In using the fondant icing as the cake covering a firm cake is needed to place the fondant on.  It does not have to be fruit cake or a very heavy texture cake.  Simply; be a nice to handle cake that will not break apart or sag with the weight of the fondant.

   The recipes I have on my web page at www.members.aol.com/pwdsugar/index.html work well under fondant.  I also have a few friends who use the fondant on cakes that are simply done with the box cake mixes with the directions on the package.  So you see it does not have to be a very heavy or dense cake to support the fondant.

    I bake my cakes, let them thoroughly cool, level and crumb coat them and let them sit overnight to do any settling that is going to occur.  The next day I begin working my fondant to make it soft and pliable, flavoring it with a drop of the oil flavoring such as Lorann oils and also adding any coloring necessary.
  Two weeks ago I had a seven tiered cake that required 15 lbs. of the fondant.  So I worked all of that fondant before starting the process of putting it on the cake.  If you were going to color the icing for the cake it must be colored before you start putting any icing on any of the cakes to be sure all of the fondant is exactly the same color.
  I work a pound or a pound and a half at a time trying to match the colors.  Then once you have several small batches worked and colored begin working those together.
  Taking half of one batch and half of another until all batches have been mixed and are exactly the same color.
  This process is continued until you have all the icing for that particular cake the color desired.

GOOO8:  I think the white cake is too tender to support the weight.
CCChefDol:  I made one using yellow recently with no prob. Settling overnight is the key
GOOO8:  The problem I had w/the white cake was after fondant was applied, it kept pushing out at bottom edges as the cake sank slowly.
L2jlu2:  I did my daughters cakes with white Duncan Hines cake mix. I did a 3 stacked cakes.
CCChefDol:  I didn't handle mine more than I had too. It can do that.
GOOO8:  i.e., the fondant itself kept pushing out further at the bottom & I kept cutting it off.
CCChefDol:  good to know L2
GOOO8:  Perhaps mine was a bit too thick, I don't recall.
CCChefPwd:  What brand of cake mix did you use GOOO
L2jlu2:  Duncan Hines has recipe on them for large cakes, it was great
L2jlu2:  Duncan Hines, pwd
GOOO8:  Duncan Hines
CCChefDol:  L2...prob. more like pound cake?
GOOO8:  and, this was a 6 in cake
LISASCAKES:  i've used Betty Crocker French vanilla with no problem
OnlineHost:  JPo2378468 has left the room.
CCChefPwd:  It might be the Florida humidity GOOOO
CCChefDol:  GOO, did it set overnight?
CCChefPwd:  Just didn't let it set up firm enough
L2jlu2:  i called the rolled fondant company before i did, i believe i
L2jlu2:  used Bakel's.
GOOO8:  It was last year so I honestly don't recall the weather or if I let it set up overnight
GOOO8:  But as tender as whites are, setting overnight probably is best to let them firm up a bit.
CCChefDol:  I think I like Wilton's best for tender cakes
CCChefPwd:  Setting overnight is very important

NOW YOU HAVE THE FONDANT ICING WORKED, COLORED AND FLAVORED.
   I use a thick piece of clear vinyl to roll out my fondant.  You can usually find this in the fabric stores or upholstery stores.  20 gauge is best if you can find it.
   You will need a square approximately 30" square.  I work on a 6 foot table that is 30 inches wide and that size vinyl works nicely on my table and allows me to work with up to a 30 inch circle of fondant.
   That size would be enough to cover a 20 inch cake easily.  You will need the diameter of the cake plus double the height of the sides of your cake.  So for a 10 inch cake that is 4 inches tall you would need a minimum of 18 inches.  To be certain you have a little extra to allow for not centering it exactly and enough to be able to work out the folds and creases you should have about a 22" circle before attempting to cover your 10" cake.
    If you are only wanting to play with the fondant for smaller cakes then you might want to just purchase a smaller piece of vinyl to begin learning on.  Just remember it is very important to not fold that vinyl when you purchase it.  Roll it up so you don't get any fold creases into the vinyl.
    I store mine rolled up and inside a piece of 3 inch piece of PVC.  This lays on top of a cabinet and keeps it fold free until I need it again.  You might want to cut a piece of cardboard and tape one end closed so you don't accidentally dump your vinyl out when you move it around.

Now you have your vinyl out on the table and wiped clean of dust particles, work the amount of fondant that you need for your cake.

CCChefDol:  vinyl...bet thats the only way to get it on one that big!
GOOO8:  That's what I was waiting to see...how to get a big pc. onto the cake

   Work the fondant slightly until one side of the ball of fondant is very smooth.  Turn that smooth side down and continue working with the fondant until it is flatter and circular.
   Even after putting it down on the vinyl you can flatten and continue working the fondant out some with your hands.  Trying to close any seams and cracks in the top surface of the fondant.  That will be the side going next to your cake but if you have large cracks or seams in the fondant that is where it will tear easily.
  Then begin using the rolling pen and continue rolling the fondant thinner keeping it in as round a circle as is possible for you.  The finished fondant should be approximately 1/8 to 1/4 inch thick when you finish rolling it out.  1/4 inch is a little to thick and for large cake 1/8 inch h is a little too thin.
  Time and practice will be your best teacher here to learn just how thick or thin you can personally work with it.
   Cover the fondant with saran wrap or something similar and then do any final trimming and smoothing of your crumb coated cake.

PUT A FRESH FAIRLY THIN COAT OF ICING ON YOUR CAKE.
   Elevate the cake approximately one inch off of your work surface.  If you are using chocolate cake or some other type of dark cake you want to make sure that is covered sufficiently to not show through your fondant.  Then immediately place your fondant on your cake.
   This is the step where you will probably need someone in your household to assist you.  I try to time this when my husband is at home for the larger cakes.
   Small cakes you can roll up one side of the vinyl to make a handle on one side and flip it by yourself.  Large cakes just requires two people.
   Have the other person stand across the table from you and crossing your arms pick up the vinyl and flip it upside down.  Lift it and center it over your cake.  Now begin pealing it gently from one side and working it free to the opposite side.

Hint: begin removing the fondant on the side where it fits nicely down the side of the cake and put the vinyl off last where the fondant needs stretching slightly.

Now smooth the top of the fondant on your cake with the palm of your hand.  Gently work the fondant on the sides cupping the side of your hand to stretch and ease the fold out.  Your fondant should have no creases, tears or folds on the side of your cake.

Trim off the excess from around the bottom of the cake with a pizza cutter and continue smoothing and stretching as needed.  Place your fondant covered cake on your board or separator plate attaching it with a small amount of royal or buttercream icing as needed.   Continue to smooth and remove excess icing as necessary.

FONDANT ICING CAN BE USED FOR MANY THINGS OTHER THAN ICING FOR YOUR CAKES.
    Making small hand molded figures or molding pieces with molds.
   Rolling thin and then pressing into the lace molds to apply to a cake, use to make an ornament or brace for another object.
   Dry to use as accent pieces for a cake or ornament.
   Making flowers or leaves.
   Ropes, faces, ruffles and on and on the list goes.
   But the thing you must remember with fondant is that it is not as strong as gum paste and you cannot work this sugar dough as well for flowers and leaves and it will take it longer to dry and if you get moisture in your house or kitchen it will reabsorb that moisture quickly and get soft again.  So all of that must be considered before deciding to use fondant as your medium.

Fondant is also great for mixing with choco-paste, rolled buttercream and gumpaste.
   I mix it with the choco-paste and gumpaste to make it go just a little further when I need just a few more flowers or leaves.
   I mix it with the rolled buttercream for a couple of different reasons.
   I add 2 ounces of rolled buttercream to the ready made Bakel's fondant icing to soften it down just a little and make it all more pliable and keep it from drying so quickly.
   If I need to make something from the rolled buttercream dough I add some fondant to that to compensate for my very hot hands. Otherwise I simply cannot work with the rolled buttercream by itself because it just goes to soft on me.

Fondant is a fun medium for us because it can be used in so many ways.  Give it a try and you will find this is one sugar medium that is a valuable creative source for you. 

To start this subject with, I don't usually make the fondant from scratch anymore. But I am so glad I know how. The mix is just as pliable and workable. And you can flavor/color it any way you want. I've used a lot of Regalice and Wilton's. Either one works great.

ITS EASY!
The decorating can be FAST or it can be VERY slow. If you study Wilton's newest Yearbook, you'll see several cakes and ideas that make it fast and simple. This is NOT any harder to do than icing a cake with buttercream - at all. My course 3 students applied the Wilton fondant to their cakes easier than when they spread icing on. My worst student's cake looked the best of any she'd made in 10 weeks LOL. Don't ever be afraid of it.

METHOD I USE...this part is easy:
1. Prepare the cake. Don't have one that is too tall. Three inch-high cakes are the best. You can have layers with filling or icing between.
2. Putty holes and imperfections of the cakes so that it is entirely smooth. I only apply a very thin crumb coat of buttercream icing.
3. Then I add something sticky. (This is so the fondant will stick to the cake.) For a fake cake, it can be simply, piping gel. But for real cakes, you can use jelly, apricot glaze that has been strained smooth, etc. Once I had the request for coconut filling between the layers, so I added coconut filling over the entire cake for the 'sticky' too. To apply, I just rub it on with my hands. I suppose you could use a spatula. But I can feel and see that I haven't left it too thick using my hands. If the 'sticky' is spread on thickly, your fondant can slip down.

PREPARE FONDANT:
1. FLAVOR IT: If you tint the fondant pink, then use some flavor for pink...like cherry, strawberry, peppermint, etc. I like to use the Lorann oils for this since they are truest flavors and so potent.
2. Color it. Knead color into a tiny ball of dough, then add this to your entire batch. Don't add it all if it is going to be too dark.
3. If you aren't adding flavor or color, you still should knead it a little bit on some conf. sugar. I always put the conf. sugar in a strainer and dust it on so I get very little mixed into the fondant.

PUT FONDANT ON THE CAKE NOW:
1. Dust the surface with conf. sugar and roll out the fondant. Remember that you must roll it out large enough for the top PLUS both sides. I always have something I can measure with. A roller off of a foil roll works great...its long enough.
2. I also rolled the fondant around the foil roll to lift it and drape it onto the cake. Once I get it on the cake, I gently unfold the leftover at the bottom and spread it out on the table. Then I trim off the excess.
3. Use the palms of your hands (or a fondant smoother) to smooth and fit it to the cake. That's all there is to it!

LEFTOVERS: Never throw any fondant away! We do all kinds of things with it.
1.At left.. My daughter Joyce makes tiny tea sets. Then she makes a slumber party cake: 9x13" and 6" petal cakes. The petal cake is the 'table'. She adds graham crackers for chairs and places the petite doll picks on, pipes a skirt etc. She adds candy 'fans' around the bottom edge. I have a picture and I'll post it with the chat. It isn't too clear but you can see the 'dishes' on the table. She forms these by hand. She is no expert! This is easy.
2. Something I JUST learned! Last Sat. I attended a Wilton teacher's meeting. We were shown how to make a rose using fondant. New method, make a teardrop for a center...the cutter looks like a flower with petals. Cut out 3 flowers. Tool the edges of the 'flower' thin and smooth. Place the teardrop in the center of one 'flower', draw the 'petals' up around alternating each one. Use vanilla for glue and secure them into place. Place this part in the second 'flower' and draw those petals up and 'glue' them. Do the same with the third: shape the petals....a rose made in one day LOL. TIP: I found out the 2 last 'flowers' need to be rolled thicker. You can make these up and store them for future use.

3. Roll out message banners as shown in the doll party cake above. Cut them and store flat for future use. Use them in box of roses cakes, as well as the doll party cake, etc.
4. In Wilton's 1999 Yearbook, page 10, it shows a doll cake with the skirt covered in rolled fondant. What could be easier! Roll out the fondant, cut a small hole and drape it over the doll's head. They made puffy sleeves and a bodice.

IDEAS:
   On pg 12 of Wilton's 99 yrbk there is something similar....and pg 14-15.
    How about chocolate fondant (you could sub choco-pan). Yummy! Pg 28.
    On pg 32, the golf bag cake...what could be more perfect! You'd never be able to make that so smoothly in buttercream....or the 'shirt' on pg 34! I'd want to add 'impressions' and make it fancier. We have embossers that would do perfectly for this job.

PRICING: Each cake is going to be differently priced according to details. So you should really try to calculate even [IF] it's going to take you any longer than the usual buttercream. If you think it costs you a little more, add that on. I bet it won't be much more. Our course 3 rolled fondant cake didn't take one bit longer than any other. We covered an oval cake and made it a clown's face. (1 layer) Students were surprised at how easy that was. I wouldn't charge extra for this one. (Another really cute clown on pg 34 of 99 yrbk!)

WEDDING CAKES: For wedding cakes, you must price each one individually according to the amount of work involved. I would ask the bride to call me back for the price, then think about it before pricing.
 

• The tiered cake in the 99 yrbk, pg 75 is real simple with royal icing daisies. I would charge nearly the same as for buttercream designs for this one.
• On page 79, there is a petal-shaped cake. Now...rolled fondant is [MUCH] easier to get on that cake correctly!
• Pg 81: I'd ask the bride to supply the ribbon she likes...give her info on amounts to buy. The lace points are made ahead. Otherwise, nothing to this cake.
• Pg 82, brush embroidery...not much more time consuming to most decorators, than would be stringwork etc....notice that's 1-layer for ea tier.
• The only wedding cake I see in this book to be really time consuming is the one on pg 89. I'd charge 4-5 times normal for it. But it looks like fun to make.

Have you all visited my web site this week and seen the NEW 'cake club' page? If you want to start a cake club, there are by-laws other clubs have shared and more. Also a list of clubs around the country. I've even gotten updates from a few already. If you know of a club not mentioned, or wish to add details, please email me with the additions or corrections. I am waiting for the Cincinnati (Queen City c. club) to give me details of their new meeting place. They have recently moved.

CCChefDol:  Pwd...at the Wilton teacher's meeting we did a rose with fondant. We did it all in one swoop - no waiting to dry- turned out great
CCChefPwd:  That is one thing we do in the Groom's cake class with chocolate fondant. We do brown royal roses and fondant  chocolate roses.
CCChefDol:  make a rose that way?
CCChefDol:  we cut it with a petal cutter and just folded it up over the center
CCChefDol:  chocolate roses make the cake yummy
CCChefPwd:  Sounds like what I do
CCChefPwd:  How did you manage to get invited to the Wilton meeting?
CCChefDol:  she said they quit making us give out our customer's names. Was lots of fun.
CCChefPwd:  Way to go.... It is about time they started including some shop owners
CCChefDol:  They said that 'independents' are the real backbone - steady. Statistic wise, we remain steady with teaching
CCChefPwd:  I can't believe e they have finally realized that.   About time

Kak decor1:  what about the Tupperware rolling pin. You can put ice water in the middle
CCChefDol:  Kak...whatever feels comfy using I think
Kak decor1:  is it better to keep the fondant cool?
CCChefDol:  I always thought you left the good side UP??? So its smooth on the bottom with vinyl...that's the  clue...use vinyl?
CCChefPwd:  I promise that fondant isn't going to fall off when you flip it upside down.  But for really larger cakes it won't stay on there quite as long

CCChefPwd:  Most people are really surprised at how easy it is to work with.
Icing Wiz:  I made it!
Pippingirl:  I made my wedding cake last year and used fondant - I loved it. My first attempt at cake decorating, too
JWGPKG:  I was surprised with the result I got, because I didn't expect much.
L2jlu2:  pwd-what is choc-paste, and how do you make it?
CCChefPwd:  Choco-paste is Chocolate compound and glucose mixture and tastes like tootsie rolls
Pippingirl:  I guess since I hadn't done any decorating before, I didn't know I was supposed to be intimidated.  Forget making it yourself!  I bought a tub of Regalice!
GOOO8:  Does Regalice have any better taste than Wilton?
CCChefDol:  I use either Regalice or Wilton's...no matter...Regalice has a bit of flavor but you can flavor it yourself too
Pippingirl:  I got raves from everyone who ate my experimental cakes - they liked the Regalice
CCChefDol:  GOOO, it does taste better. Wilton is just expecting you to flavor it
Pippingirl:  I'm definitely sold on rolled fondant, Dolores!
Icing Wiz:  I found the Wilton chocolate better than the white in taste
CCChefPwd:  It will work for roses - they just aren't as refined as gumpaste
CCChefDol:  I made one with Wilton Saturday and it is lovely...may need a teacher to show you

CCChefDol:  I store air tight at rm temp
Pippingirl:  i kept my RegalIce wrapped and in the tub on a shelf. If it gets hard nuke it for a few seconds
I'm just getting down to the bottom of the tub I bought last year!
JuleeJohns:  How long is it good for? 2 or 3 weeks?
CCChefDol:  lots longer than 2 weeks. I think they said shelf life is one
year
CCChefPwd:  That microwave is great to help warm it to soften the fondant - makes it easier on your hands, arms and shoulders
JuleeJohns:  I've been throwing mine out after 2 weeks.  I guess that was a waste, huh?
CCChefDol:  we made a rose at our teacher's meeting...granted...a few teachers couldn't
Pippingirl:  Julee - if it was rock hard there's not a lot you can do with it...except eat it!  Yum
CCChefDol:  I store it in Tupperware
CCChefPwd:  Don't throw it out.  Just wrap it good and store it at room temperature if you are
JuleeJohns:  So as long as it is soft and pliable, then it's safe to use?
CCChefPwd:  going to use it in a few weeks.
CCChefDol:  if it still tastes good, yes its ok
Pippingirl:  oh, its safe when its rock hard - its just not pliable anymore so all you can do is eat it
CCChefPwd:  It comes in 15 lb. tubs and stays at room temp. for months
CCChefDol:  I found that it tastes strong like shortening if it gets too old is all

Kak decor1:  use the box mix?
CCChefDol:  sure, use the mix. Wilton's works fine and easy to get

Decout:  when i tried to make the roses i followed the directions that was on the box
CCChefDol:  Decout...Wilton has some new cutters and new directions that I think are easy
CCChefDol:  Icing...have you done this rose w/fondant in class yet?
CCChefPwd:  Vanilla for glue - good idea
CCChefDol:  I was surprised Pwd...but it won't spoil like g. Arabic
CCChefPwd:  I just use water - but like the idea of the flavoring
CCChefDol:  I do too Pwd, but vanilla really smells nice
Pippingirl:  what about rose water?
CCChefDol:  never used that Pip
CCChefPwd:  Me either PIP
Pippingirl:  me either, but I wonder if it would make pretty-smelling fondant roses?
CCChefPwd:  Try it and let us know Pippingirl
Pippingirl:  well, i just might have to, now
CCChefDol:  she just passed around a few drops to each of us...didn't matter is we spilled it LOL
CCChefDol:  Rolled fondant is like a craft. Kids love it and its fun for novelty cakes

CCChefDol:  I bet I used over 10 boxes on that castle cake
CCChefPwd:  Aren't those boxes 1 1/2 lb.
CCChefDol:  right, 1 box for each side almost
CCChefPwd:  I'll be more than a box for a side
CCChefDol:  no, not quite one box...then I made the brick pattern.  It was fun, but never again
CCChefPwd:  The time thing again and the stress of delivering one that large is really tough

GOOO8:  How big are the DOS events in Daytona?  Reason I ask if to get an idea of how soon to book a hotel room, etc.
ShariH1071:  GOO: when is DOS in Daytona?
GOOO8:  I heard in January but I believe Icing Wiz may have more acc. Details for us.
GOOO8:  I knew it was going to be 3 days and even though only an hr away, thought about getting room  at the proper location Icing
ShariH1071:  Icing: do you have the dates for that DOS yet?
Icing Wiz:  Hey Pam He probably thought Ooh Daytona
Icing Wiz:  I can't remember the dates My mind is in a fog

Icing Wiz:  I have a question. I have to do some royal icing flowers for a Sat. wedding cake
..apple blossoms. I haven't done them yet.  If i do them tomorrow morning is there a way to speed dry them?
CCChefDol:  Iroyal icing ones?
CCChefPwd:  How many do you have to make Icing
Bridal1:  they'll dry very quickly.  Put them under a fan
Icing Wiz:  yes royal
Icing Wiz:  I think close to 100
CCChefDol:  they will dry easy in one day
Kak decor1:  you can set them in the sun also
CCChefPwd:  or in a dehydrator
Pippingirl:  what about a warm (slightly) oven?
CCChefPwd:  Not many - at least it isn't 1,000 on that cake
Bridal1:  Or even in an oven with the pilot light on or just barely turned on.
CCChefDol:  ..or in a real cool oven...turn it off and set them in w/the door open
Icing Wiz:  LOL PWD
CCChefPwd:  Sun will fade out any color
LISASCAKES:  dry with the oven light on
Kak decor1:  i had problems with drying in the oven
CCChefDol:  Kak? why
Kak decor1:  they started to get puffy
Bridal1:  Oven was too hot then Kak
CCChefDol:  I warmed the oven, turned it off and sat them in with the door ajar
LISASCAKES:  the pilot on a gas one will do
CCChefDol:  Kak...oven was too hot for sure
Kak decor1:  i left the door shut:(
Bridal1:  If I'm in hurry, I set them under my ceiling fans
CCChefPwd:   Even a hair dryer will speed up the drying
CCChefDol:  Once I made some lattice royal i. hearts and used them in 2
hours...sat them in front of a rm air conditioner

Pippingirl:  how long will a cake painted with piping gel take to dry? I'm thinking of doing stained-glass cakes for Christmas and was wondering how long for them to dry?
(Depends on how humid it is, but usually 3-4 days.)
Pippingirl:  painting on fondant with piping gel
Bridal1:  Pip, why would it matter how long it took to dry on fondant?
Bridal1:  Oh, then Pip probably need to dry a couple of days, I'd think.
Pippingirl:  I'm sending the cakes via UPS
 
ShariH1071:  what do you add to a regular mix to make it into pound cake?
CCChefDol:  Shari...cause its faster and easier
Icing Wiz:  they have a pound cake mix Shari
ShariH1071:  okay, I'll look for that... I thought you had to add something
CCChefDol:  Shari, they said the directions were on the box inside I think
Kak decor1:  if you want a firmer cake, i've got a great recipie
LauraJMD:  Pippin.. my hubby works for UPS and I would NEVER send a cake that way!  lol
CCChefPwd:  That piping gel design can be piped on wax paper. Let it dry and then apply to the fondant.
Bridal1:  Shari, get on the message board and ask the question about pound cakes.  You'll get answers
Kak decor1:  i sent a 12" cookie once, but never a cake
Pippingirl:  I'm experimenting with that now - first experiment - wrap in saran wrap well - put in cake box top, bottom, sides, everything
with lots of padding, then put that box INSIDE another one - lots of padding all around that box, too
LauraJMD:  Those boxes at UPS are not handled with care.....
CCChefDol:  Kid...try and let us know...your sis wont mind if it isn't perfect I bet
CCChefPwd:  I read an article about a gal who did ship a BD cake and the outside of the box. Birthday cake treat it like your own.   It got there fine.
GOOO8:  A lady friend at work recd a shipped c ake from New York and I was very surprised at the good was marked extremely well with cake inside, this side up,
Kak decor1:  air popped popcorn is a great padding
Pippingirl:  popcorn is perfect!
Pippingirl:  if it touches the cake - well, at least its safe & edible
Kak decor1:  and not greasy
GOOO8:  I like the "treat it like your own" part  --good idea.
CCChefPwd:  Would be interesting to try with a family member to see how it
traveled before sending it for a customer
Pippingirl:  I wouldn’t put "cake" on the outside of the carton, tho'...it might not reach its destination

CCChefDol:  I sent one on a plane with a customer once...they made them cut a  window in the box...smelled up the whole plane
Pippingirl:  must have driven the passengers crazy, Dolores!
CCChefDol:  yes...was the talk on the plane...was for 'the' Mr Coors too
Pippingirl:  wow - you got an order for "the" Mr. Coors?
CCChefDol:  yes, from an old school buddy close to where I live. Nice people too
Pippingirl:  was it shaped like a bowl of peanuts? sorry - bad beer joke
CCChefDol:  They ended up buying a plane seat for it cause the airline insisted.
Pippingirl:  That's one expensive shipment
CCChefDol:  no prob, they did have the money...was a funny story. They also rented a wheel chair to carry it thru the airport cause it was so heavy
Pippingirl:  my god - this story gets better and better. What did it end up costing them?
CCChefDol:  Pip LOL...imagine him pushing her...not a bit frail looking with that BIG box
CCChefDol:  on her lap...smelling like buttercream
Pippingirl:  all that for a cake
CCChefPwd:  Aren't the cake stories fun......
Pippingirl:  no matter what they paid you, I bet it was quite an ego boost
CCChefDol:  yep...a big one - was fun. this guy was in the Great Escape - the rel one in WW2
Pippingirl:  to think that someone would go to so much trouble for one of YOUR cakes
Pippingirl:  quite a testiment
CCChefDol:  owns a factory -SO nice
CCChefPwd:  Nice comes in all kinds of packages
CCChefDol:  it really was Pip. I had done the other guy a similar one the yr before... he wouldn't let them cut it
Pippingirl:  what? lol
CCChefPwd:  You must have done a bang up job for them
CCChefDol:  was a BIG 3 tier and they never did get one piece
Pippingirl:  what on earth was he going to do with a 3-tier, uneaten cake?
CCChefDol:  I really did...kinda the story of his life and I made all kinds of royal icing things.
CCChefDol:  Never did eat it they said... a yr later it was still there
Pippingirl:  lol
Kak decor1:  lol
Pippingirl:  its sculpture, now
CCChefDol:  yes sculpture
Pippingirl:  I hope you signed it
CCChefPwd:  Green and grodie but still fun for them
CCChefDol:  He was shot down -was  a pilot in WW2 in Germany and imprisoned and escaped in the ‘real’ Great Escape. They later made a movie of this. I think it goes…75 men escaped from that German war prison and saved themselves from being murdered by the Germans….and he was one of them.
   Another part of this story: He lives in Cincinnati OH. Once this certain factory was to be closed and several people would lose their jobs. SO, he bought the factory, thus saving the jobs for all those people.
CCChefDol:  signed...never thought of that
CCChefPwd:  Get some of those little molds from C with your name on them. Make them with chocolate and put at the base of each of your cakes
Pippingirl:  great idea, Pwd!
 

CCChefPwd:  Thursday October 22, 1998, 9:00 PM ET - in the Kitchen Conference Room Cake Decorating Chat hosted by CCChefDol and CCChefPwd: "Spooky cake & candy ideas" (Bring some of your own to share with us too)

Rinse and pat dry:
2-3 lbs. of chicken. In one bowl,
Combine
1 1/2 cups flour
1 tsp. poultry seasoning
In another bowl, place
4 cups of rolled oats
Beat
2 eggs with
1/3 cup milk..
.
Heat some dripping or oil in a large fry pan. Dredge the chicken in flour...
Dip in the egg, then roll in the oats until covered. Fry until golden brown, then place in a 325f oven and bake for 20-30 minutes until done...season with pepper if you like...

CCChefMeg:
The next recipe calls for canned salmon, but if you have left overs from that whole salmon you caught, you can use them...
*Salmon chowder*
Cook 2 slices salt pork until the fat is rendered out
Remove the salt pork.
Cook 3-4 slices of onion until tender
Put 2 cups diced potatoes in a soup pot and add
1 cup of water
Season with salt and pepper to taste
Cook until the potatoes are tender.

Covered. Break up one tall can of salmon and add it and its juices to the chowder. Stir gently, add 1 qt milk, and add 1 tb butter. Season if you like. Serve with common crackers...

Now, here is a really neat recipe...
*Eggs cooked in maple syrup*
In a large fry pan, boil
2 cups of maple syrup
Drop the eggs into it one at a time.
Cook until they are done...
Is this a dessert, breakfast, or a snack?