Date: June 1st, 1998 12:13:35
From: lynne
e-mail:
Subject: Re: Hot Hands!!
hi there; i don't have that problem too much, but i have
heard/read that it helps if you fill 2 bags and keep one in
the frig while you use the other.
maybe that will help you some.
lynne
Date: June 1st, 1998 10:30:03
From: Dolores
e-mail:
Subject: Re: cake boxes
The boxes we carry (and use in our bakery too) are 5 inches high.
Otherwise, you must prop the lid and secure it with tape or staple (I
don't like staples NEAR cakes).
Date: June 1st, 1998 10:32:49
From: Dolores
e-mail:
Subject: Re: Re: Hot Hands!!
It will help you most I think, to read what someone else does. Earlene
Moore (my partner on aol), has the worst problem with hot hands. She
is
a pro decorator so she compensates well. Read back through our aol
chats
and see how she manages. I think she even said she plunges her hands
in
ice water. The chats where she mentioned it most are towards the very
bottom (oldest chats).
Date: June 1st, 1998 10:38:46
From: Dolores
e-mail:
Subject: Re: how would you make it?
Right, I'm looking at the picture. They used Regalice for the castle.
Covered icecream cones etc.
On top of the cones are dragees.
It says cupcakes for towers. (In the first list)
Yes, they doa lot of cutting cakes in half/staking and thats it.
That one caught my eye too...neato! But I don't like their coach. I
think we probably have a more realistic one around here.
Date: June 1st, 1998 10:27:43
From: Dolores
e-mail:
Subject: Re: baking even cakes
There will always be a little bit of dif in the heighth from the center
to the corners. But there shouldn't be much.
Try turning down your oven. I bake a 325 degrees.
Also, shave the cake from the hump in the center and put the pieces
on
the corners to build them up. It is essential to have the cake 'appear'
level when it is for tiered cakes so its good to know what we do.
Date: June 1st, 1998 10:06:40
From: Donna
e-mail: Sugfam@aol.com
Subject: baking even cakes
No matter how accurately I measure batter, my sheet cakes are always
thin at the corners. I have tried to put more batter in the corners, but
it doen't seem to help. Any suggestions? Thanks!
Date: June 1st, 1998 10:03:54
From: Donna
e-mail: Sugfam@aol.com
Subject: cake boxes
In my area, Rhode Island, cake boxes are usually 4 inches high. That's
fine for a single layer cake, but what about 2 layer cakes? The box is
just not high enough and end's up touching the top of the cake. What do
you do? Thanks!!!
Date: June 1st, 1998 09:39:22
From: Carolyn
e-mail: Bridal1
Subject: Re: Hot Hands!!
This might also depend on what kind of icing you use and how soft it
is to begin with. Do you use the crisco based icing? Or the butter? I use
the crisco and have never had any problems. I have heard that the butter
kind is much softer. Try using a little cornstarch or someone else mentioned
a little dry cake mix in their icing and this should help with the humidity
and possibly help you. Maybe lay your bags on an ice bag near your working
area. Going to the refrigerator every 5 minutes would be a real pain for
me.
Date: June 1st, 1998 02:09:45
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: baking even cakes
Hi,
How about using the silver toned baking strips from Wilton or maybe
Dolores carries something similar. I use mine and find that they are
particularly good on square and rectangular cakes.
Renee
Date: June 1st, 1998 02:59:04
From: Carolyn
e-mail: Bridal1
Subject: Royal Icing Gazebo
Do any of you make the royal icing gazebos or churches for cakes -
usually wedding cakes? I have done lots in my years and had a gazebo last
week and this week also for the tops of wedding cakes. I have always used
just meringue powder royal icing so it would not yellow as badly if they
were able to preserve it. I usually use a #3 on ones that are for customers
as they don't know the difference of whether it is a #1, #2, or #3 and
the #3 should be a little sturdier. However, each time I make it, I seem
to have a little breakage on the stringwork parts and wonder if any of
you have a solution for this. I can usually patch it up to where no one
but me sees it, but it is still frustrating. The roof is particularly fragile
to work with and get it to work without breaking. If anyone makes these
and has any tips at all to pass along, I would certainly be happy to hear
them. Also, I am wondering how it would work to pipe it out of the spackling?
I made a heart background out of spackling for our last cake show and it
worked wonderful. Also, has anyone ever tried spraying the royal icing
with any kind of preservative that might make it stronger? What do you
charge for these? I charge $50 and the one last week said she assumed the
$50 included a 10" cake under the gazebo as this particular one was set
down at the base of the cake rather than on top. I told her "no" that she
didn't need that extra cake in the servings and that it would have cost
another $45 for the cake part. She just couldn't believe that I could charge
$50 just for the gazebo. I told her it was a week's work by the time it
was piped, dried, put together, and decorated. She probably thought it
was plastic!! LOL And that includes a bride and groom in the center of
the gazebo!
Date: June 1st, 1998 03:38:56
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Hot Hands!!
I assume you're using a butter-based icing? Get a pair of thick cotton
gloves and wear them when you're handling the bag. The cotton will
help keep the warmth of your hands away from the icing. Also, set the
bag down when you're not using it -- the more you hold it, the warmer
it'll get. And try to work in a cool room. Particularly in summer
months, when I'm decorating, I crank up the AC and work near a vent
so
that I have cool air blowing near (not directly on) the cake.
Date: June 1st, 1998 07:03:13
From: Dora
e-mail:
Subject: Re: baking even cakes
I cut an old terry bath towel into strips about 3" wide. Wet and squeeze dry, fold in half for a l l/2" strip. Wrap around pan edges and pin in place with a large, open safety pin. Bake at 325. This is similar to the baking strips, but much less expensive. This doesn't always make the cake perfectly level, but it is much better than not using them. I also save scraps from leveling wedding cakes, wrap and freeze them and use them for leveling corners if necesssary..
Date: June 1st, 1998 07:37:12
From: Torla
e-mail: gmichael@web-access.net
Subject: Re: baking even cakes
I use this method at home.I put my pan in another pan filled with water
enough to go up to the sides.I was very surprised how even my cake
ended
up.Same principal of using baking strips.
Date: June 1st, 1998 09:59:48
From: jen
e-mail:
Subject: Need help painting candy silver
I was looking at the last issue of Mailbox News on page 46. I really
like the tools that are painted with the silver luster dust. I plan
on
making this for father's day for my husband. I have never done this
before so I need some advice. The confectioners coating is already
molded, I did that yesterday. Today everytime I tried to touch it,
it
acted like it would melt in my hands and I do have the air conditioning
on. Do I go ahead and try to paint it or get the room colder? I got
the luster dust and the vodka, do I just get the brush wet with the
vodka and then dip in the dust? Or do I make a mixture of the dust
and
vodka? And how long will it take to dry? I know this is a lot of
questions but I would appreciate any help. Thanks!
Date: June 1st, 1998 10:24:30
From: SueG
e-mail: rgendron@javanet.com
Subject: Advice on colors please!
I am baking the cake for my son's high school graduation party. His
school colors are maroon and gold. How do you get a nice shade of
maroon? The Wilton's burgundy is too brownish. What would you use
for a pretty shade of gold? Also, I want to use those colors of course,
but I still want the caked to look appetizing and not garish! It will
be
an 11x15 sheet. Thanks!!!
Date: June 1st, 1998 10:51:08
From: Torla
e-mail: gmichael@we-access.net
Subject: Re: Advice on colors please!
I have to make a lot a marroon also and the best way i know is to add
red paste to choc. icing.It's not too brown and makes a pretty color
as
for gold I use yellow and brown paste with just a touch of orange.Hope
this helps you. :)
Date: June 1st, 1998 11:28:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: condensation on thawed cake
I don't wrap my cakes when I decorate them and put them in the freezer.
I wrap them when I bring them out for about three hours and have no
condensation on them. I have been doing wedding cakes for 15 years
and
have never had a problem with decorating them, freezing them and then
taking them out of the freezer. I have four large freezers and nothing
else is in them except cakes. Usually the cakes are only in the freezer
for three or four days. Sometimes I am lucky enough to be able to bake
a week ahead and I still don't have a problem with freezing them. When
I have six or seven weddings in one week, I can even put the bottom
tier
on its masonite board, put the tuck and ruffle under the cake and still
be able to freeze it.
Marida
Date: June 1st, 1998 11:35:45
From: Lisa D.
e-mail:
Subject: Re: baking even cakes
Hi! I like using the Wilton bake even strips. The very first thing
that I do when getting ready to bake my cake is to fill a container
or
plastic glass with water, put in the strips, and place it in the
freezer. (Yes, I did say freezer, not fridge) After pre-heating the
oven, grease coating and flouring my cake pans, mixing the batter,
etc.
the strips are ice cold and ready to be put on the pans. Works great
for me! :o)
Date: June 1st, 1998 11:37:03
From: Renee
e-mail: reneelschl@aol.com
Subject: Re: Advice on colors please!
I have never tried this, but maybe it would work if you add a little
bit of black to the red icing. I know that is the way you make navy, add
black to Royal blue. Try it on a little bit first!
Date: June 1st, 1998 11:46:55
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: baking even cakes
That happens to me sometimes too. The other suggestions sound good
to prevent it, but if you already have baked a cake like that, then you
could do what I did with a recent cake. I just cut off the edges on all
four sides. My center was very high and even, but the edges were considerably
shorter. I figure the customer got the same amount of cake because I didn't
have to cut off the "hump" down to be even with the sides. (I did have
to cut a small bit of the hump just to even it ) So the cake was a bit
smaller, but very high. Only have to be more careful when icing it. I had
to put on a nice crumb layer first. Hope this helps!
Date: June 1st, 1998 11:59:20
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: Re: Problem with standup lamb pan
I had a problem with my head too, it fell off! So I just plopped it
back on and then stuck spaghetti down through it to the cake plate and
from then on it stayed on fine! I thought of the dowel rod too, but didn't
have any, so this was second best
Date: June 2nd, 1998 12:00:29
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: Re: Problem with standup lamb pan
I had a problem with my head too, it fell off! So I just plopped it
back on and then stuck spaghetti (try 3 or so) down through it to the cake
plate and from then on it stayed on fine! I thought of the dowel rod too,
but didn't have any, so this was second best
Date: June 2nd, 1998 01:43:31
From: lynne
e-mail:
Subject: Re: how would you make it?
thanks dolores for confirming my interpatation. had most of that
figured out, except for the dragee :) guess i should have completely
read the *small* print :) that sure is a small cake!
and i agree w/you on that coach. i'd have to come up w/something else.
lynne
Date: June 2nd, 1998 09:34:19
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: Thank you Jane & Everyone!
Glenda,
I made an 11x15 double layer cake and put cannoli filling in the middle.
The cannoli filling comes from the cannoli; an Italian pastry shell filled
with a sweet Ricotta cheese mixture. The ingredients in the filling are:
2 lbs. Ricotta cheese
1 1/2 cups powdered sugar
1 TBS + 1 tsp vanilla
dash of cinnamon
4-6 oz. mini chocolate chips (I used semi-sweet)
Blend well until smooth and creamy, then add chocolate chips. Recipes
say to use a food processor to get the correct consistency. I used a hand
mixer.
There are many different variations of this filling recipe. Some people
put candied citron, orange peel and candied pumpkin in it. I've never had
a cannoli with those ingredients in it. I don't care for candied fruit
in any pastry. If you want some web pages for different cannoli recipes
and to look at a picture of one, e-mail me and I will e-mail you back with
it. I don't have it on hand right now. It's delicious! :^)
Laura
Date: June 2nd, 1998 07:38:00
From: Robin
e-mail: ciera123@aol.com
Subject: Re: Rosebuds, HELP!!
Jeanne,
I make rosebuds the same way Wilton tells you to, but they leave out
what I think is an important step. Use any rose tip, I usually use #104.
Hold the bag at 6:00 (end of bag pointing toward you) wide end of tip
barely touching surface, squeeze bag and at the same time move bag straight
up about 1/4 " pause slightly letting the icing fan and bring bag back
to starting position. Now, angle your tip, leaning it along the inside
of where you just finished. Lean the tip over to the right so that the
icing is actually attached to the petal you just made. (you can jiggle
the tip to see if the bottom petal you just made is attached - it should
be.) Then give a squeeze and the icing should roll right up to make the
bud. When you do this second step, you don't need to move the tip AT ALL.
I hope this helps you.
Robin
Date: June 2nd, 1998 07:18:16
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Problem with standup lamb pan
This is why I learned years and years ago not to do these standup cakes
for customers as they would probably never get it transported home especially
if you saw where I live - hills and valleys in the country.
Date: June 2nd, 1998 06:36:34
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Thank you Jane & Everyone!
What is a cannoli-filled cake? I don't recall ever seeing one or seeing
a recipe for one? Thanks:)
Date: June 2nd, 1998 06:39:34
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Problem with standup lamb pan
My friend made the same cake as a lamb for Easter. Got it all decorated
just like you and guess what... the head fell off. So I know how you
feel. Our Wilton instructor said you have to use a very dense cake
like
a pound cake, not just duncan hines. I hope you have better luck next
time. :)
Date: June 2nd, 1998 04:19:49
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Pulled Sugar
What is pulled Sugar and how do you make it? I saw a picture of a cake
with a bow made out of it and it was called pulled sugar I believe.
Date: June 2nd, 1998 11:56:28
From: Clister
e-mail: chilliard
Subject: Gazebo pattern
Carolyn (or any one who can help) are you willing to share your gazebo
pattern. I have been looking for one for quite some time as I am not
a
good sketcher. My email address is chilliard@mail.state.tn.us My Fax
# is 615/532-9412. Thanks.
Date: June 2nd, 1998 10:51:17
From: Carolyn
e-mail: Bridal1
Subject: Cake Boards - Company and Phone #
Thanks for your patience. Been a busy summer already! The company I
use out of Kansas City, Missouri is: Arrowhead Container Company. Their
phone number is: 816-231-8050. As I said, they are triple wall and 16"
x 24" so that I can use them for a 12 x 18 or I can cut them in 11 x 16
for a 9 x 13 or the other "half" of this board would be a 13 x 16 which
is nice for a 10 x 14 or even an 11 x 15. It would be very costly to have
them shipped, but perhaps some of you live close enough to a big city where
you could check out these same types of boards. If you could get a good
deal (mine were less than $1 each the last time), maybe you could get several
cake decorators to go in together and buy a bigger quantity - if you're
in a club, bring it up there. Maybe this company has other divisions in
other cities or can refer you to other companies near you. Hope this helps
all of you. I love my boards and not having cakes cracking after I've spent
lots of time decorating them.
Date: June 2nd, 1998 10:44:27
From: Carolyn
e-mail: Bridal1
Subject: Cake Boards Company and phone number
Date: June 2nd, 1998 10:18:24
From: Jeanne
e-mail: TGMJKM@aol.com
Subject: Rosebuds, HELP!!
Can I get a good tip for making rosebuds? I can't make them for
the life of me. I am using tip 124 as directed by the directions
for the cake. I have tried to follow the Wilton directions, but
it just isn't doing the job. Perhaps I may just not understand
what they are saying. Lets just say, they just look like a big
glob of icing. Thanks for any help.
P.S. I'm new to the business, and have found lots of help in this
message board. Somethings I have found myself saying "DUH!!" to.
Somethings are so simple and make the biggest difference. THANKS!
Date: June 2nd, 1998 02:03:14
From: lynne
e-mail:
Subject: Re: Need help painting candy silver
hi jen; i have used luster dust to paint items but i don't think
chocolate was ever one of them :)
as for problem re: handling it sounds like you might have hot hands
and
i'd advise you to read just below here info re; that. i'd try the
gloves first.
mix the dust w/the vodka into a paste. i don't have mbn so i don't know
how large a project this is. usually it is advisable to make the
'paste' mixture in very small amounts since the vodka evaporates
quickly. usually i put some dust into a tiny bowl then add drops of
vodka using an eyedropper. stir w/toothpick or paint brush. if you
get
too much liquid in there you usually can tell by how it seperates
instead of forming a nice 'paste'. other 'liquids' can be used ie:
lemon extract; mineral(sp?) oil; right now that's all i can think of.
hope this helps you. lynne
Date: June 3rd, 1998 06:08:12
From: Karen
e-mail:
Subject: Re: Re: Re: Sunflowers
To make directly on cake do I use a medium or stiff icing? Thanks for
the help.
Date: June 3rd, 1998 04:55:24
From: Mindy
e-mail:
Subject: Re: Re: baking even cakes
I had 9x13 cakes to bake last week so I was using a regular pan and
then an air bake pan. I noticed that in the air bake pan, the cake was
almost level, even the corners. and the regular pan had to be trimmed and
the corners were thin. I don't know if they make the air bake pans in the
larger sizes. But it did work much better. Also I started baking them at
300 degrees and then after 10 min. turned them up to 325.
Date: June 3rd, 1998 05:04:20
From: Mindy
e-mail:
Subject: flower stamens
I was wondering what all of you use for flower stamens. Especially
for buttercream flowers which will probably be eaten. Wilton artificial
stamen are inedible and also using uncooked spaghetti wouldn't be very
good would it. Might stab someone in the roof of their mouth. Thanks Mindy
Date: June 3rd, 1998 04:40:30
From: Mindy
e-mail:
Subject: Re: Re: Sunflowers
I use round cookie cutters to mark the circle for the middle and also
for the outside perimeter if you need to have that also. I bought a set
of 4 cookie cutters that are about a half inch smaller for each. I use
the 352 tip for the petals and a 4 round tip for the center. I make them
right on the cake. After marking the center, I lay a circle of petals and
then another circle of petals kind of filling in the bare spots. and then
use a dark brown and the 4 tip to fill in the center.
Date: June 3rd, 1998 03:17:04
From: KAREN
e-mail:
Subject: Re: bubbles in piping gel
I always mix the piping gel using the figure 8 motion. This is what
I
was told in a class I took. It works for me.
Date: June 3rd, 1998 02:47:32
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: icing
For the smooth look rather than a pattern, you can use Viva or Job
Squad paper towels. Either of these are smooth and I use them for all my
wedding cakes, plain cakes, etc. If I want a texture or pattern, then I
use Hi-Dri.
Date: June 3rd, 1998 02:27:23
From: Dolores
e-mail:
Subject: Re: Pulled Sugar
Was that the bow in this month's ACD mag.? It was SO beautiful!
Pulled sugar is shown in Wilton's encyclopedia Volume 2
Also, Sue Larson, Ohio, is the BEST at this I have seen since I watched
Mel Lopez (shown in the encyc.) do this. She DOES do classes (in
other states too I think - and at ICES too!) and her phone number is
614-939-1930
I don't do this, though I did it when Mel let us play. Its humid here
and I'm afraid all my hard work would turn cloudy before they could
eat
it....besides, I'm too lazy LOL
Date: June 3rd, 1998 02:19:52
From: Dolores
e-mail:
Subject: Re: icing
Oh but YES it does get faster...at least it has for me. That wouldn't
take me 5 minutes...to be smooth too.
I pile plenty of icing on top of the cake around the very edge (to do
the entire cake). Then I crumb coat...sides first. I just pull some
icing down with my spatula and press VERY hard to seal well.
Then ice the sides again, using lighter pressure...smooth well.
TOP: Push all but the thickness of icing you want left on...to the
center of the cake. Scoop off excess. Smooth using light
pressure...using only 3 stokes of your spatula if poss.
One thing, for those going to ICES in St Paul, I am going to ice and
dec. a wedding cake. You could see how I do it if you are going.
Date: June 3rd, 1998 02:15:15
From: Dora
e-mail:
Subject: Re: icing
Time depends on size to some extent. A 9 x 13 takes about 15 minutes.
I ice the cake with butter cream, getting it as smooth as possible with
just the spatula. Let it dry to touch- about 5 minutes- and place a piece
of clean, smooth cloth over the entire cake. I use a section from a discarded
percale pillowcase. Use your hand -- gently- or a large spatula, go over
the entire top carefully. Then shift the cloth to do just the sides, using
a small spatula. I just started this insead of spatula in hot water. It
works great. The corners may need a little touch-up. Then I use the hot
water method. I hope this works for you.Many people use a paper towel,
but I don't especially like the textured look. I keep the cloth in a zip
lock bag for several uses then launder as usual.
Date: June 3rd, 1998 01:23:56
From: Jennifer
e-mail: gigimama@aol.com
Subject: bubbles in piping gel
No matter how carefully I try to blend the color into piping gel, I
always end up with alot of air bubbles. Can someone please tell me how
to avoid this, and/or remove the bubbles once they're in? Thanks!
Date: June 3rd, 1998 01:10:09
From: Laura S.
e-mail: smeech@webtv
Subject: icing
I can finally ice a cake smooth. My question is, how long should it
be taking me to do this? I feel like it takes me longer than it should.
It usually takes me about 30 minutes. If that is too long, does anyone
have any suggestions on how to get it smooth, faster?
Thanks,
Laura S.
Date: June 3rd, 1998 01:21:34
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Sunflowers
Sunflowers are easy, and very bright and cheery! You can make them
directly on the cake with buttercream, or make them ahead in royal; I haven't
tried making them ahead in buttercream and air drying, because they are
so big and heavy I was afraid they would break. You can use any medium
leaf tip (but the 352 is easiest) for the petals, and a small star, 14
or 16, for the center. Here's how I do it: I start the center by piping
a flat spiral circle with the star tip. Next, I pipe a row of partially
upright petals around the center with the leaf tip in golden yellow, then
a second row on top of that, slightly smaller and more upright, in between
the petals of the first row. Then I complete the center with stars in dark
brown. If you make these in royal they will take a long time to dry. I
dry some flat and some in the largest flower former about 24 hours, then
turn over and let dry overnight. Then I pipe green pikes on the backs,
about 2 inches long and let dry for about 8 hours. The spikes are only
needed if you're putting them on the sides of a cakes, or on a mound, not
if you're putting them flat on the cake top.
Date: June 3rd, 1998 11:40:53
From: Karen
e-mail:
Subject: Sunflowers
Can someone please give me suggestion on making sunflowers? What tips
should I use, can I make them directly on the cake or should I make
ahead and air dry? This is for a cake due next Wednesday. Just want
to
mention too that this message broad is GREAT!!! THANKS KAREN
Date: June 3rd, 1998 07:43:12
From: Elaine
e-mail: info@cybertalk.co.za
Subject: Edible images
Lynne,,Did you get e-mail regarding above to post to South Africa?
Dolores recomended I e-mail you.
Elaine
Date: June 3rd, 1998 08:46:14
From: Sue
e-mail: proicer@one.net
Subject: Re: colored chalk
Here on this Message Boards ON LINE catalog. Go to Gum Paste.
We have every color, type you'd ever want.
Hope to hear from you.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 3rd, 1998 09:00:56
From: Sue
e-mail: proicer@one.net
Subject: Re: Advice on colors please!
We use Burgundy Wine, Burgundy, or Maroon.
Also Golden Egg Yellow is good for edible golden color.
OR try high lighting with gold dust.
Mix all paste colors you get with a toothpick before using, they do
seperate sometimes.
Also make dark colors up at least 3 days inadvance, the longer it sits,
the darker it gets.
Sugarcraft sell the colors listed above.
If you still need help email proicer@one.net and I'll get our color
wheel out and help you.
Date: June 3rd, 1998 09:13:20
From: Sue
e-mail: proicer@one.net
Subject: Re: flower stamens
I've never had any complaints and have always used the Wilton ones.
You
could probably make them out of gum paste or fondant. I've seen
somewhere that they made them out of thread.
Good Luck!
Date: June 4th, 1998 01:14:08
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Edible images
yes elaine; i recieved your e-mail. sorry i could not get b ack to
you
right away. this is graduation week and i'm up to my ears in cakes.
there was one shop in san francisco -- sugar and spice -- but i think
i
heard they moved and i don't know at this time where. i'm working on
getting complete info. the lady that owns it is/was on aol but not
sure
of her handle.
there is one gal in the area much closer to san francisco than i am
that
i have seen post on this message board......nancy morgan. she dosn't
post often, but see if you review each pg you might come upon her name
and send her a message.
is there a limited time factor? why don't you have dolores send them
to
you? i have some on hand that i thought of mailing one to you also.
your idea of pkg'ing sounds good to me.
lynne
Date: June 4th, 1998 01:19:10
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: fondant ribbon on 16 in'er cake
ok, how do you make a ribbon of fondant to go around a 16 inch tier??
i just can't see how to make one long enough :(
i have to do this *tomorrow!*. it will be about 1 1/2 inches wide.
the other tiers are 12, 9, and 6.
*please help*! lynne
Date: June 4th, 1998 01:22:20
From: lynne
e-mail:
Subject: Re: flower stamens
mindy; mostly i use icing. if you want to keep them completely edible
then try using slivers of wafer paper.
lynne
Date: June 4th, 1998 07:34:21
From: Dolores
e-mail:
Subject: Re: How to make icing???
Hi melvin and welcome. Your wife is one lucky lady : )
To start, get a Wilton KIT. If you get it from me I'll include a free
book.
Icing: Go to my home page at: http://w3.one.net/~proicer/index.html
and find on the list: RECIPES. Go there, then find Icing Recipes. There
are a lot of icings. The one I use is there and the one Earlene uses
is
there...or hers is also here: http://members.aol.com/pwdsugar/index.html
(look for RECIPES on this page). Other people have also given theirs
on
this message board. But the icing you mentioned is basically shortening,
conf. sugar, flavors and milk.
You have ALL of us to help, so don't hesitate!
Make a 'trial run' with a 2-layer cake using the icing...after you
read
a bit about baking here...and you'll be a success. No matter, its the
thought that counts!
Date: June 4th, 1998 06:36:16
From: Melvin
e-mail: MMATTHEWSJR@YAHOO.COM
Subject: How to make icing???
I love this site and I can't find something. I just want to know a
good starter kit to icing a cake. If I could first learn how to make the
icing that they use on wedding cakes. It's the one thats really smooth
and is kinda grainy. And what about basic decorationg tips like how to
make a rose or the little bubbles that go around a cake. PLEASE help me.
I want to make a wedding cake for me and my wife's first year wedding anniversary.
It's on Nov 24th. We didn't have a wedding cake and I decided I wanted
to make on myself. Thanks
Date: June 4th, 1998 02:40:59
From: Jeanne
e-mail: TGMJKM@aol.com
Subject: Re: Rosebuds, HELP!!--THANKS!!!!
Robin,
Thanks for the rosebud explanation! Yes, they do leave out the
important step to not actually disconnect the first step to the
second step. Once you explained that and it was like a huge
revelation when I ed! it and it worked. Now, if I could only get
my icing the correct consistency. It's always too runny or to
stiff, no happy "medium." HA HA Thanks again.
Date: June 4th, 1998 11:40:13
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: icing
Hi,
How about the Large Icer Tip? This only takes a few minutes to get the
icing on the cake and another few to smooth it out. I use a spatula
dipped in hot water for the smoothing. Depending on the size of the
cake, it only takes me 5-10 minutes. Hope this helps.
Renee
Date: June 4th, 1998 11:49:17
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: flower stamens
Hi Mindy,
Funny you should mention this. I was re-reading my old issues of ADC
yesterday night and one article mentioned using oriental rice or
cellaphane noodles for this purpose. They are very thin and delicate
and would not "Stab" you in the roof of the mouth, if you ate the
flower. The stamen would just crumble. The cellephane noodles looked
particularly easy to color with powdered coloring or dusts. *Very
pretty*! I'm sorry, I looked at so many issues last night that I don't
remember which one it was in. It was not an article on stamens. I
think it was about making dried buttercream alostrominia, but I'm not
sure.
Renee
Date: June 4th, 1998 01:31:52
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Sunflowers
I would use about the same consistency that you would use to make leaves.
Medium would probably work the best because you want your petals to stand
up a little bit at the ends. Also, I found some pictures of sunflowers
to use to try to get the color right. They have some orange in them, not
a true yellow.
Date: June 4th, 1998 10:13:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: flower stamens
Ever tried the grass tip with all the holes in it? Fill in your center
with this and if you want it longer stamens, maybe you could use stiffer
icing and then add a #1 tip on the ends especially if you want 2 colors
of stamens such as yellow stamen with a red end. I usually just use the
grass tip without the extra #1 ball on the top.
Date: June 4th, 1998 10:41:59
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Pulled Sugar
Hi!
I'm sooo glad to see this subject on the board! I am absolutley
fascinated with this art!! I have the Notter book. My wonderful
husband bought it for me as a special Christmas/New Mother gift. It
was
a $130. (I would never have spent that on myself.) It is called "That's
Sugar!" The pictures are fabulous! It is printed in both British
English and German. I say British English because some of the terms
for
common things are different, such as tartaric acid for cream of tarter.
(Duh, I didn't know they were the same thing.) It does call for a lot
of hard-to-find specialized equiptment. This book also addresses blowing
sugar similarly to blowing glass. I really want to learn to do this.
My parent's 40th wedding anniversary is in about a year and a half.
Since it is the ruby anniversary, I would love to do a cake with
ruby-red pulled sugar roses.
I would love to make this my specialty. (LOL, I don't even know how
to
do this yet, but I feel an affinity for it.) My ultimate dream would
be
to write a user-friendly book geared to American cooks about this
subject since one doesn't seem to exist. I have looked. There is another
pulled sugar book out there by someone named Peter Boyle, but it is
out
of print. I think it was written in the mid-80's. Amazon.com has been
doing a search for this book for a couple of months with no luck so
far.
The Wilton instructions are a good start, but a little outdated since
there is so much more updated equiptment now, such as non-stick silacone
baking sheets and microwaves etc. The Wilton book still uses copper
screens and open heaters. Yikes, unsafe!
I didn't know that there was someone in Ohio who gave classes in this.
I
live in New Jersey now, but am an Ohioan by birth - the Cleveland area.
I'll definitely call her and see if she will be in this area anytime
soon for classes. Thanks Delores!
Renee
Date: June 4th, 1998 10:09:17
From: Carolyn
e-mail: Bridal1
Subject: Re: fondant ribbon on 16 in'er cake
I was just reading about this on one cake and I would say you would
have to measure your approximate inches around the cake (forgot the math
term! - maybe circumference!) and divide this in fourths to make it workable.
Don't think it is feasible to handle that long a piece at one time. Probably
can butt the seams and smooth it out with your pizza roller a bit. Hope
this gives you some idea.
Date: June 4th, 1998 09:54:02
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Pulled Sugar
The bow on the ACD cover was chocolate clay dusted with a mixture of
pearl and gold luster dust.
Pulled sugar is an art that was dying, but has seen a resurgence
lately. I figure I'll give it a go at home, burn the heck out of my
fingers, then go take a class to see what I was doing wrong. ;)
Ewold and Susan Notter's International School of Confectionary Arts
in
Gaithersburg, MD is one of the world's most respected schools in that
and other techniques in sugar and chocolate.
Date: June 4th, 1998 09:25:52
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: flower stamens
I make all mine out of icing; I try to avoid use any inedible materials
on my cakes. For buttercream I pipe them carefully with a #2 in medium
icing right on the flower. For royal, I pipe some directly on the flower,
for others I pipe a whole bunch on waxed paper (with a very light coating
of oil) and let dry. Then I pipe a star in the center of the flower and
insert the dried stamens/pistils. It's a little more tedious, but people
are so impressed!
Date: June 4th, 1998 07:39:02
From: Dolores
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
Roll it out and measure it with a ruler. I would make it as long as
I
would use in tuk n ruffle, the same length. That would work...you can
always cut some off. Here are the figures for the tuk n ruffle:
You will need for a:
8 or 10" cake -------------- 3 feet
12 or 14" cake ------------ 4 feet
16" cake -------------------- 5 feet
18" cake -------------------- 6 feet
Hope this helps. Are you making the cake on the cover of ACD?
Date: June 4th, 1998 09:38:04
From: Donna
e-mail: djjones@mindspring.com
Subject: ISO decorating a cake to look like a castle
HELP!! I am searching for suggestions, patterns, instructions, etc.
in order to create a child's birthday cake decorated to look like a castle.Can
anybody out there help a beginner like me? Thanks so much...
Date: June 4th, 1998 10:19:01
From: lynne
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
no dolores, it's not that one. but how in the world do you get a piece
of fondant 5 ft long and then move it??? just trying to make the bows
it stretches -- i'd never be able to handle 5 ft -- *if i could even
get
a piect that long*! :( when i tried to roll it up it cracked. as you
can tell, i'm very frustrated.
lynne
Date: June 4th, 1998 10:22:34
From: lynne
e-mail:
Subject: Re: ISO decorating a cake to look like a castle
find yourself a copy of the 1996 wilton yearbook......on pg 17 is a
relativly easy one. i'm making it tomorrow :)
also, ck down this pg. &/or in the archives. this has been discussed
before w/several other suggestions......one being 'american cake
decorating' magazine. the issue is sold out, but if you have time maybe
one of us can mail you photocopies of it.
lynne
Date: June 4th, 1998 10:29:35
From: Robin
e-mail: ciera123@aol.com
Subject: Sponge painting on a cake
I saw a technique used on a cake in the Wilton 1996 book, page 77 where
they took a craft sponge, dipped it into thinned royal and dabbed it lightly
on a rolled fondant cake. What I would like to know is can I do that on
crusted buttercream with thinned buttercream? I'm sure I would have to
dab more gently than on fondant. I was wanting to ice a cake in white and
dab on green for the grasss and blue for the sky. Any suggestions would
be greatly appreciated. Thanks!!!!
Robin
Date: June 5th, 1998 12:33:44
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: wilton 1993 book page 89
The one in the book uses the metal egg pan set. Which is a almost too
big. I sit it in about a inch. Also if you do the chocolate sotas on
the
inside you'll have to also do it on the outside of the piece once the
inside releases.
We use the candy writer tubes, snip and squeeze.
If your having breakage its usually because its too cold. Try sitting
it
up at room temp. then freezing a few minuets to release. Sometimes
a
thicker mold acts as a insulator and we sand the piece up and let the
freezer blow air directly into the inside to help with releasing.
Date: June 5th, 1998 01:47:25
From: lynne
e-mail:
Subject: Re: fondant ribbon on 16 in'er cake
thanks carolyn; i figured that's what i'd have to do. looks like i
can
handle 18-22 inch sections -- at least i hope so :)
re-did the bows tonight after mixing about 1/3 gp w/2/3 fondant and
that
was easier to work -- less stretching & cracking -- w/so guess
that's
about the mix i'll use for the ribbons too.
lynne
Date: June 5th, 1998 01:51:36
From: lynne
e-mail:
Subject: Re: Sponge painting on a cake
robin; a lot will depend on the recipe of buttercream you use.
hope you have time before you use this idea to play around.
try spreading icing on wax paper then sponge.
then try icing on some cake scraps (?) that should give you an idea
of
how it works/looks.
lynne
p.s. --- you know you *must* let us know how this ends up.
Date: June 5th, 1998 06:43:09
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Thanks Dolores! I'll give it a try. (NT)
Date: June 5th, 1998 02:55:35
From: Dolores
e-mail:
Subject: Re: Re: Cake Design
'Color Flow' is a powdered mix that comes in a can from Wilton. You
mix
it the same way you do royal icing. It dries a bit harder than royal
but
looks much the same.
The icing to outline with should be regular consistency. Not too awful
stiff, as you would be using a small round tip...maybe tip 3, to
outline. Then to fill in, you need to add water to the icing until
it
will flow out smooth at the count of ten...count slow : )
Put the pattern on a cardboard or other firm surface. Then put wax paper
over your pattern. Do the outlining and let that crust. Then do the
flow
part. Let dry 2 days.
OR - make the picture directly on your buttercream iced cake. This is
okay too. If you wan tto do it this way and don't know how to do pattern
transfer, refer to my directions on my cake pictures page.
Date: June 5th, 1998 11:43:17
From: michelle
e-mail: michelle_gann@mgh.com
Subject: Re: Cake Design
I like colorflow, just follow the directions, the first outline of
your
picture should be done with the full strength colorflow, let that dry
and then dilute the colorflow as the instructions will instruct you
to
do and then fill in the picture, it's quite easy and takes 72 hours
to
dry depending on the weather. Another way is frozen buttercream
transfer and if you look under dolores's special techniques you will
find the instructions for this. Hope this helps, practice first and
get
comfortable with the method.
Date: June 5th, 1998 01:36:59
From: Karen
e-mail:
Subject: Re: Re: Re: Re: Re: Sunflowers
Just wanted to thank you both for the help. Made some practice
sunflowers yesterday, they came out nice. Your infor was a big help.
THANKS AGAIN
Date: June 5th, 1998 02:49:14
From: Dolores
e-mail:
Subject: Re: Faux Rolled Fondant in Buttercream
I just smooth the edge of my cake using a kleenex tissue. I sure don't
like putting water on that runs all over. One thing, the icing must
crust first, but not too crusted. That is, don't wait too long.
Date: June 5th, 1998 11:05:44
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Faux Rolled Fondant in Buttercream
Hi All,
I was going through back issues of ACD and in the August 1997 issue,
there is an article on buttercream made to look like rolled fondant.
I
am not talking about rolled buttercream. This is acutal buttercream
smoothed to look rolled.
Here are my questions. In the article Mr Gaston, the "Cake Doctor"
recommends smoothing the top and beveled edge of the cake with a
fantail brush dipped in hot water. Frankly, the close up results don't
look that great. The finished cake looks fine, but the one he is demo-
ing looks a little uneven and lumpy. Would it be better to use the
paper towel/waxed paper method to make it smoother and more even?
I know that in an AOL chat Dolores mentioned that she can smooth a
"Faux Fondant" cake so well that it fooled professionals at a show.
I
would love to know what method she uses to do this. I love this idea
since the general consencous seems to be that most people prefer the
taste of regular ol' buttercream. Any advice or info on this technique
would be *greatly* appreciated!
Thanks,
Renee
Date: June 5th, 1998 10:04:04
From: jen
e-mail:
Subject: Need more help, please.
I am just having the hardest time with this. I have been trying to
make
this work all week. I've tried making a paste out of the vodka and
silver dust, and I've tried making it thinner, but it keeps streaking
on
me. It's like this stuff just does not want to adhere to the chocolate.
And like Lynne said this does evaporate very quickly once I mix it,
I
need to work pretty quick. What does this stuff work good on? I'm
thinking about making the tools out of something else. The mold that
I
have makes the tools about 4 inches long. ( I was going to put this
on a
12 x 18. ) I'm running out of time, please help! Thanks!
Date: June 5th, 1998 09:04:37
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Cake Design
I am doing a cake for my mother's retirement and everyone has given
me
great ideas on what I should do. I am trying to make the school's
mascot and place it on the top layer. However, I have never done
colorflow or any other method of making a mold. How would I do this
if
I only have a picture?? And what type of icing should I use. I'm
totally clueless. Thanks in advance for the advise.
Date: June 5th, 1998 09:08:09
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Sponge painting on a cake
I often use a sponge to paint onto fondant, but I don't use royal
icing. I just thin some paste color with vodka and apply with a sponge
(make sure to wring the sponge out well each time you dip -- you want
it damp, not dripping wet).
If you don't need the texture you'd get from royal, you may want to
consider doing it this way. It'd probably be easier to apply to
buttercream.
Date: June 5th, 1998 07:38:52
From: Sue
e-mail: proicer@one.net
Subject: Re: fondant ribbon on 16 in'er cake
I'm no expert, but I saw on Rosemary Watson's videos that she uses
a
electric noodle machine. Plus she uses a slightly different recipe,
I'll
try to find it for you.
Could you roll it around a rolling pin? Or drape 1/2 of it over a fake
cake the same size and let dry?
Hope these sugjestions don't seam to stupid but I really only watch
and
read not do.
Date: June 5th, 1998 07:27:59
From: Sue
e-mail: proicer@one.net
Subject: Re: ISO decorating a cake to look like a castle
Wilton yearbook 1980 page 3,4,5. Uses Long loaf pan, Petite doll pans,
sugar cubes, ice cream cones, color flow pieces.
Yearbook 1996 page 17. Uses 6,9,12 petal pans, white dowel rods,
sugar
cubes and a plastic coach.
Yearbook 1989 page 8,9. Uses 10x10 pan, mini loaf and ice cream cones.
Yearbook 1985 page 8. Uses 9" hexagon and little loafers pan,
ice cream
cones and sugar wafers.
If you need pictures email proicer@one.net
Date: June 6th, 1998 09:09:43
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Matching different types of flowers
Hi,
Just keep proportion in mind. Today I delivered a cake and the flowers
requested where sunflowers, daisy, straw flower.......I knew that I
couldn't make the sunflower lifesized so I started with those and worked
my way down......even had some drop flower daisies to "fill-in".....The
flowers weren't too much to look at but once I got them on the cake
with
everything else...everyone(even me!....) said how pretty. What made
this cake was the fact that the flowers where in the right proportions,
in other words, don't make all you flowers the same size and remember
that you are only making an "artistic " rendition of a natural thing...I
keep on forgeting this and sometimes am unhappy with my version of
nature and then, as it happens so often...as soon as I view the finished
product I fall in love....LOL
Date: June 6th, 1998 08:55:54
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Pulled Sugar
Hi,
If you are looking for some info in pulled sugar you might want to
check
out Chef Jacque Torres book.....it's new.....makes desserts at Cirque
2000. I was a guest on the "Home" show and we went to the restaurant
to
work with pulled sugar......Would you believe that a lot of the things
he used where inexpensive items from the hardware store.....even the
recipe was just sugar, water and vinegar.....
If I find my tape and if the recipe is there I will post it....Mara
Date: June 6th, 1998 08:41:01
From: lin
e-mail: lkn604@aol.com
Subject: character cake
I just make my first character cake (mickey mouse). The character turned
out fine but I am not happy with the background icing. Any sugestions for
the icing to be smooth in all those small places? Any help will be greatly
appreciated.
Thanks in advance
Lin
Date: June 6th, 1998 07:18:03
From: jen
e-mail:
Subject: Thanks Lynne I'll try that (nt)
Date: June 6th, 1998 04:29:12
From: Donna
e-mail:
Subject: Re: Re: ISO decorating a cake to look like a castle
Thanks so much for the help! I may be e-mailing you to get a picture
if I cannot locate the Wilton yearbooks. Wish me luck!!!
Date: June 6th, 1998 03:22:33
From: dee
e-mail: jeffb@ioa.com
Subject: Re: Re: Re: wilton 1993 book page 89
what is chocolate sotas?
Date: June 6th, 1998 04:31:31
From: Donna
e-mail:
Subject: Re: Re: ISO decorating a cake to look like a castle
Thanks so much for your suggestions. I will keep working at it and
will let you know how it turns out. Wish me luck!!!
Date: June 6th, 1998 03:02:59
From: lynne
e-mail:
Subject: Re: Need more help, please.
jen;
the dust/vodka works great on gp or fondant. it might also work on
thickened buttercream, but don't think i have tried that.
you can take fondant right out of the box; knead it some. if sticky
dust w/pdwr sug and dust mold too. just press in and pop out.
sometimes you have to use a toothpick to help it get started to release.
lynne
Date: June 6th, 1998 02:57:07
From: lynne
e-mail:
Subject: fondant ribbon *thanks* for help
thanks sue, dolores, and carolyn.
here's what i did:
i refered mostly to the latest issue of american cake deco.
after mixing gp w/fondant i put it thru the pasta maker. ended up
having to use it fairly thick (position 5 i think). measured each round
and divided in 2 or 3 pieces as needed. cut to width and length.
lightly dusted w/pwdr sug and rolled it up. as i unrolled i lightly
coated the back w/piping gel to make it stick. worked great except
for
the matched ends. no way to smooth together, hope people don't notice.
but then an even bigger problem arose :(
the bows would not! stay in place. again i used piping gel, but they
kept falling off. finally ended up using about a 1/2 dz toothpicks
to
hold each part in place. hopefully by morning everything will have
dried hard and i can remove the picks.
now everybody *pray*! that there is no problem delivering this puppy.
thanks for the suggestions and prayers.
lynne
Date: June 6th, 1998 12:38:23
From: Dolores
e-mail:
Subject: Re: Re: icing
I forgot to mention the cake icer tip...didn't have any such helpful
tools when I was learning how.
On hot knifing with a spatual dipped in water....That technique never
meant for us to leave the hot water on the spatual. You should dip
the
spatula in hot water then dry it and smooth the icing. If you put water
on the cake you make a big mess...especially if you are using doilies.
Date: June 8th, 1998 12:29:00
From: Kathy
e-mail: mdunlap@netjava.com
Subject: Re: oh,what a day!
Oh my... I have been there and done that and just went through it
again!!!! Had a wedding to cater in a town 3 hours from where I live...
Everything was going great until an hour outside of the town.... It
was
104 degrees that day and my Air conditioner went out in the delivery
van!!!!! Was not a happy camper!! Cake actually made it there and all
went well until I was ready to leave.... and then had left my lights
on
in the van and my battery was dead!!!!!! Got a jump from the brides
parents and then the 3 hour trip back to the shop in a van with no
airconditioning and still 104 degrees outside!!!! Made it back to the
shop and was looking forward to actually cleaning the shop in the nice
cool air conditioned shop.....well opened the shop door to about a
104
degree blast of hot air!!! Air conditioner went out in the shop!!!!!
Was
even more thrilled when I had to go climb up the ladder to the outside
door to the attic to change a fuse when to my surprise the attic door
had been caulked shut by the siding men who just replaced the siding
on
the shop.... cut it open and the door fell off!!! After repairing the
door and replacing the fuse I had to load the van for another wedding...
After loading the van I relized I had to have the van at the mechanics
the next day and had to reload everything into the second delivery
vehicle... When I went to start the 2nd vehicle it didn't start!!!!!!
I
jumped it off and all went well after that... except when I noticed
that
the diamond in my wedding ring had fallen out!!!!! I preceeded to sit
down and have a good cry!!!! I have decided it can't get any worse....
So I am prepared for anything to happen now!!! LOL
Date: June 7th, 1998 11:41:24
From: lynne
e-mail:
Subject: oh,what a day!
how many of you have gone thru anything like this? :
spent some 18 hours working fri in order to do the approx. 1/2 dz 1/4
sheets; 1/2 dz. 1/2 sheets; and 3 wed cakes.
on sat morn started again around 6 am. finishing up. 1st delivery was
at 1:30 just after closing the shop. weather was warm, sunny and nice
:) no problem w/#1.
stopped for a burger, then back to the shop to clean up and wait until
next delivery at 4. around 3 the wind started blowing. of course this
brought tons of dust. all my parties were outdoors. by 4 as we loaded
the fondant bow puppy the wind was staggering.....about 35 mph and
cold!
on the 3 mile or so drive we were almost blown off the road. the
people running the reception grounds asked if we could bring the cake
back later as party was not scheduled until 7. (why, oh why did they
tell me to deliver at 4??) so back to the shop to finish up one more
sheet for tomorrow. when what to my wondering eyes should appear but
marble size hail and torrential rains! here in sunny calif? in june??
:( what if we had left the cake at the outdoor reception?
anyway it was safe in the back of the van......oh no, someone at the
door saying van windows open and rain pouring in. hubby runs out to
ck.
wing windows no problem. bows still in place, no rain in van.
call next delivery (#3). they were in process of moving everything
into
the barn, no we could not bring cake yet. so we go home to wait some
more. by six the rain has stopped for the most part. we deliver back
to #2 location. they are still setting things up, but everyone ooohs
and ahhhs over cake......'most beautiful cake i've ever seen'... i
cringe as flash cameras go off....i *don't*! want to have to make
another one of these:( it takes longer than i expected to set up; #3
needs to be set-up by 7:15. hurry the 3 miles or so across town thru
more heavy rain but it is dry (?) when we get to country m ranch. have
to walk about 500 ft thru the grass into the barn. mariachi band
practicing gathered around cake table:) they move forward about 3 ft.
florist sayes she has to leave so could i put fresh flowers on cake?
by now is is 8:30 pm. and we haven't had dinner:(
in almost 20 yrs this has been by far the worst day i can remember.
my
nerves are shot! i'm sure others have such horror stories, but i don't
want to go thru another one like this.
so all of you out there, count your blessings when you have smooth
deliveries.
lynne
Date: June 7th, 1998 07:36:47
From: Dolores
e-mail:
Subject: Re: Re: Bus. advice
Hi Beth, I DID miss you. I wondered why you weren't on.
I would definately buy as I go and get what I see I DO need. This way
you won't buy anything you don't need or in excess.
At first I did have 2 of each small round pan and later I bought 4 to
6
and at least 2 of the larger pans....14,16, 18" etc. If you only have
one oven, you can't use SO many pans of one size.
I also saw the need for more bags and more than one of some of the tip
numbers...and plenty of couplers.
Date: June 7th, 1998 07:05:42
From: lynne
e-mail:
Subject: Re: Bus. advice
beth;
most people invest any 'profit' back into the business. yes, it helps
to have a 2nd or even 3rd pan or pastry bag or tip.
besides 'have to have' supplies (you cannot make a cake w/o sugar,
crisco etc) the next thing to concider is pans, bigger/better mixer,
or
the likes :)
one of my biggest downfalls are books/magazines. just cant live w/o
a
new one every couple of months :) i can always get by w/one pan but
a
new idea in that $30 book is a *must have*!
lynne
Date: June 7th, 1998 07:06:40
From: Linda Jones
e-mail: LinJon@nycnet.com
Subject: Re: Sugar Roses - Bridal Guide magazine
I actually met a lady last year at the
ICES convention, who used to
apprentice with Ben-Israel Cakes in
NYC. She said that they used to
cook a sugar syrup to a very high
degree, 425 I think, and than pour
it into a big mixer until it became
opaque. She wouldn't say what else
went into it, and was very secretive
about the whole process...
Linda
Date: June 7th, 1998 05:43:52
From: Roseanne
e-mail: ranne@indigonet.com
Subject: Sugar Roses - Bridal Guide magazine
Hi all,
Just picked up the new summer
issue of "Bridal Guide" (July
August 1998). They feature four
full-page wedding-cake designs, by
Collette and others. The one titled
"Ce Bon", made by Ron Ben-Israel
Cakes, has the most amazing roses
I've seen!
I checked their web site (http://
www.weddingcakes.com) for
instructions, but they only have
step by step photos of using a hot,
pulled sugar substance. Does
anyone know what formula he
uses? The flowers look very thin
and realistic, almoast tranclucent,
and I'd love to learn how to
improve mine...
Roseanne
Date: June 7th, 1998 11:34:49
From: Tami
e-mail:
Subject: Re: roses
Hi!!
When your making the rose is the wide end of the tip touching the base
as you make your petals? That's the only thing I could think of that
would keep your petals from connecting. Hope this helps some!! Good
luck!!
Tami
Date: June 7th, 1998 10:24:24
From: Bayda
e-mail: batya81@juno.com
Subject: icing consistency
when i make icing for roses or to spread over a cake i don't always
get
the consistancy correct. Is there a proportion chart?
Date: June 7th, 1998 10:26:40
From: Bayda
e-mail: batya81@juno.com
Subject: roses
When i make roses whether using butter-cream or royal they just don't
connect on the bottom and later when i remove them from the parchement
paper it cracks. What can i do about that?
Date: June 7th, 1998 03:27:19
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Bus. advice
I am finally back on line. We moved into gov't housing and we were
down
for over a week. Boy did I miss you guys. I actually had MB withdrawls.
I got into business 8 1/2 mos. ago and I have finally paid back all
the
money I used to start out with. My question is now that I'm in the
"black" do I start over on my wish list buying supplies or do I just
order as needed. I am thinking of the pans I always wanted but haven't
needed. Not all character pans but just basic necesseties. I get by
with
one pan but two would be easier, etc...
Thank you everyone for helping me and many others out with your wisdom.
Beth in Sicily
Date: June 7th, 1998 11:24:44
From: Tami
e-mail:
Subject: Re: icing consistency
Hi There!!
When I first started decorating I would try making a rose and if the
icing consistency wasn't right I would throw it back in the bowl and
either add water or pwd sugar. I never got the consistency right the
first time around. Now, I can get the consistency right just by looking
at it. It just took lots of practice with the trial and error
method!! You'll get it!! Good Luck!!
Tami
Date: June 7th, 1998 09:46:51
From: Sue
e-mail: proicer@one.net
Subject: Re: character cake
Use a paper towel; just after icing becomes unsticky to touch lay the
paper towel over the cake and lightly rub smooth.
Date: June 7th, 1998 09:41:24
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: wilton 1993 book page 89
Sotas is that stuff Wilton called the layered cornelli lace that they
did on a wedding cake in there book; A Treasury of Wilton Wedding Cakes,
page 30. Then I just do it with chocolate coating. Use a tip 1 or 2
and
squeeze; the icing or chocolate just curls everywhich way over its
self.
If you need a picture, let me know.
Date: June 8th, 1998 07:09:51
From: Carolyn
e-mail: Bridal1
Subject: Re: oh,what a day!
Yes, Lynne, most of us "oldies" have been there, done that and say
we'll never get ourselves in that mess again! Guess what, we do - whatever
the reason! I'm one that never worries about the money until I am done
- I know that is crazy, but in my area, I know most of my customers and
it's not "big" city. Sometimes, I don't get paid for a week or two, but
know I will eventually. I just want to do the best job I can and be sure
they are happy - yes, I do like the money, but it is not the prime reason
I am doing this job! I, too, had a horrendous week, but like childbirth,
I keep saying "by tomorrow, it will all be over!". It really wasn't though.
I had 2 hours sleep Friday night, delivered 4 weddings (all big - 200-300)
and catered one of them where I did the complete reception of the cake/punch
part. I went to bed about 11 Saturday night and got up again at 6 a.m.
Sunday to hopefully get another 70th birthday open house for 150 done,
a birthday cake and a shower cake done before 10 so I could go to church.
Well, I just didn't make it. Then on top of that, I had 3 wedding appts.
yesterday afternoon in the bridal shop for wedding gowns, etc. and was
not finished until almost 7 p.m. I also have a bridal shop in my home business
so actually run two businesses from home. Then I was up again at 4 a.m.
to bake cakes for today that weren't baked yet and had told my son that
I would babysit for them this morning at 6:30 so that meant a trip to town
and I would not be back until noon and then get cakes out by 2 p.m. Crazy
world we live in, but I wouldn't trade it for any other job AT THIS TIME!
Date: June 8th, 1998 06:58:06
From: Carolyn
e-mail: Bridal1
Subject: Re: refrigerating your cakes
I never have anyone refrigerate their cakes unless they have been frozen
first. This is only if I can't work their cake in and they have to get
it early. If that is the case and they do freeze it, I have them take it
out of the freezer the night before and put immediately into the refrigerator
to thaw. If it is only refrigerated for some reason (my icing does not
require refrigeration and the icing seals the cake to keep it from drying
out so it will stay fresh several days), then I would say take it out to
room temperature 2-3 hours ahead of the shower or party.
Date: June 8th, 1998 03:12:46
From: Bayda
e-mail: batya81@juno.com
Subject: Re: refrigerating your cakes
I think an hour is fine. But if it is in the freezer than about 3 hrs.
Date: June 8th, 1998 12:17:43
From: dee
e-mail: jeffb@ioa.com
Subject: refrigerating your cakes
how low should you tell someone to let a cake set at room temp. after
it has been in the refigerator to be able to eat for a shower etc.?
Date: June 8th, 1998 11:29:29
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Sugar Roses - Bridal Guide magazine
Hi Linda and Roseanne,
I think you are referring to pulled-sugar flowers. I went to the
Ben-Isreal sight and did not see a cake with pulled sugar decorations,
only gumpaste and chocolate paste. I have never heard of pulling sugar
in a mixer before. It sounds great! The traditional method requires
that you pour the hot sugar syrup on a cool marble slab and using a
bench knife (metal scraper) fold the mixture over until it becomes
cool
enough to handle and "pull" not unlike taffy. You pull the sugar until
it is satiny and very shiny and then quickly form it into flowers and
ribbons before it get unmaleable and become brittle like hard candy.
The
decorations are stunning, but it is a tricky procedure. I will
definitely check out that "Bridal Guide" and take a look at the cake.
If anyone out there has any info on "pulling" sugar using a mixer,
please let me know. I would love to learn about it. Linda, if you are
interested in pulled sugar, there is a great book about it by Susan
and
Edvard Notter called "That's Sugar". It is *very* expensive, but
beautiful and informative. Also in Wilton Encyclopedia #2, there is
a
section on pulled-sugar, although it is a little out dated in its
equiptment and directions. Hope this gives you some additional
information.
Renee
Date: June 8th, 1998 09:52:20
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Results of Faux Fondant
HI Dolores and Everyone,
Just wanted to let you know Dolores, that I tried your idea for
smoothing the buttercream to look like fondant and it came out
wonderfully! If fact, I think it is one of the prettiest cakes I have
ever made. I'm sure as I get better at this technique, the cakes will
look even more like rolled fondant. I bought *cheap* unsented tissues,
waited for the cake to crust and went over the whole thing with the
tissue and my large off-set spatula. This method looks much better
than
the one in ADC with the fantailed brush and water. That cake looked
kind of lumpy and a little shiney. Also, I was afraid that if I beveled
the top edge of my cake with a serrated knife it would look uneven
or
unprofessional, but if you are careful, it works great! You don't
really need the special pans. I suppose it would be convenient
however,if you were doing a lot of these cakes. I encourage anyone
to
try this if you are at all interested in that fondant look in
buttercream. Thanks so much for the advice. I just love this board!
Thanks again,
Renee
Date: June 8th, 1998 07:10:28
From: Brian Crosse
e-mail: mr404120@iinet.net.au
Subject: Rocket Cake?
This is only "just" a cake question but I need a cake expert to help
me build rockets.
I make home made rockets. Little ones that really fly. Honest! The fuel that I use is a mixture of Potasium Nitrate which looks and tastes and feels just like finely powdered salt, mixed with icing sugar which I think is what we Aussies call confectioners sugar.
Anyway, the fuel works fine except that it is too powdery and falls apart too easily. I would really love it to be about the same texture as the little roses and patterns on the tops of cakes.
A friend told me that if I added "Tylopur" to the mixture that it might do the trick. Unfortunately, although I can get Tylopur, I can't find any instructions to use it.
So would anyone care to guess how much Tylopur I should add to my mixture? Does it need anything else added like water or glucose? If so, what is the minimum I can add? I want to add as little water as possible since the water will slow down the rate of burn of the fuel. Pleeeease tell me that I don't need to cook the mixture. I don't know but I suspect that cooking it in an oven may be dangerous to my heath (BOOM!)
Alternately, can anyone suggest a way to thicken up a salt and sugar powder without added much (any?) water?
Thanks in advance.
Brian Crosse
Date: June 8th, 1998 08:13:03
From: Lynn in BC Canada
e-mail: 73443.1765@compuserve.com
Subject: Re: roses
Hi - try switching your methods of making the roses to the stick method.
Then, instead of pulling them through parchment or wax paper, pull them
through a piece of pegboard (you know, the kind your hubby uses to hang
his tools.) that you paint first with a food grade paint (or oil). I have
an 8" x 8" square that I use. Then, just pop the square into the freezer
and freeze until firm - no more cracked roses!
Date: June 8th, 1998 08:13:40
From: Dolores
e-mail:
Subject: Re: oh,what a day!
One less job for you...I'd have told the florist NO, that I don't know
anything about arranging her flowers.
What a week. Good thing that doesn't happen every week. I'm glad they
don't have so many outdoor weddings here in S. Ohio....especially after
what you went through!
Date: June 8th, 1998 08:17:17
From: Dolores
e-mail:
Subject: Re: Results of Faux Fondant...yeah!
I'm so glad it turned out well for you. I never bought the bevel pans,
but I do trim the sharp corner off with a sharp knife. Its good news
that you were so totally happy with the finished results. Thanks for
the
feedback.
Date: June 8th, 1998 11:15:01
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: oh,what a day!
Lynne, I hate you had such a bad day but I loved your letter. No one
will ever know what we go thru. The person that delivers my wed cks
for
me brought the pic back on Sat and when I looked at it to my horror
the
cake had a very bad lean. I went over to it and tried to straighten
it
but ended up having to take the flowers out of the middle and plop
the
8" tier on top of the 10" tier.When I left it was straight but my nerves
were frazzled as it was a choc ck and every time I touched it I got
choc
crumbs on the white icing.It was a real challenge but not near as much
as your day was. Thanks for a good letter.
Date: June 8th, 1998 11:53:15
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: refrigerating your cakes
I love to eat cold cake right out of the fridge, especially
Chocolate!;-)
Date: June 9th, 1998 12:07:50
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: oh,what a day!
After setting up for a sunrise wedding at 5am and then back to finish
up
on a couple of shower cakes and birthday cakes for the next day and
waiting till 4pm to set up for the 6pm wedding.
Get to the reception hall at 4 and drop a 14" round.
I didn't realize how talented i was until i turned a couple of shower
cakes into a wedding cake. ;-)
Date: June 9th, 1998 09:43:06
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: Re: Re: icing
Oop! You are absolutely right. I ALWAYS dry my spatula first.
Renee
P.S.
Funny, how when you know a technique and use it often, it is so easy
to
leave out a step when decribing it. R.
Date: June 9th, 1998 10:01:47
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: oh,what a day! Another Horror Story!!
Oh, how awful to drop a 14" round - tell us how you were able to turn
the shower cakes into the wedding cake! I had this happen to a 14" several
years ago - I had a big van - prefer my mini van that I have now - and
had the big 14" tier on the back laid down seat of the van. Went up a hill
and heard the cake fall. Turned back to go home thinking I could patch
it up - well, no patching up, it was in a million pieces so I just scooped
it out on the driveway and the dogs loved it! What to do!! The Lord was
watching over me. I had another wedding cake to leave with in about 4 hours
and only the 14" was not decorated! So I hurriedly decorated it to match
the first wedding, ran home, baked another 14" tier, stuck it in the freezer
for a few minutes and then iced and decorated it for the next wedding.
I said I never wanted to ever have to do that again! I guess we can all
improvise when we need to. I've had people ask if I ever have cakes in
the freezer in case of an accident. Very seldom! Then they'd probably be
the wrong size!
Date: June 9th, 1998 09:24:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: writing initial on groom's cake
If you have a good handwriting you certainly could do it freehanded
on
the cake. My handwriting is terrible, so my daughter does most of my
writing. I also have used the copy machine and used some of Wilton's
fancy lettering for the top of the cake.
Date: June 9th, 1998 09:03:31
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: writing initial on groom's cake
Hi,
I'm making a groom's cake for Saturday using the 12" hexagon pan. The
cake will have chocolate icing with basketweave on the sides and the
initial "E" in script laying flat on the top of the cake. I'd like
to
do the "E" in a lighter shade of chocolate than the icing so that it
will show up better. Do I freehand the "E" or is there a particular
technique that would do the job better???
Date: June 9th, 1998 08:41:41
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: refrigerating cakes
It probably depends a lot on the temperature of the room and the size
of your cake. If you do mostly sheetcakes that are 2" high, they come
to room temp within an hour or two in an airconditioned room. However,
a large cake that is 4-6" tall make take over 4 hours.
Personally, I don't like cold cake... it seems to have far less flavor
than cake at room temperature. At room temp cake and frosting tend
to
melt in your mouth, but with a refrigerated cake, it seems you have
to
"chew" a lot before the flavor really comes out. (I even prefer
cheesecake to be room temperature before I eat it.)
Date: June 9th, 1998 08:59:16
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: Re: Pulled Sugar
Hi Mara,
Boy, I sure would appreciate it if you could find that recipe. I ordered
Jaque Torres' book from my cookbook club and wouldn't you know, I am
having all kinds of trouble receiving it. They are billing me for the
book, but never shipped it. And on top of that, they do not have a
customer service phone number. They expect you to conduct all your
business with them via snail mail! I would love to see that "Home"
show
you were on. Is it on the Lifetime network?
I was particularly interested in what you said about ordinary things
from a harware store. The Notter book is great, but they refer to
things that are difficult to get here. Also, they say everything can
be
purchased at a "chemist's shop". Well our equivalent in the good ol'
USA is a drug store, and this stuff can't be found there.
If you have any further info on this subject and have the time, feel
free to email me at renchuck2@yahoo.com
Thanks!
Renee
Date: June 9th, 1998 08:37:25
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Along those lines....
Unless you have a perishable filling of icing, it isn't necessary to
refridgerate a decorated cake. In fact, a self-defrosting fridge, (as
most of us have) will actually speed up the "staling" process of baked
goods and breads. They have a built in dehydrator which wicks away
moisture and can rob your cake of moistness unless you have it sealed
in
a plastic container such as Tupperware. The fridge will, however, help
prevent mold, if you have a particularly humid environment and are
planning on keeping the cake for several days. Hope this info is
helpful.
Renee
Date: June 9th, 1998 10:16:34
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: Re: Re: writing initial on groom's cake
This may be a dumb question, but if you use a blown-up copy of one
of
the letters in the Wilton book, what technique do you use to reproduce
it on the cake?
Date: June 9th, 1998 11:59:59
From: lynne
e-mail:
Subject: Re: writing initial on groom's cake
hi patricia; i take it you do not have a copycake projector. so why
don't you make a plaque (sp?) on which to put the letter? this can
be
made of gp; fondant; or colorflow. it also would help greatly to make
that letter stand out.
as for how to put it on.......if you use a plaque you can take the
enlarged letter and inscribe it on. lay the letter over the plaque
and
trace w/a pencil then pipe over w/icing.
if you choose to put the letter directly on the cake you still can
make
a 'press' of the letter. using your enlargement, turn it over and use
royal icing to trace over it. let dry completely. (do that now so it
has time to dry well). now just turn over, lay on cake (icing has dried
to touch) and trace over the royal outline w/finger. it will make an
impression in the icing which you can pipe over w/icing.
hope this helps you. lynne
Date: June 9th, 1998 12:23:18
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: Re: Re: oh,what a day!
Funny this topic should be up now. I just moved into my gov't. housing
on Monday and had a graduation cake for 400 on Friday. The rest of
the
week has been just as busy. Last night I am baking a 12x18 and a 9x12
for this morning. The power goes out. I have no idea where a flashlight
is. We finally find a flashlight and I finish baking at 11. Up at 3am
to
get the cakes done before the kids go to school and guess what.. Not
only does the power go out again but so does the water. Than hubby
comes
in and says his car won't start and he has to take mine. I am within
walking distance so we are carrying backpacks and cakes. Somehow we
made
it but I am not looking forward to another day like this anytime soon.
I can't imagine dealing with a wedding cake story like the others.
Thank goodness there are more good days than bad ones. Beth
Date: June 9th, 1998 01:45:40
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: writing initial on groom's cake
Hi Patricia,
In an *old* Wilton cake decorating book, there was an monogram cake
that
had the letters done in colorflow in monogram script. It was really
pretty. A nice contrast to the buttercream icing.
Renee
Date: June 9th, 1998 03:19:48
From: Dolores
e-mail:
Subject: Re: Re: writing initial on groom's cake
An easier way...go to my CAKE PICTURES page and check out how to make
a
stencil. Then draw or copy/enlarge the letter to transfer...and make
yourself a pattern of wax paper...transfer it as I've directed. That
is
easy...(On chocolate, use confectioners' sugar to transfer throught
the
wax paper holes.hhh
Date: June 9th, 1998 06:38:26
From: SueG
e-mail: rgendron@javanet.com
Subject: Marigolds?
I am making my son's raduation cake and his school colors are aroon
and
gold, so I thought of making two-tone marigolds as part of the
decoration. The only problem? How do you make marigolds? The only
instructions I found did not make a very good-looking marigold! Have
any
of you ever made them (I plan to use buttercream)? Also, what tip and
shade of green would you use for the leaves? Any suggestions most
appreciated!!
Date: June 9th, 1998 08:40:20
From: Brenda F
e-mail: mbf821@aol.com
Subject: Discolored spots on stored colorflow?
I made some white colorflow pieces a couple of weeks ago. After they
had been dry for about a week I put them into a plastic storage drawer.
I just happened to go into the drawer and noticed that some random patches
on the pieces had turned a beige color. There wasn't anything else in the
drawer that could have touched the colorflow to discolor it. This has never
happened to me before and I'm not sure what caused this. My color flow
mix was probably two or three years old so maybe that was a foctor. Any
other ideas?
Date: June 9th, 1998 09:48:43
From: kelly
e-mail: rh98@groupz.net
Subject: wedding shower cake
hi again, i have been asked to do a wedding shower cake, heart shape,
hunter green and pale yellow, they saw the picture in wilton yr book'98
pg 78, everywhere there is peach color they want pale yellow and then
writing in hunter green and leaves as well, i asked them what they
want
written on the cake and they haven't a clue, sad thing is, neither
do
i!! do you write congratulations or good luck for wedding shower? any
and all help will be greatly appreciated, thanks again, kelly
Date: June 9th, 1998 11:57:59
From: Carolyn
e-mail: Bridal1
Subject: Re: wedding shower cake
Yes, Kelly, Congratulations or Good Luck are appropriate. I usually
put Best Wishes or Congratulations or even Showers of Wishes (especially
if I do an umbrella on the cake as the design) and then usually I put at
least the bride's name and sometimes they want the groom's name, too.
Date: June 10th, 1998 01:07:21
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Crumb coating???
I am having a real problem with crumb coating. I tried the suggestion
of using the aprocot glaze. It is always still sticky and a real
mess. I have just been using a light coat of buttercream.
What do you all do?
Date: June 10th, 1998 01:49:38
From: kate
e-mail:
Subject: Re: Re: Results of Faux Fondant...yeah!
YES!!! You guys (ladies) are awesome! I tried the faux fondant too,
and it was great! So pretty. Thanks Dolores!
Date: June 10th, 1998 09:11:30
From: Carolyn
e-mail: Bridal1
Subject: Re: Crumb coating???
In my 34 years I have never crumb coated hardly any of my cakes. I
never have the time and really can't see the benefit, but am sure others
will tell you differently. The apricot glaze is for cakes that you will
lay fondant or a rolled icing over. This helps the rolled icing adhere
to the cake, but you do not need this for a buttercream iced cake. I freeze
99% of my cakes (or at least thoroughly chill them) and I seldom have any
crumbs that are a problem. Maybe you are making something hard out of this.
Try chilling your cake and then icing it and see what you think. I usually
let the cake set out for a couple of hours before I ice it depending on
how frozen it is.
Date: June 10th, 1998 09:09:39
From: Carolyn
e-mail: Bridal1
Subject: Re: Crumb coating???
In my 34 years I have never crumb coated hardly any of my cakes. I
never have the time and really can't see the benefit, but am sure others
will tell you differently. The apricot glaze is for cakes that you will
lay fondant or a rolled icing over. This helps the rolled icing adhere
to the cake, but you do not need this for a buttercream iced cake. I freeze
99% of my cakes (or at least thoroughly chill them) and I seldom have any
crumbs that are a problem. Maybe you are making something hard out of this.
Try chilling your cake and then icing it and see what you think.
Date: June 10th, 1998 08:46:49
From: Patricia
e-mail: pjw1@ra.msstate.edu
Subject: Thanks for all the excellent ideas!!! (NT)
Date: June 10th, 1998 09:52:29
From: Tami
e-mail:
Subject: Re: Crumb coating???
Hi!!
What about trying Wilton's icer Tip!! When I use it I don't put a
crumb coat on the cake. Good Luck!
Tami
Date: June 10th, 1998 01:44:34
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Re: Crumb coating???
Thanks you all for your help!
I should have been a little clearer. I am concerned about the crumb
coating suggested for FONDANT icing. I have stayed away from the
fondant icing because of my failure at the aprocot glaze for the crumb
coat. Is there any other glazes or way of doing this I can try. Is
the crumb coat just so you have a true smooth fondant or just to adhere
the icing to the cake?(I have used the tissue paper on the buttercreams
and they look great! BUT I want to be able to offer the fondant icing,
too.)
I have only been decorating for about a year now, so there are lots
of
ideas I've read here I haven't had a chance to try. The archives are
so
full I have read for hours and hours. So I started an index file of
ideas I want to try. Each time I read something I want, I copy the
suggestion and then paste it to another file that I can refer to later.
I have enoght there now to last me till the year 2000, but I seem to
add more every week!
Thanks everyone!
Shirley C.
Date: June 10th, 1998 04:38:08
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Crumb coating???
Some people use just buttercream under the fondant and put the fondant
on just as soon as they put the buttercream on so that it adheres good.
I have also heard of using piping gel instead of the glaze, but I have
not personally done this. You might try this and see what you think. In
any case, you want to use it very sparingly - whether you use the apricot
glaze or the piping gel. The glaze or whatever is mainly to adhere the
fondant to the cake - smoothing the fondant with your hands or fondant
smoother.
Date: June 10th, 1998 10:18:22
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Whipped icing and paste colors HELP!
Hi every-one,
It has been a while since I have been on. It feels good to be back.
Okay here is the problem,
I used a whipped icing and used my paste colors to color it. After it
was on the cake for a while the oil of the color started to seperate. I
don't know if the reason was that the cake has to be refrigerated, or just
that I need to use a different kind of food coloring for this particular
kind of icing. Any hints would be appreciated.
Thanks for being here,
Susan
Date: June 10th, 1998 10:43:32
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: wedding shower cake
thank you carolyn for replying, i never even thought of best wishes.
just goes to show you that 2 heads are better than one!! i think i
will
put best wishes, they do want both of their names as this will be a
shower with both of them there!! thanks again for the help.
Date: June 10th, 1998 10:54:30
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Crumb coating???
I've always used a coating of buttercream under fondant, because people
end up peeling off the fondant and not eating it half the time anyway.
Have never had a problem with it.
Date: June 10th, 1998 11:44:07
From: kelly
e-mail: rh98@groupz.net
Subject: names on cakes
i was wondering if there is a particular order for names on cakes.
do
you put the mans name first or the womans, i.e. on a shower
cake(wedding) would you put her name first or his? thank you for the
help!again,!!!!
Date: June 11th, 1998 12:02:53
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+2860
Subject: Re: names on cakes
Etiquette for names on wedding shower cakes- woman's name first
Date: June 11th, 1998 12:38:32
From: lynne
e-mail:
Subject: Re: Whipped icing and paste colors HELP!
susan; welcome back :)
what brand did you use? the only one i am familure w/is frostn pride.
it takes color w/o problem. now 'pastry pride' *does not!* it will
break down almost at once.
sounds like you have one simular to pastry pride....
lynne
Date: June 11th, 1998 01:27:04
From: lynne
e-mail:
Subject: petite four discussion
i decided to move the discussion from the recipe pg over here :)
carolyn -- sounds like a good idea on the eggs. i hadn't thought of
it.
i think i'll make a thinned buttercream to dip them in. since i took
on
another wed cake for sat (imagine planning a wedding in 4 days??)
anything to make things go faster will help.
the other gal cancelled :) (*yeah!*)
lynne
Date: June 11th, 1998 06:12:59
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Plum Colored Icing
I need to make plum colored icing for a cake in August. Does anyone
know what colors I need to mix to produce plum colored icing? Thanks
so
much for your answers.
Date: June 11th, 1998 11:31:05
From: Nela
e-mail: nelaa@etex.net
Subject: Smooth icing
I took the Wilton classes about 4 years ago. Do my kids birthday cakes
and a small things. I have been asked by a friend to do an anniversary
cake and a wedding cake. My first paying jobs. The problem is i can't
get my icing smooth. I would appreciate any help. I just found this
place yesterday. Guaranteed to be a regular lurker. Nela
Date: June 11th, 1998 06:05:32
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Royal Icing on Buttercream
I made one of Collette Peter's wedding cakes, the one with the lattice
work and all the flowers. It turned out really beautiful. But I only
made it as a dummy cake. Now I am serious about making a real one for
my
daughter's wedding. My question has to do with the lattice work.
When making Collette's cake, she says to make all the lattice work on
wax paper with royal icing ahead of time, which worked out well and
all
the lattice was perfectly shaped and measured etc. I want to know what
happens when you place the lattice pieces on the cake against the
buttercream. My Wilton teacher says it will soften up and not be hard.
I
don't want to make a cake that you either can't cut through the lattice,
or the lattice breaks into a zillion pieces. Has anyone made a cake
like
this? I have tried making the lattice on a cake itself, but my lattice
is not perfectly formed and the strings are not as even and straight
as
they are if you do them flat. Any comments will be appreciated. (I
would hate to have to ask my daughter if she wants her wedding cake
edible or beautiful) Thanks :)
Date: June 11th, 1998 03:31:08
From: Dora
e-mail:
Subject: Re: Smooth icing
I use a cloth ( a discarded percale pillowcase works fine) I cut it
to about 16 inches square. The spatula works fine, the same as using a
paper towel. I find the cloth is easier to do the sides -much more flexible.
When done simply toss it in the laundry. I do have several so I always
have one or several clean.
Date: June 11th, 1998 01:24:51
From: Laura S
e-mail:
Subject: Re: petite four discussion
Lynne,
Do you have a recipe for an all chocolate petite four? I'd like to
try & make them with maybe a chocolate mousse filling. Would that work?
Laura
Date: June 11th, 1998 12:01:10
From: Marida
e-mail: binsted@erols.com
Subject: Re: Smooth icing
We hot-knife ours after smoothing it as much as possible beforehand.
After it sets for a little bit you can smooth it some with Saran Wrap
but we just hot-knife ours and it works fine for us.
Date: June 11th, 1998 12:52:09
From: Mindy
e-mail:
Subject: Re: Re: Smooth icing
Hi and welcome, There is sooooo much information here in this bulletin
board. I've learned alot. The best trick to smooth icing that I have found
on this bb board is using a smooth paper towel like Viva. After smoothing
the icing with a spatula as best as possible, let it set up a little until
the icing is no longer sticky and then put the paper towel on it and smooth
it down with either your hands or a spatula. I use to use my hands to run
over the towel but found a spackling spatula works much better because
it doesn't have to grooves from my fingers. The one that I have is a cheap
plastic one, probably 6 or 8 inches wide. I found my spatula at Walmart
in the paint dept. Mindy
Date: June 11th, 1998 07:31:24
From: Sue
e-mail: proicer@one.net
Subject: Re: names on cakes
We also put the womans name first but we only add the mans name if
he is
going to be there.
Date: June 11th, 1998 07:35:41
From: Sue
e-mail: proicer@one.net
Subject: Re: Whipped icing and paste colors HELP!
I've never had a problem with any food coloring in Rich's Bettercream
Whip Icing, but you might try powdered food coloring. It colors
anything; chocolate, icing, coconut, candies, flowers, etc, etc, etc,.
Plus we usually add the writing, etc in regular buttercream icing; only
ice and do the borders in whipped icing.
GOOD LUCK, I LOVE this icing!
Sue at Sugarcraft, Inc.
Date: June 11th, 1998 07:46:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Marigolds?
I usually make carnations directly on the cake, I'll check some books
on
Marigolds...
I usually use pale leaf green in spring and pale moss green in fall
for
leaves. Always use tip 352; tip 67 never makes a point.
Date: June 11th, 1998 05:00:10
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Hot Hands!!
I use a glove too. I use one of my Isotoner gloves that has the leather
finger pads. They seem to stay cool to the touch longer. I check the heat
of my gloved hand every once in a while on my opposite forearm or hand
and if it feels too hot I'll take my glove off and pop it into the freezer
for a minute or so. If you're working with colored icing you need to be
extra carefull. If your icing gets too hot it will not only get softer
but the color will also change (it will get darker). I had this happen
to me once. I was doing a Winnie the Pooh cake for my little girl's birthday
and had to end up scraping half the icing off his face and start over.
:o[
Shannon
Date: June 11th, 1998 08:10:14
From: Dolores
e-mail:
Subject: Re: Plum Colored Icing
Hope you have a swatch to go by for a perfect match.
I'd try red with blue I believe. Red & blue make purple so you have
to
get the right amounts of each. We may sell that color but I don't think
so. I'm home and can't check now.
Date: June 11th, 1998 08:15:46
From: Dolores
e-mail:
Subject: Re: Royal Icing on Buttercream
Colette's cakes are meant to be easy to produce to eat.
I've done lattice of royal and sat it against the buttercream icing.
It
will soften some. But just enough so that it breaks into a 'zillion'
pieces when the cake is dissassembled. I can't see that it makes much
dif. then though.
Anything royal gets a tiny bit soft against buttercream icing. But it
doesn't lose its shape or break because of it....that I've done. I
made
large 'wings' on my daughter's wedding cake, of royal. (Pict. on my
CAKE
PICT page). The kids at the reception LOVED breaking them when I cut
the
cake.
Date: June 11th, 1998 09:43:00
From: Karen
e-mail: yankee@netacc.net
Subject: Re: Re: Re: wedding shower cake
I've heard it's bad luck to "congratulate" the bride. Why not say "wishing
you a lifetime of happiness" or Best Wishes John and Mary As You Begin
Your Life Together" I think the congratulation superstition is because
it sounds like the Bride finally found a husband, something like that.
Good Luck! :-)
Date: June 11th, 1998 11:11:20
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Plum Colored Icing
Does Wilton still make the Barney Purple color? That would be close.
You might have to experiment. I've made it, but can't remember just what
I used - maybe lavendar (dark) with a touch of burgundy in it. Yes, you
do need a swatch to go by as not all shades will be the same.
Date: June 12th, 1998 12:01:27
From: KELLY
e-mail: rh98@groupz.net
Subject: Re: names on cakes
Thank you very much!!
Date: June 12th, 1998 12:07:27
From: lynne
e-mail:
Subject: Re: petite four discussion
i really don't know that much about them. from what i have read on
this
board you just bake a sheet cake and cut w/aspic-type cutters into
very
small pieces.
dolores has a recipe on her recipe pg. just click on home pg and look
for recipes section, then for petite fours.
lynne
Date: June 12th, 1998 12:25:54
From: lynne
e-mail:
Subject: Re: Plum Colored Icing
hi bonnie;
welcome! all the brides are coming around wanting plum now, arn't they?
i had one couple of wks ago. they didn't give me a sample and i took
extra pains to come up w/a reddish/purple. guess what color they had?
just plain ole bright purple (lavendar blue).
so do be sure to do as dolores and carolyn said.....get them to supply
you w/a color sample :)
lynne
Date: June 12th, 1998 04:21:08
From: Gigi
e-mail: gigi@wt.net
Subject: coating chocolate and/or chocolate coating
What is it; where can I get it or is it a receipe and where do I find
the receipe?
Date: June 12th, 1998 01:50:24
From: Clister
e-mail:
Subject: DO NOT HAVE THESE - NT
Date: June 12th, 1998 01:33:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Faux Fondant
Date: June 12th, 1998 01:36:06
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Faux Fondant
Hi Gigi,
Sorry, I hit the wrong key. If you scoll down this page you will see
an explanation of it on June 5th and results on June 8th. You can use
the same buttercream that you use to normally ice your cake. Just wait
for it to crust before smoothing.
Renee
Date: June 12th, 1998 12:01:57
From: Mindy
e-mail:
Subject: Re: Re: Buttercream flowers
You might try using wax paper instead of foil in the cups. Also adding
some royal icing to your buttercream is a good suggestion. I made some
a couple of weeks ago from buttercream with royal icing added, using wax
paper in the cups. Dried them in the oven with the light on. No problem
getting the wax paper off. Mindy
Date: June 12th, 1998 12:23:01
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Dutch Iris---HOW????
If you have ICES Newsletters, June 1991 page 5 from gumpaste and May
1998 page 20 have instructions on how to make a dutch Iris from gumpaste.
Good Luck! :o)
Date: June 12th, 1998 11:35:10
From: Gigi Jones
e-mail: gigi@wt.net
Subject: Faux Fondant
What is Faux Fondant and where do you find a receipt and directions
for
smoothing it?
Date: June 12th, 1998 10:52:46
From: Marida
e-mail: binsted@erols.com
Subject: Re: Buttercream flowers
Petunias are one flower that hold up better if you make them out of
royal icing. We make them a lot but I always use royal icing. It
usually takes at least a day or overnight before you can handle them.
I
sometimes make them in the evening and then in the morning carefully
pull away the foil and insert toothpicks in some of them so we can
use
them easily in cascades.
Date: June 12th, 1998 09:54:47
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Thank You (nt)
Date: June 12th, 1998 10:42:05
From: Carolyn
e-mail: Bridal1
Subject: Re: Buttercream flowers
Buttercream flowers made in the lily cup nail do take much longer to
dry - I'd say a week because you have more thickness at the bottom of the
flower. I usually make this kind of flowers out of royal and they still
take a couple of days to be good and dry. You might try adding meringue
powder to your buttercream and see if that will help it dry faster. Royal
icing is great because you can keep leftover flowers indefinitely and I
use them lots on birthday cakes where I do baskets of all kinds and colors
of flowers to use up leftover wedding cake flowers. Good to have in a hurry
up type cake situation, too! Keep working on it and you will achieve what
you want. I've made lots of flowers in buttercream, but they take much
longer to dry hard.
Date: June 12th, 1998 08:54:10
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Dutch Iris---HOW????
I need to know how to make Dutch Irises. I've found how to make a
Tennessee iris (much larger bloom). My medium of choice is buttercream
but I can make a few flowers in royal and willing to teach myself
gumpaste. Just need how-to for Dutch Iris. THANKS FOR ALL YOUR HELP!
Dolores, I love this board and you guys are all great!
Date: June 12th, 1998 06:53:16
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Buttercream flowers
I am having a problem making flowers out of buttercream. I use the
flower former cups and make petunias. I use a small square of
lightweight foil, spray it very lightly with Pam, then make my flower.
I
also poke a very small hole in the bottom of the foil, my Wilton
instructor said it helped the flower to dry.
However, even after letting the flowers sit for 3-4 days, they are still
soft and break apart when I try to take the foil off.
What am I doing wrong? I have to master this so I can make them for
a
wedding cake. Plus they make such lovely flowers. Any ideas?
Date: June 12th, 1998 10:27:37
From: Carolyn
e-mail: Bridal1
Subject: Re: coating chocolate and/or chocolate coating
It is one and the same. It is used for lots of things such as dipping
things in, for making candy in any kind of molds. I use it at Christmas
time for adding things to like peanuts, rice krispies, you name it and
it makes wonderful candy. There are the Wilton melts (little round discs)
that come in about a 14 oz. package. I am sure Dolores sells several
kinds. I usually get Candy Man coating as he is near me, but basically,
it all works about the same and most of it is very good. It's also good
to just eat like candy from the bag. You can make mints from it for weddings,
too. There are all colors of the rainbow of the vanilla flavored, there
is also peppermint flavored and the chocolate flavored. Hope this is enough
to get you interested!
Date: June 13th, 1998 08:52:32
From: Carolyn
e-mail: Bridal1
Subject: Re: storing dried buttercream flowers
I'd probably just leave them on the cookie sheets or whatever you are
putting them on. It isn't going to hurt them to dry really good for that
length of time. You could also put them in a shoe box, tupperware, or drawers
- maybe just drape a plastic bag over your cookie sheets or whatever.
Date: June 13th, 1998 08:59:16
From: Jennifer
e-mail: gigmama@aolcom
Subject: storing dried buttercream flowers
I will be doing a tiered anniversary cake for July 5th that will have
lots of air-dried buttercream flowers. Because I will be out of town for
a week just before that, I will have to make all of the larger flowers
2-3 weeks ahead of time. What is the best way to store them for just a
couple of weeks?
Date: June 13th, 1998 08:04:05
From: Sue
e-mail: proicer@one.net
Subject: Re: Dutch Iris---HOW????
JUST IN...
Dutch Iris in lavender/purple made of Gum Paste. We weren't planning
on
selling thes, mom was using them on her castle cake. But if you can't
figure them out, I'll order more. I think they would sell for around
$6.00 and were about 4" across. These are new from our supplier and
more sizes and colors will be available soon.
Maybe if you email mom, she can look at them and tell how they were
made, but don't ask on Thursday, Friday, or Saturday; we have SOOOOO
many weddings!
Gald you like the board, mom works hard at it!
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 08:09:45
From: Sue
e-mail: proicer@one.net
Subject: Re: coating chocolate and/or chocolate coating
Its a tempered chocoalte. Ready to use; warm, mold/dip, freeze. We
mainly carry the Merckens brand. It melts easily and is SOOOOO creamy.
You can use real chocolate and temper it but its a long process; heating
and cooling, etc. Merckens sells for around $2.45 per pound here in
Hamilton, OH. Look on the Candy page of the ON-LINE catalog, there
is
more info.
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 07:47:21
From: Sue
e-mail: proicer@one.net
Subject: Re: Gazebo pattern
There are some neat Lace things in the Wilton Encyclopedia Volume One
on
page 156 & 156. You might incorp these into what you have. Not
sure if
they have the patterns in the that years pattern book? Mom did the
church on my sisters wedding cake and we still have it. Its been 16
years!
Sue at Sugarcraft, Inc.
Date: June 13th, 1998 07:39:01
From: Sue
e-mail: proicer@one.net
Subject: Re: Directions for Marigolds
From Wiltons Encyclopedia Volume One:
Rich, golden puffs with a color bright as a gold coin! To pipe, use
tube
101s and press out a tiny petal, just half an inch long, narrow at
center and curved at outer edge. Try to maintain a continuous
back-and-forth motion, moving hand out, then back, then out again,
as
you press out a circle of overlapping petals. Do three rows of petals,
one on top of the other, making each row shorter than the last. Fill
center with tube 13 star.
Your making a flat circle of petals and building from the bottom up.
You could make them right on the cake, if you had your cake on a
turntable. Or make them out of royal but they probably would take a
few
days to a week to dry.
Glad you asked about this flower, I can use it too!
GOOD LUCK!
Date: June 13th, 1998 11:13:21
From: lynne
e-mail:
Subject: Re: storing dried buttercream flowers
hi jennifer;
i agree w/carolyn. i make buttercream flowers all the time. most are
small. i keep them in tubberwear pie containers -- lg rounds w/pie
shapped seperators. i have about 10 of these -- most full of flowers.
if you choose to put them into something like tubberwear just be *sure*
they are completely dry. if they are not or if they are soft at all
them will continue to soften while stored.
i th;ink you'd be better off just to cover w/plastic and keep in an
out
of the way place -- maybe on top of frig or on a top shelf of cupboard.
lynne
Date: June 14th, 1998 09:58:40
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Problem with Buttercream icing using Kitchen-Aid
I just recently bought my first Kitchen-Aid and love it but when I
went
to make buttercream icing it turned out to be alot thinner than before.
Previously I was using a food processor to mix my icing.Did I beat
it
too long? Any suggestions would be appreciated.
Date: June 14th, 1998 10:01:37
From: Sue
e-mail: proicer@one.net
Subject: Donna: How did the Castle Cake go?
Date: June 14th, 1998 03:53:56
From: Dolores
e-mail:
Subject: Re: Problem with Buttercream icing using Kitchen-Aid
I wouldn't worry too much about it...I'd use a little less liquid or
a
little more confectioners' sugar next time. Congrats...you'll love
it.
Date: June 14th, 1998 05:12:43
From: lynne
e-mail:
Subject: Re: Problem with Buttercream icing using Kitchen-Aid
lisa; congrats on obtaining that kitchenaid! now w/just a little
practice you will soon get to know when your icing is just right.
it is possible the mixer had nothing to do w/the problem. sometimes
our shortening is a bit thinner or the sugar dosn't have as much
cornstarch or maybe more and pulls more moisture from the air. (weather
*does* effect icing -- is it more (or less) humid then the last time
you made icing?) if you continue to have it turn out the same as this
'test batch' then adjust your liquid as dolores said.
lynne
Date: June 14th, 1998 05:50:21
From: Marie
e-mail: kampy@netins.net
Subject: pulled sugar
Does anyone know of any pulled sugar classes anywhere?
Date: June 14th, 1998 09:07:02
From: Nela
e-mail: nelaa@etex.net
Subject: Re: Re: Re: Smooth icing
Thank you for your help. I read the posts everyday now. Would wax
paper work also?
Nela
Date: June 14th, 1998 11:10:46
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: pulled sugar
Yes, Ewald Notter's school in Gaithersburg, Maryland (just outside
of
Washington, DC) has classes on a fairly regular basis. For a schedule
and contact information, go to the events page here:
http://www.wizard.net/~casanova/
I think someone is doing a pulled sugar demo at the ICES convention
this
year, too.
Date: June 15th, 1998 12:37:13
From: gIGI
e-mail: gigi@wt.net
Subject: Fondant
I made a cake with fondant--no problem in smoothing it out or getting
it
on the cake (I'm new at cake decorating). Although it went on
beautifully, I didn't get the shine that I wanted. I rub on it like
the
instructions said. Is there a better way to acquire the shiney look?
Thanks
Date: June 15th, 1998 11:10:09
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Smooth icing
I think that I have heard of people using wax paper, but I haven't
tried it. Also have heard of people using parchment paper, material from
pillow cases, and interfacing that you use in sewing. Just make sure that
the icing sets up for a little bit so that it isn't sticky anymore. Mindy
Date: June 15th, 1998 05:13:16
From: Gigi
e-mail: gigi@wt.net
Subject: confectioner's coating
I was reading in one of your archieve messages that confectioner's
coating is a little easier and faster to work with than chocolate
coating.
What is the difference?
Date: June 15th, 1998 08:29:50
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Re: Re: Buttercream flowers
Thanks so much for your help. I did like you said, using 1/2 buttercream
and 1/2 royal, then using waxed paper. It worked perfectly. Thank you
so
much.
Date: June 15th, 1998 09:30:46
From: lynne
e-mail:
Subject: Re: confectioner's coating
hope this explaination helps you understand the difference.
confectioners' coating is a chocolate-like product w/most of the cocoa
butter removed and replaced by vegetable fat. it is available in
assorted colors and flavors, and sometimes is referred to as 'summer
coating' because it has a higher melting temp therefore many use it
in
place of choco in hotter weather.
chocolates need to be tempered, confectioneers' coating does not --
just
melt and use.
lynne
Date: June 15th, 1998 10:22:07
From: Dolores
e-mail:
Subject: Re: Fondant
Congrats Gigi!
The shine happens as the shortening in the icing melts a bit - from
the
warmth of your hands as you rub the cake. I often pause and rub slowly
to get a faster shine. The longer you rub, the shinier it gets. Wasn't
it easy though?
Date: June 15th, 1998 11:52:36
From: Sarah
e-mail:
Subject:
Date: June 15th, 1998 11:54:58
From: Sarah
e-mail: jharrell@pnx.com
Subject: Chocolate covered strawberries
Could you please help me with a receipe for chocolate covered
strawberries to place on a cake?
Date: June 16th, 1998 12:15:01
From: kelly
e-mail: rh98@groupz.net
Subject: PETUNIA PROBLEMS!!!!!
somebody please help!!!, i have a cake for daturday the 20th and she
wants the cake on pg 78 in the wilton 98 yrbook. she said if i had
trouble with the petunias roses would be fine. i would love to do the
petunias but am having no luck at all, they look terrible, i tried
with
royal icing, buttercreme too, anyone who can offer some insight? i
was
using tip 104, help!!! thank you all again, kelly
Date: June 16th, 1998 12:22:02
From: lynne
e-mail:
Subject: Re: Chocolate covered strawberries
there really is no recipe for doing these :)
just pick nice perfect looking berries w/stem on if possible.
melt some chocolate wafers in a deep narrow container and dip each
berry
and lay on wax paper to dry. it's that simple.
using the deep container makes the choco deep so dipping is easy. if
you used a wide shallow dish you'd have trouble getting the berry
covered.
you can make them two colors too. just dip on one side in white choco,
let dry then dip in dk choco part way so you don't cover the white
completely.
lynne
Date: June 16th, 1998 10:35:08
From: Mindy
e-mail:
Subject: Your Welcome (NT)
Date: June 16th, 1998 09:51:11
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: PETUNIA PROBLEMS!!!!!
I agree with Marida, royal icing is best for lily-nail flowers like
petunias. While they can be made with buttercream, it would take forever
for them to dry hard enough to handle and even then you would have alot
of breakage. Maybe your icing isn't stiff enough, if it's too soft the
petals won't have as nice a shape and will look very heavy and droopy.
Are you completing the whole flower before you decide how it looks? My
flowers never look that good to me until I've done the centers too. Try
spatula striping to add some realistic color effects; that really makes
any flowers look better. Don't forget to use slightly more pressure and
jiggle when you're doing the edge of the petals to make them full and ruffled.
Try looking up directions in another book. Sometimes one book will explain
it a little differently and have better pictures than another. Keep practicing!
Date: June 16th, 1998 10:16:26
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: PETUNIA PROBLEMS!!!!!
thank you for your help ladies, i think i will get another book to
look
at that may helpsome, there is a gap in each petal, using the tip 104
with a larger lily nail, and then when i switched to a smaller lily
nail, they just look so crowded, but i will keep practicing till
thursday anyway!! after that if i don't have pretty petunias, she'll
be
getting roses on that cake!! thanks again!!! kelly
Date: June 16th, 1998 08:43:03
From: Marida
e-mail: binsted@erols.com
Subject: Re: PETUNIA PROBLEMS!!!!!
Hi, Kelly: We do petunias almost every week. I don't think you can
make them very well with buttercream. We always use Royal icing. Is
your icing stiff enough for them to hold their shape? We usually make
them one day and the next day before they are all the way dry carefully
peel away the foil and turn them upside down and insert a tookpick
in
some of them to use for cascading. That works well for us. Keep
practicing and I am sure you will be able to make them.
Date: June 16th, 1998 06:32:30
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Fondant & Shine
After the fondant is fairly smooth, I usually rub a little crisco and
a
tiny bit of water onto my palms before I go over the surface the last
time. I find that this adds a hint of shine, and also extends the
amount of time that the fondant stays softs, so that I have time to
crimp all the way around the cake without my last several pinches
looking crumbly and dry.
Overall though, fondant doesn't get extremely shiny. If you really
want that sheen, try rolled buttercream.
Date: June 16th, 1998 07:50:26
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Chocolate covered strawberries
Make sure and use the coating chocolate, not chocolate chips. This
chocolate melts easy and sets up quickly.
Does anybody chill there strawberries first? More chocolate stays on
when diped.
Sue at Sugarcraft, Inc.
Date: June 16th, 1998 10:32:56
From: lynne
e-mail:
Subject: Chocolate covered strawberries con't.
you know these can only be at room temp (on a cake or otherwise) for
2-3
hours.
the important thing is to be sure there are *no* bruises or moisture
of
any kind on the berries.
lynne
Date: June 17th, 1998 01:09:13
From: Kathryn
e-mail: Cakedsign
Subject: Freezing rolled fondant covered cake
I have read that a cake decorated with rolled fondant should not be
refrigerated or frozen because it will become gummy. I need some expert
advice on how it can be frozen and not be ruined. Can it be done? Thanks
for whatever advice you all have to offer! :)
Kathryn
Date: June 17th, 1998 01:27:26
From: Kathryn
e-mail: cakedsign
Subject: 23k gold accents
Is there a reason not to use 23k gold over royal icing accents? I have
looked for an answer to this question for a year. Am I endangering people
by using small bits of it?
Date: June 17th, 1998 02:28:16
From: Carolyn
e-mail: Bridal1
Subject: Re: How can I get my icing thicker?
Try adding a little cornstarch and see if this will help any.
Date: June 17th, 1998 12:19:34
From: Gina
e-mail: milton@fpmg.health.ufl.edu
Subject: How can I get my icing thicker?
Hi -
I am doing my first "professional" cake this weekend. I normally use
just Crisco for my buttercreme icing (+ butter extract), but I ran
out
of Crisco and decided to use 1/2 Crisco and 1/2 butter (- butter
extract). I am wanting to use this batch of icing to tint for roses,
but it just doesn't want to thicken up. I tried adding extra powdered
sugar and it still doesn't seem to be thick enough. Any suggestions?
Thanks,
Gina
Date: June 17th, 1998 08:45:04
From: Dolores
e-mail:
Subject: Re: 23k gold accents
I don't know as an expert on the subject but I rather doubt that it
would harm anyone. People have been eating silver and gold dragees
for
many years. Its the same thing. I would only do accents if I was worried
Date: June 17th, 1998 08:52:45
From: Dolores
e-mail:
Subject: Re: Re: PETUNIA PROBLEMS!!!!!
Petunias can be made in both the largest and the medium lily nails.
One thing no one has mentioned...if you aren't familiar with royal
icing...be sure you've beat it long enough for it to become a bit dull.
It shouldn't look 'melted' or you didn't beat it long enough.
Gaps in petals...try the tip 124 instead. OR just take a flat brush
dipped in water (NOT much water!) and fill in the gap.
Also notice in that pict. that the leaves are wired together. They've
airbrushed the centers a deeper color too...or you can do it with petal
dust if you don't have an airbrush.
Date: June 17th, 1998 02:33:53
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: Re: PETUNIA PROBLEMS!!!!!
guess what everyone!! i did it i made the petunias, thanks to all of
you.thank you very much now my problem is hunter green icing!!
Date: June 17th, 1998 02:38:47
From: kelly
e-mail: rh98@groupz.net
Subject: hunter green icing
i have mixed kelly green and black, leaf green and black and still
just
have very ugly icing, does anyone know how to make a nice hunter green?
thank you very much, kelly
Date: June 17th, 1998 04:26:59
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: hunter green icing
I just recently made hunter green icing and it was easier than some
other colors (like maroon) to make. I used the Kelly green and black like
you tried, but I thought mine turned out appropriately. Maybe you should
add more kelly and a little less black. Too much black to any color makes
it grayish and ugly. Good luck, sorry I have no other suggestions.
Date: June 17th, 1998 04:33:04
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: hunter green icing
hi renee, thank you very much i will try again maybe i was a little
heavy on the black, thanks again, kelly
Date: June 17th, 1998 04:33:15
From: renee s.
e-mail: reneelschl@aol.com
Subject: Re: hunter green icing
Sorry, for all of those responses below, I only hit the send button
once, don't know what happened!
Date: June 17th, 1998 06:02:49
From: kate
e-mail:
Subject: chocolate clay roses in ACD Mag.
HELP!! I'm doing a cake for tomorrow (family, not a huge panic), and
I
have decided to try making the choc. clay roses on p. 60 of American
Cake Decorating Magazine. I know I got the measurements right, but
it
is really soft. I kneaded some confectioners sugar in, then I thought
maybe I better check and see if that's okay. Should I let it sit
longer maybe? Thanks in advance to anybody who has the time to answer.
Date: June 17th, 1998 07:54:41
From: Carolyn
e-mail: Bridal1
Subject: Re: hunter green icing
You definitely need more green than black, but think I usually use
leaf green - isn't Kelly green a brighter green. Also, you might try using
a bit of royal blue in it. I make hunter quite often to go with burgundy
and the darker colors.
Date: June 17th, 1998 10:35:25
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: seamless basket-weave cakes
About two weeks ago, one of the best cake decorators in Michigan, Glady
Gallogly, passed away. Her basket-weave cakes were so beautiful. You
could never see the seam where one begins and ends the weaving. How
about some tips from the more experienced cake decorators as to how
one
keeps the seam from showing?
Date: June 17th, 1998 10:46:51
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: chocolate clay roses in ACD Mag.
The July/August issue of ACD just hit my mailbox today, and there is
a
correction in it for the chocolate clay recipe in the May/June issue.
I
can't seem to locate the May/June issue right now to see if it's the
one
you're talking about. So, here's the correction, word for word.
In our May/June cover story, the directions for making the chocoloate
clay for bows should have instructed you to mix 4 cups of melted white
chocolate coating with the glucose. Do not start with 4 cups of
unmelted chocolate coating, or the mixture will be soupy. You'll need
several more cups of chocolate coating to yield 4 cups melted.
Hope this helps.
Date: June 17th, 1998 10:49:45
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: hunter green icing
I usually add a bit of red to get a nice dark green. Hope that helps
you out.
Date: June 17th, 1998 11:59:47
From: Carolyn
e-mail: Bridal1
Subject: Re: seamless basket-weave cakes
Maurice, the way I do basketweaving with one tip - about a #18 or so
star tip, you cannot see any beginning or end until you are clear around
to the very starting point. Sometimes, there you can tell it if you are
really looking, but I think that is pretty normal for any type of beginning
and ending of shells or whatever and I always place that in the back of
the cake. Do you know what tips she used for her basketweaving? Further
down this page, I have told how I do mine. It is much easier, faster, and
more dimensional, I think, that the Wilton way with 2 tips. I also do it
this way right on a cake if I want to do a sheet cake with a basket of
flowers on the top. I make the outline of a basket and then basketweave
it with a star tip. Everyone just loves this type cake with all sorts and
colors of flowers I have leftover from weddings. Quick cake, too!!
Date: June 18th, 1998 12:58:30
From: lynne
e-mail:
Subject: Re: 23k gold accents
kathryn; same as dolores said i'm not any kind of expert on this but
this is what i understand:
gold and silver dusts are a heavy metal. exactly the same coating used
on the dregrees. there might be someone out there that is *extremely*
sensitive to it.
for the most part i would consider it usable in small amounts -- accents
not completely covering something. gold leave is eaten very often in
meteranian (sp?) countries (turkey, iran etc). it is also used as a
filling for teeth. if it was toxic there would be a lot of sick people
around, don't you think?
always advise people it is recommended the gold trim be removed and
leave it up to them.
lynne
Date: June 18th, 1998 01:03:01
From: lynne
e-mail:
Subject: Re: How can I get my icing thicker?
i don't understand why it should be that much softer. i use butter
and
crisco but not 1/2 and 1/2. adding extra pdwr sugar should do it.
another would be to refrigerate it. keep it refrig'd -- even in your
pastry bag until you are ready to use. maybe keep a 2nd bag in frig
so
as the one you are using softens you can switch.
lynne
Date: June 18th, 1998 01:13:15
From: lynne
e-mail:
Subject: Re: seamless basket-weave cakes
one way to get a good looking (seamless) basketweave is to be sure
you
have an even amount of uprights.
when i start basketweave i mark my uprights first, pipe them, then
do
the weaving. make sure there are an even #. it's when there is an odd
# that you run into problems.
i know this is a bit different then the way most people do it, but
this
works best for me :)
lynne
Date: June 18th, 1998 08:09:10
From: Dolores
e-mail:
Subject: Re: Re: How can I get my icing thicker?
Hi Gina,
I think perhaps you beat it too long and the butter broke down. I'm
not
sure this does happen for sure - wth un-cooked icings, but it sure
did
happen to me with cooked icing I made. I learned to stop before it
happened after I threw a batch away.
If adding more (lots more) conf. sugar seems to make it 'gooey' your
ratio of sugar/shortening is off and more shortening must also be added.
Date: June 18th, 1998 09:21:31
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: chocolate clay roses in ACD Mag.
There have been a couple of chocolate clay recipes in ACD recently.
There was the article in the April issue by Margaret Keys with the
chocolate bows (that's the one the correction in the current issue
is
for), and the chocolate roses by Steve Klc in February.
I made both of those chocolate clay recipes, and wasn't happy with
either one (though I'll try Margaret's again with the corrected recipe).
When I made Steve Klc's clay recipe, it was too soft to hold its shape.
Either the amount of simple syrup called for is too much, or it needs
to be boiled longer to reduce some of the water (he calls for
equal parts sugar and water brought to a boil -- another recipe I've
looked at since calls for 4 parts sugar to 3 parts water brought to
a boil and boiled for 3 minutes). The way I found to fix it was to
make
an additional batch of clay without the sugar syrup (it was VERY dry
and
crumbly), and kneading the two batches together.
Unfortunately, you probably don't have time to do this. Chocolate clay
works best if it's allowed time to rest overnight before using. Maybe
if you made it then put it in the fridge for a while, it'd speed up
the
resting process, but I've never tried that, so it's just a guess.
Do you have access to Choco-Pan (white chocolate fondant)? I've used
it
for molding roses and poinsettias before. The Wedding White variety
is
a little stiffer than the others, and is recommended for molding and
modeling, but I've been successful with Blanc as well (it just takes
a
little more finesse and patience).
Date: June 18th, 1998 05:31:42
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: seamless basket-weave cakes
I have always used a 48 tip (I have one of the old ones with both a
straight and a serrated edge), But after reading this message board
I
am going to try Carolyn's and Earlene's way to see if I like doing
it
that way. You can have a lot of fun learning different things on this
message board even if you have been at it for many years.
Date: June 20th, 1998 12:53:12
From: Trisha
e-mail: TSMuprhy@SNET.NET
Subject: Freezing cakes
I have heard that you can freeze cakes very easily. Is it best to do
this frosted or unfrosted? Also, should the cake be wrapped while in
the freezer (if so, with what?), or just when it is removed to prevent
the condensation? I have read a little bit about this on the message
board, but I'm still unclear on what is best to do. Also, how long
can
it be fozen for? Thanks in advance! I have just founf this web page,
and already I think it is great!
Date: June 20th, 1998 12:56:07
From: Trisha
e-mail: TSMurphy@snet.net
Subject: Placing cakes on foil???
I have read a few entries that mention putting a doily (or something
else) between a cake and foil that is covering a cake board. Is this
necessary? Why? Thanks a lot!
Date: June 19th, 1998 09:04:38
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Re: Choco-Pan
I paid somewhere around $70 for a 10 pound bucket last time I bought
some. I'm with BKeith on this one--it tastes better, and you can roll
it out much thinner, so it's worth the extra money. But, I also think
it's a little harder to learn with, so you tend to waste a little more
at the beginning. If you're used to working with fondant, I would
suggest starting out with the wedding white--it still tastes good,
and
acts more like "real" fondant, especially for molding.
Date: June 19th, 1998 07:52:11
From:
e-mail:
Subject: Re: Book Pan
Date: June 19th, 1998 07:58:10
From: renee s
e-mail: reneelschl@aol.com
Subject: Re: Book Pan
I just made that exact same cake 1 month ago. I lost the picture, so
am going on memory. The lattice was like the basket weave, only farther
apart. I just followed the directions in the book and from the picture.
I did the grape clusters, they were easier than they looked and turned
out nice. Instead of those maybe you could do a vine of drop flowers with
some leaves? I did use the two book pan. If you use the one book pan, don't
think it would matter decoration-wise, just have to make everything in
a smaller proportion. Good luck! Renee S.
Date: June 19th, 1998 06:09:09
From: Laura S
e-mail:
Subject: Thank you Carolyn!!!
Date: June 19th, 1998 06:42:52
From: kate
e-mail:
Subject: Re: Re: Re: chocolate clay roses in ACD Mag.
Thanks so much. I haven't received the latest issue, so your help is
greatly appreciated. Yes it was the recipe for bows that I was trying
to make. Nope, can't get choco-pan in my little town! (Northwest
British Columbia, Canada). Had a hard time finding any info on
anything, but thanks to you guys (ladies) on this board I am well on
my
way, have found suppliers and info. and I am enjoying every minute
of
it (okay, almost every minute of it, the choc. clay WAS a little
frustrating). Now, if any of you can find a way to increase the value
of the Canadian dollar, I can get WAY more pans!!! (HA HA).
Date: June 19th, 1998 04:25:59
From: Debbie
e-mail: ibf@web-town.com
Subject: Rolled fondant cake
I have worked with rolled fondant to do some dummy cakes, but I plan
to
use it on a real cake this weekend. My first question is: can I use
frostin'pride to coat the cake under the fondant, or is it better to
use regular buttercream? Second question: I would like to do a
chocolate cake with a chocolate mousse filling. This means I will have
to refrigerate the cake. I would like to have the cake finished on
Saturday for a Sunday party. Would the fondant covered cake be OK in
the refrigerator overnight? Does the fondant get hard in the
refrigerator? Does it soften in room temperature? Is it easy to cut
the cake? Would decorations done with royal (such as stingwork on the
side of the cake) be a problem in the refrigerator? Thank you for all
your help!
Date: June 19th, 1998 02:27:36
From: Carolyn
e-mail: Bridal1
Subject: Re: Dark chocolate icing
Add some brown coloring to darken it. Sometimes, I even mix lots of
leftover colors of buttercream and then add the cocoa and then add more
brown coloring if I need it.
Date: June 19th, 1998 02:29:17
From: Carolyn
e-mail: Bridal1
Subject: Re: Gold Icing
Golden yellow is a good choice or if you don't want it quite that gold,
use some lemon yellow and add golden to get it the right shade. I sometimes
add just a touch of brown so it is not so bright, bright.
Date: June 19th, 1998 11:45:57
From: Laura
e-mail: smeech@webtv.net
Subject: Gold Icing
Me again. I think I have asked this question before(sorry!), but I
do not recall the reply. How do you make a gold icing color? Is golden
yellow a good way to go, or is the Pooh color better? I think I remember
someone also saying to mix two colors together to achieve the gold. Any
help would be greatly appreciated. I'll be making it tonight.
Thanks,
Laura S
Date: June 19th, 1998 12:26:07
From: jen
e-mail:
Subject: Dark chocolate icing
I need help with getting dark chocolate icing to be the color this
lady
wants. Her cake is going to be based iced with medium
brown (chocolate) and the borders and people's names are very dark.
I
use the Hershey's cocoa in my icing but to put in enough to be dark
it
gets bitter. Does the semisweet chocolate squares make a darker color?
Or is there another way? (This is for a office party, 12 x 18). Thanks!
Date: June 19th, 1998 11:38:32
From: Laura S
e-mail: smeech@webtv.net
Subject: Book Pan
I am going to be making a cake that will look like a Bible.
I want to do something similar to the 1996 Wilton Yearbook page #77.
This calls for the two-mix book pan. I have the one-mix book pan. Will
this make much of a difference? Or should I purchase the two-mix book pan?
Also, can anyone tell me how to do the lattice? Is it anything like
doing a basket weave?
If you look at the page I am referring to in the Wilton book, I don't
want to make those grape clusters for the inside border. Any suggestions
on what else I can do there?
I will be making this tonight. Ofcourse at the last minute!:(
Thanks for always being there!
Laura
Date: June 19th, 1998 08:54:33
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Choc-Pan
Gosh, I think I pay something like $8/pound retail. I know it's
expensive (about twice the price of Regalice), but it's got lots of
advantages. You can roll it thinner, so a pound goes further, and it
tastes much better than plain fondant. I found it took a couple of
experimental cakes before I was really comfortable with it, but now
I
think it's easier to work with than plain fondant too.
Definitely worth it, in my book.
Date: June 19th, 1998 09:25:59
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Choc-Pan
I bought 5# direct from them and it was fifty some dollars. I just
wanted to try it. The decorators in our area love it. I'm not into
fondant, but I know it tastes better. I would think you would have
to
charge a little more for cakes done with it because it is pretty
expensive.
Date: June 19th, 1998 07:39:15
From: Sue
e-mail: proicer@one.net
Subject: Re: 23k gold accents
As I understand its NON-TOXIC, which means if eaten it won't kill you
but should not be consumed in large doses.
I've had it explained to me as A non-toxic metallic powder containing
metals. Its widely used in Europe but our Health Department has taken
if
off the market a few years ago.
If anything we should not drink the water, eat meat or breath the air.
LOL
I don't see any real harm but becareful. We also have a nice Gold
Sparkle dust which is almost as bright.
Sue at Sugarcraft, Inc.
Date: June 19th, 1998 07:22:04
From: Sue
e-mail: proicer@one.net
Subject: Re: Choc-Pan
What do you pay for Choco-Pan? They want us to be a distributor, but
it
seams a little expensive.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 21st, 1998 12:20:35
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Placing cakes on foil???
Right, whatever works to your satisfaction is what you should do. I
personally do not like just plain foil under my cakes as I have seen where
foil is cut with a knife and sometimes slivers of it can get in with the
cake. If I put decorator foil on the cake board where it will show, then
I like a glassine doily or freezer paper cut the same size as cake hot
glued on the foil. Most times on the other cakes that are on cardboard
circles, the same size as cake, I don't put anything over the cardboard
and I usually use about 3 hot glued together because I don't want my cake
icing cracking when I pick up that cake to put it on the plastic plate
or on top of the next tier. When the cake is taken apart and cut, that
cardboard is thrown away.
Date: June 21st, 1998 12:34:13
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Freezing cakes
Is it me or the storms messing up the computer tonight??? LOL. When
you have time, to back and read the archives as I think this has been covered
several times, but I know time is precious!! I do about the same as Marida
only I freeze mine right in the pan as they will only be frozen a few days
usually - maybe just good and chilled actually! I have never been comfortable
trying to get those big tiers out of pans and into bags or whatever. Frozen
in the pans is much, much easier to deal with - true, you have to have
lots more pans, but you can accumulate them as you go. I have done as many
as 10 weddings in a weekend, but this is not usually my norm. I usually
try to do from 1 to 6 as I am only ME and no help except that my daughter
does most of the baking. AFTER they are frozen in the pans, then I take
them out usually on Friday morning (depends on schedule) and put the tiers
together with buttercream or filling. Then I usually let them set out in
the open air for a couple of horus and then put them in plastic bags (just
clear big unscented garbage bags) to thaw the rest of the way for probably
another 6-8 hours). Then I ice and usually let them sit overnight (again
depending on my schedule). Today I had 3 big ones, so I got most of 2 of
them decorated last night before midnight and then was up again at 4 a.m.
to be all finished by 11 a.m. so I could start delivering at noon. As you
get more and more orders, you will work out what is best for you. We have
all been there and done that. Each week I make a weekly schedule of what
has to be baked, etc. Keeps me on track. I've had cakes frozen for a month
and they were still fine - usually, in this case though, I will cover good
with foil or a bag. For short term freezing, I usually don't even cover.
Date: June 21st, 1998 12:23:14
From: Caolyn
e-mail:
Subject: Re: Re: Freezing cakes
Date: June 20th, 1998 09:02:33
From: lynne
e-mail:
Subject: Re: Freezing cakes
hi trisha; welcome! as was said each of us has our own way of doing
things and i prefere to fz my cakes *before* icing. i wrap them in
plastic bags if i know it will only be a few days. otherwise i wrap
well in fz'r paper, then put in a plastic bag. always mark size,
flavor, and maybe who it is for and date baked so you can rotate them.
lynne
Date: June 20th, 1998 04:14:36
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+3316
Subject: Re: Re: Dark chocolate icing
Hi Jen,
I use the Hersheys Dutch processed European style cocoa added
to my regular buttercream. It is a darker chocolate and you don't need
to add as much.
Date: June 20th, 1998 06:58:27
From: marida
e-mail: binsted@erols.com
Subject: Re: Placing cakes on foil???
I have never used foil on any of my cake circles and have never had
a
problem. I know that some of the decorators do and I feel that whatever
works and you are completely comfortable with then you should do it.
That is the good thing about this board is our sharing and caring.
Date: June 20th, 1998 07:06:17
From: Marida
e-mail: binsted@erols.com
Subject: Re: Freezing cakes
Most of our cakes are frozen, if we have seven or eight weddings a
week.
They are usually baked on Monday and Tuesday and taken our Thursday
night or Friday morning and put together. We ice them and sometimes
even do the sides of them if we have time. I have three freezers and
nothing in them but cakes. I do not cover them until I take them out
of
the freezer. We cover them loosely but completely with plastic wrap
(Saran or whatever) for several hours to prevent condensation. We have
never had a problem doing it this way. Here, again, each of us has
our
own way of doing this and whatever works for you is what you do. One
of
the biggest things is that you feel comfortable and confident in what
you are doing.
Date: June 22nd, 1998 01:13:58
From: Renee S
e-mail: reneelschl@aol.com
Subject: small tier cake
I was asked to make a wedding cake for a casual small wedding for next
Sunday (30-40 people). I would prefer to make a tier cake (2 tiers) opposed
to a sheet cake because I think it would be prettier. Any suggestions as
to what round size pans would work for two tiers to feed 30-40? I am assuming
that the cake will be cut into birthday cake size servings instead of the
1"x2" that wedding cakes usually are, so the wedding cake serving size
guides haven't been helpful. Thank you!
Renee S.
Date: June 21st, 1998 10:59:40
From: kelly
e-mail: rh98@groupz.net
Subject: cake disaster
ya'll are not going to believe this!! this is a follow up to my earlier
HELP!!!!. i finally got the garland fixed up and it was very time
consuming and tedious and yes a mess at fisrt with the three colors
on
it, but after working and working i did finally get it fixed up. i
called her and told her i would bring it to her and i was on my way.
the
cake was in a sheet cake box because it was the only box in this city
that would hold the 14" heart shaped cake board!! i picked the box
up
and turned to go out the door and yes you guessed it, i dropped the
cake, it shifted in the box and i followed it to the ground so it didn't
just drop to the floor i tried to keep it from falling completely,
i
couldn't look and asked my 13yr old son to please come open the box
and
look! he opened it and said,"I don't believe it, I think you can fix
it"
i didn't believe it either but it wasn't all that bad, the garland
fell
off and it cracked on the topped a bit and some of the border was messed
up on the top and bottom, but it was fixable!! so i called her back
and
told her i'd be a little later than expected and she said no problem
and
i fixed the cake while my son told me not to cry anymore, it was "just
a
cake"!!!!i got the cake to her and she told me it was the prettiest
cake
she'd ever seen and she was so pleased!! today she called and told
me
the cake was the talk of the wedding shower and it was completely gone!!
thank you everyone, without this board and ya'll i probably would have
thrown it in the trash and along with it any ideas of doing this again!
but now, i feel like i have truly "made a cake"!!! thanks again, kelly
Date: June 21st, 1998 02:28:00
From: Margaret
e-mail: salimstng@aol.com
Subject: Shipping a cake
I will be shipping a cake to Toront, I am in Texas!! Need tips on freezing
completed cake & how to ship!! & for this same cake I am needing
help on what type of frosting to use for edible decoratiosn, such as a
swing,
I want the whole cake to be edible, it will be a "Front Porch" &
need tips on how to get it there safely & directions to give the receiver
on how to thaw!! Thanks for any help you can give me!! This message board
is the best!!!
Margaret
Date: June 21st, 1998 12:48:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: Freezing cakes
Hi, Trisha: Ther majority of our cakes are frozen. I think there is
somemore discussion on this subject on down the page. We even ice ours
and sometimes decorate the sides if we have time and have a lot of
cakes
going that weekend. Most of ours are only in for a few days but we
have
left them in a lot longer. I only have cakes in my freezers (I have
three here and one at my daughter's), I put mine in unwrapped and wrap
them when they come out for about three hours to keep them from
sweating. We have never, ever had a problem with that. Each of us has
our own way of doing it and believe me whatever works stay with it.
I
wrap them loosely with plastic wrap.
Date: June 21st, 1998 12:11:55
From: Dolores
e-mail:
Subject: Re: Rolled fondant cake
> 1. can I use frostin'pride to coat the cake under the fondant, or
is
it better to use regular buttercream?
A. I would opt for buttercream. I think that whipped icing is going
to
be slick and make your fondant slide. (And I don't put much buttercream
under it either. It too can make the fondant slide. I just 'putty'
holes with buttercream, then use 'sticky' sparingly. Last time I needed
coconut filling for the cake, so I also coated the cake with it before
adding the fondant. Or strain apricot filling. I'm not very particular
as long as I'm certain it won't crust before I can roll out the fondant
and get it draped over the cake. I don't like lumpy 'sticky' and if
you
use something with color, BE SURE the fondant is thick enough that
it
won't show through.
2. I would like to do a chocolate cake with a chocolate mousse filling.
This means I will have to refrigerate the cake. I would like to have
the
cake finished on Saturday for a Sunday party. Would the fondant covered
cake be OK in the refrigerator overnight?
I've never tried this. If I did it, I'd be using our chocolate mousse
filling that doesn't require refrigerating.
>Does the fondant get hard in the refrigerator?
No worse than unrefrigerated...Gets more firm the more hours it is
done. Cover like in a cake box and I wouldn't like to do it until the
day before serving. Fondant WILL dry very hard over a week or two.
I
know this from making cakes for display.
> Does it soften in room temperature?
It will sweat unless you leave it well covered until it returns to
room temp! Colors may bleed too.
>Is it easy to cut the cake?
Definately easiest of any type of icing to cut...because it isn't
sticky. Cuts nice.
>Would decorations done with royal (such as stingwork on the
side of the cake) be a problem in the refrigerator?
Probably not if you leave it covered until it returns to room temp.
Maybe not even so. Royal icing dec. won't necassarily break just because
moisture softens them. They WILL break if the cake is not on a very
sturdy surface.
Good luck and do follow up and let us know how it does turn out please.
Date: June 21st, 1998 11:59:26
From: Dolores
e-mail:
Subject: Re: Re: Re: Placing cakes on foil???
Another thing...when I've placed a cake directly on foil (red), the
color came off and blended with the icing. I'm sure this is NOT good
for
us. (Did it with Wilton's FDA foil too!)
Date: June 21st, 1998 09:35:48
From: Sue
e-mail: proicer@one.net
Subject: Re: Placing cakes on foil???
I think this is probably because not all foil is FDA. Wilton is the
only one that has a FDA foil, which we use if the color is right.
We use any colored foil under our small birthday cakes to enhance the
colors used on the cake. Foil is folded over the cardboard and taped
underneath. We rarely use a doily.
Our wedding cake layers sit on a plain cardboard and then we glue it
down with icing to the foiled wrapped board. If stacking, we use
aluminum foil and cover both sides of the board and lay a circle of
saran wrap ontop of that layers icing over top of the dowl rods.
Glad to see you asking questions! This is what we are all here for,
to
HELP.
Sue at Sugarcraft, Inc.
Date: June 21st, 1998 09:19:19
From: Sue
e-mail: proicer@one.net
Subject: Re: Dark chocolate icing
If its the writing you want, I agree with the rest. OR you might think
about using the Dark Chocolate Candy Writer. Warm, need, snip the end
and you can write right out of the tube. Yummy!
Sue at Sugarcraft, Inc.
Date: June 21st, 1998 09:27:19
From: Sue
e-mail: proicer@one.net
Subject: Re: Freezing cakes
We don't freeze many cakes, no freezer space. But when we do... we
completely finish the cake, decorations and all. Let the icing crust
then wrap in several layers of saran wrap. Set the cake in the freezer
level.
But I think the real secret is when you thaw the cake. Thaw at night
when the presser outside is heavy, still wrapped. Then the next morning
unwrap and EAT!
Sue at Sugarcraft, Inc.
Date: June 22nd, 1998 05:40:21
From: Marida
e-mail: binsted@erols.com
Subject: Re: Whipped icing melting
It sounds like you might need to use a little more sugar. Are you
talking about buttercream or a whipped cream icing. If it is melting
in
front of your eyes it sounds like you need to add more sugar. Not
knowing what recipe you are using it is hard to say for sure.
Date: June 22nd, 1998 08:46:33
From: Jeannine
e-mail: norder@prodigy.net
Subject: Re: Sue, whipped icing and paste colors ? again
Susan,
I attended an ICES Day of Sharing where the topic was Bettercreme
whipped icing. It does taste good :) However, the Rich's
representative that was there told us that contact with a traditional
buttercream icing would cause the bettercreme to break down and the
colors would bleed!! She used the bettercreme for everything; roses,
borders, stringwork, figure piping, etc.
Date: June 22nd, 1998 07:44:04
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Sue, whipped icing and paste colors ? again
Hi,
I asked about my paste colors running with my whipped icing. You answer
to try powder colors. Thank you for the info. Now I have another question.
You mentioned that you use buttercream to do your decorations on the cake
that is covered with whipped icing. Well I tried that a while back and
it ran all over my cake even though I had it in the fridge when it ran.
Have you heard of this? Have you heard of the whipped icing that I use?
It is called Instant Whipped Topping and it comes in a 3lb bag. It is a
powder that you just add ice water to and you also have to have all your
utensils cold. If you have something that is like this but better for me
to use please let me know. I saw that there is something called bettercream.
Is it like a whipped icing? I was wondering if you can ship it also. Please
let me know. Thanks for all your help. Susan M.
PS The reason I use this whipped topping is that every-one seems to like it because it isn't overly sweet.
Date: June 23rd, 1998 01:35:31
From: Cindy S
e-mail: cinsherman@home.com
Subject: Icing for Flowers (?)
Hello,
I've got several questions. I am making a 4 tiered Hat Box style
wedding cake. I will be decorating the cake with floweres, I have a
cut
out for the particular flower I want to make. Should I use Royal Icing
for it or Gum Paste ?? Which one is easier to make? How do you store
the
icing after it's made? and after the flower has been made? How long
do
both of them last after making them? I'd like to have the flowers done
2 days before the wedding, and then I will place them on the cake the
day of the wedding. Can anyone give me any tips or advice on what I'm
about to encounter??
Thanks!!
Cindy
Date: June 22nd, 1998 03:51:17
From: Lupe
e-mail: Lcruzgye@aol.com
Subject: Whipped icing melting
Help! After I start decorating my cakes, when I'm working on the borders
or the roses my icing starts melting this puts me really nervous I don't
know what to do. Maybe someone can help me.
Thank you.
Date: June 22nd, 1998 04:51:30
From: Gina
e-mail: milton@fpmg.health.ufl.edu
Subject: Re: Re: Icing 1/2 sheet cakes
Thanks, lynne. I will definitely review the archives. I'm glad to know
I'm not the only one wondering about this.
Gina
Date: June 22nd, 1998 03:24:24
From: lynne
e-mail:
Subject: Re: Icing 1/2 sheet cakes
i hope you have some time to review either this pg or the archives
as
this has been discussed before. yes, there is a better way. use a
contact paper covered cake board about the same size instead of wax
paper.
lynne
Date: June 22nd, 1998 12:59:19
From: Renee S
e-mail: reneelschl@aol.com
Subject: Re: Sizes for small tier cake
Thanks Sly for you input! Are you talking about 2 layer rounds or one
layer? I am assuming two layer. I think these people will cut even bigger
slices like 2"x3".
Date: June 22nd, 1998 10:22:01
From: Gina
e-mail: milton@fpmg.health.ufl.edu
Subject: Icing 1/2 sheet cakes
I did my first 1/2 sheet cake this weekend and everything went well,
except, I wanted to see if there is a "secret" to icing/filling a sheet
cake. After I cut cake, I slid a piece of wax paper in between to get
the top layer off, but I had to have my husband help me get it back
on.
I figure, there has got to be an easier way of doing it without
breaking the cake.
Thanks,
Gina
Date: June 22nd, 1998 08:52:16
From: Marida
e-mail: binsted@erols.com
Subject: Re: cake disaster
Kelly: When I first started reading your message I was thinking "Boy,
some days it just doesn't pay to get up." But, Hoorah for you, you
survived it and everything turned out great for you! After a day like
that, I would call my daughter and yell "Starbucks, time for a
cappucicino." Needless to say we are there a lot! Both for the good
times and the bad. Have a good week, KELLY.
Date: June 22nd, 1998 07:11:33
From: Sly
e-mail: skenney@rocketmail.com
Subject: Sizes for small tier cake
You could do a 12" & a 9" or 8" round for the next layer. (Wilton
horribly overestimates the number of servings on those sizes.) I tend
to go along with Earlene's chart, which shows for 1"x2" slices, you
get
about 45 servings for the 12, and 15-22 for the 8 or 9. That would
give you 60-67 slices at the 1 x 2 size, if your slices run about 50%
larger than that, say 1½ x 2, that would mean 40-44 servings.
Other combinations that would work to give you approximately 40 slices
of 1½ x 2 would be
10 square and 8 square
9x13 oval and 7x10 oval
12" hex and 9" hex.
All of these measurements assume that there is no "keepsake" tier that
goes uneaten. If you wanted to give them a little baby tier on top
to
take home, you could throw on a small top tier and go for a three tier
cake (just keep the size of it proportionate to the other layers.)
Hope this helps!!
Date: June 24th, 1998 12:24:48
From: Carolyn
e-mail: Bridal1
Subject: Re: Rolled Fondant for Flowers ??
Yes, rolled fondant will harden and many think it is much easier to
work with than gumpaste. The same principles apply in regards to doing
the flowers though.
Date: June 24th, 1998 12:25:41
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: 2" x 3" slices? Yowza!!
Thanks so much for your help! You have given me a lot of useful info.
I agree that the 2x3 slice is big, but believe me I saw them cutting them
that big for a cake I did the other weekend! I will go by the 2x2 average,
you are right, some will want even smaller than that, so it averages out
to 2x2. Again, I appreciate your help!
Date: June 23rd, 1998 11:17:44
From: lynne
e-mail:
Subject: Re: how far in advance?
dear laura :)
i hope you have reviewed the pgs and archives to see what you are in
for! :)
i also hope you can set aside one whole day *w/o interruptions* to
devote to this project.
these are just like any other cake so if you do not care to fz them
they can be made up to 3 days ahead in my humble opinion.
now, from what i have learned on this board the secrect to success
on
these things to to keep them *tiny*.......no more than 1". i'm sure
the reason i had soooooo much trouble is that mine were about 2 1/2
to
3 in hearts. see -- i wanted to be sure they had more than one tiny
bite:) but looks like it is much easier to make more than bigger
(understand the difference?).
please do let us know how this project goes for you.
lynne
Date: June 23rd, 1998 11:10:42
From: Gwenn T.
e-mail:
Subject: Rolled Fondant for Flowers ??
My question is simple, but with no experience in the cakae decorating
field I am stumped. Will rolled fondant flowers harden after they have
been made over a period of time? Or is rolled fondant more like regular
icing?
Thanks,
Gwenn
Date: June 23rd, 1998 09:49:03
From: Susan M.
e-mail: gmeyertchr@worldnet.att.net
Subject: Re: Re: Re: Sue, whipped icing and paste colors ? again
Sue and Jeanine,
Thanks so much for the answers. I will e-mail you on the bettercream manufacturer. I can do borders with the whipped icing but that is about it. It breaks down fast for me because I have very warm hands. Sometimes I where a cotton glove in the summer to help with my decorating. It does help alot.
Anyway thanks again and Sue I will be placing an order with you this
week. I need some books and powder food coloring. And some other things,
so look for my e-mail soon.
Susan M.
Date: June 23rd, 1998 08:48:28
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Batter for Lamb Pan
Have you ever tied the pan together with string while baking?
We spray our pans with Pan Spray, available on our ON-LINE CATALOG,
$5.75.
Also I read that you may cool the cake in each half for about 15 minutes
then stand up-right to finish cooling.
Also decorate back/front bottom up. Never decorate all the front or
it
may tumble forward.
The TOP of the pan is the pan side with the air hole.
HAVE FUN!
Date: June 23rd, 1998 08:32:46
From: Sue
e-mail: proicer@one.net
Subject: Re: how far in advance?
We purchase ours from a local baker supply and they come to us frozen.
So you could make them up as early as you want and freeze them until
your ready to eat them. They thaw quickly and taste GREAT!
HAVE FUN!
Sue at Sugarcraft, Inc.
Date: June 23rd, 1998 08:34:52
From: Dora
e-mail:
Subject: Re: Batter for Lamb Pan
Penny
I have an old, old lamb pan that I use quite frequently. Be sure you
grease and flour every nook and cranny on both pieces. Mine does not take
even a full regular Duncan Hines mix. I fill the front half of the lamb
to within about 1/2 inch from the top. Place the back half of the lamb
on the first half. I usually place it on a cookie sheet to keep it level
and to catch any spills. I bake it about the same as a regular cake. At
the end of the 35 or 40 minutes, use your cake tester - a long metal tool
available most places that sell baking supplies. The part of the pan on
top usually "pushes" up or just remove it. When the tester comes out clean,
the cake is done. Remove carefully and place in an upright position - propping
with a clean towel, glass, etc. if necessry until cool. I stick a dowel
rod or a straw down through the head to prevent breakage. The extra batter
- I never measured so I don't know exactly how much it takes - can be made
into cupcakes. I hope this helps. As I said, I have the old mold so I'm
not sure if the size is exactly the same.
Date: June 23rd, 1998 08:24:05
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Sue, whipped icing and paste colors ? again
We have never had any problem with buttercream on Bettercream. Luck
I
guess. We did write and left it over night and it sorta changed but
not
enough to fix. The customer had no complaints. Guess it looked OK until
the ate it.
Sue at Sugarcraft, Inc.
Date: June 23rd, 1998 05:21:10
From: Penny
e-mail: rmagarine@earthlink.net
Subject: Batter for Lamb Pan
My sister sent me the two sided lamb pan. Looking in Wilton's yearbooi
it says to use 6 cups pound cake batter... Do I bake the two sides separately
or do they somehow go together and bake as one piece? If so how do you
keep the batter from running all over and what would be the recommended
baking time?
Date: June 23rd, 1998 04:59:56
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Icing for Flowers (?)
Cindy, I think you maybe need to think about getting a book that explains
some of the types of icing such as royal and gumpaste. They are both totally
different. If you have never done either, then you need some practice to
achieve what you want. Daisies out of either would be relatively easy,
but not if you have never before used either medium of icing. If you have
no where to purchase a book, probably Dolores could suggest one she has
or maybe your local library would have something you could check out. Good
luck. In the center of the Wilton yearbooks is usually how to do some flowers
so you might start there if you have the yearbook or a yearbook.
Date: June 23rd, 1998 12:39:58
From: Laura S
e-mail:
Subject: how far in advance?
I'd like to try and make petite fours. How far in advance can I make
them and have them still be fresh?
Thanks,
Laura
Date: June 23rd, 1998 01:12:28
From: Cindy S.
e-mail: cinsherman@home.com
Subject: Re: Icing for Flowers (?)
The type of flower is a daisy. It's not very big in size. Can you tell
me anything I should know about using a cut out flower? I mean do I
have
to wait for hte icing to harden before I cut out the flower?
I am so new at this and I would appreciate any help you can offer.
Thanks!!!
Cindy S
Date: June 23rd, 1998 09:09:46
From: Sue
e-mail: proicer@one.net
Subject: Re: Sue, whipped icing and paste colors ? again
I've never used the kind you are mentioning. It sounds like Wilton's
new
whipped icing. You might try theirs.
I use a Bettercream Whipped Icing made by Rich's. It does have to be
frozen (It doesn't actually get solid) but I don't know how we would
ship it. Email us at proicer@one.net and I'll give you their number,
you
could call and ask for local distributor. Maybe they would know how
you
could get some. It's really GOOD! It can remain unrefrig. for 5 days,
but I like it better cold.
Is it the writing that is bleeding? If so, write first with yours (same
color as the icing) then with a buttercream color.
GOOD LUCK!
Sue at Sugarcraft, Inc
513-896-7089
Date: June 23rd, 1998 08:02:40
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Icing 1/2 sheet cakes
I find using waxed paper or the coated cardboards actually prevents
me
from being able to "slide" the layer back off. I usually make sure
I'm
ready to fill before I remove the layer, then slide it off onto an
unwaxed, uncovered cake board, and the frosting or filling, and then
slide the layer back off. If the layer doesn't sit more than 5 minutes
or so on the dry cardboard, it doesn't really lose any moisture to
it,
and it slides off much more easily than in does from those waxy coated
boards. (obviously the reverse is also true, if you want a cake to
slide less, use the waxy coated board underneath it.)
Sherry
Date: June 23rd, 1998 06:53:53
From: Dolores
e-mail:
Subject: Re: Re: cake disaster
To deliver wedding cakes, try not to put them in boxes. Te feet on
the
sep. plates makes them shift around. I give the customer a box, but
I
don't put the cake in it. Can mess up the sides doing that too.
You have courage! You didn't write that you'll never do another tiered
cake :)
Date: June 23rd, 1998 07:57:22
From: Sly
e-mail: skenney@rocketmail.com
Subject: 2" x 3" slices? Yowza!!
I was assuming a two layer cake. A 2" x 3" slice of cake is quite a
huge slice. That would be about 1/9 of a 2-layer 9" round. Or, think
of it this way, a 9" decorate round cake is 30-31 inches in
circumference, so 1 slice (about a 40 degree wedge of the circle) would
be about 3 1/3" across at the base. Even if you let people serve
themselves, I can't imagine *that* many folks would take a piece that
big, unless they meant it to be all they were gonna eat for a while!
Perhaps they'd go for a 2" x 2" slice.
However, it's not that difficult to calculate for larger pieces. You
can either make an even taller cake by adding another layer, or go
up
in circumference.
Assuming the *average slice* is about 2" x 2" (averaging those heavy
eaters against those dieters who take tiny slivers)
The following combinations should get within your desired number of
servings (some more generously than others):
Rounds: 13 and 10; 14 and 8; 12 and 9 and 6; 13 and 9 and 5.
Square: 12 and 8; 12 and 9; 10 and 8 and 6
Hex: 15 and 9
Combination: 12" square and 9" heart; 14" round and 9" heart
(Again, the above configurations assume that ALL layers listed are
being cut and served.)
Date: June 23rd, 1998 06:48:30
From: Dolores
e-mail:
Subject: Re: Re: Icing 1/2 sheet cakes
Gina, When filling a cake, slide a cardboard between and lift off the
top cake. Add filling and slide the top cake back onto the bottom one
-
easy!
Date: June 23rd, 1998 06:44:41
From: Dolores
e-mail:
Subject: Re: Icing for Flowers (?)
WHICH flower? It makes a big difference what flower type as to what
icing must be used.
Store royal icing tightly covered. I don't refrigerate it. But if yu
do,
let it return to room temp before using.
Gumpaste: I never refrigerate it and my recipe doesn't spoil (on my
SPECIAL TECHNIQUES page)
> Which one is easier to make?
Either one is going to seem strange at first. It would be hard to say
which is easier. Gumpaste is more like working with a craft.
Royal icing...the only thing, you must beat it til it loses the shine
and stands in peaks. Otherwise your flowers will look like they are
melting. If this happens, beat it more.
>store after the flower has been made?
In your cupboard away from light or dust - indefinately!
>How long do both of them last after making them?
Indefinately, stored away from light or dust.
Gumpaste CAN pick up humidity and droop. I haven't had that to happen
except with an orchid once...and I've made tons since that didn't droop.
I keep my diplays in my basement, partly underground.
Let us know the very type of flower you are doing and we can help you
better.
Date: June 25th, 1998 01:09:52
From: lynne
e-mail:
Subject: Re: Combing icing
hi nela; i like to ice my cake, smooth it then comb. if you waite
until it 'sets-up' or dies before combing you will get little 'balls'
of icing when combing that will spoil the look. do it when the icing
is fresh.
lynne
Date: June 25th, 1998 01:22:41
From: lynne
e-mail:
Subject: Re: regarding those large slices
renee; you need to be pricing these cakes per mix in order to come
out
ahead (in my humble opnion).
i figure a full sheet to serve 65-75. dbl that (2-layers) would serve
about 125-150. i'd get about $60 for the full -- $100-125 for the dbl.
also remember when you dbl a full sheet you have to dbl or triple the
board so you have extra expense. (i use 'dbl-walled' boards so dbl'ing
that would be about right.) depending on your board you might need
to
make a special wooden board or go 4/5 boards to support that weight.
good luck.
lynne
Date: June 24th, 1998 10:53:48
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Sue, whipped icing and paste colors
? again
OK, I'll have mom check for your email order.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 24th, 1998 06:38:31
From: Nela
e-mail: nelaa@etex.net
Subject: Combing icing
I am doing an aniversary cake that calls for part of the icing to be
combed. I have one but have never tried to use it. Is it best to do
it immediatly or wait until after you smooth it and the icing is not
stickey. Thanks in advance.
Nela
P.S. I have become additiced to this place. It has become my favorite
place on the net. I read every day. Thank you to all the pro's, with
out you we would be lost. :)
Date: June 24th, 1998 11:19:21
From: Renee S
e-mail: Reneelschl@aol.com
Subject: Re: regarding those large slices
I understand what you are saying, plus seems like I would have to make
a cake double the size just to accomodate the 2x2 serving. I am making
a cake for July for 150. It's for a birthday. I thought about making a
tier, but then thought it might be better to make a large sheet cake. Just
seems harder to make a large full sheet pretty, easier for make a tier
look pretty. But for a 2x2 slice the cake will have to be wedding cake
size 300! . I will check with the customer, but she is one of those that
tells me to do whatever I think. Anyway even a full sheet wouldn't be enough,
maybe a full sheet two layers?
Date: June 24th, 1998 07:02:32
From: Sly
e-mail: skenney@rocketmail.com
Subject: regarding those large slices
Just make sure that if you are charging them for the cake, they
understand that they're technically getting a cake with approximately
80 standard servings (1x2), even if they only plan to cut 40 servings
from the cake (2x2). That way if they compare your price to someone
else's it won't seem excessive.
Good luck!
Date: June 25th, 1998 10:49:57
From: Renee S.
e-mail: reneelschl@aol.com
Subject: Re: Re: regarding those large slices
Thank you all for your excellent input and advice! You have been very
helpful, and I appreciate your time in helping me! Still don't know what
I am going to do, need to discuss options with the customer, you are right
Sly, shouldn't assume that I will need the larger slices, every one won't
eat it, I am always paranoid that the customer will run out of cake,!
Date: June 25th, 1998 09:00:48
From: lynne
e-mail:
Subject: Re: Fondant
hi andrea; welcome!! we're glad you found us. where do you live?
how long have you been decorating?
from what i have learned here and from my experience you can cover
a
cake 3-4 days ahead w/fondant. just keep it at room temp. do not fz
and i think don't refrig either.
it will depend a bit on what your weather is like. do you live in a
high humidity area? that will lessen the time you can safely keep the
cake on hand. i think others will tell you more.
lynne
Date: June 25th, 1998 06:09:44
From: Torla
e-mail:
Subject: Re: hunter green icing
Sorry I'm so late on this response but I've been on vac.,anyway when
you
make a dark color such as hunter green make it a little lighter than
you
want it because it will get darker as it sits.I let mine sit for about
an hour before I decide to use it.
Torla
Date: June 25th, 1998 07:43:13
From: Dolores
e-mail:
Subject: Re: Re: Rolled Fondant for Flowers ??
Colette peters said she uses a combination of rolled fondant and
gumpaste to make her flowers - so they won't dry so hard. But I'm
chicken...I want mine to dry hard so they won't break.
Fondant never gets as hard as gumpaste but it dries more and more as
it
sets uncovered.
Date: June 25th, 1998 09:59:31
From: Andrea
e-mail: andrea_weston-robinson@time-inc.com
Subject: Fondant
Hello everyone!!! I am new to this message board, and first must say
how much I am enjoying myself while learning so much!!!! You can expect
to see me here regualarly. I actually have two questions. How far in
advance can I prepare a cake with rolled fondant? What is the best
way
to store the cake if I prepare it in advance (a day or two)? I
appreciate any help on this!!!!!
Andrea
Date: June 25th, 1998 08:09:52
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: large sheet cakes
To do a cake for that size crowd, I'd definately do a tier cake or
more
than one sheet cake. I'm not sure I'd be able to lift a full sheet
cake that had enough layers to serve that many folks, much less fit
it
in and out of my car without incident.
At least with a tiered cake, you can move it one tier at a time.
Also, be sure to check on what else is being served before you assume
that everyone will eat a double sized slice of cake. If there's lots
of other foods and/or snack items, I'd back off to a 1½ x 2
slice (in
which case you only have to round up those "wedding" sized slice
estimates by 50%.)
Date: June 25th, 1998 07:50:33
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Combing technique
You definately want to comb while the icing is soft. If you make a
very stiff icing, you may want to add extra liquid to the portion
you'll use for combing.
Here are some tips from my combing experience:
I crumb coat the cake first and let that dry a little. then I quickly
spread a layer of softer buttercream around the cake. I don't really
spend any time smoothing this, because I'd rather let the comb do all
the work.
Metal combs work better than plastic ones.
The deeper the design in the comb, the thicker the buttercream.
(Otherwise you may begin to see the cake in the areas where the teeth
on the comb are tallest.)
Hold the comb at a 45 degree angle to the cake and just glide across
the cake. Don't press it down into the cake. If your comb gets
covered in icing quickly and/or your pushing an inch or two of icing
with it, your pressing too hard. When you do a stroke with the comb
across a 12" cake, you should reach the other side of the cake with
less than a tablespoon of icing on the comb.
Don't just go straight across. Make wavy lines, zig zag patterns,
etc. I've even done a quick "faux basketweave" using a piece of a comb
that I trimmed to about 3/4" wide.
I actually find combing a cake to be quicker than trying to get it
perfectly smooth. And the combed surface is still quite easy to put
decorations on, or write on.
There's a good example of a combed sheet cake on my web site. It's
based on a baby shower idea from an old ACD issue. If you'll pardon
the name, it's located at
http://www.wizard.net/~casanova/Sly/Babybutt.jpg
Best of all, cake combing is VERY forgiving. If you don't like the way
it looks, or if you uncover a large air bubble, just comb over that
area again. If you want to practice different designs, spread some
buttercream on the back of a CLEAN cookie sheet and try a few ideas.
I
did a full comb demo this way, and it was an easy way to get the right
rhythm and design for a particular look. (Then scrape the frosting
back into the bowl and your ready to go.)
Date: June 26th, 1998 11:14:24
From: lynne
e-mail:
Subject: Re: Tier problem
well dear, i don't know how big a person you are but i'm less than
5ft2, 140 lbs and have carried many, many 16/12 tiers :) yes, it will
be heavy, but not that bad.
there is no need for a dowel thru the two tiers. just use lots of
straws for support in the 16 before adding the 12. or if you really
don't feel safe w/that then get 4 /5in pushin pillars and put your
12in
cake on a 12in board then on the seperator plate. when you get to the
reception set them together and add the top layer. you may have to
fill in between the 16 and 12 w/icing and/or add a bigger border but
it
sure is a safe way to handle the two tiers.
oh, btw......try to finish your cake the night before delivering so
the
icing 'sets-up'. it will 'harden' just enough to give that extra edge
& make you feel safer.
lynne
Date: June 26th, 1998 10:46:25
From: Marida
e-mail: binsted@erols.com
Subject: Re: Tier problem
We put the 12 inch tier directly on the 16 inch tier and do not put
a
dowel down through both tiers. We just use plastic straws on the 16
inch tier to support the 12 inch. Some people like to use a plate for
the 12 inch tier. Sometimes you just have to try different techniques
and go with the one you feel that most comfortable with. We just
delivered an 18" with a 14" on top of it to a site with a rough road
and
we made it okay. I HATE rough roads where you drive with your foot
on
the brake the whole time.
Date: June 26th, 1998 08:38:09
From: Glenda
e-mail: gdarn@hotmail.com
Subject: Delivering a cake
I have been having problems delivering cakes (I have to take them to
work to people). Mostly I have been able to use a 14x20 box for the
larger ones which I prop the top up with dowel rods which I tape in
place, then I use plastic wrap to cover over the open area. But I have
been wondering how you people deliver really large cakes like wedding
cakes. Do you just carry it out, put it in the car uncovered. If so,
does anyone ever say anything about it being unhygienic? Just thinking
on the subject and wondered about it. :)
Date: June 26th, 1998 10:40:10
From: Marida
e-mail: binsted@erols.com
Subject: Re: Delivering a cake
When we deliver wedding cakes I use my station wagon. I have a layer
of
foam in the back. Our largest piece of cake is on a masonite board
with
one inch legs glued to the bottom and we just set it on the foam and
never have any problems. Tomorrow I will be delivering a Lady Windemere
cake the same way with six layers on the cake board. I put the smaller
tiers of cake in cake pans with a layer of thin foam in the pan and
we
never have any problems with that. I have a small piece of velcro on
the bottom of the cake pans with the smaller tiers in them and we never
have problems with them sliding. I never cover the finished wedding
cake and we have never had a problem. When we have cakes on the "I
Do"
cake stand we just put each piece in a cake box which fits its size.
I
love delivering that cake and the hidden pillar cake. If we are
delivering a cake to an office or home it is usually boxed. Personally,
we have most people pick up their birthday and special cakes other
than
wedding cakes.
Date: June 26th, 1998 07:33:43
From: Nela
e-mail: nelaa@etex.net
Subject: Tier problem
I have never done a tier this large. The sizes are 16" 12" and 8".
The 12 is going to sit on the 16, then the pillars with the 8". How
is
the best way to stack the 12 on the 16. The wilton way calls for using
cake circles, 10" circle then a 12" circle on top which the cake sits
on, with a sharpened dowel rob running through both tiers. How stable
is this. Will I be able to load this? (it will be very heavy) Or how
would it work to put it on a separator plate and set it directly on
the
16, with dowel rob supports,at setup location. Which do you
recommend. I would sure hate to do lots of work and distroy it trying
to load it because it was too heavy.
Nela
Date: June 26th, 1998 10:13:22
From: Andrea
e-mail:
Subject: Re: Re: Fondant
THANKS LYNEE!!! I've actually heard from Delores as well on this (When
I first discovered this sight, I posted my question in the wrong area.
I
live in New York City and the humidty is usually not that bad (except
for today). I am fairly new to cake decorating though I've been baking
cake for friends, family and coworkers for quite sometime. I decided
to
get into decorating for because -- I find it to be the most relaxing
and
joyous thing I could do for myself. The basic skills that I have
acquired so far have brought my cakes to a new level. And since
deciding that baking and decorating is my 'habit of choice', I set
out
to find out all that I can about this art form. That's my story!!!
Date: June 28th, 1998 12:53:44
From: kelly
e-mail: rh98@groupz.net
Subject: Re: gardner or fuquay n.c.? need a cake!!
actually i think that is supposed to be garner not gardner so i meant
garner or fuquay north carolina thanks again
Date: June 28th, 1998 12:26:03
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Tier problem
Well, I guess you could call me "doubting Thomas", but I have had a
tier slide on me some years ago that was stacked on top of another so I
now use the center rod that goes through the two tiers. I've never had
it happen since and feel much better doing it this way. However, I would
use about 3 thicknesses of cardboard under that 12" tier so it does not
bend on you or crack the icing. When I do 3 thicknesses, I hot glue them
together with the lines going in opposite directions on the boards. Gives
more stability to the boards. I still like the security of the dowel rods,
but have used straws in smaller tiers without problems. It's all in what
you get used to and what has worked for you so you just need to take someone's
idea and see if it works for you.
Date: June 27th, 1998 08:37:43
From: lynne
e-mail:
Subject: Re: how many?
hi max;
yes there are many charts around however it is very messy to measure
cup by cup. it is much easier to fill your pan 1/2 to 2/3 full. this
is a very trustworthy way to measure the amount of batter.
lynne
Date: June 27th, 1998 11:26:41
From: kelly
e-mail: rh98@groupz.net
Subject: gardner or fuquay n.c.? need a cake!!
hi everyone, i'm looking for a cake decorater in the gardner/fuquay
area
of north carolina, is anyone close? just need a cake for the 4th i
know
it's short notice can anyone help? thanks kelly
Date: June 28th, 1998 12:18:46
From: Carolyn
e-mail: bridal1
Subject: Re: Re: Re: Re: Delivering a cake
I, too, love this stand. It is so easy to use and set up. I have a
mini-van for my deliveries and have all the seats out of the back (only
have the front 2 seats in). With the carpet over the floor, I also add
braided throw rugs to cover where the seats fit in the floor and then I
use a sheet over this and set my cakes on that. They never move. I don't
box them as I think they slide more unless the box is a perfect fit and
then it is hard to get the cake down in the box. Just easier to deliver
unboxed, but I don't deliver hardly any except wedding cakes. No one has
ever said a word - what is the difference if it sets out in the open air
and people are admiring it and breathing on it??
Date: June 27th, 1998 07:32:24
From: Max
e-mail: max32@webtv.net
Subject: how many?
I need to know if there is a chart on how many cups of batter go into
a pan.For example: How many cups of batter would go into a 9 inch pan,so
that when i'm making a cake with more than 1 layer the layers will be the
same.
Thank you.
Max32
Date: June 27th, 1998 11:45:47
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Re: Re: Delivering a cake
What is the "I DO" cake stand? I have not heard of that before.
Date: June 27th, 1998 08:23:42
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: how many?
Dear Max:
There are several charts around, but I usally use the one from
Wilton's. You can find this chart on-line at:
http://www.wilton.com/faq/baktime.htm
It is also in the 1998 Year Book on page # 97.
Happy Baking!
Shirley
Date: June 27th, 1998 08:22:29
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Delivering a cake
The "I Do" cake stand is one of the four tier acrylic cake stands
carried by Van Horn-Hayward and is on the cover of their advertisement.
It has been popular for several years and is featured in many bridal
magazines. I like to do that cake because it is very easy to deliver.
You just put each tier in a cake box and set it up at the wedding site.
We have at least one and usually two of those cakes each week.
Date: June 27th, 1998 11:49:48
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Choc Mousse
I am planning a wedding cake - chocolate with choc. mousse filling,
four
layers each tier. If I make the cake and fill it on Thursday, but keep
it in the refrigerator, will the choc mousse inside be okay. It doesn't
sort of dissolve or anything, does it? Then I will decorate it on Friday
and the wedding is Saturday. Does this sound feasible?
Date: June 28th, 1998 09:20:14
From: Marida
e-mail: binsted@erols.com
Subject: Re: Calling all you decorating experts........HELP!!!!!!!
You are in for the time of your life. If you can find somehere locally
to take a class (some craft shops give them, some department stores,
depending on where you live. Otherwise, you sound like you would be
a
quick learner--then get a Wilton yearbook or two and try to follow
some
of their directions in the back of the book. They have pages of great
ideas. The doll cake is fun to do. My daughter and I did one for my
grandaughter's 6th BD and did 12 mini doll cakes for the guests to
take
home. She fussed at me the whole time we were making those little cakes
and then was so happy with the results and oohs and aahs we got. I
did
the big doll cake and the two of us together did the little ones. Took
us all day but it was worth it. Most of the time when I make the large
doll cake I put it on top of a one layer 12 inch cake because the kids
hate to cut the doll.
Date: June 28th, 1998 10:41:01
From: lynne
e-mail:
Subject: re: Tier problem
well i'm glad to hear someone else say that. i thought it was just
me
:( in fact hubby and i have trouble doing it together. i once had a
3
tier stacked go on top of that tall tier set up w/fountain. never
again!
lynne
Date: June 28th, 1998 10:30:59
From: kelly
e-mail: rh98@groupz.net
Subject: does anyone live in north carolina?
help looking for a cake decorater in nc to do a cake this coming wkend,
it is actually for my sister and she truly does need help!! thanks,
gert
Date: June 28th, 1998 10:10:43
From: Beth
e-mail:
Subject: Re: Re: Calling all you decorating experts........HELP!!!!!!!
Thanks for the speedy reply Marida!! Guess what I bought at the store
today?? A Wilton yearbook! And...I do seem to remember seeing that
JC
Penneys offered cake decorating classes. So I will check that out too.
The funny thing is that over the years, I have suggested for OTHER
people to try cake decorating...but I think I was the one that wanted
to do it all along. I'm creative and artistic...and I'm looking forward
to incorporating these traits into decorating. So now I'm off to
snuggle up to my Wilton book! LOL! Thanks a bunch!:o)
Date: June 28th, 1998 07:33:01
From: Beth
e-mail: baimes@driveninc.com
Subject: Calling all you decorating experts........HELP!!!!!!!
Now that I have your attention....I would appreciate your wise advice.
I have never decorated a cake before in my life (other than slopping
some canned frosting on a cake!)...but I would LOVE to learn. I've
always been fascinated by cake decorating, and wondered if I could
ever
do it. Plus, I've been begging for years for one of those dolly cakes
for my birthday, and no one listens. Gonna have to make it
myself...LOL! So yesterday I began my cake decorating quest, only to
be
overwhelmed by ALOT of information on the net. I'm afraid I'll give
up
before I start! So please...can any of you give me some simple advice
of how to get started? Starting supplies? Or at least direct me to
books that can help? I would GREATLY appreciate it! BTW....this is
a
wonderful site:o) Thank you!
Date: June 28th, 1998 09:43:44
From: Laura
e-mail:
Subject: Re: This page loading slow..
I'm not a pro at this stuff, but here's a thought:
maybe one page just for icing, or one page just for flowers?
Date: June 28th, 1998 09:38:58
From: Laura S
e-mail:
Subject: Ideas on...
I need ideas on decorating a cake I plan to make for my friends 3 year
old birthday party. I figure I would do an 8" round on top of a 12" round.
I will be putting a scooby doo 6" edible image on the top.
(This little girls loves scooby doo.)
I just don't know what to do for the sides of the cake. Anyone have
any ideas? I have only done a few cakes beyond my decorating classes, so
any idea would be extremely helpful!
Thank you!!
Laura
Date: June 28th, 1998 05:31:18
From: Dolores
e-mail: proicer@one.net
Subject: This page loading slow..
I want you all to realize I do know this page is loading very slowly
for
most of you. It is simply because we have so much to say here :)
Right now I'm so busy I have no time to address this problem. But when
I
DO get time...I need to divide it.
So, how about a few suggestions for HOW / Titles etc? How could we
divide this into 2 separate pages that we would go to evenly and not
fill it to again run so slowly???
Date: June 28th, 1998 05:41:28
From: Dolores
e-mail:
Subject: Re: Re: Re: Tier problem
One thing I don't believe was mentioned yet: Be sure to wrap the
12" cardboard the 12" cake is on with foil - all the way around, so
it
doesn't soak up grease from the icing.
I've never pounded the sharpened dowel rod through and never found a
need to. The one cake that slid a bit on me would have slid even IF
I'd
done that....and I've explained this earlier here.
You can lift a 16-12" cake stacked. Not for too long though, so when
you
get to the hall and if you'd need to carry it too far, look for a cart
on rollers. Its always been hard for me to heave those sizes up on
top
of the tall fountain set up though.
Date: June 28th, 1998 05:27:23
From: Dolores
e-mail:
Subject: Re: Choc Mousse
Of course I have no way of knowing how your particular filling will
react. But we carry a delicious chocolate mousse filling that doesn't
even NEED refrigerated. It is safe...unlike others.
But, if you are worried that the filling will soak into the cake too
much, just spread icing on the cakes before filling. This will keep
most
of the filling from soaking in.
You know...you will also need to keep that cake in the fridge up to
one
hour to serving also??? Even after it is all decorated. Some people
are
much more apt to be sick than others, so be careful.
Date: June 30th, 1998 12:23:15
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: edible images
Karen,
Do you mean the foil ziplock bag that they come in?! Not a plastic
clear
one?!
Date: June 29th, 1998 11:30:47
From: Marida
e-mail: binsted@erols.com
Subject: Re: gum paste flowers
Lisa: Humidity is an enemy of gumpaste. I remember when I first made
a
batch of orchids and came downstairs one morning to find all of them
"wilted." I was so new to gumpaste at that time that I did not know
I
could not have my windows open all night when it was raining outside.
I
make lots of gumpaste orchids now and they are stored in my cool
basement in boxes and I have never had any trouble with them since.
Date: June 29th, 1998 10:01:14
From: Lisa
e-mail: lisascakes@Aol.com
Subject: Re: Ideas on scooby?
What's a scooby cake without scooby snacks. I would make them in
chocolate. Also some dog biscuts would work, maybe in cookies. because
we all know scooby will do anything for food.
Date: June 29th, 1998 09:52:05
From: Lisa
e-mail: lisa@AOL.com
Subject: gum paste flowers
Hi, I'm new to this. Please tell me why are my gum paste
flowers wilting in the humitiy? I have made some wonderful flowers
only to put them on my cake and have them start to droop.
Date: June 30th, 1998 12:43:05
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: edible images
WOW, I'd like to know whom you spoke with because I was told UNDER
NO
CERCUMSTANCES where Edible Images GUARENTEED!!! They even made a note
on
my account to this and every time I get my bill it says it!
I've noticed that the more humid the air the worse the sticking, but
the
Micro works GREAT, just becareful not to touch them until it returns
to
room temp. or it might crack a little. Plus they will brown, OOPS.
Once when it would not REMOVE!!, I just cut around it and layed it on
saran then on the icing.
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 12:37:36
From: Sue
e-mail: proicer@one.net
Subject: Re: making roses without a nail or stick
I've never seen this done. But Roland Winbeckler has a GREAT book on
buttercream flowers, most made directly on the cake.
I make carnations directly on the cake with little effert. Sometimes
I
even use a 104 tip instead of the 150. I like to make these instead
of
roses because I don't have to take the time with the nail.
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 12:33:56
From: Sue
e-mail: proicer@one.net
Subject: Re: Delivering a cake
Not sure if this will help...
but did you know that we carry a box that is 6 1/2" tall?
14x10x6.5"
or
19x14x6.5"
We also have a 18x18x7 inch box for wedding cakes.
But always try to put the cake on a board 1-2 inches larger than the
cake then use a box the same size as the board, this way your cake
won't
slip around in the box.
Also, when I use figures, etc. that are taller then the box:
1. sometimes I slit the window top of the box so the item pops up a
little.
2. tape the figure, etc. to the top of the box over the area where
the
customer will be putting the item, or give it to them in a lunch bag
and
tell them to place item on after removing from box.
Good Luck!
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 12:30:25
From: lynne
e-mail:
Subject: Re: edible images
yes from what i have been told by the company they must be kept sealed
in those foil bags they come in.
i keep mine in the frig. when i went to use one last wk it wouldn't
come off the backing no matter what. i called the company and they
told me to put it in the micro for 10 seconds. it worked! they even
offered to credit my account for the 2 i'd messed up trying to get
them
off.
lynne
Date: June 29th, 1998 07:20:36
From: K.Kay
e-mail: irishardy@bellsouth.net
Subject: Re: hunter green icing
Plain old green plus some royal blue. It has to be royal blue
tho. Good Luck, Kim
Date: June 29th, 1998 06:08:03
From: Beth
e-mail: baimes@driveninc.com
Subject: Re: Re: Calling all you decorating experts........HELP!!!!!!!
Thanks Andrea for responding. I've got the Wilton yearbook...and I
just
found out some Wilton classes at a nearby store start in August! I
am
excited. This site (and the people) have been so very helpful. I'll
keep everyone updated on my progress:o)
Date: June 29th, 1998 07:28:33
From: Kim K.
e-mail: irishardy@bellsouth.net
Subject: making roses without a nail or stick
Not too long ago I saw Martha Stewart re-run where she had a
lady on who could make buttercream roses on a cake without a nail or
a
stick. She just made them right on the cake and she barely moved her
turn table (from what I can remember). Does anyone have a clue as to
how
you do this or where I can find out? Any help would be much appreciated.
Thanks, Kim K.
Date: June 29th, 1998 05:28:34
From: Karen
e-mail: yankee@netacc.net
Subject: Re: edible images
In the fridge is the best way to store them. Just be sure they're in
a ziploc bag! :-)
Date: June 29th, 1998 03:03:59
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: does anyone live in north carolina?
Hi Glenda, thanks for answering my call for help, but no that is about
2
hours from her, but thank you anyway, she'll probably just go to k-mart
or wal-mart there in raleigh, they both have bakerys but she said she
really wasn't looking forward to that kind of cake, don't we know
it!!!LOL thanks again glenda, kelly
Date: June 29th, 1998 11:07:48
From: Marida
e-mail: binsted@erols.com
Subject: Re: Ideas on scooby?
Sometimes when we have a lot on the top of the cake we do a tight
cornellia lace or ruffles with bows on the sides. We usually do the
bows in the same color as the writing to tie everything in. I've not
done a scooby cake so I'm not familiar with the colors, etc. If you
are
getting the idea from a Wilton book, you might look at some of the
other
children's birthday cakes and incorporate a side decoration from that.
Date: June 29th, 1998 11:17:00
From: Maggie
e-mail: Magmoo!@yahoo.com
Subject: Re: how many?
Hi Max!
I scale all pans and batter to guarantee they will all be the same.
I use a digital scale to weigh everything. By scaling cake batter I am
assured of how many cake layers I will get out of a huge batch of batter.
I hope this helps!
Date: June 29th, 1998 10:46:10
From: andrea
e-mail:
Subject: Re: Calling all you decorating experts........HELP!!!!!!!
Congradulations!!! I'm new to ckae decorating also, and you've come
to
right place for help and ideas!! Thanks to all of the advice and
helpful hints on this site, I was able to do a pretty good job on my
first tiered cake yesterday (I surprised myself!!). As suggested
before, see if you can find some local classes, and check out all of
the
books and magazines on cake decorating that are available -- you'll
get
LOTS of ideas.
Date: June 29th, 1998 10:28:10
From: Andrea
e-mail:
Subject: Re: This page loading slow..
Adding another page (or two) is the best idea. As you already know,
the
more information to be transmitted, the longer the loading time. Some
people may have older systems so the loading time will take even longer.
I'll talk with my fellow techs and see if we can come up with any ideas
to help with the loading time. As for titles, how about (as Glenda
and
Laura suggested) one for icing/icing problems and perhaps one for thank
you's and misc. items(for ideas, just discovered this site etc..).
Date: June 29th, 1998 10:09:45
From: Laura S
e-mail:
Subject: Ideas on scooby?
I'm posting this message again if you couldn't find it down further
on the board. :)
I am making a cake for my friend's 3 year old's birhtday party. I will
be making a 12" round with an 8" round on top. I will be putting a 6" scooby
edible image on top. I need ideas on how I should decorate the sides of
the cake. I have only decorated a few cakes beyond my Wilton classes, so
any suggestions would be greatly appreciated! :)
Thanks,
Laura
Date: June 29th, 1998 09:25:57
From: Dee
e-mail: underwod@ptsi.net
Subject: edible images
How do you store edible images so they don't become brittle and fall
apart? We don't have central heat/air, so I have kept them in the refrigerator.
Is this wrong? My kitchen gets very hot in the summer and storage is a
problem. Any help would be greatly welcomed.
Thanks,
Dee
Date: June 29th, 1998 08:46:59
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Scooby Ideas
If the party is using other "Scooby" party supplies, you could look
at
them for ideas. I've picked up color schemes and themes like balloons
or confetti and streamers from the plates, napkins and party decor.
Depending on the size of the Scooby topper, the important thing is
to
avoid overwhelming the figure with too much happening on the cake.
As for Scooby specific details. I think it's been FAR too long since
I
watched the show. All I can recall is the phrase "Hey, Scooby" and
Scooby-snacks. (not to mention that groovy 70's style van.)
I seem to recall a mod flower design on the outside of the van.
Something like one big flower with one or two little flowers near it.
Perhaps you could repeat that idea.
(or am I confusing that show with..., oh, Josie & the Pussycats,
the
Archies, or some other cartoon from my childhood?)
Date: June 29th, 1998 08:39:41
From: Beth
e-mail: baimes@driveninc.com
Subject: Re: Re: Calling all you decorating experts........HELP!!!!!!!
Thank you for responding Glenda. Sounds like you are doing GREAT for
a
beginnner! That gives me hope:o)
I like the flowered cakes too....(after looking in the Wilton yearbook)
and can't wait to try making them. I know there are some cake
decorating shops around here, I will see if any offer classes. But
I do
know JC Penney offers a class too. So I will check that out. I will
keep you updated:o)
Date: June 29th, 1998 06:36:50
From: Glenda
e-mail: GDarn@HOTMAIL.COM
Subject: Re: This page loading slow..
What about one page for icing and flowers questions and another page
for
cakes and cake problems.
Date: June 29th, 1998 06:27:59
From: glenda
e-mail: gdarrn@hotmail.com
Subject: Re: does anyone live in north carolina?
Hi Kelly,
I live in Charlotte. Is that anywhere near your sister?
Date: June 29th, 1998 06:34:24
From: Glenda
e-mail: Gdarn@hotmail.com
Subject: Re: Calling all you decorating experts........HELP!!!!!!!
Hi Beth,
Welcome to the exciting world of cake decorating. I just started three
months ago because my daughter decided I should do her wedding cake.
I
went to a craft shop that offered Wilton courses and took all three
of
the courses. I have never had so much fun in my life. I discovered
I had
a natural talent for it. I would come home from work and spend 3-4
hours
in the evening just practicing and making flowers. I absolutely adore
making flowers. As a matter of fact, most of my cakes are made with
flowers on them and everybody raves over them. But I am branching out
now and doing other things. I just love it. I know you will too. I
am
not really creative so I use a LOT of books for ideas. I hope you can
get into some classes. I got most of my tools of the trade from the
classes also. I have been doing 1 or 2 or 3 or even 4 cakes for people
every week, so cake decorators are pretty popular people. Also our
community college has a course called cake decorating. You might try
that. I am planning hard right now for the wedding cake in October.
I
can't wait till then. I hope you enjoy it as much as I do. Welcome!
Date: June 30th, 1998 09:55:03
From: Laura
e-mail: mcneil@interpath.com
Subject: Re: does anyone live in north carolina?
I forgot to give you my email addy. It is mcneil@interpath.com. Write
if I can be of help to your sister. Laura
Date: June 30th, 1998 09:22:38
From: Mindy
e-mail:
Subject: Re: Re: making roses without a nail or stick
I also saw this program. I have it on tape. I have watched it over
and over to try to figure out how to do it. I can get them to look like
roses but they all lay sideways. I haven't figured out how to get them
to stand upright. But I'm still working on it. One of these days I'll get
it figured out. Practice, practice, practice. Mindy
Date: June 30th, 1998 10:11:05
From: Dee
e-mail: underwod@ptsi.net
Subject: Re: edible images
Thanks for responding. I know the images are not guaranteed, and that
is not a problem. The images I have gotten from SWEET CELEBRATIONS, formerly
Maid of Scandinavia, come in sealed foil pouches, instead of ziploc foil
pouches, which I would much prefer. That way I would know what kind of
condition they arrived in. I don't use them often, but are a life-saver
when I receive an order on short notice. Dee