Date: June 1st, 1998 12:08:27
From: lynne
e-mail:
Subject: Re: Outlining with Black Icing
i remember yrs ago having had a discussion on this subject.
we finally decided maybe
it was because the black color was freshly made. if you can
make your color at least a day ahead maybe you won't have
the problem again.
lynne
Date: June 1st, 1998 10:22:00
From: Dolores
e-mail:
Subject: Re: supply shops in Lexington, KY?
I think there is at least one shop in Lexington (there was at one time).
As for Louiville....YES! I once visited 10 dif. ones. Most aren't very
big though.
Date: June 1st, 1998 09:08:14
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: A different source for books--interlibraryloan
HI Everyone,
I have been doing this for years! It is a great service and as
Jillybean said, a great way to look at books you wouldn't necessarily
want to buy or are too expensive. Also, a great way to "try" a book
before purchasing it. I *love* the library and have found it a useful
source in cake decorating more than once! Just putting in my 2 cents!
Renee
Date: June 1st, 1998 11:24:13
From: Clister
e-mail: chilliard
Subject: Lambeth Books
Pls. Help! I am looking for books on Lambeth cakes. I currently have
Wilton's Vol. 2. Is there no others? Thanks
Date: June 1st, 1998 11:25:14
From: Sue
e-mail: suep@bellatlantic.net
Subject: Edible parchment paper & food color markers
I was wondering if anyone knows where to order the edible parchment
paper and food coloring markers to use to draw on the paper, then you
put it on your cake. I saw it in one decorating magazine a while ago,
but do not have that magazine anymore. The markers are refillable.
Thanks
Sue H.
Date: June 1st, 1998 12:36:35
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Lambeth Books
hi;
joseph lambeth published a book himself. first published in 1934, i
have a copy available for sale that's printed in 1960. it is the same
book, just the 3rd printing of it. i'm asking $150.
*e-mail me if interested.*
lynne
Date: June 1st, 1998 12:41:00
From: lynne
e-mail:
Subject: Re: Edible parchment paper & food color markers
sue;
dolores has that in her catalog. what you are looking for is called
'rice paper' or sometimes refered to as waferpaper.
for the pens you can use ordinary felt-tip color markers purchaced in
any art supply shop or places like wal-mart or michael's crafts.
i think dolores also has those. just get fine-line pens that are
'non-toxic'.
lynne
Date: June 1st, 1998 03:28:02
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: safe substitutions
AFAIK, Tylose is a brand name for CMC. CMC is the abbreviation for the
chemical name for the synthitic stuff. Gum tragacanth is a natural
product (comes from the sap of some plant, but that's as much as I
know).
They are used interchangeably, but I notice a real difference when
making gum paste. Both products work well for gum paste, and both have
the same hardening properties, but the gp made with gum trag is much
softer and more workable than what I've made with CMC. I tend to use
CMC more often because it's cheaper, but the "old pros" will tell you
that a softer gum paste is better.
Both are fine, but gp made with CMC is probably a little better for
beginners -- it's more forgiving.
Date: June 1st, 1998 08:51:27
From: Susan
e-mail: sustuc@aol.com
Subject: Re: condensation on thawed cake
the best thing to do is to thaw it in the frig over nite. By the way, in the previous reply she used the word unthaw. To unthaw is to freeze!
Date: June 2nd, 1998 12:13:54
From: Marida
e-mail: binsted@erols.com
Subject: Re: Need metal cutters made ffrom original designs...
I found the address of the company who made my cutters for me. They
have an ad in the newest edition of ICES. They are Creative Cutters at
Tri-Main Building, 2495 Main Street, #433, Buffalo, NY 14214. Telephone
1-800=805-3444. When I used them they only had an office in Canada. I
sent them cutouts for different size orchid cutters I wanted and they
did a great job. Hope this helps.
Date: June 2nd, 1998 06:51:31
From: Carolyn
e-mail: Bridal1
Subject: Re: supply shops in Lexington, KY?
One of my ICES friends used to live in that area and had a shop - maybe around Louisville. Her name was Linda Zimmerman. She hasn't been involved with ICES much in the last 5-6 years so I've kinda lost track of her. If I run across her address, I will post it for you so you can contact her. Anyone else remember Linda?
Date: June 2nd, 1998 10:43:44
From: Dolores
e-mail:
Subject: Re: Re: Lambeth Books
Wilton made 3 encyclopedias. They are all dif. and contain most
decorating techniques. They will never be out-dated and are a wonderful
way to start your decorating library.
Date: June 2nd, 1998 07:18:29
From: Lori
e-mail: iced_follies@hotmail.com
Subject: Re: Roland Winbecklers Classes
Tami,
I took his class last year. It was terrific! I can see using his
techniques in all aspects of cake decorating. If his wife is there
teaching too, as she often is, take her classes also. They are nominal
in fees and supplies (most you've gotten for his class) and she also has
many really neat secrets to share.
As a team, they are a great teaching duo. After the class I've
attempted cakes I only dreamed of.
Good Luck!
Date: June 3rd, 1998 08:34:17
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Gum-paste flowers
If its a Video your looking for, check out this Message Boards On Line
Catalog under Videos.
I like Rosemary Watson's Basic Gum Paste Video. Its packed full of
information! Also her video on Flowers is WONDERFUL, Bakers Dozen. She
gives you everyday hints plus shows ways to make drying trays, etc.
Good Luck and ask plenty of questions, everyone here will be glad to
help!
Sugarcraft also sells pre-made Gum Paste Flowers if your interested.
Date: June 3rd, 1998 02:13:24
From: Dolores
e-mail:
Subject: Re: Re: Gum-paste flowers
It isn't particularly hard to do. Gumpaste is like a craft...working
with your hands. You can make 'rough' flowers that look plenty good in
photos or you can eventually strive to make them look very real...thin
petals etc. Getting started is what is hard : )
Date: June 3rd, 1998 01:06:29
From: Cathy
e-mail: ThinkChoc
Subject: Re: Favors Ribbon (Printed)
Hi Lourdes,
Pastry Art & Design subscription is $30,00 for professionals (Chefs, restaurateurs,bakers, students, journalists, manufacturers, public relations) $50,00 for non-professionals for 6 issues. Address is Pastry & Art Desigh, P.O. Box 333 Mt. Morris, IL 61054-8089
Date: June 3rd, 1998 09:27:19
From: LOURDES
e-mail: L2jlu2@AOL.com
Subject: Favors Ribbon (Printed)
Hi, i would like to know if any one knows how i can find out iformation regarding how i can get started in Printed Ribbons. These are like the ones you order with the groom and brides names, dates printed on them for favors. any help would be greatly appreciated.
also does any one know how i can subscribe to "Pastry Art&Design magazine.
thank you all
Lourdes
Date: June 3rd, 1998 09:04:32
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Gum-paste flowers
It's not particularly hard, but it does take practice. Obviously it's
easier to learn with an instructor nearby, but if there aren't any
classes in your area, just jump in! You said you've got the Wilton
kit, so you should have cutters, tools, and instructions that'll get
you started. Once you get proficient, you may want to graduate to a
better class of tools, but for now, the kit is a good place to start.
If you're so inclined, you may want to look for instructional videos.
I haven't used them, but I'm told there are some excellent ones
available.
Good luck!
Date: June 3rd, 1998 08:02:30
From: Gina
e-mail:
Subject: Gum-paste flowers
I was wondering if molding gum paste flowers is hard? I've been
interested in making these and have purchased the Wilton Kit. I don't
think there are any classes in Hawaii for making gum-paste flowers.
Date: June 4th, 1998 07:24:46
From: Dolores
e-mail:
Subject: Re: Re: mixer - one more thing
I just thought...on a AOL chat when we first started them we talked a
lot about mixers. Find and read it. It gives model numbers too.
Date: June 4th, 1998 07:26:37
From: Dolores
e-mail:
Subject: Re: Favors Ribbon (Printed)
Printed ribbons...try at a card company - the kind that prints
invitations. I'm not sure thats where, but its worth a try. One of those
companie who has an ad in the ICES newsletter too.
Date: June 4th, 1998 07:23:14
From: Dolores
e-mail:
Subject: Re: mixer
IS there another brand besides Kitchen Aid LOL. Yes, of course, but none
as good. Kitchen Aid is what we all prefer I think. I don't know the
'number' but just don't but that really little cheapo Kitchen Aid
either. It won't last doing high volume. Especially if you have to use
it for making icing.
Just get one good enough to take your volume because repairs are
expensive. I priced repair to mine and they wanted $125.00 just for
labor of one hour. Then, there would be the parts. Hardly worth it. So
get a good one and it should last you a lifetime.
Date: June 4th, 1998 07:19:46
From: Dolores
e-mail:
Subject: Re: Help, I need to order catalogs for supplies.......
If you handle it right, you are sure to be a success. But unless you are
prepared to buy 12 separator plates of a size, etc, forget the 'places'
to buy and continue as you are. The cost of having all that excess
equipment far outways the cost of buying just what you need as you go.
Vendors who sell to cake supply shops require they spend minimums of
maybe $200.00 and up.That really eats into a new bus' profits and you'll
end up with things you don't need. Then you haven't saved a dime.
Even though I have a bakery and supply shop, if I want a special book or
other equipment I still buy just one at the same retail price everyone
else pays.
Your bakery can easily be successful quick because you are making a
consumable product. Good luck to you in your endeavor.
Date: June 4th, 1998 03:38:09
From: Michelle
e-mail: michelle_gann@mgh.com
Subject: Help, I need to order catalogs for supplies.......
I want to start a business and would like to know where do you get all
your catalogs for companies who sale edible images, cake toppers, cake
supplies, decorating supplies, and all other cake related supplies.
I would like to start looking into prices and find out how much it's
going to cost just to open a small shop and if it's going to be more
than I expected. Any advice and help is greatly appreciated. Thank
you.
Date: June 4th, 1998 11:47:25
From: Laura S.
e-mail: smeech@webtv.net
Subject: mixer
I have just started out in cake decorating. All I have right now is a hand mixer. I'd like to eventually get a large stand mixer. What brand name mixer is rated the best? How much would it cost? If it's expensive, would a used mixer be okay, and how much would that cost?
Thanks,
Laura S.
Date: June 4th, 1998 11:56:04
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Re: Re: Gum-paste flowers
I have also been interested in learning how to make gumpaste flowers.
They seem to look so much more realistic than their buttercream
counterparts. Which supplies should I start out with? Is the Wilton
32 piece Gumpaste Flowermaking set a good start? Should I consider
other brands or tools that will make it easier for a beginner? I'd
appreciate any advice from the pros. Thanks, ~Dawn
Date: June 5th, 1998 12:01:57
From: Sue Elen
e-mail: proicer@one.net
Subject: Re: Help, I need to order catalogs for supplies.......
You really need to ask yourself these questions...
1. Am I willing to give up my husband and children?
2. Hock my house? car? boat? etc.
3. Work 18 hour days? 7 days a week? Holidays, etc.?
4. Not see a profit for 5 years or more?
5. Put all profit back into the business for 10 or more years?
6. Handle the PUBLIC?
7. Never be able to FORGET my work when I'm done for the day?
8. Give my NAME and NUMBER to the GOVERNMENT?
9. Can I take the order, bake & decorate the cake, sell it, pay the
bills, bag it, tag it, price it, move it, etc, etc, etc,?
I don't mean to scare you but its harder than you think opening a store
front. Just give it some thought. It does have a few benifits...
1. No boss but yourself.
2. Provide a service to your community.
3. Meet interesting people. Laugh at some.
4. Let your children grow up in the family business, no day cares.
GOOD LUCK and HAVE FUN!
Sue at Sugarcraft, Inc
Date: June 5th, 1998 12:19:12
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: condensation on thawed cake
Sorry about the wrong use of the word thaw. I'm sure not good with
words. Only tried to help. I hope no one missunderstood me. I ment thaw
not freeze.
Date: June 5th, 1998 11:11:38
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: older Wilton year books
A lady here in Jackson, Michigan has some older Wilton yearbooks. She
wonders what to sell them for. What would an '85 in good condition with
the pattern book sell for? She does not own a computer, but I can relay
an answer to her.
Thanks,
Maurice
Date: June 5th, 1998 11:19:31
From: Erez Miller
e-mail: erez3@juno.com
Subject: ISO copper/brass dessert molds
Hi,
I have recently visited some of the Newport, RI mansions, and noticed
that a number of the kitchens had these beautiful copper dessert molds
for jello and similar types of desserts. I have since been looking for
such molds - to no avail.
Does anyone have an idea where I could look for such molds? Is there a
catalog company that might sell them? I would greatly appreciate any
leads/suggestions.
Thanks in advance for your help.
Erez Miller
erez3@juno.com
Date: June 5th, 1998 07:29:02
From: Laura S
e-mail: smeech@webtv.net
Subject: Re: Re: mixer
Thanks Lynne & Doloes,
I'll start looking, and saving! :^)
Laura
Date: June 5th, 1998 02:10:06
From: lynne
e-mail:
Subject: Re: mixer
hi laura; i have two kitchen aid mixers. one is approx. 45 yrs old
and the other about 3-5. i seldom use the older one but it's there for
a back up in case......:) or like today when i'm busy, busy, busy.
i know it is hard on a hand-help, but i used one for years.
start saving up your pennies. kitchen aids sell for about $200-400.
just be sure when you compare prices at the stores that you are
comparing the same model. just because you see kitchen aid w/a lower
price dosn't mean it is the same mixer. there are many different
models. most of us have a 5-qt. size. you can easily mix a batch of
icing that used 2 lbs of sugar or 2 cake mixes/recipes of batter.
lynne
Date: June 6th, 1998 10:18:22
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Lambeth Books
Clister,
Two years ago a publisher in California was getting ready to re-print
Lambeth's book. He said the lithographs in it were costly to reproduce
and that the book would cost about fifty dollars. I keep waiting, hoping
and looking for the re-printing of Lambeth's book to occur. If anyone
finds out anything about this recent publishing endeavor, please let me
know. mauryg@voyager.net
Date: June 6th, 1998 10:24:36
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: Re: Licensed Character Stencils
I bought some Looney Toons stencils
from Dolores and was told that the royalties were indeed included in the
purchase price and i called around and was told that it was legal to
sell cakes using them. I think i paid about $10.00 a stencil and they
are quality stencils.
Date: June 6th, 1998 10:18:20
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Lambeth Books
Clister,
Two years ago a publisher in California was getting ready to re-print
Lambeth's book. He said the lithographs in it were costly to reproduce
and that the book would cost about fifty dollars. I keep waiting, hoping
and looking for the re-printing of Lambeth's book to occur. If anyone
finds out anything about this recent publishing endeavor, please let me
know. mauryg@voyager.net
Date: June 6th, 1998 07:53:51
From: Dana
e-mail: bellis@tvec.net
Subject: Shrink Wrap
I have begun selling a lot of pound cakes that
are shipped out and thought that using a
shrink wrap around the cake and board
would look more professional. Any idea as to
where to purchase one of those machines
and wrap? Or does anyone know of cheaper
alternative to making the cake look good,
but still hold up to shipping? Currently I am
wrapping plastic wrap around the cake and
board and then putting bubble wrap around
that in a box.
Date: June 6th, 1998 07:47:38
From: Dana
e-mail: bellis@tvec.net
Subject: Licensed Character Stencils
Our local bakeries sell Barney and other
character cakes which they said that they
purchased stencils to use. When I asked
them about licensing, they said that the
royalties are included in the price of the
stencils. Does anyone know anything about
these stencils? Cost? Availability? Thanks
Date: June 6th, 1998 06:31:14
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: older Wilton year books
If you look at eBay (internet auction site: www.ebay.com--search under
Wilton) you'll see that they sell a lot of old yearbooks there on a
regular basis. It depends how many are on sale at a time, but they
average $10-15 each for the older ones, and just as much for the pattern
books. Earlier this week, someone paid close to $300 for a set of 22
yearbooks and something like 10 pattern books, so that's a little under
$10 each. Selling them one at a time sometimes gets more money.
It does seem like a lot of money for a yearbook, but you just can't find
the old ones anymore, so I don't think $10-15 is too unreasonable.
Date: June 6th, 1998 11:11:32
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Re: Mail Order
I forgot to mention that if you like to make buttercream with butter, they carry white margarine.
I haven't been able to find it anywhere else.
Cheyl
Date: June 6th, 1998 02:14:14
From: Mindy
e-mail: cmcintos@nemonet.com
Subject: Re: Re: older Wilton year books
I would be interested in buying some of the 1980's yearbooks. Let me know if you will be selling them here. Thanks. Mindy
Date: June 6th, 1998 11:08:16
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: Re: Mail Order
This is off a purchase order I have.
Lucks Bakery supply company
Seattle distribution division
5958 First Ave. S.
Seattle Wa 98108-3248
Mail: Po Box 81247, Seattle Wa 98108-1247
Phone # (206)768-2430 Fax (206)768-2469
You need a business licence to order from them.
Cheryl
Date: June 6th, 1998 07:55:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: Re: Gum-paste flowers
Yes, the Wilton Gum Paste kit is a great way to get the most popular
cutters and the book is WONDERFUL. Plus only $19.99. But most all other
cutters are stainless steel. Check out the ONLINE CATALOG under Gum
Paste, lots there. Plus look under Special Techniques
http://w3.one.net/~proicer/recipes/gp.htm there is alot there too.
Glad to see you trying it, I don't do much with Gum Paste like mom does,
but it certainly is interesting.
Sue at Sugarcraft, Inc.
Date: June 6th, 1998 12:34:09
From: Dolores
e-mail:
Subject: Re: older Wilton year books
I've been selling those for the same price as the Yearbook 1998 costs.
Some people charge as much as $15.00 each for real old ones and I've
seen the 1965 one priced at $200.00 in a ICES newsletter several years
ago.
I just don't like price-gouging people. One lady I know has a 1986 for
$15.00. But she just needs the money real bad.
If this helps...
Date: June 7th, 1998 10:45:41
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: cake mixes on sale
Yes, the flavors are limited here in the KC area, too, but do you also know that if you have a Wal-mart in your area that they will honor any other store's sale items? Wal-mart is much handier for me than K-Mart. Think I will check my stock as that is cheaper than what I can buy them on sale from my grocery store for when I buy 150 cases.
Date: June 7th, 1998 07:28:06
From: Dolores
e-mail: proicer@one.net
Subject: Re: Shrink Wrap
I'm sure you could find a shrink wrap machine on the web.
But I'm not so sure thats a real great idea, since it is so costly. And
the main thing I thought of is that maybe people buy your bread because
it IS homwmade. Your wrappings also say it is homemade. Not sure your
customers care??? Maybe you could at least buy bags the correct size
though. Thats sure cheaper. You can email us, or check at your baker
supply locally. I would inquire for poly bags.
Date: June 7th, 1998 06:54:02
From: lynne
e-mail:
Subject: Re: cake mixes on sale
thanks mindy;
hubby saw it too. here in central calif it is limited to cho fudge,
white, and yellow . hope i can pick some tomorrow.
lynne
Date: June 7th, 1998 06:56:47
From: lynne
e-mail:
Subject: Re: Rolled Fondant
one place is thru wilton; michael';s carries it in 1 # boxes.
i'm sure dolores also sells it -- just go to her home pg.
lynne
Date: June 7th, 1998 06:02:01
From: Eliz
e-mail: etgallant@aol.com
Subject: Rolled Fondant
I made my very first cake for a friend's wedding yesterday - which was enough of a success that I'd like to try another. My question is simple: I made my fondant from a recipe I found - where can I BUY the stuff?
Thanks in advace - Eliz
Date: June 7th, 1998 02:31:19
From: Mindy
e-mail:
Subject: cake mixes on sale
Hello everyone,
Just wanted to let everyone know that k-mart has Betty Crocker cake mixes on sale this week for .69 each. I'm not sure if that is everywhere, but if anyone is needing cake mixes, it wouldn't hurt to check it out. Mindy
Date: June 7th, 1998 10:11:11
From: Sue
e-mail: proicer@one.net
Subject: Re: Licensed Character Stencils
There are licensed stencils, but not Barney. There is a stencil that
looks like barney, but its not legal to make it look like him. Some
other than the Looney Tunes ones we sell are up in the $30-100 range.
Power Ranger, a few Hallmark, Garfield, to name a few. There are some
licensed cake cards too that you are allowed to use as shown. Nothing on
Mickey or Pooh.
If your interested in buying some of these let me know, proicer@one.net
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 8th, 1998 02:34:02
From: Mindy
e-mail:
Subject: Re: Re: Re: cake mixes on sale
Walmart matches ads from other stores here too. So if K-mart runs out, just take the sale ad from K-mart to the checkout with you and they will match the price. Good thinking Carolyn. I completely forgot about this. Mindy
Date: June 8th, 1998 09:51:16
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: Shrink Wrap
Dana,
I used to work at a craft store and we carried shrink wrap in rolls and
in bags. All you have to do it wrap your cake, then use a hair dryer to
make it shrink down. I am not sure if they carry this at Walmart, or
Michaels, but would suggest that you look there. Hope this is what you
needed. ~Dawn
Date: June 8th, 1998 10:10:57
From: lynne
e-mail:
Subject: Re: Re: Shrink Wrap
i found some at michael's. it is a roll just like gift wrap.....in fact
that's where you will find it. it's about $5 for the roll.....don't
remember now how much, but as i said just like gift wrap.
lynne
Date: June 8th, 1998 10:54:51
From: kelly
e-mail: rh98@groupz.net
Subject: hunter green paste color
hey ya'll i am having trouble not being able to come up with hunter
green, any ideas or suggestions, thanks again for all your help.
Date: June 9th, 1998 09:50:07
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: hunter green paste color
There is a Forrest green color paste put out by Wilton, I believe. Anyway, I have it. If you don't have access to it, you might try adding some royal blue to the green with a little black. Be careful of getting too much black because as it sits for a day or so, it will get darker. I like the forrest green when doing burgundy or a dark color. The other greens are just too green then.
Date: June 9th, 1998 09:52:00
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Re: hunter green paste color
Wiltons suggests adding a small touch of black to kelly green to obtain
the hunter green color. ~Dawn
Date: June 9th, 1998 08:47:20
From: Renee V
e-mail: renchuck@yahoo.com
Subject: Re: hunter green paste color
Hi Kelly,
I was told to add a little black to leaf grean for hunter green. I never
tried it, but it sounds like it might work. Renee
Date: June 9th, 1998 12:49:16
From: kelly
e-mail: rh98@groupz.net
Subject: Re: hunter green paste color
thank ya'll for your suggestions and i will let you know which one i end
up using, and again thanks for the help,
Date: June 9th, 1998 06:35:49
From: Diana
e-mail: joker@softcom.net
Subject: Wilton Yrbks '77,78,79,80,81,82,83,94,95 for sale
I'm moving - can't take everything with me. i have Wilton yrbks
77,78,79,80,81,82,83,94,95 for sale. I am asking 10.00 plus shipping.
Please email me if you are interested. Thanks! Diana
Date: June 9th, 1998 07:26:14
From: Diana
e-mail: joker@ softcom.net
Subject: Sorry, That was 10.00 EACH (NT)
Date: June 11th, 1998 08:03:49
From: Dolores
e-mail:
Subject: Re: Angela Priddy's Fairy's
I did the fairies and I have her book. The book isn't just about
fairies, its a general book that covers many of the technical
stuff...done HER way. I MAY have one copy left for sale and I think it
costs $15-20.00. It is softback and not perfect...IF I still have it.
Angela lives in S. Africa so it is not easy to get her stuff to sell.
She DOES come to ICES some years...pray she brings her books.
But- what she did is she had very fine wire so that she wired it
together into the shape of a person...very tiny then make BIG flowers
that tower over the tiny fairries...if you get the picture. Se put
gumpaste on the wire frame, flesh color. Then dressed each fairy in
clothes made like flower petals etc. (Good if you save some pictures of
fairies to go by.
The wings were SO fascinating. I don't have the book handy (I'm home)
but I think it was 2 TB gelaton to 1 TB water. Then you form a fairy
wing like blowing bubbles. Dip the frame into the gelating mixture.
Bring the wing out and let it dry. Remove the frame and adhere the wings
to the finished fairy with royal icing.
This is the neatest thing!
Date: June 11th, 1998 01:07:34
From: kate
e-mail:
Subject: Angela Priddy's Fairy's
Hi everybody! I was scrolling through older AOL chats and there was
mention of Angela Priddy's course on making gum paste (?) fairy's. I
would be really interested to find out more. I went through the books
in Dolores' catalogue, but I couldn't find anything (did I miss it?).
I would greatly appreciate if someone had a book title for me. Thanks
in advance.
Date: June 11th, 1998 08:07:25
From: Dolores
e-mail:
Subject: Re: cake mixes on sale
We ordered big bucks worth 2 weeks ago and we still don't have them.
They keep telling us its in or its coming in...one person handles it and
another answers the phone. Don't depend on ordering at K-Mart! Our old
flea market guy came through and we're okay...still waiting on K-Mart. I
just wanted to let you all know since I posted that they were carrying
them cheap. I'd hate to hear that someone didn't have a supply for a
busy weekend because of me.
Date: June 11th, 1998 08:41:47
From: jillybean
e-mail: letempt@wavecom.net
Subject: Re: Angela Priddy's Fairy's
Hi--I have that book, I bought it from Dolores. It is Sugarcraft and
Cake Decoration by Angela Priddy. I has one chapter on little people
and insects. (3-4 pages).
Date: June 11th, 1998 08:50:05
From: Lisa
e-mail: L.Wenzloff@worldnet.att.net
Subject: Re: Favors Ribbon (Printed)
Hi Lourdes,
I am a ICES member, but also a dealer for Carlson Craft. They are one
of the companies(as Dolores mentioned) that has the giant albums of
invitations, etc. and also the printed ribbons you are referring to. I
sell retail if that's what your looking for or I could try and put you
in touch with the right people if you are looking for wholesale. Good
luck.
Lisa
Date: June 11th, 1998 09:15:29
From: Sue
e-mail: proicer@one.net
Subject: Re: Sugarcraft Prices on Rolled Fondant
Rolled Fondant - Ready to use - No mixing necessary -ready to roll and
shape! Covers cakes with a perfectly smooth iced surface. Easy to shape
into beautiful borders, flowers and decorations. by Wilton®, or
Regalice™ (Regalice™ has the seal of the Queen Mother of England).
White; Regalice™ 2 lb. box includes quantity needed by layer.
#FON-14 $7.99
White; Regalice™ 11 lb. cube #FON-11 $39.50 give 1 week notice!
White; Wilton® 24 oz box covers an 8 in. 2-layer cake plus
decorations. #710-2076 $5.99
Chocolate; Wilton’s® 24 oz. box #710-2078 $6.49
Chocolate; RegalIce™ Only available in 11 pound cube #FON-13 $42.00
Date: June 12th, 1998 08:34:49
From: Jeannine
e-mail: Norder@prodigy.net
Subject: airbrush question
I purchased a used airbrush, and am not very familiar with how to
expect it to work. At first, when I'm using it, it seems to work just
fine, but the longer I am spraying with it, then I seem to get large
droplets that accumulate on the needle and then fall on to whatever it
is I am decorating. What causes this? I've cleaned the airbrush
several times. Do I need a new needle? Any other suggestions?
Thanks!
Date: June 12th, 1998 09:11:48
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: cake mixes on sale
HI All,
I just wanted to say that Edwards (east Coast) and Finast (midwest) are
carrying DH for $.99.
Renee
Date: June 12th, 1998 10:52:36
From: Laci
e-mail: hevnscakes@aol.com
Subject: Re: Wilton Yrbks '77,78,79,80,81,82,83,94,95 for sale
I am definitely interested in your Wilton Yearbooks..all except 95. I think I have that one.
Date: June 12th, 1998 11:08:37
From: kelly
e-mail: rh98@groupz.net
Subject: tip #124
hi again it's me, i cannot locate tip #124 ANYWHERE in this city or the
next!! i need it to make petunias for a wedding shower cake, is there a
tip similar? 125 is completely different couldn't find 123 either, any
and all help is appreciated, thanks again, kelly
Date: June 13th, 1998 12:35:09
From: Penny
e-mail: rmagarine@earthlink.net
Subject: moving truck pan
Does any one know where I can get the moving truck pan I saw in the '94 wilton yearbook?
Date: June 13th, 1998 11:00:35
From: Natalie
e-mail: NRJCAKE
Subject: Re: Re: Re: Projector or Airbrush
I am also looking into buying a KopyKake or Kobra machine because I do alot of this type of work. The Kobra seems better because it can take larger artwork, but it doesn't seem like it stores well. Can anyone adivse? Thanks
Date: June 13th, 1998 10:38:32
From: Sue
e-mail: proicer@one.net
Subject: Re: airbrush question
What brand is it?
Is there a crown on the end?
Date: June 13th, 1998 10:43:24
From: Sue
e-mail: proicer@one.net
Subject: Re: tip #124
Sure, just call us. I'd be happy to send you one, two, whatever. Tips
are listed under Baking Equipment, not very clear but we have all the
tips you'd ever want.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 13th, 1998 03:36:25
From: Mindy
e-mail:
Subject: Lambeth book on ebay
If anyone is interested in the book "Lambeth Method of Cak Decoration and Practical Pastries", it is listed on ebay. Go to www.ebay.com and then hit the search button at the top of the page. When you get to the search page, scroll down to the search by item # and type in this number. 17164218. This should take you directly to the page with the lambeth book. Right now it's at around $40. The bidding ends 6-18 at 11:01 California time. Mindy
Date: June 13th, 1998 10:23:27
From: Carolyn
e-mail: Bridal1
Subject: Re: tip #124
Isn't 124 just a larger version of the rose tip? Maybe you could make smaller petunias with like a 104? I've never made them, but would think 104 would be big enough.
Date: June 13th, 1998 12:11:34
From: Cathy
e-mail:
Subject: Re: tip #124
Hi Kelly,
I love petunias and make them all the time. I use the #104 tip and them come out very nice.
Date: June 14th, 1998 12:06:27
From: Carolyn
e-mail: Bridal1
Subject: Check out flea markets - antique shops for rare bargains!
Between Dr. appts. the other day, I had some free time and we have a flea market-trade fair place in our town that I like to check out now and then for cake plates. Yes, I do collect those! Have about 200 of them, I guess. I also collect cookie cutters. Anyway, I found a whole box of about 2 dozen Pampered Chef ateco type bags with a coupler and 3 tips (#2,13, and 18) in each separate pkg. I decided to buy half a dozen and the price on each was only $1.50. I didn't realize they had the 3 tips until I got home and tore one package open. I can't even buy one bag (they are 12" bags) for that price, much less the 3 tips and coupler set. Anyway, I called back to the trade market place and had them hold the rest of the box for me to pick up. Quite a find I thought. Then the next day I was at a couple of garage sales and picked up 4 big ziplock bags full of cookie cutters for $8!! Wow! Does anyone else enjoy finds like these???
Date: June 14th, 1998 12:36:26
From: Dianna Quick
e-mail: Dianna19@aol.com
Subject: Re: Re: Re: Re: picks
Thanks alot for the tip Sue, I'll have to try buttons, I never thought of that. Do you all have a U.S. Mail catalog? Let me know
Thanks Dianna
Date: June 14th, 1998 10:44:35
From: Sue
e-mail: proicer@one.net
Subject: Re: ANOTHER airbrush question
NOPE! We sure airbrush on buttercream, whipped, royal, gum paste,
fondant, etc. In fact I recently airbrushed on 40 cakes this week-end
and if I hadn't I would have NEVER gotton done.
I say: 'you can airbursh on almost every cake you do'.
We are now testing a new compressor for better airbrushing, will let you
know the results.
Check out the AIRBRUSH page.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 14th, 1998 07:07:36
From: Beth in Sicily
e-mail: sparky@videobank.it
Subject: ANOTHER airbrush question
I was told that you cannot airbrush on buttercream icing, only on
whipped cream or something without grease in it. Is that true?
Beth in Sicily
Date: June 14th, 1998 03:45:49
From: Dolores
e-mail:
Subject: Re: Lambeth book on ebay
Yeah,...bargain maybe and dupe maybe too. There are 2 versions of that
Lambeth book. The really old one has NO cakes (I think maybe 1-2 very
small pictures.) The copy I have has pastried in the front and the other
half is cakes...beautiful BIG color pictures of cakes. That book
(embossed cover as mine IS) goes for up to $200.00. I suppose a
collector or pastry chef may enjoy owning the pastry book, but I'd want
the one with all the cakes in it myself. So be caredul and get a good
discription before you pay.
Date: June 14th, 1998 03:50:45
From: Dolores
e-mail:
Subject: Re: Angela Priddy's Fairy's (to Jillybean)
That was probably my last copy. I didn't know it was gone (lucky you!)
But Angela had a missprint on the formula for the fairies wings. If you
do them, I have the correction somewhere. I think the gelatin amount
needed to be double what is printed in the book, but I need to varify
that.
Date: June 14th, 1998 05:31:16
From: kate
e-mail:
Subject: Re: Re: Angela Priddy's Fairy's
So you don't have any more copies Dolores? Maybe I can try to find one
through interlibrary loan. If one comes up could you please let me
know, I would be interested in ording it. Thanks.
Date: June 14th, 1998 05:46:15
From: Jeannine
e-mail: Norder@prodigy.net
Subject: Re: Re: airbrush question
The brand of airbrush I have is a kopykake...I'm not really sure what
you mean about a crown on the end?! It has a removable circular piece
on the end that looks like it kind of protects the needle?
Date: June 14th, 1998 11:03:59
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: tip #124
THANK YOU ALL AGAIN VERY MUCH. now if i could just make a decent petunia
i'd be in could shape, any tips on that? i am using tip #104 and the
21/2in. lily nail. but i am not making very pretty petunias.thanks again
ladies, you have been most helpful as usual!!!kelly
Date: June 15th, 1998 12:07:35
From: kelly
e-mail: rh98@groupz.net
Subject: Re: Re: Re: Re: tip #124
thank you carolyn for the help, it is very much appreciated.
Date: June 15th, 1998 09:41:27
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Reconditioned mixers
Hi everybody. I am looking into getting a Kitchen-Aid mixer (a small
one) and a store nearby offers "Factory Reconditioned" models as well as
new ones. The reconditioned mixers are of course cheaper. My question
is, has anybody out there bought one of these before? Are they as
dependable as brand new mixers? I mean, they were obviously sent back to
the factory for SOME reason, but once they are fixed would they still be
a good choice? Thanks for any info. ~Dawn
Date: June 15th, 1998 08:47:56
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: tip #124
Kelly, you say your lily nail is 2 1/2" - that sounds really big, but I've never made the petunias so maybe it isn't. If you have a smaller lily nail and the #104, try that. The #104 being smaller may need a smaller nail, but perhaps some of the others can tell you about this.
Date: June 15th, 1998 02:12:55
From: lynne
e-mail:
Subject: Re: Re: Re: airbrush question
yes jeannie; that is what she mean? it looks somewhat like a crown
when removed :)
lynne
Date: June 15th, 1998 02:19:44
From: lynne
e-mail:
Subject: Re: Reconditioned mixers
if it is indeed a 'factory reconditioned' mixer i wouldn't worry too
much about it. i talked to my local hobart (kitchenaid commercial
branch) and they said they go completely thru them and give you a new
beater, bowl, etc. i have a feeling kitchenaid does the same. just
because it was returned does not mean anything was wrong w/it. maybe
it was a trade-in a bigger, better model.
just be sure of the warrenty; make sure you understand just what is
and is not covered. tho it is not a factory reconditioned one, i have
a kitchenaid that is over 45 yrs old. never had any problems w/it.
lynne
Date: June 15th, 1998 07:48:52
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: Re: airbrush question
Yep, thats a crown; Are all the points straight or are any bent? They
should all be straight; if any are bent, you need a new one.
Needle; should be straight, no burs. If there are burs, you can lightly
sand the bur BUT use very fine sand paper and only sand the end, not the
part where it angles. ALSO when sanding twirl the needle while drawing
it over the sand paper.
Now it also could be the nozzle thats inside. This is a expensive part
but very often bends easily. Its made of soft metal. Sometimes this gets
off center and you will have to send it back to KopyKake for repair.
If a repair is what you need, call Kopykake and as long as you pay for
shipping both ways plus parts they will fix it for you. The airbrush
alone is worth $100.00 so its worth fixing.
OR it could be the compressor, I'm not sure how to test it. But we are
testing a new compressor and so far its GREAT.
If you need any parts, we sell them.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 15th, 1998 11:28:49
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: The Ultimate Cake Decorator by Janice Murfitt
In Janice's book are two, beautiful pages that discuss the Italian
cassata cake. Does anyone own this book; and would you be willing to
send me these pages copied in color? I need this information for a
groom's cake for an October wedding. I would gladly reimburse someone
for the copying costs incurred.
My e-mail address is mauryg@voyager.net
Date: June 16th, 1998 07:39:15
From: Kim Eichelberger
e-mail:
Subject: Re: Finding cake mix cheap
I did some investigating on my own on how to get sheap cake mixes. I
called Traci Brown at Duncan Hines. The number is 614-781-8906. She
told me you can buy direct from the company however, you must order 150
cases (there are 12 mixes to a case). If you use another brand of cake
mix look for an 800 number and call it to see if you can buy direct from
the company if you own your own business. Hope this helps and have a
good day!!!
Date: June 16th, 1998 05:24:49
From: Marida
e-mail: binsted@erols.com
Subject: Re: seperator systems Wilton or Coast
We have always used Wilton and have been pleased with them. We use
Wilton's pushin columns most of the time (unless we have an ornament
between the tiers and need the plate). I have never tried Coast. Maybe
someone else has and can tell you the difference.
Date: June 16th, 1998 01:53:12
From: Daila
e-mail: daila@balista.com
Subject: Re: Re: Reconditioned mixers
My mom and I both have the 325w reconditioned mixers, and haven't had any problems, although neither of us are professional bakers. They cost around $200 or $220, and the price of the new ones are around $300. The new ones come with a one year warranty, and these reconditioned ones have a 6 month warranty. We're both very pleased with them!
Date: June 16th, 1998 05:49:33
From: Marida
e-mail: binsted@erols.com
Subject: Re: The Ultimate Cake Decorator by Janice Murfitt
I have the book and would gladly make you a copy of whatever you need.
Date: June 16th, 1998 05:54:12
From: Marida
e-mail: binsted@erols.com
Subject: Re: The Ultimate Cake Decorator by Janice Murfitt
I have the book and would gladly make you a copy of whatever you need.
Date: June 16th, 1998 04:22:01
From: Kristy
e-mail: savannah@tnproweb.com
Subject: gas vs. electric ovens
I have baked with both gas and electric ovens. Can anyone tell me which is the best one to use to bake a quality cake?? Thanks for your help.
Date: June 16th, 1998 10:08:35
From: Robin
e-mail: ciera123@aol.com
Subject: seperator systems Wilton or Coast
I am getting ready to buy some plates and pillars and have been considering Coast. They look real simple and sturdy and I like the push in style anyway. Do any of you have opinions on why you like the ones you use. Any opinions would be greatly appreciated!!!!
Robin
Date: June 16th, 1998 08:31:02
From: Sue
e-mail: proicer@one.net
Subject: Re: seperator systems Wilton or Coast
We sell Wilton and Bakery Crafts. Wilton is the most universal
plate/pillar so you might give that some thought. I know Coast has some
cardboard disposable plates/pillars but I wouldn't use them. Why not get
something that can be washed and used over?
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 16th, 1998 09:12:22
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: The Ultimate Cake Decorator by Janice Murfitt
Marida,
Tried to e-mail you but the message was returned. Somewhere in the book
are two pages of beautiful, colored pictures of how to bake and decorate
an Italian cassata cake. I will gladly reimburse you for any copying
expenses involved.
Maurice at mauryg@voyager.net
Date: June 16th, 1998 10:23:01
From: lynne
e-mail:
Subject: Re: gas vs. electric ovens
kristy;
if you listen to a man who repairs appliances 325 degrees is 325 degrees
no matter if it is obtained by using gas, electric or for that matter
wood or coal!!
i also have used both. personally i like gas cooking much better, but i
can get the same results from either. it really is a matter of watching
your timing and not using an oven too hot to obtain a moist cake.
lynne
Date: June 16th, 1998 11:34:49
From: Natalie
e-mail: NRJCAKE
Subject: Re: Re: Kopykake
I am interested in buying a KopyKake or Kobra machine (same company). Do you know anything about Kobra. THe literature says that it is bigger and can take larger artwork, but I don't know if it stores well. Thanks Natalie
Date: June 17th, 1998 01:37:07
From: Andria
e-mail: Aebpooh@aol.com
Subject: Re: Wilton Yrbks '77,78,79,80,81,82,83,94,95 for sale
I have been desperately looking for the 1995 wilton yearbook all over southern California. I am most definitely interested if it is in good condition.
Date: June 17th, 1998 09:49:31
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: gas vs. electric ovens
Hi Kristy,
I prefer to bake with electric. I was always a tried and true gas range
fan until I started to do cake decorating. I have lived in several
different apartments over the years and have had both types of stoves.
The electric ranges seem to bake more evenly. I currently have a gas
oven which needs to be calibrated desperately, but even if it cooked at
the proper temp., it doesn't cook as evenly. Another word, it has "hot
spots". It is a good thing that I had such an excellent oven when I
took my first decorating class. If I would have had my current oven, I
probably would have given up in frustration believing that I couldn't
bake a decent cake. I've learned to adjust but I am so looking forward
to the day when we own our own home and I can choose my own range.
What I would really like is a gas cook top and an electric oven. They
make them, but boy the're pricey!
Renee
Date: June 17th, 1998 08:38:49
From: Dolores
e-mail:
Subject: Re: Re: gas vs. electric ovens
I personaly prefer electric ovens. We recently purchased a fancy BIG
oven for our shop. We looked at both. I just feel safer...and I'm use to
electric. They do say that gas is cheaper...if thats a consideration. I
think its a matter of personal preference.
Date: June 17th, 1998 08:41:01
From: Dolores
e-mail:
Subject: Re: Re: seperator systems Wilton or Coast
I would opt for Wilton's because they are by far the easiest to obtain.
I don't know any shop near me...withing 3 hr radius that sells Coast.
Wilton has a wide choice of styles too.
Date: June 18th, 1998 12:00:55
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: seperator systems Wilton or Coast
I use Coast & Bakery Craft & Wilton. I think it depends on the
application or particular cake setup and personal preference. They are
all good plates and pillars.
Date: June 18th, 1998 12:50:11
From: lynne
e-mail:
Subject: Re: Wilton Yrbk '95 for sale
i have on i'll gladly sell you for $10.
send a money order to:
s.l. sammon
1709 e. houston
visalia, ca. 93292
as soon as i recieve your payment i'll mail the magazine :)
lynne
Date: June 18th, 1998 02:21:21
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Tips #86, #87, #88 for Ruffles ???? ô¿ô
Please help! I'm very confussed. In Wilton's 1998 year book, listed on
page # 116 are tips # 86 with an "*" at the bottom of the page it
says,"fits large coupler" Then it list tips # 87 and # 88. All these
look very much alike, with a little differance in the sizes. Tips # 87
and #88 have a notation that they are for LEFT handed people. There is
no notation about left or right handed listed for # 86.
I went to or called every store in this town and could not find a #86,
so I ordered one from SugarCrafter, along with several other items.
Today when I unpacked my order, Looking at Tip # 86, it is a regular
sized tip, not one that you would need a large coupler, and the tip
looks just like the #87 and #88. It looks just like the one for left
handed people. The one I received is from Bakery Crafts not Wilton's.
Are the tip #'s universal, or could this be the problem.
Now I have tip # 86, can anyone give me a clue how to use it? I'm NOT
left handed. But if this is for right handed people, it looks
backwards. I can get the same effect using maybe a 103 or 104 ruffle
and then going over that again with a small star and do a small zig
zag. But, I thought this Tip # 86 would give a simular effect with
only one application.
Thanks everyone! I really enjoy all the new ideas I get on this
message board. You ALL are a great bunch of people!
Shirley C.
Date: June 18th, 1998 02:30:39
From: Carolyn
e-mail: Bridal1
Subject: Re: Yearbook
I am not sure which years are on ebay right now, but might be worth a check to see. I remember seeing some. Go to www.ebay.com and type in Wilton for the search.
Date: June 19th, 1998 12:07:45
From: Sue
e-mail: proicer@one.net
Subject: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
As far as I know, Wilton numbers are the same as all other brands,
Bakery Craft, Marpol, Coast, etc. There is only one plant that I know of
over in Japan I think that makes tips, the other burned down several
years ago. They just print different names on the tips.
Ateco has another line of softer metal tips. Some are better.
CK Products now make their tips in plastic.
Any left handed tip should have a L after the number.
A degree or S behind the number means small or different from the
original. Example: tip 48 is jagged/smooth but tip 48degree is jagged on
both sides. Sometimes the tip 59S comes in as 59degree, but they are the
same tip. Maybe the other plant is making tips again, who knows.
Tip 88 was the orginal tip for left handers but they started coming in
like the right handed tips, probably a misstake. I was not aware that
Wilton decided to have them made without the curve. WOW. They are
keeping us on our toes!
There is an oversized tip like the 86, 87, 88 available, can't remember
the number but we should have them.
AND NOW>>>
Do you know about the RUFFLE TIPS? This is a great set of tips just for
making ruffles. No motion needed just squeeze and it ruffles itself!
Let us know if you have other questions, I'll check for you.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 18th, 1998 10:41:49
From: Carolyn
e-mail: Bridal1
Subject: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
I have to say these are my very favorite tips of all!!! I use one of these every day and on most every cake. They make beautiful ruffles/garlands, beautiful bottom or top borders, beautiful hearts on top of cakes - just so many pretty ways to use them. It is a most versatile tip in my book!!
Date: June 18th, 1998 07:56:21
From: Dolores
e-mail:
Subject: Re: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
One thing I forgot, so far as I knw there is no tip like the #86 series
that fits a large coupler.
Date: June 18th, 1998 08:01:26
From: Dolores
e-mail:
Subject: Check out the commercial ovens...
In my issue of American Cake Decorating Magazine (recieved today - and
available at Sugarcraft), there is a picture (AD) of the very commercial
oven I bought recently! That company is VERY pleasant to deal with. I
will never be sorry I choce them. Everyone I know who has bought their
ovens says the same...this gets me np $'s LOL
Check this out if you are in the market for a REAL great oven for your
cakes. If I'd known how fast I'd get finished with plenty of baking
ovens, I'd have made a sacrifice for that oven! It costs around
$3,000.00 delivered to your door...very courtesly. We bought 2 ovens.
They hold 6 full sheet cakes, one on each shelf.
Earlene is one of the other people who bought this oven from Deluxe.
Date: June 18th, 1998 07:55:01
From: Dolores
e-mail:
Subject: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
I'd never noticed, but Wilton has a complete error on that tip being for
the large coupler. It is not and never was...wish you'd told Sue about
it. We use the 86 tip a lot. BUT --- I prefer the #86 for lefties. I
think you are right, I feel that it is backwards also....why I like the
left-handed one.
Wilton has very recently revised their #86 tip. I don't know if it is
for sale singly. But when we got our NEW style class kits it was dif.
Forgot to tell Sue! Now Wilton's is the same on BOTH sides. I like it
much better that way too. There is now no left-right prob. The ribbon
part is in the center with no curve in either direction.
BTW, Wilton's or Bakery Craft's tips were the VERY same as far as
numbers go...as almost all others are. One thing - Bakery Craft's 104
tip is a LOT better shape than Wilton's. Wilton's is too wide open at
the large end and we always pinch it together some.
TIP: When making the zigzag/ruffle with tip 86 (or87-88), wacth your
zigzag for uniformity. As long as you tilt the ribbon part in out from
the cake...and not too much, it will turn out nice if you get the zigzag
right.
Date: June 18th, 1998 07:44:49
From: Dolores
e-mail:
Subject: Re: other than Wilton?
Yes, many people develop a style and write about it. But I don't know of
one single French book. They don't participate it seems.
But in S. Africa, England and Australia, to name a few, they have
developed a dif. style than ours altogether. They use mostly rolled
fondant with gumpaste flowers.
Check out my LINKS page for an Australian page.
Date: June 18th, 1998 01:21:00
From: Dolores
e-mail:
Subject: Re: Re: gas vs. electric ovens
A few words of info I've acumulated over the years:
Home ovens aren't carefully calibrated at all. I had a wonderful
Westinghouse double oven stove I used for 20 years. (Electric) The top
oven was much hotter than the bottom one. I had the technition out. He
took the panel off and 'looked important'...it continued baking the very
same. I just learned that if my cake had a high hump, to turn it down
some. I doubt there even was a way to fix it to the correct temp.
There is a hot spot in electric ovens too...The back of the oven is
hotter than the front...re: lopsided cakes. If you trun the cake a half
turn while baking it will bake more level.
Date: June 18th, 1998 11:07:49
From: Holly
e-mail: hhart@cinbell.com
Subject: Yearbook
I am looking for a 1991 Wilton Yearbook. Can anyone help?
Date: June 18th, 1998 08:45:47
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Rare book
I have ordered a book
Ordered item: Cile Bellefleur Burbidge "Cake Decorating for Any
Occasion"
THe price they have quoted me is very expensive. Before I pay that I would like to know if anyone has a copy of that book. When was it published and what is in it? I know the type of work this lady is known for and would like one of her books but it really needs to be a fabulous book for the price they are asking. Can anyone help me?
Date: June 18th, 1998 05:47:08
From: Dawn Knight
e-mail: dknight@wbfa.com
Subject: other than Wilton?
I have heard that wilton is only one method of decorating,making flowers
etc. Are there any books with some.say... french techniques. Or other
ideas from various other countries? Thanks.
Date: June 19th, 1998 12:17:55
From: Sue
e-mail: proicer@one.net
Subject: Re: Yearbook
Arrow down this page on the message board a little to:
older Wilton year books - June 5th, 1998 11:11:38 Maurice Guilfoil
She metioned some older yearbooks in Jackson, Michagan I think. Email
her she may be able to find you one.
Good Luck!
Check those garage sells.
Date: June 19th, 1998 12:36:56
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: pans for sale
since we have many new people coming to the board i thought i'd offer
these pans again.
each pan is priced seperately *or* $175 takes all (*plus shipping*).
the # in () is the yr the pan was issued, if known.
country goose (89); bird 'n' banner (89); congratulations (88); dbl
heart (79); juke box (84); turkey (79); set of 2 stars (71); holiday
tree (kit in original box never opened -87); mini jungle animals (95);
long loaf ; 9 x 13 sheet; 2 piece stand up lamb; pumpkin; baseball
glove (87); 2 piece sm. bells; hulk hogan; shell (89); wonder mold;
twin bells (79); barney (93); pretty girl; big bird w/banner.
these will be sold on a first come first served basis -- i will put it
aside for you until you send me a money order. you *must* first send me
your zip code so i can figure shipping costs.
lynne
Date: June 19th, 1998 12:44:32
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: wilton & coast plates/pillars for sale
here's your chance to try the difference between these for a low price.
i have 7 wilton round seperator plates and clear twist legs (7 & 9
in)available for $25 *or* i'll sell per item.
also have 5 coast plates w/5 9 in white pillars and 7/ 7 in clear
pillars for $10 or per item.
all prices are plus shipping.
lynne
Date: June 20th, 1998 12:39:33
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: Re: Wilton baroque mold
i have a set i could be convinced to part w/if you'r really
interested. since i haven't use it in over 4 yrs :) i'll have to see
what they are worth........make me an offer.
lynne
Date: June 19th, 1998 10:43:03
From: Eloise
e-mail: amemsm@aol.com
Subject: Re: Wilton Yrbks '77,78,79,80,81,82,83,94,95 for sale
How much would you be willing to sell the whole set for? Would you be willing to sell 77, 78, 79, 80,81,82,83,95 for $60?
Date: June 19th, 1998 09:04:41
From: lynne
e-mail:
Subject: Re: The Ultimate Cake Decorator by Janice Murfitt
i have this book for sale if you are interested. not expensive.
lynne
Date: June 19th, 1998 11:30:14
From: Marida
e-mail: binsted@erols.com
Subject: Re: Folding cart
I ordered my cart yesterday and got it today, the next day!
Date: June 19th, 1998 09:02:46
From: lynne
e-mail:
Subject: Re: gas vs. electric ovens
if you are going to put out any money for a thermostat it would pay you
to invest in a really good one.........a mercury one by 'taylor'. these
are available in many housewares type stores, and appliance parts
houses. the cost last i heard was about $11. there are two versions i
am aware of.......one that hanges from the rack and one that stands up.
lynne
Date: June 19th, 1998 05:04:50
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Re: Folding cart
Thank you for this information. I have been looking for such an item,
but have not seen this cart in any magazine/newsletter/catalog that I
have. THANK YOU :)
Date: June 19th, 1998 04:15:20
From: Holly
e-mail:
Subject: Re: Re: Yearbook
Thanks, I'll try that.
Date: June 19th, 1998 04:13:00
From: Holly
e-mail:
Subject: Re: Re: Yearbook
Thanks. That was a great suggestion.
Date: June 19th, 1998 01:44:38
From: Maya
e-mail:
Subject: Wilton baroque mold
Has anyone heard of the Wilton Barouque mold kit? Colette Peters does
an Edwardian Cake i her book "Colettes Wedding Cakes" where she uses
this mold. I have looked everywhere, but nobody seems to have heard of
it. I was thinking it might be discontinued. Is there anywhere I could
get it even if it was discontinued?
By the way, I really love this message board! Thanks for answering all
my questions.
Date: June 19th, 1998 02:24:27
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
I can't tell that much difference in the left and right handed ones. I'm right handed and just hold it slightly against the cake so it connects with the icing. I'm not sure if this is what you wanted to know so if not, please ask again.
Date: June 19th, 1998 02:19:29
From: Carolyn
e-mail: Bridal1
Subject: Re: Wilton baroque mold
I'm pretty sure it is discontinued and has been for several years. I do have it, but not willing to part with it. You might watch garage sales, ebay and flea markets for something like this. You just never know what you'll find that someone else doesn't need. Good luck! They are a blue color or at least mine are.
Date: June 19th, 1998 09:44:45
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: Re: Tips #86, #87, #88 for Ruffles ???? ô¿ô
So, Carolyn, how do you hold these tips when you use them for garlands? I also just bought one (88) and it is definately left-handed, even though there is no "L" on it. The 86 and 87 that this store had were the same, just smaller. I think these are Marpol. Why would they make them all for left-handed, not any for right-handed??
Date: June 19th, 1998 08:42:48
From: BKeith
e-mail: bkeith@netcom.com
Subject: Re: Re: Re: gas vs. electric ovens
The best way I've found to fix hot spots is to leave a baking stone on
the bottom shelf of the oven all the time. It does a wonderful job of
evening out the oven temperature and preventing lopsided cakes.
Also, invest in an oven thermometer -- they're not very expensive, but
it's a way to doublecheck the knob setting. Even if your oven isn't
calibrated, it provides a method of consistency.
Date: June 19th, 1998 07:28:09
From: Marida
e-mail: binsted@erols.com
Subject: Folding cart
I just ordered the nicest flat folding cart from Viking Office Supplies.
We have a two tier one that collapses but this one is like the one the
bellboys have at the hotels only it folds down. The 1-800 number for
Viking is 800-421-1222. They will send you a catalog. It comes in two
different sizes and the smaller one costs $59.00 and the larger one
which I got sells for sixty something ($69.00) I think. A caterer had
one at a wedding where we took a cake and I loved it.
Date: June 20th, 1998 11:34:37
From: Tammy
e-mail: Dunkccc@aol.com
Subject: Aztec airbrush
I recently purchased an Aztec airbrush from Winbeckler Enterprises and I find it to be very light and easy to use. If you own an Aztec airbrush, what do you think of it? (I'm still learning about this airbrush and I want to learn more.) Thanks!
Date: June 20th, 1998 07:59:24
From: Natalie
e-mail: NRJCAKE
Subject: Kobra/Kopykake
I'm looking into purchasing either a Kopykake or a Kobra machine. Can anyone tell me more about the Kobra? I understand alot of people use the Kopykake, but what features are good about the Kobra? Someone told me it is bigger, but holds larger artwork. Thanks. Natalie
Date: June 20th, 1998 07:39:46
From: maya
e-mail: maymay74@hotmail.com
Subject: Re: Re: Wilton baroque mold attn: lynne
Oops! I thought my e-mail address would be posted with my message!
Anyway, here it is: maymay74@hotmail.com
Date: June 20th, 1998 06:03:56
From: kate
e-mail:
Subject: Angela Priddys' Fairys
Hi again. Dolores, if you find a copy of the book please let me know,
I would be interested in ordering it from you. If not, do you think
you could give me the recipe for the wings? Thanks.
Date: June 20th, 1998 05:30:22
From: Maya
e-mail: maymay74@hotmail.com
Subject: Re: Wilton baroque mold attn: lynne
Lynne,you are very generous! I would love to purchase your Wilton
Baroque mold kit! I am in no position to give an offer though since I
have no idea what it is worth - I haven't even actually seen the kit in
itself, just some of the decorations made with it. But tell me what you
want, and e-mail me. (That is if you are still willing to part with it,
which I hope.) THANK YOU! THANK YOU! THANK YOU!!!
Date: June 20th, 1998 08:00:54
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton baroque mold
Yes those have been discontinued for some time. They were blue and in a
white plastic box. Wilton did make two new clear plastic fondant molds
that are not the same but you might like the new designs. You can use
any clear plastic mold, just dust or spray first.
There is a store in Columbus, OH that may have it. Cake Craft Co. owned
by Dave & Shirley Phillips. If you can't get the number email
proicer@one.net and I'll look it up.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 21st, 1998 09:26:23
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: The Ultimate Cake Decorator by Janice Murfitt
Maurice. I just emailed you, it is Sunday evening. If you click on my
name where I answered you, you will have my email address and you should
be able to get me. Try it.
Date: June 21st, 1998 07:16:08
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: The Ultimate Cake Decorator by Janice Murfitt
Earlene,
Thanks for the response; maybe the SAM'S here will have it, too. I only
need the two pages which show an authentic cassata cake which I have to
make for a groom's cake in October.
Maurice
Date: June 21st, 1998 06:01:13
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Folding cart
This cart is definitely heavy and it is easy to maneuver. Those people
are probably wondering where all these cake decorators are coming from.
It folds down real nice and you can slip it behind the front seat if
you are using a station wagon. I had been looking for one for a long
time hen I aw a caterer have one a few weeks ago. I got mine the day
after I ordered it.
Date: June 21st, 1998 12:41:36
From: Earlene
e-mail: PwdSugar
Subject: Re: The Ultimate Cake Decorator by Janice Murfitt
I just picked up a copy of this book at SAM's for $12.99. A real bargain for that large hard cover book.
Date: June 21st, 1998 12:56:29
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Re: Folding cart
Thanks for the 800 number. I have been looking for another folding cart. I bought one at ICES and found it is not heavy enough for what I need. I ordered the catalog and will check this one out. Thanks again for that info.
Date: June 21st, 1998 12:56:37
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Re: Folding cart
Thanks for the 800 number. I have been looking for another folding cart. I bought one at ICES and found it is not heavy enough for what I need. I ordered the catalog and will check this one out. Thanks again for that info.
Date: June 21st, 1998 12:15:57
From: jillybean
e-mail: letempt@wavecom.net
Subject: Re: Angela Priddys' Fairys
Hi Kate--if you want, I will copy the pages and send them to you. My
email is letempt@wavecom.net. Send me your mailing address and I will
get them to you.
Date: June 21st, 1998 11:48:09
From: Maurice Guilfoil
e-mail: mauryg@voyager.net
Subject: Re: Re: The Ultimate Cake Decorator by Janice Murfitt
Lynne,
Please e-mail me at mauryg@voyager.net about the book by Murfitt.
I am interested in a used copy at a good price.
Maurice
Date: June 21st, 1998 10:09:56
From: Sue
e-mail: proicer@one.net
Subject: Re: moving truck pan
There is a store in Columbus, OH which might have it. Its called Cake
Craft Company and owed by Dave & Shirley Phillips.
Email proicer@one.net and I'll give you their number.
Sue at Sugarcraft, Inc.
Date: June 21st, 1998 10:05:42
From: Sue
e-mail: proicer@one.net
Subject: Re: Kobra/Kopykake
SURE, all the specs are here on this Message Boards Web page.
Go to: ON-LINE CATALOG
Choose: Airbrush & Picture Projector (Kopy Kake)
then: PROJECTORS:
KOPYKAKE Projectors Projects an image onto the iced cake and you
airbrush the lines & fill in color - or use a brush to draw the picture
on.
Picture 1 shows how to use the projector to make pictures on cakes -
shows some completed samples and the many uses.
Picture 2 shows pictures of the choices of several projectors available
and prices
Picture 3 shows information for size, wattage guarantee, etc.
GOOD LUCK, we love ours!
Sue at Sugarcraft, Inc.
Date: June 22nd, 1998 11:33:08
From: Maurice
e-mail: mauryg@voyager.net
Subject: Re: Re: Re: Re: The Ultimate Cake Decorator by Janice Murfitt
Marida,
Thanks for responding; I have two, big fancy wedding cakes this week.
But I did e-mail you. I do appreciate your help.
Maurice
Date: June 22nd, 1998 05:15:45
From: Sandy
e-mail:
Subject: Re: Folding cart
Just wanted to say that I order for Viking for church supplies. Very reliable company. I've never had any trouble with them. :o)
Date: June 22nd, 1998 12:12:26
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: In search of Book...
Hi Everyone,
I was wondering if anyone has Adrian Westrope and Dan Tabor's "Chocolate
Paste Cakes"? What do you think of it? I tried to order it from
Amazon.com, but it is out of print already! They are doing a search for
me along with another book search web site. I know that "Beryl's
catalogue has it, but the book only costs $8.99 and she wants $4.50 for
shipping and handling. I just can't bring myself to pay 1/2 again the
price of the book to ship it. It is just a paperback.
Dolores, do you have this book for sale? What would you charge for S&H?
(I'd rather purchase it from you!) Thanks for any help and info.
Renee
Date: June 22nd, 1998 09:05:33
From:
e-mail: SeaWyfe53@aol.com
Subject: Decorating bags
Does anyone know where I may purchase cloth decorating pastry
bags?(canvas)
I live in NJ. Mail order or retail would be fine.HELP!!!!!!
thanks
SeaWyfe53@aol.com
Date: June 23rd, 1998 11:01:11
From: lynne
e-mail: kakeladi@mindinfo.com
Subject: 4 rare books for sale
1.) "the a.b.c. of cake decorating" by gladiola botha. 1978; softcover
w/many color pictures, instructions and recipes; 92 pages.
2.) "jane asher's party cakes" 1982. 2 dz. very different cake designs
in fondant. 110 pgs; softcover; color.
3.) "cake icing and decorating" by jean bowring; 160 pgs in hard
cover; no date but original sales slip indicates purchased in 1962;
over 50 color pictures, instrucitons, and recipes.
4.) "novelty cakes & food" by janice murfitt. compact; hardcover;
1988. about 30 projects -- lots of little items that can go on your
cakes.
i'd like $30 for *all* plus shipping. will sell per item.
lynne
Date: June 23rd, 1998 06:34:14
From: Dolores
e-mail:
Subject: Re: Decorating bags
Are you sure you want those kind? Waaay back when...I had to use those
because we didn't have the good ones we have today. Canvas bags have a
plastic coating that comes off as soon as you wash them real well. Then
the icing oozes out through the sides of the bag. Ugh!
BUT yes, we do carry these for the 'die hards' from way back : )
Date: June 24th, 1998 11:13:59
From: Sue
e-mail: proicer@one.net
Subject: Re: Taller pillars for the Crystal Clear Dividers?
I love that plate/pillar stand also! So EASY, no dowels to cut!
We use the 9" pillars, don't have a problem. We allow the cake to stand
overnight so the cake firms up. Also all 4 pillars are the same height
and symmetrically accross from each other making it hard to fall.
Pillars are still the same price. #303-977 four pc $3.99. Let us know if
you can't get them, I'd be happy to mail you some.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 25th, 1998 01:02:00
From: lynne
e-mail:
Subject: Re: 4 rare books for sale--*sold* (nt)
Date: June 24th, 1998 03:21:41
From: Sue
e-mail: proicer@one.net
Subject: NEW! CAKE PANS
NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW! NEW!
Just Arrived!!
A NEW Minnie Mouse body shaped cake pan #2105-3602 $10.99.
Holds one boxed cake mix. Star fill-in method. Includes complete
instructions.
A NEW Tweety Bird body shaped cake pan #2105-3201 $10.99.
Holds one boxed cake mix. Star fill-in method. Includes complete
instructions.
To Order from Sugarcraft, Inc:
call: 513-896-7089
fax: 513-863-4932
email: proicer@one.net
write: 1143 S. Erie Blvd., Hamilton, OH 45011 USA
Priority Mail shipping, 2 to 3 day: $3.75
Mention this posting and I'll split the shipping with you!
Hope to hear from you all.
Sue at Sugarcraft, Inc.
Date: June 24th, 1998 08:53:18
From: Dora
e-mail:
Subject: Re: Taller pillars for the Crystal Clear Dividers?
Dawn-
Wilton has the 9" legs for the crystal clear divider set. Page 154 in the 1996 yearbook. $3.99 per set of 4. I have them, but do not feel comfortable using them. They just do not seem as stable as the 7 1/2" legs. Maybe you could borrow a set from a fellow decorator in your area to check them out first.
Date: June 24th, 1998 09:54:53
From: Dawn Talbott
e-mail: satellite23@hotmail.com
Subject: Taller pillars for the Crystal Clear Dividers?
I recently bought the Wilton Crystal Clear Divider set and loved how
easy to use it was and how elegant it looked. Are there any pillars for
this set that are taller? I'd like a little more than 3 1/2 inches
between my tiers. Would taller pillars compromise the stability of the
cake? Thanks for any help. ~Dawn
Date: June 24th, 1998 08:53:16
From: Carolyn
e-mail: bridal1
Subject: Re: 4 rare books for sale
Lynne, I sent you an e-mail saying I would take all of these books - did you get the e-mail??
Date: June 24th, 1998 09:39:03
From: Clister
e-mail: chilliard@mail.state.tn.us
Subject: Re: KitchenAid and mixing times?
Shirley, you will also find out that you can mix 4 lbs. of conf. sugar
at one time as well as mixing 2 boxes of cake mix at once (a time
saver).
I've had the same mixer for 15 years and love it!
Happy mixing!
Date: June 24th, 1998 02:13:09
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: KitchenAid and mixing times?
Last night I was making icing to finish decorating a cake I needed at
6pm today. I work regular job from 8 to 5, so had to finish it last
night. I burnt up the motor in my hand mixer. (The second one in six
months) This last one was a turbo black n decker. Thank God Walmarts
is open 24 hours. I went there at 10 pm and they had a KitchenAid
Classic with 4.5 qt. bowl and differant blades for $199.95. I know this
far from the best model they make, but it is about 50 steps up from the
hand mixers I have been using. I LOVE IT!
Now I need some guide lines on the mixing times. This thing mixes in
about half the time I'm used to. I don't want to overmix everything.
Can anyone give me guidelines.
Thanks!
Date: June 24th, 1998 06:56:37
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: KitchenAid and mixing times?
For cake mixes, I usually mix them for the amount of time recommended
on the recipe. I think the big difference between my kitchenaid and my
hand mixer (also a B&D) is that with the hand mixer I needed to mix at
50% power to get the cake mixed well. With the kitchaid adn the flat
beater, I find that cakes mix best on a fairly low setting like 2 or
3. If I were to whip a cake at 5 or 6, it'd have WAY tooooo many air
bubbles.
The same holds true for frostings. Unless I'm doing a "whipped" style
frosting, I don't run the stand mixer any higher than 4 to cream the
shortening and butter, and then probably not over 3 to incorporate all
the sugar.(of course, I start EVERYTHING at "stir" power until it's
combined enough to not spray all over)
(I also use the dough hook when making fondant. It kneads it for me
and then my hands don't get so tired.)
Be warned though, if you're whipping egg whites or cream in the
kitchenaide (in which case I run it on a much higher setting) it'll
whip about 10 times faster than it does using a hand mixer. First time
I was doing a meringue in mine, I threw in the egg whites, set it
mixing and then got busy doing something else. (With my hand mixer it
always took 6-10 minutes to get to that "stiff peak" stage.) When I
looked back at the mixer after a couple of minutes, it was overflowing
with overbeaten meringue.
Hope you love yours as much as I love mine. (and if yours didn't come
with one, I'd strongly suggest investing in a spare 4.5 bowl!)
Date: June 25th, 1998 08:43:27
From: Sue
e-mail: proicer@one.net
Subject: Re: What to do with egg yokes? Or a substitution?
We actually throw ours in, but 3 egg yolks equal one egg. Use them in
the yellow or chocolate cakes.
Sue at Sugarcraft, Inc.
Date: June 25th, 1998 02:05:17
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: What to do with egg yokes? Or a substitution?
I've frozen egg yolks since I began baking cakes. My girlfriend made homemade noodles from the frozen yolks. Over the past 10 years we have developed an egg yolk noodle recipe to make with a kitchen aid mixer. One year we (my extension unit) made 120# of homemade noodles to sell. We used 21 cool whip cartoon full of frozen egg yolks, 90# all purpose flour, and7 1/2 dozen whole eggs. Here is the recipe we used:
1 1/2 cups frozen egg yolks (thawed)
1/3 cup water
1-2 tsp. salt
2 whole eggs
4-4 1/2 c. all purpose flour
Whip thawed egg yolks, water, salt, and eggs until fluffy. Add two cups flour, mix until smooth like pancake batter. Then beat in remaining 2 to 2 1/2 cups flour in with flat beater. I cover the mixer with a dish towel to cut down on the flour spraying (? can't think of the verb I want to use?). Mix until dough is mixed. Scrape out of bowl and knead until smooth. Cover with a towel and allow to sit for at least 20 minutes. Then divide into portions and roll out thin using more flour as needed. Let dry for awhile and cut into strips. We use a Aztec noodle cutter to roll the dough then same thickness (5-6 setting) and then cut. Yield: 2 to 2 1/2 # noodles depending upon how much you dry them. We store extra noodles in the freezer after they've dried enough to keep from sticking together. If anyone wants a recipe for a roaster of chicken noodle soup using these noodles let me know. We use these noodles for our church soup supper every year. I also have the recipe we developed for whole wheat noodles and cholesterol free noodles.
Note:there is NO preparation to the egg yolks. I just put in any type of clean plastic container that I have that has a tight fitting lid. Just add egg yolks on top of the frozen ones until the container is full. Frozen egg yolks are sort of gummy when you thaw them but they work just fine in this recipe.
Date: June 25th, 1998 08:21:28
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: KitchenAid and mixing times?
Hi Shirley,
Like everyone else, I LOVE my Kitchenaid stand mixer. One important
thing to remember, as Dolores and Earlene have said, the mixer works
best when you have enough icing in the bowl to completely cover your
mixing paddle. Otherwise, even at the slowest settings, you will get
some air bubbles in the icing. I had that problem, until I started
following their advice. Now, no problem!
For future reference, if you need a hand mixer, you can't beat the
Kitchenaid. I've had mine a number of years and mixed some pretty stiff
stuff and never had a problem. They are expensive. The most powerful
one is $70-80, but worth it. When I have just a little icing to mix
(1lb), I always use it with success. Have fun!
Renee
Date: June 25th, 1998 05:06:09
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: What to do with egg yokes? Or a substitution?
Please don't think this is crazy! I have to know! What in the heck do
you do with all the leftover egg yokes. Most of the cakes I make are
white. To keep them as white as possible I only use the egg whites,
leaving me with about a dozen egg yoke a week. I feed a few to the
dog, and make some real rich omlets for the family. I hate to be
wasteful and throw them away. So I'm coming to you all for advise
again.
Should I just throw them out? What do you all do, when you are making
lots of cakes every day? Is there some kind of egg white substitute
that you can use in the cake mixes to take place of the real ones?
Thaks again!
Shirley C.
Date: June 25th, 1998 07:09:58
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: all those yolks
If I'm doin a cake where I'll have 6-10 yolks left, I use powdered egg
whites for part of the egg requirements. If I'll wind up with a dozen
or more yolks, I save up all the yolks and make 12-yolk cookies. (i'll
post the recipe on the message board for Recipes.
Also, if you're willing to do a few steps to prepare them, egg yolks
can be frozen and used later. (I never bother with this for just a
couple of yolks.)
Date: June 27th, 1998 12:38:20
From: zara
e-mail: zara1@aol.com
Subject: Re: NEW! CAKE PANS
are the pans new new or old just never used???
Date: June 26th, 1998 11:10:41
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Re: Re: What to do with egg yokes? Or a substitution?
Patty, I'll post it on the recipe page. Basically I just use my same
recipe but do it in the microwave.
Date: June 26th, 1998 02:52:19
From: Patty
e-mail: plewis@chrm.com
Subject: Re: Re: What to do with egg yokes? Or a substitution?
Claudia: Can you post your recipe for microwave lemon curd? I also use lemon curd quite a bit for cake filling and would love to not have to stand over the stove stirring. Thanks. Patty
Date: June 26th, 1998 09:58:13
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Re: Re: Re: Folding cart
Tried to answer your E-Mail. Would not go through at that E-Mail address Send again please
Date: June 26th, 1998 12:17:13
From: lynne
e-mail:
Subject: lourds & carolyn --get my e-mail? (nt)
Date: June 26th, 1998 01:29:43
From: Carolyn
e-mail: Bridal1
Subject: Re: lourds & carolyn --get my e-mail? (nt)
No, Lynne, I haven't gotten an e-mail in the last couple of days. Did you get mine last night? My address is: Bridal1@AOL.Com
Date: June 26th, 1998 10:04:22
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: What to do with egg yokes? Or a substitution?
Here's what I do with my egg yolks. I make lemon curd. I use it a lot
for cake fillings. If I don't need it right away I freeze the yolks.
To keep the yolks from coagulating, I add one teaspoon of sugar for
every three yolks; stir well, label and freeze. When ready to use, I
just deduct the amount of sugar I have used to freeze the yolks from the
recipe I am using. I now make my lemon curd in the microwave. Sooo
much easier than standing over a hot stove stirring constantly. If I
need the yolks for a savory dish, I add 1/4 teaspoon salt for every 3
yolks and label the container with the number of yolks/salt.
Date: June 26th, 1998 09:52:53
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Re: Re: Taller pillars for the Crystal Clear Dividers?
Opps I forgot to tell you. The reason you take the small plate with you to the craft store. Some 5/8" dowels are just a little too tight to fit into the leg openings on the bottoms of the plates. So just make sure they fit in there easily before you buy them.
After the dowels are used they get returned to me. We wash them and let them dry for a couple of days and then store them for use again at a later date. Just be sure they get totally dry before storing them.
Date: June 26th, 1998 09:47:44
From: Earlene
e-mail: PwdSugar
Subject: Re: Taller pillars for the Crystal Clear Dividers?
I dearly love this Wilton set up. I have about 8 of each size plate and many sets of the legs. The 7 1/2" as well as the 9" legs. This setup is completely stable. No way can it come down unless the table comes down LOL. I even make longer legs to use with these plates. Take your smallest plate to the hobby shop and buy 5/8" wooden dowel rods. Have someone cut them the length you need for your cake. Cut the white dowel sleeves about 3/8 inch shorter than the wooden dowels and slip over them. This keeps the wood away from the cake. I also make shorter legs to use with these plates. Shorter - When you only need 2" between the cakes such as that square cake in the last Martha Stewart wedding book that had the lattice panels at the base of the cakes Longer - You have an ornament that must go between the tiers and you need another couple of inches seperation. I have used this many times and sure it shakes a little on the table but it will not come down. Don't get carried away and try to put a castle between two 18" tiers with only four long legs though - that would not be stable.
Date: June 26th, 1998 09:36:59
From: Earlene
e-mail: PwdSugar@aol.com
Subject: Re: What to do with egg yokes? Or a substitution?
I also hated throwing all those egg yolks out. I work closely with a caterer in town. I take them all of my cake scraps and egg yolks. They make the cake scraps into cookies for luncheons and those are very tasty. The egg yolks - I add 1 T. of sugar per cup and beat those lightly and then place in the freezer. I have at least two cups every week and sometimes much more. I don't feel quite so wasteful and when I accumalate a few containers. They just get transfered from my freezer to his. They do such a volume of cooking that he uses them up quickly.
Date: June 28th, 1998 10:25:26
From: lynne
e-mail:
Subject: Re: KitchenAid and mixing times?
how interesting dolores, i do just the reverse! :)
lynne
Date: June 28th, 1998 05:14:08
From: Dolores
e-mail:
Subject: Re: Re: KitchenAid and mixing times?
Congratulations on your new mixer...you are in the big leagues now :)
Use your whip for cake batter and your paddle for icings.
Date: June 28th, 1998 05:19:09
From: Dolores
e-mail:
Subject: Re: Re: Angela Priddys' Fairys
INFO! The recipe for the wings (gelatin mixture) is wrong in the book. I
don't have my book at home (where I am right now) and can't tell you
exactly but I think I remember that you add twice as much gelatin as the
recipe states. Its SO fun! You just mix unflavored gelatin with hot
water, add food coloring, have a tiny wire wing 'form' and dip into the
gelatin like when you blow soap bubbles. Take it out, let dry and remove
the wire form...so fragile looking and SO beautiful.
Email me and I'll check the formula for you.
Date: June 28th, 1998 05:05:02
From: Dolores
e-mail:
Subject: Re: Re: NEW! CAKE PANS
These are NEW pans from Wilton! Check out pictures of them on my web
site at: http://www.sugarcraft.com/catalog/new99/new99.htm
Please note that this is just a preview exclusively for you right
now...manyt items are not yet available and won't be until as long as
into September. Check out the castle pan!!!
The new Wilton 99 Yearbook is ALMOST ready too. We got a brochure on it
just Saturday. It shows a tiered rolled fondant cake on the front ---
very simple decorations.
---Heehee - saw it before Sue...since she is out of town! (an inside
joke). We all love to get that brochure before Sue has the chance...a
game we play at the shop <|:)
Date: June 29th, 1998 10:29:34
From: Jennifer
e-mail: gigimama@aol.com
Subject: Re: kitchen-Aid Mixer
If the beater is not aligned properly, it could be hitting the side of the bowl. Check your owner's manual. It will tell you how to determine if this is the problem and how to fix it. If you think this could be it, don't use the mixer until you're sure. If the beater is hitting the bowl, it could ruin your mixer if you keep using it.
Date: June 29th, 1998 08:17:24
From: Stephanie
e-mail: BCI_MAN@sssnet.com
Subject: We won't tell Sue a thing it will be our SECRET (NT)
Date: June 30th, 1998 01:26:22
From: Sue
e-mail: proicer@one.net
Subject: Re: Re: NEW! CAKE PANS
Yes, I have a LONG list. Send a SASE and I'll send you a copy. One on
price increases too, sorry.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 30th, 1998 01:47:43
From: Neshia
e-mail: kgw68@msn.com
Subject: The best airbrush
I am new to the business and would like to know more about
airbrushing.. Who makes the best airbrush to use for cake decorating?
Date: June 30th, 1998 01:24:49
From: Sue
e-mail: proicer@one.net
Subject: Re:I FOUND OUT!! HE HE
Date: June 30th, 1998 01:20:48
From: Sue
e-mail: proicer@one.net
Subject: Re: Dolores, do you have....
Not sure about the first book listed. Email the title to proicer@one.net
tell mom to copy it for me and I'll do some checking.
But the Encyclopedias we have. $29.99 each or 10% off if you buy all 3.
Thats a savings of like $9.00! Also one is available in Spanish.
Sue at Sugarcraft, Inc.
513-896-7089
Date: June 30th, 1998 12:58:04
From: Neshia White
e-mail: kgw68@msn.com
Subject: Re: NEW! CAKE PANS
Do you know what pans,if any, have been discontinued from the 1998 year
book?
Thanks
Date: June 29th, 1998 07:48:58
From: LisaF
e-mail: lfleeman@mail.stlnet.com
Subject: kitchen-Aid Mixer
I just purchased a 5qt Kitchen-Aid mixer and love it but when I'm
mixing the bowl seems to "rattle". Is that normal?
Thanks Everyone
Date: June 29th, 1998 07:51:52
From: lynne
e-mail:
Subject: Re: kitchen-Aid Mixer
does the bowl 'twist' into a base? you probably are not twisting it
tight enough.
if you have one that lifts up to the beater then i don't know what to
tell you :)
lynne
Date: June 29th, 1998 10:40:45
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Dolores, do you have....
Hi Dolores,
Do you have a copy of Adrian Westrope and Tan Tabor's "Chocolate Paste
Cakes" for sale? I'd really like a copy, but I'm having trouble
locating it. Also, I'd like the Wilton Encyclopedia 2. I think you
stock this. What would be the cost of all three encylolpedias?
Thanks, Renee
Date: June 30th, 1998 10:50:58
From: Sue
e-mail: proicer@one.net
Subject: Re: Wilton Discontinued pans
Sure, give me a couple of days. We will probably have to scan in the
text and add another page to the ON-LINE CATALOG. Great idea, but may
take a few days.
Also, Wilton has a large list of price increases (Boo-Hoo) which go into
effect July 1st. Now we don't raise anything we still have until new
products come in. I'll post it also.
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 10:43:57
From: Sue
e-mail: proicer@one.net
Subject: Re: Hard Candy
You are going to love this Message Boards ON-LINE CATALOG!!!
Click on ON-LINE CATALOG, then click on Hard Candies how-to-photo.
We have a few of the Wilton molds left, rubber and the white plastic
ones. Call me and I'll tell you which ones we have left. We have a few
of the over sized white molds also.
Mom loves to make Hard Tac too! If you need or have any questions don't
hesitate to ASK. She makes it a Christmas and my kids eat it ALL!!!!!
Sue at Sugarcraft, Inc
513-896-7089
Date: June 30th, 1998 10:37:44
From: Sue
e-mail: proicer@one.net
Subject: Re: transporting cake
This is a real tricky stand to use...
We don't use the top cap nut so we can unscrew the stand and carry the
cake on its plate. Since the cake plate will not stand level alone we
add a towel to a cake pan (size of the cake) and place the cake on its
plate into the towel/pan. Then place them on our delivery mat (a sticky
rug backing mat).
When we get to the reception, screw everything back together and add the
top. You could also carry the top cake on a cardboard, add the cap and
place cake on last. BUT make sure to cut out where the cap will be.
Do you have the cake corer? A WONDERFUL gadget for cutting out the
center for the pillars.
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 10:26:21
From: Sue
e-mail: proicer@one.net
Subject: Re: The best airbrush
I have a KopyKake A2000 model at home. I use it daily and have the best
fun with it. I airbrush on almost every cake I do.
Recently we purchased the Airmaster compresser for our bakery and like
it very much. We can spray flowers and they look as smooth as if we made
them with colored icing! It also makes the finest line, just as if you
made it with an ink pen!
Check out this Message Boards ON-LINE CATALOG under Airbrush. Several
specs given. We also have several good books on Airbrushing.
Sue at Sugarcraft, Inc.
Date: June 30th, 1998 09:03:56
From: Mindy
e-mail:
Subject: Re: Re: kitchen-Aid Mixer
Hi, I just bought the 5qt kitchenaid mixer also. But the beaters were scrapping the side of the bowl. We tried adjusting the mixer with the adjustment screw that is on the underneath side of the mixer, but it didn't fix it. we called kitchenaid and talked to them about it. They sent a new mixer and picked up the other one. Very nice company to work with. Just call them and ask about it. Mindy
Date: June 30th, 1998 03:35:06
From: Jackie, GA
e-mail: jwcarver@bellsouth.net
Subject: Hard Candy
Wilton used to make molds and supplies for hard candy. What ever
happened to them? I love to make hard candy, but I do not have any
molds to set the candy. Any ideas?
Date: June 30th, 1998 03:20:27
From:
e-mail:
Subject: Re: Re:I FOUND OUT!! HE HE
Please share the list of discontinued pans with all of us, esp. the
shaped and character pans. So we can get them while they are still
available. Thanks
Date: June 30th, 1998 09:04:43
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Whip vs. paddle
According to the directions that came with my mixer, the paddle should
be used for cake mixes and non-whipped frostings. I'd be afraid the
whip would incorporate too much air into the cake mix and/or frosting.
Date: June 30th, 1998 07:59:13
From: Natalie
e-mail: NRJCAKE
Subject: transporting cake
I am doing a 2-tier wedding cake this Friday using the tall tier stand (18" footed base and 12" plate, for 14" and 8" tiers) and need some advice on how to transport it. Thanks. Natalie