Subject: vinegar and canned cream for substitute sour cream
From: Rita-Greer,SC
To: All
Date Posted: 09:30:34 12/02/11 ()
Email Address: rizita@yahoo.com
Entered From: at 74.182.115.191

Message:
Can I use these 2 together and make sour cream? How long does it take to cruddle? I ran out and thought I had a spare and now I'm in a bind.
Thanks!

Subject: Carmel icing wedding cake
From: JennD (NC)
To: All
Date Posted: 22:08:55 11/28/11 ()
Email Address: jpahnerdorff@yahoo.com
Entered From: at 96.10.243.54

Message:
I've been asked to do my cousin's wedding cake. His bride grew up on caramel icing. I gave the recipe a try tonight and found that it is more a consistency of ganache and looks very homemade, very hard to make the sides look pretty. Does anyone have a caramel icing that looks pretty for a wedding cake? I'm very use to buttercream and fondant. This is new territory for me.

Subject: Fondant character
From: Lori
To: All
Date Posted: 00:53:13 11/03/11 ()
Email Address: Lobaldw3@aol.com
Entered From: at 24.93.244.112

Message:
Trying to make a fondant cartoon character, but having a difficult
time keeping the little guy together. I used toothpicks but that is not
working. Suggestions??? Please!

Subject: I'm Back!
From: DeniseNH
To: All
Date Posted: 11:09:24 09/29/11 ()
Email Address: foxden@tellink.net
Entered From: at 184.61.70.222

Message:
So nice to be back on this board again. Hello everyone

Subject: Black and white calla lilies
From: DeniseNH
To: All
Date Posted: 11:12:55 09/29/11 ()
Email Address: foxden@tellink.net
Entered From: at 184.61.70.222

Message:
Oh good, that message worked. Now for my question. Recently made black centers dusted with black disco dust - for calla lilies then surrounded the black center with white gumpaste. The black disco got all over the white gumpaste. Has anyone done bi-colored calla lilies and found a solution to this problem. I've thought of keeping the inner tongues straight instead of arched and slipping them into a straw while applying the outer lily flower???? Suggestions?

Subject: Re: Black and white calla lilies
From: Dolores
To: All
Date Posted: 17:20:49 10/28/11 ()
Email Address: proicer@sugarcraft.com
Entered From: at 66.161.210.98

Message:
Isn't there a way that you can paint with dusts? I think I read you can add lemon juice or alchohol or something. If it could be painted on wet, it shouldn't give you that problem.We have some notes with the dusts...from other people. Hope this helps.
Dolores

Subject: Re: Black and white calla lilies
From: DeniseNH
To: All
Date Posted: 18:38:28 10/28/11 ()
Email Address: foxden@tellink.net
Entered From: at 184.61.70.222

Message:
: Isn't there a way that you can paint with dusts? I think I read you can add lemon juice or alchohol or something. If it could be painted on wet, it shouldn't give you that problem.We have some notes with the dusts...from other people. Hope this helps.
Dolores

Thanks Dolores but the black sparkles come off on the white calla lilies. I wonder what would happen if I sprayed them with edible sugar gloss - the stuff you spray on fondant and gumpaste for a nice sheen.

Subject: testing
From: Dolores
To: All
Date Posted: 09:56:13 09/29/11 ()
Email Address: proicer@sugarcraft.com
Entered From: at 66.161.210.98

Message:
Some passwords weren't working so the test. Dolores

Subject: Re: testing
From: Serena
To: All
Date Posted: 13:31:53 09/29/11 ()
Email Address: sbaume@tc3net.com
Entered From: at 64.112.221.248

Message:
: Some passwords weren't working so the test. Dolores

I was able to get in so it is working.

Subject: How to make torah scrolls
From: Janice
To: All
Date Posted: 19:14:38 05/20/11 ()
Email Address: jspofford@charter.net
Entered From: at 24.181.226.242

Message:
Hi All, This site http://dessertworks.net/galleries/mitzvah_gallery/mitzvah.html has great mitzvah cakes, with scrolls that are described as handmade from rolled chocolate. Any ideas how they are made? Thanks for any help

Subject: Re: How to make torah scrolls
From: Dolores
To: All
Date Posted: 15:27:37 06/23/11 ()
Email Address: proicer@sugarcraft.com
Entered From: at 66.161.210.98

Message:
WOW! Pretty cakes. The scrolls just look piped on. But I guess she must make candy clay (recipe with my gumpaste stuff), and rolled them out. Must be very time consuming. Dolores

: Hi All, This site http://dessertworks.net/galleries/mitzvah_gallery/mitzvah.html has great mitzvah cakes, with scrolls that are described as handmade from rolled chocolate. Any ideas how they are made? Thanks for any help

Subject: Please help asap
From: jennyC
To: All
Date Posted: 09:37:01 09/25/10 ()
Email Address: vaderjen@sbcglobal.net
Entered From: at 68.95.249.227

Message:
DH got got cake mix for me that requires butter... without getting any butter. How much vegtable oil substitutes for 1 stick of butter?

Thanks,
Jenny

Subject: Re: Please help asap
From: Dolores
To: All
Date Posted: 16:30:10 12/28/10 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.83.38.244

Message:
That woud never work and no use to try.
Dolores

Subject: Biggins book cake help
From: Diana Moskal
To: All
Date Posted: 04:49:27 09/22/10 ()
Email Address: dmpgh0731@yahoo.com
Entered From: at 24.3.53.107

Message:
Hi! I have never decorated a shaped cake. Can anyone tell me how to smoothly ice a boob cakes using the Biggins pan? Thanks!

Subject: Re: Biggins book cake help
From: Sue Phillips
To: All
Date Posted: 19:12:04 09/24/10 ()
Email Address: info@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Our bakery used a bent 8 inch spatula and the cake icer tip #789
(http://www.sugarcraft.com/catalog/misc/tips.htm#icertip). Then when
icing is dry to touch lay a paper towel (find one without texture) over
the icing and gently rub out lines. It smooths the icing perfectly. We
used this method on all of our cakes... even the textured paper towel
caused the customer to ask "how did you get that neat texture on the
icing?".

Have FUN!
Sue Phillips
www.sugarcraft.com

Subject: Re: Biggins book cake help
From: Diana Moskal
To: All
Date Posted: 05:09:32 09/25/10 ()
Email Address: dmpgh0731@yahoo.com
Entered From: at 24.3.53.107

Message:
Thank you so much for sharing! I'm making the cake tomorrow. I have the #789 tip and will shop for plain paper towels. Can you possibly share your icing recipe you use or would the regular Wilton buttercream recipe dry to the touch? The icing I use does not dry to the touch. Your help is greatly appreciated by me and the recipient to be!

Subject: Re: Biggins book cake help
From: Sue Phillips
To: All
Date Posted: 19:08:20 09/27/10 ()
Email Address: info@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Dolores has all our secret receips at
http://www.sugarcraft.com/PRIVATE/recipes/all-recipes.htm

But here is our tried and true Buttercream recipe:

3/4 cup alpine icing shortening
up to 1/2 cup liquid (water or milk)
1 tsp clear vanilla flavor (imitation*)
1/4 tsp clear almond flavor (imitation*)
1/4 tsp clear butter flavor (imitation*)
pinch of salt
up to 2 pounds confectioner's sugar (sifter for better results)
add 1/4 cup of creme whip icing base during hot months.

Cream all ingredients on medium speed and mix in confectioner's
sugar to the consistency you prefer.

*imitation flavor has no alcohol. It has been diluted with water instead.

Have FUN!

Subject: Re: Biggins book cake help
From: Diana
To: All
Date Posted: 19:37:50 09/27/10 ()
Email Address: dmpgh0731@yahoo.com
Entered From: at 24.3.53.107

Message:
Thanks Sue!

Subject: May take more
From: Dolores
To: All
Date Posted: 16:32:30 12/28/10 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.83.38.244

Message:
It may take more water or milk. Have the icing thin enough to be spreadable.
Dolores

Subject: Oops... Biggins boob cake help
From: Diana Moskal
To: All
Date Posted: 05:18:52 09/24/10 ()
Email Address: dmpgh0731@yahoo.com
Entered From: at 24.3.53.107

Message:
: Hi! I have never decorated a shaped cake. Can anyone tell me how to smoothly ice a boob cakes using the Biggins pan? Thanks!

Subject: gingerbread creation
From: Margie Harmon
To: All
Date Posted: 14:10:48 09/21/10 ()
Email Address: Harmny2u@earthlink.net
Entered From: at 72.40.154.93

Message:
I have been asked to make a gingerbread creation for display during the Christmas season. I would like to make Cinderella's castle (Disney). Any suggestions on how to make the turrets from gingerbread. As the dough is soft while baking I'm afraid it won't keep it's shape on a cylinder or metal tube. I really don't want to use gumpaste or fondant.

Subject: Re: gingerbread creation
From: Sue Phillips
To: All
Date Posted: 19:23:01 09/24/10 ()
Email Address: info@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Use a pointed sugar ice cream cone to make a pattern. Use pan liners
(http://www.sugarcraft.com/catalog/paper/paper.htm#panliners) to
bake the gingerbread on. Immediately after baking, wrap around the ice
cream cone (pan liner toward ice cream cone) to cool. Remove from ice
cream cone and remove the pan liner from inside of cone. Use royal
icing to connect the seems.

Have FUN!
Sue Phillips
www.sugarcraft.com

Subject: Re: gingerbread creation
From: Margie Harmon
To: All
Date Posted: 23:29:52 09/24/10 ()
Email Address: Harmny2u@earthlink.net
Entered From: at 72.40.154.93

Message:
Will this method work for the round tower part? That's my real problem.
Have FUN!

Subject: Re: gingerbread creation
From: Sue Phillips
To: All
Date Posted: 09:51:01 09/25/10 ()
Email Address: info@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Bake 1/2 round columns on parchment liners
(http://www.sugarcraft.com/catalog/paper/paper.htm#panliners) then
immediately lay over some taped together soup cans or oats box or
rolling pin to cool. We also offer rectangular bread molds #4918 or
#4916 that are 1/2 round that you can bake on also.

Take Pictures! Send them to us at proicer@sugarcraft.com

Subject: Re: gingerbread creation
From: Margie Harmon
To: All
Date Posted: 11:00:24 09/25/10 ()
Email Address: Harmny2u@earthlink.net
Entered From: at 72.40.154.93

Message:
Thanks so much! I'll give it a try!

Subject: Thawing frozen cakes successfully
From: Julie Diveley
To: All
Date Posted: 12:04:07 06/21/10 ()
Email Address: julesd906@comcast.net
Entered From: at 24.13.250.138

Message:
Can anyone give advise on how to successfully thaw a buttercream decorated cake without it sweeting? Thanks much! Julie

Subject: Re: Thawing frozen cakes successfully
From: Kathyf
To: All
Date Posted: 22:49:44 08/02/10 ()
Email Address: frostyartist@yahoo.com
Entered From: at 208.81.197.105

Message:
Thaw it still wrapped in the refrigerator for 8 to 10 hours and then open it up and let it sit under a ceiling fan.

Subject: Re: Thawing frozen cakes successfully
From: Sue Phillips
To: All
Date Posted: 19:27:10 09/24/10 ()
Email Address: info@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Neat idea. We always suggested to allow icing to completly crust then
wrap cake with saran wrap taking up all air space being careful not to
damage the decorations. Place in cake box then in freezer. Take out of
freezer at night, leaving wrapped and in box. In the morning remove
from box and saran carefully.

Have FUN!
Sue Phillips
www.sugarcraft.com

Subject: Purse Cake
From: Carolyn - Iowa
To: All
Date Posted: 16:23:34 12/26/09 ()
Email Address: classiccakesanddesserts@msn.com
Entered From: at 75.167.76.97

Message:
I may be making a Purse cake for the first time. I don't normally work with fondant, other than appling pieces to buttercream iced cakes. Any help or easy ways of how these are done would be great! Can you place a filling inside these too?? I know you use stiffened buttercream for a dam, but, when the cake is standing up on it's side, I didn't know if that would work Ok or not?? Thanks!

Subject: Re: Purse Cake
From: Dolores
To: All
Date Posted: 16:39:06 12/28/10 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.83.38.244

Message:
The easiest way I can think of is to make it whatever shape needed first...I like a 8x10" cake cut in half and stand on ends with icing between(like making the old bunny cakes). Then use edible images applied for the decorations. We carry plaid and many designs. You might want to check our purse cake cutters etc under GUMPASTE- See links. Dolores

Subject: torte cake
From: Tracie Woodlee
To: All
Date Posted: 10:13:53 10/20/09 ()
Email Address: tpwoodlee@gmail.com
Entered From: at 24.151.199.220

Message:
I am VERY new to decorating and am planning on making a torte cake to be served in 5 days. Can I freeze it or refrigerate it? Which would be best?

Subject: Re: torte cake
From: Dolores
To: All
Date Posted: 17:24:32 10/23/09 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Welcome to the fun world of cake decorating!

I would refrigerate it only if using filling that would spoil. You can do it in 3 day increment:
1. bake
2. decorate it
3. deliver it...or it
Dolores at http://www.sugarcraft.com

Subject: Re: torte cake
From: Tracie
To: All
Date Posted: 12:57:59 10/26/09 ()
Email Address: tpwoodlee@gmail.com
Entered From: at 24.151.199.220

Message:
Thank you for the welcome and the advice. I'm sure you'll be hearing from me again.


: Welcome to the fun world of cake decorating!

I would refrigerate it only if using filling that would spoil. You can do it in 3 day increment:
1. bake
2. decorate it
3. deliver it...or it
Dolores at http://www.sugarcraft.com

Subject: painting without petal dust
From: Dianne Myers
To: All
Date Posted: 16:13:37 08/17/09 ()
Email Address: dianne@yellowrosebakingco.com
Entered From: at 99.1.144.204

Message:
I've got a cake for this weekend that is trimmed in fondant bamboo and jasmine blossoms. No big deal except I'm out of brown petal dust, no one sells it around me, and I don't think my shipment will arrive in time. Any suggestions on what to use to enhance and accent the bamboo instead? I'm not sure if cocoa powder will work or be dark enough, but i'll try it. otherwise i'm stuck with very thin royal icing

Subject: Re: painting without petal dust
From: BB (AR)
To: All
Date Posted: 22:47:55 08/19/09 ()
Email Address: rbbrady@suddenlink.net
Entered From: at 74.194.90.89

Message:
I know my answer is to late to help with this cake.
I hope the cocoa worked for you. There are to things you can use when you run out of petal dust. Chalk are
eye shadow. It's not as good as petal dust but it will work. Hope this helps in the future.
BB



: I've got a cake for this weekend that is trimmed in fondant bamboo and jasmine blossoms. No big deal except I'm out of brown petal dust, no one sells it around me, and I don't think my shipment will arrive in time. Any suggestions on what to use to enhance and accent the bamboo instead? I'm not sure if cocoa powder will work or be dark enough, but i'll try it. otherwise i'm stuck with very thin royal icing

Subject: painting on fondant
From: Dianne Myers
To: All
Date Posted: 22:22:12 08/14/09 ()
Email Address: hstrychick@gmail.com
Entered From: at 99.1.144.204

Message:
I have a cake that isn't due up until November. However, the girl wants a duplicate of the Twilight novel, which is no big deal. She gave me a picture of what she wants, and the cover has a pair of hands holding an apple. I want to hand paint the hands but don't know what medium to use. Do I use diluted icing coloring or some sort of dust? She's the daughter of a friend of mine and though I can paint in oils on canvas, I don't know what to use for the fondant.

Thanks so much!

Subject: To sift or not to sift?
From: Jeff
To: All
Date Posted: 22:26:12 08/08/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
For those of you who use powdered sugar-based buttercreams, do you sift your powdered sugar or not?

I always have, but I get so tired of doing it...but I don't think I've every done it any other way!

Subject: Re: To sift or not to sift?
From: Carolyn (MO)
To: All
Date Posted: 20:05:18 08/22/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
I buy mine in 50# bags at Sam's or Costco and I never sift. Once in a great while, it will be a bit lumpy to start with, but most of it beats out if you put the powdered sugar in first and let it stir good before adding the rest of the ingredients.

Subject: Re: To sift or not to sift?
From: anna n
To: All
Date Posted: 09:52:49 08/10/09 ()
Email Address: anan@hotmail.com
Entered From: at 76.0.81.214

Message:
If the powdered sugar is packaged in a plastic bag, there is no need to sift it. If it's in a box or if you buy the huge 25 lb. paper bags of it at Sam's or Costco, then it does need to be sifted. If packaged in cardboard or paper, moisture gets into it and causes lumps. This isn't a factor if packaged in plastic. I buy it in 7 lb. bags at Sam's, and I never sift it.

: For those of you who use powdered sugar-based buttercreams, do you sift your powdered sugar or not?

I always have, but I get so tired of doing it...but I don't think I've every done it any other way!

Subject: Pouring Chocolate Ganache over a cake
From: Judy-California
To: All
Date Posted: 19:52:05 06/24/09 ()
Email Address: cakewhiz@aol.com
Entered From: at 71.146.136.96

Message:
I need to pour some chocolate ganache over a tier for a wedding cake
so that it drips down the sides of the cake. I have covered the tier in
buttercream and chilled it. I am having problems with the chocolate
ganache pouring too quickly and running down the sides and off the
cake or pouring the ganache and it stops running to quickly. Does
anyone have any tips for me on how to do this successfully. I have
worked with ganache before with no problems .....however I covered
the entire tier with ganache.....this time I just need the top covered and
some drips down the sides. Thanks,

Subject: Re: Pouring Chocolate Ganache over a cake
From: Carolyn (MO)
To: All
Date Posted: 09:57:04 07/12/09 ()
Email Address: bridal1@aol.com
Entered From: at 64.12.116.209

Message:
I know this is probably way too late as I haven't been on here in awhile, but maybe let the ganache start to set a bit before pouring it on?

Subject: Re: Pouring Chocolate Ganache over a cake
From: Judy-California
To: All
Date Posted: 10:33:26 07/12/09 ()
Email Address: cakewhiz@aol.com
Entered From: at 71.146.143.174

Message:
I figured it out myself and this is how I did it. While the chocolate
ganache is still warm, I put it into a small pouring pitcher. Very slowly,
I started pouring the ganache about one inch from the edge of the top
of the tier down over the side of the cake controlling the dripping and
turning the cake as I poured. Once I got all around the top edge of the
cake and all the dripping was in place on the sides of the tier, I poured
the ganache on the top middle of the cake and spread the ganache
with a knife out to the original one inch starting point. This was so
easy.....anything is easy when you know how to do it.

Subject: rotating cakes
From: gdm
To: All
Date Posted: 09:36:37 06/08/09 ()
Email Address: marshcakes@aol.com
Entered From: at 71.209.43.40

Message:
I have somebody who wants a turntable cake and wants it to rotate. Any information available on how to install a motor in a cake.

Subject: Re: rotating cakes
From: Dolores
To: All
Date Posted: 07:47:48 06/25/09 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.215.167.230

Message:
Are you familair with our electric turntable? It is a dream to use. If you need to use it for display at a wedding, I would drape it with satin or someting I guess.
Dolores at http://www.sugarcraft.com

Subject: Any cake bakers in Topeka KS?
From: Angela
To: All
Date Posted: 23:33:02 05/27/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 66.205.151.68

Message:
I know someone looking for a bakery for a birthday cake.

Subject: Bubbles under fondant
From: Angela
To: All
Date Posted: 10:40:56 05/27/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 66.205.151.68

Message:
I frost my cakes in buttercream and cover with fondant and after they sit for a while large bubbles start to form under the fondant. What could cause this? Is it my buttercream should I try another recipe? I use a crusting buttercream. I poke the bubbles with a small pin and smooth and everything looks good for awhile and then they start to come back. I have a guitar cake this weekend and don't want to have the same problem.

Subject: Re: Bubbles under fondant
From: Bridgette
To: All
Date Posted: 18:52:10 05/27/09 ()
Email Address: cakesondemand@hotmail.com
Entered From: at 71.199.129.66

Message:
Typically when you cover a cake with fondant, you want to have had the cake crumb iced and settled for several hours and most of the time, I let it sit overnight in the refrigerator. If the cake hasn't settled when you cover it, there will be air releasing from the cake as it settles, causing the bubbles.


: I frost my cakes in buttercream and cover with fondant and after they sit for a while large bubbles start to form under the fondant. What could cause this? Is it my buttercream should I try another recipe? I use a crusting buttercream. I poke the bubbles with a small pin and smooth and everything looks good for awhile and then they start to come back. I have a guitar cake this weekend and don't want to have the same problem.

Subject: Re: Bubbles under fondant
From: Angela
To: All
Date Posted: 22:57:03 05/27/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 66.205.151.68

Message:
Does it make a difference if I use a crusting butter cream? I have noticed when I let it sit the fondant doesn't want to stick to the frosting. Should I mist the icing with a little water before covering with fondant? Have you ever used chocolate butter cream under colored fondant and if so does it show through? TIA.


: Typically when you cover a cake with fondant, you want to have had the cake crumb iced and settled for several hours and most of the time, I let it sit overnight in the refrigerator. If the cake hasn't settled when you cover it, there will be air releasing from the cake as it settles, causing the bubbles.


: I frost my cakes in buttercream and cover with fondant and after they sit for a while large bubbles start to form under the fondant. What could cause this? Is it my buttercream should I try another recipe? I use a crusting buttercream. I poke the bubbles with a small pin and smooth and everything looks good for awhile and then they start to come back. I have a guitar cake this weekend and don't want to have the same problem.

Subject: Re: Bubbles under fondant
From: Bridgette
To: All
Date Posted: 06:50:06 05/28/09 ()
Email Address: cakesondemand@hotmail.com
Entered From: at 168.189.64.96

Message:
You will not see a difference in the air bubbles, the same technique of letting the cake settle should be applied with all icing types when covering with fondant. You will, however, see a difference with the fondant sticking, crusting buttercream will dry out...you are correct in that you should wet it slightly or use regular buttercream.

I have not used chocolate buttercream under fondant, but you will not be able to see the icing underneath the fondant unless your fondant is rolled too thinly. If you stick to 1/4" rule, you can ice the cake in anything including fudge.


: Does it make a difference if I use a crusting butter cream? I have noticed when I let it sit the fondant doesn't want to stick to the frosting. Should I mist the icing with a little water before covering with fondant? Have you ever used chocolate butter cream under colored fondant and if so does it show through? TIA.


: Typically when you cover a cake with fondant, you want to have had the cake crumb iced and settled for several hours and most of the time, I let it sit overnight in the refrigerator. If the cake hasn't settled when you cover it, there will be air releasing from the cake as it settles, causing the bubbles.


: I frost my cakes in buttercream and cover with fondant and after they sit for a while large bubbles start to form under the fondant. What could cause this? Is it my buttercream should I try another recipe? I use a crusting buttercream. I poke the bubbles with a small pin and smooth and everything looks good for awhile and then they start to come back. I have a guitar cake this weekend and don't want to have the same problem.

Subject: cake boards
From: Chris
To: All
Date Posted: 21:03:36 05/25/09 ()
Email Address: bclake@sbcglobal.net
Entered From: at 75.23.83.75

Message:
I was wanting to start using a cake board thick enough to wrap a ribbon and tiny bow around for extra detail. (like Michelle from cakestrings.) Does anyone know what she uses to put her cakes on? Would cake drums work? Thanks in advance for any help! :)

Subject: Re: cake boards
From: Carolyn (MO)
To: All
Date Posted: 20:38:30 05/31/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
Michelle's husband works for a box company and they cut boards for me and they cut my cake boards and they are triple thick cardboard where your cake will not flex. I hate having a beautifully decorated cake and then when you pick it up, it cracks all over the place. I have 16 x 24 boards cut and that accommodates my 12 x 18 cakes with room for nice borders plus I cut them for my 9 x 13 and 10 x 15 cakes and cut them at 11" which gives me 13" left over so that means that the boards are 11 x 16 and 13 x 16 which works great. They aren't cheap, but what is??

Subject: Re: cake boards
From: Chris
To: All
Date Posted: 21:20:49 05/31/09 ()
Email Address: clake35@gmail.com
Entered From: at 75.23.83.75

Message:
Can anyone order these? What company does he work for? I would love to put my cakes on those as well!! Having that thick edge to wrap ribbons around is so nice for that extra detail! Thanks for the reply!!


: Michelle's husband works for a box company and they cut boards for me and they cut my cake boards and they are triple thick cardboard where your cake will not flex. I hate having a beautifully decorated cake and then when you pick it up, it cracks all over the place. I have 16 x 24 boards cut and that accommodates my 12 x 18 cakes with room for nice borders plus I cut them for my 9 x 13 and 10 x 15 cakes and cut them at 11" which gives me 13" left over so that means that the boards are 11 x 16 and 13 x 16 which works great. They aren't cheap, but what is??

Subject: Re: cake boards
From: Carolyn (MO)
To: All
Date Posted: 16:00:50 06/01/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
I would think anyone could order them. I am not sure what the name of the company is, but it is in south Kansas City, MO. It is just a box company. I will check and see if I can find my notes on it. I pay almost $2 per board that is 16 x 24 and I'd bet it would cost that much to have them delivered also. I'd check around where you live and see if you could find a box company and you could pick them up. They may have a minimum that you could order however. I order at least 500 at a time.

Subject: cake boards
From: Marida
To: All
Date Posted: 17:45:53 05/27/09 ()
Email Address: MaridaBinsted@msn.com
Entered From: at 96.255.236.17

Message:
We use 1/4 inch masonite and cover them. Cake drums
will work also.

Subject: Fondant and chocolate frosting.
From: Angela
To: All
Date Posted: 02:50:23 05/23/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 66.205.151.68

Message:
I have a guitar cake due next weekend and the little girl wants chocolate cake, filling and frosting. Has anyone ever covered chocolate frosting with colored fondant? The fondant will be dark pink will the chocolate show through or should I stick with buttercream frosting?TIA

Subject: Re: Fondant and chocolate frosting.
From: Bridgette
To: All
Date Posted: 18:53:51 05/27/09 ()
Email Address: cakesondemand@hotmail.com
Entered From: at 71.199.129.66

Message:
You should not have any problems with the chocolate icing showing through the fondant as long as you roll it to the correct thickness, about 1/4". The hardest part will be keeping the pink fondant clean while covering the cake...

I have a guitar cake due next weekend and the little girl wants chocolate cake, filling and frosting. Has anyone ever covered chocolate frosting with colored fondant? The fondant will be dark pink will the chocolate show through or should I stick with buttercream frosting?TIA

Subject: Gum Paste/Fondant in a Food Dehydrator
From: Laura
To: All
Date Posted: 09:40:46 05/22/09 ()
Email Address: laurapolito@gmail.com
Entered From: at 68.228.9.4

Message:
Can I put gum paste and or fondant in a food dehydrator to dry? What temperature should be used?

Subject: Re: Gum Paste/Fondant in a Food Dehydrator
From: Dolores
To: All
Date Posted: 16:44:51 05/28/09 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.215.167.230

Message:
I know you can because decorators have mentioned it in seminars. I don't remember the temp they used. I know I've put things in a reg. oven. At 200 deg. they will brown. Thats what not to do.
Dolores at http://www.sugarcraft.com

Subject: How do I do this?
From: Janice S.
To: All
Date Posted: 09:03:26 04/30/09 ()
Email Address: jspofford@charter.net
Entered From: at 68.116.173.250

Message:
Hi all. I have never made a cake like this one in the link http://www.weddingcakelady.com/small/sm-fullrose.jpg how do you arrange the flowers between the tiers? How does this work? Any help would be great.

Subject: How do I do this
From: Marida Binsted
To: All
Date Posted: 12:41:47 04/30/09 ()
Email Address: MaridaBinsted@msn.com
Entered From: at 96.255.133.124

Message:
We have done similar cakes. We call that our hidden pillar cake and have done it in three and four tiers many times. There should be some on my website which is www.cakesbymarida.com What we do is put the cakes on plates, use the five inch pillars, and then put the flowers between the tiers at the wedding.

Subject: Re: How do I do this
From: janice s.
To: All
Date Posted: 12:51:12 04/30/09 ()
Email Address: jspofford@charter.net
Entered From: at 68.116.173.250

Message:
Thanks for the info. Do you put the flowers in something or just lay them on the top of the tier. I would put parchment down under them, but do they go in a floral foam or something?

Subject: Re: How do I do this
From: Carolyn (MO)
To: All
Date Posted: 04:57:17 05/01/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
I'd just put the parchment or wax paper down and lay the flowers on it. Better yet, let the florist do it!

Subject: Frosting -HELP!
From: Caroline-Md
To: All
Date Posted: 19:37:12 04/20/09 ()
Email Address: 6alliekids@gmail.com
Entered From: at 69.250.90.115

Message:
I have been having the gardest time lately with my frosting. There are cracks in it everytime. I'm not sure of iy has too high of a ratio of sugar to fat??? I like a crusting frosting but can't stand the way the cracks look...

A new recipe maybe??
Thanks for any help or advice!
Caroline

Subject: Re: Frosting -HELP!
From: Carolyn (MO)
To: All
Date Posted: 05:00:25 05/01/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
Buttercream Icing - Carolyn Lawrence - Missouri - Bridal1@aol.com
4 pounds powdered sugar
2 cups Crisco (I now use Best Choice or Sweetex)

1/3 cup powdered milk mixed with enough hot water to make 1 cup

Add to the milk:

1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)

Add 1/2 cup cornstarch and beat well for about 15 minutes.

This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.



For Chocolate icing, I just add Hershey's cocoa/any cocoa would work and some
extra hot water to my buttercream. If you want a darker brown color, you can also
add more brown coloring. Enjoy!




Cream Cheese Buttercream (my adaptation of Kathy Finholt's recipe)

1 cup butter
1 cup crisco (or I use a shortening with transfat in it now as the crisco doesn't work as well for me)
16 oz. cream cheese at room temp.
10 cups of powdered sugar
1 Tablespoon vanilla
1/2 tsp. salt
Mix on low speed.

Subject: Re: Frosting -HELP!
From: anna n
To: All
Date Posted: 11:54:41 04/22/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
I also use a crusting buttercream, and some of the things that can cause cracks to form in it are:
1. If the board your cake is on is too thin, it will flex and cause the cake to bend slightly and the icing to crack.
2. If the cake isn't perfectly level, then it will tend to settle after it has been iced. If it settles unevenly (because it was uneven to begin with), then cracks may form in the icing.
3. If you ice the cake while it is frozen, then as it thaws and the icing dries, cracks may form in the icing. To prevent this, crumb-coat it while frozen and allow it to come to room temperature until it is completely thawed; then ice as usual.

: I have been having the gardest time lately with my frosting. There are cracks in it everytime. I'm not sure of iy has too high of a ratio of sugar to fat??? I like a crusting frosting but can't stand the way the cracks look...

A new recipe maybe??
Thanks for any help or advice!
Caroline

Subject: Re: Frosting -HELP!
From: Marida
To: All
Date Posted: 06:32:51 04/21/09 ()
Email Address: MaridaBinsted@msn.Com
Entered From: at 96.255.133.124

Message:
Here is the one I have used for over 20 years. It is simple.

3 sticks of butter
2 cups of Crisco
2 Tbls. vanilla
2 pounds of conf. sugar

Subject: metallic coloring
From: Chris
To: All
Date Posted: 11:20:25 04/20/09 ()
Email Address: bclake@sbcglobal.net
Entered From: at 75.20.213.231

Message:
How do you get fondant or regular buttercream to have silver metallic coloring? Do you have to paint it on with something or just mix in some kind of special product? I tried tinting fondant grey and then I painted with a silver luster dust/lemon juice mixture but it didn't work at all.

Subject: Re: metallic coloring
From: Chris
To: All
Date Posted: 23:05:02 05/26/09 ()
Email Address: bclake@sbcglobal.net
Entered From: at 75.23.83.75

Message:
Thanks a bunch for the help, much appreciated!!! :)

Subject: Re: metallic coloring
From: anna n
To: All
Date Posted: 11:50:08 04/22/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
I use a crusting buttercream and let it dry for several hours. Then mix your metallic dust with vodka and hand paint it onto the buttercream (or fondant). The alcohol in the vodka causes it to dry quickly and not get the buttercream too wet, and by the time it dries, you can't taste the vodka. I've done several cakes this way, and it works really well.

: How do you get fondant or regular buttercream to have silver metallic coloring? Do you have to paint it on with something or just mix in some kind of special product? I tried tinting fondant grey and then I painted with a silver luster dust/lemon juice mixture but it didn't work at all.

Subject: Re: metallic coloring
From: Mary K
To: All
Date Posted: 11:53:53 04/20/09 ()
Email Address: jnkfree@frontiernet.net
Entered From: at 70.100.90.83

Message:



That is how I usually do it, perhaps you have the mixture too thin, I use quite a thick mixture. One other thing you could do, is order some of the new silver pearl, sheen,or shimmer airbrush color from Delores, she carries at least two different brands. I haven't tried them yet, so I can not tell you how they work.

: How do you get fondant or regular buttercream to have silver metallic coloring? Do you have to paint it on with something or just mix in some kind of special product? I tried tinting fondant grey and then I painted with a silver luster dust/lemon juice mixture but it didn't work at all.

Subject: Carved cake
From: Deanna
To: All
Date Posted: 19:15:12 03/29/09 ()
Email Address: beeboos@ctcis.net
Entered From: at 69.27.215.177

Message:
Hi all! I need your help. I have a customer who has requested I do a "The Big Lebowski" cake. Charm City Cakes Ace of cakes did one that she wants me to use as my inspiration(if you do a google search it will come up). Here is my quandry, I have a few options and I am not sure which is the best one. #1-I was going to make a 1/2 sheet and cover it with fondant then paint an area rug directly on the cake and sit a loaf pan sized toe made of cake on it. #2-Make an area rug out of fondant and hand paint the details of the area rug on and lay it diagonaly on a 1/2 sheet that has allready been covered in fondant or BC so that it hangs off and is draped on the bottom cake and can be lifted off for cutting. Then make a toe out of a loaf pan sized cake and place it on the rug. #3-paint the rug on fondant and lay it on a cake board then make a huge toe cake and have only the toe as edible cake. If I do this one I cannot figure out how much cake I need to make (only needs to serve 40). I also would want to use a cake that is firm enough for carving as I have never done it and I am not sure if boxed mixes will hold up to the carving. PLEASE tell me what your opinion is. I really need some guidance on this one. By the way, I will also be doing a backdrop like the C.C.C. version has and it will be made out of gumpaste (mounted on a board of somesort).

Subject: Re: Carved cake
From: DeniseNH
To: All
Date Posted: 11:00:39 04/04/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.99.151

Message:
A regular cake mix will stand up fine if you mix a box of instant pudding in with it and a little more liquid - plus FREEZE THE CAKE before carving the toe out.



: Hi all! I need your help. I have a customer who has requested I do a "The Big Lebowski" cake. Charm City Cakes Ace of cakes did one that she wants me to use as my inspiration(if you do a google search it will come up). Here is my quandry, I have a few options and I am not sure which is the best one. #1-I was going to make a 1/2 sheet and cover it with fondant then paint an area rug directly on the cake and sit a loaf pan sized toe made of cake on it. #2-Make an area rug out of fondant and hand paint the details of the area rug on and lay it diagonaly on a 1/2 sheet that has allready been covered in fondant or BC so that it hangs off and is draped on the bottom cake and can be lifted off for cutting. Then make a toe out of a loaf pan sized cake and place it on the rug. #3-paint the rug on fondant and lay it on a cake board then make a huge toe cake and have only the toe as edible cake. If I do this one I cannot figure out how much cake I need to make (only needs to serve 40). I also would want to use a cake that is firm enough for carving as I have never done it and I am not sure if boxed mixes will hold up to the carving. PLEASE tell me what your opinion is. I really need some guidance on this one. By the way, I will also be doing a backdrop like the C.C.C. version has and it will be made out of gumpaste (mounted on a board of somesort).

Subject: Tilted (topsy turfy) Cake
From: Jane
To: All
Date Posted: 10:19:49 03/18/09 ()
Email Address: stopher55@charter.net
Entered From: at 24.100.86.194

Message:
Help Please!!!!! I need to know how to stack, cut or what ever I need to do, to make a tilting 3 tiered cake.

Subject: Re: Tilted (topsy turfy) Cake
From: Carolyn (MO)
To: All
Date Posted: 21:28:47 03/23/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
Write me Jane if you haven't found the answer to your question - bridal1@aol.com

Subject: Pricing Cakes
From: Jane
To: All
Date Posted: 10:17:23 03/18/09 ()
Email Address: stopher55@charter.net
Entered From: at 24.100.86.194

Message:
Ok, I feel like I'm not charging enough for my cakes. I need some advice please. Can someone tell me what you would charge for 6-8-10-12-14-16" cakes. And what would you charge for a castle cake? I have been charging 75.00 for a 14" bottom and 10" on top. (two tired). Help?

Subject: Re: Pricing Cakes
From: DeniseNH
To: All
Date Posted: 12:03:27 03/22/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.45

Message:
Ok, I'm not in the most monied community in the USA and I charge twice as much for my cakes as you. There are a lot of things to factor into your pricing decision. 1.) how long have you been decorating. 2.) are your cakes ok, good,or better than your competition. 3.) Where are you located, decorators in a large city or near the ocean or mountain resorts can command higher prices than decorators in PlowShare Idaho or CottonField Tenn. 4.) Have you been to your competitor to see what they're charging, have you been to wedding shows and picked up brochures to compare skills with price, have you joined a cake club and talked with other bakers in your area. And lastly, if you have raised your prices, are you finding that you have fewer orders or did they stay the same? Like I said, there's no easy answer so it's best to hit the road and do some spying. Calling another decorator and pretending to be interested in ordering a cake then getting her prices also works. :-) I've done it and I've had it done to me. You can tell when you're being pumped for information because another decorator will know way too much about icings, fillings, and the way the cake business works.



: Ok, I feel like I'm not charging enough for my cakes. I need some advice please. Can someone tell me what you would charge for 6-8-10-12-14-16" cakes. And what would you charge for a castle cake? I have been charging 75.00 for a 14" bottom and 10" on top. (two tired). Help?

Subject: Re: Pricing Cakes
From: Carolyn (MO)
To: All
Date Posted: 22:04:57 03/20/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
Jane, I charge $2.50 per serving for tiered cakes. If it serves 100, then I get $250, etc. For the 14" bottom and 10" top, I figure that served about 100. If it was for a wedding, I would have added a 6" on top and not charged for that. Some charge for the top tier, but I don't. That's just the way it's done in my area - the top cake for the 1st anniversary.

Subject: Attaching fondant swags to buttercream
From: Jane
To: All
Date Posted: 10:13:56 03/18/09 ()
Email Address: stopher55@charter.net
Entered From: at 24.100.86.194

Message:
Can you attach rfondant swags to buttercream, and how do you do that to make them stay?

Subject: Re: Attaching fondant swags to buttercream
From: anna n
To: All
Date Posted: 23:13:03 03/18/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
Yes, you can. I use a crusting buttercream and after smoothing it on the cake, let it sit for several hours or overnight so that it will be really firm. Then I roll the fondant out very thin and shape the swags. I put a little water where the swags will be touching the surface of the cake and then place the swags on, gently pressing them into place. Let dry well before transporting the cake. If you're doing a stacked cake, you can bring the ends of the swags up enough that they will be under the support structure of the upper tier, and that will help to anchor them.

: Can you attach rfondant swags to buttercream, and how do you do that to make them stay?

Subject: Re: Attaching fondant swags to buttercream
From: DeniseNH
To: All
Date Posted: 11:54:58 03/22/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.45

Message:
You can also use a little fresh buttercream to attach them. I've also made little "round gumpaste buttons" on toothpicks or florist wires to pin the swags to the cake and add a cute decoration at each juncture.


: Yes, you can. I use a crusting buttercream and after smoothing it on the cake, let it sit for several hours or overnight so that it will be really firm. Then I roll the fondant out very thin and shape the swags. I put a little water where the swags will be touching the surface of the cake and then place the swags on, gently pressing them into place. Let dry well before transporting the cake. If you're doing a stacked cake, you can bring the ends of the swags up enough that they will be under the support structure of the upper tier, and that will help to anchor them.

: Can you attach rfondant swags to buttercream, and how do you do that to make them stay?

Subject: What would you do??
From: anna n
To: All
Date Posted: 08:15:51 03/10/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: Re: What would you do??
From: anna n
To: All
Date Posted: 09:13:11 03/12/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
Sorry about the other post with no message. What I was going to say in that one is "Thank you" to all who responded to my original post. I feel better knowing that all of you agree with me on this one.

: This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: Re: What would you do??
From: anna n
To: All
Date Posted: 09:11:33 03/12/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
: This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: Re: What would you do??
From: Jeff
To: All
Date Posted: 20:42:53 03/10/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
I agree...if this is not a friend or acquaintance, then you should not feel obligated to oblige an invitation with a gift. Besides, as a busy decorator, you have little free time to attend events! If you still feel you should acknowledge the invitiation, reply with a nice greeting card.

: This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: I agree with Jeff
From: DeniseNH
To: All
Date Posted: 23:12:12 03/11/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.101.27

Message:
I often get invited or asked by the bride I've bonded with if I might be able to attend their wedding. I blush and respectfully decline and say something funny like "If I attended every wedding I was invited to I'd weigh a ton". Then just laugh it off. In your case I'd email in my regrets if they gave an email address on the card and say that you have a cakes booked for that day but you thank them for thinking of you. No gift. :-) It's actually a nice compliment to invite you - she really likes and trusts you. Oh and sometimes the invite is a trap. Hey, since you're coming, why not bring a cake. Can you tell I've been there, done that.

: I agree...if this is not a friend or acquaintance, then you should not feel obligated to oblige an invitation with a gift. Besides, as a busy decorator, you have little free time to attend events! If you still feel you should acknowledge the invitiation, reply with a nice greeting card.

: This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: Re: I agree with Jeff
From: Jeff
To: All
Date Posted: 06:10:10 03/12/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
Besides....if you don't know the bride and her family, chances are you wouldn't know many people at the shower....who wants to sit in a room of strangers for two or three hours?


: I often get invited or asked by the bride I've bonded with if I might be able to attend their wedding. I blush and respectfully decline and say something funny like "If I attended every wedding I was invited to I'd weigh a ton". Then just laugh it off. In your case I'd email in my regrets if they gave an email address on the card and say that you have a cakes booked for that day but you thank them for thinking of you. No gift. :-) It's actually a nice compliment to invite you - she really likes and trusts you. Oh and sometimes the invite is a trap. Hey, since you're coming, why not bring a cake. Can you tell I've been there, done that.

: I agree...if this is not a friend or acquaintance, then you should not feel obligated to oblige an invitation with a gift. Besides, as a busy decorator, you have little free time to attend events! If you still feel you should acknowledge the invitiation, reply with a nice greeting card.

: This is a first for me, and I'm not sure what I should do. A few weeks ago I met a girl (for the first time) to plan her wedding cake. She paid my deposit, and everything is in place for the upcoming wedding. Yesterday, I received an invitation to a bridal shower given in her honor. Keep in mind that she is not a friend or daughter of a friend--I'd never met her until she came to choose her wedding cake. I think it was in poor taste for them to send a shower invitation to someone who is just a business contact, and my (and my husband's) feeling is that I should not send a gift because this just seems to be a gift request. On the other hand, I don't want to alienate a customer who might potentially send other customers my way. What would you do?

Subject: Icing A Cake
From: Melissa
To: All
Date Posted: 17:10:48 03/04/09 ()
Email Address: mlucier728@yahoo.com
Entered From: at 71.214.42.58

Message:
I was wondering if there is something out there to put on a cake after it has been cut or a certain type of icing. I was using a 12x18 pan & had to cut two of them to make a heart. I was using buttercream frosting that I thinned down. When I tried to apply it to the areas that I had cut the icing would not stick & once I forced it on there then I had lots of crumbs. I let it dry and then I had to apply more icing to cover the crumbs. Is there anything I can do to avoid this??

Thanks,
Melissa

Subject: Re: Icing A Cake
From: Carolyn (MO)
To: All
Date Posted: 21:11:55 03/09/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.116.209

Message:
What I do on a cut cake is to take a large round tip and pipe the icing out of the bag to the side of the cake covering all areas and then take a knife and smooth it down some and then take your paper towel or whatever you use to get it nice and smooth and smooth it to the final result. Hope this is more clear than mud!!

Subject: Re: Icing A Cake
From: anna n
To: All
Date Posted: 12:06:45 03/05/09 ()
Email Address: anan@hotmail.com
Entered From: at 71.51.41.244

Message:
I do what Mary K does with a frozen cake that has been cut to shape except I don't cover with plastic wrap after the crumb coat is applied. I just leave it a room temp uncovered until the cake is thawed and the icing is dry to the touch. Then I apply the final coat of icing . This eliminates the extra step of letting it dry after the wrapping is removed.


: I was wondering if there is something out there to put on a cake after it has been cut or a certain type of icing. I was using a 12x18 pan & had to cut two of them to make a heart. I was using buttercream frosting that I thinned down. When I tried to apply it to the areas that I had cut the icing would not stick & once I forced it on there then I had lots of crumbs. I let it dry and then I had to apply more icing to cover the crumbs. Is there anything I can do to avoid this??

Thanks,
Melissa

Subject: Re: Icing A Cake
From: Mary K
To: All
Date Posted: 10:43:43 03/05/09 ()
Email Address: jnkfree@frontiernet.net
Entered From: at 74.36.53.16

Message:
I don't know how you can avoid the crumbs completely when cutting a cake like that, but I have found that it helps to have the cake frozen, cut it to the shape you need, and as soon as you have it cut, apply a crumb coat of frosting. Then wrap your cake in plastic wrap, until it has completely thawed. Remove the plastic wrap and let the crumb coat of frosting set up or crust. Then apply the finish coat of frosting.

: I was wondering if there is something out there to put on a cake after it has been cut or a certain type of icing. I was using a 12x18 pan & had to cut two of them to make a heart. I was using buttercream frosting that I thinned down. When I tried to apply it to the areas that I had cut the icing would not stick & once I forced it on there then I had lots of crumbs. I let it dry and then I had to apply more icing to cover the crumbs. Is there anything I can do to avoid this??

Thanks,
Melissa

Subject: jack in the box cake
From: Donna
To: All
Date Posted: 08:02:53 02/28/09 ()
Email Address: donna.shepperd@att.net
Entered From: at 75.40.75.207

Message:
I am looking for suggestions on how to make the lid of a jack in the box cake stand up. I appreciate any experience or ideas you may have! Thanks!

Subject: Re: jack in the box cake
From: Mary K
To: All
Date Posted: 15:38:39 02/28/09 ()
Email Address: jnkfree@frontiernet.net
Entered From: at 74.36.53.16

Message:
I would get some quarter inch styrofoam, cut it to size and cover with either fondant, gum paste, or even buttercream. Run a strip of fondant or gum paste on the bottom edge of the lid where it rests on the the base cake, put half of the fondant strip on the lid and half on the base cake, making sort of a hinge. You can also add another strip on the out side of the lid the same way, this will hold the lid on the base cake. You might want to place a styrofoam wedge to hold the lid at the angle you need it. Glue the wedge to both cake and lid with frosting, royal icing. I hope that is clear to you and that it will help you. Good luck

: I am looking for suggestions on how to make the lid of a jack in the box cake stand up. I appreciate any experience or ideas you may have! Thanks!

Subject: Re: jack in the box cake
From: DeniseNH
To: All
Date Posted: 18:42:28 03/01/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.120

Message:
That's what I would suggest, foam core board - decorated - then leaning up against the jack in the box (after he's let out of the box).



: I would get some quarter inch styrofoam, cut it to size and cover with either fondant, gum paste, or even buttercream. Run a strip of fondant or gum paste on the bottom edge of the lid where it rests on the the base cake, put half of the fondant strip on the lid and half on the base cake, making sort of a hinge. You can also add another strip on the out side of the lid the same way, this will hold the lid on the base cake. You might want to place a styrofoam wedge to hold the lid at the angle you need it. Glue the wedge to both cake and lid with frosting, royal icing. I hope that is clear to you and that it will help you. Good luck

: I am looking for suggestions on how to make the lid of a jack in the box cake stand up. I appreciate any experience or ideas you may have! Thanks!

Subject: Re: jack in the box cake
From: Donna
To: All
Date Posted: 21:59:36 02/28/09 ()
Email Address: donna.shepperd@att.net
Entered From: at 75.40.75.207

Message:
Thank you for replying! I think I understand your suggestion about glueing a wedge to the cake to hold it. Is that in conjunction with the strips of fondant or instead of?




: I would get some quarter inch styrofoam, cut it to size and cover with either fondant, gum paste, or even buttercream. Run a strip of fondant or gum paste on the bottom edge of the lid where it rests on the the base cake, put half of the fondant strip on the lid and half on the base cake, making sort of a hinge. You can also add another strip on the out side of the lid the same way, this will hold the lid on the base cake. You might want to place a styrofoam wedge to hold the lid at the angle you need it. Glue the wedge to both cake and lid with frosting, royal icing. I hope that is clear to you and that it will help you. Good luck

: I am looking for suggestions on how to make the lid of a jack in the box cake stand up. I appreciate any experience or ideas you may have! Thanks!

Subject: jack in the box cake
From: Donna
To: All
Date Posted: 21:37:43 02/27/09 ()
Email Address: donna.shepperd@att.net
Entered From: at 75.40.75.207

Message:
I was wondering if anyone knew how to make the lid on a jack in the box cake stand up. Any suggestions would be appreciated. Thanks!

Subject: how long can you keep a fondant covered cake out
From: jane stopher
To: All
Date Posted: 21:18:28 02/16/09 ()
Email Address: stopher55@charter.net
Entered From: at 24.100.4.136

Message:
OK here's my question. Once you cover the cake with the fondant, how long can the cake sit out until you serve it? Or do you cover the cake and then place the cake in the refrigerator? I'm confused. Like always, lol.

Subject: Re: how long can you keep a fondant covered cake out
From: Kathyf
To: All
Date Posted: 13:21:32 02/17/09 ()
Email Address: fruitloop@crazy.com
Entered From: at 208.81.196.80

Message:
Depending on the cake they can usually sit out for 2 days with no problems. Refrigerated fondant can have condensation on it as it comes to room temp and wet fondant is no fun.

Subject: What about Marshmellow fondant?
From: jane stopher
To: All
Date Posted: 21:13:49 02/16/09 ()
Email Address: stopher55@charter.net
Entered From: at 24.100.4.136

Message:
Wilton Fondant really taste nasty, and it does dry hard really fast and it tends to crack. I have a wedding cake to do, and was wondering about marshmellow fondant? Does it work well and is it easy to work with. Help, I'm lost and starting to panic.

Subject: Re: What about Marshmellow fondant?
From: Kathyf
To: All
Date Posted: 13:16:43 02/17/09 ()
Email Address: fruitloop@crazy.com
Entered From: at 208.81.196.80

Message:
I can't help with marshmallow fondant because I've never used it. Many people have and love it. If you can get it in time Satin Ice fondant is really good and easy to work with. Dolores sells it here at Sugarcraft - click on the online catalog button at the top of the page.

Subject: Cookie Glace
From: Belinda
To: All
Date Posted: 12:23:03 02/06/09 ()
Email Address: campi4@gmail.com
Entered From: at 70.124.27.154

Message:
Help!!! I use Toba Garrett's glace icing receipe and usually it is beautiful, but sometimes after a day or do, it turns cloudy (spotty). Has this happened to anyone else? I live in south Texas, could it be the climate? Please help. Thanks Belinda

Subject: waterproofing gumpaste
From: gdm
To: All
Date Posted: 11:06:54 02/03/09 ()
Email Address: marshcakes@aol.com
Entered From: at 207.200.116.203

Message:
Is there any way to waterproof gumpaste? It does not need to be edible.

Subject: Re: waterproofing gumpaste
From: Kathyf
To: All
Date Posted: 13:18:47 02/17/09 ()
Email Address: fruitloop@crazy.com
Entered From: at 208.81.196.80

Message:
As long as it doesn't need to be edible you could use cold porcelain instead of gumpaste. It works about the same except the cold porcelain shrinks a little as it dries. I don't have a recipe handy but I'm sure a google search will pop one up.

Subject: Re: waterproofing gumpaste
From: DeniseNH
To: All
Date Posted: 10:46:56 02/05/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.62

Message:
Gumpaste is made of sugar and water in any form is it's enemy. You could try coating it several times with food safe varnish. Several coats might help. Maybe dipping it into real varnish but then again you're putting yourself up for litigation because as soon as someone sees your sign saying that the flowers are made of sugar - guaranteed some idiot will break off a petal and put it in their mouth when they think no one is watching. I would go to your local large craft store and look at their spray on adhesives or fixatives section for ideas. The only other type of paste to use instead would be Mexican Paste, I'm sure you could find the recipe on line - which is made with school glue and dries like porcelain but doesn't have any stretch and dries out in seconds.


: Is there any way to waterproof gumpaste? It does not need to be edible.

Subject: Jeff update on cake you helped me with
From: Angela
To: All
Date Posted: 15:54:24 02/01/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 69.62.254.39

Message:
The cake was a nightmare. As I said before it was three cakes displayed over a fountain. The cakes were Tres Leches cake so they were heavier than normal cakes. The pillars that the lady gave me from the cake store didn't fit properly so I had to squeeze icing in between each one because they were leaning same thing with the others tiers. My mother thought the cake was going to fall down. The lady had me make a doll cake and wanted it on top. I had to explain that there would be to much weight because of the milks soaking the cakes so we displayed her in front to the cakes. People probably though we didn't know what we were doing because we kept moving cakes around. Musical cakes.LOL. So we decided that we could display her on one of the side cakes but that didn't work because of the stairs. Then she gives me a box of fresh and artificial flowers that she wants me to arrange around the cake and I was thinking this is not my job. Was so glad when it was done. They wanted us to stay and eat but we felt a little uncomfortable only the lady spoke English. My mother was so stressed she wanted to go home. Thank you for all your help. Why are Wilton's pillar so crappy? I have some CK pillars and use them with Wilton's plates and they fit nice and tight. The bad thing is I didn't have time to bring my camera so my mother made the lady take a picture before we left.

Subject: Re: Jeff update on cake you helped me with
From: Jeff
To: All
Date Posted: 19:14:14 02/06/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 170.185.149.19

Message:
Thanks for the update. I have been without power for 12 days since the ice storm hit KY. I thought that cake would be a first and last of its kind....but at least it made it through! Post a picture when you can.

: The cake was a nightmare. As I said before it was three cakes displayed over a fountain. The cakes were Tres Leches cake so they were heavier than normal cakes. The pillars that the lady gave me from the cake store didn't fit properly so I had to squeeze icing in between each one because they were leaning same thing with the others tiers. My mother thought the cake was going to fall down. The lady had me make a doll cake and wanted it on top. I had to explain that there would be to much weight because of the milks soaking the cakes so we displayed her in front to the cakes. People probably though we didn't know what we were doing because we kept moving cakes around. Musical cakes.LOL. So we decided that we could display her on one of the side cakes but that didn't work because of the stairs. Then she gives me a box of fresh and artificial flowers that she wants me to arrange around the cake and I was thinking this is not my job. Was so glad when it was done. They wanted us to stay and eat but we felt a little uncomfortable only the lady spoke English. My mother was so stressed she wanted to go home. Thank you for all your help. Why are Wilton's pillar so crappy? I have some CK pillars and use them with Wilton's plates and they fit nice and tight. The bad thing is I didn't have time to bring my camera so my mother made the lady take a picture before we left.

Subject: Jeff I posted the link to my picture on the photo page.
From: Angela
To: All
Date Posted: 17:28:08 02/07/09 ()
Email Address: sweettreats@surewest.net
Entered From: at 65.78.156.245

Message:
: Thanks for the update. I have been without power for 12 days since the ice storm hit KY. I thought that cake would be a first and last of its kind....but at least it made it through! Post a picture when you can.

: The cake was a nightmare. As I said before it was three cakes displayed over a fountain. The cakes were Tres Leches cake so they were heavier than normal cakes. The pillars that the lady gave me from the cake store didn't fit properly so I had to squeeze icing in between each one because they were leaning same thing with the others tiers. My mother thought the cake was going to fall down. The lady had me make a doll cake and wanted it on top. I had to explain that there would be to much weight because of the milks soaking the cakes so we displayed her in front to the cakes. People probably though we didn't know what we were doing because we kept moving cakes around. Musical cakes.LOL. So we decided that we could display her on one of the side cakes but that didn't work because of the stairs. Then she gives me a box of fresh and artificial flowers that she wants me to arrange around the cake and I was thinking this is not my job. Was so glad when it was done. They wanted us to stay and eat but we felt a little uncomfortable only the lady spoke English. My mother was so stressed she wanted to go home. Thank you for all your help. Why are Wilton's pillar so crappy? I have some CK pillars and use them with Wilton's plates and they fit nice and tight. The bad thing is I didn't have time to bring my camera so my mother made the lady take a picture before we left.

Subject: Re: Jeff update on cake you helped me with
From: DeniseNH
To: All
Date Posted: 06:33:31 02/03/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.62

Message:
In cases like that, I use either a glue gun to hold the pillars to the plates or superglue - for added insurance. So happy for you that it's over.


: The cake was a nightmare. As I said before it was three cakes displayed over a fountain. The cakes were Tres Leches cake so they were heavier than normal cakes. The pillars that the lady gave me from the cake store didn't fit properly so I had to squeeze icing in between each one because they were leaning same thing with the others tiers. My mother thought the cake was going to fall down. The lady had me make a doll cake and wanted it on top. I had to explain that there would be to much weight because of the milks soaking the cakes so we displayed her in front to the cakes. People probably though we didn't know what we were doing because we kept moving cakes around. Musical cakes.LOL. So we decided that we could display her on one of the side cakes but that didn't work because of the stairs. Then she gives me a box of fresh and artificial flowers that she wants me to arrange around the cake and I was thinking this is not my job. Was so glad when it was done. They wanted us to stay and eat but we felt a little uncomfortable only the lady spoke English. My mother was so stressed she wanted to go home. Thank you for all your help. Why are Wilton's pillar so crappy? I have some CK pillars and use them with Wilton's plates and they fit nice and tight. The bad thing is I didn't have time to bring my camera so my mother made the lady take a picture before we left.

Subject: its great to be back
From: Clutch
To: All
Date Posted: 19:51:46 01/27/09 ()
Email Address: clutchcity34@nts-online.net
Entered From: at 216.167.133.237

Message:
Just wanted to say that its great to be back here....although it looks like alot of people are gone. I missed this place!!

Subject: Re: its great to be back
From: Kathyf
To: All
Date Posted: 13:22:32 02/17/09 ()
Email Address: fruitloop@crazy.com
Entered From: at 208.81.196.80

Message:
The only thing gone from me is my mind ;o}


Great to "see" you again Clutch!

Subject: Re: its great to be back
From: Carolyn (MO)
To: All
Date Posted: 02:13:16 01/31/09 ()
Email Address: bridal1@aol.com
Entered From: at 205.188.117.207

Message:


Welcome back Clutch!!

Subject: Re: its great to be back
From: Dolores
To: All
Date Posted: 10:24:38 01/28/09 ()
Email Address: pricer@nuvox.net
Entered From: at 216.215.128.14

Message:
Good to have you back too. Most are still here believe it or not. Hundreds have passwords. They seem just to be reading. A lot of people have signed in the first part of this year too. Dolores

Subject: DeniseNH question for you
From: Angela
To: All
Date Posted: 11:15:12 01/23/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 69.62.254.39

Message:
I usually use Marida's vanilla mousse for my cake fillings. Do you have any other really good vanilla mousse fillings that I wouldn't have to worry about refrigeration? The party starts at 4:00pm or do you think the cake made with Marida's mousse would be ok left out? Do you have any suggestions on how to smooth whipped icing.? I hate working with the stuff but the lady really likes it. TIA.

Subject: not sure....
From: Kim D.
To: All
Date Posted: 08:08:17 01/28/09 ()
Email Address: Kdunn@woh.rr.com
Entered From: at 24.210.254.97

Message:
I am totally NOT sure about this answer, but I thought that a long time ago (when the other board was still up and running), that someone said the mousse was fine without refrigeration, at least for the day of the event. I believe that there was even a poster that actually used it as her actual icing on the outside of the cakes and had no problem with it sitting out after she delivered it. Like I said, I cannot be 100% for sure, but maybe since I have posted this, it will jog someone else's memory! I don't use this mousse, so I have no personal experience with it!

Kim

Subject: Not sure either
From: DeniseNH
To: All
Date Posted: 05:52:01 01/29/09 ()
Email Address: foxden@tellink.net
Entered From: at 69.131.100.62

Message:
The only mousse I use is a mix of instant pudding and heavy cream - cut with a little regular milk when it gets too "stiff". Because I'm using cream, I really need to refrigerate it until the day it's used. The only mousse you don't need to refrigerate is the stuff that is sold in cake stores and comes prepackaged in sleeves. You may want to browse your pudding aisle and do research. Try a box of pudding with regular evaporated canned milk - not the sweetened kind - I'm not sure that needs refrigeration???? I don't use Marinda's icing so I can't help you there. Hope this helps.


: I am totally NOT sure about this answer, but I thought that a long time ago (when the other board was still up and running), that someone said the mousse was fine without refrigeration, at least for the day of the event. I believe that there was even a poster that actually used it as her actual icing on the outside of the cakes and had no problem with it sitting out after she delivered it. Like I said, I cannot be 100% for sure, but maybe since I have posted this, it will jog someone else's memory! I don't use this mousse, so I have no personal experience with it!

Kim

Subject: Mousse question, how long is it ok to sit out?
From: Angela
To: All
Date Posted: 09:54:38 01/21/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 69.62.254.39

Message:
I usually use Marida mousse for my fillings. I have a wedding cake due on the 31st. The cake is a Tres leches cake filled with Maridas mousse. The party starts at 4:00PM and will be held in a hall. How long can it sit out? Does anyone have any other vanilla mousse recipes or fillings that can be unrefrigerated?

Subject: Re: Mousse question, how long is it ok to sit out?
From: Jeff
To: All
Date Posted: 15:09:08 01/26/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
That's a tough call. Are these cakes refrigerated right up until delivery? If so, they should be fine for 3 or 4 hours...in fact it would likely take that long for them to warm to servinf temperature.

I think as long as they are held under refrigeration to a while before the reception begins, they should be fine.

: I usually use Marida mousse for my fillings. I have a wedding cake due on the 31st. The cake is a Tres leches cake filled with Maridas mousse. The party starts at 4:00PM and will be held in a hall. How long can it sit out? Does anyone have any other vanilla mousse recipes or fillings that can be unrefrigerated?

Subject: Jeff cake and dowel question
From: Angela
To: All
Date Posted: 10:06:28 01/27/09 ()
Email Address: sweettreatcakes@surewest.net
Entered From: at 69.62.254.39

Message:
I have the Stress Free system but I don't want to use it because I cannot trust that I will get it back even with a deposit so I have to use wooden dowels for this cake. The cake will be a 12 inch cake over a fountain, pillars, 10 inch pillars and 8 inch. Since the cakes are all Tres Leches cakes and will be moist do you think I need to make the largest layer in white since it has flour added and tends to be a little more dense than the chocolate? The lady wanted this layer to be chocolate but since the cakes are moist and this layer is on the bottom tier I am concerned about stability. The white cake is heavier than the chocolate does that make a difference if it is supported over the fountain. Not sure how much weight pillars can support. Do you think I should wait until the day before to soak the cakes or can I soak them now and freeze them? I'm not sure if the will become extra soggy if frozen and thawed. Thank you for all your help. As for the filling dinner is from 4pm to 6 pm and dancing from 6 to 11 pm. Do they usually serve after dinner? Off to start baking some of the 14 layers. I will check back in a couple hours.




: That's a tough call. Are these cakes refrigerated right up until delivery? If so, they should be fine for 3 or 4 hours...in fact it would likely take that long for them to warm to servinf temperature.

I think as long as they are held under refrigeration to a while before the reception begins, they should be fine.

: I usually use Marida mousse for my fillings. I have a wedding cake due on the 31st. The cake is a Tres leches cake filled with Maridas mousse. The party starts at 4:00PM and will be held in a hall. How long can it sit out? Does anyone have any other vanilla mousse recipes or fillings that can be unrefrigerated?

Subject: 3d football helmet cake instructions please
From: christina
To: All
Date Posted: 12:01:35 01/19/09 ()
Email Address: notw2003@gmail.com
Entered From: at 24.211.141.149

Message:
looking for instructions on how to make a 3d football helmet cake. Thank you for any and all help

Subject: email me!
From: Kim D.
To: All
Date Posted: 08:03:25 01/28/09 ()
Email Address: kdunn@woh.rr.com
Entered From: at 24.210.254.97

Message:
If you still need help, email me Christina, and I will forward some instructions to you!

Kim

Subject: Re: 3d football helmet cake instructions please
From: Angela
To: All
Date Posted: 09:50:33 01/21/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 69.62.254.39

Message:
Do you have the 3 d football pan? I purchased mine at Michaels crafts. If you get the Sundays ads they usually have a 40 percent off coupon.



: looking for instructions on how to make a 3d football helmet cake. Thank you for any and all help

Subject: Bettercreme or Frostin Pride
From: Angela
To: All
Date Posted: 02:52:54 01/15/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 65.78.156.245

Message:
When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.

Subject: Re: Bettercreme or Frostin Pride
From: Jeff
To: All
Date Posted: 10:55:38 01/15/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
Color one batch....keep track of the amount of coloring you use....then add that amount to each batch BEFORE whipping....should be close enough.

: When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.

Subject: Re: Bettercreme or Frostin Pride
From: Angela
To: All
Date Posted: 14:15:52 01/15/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 69.62.254.39

Message:
: Color one batch....keep track of the amount of coloring you use....then add that amount to each batch BEFORE whipping....should be close enough.

: When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I
Thanks Jeff.



get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.

Subject: Re: Bettercreme or Frostin Pride
From: Jeff
To: All
Date Posted: 14:38:02 01/15/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
I find that using gel colors rather than paste makes it much easier to control the amount added for consistent results.

The smoothing issue....is the problem due to bubbles in the icing? If so, measure out a portion into a small mixing bowl and mix on low with a small hand held mixer with two beaters...this will smooth the texture a great deal.
: : Color one batch....keep track of the amount of coloring you use....then add that amount to each batch BEFORE whipping....should be close enough.

: When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I
Thanks Jeff.



get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.

Subject: Re: Bettercreme or Frostin Pride
From: Angelas
To: All
Date Posted: 15:26:40 01/15/09 ()
Email Address: sweettreats@rcip.com
Entered From: at 69.62.254.39

Message:
I was considering buying the pre whipped icing from Sams Club. Have you ever used this before and can it be colored? I know with the Frostin Pride the more you mix it the stiffer it gets. Wasn't sure about the premade. I know it comes in a large bucket. Havn't use Bettercreme before. Do you think I would have the same problems with stiffness? I really hate working with this stuff. I told the lady that you can't do string work with whipped icing. She must have forgotten because she asked me to bring my books so she can pick out what she wants on the side of the cakes. I just told her that I don't have book anymore. She was the one that lost them. That's the only reason I am taking on this cake to jack up the price so that I can replace them. No more cakes for her after this is done. Thanks for you help Jeff.



: I find that using gel colors rather than paste makes it much easier to control the amount added for consistent results.

The smoothing issue....is the problem due to bubbles in the icing? If so, measure out a portion into a small mixing bowl and mix on low with a small hand held mixer with two beaters...this will smooth the texture a great deal.
: : Color one batch....keep track of the amount of coloring you use....then add that amount to each batch BEFORE whipping....should be close enough.

: When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I
Thanks Jeff.



get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.

Subject: FYI
From: Dolores
To: All
Date Posted: 08:48:17 01/24/09 ()
Email Address: proicer@sugarcraft.com
Entered From: at 74.215.167.230

Message:
As I understand it, Bettercream and Frosting Pride are almost if not the very same. Frosting Pride is avail. out west and Bettercream towards the east.

Don't know about prewhipped. Never saw it
Dolores

Subject: Re: Bettercreme or Frostin Pride
From: Jeff
To: All
Date Posted: 15:38:26 01/15/09 ()
Email Address: jsarnett@foothills.net
Entered From: at 69.176.45.235

Message:
I've never tried the Sam's icing before, but I think you'll experience the same issue as with any whipped icing [if it is a whipped icing in the first place]. These icings do not readily accept water-based additives....you might have better luck with an oil based color, such as those used for chocolate....I'm sure Delores sells them as well.

This would definitely be my last cake for this lady!

: I was considering buying the pre whipped icing from Sams Club. Have you ever used this before and can it be colored? I know with the Frostin Pride the more you mix it the stiffer it gets. Wasn't sure about the premade. I know it comes in a large bucket. Havn't use Bettercreme before. Do you think I would have the same problems with stiffness? I really hate working with this stuff. I told the lady that you can't do string work with whipped icing. She must have forgotten because she asked me to bring my books so she can pick out what she wants on the side of the cakes. I just told her that I don't have book anymore. She was the one that lost them. That's the only reason I am taking on this cake to jack up the price so that I can replace them. No more cakes for her after this is done. Thanks for you help Jeff.



: I find that using gel colors rather than paste makes it much easier to control the amount added for consistent results.

The smoothing issue....is the problem due to bubbles in the icing? If so, measure out a portion into a small mixing bowl and mix on low with a small hand held mixer with two beaters...this will smooth the texture a great deal.
: : Color one batch....keep track of the amount of coloring you use....then add that amount to each batch BEFORE whipping....should be close enough.

: When using whipped icing I find it hard to get the icing perfectly smooth is there a trick someone can share? Also the cake that I have to make is 7 cakes that has to be frosted in this stuff(light blue) the more you use it the stiffer the icing gets. How can I
Thanks Jeff.



get the color of each batch to match since I won't be able to whip them all at once. Figured I need 6 to 7 quarts of whipped icing. Tried to talk her out of using whipped icing but she doesn't like sweet icings. I hate working with it.