Date: August 1st, 1998 01:00:30
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Simple borders
Bride has simple tastes, supposedly; haven't met her; everything being
arranged through caterer. Am looking at all online pictures, reading every
book I can, but -- I wonder what worked for you? I plan 8", 10", 12", 14"
pillared tiers, with four satellite 8" cakes. Any ideas greatly appreciated!!
Much thanks.
Date: August 1st, 1998 07:24:43
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Simple borders--more info
>the tiers are 14", 12", 10", 8"; plates ordered are 16", 14", 12",
10";
am I okay with this?
Yes, thats great!
>Do you feel the Grecian spiked pillars I've ordered will give me the
proper support?
Yes, those are very sturdy! A very nice pillar. Just add a shell border
around each pillar where it goes into the cake.
One rule of thumb we use is that if you change the sizes that a book
used you should change each layer the same. Say if the picture is a
16-12-8 then you could also do the same design with a 14-10-6. Reducing
each layer by 2 inches.
This will be a very easy set up for you. No guessing. Make the
impressions of the plate feet in the lower cake so you know where to
push the pillars.
Mom's book A Workbook of Wedding Cakes has a WORLD of information in
it
if you have more questions. (Can't remember if you ordered it)
GOOD LUCK and HAVE FUN! We are Here to HELP!
Sue at Sugarcraft, Inc.
Date: August 1st, 1998 07:12:28
From: Marida
e-mail: binsted@erols.com
Subject: Re: Need your help with Wedding Cake
I always tell my brides that Hunter Green is a great color for
bridesmaids dresses--all leaves on flowers are green. You might ask
the
bride what color flowers the girls are carrying and maybe use real
or
icing flowers in their colors and use hunter green for leaves. I think
that too much of the dark colors photographs on the black side if you
are not careful. That cake can certainly be done in buttercream icing.
That lacy look is very popular in our area--we do it a lot. If you
have not established a price list for your cakes you might check around
to see what the other decorators and/or bakeries charge. I think it
helps if you have established a price prior to talking with the brides.
Good Luck--it should be fun.
Date: August 1st, 1998 07:13:21
From: Sue
e-mail: proicer@one.net
Subject: Re: Need your help with Wedding Cake
Some of us HAVE to stay HOME and WORK while their MOTHERS get to go
to
the convention and HAVE ALL THE FUN!
1) What type of flowers could be used if the Bride's color is hunter
green; should they be real or icing?
Always Icing! We normally ask if they'd like white roses with hunter
green leaves. This is not so over powering with such a dark color.
2) The directions call for the Vanilla Whipped Icing; could I use
buttercream instead?
Certainly you could use buttercream just make it thin when doing the
sotas! Its hard on your hand! Fill the cakes with yummy pastry filling!
3)What price would everyone charge for this type of cake?
$1.49 per serving for sotas!
Date: August 1st, 1998 07:26:47
From: Sue
e-mail: proicer@one.net
Subject: Re: Yikes! Thanks, how about this?
Oh, the wild small roses would be a great idea! Pretty too, wish I'd
thought of that. Just make sure and make enough.
Sue
Date: August 1st, 1998 07:28:15
From: Sue
e-mail: proicer@one.net
Subject: Thanks I'll see if I can get some for sell.
Date: August 1st, 1998 04:13:04
From: amy
e-mail: xeban@aol.com
Subject: need gum paste recipe for rolled buttercream icing
PLEASE help me i need the recipes for gum paste if someone can help
please do so and thank you so very much......
Date: August 1st, 1998 12:15:05
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Re: Simple borders--more info
Sue, the tiers are 14", 12", 10", 8"; plates ordered are 16", 14",
12", 10"; am I okay with this? Now's the time to solve problem!!!!! Have
read many archived messages regarding pillars. Do you feel the Grecian
spiked pillars I've ordered will give me the proper support? Thank you,
thank you. When I get the plates, I'll set them up to see how the borders
will go. I've never really done this and am having a problem visualizing.
The picture in Wilton's Treasury of Wedding Cakes has just a simple pearl
border, but looks like there's lots of room to do more. (Cake is"All That
Glitters.")
Date: August 1st, 1998 12:08:40
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Yikes! Thanks, how about this?
Yikes! Thanks! I've already ordered all the plates / pillars from you
folks. But that type symmetry is what the caterer picked out in my Wilton's
book. Maybe where each pillar goes in I could put some simple royal icing
wild roses in various sizes????????
Date: August 1st, 1998 12:04:55
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Simple borders
Lynne, I don't think the bride has much to say about this matter. The
first meeting was with the mother and caterer. The caterer, the pastor's
wife, is making all the decisions! Interesting, huh. Ha!! Thanks for this
info.
Date: August 1st, 1998 12:03:22
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: Need your help with Wedding Cake
This is the first time that I will be doing a Wedding Cake. I would
like to do the cake on pg. 85 of the 1999 Wilton Yearbook but I have
a
few questions. I will be using the Floating Tier Stand instead of the
Garden Cake Stand.
1) What type of flowers could be used if the Bride's color is hunter
green; should they be real or icing?
2) The directions call for the Vanilla Whipped Icing; could I use
buttercream instead?
3)What price would everyone charge for this type of cake?
I know it is getting close to the convention; I would appreciate all
comments.
Thanks Again!!!!
Date: August 1st, 1998 11:34:44
From: maya
e-mail: maymay74@hotmail.com
Subject: Re: Re: Re: Fillings?
"The Wedding Cake book" by Dede Wilson is 196 pages, 8x10 inches, and
hardcover.It cost me $35. It has color pictures of 30 different cakes
with instructions and recipes for cakes, fillings, frostings, chocolate
plastic and lots more. A fun and informative book, and I love the
recipes! They're very different and creative.
Date: August 1st, 1998 02:46:38
From: lynne
e-mail:
Subject: Re: Simple borders
hi mary;
i think one simple border is stars. make w/a large star tip -- like
21
of course, shells or beads, too.
just wait until you two meet. sooooo many times when they tell me they
just want a very simple cake they end up picking out a far more
elaborate one :)
lynne
Date: August 1st, 1998 07:47:18
From: Sue
e-mail: proicer@one.net
Subject: Whoops, Sorry.
Date: August 1st, 1998 07:45:14
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Simple borders--more info
Use 1 inch larger plates and the push in pillars and you shouldn't
have
any trouble. It looks fine. Sometimes we use the taller pillars at
the
bottom and the short pillars at the top. But make sure and seperate
all
the layers that way they will look like different sizes once placed
in
the center of the other.
A nice simple design that mom does is one row of stings, not very long,
maybe 1-1/2 inch down with the top border a reverse shell using tip
32.
I like tip 20. The bottom border a regular shell, not too loooong.
GOOD LUCK and HAVE FUN!
Sue at Sugarcraft, Inc.
Date: August 1st, 1998 02:51:20
From: lynne
e-mail:
Subject: Re: Simple borders--more info
oh, i forgot to say it really looks better if there is 4" between the
tiers. don't forget, that each tier goes on a plate 2" lg'er than it
so the entier top of each tier will be covered w/the plate! and if
you
use push-ins they are sooo close to the edge of cake it could be a
problem.
lynne
Date: August 1st, 1998 10:46:57
From: lynne
e-mail:
Subject: Re: Re: Need your help with Wedding Cake
sue.....are we a little bummed out of what???
but just remember....you're not the only one who dosn't get to go to
convention :(
lynne
Date: August 1st, 1998 10:48:53
From: lynne
e-mail:
Subject: Re: need gum paste recipe for rolled buttercream icing
yes, do try dolores' recipe for gumpaste. it is easy to make and easy
to work with.
lynne
Date: August 1st, 1998 07:16:01
From: Sue
e-mail: proicer@one.net
Subject: Re: need gum paste recipe for rolled buttercream icing
Go to...
http://w3.one.net/~proicer/recipes/gp.htm
Sue at Sugarcraft, Inc.
Date: August 2nd, 1998 12:14:04
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Yes, I did get your mom's workbook! Thanks.
Date: August 2nd, 1998 12:40:58
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Rceipe
If you can't find anything on Earlene's page, someone here pointed
out you can go to WWW.cakerecipe.com. This site has an amazing number of
recipes.
Date: August 2nd, 1998 11:03:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Need your help with Wedding Cake
Yep, a little bummmmmed. Guess it will be me an you here on the message
board while sooooo many are having alllll the fun. He-He.
They'd better not bring me a T-shirt back either. (So and So was here
and all I got was this shirt)
Sue at Sugarcraft, Inc.
Date: August 3rd, 1998 06:24:17
From: Marida
e-mail: binsted@erols.com
Subject: Re: Wilton's Tying the Knot cake
Hi, LindaMay. I have done that cake, but instead of using the tall
tier
cake stand I used the hidden pillars and it worked out fine. We did
it
with five tiers and used all cake--no dummies. I did the five tiers
and
put them on cake plates just one inch larger so the cake plate would
not
show. Then used the 5" push in pillars and the flowers around the
ledges kept the pillars from showing.
Date: August 3rd, 1998 01:26:53
From: LindaMay
e-mail: lindamay@erols.com
Subject: Wilton's Tying the Knot cake
I recently received an order for Wilton's "Tying the Knot" which
is on the tall teir center stand and serves 272. I was wondering if
anyone has ever done this cake as it is shown in the photo. The bride
wants this cake as shown, veil and all. I am good friends with the brides
sister so this is a bit of a special order for me and I have agreed to
do the flowers and the veil on the top of the cake. The instructions call
for using a "dummy" cake for the top in order to hold the dowel which supports
the veil. I was wondering if this is really necessary and has anyone here
made this cake with out the dummy cake? Also I have used the tall teir
stand with four layers but never with five layers is this safe, I always
worry about these plates they feel like they could crack so easily...
thanks
Linda May...
Date: August 5th, 1998 01:57:02
From: lynne
e-mail:
Subject: Re: Transporting stacked cakes
hi kristin;
sounds like you haven't delivered many cakes yet :)
you must 'build' the cake well. use plenty of support in each tier
that has another one on top of it. i like to use the 5" push-in
pillars. that way you can transport the cake *not* put together. it
usually is easy to put together at reception and just add the bottom
border (or fill in so the plate does not show).
wilton also has what they call 'hidden pillars' that work the same
way.
if you use a van, station wagon or car w/a large trunk you're home
free
:) just be sure the floor is clean -- i run mine thru the car wash
often-- it makes a better impression on people who see you delivering.
as was said, put down some kind of covering....i have used both the
sheet method (flannel sheets work best) and the non-skid matting.
drive w/caution.... no jackrabbit start ups from the light, take
corners very slowly, etc. i have takes takes as far as 350 miles w/o
mishap.
good luck --- lynne
Date: August 4th, 1998 07:01:40
From: Marida
e-mail: binsted@erols.com
Subject: Re: Transporting stacked cakes
Hold everything!! If a cake is stacked, you do not put it in a box.
You should be able to put it in the back of your station wagon or
whatever you deliver in and transport it that way. If it is a stacked
three tier cake, some people put a dowel down through the center until
you arrive at your destination. There is a lot of discussion on this
message board about transporting cakes. You also do not need to wrap
it
in saran wrap--that would mess up the side decorations.
Date: August 4th, 1998 10:22:44
From: AMY
e-mail: xeban@aol.com
Subject: not to sweet icing decorateing
need icing recipe that isn't super sweet for decorateing please help
Date: August 4th, 1998 08:38:18
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Wilton's Tying the Knot cake
When using the veil we use a heavy white wire. Wrap it around the
gathered end of the veil and poke the long part of the wire into the
cake. It works pretty well. We also do this with a ribbon,pearl,lace
cluster to hang down on one side of the ornament. Tieing 'love' knots
in
the clusters strands.
Sue at Sugarcraft, Inc.
Date: August 4th, 1998 10:57:37
From: Kristin
e-mail: Krispan@webtv.net
Subject: Transporting stacked cakes
How is this done. Is there a box big enough, is it wrapped in saran
wrap. Please Help!
Date: August 4th, 1998 08:32:04
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Transporting stacked cakes
Yes, no box or saran is needed. A box is only for keeping dirt off
of
the icing. Your trunk/car wouldn't be dirty!? He-He. No really we don't
use a box, sometimes people put a bed sheet down first. We use a
delivery mat, one of those sticky rug backing material. Plus have you
tried lifting a stacked cake (one without pillars)? Its really too
heavy
to move. Make sure and use a sturdy board.
Sue at Sugarcraft, Inc.
Date: August 5th, 1998 07:08:30
From: Marida
e-mail: binsted@erols.com
Subject: Re: buttercream recipe
Go to Delores' home page and check out recipes. She has a variety of
buttercream recipes there.
Date: August 5th, 1998 07:06:26
From: Marida
e-mail: Binsted@erols.com
Subject: Re: Re: pearls on cake sides
Pearls look great. It was a long time before I would try them--now
we
do them alot. I have an 18,14,10 and 6 going with them this week. I
usually leave a space in the back of the cake (where the bride and
groom
will be cutting the cake) with no pearls so that they can get pictures
before they come off. I think the 70 tube made like a ruffle looks
great with the pearls in the middle where the vein is. When we use
ribbon on the tier the bride and groom cut into, we also leave a space
in the back so that the ribbon doesn't have to come off until after
they
cut the cake for pictures.
Date: August 5th, 1998 06:43:06
From: Cathy
e-mail:
Subject: Re: not to sweet icing decorateing
Hi Amy,
Lynne gave you a lot of good suggestions. Another one I use also is to add a little cornstarch to the icing.
Hope this helps!
Date: August 5th, 1998 11:29:16
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: Re: Wedding Cake Flavors
I think the lemon-raspberry thing is a current trend. It doesnt' appeal
to me that much either, having two tart flavors together. I like raspberry
filling with sweeter cake flavors like almond, white, or french vanilla,
to have a contrast. I've seen whole rasberries baked into lemon cake, which
I didn't like because of the seeds. Recently I was asked to do one tier
of a cake with lemon cake and raspberry filling, and it was very popular
at the reception.
Date: August 5th, 1998 10:25:54
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Re: Wilton's Tying the Knot cake
I am doing this cake for Aug.8 wedding. Bride decided against the veil.
She only wanted four tiers. Are the bows easy to pipe on the sides
or
should they be made ahead and put on once you get to the reception
hall?
Thanks for any info.
Diane
Date: August 5th, 1998 02:06:11
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: Fillings?
Hi Jennifer, can I ask what do you do with this "nutella" I have never
heard of it before, but obviously, I'm missing something. Thanks a
bunch.
Date: August 5th, 1998 01:55:50
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: garden cake stand
I love the look of the garden cake stand, but have heard that it does
not hold up very well, and chips easily, also do you charge, and what
do you charge for rental of this stand?
Date: August 5th, 1998 01:33:39
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: large cake toppers
Am I understanding this right, just regular drinking straw will
support that much weight? I've wondered the same thing. Thanks.
Date: August 5th, 1998 01:15:48
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: pearls on cake sides
This is really a very simple technique and adds real elegance to even
wedding shower and christening cakes. Just slightly push the pearl
into the icing and began draping the pearl, being careful not to ruin
any fresh decorations that are still soft, then cut the pearls to the
proper length and start again on the next section. Very simple and
beautiful. Congratulations on your 10th wedding cake, I've only had
one and am dying to make more. I'm fairly new to the "biz".
Date: August 5th, 1998 12:57:19
From: Marianne
e-mail: momof3@mvp.net
Subject: Re: Re: Wedding Cake Flavors
I'm fairly new at this cake decorating and have been just recently
seeing so much lemon-raspberry combination. Is this something new,
and
above all is this combination good? It just doesn't appeal to me I
guess. And how is the lemon and raspberry used, mixed, seperately,
??
Just wondering.
Date: August 5th, 1998 11:50:22
From: Jeanne
e-mail: rdh210@aol.com
Subject: pearls on cake sides
I just recieved a order for the wedding cake called Essence on page
57
in the Treasury of Wilton wedding cakes and I have never used pearls
before. How do I attach them to the sides of the cake? Do I attach
them
before the icing crusts or do you put a little dab of extra frosting
on
some of the pearls so they stay attached? Also does anyone have any
tips
for doing stringwork on a cake? (like getting it perfectly even in
depth
and width and not having the strings break ). I love the look but am
intimidated by the technique. I've only done about 10 wedding cakes
and
there are so many things to learn so I really appreciate all the help
all of you give here. Thank you all for any suggestions.
Date: August 5th, 1998 10:21:20
From: Van
e-mail:
Subject: buttercream recipe
Okay, I've really done it now. I've let my expert (my m-i-l) go off
to
ICES and now I can't find her buttercream recipe! I'm a rank amatuer,
but am doing a very simple wedding cake for a friend's small wedding.
And of course, its this weekend. Any help would be appreciated.
thanks
Date: August 5th, 1998 09:03:37
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Transporting stacked cakes
Lynn,
You don't run the *inside* of you car/van through the car wash
often!?!??!! LOL. I know what you meant, but I just thought it was
funny! It's fun to keep things goofy around here.
But seriously, I know what you mean, the inside of your car can be
spotless, but if the outside looks too nasty, that does give the wrong
impression.
Thanks of the giggle,
Renee
Date: August 5th, 1998 02:03:24
From: lynne
e-mail:
Subject: ways to cut sweetness
here are a few tips to help cut down on the sweetness:
some people use canned milk.
be sure to add a bit of salt. about 1/2 teaspoon per batch made w/2#s
of sugar.
replace the liquid called for with 2 tablespoons of plain (unflavored)
yogurt.
add 1/3 cup -dry- cake mix w/sugar.
any or all of these will help cut sweetness.
there are a wealth of recipes and other tips on this board.....check
the recipe section and the archives. you'll find gold!
lynne
Date: August 6th, 1998 09:06:12
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Re: Wilton's Tying the Knot cake
I hate bows! Mine never look perfect. I usually use more of a triangle
motion. Making it more uniform. If you had time to make ahead out of
royal it might help them look more uniform.
GOOD LUCK!
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 09:07:35
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: large cake toppers
Yes, regular drinking straws. Try to push down on a 4 inch straw.
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 09:10:07
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: garden cake stand
Yes, it chips. I warn the customer very strongly that if one chip comes
back they have bought it! Can't remember the prices for sure, I'm at
home. But something around $50.00 plus $200.00 deposit. And only the
week-end use!
Sue at Sugarcraft, Inc.
Date: August 6th, 1998 06:25:38
From: lynne
e-mail:
Subject: Re: buttercream recipe
van; did you find a recipe you are ok with? let us know if you need
any more help.
lynne
Date: August 6th, 1998 06:22:28
From: lynne
e-mail:
Subject: Re: Transporting stacked cakes
renee;
what do you mean?? dosn't your carwash wash the inside of your
vehicle??.....mine does!
yes, the outside should be clean to present a good appearance, but
the
inside needs to be cleaned often also. you could vaccum it yourself
or
pay someone else to do it :)
lynne
Date: August 6th, 1998 05:01:57
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Wilton's Tying the Knot cake
Diane: We put the bows on at home before we deliver that cake. If you
haven't done it before, take a cake pan and turn it upside down and
practice on the side of it. That would be a lot to do after you deliver
the cake. Sometimes you don't have enough time to do something like
that. We didn't do the veil either when we did it.
Date: August 6th, 1998 02:15:38
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: pearls on cake sides
Hi Jeanne
I had an order for that cake a few months ago. I had never used pearls
either and let me tell you it was an experience. Once you get the hang
of it, it goes quickly. It works alot better before the icing crusts.
I
also added a thin line of icing for added security. Reason being, the
cake was goig to Gatlinburg, TN from Cincinnati, OH for a wedding
reception. Made it there minus one string. I think that was great for
the distance it traveled. Good luck.
Diane
Date: August 7th, 1998 11:31:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: Push-in Pillars -- Cakes 2" Apart???? Help!
I love to use push-in pillars. However, when we do multiple tiers,
for
example, I put a 7" on an 8" plate to go into a 10" cake on an 11"
plate, etc. in order to give you enough space for the edges of the
cake
for the push-in pillars. I know this does not leave much room for
shells around the bottom of each tier, but we just use a little smaller
tube and it works out fine for us. Also, for example, if you put a
12"
cake on a 14" plate to go into a 16" cake you don't have very much
room
and the plate dominates the look of your cake. I hope I'm making some
sense to you.
Date: August 7th, 1998 11:08:50
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Re: Re: Re: Wilton's Tying the Knot cake
Thanks Marida for the advice about the bows. As far as bows go, I don't
think they turned out too bad. You also gave me the advice on that
large cake topper. Think that will work great. Thanks again.
Diane
Date: August 7th, 1998 10:16:13
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Push-in Pillars -- Cakes 2" Apart???? Help!
Am using design in Treasury of Wilton Wedding Cakes, "All That Glitters,"
pp38.
Plus client wants bottom tier on 10" pillars. So I've ordered plates
for 14" tier, 12" tier, 10" tier, 8" tier in these sizes: 2-16" plates
for 14" tier, 1-14" plate for 12" tier, 1-12" plate for 10" tier, 1-10"
plate for 8" tier. (Sorry to be so detailed -- I know you'll all get the
picture.)
The Wilton books shows this design using the twisted crystal pillars. Instead of the crystal pillars, which I understand may not be as stable as needed, I ordered the Grecian push-in pillars.
Sue mentioned the one problem I might have with this design is how to decorate the edges. So we "talked" about that and came up with a reasonable solution.
But now I've received the plates and pillars and set them up on the kitchen table, with all the pans. I thought I'd have the same amount of room as shown on the Wilton book, but these pillars seem to be closer to the edge of the plate than the twisted crystal ones shown in the book. It looks like I'll have less than an inch from pillar entry to cake edge. (The decorating problem is resolved! Thanks, Sue!)
Has anyone done this kind of design before? What problems would I encounter if I kept this setup? Any chance the pillars are too close to the edges and would cause the iced cake to bulge out or break away? How could I change the design, if everyone thinks I should? The largest cake pan I have is 14", plus this is the largest space I have to store the cakes.
Date: August 8th, 1998 01:56:00
From: lynne
e-mail:
Subject: Re: Push-in Pillars -- Cakes 2" Apart??
hi mary;
this is what i was trying to get across to you when you chatted w/sue
on it.
now settle down. i have made a couple of cakes w/just the 2" between.
it does not give room error! just make sure you get those pillars
centered right the first time. i worried myself sick just as you are
doing but everything turned out fine. i don't like the look very well
but that's another matter :) now, don't get all bendt out of shape,
but i also feel you loose some stability w/the pillars so close to
the
edges. that's why you have to be sooooo careful placing the pillars.
you *cannot*!! reposition them as you might when there is a bigger
difference between the sizes.
lynne
Date: August 8th, 1998 11:26:40
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Push-in Pillars -- Cakes 2" Apart????
Help!
Sue: I'm glad I'm not the only one that doesn't like the clear spiked
pillars. The base of those pillars is so small and I hate to use them
if the brides wants more than one separation. I don't see why Wilton
can't do something about that. Does anyone else make those clear spiked
pillars besides Wilton. Those Grecian spiked pillars are a God send.
You don't have to use the extra plate and you really feel secure. One
of the big cake supply houses here didn't carry them for a long time
til
I kept after them. You can really get hooked on them and I sure do
recommend them to beginners. When I think how many years I used two
plates and the regular columns--worrying about things being level,
etc.
Date: August 8th, 1998 11:18:27
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: To Marida
Read Diane's answer. This was brought up sometime ago and is probably
in the archives by now. Also, this stand has been published in almost
all of the bridal magazines. I think it is a must if you do a lot of
cakes.
Date: August 8th, 1998 10:23:31
From: Sue
e-mail: proicer@one.net
Subject: Re: seperator plate doesn't fit
Use the push in pillars? Or use the 8 inch heart plates and sit your
9
inch heart cake on a covered cut to fit board. Stick to the plate with
icing. Works great.
Wilton did re-design their heart plates, hoping to fix these problems.
Basically to fit their sizes of heart pans.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 11:16:20
From: Marida
e-mail: binsted@erols.com
Subject: Re: To Marida
The "I DO" cake stand is an acrylic cake stand which can be purchased
in
four or five tiers. Each tier is a different height and can be arranged
in many ways. We use it almost every week. I like it better than the
spiral cake stand because you are more limited with the spiral cake
stand and it cost over twice as much. Van horn-Hayward makes the
acrylic stand. You probably can purchase it from Delores, but if you
can't, you can order from them direct. There are no columns involved.
The cakes sit on top of each acrylic stand. They are easy to deliver
and easy to set up. You can also charge a $25.00 use fee, which pays
for the stand in no time. We use it so much that I don't charge to
use
it anymore.
Date: August 8th, 1998 10:16:51
From: Sue
e-mail: proicer@one.net
Subject: Re: Cake Slice Sizes
Everyone has their own ideas of what a serving is. Don't ask my husband!
He would say 6x6! Sure!
For Birthday Cakes: We give a span of servings. Small to large pieces.
Small being 2x2 and large 2x3. We say an 8x11 servs 16 to 24. This
helps
the customer decide whether they want left over or just enough. Plus
if
they are like my husband they can choose better.
For Wedding Cakes: I think most will agree 1x2x4 high. Its about the
size of a piece of bread folded. Thats enough at a wedding when your
paying by the piece.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 10:10:45
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Push-in Pillars -- Cakes 2" Apart???? Help!
Ideally the best look for any tiered cake is 4 inches between cake
sizes. But this makes for more servings than most people need, so hence
odd sized plates and pans.
Now when seperating a 8-10-12 you CAN use 1 inch larger plates with
no
problem. Wilton knows what they are doing! They designed the plate
feet so they won't break the cake off. Now you will have less room
for a bottom border. Just squeeze less. Plus if you use the
tuk-n-ruffle this gives you a little more room. Ruffle should hang
off the plate at least an inch. For the bottom board use a board that
is
4 inches larger (16 inch). This will help with the triangle affect
that
a cake should be. Plus make sure the cake topper is tall enough to
finish off the triangle.
Also you need to be careful when pushing in the pillars. Never push
in a
freshly baked cake, give it a chance to firm up! Always make the
impression of the plate feet on the lower cakes icing for the exact
place to push in the pillars. Sometimes I just push in an inch then
add
the plate and pushing in the center of the plate push the pillars the
rest of the way in. This helps the pillars to go in straight.
This is a good example why a wedding cake should be baked on Thursday
for a Saturday wedding.
Sorry if I went on too long.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 10:03:49
From: Diane
e-mail: rbracke@fuse.net
Subject: seperator plate doesn't fit
Was asked to do a wedding cake in one of the older wilton books;92
I
think. Had 16" round stacked with a 12" round then tiered with a 9"
heart. Book calls for 11" heart seperator plates, but IT doesn't fit
on
a12" round cake. What do you do?
Diane
Date: August 8th, 1998 09:59:23
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Push-in Pillars -- Cakes 2" Apart????
Help!
Wow, I'm jumping in here too.
I do like the clear twist pillars that use the smooth edged plates.
I do NOT like the clear spiked pillars. The bottom is too small for
the
size of the top of the pillar. We no longer carry these.
Sue at Sugarcraft, Inc.
Date: August 8th, 1998 09:47:54
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: To Marida
Like Connie, I also would like to know what an "I Do" stand is and
how
it is supported. Sounds very intersting.
Diane
Date: August 8th, 1998 09:02:49
From: Phyllis
e-mail: MosesT@bellsouth.com
Subject: Re: Re: Spiral Cake Stand- Has anyone ever used one????
I invested in the "I Do" stands and have used them many times since
May. In fact one of the men at a rental store asked me if I rented
my stands out? I said no, only if I do the cake are they used.
They have to be handled with care. I love them, in fact I wish every
one wanted that style cake.
Date: August 8th, 1998 02:42:09
From: Marida
e-mail: binsted@erols.com
Subject: Re: Spiral Cake Stand- Has anyone ever used one????
I have both the spiral cake stand and VanHorn's "I Do" cake stand.
We
use the "I Do" cake stand almost every week. The spiral cake stand
costs at least twice as much as the "I DO" and I'm not sure it is worth
it. You can get the same configuration with the "I DO" cake stand as
the spiral. Neither one are hard to use. I love using them because
delivery is so easy--no columns, etc. We just put them in cake boxes
on
delivery day. I have a big one at 6:00 today on the "I DO" stand.
Date: August 8th, 1998 01:34:12
From: Connie S.
e-mail:
Subject: Spiral Cake Stand- Has anyone ever used one????
I am thinking about ordering a spiral cake stand, but am not sure quite
how they work, I have a picture of one and it looks really nice. I'm
not
quite sure about how to use it. I know it comes with directions, but
I
wanted to know if it would be worth my investment. Any help would be
appreciated and thanks in advance.
Date: August 8th, 1998 03:49:35
From: Connie S.
e-mail:
Subject: To Marida
What is an I DO cake stand and where could I find one? What is the
support if there is no colums? Thanks!
Date: August 8th, 1998 04:48:14
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Thanks, Marida; I'm changing plate sizes, too!!!
Date: August 8th, 1998 11:00:38
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Push-in Pillars -- Cakes 2" Apart??
Thanks so much, Lynne! I'm a visual person and need to see something
before it gets across!!!!! The Wilton photo does show the twisted crystal
pillars seem to be further under the plates. Maybe that's why they're not
too stable!!!! HA!!!
I'm going to try reducing the plate sizes and see how that works!!!! Sure want this to work for all concerned. Am contacting bride, even though she hasn't been involved at all so far. Think this will help finalize design, too.
So far I see to have all the leeway I want, with little to zero input from others. I need to get bride involved, I think.
(Boy, this is so much fun!!)
Date: August 8th, 1998 11:23:04
From: JCarver
e-mail: jwcarver@webmail.bellsouth.net
Subject: Cake Slice Sizes
What is the size difference between a regular cake slice and a wedding
cake slice? I was just curious.
Thanks,
Jackie
Date: August 8th, 1998 12:20:42
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Push-in Pillars -- Cakes 2" Apart???? Help!
Mary: The plates used for the twisted push-in columns are different
than the regular Wilton plates. You have probably figured that out
by
now. You can give her the same look using the Grecian spiked pillars.
They also make the clear spiked pillars but, for some reason, they
don't
seem as stable to me. Might just be me!! That is an interesting cake.
I've never been asked to do it. Hope it turns out great for you.
Date: August 8th, 1998 10:57:26
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Re: Re: Push-in Pillars -- Cakes 2" Apart???? Help!
Thanks, Marida! Makes perfect sense to me. I had thought to stack the
14" and 12" and they would be setting in a 16" plate which would be on
the 10" pillars. Then reduce the size of the plates for the other two layers.
I like your idea and will order those plates.
The original design in Wilton's uses the twisted crystal push-ins and in looking at the photo now those push-ins look further back on the cake than the Grecian pillars. So far, I have lots of leeway in designing this cake!!!
MUCH THANKS, AGAIN!
Date: August 9th, 1998 11:20:05
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Spiral Cake Stand- Has anyone ever
used one????
Sue: I think I paid around $300 for the metal spiral cake stand and
in
my opinion it wasn't worth it as compared to the acrylic ones. They
are
more versitile and you can get them in the same configuration as the
spiral one. I bought the spiral one from Fran's in Fairfax about 7
or 8
years ago. The ones you are talking about from Bakery Craft look good
to me. These stands are so easy to use. Mine have sure paid for
themselves. I hardly ever use the spiral one because the first time
I
used it the Bride rented it from Fran and I did not see it, so I baked
a 16 inch for the bottom and that stand wasn't really made for that
size
cake. A 14 pushes it because of the metal spiral coming down. We had
to put support under the 16" when we set it up. Oh, me.
Is your MAMA back or did she really run away?
I haven't seen Bakery Craft's stand--just on your web page. Aren't they
similar to the Van Horn-Hayward? They look like they might be a little
cheaper and do the same thing.
Date: August 9th, 1998 10:00:15
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Re: Re: Push-in Pillars -- Cakes 2"
Apart???? Help!
I agree! Wilton does need to redo them! So all you CONSUMERS send them
a
letter! This could be over powering but they will LISTEN! It may take
a
while, they would have to sell the inventory on the old ones first
but I
would really like a nice clear pillar for push-in cakes! They did redo
the heart plates, so it could happen! We no longer carry them for sell!
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 09:53:53
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Spiral Cake Stand- Has anyone ever
used one????
No Wilton doesn't have it, we can get it for you but I think its around
$200.00 and takes about 2-4 weeks for delivery. We use the Acrylic
Tubes
from bakery craft plus their Crystal Cascade Stands. Check out our
Cake
Stands at http://www.sugarcraft.com/catalog/wedding/wedding.htm#c
How much did you pay for it Marida? I just wondered.
Sue at Sugarcraft, Inc.
Date: August 9th, 1998 02:53:53
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: To Marida
Diane; That was one of the best investments I ever made. It is just
so
easy to use and if you want to you can "rent" it to them for $25.00
and
in no time it is paid for. I never invest in anything until I am asked
to do it. There are a lot of things in cake decorating that you invest
in when you first get started that really aren't worth it (like
character pans, etc.) When I first started doing cakes I bought all
kinds of shaped pans and hardly ever used them. The best investments
are the standard round and square cake pans and some stands. If you
know how how to transfer onto cakes you don't need to invest in
character pans. The fad usually just lasts one season then the kids
find something else to like.
Date: August 9th, 1998 11:32:37
From: LindaMay
e-mail: lindamay@erols.com
Subject: Re: Re: Re: Re: Re: Re: Wilton's Tying the Knot cake
Thank you everyone for all your advice, I just love this site! I just
always feel the plates for the tall teir stand are a little flimsy, I'm
always worried I'm going to crack one once I have a cake on it.. Also with
them not being flat on the bottom that is an added pain I have to keep
all my cakes once on the plate in cake pans so they will not tip over.
As for the bows I have always made them out of Royal icing in advanced,
you loose a few but I make extras. I just hope they won't fall off the
cake in delivery, guess I'll bring extra. I've never used Wilton's tall
teir stand with five layers, only four. Still wondering if someone has
used this stand for this size of cake?
Date: August 9th, 1998 11:27:38
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Re: Re: Push-in Pillars -- Cakes
2" Apart???? Help!
Hey, Sue: Let's do a petition and email it to them. I have never seen
so much discussion as we have had about those push-in pillars but all
of
us who use them like them BUT--Wilton needs to construct a different
clear push-in with a more stable bottom. Let's tell them. When the
bride's ornament has crystal on it I like to use the crystal columns
to
make it look more uniform. But forget using two or three sets. I don't
mind putting an 8" plate on clear columns but I don't like using two
or
more sets they just aren't stable enough for me.
Date: August 9th, 1998 01:00:29
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Spiral Cake Stand- Has anyone ever used
one????
The "I Do" cake stand is shown in most of the bridal magazines. It
is
usually shown as the four tier stand with basketweave on the cakes.
Van
Horn Hayward is the maker of that stand. I don't think Wilton carries
it. Delores might.
Date: August 9th, 1998 01:51:04
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: seperator plate doesn't fit
Thanks for the info Sue. When a cake calls for seperator plates
sometimes I forget the push-ins. You've been a big help.
Diane
Date: August 9th, 1998 02:01:06
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: To Marida
I have seen this stand after all. I just didn't know it was called
an
"I Do" stand. Had a bride ask about that stand, but I didn't have it.
It just seemed so expensive to invest in the stand and possibly not
get
asked for it again. Is this the common trend?
Diane
Date: August 9th, 1998 12:13:48
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Sue, thank you, thank you! (Message inside)
Sue, this is marvelous. I'm getting so many good ideas, and this one
is extra special. I've set everything up on my kitchen table, plates on
plates, and now will go back and look at what TukNRuffle and larger boards
will do.
Boy, am I ever glad this site is here. I never realized I accepted this project with "blinders" on!!! HA! Thanks again.
P.S. Will probably be ordering more TukNRuffle and boards from you soon!
Date: August 9th, 1998 12:00:44
From: Natalie
e-mail: NRJCAKE
Subject: Re: Re: Spiral Cake Stand- Has anyone ever used one????
Where would I find a picture of the "I Do" stands? Does Wilton carry
them?
Thanks, Natalie
Date: August 9th, 1998 12:06:46
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Thanks, Sue & Marida; I need all the help I can
get!
Thanks, both of you. Glad I ordered plates "early." I seem to have
lots of freedom with this design, but, like some of you said, wait until
you get the bride involved.
I'm stuck with the size of the tiers, 14", 12", 10", 8", to a certain extent. But maybe I could stack the 14" and 12" on the 16" plate (which would be sitting on the 10" roman pillars), and then change cakes on pillars above to 9" and 6". From all your descriptions, this would probably look better. Then I'd have the four 8" satellite cakes around.
As someone else suggested, I can also use the 16" plate for the 14" tier, put the 12" on a 13" plate, and so on. Or I can change 10" cake to a 9" cake and the 8" cake to a 6" cake.
My brain is working overtime on this cake -- thanks to all of you, I'm hoping my very first works out well!
P.S. Tired out the Apricot Lemon cake from www.cakerecipe.com, 14" 2-layer, on my husband's Coast Guard Auxiliary group last night; they loved it! Will use for some wedding cake tiers. Still working on icing to be not so sweet. Added cremora and cake mix to "buttercream" (half butter/half shortening). Still too sweet for most people. But icing stayed very soft.
Date: August 10th, 1998 08:57:46
From: Sandy
e-mail:
Subject: Re: Re: Transporting stacked cakes
Some of us live in states where the car wash means only the outside
of the car. I was in a doctor's waiting room last Thursday and over heard
some ladies talking. They said that when this one relative came to visit,
the first thing they would do is got to the car wash because she could
sit in the car while it went through the wash....for some people it doesn't
take much. :o)
Date: August 11th, 1998 02:37:19
From: Marida
e-mail: Binsted@erols.com
Subject: Re: Tall Tier Stand
I have done that design twice and both times I used the push-in pillars
and it look exactly like the picture. I don't have the tall tier cake
stand and used the push-in pillars. You still have the same room for
the flowers around the ledges. If you have the tall tier cake stand
and
are comfortable with it, then I would use it. If you do the hidden
pillar look, you would do 6, 9, 12, 15, and 18 to get it like the
picture and do hidden pillars. The 6" cake you put on a 7" plate, the
9" on 10" plate. It doesn't give you a whole lot of room for shells
on
the bottom of each tier but if you don't use a real large tube it looks
fine.
Date: August 11th, 1998 11:50:44
From: Carol
e-mail:
Subject: Tall Tier Stand
I will be using the tall tier stand for a wedding cake requiring 5
tiers. In the past, I use cardboard circles to put the cake on and then
onto the separator plate. Using the tall tier stand, there is a hole in
the cake. Do you experienced users of this stand put the cake right on
the separator plate? I would appreciate any hints to this. I have only
used this stand one other time and went to the trouble of cutting holes
in the cardboard to match the hole in the stand, etc. UGH!!
I also noticed in some earlier messages regarding the Tying the Knot cake where Merida used the hidden pillars instead of the stand. Is this an easier more stable way to go. THANKS TO ALL!!
Date: August 11th, 1998 09:58:15
From: Esther Preston
e-mail: EPer361706
Subject: Royal or Buttercream
I'm makeing Wilton Atreasury fo wilton wedding cakes cake on pg 40-41Flora
Vision. Do I have to use the royal flower or can't I just use butter cream
and do them right on the cake. Please help ASAP. Which do you think will
look best? Thank-you for all your help. I'm doing the cake for this week
end the 14 so ASAP Please. thanks
Date: August 11th, 1998 09:56:41
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Tall Tier Stand
Delores hit the nail on the head. I took one look at that setup on
that
stand and said it can't be worth the hassle. Believe me, you can get
the same look using the 5" grecian push-in pillars and it has got to
be
easier to deliver.
Date: August 11th, 1998 09:51:30
From: Dolores
e-mail:
Subject: Re: Tall Tier Stand
NO stand is more trouble! DO always put cakes first on a cardboard.
Thery may cut into your plate while serving the cake otherwise.
To cut the hole, cut a circle of wax paper, then fold it 3 times in
half...cut a hole. Use this as a pattern to get the hole in the
center..cut it a bit larger than needed.
OR - I use the corer to cut out cake in the center, then I reach
through and cut the hole out with a steak knife...having a
thin/sharp/narrow blade.
We should all charge what that stand is worth! IF anyone would pay it
LOL
Date: August 11th, 1998 08:08:49
From: Arika
e-mail: peppera@frontiernet.net
Subject: maiden's cake
A maiden's cake is a tradition dating back to the early 18th century.
I first heard of it in a movie. It takes the place of throwing a
bouquet. They bake a gold ring into a small single layered cake. My
problem is I don't know what type of cake it usually is, and have been
unsuccessful in finding ant other refereces to it. If anyone knows
any
details I'd be grateful.
Date: August 12th, 1998 12:05:55
From: LindaMay
e-mail: lindamay@erols.com
Subject: drop string advice
I must say I just about shudder everytime I have a bride come over
and she looks like she is interested in ordering a cake with a lot of drop
strings on it. I can do some but when it starts getting into the triple
I have a hard time. I still can't decide which works better butter cream
or royal icing, I've don it with both. Can some of you ole times give me
a few tips on how to successfully accomplish this decoration. Also is there
a particular tip size that works better than other?
Date: August 12th, 1998 12:00:48
From: Linda May
e-mail: lindamay@erols.com
Subject: Re: Re: Tall Tier Stand
Yes this stand is a pain I've used it several times for four tiers
but
am about to use it for five. Doing Wilton's Tying the Knot,
Delores, have you used this stand for five and did it hold together fine? I always worry about these plates they seem so flimsy like you could crack one very easily.
Date: August 12th, 1998 12:50:39
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Tall Tier Stand
Carol: Depending upon how many people you want to serve will depend
on
what size cakes you do. When I use the grecian pillars for what we
call
our "hidden pillar cake" I put my cakes on plates one size larger than
the cake. So, instead of baking the cakes 4 inches apart, like we do
for most cakes, we do them 3 inches and put them on plates one inch
larger. I.E, 7 cake on 8" plate, 10" on 11", 13" on 14" and then the
bottom 16" cake on a 20" masonite board. Now, that is for a 4 tier.
So, if you go five tiers, you need 6, 9, 12, 15 and 18 to get that
look.
LindaMay is doing that same cake soon with 5 tiers and those are the
numbers I gave her. Email me if you need more help. Wish I could be
there to show you how to do it.
Date: August 12th, 1998 04:48:58
From: lynne
e-mail:
Subject: Re: drop string advice
hi.......i'm w/you. i don't do very good string work so advoid it as
much as possible.
i also have tried it w/royal and buttercream. but since i don't use
royal very often i don't have it around and mostly use buttercream.
for me making very small loops works best. the wider the span the
worse mine looks :) as an example in the '95 yrbk....the cake on the
cover ..... i'd make 3 loops in each span between those bows.
using royal is good if the cake has to be transported a great distance.
lynne
Date: August 12th, 1998 08:51:13
From: Carol
e-mail: TCHoge@aol.com
Subject: Re: Re: Re: Re: Re: Re: Marida - Tall Tier Stand
Sorry to beat a dead horse, but do you use 3" pans for all your cakes?
If so, how do you torte them? I have always used 2" pans. Just wondered.
Thanks for all your help!!
Date: August 12th, 1998 10:25:18
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Re: Re: Marida - Tall Tier Stand
We mostly use the 3" pans and split them into to fill them. We use
the
20" cake leveler and they come out fine. We bake everything at 325deg.
Most of our cakes are filled with a thick layer of mousse, so they
are
4" tall after we ice them. This has been working for us for almost
20
years. I use the 2" pans when we are doing our carrot cake from
scratch.
Date: August 12th, 1998 12:34:58
From: Diane
e-mail: rbracke@fuse.net
Subject: Re: Re: Tall Tier Stand
Just done the Tying the Knot cake this past weekend. Had never used
the
Tall Tier Stand before and it can be a royal pain. I cut boards a
couple of times before I was completly satisfied. I found if the board
is cut to fit the corer, the hole is too large. The center pole didn't
want to tighten up. So I just centered a board on the plate and took
a
pen and made the circle through the hole in the plate and cut it out
with a sharp knife. Covered the board with foil and it worked great.
Diane
Date: August 12th, 1998 11:45:59
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Re: Re: Marida - Tall Tier Stand
350 people is a lot of cake. Can you get them to do a groom's cake
to
help make up those numbers? Wilton carries those plates, which means
you should be able to get them from Delores. You could check it out
with her. We have all the pan sizes from 5 through 16 in the 3" and
then when I bake an 18" I use the half pan. My oven won't take over
a
16". If you are working on the cake on Friday and delivering it on
Saturday the fillings would be fine. My email address is
binsted@erols.com. Our telephone company shuts down the telephones
once
in a while and they did it yesterday, so that is why my email probably
came back. If you click onto my name where I have responded to some
of
the questions my email should come up on your screen.
The only cakes I do that serve 350 is a large lady windemere or one
over
the fountain with stairways.
Date: August 12th, 1998 09:02:45
From: Carol
e-mail:
Subject: Re: Re: Tall Tier Stand
Merida, thanks for the info using the hidden pillars. The grecian push
in pillar sound easier and no special sizes to use (9", 15"). Or do you
have to use the 9" and 15" plate to get the look of the pictured cake.
I'm sorry but you will have to specific for me. I want this cake to look
like the picture and not have to use the tall tier stand. You have been
a huge help to me with this message and many others I have posted. Thank
you for sharing your experience!!
Date: August 13th, 1998 07:43:25
From: melissa
e-mail: coffelt@visuallink.com
Subject: I NEED SOME HELP
well i have a aunt who is about to be married and she cannot find the
precious moments cake topper she wants do u have any ideas or
suggestions
thanks
Date: August 13th, 1998 08:49:09
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: maiden's cake
Hi Arika,
I don't know about the tradition you have described, but I do know a
little about history and baking. Back in the 18th century, refined
white flour, sugar and refined oils such as shortening were not readily
available to everyday people. Even butter was not easy to come by for
city or urban people because of its perishability. Most cakes back
then
were made with heavier ingredients and were sweetened with treacle,
molassas or honey. Also, candies and dried fruits were added to
sweeten up the cakes. Liquor was often used to preserve the cakes and
to hide strong flavors of animal fats such as lard and suet. Their
refining techniques were not as good as today and also the lard would
sometimes go a little rancid and the alcohol helped this. Remember
we
are talking about the 1700's - they didn't even have Ice boxes then.
By the 19th century, things were greatly improved. Many more products
were readily available to the cook and also by the mid 1800's ice boxes
were not that uncommon. The ice man would come around 1-2 times a week
to deliver a large block of ice to keep things cool so you saw a lot
more dairy available to urban people and this changed baking. Also
steam
boats and trains made transporting of ingredients much easier and less
expensive. Sorry to go on so, I'm just a history buff! Thought this
background might help you.
If you are talking about an 18th century cake, probably something like
a
fruit cake would be appropriate. If however, you decide a 19th century
cake would be better, a pound cake would certainly fit the bill. I
don't
think anything as light as today's butter layer cakes would be too
accurate. Hope this helps!
Renee
Date: August 14th, 1998 08:05:17
From: Sue
e-mail: proicer@one.net
Subject: Re: Things this stand is good for
Put stand together and use for...
1. Petit Fours
2. Cookies
3. Sandwiches
4. Deviled Eggs
6. Bottom Plate good for serving a cake on
7. A bird house cake
8. Cupcakes
You probably can tell that I wouldn't use this stand for tiered cakes
either.
Sue at Sugarcraft, Inc.
Date: August 14th, 1998 07:50:40
From: Sue
e-mail: proicer@one.net
Subject: Re: I NEED SOME HELP
We have several PM ornaments and seperate couples. Plus all the wedding
accessories!
Go to http://www.sugarcraft.com/catalog/wedding/wedding.htm
If you'd like to see pictures email proicer or send a self addressed
stamped envelope to:
Sugarcraft, Inc.
1143 S. Erie Blvd.
Hamilton, OH 45011
Sue at Sugarcraft, Inc.
Date: August 14th, 1998 01:35:36
From: Diane
e-mail: rbracke@fuse.net
Subject: icing stabilizer
I read recently on the message board about using icing stabilizer.
I
know you can use it for outside weddings due to heat, but it seems
like
I read you can use it for your roses. If so, how does this help?
Thanks.
Diane
Date: August 14th, 1998 08:41:32
From: Carolyn
e-mail: Bridal1
Subject: Re: I NEED SOME HELP
Our Hallmark and drug stores usually carry the Enesco products around
here (KC, Mo.). If you can't find in your area, you might want to write
or call the source which is Enesco or Precious Moments in Carthage, Missouri.
They have it all as this is where the creator of Enesco products lives.
What a place!!!
Date: August 14th, 1998 10:53:45
From: Sue
e-mail: proicer@one.net
Subject: Re: Great Idea!
I agree! Lets do a petition. I'll talk to mom about it. Should we use
names or just a count? I thought maybe the emails might be powerful
but
I've not gotten any response yet.
Sue at Sugarcraft, Inc.
Date: August 14th, 1998 10:18:16
From: lynne
e-mail:
Subject: Re: Yellowed Separator Plates
hi carol;
yellowing is really a natural thing that happens.....no matter how
good
you take care of them :)
as far as i know no one has come up w/a true way to whiten them. many
have tried and say to do such and so, but none of us around here have
had much luck.
i spray paint mine or just use them for your ivory cakes if it is not
one sided.
lynne
Date: August 14th, 1998 08:15:27
From: Carol
e-mail: TCHoge@aol.com
Subject: Yellowed Separator Plates
Any way to whiten yellowed separator plates and pillars? I bought these
used from a gal that wasn't real good about taking care of them. Is there
any way to restore their original whiteness or do I just replace them?
Thanks!!
Date: August 14th, 1998 10:59:16
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Yellowed Separator Plates
I agree with Lynn. I've heard bleach, dish washer detergent, and
toothpaste but found nothing works well. Spray paint is a good idea
just
make sure and get something non-toxic, for food use. I've heard that
the
yellowing could be nicotine or caused by florescent lighting. I'm no
science major as you all know but we do keep ones we don't use very
often in a black garbage bag.
Sue at Sugarcraft, Inc.
Date: August 15th, 1998 12:32:12
From: Carol
e-mail:
Subject: Re: Re: Re: Yellowed Separator Plates
Sue, where would I find paint that is non-toxic and specifically for
food use?
Date: August 15th, 1998 11:46:14
From: KELLY
e-mail: JALLEN1406.AOL.COM
Subject: SAND CASTLE WEDDING CAKE
I'M LOOKING FOR IDEAS ON HAVING A SAND CASTLE WEDDING CAKE. MY FIANCE
AND I ARE GOING TO GET MARRIED IN CANCUN IN A BEACH CEREMONY. WE WILL
BE HAVING AN INFORMAL "BEACH PARTY" WHEN WE RETURN. ANY IDEAS,
SUGGESTIONS OR PICTURES WOULD BE A VERY HELPFUL PLACE TO START.
THANKS, KELLY
Date: August 15th, 1998 07:35:41
From: Dora
e-mail:
Subject: Re: Re: Re: Re: Yellowed Separator Plates
I have used lead-free satin finish paint in a spray can for doing the
13" columns that have yellowed. They really look pretty good. I got the
paint at a Walmart or K-mart - not sure which. I haven't tried it yet on
plates or smaller posts, but since it is lead free I would think it would
be safe to use. Just check the label and see. It is usually safe to use
on furniture or toys that small children might "chew" on, so it should
be safe for cake plates.
Date: August 15th, 1998 12:46:01
From: lynne
e-mail:
Subject: Re:painting yellowed plates
hi carol;
this subject has come up several times before and someone said they
worked w/paint somehow and was going to find out what could be used.
i
have never seen any follow-up on that :(
hubby and i think once the paint is dry (cured) there should be no
problem. you should be putting your cake on a cakeboard (same size)
before placing on plate so cake won't touch plate.
lynne
Date: August 15th, 1998 12:52:06
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: ISO: pictures of cake set-up
i put this message in another catagory but thought it should go here
(too).
i am looking for pictures of wedding cake set up on 2 single use stands
(bakery crafts disposible).
i have a bride wanting a fondant cake to serve 250 and perfere not
to
make anything over 12". thought this kind of set-up might give me the
amount of servings i need.
you can send me scanned pics.
thanks
lynne
Date: August 15th, 1998 11:14:11
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Great Idea!
Sue: If you can figure out a way for all of us to let them know about
those clear push-in pillars I would be all for it. I have even thought
about writing to Wilton myself. Unless we let them know how we feel
they will think everything if fine. The Grecian push-ins are great
and
I feel that they are stable enough to use three or four sets with a
cake, but I wouldn't even want to try it with the clear ones.
Date: August 16th, 1998 10:10:24
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Re: Yellowed Separator Plates
Dora, that sounds good. Did you 'ruff' them up with sand paper first?
I
would think that any paint store could help you with the correct paint.
We ususally just buy new ones, but I think spray painting would be
a
good idea.
Sue at Sugarcraft, Inc.
Date: August 16th, 1998 06:29:20
From: lynne
e-mail:
Subject: Re: drop strings/royal v. buttercream
hi robin;
i guess teachers are doing toooo good a job on emphizing not mixing
royal and buttercream :)
yes, royal can be used for strings on a buttercream cake. they *might*
soften some but i have not found that to be the case when i have used
it. i have made cakes as much as maybe 16-24 hrs ahead and not had
a
problem.
lynne
Date: August 16th, 1998 02:22:16
From: Robin
e-mail:
Subject: Re: drop strings/royal v. buttercream
I also have a question: is it ok to use Royal on buttercream when making
drop strings? Doesn't the buttercream break down Royal? If so, how
long
would the strings last?
Date: August 17th, 1998 06:11:15
From: Sandy
e-mail: kdswart@midusa.net
Subject: straws for doweling
About two months ago everyone was great about giving me advice on using
drinking straws for doweling. My main obsticle was my engineer husband
who wouldn't think of me changing from wooden dowels to straws. My husband
is a convert now....I did one cake with 1/4 wooden dowelsand 3/4 straws.
[I didn't tell him]. This last Friday I used all straws. I asked him to
see if I placed them correctly for the heart plate. He saw how much weight
I pushed down on when I put the separator plate on top of them. I think
he'll let me use straws now. Thanks so much. Someone was kind enough to
e-mail me directly with some additional information. Thank you so much
whoever you are [I can't write you back because the e-mail address is not
receivable.]
Sandy
Date: August 18th, 1998 07:24:37
From: Dolores
e-mail:
Subject: Re: SAND CASTLE WEDDING CAKE
send me a sase and I'll send you the picture. I gave the address where
you posted the other identical request
Date: August 18th, 1998 07:26:03
From: Dolores
e-mail:
Subject: Re: ISO: pictures of cake set-up
I have the pict. Our BC rep gave me a copy. Its a scan but I think
it
will recopy...remind me
Date: August 18th, 1998 07:21:52
From: Dolores
e-mail:
Subject: Re: straws for doweling
I doubt I was the one who told you, but I am the one who started this
here. If I wasn't too lazy to cut dowels I probably would never have
tried it. I think Carolyn also uses straws.
You CAN have problems IF you don't use foil wrapped cardboards. Some
people use slick material...course this is bad even with wood! Where
one
cake is placed directly on another I wrap the cardboard all the way
around in foil. This helps lock the straw in place...or the dowel.
Date: August 18th, 1998 08:33:30
From: Dora
e-mail:
Subject: Re: Re: Re: Re: Re: Re: Yellowed Separator Plates
Date: August 18th, 1998 08:35:10
From: Dora
e-mail:
Subject: Re: Re: Re: Re: Re: Re: Yellowed Separator Plates
No, I did not "ruff" them up - just painted carefully. Just as in regular
spray painting, don't get it too heavy or the paint will run.
Date: August 18th, 1998 07:23:23
From: Dolores
e-mail:
Subject: Re: icing stabilizer
2 TB cornstarch or 1 TB meringue powder are stabalizers. They will
help
keep the icing from melting in heat.
Date: August 18th, 1998 07:17:37
From: Dolores
e-mail:
Subject: Re: Re: Question about Buttercream with Cream
Your recipe doesn't contain anything more than some milk and fat...more
than regular icing, that is. Nothing to spoil here.
Milk won't make bacteria form in icing since there is no ingredient
present to allow this process to start.
Date: August 18th, 1998 02:40:26
From: Susan
e-mail: susan_cathey@stercomm.com
Subject: Euro style separator stands
Please can anyone tell me about these separator stands used on these
European type wedding cakes? They almost look like candle stand bases.
How heavy are they? How would you stabilize the cake? Where can you purchase
these? Any help would be appreciated.
Date: August 18th, 1998 01:44:16
From: Julia
e-mail: dbarnes@harborside.com
Subject: Re: Question about Buttercream with Cream
Sorry, I must have hit the send button twice!
Also, I want to clarify. I'm not talking about just whipped cream, I am talking about the extra special buttercream recipe that Wilton has, that uses whipped cream as the liquid in a regular buttercream recipe.
Date: August 18th, 1998 01:12:55
From: Julia
e-mail: dbarnes@harborside.com
Subject: Question about Buttercream with Cream
Date: August 18th, 1998 01:39:50
From: Julia
e-mail: dbarnes@harborside.com
Subject: Question about Buttercream with Cream
I am doing a Sandcastle tiered cake as a donation for a Seafood and
Arts Festival. It will be on display -- for all to admire! :) all day Saturday
and most of Sunday. Sunday at 4 p.m. it will be eaten.
My question is this: My usual buttercream recipe uses 1 cup of WHIPPED CREAM per 2 lbs. of powdered sugar (alone with other ingredients). Normally I don't worry about my cakes being UNREFRIGERATED, because the time period isn't as long, and my belief that all the sugar acts as a preservative. But since this will be standing out for a longer period of time, I'm concerned about the whipped cream causing food poisoning.
Is this safe? Or should I not use the whip cream? I really love the taste of this buttercream and would prefer to use it, but I'm worried about it causing problems. O.K., you experts out there, what's your opinion?
Thanks bunches!
Date: August 18th, 1998 01:03:53
From: Bonnie
e-mail: bjladmin@aol.com
Subject: Orca Whale Themed Wedding - Cake ideas?
My first daughter was married on June 27 (1998) with Precious Moments
as her decorating theme. My second daughter is getting married in November
(1998) and her decorating theme is Orca Whales. (It's been a fixation since
age 3!) We have a treasure chest for a gift box, fish net, shells, palm
trees and hand painted angel fish for decorations. Party favors are sand
dollars and the cake topper is a conch shell made into a sea theme with
mother and baby Orca swimming on top. My creative juices (along with my
pocket book) are drying up. Any suggestions on how to decorate and display
a wedding cake to tie in with everything else? The wedding is for around
350 people. If there is a book, or magazine or picture that we could look
at it would be most helpful.
Date: August 18th, 1998 12:04:04
From: Jill
e-mail: jivy@mindspring.com
Subject: I need a baker
I am looking for an experienced baker to make my wedding cake. I am
getting married in November in Southeast Florida (Ft. Pierce) and would
like a cake with fondant icing. I am having trouble finding someone
who can accomodate this request. In particular, I would like the cake
on the cover of Martha Stewart's August wedding issue. Anyone out
there that can help? Thanks.
Jill
Date: August 19th, 1998 08:41:36
From: Dora
e-mail:
Subject: Re: board made from?
I use circles cut from 3/8 or 1/2" plywood for wedding cake bases.
Cover with white contact paper. I also cover with white freezer wrap before
each use. This only takes a little time and protects the contact paper.
I use a size larger than the base - l6" for 14" base, etc. I also like
using the "tuck-n-ruffle", depending on the cake. This gives a very nice
finished look.
Date: August 19th, 1998 08:52:39
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: board made from?
We also use Masonite, but we just buy precut. Its hard to twist dad's
arm to cut an 8 foot board. Cover the boards, both sides with contact
paper to make the board water and grease proof. We also write with
a
marker on the back: "Property of Sugarcraft, $25.00 if kept". This
way
they usually come back.
We also sell the nice cake drums. A stack of heavy cardboard covered
with silver foil.
Check out our paper products page at...
http://www.sugarcraft.com/catalog/paper/paper.htm
NOTE: Your bottom board should always be at least 4 inches larger than
the cake to give a good over all appearance.
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 02:19:31
From: maya
e-mail: maymay74@hotmail.com
Subject: Re: board made from?
I've never tried it,so I COULD be wrong, but I really wouldn't trust
a
Wilton separator plate to support the entire cake. I use a flakeboard-I
think it's 3/4 inch thick. I cover the top with royal icing and glue
a
nice ribbon around the edge with a glue gun. It is VERY sturdy. Plus
you
can extend the decorations on to the board to match the cake.
Date: August 19th, 1998 02:04:19
From: Marida
e-mail: binsted@erols.com
Subject: Re: board made from?
Ann, use masonite boards for heavy wedding cakes. In fact, we use them
for everything. My husband cuts mine for me and they come out to be
just a little over $1.00 a piece. You should use a 20" round board
to
put your 16" cake on and then build your next two layers from there
on.
We cover our masonite boards with contact paper and also hot-glue 4
1"
legs underneath the board to make it easy to pick them up and also
you
can get greens and baby's breath underneath. If you don't have the
means to cut your own boards they shuld be available at your local
cake
supply place. You don't want to even think about putting all that
weight onto a Wilton plate and then picking it up. I am sure it would
crack right in two. I also have seen on this board where some people
get foam boards from a craft store and they work. There should be some
discussion on this in the archives or even further down the board.
Date: August 19th, 1998 11:22:39
From: ann
e-mail:
Subject: board made from?
I'm making my first wedding cake and am nervous about the delivery.
It
is just 3 layers (8,10,12) stacked without pillars (but am using straws
for support). I saw below that the cake ends up being heavier than
you might think and that it is important to have a very sturdy board.
What would be the best material for the board? Are seperator plates
sturdy enough (plastic Wilton ones) to act as a support for the bottom
layer (and thus the whole cake)? Thanks.
Date: August 19th, 1998 03:25:21
From: DD
e-mail: ddxzw@yahoo.com
Subject: Bridal icing
I would need to figure out how to put the bridal icing on the wedding
cake. In fct, the old icing started fermenting and I removed it as
well
as the marzipan beneath it. Now I placed new marzipan layer on it but
don't know how to prepare and put the icing on it.
It's the wedding cake that's supposed to be cut when our first child
is
born, but my wife and me decided to wait for some nine months more....
and the cake will have to survive.
Would appreciate it if someone could send me a receipe and few words
of
advice ...about the cake.
Thx in advance.
D
Date: August 19th, 1998 09:03:43
From: Sue
e-mail: proicer@one.net
Subject: Re: Orca Whale Themed Wedding - Cake ideas?
How fun!
Here are a few ideas...
1. Use the cake comb on the sides to resemble waves. Maybe airbrush
pale
bluish green?
2. Among the bottom border, add...
chocolate, fondant, marzipan, sugar etc. sea shells
strands of pearls
sugar star fish, sea horse
I've even used the fruit imperials to resemble jewels
brown sugar sprinkles for the sea bottom
3. Or add some of the above to the tops of the garlands.
4. Or even between the layers. We have several large shell molds.
5. Maybe some tulle to resemble the fisherman's net.
That's all for now.
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 09:11:26
From: Sue
e-mail: proicer@one.net
Subject: Re: straws for doweling
Glad to hear we convinced your hubby! Some are hard to come around
to us
Woman’s way of thinking. He-He.
Sue at Sugarcraft, Inc.
Date: August 19th, 1998 10:00:47
From: Dolores
e-mail:
Subject: Re: Bridal icing
Please tell us what you used as 'glue' to make the marzipan stick to
the
cake.
Did you also cover it with rolled fondant?
Date: August 19th, 1998 11:10:52
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: board made from?
Dora, I have a few questions about using plywood bases. (1) Where do
you buy them, (2) Do you cut them yourself, (3) How much does it end up
costing, and (4) Are they reusuable? Thanks! I've used masonite, but I
like a thicker-looking base, and I've used 3 layers of foamcore board,
but that gets expensive. The 1/2" plywood sounds like it might work for
me.
Date: August 20th, 1998 11:34:23
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: an expert needs **help!!**
yes, even us so called experts need help once in awhile.
so before i file for divorce in the next 10 minutes i need *your* advise
i have a bride who wants a martha cake :( actually it is probably
going to be the easiest cake ever *if* everything goes right.
i'm refering to one from a couple of yrs back -- i think it might be
called 'wall of roses' ?? it's a 5 tier plain cake w/fresh flowers
(roses) completely filling the seperators.
here's the problem: the bride's florist has told her emphatically
(sp?) that it must be a rolled fondant cake 'to support all the weight
of the flowers'. i refuse to do a fondant cake larger than 12" (i had
a very bad experience trying to do a 16"'er).
in order to give her enough servings the cake should be either
14,12,10,8 *or* 16,12,9 &6.
first ?: which size grouping would be best for this cake?
2nd ?: how do they put the flowers in there? what's this about the
weight?
3rd ?: *why* can't i make a 'look of fondant' buttercream ??
next?: traditionally you would put each cake on a plate 2" lg'r than
the cake thus the 12" cake needs to go on a 14" plate, but it is going
on a 14" cake. (yes i know there are odd size plates, but i am not
buying them just for one cake!) sooooo, could i use say a 10 or 12"
plate with the 12" cake *on 13"cakeboard* ? (i hope this ? is clearer
then mud:). )
i plan on using my metal ring in the bottom tier for support and
probably straws for the others. the brides main concern is that this
cake will not 'fall apart' or collaps especially since the florist
has
scared her to death!! p.s. i don't get along well w/this florist! :(
**please** anyone out there that has made this cake advise asap!! the
wed date is sept 5 and i have 2 other cakes that day also. set up time
is also going to be a problem as 2 want delivery at the same time.
this one is outside at 5 pm -- the other one is indoors about the same
time and needs time to set up -- (2 sets of stairs, over fountain etc.).
now remember, i'm about to file divorce papers over this one.....hubby
was present durring consultation and keep interjecting comments....i'm
not a happy camper tonight :(
lynne
Date: August 20th, 1998 08:56:07
From: Dora
e-mail:
Subject: Re: Re: Re: board made from?
I sometimes get scraps from people I know are doing some kind of remodeling,
etc. or just buy it at the local lumber company - Lowe's, Home Depot, etc.
My husband cuts mine, but the store would probably cut it for you - probably
at an additional fee. You can get a lot of circles out of a 4 x 8 piece.
I might also add that I also use this plywood for my larger sheet cakes
- 11 x l5 and larger. I ask that they be returned and have little trouble
getting them back. Of course, I know most of my customers personally ,
so this doesn't present a big problem. You could charge a refundable fee
for the use of the board. I also forgot to mention in the first posting,
be sure you paint the board before applying the contact paper or it will
not stick. I use and inexpensive lead-free spray white paint. I hope this
helps. Another thought - if your husband does not have the necessary saw
to cut the boards, how about the local carpenter doing the job in exchange
for a free cake!!!!!
Date: August 20th, 1998 08:22:54
From: Dolores
e-mail:
Subject: Re: Size for wedding cake
I wouldn't consider that an awful lot too much cake. It will be well
balanced in having 4 inches dif. between each tier. Will look nice.
>Also, if I make a cake using that 18" half round (baking twice to get
a
full cake), about how many boxes of cake mix will it take? Assuming
I
use 2" deep pans.
It takes 3 1/2 to 4 mixes for the entire round 18" pan, so just cut
that in half...about 2 mixes per pan will do it.
>I am also doing a small wedding cake in September which is the Wilton
cake using the stair steps which curve up to the top. The original
cake
is 14, 10 and 6. That is way too big. I need it for about 75 to 80
people. What could I downsize it to?
I'd go no smaller than a 12-9-6...or it won't look nice.
Date: August 20th, 1998 08:24:41
From: Dolores
e-mail:
Subject: Re: THANKS to you for letting me know (NT)
Date: August 20th, 1998 06:50:24
From: Glenda
e-mail: GDarn@hotmail.com
Subject: Size for wedding cake
Help please. I am doing my daughter's wedding cake in October. Ihave
been around and around with this cake. We finally decided on four tiers
with push in separator pillars. But I just cannot figure out what size
to make the tiers. It needs to be for about 175 to 200 people. Somebody
gave me 18" half round, so I was considering 18, 14, 10 and 6. But
won't
this be way too much cake? Any help will be appreciated because I am
getting ready to send in an order and need to buy pans.
Also, if I make a cake using that 18" half round (baking twice to get
a
full cake), about how many boxes of cake mix will it take? Assuming
I
use 2" deep pans.
I am also doing a small wedding cake in September which is the Wilton
cake using the stair steps which curve up to the top. The original
cake
is 14, 10 and 6. That is way too big. I need it for about 75 to 80
people. What could I downsize it to?
Thanks so much for your help :)
Date: August 20th, 1998 10:15:16
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: THANKS TO DOLORES !!!
Dolores thanks for all the emails you send me in my preparations to
make
the grand production of Sue's Wedding Cake from your book. It turned
out beautiful! My grandest production (7 tiers - in beauty and size.
It was the hit of the wedding though the bride was beautiful. My only
change (since my hands had gotten a little shaky at this point) was
that
I did a pointed bevelled basketweave as you pointed bevelled lattice
and
everyone thought that it took me hours to that part of the cake--LOL.
And your suggestion of a touch of purple in the royal blue made the
color perfect. Again thank you for your suggestions and for a great
book!
Date: August 20th, 1998 03:36:33
From: DD
e-mail:
Subject: Re: Re: Bridal icing
Thanks Dolores.
Glue: none. I just bought the marzipan, rolled it in the thin sheet
and
covered the cake. Tightly. It was still moist but I "sprinkled" it
with
some more fruit brandy.
If the previous layer of marzipan had some "glue" I wouldn't know what
was it.
For the Fondant .... here I'm in trouble .. I understantd it is
something melted-rolled. Maybe, this was the "sticky stuff" I observed
when I removed the old marzipan.
Sorry if I gave the impression that I know what I'm doing. I'm actually
trying to do something logical, unfortunately wihtout much of the
technical knowledge.
Thanks again.
Date: August 21st, 1998 07:43:35
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: an expert needs **help!!**
If you're talking about the cake I'm looking at right now (Martha
Stewart Living, Weddings issue, Winter/Spring 1998, p. 248-9), that's
most definitely a buttercream cake. Four tiers of cake, separations
between the tiers are about the same height as a tier, and the
separations are stuffed with roses.
The text on the page says:
Each tier on this cake is frosted with an ivory buttercream, and
alternated with several types of roses ... shaped in tiers of the
same height. The flowers, in varying hues of beige, are anchored
in a central core of oasis, which keeps them fresh for hours. The
oasis is shielded from the cake by plastic separators and camouflaged
by the flowers.
There's your answer. Use buttercream, separator plates supported with
dowels or straws, and florist's foam oases to stick the flowers into.
It's a lovely cake, and certainly doesn't require fondant to support
the flowers.
Date: August 21st, 1998 11:21:42
From: Carolyn
e-mail: Bridal1
Subject: Re: Size for wedding cake
Won't you have to bake the half round 18" pan 4 times to get 2 layers
or do you have 2 of the 18" pans? If you do use 2 layers with the half
pan, alternate the top layer so that the halves are going the opposite
ways - I hope this is clear. Like Dolores, I would say that the 18", 14",
10" and 6" wouldn't be all that much too much. I would say it serves about
225 excluding the top tier which I "give" them for the first anniversary.
Date: August 21st, 1998 11:02:52
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: an expert needs **help!!**
Yes, I saw this on TV, too. I thought it was ugly, too and certainly
doesn't take much to decorate it. It did have columns and Jennifer is right
that the flowers covered everything - plates, columns, and the cake!!!
It really needed something on the sides, I thought. That florist certainly
doesn't know much about cakes!
Date: August 21st, 1998 05:07:20
From: Connie S.
e-mail:
Subject: Re: an expert needs **help!!**
lynne, I did this cake about 3 weeks ago. It started out to be a real
pain, but then it turned out okay. Bride was very happy with it. We
didn't use real flowers, as she was allergic to some different kinds
and
didn't want to chance it. I used the white plates from Wilton that
are
smooth on the edges, and the twisted crystal pillars. I don't recommend
that set up however because the plates were hard to set on the pillars
once I had the flowers on the cake. I used dowel rods under the flowers
for support. It really, really takes a lot of flowers real or silk.
I
used Wiltons super strong cake stand under it , because with all the
flowers and cake it was very very heavy. I used the 14,12,10,8. It
really looked nice together. I hope this has helped you since I didn't
really work with real flowers I'm not sure if it helps or not.
Date: August 21st, 1998 01:59:13
From: lynne
e-mail:
Subject: Re: Royal Icing Question
hi heather;
when most bakers use royal as the covering for the cake they add an
ingredient that keeps it from getting rock hard. i'm rather sure this
is what will be in your case. most of the time it dosn't taste very
good -- just sweet, but maybe they add some nice flavorings to enhance
the taste. ask!
hope this helps you.
lynne
Date: August 21st, 1998 11:55:56
From: Heather LoSardo
e-mail: hllosard@sprintparanet.com
Subject: Royal Icing Question
My fiance and I are getting married in Bermuda next May, and we are
in
the process of selecting a wedding cake. I was told that the bakers
in
Bermuda use Royal icing to ice the wedding cakes because it stands
up
better in the humidity. It is my understanding that the royal icing
is
very hard, and I'm not sure that it would be very good all over the
cake. Can you suggest something else that might also hold up well in
humid weather? Any advice would be appreciated.
Date: August 21st, 1998 01:55:13
From: lynne
e-mail:
Subject: Re: anniversary cake
hi connie;
the topper for any cake is entirly up to you &/or the 'bride'......in
this case your sister :)
it can be a purchased ornament plastic, glass or ceramic. it can be
fresh flowers or icing flowers. maybe even birds or bells or whatever
looks nice. sometimes a topper is brought in and a cake designed
around it -- to set it off. other times it is just an afterthought
:)
does your sis still have her original? many times that is used on an
anniv cake.
have any other ?s just let us know.
lynne
Date: August 21st, 1998 12:08:57
Yes, they most definately used pillars! They used the clear pillars
with the clear separator plates, supported by dowels. A clump of oasis
was placed in the center of the plate, within the pillars. Once all the
flowers are placed, the pillars and plates do not show, but they're there!
Personally, I didn't like this cake; it looked like a big cone to me. But
it would be easy to do, because all you have to do is ice it and do a simple
border, no real decorating. I'd tell that florist that you would never
presume to tell the bride how her bouquet and flower arrangements should
be done, and you would appreciate it if she kept her nose out of the cake
business, LOL!
Date: August 21st, 1998 11:46:07
Date: August 21st, 1998 09:46:08
Date: August 21st, 1998 10:31:41
Date: August 23rd, 1998 03:27:46
A tiered cake is a must! Married to the same MAN for 29 years! WOW,
I'm not sure what color is for 29 years, maybe someone else knows? Or
Take PICTURES!
Date: August 23rd, 1998 03:14:53
In most cases they can't get the ingredients for buttercream icing.
Is
Just a few thoughts.
Sue at Sugarcraft, Inc.
Date: August 25th, 1998 12:36:40
Date: August 24th, 1998 09:00:57
Date: August 24th, 1998 02:01:39
Date: August 24th, 1998 08:01:37
You can also add some clear flavorings (not oils) to royal icing so
Date: August 24th, 1998 09:35:18
Date: August 24th, 1998 07:55:22
Date: August 26th, 1998 12:07:37
Date: August 25th, 1998 04:47:49
Date: August 25th, 1998 07:35:42
Does it matter how many cardboards I use under each tier? I'm reading
and re-reading your wedding cake book, but the nearer Saturday gets, the
more nervous I become!!! HA!
P.S. Each tier is separatged using the 9" grecial push-in pillars.
Date: August 25th, 1998 04:36:45
Date: August 25th, 1998 04:40:21
Date: August 25th, 1998 04:34:56
Once I tried the 'crystal-look' pillars...only once! These DO wave in
Date: August 26th, 1998 12:10:44
Date: August 26th, 1998 12:13:25
Date: August 25th, 1998 01:54:53
Date: August 25th, 1998 01:29:42
Will I encounter this kind of wobbly effect when I put my four tiers
together Saturday?
Date: August 25th, 1998 10:43:35
Date: August 25th, 1998 10:47:29
PS I really like your site.
Date: August 25th, 1998 02:48:57
i would just use 2 cake boards glued together. then i would use 1/2
Date: August 25th, 1998 02:38:43
Date: August 26th, 1998 11:41:38
Date: August 26th, 1998 10:52:51
Date: August 26th, 1998 05:13:33
Date: August 27th, 1998 01:14:36
Date: August 27th, 1998 09:14:58
Date: August 27th, 1998 09:30:02
Using egg yolks or whole eggs only compounds the color problem. It'll
Last, since there is a possibility of Salmonella-contaminated eggs,
you
Date: August 27th, 1998 09:00:44
Date: August 28th, 1998 04:51:27
Does anybody know of a product called Fondit used to make icing? If,
Thank you-
Date: August 28th, 1998 01:51:45
3 CUPS FLOUR 3 EGGS, BEATEN
COMBINE DRY INGREDIENTS IN LARGE BOWL. ADD EGGS AND OIL, STIRRING
I have not tried this recipe myself, but I know it should be good. It
I hope you try it, let me know how it comes out. ~Tina~
Date: August 28th, 1998 12:52:10
Date: August 29th, 1998 09:03:28
Sue at Sugarcaft, Inc.
Date: August 29th, 1998 09:36:20
Date: August 29th, 1998 08:48:26
Date: August 29th, 1998 03:34:14
Date: August 30th, 1998 09:54:53
Date: August 30th, 1998 03:28:29
I saw those at the ICES convention. This is about the only means of
Date: August 30th, 1998 08:22:44
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: an expert needs **help!!**
<
From: lynne
e-mail:
Subject: Re: an expert needs **help!!**
thank you both!!! i knew someone out there would have the magazine
:)
of course, since sleeping on it i have calmed down alot. i'm still
hoping to hear from someone who really has made this cake but i do
feel
much better about it.
jennifer: so they do use pillars and not just the oasis supporting
the
plates?? i was wondering about that part.
keith: i have printed out your post and will give it to the b ride.
i'm also hoping to find the magazine at the library so she can go ready
it herself.
lynne
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: an expert needs **help!!**
Lynne, I can imagine how frustrated you must be! I'd be furious with
the florist, who obviously doesn't know a thing about cakes! I haven't
made this cake, but I saw them do it on Martha's show. It was four tiers,
only 2" difference between each tier. They used the clear separator plates
and columns (5"?) between tiers, and the plates were supported with dowels.
They just put oasis in between and stuffed it full of various sizes of
roses. The cake was covered with buttercream icing, NOT fondant. Have you
tried explaining to the bride how cakes are constrcted to support all that
weight, and that the florist does not know what she's talking about (diplomatically
of course)? Why on earth would someone think the ICING has anything to
do with support?? IF you weren't using dowels it would be the CAKE holding
the weight, not the icing, LOL. Good Luck!
From: connie
e-mail: smithconniewww.worldnet.att.net
Subject: anniversary cake
My sister is celebrating her 29th anniversary and I'm not sure about
whattype of cake example: 2 tiers,what type of topper would be the
right one.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: anniversary cake
You could also add number picks/candles to any ornament. Bells or doves
might be nice. Or how about getting that old first ornament out?
maybe someone should shoot fireworks? He-He. Its been a long 20 years
for me! I like the looks of a three tier, if not too many servings.
A
two tier is nice and is what most small parties order. Stacked usually.
use their original color.
Sue at Sugarcraft, Inc.
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Royal Icing Question
Plus some cover the cake with Marzipan. So the cake will have a sweet
covering and the Royal icing gives the pretty decoration.
the hotel/center air-conditioned? Maybe you could send/take the
ingredients down for the icing? If kept in air, maybe they would use
it?
From: Carolyn
e-mail: Bridal1
Subject: Re: cake price
Here in the midwest (Missouri) I get $1.50 per slice for most of my
wedding cakes - have done a few (very few) that were extra work such as
an orange pound cake with chocolate ganache and charged $2.50 per serving.
I also have a hazelnut one coming up that I will probably charge at least
$2.50 for. Actually, if I remember right, the cake you are referring to
is not hard and fairly simple, so I think whatever is your normal price
would be ample.
From: Dora
e-mail:
Subject: Re: Re: Re: board made from?
Dee-
You can get plywood or flake board (it looks like chips of wood pressed
together) or even masonite at Home Depot, Lowe's or any lumber yard. Some
will cut it for you at an additional fee. Some dealers even carry smaller
sizes than 4x8- it could be 2x4 or 4x4 sheets. As I posted earlier, perhaps
someone in your neighborhood or community who does carpentry work would
be willing to cut it for you. My husband does mine using a scroll saw,
but not every one has this tool. Plywood seems to work best because it
is basically smooth on both sides and doesn't come apart if it gets wet
or warp as much as flake board. 1/2" seems to work best. Hope this helps..
From: dee
e-mail: ChefNana1@aol.com
Subject: Re: Re: board made from?
What is flakeboard? And without sounding too 'stupid' where would I
purchase all of these types of boards you are all talking about? Can I
get them @ Home Depot? Will they cut square, rectangle, & circular
shapes? I'm new to the business & will be making a 12x18 two-layer
sheet cake for a client. Should I use this type of board or several cake
brds. glued together. Where do you purchase masonite? Can that be bought
@ Home Depot as well? Thank you for any help you can give. dee
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Royal Icing Question
What they add is glycerin. I've never covered an edible cake with
royal icing (but I have done dummies!). I asked Stephen Orbell about
royal icing cakes, and he says he uses about 1 tsp of glycerin per
1-pound batch of royal. That'll let it crust on the outside, but keep
the inner part of the icing soft and chewy (kinda like fondant).
that it tastes like something other than sugar.
From: Julie
e-mail: c.@arnprior.com
Subject: cake price
I have a couple who like the cake on page 49 "Black Tie" of A treasury
of Wilton's wedding cakes. The bride wants the exact same cake as
displayed. This will be my 4rth wedding cake and would like to know
what
other decorators would charge for such an elegant looking cake . Thank
you !
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: an expert needs **help!!**
Lynne -- if you can't find the issue at the library, let me know. I'll
be happy to scan that page and email it to you so that you have a
picture of the cake along with the text.
From: Carolyn
e-mail: Bridal1
Subject: Re: Tall Pillars --
I am sure you will do a fine job and be so proud of your accomplishment.
You asked if it mattered how many cardboards you used under each tier.
I don't think you mentioned sizes. Of course, you will have a nice firm
board under the bottom cake. Then for a 12" cake, I use 3 cardboards hot
glued together with the stripes in the cardboard running alternately to
the next one. Hope this is clear. For the 10", I also use 3, and for the
8" or smaller I use only 2. Good luck.
From: Dolores
e-mail:
Subject: Re: Re: Re: Re: an expert needs **help!!**
Lynne, If you have to cover the 16" with rolled fondant, roll it
out...maybe on a cake board circle. I roll mine up on a looong rolling
pin, but if you don't have that I think you could roll itup on a foil
roll...the thingy in the center of the roll of foil. Then just fit
it on
the cake and unroll it.
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Tall Pillars --
Dolores, you folks talked me out of using the crystal pillars. I went
for the Grecian, which I ordered from you!!! Thanks!!! This is the cake
where the bottom tier will be set up off the table on 13" Roman Pillars,
followed by cakes just 2" difference (I ordered more plates and changed
size of plates to just 1" difference from tiers).
From: Dolores
e-mail:
Subject: Re: Buttercreams
Adding the yolk will make the batter a bit yellow. Also it will make
a
coarser texture...eggs are what holds a cake together :)...the more
you
add, the tougher it gets.
From: Dolores
e-mail:
Subject: Re: Re: cake price
I've done that cake many times. It goes pretty fast and easy. Just
make
the drop flowers ahead and let them dry for a day or so. I make a tiny
lines around for 'glue' so the ribbon attaches. Make little bows and
add
them once you get the ribbons wrapped around. We charge about $1.20
per
serving and it takes me about 1 hour to decorate.
From: Dolores
e-mail:
Subject: Re: Re: Tall Pillars -- need reassurance!!!!
You don't say which push-in pillar (style) you are using. But I REALLY
like the Wilton disposable pillars OR best of all, their Crystal clear
(twist) pillars. Those are the sturdiest of them all.
the wind!
From: Carolyn
e-mail: Bridal1
Subject: Re: Wedding cake recipe
Which mixes have you tried? Maybe you overbaked? I've used Betty Crocker
cake mixes for nearly 35 years and people always are telling me it is the
best cake they've tasted! I wouldn't think of changing. Maybe it's all
the LOVE I bake into it, too!! LOL
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Buttercreams
Dolores, I think she is referring to icing. I have read the difference,
but haven't made these icings so can't really answer her questions.
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Tall Pillars -- need reassurance!!!!
I have used both 5" and 9" push-in pillars with three tiers with no
problem. I had two, 2-" layers in each tier and it was very sturdy. I don't
think one layer would provide enough support for the 9" pillars.
From: Mary S.
e-mail: MontereyMS@AOL.com
Subject: Tall Pillars -- need reassurance!!!!
Am using push-in pillars for Saturday's wedding cake; practiced yesterday
with a single layer 12-inch cake and used 8-inch double layer (tier) cake
on push-in pillars -- seemed very wobbly! Is this because of having only
a single layer. Also, I didn't cover the cake board used on the 12-inch,
which was setting on a plate. The cake board DID get soggy so I won't do
that again!
From: Jacqueline Watts
e-mail: jwatts6@bellsouth.net
Subject: Buttercreams
HELP! I am fairly new at this...explain to me the difference in using
egg yolks vs egg whites in buttercreams. Is it safe to assume the one
made with egg yolks is richer? Which one holds up better, and provides
a
smoothier finish? I have a receipe for Swiss and Italian Buttercream,
then I saw yours. Have a very Dear friend, doing here wedding cake.
Really want it to be special. Thanks in advance!
From: Jacqueline
e-mail: jwatts@bellsouth.net
Subject: Wedding cake recipe
I'm in need to a good plain wedding cake recipe. I do not like boxes!
Yes, have tried in the past as a last resort. Thanks in advance.
From: lynne
e-mail:
Subject: Re: board made from?
hi; what she is calling flake board around my parts would be called
particle board. it *is* wood chips and glue together formed into a
board.
that size under it. this will elevate the board just enough to make
it
easier to lift *and* add additional strength. (center the 1/2 board).
hope this helps.
lynne
From: lynne
e-mail:
Subject: Re: an expert needs **help!!**
thanks. i haven't made it to the library yet, but the bride gave me
a
pic from the florist :) and i remember having seen it before.
lynne
From: lynne
e-mail:
Subject: Re: an expert needs **help!!**
hi marida; thank you for your input, but i don't think we are talking
the same cake. there is a full 4 or 5" space between each tier that
is
filled competely (solid) with roses. the hidden pillars would not work
in this case.
i so enjoy your advice. i'd love to see some of your work :) do you
have a website?
lynne
From: Connie S
e-mail:
Subject: Anniversary cake for sister
Thank you very much for your help. I decided to go with a Heart shape
2 tier with a bride/groom topper.
From: Marida
e-mail: binsted@erols.com
Subject: Re: an expert needs **help!!**
We call that cake our hidden pillar cake (using grecian 5" push-in
pillars.) Some florist don't know beans about cakes!!! When we do that
cake we use buttercream icing, put the cakes on a plate one inch larger
(i.e., if you do five layers 6, 9, 12, 15 and 18, they would go on
plates one inch larger and then you would have the ledges to put the
flowers on and the pillars do not show. Hope I am making myself clear.
I don't know why you would have to do fondant. We have always done
it
in buttercream. It takes a lot of flowers to go around those ledges.
Be sure the bride asks for a lot of filler flowers.
From: Dolores
e-mail:
Subject: Re: Tall Pillars --
I rarely use more than one cardboard under a tier...unless it is 16"
or
larger...OR when I stack a heavy cake, then I also cover it with foil.
From: Jacqueline
e-mail: jwatts6@bellsouth.net
Subject: Re: Re: Wedding cake recipe
You're right! (about the LOVE) I have tried Duncan Hines. I was reading
throught the messages and irt 2 cakes boxes mixed together to use 2
TBSP. sour cream 1 tsp. almond extract and sift the boxes together.
I am
gonna try that. Then I might give Betty a whirl! Have a wonderful day
and Thank you.
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: Re: Buttercreams
I'm in Virginia and use Swiss Buttercream all the time (on its own
and
under fondant). Works great, but it's not as rugged as Crisco icing.
It doesn't crust, and it adds quite a challenge to making flowers.
Tastes marvelous though. Also, I haven't had to face an outdoor summer
wedding yet, but I'd have to do some soul searching to figure out how
to reconcile Virginia heat and all-butter icing. As for color, it's
kinda ivory-like. The butter in combination with the Swiss meringue
won't give you a pure white, but I've had no complaints.
make a richer, slightly more stable icing, but you sacrifice some
whiteness. Adding a tiny touch of blue food coloring to the icing
could help. Also, using the White White liquid color can help offset
that a bit. But if anything, it tastes even better than the icings
made with just egg whites.
may want to consider using Pasteurized eggs, or home-Pasteuring them
yourself (depending on your icing recipe, this may or may not be easy).
The key is to bring the eggs to 145 degrees Fahrenheit and hold them
there for 3 minutes without cooking them. Combining them with sugar
first helps prevent them from cooking (a la Swiss meringue), but
without the sugar added, it's kinda tricky (I've tossed several batches
of scrambled eggs that should've been icing). Take a look at Shirley
Corriher's "Cookwise" for more information.
From: Jacqueline
e-mail: jwatts6@bellsouth.net
Subject: Re: Re: Re: Buttercreams
Yes! I was referring to Buttercreams. Thank you. I have never made
these
icings before. I have used "white Ice Base" in the past but I now live
in GA and have not been able to find it here. I could UPS from WA state!
I was trying to move away from Crisco....Sugggestions welcomed.
From: Quanda Hood
e-mail: quanda@snip.net
Subject: icing
Hi-
so where can I find it? Any help would be appreciated.
From: Tina
e-mail: jcup2@hotmail.com
Subject: Re: hummingbird cake
HUMMINGBIRD CAKE
2 CUPS CHOPPED BANANAS 1 1/2 CUPS SALAD OIL
2 CUPS SUGAR 1 1/2 TSP VANILLA
1 TSP SALT 1 8OZ CAN CRUSHED PINEAPPLE
1 TSP BAKING SODA 1 1/2 CUPS CHOPPED PECANS
1 TSP CINNAMON
UNTIL DRY INGREDIENTS ARE MOIST. DO NOT BEAT. STIR IN VANILLA,
PINEAPPLE, PECANS AND BANANAS. SPOON BATTER INTO 3 WELL-GREASED ROUND
9 INCH FLOURED CAKE PANS. BAKE AT 350 DEGREES FOR 25-30 MINUTES. COOL
COMPLETELY. SPREAD FROSTING BETWEEN LAYERS, ON TOP AND SIDES OF CAKE.
USE CREAM CHEESE FROSTING: 2 8OZ PACKAGES CREAM CHEESE, SOFTENED; 2
STICKS BUTTER, SOFTENED; 2 16OZ PAKCAGES POWDERED SUGAR; 2 TSP VANILLA;
1/2 CUP PECANS: COMBINE CREAM CHEESE AND BUTTER. CREAM UNTIL SMOOTH.
ADD POWDERED SUGAR, BEATING UNTIL LIGHT AND FLUFFY. SRIT IN VANILLA.
SPRINKLE TOP WITH PECANS.
came from my Aunt!
From: Linda
e-mail: lsh322@hotmail.com
Subject: hummingbird cake
I'm in need of a hummingbird cake recipe. If anyone has one, I would
greatly appreciate it if you could e-mail it to me. Thank you.
From: Sue
e-mail: proicer@one.net
Subject: Re: icing
Where have you seen this product? Was it in a recipe? From what book?
Could it have been Fondant?
From: Theo
e-mail: Cheflene@aol.com
Subject: Re: Re: What Size Cakes?
Thanks, Lynne : ) That's the problem I was having; who's chart is more
accurate, Earlene's or Wilton's (there's quite a difference). I'll see
if Michael's will sell me a 16" and possibly return if it won't fit in
my oven (some places are really strict about returning cake pans). Otherwise,
I'll do the satellites which I hadn't thought of before. Thank you again!
From: lynne
e-mail:
Subject: Re: What Size Cakes?
nice to see your smiling face again......we've missed you around here
:)
ok, according to earlene's cake serving chart about the closest you
can
come w/a 14" being the largest is about 95-100. wilton rates it about
114-116. that would be 14, 10, & 6. what you could do is add 'side
cakes' (satelites). 2 8"rs will add 30 more; 10"rs 60. i don't think
adding to the main cake would help....and could throw the balance off.
any chance of getting a 16"? then you could do a 16, 12, 8 or 9 and
5
or 6. that would give 150+.
does that help you?
lynne
From: Theo
e-mail: Cheflene@aol.com
Subject: What Size Cakes?
I'm making my first wedding cake and the customer wants three tiers,
to serve 125-150 people (this includes the top tier). My round pan sizes
range from 6 inches to 14 inches. Is there a combination that would work
or will I have to break down and buy a 16 inch pan? Thanks!
From: lynne
e-mail:
Subject: Re: What Size Cakes?
theo -- what books do you have? do you want any help picking out one?
even if only for set-up/looks of sizes. or do you have something
already picked out?
have you measured your oven? my 16" won't fit front to back (door
dosn't close). they do have 1/2 rounds. but then you have to bake 4
times to do that :(
lynne
From: Dolores
e-mail:
Subject: Re: Euro style separator stands
Susan
bringing them to us...next year Kansas City Missouri! Its well worth
the
effort to go.
From: LAURA
e-mail: MOL@PRODIGY.NET
Subject: Re: not to sweet icing decorateing
i read the replys to your question about the icing that isn't so
sweet. I too have been looking for a recipe. I know it exists because
I have eaten it before. neither reply really answered the question,
so
if you did find a receipe please pass it on to me! the basic
buttercream is just too sweet, even with a little salt. Thanks!