you had to take to write them for me.
Gratzi, Maurice Guilfoil
Author: MaraTLee
Subject: Pan di spagna( italian sponge cake
for cassatta)
Date: Thu Mar 12 20:29:53 1998
Message:
Pan di spagna is a very fine-grained cake
due to the addition of corn starch. In Italy using potatoe starch is more
traditional.
4 large eggs, separated; 3/4 cup granulated
sugar, divided;
1 teaspoon vanilla extract, 1 pinch salt,
1/2 cup unbleached all-purpose flour, 1/2 cup cornstarch.
1. in a med. mixing bowl, whisk the yolks with
the vanilla extract. whisk in 1/2 the sugar and continue to beat until
very light and frothy, about 5 minutes( ribbon stage).
2. combine the flour and starch and sift once.
3. in a clean, dry bowl, beat teh egg whites
with the salt until they hold a very soft peak. Beating faster, add the
remaining sugar in a very slow stream, beating until the egg whites hold
a firm peak.
4. 1)fold the yolks into the whites, 2)Sift
the flour and starch over the eggs in 3 additions,(like making
ladyfingers)folding them in gradually. Do
not over-mix the batter.
5. Pour the batter into a buttered and paper
lined 9 or 10" springform pan. 2" deep and smooth out the top.(batter
is good when it holds it's shape and you must spread it out).Bake at 350
degrees 30 or 40 minutes, until it's well risen and feels firm when
pressed and shrinks a little on the sided.
6. Immediately loosen the layer from the sides
of the pan with small knife or spatula. Invert the layer and leave the
paper stuck to it. Turn the layer right side up and cool.
7. Double wrap layer in plastic to keep in
fridge, up to 5 days or you can freeze.
How to make the rum syrup. ( I'm sorry to be
sending this piecemeal but it's a long recipe. !!!)
For the rum syrup, bring the water and the sugar
to a boil in a small saucepan, stirring occasionally, cool and add
the rum.
Crema di ricotta also makes a nice canolli
filling.
For the filling: Press the ricotta through
a fine sieve or strainer into a mixing bowl. Sift the confectionary sugar
over it and beat it in, by hand, with a hand mixer set at medium
speed, or in a heavy duty mixer fitted with the whip/ Continue
beating the ricotta and sugar until it is very light. Beat in the vanilla,
cinnamon and rum, then stir in the chocolate and candied fruit. Cover the
bowl with plastic wrap and refrigerted until needed.
1. Butter a 12" pan or springform pan, depending
on the size of the Pane di Spagna layer, and line it with plastic
wrap. Cut 2 thin, horizontal slices from the Pane di Spagna, using a long
, sharp, serrated knife.( this is easier to do with a chilled
cake) Cut the remaining cake into 1/2 " vertical slices.
2. Place one of the layers in the bottom of
pan and moisten it lightly with the rum syrup, using a brush. Use the
vertical slices to line the sides of the pan and moisten them from the
inside. Pour the filling into the cake lined pan and smooth
out the top with your spatula. Moisten the other round layer lightly and
invert onto the filling. Press gently with the palm of your
hand to stick the layer to the filling and cover the pan with plastic wrap.
Refrigerate the cassata to make the filling firm again. Reserve
any remaining syrup to finishing.
3. While the cassata is chilling, prepare
the apricot glaze. Combine the preserves and water in a sauce pan and
bring to a boil over low heat, stirring occasionally. At the boil, strain
the glaze into another pan and reserve it, covered loosely, at room
temperature.
4. to unmold the cassata, remove the plastic
wrap from the top of the springform pan and place a cake board
inside. Invert pan onto board and unbuckle the side of the pan. Lift pan
off carefully, remove the pan base and peel off the plastic wrap. Moisten
the outside of the cassata with the remaining syrup, using a brush.
For pasta reale, cut the almond paste into 1" cubes and place in bowl
of a heavy duty mixer fitted with the paddle or in the bowl
of a food processor fitted with the metal blade. Add the sugar and corn
syrup and mix on low spped until the paste reale is beginning to
mass around the paddle. In the food processor, pulse the mixture on and
off aout 10 times. The mixture will remain crumbly. Turn the mixture out
onto a clean work surface and add a drop of green color. Knead
the pasta reale smooth by hand. Form the pasta reale into a thick sausage
shape and double wrap in plastic and reserve it in a sealed plastic
bag at room temp.
2. Unmold cassata as per previous instructions.
Warm up the apricot glaze and brush it all over the outside of the
cassata.
3. Unwrap the Pasta Reale and knead it smooth
by hand, shaping it into a 5" disk. Dust the work surface and the
pasta reale very lightly with cornstarch. Roll the pasta reale to a thin
18" circle, moving the pasta reale often and adding cornstarch to
the work surface will prevent sticking. Slide both hands under the pasta
reale and center ito on the cassata, allowing the excess to drape over
the sides. Press the top smooth with the palm of one hand and press
the pasta reale against the sides of the cassata, easing it into place
to prevent pleats and tears. Trim excess.
to decorate , cut the chocolate finely and place in small , heatproof
bowl. Place the bowl over a pan of hot , not simmering water and
stir until the chocolate is melted. Stir in the oil. Make a small parchment
cone, fill with the chocolate, pipe a series of over lapping arcs
at the top border of the cassata, cut the citron into thin strips and make
a geometric design in center of the cassata.
OR
1. Make a cornei and pipe chocolate designs
like over lapping "u"'s and put candied cherries on points. Make a
rope of pasta reale for the bottom.
Mara
Author: kelly
Subject: fire engine cake
Date: Wed Mar 11 19:15:43 1998
Message:
i have been asked to do a cake for a fireman,
anything i want to do she said, so any ideas that ya'll could provide
would be great thanks alot. kelly
Author: Jill L.
Subject: firetruck cake
Date: Wed Mar 11 19:46:40 1998
Message:
I made a 3-d firetruck in the long loaf pan.
I used royal icing to make the ladders, mirrors axes etc. It turned out
really cool, if you are interested, e-mail me for more specifics. Good
luck!
Author: Trina
Subject: Help! Cake idea for FUN DAY!
Date: Wed Mar 11 17:59:43 1998
Message:
Hello Everyone! I just love this board. Anyway,
Our school has an annual event to raise money. It's FUN DAY.
We have games, activities, drawings, bake
sales . . . etc to raise money for our school. I am wanting to donate a
cake this year for the bake sale. Have NO ideas. Want to stick with the
FUN DAY THEME. Any suggestions would be greatly appreciated. Thanks!
(Thousands of potential customers will be present. I want to do my best!)
Author: Carolyn
Subject: Fun Day Cake
Date: Wed Mar 11 23:56:46 1998
Message:
How about a sheet cake and pipe balloons on
it? I use this type cake often for men or someone with no interests.
I ice the cake white, use a shell border on
top and border - usually have the cake board covered in a bright
colored foil. Then I pipe about 6 balloons (3 colors - maybe purple, yellow
and bright pink) with strings hanging down of black. Then I
use the bright colors and the short slit tube (not sure of the #) and pipe
streamers of all colors. Then I sometimes use the colored confetti
balls sprinkled on the top and a message written in bright colors.
The streamers would be all over - borders,
tops, sides. Instead of the balloons, you could use kites drawn on.
Use your imagination. It will get noticed - that's for sure!
Author: sherry
Subject: fun day
Date: Thu Mar 12 00:13:13 1998
Message:
I would definitely go with some bright colors
and bold images like the balloons or kites, but I would add some
dimension. I think that 3d gets really noticed, like if you were doing
the balloons, build them up with cake and icing. or do something
with a simple 2 tier cake - people are so impressed when they see a cake
tiered! Good luck-I'm sure everyone will love your cake!
Author: MaraTLee
Subject: Re: Fun day ideas
Date: Sat Mar 14 07:36:35 1998
Message:
Dear Trina:
Why not incorporate using one of your cakes
for an activity, like say, a cake walk or a cake eating contest or
some thing to that effect. Because if people are eating your cake at this
event that has "thousands of potential customers" as you put
it, I would make sure that not only did these people "see " the cake but
that some of them were actually eating the cake--( there fore
talking about how GOOD your cake is)---what you can then do is
donate some certificates for eighter a free cake--(which I don't like to
do) or % off on a cake order ( which I like to do)
If you'd like to have a display throughout
the event, you could make a dummy cake and serve from sheet cakes. I
just did a bridal show and made 5 , 10x10 , in different flavors and had
enough cake to serve 200 ( very small pieces!!!!)
good luck!
Author: Cynthia
Subject: What's the best way to transfer a
pattern?
Date: Wed Mar 11 16:42:52 1998
Message:
Being a novice decorator, I'm always scared
when someone asks me to draw a character or picture on the top of
a cake.
I've tried the WIlton method and find the paper
always sticks to the cake or else the pin or toothpick doesn't go
through or else the design is just bad. I really can't afford to buy one
of those design projectors.
Any suggestions will be appreciated.
Author: Kathy M.
Subject: Transferring Pattern
Date: Wed Mar 11 21:36:33 1998
Message:
Cynthia, a while back, someone posted directions
for frozen buttercream.
I've used the idea several times, and it works
great.
First you tape your pattern on to your work
table, place a piece of glass over the pattern (I use the glass from an
old picture frame...the previous post had said to use freezer proof glass,
but I don't place the glass in the freezer), now tape
a piece of of wax paper on top of the glass. Using thinned butter cream
icing and your writing tip, outline the pattern.
Next flow in the thinned (you may need to thin it more) buttercream in
the desired colors for your pattern. When finished,
place a cake board on the work table up against the glass, pull the wax
paper onto the cake board and place in the freezer
for 20 minutes. After 20 minutes, lay your frozen pattern directly onto
the cake, gently peeling off the wax paper. I usually
use a star tip to add more definition once the pattern is on the
cake. Everyone who has seen the designs are completely baffled and have
commented on "how talented I am", If they only
knew!! Hope it works for you!!
Author: Dolores
Subject: Re: What's the best way to transfer
a pattern?
Date: Thu Mar 12 17:47:57 1998
Message:
I amswered this for Isabel a page or 2 back.
I use a wonderful...no smudge and very easy wax paper stencilling
method. You can use very detailed patterns too...Dolores
Author: Cynthia
Subject: Dolores, I'm Confused!?!?!
Date: Thu Mar 12 23:16:43 1998
Message:
I scrolled back four pages and found your
post to Isabel about drawing characters on cakes [article 3709 posted
Sat, 3-7-98].
However, you do not mention this transfer
technique there. Is it perhaps posted somewhere
else?
I really am curious about your method. Please
help. Cynthia
Author: Rebecca
Subject: Try this post . . .
Date: Fri Mar 13 03:29:35 1998
Message:
Try typing in this site:
http://disc.server.com/discussion.cgi?id=4131&article=3984
Hope that was it.
Rebecca
Author: Shannon
Subject: This is the best method that I have
found!
Date: Sat Mar 14 14:01:56 1998
Message:
I use this stenciling method myself and LOVE
it! You can get very detailed. When you cover your cake with the
stencil make sure that you lay paper towels over the other exposed parts
of your cake to prevent cocoa powder from getting where you
don't want it. Alot of times I don't fool with the nylon footie thing and
just sprinkle cocoa powder on top of of the stencil and lightly
rub it over the holes with my finger. You should definately give this
method a try. Shannon
Author: Cami Smith
Subject: Question.. HELP me!!
Date: Wed Mar 11 14:51:11 1998
Message:
Hi everyone! I am a cake decorator at a local
bakery. I just got an order that I'm a little stumped on. They
brought in a plate that matches their party
scheme, and want that as a background, with a smily face in the center.
(The plate is a bright retro-sixties flower
pattern). Should I ice te pattern, or airbrush it?? I would really appreciate
any help E-mailed to me by Saturday if possible. Thanks!!
Author: Jackie N.
Subject: cake idea
Date: Wed Mar 11 15:05:09 1998
Message:
Retro-sixties, eh? Well, I would probably
ice the entire cake in the featured background color as on the plate,
airbrush the 'flower power' background,then pipe the smilely face over
it.
Well, that's my idea.....good luck and have
fun! I'm sure whatever you decide will be "cool,
man" :)
Jackie
Author: Brenda
Subject: Buttercream Icing
Date: Wed Mar 11 14:16:36 1998
Message:
Hello, all.
Yeah, that Ms. Stewrat has stolen lots of our
GOOD ideas and not given us credit!!! On to icing. I've got a recipe
and a question. I'm a "beginner" who does
only a few cakes for family, friends, & office. Maybe if I keep reading
and following all of your good tips I'll cease
to be a beginner. The recipe I use is
1 c Crisco
1 lb powdered sugar
1 t ea butter and vanilla
1/2 t almond
little salt
1/3 c heavy whipping cream (more or less)
I cream shortening then add everything else.
Last liquid in is the whipping cream. I beat on high for about 8 min.
This icing tastes pretty good -- not really sweet. However, I assume the
high beating speed accounts for the fact that I can NEVER get
the icing as smooth on the cake as I want. I've tried others that were
smoother, but tasted too sweet. Would the marshmallow cream
be better than adding the whipping cream? Then I wouldn't have to
beat so fast???
Seems that I can get "appearance" with icing
that's too sweet OR good-tasting icing that's short on "appearance."
I want BOTH! Any ideas will be tried and appreciated.
Thanks, Brenda
Dolores: Your Red Velvet recipe is GREAT!!! Loved by all I served it to.
Author: Jeffery Arnett
Subject: Your icing recipe.
Date: Wed Mar 11 16:10:06 1998
Message:
You're recipe sounds fine. If you don;t want
the icing to be of sucha rough texture, try this:
Heat the cream up to lukewarm in the microwave
before
adding it.
BEAT THE ICING AT THE LOWEST POSSIBLE SPEED!!!!
Too high a speed beats all that air in and it's
impossible to smooth.
I cannot make smooth icing with my Kitchen
Aide. I prefer my heavy duty MIXMASTER which has two beaters.
With it I can make icing that is as smooth a silk.
Author: Brenda
Subject: Buttercream Icing
Date: Wed Mar 11 16:42:16 1998
Message:
Thanks, Jeffery! I, too, use a heavy duty
Mixmaster. I like to mix and scrape at the same time, so I returned my
KitchenAid and got the Mixmaster!! I will try heating the cream and mixing
on low speed. How long do you mix on low speed? The times I've
done that, I've had grainy icing.
Now you've got me enthused!!!
Thanks again, Brenda
Author: Maurice Guilfoil
Subject: Butttercream
Date: Wed Mar 11 22:46:25 1998
Message:
Jeffery,
Thanks for all the good ideas on icing; can
the MixMaster handle double batches of icing like the KitchenAide
does?
After reading your article, I want to get
a MixMaster. Maurice Guilfoil
Author: Jeffery Arnett
Subject: Using a Mixmaster
Date: Wed Mar 11 22:54:44 1998
Message:
I have made a 4 lb batch using the Mixmaster,
but you will get better results doing 2 lbs at a a time. As I said
before, though, I've never made good icing in a Kitchen Aide.
Author: Mindy
Subject: kitchenaid
Date: Thu Mar 12 17:37:25 1998
Message:
I thought that the kitchenaid mixer was the
best to have. I just put the ksm50 on layaway. Why isn't it a good
mixer to make icing?
Author: Brenda
Subject: KitchenAid
Date: Thu Mar 12 19:35:29 1998
Message:
Hi, Mindy.
I'm probably the only person who doesn't like
KitchenAid!!
I guess its whatever you've gotten used to.
I've always used the heavy duty Mixmaster, so it was really hard for
me not to be able to "see" the stuff I'm mixing. I didn't like having to
stop to pour stuff in, either. Anyway, I think the majority
of folks DO like the KitchenAid. They hold up longer and you can mix more
at one time. Give it a try! You can always do what I did -- return
it! Good luck. Brenda
Author: lynne
Subject: mixers
Date: Thu Mar 12 23:16:20 1998
Message:
mindy; don't panic! :) i have two of them
-- one is approx. 45 yrs old......who sayes they don't hold up ??
most people who do any amount of cakes use
the kitchenaid. depending on what you are now using, i bet you will
be *very happy* with it. lynne
Author: Jeffery Arnett
Subject: Buttercream
Date: Wed Mar 11 21:51:04 1998
Message:
This is my recipe. I don;t use cream beacuse
of the perishibility of it.
Instead, I use powdered non-dairy creamers
in my icing. There are so may flavors you can really vary your icing
to compliment the cake flavor.
I don't remember exactly what your recipe
was right now, but I believe you said 1 cup crisco to 2 pounds sugar?
If soo, try increasing the crisco to 1 1/2 cups. Also, are you using a
good brand of sugar? I have used store brands and
it does tend to be more grainy. Also, do you sift the sugar? I always sift
it, no matter how soft it apprear to be. You;d be surprised
how many tiny hard lumps are in the bag.
Hope these ideas helped.
Basic Decorator's Buttercream
1 1/2 cups Crisco [or Hi -Ratio Icing Shortening]
1/2 Cup non-dairy creamer powder
1/4 cup boiling water
1/4 to 1/3 cup hot tap water
2 teaspoons vanilla
2 lbs sifted confectioner's sugar
Dissolve non-dairy creamer powder in the 1/4
cup boiling water. Cool slightly.
Cream shortening for about 5 minutes. Add
creamer mixture and vanilla and mix in well.
Add sugar a little at a time alternately with
about 1/4 cup of the hot tap water.
ALWAYS MIXING ON LOWEST SPEED scrape bowl
as you mix in sugar. Add more hot tap water as
needed to create a smooth consistency.
Beat on LOWEST speed for about 5 minutes,
scraping bowl frequently.
This recipe will kepp for about 2 months refrigerated.
Author: Mary
Subject: making it chocolate
Date: Wed Mar 11 23:38:55 1998
Message:
Your icing recipe sounds interesting I think
I will try it. To make it chocolate would you just add 3/4 c cocoa.
Delores has a similar recipe on her recipe page with dry milk powder instead
of creamer It is really yummy. I wonder if one could add cocoa to
it also?
Author: Donna
Subject: selling cakes
Date: Wed Mar 11 12:59:26 1998
Message:
I have been doing cakes for family and friends
for a few years and have received many compliments. However, I
would finally like to make a little money doing cake decorating considering
the investment I have made in time and supplies. I find that
most people expect to receive the cakes for free!! I just can't seem to
get my "cake business" off the ground. I have sold a few cakes
and they seemed to be very pleased with my work, but the "word of
mouth" form of advertising does't seem to be working for me?
Any suggestions????? Thanks,
Donna
Author: Shanon
Subject: I Understand! :)
Date: Wed Mar 11 13:31:02 1998
Message:
I understand where you are at. I feel terrible
for asking for money and and many times I slack on my price ( and
my husband gets angry.) I finally learned my lesson this last weekend.
I did 2 babyshower's cake for a double shower and I did them
as my gift. NEVER again. They picked $65.00 cakes! I have given myself
a standard price chart and promise to stick to it now. When
one of my friends calls for a cake the conversation goes like this.."Hi,
I need a cake for Bob's 40th Birthday. Oh, that's great I charge
$1.25 a serving. What are you looking for? ...What flavor?...What
filling? Arrangements to pick it up/deliver? " I tried it yesterday with
an order and she was a little surprised , but it worked. And
I felt better after wards that I would get paid what I deserve. I think
most people are just embarassed that they have been confronted
about taking advantage of you. Hope this helps.
Author: Shannon
Subject: Re: selling cakes
Date: Wed Mar 11 14:19:27 1998
Message:
I know where you're coming from too! What
has helped me as far as pricing cakes goes is having my prices
written down. I have a price list that I give to people when they ask about
ordering a cake. When it's written down in black and white
you're alot less likely to short change yourself. I did that alot in the
begining because I wanted all of the business I could get.
In the begining, when you're first getting your name out there, you almost
have to be able to bend a little bit on your prices. I have done more than
several cakes that have been worth more than I charged but
that is just part of it in the beginning. Once the word starts getting
around and business starts to pick up get your prices down
in writing and stick to it. Don't be afraid for someone to think your prices
are too high (That was my problem). Be sure to let them know
that the QUALITY is also higher. It takes a while for word
of mouth to get around and you may have to do some underpriced and even
free cakes for friends and co-workers but it will be worth
it in the long run. Hope this helps and good luck!
Shannon B
Author: Joanna
Subject: selling cakes
Date: Wed Mar 11 18:05:29 1998
Message:
Donna, What you said is so true! I did several
cakes for free and then when people approached me, I think that
they all had intentions on getting freebies. It's hard to say no. Offer
to do the cakes and say you do them for a reasonable price.
I'd at least like to have people think they are going to pay, and then
I'll offer to do it for free. Good Luck ----Joanna
Author: Kathy M.
Subject: Word of Mouth
Date: Wed Mar 11 21:07:56 1998
Message:
Donna, don't give up! Sooner or later (hopefully
sooner)
the people who attend the parties, weddings,
etc. where you have created the cakes will want to know who made
the cake. I donated cakes for 3 or 4 years before the "word of mouth" advertising
finally caught on. My husband use to get upset because I was
donating them, but it has finally paid off, with as much business as I
can handle, if it gets much better, my husband will have to
start decorating also, (he already bakes the layers for me.)
Author: Jane
Subject: Word of Mouth
Date: Wed Mar 11 21:37:21 1998
Message:
The first thing you should do is make up a
price list and stick to it. Then you always have something to work from
and people who ask about cakes have something in their hands to think about.
I have two price lists -- one for sheet cakes and character
cakes, the other for tiered cakes.
The best word of mouth advertising I have
gotten is from a couple of corporate accounts. If you can find a good
sized office that purchases a sheet cake every month for birthdays, you
will get many orders from those people.
My daughter works in a real estate office
of about 100 people. They started ordering monthly birthday sheet
cakes from me when I started selling last October. They have raved about
every cake I have provided and are now up to a full sheet size
so everyone can eat their fill. The best thing about this are the spin-off
orders -- I have a wedding cake order and have done cakes for
birthdays and other occasions for various people in the office.
Also, I love the fact that I can do any design
I want so I get lots of practice trying things I see in publications.
And, as you know, donating cakes will usually
bring orders too. Good luck and keep baking!
Author: Amy
Subject: word of mouth advertising
Date: Wed Mar 11 23:45:38 1998
Message:
Donna, This is how I got the word out that
I decorate cakes for profit. I would send cakes to work with my
husband and friends to take, with the condition they tell people that I'm
starting my business. Every cake is boxed with a Label stating
my name, quote, phone#, e-mail address, and my logo. I also send my business
cards.
There's no mistaking I'm serious about my
business. They love when my husband brings a practice cake in. They
hoard around like vulchors(sp?) waiting until everyone has a chance to
see it before they cut it. (In his words) Each order brings
another from them.
About charging friends, I still a little weird
doing so, but it is a business and they understand that.
I decided to target the people in town with
the money. My husband says,"They can afford it, they won't bat an
eye at that price. They know your cakes are worth it."
Hope this helps, Amy
Author: Amy
Subject: Buttercream question (not a debate-promise)
Date: Wed Mar 11 11:14:57 1998
Message:
I am a beginning cake decorator. I plan on
only doing this for my family and a friend or two, as a hobby. The
instructor of my first class has given us what appears to be a common buttercream
recipe (crisco, marg. pwd. sug., etc.) However, it is much too sweet for
my taste. My questions are:
1. Can I omit some of the pwd. sugar for the
cake frosting and then add in (for necessary stiffness) more sugar for
the actual decorations?
2. My frosting is grainy. Is it because of
the brand of pwd. sugar I use or am I not beating it enough?
Thanks in advance for your help! Amy
Author: lynne
Subject: Re: Buttercream question (not a debate-promise)
Date: Wed Mar 11 12:10:00 1998
Message:
hi amy; welcome to our wonderful world of
edible creativity! :)
1.) if you omit sugar the formula falls apart.
there are other ways to cut the sweetness -- which have already been
mentioned -- adding salt and different flavorings. some people like to
add some lemon flavoring, some almond along w/or in place of vanilla.
here's a hint i have never shared before:
you should be making your icing in stiff consistancy, then thinning it
down to thin for covering your cake. if you are going to use
some of it for flowers &/or borders remove what you will
use then thin the remaining with *unflavored yogurt*. this will cut the
sweetness also.
2) grainyness: my feeling is it's *both* things.
i think you will fast learn brands *do* make a difference. use the
best.......domino's is good. c&h is what i use because it most easily
available. don't be afraid to mix your icing until it is smooth.
if you make enough that your mixer beaters are buried in the icing and
go slow (just fast enough that you don't 'lug' the mixer motor)
you will not mix in air (bubbles)
everybody has different tastes so expermint
with all the suggestions you get until you find what works for you.
good luck.
one last thing: when you find that perfect
recipe, share it w/all of us. there are others out there looking for it
too. lynne
Author: Jennifer
Subject: icing
Date: Wed Mar 11 11:28:34 1998
Message:
You could omit some of the sugar, but the
frosting would probably taste and feel really greasy, but you could try.
Are you adding any salt or butter flavoring?
Try adding 1/4-1/2 tsp salt and 1/2 tsp butter flavor to cut the
sweetness. I've heard of someone adding cornstarch (I think) in place of
some of the sugar to make it less sweet.
If it is grainy, it is probably the sugar.
I only use Domino's 10X powdered sugar and I've never had a problem.
Author: millie
Subject: buttercream icing
Date: Wed Mar 11 11:45:03 1998
Message:
you can also try adding some marshmallow cream
to cut the sweetness. i do this sometimes and my icing has a smoother
consistency and tastes more like whipped cream.
i prefer it this way. millie
Author: Shannon
Subject: Re: buttercream icing
Date: Wed Mar 11 13:35:47 1998
Message:
How much marshmallow cream do you add to how
much icing? Shannon :o)
Author: millie
Subject: marshmallow cream
Date: Wed Mar 11 15:03:01 1998
Message:
I usually just put a tablespoon or so per
recipie (1 cup shortening , 2 lbs sugar). Nothing beats the taste buds
to see if it is right. Millie
Author: Anonymous
Subject: Re: Buttercream question (not a debate-promise)
Date: Sat Mar 14 20:04:34 1998
Message:
Powdered sugar has cornstarch added to it
to keep it from clumping. Unfortunately that makes it grainy.
Author: Jennifer
Subject: Man's 40th Birthday ideas
Date: Wed Mar 11 09:59:03 1998
Message:
I just got an order for a large birthday cake
from a woman for her husband's 40th birthday, and it has to serve at
least 60. I had assumed when she mentioned it before that she would want
to do an over-the-hill type theme, but it turns out she doesn't.
She doesn't really have any particular theme in mind. I'm going to suggest
something tiered, like a 12" and 8" square (squares seem more
masculine to me than rounds), but I could also do a two-layered
11 X 15 sheet if I have to. I thought of doing the stacked presents theme,
but I would like some other suggestions for designs. Thanks!
Author: Larry
Subject: Re: Man's 40th Birthday ideas
Date: Fri Mar 13 22:36:21 1998
Message:
Does the guy have any favorite sports or hobbies?
You could do a 11X15 decorated like a football field or
baseball field for a football or baseball
fan. I turn the big 40 this year and like to snow/water ski. You could
do a large cake with a lake on top with a boat & skier.
Or maybe a cake with a hill at one end with skiers on it. Either
the 96 or 97 Wilton Yearbook has a idea for a cake like a TV remote control
for the true control "Fanatic". Just a couple of ideas to think about.
Author: Jennifer
Subject: Martha Stewart
Date: Wed Mar 11 09:48:16 1998
Message:
Yesterday I actually watched Martha Stewart's
show for the first time, out of morbid curiosity I guess, and it
happened to be a reapeat of the wedding show. I couldn't believe how sloppy
the cakes were, where she got the idea she knows anything about
decorating, I don't know. They cut the dowels unevenly, and didn't put
enough in, so the cake was really unsteady. Everytime they
touched the cake it shook and swayed; I thought it would fall
over at any minute! Plus all the piping was so sloppy, no uniformity in
size, little points sticking out where it should be smooth. I would
certainly be disappointed if my wedding cake looked that ameteurish. Anybody
else see it?
Author: Carolyn
Subject: Martha Stewart
Date: Wed Mar 11 10:27:52 1998
Message:
Yes, I saw it the first time and could not
believe she calls herself a cake decorator!! It's like most of her other
things she is in to - no one person can do all the things she claims to
know about and do them well. She should leave the cake decorating
to cake decorators!! That is for sure!!
Author: Renee V
Subject: Martha's cakes
Date: Wed Mar 11 15:02:45 1998
Message:
The absolute worst part about the whole thing
is that she makes people who have never done anthing like making
a 3 tiered cake think that it is simple and that anyone can do it with
little or no practice. This is a shame! Someone could invest a lot
of their time and money trying to make one of her cakes per her instructions
and at the very best have to go out and buy one anyway or at worst
have a disaster at the reception. Think before you act, Martha!
Author: Dolores
Subject: Re: Martha Stewart
Date: Wed Mar 11 10:44:01 1998
Message:
I didn't see it, but I'm not going to waist
my time either - on that show. No one person can be that knowledgable on
so many subjects. She needs some lessons!
Author: sherry
Subject: she's a designer, not a decorator!
Date: Wed Mar 11 12:00:00 1998
Message:
I totally agree, Martha is good at designing,
and I have in the past been inspired by some of her cake DESIGN ideas.
But, her decorating skills are very flawed and unskilled. And I think she
should tell people that before claiming to know so much on the subject.
But, I must say, on the whole I respect Martha, especially for her gardening
skills- Stay in the garden martha!
Author: Dana
Subject: Give the gal a break!
Date: Wed Mar 11 19:36:33 1998
Message:
I've seen several listings about Martha Stewart
and feel like I should put this thought out. None of us is perfect.
Martha Stewart makes many people aspire to create more beauty around them.
I say, bravo for her. If her cakes are lacking in execution of skill, at
least she is not afraid to try someting new. Perhaps we coul glean some
inspiration from her ideas and simply improve upon them and personalize
them instead of always criticizing. :-)
Author: Jill
Subject: BRAVO Dana & Martha!!!
Date: Thu Mar 12 14:09:09 1998
Message:
Dana, My sentiments
exactly!
I can't count how many brides ask for a cake
like one of Martha's, what an honor to her!
If we were as "unskilled in decorating" as
Martha, we would be so busy with Television, Radio & Magazine
interviews, commercials, book writing, cooking, decorating, gardening,
organizing & cake decorating demonstrations, that we would not have
any time for postings on web sights such as this!
Horray for her and for you Dana for recognizing
the extraordinary skills that Martha has! Jill
Author: Rebecca
Subject: See, it's kind of like this . . .
Date: Thu Mar 12 17:05:02 1998
Message:
I think the main reason everyone finds it
easy to criticize Martha Stewart is that she professes to be an expert
on EVERYTHING. In the wedding cake episode, she said she had
done "50 weddings a year for the last 15 years".
Also, when anyone really gets into a craft
(such as cake decorating), and studies, and researches, and practices,
one tends to become disgusted with ignorance and misinformation. I'm NO
cake expert, but I do think I'm a pretty good Graphic Designer.
(I majored in Graphic Design in college, and worked for a printing company
for 4 years.) And whenever I see a piece of poorly designed
printing, I want to puke. Other people my think it's just fine
and "gets the job done", but I want to throw it away as fast as possible.
I think it's the same for any area of expertise. :)
Rebecca
Author: Terry
Subject: Re;Martha Stewart
Date: Thu Mar 12 21:44:02 1998
Message:
I personally do not care for her cakes either
but I have noticed that many of the brides that I have booked are
going for her simple styles. I am of the mind that if her designs are what
pleases the bride then go for it - good money to be made with very
little time spent in decorating!!!
Author: MaraTLee
Subject: Re: My humble opinion
Date: Sat Mar 14 07:49:34 1998
Message:
Dear Friends:
I am in agreement with the posting from the
Graphic designer here. If, I take the time to do something and do it to
the very best of my ability then, yes, I can be "turned off" by something
that is badly excecuted. But then I am in agreement with another
posting, give the bride what she wants (within reason)---When a girl brings
me Martha's magazine, I don't pick the cake apart, I do not
wish to seem petty and small,I just simply tell the girl that I am not
Martha so the cake is not going to be exactly like the picture, is this
o.k.?--If the bride says yes, I just take it from there and
make the same cake but with my level of training. I am always pleased when
they get back to me and say---it was prettier than I expected.--Then
I blush and say--"But my dear, you have such exquisite taste!
I do give MS kudos for legitimizing cake decorating,
where would most of us be without Wilton and
Martha?????? MS made
it cool and Wilton provides the tools------LOL
Author: Mary
Subject: pattern find
Date: Wed Mar 11 08:45:38 1998
Message:
There is a magazine for teachers called Mailbox
published by The Education Center. (not Mailbox News) There
are several forms, Preschool, Kindergarten, Primary etc. I used the Preschool
edition when I taught preschool.
They have the CUTEST patterns I have seen.
It is published monthly. I found it in my local library under the
teacher and parent resource section(a good place for other pattern finds)
They have all kinds of different patterns: pancakes,
hats---you never know what a customer might request.
Author: Kathy M.
Subject: Patterns
Date: Wed Mar 11 09:10:53 1998
Message:
Yesterday, I needed an idea for a 2 for 1
cake (2 different people were leaving a medical center. One nurse loved
dalmations and another was a secretary. I went to Wal-mart and could'nt
find what I wanted, so I decided to try the local Carnival
and School Supply store. They had lots and lots of things that can be used
as patterns. I used the technique described on a previous post
for frozen buttercream and placed a dalmation on one side and a computer
on the other. It was so easy.
I can't remember who posted the frozen buttercream
method, but thanks! (I also use this method for making the logo to
go on the "I Care" cake for our monthly award ceremony where I work.
Author: Maurice Guilfoil
Subject: patterns
Date: Wed Mar 11 23:00:09 1998
Message:
Kathy M.
Could you please share some of the details
involved which you use in tranferring patterns via frozen buttercream
icing? This idea really intrigues me. Maurice G.
Author: Mindy
Subject: frozen buttercream transfer
Date: Fri Mar 13 21:11:03 1998
Message:
There is a full article about the frozen buttercream
transfer method on the American Cake Decorating Magazine web
site. It also has pictures that go along with the explanation. I'm pretty
sure that Dolores has the web site on her links page. The only
thing that I might ad about this method, is after you are done with tracing
the pattern and filling in with icing, go over the whole thing again
with icing so that it is fairly thick, that way it is more stable when
you are pulling the wax paper off of the picture. Hope this helps. Mindy
Author: Carolyn
Subject: Patterns
Date: Wed Mar 11 10:36:10 1998
Message:
Mary, is this something that we can subscribe
to or can buy? I would be interested in an address and details if you
have them.
Most of you probably remember the posting
I put up some time ago about the Dover copyright free patterns, don't
you? If not, I would be glad to post the address again. They have some
great books and patterns and very reasonable. You could also scan
back a few pages and find it.
Author: Rebecca
Subject: Favorite cake flavor combos??
Date: Wed Mar 11 02:50:59 1998
Message:
I have volunteered to do a cake for a local
fundraiser this weekend and I REALLY want to impress (there will be
around 500 people attending). I don't need to make a cake to feed 500,
other people are donating pies and cakes, too, but I was wondering
what everyone's all-time favorite cake and filling flavor combinations
are. I have printed off several recipes from this message board,
and they all look good, but which one should I make to guarantee
rave reviews?!?!? I plan to print out a small card saying "created by Rebecca
Sutterby" to place next to the cake and since many people attending
know who I am (it's at my old high school), I'm hoping to get some
business out of it. Thanks so much for any assistance in advance - I just
love this board! Rebecca
Author: Jane
Subject: Favorites
Date: Wed Mar 11 17:48:41 1998
Message:
Rebecca, I have 3 favorites:
Devil's food with cherry filling and chocolate
buttercream;
Spice cake with apple filling and almond buttercream
or cream cheese icing;
and the one I get the most customer requests
for is my brown and white cake -- devil's food bottom layer and
white top layer, iced and filled with chocolate buttercream. Melt semi-sweet
chocolate or dark chocolate and drizzle randomly over the cake
top, then do it again with white chocolate. It looks beautiful and everybody
wants to try it.
Author: Robin
Subject: Cake Flavors
Date: Wed Mar 11 15:44:22 1998
Message:
This week-end I had 2 different family functions,
one on my husbands side and one on my side. I made the same cake
for each and everyone raved about it! I made Pillsbury white cake mix made
with 1 1/2 t. almond flavor(Wilton), strawberry filling and almond icing.
It was really good and I got many compliments. Good Luck!
Author: Jennifer
Subject: favorite flavors
Date: Wed Mar 11 14:39:14 1998
Message:
As Lynne, said, it is going to be impossible
to please everyone, so I would recommend doing two different
flavors. You could do two separate cake, do a two-tiered and make each
tier a different flavor, or do a half-and-half sheet. I'm a
major chocoholic, so my favorite is chocolate cake with chocolate-hazelnut
filling (Nutella) and chocolate buttercream icing. My second
favorite would be either lemon with lemon buttercream, or almond
cake with strawberry filling and almond buttercream. Remember to include
flavor/ingredient info on your sign, especially if you use
any nut products, for people with allergies!
Author: lynne
Subject: Re: Favorite cake flavor combos??
Date: Wed Mar 11 12:29:33 1998
Message:
oh boy......are you going to get tons of suggestions
:)
it's hard to please 100 let alone 500 people
w/just one choice!:)
are you going to make more than one?
my favorite is betty corcker's butter pecan
cake. filling could be bavarian creme. :) if you can't buy it &/or
want to make it yourself follow a recipe for the custard filling
used in a boston cream pie. that's as close as you'll get.
there is another filling i use sometime -- it is rather strong tasting
so some people don't care for it. i buy a can of mango/tangerine
icing and mix it 1/3 icing w/ 2/3rds whipped creme (non-dairy or real).
i tried 1/2 & 1/2 but most people only tasted the filling
so cut it down. let us know what you end up doing.
lynne
Author: Renee V
Subject: Re: Favorite Flavors
Date: Wed Mar 11 08:41:19 1998
Message:
Hi Rebecca,
I think most people like chocolate in some
form or other. Whether it is chocolate cake or chocolate filling. I love
Chocolate cake with a rasberry filling or rasberry buttercream. I made
my sister's wedding cake in December and it was a chocolate
cake with rasberry filling, iced in white chocolate buttercream. Everyone
loved it. Hope this helps. Renee
Author: millie
Subject: favorite flavors
Date: Wed Mar 11 12:03:22 1998
Message:
I love cake so I have a few favorites:
yellow cake with chocolate filling (who doesn't?)
french vanilla white (DH) with strawberry
filling
chocolate cake with vanilla buttercream
I really love to eat all my mistakes. Now
can anyone tell me why I've gained 15 lbs. since I started decorating cakes.
HA HA HA
Author: Rod W.
Subject: Millie's strawberry filling
Date: Wed Mar 11 21:58:04 1998
Message:
Hi millie,
Could you tell me what you would use for strawberry
filling. Where do you get it and what does it come in etc.
Thanks, Rod
Author: millie
Subject: strawberry filling
Date: Thu Mar 12 21:04:36 1998
Message:
Hi, I purchase the filling from my local cake
decorating store. I think its made by Henry and Henry and I'm sure
Dolores has it in her on-line catalog. It comes packaged in a plastic sleeve
Good luck finding it.
Author: terry
Subject: Sweet Art Computer
Date: Mon Mar 9 22:29:13 1998
Message:
I am currently looking into buying a Sweet
Art computer for my business and was needing some feed back on it.
Does any one out there have one and if so
- how has your cake sales increased, what prices are you charging for
the computer printed cakes, does it take a lot to learn how to use it,
etc.........Any info will be appreciated. Thanks
- Terry
Author: Dolores
Subject: Re: Sweet Art Computer
Date: Wed Mar 11 08:20:46 1998
Message:
At this time, only about 2 bakeries in a big
city have purchased this machine. $10,000.00 is a lot of money to my
bakery! But in an article I read, those who have are doing well with it.
They are charging around $10.00 extra for the portraits made with this
machine.
Author: MaraTLee
Subject: Re: sweet art computer
Date: Fri Mar 13 09:15:50 1998
Message:
Hi,
Saw your posting and read Dolores ans. to
you. Yes, the sweet art computer is a very expensive machine and as
a teeny tiny bakery in the boondocks of PA, it made no sence to buy one
for my bakery-----but, I'm located in the middle of a triangle
of the Local High School, Middle school and elementary school, and the
Chamber of Comerce, so I have an advantage I have good exposure.
If it were not for this fact I would NEVER,
NEVER have thought about investing 12,500.00---(Dee, the price has
gone UP!!)----on just 1 piece of equipment that could very well be just
a passing fad.--So, you have to take a lot of things into consideration
before you dole out that kind of cash!
Let me know what you decide.
Mara
Author: Wendi
Subject: Gold dust
Date: Mon Mar 9 22:21:13 1998
Message:
I read the article on gold colour and I wonder
if any one can tell me where I can find the gold lustre dust. I have a
shop and get a lot of requests for a true gold colour. I know this powder
is available but I have found it next to impossible to find. Is the
gold lustre dust and gold petal dust powder the same thing? Is it available
through Wilton? Any information would be a start.
Author: lynne
Subject: Re: Gold dust
Date: Tue Mar 10 00:00:55 1998
Message:
hi wendi; are you in the u.s. of a?
petal dust and luster dust are terms often
used interchangabley, tho they are not technically the same thing.
wilton *does not!* carry them as in the u.s. they are not approved as edible.
i'm not sure of a wholesale source to recommend
to you. maybe dolores can. lynne
Author: Renee V
Subject: Speaking of petal dust....
Date: Wed Mar 11 08:56:34 1998
Message:
Hi Folks,
I think I read in a former post that you can
make your own petal dust with constarch and paste colors. Has anyone
tried this and how exactly do you do this?
Also, I have one of those Inkworks hand atomizors
that you can use in place of an airbrush for stenciling and small jobs.
I was wondering if it can be used to color/highlight gumpaste flowers and
decoaratins? Thanks
Author: Mary M.
Subject: Re: petal dust
Date: Wed Mar 11 11:35:09 1998
Message:
Hi, Renee
I'm new to this e-mail, so bear with me.
Have you tried non-toxic chalk for petal dust?
Just rum chalk on rough surface, pick up dust with paint brush, and dust,
dust, dust away! Mary
Author: lynne
Subject: Re: Speaking of petal dust....
Date: Wed Mar 11 12:36:33 1998
Message:
hi renee;
i have not heard of making your own petal
dusts as you mentioned, nor have i heard of your 'inkworks' thingee.....
but i do know the chalk dust does work well. and of course you can color/highlight
g.p. and other icing decorations with it. i have purchaced
many of the petal dusts and with little care they last a looooong time.
lynne
Author: jen
Subject: ? about shipping cookies
Date: Mon Mar 9 21:51:55 1998
Message:
I heard that you could go to a 'Mail-More'
and buy a box to specifically mail cookies in. So I was wondering if
anyone had done it this way. And did the cookies really get there in one
piece? Or is there a better way to ship them? I
need to mail cookies to my cousin that are decorated with royal icing.
And I have never mailed any food before. Any help would be appreciated.
Author: Shanon
Subject: Re: ? about shipping cookies
Date: Mon Mar 9 22:09:34 1998
Message:
Hi!
being a military spouse I ship cookies all
the time. From state to state and also to many countries that my husband
has been deployed to. And let me tell you, once the military gets it there
is no telling what will happen to it! (I think they place them
on the tank range as cones) I have found the best way to ship them is in
single layers. I place a foam sheet (1"thick) on the bottom of the
box and then lay foil or saran wrap around each layer of cookies.
Between each layer I place bubble wrap. Sometimes
two layers depending on how fragil the cookie. This method has worked
very well for me.
Author: Maxine
Subject: Gumpaste sunflowers
Date: Mon Mar 9 21:46:55 1998
Message:
Does anyone have directions for making LARGE
gumpaste sunflowers. I especially need directions for the centers.
Author: kelley
Subject: gumpaste sunflowers
Date: Fri Mar 13 10:36:37 1998
Message:
Try Scott Woolley's book "Cakes by Design:
The Magical World of Sugar Art". (isbn 0-87951-674-7) He gives directions
on making large sunflowers on p. 129, and the photos are excellent. By
far my favorite gumpaste flower book!
Author: Amy
Subject: colorflow
Date: Mon Mar 9 20:38:42 1998
Message:
I'll making a cake with a teddy bear on it
soon, and I was thinking of making the smooth parts of the bear (inside
of ears, etc. ) with colorflow and the fur with choc. buttercream to look
furry, so it will overlap the edges of the colorflow. Will the colorflow
hold up this way? Thanks.
Author: Shanon
Subject: Re: colorflow
Date: Mon Mar 9 21:37:44 1998
Message:
Probably not. I would recomend icing the small
areas first with buttercream (or whatever icing you are using) and
then overlap like you had planned to make fur. If you have a hard time
getting it really smooth, let it crust and dip your finger in corn startch
and lightly tap the area of icing and it will get smooth.
Author: Nannette
Subject: colorflow
Date: Mon Mar 9 23:10:18 1998
Message:
I think you run the risk of disintegrating
the color flow. However, if you use some stiffened color flow, you can
do the fur in that. Fill in the fur area with the stiffened
color flow, pretty much in the same manner that you fill in the
other areas, but pulling up on the tip a little to make points. You'll
have to experiment a little to get the consistency right. (I
have to admit, I haven't tried this. But I saw it done at a cake show,
and the person who did it explained it to me. I actually need
to try to do it in a couple of days myself, so if it's not too late, I'll
try to report back on how it worked for me.)
I tried what I suggested above
with a colorflow rabbit, and I think it worked very well. I actually used
full strength color flow, and then used a toothpick to play around with
it to make it look furry. I also tried thinning a full, full strength recipe
with a half teaspoon of water, and that worked pretty well, too.
Author: Amy
Subject: cream cheese mints
Date: Mon Mar 9 20:31:33 1998
Message:
I could never get my mints to look red (school
color) rather than dk. pink. Until I used super red gel! I forgot if I
can use dish soap on my cr.ch. mint molds.
Author: Dolores
Subject: Re: cream cheese mints
Date: Wed Mar 11 11:09:17 1998
Message:
Right Amy, that is our wonderful Baker's Preferred
RED coloring. That manufacturer is right here in Cincinnati.
He visits us regularly and is a very nice
person. He said he realizes this red is a bit too strong (by other 'red'
standard brands) but that it would cost too much to ever change the formula...we
all benefit!
>I forgot if I can use dish soap on my cr.ch.
mint molds.
Yes, you can wash them any way you like. Washing
will never cause your mints to stick. I wouldn't use Dawn detergent
though. It also 'washes' your skin off LOL. Some companies warn not to
use Dawn for washing our plastic candy molds, as it will eventually
cause our candies not to shine. It is too harsh. Oh - and our plumber told
us not to use Dawn det. in our bakery because it was stopping up our plumbing...somehow.
But we stopped and the plumbing works better now.
Author: Tonya
Subject: What's your favorite brand of cake
mix?
Date: Mon Mar 9 18:56:37 1998
Message:
I'm fairly new to cake decorating and am wondering
what brand of cake mix most decorators prefer?
What's your favorite and why? Which brand
bakes up highest, is the most moist, etc? Thanks for your help.
Author: Carolyn
Subject: Cake Mixes
Date: Mon Mar 9 20:28:29 1998
Message:
I am a dyed-in-the-wool Betty Crocker fan
and have been for 34 years!! I have tried the others and they just
don't compare in my estimation. I know others will disagree and that is
fine. I am always having someone come up to me and say "this
tastes just like homemade" - especially older ladies who would not think
of using a cake mix! I think the secret is underbaking. Most
people bake cake mixes too long and then they are dry. I also freeze most
all cakes and that helps with the moistness, too. It also helps with the
spreading of the icing in that you don't have the problem with crumbs getting
in the icing or at least I don't have that problem.
Author: Jeannine
Subject: freezing cakes
Date: Wed Mar 11 08:28:16 1998
Message:
Carolyn,
Are you saying that you frost your cakes while
they are frozen? I had heard this was a no-no. Please explain your
methods further!! Thanks :)
Author: Carolyn
Subject: Freezing Cakes
Date: Wed Mar 11 10:42:53 1998
Message:
No, I do not frost the cakes frozen (however,
a few posts back, I remember someone who said they do it that way
- you might want to scan back and look it up). Many years ago (when I was
very novice), I did ice and decorate a frozen cake for a birthday.
When it thawed, it created a big gorge right down the middle of my cake.
Since then, I thaw the cakes first. I take
them out of the freezer the night before I am going to ice and decorate
and put them on the board I will be using and then put them in a non-scented
plastic bag to thaw overnight. This keeps the moisture in the cake. I do
all cakes this way - birthday through wedding and works wonderful for me.
Author: Shannon
Subject: Re: freezing cakes
Date: Wed Mar 11 13:58:08 1998
Message:
I freeze alot of my cakes also and have always
had good results. After they are COMPLETELY cooled I wrap them
very well in plastic wrap then in foil. I do like Carolyn and sit them
out of the freezer the night before I'm going to decorate. Leave
them wrapped up while thawing and you should have a perfectly moist cake.
On the other topic, I use mostly Duncan Hines
when I use cake mix. It has always done well for me so I haven't
bothered to switch. :o) Shannon
Author: lynne
Subject: Re: What's your favorite brand of
cake mix?
Date: Mon Mar 9 20:56:22 1998
Message:
hi; i'm right in line behind carolyn! tho
i'm not as *old* as she is!! (gbg)
probably 95% of what i use is betty crocker.
the rest are duncan hines, then only if for some strange reason i can't
get my hands on betty :)
i also agree w/carolyn on baking them. if
you bake at 300 degrees for 20-30 minutes (depending on size of cake) then
turn it up to 325 for just under an equal time you will have a very moist
cake that almost never needs to be leveled. lynne
Author: Robin
Subject: re: Cake mixes
Date: Mon Mar 9 21:17:38 1998
Message:
I am probably in the minority, but I like
Pillsbury Moist Supreme. I've had a lot of people ask for the recipe I
use and are suprised that it comes from a box. They're always moist
(I also bake at a lower temp.) and and keep the flavor well
in case of leftovers. I think that it's really a matter of choice and there
are such good cake mixes on the market that you can't go wrong-as
long as it's moist!!
Author: Shanon
Subject: Whatever Brand is on Sale :)
Date: Mon Mar 9 21:46:18 1998
Author: Rebecca
Subject: Yeah! Let's hear it for the bargain
shopper! :) nt
Date: Wed Mar 11 03:10:17 1998
Author: Carolyn
Subject: Bargain Shopper
Date: Wed Mar 11 10:47:09 1998
Message:
I think we all are bargain shoppers and want
the most for our money, but after years of a tried and true mix that
you are comfortable with and your customers love, I'd have to say that
I wouldn't want to switch around. This is why I prefer to catch Betty
Crocker on sale (the grocery store calls me now when they know it is going
to be on sale) and I order many cases. I just received a shipment
a month or so ago of 145 cases - not boxes, cases. Lots of money, but it
saves money in the long run if you do lots of cakes.
Author: millie
Subject: Count one more for the bargainers
Date: Wed Mar 11 11:56:30 1998
Author: lynne
Subject: Re: Yeah! Let's hear it for the bargain
shopper! :) nt
Date: Wed Mar 11 12:45:47 1998
Message:
shanon; rebecca and millie;
you're doing yourself harm by using those
cheapies!
by now you should have read how it is important
to put out a consistantly good product. if you plan ahead just a
bit you can always find one of the 3 top brands on sale often enoug to
keep some on hand for those unplanned orders and still offer quality
cakes.
i hope i 'mis-read' what you were trying to
say and are using good quality mixes, but choosing which ones were on
sale at the time. i'll go along w/that any day! :)
lynne
Author: Rebecca
Subject: No - never buy generic mixes! UCK!!
Date: Fri Mar 13 03:19:47 1998
Message:
When we moved last year, I never thought I
would miss the local Food 4 Less so much. They almost always had
either Duncan Hines, Pillsbury, or Betty Crocker mixes on sale for $.59
or $.79. Now the best sale I can find is $1.19. :( When I do find
one of the "major three" on sale, I buy extras. I've never tried an off
brand mix. Rebecca
Author: Terry
Subject: re:cake mix brands
Date: Mon Mar 9 22:18:59 1998
Message:
I have to throw in a vote for Duncan Hines.
I have a bakery and this is all we use - although it gets a little time
consuming opening all those boxes. I have found Duncan Hines to be very
moist (customers rave over the cakes) and also produces more batter per
mix which is very important to me when making lots of cakes at one time.
Author: Jennifer
Subject: favorite mixes
Date: Mon Mar 9 22:26:40 1998
Message:
It depends on the flavor for me. For white
(which I also use to make almond) I use Pillsbury. It used to be the only
one available, at least at my supermarket, and I like it so I haven't bothered
to try any other. It has a fine, delicate texture and flavor and is very
moist. For chocolate (Devil's food) I prefer Betty Crocker, can't stand
Pillsbury. I did a direct comparison of BC and DH, and found that they
had the exact same flavor, but the BC baked significantly higher for the
same amount of batter. I also use BC for lemon. I use Duncan Hines French
Vanilla instead of yellow cake now. It is very good and moist, and bakes
pretty high, plus it makes a 1/2 cup more batter than some other vanilla/yellow
mixes. Generally, all of the "big three" are pretty good, just experiment
when you have time.
Author: Zara
Subject: TERRY'S Post
Date: Tue Mar 10 00:46:12 1998
Message:
Terry, how do you buy this for a bakery, I
want to buy it wholesale. I have a tax id number, but I am new to
purchasing things with it.
Author: NB
Subject: Wilton Instructor
Date: Mon Mar 9 17:06:12 1998
Message:
How do you become a Wilton Instructor--not
that I'm ready.
I just want to know what is involved in becoming
one. Does it take years and years?
Author: MaraTLee
Subject: Re: becoming a Wilton instructor
Date: Mon Mar 9 17:53:04 1998
Message:
Dear NB:
It is not too difficult to become a Wilton
instructor. The main thing is to have a love of cake decorating, the second
is to call the number in your year book, the teacher co-ordinator assigned
to your area will contact you and if she is on the ball, she
will give you an interview and ask you to pipe a rose or ice a cake. Then
she will see if there are any accounts that need to be serviced in
your area that she can refer you to( you can also get some accounts for
yourself). It is not important to have a lot of experience in cake decorating
( it does help to have some knowledge)as long as you have an
understanding of the basics, have a great personality and are patient with
people.
Being a Wilton instructor sometimes is a thankless
job and a job that needs dedication and Most of us Wilton teachers
do it for the love of the art NOT ever for the MONEY!
Author: Shanon
Subject: Re: Wilton Instructor
Date: Mon Mar 9 18:33:15 1998
Message:
I hate to sound redundant, and I hate it when
I get this answer, but scroll back throught the board... It was a week
or so ago that we had a lengthy decusion on this subject. I wrote quite
a lot on what it intails. I love my job as a Wilton Instructor, and I would
be glad to answer any questions you have. Just email me. One peice of advice...
Take the Wilton classes first. In my region you have to take the classes
to be an instructor. It gives you a good idea of what you will teach and
if you like it!
Author: lynne
Subject: observing nature
Date: Mon Mar 9 16:08:07 1998
Message:
if any of you are into trying to make your
flowers as colse to 'real' as possible i thought you might be interested
in what i just observed in my yard :)
there are two trees......one necterine and
one (late season) peach. i was just now struck by the difference in the
blossoms.
the peach: the flowers are smallish about
the size of a dime or penny. the edges are a dk reddish pink w/deep pink
centers. there are about a dz stamen that protrude a bit above the flower.
when looking at them, almost the first thing you see are stamen.
five petals.
the necterine: these beautiful flowers are
about the size of a quarter, some 1/2 dollars. they are more of a mauve
pink. they also have many, many stamen, but they are not as pronounced
as in the peach blossom. the stamen are *dark*.. ..almost into burgendy
(of course w/yellow tips). many of the blossom seem to be double petaled
-- 5 main w/3 to 5 more smaller inside those. these flowers
are a bit more ruffled than the peach. such
beauty...... :) lynne
Author: jill
Subject: lynne's yard in full bloom makes
me jealous!
Date: Fri Mar 13 12:19:17 1998
Message:
Lynne,
I had to comment on your posting. I don't
know where you live, probably the South, but i live in ski country in
Northern California and we had 17 feet of snow in February alone this winter!
Hopefully my herb and edible flower garden *very small* will
be able to withstand the weight of all of the snow. We probably still have
8 or 9 feet in our yard *and on our roof*!
I have been dreaming of spring and gardening,
still a long way away, i am sure.
Thanks for the nice picture you painted for
me. :) Jill
Author: Dana
Subject: Cake Shows
Date: Mon Mar 9 13:14:10 1998
Message:
I was at the TX cake show this past weekend
and wanted to encourage anyone out there who has not entered a
cake show before to do so. I had so much fun and learned a lot of new things.
The demos were very helpful, but just talking to other decorators
was just as helpful. We brainstormed over different problems and shared
joys and disasters, etc. I was not going to enter at first since
I am a beginner, but decided to jump in ther anyway. I took 3 cakes
and I think that added to all the fun because I felt like I really belonged
there and wasn't just eavesdropping.
I ended up winning 1st in all three categories
and Best in Division for Beginners and a door prize! Of course, winning
added to the excitement, but I had great time anyway. So all you other
beginners out there, don't miss your state show!!! (BTW, my server
has been down, so Hi to all my friends out there who thought I'd
disappeared!)
Author: lynne
Subject: Re: Cake Shows
Date: Mon Mar 9 14:23:48 1998
Message:
hey dana---- way to go!!
i have always tried to encourage my students
to enter shows. one 'show' that's easy for any beginner to enter is
their county fair. granted you won't get any demos or brainstorming w/other
decorators but the practice necessary to produce a really nice entry
is worth it :)
anyway here's something special for *you*
-- CONGRATS! lynne
Author: Carolyn
Subject: Cake Shows
Date: Mon Mar 9 17:07:15 1998
Message:
CONGRATULATIONS DANA!! Yes, winning is fun,
but just the experience of being there and seeing all the other cakes is
so great.
Our Missouri Cake Show is March 21 and 22
and we would like to encourage everyone to come - you can enter cakes
that you have already entered elsewhere so bring them! We have a $25 prize
drawing for the younger ones and $100 prize drawing for the adults plus
many more prizes contributed by cake decorating companies plus ribbons
and trophies. We are a smaller show than Texas (of course!!), but usually
have several states that enter.
We are also having a class on Monday for 4
hours on lace wraps taught by Carol Webb, one of our judges from
Oregon.
E-mail me at Bridal1@AOL.Com if you'd like
more info. Great job Dana!
Author: MaraTLee
Subject: Re: your win at the TX cake show
Date: Mon Mar 9 18:00:44 1998
Message:
Dear Dana:
Now don't you feel great????----I told you
not to sweat it. I'm so happy for you. send me the pictures as soon as
you can. Now, when is your next show????:) My computer has
been in the shop for a while too:(
Author: Shanon
Subject: CONGRATULATIONS
Date: Mon Mar 9 18:37:47 1998
Message:
Thanks for the encouragement and congratulations
to you!
Author: Rebecca
Subject: Speaking of cake shows . . .
Date: Wed Mar 11 03:13:17 1998
Message:
Does anyone know of any cake shows coming
up in the southeast Kansas / northeast Oklahoma / southwest Missouri area???
If ya do, please let me know! Thanks in advance.
Rebecca
Author: Carolyn
Subject: Cake Show in Kansas City
Date: Thu Mar 12 00:22:41 1998
Message:
Rebecca, we are only about a 2 1/2-3 hour
drive from Oklahoma. From Joplin, you would come straight north on
71 highway. We would very much love to have any and all cake decorators
from age baby up to the oldest cake decorator. We are offering a
$100 cash prize to be drawn from the adult entrants and a $25 cash prize
to be drawn from the youth entrants plus there will be other prizes
from bakery companies and also the trophies and ribbons. It is a fun time
and we'd love for many to come. We have some entries coming from the Tulsa
area.
Author: Vikki Brown
Subject: Starting Up
Date: Mon Mar 9 12:56:16 1998
Message:
How wonderful to find this site! I could've
used this in some of my panic moments! I'm starting a little business in
my home, making gum paste flowers and cakes(using fondant on the cakes).
I took a class in England 2 years ago with Julie Bashore and fell
inlove with it all. We have since moved to North Carolina and it's taken
some time to get supplies and materials together. Now it's starting
to take off. I'm very excited about it.. A lot of the people in my
area have never seen this kind of decorating and they love it. We have
started a home page and put some of my cakes on a page. If you'd
like to go to my site i'd love your comments. the address is:
home.earthlink.net/~anvbrown/
I look forward to reading all your nifty ideas...I'm
sure I'll be back for those "Panic" moments.
Thank You Vikki
Brown
Author: Rebecca
Subject: Glad you found us Vikki - loved the
site! nt
Date: Wed Mar 11 03:15:15 1998
Author: Sherry
Subject: 50th birthday
Date: Mon Mar 9 08:57:53 1998
Message:
My brother is having a 50th birthday the first
part of May. I can't miss this opportunity to make an "old man" cake
for him, but have not been able to locate any good pictures to reproduce
onto the cake. If anyone out there has a good "old man" picture,
you can snail mail it to me at S. Meadows, Box 3691, Radford, VA 24143.
Thanks.
Author: Amy
Subject: over the hill cake
Date: Mon Mar 9 13:14:35 1998
Message:
Sherry, Check out the '98 yearbook p.38. I
made this for a friend of the family and it was a big hit!
Author: Jeff
Subject: This isn't an "old man" but it's
a great design for an ove
Date: Mon Mar 9 16:40:14 1998
Message:
I recently did a cake for an "over the hill"
party that got great reviews.
The cake featured the Grim Reaper next to
a tombstone.
On the tombstone read the message "Relax...I'm
just here for the cake". Everyone loved it!
Author: lynne
Subject: st. pat's cake help
Date: Mon Mar 9 02:04:56 1998
Message:
ok gals i need ideas. i want something spectular
for a gents 87th b.d. on st.pats day. needs to be equal to a full sheet.
thanks for any help. lynne
Author: Dolores
Subject: Re: st. pat's cake help
Date: Mon Mar 9 07:41:04 1998
Message:
Any large cake like that always looks more
spectacular with another cake on top. For this one I think I'd put a
4-leaf clover cake on top of the large sheet and decorate around that.
Easy to make the 'leaves' - small heart pans work perfectly. I'm
sure you could devise the stem. Once I made a stem by forming it with heavy-duty
foil - greased/floured and baked the batter in the foil. Dolores
Author: lynne
Subject: Re: Re: st. pat's cake help
Date: Mon Mar 9 12:33:12 1998
Message:
yep, dolores. that was my first thought. i'm
hoping to come up w/something even *more* special :) but i only have
a few days.....it goes out sat. morn.
also thought a hat made up of maybe an 8&6
layer and maybe a pot (1/2 ball) of gold instead. on a 1/2 sheet.
last yr i put an oval on a 1/2 sheet and airbrushed
a rainbow w/elves here and there so want something different this
time :)
Author: Shanon
Subject: Re: Re: Re: st. pat's cake help
Date: Mon Mar 9 22:02:11 1998
Message:
How about a pot with the gold wrapped chocolate
coins. This wouldn't be too hard on a sheet cake with a
rainbow coming out of it and maybe some 4
leaf clovers around the sides. (make small hearts with a tip 3 to form
shamrock leaves).
Author: lynne
Subject: shanon & dolores - shamrocks
Date: Tue Mar 10 00:26:35 1998
Message:
now, now gals.........you should both know
better (gbg)
st. pat's use *shamrocks* not! *4* leaf clover
:) what's the difference? one leaf -- shamrocks are *3* leaf clover
:)
thanks for the ideas. i'm leaning towards
the hat & pot of gold on a 1/2 sheet. lynne
Author: Rod W.
Subject: St. Pat's cake
Date: Wed Mar 11 21:46:49 1998
Message:
Hi Lynne,
A nice one but simple is to bake 3 (9-inch)
round cake layers, one is left whole and the other two have a scalop
taken out of the top 1 inch down as if you cut a piece out with a round
desert dish. assemble as a shamrock with the whole layer on
top and the two others at an angle on the bottom, using the pieces cut
out as the stem put side by side rounded edge up. Looks very festive
decorated with green tinted coconut and icing borders etc. To spruce
it up you could decorate the cake board with novelty items etc.
Rod.