Date: May 1st, 1998 10:34:53
From: Carolyn
e-mail: Bridal1
Subject: Re: Eyes of icing
Maybe you could smooth some clear piping gel over the eyes after you
have piped them on in icing??
Date: May 1st, 1998 04:33:29
From: Jane
e-mail:
Subject: Re: What do you do??
Try following this schedule:
Always bake the cakes 7 days in advance and freeze them. Then 3 days
before the cake is to be eaten, defrost, in the wrapping, to room temp.
2-3 days before: flat ice
1-2 days before: decorate
If you have room in the fridge, chill the cake between decorating.
HOWEVER: once that cake is flaticed with buttercream you can actually
keep it at room temperature for 3 days IF the weather isn't hot and
IF
you haven't used anything in the icing or filling that will spoil:
use
water in your buttercream, not milk; use a jam filling. After the icing
sets up, cover the cake by just draping it with plastic wrap.
That means for a Saturday party: you can flatice on Wednesday,
decorating on Thursday and...you're done and prepared if there's some
kind of Friday or Saturday emergency!
j.
Date: May 1st, 1998 10:01:10
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Icing has grainy texture
Hi Dawn,
I had this problem before and it was the confectioners sugar. Make
sure it is pure sugar cane 10 X. That means it has been sifted 10 X before
being packaged. Hope this helps.
Date: May 1st, 1998 07:00:02
From: kat
e-mail: kat@develop.com
Subject: Eyes of icing
Does anyone know how to make eyes out of icing or sugar or something
for use on a character cake?? I'm making a teddy bear cake and want
the
eyes to look smooth and shiny, and I can't find anything in the stores
to use.
Date: May 1st, 1998 12:24:24
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: poured fondant
Hi Maurice - I don't have any experience with poured fondant (been
avoiding it!!) but I do know from hearing about other people's traumas
with petit fours that bumps from crumbs are a problem. What if you
coated the cakes with a thin layer of buttercream first, let it crust,
and then "buffed" with the papertowel method to get a smooth, firm
surface. THEN pour your fondant. More work, but sounds like it would
work. Let us know how you do.
Date: May 1st, 1998 12:19:15
From: Susanna
e-mail: scawley@citysearch.com
Subject: Re: Re: Eyes of icing
How about trying colorflow? Large white upright-oval eyes with a dark
brown round pupil at the bottom.
Date: May 1st, 1998 11:47:14
From: debbie
e-mail: tha@aol.com
Subject: flavorless cake
I made a doll cake using DH mix, and it just didn't seem to have any
taste (it was devil's food). I use DH all the time and this has never happened
before, any ideas as to why? Luckily this was a practice cake and my family
were the tasters! Also I flattened the hump after I took it out of the
oven and my cake was only about 41/2 " high. Can I add more cake mix to
the wonder mold to get a cake that is higher? I used a doll pick for this
cake but if I had wanted to put a whole doll in it wouldn't have been tall
enough. Any hints/ suggestions will be greatly appreciated! Thanks in advance.
Date: May 1st, 1998 07:01:26
From: Dolores
e-mail:
Subject: Re: flavorless cake
I have added more than one mix, but never fill a pan over 3/4 full.
If I wanted to use a Barbie doll, I set the wondermold ON a 12" layer.
Its pretty this way. I dec. the 12" like the grass with flowers.
I always thought that when a cake was tastless it was simply overbaked.
The flavors bake out. But you say you flattened it by pressing and
it
wouldn't have flattened if you had over-baked. So I don't know about
this.
Date: May 1st, 1998 07:50:30
From: Debbie
e-mail: tha503@aol.com
Subject: Re: Re: flavorless cake
I baked at 350 for 50", cake was moist so I don't think it was overbaked,
will an old mix cause this? Thanks for your input.
Date: May 1st, 1998 08:44:27
From: lynne
e-mail:
Subject: Re: Icing Cracks
hi karen; for icing your cakes you should be using thin consistancy.
it sounds like your icing is not thin enough. also it would not hurt
to
increase your shortening a little (start w/a couple of tablespoons
more).
lynne
Date: May 1st, 1998 09:24:15
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: flavorless cake
I think Dolores is right about filling up the pan; you don't want to
overfill it. That pan just isn't going to bake a cake tall enough to
stick a regular doll in. Dolores suggestion of putting it on another
cake works, but what I did when I made one is just added an awful lot
of
icing to the top of the cake (I was about an inch too short)and just
blended it in. You really have to add a lot, otherwise it looks like
the doll is wearing a very low waisted dress. I did it this way instead
of putting it on top of another cake layer because I had more than
enough cake with the wondermold pan already.
Not sure what to tell you about the flavor part. I've never had that
problem before.
Date: May 2nd, 1998 10:24:01
From: Julia
e-mail: dbarnes@harborside.com
Subject: Frosting Cake Smooth
I know this has been covered before, but I'm still having some trouble
icing my cakes smooth in a short amount of time. I dip the metal spatula
in hot water, shake excess off, and lightly smooth it on cake sides, then
top. But I end up going over and over it, and it usually takes me a good
half hour to be satisfied. I know - way too long!
I was thinking about applying for work at a bakery to get some commercial experience. (right now I do cakes out of home, "word of mouth") I am talented artistically and do beautiful cakes, but I am so SLOW. Just wondering how professionals quickly and efficiently smooth cakes. (Probably wouldn't use the paper towel method in a commercial bakery, would one?) Any tips from those working in commercial establishments would be appreciated. Thanks.
Date: May 2nd, 1998 10:11:55
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: Gumpaste
Tami, just keep adding powdered sugar to the mix, and kneading it in
until it is no longer sticky. Once it is no longer sticky, then let it
rest overnight.
Date: May 2nd, 1998 02:19:58
From: linda shearman
e-mail: RDShearman@aol.com
Subject: Re: Re: flavorless cake
Just add 1 0r 2 tbsp. of mergerine powder per box cake mixes to add
height to the cake.We were taught this in cake school
Date: May 2nd, 1998 02:28:04
From: linda shearman
e-mail: RDShearman@aol.com
Subject: Re: Re: Rolled Fondant
Mary, could you tell me where to purchace the Cake Bible? Sounds like
a good book, I liked the name! Linda RDShearman@aol.com
Date: May 2nd, 1998 11:57:17
From: Tami
e-mail:
Subject: Gumpaste
Hi There!!
I'm having some trouble with gumpaste. I can't find any classes in my
area that teach gumpaste so I'm attempting to learn on my own. I have tried
the wilton recipe for gumpaste twice and can't seem to get it right.
I'm very good at following directions!! It's getting very discouraging
trying to learn on my own. What should the consistency of gumpaste be?
The recipe says to add half of the pwd sugar to the gumtex, water and glucose.
They say the mixture should be about the consistency of pancake batter.
It's quite a bit thicker than that. They say to let it sit for a minimum
of 15 min or 24 hrs at room temp. and it becomes a hard mass. I let it
stand for about an hour and it was extremely sticky!! Are there other recipes
that are easier to work with? Are there any books that you would recommend
for beginners? Any help will be greatly appreciated!!
Tami
Date: May 2nd, 1998 11:21:37
From: lynne
e-mail:
Subject: Re: Frosting Cake Smooth
hi; working in a commercial bakery is very much different than working
at home! where i worked they had someone who did the icing for the
decorators. all you had to do was put decorations on and border. if
it
took longer than 10 min. they concidered you to not know how to
decorate!
are you using the quick icer tip? are you using newly made icing?
these are the two most important things i can suggest.
also, there comes a point when even using a hot knife won't help. you
are being too much of a perfectionist maybe :)
one other thing that helps me is a metal scraper instead of a spatula.
i can hold it level. the spatula is not quite tall enough, the scraper
is. it is a piece of metal about 5 x 3.
lynne
Date: May 3rd, 1998 01:42:41
From: Cindy
e-mail: chouchou@flash.net
Subject: Re: poured fondant
It is important to use a cake that won't have a lot of crumbs. A pound
cake or a dense almond cake recipe is good. Trim or scrape off any
darker portions of the cake, especially if using a white or pastel
colored fondant. Try and cut as straight as possible when cutting your
pieces. If the side is slanted in, the fondant will not cover the
sides well. I usually cut diamonds, but you have to constantly check
around the corners to be sure everything is being evenly coated.
Frozen cake seems to crumb less, so I usually cut and then freeze the
pieces. It is important to not overheat the fondant. Are you using
real fondant or powdered sugar mixed with water and cornstarch
fondant? You can place many cakes on a icing rack and pour the
fondant. You can reuse what drips off (if it has crumbs, you can
strain it). Just be sure everything gets coated on the first go round,
since patching shows. Also I move the petit fours on the rack before
everything sets. The icing can be like cement when set and if they're
stuck to the rack, they're stuck to the rack. Hope this helps. You
can email me directly if you'd like.
Date: May 3rd, 1998 09:50:08
From: Robin Carroll
e-mail: ciera123@aol.com
Subject: Re: Re: Re: Re: Eyes of icing
I do a teddy bear cake fairly often and I use Tootsie Rolls for the
eyes and nose. I warm them up for a FEW seconds in the microwave and work
them into the right shapes, round eyes and a rounded triangular nose. They
are slightly glossy and look real cute.
Date: May 3rd, 1998 07:32:48
From: Dolores
e-mail:
Subject: Re: How do I get gold icing?
I can tell you that every cake you saw with gold trims was probably
done
using gold dust...mix with whatever is practical for what you are
doing...I think Colette uses lemon extract to mix it with. Or I've
used
cooking oil DROPS only, or I have mixed it with piping gel but I
wouldn't recommend that. You can brush it on over buttercream icing
if
you use a very soft brush....once the icing is very well crusted.
Try this on a small cake and experiment some
Date: May 3rd, 1998 07:35:22
From: Dolores
e-mail:
Subject: Re: Re: How do I get gold icing?...another..
I just thought of a place you can go here to REALLY see a pro do this
gold thingy...go to: http://members.aol.com/pwdsugar/private/index.html
(Best if you copy/paste that address for internet box.)
Once you get to Pwd sugar's page, see her cake of the month for
MAY...That is one of the mosdt beautiful cakes I ever saw! Breathtaking
Date: May 3rd, 1998 12:57:56
From: Noelle Barnett
e-mail: SEcakes@aol.com
Subject: How do I get gold icing?
I have had several brides show me different pitchures of wedding cakes
with the design having not only gold leafing, but the sides have
designs that looked like they were piped in gold. none of these
pitchures have directions and I have looked every where for an answer
of h0w it was done. The only thing that even resembeled an answer I
found in colette peters book , but she said that you use royal icing
and paint edible gold dust on it. There has got to be another way,
because I dont think the cakes in the pitchure had royal Icing on it,
not to mention the fact that I dont consider royal icing to be edible
quallty for a wedding cake, with the exception of certain delicate
features on fondant wedding cakes. Anyway, I am trying to come up with
some creative alternitives, although the ones I have found seem like
they will be very time consuming, (ex. using the very tiniest of Gold
dragees to make the intricate zigzag design), but as you can see, very
time consuming. The designs in the pics dont look as if they could
have been painted on. Can you mix Gold dust with piping Gel?? Or is
just just something that is not possible? If anyone knows how this
is done, please help me out. Thanks a million!Tastefully yours,SECAKES
Date: May 3rd, 1998 09:56:18
From: Dolores
e-mail:
Subject: Re: Re: Re: flavorless cake
Doesn't matter much how long the box says to bake it...you may have
your
oven hotter, more or less water - or oil - or larger/smaller eggs,
see.
Test for doness by pressing your finger lightly in the center of the
cake. If it BARELY springs back up, it is done. This doesn't work well
with heavy scratch cakes, but it is a flawless check for box-cakes
like
DH. This way you will have the most flavorful cake possible. Please
let
us know if you try this and how it turned out for you.
Date: May 3rd, 1998 09:53:07
From: Dolores
e-mail:
Subject: Re: Gumpaste
I teach this and I'll try and help.
Make your recipe as directed. Leave it set overnight. Open it...is
it
still sticky? Add powdered sugar until it isn't.
Sometimes you do need it very stiff. Simply, if your petals droop,
stiffen it more.
TIP: Try Crisco...very thinly rubbed on your fingers...so it doesn't
stick to your fingers...instead of cornstarch so your petals don't
look
cracked. There are many times that I DO use cornstarch instead, but
usually for very large flowers and only on the backs. Strive to make
petals as thin as real ones. Hard to do using cornstarch.
I think Wilton's recipe you are using is a very good one. I add lemon
extract while mixing it...makes it smell better.
Try making smaller flowers first. They are easier.
Date: May 3rd, 1998 09:47:57
From: Dolores
e-mail:
Subject: Re: another tip
Spatula...don't have it FLAT against the cake, tip it out so only the
edge touches. This way you will have less airholes.
Date: May 3rd, 1998 09:39:31
From: Dolores
e-mail:
Subject: Re: Re: Re: Eyes of icing
The easy way always....I use water to smooth...be careful that you
don't
use too much or colors will run. But this will make them shiny. I know
Wilton recommends using cornstarch to smooth and this dulls, but in
all
fairness to Wilton, that is because using water, they use too much.
Just
dab a little water on your finger and smooth them out. Good idea...the
other answers, but I'd never get around to it.
The colorflow...if you do this, you can do it right on the cake
Date: May 3rd, 1998 09:46:47
From: Dolores
e-mail:
Subject: Re: Re: Frosting Cake Smooth
There are SO many things you can do...other than just plain practicing
on one cake until you get it down pat LOL
As Lynne said, the cake icer tip. (I'm going to put pictures of this
method in the June newsletter).
Then another, ice it as well as you can, then smooth it with a paper
towel. Use smooth texture for wedding cakes and waffle pat. for all
occasion.
Here is how I do it with the Wilton 11" straight spatula:
SIDES: Pile plenty of icing all around on the top edge of the cake,
crumb coat sides by pulling icing down and around...press HARD. Go
right
back and finish with the top coat...press LIGHTLY.
TOP: Pull all the icing into the center except for exactly what you
want
around the edge. Remove excess. Smooth 3 swiped of the spatula...press
LIGHTLY. Going over & over makes you have to add more icing back
on.
Now, paper towel it.
This method takes me about 3 minutes. You can view me doing it at ICES
convention in St. Paul at 10:30 am on Thurs. of the conv.
Date: May 4th, 1998 11:00:54
From: lynne
e-mail:
Subject: Re: smooth icing
hello blair; welcome to our wonderful world of sweet arts.
the quick icer is wilton# 789 -- sells for about $3. this tip is used
in a 16" pastry bag. it is 2" wide w/one smooth side and one serrated.
lynne
Date: May 4th, 1998 09:21:07
From: Blaire
e-mail: btraywick
Subject: smooth icing
I was reading the tips for smooth icing, because that is a problem
I have too, let alone a crumbless one...anyway what is a "quick ice tip"?
If it works I want a million of them.
Date: May 4th, 1998 10:51:57
From: lynne
e-mail:
Subject: Re: Pastry Pride & Frosting Pride
i have used both. i *much* prefere frostin pride! first of all, it
was
created just for use on wedding cakes. i have had extensive talks w/the
makers of this product. i'm told the only difference is that frostin
pride has a higher butterfat content therefore it whips better; takes
color w/no problem and holds up much better. pastry pride does not!.
you can do any and all decorating w/frostin pride.
and have you tried the choco?? it's to die for!
lynne
Date: May 4th, 1998 10:57:13
From: lynne
e-mail:
Subject: Re: gum paste flowers
well what are you waiting for? :) get started cranking out those
flowers.
gp lasts forever. what flower(s) are you making?
lynne
Date: May 4th, 1998 04:00:33
From: Martha
e-mail: Maspikes@aol.com
Subject: gum paste flowers
I have to make 250 gum paste flowers for a wedding cake for the 20th
of June. How far ahead can I make them and use on this cake and them still
be good.
Date: May 4th, 1998 02:08:08
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Frosting Cake Smooth
Hi Julia,
What Lynn says it sooo true. At a Bakery, you have to be FAST, FAST,
FAST. I don't know how long you have been decorating, but I would not
sacrifice quality for quantity. The speed comes eventually, and if
it
doesn't, there are always things like the Icer tip. I was hired in
a
grocery bakery for a short time. They timed me on the cakes and I was
2
minutes too long to complete the cake and they bumped me down to baking
baguettes! Needless to say, I quit. Also, once I saw the slip-shod
way
they decorated, I didn't really want to work there anymore. They said
the most ridiculous things like: "We don't like to hire people who
have
'formal' cake decorating training, because they take too long to
decorate a cake." My formal training was only 3 Wilton courses and
another advanced course at the college, I was hardly a professional.
I always use my Icer tip, but I do practice smooth icing a cake with
just a spatula because I think it is an important skill. I'm not real
fast at it. It probably takes me about 10 minutes as opposed to 5 with
the tip. Hope this info and insight helps. Renee
Date: May 4th, 1998 11:26:39
From: Tami
e-mail:
Subject: Pastry Pride & Frosting Pride
Does anyone know the difference between pastry pride and frosting pride.
I've used pastry pride and I know it's a non-dairy whipping cream. But,
what is the frosting pride. Can both be used to decorate? Can you do the
basket weave with them? If you have used them can you pleas give me the
decorating limitations on them. I would greatly appreciate it..
Thank you.
Tami
Date: May 5th, 1998 07:22:46
From:
e-mail:
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
Hi Patty!!
I buy it at Smart-N-Final.. I know they have smart-n-final in Southern Ca., and in Northern Ca.
Tami
Date: May 5th, 1998 08:12:37
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: lilacs
Help! I need to make lilac sprays cascading down the sides of a wedding
cake in 1 1/2 weeks. I thought about making a lot of forget-me-not
flowers and putting them on a form that I would pipe directly on the
cake, but I was wondering if there was another way I could just pipe
the
flowers on the form without doing them ahead. I still want it realistic
looking. Thanks for your help.
Date: May 5th, 1998 03:35:37
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Pastry Pride & Frosting Pride
Where can you buy frostin pride? I have searched (to the best of my
ability) No. California and parts of So. Cal. for Pastry Pride and have
come up with nothing (have been told by distributors that they only sell
to grocery stores, etc). I was able to find locally what I'm told are similar
products, one is Tip Top Topping and the other is called Whip 'n Ice by
FlavorRight. Has anyone used either of these? Thanks. Patty
Date: May 5th, 1998 03:26:12
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: smooth icing
How do you smooth a cake with a paper towel? I have only heard of it
recently while reading the messages on this board. Do you use the paper
towel wet or dry? Thanks.
Date: May 5th, 1998 02:45:18
From: Renee V
e-mail: rvolak@drew.edu
Subject: Freezer-safe Glass?
Hi All,
We recently got a new computer with lots of great clip-art. Now is the
perfect time to try a frozen buttercream transfer. However, what is
freezer-safe glass and where does one get it? Also, is plexiglass ok
and if so, where can you buy it? I suppose a piece approximately 9"
x
13" would be big enough. Any info regarding this would be appreciated.
Thanks, Renee
Date: May 5th, 1998 01:44:56
From: Brenda
e-mail: martinb@hl.wes.army.mil
Subject: Covering Cake Boards
I was reading in some of the messages about covering cake boards. What
I use to cover the cardboard that the cake sits on is that heavy freezer
wrap paper. I usually put the shiny side out. Then I put that on top
of my plywood board that is covered with white contact paper and doilies
or some other decorative paper. Also, the freezer wrap is wide enough
that it covers just about anything of any size -- also food safe!
Thanks,
Brenda
Date: May 5th, 1998 02:42:15
From: Julia
e-mail: dbarnes@harborside.com
Subject: Thanks for all the helpful tips - NT
Date: May 5th, 1998 09:26:04
From: Yngrid
e-mail: yjones@agecon.uga.edu
Subject: Re: smooth icing
Hi Blaire,
I have tried parchment paper and misting with water until this past
weekend. I used Viva paper towels and the cake was totally smooth.
Plus the icing didn't lift like it did with the parchment. If you use
this you'll get great results!!!
Date: May 5th, 1998 11:32:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: smooth icing
What a time saver paper toweling has been for me. I used to hot knife
and some of those other ways until I learned the paper towel method at
an ICES convention. It is amazing what techniques you can learn at these
conventions! You let your icing set up for a few minutes until it is not
sticky to touch. Then for a smooth finish, you use Viva or Job Squad. The
paper towel is dry just like you pull it off the roll. I lay it on top
of my cakes and smooth there first. Use a pretty firm hand pressing the
paper towel down and rubbing all across the top of the cake. When you have
it like you want it, continue to the sides. This is all done mostly with
the palm of your hand so as not to leave fingerprints, but each person
has their own way of doing it. I like to use Hi-Dri printed towels for
the cakes where I will be doing flowers or a design that doesn't need to
be smooth. I have found that even when I use a smooth surface for the top
of the cake, I will usually use printed for the sides on birthday cakes.
This also helps the icing from wrinkling if it sets for a couple or three
days. So simple that you'll wonder why you didn't try it sooner!! Good
luck! Hope I've explained it so you can understand.
Date: May 6th, 1998 12:26:32
From: lynne
e-mail:
Subject: Re: Covering Cake Boards
yes brenda that is a good covering. i have used it for several years.
i can get it at wal-mart.
you do hhave to put the shiny side up/out. if you don't the paper will
absorb the grease like a sponge :( what makes it shiny is that it is
coated w/wax.
lynne
Date: May 6th, 1998 12:31:05
From: lynne
e-mail:
Subject: Re: Pastry Pride & Frosting Pride
hi patti; where in calif are you? (i am in the central vally.) yes,
it
is available at smart-n-final. some supply shops also carry it.
i have not heard of either of the products you mentioned.
lynne
Date: May 6th, 1998 12:36:42
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Freezer-safe Glass?
Hi Renee,
Rather than leave the buttercream on the glass, I butt a cake board
against the glass and gently pull the wax paper with the buttercream on
it onto the cake board and freeze on the board. Works perfectly!
I wasn't sure about the glass either, so I just used the glass from
an old picture frame (9 x 10 fits my needs). Hope this helps.
Kathy M.
Date: May 6th, 1998 12:41:52
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: Covering Cake Boards
Hi Brenda,
I use the heavy freezer paper also, works beautifully, does not absorb
the oil from the icing and gives the boards a finished look with the doillies
on top. As a matter of fact, when I have extra time I go ahead an cover
a bunch of them and store them until needed...saves a lot of time!
Kathy M.
Date: May 6th, 1998 11:59:01
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Freezer-safe Glass?
If the pattern is small enough, I usually use a Pyrex pan (flipped
upside down).
Date: May 6th, 1998 08:46:48
From: Nancy Morgan
e-mail: nmorgan585@aol.com
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
Try a Smart & Final in your area. Or the local cake shops.
Date: May 6th, 1998 06:55:58
From: Mindy
e-mail:
Subject: ballerina bear
Would there be a pan that would be similar to the ballerina bear pan?
I have an order for a graduation cake and they wanted the ballerina bear
graduation cake that is in the 95 yearbook. Thanks. Mindy
Date: May 6th, 1998 06:32:12
From: Mindy
e-mail:
Subject: Re: wood separator warning
When I was making my daughters wedding cake, I had my husband buy me
some dowel rods to use from a hardware store. I tried washing them but
they smelled awful so I didn't use them. When I got them wet, you could
really smell them. So I used the push in tiers instead.
Date: May 6th, 1998 04:55:01
From: Ren'ee
e-mail: RENEE@anesthlab.ab.umd.edu
Subject: wood separator warning
Just a little bit of a warning that happened to me recently. I entered
the MD Cake show 2 weeks ago, as usual, I used a real cake as oppose
to
a dummy so my co-workers could share in my prize. Well, I made a
"Lighthouse Cake" It was very tall. So I bought a wooden dowel rod
from
the local hardware store to place down the middle so that I would not
have "the leaning tower of piza" affect. I also but several little
wood
supports in between the 9layers of round cakes (needed to create this
lighthouse)Well, I had a 2 hour drive to the compatition, won 1st place,
then at the end of the day drove it all the way home and delivered
it to
my work (the cake was made on Friday, Comp. on Sat, Ate on Monday)
Well..... I don't know what happened, but the cake was AWFUL! The whole
cake TASTED like WOOD! I was so embarassed. I will NEVER use wood dowels
again. I know that all the cake books say to but I just can't chance
that again. All I kept thinking is what if that was someones wedding
cake! I will stick to PLASTIC! Any one else with this experience? Any
thoughts on what happened?
Ren'ee
RENEE@anesthlab.ab.umd.edu
Date: May 6th, 1998 03:52:08
From: Kim A.
e-mail: karthes@mailexcite.com
Subject: Re: Covering Cake Boards
My husband cuts a plywood board for me to use as a cake board. We have
found that covering the wood with a heavy vinyl wallpaper stapled on
works great and can be wiped and reused. I just secure a cardboard
the
same size as the cake to the wallpaper surface with icing and cover
the
cardboard with waxed paper to seal it, then lay on the cake.
It has also helped tremendously in having the customer choose color
combinations. They just select the wallpaper to coordinate. Makes my
job easy. And it is not expensive, especially when Lowe's, Home Depot,
Ollie's, etc have clearances on paper. We keep a varied inventory and
show customers "swatches".
Thanks to everyone on the board!!
Everyone is so sharing and it has been a terrific
source of info for me!
Kim A.
Date: May 6th, 1998 12:42:10
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: Re: Re: Pastry Pride & Frosting Pride
Thanks everyone for the suggestions. It didn't occur to me to check
Smart & Final. I looked up their web page and found store locations
all over California - I live in Castro Valley and will be paying a visit
to the Hayward location very soon. Next time I'll know that it is much
more efficient to post a question here rather than to spend hours on the
phone getting nothing accomplished. What a great group of people! Thanks
again for the help.
Date: May 6th, 1998 10:55:33
From: Dolores
e-mail:
Subject: Re: Re: Re: Pastry Pride & Frosting Pride
We can't get pastry prided here in Ohio. We use Bettercream by Rich's.
These are always sold through a distributor, not the manufacturer.
Which
will probably be your cake supply shop (I carry it in mine...comes
frozen...so can't mail it), or through the bakery supply warehouse
where
you get large 50 lb bags of p. sugar etc.
Date: May 6th, 1998 10:45:19
From: Dolores
e-mail:
Subject: Re: lilacs
Whatever you do, these are VERY tiny flowers that grow in clusters,
so
they'll be time consuming. (You better go capture a lilac while they
are
still blooming and check it out real close)...or maybe you could get
a
silk one to use to go by. Whatever, make them from royal icing or
gumpaste on very fine wires and clust them realistically.
If I was doing those with gumpaste, I'd use the 'mexican hat' method
of
Angela Priddy's. This is shown in my wedding cake book. Other than
that
we carry her book and it is really great.
GP flowers: Use a very small cutter with the amount of petals needed.
Royal icing: Use tip 101s probably...
Stems: As shown in Wilton encyclopedia etc.
Date: May 6th, 1998 10:53:06
From: martha
e-mail: maspikes@aol.com
Subject: Re: Re: gum paste flowers
flowers on page 82 in the Wilton Cake Decorating book yearbook 1998.Will
they be hard like the royal icing flowers.This is my first time to work
with gum paste. Can I go ahead and make the bow too. Any help I really
appericate. Thanks Martha
Date: May 6th, 1998 08:53:12
From: Peggy
e-mail: coltpeg@worldnet.att.net
Subject: Re: Covering Cake Boards
I cover my cake boards with white contact paper on top and bottom.
This
seems to make the board stronger and many of my customers return this
at the same time they return my plywood boards (which are also covered
with white contact)or separator plates. Many times, I've been able
to
reuse these boards if they were not cut into. The contact on both sides
seals all edges. Just clean with a damp soapy sponge.
Date: May 6th, 1998 08:35:51
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Re: Freezer-safe Glass?
Thanks Kathy!
I have a very nice Corning Ware cutting board which I know is freezer-
safe. I could use your meathod and use that to freeze the transfer.
Renee
Date: May 7th, 1998 08:05:01
From: Dolores
e-mail:
Subject: Re: Re: Covering Cake Boards
I use Masonite Boards. Masonite is brown so I cover it on both sides
with white contact paper...meant to be permanent. I write my name
'property of Sugarcraft' and the amount of deposit charged if it is
lost...it usually does come back because I charge $20.00 if lost. That
is what I figure my time is worth to cover another board. Rarely do
I
have to re-cover one. I just wash them with hot soapy water.
Usually I also cover the board with pretty foil to match the bride's
wedding colors.
Date: May 7th, 1998 03:42:07
From: Dolores
e-mail:
Subject: Re: starting a "edibles"-based business
You should go back and read the AOL chats I have archived here on my
web
site. Some weeks, we've devoted the entire chat to legalities. This
should give you a start.
Date: May 7th, 1998 07:56:05
From: Dolores
e-mail:
Subject: Re: Re: wood separator warning
The very reason all I use is straws! I don't want to sit there eating
cake (I made!) that tastes like wood! Straws work for me. Earlene Moore
has problems with them. But she covers her cardboards with contact
paper
and its slick. I wrap cardboards in aluminum foil (or Reynolds wrap,
for
a brand). I KNOW they work well for me...setting up the cake the way
I
do...but if you don't follow my method with the foil also, I can see
it
may not be safe. Its SO much easier using straws, economical too. I
don't like the big plastic tubes either. I just don't want big holes
punched in my cakes...guess I'm too particular.
Date: May 7th, 1998 12:53:34
From: jen
e-mail:
Subject: Re: wood separator warning
Yeah, that has happened to me too. But, I have tried putting a thinner
dowel in a plastic straw as support. It worked on a stacked cake last
week, but I still prefer the hollow plastic dowels.
Date: May 7th, 1998 11:31:40
From: millie
e-mail: millied2@aol.com
Subject: Re: ballerina bear
Hi Mindy,
I can't think of another pan to use. Maybe you could draw the picture on a sheet cake.
Personally, I've found the Ballerina Bear pan to be indispensible. We've done all the suggestions on the back (gymanst, super bear,cheerleader) as well as casper. It really works great.
Millie
Date: May 7th, 1998 03:50:31
From: Dolores
e-mail: proicer@one.net
Subject: Re: ballerina bear - we carry this pan
We do have the ballerina bear cake pan in stock. It is $9.99
Date: May 7th, 1998 08:36:41
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Great Idea! Thanks. (NT)
Date: May 7th, 1998 09:20:17
From: Michelle
e-mail: radioheart@hotmail.com
Subject: starting a "edibles"-based business
Hi...my question is this..how do you go about starting a business
selling edibles...in the respect of "health dept" laws regulations
and
such...I don't have a lot of money to start off..want to sell to friends
and by word of mouth..but I really need some feedback and to draw some
wisdom from you out there... *smile* **sigh**
Date: May 8th, 1998 10:57:56
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: Where did my customers go?- MARA PLS CONTACT
ME
Hello Mara
Did you ever receive my e-mails.AS didn't receive any message form the
server and could you please give me some opinions for the following
questions:
1- What do you think about American cake magazine?/DOlores said to
subscribe. Is it only a magazine or have instruc.? Dolores said to
subscribe thru a ICES member maybe it's cheaper....
2- As you experience maybe you know I had problems with Buttercream
icing, it's a soft consistency and I couldn't make the decorations
and
till the day after it still soft. I didn't cover it and still soft
I
used the wilton way recipe.
3- I think I would prefer the royal icing.In China the climate is humid.
Thank you for you kind help.
Isabel
Date: May 9th, 1998 12:13:04
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Re: Re: smooth icing
The only thing I would add is the use of a fondant paddle to smooth
over the paper towel. It helps me to get more even pressure than using
my hands.
Date: May 8th, 1998 10:50:00
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Re: Re: Problems with Buttercream icing
I think in this Message Board we can ask for any questions as we are
new
decorators and when we explain where we live. So thank you Dolores
for
your adjective.
Second, I used Crisco (all vegetable) and margarine (Flora) as described
in thw Wilton Book. I just used it right it and nothing more.
My icing gets very soft like whipped cream and stays the same in ar-con.
room.
It depends on who make the cakes. I've a friend working in this area
and
she always use royal icing pure eggs white ( 2 or 3) and almost 500g
or
more than that, depending on the size of the pan. ANd add lemon juice.
And it turns good and we can eat that till the next day and it's soft.
But there's a difference I liive in a 17th Floor and she live in the
first floor.
The big bakeries and the hotels uses (for weeding Royal icing) for
small
parties like bdays and anniversaries they use condensed milk as a
topping and then add what flavor you like, marzipan ( for the portuguese
taste) and often the whipped cream ( you can find this everywhere)always
fresh and daily. You choose the shape and after one hour you can get
it.
Date: May 8th, 1998 09:35:06
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Problems with Buttercream icing
I had a student use low-fat crisco that caused the same problem. It
has highter water content then the regular. If its the humidity, try using
less liquid. Then adjust the consistency as you mix it by adding a tsp.
of liquid at a time.
Good Luck Cheryl
Date: May 8th, 1998 03:30:15
From: Dolores
e-mail:
Subject: Re: Re: wood separator warning
Yes, straws will work just fine. Be sure to cut them only as high as
the
cake, not to the top of the icing. I made a 14-10-6 stacked this week
and I used straws. The only time I would take a chance on wood is if
I
had a VERY heavy cake...like a 18 or 20 inch round with several cakes
above.
Oh - I wrap all cardboards in foil...don't use some other wrappings
that
are slick or my straw method may not work.
Date: May 8th, 1998 03:26:57
From: Dolores
e-mail:
Subject: Re: Problems with Buttercream icing
Hi Isabel
This may seem like a dumb question to others on this board but I realize
you don't live in the US. So, did you use Crisco or a substitute
shortening for making your buttercream icing? The results will not
be
the same if you used another local brand. Or - you could use the Alpine
shortening we carry. In the same amounts, and this will work.
Our buttercream icing stays soft on the inside and just gets a crust
over the top. Is this how yours did?
Royal icing is only for ornamental work, and dries very hard. Not good
to ice cakes with at all. (At least this is true for the way we make
it
in the US). I understand that in some other countries they DO ice cakes
with royal icing, but I think they use glycerine in it to keep it
softer...if anyone else knows, please elaborate? Flavors would then
become very important also.
You should use meringue powder, not pure egg whites. Raw uncooked
eggs can make you sick. I think you could use powdered egg whites (we
carry them) but I don't know the recipe.
I am curious Isabel, what icing do bakeries in your country use?
Date: May 8th, 1998 01:30:16
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: wood separator warning
Thanks for the tip! I'm doing a stacked tier cake this coming week,
and
I had planned on just buying the wooden dowels for it. (I rarely do
tier cakes, so I don't own much beyond the push-in pillars). The cake
has to travel assembled with the customer for a day to get to it's
final
destination. It's a fondant cake, so I want to make sure that the top
stack is well supported so taht it doesn't cause the fondant beneath
it
to buckle. (Dolores, does your straw technique support the weight of
a
pound cake covered in fondant?)
Oh, by the way, I loved your lighthouse cake! I'm not sure I'd ever
try
something quite that involved, even after a few years of decorating.
Date: May 8th, 1998 07:50:51
From: ISabel
e-mail: jetski88@macau.ctm.net
Subject: Problems with Buttercream icing
Hi everybody:
I'd tried to make prepare the buttericing as described in the wilton
book and the results was not good. It's very soft and I let it dry
for
one day at room temperature and it didn't get a stiffer consistency.
Can anybody help me?
I think the problem is the weather here it's very humid it reaches
almost 80%.
I saw the royal icing too and people said it's better.Instead of
meringue powder, what will I use?
Thank you
Date: May 9th, 1998 09:49:28
From: Catherine
e-mail: ccount3950
Subject: poris looking icing
I Like your recipe for buttercream icing , but when I spread it out
it has the appreince of air holes in it , what is causing this ? I figured
that it must be because of being wiped at a high spead , tryed a slowere
speed and that did not seam to help. Please Help. Thank You. Catherine
Date: May 9th, 1998 06:27:16
From: Kathy M.
e-mail: ndsz27a@prodigy.com
Subject: Re: wood separator warning
I once placed a wooden dowel in the center of stacked wedding cake
which was to be delivered stacked (about 1 1/2 hr. drive)...if it tasted
wooden no one told me. For transporting purposes that's the only thing
I know to do if it's to be delivered stacked. I wonder how it would work
if the dowel was wrapped in a heavy plastic??
Kathy M.
Date: May 9th, 1998 08:06:55
From: lynne
e-mail:
Subject: Re: wood separator warning
i have used wooden dowel rods for years. no one has ever mentioned
any
kind of off taste.......and i have eaten some of those cakes and not
noticed it. i do have to say i am not using either push-in pillars
or
straws instead, simply because i don't like having to cut those dowels:)
i wonder what kind of dowels she got. also something else i noticed
in
the original post that no one else has mentioned.....: she said she
also
used wooden boards between the layers. i bet those were not covered
and
that is where the taste came from.
i would think wraping a dowel in plastic would not allow proper
placement in the cake. what i'm trying to say is that when pushing
them
into the cake the plastic would bunch up and come off.
lynne
Date: May 9th, 1998 08:58:14
From: Dolores
e-mail: proicer@one.net
Subject: Re: Re: Re: Problems with Buttercream icing
Re: 'dumb question' - In NO way did I mean for this to be an insult
to
you Isabel. If anything, the way I worded it, an insult would have
been
directed towards me. I would never say something cruel to anyone here.
I
live with language barriers daily here - I should have been more
careful and I'm so sorry. (my niece - who works for me here - is from
Spain. We get our words mixed up all the time).
I just thought that you probably couldn't get Crisco and this was the
problem. Anyway, butter can be a problem anytime. It changes consistency
just sitting out of the refrigerator. Then when you do decorations
with
it your hand melts it very fast. If you used ALL Crisco, you probably
wouldn't be having these problems...but you like the butter taste I
imagine?
Cheryl is right on the off-brands of shortening. I had a student who's
icing was never right and finally found out she was using another brand.
I experimented and found that I needed to add almost as much Crisco
as
if she had not added any already. I know this isn't your problem, but
since we're on the subject...it took me 3 classes before I found out
she
wasn't using Crisco and she was sure happy when her icing was like
everyone else's.
Date: May 10th, 1998 10:46:44
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: Re: Re: smooth icing
I am taking a Wilton course #1 cake decorating class. I was having
problems smoothing the icing. Just before I was going to drive my spatula
into the center of my cake and rip it to shreds, my husband was scanning
the internet and came across your reply to someone's question to a similar
problem. I want to thank you for being so specific on how to do the paper
towel method. Now, my cake looks great! Thank you, thank you, thank you!
Laura
Date: May 10th, 1998 09:41:55
From: Brenda
e-mail: mbf821@aol.com
Subject: Re: Re: Re: wood separator warning
Maybe the dowels could be wrapped in contact paper to shield the cake
from wood. This wouldn't bunch up like plastic wrap could. I have used
the Wilton wooden dowels without trouble. Could they be treated differently
than the ones from the hardware store to make them more food safe?
Date: May 10th, 1998 02:58:18
From: Deb
e-mail: dcrowder@rogersgroupinc.com
Subject: Re: stone quarry sheet cake
I work for a stone quarry company. We are on the web at http://www.rogersgroupinc.com
perhaps through some of our pictures you could get some more ideas. frankly,
the dirt idea is not a good thing because in reality we scrap the overburden
(dirt) off before mining operations begin. Usually a quarry in operation
resembles a canyon and generally has a small pond close by which is unusually
blue. We have what is called stockpiles and tons of conveyor belts, everyone
is required to wear a hard hat as well. Stockpiles contain different size
rock - one for each size. A large piece of equipment called a jaw crusher
(worth millions) takes the large rock and breaks it up into the smaller
size. The company logo is always good on these cakes. I would concentrate
more on the concept of CRUSHER
The guys who work at the quarry are absolutely some of the hardest workers you will ever see and when they have an event like this it is a rare and special treat and is usually accompanied by a picnic or fish fry and the atmosphere is like a backyard cookout with your friends. Hope this helps!
Date: May 10th, 1998 07:20:45
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: Torte
Hi everybody
I would appreciated if somebody can tell me how you and when will you
roll the torte (immediatly after cooling or after baking)
Thanks Isabel
Date: May 10th, 1998 07:11:12
From: Isabel
e-mail: jetski88@macau.ctm.net
Subject: ISO Royal Icing (Ratio)
hi everybody:
Who can give me the ratio between eggs whites and powdered sugar or
confectionery sugar, as I'm living in a very humid country (85% to
90%)
and I should know (maybe the standard) the ratio so I can make the
experience.
I couldn't remember in which archive is located this information. It
would be very helpful for me if I can get this information.
Thanks again for any help in advance.
Isabel
ObS; I know already that to soft the icing I will use the lemon juice
as
we don't haved any kind of merengue powder here to buy or tartar cream.
Date: May 12th, 1998 12:00:26
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Torte
I didn't realize this was what a torte was. Your description sounded
more like what I think of as a jelly roll. I thought a torte was cake in
many layers with filling.
Date: May 12th, 1998 12:05:54
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: wood separator warning
I, too, have done wedding cakes for 34 years and used wooden dowels.
I have never had anyone say the cake tasted like wood. However, I don't
do my cakes as far ahead as this one had been done. I usually ice cakes
the day before and decorate either the night before or the morning of the
wedding so the dowels are not usually in there more than 24 hours if that
long. I think Lynne may have hit upon the reason with the wooden boards
under the cake if they weren't wrapped.
Date: May 11th, 1998 11:57:26
From: Carolyn
e-mail: Bridal1
Subject: Re: icing cut cake
I have found that freezing cakes or at least chilling them until they
are nearly frozen helps keep the crumbs from being quite so bad. I cut
the cake while it is frozen or maybe partially thawed and then I let it
thaw completely before icing. I freeze ALL my cakes and they are so much
easier to ice (let them thaw at least 2 to 4 hours before icing). Wedding
cakes, I put the tiers together while frozen and let sit out for about
2 hours and then put them in unscented clear bags to continue thawing for
another 8 to 12 hours. Works great for me.
Date: May 11th, 1998 05:48:29
From: Catherine
e-mail: ccount3950
Subject: Re: Re: poris looking icing
Dolores , Thank you very much on my question of poris icing. I enjoy
you web site very very . much and thank you again.
Cahterine
Date: May 11th, 1998 11:02:32
From: Rynae
e-mail: bowdenmw@utahlinx.com
Subject: icing cut cake
I need some pointers on easy ways to ice cakes that have been cut.
I
recently did a cake for a baby shower & was trying to make baby
blocks
from cake squares. I used thinned buttercream, but still had problems
with the cake crumbling.
Date: May 11th, 1998 09:55:35
From: Dolores
e-mail:
Subject: Re: thats a 'twist' the above note is by me, not Brenda
(NT)
Date: May 11th, 1998 09:40:24
From: Dolores
e-mail:
Subject: Re: poris looking icing
Holes in your icing happen when you try to make a small amount in a
big
bowl. If the icing covers the tops of the beaters, it will come out
looking smooth like whipped cream. You'd probably need to double or
tripple your recipe for it to cover the tops of the beaters.
Otherwise, you can stir a lot of the airholes out using a flat icing
spatula.
Also, when icing a cake, try leaning the spatula outward so that only
the very edge touches the cake as you go around to smooth the icing.
This will take care of a lot of the airholes. When you hold the spatula
flat to the cake it actually makes more airholes.
Date: May 11th, 1998 09:54:09
From: Brenda
e-mail:
Subject: Re: Re: Re: Re: wood separator warning
I don't know that Wilton's aren't different than the dowels at the
hardware store but I wouldn't be afraid to bet they are the very same
thing. Take a look at one of those wooden dowels after a day or so
upon
removal from the cake - yuk. Wilton's probably cost more. And when
I
used wood, I bought the next size up, not 1/4". They seemed safer.
But, my straws MUST be used the way I do it...wrapping cardboards in
foil etc. Sure is easy and fast.
Whatever support that is used, nothing will help if you tilt the cake
or
knock it sideways. Not EVEN driving the dowel clear through to the
bottom will prevent it from shifting...and tilting it is the only reason
it shifts anyway, so why bother.
The other things that CAN make a cake shift to collpase include:
Having NO support in the tiers.
Having a big hump on cakes...not shaving that the hump off for cakes
to be flat...AND don't put bottoms together for heaven sake! That causes
problems too...besides bulges from it. You should always be certain
your
cakes are perfectly flat ON TOP.
Once a man (hat pulled over eyes) pulled right out in front of me
delivering a cake. I slammed on my brakes, screeching to a hault. I
heard tha cake thud against the back (station wagon). The cake shifted
off the plate (that was a fountain plate and was going over a fountain).
I stopped and pushed the cake over agin onto the plate. It was 2 cakes
stacked (16 and 12 inch)....straws in both. Once the cakes were scooted
back onto the plate, it was fine. The straws didn't tilt at all. The
BACK of the cake was flatter than I could have iced it smooth. The
decorations were smashed right ina nd blended into the icing. But my
point...the cake held the way I'm telling you I do them.
NEVER tilt a cake.
Date: May 11th, 1998 09:35:28
From: Dolores
e-mail:
Subject: Re: Torte
We turn the cake out of the pan as soon as we get it out of the oven.
(It won't stick in the pan this way). Roll the cake up immediately.
We
leave it rolled up in the towel until cool so it stays rolled easy.
When
cool, we unroll, remove the towel and add the filling (usually the
whip
cream icing). And roll it back up. Its really easy to do this way.
Date: May 11th, 1998 07:42:48
From: Sly
e-mail: skenney@rocketmail.com
Subject: Straw info - - Thanks Dolores! (NT)
Date: May 12th, 1998 11:43:45
From: Lisa D.
e-mail:
Subject: Re: Re: stone quarry sheet cake
Deb, I agree with you in that the men who work for a stone quarry are
some of the hardest working men you will ever see. My brother-in-law
just happens to work for the quarry that needs this cake, and he loves
what he does for a living!! Thank you for giving me more info. on
what goes on there. I guess I should have called my brother-in-law
and
got more details, but he is always at work!!! LOL The owner of the
quarry wanted this cake for some time around the first of May, but
has
put me off for now (not sure of his reason). So, not really sure what
this cake is going to turn out like, or when I get to do it for that
matter. :o) Thanks again for your help!!
Date: May 13th, 1998 12:44:04
From: lynne
e-mail:
Subject: Re: Baking Cake "How Soon"???
yes, it can be done on that schedule. it is better is you wait until
thrus to bake, then ice and decorate on fri.
lynne
Date: May 12th, 1998 10:17:42
From: sherry
e-mail:
Subject: Re: icing cut cake
I agree with Carolyn, icing frozen can be good. As long as it's not
all the way frozen. When I have something like this that I need to
ice, I just stick it in the freezer for about 10 minutes or so, just
until the crust gets frozen and quickly ice it. This has always worked
great for those little 3-d objects that I've done. Because if only
the
crust is frozen you don't have to worry about the sweating. Good luck!
Date: May 12th, 1998 06:02:18
From: Lisa D.
e-mail:
Subject: Royal icing problem!
Help!! I have made two batches of royal icing (using the receipe from
Dolores) and both have come out full of air. I am using a Kitchen-Aide
stand mixer, and I have been mixing it for 7 to 8 minutes on speed
#2.
What is the finished icing supposed to look like--not shiny right?
Can anyone give a some pointers of what to do about this. I really
need to be making some flowers for a cake that has to be delivered
on
Sunday! (and I am running low on meringue powder!!! :o()
Lisa D.
Date: May 12th, 1998 01:54:14
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: icing cut cake
My solution is not to freeze the cake iced, but freeze it BEFORE you
ice it. Regardless of what others say, this works for me. I just did some
baby blocks out of a bread loaf pan. I baked one pan for each block and
cut them in half and made big blocks. I used 4 blocks for the cake which
should feed 16-20 (4 to 5 slices per block. If you need more cake, place
the cakes in a clover-leaf fashion and put an 8" 2-layer cake on top for
another 15-20 servings.
Date: May 12th, 1998 12:07:06
From: Karen
e-mail:
Subject: Baking Cake "How Soon"???
I have a cake to do for Saturday. Can I bake it this afternoon, ice
on
Wednesday, and decorate on Thursday? I can keep it refrigerated but
can't freeze. Will the cake still be fresh. Thank you.
Date: May 12th, 1998 11:31:53
From: lynne
e-mail:
Subject: Re: icing cut cake
i agree w/your ?. i have heard to freeze it, but we have had many
discussions here that cake should not be iced frozen.
one pointer for future times: there are some 'cupcake' size square
pans
availabe. or use a mini loaf pan and cut only once (in half).
lynne
Date: May 14th, 1998 12:41:33
From: lynne
e-mail:
Subject: welcome laura
hello laura; welcome to our wonderful home of sweet inspiration!
we are sooo glad you (your hubby) found us and really hope he bookmarked
it so you can return over and over.
there is lots of information here and as you already found help!
looking forward to hearing from you again.
lynne
Date: May 14th, 1998 12:34:44
From: lynne
e-mail:
Subject: Re: small stacked cake
hi dawn;
you really do need to support. the longer that 6"er is on the other
cake, the more chance it will sink into it (at least some.)
as was said *why* take the chance?
this is a perfect time to try using straws! remember what dolores has
said: always wrap the cakeboard on *both sides w/foil*. since the
bottom border will cover the board, using standard alumimin foil will
be
fine.
lynne
Date: May 14th, 1998 12:28:11
From: lynne
e-mail:
Subject: Re: melting them chips question
hi kimmysue;
i have used crisco from time to time. you do have to be careful not
to
use too much as it tends to make the chocolate softer(?)( it will melt
in your hand easier when you add crisco.)
lynne
Date: May 13th, 1998 11:31:58
From: Sue
e-mail: proicer@one.net
Subject: Re: small stacked cake
We use straws for small tiers. Easy and less expensive.
Date: May 13th, 1998 11:35:35
From: Sue
e-mail: proicer@one.net
Subject: Re: melting them chips question
Try paramount crystals, its a natural unflavored oil. Warm crystals
first then add 1 teaspoon at a time. Chocolate will loose its temper
causing it to melt thick the longer you keep it. Try freezing it if
your
not using it all up at once. BUT make sure you unthaw overnight so
moisture won't be retained (which causes thickness).
Date: May 13th, 1998 11:30:30
From: Sue
e-mail: proicer@one.net
Subject: Re: Buttercream airholes
Try a lower speed and always cover the beater 3/4 up. After whipping
the
icing and before adding it to the cake, try pressing more air out with
your spatula on the side of the bowl. What's your recipe? I use 2 pounds
sugar to 3/4 cup crisco or 1/2 cup alpine. Plus up to 1/2 cup water
plus those delicious flavors.
On small cakes we paper towel them smooth, this does leave the
impression of the towel so choose them accordingly. You can use a pizza
roller, kleenex, anything smooth that won't stick to dry icing.
Have you ever hot knifed iced a cake? Dip your spatula in a glass of
hot
water, tap excess water off and smear accross the icing. Keep redipping.
Good Luck, hope this helped a little.
Date: May 13th, 1998 03:28:51
From: Connie
e-mail:
Subject: Re: wood separator warning
Date: May 13th, 1998 03:32:23
From: Connie
e-mail: ConnieLeB@aol.com
Subject: Re: wood separator warning
I have used Wilton dowel rods and have never had a problem. Wilton
dowel rods are FDA approved to use with food. The dowel rods found in hardware
stores are usually stored unwrapped and are not very sanitary. A friend
of mine bought one of those dowel rods at a hardware store and she said
it made her cake taste funny. She uses Wilton dowel rods now and doesn't
have a problem.
Date: May 13th, 1998 02:43:38
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: small stacked cake
I would dowel, WHY take the chance?
Date: May 13th, 1998 02:46:56
From: Karen
e-mail: kpartain@mindspring.com
Subject: Buttercream airholes
I am having the hardest time icing my cakes and getting airholes. I
try
no to overbeat the icing, but want to make sure that all the
ingredients are mixed. Does anyone have any suggestions?
Date: May 13th, 1998 02:28:44
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: small stacked cake
I am making a small stacked cake. It will only be two tiers, 6" and
9".
No topper will be put on to add weight, either. My question is, do
I
still need to dowel the bottom tier, or will the top tier be light
enough to just stack without supports? Thanks everybody! ~Dawn
Date: May 13th, 1998 02:18:48
From: Shirley
e-mail: SugarRushs@aol.com
Subject: Re: Freezer-safe Glass?
This may sound crazy, but here it is. My brother (as a birthday
present for me) cut serveral sizes: round 8", 10", Rectangal 10 x 14
and so on. Out of a material that they use to make motercycle
windshields.(But a heavier grade) Like a heavy Plexiglass. I use these
for the freezer buttercreams. They also work to move layers when
torteing the cakes, and for extra (clear) support under the cake
boards. Then I don't worry about bending. They won't break and will
last forever! I only use them on families cakes or require a large
deposit to insure I get them back.
Date: May 13th, 1998 01:16:04
From: Karen
e-mail:
Subject: Re: melting them chips question
Hi Kimmysue, I made some chocolates at Christmas and the recipe said
to
add some shortening. My white chips melted nice and smooth and harded
just fine. Hope this helps.
Date: May 13th, 1998 01:15:50
From: Karen
e-mail:
Subject: Re: melting them chips question
Hi Kimmysue, I made some chocolates at Christmas and the recipe said
to
add some shortening. My white chips melted nice and smooth and harded
just fine. Hope this helps.
Date: May 13th, 1998 12:37:09
From: kimmysue
e-mail: kimmysue@jps.net
Subject: melting them chips question
I use the vanilla chips but once melted it is still a bit thick how
can
I make it thiner but still have it harded on the candy.
Date: May 13th, 1998 11:20:40
From: Jackie N.
e-mail: nelson@redrose.net
Subject: Re: Royal icing problem!
Hi,
Perhaps if you put the icing back in the mixer and run it on the lowest
setting for a bit, maybe that will work out some of the bubbles. Royal
needs to be mixed at a fairly slow speed. I mix mine for 10 minutes-but
I'm in a more humid part of the country, too. The icing should be
fairly stiff-but not too stiff!-the shine should be gone. Once I
transfer the icing to a container I will smooth out some of the bubbles
using a small spatula-sweep the metal spatula back and forth thru the
icing, pressing it down towards the side of the container.
Hope this helps...
Date: May 14th, 1998 02:23:38
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
I use the Wilton recipe. I have tried using a hot spatula, but it seems
to stick the icing at times or I can't get it real smooth without the
icing cracking in parts.
Date: May 15th, 1998 07:28:51
From: Pam
e-mail: PjW10
Subject: Re: size of pan & torting
I would use the 11x 15, you should have plenty of cake. When I torte
this size and larger I use a flat cookie sheet (Wilton makes one) and slide
it between the layers after cutting. I found my cookie sheet to more reliable
than a cake board as far as sturdiness goes and you don't have to cover
it or waste a board if it should get cake or icing on it. Good luck!! :)
Pam
Date: May 15th, 1998 04:16:27
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
Thank you Sue! I appreciate the tips. What is your opinion of the
Wilton recipe vs yours? Should the Wilton recipe just be used for
decorating and not icing?
Date: May 15th, 1998 02:04:32
From: Laura
e-mail: smeech@webtv
Subject: size of pan & torting
I am making a birhtday cake for about 30 people for my mom's surprise
birthday party. I am new at this and just finished the Wilton course 1.
I have only made stacked 8" rounds. What size pan should I use, 11x15 or
12x18? How do I separate the layers on such a big cake after I torte it?
Do I use a cake board?
Date: May 15th, 1998 01:37:27
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Buttercream airholes
The smooth paper towel that I use is either Viva or Job Squad - no
pattern at all. Very easy!!
Date: May 15th, 1998 11:10:49
From: lynne
e-mail:
Subject: USE the CAKE ICER tip
oh my goodness *yes!*. i would be lost w/o mine!
i never thought anyone would *not* be using it :)
for those who might not know about this tip it is a *giant* tip -- 2"
wide. it has one smooth side and one serrated. i use it w/the serrated
side against the cake. after applying a 2" wide ribbon of icing around
your cake, just take a spatula and smooth lightly to press that icing
against the cake and smooth any imperfections there might be.
if you have a 4" high cake, just apply another line of icing above
the
first one :)
oh yes, hold that tip at a slight angle == the top slightly against
the
cake and the bottom slightly away (1/8"?).
hope this helps lots of you out there taking soooo long icing your
cakes. it should only take 2-3 minutes to do even the largest cake.
of course, those special shapped ones, w/many curves etc will take
a bit
longer.
lynne
Date: May 15th, 1998 11:01:31
From: lynne
e-mail:
Subject: Re: Buttercream airholes
karen; you have gotten much good info. one thing that i noticed in
this post is that your spatula is sticking to the icing. this leads
me
to believe you are not thinning your icing enough.
using the wilton recipe you start w/stiff, then you should thin down
to
med then to thin by adding extra liquid. be sure you are getting it
down to thin consistency. or try the recipe sue posted for you.
also it is *very important* that you use a deep, narrow bowl so the
icing completely covers your beaters. this will elimate almost all
your
airholes.
the paper towel smoothing method is good. some people use wax paper
or
parchment to be sure they don't get any pattern from the paper towel.
i find wax or parchment a bit stiff to work with. there is a brand
of
paper towels that is pattern free (can't remember now which one) but
review all previous posts and you'll find it.
lynne
Date: May 15th, 1998 10:26:39
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Buttercream airholes
Thank you Dawn. I will have to try that.
Date: May 15th, 1998 09:09:19
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Buttercream airholes
Hi Karen!
I have heard before that when you are smoothing the icing on your cake,
if you hold the spatula flat against it, it will cause air bubbles
to
develop. The suggestion is to turn it at a bit of an angle, using more
of the edge of the spatula as opposed to the flat part. This has seemed
to make a bit of a difference for me. Maybe you want to give it a try?
~Dawn
Date: May 15th, 1998 10:24:39
From: Karen
e-mail: kpartain@mindspring.com
Subject: Re: Re: Re: Re: Buttercream airholes
yes I am and I am cleaning it often
Date: May 15th, 1998 08:04:42
From: Sue
e-mail: proicer@one.net
Subject: Re: USE the CAKE ICER tip
We, at Sugarcraft don't have a big enough freezer for icing frozen
cakes. Once my sister had 6 different block cakes to do. We bake one
mix
in a long loaf pan (Wilton's) then cut into 4 blocks.
Have you seen the cake icer tip #789. It's WONDERFUL. We ice all sheet
cakes with this tip now. It puts on the same amount of icing! Use a
16"
bag, cut for the tip. Fill completely up and rubber band shut.
We use to ice cut cake with thinned down icing, let dry slightly then
apply the main coat.
But you have GOT to try the CAKE ICER tip!!
OH< it works great on those character cakes-with all those curves.
AND
on petal shaped cakes!
Date: May 15th, 1998 07:57:27
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Buttercream airholes
Are you dipping the knife in Hot water? You need to clean the knife
often.
My recipe:
2lbs X sugar
3/4 cup crisco or 1/2 cup Alpine
1 t. vanilla flavor
1/2 t. almond flavor
1/2 t. butter flavor
up to 1/2 cup water
Some holes just can't be smoothed out. That's why on birthday cakes
I
smooth with a paper towel. Have you tried it?
Also, don't make icing up too many days in advance. I like it as soon
as
it's made.
Good Luck-Don't Give Up!
Date: May 16th, 1998 08:01:36
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Buttercream airholes
I'm not sure what Wilton's recipe is. They do have a class buttercream
icing that should only be used for practicing. It has 1 pound sugar
to 1
cup crisco. WOW how greasy! But I think the universal recipe is 2 pounds
confecters sugar to 1 cup grease. I just use Alpine because its a high
ratio of shortening for making icing, not to be used for cooking.
Date: May 16th, 1998 08:07:26
From: Sue
e-mail: proicer@one.net
Subject: Re: A Wider CAKE ICER tip!
Did you know they make a wider cake icer tip? I forget the number but
I
think its about 2-1/2 inch wide. We have it, email me if your
interested.
Date: May 16th, 1998 07:58:27
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Re: small stacked cake
Is regular foil safe to use? I was told not to use it because people
could end up with little shards of foil in thier cake when it was cut.
I would use freezer paper instead.
Cheryl
Date: May 17th, 1998 08:28:57
From: Dee
e-mail:
Subject: Re: Frosting Cake Smooth
I use the spatula and water - not nececarily hot. I find this most effective when doing a sky background for a picture cake. I ice the cake in white, then spred some light blue randomly over the area for the sky. Then I put the green for the grassy area. I then go over the entire cake with a spatula dipped in water (shaking off the excess), being careful not to mix the green and blue. Just don't use too much water or the finished product looks streaked..
Date: May 18th, 1998 11:35:17
From: Janie Allaire
e-mail: cakes79
Subject: Re: Kopykake machine
Linda, I have the kopycake projector, It has two
light bulbs 250 watts each.No problm projecting the
picture onto the cake,nice and bright the others do
the same, just have to have the room darker.Also i
have the Air brush,I got my air brush first,twenty
years ago.Shortly after my husband bought me my kopy
cake machine .I have replaced the bulbs twice in all
that time.I would not want to choose witch has been
more valueable to me over these twenty years.Way
back than I paid $115.00 for my air brush plus the
bottles of colors.And for my kopycake machine I paid
around $350.00 I still love both of them today.Be
careful!!! This Art Form !! Hobby, call it what you will .THis joy
of cake decorating is very addicting. Enjoy-- Janie-...
Date: May 18th, 1998 09:17:03
From: Pam
e-mail: Pjw10
Subject: Re: elephant cake
I get a lot of requests for kids birthday cake that I can't always
find a pan for (actually I've quit looking). What I do is find a picture
in a book, coloring book, etc.. Blow it up and do a pattern transfer of
it onto the cake. To do a pattern transfer, you will first need to reverse
your pattern. You can do this by taping your picture to a window, and with
the light behind it, trace the pattern on the back of your pattern paper.
Next, using piping gel, trace your reversed pattern. Turn your pattern
over and gently lay on a sheet cake that has been iced smooth. Using your
finger, gently trace your pattern, then lift the pattern up and off the
cake. What should remain is a faint outline of your pattern on the top
of the cake.You can then outline with icing, the color of your choice,
by following the pattern the piping gel left behind. I usually use clear
piping gel so that it won't interfere with the cake icing colors. It's
best to keep to designs that are simple, without a lot of details. After
you've outlined your pattern, just fill-in with stars, like you would do
a character cake. Good luck, I've done all sorts of designs this way and
have had great results. Be careful though, you don't want to infringe on
any copyright laws if you do this method to copy any action figures, cartoon
characters, etc... Of course that only becomes a concern if you sell the
cake. Have fun... Pam
Date: May 18th, 1998 06:08:02
From: Debbie
e-mail: Tha503@aol.com
Subject: Re: hints and tips for baking in pantastic pans
I recently made a few cakes using these pans. I baked them at 325 and
placed them on a cookie sheet. I started testing them at 30" (to see if
they were done) and every 5" after until finished. I can't recall just
how long I baked them but I do remember it was longer than usual due to
the lower temp. Just don't do like I did- with one I was turning it out
of the pan onto a cooling rack and lost hold of the rack , dropped the
whole thing and there went my cake into a zillion pieces! I was up until
4am redoing it! LOL! I can laugh now but that night I did not ever want
to see another cake! Good luck.
Date: May 18th, 1998 11:16:26
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Kopykake
Can someone out there help me know what to look for in one of these
machines so I will know which one to buy,please? Thank-you. Linda RDShearman@aol.com
Date: May 18th, 1998 08:56:27
From: isabel
e-mail: jetski88@macau.ctm.net
Subject: hints and tips for baking in pantastic pans
Hi everybody:
I bought from Dolores a motorycle pantastic pan (plastic one) and I
would appreciate if anybody can give me some hint and tips to bake
in it
and to get the best performance of that pan.
Thanks in advance
Date: May 18th, 1998 10:09:43
From: shelly
e-mail: Kevin.R.Smith@Digital.com
Subject: elephant cake
I am looking for an elephant cake pattern or decorating ideas for an
elephant cake for my 2 year old son's upcoming birthday. I am wanting
just a 2D profile cake, nothing 3D for this beginner! Any help would
be
greatly appreciated.
Date: May 18th, 1998 07:47:35
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: size of pan & torting
I have torted an 11X15 before, using a slick-coated cake board, and
it
worked okay. Most of the time though, I'll just bake two layers that
are 1" to 1 1/2" thick and then stack them after I level them. I like
this look better since it gives me a 3+" tall cake instead of a 2+".
(The layers bake quickly this way, so I usually lower the temp and
I'm
careful to spread that batter very even.)
I started doing this because I found it too hard to handle layers that
were 11x15 yet less than an inch thick.
I suppose that if you have a very deep 11x15 pan, torting it would be
easier. Or, if you have a spongier type cake that is somewhat
flexible. I tend to do mostly pound cakes and pudding cakes, so the
layers would be more likely to just break in half.
Date: May 18th, 1998 07:36:19
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Buttercream airholes
I used to have a problem with air bubbles ruining the look of a cake,
and I found out it was because my icing was a bit too stiff. Now I
add
a tablespoon or two of HOT water to the batch and that softens the
butter/crisco up long enough to frost smoothly, yet still allows it
to
crust over quickly. Before, it would crust over so quickly that before
I could get all the icing on the cake, it was drying out. Now I have
maybe 5 minutes of working time after I get the icing on to go back
with my offset spatula and smooth everything.
(If I'm gonna use a comb technique, I soften it up even more, so that
I
have maybe 15 minutes of working time before it crusts over.)
Date: May 20th, 1998 12:26:08
From: Laura
e-mail: smeech@webtv
Subject: masonite board
Where do you get a masonite board? What does it look like? Will I have
to get it cut to the size I need? Will 3 cake boards together do the same
job?
Thanks everyone for all your help :o)
Date: May 19th, 1998 11:48:16
From: lynne
e-mail:
Subject: Re: roses
oh laura; how i remember that frustration! but i went on (some 10 yrs
later) to teach for wilton :)
consistency is very important. each step is important. making your
mound the size and shape of a hersey's kiss (if using tip 104). i
always give my students a kiss to set in front of them when i teach
this
step :)
another thing i bet your teacher didn't even mention is that the end
of
the bag needs to be held pointing right over your shoulder (not off
to
the side!). your forearm should be glued to your 'boob'......sorry,
don't know any other way to say it:). all movement is from the elbow
down -- mostly from the wrist.
let's take it slowly. see if that dosn't help you any.
another thing i remember when i took floral classes: when you are
learning something new many times you will have trouble: at first you
will be able to do it.....the more you practice it the worse the work
will become, *but* if you continue practicing it will get better again.
let us know how you progress on this.
oh, one more tip: when you feel yourself getting frustrated, it's time
to put it aside for awhile. set a timer. practice for 15-20 minutes
at
a time. take a break then go back to it again.
lynne
Date: May 19th, 1998 11:36:11
From: Brenda F
e-mail: mbf821@aol.com
Subject: Re: Problem w/3-d bear pan
I have been successful with both types of cakes but find that I need
a bit more batter than a normal mis to fill out the feet during baking.
I now start with 1 1/2 DHines mixes. I fill pan to the beginning of the
feet and put the pan on a cookie sheet to catch any runover batter. Make
sure the cake is cooked through using a long cake tester. Cool per pan
directions then stand up until ready to ice. Leave the core in the bear.
Unfortunately Wilton doesn't sell it as a spare anymore so make sure you
get it back. If the bear is the whole cake and on a board, trim excess
cake to make bottom flat. I use icing to glue the bear to the board and
maybe build up some "grass" and flowers around him for support.
If the bear is going on a sheet or round cake I first rest the bear on a 6 inch cake circle and use dowels or straws in the bottom cake as you would for stacked construction. To keep the bear from toppling backward I use two dowels right behind his rump as support. I make these very tight to his body and up about 2 inches. Then I decorate the bear right over these dowels so the don't show. Then I may pipe some grass or something strategically placed around him for extra glue and support. When transporting creep around corners.
Date: May 19th, 1998 11:32:43
From: lynne
e-mail:
Subject: flipping 11x15 top layer
hi laura;
nothing wrong w/the info given. here's another way.
keep a cakeboard the size of the cake you want to position that is
covered all the way around w/contact paper. you will use this over
and
over as your helper in moving those bigger layers.
when the cake is cool, flip it over onto this covered board -- it is
cooling on a wire rack so just put the covered board on top and flip
the
two together and remove the rack. now position the cake over the other
layer and gently slide the cake off onto the layer. simple, ha??
i keep the board w/cake on it at about a 35-45 degree angle so the
board
does not touch the filling of the cake your are adding to.
as far as how long a cake will take to defrost: about 1 hr. it will
depend on several things: how long you have frozen it (couple hours
or
overnight?) and what is your weather (hot or cold?).
now if you are talking a 16" double layer round cake (4" high) that
has
been in the fz. at least overnight, then it will take up to 4-5 hrs
to
defrost.
if you do not understand any part of this, please feel free to ask
more
?s.
lynne
Date: May 19th, 1998 11:20:00
From: lynne
e-mail:
Subject: Re: freezing flowers
hi gigi; welcome to our facinating sweet world!
don't worry about asking simple ?s we are here to help.
buttercream flowers can be frozen. usually that is done only when there
is a last minute cake being done. actually, there is not much reason
to
freeze them as buttercream flowers just made can be put right on a
cake.
when they are fz'en they need to be placed on a cake right out of the
fz'r. it just makes them a bit more easy to handle than ones you just
make. it depends on hot your hands are :) as soon as they are touched
they start to melt.
air drying is much better. just make up your stiff icing, make the
flower and place it on a tray or plate. let sit somewhere out of the
way totally uncovered for several days. (on top of the frig; on a high
cupboard shelf, etc). it depends on your weather -- the higheer the
humidity in your area the longer it will take. after they have dried
i
put mine in tubber wear pie containers. any flat plastic container
will
work. you don't want to stack layer upon layer of flowers as the weight
will crush the bottom ones.
if you have any more ?s don't hesitate to ask :)
lynne
Date: May 19th, 1998 11:10:54
From: Linda Shearman
e-mail: RDShearman@aol.com
Subject: Re: roses
Laura,
Hello, I just finished course # 3 and I still could not make the mum and the carnation!! So, I enrolled in course #2 again! I still have some trouble but with each new batch of icing I seem to get better. And after course # 1 I would strongly advice to take #2 and #3 ! They are all so helpful. Your roses will get better only if you practice at home. Over and over again and again. And I also had a fit with the icing consistency, either too stiff or too soft!! but as with everything else in decorating it will come, I promise. Just do not give up and welcome to the new world of cake decorating.
Be happy in the Lord, Laura. Have any more questions just ask always
thats what we do here help each other out
Bye now and HAPPY DECORATING
Date: May 19th, 1998 09:38:28
From: Sue
e-mail: proicer@one.net
Subject: Re: freezing flowers
Glad your taking a class, be careful you may get hooked. We have! Mom
started this, then I floated in and then my sister and now our kids
show
a little interest.
We never freeze flowers. There wouldn't be enough room in one. We make
them up a week in advance out of buttercream icing. Let dry on saran
wrapped boards. We have stackable trays to slip in trays of flowers.
We also add a stabalizer, Creme Whip Icing Base, this product allows
icing to set up stiff. Made on Monday and by Friday we can pick them
up
and put in place.
Good Luck and Have FUN!
Date: May 19th, 1998 09:49:18
From: Sue
e-mail: proicer@one.net
Subject: Re: roses
Never think that any question is to0 simple. Its the simple questions
that keep us tied together.
Mom, could really give you alot advice. She will be back May
25th...but...
I remember when I had trouble, she said to make tall short petals.
Icing should be stiff but not stiff enough to break petal edges.
Check your tip, it may need to be fixed. It should look like a long
tier
drop. Use a butter knife from the inside to open and your fingers to
close.
You might try a different tip, 103, 102. Some people have different
pressure and you may need a smaller tip.
I remember that mom made 200 roses before she was happy with 1. So yes,
practice makes perfect.
My sister makes her roses more like a pine cone, you might try this
until you get the hang of it.
Good Luck and Have Fun!!
Date: May 19th, 1998 09:31:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Problem w/3-d bear pan
We don't do them for sell either, because we can't be asure where they
will put it to take it home.
BUT
1. Was it a white cake? Did you leave out the yolks? Try putting them
in, it makes a stronger cake.
2. The key is how you cool it, cool in the back for 15 minutes then
in
the front 15 minutes then stand up to finish cooling.
3. Let cake cool standing up over night with a towel over it. This
will
settle it for sure.
4. Put on a board that is barely big enough. Doubled.
5. Add a straw down through the head for added support.
6. When decorating it start at the bottom front, then the bottom back.
In other words don't decorate all the front at once or it may fall
forward. Decorate front and back, going up a little at a time.
That's all I know.
Have fun, even if you eat alot of cake, it freezes well, my husband
loves my goofs.
Date: May 19th, 1998 09:23:38
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: flipping 11x15 top layer
Robin,
Thank you for your tip! How long do you freeze the top layer? When
you freeze it do you wrap it in saran wrap or something else? Also, do
you know about how long it will take to defrost? I am trying to judge my
time since I've never done this size before.
Thanks,
Laura
Date: May 19th, 1998 09:22:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Kopykake
Check our ONLINE CATALOG for your questions. It's with the AIRBRUSH
stuff, under Projectors. We even have a comparison chart plus all the
specs.
We have the KR100 with baseboard. Its wonderful! But don't forget to
clean the lens occasionly, you can see alot better! We found out the
hard way. HE-HE.
Date: May 19th, 1998 08:44:17
From: Carolyn
e-mail: Bridal1
Subject: Re: Problem w/3-d bear pan
Millie, I wish I could help, but I can't. I have never had any luck
with the stand=up cakes so I refuse to make them. The only one I do is
the skirt pan for the doll cake and it works fine. I've done cakes for
years and I just tell the people who want these that they will have to
go somewhere else. Even if I could get them done, I can't guarantee they
can get it transported to the destination in one piece so I just don't
try. Maybe someone else knows of a solution for you.
Date: May 19th, 1998 08:41:13
From: Carolyn
e-mail: Bridal1
Subject: Re: mums--the flower
Sorry, I guess no one checked the board to try to help you on this
one. You can put about any kind of flower on the cakes - just be sure there
is something under it such as plastic wrap, a plastic lid from a crisco
can or something to where it would not touch the cake.
Date: May 19th, 1998 07:33:57
From: Robin
e-mail: ciera123@aol.com
Subject: Re: flipping 11x15 top layer
Laura,
Whenever I have a large cake that is 2 layers, I position the bottom layer, ice the top of it and then set on the second layer that I have frozen. It is so much easier to position and work with. I cover all this till the top layer is thawed completely and then ice it. I would count on about 1 1/2 to 2 batches of icing for a cake that size. My batches of icing consist of 2c. Crisco and 4 lb. powdered sugar. Hope this helps!
Date: May 19th, 1998 06:18:00
From: Laura
e-mail: smeech@webtv
Subject: roses
I just learned (or should have) to make roses in the Wilton Course#1,
in the last class. I can't seem to do it. I can't even get the first three
petals right. Is my consistency wrong? Or do I just need a lot of practice?
Any tips on how to form the petals? Either I'm really bad at doing this,
or I just don't get it. I didn't get much help from my instructor. These
questions might seem trivial, but I am very frustrated.
Thanks,
Laura
Date: May 19th, 1998 05:49:51
From: Laura
e-mail: smeech@webtv
Subject: flipping 11x15 top layer
I made an 11x15 cake with two 2" layers. The problem I had was flipping
the top layer onto the bottom layer. When I got it on, it was not even
and when I tried to move it, it started to break. Does anyone have any
helpful hints for that one? Also, how much icing do I need to frost a double
layer 11x15x2" cake? It took 4 cups just to crumb coat it and to fill the
middle.
Thanks,
Laura
Date: May 19th, 1998 04:27:36
From: Gigi Jones
e-mail: gigi@wt.net
Subject: freezing flowers
I am new at cake decorating, in fact am taking a class. We are making
flowers and I asked how long or if you could freeze your flowers such
as
roses and if so for how long. No one had an answer. If you are
preparing for several occasions, can't you freeze your flowers until
you
are ready to decorate and if that's the case how long should you leave
them out before decorating or does it make a difference. I know these
questions must seem very elementary but as I said I'm new to this.
Thanks in advance for your responses.
Gigi
Date: May 19th, 1998 04:27:55
From: Gigi Jones
e-mail: gigi@wt.net
Subject: freezing flowers
I am new at cake decorating, in fact am taking a class. We are making
flowers and I asked how long or if you could freeze your flowers such
as
roses and if so for how long. No one had an answer. If you are
preparing for several occasions, can't you freeze your flowers until
you
are ready to decorate and if that's the case how long should you leave
them out before decorating or does it make a difference. I know these
questions must seem very elementary but as I said I'm new to this.
Thanks in advance for your responses.
Gigi
Date: May 19th, 1998 12:42:32
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Problem w/3-d bear pan
Maybe it's just me but I've tried to make the stand up bear twice.
Once with pound cake mix and last time with regular duncan hines recipie.
both times it was a disaster. Good thing it wasn't for a paying customer
HA HA.
Any suggestions. I really want to make this cake for my niece's b-day next month.
Thanks again for your help.
Millie
Date: May 19th, 1998 01:33:27
From: mary jane
e-mail: bakadeer@sympatico.ca
Subject: mums--the flower
Urgently need to know if mums (the flower) can be placed on top of
an
iced cake without fear of poisoning the guests? Help--I've go about
two
hours to decide whether or not to do it. thanks
Date: May 19th, 1998 11:36:53
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: elephant cake
Hi Shelly,
Have you thought about doing a buttercream transfer? They are easy to
do and have a little more dimension then a regular pattern transfer.
You can find the directions on the American Cake Decorating Magazine's
web page. www.cakemag.com If you have access to clip art or even
children's books or coloring books, you can do this.
Hope this helps!
Renee
Date: May 19th, 1998 11:05:01
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: wood separator warning
Hi,
What no one mentioned is the fact that the hardware wooden dowels are
coated with chemicals!!!---the hardware wood has some kinds of
preservatives, that is why they are not FDA approved!----Also like
someone mentioned they are not sanitary. The Wilton ones come in a
nice
plastic bag( you should wipe them with a little bit of alcohol anyway
,
to sanitize them. )----But I'm with Dolors on this one. I use plastic
straws that are individually wraped to support my stacked cakes and
for
stability I will use 1 sharpened FDA approved wooden dowel.
Date: May 21st, 1998 12:47:23
From: Carolyn
e-mail: Bridal1
Subject: Re: cannoli filling
Think I just saw this somewhere on this board - maybe under the icing
category??
Date: May 21st, 1998 12:44:43
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: masonite board
Have you checked with a hardware store or a lumber yard? I would think
either of them would have the masonite and could cut it the size you need
it. The contact paper you should probably be able to get there, too, or
at a discount store like Wal-Mart, Venture, Target or a store of that type.
The contact paper you could forego one time and do it later since you are
needing it very quickly. Good Luck!
Date: May 21st, 1998 12:44:16
From: Lisa D.
e-mail:
Subject: Tips that helped!
Just wanted to say thank-you to Dolores for her tip on using florist
clay on the flower nail when making your royal icing flowers. I had
about 100 to make this past weekend, and what a job that was! But
using the clay instead of using my icing was so much faster and less
messy!!!! Also, per her advice, cleaning up those tips was a breeze.
I have 2 small children at home, so any suggestions that make my life
a
little easier are so appreciated. Thanks again!
Lisa D.
Date: May 21st, 1998 12:38:47
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Re: roses
Ugh me too practice practice practice for roses (like the idea of the
kiss) i am having a HARD time making daisys so back to the practicing.
Date: May 20th, 1998 11:50:57
From: Laura
e-mail: smeech@webtv
Subject: cannoli filling
Does anyone know of a good recipe for cannoli filling?
Thanks,
Laura :-)
Date: May 20th, 1998 11:48:57
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: masonite board
Sue,
Thanks for your response. Unfortunately I am unable to order the masonite
board. I am making a 2" 11x15 double layer cake for my mom's party which
is next Saturday. I need to make the cake next Thursday night, decorate
it Friday and travel 3&1/2 hours on Saturday for the party. With the
holiday being Monday, I don't think I will get it in time. I live in Florida.
Do you know of any retailer I might by a masonite board and contact paper
from?
Thanks,
Laura
Date: May 20th, 1998 11:17:23
From: Sue
e-mail: proicer@one.net
Subject: Re: masonite board
Check out our ONLINE CATALOG, under Cake Boxes, Doilies, Cardboard's
etc. Basically masonite is a pressed hard board that you can hardly
drive a nail in making it very sturdy when cut in small sizes. 1/4"
thick. Cover with white contact paper both sides for grease and water
resistant. Lasts for ever unless someone doesn't bring it back to you.
Here is the prices:
MASONITE
MASONITE: Masonite boards are brown and need to be covered. I use plain
white Contact Paper, then I write "PROPERTY OF SUGARCRAFT' so people
know I want to have them returned. I also add '$20.00 IF KEPT'... this
persuades them
ROUND:
8" $1.79
9" $1.89
10" $1.99
11" $2.19
12" $2.59
14" $3.19
16" $3.89
18" $4.99
20" $5.79
22" $6.59
RECTANGLE:
14 x 10" $2.09
19 x 14" $3.99
26 x 18 $6.59
SQUARE:
14 x 14" $2.79
16 x 16" $3.79
18 x 18" $4.99
20 x 20" $6.29
22 x 22" $6.29
24 x 24" $6.29
Date: May 20th, 1998 11:09:09
From: Sue
e-mail: proicer@one.net
Subject: Edible Image problem
This just happened to us...
My sister had a full sheet cake that she had torted with filling...
Iced
along with her other 25 cakes putting on edible images as she goes.
Finished decorating and boxed them all up.
Now this cake sat overnight in an air conditioned kitchen with the box
window approx 2 inches above the design and when she was about to
deliver the cake the next morning found that the image was stuck upwards
and attached its self to the window of the cake box!!
Well it wasn't any problem putting another image in place but I thought
I might warn you ALL to be careful and not box the cake right away.
Boy, we can't figure out why, how this happened. It was stuck to the
icing she even paper toweled the cake pressing over the image!
Date: May 20th, 1998 10:59:29
From: Sue
e-mail: proicer@one.net
Subject: Re: Big air bubbles after smoothing icing
About trapping air.. I read somewhere that someone said to turn your
spatula outward instead of flat against the cake.
You might try the pin, that sounds good. And use a kleenex to push it
back in place but it probably pulled away because it was dry and pushing
it back in place may not work.
Do you crumb coat the cake first? Take a small amount of thinner icing
and ice rough pressing all crumbs in place, then ice directly afterwards
with the good icing. We let the icing dry to touch then use a paper
towel to smooth icing, pressing slightly. This may help.
Date: May 20th, 1998 08:01:44
From: Carolyn
e-mail: Bridal1
Subject: Re: Big air bubbles after smoothing icing
Some 20 years ago after I'd already done cakes for at least 14 years,
I started experiencing this same problem and it was literally about to
drive me up the wall. I finally decided that somehow, I was trapping air
between the cake and the icing. I could find nothing in books or anyone
to tell me what to do, so I started experimenting and what I came up with,
I still use today for each cake I do. I use a corsage pin and poke holes
about every inch or so along the very top and bottom of each cake after
I ice it. Only takes a few seconds and that way the trapped air can escape.
These holes are covered over with the top and bottom borders so they are
never seen. Viola, no more air bubbles and stressed out ME!! Hope this
helps you, too.
Date: May 20th, 1998 03:48:07
From: Robin
e-mail: ciera123@aol.com
Subject: Big air bubbles after smoothing icing
Occasionally I get a big air bubble that comes up on the side of a
cake that I iced. It's usually after it sets overnight and/or use a filling
in the cake. Also, what is the best way to fix this. Since the icing is
well set up, it makes it hard to smooth it back down with fresh icing.
Thanks in advance!!!!
Robin
Date: May 20th, 1998 03:43:27
From: Robin
e-mail: ciera123@aol.com
Subject: Re: Re: Re: flipping 11x15 top layer
Laura,
I lay plastic wrap over the board I use to freeze on, and you can just peel it off when the fozen cake is in position. Freeze for about 1 1/2 to 2 hours till firm, and it doesn't take more than the same amount of time to defrost. This works best for me. Boy, I've had some real problems positioning cakes before I started doing this!
Robin
Date: May 20th, 1998 10:05:06
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Re: roses
You think you're having problems. My first roses looked like huge cabbages
HA HA HA. I still have the picture of that cake in my album just to show
myself how much I have improved (still haven't mastered though).
Lynne suggested make the cone the shape of a Hershey Kiss. I go one step further and acutally use a Kiss for the cone. This is what finally saved me. Now I always have Kisses in the cupboard to make roses with.
Now I use the Hershey Hugs (white choc w/ brown stripes) just in case my petals aren't perfect (and they never are) the brown doesn't show through too much.
Good luck and keep practicing, it's the only way.
Date: May 20th, 1998 09:34:02
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: roses
HI Laura,
Lynn's advice is sooo good! At first, I too had problems with the rose.
Who doesn't? Take each step *very Slowly* and examine what you are
doing and what you do not like about the petal or flower. If you can
analyze it non-jugementally this helps. Also, keeping your arm still
and
using the wrist if very important.
I didn't mean to just reiterate Lynn's advice, but it was worth saying
again. Also, sometimes you have modify the rose instructions to fit
your particular technique. IF you make a particularly good rose, what
did you do differently. I read instructions for rose making in several
different books on cake decorating, and my technique is a combo of
several of them. Wilton's instructions are very good, but sometimes
it
helps to read other meathods too. There may be one little thing that
"clicks" for you in all that advice that makes the differece. For
instance, I start *all* my petals at the base of the icing cone with
the
wide end of the tip burried in the base. I know Wilton doesn't
recommend this, but it works for me. Their technique for starting
the first 3 petals mid way down the icing cone makes my flowers look
too
flat and open. I'm sure I'm doing something wrong, but it doesn't
matter since I found another way which works just fine for me. So try
and master it the Wilton way, since basically it is the easiest and
best, but then move on and try and find ways to "tweek" it and make
it
even better. And of course PRACTICE is essential.
Regard,
Renee
Date: May 20th, 1998 09:09:41
From: Millie
e-mail:
Subject: Thank you all for your advice & tips. I'll try
again (NT)
Date: May 20th, 1998 09:08:06
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: freezing flowers
Hi Gigi, Welcome!
I'm just a home decorator sort of semi-pro since I only do cakes for
money occasionally and don't have the experience of the other
respondents. They're real pros and know what they are talking about,
but
I freeze flowers all the time with no problems. I have been meaning
to
try air drying, but haven't yet.
I usually make all the flowers I need for a cake first while the cake
is
defrosting in the fridge. ( I bake one to several days ahead and freeze
the cake since it seems to make icing easier.) I always make extra
flowers just in case. They never freeze rock hard, they just get very
firm and easy to handle and place on a cake. It doesn't take long for
this to happen - maybe 20 to 30 minutes. I have made flowers several
days in advance and left them frozen with no problems. Ususally, after
they are firm, I cover them to prevent a freezer burn/taste.
When frozen flowers defrost on a cake, they have a softer texture than
an air-dried version, more like buttercream flowers made directly on
a
cake. Air-dried are more "crystaline" on the outside, but soft on the
inside. I have tasted both and they are equally good, just different.
If you are just starting out and don't have a big business yet, you
probably have room in your freezer for a few flowers. My advice is
to
try both meathods and see which you prefer. (I should follow my own
advice since I have never attempted air drying. LOL)
Let us know how you make out.
Renee
Date: May 20th, 1998 08:50:21
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Problem w/3-d bear pan
Hi Millie,
That is a problem! I love this pan and have made it multiple times with
no problems, (or minor ones). As another respondent said, you need
more
than one mix to fill the pan. I do the same as she does, (sorry, I
forgot who gave this advice!). I slightly overfill the pan and put
a
cookie sheet under it to catch any run over.
I always use a "doctored" mix. I don't use a pound cake mix because
it
is not as firm as a regular "pudding in the mix" cake with an extra
box
of instant pudding and an extra egg added. Only once did my bear fall
apart and that was because I was in a hurry and did not cool it
properly.
I am distressed that Wilton no longer carries the extra baking core,
because mine was accidentally thrown out by someone. I haven't made
the
bear since. I think Delores has something in her catalogue that I can
use as a substitute. Just haven't gotten around to ordering it.
Hope this helps.
Renee
Date: May 22nd, 1998 12:50:57
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: flipping 11x15 top layer
I have one of those cookie sheets (something like an Air Bake, although
I looked at it and it doesn't have a name on it) that is approximately
12" wide by 14" long. Three of the sides have absolutely no edge and the
fourth is just a rounded lip that allows you to pick it up easily. This
cookie sheet has become invaluable to me for turning the layers. I lay
the cookie sheet over the layer while still on the cooling rack, then flip
over the whole thing. Set the cookie sheet down and carefully remove the
cooling rack. Then just position the layer over the top of your bottom
layer, holding it up at a 45 degree angle. You can simultaneously slide
and push the layer off of the cookie sheet right onto the other layer,
in perfect position every time. This size cookie sheet works perfectly
for the 11x15" layers, which is what I use as well. Hope this makes sense.
. .
Date: May 22nd, 1998 12:32:52
From: Jane
e-mail: Cakes4Funn@aol.com
Subject: Re: Matching different types of flowers
I recently did a housewarming cake for a couple who live in the foothills
of Denver. I mixed 2-tone yellow roses, white daisies with yellow centers,
purple spatula striped white violets with yellow centers, pink and purple
lilacs. I even threw on some pine boughs and pine cones piped on sucker
sticks and stuck upright in the cake. All of this surrounded a wooden birdhouse
I had purchased and painted their family name on. The writing on the cake
said "Bless Our Nest". The combination of all the flowers was really charming
and, I felt, gave the party a breath of springtime in the Rockies after
a long, brown winter. Combining all different types of flowers and colors
can be really fresh and show off your decorating talents at the same time
-- go for it!!!
Date: May 22nd, 1998 12:10:04
From: lynne
e-mail:
Subject: Re: freezing flowers
renee; please don't under rate yourself. what works for one person
may not work for another, and the other way around. we all live in
different parts of the *world* w/different weather conditions to contend
with. that effect much of what we do in decorating.
i'm sure you have noticed carolyn saying she preferes to make sheet
cakes. i try like crazy to talk people out of them! :) i like to do
things that are different. i have a 15" heart going out sat. --
original request was for a 1/2 sheet. yes, there may be more
decorating room on that 1/2, but how many people see a large heart
decorated cake? it's different, yet not 'far-out' :)
well, you get the idea. that's what so great about this board -- when
we share what works for us, we all learn new tricks/ways to do something
. and us 'old dogs' are *not* against learning new/better ways!
lynne
Date: May 21st, 1998 11:54:31
From: lynne
e-mail:
Subject: Re: drop flowers
hi dee; i'm a tried and true buttercream user :) i make 99% of all
flowers in buttercream and let them air dry -- depending on the weather
and the flower this can take from overnight to 48 hrs.
the recipe i use for these flowers is wilton's class buttercream in
a
consistency just a bit thinner than stiff.
i live in warm, dry central calif. if it is humid where you are this
might not work.
lynne
Date: May 22nd, 1998 12:01:37
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: drop flowers
I use both. However, if you make extras and have them leftover, it
is always nice to have them for use on a birthday cake when you are in
a hurry. In this case, leftovers are better if they are royal as the buttercream
ones seem to eventually become rancid if left unused too long.
Date: May 21st, 1998 09:40:10
From: dee
e-mail: jeffb@ioa.com
Subject: drop flowers
what is the best thing to make drop flowers with royal icing or buttercream
now that it is so hot?
Date: May 21st, 1998 05:48:40
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Matching different types of flowers
I do mostly sheet cakes and some of my customer's favorites are the
sheet cakes with a big basket drawn on the cake and basketweaved and then
I use all colors and types of flowers. They just think I have worked hours
on it when in fact, it is usually leftover wedding flowers that are royal
and I can use them indefinitely. Also, sprinkle edible glitter (rolled
fine with a rolling pin) all over the top of the cake and this looks so
pretty.
Date: May 21st, 1998 05:44:08
From: Carolyn
e-mail: Bridal1
Subject: Re: correct size of masonite board
For me, I like at least 4" bigger than the cake - sometimes 6" so that
you have at least 2"-3" all around the cake. I love pretty decorative borders
on my cakes and this allows for that. I think the pretty florist foil (be
sure it is poly coated) is prettiest. I pick out a color that will match
something on the cake. On top of the foil, I glue a glassine doily or sometimes
cut the size I need from freezer paper and glue to the board so the cake
is not in direct contact with the foil. The freezer paper would be glued
slick side up.
Date: May 21st, 1998 04:22:52
From: Laura
e-mail: smeech@webtv
Subject: correct size of masonite board
I am making an 11x15 cake. What size do I get the masonite board cut
to? 13x17 or larger?
Also, after I put the contact paper on, should I wrap it with decorator
foil, or is the contact paper enough to look good? I've never seen this
stuff before.
Thanks everyone for all your help! :-)
Laura
Date: May 21st, 1998 03:24:29
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: Matching different types of flowers
Hi Michele!
This is a perfect time of year to use an assortment of flowers on your cake. I just did a wedding cake doing that and it was beautiful. I used petunias, lillys, roses, pansies, wild roses, daffodils, and white batchelor buttons and pastel drop flowers for fill in. Just keep your color tones complimentary to each other, and you will have no problem.
Good luck!!!
Date: May 21st, 1998 02:14:35
From: Sherry
e-mail:
Subject: Re: Matching different types of flowers
Personally, I like all flowers and all flowers together! I think that
as long as you give it dimension and good organization it will look
good. I like to use cookies or pieces of left over cake to make mounds
to put groupings of flowers on. So that they are not all just lying
flat on the cake. I also like to cluster like flowers together and
tye
them all together with smaller flowers throughout that are a neutral
color that will pull them all together. I usually use the bigger
flowers higher (like carnations and roses) and then edge with violets
and smaller breeds. That's just what I like! But good luck!
Date: May 21st, 1998 01:54:46
From: michele
e-mail: mnket@aol.com
Subject: Matching different types of flowers
I am decorating a cake and I get to choose which flowers I make. I
don't do all that well with the roses but I did just read some great tips
on this great message board. I'm going to try them out. I prefer to make
carnations, wild roses, batchelor buttons, zinnias, daisies, hyacinths
and drop flowers. Would all these flowers look nice grouped together on
a cake or should I leave some out. Such as, do batchelor buttons not look
nice with wild roses? Or other combinations. Please help me. Thanks for
all the great tips!!!
Date: May 21st, 1998 01:54:06
From: michele
e-mail: mnket@aol.com
Subject: Matching different types of flowers
I am decorating a cake and I get to choose which flowers I make. I
don't do all that well with the roses but I did just read some great tips
on this great message board. I'm going to try them out. I prefer to make
carnations, wild roses, batchelor buttons, zinnias, daisies, hyacinths
and drop flowers. Would all these flowers look nice grouped together on
a cake or should I leave some out. Such as, do batchelor buttons not look
nice with wild roses? Or other combinations. Please help me. Thanks for
all the great tips!!!
Date: May 21st, 1998 12:53:51
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: Re: Re: masonite board
Thank you for the info! My cake is 11x15, so would I get the masonite
board cut to 13x17 or larger? After putting the contact paper on, should
I put decorator foil on too, or is the contact paper enough to look good?
Thanks again everyone for all your help! :-)
Laura
Date: May 21st, 1998 12:11:10
From: lynne
e-mail:
Subject: Re: Chocolate dipped strawberries
i guess you don't have much time to review the archives, but this was
well covered some time ago.
i have found they can only be made at the last minute. you must have
blemish free and dry fruit.
melt your wafers (or transfer the melted cho) in a a narrow deep bowl.
dip room temp fruit and place on tray covered w/plastic wrap. let
set-up at room temp. if the fruit is cold there is more chance of
moisture on it and they choco can 'clump' instead of being smooth.
as i remember someone said they made theirs the day before and
refrigerated them, however my experience was that the refrig'd ones
sweat (the choco got drops of moisture) and became sticky.
sorry, but i must run and catch a bus.
lyinne
Date: May 21st, 1998 11:46:26
From: Lisa
e-mail: rsm1@airmail.net
Subject: Chocolate dipped strawberries
Any advice on dipping strawberries for a groom's cake. I've never done
it before. Thanks in advance.
Date: May 21st, 1998 07:32:44
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: cannoli filling
Hi Laura,
Look on the board under recipes, May 5th. I was iso this filling also and got a good recipe from Beth. This is a popular filling where I live.
Date: May 22nd, 1998 10:35:10
From: Carol
e-mail: CARANDJEF
Subject: Duncan Hines, etc.
I am a sort of new cake decorater. I took all 3 wilton classes, then
got put on bedrest w/pregnancy. Baby is 6 months old now so I'm trying
to get into it. So far just a wedding cake for a friend, but I would love
to get referalls from the caterer. I enjoy doing different kind of cakes
instead of regular sheet cakes. I can never think of ideas for regular
sheet cakes.
My friend wanted magnolias on her wedding cake. I found directions in the American Cake Decorating Magazine (what a great magazine). I've been having the toughest time with them. I finally was able to get 5 magnolias but I'm going to try and make more in case of breakage. I'm not sure how I'm going to arrange them as they look good from the top but so-so from the side. If anyone has any ideas I would appreciate them.
A friend who decorates cakes, recommended to me to try the new Duncan Hines white cake mix for my upcoming wedding cake. I did a trial run on the cake my girlfiend wants (but with just one cake) it was delicious!!!! I also added sliced almond in between layers, and was told they were very good (I don't eat nuts, so I took everyone's word for it) I've really enjoyed reading everyone's posts, and will try to get in here more, but with new baby it's kind of hard.
Date: May 22nd, 1998 10:18:59
From: Carol
e-mail: Carandjef
Subject: Re: roses
Fortunately, I never really had a problem with roses. Now carnations,
mums, daises, those are another story!!!! LOL !!! I haven't practiced my
flowers in awhile, (just had baby) so I guess I'll find out soon if I can
still make them.
I agree with the other advise about reading in other books besides Wilton to see if maybe another method might work for you. I like the Hershey Kiss idea, I might try that next time around.
My wilton teacher, recommended using a #10 tip to build a mound-up to a point (like the kiss), then #104 to do petals, kind of buring tip into base on bottom then pulling up and down to base again. Kind of hard to describe. Good luck
Date: May 23rd, 1998 01:13:44
From: Jane Allaire
e-mail: cakes79
Subject: Re: U of IL and royal blue
Hi Mindy,I can`t help you with the emlem,Ican with the royal blue color.
I use the candy-cake powdered food color #5172 royal blue.The powder does
not get darker as it sits .So keep putting in the powder till you see the
shade you want.It`svery fast with thepowder.Janie...
Date: May 23rd, 1998 12:34:25
From: Carolyn
e-mail: Bridal1
Subject: Re: U of IL and royal blue
What shade of blue are you using? I use the royal blue color in the
liquid or paste form. It take quite a bit to get it a nice royal blue.
You might try adding a little violet to get it deeper. I'm not familiar
with the U of Illinois so can't help you there.
Date: May 23rd, 1998 12:34:41
From: Jan
e-mail: janet1@mill.tds.net
Subject: Re: Powdered Sugar
Powdered sugar must be sifted. I have never found any that is
pre-sifted.
Date: May 23rd, 1998 12:47:38
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Powdered Sugar
Most powdered sugar I know of is sifted 10X and I don't sift it hardly
ever. I buy it in 50# bags and use it straight from the bag and I've decorated
a "long" time!!
Date: May 23rd, 1998 12:10:09
From: Mindy
e-mail:
Subject: U of IL and royal blue
What do I need to add to blue to make royal blue? And does anyone know
what the emblem is for the U. of IL or where I might find it. Need it for
a grad. cake next Sat. Thanks, Mindy
Date: May 22nd, 1998 09:37:11
From: Pam
e-mail: PjW10
Subject: Re: What can I use?
What about using Old fashioned candy sticks, you know, the kind that
are about 6" long and come in different flavors, they're usually striped.
Good Luck, really cute cake. I was told by RoseMarie the Wilton Teachers
Seminars Instructor that the man who designed that cake, did so as a tribute
to his two grandsons that he calls "his little monkeys". Have fun... Pam
Date: May 22nd, 1998 08:46:14
From: Tami
e-mail:
Subject: Powdered Sugar
Hi there!!
How do you know if powdered sugar has been sifted 10X? I looked on the
bag and didn't see anything. Any info would be greatly appreciated.
Thanks.
Tami
Date: May 22nd, 1998 03:03:03
From: Deena
e-mail: calkinsclan@sprint.ca
Subject: What can I use?
I am going to make the Wildlife Celebration cake in the current Wilton
yearbook. It has two monkeys on a seesaw. The directions say to use
pretzel rods for the handles on the seesaw. I'm assuming that's because
pretzel rods are thicker than regular pretzel sticks. Problem is, I
can't find where to buy these pretzel rods. Does anyone have an idea
as
to what I can use instead?
Deena
Date: May 24th, 1998 12:27:29
From: lynne
e-mail:
Subject: Re: One More Question!
sifting your sugar only eliminates the lumps, does not effect the icing
in any other way, shape or form :)
using a mixer such as a kitchen aid can help. it is much more powerful
and usually can break up those small lumps. i usually don't sift and
buy 25# bags from costco -- c & h.
if you skip the sifting -- when you are using those small tips ie: #1,2,
14, etc. a lump of sugar even as small as a pin head can really cause
your tip to plug up. nothing more irratating than having to stop and
unplug your tip half a dz times or more.
lynne
Date: May 23rd, 1998 08:58:26
From: Tami
e-mail:
Subject: One More Question!
Hi Again!
Is there a big difference between icing that is made from unsifted
powdered sugar and sifted powdered sugar? Does sifting only prevent
lumps in the icing or does it affect it in another way? I was told
if I
had a kitchen aide I didn't need to sift the sugar... Is that true
or
would it be better to sift the sugar even though I'm using a kitchen
aide? Thanks for your input...
Tami
Date: May 23rd, 1998 06:53:51
From: jen
e-mail:
Subject: Re: Re: air pocket in icing..Carolyn
Now I see where I saw the other messages, I must have scrolled too
fast.
About the corsage pin, are you just pushing the pin straight in? Or
are you making a slightly bigger hole? I think your idea sounds great.
Thanks!
Date: May 23rd, 1998 07:06:32
From: jen
e-mail:
Subject: Re: carnations
Dee, I can only make half carnations that look right.( I hope this
helps you some.) I use the 150 tip and I pipe a center petal first
by
squeezing and jiggling a line of icing then pipe a petal on either
side
of that one. Then add another petal between the center and one of the
last petals I just piped, do that for each side. Add the calyx and
then
I use small scissors to make small cuts into the tops of the petals
for
the ragged look.
Date: May 23rd, 1998 06:45:19
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Duncan Hines, etc.
I'm a true blue Betty Crocker fan so you Duncan Hines people just get
on the band wagon and join us Betty Crocker people. I've used it almost
totally for 34 years - tried the others, went back to Betty Crocker. As
for it cracking when you put it out on the rack to cool - cool it in the
pan - won't hurt a thing. In fact, I cool mine in pan, put in freezer when
it is cool and it stays there until I am ready to use it in a few days.
So much easier to dump those big tiers when frozen. I put them together
frozen and thaw in plastic bags for 8 to 16 hours usually before icing
them. I have always gotten rave reviews on how tasty my cakes are. A tasty
cake sells lots more for you!! Good luck!
Date: May 23rd, 1998 06:37:53
From: Carolyn
e-mail: Bridal1
Subject: Re: air pocket in icing
Jen, just scroll down this same page you are on and you will find it
- something about smoothing air bubbles. I answered that question, too,
and it has worked for me for years. Use that trusty corsage pin right when
you smooth that cake - go around the top and bottom both real close to
the edge of the cake and about every inch or so poke a hole. This lets
the air escape if it is trapped between the icing and cake. I learned this
many years ago when I was at my wit's end wondering what I was doing wrong.
It's difficult to poke the bubble and smooth it again after the icing has
dried. Do it while it is wet! I do every cake that way - wedding cakes
and all - the borders cover those pin holes.
Date: May 23rd, 1998 01:21:54
From: Glenda
e-mail: charglen@bellsouth.net
Subject: Re: What can I use?
I have been dying to try making that cake. It just fascinates me. I
have
to order the bear pan first. Everyone on the internet says the bear
pans are a real yuck to make. Please let me know how it turns out and
what problems you encounter making it. I am new to this so I need INPUT.
Thanks
Date: May 23rd, 1998 01:11:04
From: Dee
e-mail: jeffb@ioa.com
Subject: carnations
how do you make carnations?
Date: May 23rd, 1998 12:35:04
From: jen
e-mail:
Subject: air pocket in icing
I thought I had read here somewhere about someone else having this
problem. I scrolled down, but didn't see it. Anyway, I iced my cakes
and let them sit overnight and I was going to decorate the next day.
The next morning I noticed a huge bulging on the side of the 6". That
has never happened to me before. I tried to stick it with a pin and
carefully press it back, but of course it didn't work for me. What
a
bummer!
Date: May 23rd, 1998 12:19:15
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Duncan Hines, etc.
Hi Carol. I am pretty new to cake decorating also and have learned
so much from reading the posts on this board. Re Duncan Hines - a local
cake decorator has been giving me some advise. . . she only uses Betty
Crocker white cake mix and swears it is the best. She said it doesn't crumble
as much as DH. I am decorating my first tier cake next weekend for my grandmother's
80th birthday - I baked the cakes last weekend using Betty Crocker and
found that they tend to crack easily when I remove them from the pan to
cool on a rack. I think I may be overfilling my pans as the cakes are pretty
thick after baking. Oh well, we did get to eat the mistakes and they were
pretty tasty! Good luck!
P.S. I have my first wedding cake to do in August! I'm nervous already.
Date: May 23rd, 1998 11:03:47
From: Dolores
e-mail:
Subject: Re: Re: U of IL and royal blue
Many times I have found that I can't get ANY correct shade of blue
without adding some red or purple to blue. I learned that if I add
a
little bit of red I get a nice powder blue when I need to match an
ornament.
Date: May 24th, 1998 11:52:07
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: do you tuck-n-ruffle?
how many of you add tuck-n-ruffle to your cakes? all of them? or just
the wedding? i seldom use it. hubby is always getting on me to add
it.
to me it is just another expense i can do w/o.
lynne
Date: May 24th, 1998 09:24:12
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Re: Re: Freezing cakes and.....
Its funny I didn't ether making the daisys from melted chips that is,
but it seem to work (after 30 dasiy wanta be looking things LOL) plus
they do taste better (hubby keeps eating them) then royal icing .
thanks agian for the infor
kimmysue
Date: May 24th, 1998 09:19:40
From: Dolores
e-mail:
Subject: Re: Powdered Sugar
When doing very fine decorations, you may find it benificial to sift.
Otherwise I sure don't.
'10X' means the sugar was ground 10 times.
The powdered sugar we buy in 50 lb bags is usually 6X, meaning it was
ground 6 times...hardly a difference can be noticed.
For very delicate work I have found 12X powdered sugar but only
available in 100 lb bags and hard to lift. I like it the best though.
Date: May 24th, 1998 09:15:01
From: Dolores
e-mail:
Subject: Re: another solution
That airbubble formed in the first place because you didn't press your
spatula firmly enough against the cake while you iced it.
(Bet it was a 6" cake?) Its harder to press firmly on small cakes. Press
good and hard when you crumb coat. I go right back and finish icing
the
cake. But when the icing is stuck to the cake well enough, it won't
push
off like that.
Also, your icing can be too stiff, making it difficult to get it stuck
well to the cake.
Also, put the layers together with icing between and let them sit
several hours or overnight before you ice them...helps too.
From one who finally solved my prob. Dolores
Date: May 24th, 1998 09:09:17
From: Dolores
e-mail:
Subject: Re: Re: carnations
As Jen said, this is the way I make carnations too.
BUT - if you have a Wilton #150 tip, you will probably need to pinch
it
to a smaller slit using pliers.
Also, if your icing is stiff enough, the petals will be broken like
real
carnations.
Date: May 24th, 1998 09:06:40
From: Dolores
e-mail:
Subject: Re: Re: Covering cake board
I cover my masonite board with white contact paper, first the top (rough
side), lap the contact paper over and stick it down against the smooth
side of the masonite...cutting gaps about 1 inch apart so ot overlaps
nicely. Then I cut a circle of contact paper and cover the bottom.
THEN - write your name and how much it will cost them if they don't
return it....comes back everytime since I started this.
Depending on the colors the bride is using, I cover with pretty foil.
The foil doesn't touch my cake because the cake is on it's own cardboard
(same size as cake) and I put tuk n ruffle between the cardboard the
cake is on and the foiled board.
Date: May 24th, 1998 09:01:10
From: Dolores
e-mail:
Subject: Re: Freezing cakes and.....
You can freeze the cake. Just wrap and seal well, but loosely so you
don't nother the frosting. The important part is that when you need
to
remove it from the freezer DO NOT unwrap until the cake returns to
room
temperature to prevent it from sweating or colors running.
Melted chocolate daisies. I would not refrigerate them as they can take
on any odors inside your fridge. DO wrap and seal them away from air.
They will be good for a few weeks. If left too long, they can get a
chaulky look, but will still be good....they are drying out when this
happens).
Date: May 24th, 1998 09:00:45
From: lynne
e-mail:
Subject: Re: Freezing cakes and.....
hi kimmysue; depending on your recipe no problem fz'ing carrot cake.
i
have often -- 3 or 4 different recipes. however i would not ice it
until after thawing.
haven't heard of making daisies from vanilla chips. do you mold them
in
a plastic mold or pipe them?
i have always kept my 'candy' at room temp.
lynne
Date: May 24th, 1998 08:51:53
From: Brenda F
e-mail: mbf821@aol.com
Subject: Re: What can I use?
I recently made that cake for our PTO baked goods sale. I skipped the
handles and piped the arms / hands right down to the seesaw. I recall from
my younger days that not all of them had handles. This cake was a big hit
at the baked goods sale. Or - you could try pieces of tootsie roll or candy
cane or licorice.
Date: May 24th, 1998 08:40:19
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Freezing cakes and.....
Can I make a carrot cake with cream cheese icing on it and freeze ahead
of time? What about other cakes? Also I made dasiys with the melted
vanilla chips (looks good and taste great just have to make 100 of
em )
should these be stored in the refrig,freeze or bag and leave them out?
Thanks
kimmysue
Date: May 24th, 1998 06:58:00
From: Dora
e-mail:
Subject: Re: Covering cake board
I use 1/4" to 1/2" plywood for my cake boards. They are great for bases
for wedding cakes. I cover both sides with contact paper - either white
or a wood grain (not floral) for easy clean up and to prevent any splinters.
I then cover them with freezer wrap - shiny side out- tape to the bottom
with masking tape. This makes it easy to remove the used freezer paper
when the board is returned and the contact paper is still there to protect
the board and keeps it clean. This is for 11 x 15 or larger cakes. I use
cardboard for 9 x 13 size.
Date: May 24th, 1998 06:06:52
From: Karen
e-mail: yankee@netacc.net
Subject: Re: Freezing Cheesecakes
I've never had a problem freezing cheesecakes. Probably the best way
to freeze them is in a tupperware container or a closed cake box. This
is how they sell frozen cheesecakes at our local grocery store and even
Lindy's in N.Y.C. sells them frozen. They're famous for their cheesecake
in case you haven't heard of them. I would thaw them for 2-3 hours in the
fridge and of all the frozen cheesecakes I've had, there's not much taste
difference, but others may tell you different. Good Luck and happy freezing!
Date: May 24th, 1998 05:16:33
From: Chris
e-mail: Piebkr@aol.com
Subject: Freezing Cheesecakes
Hi!!!!
I was hoping that someone could tell me if you can freeze cheesecakes.
I have never had one around long enough to freeze but I have to make a
bunch for an occasion and I wanted to do them ahead of time. If they can
be frozen, how should they be wrapped? How long can they be frozen and
what is the best way to thaw them out? Does the crust become soggy? Does
it still taste fresh? Thanks for your help and any comments.
Chris :)
Date: May 24th, 1998 08:03:30
From: Laura
e-mail: smeech@webtv.net
Subject: Covering cake board
I am a little confused about how to cover a masonite board. I've never
done this before. I had a masonite board cut to 14x18" for my 11x15 cake.
Do I put contact paper on it, then decorator foil (or florist paper?) or
no contact paper and just the decorator foil? What do I hold it on with;
strong tape like masking tape or staples from a staple gun?
Thanks for your patience with me everyone.
Laura
Date: May 25th, 1998 08:43:00
From: Dolores
e-mail:
Subject: Re: Re: Re: do you tuck-n-ruffle?
I use it quite a bit.
(Raise your prices a bit if you think you need to - to cover costs of
what you think makes the cake prettier. It isn't that much more really).
I use it IF its shown in a picture. Usually I also wrap the board with
foil. It makes a nice delicate appearance I think.
Date: May 25th, 1998 08:39:35
From: Dolores
e-mail:
Subject: Re: condensation on thawed cake
I read your other post about this and was stumped. Then you mentioned
here that you placed this cake in a container and didn't wrap it. I
wrap
decorated cakes. Just let them crust first. I think the problem may
have
been that container.
But, I live in Ohio and don't have the same conditions as you do, so
maybe someone else will know more. But DO wrap in plastic wrap.
Date: May 25th, 1998 08:36:33
From: Dolores
e-mail:
Subject: Re: Re: cake board
As Lynne said...no standard sizes.
But I actually prefer my board NOT to be so much bigger than the cake.
The bigger the board like that, the more chance of the icing
creasing...or worse, the cake cracking. Only for special cakes do I
use
a bit larger board.
For a 12x18 we use 2 - 14x20 with a 10x14 between those and we wrap
them
with foil or freezer wrap paper. Its got to be sturdy. We also place
this on a masonite board for easier handling and remove the masonite
board when we box up the cake.
Date: May 25th, 1998 07:34:27
From: dee
e-mail: jeffb@ioa.com
Subject: wilton 1993 book page 89
any hints and special tech. are helpful.
Date: May 25th, 1998 07:35:02
From: Tami
e-mail:
Subject: Roland Winbeckler's classes
Hi there!!
Has anyone out there taken Roland Winbeckler's cake sculpture classes?
I have the opportunity of taking the class in Sept and wanted to get
some info before I invest the $295.00 for the class. I never really
thought about cake sculpturing before and was wondering if the info
you
get from the class can also be applied to other areas of cake
decorating. Can you give me an idea of what you learn in the class.
I
don't want to miss an opportunity like this, but I want to make sure
it's something I can use!! Thank you for your help!!
Tami
Date: May 25th, 1998 07:06:35
From: Millie
e-mail: millie-martha@worldnet.att.net
Subject: Wilton 98, pg 66
Hi all, hope you're having a good holiday.
I know its early for Christmas, but I was wondering if anyone has done
this
holiday cake. Also, I was thinking of some substitutions. the wondermold
pan
for the tree and the snowman treat pans for the snowpeople. Do you
think
this would work? Since I haven't started doing wedding cakes I'm trying
to get
a head start on the holidays.
Thanks again,
Date: May 25th, 1998 06:53:31
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: do you tuck-n-ruffle?
I seldom use it. I prefer the colored foil to match the colors on the
cakes or prefer to have greenery around the bottom with flowers or baby's
breath in it.
Date: May 25th, 1998 07:05:07
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: air pocket in icing..Carolyn
Jen, I just use the size of the pin hole - not making it any bigger.
I am sure Dolores' way is fine, too - she's an "oldie" like me! LOL Sometimes,
we have had to figure out our own solutions, because we didn't have this
great "tool" of a message board to ask someone how to solve a problem.
Actually, I don't use a spatula to ice cakes and maybe this might make
a difference. I am from the old school where a spatula wasn't even heard
of when I started icing cakes and we used a "table knife" which is what
I still use. The spatula just does not feel right to me. Not long ago,
I was at a cake shop in Kansas City and the gal was using a table knife
to ice with and I couldn't believe it. My cake friends make fun (not really!,
but they tease me!) about my table knife!!
Date: May 25th, 1998 06:51:05
From: Carolyn
e-mail: Bridal1
Subject: Re: cake board
Mindy, I prefer to have my boards cut by a packaging company. I bought
about 1000 boards late last summer. I paid about 80 cents per board, but
they are triple cardboard - very sturdy and they are all 16" x 24". I had
a method plan to this size - I can put the 12" x 18" cakes on it with lots
of room for my borders as I do not like the borders messed up and I cover
almost all my boards with pretty colored foil to match the cake decorations
on the top (use a glassine doily hot glued on top of the foil to keep the
cake off the foil). I am also known for my pretty borders rather than just
very plain. I also can cut the board to an 11" x 16" size for the 9" x
13" cakes leaving a 13" x 16" for my 10" x 14" cakes. Figuring this way,
I don't think the boards are too expensive because they don't bend to where
you have to use about 3 or 4 of the more expensive ones. For the boxes
for the big sheet cakes, I get some delivery boxes that are 18" x 26".
For the smaller cakes, I get what they call wholesale delivery boxes. These
are all cheaper than the window boxes and my customers are happy just to
have a box. If you need any more information, I'll be glad to put you in
touch with my supplier of boards - however, the more you get, the cheaper
they are as with about anything.
Date: May 25th, 1998 05:38:42
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit
Subject: condensation on thawed cake
I froze a decorated cake in a rubbermaid plastic container and thawed
it unopened at room temp. The cake and the inside of the container had
condensation on them. The container was quite a bit larger than the cake.
Could that be the problem. I have thawed undecorated cakes wrapped in plastic
and the condensation was on the outside of the plastic wrap. But a decorated
cake cannot be wrapped. Any suggestions?
Date: May 25th, 1998 04:41:20
From: lynne
e-mail:
Subject: Re: cake board
mindy; that's why i use the 12 x 16 pan instead. there is what is
called an 'oversize 1/2 sheet' board available and it fits the 1/2
sheet
box. i guess that's what most of them use.
if you ck the archives (may still be on this pg we discussed this before
a # of wks back) -- there really is no standard in the industry for
a
1/2 or for that matter for a 1/4 sheet.
lynne
Date: May 25th, 1998 04:31:51
From: Pam
e-mail: PjW10
Subject: Re: Freezing cakes and.....
I agree with the others about freezing the cake. I want to know MORE
about those Daisies!!!! Fill us in on your technique!!! :-) Pam
Date: May 25th, 1998 04:08:38
From: Debi
e-mail:
Subject: Re: cake board
Mindy
The standard in most bakeries is 12x18 for cakes. I use the 11x15 only
for family gatherings. They all say they are on diets :).
Hope this helps some.
Debi
Date: May 25th, 1998 04:13:51
From: Debi
e-mail:
Subject: Re: do you tuck-n-ruffle?
Lynne
I use the tuck-n-ruffle only if it doesn't contrast with the cake. Some
cakes look great with it while others don't. I also have had this
problem with my husband :). I just do the ones for wedding/anniversary
cakes right now. And only on round or hexagon shapes etc, not rectangle
ones.
Debi
Date: May 25th, 1998 04:27:59
From: Pam
e-mail: PjW10
Subject: Re: do you tuck-n-ruffle?
I'M with you Lynne!!! I never use it unless someone requests it or
the cake screams out for it. Why add the expense on something that isn't
necessary!
Date: May 25th, 1998 11:28:40
From: Mindy
e-mail:
Subject: cake board
For a 12x18 cake, what size board and box should you use. The only
size cardboards that I could find were the 14x20 size from wilton but after
getting the cake on and icing it, there was only about a half inch or so
of clearance on the sides. It was hard moving it without messing it up.
Is the 12x18 cake considered half a sheet cake or is the 11x15.
Date: May 25th, 1998 11:07:25
From: Mindy
e-mail:
Subject: Re: Re: U of IL and royal blue
I have candy-n-cake powdered blue 5521 and then the plain blue from
wilton. I don't have time to get royal blue coloring. The stores here don't
carry it so I'm going to have to mix something with the blue that I have.
I'll try adding wilton paste violet to it and see what happens. If that
doesn't work, I'll try adding red. Thanks everyone. Mindy
Date: May 26th, 1998 11:46:45
From: lynne
e-mail:
Subject: Re: condensation on thawed cake
hi; what i tell my brides for saving their top tier is to put the cake
in the fz'r for a couple of hrs -- totally uncovered. when it is fzn
then take it out and wrap it. this way you won't disturb the
decorations. hope that info helps you.
lynne
Date: May 26th, 1998 11:42:05
From: lynne
e-mail:
Subject: Re: cracks in edible emages
i think dolores will agree w/me that they were not stored porperly.
these items are very perishable and must be kept refrig or fz until
just
before use. when i had problems w/some i purchaced at a local supply
shop i called the company and not in those words but basically they
said
they were old &/or not stored right. they must be kept in the special
bag they come in in the frig.
after much pondering i did purchace some from the company for graduation
last yr and ended up not using them -- they have been in my frig
unopened for 1 yr. i used one a couple of wks ago and it was still
good.
when i needed a special design i knew i could never use a dz of, i
ordered a couple from dolores. they were sent in the original bag and
i
had no problems.
lynne
Date: May 26th, 1998 07:34:36
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+2121
Subject: Re: Re: condensation on thawed cake
Thanks Dolores for your reply. I've never wrapped a cake to be frozen.
Do you wrap it loosely? I envision the plastic wrap sticking to the frosting.
Maybe because it is so humid here? But I will give it a try.
Date: May 26th, 1998 04:23:05
From: Mindy
e-mail:
Subject: Re: Re: Re: Re: Re: masonite board
I think that you should cover the board with either foil or freezer
wrap even if it does have contact paper on it. I tried a cake a couple
of times on contact covered cardboard with nothing else, and it seemed
to give the cake a funny taste. But then it might have just been the cake
since I baked it. :-) Mindy
Date: May 26th, 1998 04:53:54
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: Re: Covering cake board
Dolores,
What is tuk n ruffle?
Thanks,
Laura
Date: May 26th, 1998 04:58:17
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: Re: Re: do you tuck-n-ruffle?
What is tuck-n-ruffle?
Thanks,
Laura
Date: May 26th, 1998 02:58:38
From: Catherine
e-mail: ccount3950
Subject: cracks in edible emages
Hi; I used a edible emage on a cake and a little while later cracks
appeared. What caused this to happen?. Thank you for your help.
Date: May 26th, 1998 02:59:49
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Re: freezing flowers
Hi Lynn,
Thanks for your encouragement! I really enjoy reading your advice and
comments. They are always straight forward, practical and helpful.
Plus, you make me laugh! Your heart cake sounds fun and challenging.
I really respect you full-time, professionals. I know it is difficult
enough to do the occasional cake for money, but when your livelihood
depends on it, I'm sure it can be stressful as well as rewarding. I
know
I do a good job on the limited amount of cakes I do and I am proud
of
them, but I have done enough to know that it is a whole different kettle
of fish to do it full time, all the time.
Renee
Date: May 26th, 1998 12:27:29
From: Torla
e-mail:
Subject: Re: roses
I don't make my roses on a nail.I make them on a stick(manicure stick
works great)Nearly the same principle except you don't start out with
a
mound.just wrap the stick as if it was the mound.My first roses just
looked like a big blob but with practice they have turned beautiful.I
get compliments on my roses all the time.Just try diffrent ways and
lots
of practice.
Date: May 26th, 1998 12:08:08
From: lynne
e-mail:
Subject: Re: Roland Winbeckler's classes
i have not taken the sculpting class but did take this professional
wk
long class. we learned lots of figure piping.
please understnad what i'm about to say -- i'm not trying to discredit
roland but he is stuck in a time warp. he dosn't offer any new ideas.
what he teaches was popular 10-20 years ago in spokan, wa.
what he teaches is *very good* and well worth the money, but most of
his
ideas of what is popular are out-dated. just go w/the idea of adapting
most of what you learn into things you can use -- not copying as is
:)
in my area i'd never get anyone to pay for a scupltured cake so i don't
think i will ever invest $300 in that class.
lynne
Date: May 28th, 1998 12:08:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton 98, pg 66
This is a very nice cake.
How about making the snowpeople out of stack marshmallows dipped in
white chocolate then decorated? or those snowball cakes bought at the
grocery store?? Also we have made a star out of a flattened marshmallow
before, cut with scissors. Sugarcraft has sugar ones for sale, too.
How about bulk candies for the tree trimmings...
red shoe string licorise for garland
M&M's for ornaments
Date: May 28th, 1998 12:02:52
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: do you tuck-n-ruffle?
laura; did anyone answer you ? -- maybe via e-mail?
really busy tonight, but let me know if not.
Date: May 27th, 1998 11:58:56
From: Sue
e-mail: proicer@one.net
Subject: Re: wilton 1993 book page 89
We charge $25.00.
One thing we do is make the 'hood' out of white chocolate. Its
instant
and not as heavy. Now we have done it many ways and the easiest way
is
to do sotas (scribble) instead of basket weave. Cover back of pan with
saran, pour chocoalte into a pastry bag with tip 1 and sotas away.
Add
the ruffle with regular buttercream icing after it on the cake.
Wilton no longer sells their long wire, this can also be made out of
chocolate. Do one side, let dry, turn over and do the other side. Wrap
with ribbon. Make sure the handle is at least 1" smaller than the width
of the cake.
We have even sat this cake up on cake blocks instead of the wheels.
Using the long loaf pan cut into 4 blocks. Iced with the cake icer
tip
#789.
We make the wheels out of cardboard circles covered with saran
then
icied and decorated OR make them with royal icing and make extras for
the next 5 cakes that you get from the one you did for that
party!HE-HE.
We charge extra if they want drop flowers, I think 50 drop flowers
run
about $5.00 this usually allows us to do just colored icing writing
and
a few drop flowers OR we suggest rose buds for FREE. They can be made
directly on the cake, add a few green leaves and your done!
We also don't use the fondant for the blanket, etc. the customer
usually
doesn't even know what fondant is. This can be easily done with
buttercream icing, let dry slightly and use a paper towel to shape.
Always charge a Deposit on the plastics so you get them back.
We
usually
ask for $10.00. This is enough for them to return them and if they
don't
we have enough to cover costs.
For Delivery:
We make the cake on a slightly larger board so that the ruffle extends
to the edge. Cover the board with white freezer wrap or FDA white foil.
Stick the pillars to a base board covered in the same with blobs of
icing as glue. Place both pieces in seperate boxes and explain that
all
they have to do is place the bassinet cake in the center of the
pillars.
Also you might stick the bassinet cake to the box with a blob of icing
so it doesn't move in the box. Always tell them to put this cake FLAT
on
the FLOOR of their car!
Oh, one more thought. There is a tip #221 that makes three dots
at a
time. Like a triangle, two on the bottom with one in the center on
top.
This just gives you a little more decoration to the blanket.
Above all have fun this a very great center piece to any babyshower!
Date: May 27th, 1998 10:26:27
From: Connie
e-mail: mcda@capstonebank.com
Subject: Re: Re: cake board
Carolyn, I would be very interested in where you purchase your boards.
Pleas e-mail me and let me know. Thank you in advance. Connie
Date: May 27th, 1998 09:39:37
From: Laura
e-mail: Mcneil@interpath.com
Subject: Re: condensation on thawed cake
Just lay a piece of syran wrap loosley over your dec ck( after it has
set in the freezer uncovered for an hour) and let it drap down the
sides. When thawed the moisture will all collect on top of the wrap.
I
do this all the time and it works great. Never put color on your ck
to
be frozen just the white icing ,boarders and scrolls. Finish decorating
with color when it is thawed. Good Luck.
Date: May 27th, 1998 10:28:32
From: Dolores
e-mail:
Subject: Re: cracks in edible emages - hints & helps
Edible Images dry out in dry weather and get wet in humid weather....the
'wet' is easy...just put in the micro for a minute on defrost (maybe
longer). The 'dry' isn't so easy.
We sell hundreds of these and there is just no possible way to keep
all the boxes refrigerated - or frozen. But we DO keep them tightly
closed in the original foil enclosure.
FROM SUE: If an image is dry and cracking, first mist your iced cake
with water to make the icing moist, them place the image on. This works.
Sue says she has used ed images that are years old and thay work this
way. She even said she has misted the TOP of the image, but you must
be
very careful or you may get it too wet.
On my web site: http://www.sugarcraft.com
go to EDIBLE IMAGE. and I have ALL the directions that come with these
from the manufacturer.
Date: May 27th, 1998 05:26:12
From: Pam
e-mail: PjW10
Subject: Re: Wilton 98, pg 66
Hi Millie,
I'd say go for it!!! You could also Figure pipe the snow people, especially
if you have Icing mongers in you family like I do!! :-)
Pam
Date: May 27th, 1998 05:22:01
From: Pam
e-mail: PjW10
Subject: Re: wilton 1993 book page 89
I LOVE this cake!!! I get more requests for this cake!! I do this cake
at least 7 times a year, here are the tips that help me;
1. Make the Hood AT LEAST 3 days ahead to make sure it has time to
dry.
2. Before you cut the cake to size, measure the bottom edge of the
hood, you should allow at least a 1/2" to 3/4" on each side for support
and so there is room for the border. They say to cut it 6"x 11", I have
found this to be too narrow, each time is different.
3. Cut your boards after you have determined the size of your cake
( I Know, DUH, but occasionally I still forget to do this )
4. I don't make the handle the way they suggest,to much trouble!! I
use the same amount of wires, but I cover them with ribbon wrapped around
them.
5. If you choose to ice the wheels like they suggest, make sure you
do the backs also, looks tacky if you don't. I usually use sugar cookies
and just decorate the tops.
6. If you need to transport this cake, I usually Hot glue the pillars
onto the base and attach the cookies with icing, then I attach a cake board,
cut slightly smaller than those supporting the cake, and hot glue it to
the top of the pillars. I don't do the bottom ruffle and shell until I
reach the destination. When I get there I place the cake on top of the
Pillars/board and finish the bottom borders
Man, did I fill up this page, Hope this helps, Good Luck .....Pam
Date: May 27th, 1998 04:35:21
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: CANNOLI FILLING...HELP!
Cathy,
Thank you so much for your response! Can you post the cannoli filling
you use on the message board, or e-mail it to me please?
Thanks again, :-)
Laura
Date: May 27th, 1998 05:10:34
From: Cathy
e-mail:
Subject: Re: Re: Re: CANNOLI FILLING...HELP!
Hi Laura,
Go to the icing and recipes on the message board scroll down to May 6th. I requested a cannoli filling and got this reply. Just leave out the candied pumpkin and orange peel. This is a pretty basic recipe. The other recipe I have makes a large amount, it calls for 4lbs of ricotta. I don't think you'll need that much, and the ingredients are almost the same as the one posted.
Glad I could help.
Cathy
Date: May 27th, 1998 04:25:56
From: Pam
e-mail: PjW10
Subject: Re: Roland Winbeckler's classes
Roland Winbeckler is an amazing talent and a great guy, I'm lucky to
be able to also call him a neighbor... He lives about a mile and a half
from me. I've never been fortunate to be able to take one of his classes,
seminars, but not a class. Though some of his designs may fall into a time
warp, the skills related to them are something we can all learn from and
apply to our decorating repitoire. He is quite famous for his cake sculpture
and I would think it would be a real kick to take the class if the cost
isn't prohibitive. Have Fun....Pam
Date: May 27th, 1998 02:42:33
From: Gigi
e-mail: gigi@wt.net
Subject: cheese cake and icing it
I had a terrible time with my decorative skills this
weekend. I saw a cheesecake with brown icing in one of the books from
Wilton so I called to find out if the icing they have us make (powered
sugar, vanilla, water and shortening) would adhere to the cheesecake
and
they said yes. I bought this special pan (springform!!!) and made the
crumb crust and followed the cheesecake receipe (which was not a baked
cheeksecake). It looked great and it formed nicely but when I applied
the icing it was as though it picked up some of the moisture and any
design such as the shell and/or drop flowers would seem to either fall
off the edge or not keep their shape. I even made more icing which
was
stiffer. Is it possible that because this is sort of a pudding/jello
cake rather than a flour cake that it picked up the moisture and
therefore maybe I should have used a different kind of icing or have
made it more like a stiff icing? You can see I'm just a baby at this
but and determined to learn this craft. My husband even bought me the
Kitchen Aid Mixer, it is the ultra power one so you see I've got to
make it work. Ha!!!
Any suggestions or help you can give me will be greatly appreciated.
Your information and/or suggestions will be invaluable.
Date: May 27th, 1998 02:30:33
From: Cathy
e-mail: Think Choc@aol.com
Subject: Re: CANNOLI FILLING...HELP!
Hi Laura!
I personally don't care for candied fruits and don't use them in the cannoli filling, instead I use finely chopped semisweet chocolate or mini semisweet chocolate chips and chopped pistachios. This is a popular filling offered here by Italian bakeries and I have not seen any bakeries in my area using the citron or candied fruit. They use a plain cannoli filling which is rather thick, or one with the chocolate chips in it for cake filling. When you buy the filled cannoli's in the shells they dip the ends in chopped pistachios.
Hope this helps, good luck with your cake:)
Cathy
Date: May 27th, 1998 11:14:14
From: Laura
e-mail: smeech@webtv.net
Subject: CANNOLI FILLING...HELP!
I have gotten a few cannoli filling recipes. Some of them say to use
candied citron and candied orange peel. I cannot seem to find these ingredients
anywhere. Does anyone know if I can make the cannoli filling without them?
Will it still taste good? I am Italian and have had a many cannoli. I don't
recall tasting those ingredients.
I have to make a this filling TOMORROW for a cake I am making tomorrow
night. If anyone can help, I would greatly appreciate it! :-)
Thank you,
Laura
Date: May 27th, 1998 10:31:12
From: Dolores
e-mail:
Subject: Re: Re: Re: condensation on thawed cake
When the decorations are crusted, they don't usually get damaged. The
IMPORTANT part is that you make sure it is tightly sealed and no air
can
get through the wrappings. Some people place the cake in a large garbage
bag. (I didn't know the Tupperware container wouldn't work...you taught
me something too : ))
Date: May 29th, 1998 12:27:04
From: Laura
e-mail: smeech@webtv.net
Subject: refrigerating cannoli filled cake
I hope everyone hasn't gotten sick of me asking so many questions about
this cake! Obviously, this cake once filled, needs to be refrigerated.
If I refrigerate it after it's crumb coated, will it cause any kind of
problems icing it later that night? Do I need to let it sit out for a certain
amount of time before I ice it; or does this not matter since it's only
a thin crumb coating?
Thanks again,
Laura
Date: May 29th, 1998 12:22:03
From: lynne
e-mail:
Subject: Re: decorating w/frostin Pride
hi tami; frostin pride yes -- pastry pride no!
i have done i think everything w/frostin pride i'd do w/buttercream.
well, not dropflowers :)
if you whip it just right there should not be any problem. but that
is
the trick.....just right -- not under or over :)
lynne
Date: May 28th, 1998 09:47:27
From: kimmysue
e-mail: kimmysue@jps.net
Subject: Candy melts daisys
I just got the wilton's white candy melts (melts great) heated a bowl
of water put my 2 cup measuring cup inside the hot water bowl and put
1/4 of the bag in to melt. I have a 8 inch icing bag with the 103#
tip.
Now once melted it is REALLY runny so I let the icing bag sit a bit
to
cool the candy melts. Then I take the nail thingy with a square of
wax
paper and start piping the candy melts to look like a daisy(having
a
real daisy to look at HELPS).I practice a lot to get them to look like
daisys(whats nice is if they aren't looking like daisys you can melted
them again and start over). Then I colored a bit of the white melted
chips with golden yellow (or if you want get the yellow candy
melts,just a LOT of yellow) and do a spot of yellow like a daisy has.
Then I sparkle a little sugar on the yellow spot to make it look like
pollen. They peel nicely off the wax paper. I am going to TRY and SEE
if I can do roses with this stuff though like I said the candy melts
are VERY runny once melted. Violets might work well.
Date: May 28th, 1998 08:15:00
From: Tami
e-mail:
Subject: decorating w/frostin Pride
Hi!!
Does anyone out there use frostin pride (or any other type of whipped
frosting) for decorating a cake (not just icing the cake)? Can you use
it for garlands, cornelli lace, sotas and drop strings, etc.? Should I
just use it for icing the cake and then use buttercream for everything
else?
I have alot of requests for whipped cream type frostings and i'm not
sure what decorating I can do with it! Thanks!!
Tami
Date: May 28th, 1998 07:49:57
From: Dolores
e-mail:
Subject: Re: making roses
Richard Snyder passed away several years ago. His books are out of
print. You should try in out of the way shops and you might be lucky
and
still find one.
Wilton has a book on making roses. I carry it at:
http://www.sugarcraft.com
Really though, its just trial and error...and LOTS of If you sit down someday and give yourself the time to make several trays
Date: May 28th, 1998 07:55:39
Date: May 28th, 1998 05:07:11
Any help or suggestions will be gleefully accepted.
Gigi
Date: May 28th, 1998 05:07:01
Any help or suggestions will be gleefully accepted.
Gigi
Date: May 28th, 1998 05:03:31
Thank you both for your tips -- I will try both. By the way, I'm from
Date: May 28th, 1998 03:56:26
I don't have the basic cannoli filling recipe, but I do know, as Cathy
Date: May 28th, 1998 02:06:24
Hope it works for you. Cheryl
Date: May 28th, 1998 02:06:48
I think I would use the Large Icer tip. I can't remember the #. If you
Renee
Date: May 28th, 1998 01:25:26
Date: May 28th, 1998 01:59:55
Yes, Wilton has changed their technique for rose making. I took the
Date: May 28th, 1998 01:22:55
Date: May 28th, 1998 10:06:22
I just finished reading the May 21st AOL chat. It had some *great*
While it is true that gumpaste and fondant cakes are exquisite to look
Renee
Date: May 28th, 1998 09:50:35
Date: May 28th, 1998 08:37:39
Date: May 29th, 1998 10:54:09
Marida
Date: May 29th, 1998 10:59:26
Date: May 29th, 1998 11:03:07
Date: May 29th, 1998 11:14:37
Date: May 29th, 1998 10:05:34
Date: May 29th, 1998 10:43:51
Date: May 29th, 1998 08:28:19
I had trouble with the doing the hood with royal icing...It kept breaking.
I finally did it with some rolled fondant, and that worked great. After
the fondant dried I covered it with royal frosting in the basketweave.
I like the idea about the sotas (the more I talk to people that decorate
cakes, the more I think I'm one of the few that enjoy doing basketweave
:)
One thing I forgot to do was ice the back of my wheels (cookies) Thankfully
it was just my cake. I just got a request for the cake and am not sure
what to charge. If someone has any suggestions please e-mail me as with
a new baby I don't get in here too often!! Thanks and good luck with your
cake!
Date: May 29th, 1998 07:48:10
Date: May 29th, 1998 08:05:39
Date: May 29th, 1998 06:23:04
Date: May 29th, 1998 06:17:07
Date: May 29th, 1998 06:05:49
Date: May 29th, 1998 04:24:00
I have used the OLD version of the lamb mold cake pan. I have never
had the head break off, but as a precaution, I put a dowel rod down through
the top of the head to the base of the cake before icing. Seems to work
fine. Good luck!
Date: May 29th, 1998 02:32:04
Date: May 29th, 1998 03:44:54
Date: May 29th, 1998 12:37:37
Date: May 29th, 1998 09:44:49
I was the one who posted about Richard Snyder. His directions for
Roland Wimbeckler's book on buttercream flowers is the one that clearly
And as Laura, Dolores and just about everyone else on the board advises,
Renee
Date: May 29th, 1998 08:57:38
Date: May 29th, 1998 07:44:03
Cheryl
Date: May 29th, 1998 11:45:15
Date: May 31st, 1998 01:03:43
Date: May 31st, 1998 12:31:06
Date: May 31st, 1998 12:23:28
Date: May 30th, 1998 09:49:18
i have a very old 3-d lamb pan. i don't know what the difference is,
if
Date: May 30th, 1998 10:03:15
one hint: once you have melted your chocolate, *using an eyedroper*
add
Date: May 30th, 1998 10:04:09
Date: May 30th, 1998 11:04:45
Date: May 30th, 1998 09:40:21
there are some things that just come naturally, and others that take
we don't recommend taking a whole day to practice, but if you can spare
Date: May 30th, 1998 06:40:14
Date: May 30th, 1998 06:33:25
Date: May 30th, 1998 06:36:01
Date: May 30th, 1998 03:28:26
Date: May 30th, 1998 02:05:16
Date: May 30th, 1998 02:13:20
I was practicing with frostin pride and I can't decorate too well with
it (icing the cake was great). The decorating doesn't look as nice as with
buttercream. I made sure I didn't over beat it or underbeat it... The cornelli
lace looks ok!! Have you ever iced a cake with the frostin pride and then
did borders, garlands and cornelli lace with buttercream? I tried it and
it tasted pretty good, but i'm not sure about combining the two different
icings. Will it hold up? The buttercream is a little whiter, but I was
going to tint the frostin pride a light peach color and then do cornelli
lace in white. I have a wedding cake to do next sat (My first) and I want
it to look good!! Thanks!!
Tami
Date: May 31st, 1998 10:39:08
Are there any hints for people who have hot hands? I try not to fill
Tami
Date: May 31st, 1998 09:30:24
Date: May 31st, 1998 08:13:31
Date: May 31st, 1998 11:29:25
you are taking a class. At least you will have the first big problem
licked and that is the correct icing at the correct consistency.
of roses, you will find yourself steadily improving.
From: Dolores
e-mail:
Subject: Re: Re: do you tuck-n-ruffle?
Tuk n Ruffle is a commercial piece of lace with a plastic backing,
sol
in the US for a finished look around cakes, mostly for weddings. It
is
available in colors, but most people prefer white. You 'tuck' it between
the cardboard the cake is on and the separator plate just after you
ice
the cakes.
From: Gigi
e-mail: gigi@wt.net
Subject: making roses
I've been reading some of your messages regarding making roses and
since
I'm new to all of this and today is my last class for the first Wilton's
cake course and I would like to know where to get the book that some
of
you have referred to by "Richard Snyder". Also maybe a book or written
instructions on how to use the skewer. I made fairly good looking roses
last week in class but this weekend I attempted practice and guess
what
everything went to pot.
From: Gigi
e-mail: gigi@wt.net
Subject: making roses
I've been reading some of your messages regarding making roses and
since
I'm new to all of this and today is my last class for the first Wilton's
cake course and I would like to know where to get the book that some
of
you have referred to by "Richard Snyder". Also maybe a book or written
instructions on how to use the skewer. I made fairly good looking roses
last week in class but this weekend I attempted practice and guess
what
everything went to pot.
From: Susan
e-mail: smckey@hcclawyers.com
Subject: Re: Re: icing problem
Renee and Cheryl:
the Oklahoma City area. I took Wilton classes a couple of years ago
--
I work full-time at an office so I only do cakes on the side. I turn
down more than I do. I get so many offers I could probably do it
full-time -- but that scares me. I still get very stressed when I do
any cake -- you know, it won't look right, it won't taste right, etc.
--
does that fear ever go away? I'm so glad I stumbled across you guys!
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: CANNOLI FILLING...HELP!
Hi Laura,
said, sometimes mini chocolate chips are added to the filling instead
of
candied fruit. I also have had cannoli filling with marchino cherry
bits with the mini chips. This is really delicious and adds color.
You
have to drain and dry the cherries thoroughly before you add them to
the
filling.
Hope this gives you an idea.
Renee
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: icing problem
Hi Susan,
When I have to make an area a different color, I use the #5 plain tip
make a bunch of sqiggle lines all over the area. Then I use a small spatula
to smooth it out. I have better control as to where the icing is going.
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: icing problem
Hi Susan,
are not familiar with it, it looks like a giant basket weave tip. I
think this would make it easy to pipe around the outside and inside
of
the horsesshoe as well as the ends and then use it to pipe a different
color on the top. In fact, the serrated side which leaves ridges in
the
icing, might look really nice on the sides. I don't know if you are
an
old pro or new to cake decorating, but I would not be without my Icer
tip! It is great for any odd shaped cakes such as character pans.
Hope this helps. Oh, I forgot, WELCOME!
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: cake board
I will try to look this info up and post it for all of you. However,
I am sure it would cost an arm and leg to have them shipped. Perhaps, I
can tell you the phone # and you can call and find out. Will try to do
that this afternoon.
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Re: May 21st - AOL chat
Hi Carolyn,
couses about 5 years ago and at that time the instructions called for
making a cone with tip #10 and doing the bud and petals with #104.
I
have since learned to make the cone with just the petal tip. There
were
some very good instructions on this in Richard Snyder's other book
about cake decorating. I don't remember the title. I got it from the
library and copied the rose instuctions. Still, I would like to learn
to do it on a skewer. You can get more dimension, without the "nail
head" getting in the way. But as everyone is always saying on this
message board, you have to do what works for you. It is the end product
that counts, not how you got there! Thanks for your reponse.
Renee
From: Carolyn
e-mail: Bridal1
Subject: Re: May 21st - AOL chat
Making roses with 2 tips is evidently Wilton's new way because years
ago in their books, they were all made with 1 tip - such as the 103 or
whatever #. That is how I do them on the nail with just the rose tip completely,
building up the cone by twirling the tip around. Hard to explain without
seeing it done.
From: Renee V
e-mail: rvolak@drew.edu
Subject: May 21st - AOL chat
Hi All,
ideas! I just wanted to thank Earlene for her tips on making roses
on a
skewer. I have Roland Wimbeckler's book and I love it! I have tried
to
make the roses on skewers before with limited success. It is such a
great idea because unlike Wilton method, you do not need 2 different
tips. The problem I have with the skewer method is the rose slipping
down, but I think Earlene solved this for me with her advise to use
light pressure and not allowing th petal to wrap around too far. The
other thing I didn't like about the skewer was that you couldn't make
your roses ahead. She solved this one too, with her tip about using
a
stack of waxed paper squares with holes punched in the middle and
threaded on the skewer. I have some left over buttercream from my last
cake. I can't wait to go home and try this. Also other great tips on
buttercream were in this chat.
at, most people in my area want buttercream for the taste (and price)
especially on celebration cakes. I think the more variety we can get
out of buttercream, the better. I have an "oldish" book by Richard
V.
Snyder called "Sixty Buttercream Flowers" that I picked up for about
$4
at a used bookstore. While some of the methods are tedious and the
recipes are frankly horrible, there are a lot of great tips and unusal
flowers and plants contained in this book. There is even a section
in
the back on hand molding flowers out of *very* stiff buttercream. I
refer to it frequently. If anyone has this book, tell me what you think
of it. If anyone sees it for sale, snatch it up! I wish I could
participate in the chats, but it is almost as good just reading them.
Once again, a big Thank You to Earlene for her rose tips.
From: susan
e-mail: smckey@hcclawyers.comm
Subject: icing problem
Hi. Just found out about you. Love the information. My problem is I
need to decorate a horseshoe-shaped cake with the top of cake being
a
different color than sides. Is there an easy way to do this -- any
tips?
From: SugerK
e-mail: chilliard@mail.state.tn.us
Subject: Re: Re: cake board
We all would like to know where you get your boards!
From: Cakes by Marida
e-mail: binsted@erols.com
Subject: Re: cake board
My husband has been cutting masonite cake boards for both our sheet
cakes and our wedding cakes. I use to buy them from a local cake
decorating store but they were very expensive. He gets a 4 by 8 board
for $11.00 and gets about ten cake circles out of one board, making
them
cost a little over $1.00 each. We were paying $5.00 a board for them
when we had to purchase them from a cake decorating store. These boards
are great for both sheet cakes and wedding cakes. They give a lot of
support to the heavier and larger cakes.
From: Marida
e-mail: binsted@erols.com
Subject: Re: do you tuck-n-ruffle?
I always use tuk and ruffle under all of my wedding cakes. If you can
buy wholesale the price is not that great. I don't use it on sheet
cakes unless it is for a very special occasion.
From: Marida
e-mail: binsted@erols.com
Subject: Re: Freezing cakes and.....
I have never had any trouble freezing cakes with icing on them. Just
be
sure to wrap them with plastic wrap when you take them out of the
freezer. I have had such good luck with freezing cakes that we have
four freezers and three of them have nothing but cakes in them.
From: Marida
e-mail: binsted@erols.com
Subject: Re: masonite board
We buy our masonite boards from a local lumber company and my husband
cuts them into circles for wedding cakes and rectangle shapes for sheet
cakes. If you have never used them you will wish you had. They are
wonderful. We cover them with contact and my husband cuts four one
inch
legs which we hot glue for the underneath part of the board. This makes
them easy to transport and to put flowers around the cake. We buy the
tomato stakes at the local grocery store (3 for $l.00) and cut them
into
one inch segments for the legs beneath the cake. The tomato stakes
are
a lot cheaper than dowel rods and work just as well.
From: dee
e-mail: jeffb@ioa.com
Subject: Re: Re: wilton 1993 book page 89
Hi,Carol. I hope that you and the baby are ok. I'm dong the cake in
August and I'm charging $25.00. Also, I got some hints from another lady
and she has charged the same amount. I hope that we both do ok on this
cake.
From: Marida
e-mail: binsted@erols.com
Subject: Re: condensation on thawed cake
When I bring frozen cakes out of the freezer, I always cover them with
plastic wrap and never have a problem with condensation. When I have
seven or eight weddings in one week I even do the side decorations
on
the cake before I freeze them and never have a problem. When I first
started cake decorating and took the cakes out of the freezer and did
not cover them I always had condensation problems.
From: Carol Walters
e-mail: CARANDJEF
Subject: Re: wilton 1993 book page 89
I love the idea of doing the hood out of chocolate!!! I made this cake
for my baby shower and got a lot of compliments (I would have had a lot
of orders, as all my friends were having babies, but I got put on bedrest...oh,well,
better luck this year!!!)
From: Jeannine
e-mail: Norder@prodigy.net
Subject: Re: Problem with standup lamb pan
I'm curious...how did you decorate the lamb to look like a cow? It
sounds darling!
From: Jillybean
e-mail: letempt@wavecom.net
Subject: Re: Re: Problem with standup lamb pan
I cut off the ears and a little of the nose. I frosted it white with
black spots. I piped a cow nose, horns and a tail. It was really
cute, which was all the more disappointing when it collapsed. I think
next time I will just stack cakes and carve them--I always seem to
have
trouble with the pans.
From: Pam
e-mail:
Subject: Re: Candy melts daisys
Great Idea!!! never thought to use candy, Love getting new ideas :)
Pam
From: Pam
e-mail:
Subject: Re: Re: wilton 1993 book page 89
What a Great idea to do the hood out of choclate!!!! no waiting and
it can be eaten! I like the idea of sotas too, variation is the answer
to boredom! Thanks!! I love getting new ideas :) Pam
From: Pam
e-mail: PjW10
Subject: Re: Problem with standup lamb pan
Poor Lamb!! LOL, I had the same problem first time I did that cake,
adn the ears fell off the 3-D rabbit. A friend told me to add a pound cake
mix in with whatever cake mix I was going to use. Pound cake is firmer
and supports those fragile heads and ears better, and it takes on the flavor
of the other mix. Good luck next time for you and the poor little lamb
:)
From: Dora
e-mail:
Subject: Re: Problem with standup lamb pan
Jillybean
From: Gigi
e-mail: gigi@wt.net
Subject: colored chalk
O.K. guys be easy, I'm new to cake decorating but where do you get
colored chalk to put on gum paste flowers?
From: Gigi
e-mail: gigi@wt.net
Subject: colored chalk
O.K. guys be easy, I'm new to cake decorating but where do you get
colored chalk to put on gum paste flowers?
From: Jillybean
e-mail: letempt@wavecom.net
Subject: Problem with standup lamb pan
I baked a cake in the standup lamb pan--I made it into a cow. It was
darling--until the head fell off. Has anyone else had problems with
this pan? I didn't do anything different, I had never used the pan
before. Thanks!
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: making roses
Hi Gigi,
some things can be kind of tedious, but others are very clear and
concise. I particularly liked his directions for roses and carnations.
I found the "Sixty Buttercream Flowers" book in a used bookstore. His
other book, I found in my local library. You may just want to try
there! Also, Amazon.com will search for out-of-print books for you,
report on their condition and give you a price and an option to buy
or
not. Another words you are *not* committed to buy the book just because
they found it in the search.
decribes how to make roses and some other flowers on a skewer. It is
an
inexpensive book and worth every penny. The floral arrangements are
lovely! Dolores may carry that book. I hope this information helps.
practice, practice, practice. When I practice, I try not to make a
big
deal/mess out of it. I have one bag with leftover icing which I put
a
tip cap on and put in a ziplock bag. I take it out after work while
doing chores, dinner, etc., to let it come to room temperature. I
usually practice just one thing, like one kind of flower or just
boarders. This way you are not dirtying many tips and bags. I pipe
for
anywhere from 15 miunutes to an hour depending on my time and mood,
scrape the icing back into the bag, put the cap on it and put it away.
Then I only have the waxed paper to toss and one or two tips to wash.
This way, it is not an overwhelming task to clean up etc. and it makes
you more eager to practice. Anyway, that's my method. You have to find
what works for you. Good luck with you roses and other flowers.
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: making roses
Gigi,
I too had a difficult time with roses! Unlike you, I couldn't get it
from the start. Yesterday I sat down and made nothing but roses ALL DAY!
I made them in three different colors so I wouldn't get bored looking at
just a pink rose. I took some breaks in between, but by the end of the
day my roses were beautiful. My husband was so impressed; he said they
looked real! So, everyone on this message board was right who answered
my frustration about roses.
Practice, practice, practice.
Good luck to you.
Laura
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: cheese cake and icing it
Hi Gigi,
I don't know about regular buttercream icing, but I was a cheesecake
in one of my cake books that was covered with white chocolate cream cheese
frosting. In the book it is on a Sour Cream Apple Cheese Cake. Haven't
tried it yet, but sounds delicious.
From: Laura
e-mail: smeech@webtv
Subject: Thank you Jane & Everyone!
Well, I did it! I finally made my double layer 11x15 cannoli filled
cake! After lots of practice, practice, practice, I made pretty roses.
I came up with a good cannoli filling, and I was able to FLIP THE TOP LAYER!!!!
Thank you Jane. I had that same cookie sheet that you were talking about.
It worked perfectly when I put that top layer on.
On Monday, I will let you know how the guests liked it at the party.
Thank you again everyone for all of your help. You guys are great!
Laura :~)
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: how would you make it?
dolores; (or anyone else who may know);
i just recieved a brochure from bakery crafts. on pg 4 they show a
(?)
1/2 sheet w/castle cake. they don't give much idea on how to create
this cake. how would you do it?
i can guess the front part is a (?)sm. 8 inch round cut in 1/2 and
stacked, but how would you form those spires and the top cone parts?
(looks to me like candles).
castle cakes are very popular around here and the more ideas i have
to
choose from the better.
thanks, lynne
From: lynne
e-mail:
Subject: Re: wilton 1993 book page 89
sue &/or anyone else who does this:
what do you make your hood *on*?
i tried this and it was a total flop :(
i used my plastic egg mold that i use to make sugar eggs.
i made the hood from white chocolate that was too thick to pipe
so i spread it on the outside of the mold, put it in frig for
5 minutes and tried to remove it. it cracked into 3 pieces.
tried again, this time after removing from frig i let it sit
at room temp about 15 minutes. same results.
lastly i tried covering the mold w/plastic wrap first & used different
(new) choco and made sotas. same resluts, only this time it broke into
dzns of pieces :( ended up having to send the cake out w/o a hood -- customer
not a happy camper.
for future use, please explain. thanks
lynne
From: lynne
e-mail:
Subject: Re: Roland Winbeckler's classes
thank you for saying basically what i was trying to come up
with. yes, he is a great talent. and i did learn from the
class i took.
lynne
From: lynne
e-mail:
Subject: Problem with standup lamb pan
that's interesting.......i would rather use a pan than have to carve
cake! :)
any. once i used it and the neck did seem very weak so i ended up
cutting a piece of cake board and setting it at the back and icing
it.
never heard from customer so don't know if that ended the problem or
not.
the two suggestions of pound cake and using a straw or dowel should
be
the answer for both of us.
i noticed on an answer re: another shaped pan, i think it was dolores
who said white cake where you use only egg whites could be a problem
and
to leave the yolks in the recipe. i usually do use the yolks in all
my
cakes.
lynne
From: lynne
e-mail:
Subject: Re: Candy melts daisys
kimmysue:
i'm going to have to try this. did you curve those daisies? (dry them
with in or over flower formers).
one or two drops of water to your chocolate and it will thicken up
enough to use. but *please!* you must be very, very careful to add
just
a tiny bit of water and stir real, real well. this is a hint i learned
from elain gonzalas (author of 'chocolate artistry') and another lady
at
demos.
lynne
From: Joan
e-mail: http://www.sugarcraft.com/mboard/mboard.cgi?3+edit+2354
Subject: Re: Re: condensation on thawed cake
When I fully decorate a wedding cake and then freeze it in plastic
wrap, when do I remove the plastic wrap? When it is thawed but the frosting
is still cold? I'm concerned with the frosting sticking to the wrap.
From: Cakes by Marida
e-mail: binsted@erols.com
Subject: Re: starting a "edibles"-based business
Every state has different restrictions on home-baed businesses. I live
in the State of Virginia. I lived in one county near D.C. where you
could not have a home-based business which involved food. We moved
out
of that county into a nearby Va. county where I was able to be licensed
to bake and sell cakes from my home. It was a very profitable move
even
though we left a nice house which we built some 30 years before. You
should always check your county ordinances to see if you would be able
to get licensed to work out of your home. It sure is a nice feeling
to
know that you can be legal and do what you love to do.
From: lynne
e-mail:
Subject: Re: making roses and practice!
good for you laura!!!
time to work out the bugs.
it that's great. i usually told my students to decide just how much
time they could spare a day -- be it 15 minutes, 1/2 hour or 2 hours
and
*set a timer*. when that timer goes off *it is time to put it away*.
we don't want a bunch of irate hubbies calling the teacher(s) and
complaining their wife does nothing around the house any more!! :)
lynne
From: lynne
e-mail:
Subject: Re: colored chalk
gigi; ck your local supply shop or order from dolores for 'petal dust'
-- espcially made for gum paste flowers. it is a much finer chalk dust.
very small containers but a little goes a loooooong way.
lynne
From: kate
e-mail:
Subject: Please Ingore My Message - I Found It!
From: lynne
e-mail:
Subject: Re: HELP!!! :o
tami; i'm still working a busy day today, but later tonight i can take
time to talk to you.
where do you live? maybe if you want to e-mail yur phone # i can call
you. i'll ck on the board after 6 p.m. calif time sat, may 30th when
i
finish work.
lynne (kakeladi@mindinfo.com)
From: kate
e-mail:
Subject: Cannoli Cake
I hope that everybody isn't sick of me asking questions in general,
but
I like to use tried and true recipes, and I was hoping you could share
the cannoli filling and cake rec. with me? Thanks.
From: Tami
e-mail:
Subject: Help Lynne!!!
From: Tami
e-mail:
Subject: HELP!!! :o
Hi!!
From: Tami
e-mail:
Subject: Hot Hands!!
Hi!!
my bag too much, but is there anything else I could do to prevent the
icing from melting in my hands!! Thanks for your help...
From: Laura
e-mail: smeech@webtv
Subject: Re: Re: making roses and practice!
lynne,
Of course I took breaks in between things that had to be done. I have
4 year old identical twin girls, so you know there were plenty of breaks
in between!
Normally, I would not have practiced through out the day, but I was
in a crunch to make a decent rose. I had my first cake to make a couple
of days later.
I'm not one of those lucky ones where making roses comes "naturally".
Laura
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: wilton 1993 book page 89
Hi Carol. I love doing the basketweave, too. I have a hard time with
this as I find it so easy. However, I do only use one tip to do it rather
than 2. I use about a #18 or 20 - a medium star tip. It gives it lots of
dimension plus is easier to hide the weaving rather than using the basketweave
tip. I did a demo on it at our last Day of Sharing for ICES and was amazed
at the people who had done cakes for years that had never seen it done
this way. They were impressed! They definitely thought they would try it
"my way" next time. Actually, I can't take credit for it - I believe it
was Steve Stellingwerf from South Dakota that was staying at my house once
during a cake show and showed me how to do it this way. I also don't charge
extra for it and I know cake decorators that do. I figure it saves me from
doing all those garlands and string work, etc. plus usually my basketweave
cakes have real flowers on the tops if they are wedding cakes. Doesn't
take any longer to do the basketweave!! I also do baskets on top of sheet
cakes and then use all sorts of leftover flowers from weddings and people
just think that I have worked hours on that one cake! Actually, it is usually
no more than 30 minutes since I have the flowers all ready to zap on the
cake! I love it!
From: jillybean
e-mail: letempt@wavecom.net
Subject: Re: Problem with standup lamb pan
I did used a white cake with egg whites only--but I also put a straw
in
(after I noticed some cracks in the icing like it might fall.) I also
used the holiday house pan last week and it was wobbly too. I guess
I'd just rather have the stacked layers with icing for glue and know
it
is secure than have to deal with wondering whether or not the cake
will
fall. The house one did not, but it just makes me nervous being all
cake. I also wondered if it wasn't due to heat. My husband is
finishing our basement and all the air conditioning was blowing into
the basement leaving our upstairs fairly warm. Oh well, at least I
learn a little more every time something goes wrong. I will have to
try leaving the egg yolks in though. Thanks!