Recipes saved 8/25/99 – PART 2:

Dan Kikkert

Whats the best Buttercream Frosting?

Fri Jun 11 01:40:05 1999

 I am putting together a cake for my inlaws 50th wedding

anniversary and I want the overall frosting to taste good.

I am not very fond of the wilton recipe which uses

shortening ... crisco works great with the decorating, but

the frosting ends up being too sweet.

Does anyone have any suggestions to improve the wilton

recipe or perhaps a new recipe that is better in taste?

Your help is appreciated,

Dan

Coz

receipe

Fri Jun 11 10:39:02 1999

1 pound room temp butter cream in mixer slowly add powder sugar a couple cups at a time add 1 1/2 tsp vanilla(white vanilla for whiter color)

or almond ext. about 1/3 cup whipping cream and then keep adding powder sugar until you have the consistency you want.

It tastes sweet but not greasy crisco nasty.

Other buttercreams are those french and Italian kinds-they are more work to make-would you want the receipe? You need a candy therm.

Dan

Marida's was wonderful!!!

Fri Jul 16 12:52:33 1999

Thanks for your help with the recipe! I frosted

the cake with Marida's frosting and everyone loved

it. My inlaws were very surprised by the effort.

I used the frosting for borders and designs ... in

that case it was a little too soft (should have

thickened with more powdered sugar).

lynne

unsweetening icing........:)

Sat Jun 12 03:47:44 1999

do you add salt? about 1/4 tsp does wonders.

in place of about 1/4th of the crisco use *real* butter.

add 1 tablespoon *unflavored yogurt* per # of sugar.

you may wish to reduce the amount of liquid if you do.

add 1/3 cup of white cake mix *sifted* w/powdered sugar.

use a combination of flavorings -- ie: 4 parts vanilla; 2 parts almond (or lemon) and 1 part butter flavor.

any one or all of these will cut the sweetness.

also posted many times on this board is 'marida's icing' recipe. it is very good! try it.

Sheri

Marida's icing is #1 !!!

Sat Jun 12 10:52:27 1999

If you go to the 'next page' icon at the bottom of this page and keep going back to Feb. 25th, Marida posted her recipe. I get many compliments

on it and the first thing people say is how it is not sweet. I make it with lightly salted butter, it does taste sweeter when I use the unsalted. Good

luck with your cake!

Lesa

I agree - Marida's is the one...

Sun Jun 13 09:09:34 1999

Absolutely the best buttercream every - using lightly salted butter or adding butter does cut the sweetness. I also use the 6 part vanilla, 4 part

almont and 2 part butter flavoring mix and have excellent results. Good luck!!!!

Lesa

It's long....but fabulous!

Sun Jun 13 09:13:09 1999

LEMON BUTTERMILK CAKE WITH STRAWBERRIES

CAKE

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 tablespoons grated lemon peel

3 extra-large eggs

1/4 cup fresh lemon juice

3 cups cake flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 16-ounce package frozen sliced sweetened

strawberries, thawed

FROSTING

12 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 cups powdered sugar

5 tablespoons frozen lemonade concentrate, thawed

1/2 teaspoon finely grated lemon peel

2 1-pint baskets strawberries, hulled.

FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.

Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with

dry ingredients.

Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks

and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room

temperature.)

Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to

thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat

in lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about

5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with

remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using

spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and

chill. Let cake stand at room temperature 1 hour before continuing.)

Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.

HINTS: Everything must be at room temp to bake (except buttermilk) and where it says to cool cake - do so.

Can also use Buttercream (Marida's is great) with a hint (no more) of lemon.

BKeith

Re: Cream cheese icing

Fri Jun 11 09:20:24 1999

I've done it a couple ways. I substituted cream cheese for some of the butter in my standard white chocolate Swiss buttercream once. It was

tasty, but the texture bothered me. Didn't seem to bother anyone else, but I wasn't satisfied.

Then just yesterday I used a recipe from The Cake Bible for a white chocolate cream cheese buttercream. I used it on my carrot cake for a

tasting sample. The bride, the groom, and the wedding coordinator all went ga-ga for it, so it would appear to have been a success. ;)

Gently melt 9 ounces good quality white chocolate and let cool to room temp. Cream together 12 ounces cream cheese and 6 ounces (1 1/2

sticks) butter until well blended and fluffy. Mix in the white chocolate and 1 1/2 Tbs lemon juice (could also use a teaspoon or so of vanilla or

lemon extract and/or 1/4 tsp almond extract).

This stuff is really easy to work with, but it does get a little spongy on standing at room temp. Need to rebeat it once in a while to keep it

creamy.

Marida

Re: Cream cheese icing

Fri Jun 11 23:07:57 1999

Here is the recipe they gave me:

1 stick butter

16 ounces cream cheese

10 ounces white chocolate

1 tsp. lemon juice

It was easy to work with.

lynne

Re: Chocolate & Fruit

Thu Jun 10 16:12:47 1999

my goodness michelle -- i hope i can remember all you ?s :)

almost any fruit that is on the dry side --- bananas, oranges, even grapefruit, apple, kiwi, that's about all i can think of right now.

as far as using white cho, anything you can dip in reg. cho can be dipped in white cho. the two can be used in combo anytime you think it

looks good. taste is always another way of telling what kind of choco to use.

fruit is touchy.....usually you only have a couple of hrs lead time.

just melt the cho. that should be enough. if you get some that is old/dried out (therefore thick) you might have to add a bit of crisco or better

yet some paramont crystles.

monica

ISO butterfly cupcake directions

Tue Jun 8 17:14:40 1999

I recently-2 or 3 months ago- came across a recipe for

decorating cupcakes with butterflies made of cookies.

I have searched all my magazines trying to find it, to no

avail. I would be so grateful if anyone knows the recipe to

which I am referring, if you could just tell me which issue

of what magazine it appeared in. I want to make these cup-

cakes for my little girl's first birthday party. It's only

two months away--help!

Selina

Re: ISO butterfly cupcake directions

Fri Jun 11 21:48:59 1999

In England we make butterfly cupcakes by making regular cupcakes (from scratch works best so they hump) and then when cool cut off the

hump and cut in half. Put buttercream in the space and replace the wings angled upwards, sprinkle with pwd sugar. These are also known as

fairy cakes. Maybe not what youre looking for but cute anyway.

Debra

Re: ISO individual desert

Tue Jun 8 19:08:00 1999

Hi!

Mini Cheesecake Temptations

Crust

1 Pkg DH Milk Chocolate Chunk Brownie Mix

Filling

24 oz. cream cheese, softened

3/4 cup sugar

2 Tbsp all-purpose flour

3 eggs - lightly beaten

2 Tbsp lemon juice

1 tsp vanilla extract

2 cups sweetened whipped cream - for garnish

fresh strawberries - sliced

mint leaves

1. Preheat oven to 350 F. Place 24 (2 1/2 inch) foil liners in muffin cups.

2. For crust, prepare brownies following package directions for basic recipe. Divide batter evenly into foil liners. Bake at 350 F for 5 minutes.

3. For filling, place cream cheese in large bowl. Beat at low speed with electric mixer, adding sugar and flour gradually. Add eggs, lemon juice

and vanilla extract, mixing only until incorporated. Spoon evenly over warm crusts, filling cups half full. Return to oven. Bake at 350 F for 20

minutes longer. Cool completely.

4. To serve, garnish with dollops of whipped cream, strawberry slices and mint leaves.

This recipe came from the Duncan Hines website under the cake recipe section. Great website!

I have tried this recipe and froze the cheesecakes for two months and they were terrific.

Sheri

Re: ISO: Strawberry Cake Recipe

Tue Jun 8 00:11:04 1999

Do you mean a strawberry flavored cake or yellow or white cake w/strawberry filling?

If you meant strawberry flavored, check out Earlene Moore's website (you can get to it from Dolores's links) Click on her recipe page, she

adds sour cream to her cake mixes and she has a recipe for strawberry sour cream cake. I've tried a few of her recipes and they're delicious.

Coz

Strawberry Daquirie cake

Tue Jun 8 00:21:32 1999

This is fun. Make a regular white cake, add a little white rum to your frosting and place fresh sliced strawberries between the layers-nothing

wrong with a super thin coating of frosting in the middle and then strawberries on top-you would be surprised it takes only about 5 strawberries

to fill a 10" so it really isn't that expensive to do-cut them thin. Leave the rum out for just plain strawberry cake. Hope you like this idea!

Coz

Choc. Amaretto?

Tue Jun 8 00:29:05 1999

Here's a hot seller!! whatever choc. receipe you are using-replace the liquid ie. coffee or water-with amaretto and add a tsp of almond ext.

Make a buttercream and add Amaretto or almond ext for a white color. Here is a yummy filling-8-oz almond paste-3/4 lb butter mix good then

add 3-4C powder sugar then thin it with actual amaretto-thin it to the consistency you want for spreading-add more powder sugar if you want

to thin out more with amaretto-does that make sense?

Sheri

Re: your best amaretto recipes??

Mon Jun 7 21:39:09 1999

Hi Barbara!

The May/June issue of Mailbox News has recipes for Amaretto cake, buttercream and a filling. If you don't get MB news I would be happy to

email them to you.

Also, if you go to the previous "recipe" page here, someone posted a amaretto cake recipe. Her recipe is from a mix and the Mailbox News one

is from scratch.

Sheri

Re: Mailbox News

Sat Jul 3 16:13:45 1999

They have no email listed, but here's the snail mail

MailBox News

P.O. Box 16208

Minneapolis, MN 55416

lynne

Re: ISO: filling for lemon cake

Mon Jun 7 11:29:25 1999

emily;

i suggest raspberry--you will be pleasently suprised how good this is. use knotts brand jam. or bavarian creme (aka: veinna; alpine--all simular.

basically this is the same fill used in custard filled donuts or boston cream pie). this is a commercially made item. i'm sure dolores carries it or

you can pick it up at a local cake shop. comes in a plastic sleave or weighed out into tubs of various sizes.

Coz

Lemon Curd

Mon Jun 7 10:16:40 1999

this is soooo yummy and impressive. Make a couple days ahead it really isn't that hard.

Lemon Curd

4 egg yolks

1/2C sugar plus 2 TBSP sugar

fresh squeezed lemom juice of 3 large lemons

4 Tbsp butter

2 tsp lemon zest

in a non stick pan add yolks and sugar-stir together. Microwave you lemons 30 seconds-this makes them juicy-cut in half and squeeze juice in

bowl by hand(don't monkey with those juice maker things this is easier) hold you strainer over the pan and pour the juice, add the butter. Now

turn your burner on to med and constantly stir-As soon as you see the first sign of a boiling bubble-pull it!! Pour thru your strainer into glass

bowl. Stir in the lemon zest and cover and refrigerate until ready to use!!

I use this receipe alot and I put sliced fresh fruit on top of the curd-strawberries are in season now!! Yum!!!!

Lesa

I made this cake with a little twist...

Sun Jun 13 12:50:36 1999

I made four 9" rounds of regular chocolate cake (found on this board, by the way) and two of the milky way cake. I wound up with two

cakes, top and bottom layers of regular and middle of mikly way. The texture was fantastic - with that little "surprise" in the middle! I think I

baked the milky way a little too long, but it was still moist and scrumptious. decorated with Marida's buttercream in chocolate and white

decorations. My client loved it and I have had three requests for it from that party.

Marida

I found one

Sat Jun 5 23:11:24 1999

I found this recipe in one of my cookbooks along with the Italian Cream Cake recipe:

ITALIAN CREAM FROSTING:

3/4 c. butter

12 ounces cream cheese

1 1/2 t. vanilla

1 1/2 (1 pound) boxes powdered sugar (I think that would be about 6 cups)

Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream.

Barbara R.

Just thought of it....

Sat Jun 5 21:48:10 1999

I just remembered, when I did some fake cakes for a restaurant recently, one was a carrot cake and the icing had coconut and nuts in a creamy

looking icing (maybe cream cheese). Maybe that is what you are looking for. I would think it would be hard (if not impossible) to make it look

smooth and you certainly couldn't decorate with it.

Coz

Italian Buttercream?

Sat Jun 5 20:05:08 1999

I am not sure what an Italian Cream cake is-sounds good though. There is a frosting called Italian Buttercream-its the boil water and sugar and

whip egg whites one-If interested I will write out the whole receipe-it's kind of a pain and you need a candy therm. It is really good though.

lynne

Re: ISO Carrot Cake from Spice Cake Mix

Sat Jun 5 17:51:59 1999

i also do it all the time. i take one long carrot and grate that. grab a handful of raisins and throw it in the oven :) most people seem to love it.

i'm waiting now to (hopefully) hear from a gal i did a grad cake for couple of days ago. she wasn't sure she wanted a 'cake carrot cake' they

were used to having carrot bread type cake :)

Barbara R.

Re: ISO Carrot Cake from Spice Cake Mix

Fri Jun 4 23:08:58 1999

I do it all the time. I just put a generous handful of grated carrots per mix. I guess you could "guesstimate"

the raisins also. (maybe a smaller handful)!

Marida

Re: how long can you keep mousse?

Fri Jun 4 13:46:23 1999

You could probably leave it in the refrigerator for several days-no more than a week.

Marida

Re: ISO Can't taste my white chocolate in my cake mix

Fri Jun 4 13:50:58 1999

Southern Living has a recipe for a white chocolate cake that is real good--not from a mix. White chocolate is tricky sometimes. I have some

customers who are real white chocolate lovers and I have to use my white chocolate icing that tastes like a candybar but is a pain to make.

Other times, I just add the white chocolate to a buttercream. Most of the recipes that I have seen where you use cake mixes only add about 3

oz. of white chocolate so it is not much to give it that true white chocolate taste. They now make white chocolate pudding mix by Jello and

maybe you could try adding a box of that to your white cake mix.

Tawndra

Re: ISO Can't taste my white chocolate in my cake mix

Fri Jun 4 22:20:18 1999

I have recently started adding the jello white chocolate pudding to my cake mix. It does not give it a strong white chocolate flavor, but does

enhance the cake flavor some, and the cake is super moist!

BKeith

Re: ISO Can't taste my white chocolate in my cake mix

Mon Jun 7 13:54:23 1999

Well, the first thing you ought to do is try adding some white chocolate. Not summer coating. Not baking bar. Not white chips. None of those

contains cocoa butter, and that's most likely the flavor you're missing. Real white chocolate is essentially equal parts cocoa butter, sugar, and

milk solids, with a touch of flavoring (vanilla). If you subsitute hydrogenated palm kernel oil for the cocoa butter, you're missing the key flavor

component (it'd be akin to spreading Crisco on your toast and calling it butter).

I believe that Baker's white chocolate has cocoa butter, but read the label. Beyond that, you may not be able to find it in your grocery store. I

buy Callebaut white chocolate from a wholesaler in bulk, and use it as required for cakes, fillings, and icings. You can really taste the difference.

BKeith

Callebaut white

Thu Jun 10 09:37:25 1999

If you don't mind buying 5K blocks (11 lbs), you can get it for around $4.50 per pound. Check out Gourmail. It's still not as good as wholesale,

but it's much better than buying a little at a time from the gourmet shops.

When I started buying in bulk, I bought a couple plastic bins with lids (like Rubbermaid) -- 6-8" high. One for white, one for bittersweet. Into

each bin went a small plastic cutting board that just about covers the bottom. A 5K block of chocolate, cut in half, fits just right in the bin, one

half stacked on the other. Now when I need chopped chocolate, I don't make a mess on the counter -- just chop it right in the bin. The bottom

half of chocolate acts as a cutting board for the first chunk, and when that's gone, the cutting board protects the bin when I'm chopping from

the bottom chunk. The bins sit either one atop the other or side-by side on a shelf in the basement where it stays cool. Now I always have

chocolate when I need it.

Renée V

White chocolate cake

Wed Jun 9 13:27:40 1999

Hi Jennifer,

I totally agree with BKeith. The cocoa butter taste is what you are missing. Be aware that if you start a with a cake mix, it already contains

assertive flavors of its own (vanilla, almond). This makes it more difficult to detect the white chocolate flavor. Although I use cake mixes quite

a bit, in this case, a scratch cake may be the way to go. This way, you entirely control the flavor. There is a wonderful white chocolate cake in

Rose Levy Birnbaum's "Cake Bible".

Renée

P.S. to BKeith

Callebaut is my favorite white chocolate, with Lindt 2nd. Right now I am paying between $8-10 a lb. for Callebaut, but I can't find anything I

like better!

Trisha

ISO frosting for hot weather

Thu Jun 3 22:46:58 1999

I am searching for a good frosting that won't melt in the heat. I have been using the basic wilton "buttercream icing", but using 1/2 butter and

1/2 crisco because I really hate the greasy taste from using all crisco. But I've found that using the butter causes the frosting to melt in the hot

weather. Does anyone have any good recipes that can be used for frosting and piping that will hold up in the heat (and taste good too)? I really

liked a recipe I tried by boiling sugar/water, then adding egg and butter (a real buttercream recipe?)- it has a great taste, but I'm afraid this one

will melt in the hot weather, too. Thnaks for your suggestions!

Barbara R.

Re: ISO frosting for hot weather

Fri Jun 4 00:51:01 1999

Someone on the board posted this recipe not too long ago saying it was for hot weather and high humidity, but that you do sacrifice some taste.

2 C Crisco

1t salt

12 c conf. sug

1 c flour (someone else uses corn starch)

3/4 - 1 c water

1 T creme bouquet

You might want to use cake flour instead of regular flour. Someone on the board has said that the icing had a grayish tint from regular flour

being added.

Barbara R.

BTW

Sat Jun 5 21:42:46 1999

BTW do you know anything about using corn starch?? It seems to me that would be better than using flour.

Mindy

buttercream with cornstarch R

Sun Jun 6 13:44:28 1999

Hi, I thought that someone had posted a recipe with cornstarch and I finally found it. Here it is. Thanks to whoever posted the recipe.

1 cup crisco

2 lbs. powdered sugar

1/2 tsp. popcorn salt

1/2 tsp. each flavoring (butter, almond and vanilla)

1/4 cup cornstarch

3 T. powdered milk

1/2 cup hot water

Dissolve salt and flavoring and milk in the hot water and add this mixture to the crisco and powdered sugar.

I made this recipe last year and wrote some things on the recipe card. It's very thick, will need to add more water to be able to ice a cake with

it. And to my taste, there was too much almond flavoring so I changed it to 1/4 tsp.

Barbara R.

Re: ISO frosting for hot weather

Sat Jun 5 21:36:57 1999

Thank you for the hint. I have added that icing to my list, but have never used it. I will add "cake flour". Thanks again.

Trisha

white chocolate frosting?

Sat Jun 5 09:40:54 1999

I found a recipe for a white chocolate frosting in Rose Levy Beranbaum's book - it's just white chocolate with some mineral oil to soften it up -

do you think that would hold up well in warm weatehr? I might just try a bit to see how it does.

Renée V

I'd re-think that choice...

Wed Jun 9 13:12:36 1999

Hi Tricia,

White chocolate is VERY heat sensitive. It not only melts, but the cocoa butter has a tendency to separate from the solids in the heat. I'd don't

think I would try it in the heat and especially not outdoors.

Tawndra

ISO: Flavor enhancer

Thu Jun 3 06:31:56 1999

Hi

I was wondering if there is anything you can add to a chocolate cake to help enhace the flavor. I normally use DH dark chocolate fudge, but

add a pudding mix to it. The cake is very moist, but seems to "need something else" I was going to try vanilla, but will you really be able to taste

it after baking? Thanks for any ideas!

Coz

Liquor

Thu Jun 3 09:53:46 1999

Hi! The skies the limit on choc. cake!! I do mine from scratch and it calls for coffee and instead of all coffee I will do 1/2 coffee and 1/2

liquor-I like doing amaretto and instead of vanilla I will do almond extract. I've done kahula before also then I make a simple syrup to moisten

the cake and control cake crumbs and I add the liquor to the simple syrup. Other ideas would be Rasb. liquor and a little rasb extract. I suppose

with a cake mix are you suppose to add water if so then you could add the liquor instead.

Sheri

Coz is right!

Fri Jun 4 00:40:32 1999

I have a recipe called "Black Russian Cake" that calls for one box of dark choc. cake mix, 1- 3 oz. box inst. choc. pudding 1/2 c. oil 4 eggs 1/2

c. creme de cacoa(vanilla liquor) 1/4 c. Kahlua and 3/4 c. brewed coffee

This cake is so dark and moist, a definite customer favorite. Sometimes I substitute the liquor amounts and replace with water, depending on

the situation.

My 81 yr. old grandmother would not believe this cake was from a mix, I can't think of any higher compliment! Enjoy!

Coz

Choc. pastry cream

Tue Jun 1 13:24:40 1999

I have the choc receipe here and a vanilla receipe at work-this choc would be great with strawberries or rasberries! Choc. pastry cream:

2 1/2 C. whole milk

1 tsp. vanilla

3/4 tsp salt

5 egg yolk

3/4 C sugar

1/3 C flour

3 oz. bittersweet choc.

place first 3 ingredients in saucepan and whisk on med/high bring to boil and set aside. In sepeate bowl whisk the egg yolk, sugar, and then

whisk in flour(whisk good to prevent lumps) slowly add hot mixture to egg mixture and keep whisking. Return to saucepan and bring to

boil-remove from heat add melted choc. whisk and this isn't in the receipe but I always do this-I dump the mixture thru a wire strainer to ensure

no lumps!

Transfer to your pre-baked tart shell and refidgerate.(If you don't want a skin put plastic wrap on top-skin is fine as it gives a smooth look and

the fruit will be on top anyway) Once it is cool beautifully arrange your fruit and to keep your fruit nice-microwave or boil apricot preserves,

jam or glaze and use a nice pastry brush and brush it on the fruit-It will give it a nice shiney appearance and help preserve the fruit! Let me

know how it turns out!

MISH

LOW FAT SPONGE CAKE

Fri Jun 4 10:47:29 1999

As Marida suggested go to cakerecipe.com...

I've used a lowfat sponge cake called "Birthday Party Cake"

it calls for milk and I've used skim milk. The only fat thats in it is 4 whole eggs, so for the whole cake its 20 grams of fat and if it serves 12

thats only 1.67 grams per slice. Just note that you have to make part of the batter about 8 hours ahead. Its a great recipe that stays fresh for

over a week and I always make it for my calorie concious cake eaters!

Hope this helps

Mish

Coz

Super stabilized whipped cream

Tue Jun 1 13:34:03 1999

1 tsp powdered gelatin

4 tsp water

1 C heavy cream

1 Tbsp. sugar

1/2 tsp vanilla

In small heatproof measuring cup place gelatin and water. Allow to soften for 5 min. Set cup in a pan of simmering water and stir occasionally

until gelatin is dissolved. Remove and cool to room temp.(7 min.?)

In chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly. Add the gelatin mixture in a steady stream,

beating constantly. Add vanilla and beat to stiff peaks.

Dolores

Marshmallow icing

Wed Jun 2 15:50:46 1999

Go to my icings page for this. I love to make it. It is wonderful. You can get there from here: http://w3.one.net/~proicer/index.html

Go first to RECIPES then to ICING RECIPES

It is called Meringue Icing (like 7-minute)

Barbara R.

Re: ISO: 'goldbrick' topping

Mon May 31 19:48:10 1999

Hi, I use chocolate chips melted with shortening to dip or drizzle over strawberries. It doesn't harden like I think of when you mention Magic

Shell. It remains sort of "pliable". And I don't measure it, I just put in enough Crisco (solid) to make it to the consistency I need.

Bethany

Magic Shell

Mon May 31 01:14:19 1999

Dee, hi,

I found this recipe for Magic Shell on KitchenLink's Copycat Central. I haven't tried this yet, but please let me know if it works. I love that

stuff; just had some a few hours ago! :)

Ingredients:

4 oz. Chocolate Chips

3 Tbsp. Butter

Preparation Instructions:

Melt chocolate chips and butter together, when ready to serve pour over ice cream, or even cake, this makes a wonderful frosting. You may

need to make more, but keep it within these ratio's.

If I'm not mistaken, someone posted a similar recipe on Top Secret Recipe's message board that used shortening instead of butter, but I

couldn't find it in their archives.

Michelle

Shell Topping

Thu Jun 3 12:23:45 1999

Have you ever seen the shell topping that is flavored? There is one that taste's like peanut butter. How would you make it?

One more quetion. On the recipe you gave does it harden completely when put on ice cream?

Bethany

Re: Shell Topping

Thu Jun 3 12:57:16 1999

HI, Michelle,

I have never tried the recipe for Magic Shell. I saw it on the Internet and just passed it along to Dee. I have some ice cream in the freezer, so I

might try it tonight. I'll let you know how it goes. As for peanut butter flavored, I have absolutely no idea how you'd make that, but I wish I

did, because my husband loves the kind flavored like a Reese's Cup. :)

dee

Re: Shell Topping

Thu Jun 3 21:04:17 1999

Hi Bethaney, Welllll, I tried it like you said but I used Merkens choc. instead ofchoc. chips. At first it melted real well but very quickly , it

started to get real thick (almost as if it were seizing up-like I added water or something. I added nothing except the butter! It tasted very much

like choc. fudge! it was not pourable at all!!

what could be used to keep it at a liquid state and then harden on icecream? oh well, i guess i'm back at the drawing board...

Anonymous

Re: Shell Topping

Fri Jun 4 20:19:21 1999

Hi, Dee,

I'm sorry it did not work for you, however, I may be able to make you smile. I made some last night using Crisco instead of butter, and it

worked! I didn't have any butter, and I remembered seeing a recipe that used shortening, so I substituted equal amounts of Crisco. My husband

and I were both impressed. I made it in a small bowl and "spooned" it onto the ice cream, and it began to harden almost instantly. Today we

remelted what was left and finished it off. I just bought milk choc. chips to try; I think they will be better than semi-sweet, which is what I

used last night.

Bethany

Re: Shell Topping

Fri Jun 4 20:24:05 1999

Hi, Lisa,

I had to smile when I read your post, because last night as my husband and I were eating our choc. Magic Shell, I mentioned that someone

posted they would like peanut butter flavored, but that I didn't know how to make it. I wondered aloud if perhaps stirring in p.b. would work,

when he asked,"Don't they make p.b. chips?" Duh, I thought, why didn't I think of that? So tonight, while I have milk choc. magic shell, he will

be eating p.b. magic shell! :)

Claudia

Re: whipping cream

Mon May 31 22:16:28 1999

Lynne is right. You can't freeze whipping cream if you want to whip it but you can freeze it if you are going to use it for cooking. I buy a case

of quarts of whipping cream from my supplier and keep it in the freezer. But I only use this cream for my chocolate ganache. Works great.

dee

Re: whipping cream

Mon May 31 23:21:31 1999

Thanks, Claudia...

I would like to have it on hand to make the mousse fillings that Marida gave us. (Whipping cream mixed w/white chocolate pudding and other

puddings) I am glad to know i can freeze it for ganache, though.

lynne

Re: Forgot...how to jazz up cake mix?

Sun May 30 17:32:38 1999

try adding 1 teaspoon almond flavoring.

or use the combination i always have mixed & ready:

3 parts vanilla

2 parts almont extract

1 part butter flavoring

Jodi

Parts?

Sun May 30 21:59:34 1999

Lynne,

Forgive me for being so "green"! How much would 1 "part" equal per cake mix? I don't want to overdo it. Thanks!

Oh, I also read somewhere that someone uses melted butter in place of the oil in the cake mix recipes. I might try that as well...what do you

think?

lynne

Re: Parts?

Sun May 30 22:14:16 1999

parts.........any amound you wish.

could be tsp; tblsp; cups; etc. etc. etc.

my actual recipe is:

8 oz. vanilla

4 oz. almond flavoring

2 oz. butter flavoring

keep that mixed together on hand at all times. when you need some, shake and measure whatever amount you need.

i'd use no more than 2 teaspoons per mix.

i haven't used butter in my cakes, but then i don't use oil either :)

Jodi

ISO: Chocolate Whipped cream frosting

Sun May 30 16:34:48 1999

Hi,

I am looking for a recipe that my grandma used to make all of the time. She would make chocolate cake with a chocolate whipped cream

frosting that was on the back of a cocoa tin (not Hershey's or the other common one). It used whipping cream and cocoa and I don't remember

what else. It was SO yummy! I am wanting to use it for my son's birthday party on June 4th.

Also, whenever I make cakes from mixes, they always turn out really dense and smaller than the picture on the box. I use Pam cooking spray

on the pans. Could this be why? How does one make the cake light and fluffy? Thanks!

lynne

baking from a mix

Sun May 30 17:30:46 1999

hi jordi;

i really cannot understand how the cake dosn't turn out.

it's sooooo easy to follow the instruction to come out w/a great light & fluffy cake. but then, like taste, that description is in the eyes of the

beholder :)

all i do is add: (pre heat oven to 300 degrees(f) while mixing)

2 whole lg eggs

1 1/3 cup water

1 pkg any flavor cake mix

beat slow until moistened, then 2 minutes on high (for hand held mixer) and pour into cake pan.

pam should not effect it. i make my own pan coating.

bake your cake for about 20 minutes, then turn oven up to 325 for about 15 minutes. test by touching in center -- if it springs back take it out.

Denise M

picture-perfect cakes

Mon May 31 07:59:48 1999

Hi Jodi,

Just a word of advice - never expect a cake to look as pretty as the one on the box. I'm a food packaging designer, and I know first-hand all the

food styling and artificial alterations a food item has to go through to look so pretty on the box. It usually is never the real product, and if it is

there's lots of extra work put into it to make it look that way. The photo is for consumer appeal. A lot of the time the product will turn out a lot

different. So don't be disheartened if it turns out unlike the photo.

BKeith

Dense cakes

Tue Jun 1 10:53:36 1999

Are you also flouring the pans after spraying them with Pam? If not, that could be your problem. The batter needs a little something to hold on

to as it's rising -- if the pan sides are too slippery, it won't rise as high.

Jodi

Dense cakes

Tue Jun 1 22:13:18 1999

That's probably my problem. I'm not flouring it. Thanks for the tip!

michelle h.

dense cakes from a mix

Tue Jul 6 11:53:41 1999

Hi. Definitely grease AND flour the pans. Maybe that caused the problem, but the other thing you might try is to use ICE-COLD water for the

mix. This is especially important if you live in a warm area like I do!

Barbara R.

Re: Cake Scraps

Mon May 31 19:39:14 1999

Hi, there are a lot of scrap recipes out there. Earlene has quite a few on her website. You can get to it from Dolores' Homepage. Also, I posted

one on the Recipes from a Mix Board. Since I have been using the "press down" method, I have many many less scraps. I still have to cut one

every now and then. But I have a freezer full of scraps from a whole Italian Cream wedding cake when I made it (the whole 4 tiers) with only

half as much flour and sugar. I just put a turtle cake through the processor and intend to use it as a crust for a dessert next week. I think I will

use cream cheese and chocolate pudding on top.

Laura

Cake Scraps

Sun May 30 22:46:37 1999

You do not have to cut off any of your ck. If you will take a clean dish towel or paper towel and lay it over the hump on your ck when it

comes out of the oven and mash down it will level your ck perfect for you. It works good and you will have no wasted cake. I always take

some of the mistake cakes I make to my bake yard and crumble them up for the birds as they have to eat to and waht a treat for them.

lynne

Re: Pink Champagne Cake Recipie

Sun May 30 22:20:12 1999

i basiclly do the same.

just use a good grade of champagne.

also, most of the time i ice it w/non-dairy topping, to which i also add champagne. i 'overwhip' it a bit, then thin down w/champagne.

i have a recipe somewhere that is basiclly the same w/the addition of a pkg of pudding mix.

i worked at a bakery that used 'cold duck' for champagne. i know little or nothing about champagne so i don't know what is a good brand :)

Dolores

Re: Butavan amt. for doctored cake mix?

Sat May 29 09:26:38 1999

Go over to Earlene's web site (link from mine) and see. She has doctored recipes using Butavan I think. And you can always email and ask her. This is her

baby...she started this with the Butavan : )

Marida

Re: Rolled ButterCream??

Fri May 28 17:27:15 1999

I have only done one rolled buttercream iced cake. I used Marsha Winbeckler's recipe and the bride asked for a lemon flavoring. I found it easy to work

with and would do it again if asked.

Dolores

Re: Rolled Buttercream

Fri May 28 16:22:44 1999

I've not done this but its a matter of adding Karo and more p. sugar I think. We carry a couple of small books on the subject that may help.

Renée V

Re: ISO - Wedding Shower Desserts

Tue Jun 1 13:30:47 1999

Hi Dee Moy,

Have you considered a Trifle or Punch bowl cake. They are so pretty and nice and cool in August. Plus there is the bonus of all kinds of fresh fruits being

in season. If you are not familiar with these kinds of cakes, they usually involve layering pound cake or lady fingers with custard or mousse, fresh fruit and

whipped cream or whipped topping. This is usually done in a pretty glass bowl so the layers can be seen. If the room is cool, and you don't have a highly

perishable custard, it can sit out for a couple of hours. (I wouldn't let an egg custard sit out for that long.)

Another elegant dessert is petit fors, but they are much more work!

lynne

Re: ISO strawberry cake-help asap!

Wed May 26 21:57:36 1999

hi tammy;

i suggest you make a sm test cake to show her what it will be like. make a strawberry swirl cake by making a white cake and divide it between 2 or 3 6"

pans. using about 1/2 cup white batter mix some jello into that and drop this into one of those rounds. run a knife or fork thru the entire batter to swirl it.

for the other one, drop some strawberry jam into the batter and swirl as above.

if you have a thrid one you can try something else or just leave it plain for the family.

bake as usual -- only for a shorter time as they are sm.

for one you can split & fill w/jam; for another split and fill w/fresh berries.

as for using berries at the top == it just *will not** work on icing. i have tried it -- believe me it makes a real mess!

if they want berries on top you have to leave the cake uniced (on the top) make a very lg. border (shells o.k.) and fill inside w/berries, then top w/piping jel.

you can crush some of the berries and add to the jel. spread over the berries trying not to touch the border.

Tammy

Re: ISO strawberry cake-help asap!

Thu May 27 06:54:12 1999

When you say split and fill, is that considered filling the cake? I have never done a cake with filling before, but that might be a consideration. Will the cake

get soggy if I fill it with sliced strawberries or should I just stick with something else? I don't have time to make test cakes for her or I would gladly do it. I

need to get her cake to her tomorrow evening--that's why I'm so desperate for advice! She ordered her cake awhile back but just sprung this strawberry

thing on me at the last minute.I'm sure she'll like whatever I do, I just want it to be exactly what she wants. She has already told many people about my

cakes (I made one for the garden club). For some reason she loves to smell my cakes and said that whatever I use in my cake mix was wonderful because

of the smell it had and it's taste (she scrapes off the icing because she doesn't like icing! ugh! after all of that hard work!) Anyway, I don't even add

anything to my cake mix yet, but I didn't tell her different! Maybe the flavorings from the icing creep into the cake!?! Anymore advice you or anyone else

has for this amateur will be greatly appreciated! Thanks, Tammy

lynne

Re: ISO strawberry cake-help asap!

Thu May 27 14:33:22 1999

hi again tammy;

hope i'm not too late w/this answer.

to use fresh berries as filling either use 2 layers or cut (split) one layer in 1/2 (heigth wise -- not diamiter)

using your icing make a line of icing about 1/4" in from the edge (i use tip 10 for this). this is called a dam.

in your case i would very lightly coat the cake layer top w/piping jel, then make the dam. place berries that are cut in 1/2 inside that dam and cover w/the

other layer of cake. it depends on the berries, but it might be a bit uneven or you can slice the berries into even slices.

this cake will have to be kept in the frig up until 1/2 hr before serving.

please let us know how it all turns out -- how the customer likes it.

Tammy

more ?'s!!

Thu May 27 14:50:15 1999

Thanks so much for your help. I still have a couple of "beginner" questions? Do I use the sliced strawberries by themselves or add them to thinned icing or

even to the strawberry mousse as Marida suggested. I think by the time I figure out what I'm going to do, I'll end up doing a cake like that for our

family-we are also huge strawberry lovers!! About the top of the cake, how long do you thing whole strawberries would hold up, although, if she's got a

strawberry filling, I think the ones on top might be too much, but maybe even just in the corners with some mint leaves? I had also thought about drizzling

a tiny bit of thinned icing over them. I would be happy to know your thoughts! Thanks!

lynne

Re: more ?'s!!

Thu May 27 19:05:06 1999

tammy, i think you got most of your answers from marida. one word of causion from my experience: *do not!* mix fresh berries w/buttercream icing. if

you want to 'drizzle' over the berries for color -- use white choco or any choco candy melts.

you mentioned using 2 12x18 cakes -- are you going to stack them one on top of the other for a cake 4" high?? or are you splitting each to fill each?

Tammy

Re: more ?'s!!

Thu May 27 22:38:50 1999

She only wants the one cake so I am going to split it and fill it. This will be my first time splitting a cake so if you have any advice on how to do it evenly

and on how to remove the top layer to fill it, I would be very grateful to hear it. I will let you and Marida know how all of it turns out. Do you think the

idea of putting a few whole berries in each corner would work out or would they too bleed into the icing? Thanks, Tammy

Barbara R.

Re: more ?'s!!

Thu May 27 23:39:11 1999

The way I split cakes is this: I have a cake cutter, you know one of the ones with the wire across. I split the cake in equal halves, then I slide a board the

same size as the cake carefully between the layers so I don't have to lift off the top one (I usually cover the board with saran so the cake won't get a

cardboard flavor). Then I cover it all with saran and put it in the freezer. When it's frozen I take it out, lift up the cardboard off the bottom and do my dam

and filling then pick up the still frozen top and lay it on, cover with a clean towel and let it thaw, then ice. Have fun!!

lynne

Re: more ?'s!!

Fri May 28 00:56:46 1999

barbara gave you good advise on splitting a cake. just about how i have done it for yrs :)

yes, you can use a few *whole* berries in the corners. make sure they are clean, blimish free, and dry. that is very important.

you can leave the cake out no more than overnight w/the berries already on it. better to place them just before p/u or delivery. if you coat them lightly

w/piping jel or dip in melted choco you will have a bit longer time.

Marida

Re: more ?'s!!

Fri May 28 08:10:46 1999

Tammy, I have a cake that I do for bridal showers a lot that is a 10" basketweave with "grass" on the top and then layered with strawberries. I do not put

the strawberries on until the cake is picked up. Also when I clean the strawberries I set them on a paper towel to try to catch a lot of the juices before they

go onto the cake. I would not put any strawberries onto that cake of yours until just before it is delivered/or picked up.

Re: ISO strawberry cake-help asap!

Thu May 27 07:06:00 1999

Tammy, have you thought about using a strawberry cake mix? Duncan Hines and Pillsbury both make them. I have a real good strawberry mousse recipe

that is good between the layers. It is easy to make and posted on this board under October 5th.

Marida

Re: can't find recipe

Thu May 27 16:19:19 1999

You could probably add a few to the mousse. You already have a pint in there and after you puree them you don't have to add much water to make a cup

and a half. Sometimes I don't have to add any water. That recipe makes quite a bit but I think you may need to make it twice for two 12x18 cakes,

especially if you spread it kinda thick. My husband loves that stuff!

Bethany

RE: Buttermilk in a cake

Wed May 26 15:02:13 1999

HI. I recently learned that the local bakery, which makes a very good white cake, uses buttermilk in their recipe. This bakery said they never use water,

either. Has anyone ever tried buttermilk in their cakes? What exactly does it do for the cake? Would I substitute it equally for the water? Their cake always

looks white, and I can never get mine to look white, even when I only use egg whites. Could it be because I use butter instead of oil? Thanks in advance,

and I apologize for all the questions! :-)

Tracy

Buttermilk in cakes

Thu May 27 11:37:38 1999

I SWEAR by buttermilk in my white, chocolate and orange cakes! I posted a terrific chocolate cake recipie on this board not too long ago which calls for

buttermilk. I use this recipie all the time and it is fantastic! I'm not sure why or how buttermilks affects a recipie, but I find that there is no comparison to

texture/taste etc. using buttermilk. I'm pretty sure I got my recipies originally from the Betty Crocker cookbook.

Bethany

Thanks, Tracy

Thu May 27 14:00:35 1999

Hi, Tracy,

Thanks for responding. Now I've got to go buy buttermilk! :) I'm going to look for your chocolate recipe. Do you make your cakes from scratch, or add

buttermilk to a mix?

Tracy

Buttermilk

Thu May 27 14:18:25 1999

I make my cakes from scratch, but the chocolate cake is a super-easy one bowl recipie (no sifting, etc. of ingredients). It's just a little more time

consuming than a mix, but I find it better than a mix.

Bethany

Re: Buttermilk

Thu May 27 21:45:57 1999

Tracy, HI,

I found your chocolate recipe on the board-and in my grandmother's Betty Crocker cookbook! :) I'm going to try it the next time I make a chocolate cake.

I'm glad you recommended it; I never know if cookbook recipes will be good, so I'm afraid to try. (I wasn't too thrilled with the Cake Bible's white cake

recipe.) Do you know where you found your white cake recipe? This cookbook only has one, and, alas, no buttermilk in it (sigh).

Tracy

Buttermilk in Cake

Fri May 28 08:07:55 1999

I'm sure I got the white cake from the Better Crocker book too. Maybe it's a different edition from your Grandmothers. If I'm not mistaken there is a cake

called "williamsburg Orange Cake" in the Betty Crocker book. I'm sure if you just omitted the orange ingredients it would be a nice white cake. I'm pretty

sure too (but not positive) that it is a buttermilk cake.

Bethany

Re: Buttermilk in Cake

Fri May 28 13:31:21 1999

Tracy,

I found the W'msburg Orange cake, and you're right-buttermilk! Thanks, I'll have to try it omitting the orange ingredients. I sure do appreciate you're

responding to me like this. :)

lynne

Re: RE: Buttermilk in a cake

Wed May 26 22:01:59 1999

hummmmmm, sounds good.

now, to sub for the water, buttermilk is thicker so i would think you will need a bit more than the amount of water called for. also, it has a different

chemical balance so you might need to add about 1/4 teaspoon baking soda.

i often add sour cream but in addition to most of the water called for -- 1 cup water and 1 cup s.c.

i do think the problem you have w/the color of the cake has got to be the butter.

maybe keith will give us more info on this.

BKeith

Re: RE: Buttermilk in a cake

Thu May 27 09:10:36 1999

Buttermilk: Try subbing 1 for 1 for the water. It's a bit thick, but ought to work. If your batter is too thick, stir in a bit more buttermilk to get it to the

consistency you like. It adds flavor as well as acidity. For most batters, you probably won't need to balance the acid with baking soda. If you're starting

with an already acidic cake though (lemon, orange), you might want to adjust. The nice thing about added acidity is that it makes the starches in the flour

set up a bit quicker and gives you a slightly taller cake.

Color of batter: butter will affect it. So will egg yolks, and also vanilla (or other extracts). I don't typically use Crisco or oil in my cakes, so they're a bit

off-white from the butter. Also, I use good vanilla, so even my white cake is off-white. If a bride wants a pure white cake, I suggest a white sponge. If

she doesn't want that, I say I can get a whiter cake by using clear vanilla (under protest), but it won't taste as good. Then it's up to her. Same goes for

icing.

millie

wilton whipped icing

Tue May 25 11:26:54 1999

Has anyone tried this? It interests me because it doesn't have to be refrigertated, but I don't want to compromise taste for convenience.

Let me know what you think of this product.

Jeff

PERSONALLY...IT'S AWFUL!!!!!!

We have a customer who loves it — Dolores, Thu May 27 09:37

Bethany

Re: wilton whipped icing

Tue May 25 21:16:45 1999

Millie, hi,

I recently made a cake with this icing. I personally thought it was horrible, but the birthday girls absolutely loved it. They were after the "tastes like

WalMart's cool whip icing" (their words), and said this icing was even better. Unlike Lisa, I didn't have great success decorating with it. It seemed to melt

really quickly, and all I used it for was to ice, shell borders, and some fill-ins on top. Maybe I just didn't whip it stiff enough.

Lisa

Re: wilton whipped icing

Tue May 25 15:19:08 1999

I tried it once and it was okay. Everyone who ate the cake liked it. I just haven't had the opportunity to use it again. It did decorate nicely even roses.

lynne

Re: ISO Lemon Poppy Seed Cake from mix

Tue May 25 01:00:44 1999

i make one all the time. you can use up to 1/4 cup poppyseeds, but it probably is just as good w/just 2 tablespoons. hint: soak the seeds in lemon yogurt (or

unflavored) overnight -- equal parts (2tbsp ea) then add all to the batter.

What does soaking the seeds in lemon yogurt do?

i really don't know..........but have always done it since i was told about it. i usually have unflavored yogurt on hand (i use it in my icing).

lynne

I believe the recipe you are talking about called for 2 tablespoons of poppyseed per cake mix.

Marida

Re: whipped cream ????

Sat May 22 00:08:02 1999

I have done basketweave with whipped cream that has been stablized. I have never used it on a wedding cake--only on a cake topped with strawberries but

it worked.

mary

ISO Winnie-the pooh cake

Fri May 21 09:48:08 1999

I am in search of a recipe/directions for icing a cake that looks like "Winnie-the Pooh" for my daughter's birthday. Any ideas would be appreciated. thanks

Mish

Re: ISO Winnie-the pooh cake

Fri May 21 11:06:10 1999

I'm either the 1999 or 1998 wilton year book there is a really cute winnie the pooh cake shaped like a block with the characters on each side of the block

and a little winnie the pooh on top.

Dolores

Re: ISO Winnie-the pooh cake

Mon May 24 20:27:00 1999

This one we do all the time:

Use the Wilton long loaf pan to cut out 4 blocks...ice these with the cake icer tip! Easier. Make an 8" round...pipe 'bees' on it. You will need to put a straw

in each block to hold the 8" cake up. I think I recently gave this cake picture somewhere but I'm not sure. Set the large squeeze toy Pooh on top. Sometimes we also add other characters that carry out the theme...on the blocks. We color each block a dif. color

too...pastels.

Sandy

Re: Graduation cookies

Sun May 23 16:47:15 1999

Grad Caps

Here's another quick idea! :o)

Place a miniature peanut butter cup, bottom up, on a plate, Top with a small dollop fo frosing or peanut butter, then press on a chocolate covered graham

cracker.

For a tassel use buttercream or royal icing.

This is an idea out of Family Fun magazine.

Denise

re: graduation

Fri May 21 23:16:15 1999

Hallmark sells the cutest cookie cuter in shape of the morter board.

Also, for a preschool graduation, I made cup cakes and sliced off the hump. Attach a two square graham cracker with frosting. Then I thin down icing in

microwave and poured it over the graduation hats. For the tassles, I put a m&m on top with royal icing for the button and made the tassle out of shoe

string licorice. They came out really cute and were so easy to do. hope this helps.

Judy R.

ISO Flavored Pound Cake recipes

Tue May 18 22:05:48 1999

I am making the Wedding Cake and Grooms cake for my daughter's wedding the first of next year, and I would like to make the cake layers different

flavors. I have decorated cakes for years - but hate to bake them! I had a problem with one falling in the center (I think it was my oven at that time), but it

left a bad taste in my mouth when baking them (excuse the pun!).

If anyone has any recipes that would be suitable for a Wedding Cake, i.e. amaretto, carrot, raspberry filling, or whatever...please post here or e-mail me.

Dolores

Re: ISO Flavored Pound Cake recipes

Tue May 18 22:45:17 1999

I once made a fantastic cake using yellow cake batter, raspberry filling (iced cake thinly then added filling) and poured amaretta over the tier after the layers

were put together, but before it was iced. I poured a fifth of amaretta over a 16-12-9-7...and it did not make the cake soggy. Was a great cake. I got a hug

from the bride's mom

Jennifer

do you poke holes in the cake before you pour?

Wed May 19 15:10:58 1999

When you said that you poured amaretta over the tier after the layers were put together, but before it was iced. Did you poke holes in it with a toothpick

first? Also, did you pour it on or blot it on with a brush? I've never seen it done by pouring it on. Any tips would be helpful. Thanks for your time. Jennifer

Jamie

Re:Lemon Cake Ideas

Wed May 26 15:39:45 1999

Ok, here it is, but I'm warning you, these little guys are addictive! I usually make a full batch and put them in my freezer. I like to decorate them with a b/c

sweet pea or rose bud. They are really great for showers or a dessert buffet! Also, when ever I have a client over I pull some out for them to try. They are

a hit every time!

Lemon Tea Cakes:

Mix Lemon Cake mix (any brand) as directed. Put one heaping teaspoon of batter in mini muffin tin. Cook until done.(I think it takes about 8-10 min. in my

oven). Let cool and dip in glaze.

Glaze:

2 lbs. powdered sugar

1 cup hot water

2 Tbsp. Cream Bouquet (I got mine through Country Kitchen)

Dip in glaze, drain on rack and roll in macaroon coconut. Place on parchment paper, cover and freeze on one layer. No stacking. Decorate before or after

freezing.

Makes approx. 7-71/2 doz. (Depending on how many you sample!)

lynne

Re: ISO lemon cake from a mix ideas

Wed May 19 01:18:25 1999

hi patty;

there's a gal i knew who mixed one box lemon w/one box white. you might try that.

Patty

Re: ISO lemon cake from a mix ideas

Fri May 21 14:46:48 1999

Thanks Lynne. I tried it last night and mixed in a little lemon zest for texture and additional flavor - it was very good and a much lighter lemon taste.

Cindy

ISO Amaretto cake recipe

Tue May 18 13:24:10 1999

I thought I saw a recipe for amaretto cake on this board recently...but now I can't find it. Does anyone have a recipe they could share? (preferably from a

mix)

It's for a wedding, and they'd like a tender,moist,fine- crumb texture...they also want it with raspberry filling...

Cindy

helped myself

Mon May 24 10:35:36 1999

Hi,

I just thought I'd scout the web for this recipe since there are a few of us out there who need this, and nobody seems to have a response...I found one, but

I have yet to try it...it sounds good though. Here goes:

1 box yellow cake mix

4 eggs

1 (6 oz.) package vanilla instant pudding

6 tsp amaretto

1/2 cup water

1/2 cup vegetable oil

1/4 tsp almond extract

The directions say to use a 9 or 10 inch bundt pan, but I don't see why a regular sheet or round pan wouldn't work as well.

Just combine all ingredients and bake at 350 degrees til done.

I'll try it this week and let you know how it turns out.

Abbey

Amaretto Cake

Sun May 30 09:13:49 1999

Cindy,

I got this same recipe from CakeRecipe.com and have made it. It's absolutely wonderful. All of my customers loved it. Good Luck!

Lisa

Re: Cool Whip/Whipped cream Icing

Tue May 18 14:31:51 1999

It could have been a mix. Rich's sells a product called bettercream this might be what you are looking for. I haven't tried this product but it has gotten rave

reviews on this board.

Robin Blanchard

Rich's bettercream

Thu May 20 18:29:55 1999

Attn: Lisa. Just wanted to thank you for the response. Any ideas on where I can find this. My previous instructor suggested this also, but I checked Winn

Dixie and Albertson's and neither place had this.

Lisa

Re: Rich's bettercream

Sat May 22 16:15:43 1999

To find a broker near you go to www.richs.com click on brokers and then your state it will list the brokers in your state. If you are not able to buy

wholesale. Your local distributor should be able to tell you where you can buy it locally.

Dolores

Re: Rich's bettercream

Thu May 20 20:33:08 1999

IF they make the cakes with it they have it. But they get it in 5 gallon buckets. We get it in quarts at cake supply shops. Try a shop. Convince them you

NEED it.

Dolores

Re: Butavan

Tue May 18 22:51:05 1999

Millie, Check out Earlene's icing recipe using this. (on her web site) This will tell you how much. Her icing tastes just great.

Lesa

To Dean, re: sinking centers/collapsing cakes

Sat May 15 10:44:57 1999

I ready with much interest the thread re: sinking centers. 1) Have you solved your problem yet? 2) I have a couple of suggestions. First, when mixing with

a Kitchenaid Stand Mixer - use stir or#1 setting for combining ingredients and #2 for mixing. I would never have believed it would make a difference, but it

did - I also used to use #5 setting to mix.

I have also found that The Cake Bible recipes don't always work out like the book says (maybe because I am in Southeast Texas and it is sooooo hot and

humid. Does anyone have tips for making the recipes work out better.

Dolores

recipes don't always work....

Mon May 17 08:49:24 1999

NO! Recipes don't always work from ANY book! Nowdays people write cookbooks without trying the recipes they put there.

Tip tough...when making a cake from scratch, beat it plenty up to the time you add the flour, thn beat only enough to just get the flour (and any other like

baking powder etc) blended in well. This could be your problem if you are beating the flour mixture too much.

Selina

Re: recipes don't always work....

Mon May 17 12:50:50 1999

Dolores, When using a mix do you have to get all the mix blended? I usually have little lumps of dry cake mix left. I've never noticed them in the final cake,

and was just wondering

Dolores

Re: recipes don't always work....

Tue May 18 22:53:03 1999

Not certain. I try to 'just' get the dry ingredients blended and stop before I mix too much. It works...IF...the recipe is okay in the first place...which

nowdays that is not for certain. Get OLD - very old cookbooks if you want good recipes. Even the old Betty Crocker cookbooks worked better than the

newer ones.

Marida

Re: ISO Things to do with White Chocolate Pudding

Fri May 14 17:31:42 1999

Shannon, I use it all the time for white chocolate mousse. I just mix it with a pint of heavy whipping cream and beat til stiff.

Marida

Re: ISO Ways of preserving candy/chocolates made in advance

Fri May 14 17:35:18 1999

I make a lot of candy at Christmas to give away and freeze allof it. My white chocolate peppermint candies freeze well and are great for weddings. I put a

small rosebud on each of them to make them decorative. I freeze truffles, three chocolate peanut clusters, fudge--you name it. The trick to making good

candy is to use the very best chocolates you can find.

mish

karo

Fri May 14 13:53:12 1999

Hi, i can answer @ least 1 ?

Karo=corn syrup

its the brand name

Anonymous

Re: karo

Mon May 17 09:01:40 1999

And where do you find powdered citric acid?

Cirtric acid is used in only FRUIT-flavored candies...mostly hard tack. We carry it. It is available both in powdered (my preference) or liquid...just never

used liquid.

Can I substitute a fruit juice (lemon)instead?

Use a REAL lemon instead! Just squeeze the juice out into your cooked candy. But make sure and wait until the candy cools to 260 degrees or the flavors

cook away. I always use real lemon in my jelly slices.

Store your candy wrapped VERY well...sealed. This is the trick. Most candies will last at least a month. Chocolate gets 'bloom' on it if not wrapped well. It

doesn't harm the taste, just the look.

Barbara R.

"little" problem

Thu May 13 18:37:25 1999

Well, it's really more than a little problem. I baked an entire 4 tier wedding cake. (Italian Cream) Well, I doubled the recipe...well I sort of doubled some of

the recipe!! I didn't double the sugar and flour! Consequently, I have a 4 tier wedding cake all crumpled up in a bag in my freezer. I hated to throw it all

out...you know how that is...Well I need a recipe to use to "recycle" all that cake. And I don't want a cookie or "balls" recipe, I'd like to make it into dessert

bars. Anyone help???

Lisa

Re: "little" problem

Thu May 13 20:07:21 1999

Here is one that I found they used angel food cake but I think it might work with what you have.

1 angel food cake, cut in 1-in cubes

2 pkgs strawberry gelatin

2 cups boiling water

1 pkg frozen sliced strawberries (I would use fresh)

1 pkg cream cheese

2 teaspoons lemon juice

1 teaspoon lemon zest

1 cup powdered sugar

2 cups whipped topping, thawed

place cake cubes in bowl. In a separate bowl dissolve gelatin in boiling water. Add frozen strawberries and stir until fruit is thawed. Pour gelatin mixture

over cake cubes and fold gently until cubes are coated. Pour into foil-lined springform pan. Place in frigde until mixture is set. While cake is chilling, beat

cream cheese, lemon juice, lemon zest and sugar. When cake has set, spread cream cheese mixture over strawberry bas. Spread whipped topping over

cream cheese mixture.

I have never tried this but it sure sound good. In the cook book that this came out of they did it all lowfat. I think you could change the fruit to suit

yourself.

Sorry it's NOT bars but!

Barbara R..

Re: "little" problem

Fri May 14 19:30:18 1999

Thanks Lisa. I'll have to try that recipe, it sounds great! I particularly wanted bars because I'm making refreshments for a club meeting next week and

thought I could get rid of some of it in that way (we need finger food).

Lisa

Re: "little" problem

Sun May 16 21:08:42 1999

Could you use the cake as a crust for cheesecake. You could make a large pan and bake a thin layer of cheesecake on top of it. Then add a topping such as

drizzled fudge or chocolate that gets hard. You could top with crushed oreos before baking too.

top the crust with a lemon filling with some fresh blueberries in it. sprinkle powdered sugar on top.

Barbara R.

Re: "little" problem

Mon May 17 00:34:17 1999

Thank you Lisa, that is exactly where I was headed. I got the idea from Earlene's website (some '96 aol chats) where she gave a recipe for something like

that with the lemon, but I really like the cheesecake idea too. Hmmmmmm, now I have to make a decision!! Thanks again!

Jordi

No bars, but...

Fri May 14 03:56:04 1999

I'd probably run it thru the food processor and add some cool whip and and pudding mix to it and use it as a "specialty filling" for other cakes. I've made

"Mousse filling" out of chocolate cake tops like this for a long time and people can never guess the "secret" is just cke crumbs!!!

MISH

question on 7 min icing

Thu May 13 12:49:05 1999

Hi!

I'm trying this recipe tonight for the first time. And the cake is for tomorrow, so I don't have time to do a test run. Is there anything I should be aware of?

Does it get sticky if I fridge the cake.

Dolores

Re: question on 7 min icing

Thu May 13 17:48:38 1999

The biggest thing to be aware of is that it doesn't take 7-minutes...more like an hour + 7 minutes. I use to do that.

Now I just make the easy kind. I use the recipe I have online. It is called Meringuew icing (like 7-minute). Go to http://w3.one.net/~proicer/index.html

then to RECIPES then to Icing recipes

It contains glucose. Stays sticky the very same as 7-minute. No noticable difference except for the less time it takes to make it. Makes beautiful flowers

too. Is smoother than buttercream.

mish

7 min icing experience

Fri May 14 09:51:04 1999

Last night I tried the 7 min icing. I don't think I cooked it long enough b/c it was liquidity, there were soft peaks, but when I iced the sides of the cake and

the middle it squished out of the middle and slided off the sides of the cake!!! I was laughing so hard! Luckily it was only for family so there was no need

to freak out. I put whole strawberries on top and they started to slide off too ! :)

I had to call my mother in law and tell her that the cake is not a reflection of how I feel about her! She's soo used to my beautiful cakes that she's going to

fall over when she sees this! I almost threw it away, but my roommate freaked out and said that I have to serve it and gave me a whole lecture about

wasting food. So today we will attempt to eat this thing! lol

Dolores

Re: 7 min icing experience

Tue May 18 22:55:45 1999

LOL! Yes, you needed to cook it longer. See, the idea is that when the egg whites cook firm enough, the icing holds shape. But if you didn't beat it enough

it may be lumpy too. I'd use my no-cook meringue and discard the cooking idea...taste the same.

Dolores

Re: ISO candy recipes (chocolates)

Thu May 13 17:50:47 1999

Its a piece of cake :o)

I have my candy recipes online. Find them from here: http://w3.one.net/~proicer/index.html

then on to RECIPES/candy recipes. Check out the cream centers. Several there. I use Merckens coating chocaolte...available from here:

http://www.sugarcraft.com

Denise M

ISO chocolate dipped spoon recipe

Thu May 13 12:38:57 1999

Hi there,

I'm getting married this coming October and am in desperate need of the recipe, more importantly technique of making chocolate dipped spoons (for a

wedding favour). I've done a few practice runs at it but i find the chocolate turns chalky looking after a few days. Also how do I dip the spoons to get a

nice smooth, even finish? When i tried, they took forever to dry and when i sat them down to cool, the bottom ripped off when i pulled them off the baking

sheet. They're looking a mess! I even heard of recipes where you dip the spoon in ganache first. Does anyone know this technique? Also, how long can I

make them in advance? Can I freeze them, or will they discolour? Any help would be greatly appreciated.

Lisa

Re: ISO chocolate dipped spoon recipe

Thu May 13 15:07:04 1999

If you use chocolate coating, this is the pre tempered kind, you shouldn't have a problem with the chalky look(this is called bloom) Dolores sells this

chocolate. If you put your spoons on wax paper and then when you wrap the spoons you won't notice that flat spot on the back. If you don't want one of

those just use a mold that is made for this.

Dolores

just thought...

Thu May 13 17:53:57 1999

I have a chocolate spoons page online!

Go to http://www.sugarcraft.com

and you will see it on the list under CHOCOLATE. This has pictures and explians it all for you.

Bethany

Re: ISO chocolate dipped spoon recipe

Thu May 13 15:33:13 1999

Hi, Denise,

I made chocolate dipped spoons for Christmas, and I used almond bark, following the package directions for melting and dipping, which include adding a

small amount of Crisco. I used regular plastic spoons, dipped the spoons in the chocolate, and then placed them upright in a cup in the freezer. Pretty easy,

and I didn't have any problems. I still have a couple, and they still look fine; no chalkiness or streaks. For a nice effect, use constrasting colors, such as

chocolate and vanilla. Dip the spoon in one flavor and drizzle the other on top. Very pretty!

Dolores

Re: ISO chocolate dipped spoon recipe

Thu May 13 17:52:18 1999

You won't need to add oil to your chocolate if you get the coating chocolate. Oil makes pure chocolate set up. That is the only reason for adding it. Real

expense too!

Jordi

ISO...Desperate for Chocolate/oatmeal/P.butter cookies!

Thu May 13 09:26:11 1999

Hi

I don;t know if these are called cookies or candy, but I am in desperate need of a recipe for these:

They are made with oatmeal, peanut butter and chocolate, dropped onto wax paper and cooled. They require no cooking (except maybe to melt chocolate

chips??) and I do not know the name of them.

If anyone has a recipe like this please post it or email it to me ASAP. Thank you!

Michelle

No Bake Cookies

Thu May 13 11:53:30 1999

NO BAKE COOKIES (Peanut Butter)

1 ½ Cups Sugar

½ Cup Milk

½ Cup Butter

3 Tbsp. Cocoa

½ tsp. Salt

3 ½ Cups Oatmeal

1 tsp. Vanilla

½ Cup Peanut Butter

Put first 4 ingredients into a saucepan. Bring to a rolling boil. Boil for 2-3 minutes. Remove from heat and add the remaining ingredients. Drop by teaspoons

onto wax paper. Let cool.

Jordi

Thanks! And...

Fri May 14 03:51:15 1999

Thank you michelle. Is this a recipe you use? I tried it exactly as written here and my mixture was too dry to hold together. I added about 2/3 cup of

melted choc. morsels to try to get it to hold together and that was not enough, so I made 1/2 the recipe for the chocolate mixture and added that also. With

all that they only held together when I used a small Ice cream scoop and packed it hard before ejecting the mixture. Maybe I did something wrong, but next

time I will probably only add 2 or 2.5 c of oatmeal.

Michelle

No Bake Cookies

Fri May 14 13:03:37 1999

Yes, this is the exact recipe that I use. If you want the cookie to be soft, then you must only boil the first 4 ingredients for a minute instead of 2-3 minutes.

But remember that this sets up fast (when you do it for 2-3). That could be why your cookies get hard. My cookies get hard about 5 minutes after I add

the rest of the ingredients, but that is what they are suppose to do. So I would suggest having someone help you spoon out the mixture onto the wax paper,

this way the mixture won't have time to set up before you have it all spooned out. I hope this helped.

Patricia

ISO Peanut Butter/Chocolate Cake Recipe

Wed May 12 08:45:07 1999

I have a groom-to-be who loves the peanut butter/chocolate combination and would like this idea incorporated into his groom's cake. Any recipes and/or

ideas would be greatly appreciated.

Bethany

Re: ISO Peanut Butter/Chocolate Cake Recipe

Thu May 13 15:38:06 1999

Hi, Patricia,

I saw this recipe earlier today on Top Secret Recipes, so I copied and pasted it for you. I don't know if it's what you're looking for, but I sure plan on

trying it. Sounds yummy!

Posted by granny on May 13, 1999 at 07:50:45:

Reese's Peanut Butter Cake

3/4 Cup Unsalted butter

3/4 Cup Creamy style peanut butter

2 Cups Packed brown sugar

3 Eggs

2 Cups Unsifted all purpose flour

1 tb Baking powder

1/2 ts Salt

1 Cup Milk

1 ts Vanilla

Peanut Butter Filling:

1 Cup Softened cream cheese

1/2 Cup Creamy style peanut butter

Chocolate Glaze:

1/2 Cup Water

4 tb Unsalted butter

1/2 Cup Cocoa

1 Cup Unsifted powdered sugar

1 ts Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and

fluffy. Add brown sugar and mix to blend. Add eggs, one at a time, mixing

well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to

butter and peanut butter mixture alternately with milk, beginning and

ending with flour mixture then add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool

on a wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each

cake, using metal spatula dipped in hot water. As glaze cools, it will

thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.

Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If

making the stacked layer cake, the Peanut Butter Filling should be put

between the layers and on top of the cake before topping it with the

Chocolate Glaze.

This is a very impressive cake to top off a meal.

lynne

Re: ISO Peanut Butter/Chocolate Cake Recipe

Wed May 12 12:04:04 1999

my idea is very simple:

use peanut butter as the filling in a chocolate cake!

you could also ice it w/dolores' peanut butter icing.

tho i never have tryed it, maybe you could thin down the peanut butter some w/karo syrup and marble that thru some choco batter.

millie

Re: ISO Peanut Butter/Chocolate Cake Recipe

Thu May 13 15:54:56 1999

I would also do a chocolate cake. For the filling I would add creamy peanut butter to a batch of buttercream till you get the flavor you want. I tried this in

filled easter eggs and everyone went nuts.

Kristin Pan

Buttercream frosting problem

Wed May 12 07:39:03 1999

I found a new recipe for buttercream frosting, it tastes great but a little too smoothe, I tried adding more powdered sugar to thicken it, but its the same, just

sweeter. The original recipe contained cornstarch and milk heated, then granulated sugar and butter creamed. Add the two with some lemon zest. Do you

think if I add a container of whipped topping it will add some fullness and make it more stable. I am willing to take any suggestions, I am using it for my

husbands graduation cake this Friday. You can E mail me at Krispan@webtv.net or post here. Thanks in advance.

Nancy

Buttercream Help

Thu May 13 10:36:26 1999

I have a similar recipe. Unfortunately, it is not an icing that you can decorate with very well because of the butter or margarine and granulated sugar

content. Ice your cake with your recipe and decorate with regular decorator icing.

Nat

ISO: Wafers

Wed May 12 01:48:52 1999

I've been asked to make "wafers" for a client who saw them somewhere. The way she described it was very thin (Like 1/8 inch or less) which had been

baked in a mold of some kind (It had a raised picture on it). Has anyone ever heard/seen this before?

Dora

pizzelle

Fri May 14 22:56:06 1999

This person is probably refering to what is called Italian pizzelles. They are baked on an iron - similar to a waffle iron - but made specifically for pizzelles.

They are available at Walmart - about $20.

Dolores

Re: pizzelle

Mon May 17 09:04:45 1999

Those are in our catalog too. Don't know the price offhand. They'll be on the Baking Equip. page

Marida

Re: iso german choc icing recipe

Tue May 11 08:09:02 1999

Do you want the true German Chocolate Cake icing recipe that has coconut and pecans in it? I have that one. Once in a while when we do a German

Chocolate groom's cake we get to use the real thing. if it is in a wedding cake then they get buttercream icing. Most German Chocolate Cake lovers like

that goo that goes with it--that is what makes it good.

I actually did a three tier German Chocolate wedding cake using this icing recipe. I told the bride the only way I would use it would be if I could do shells

from it around the ledges of the cake to give it a completed look and that is what I did. Here is the recipe:

1 1/3 c. evaporated milk

1 1/3 c. sugar

4 egg yolks

2/3 c. butter or margarine

1 1/2 t. vanilla

1 1/3 c. flaked coconut

1 1.3 c. chopped pecans

Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add vanilla,

coconut, and pecans; stir until frosting is cool and of spreading consistency.

Christi

ISO: Non-dairy whipped cream icing

Sun May 9 20:45:28 1999

I am looking for a non-dairy whipped cream icing. I would like for it to be fluffy. I want to ice the cake with it and do borders. I've made regular whipped

cream icing before but it was too thin (even though I beat it long enough). But, I really need a recipe that's non-dairy.

I don't live anywhere that sells Bettercream or any other pre-made icing for that matter.

I would really appreciate some help on this. Thanks.

Julie

whip cream substitute

Tue May 11 19:27:12 1999

I use Nutriwhip. It is oil based cream and really whips up nicely. Fluffy and tastes great. Also if you can find a product called whippee it is also an oiled

based product. Hope this helps!

Christi

Re: whip cream substitute

Tue May 11 21:42:37 1999

Is this like the bakery whipped cream? Can you ice, do borders, and make flowers with it? Thank you for your response. Julie,

Julie

Whip cream substitute

Sat May 29 11:32:16 1999

Yes it is just like the bakeries use . I can make roses and just about everything like I would for buttercream. It lasts alot longer also in the fridge . You can

always be sure it won't go bad and I find it has a nice light taste.

Suzanne

ISO two-stage method cake, no-fail foaming method cake

Wed May 5 21:12:26 1999

ISO for a fairly easy two-stage method cake. they seem fairly hard to find. perhaps someone knows of one? also, if anyone knows of a foaming method

cake that is no-fail. i've never done an angel food or a chiffon cake, and i really would like to find a recipe for one or the other. it seems with all the

moisture and high humidity here in louisiana, most would be hard to do.

BKeith

Re: ISO two-stage method cake, no-fail foaming method cake

Thu May 6 09:07:24 1999

Two-stage method: Check out the Cake Bible. This is the method she uses, and it works just fine. The cake recipes are pretty good, but I found I had to

tweak them a bit to get a taste and texture I was happy with.

Foam: The best angel food cake I've found was in Cook's Illustrated a few years back. Haven't tried the one in the Cake Bible, but I'm sure it works. For

genoise (sponge), I've taken to using Jacques Torres' recipe from Dessert Circus.

Brenda

? for Delores about carrot cake

Tue May 4 15:41:54 1999

Delores, Do you use cake flour or all purpose flour in your

carrot cake from scratch? Is the flour measured before

sifting or after? I have made this recipe a few times using

cake flour and it is delicious, but it only makes enough

batter to half fill two 9 in. round pans. What am I doing wrong?

Dolores

Re: ? for Delores about carrot cake

Wed May 5 10:19:12 1999

Do you use cake flour or all purpose flour in your carrot cake from scratch?

I use all-purpose. I never use cake flour unless the recipe calls for that.

>Is the flour measured before sifting or after?

I don't sift it at all. I just spoon it losely into a measuring cup. This came from a chef & I wager thats how they did it too.

> but it only makes enough batter to half fill two 9 in. round pans. What am I doing wrong?

You are trying too hard . Mine makes a good full 2-layer cake...more batter than a box-mix. I think it sounds like you aren't quite adding enough flour. Cake

flour DOES make a little lighter cake...as I understand it.

What I do is start with the first ingredient, start the mixer and eep it mixing all the while until you get to the flour. Once you add flour/baking powder

etc...to ANY cake batter, do not mix any more than you must, just to blend.

MISH

ISO:COOKIE AND ICING RECIPE

Tue May 4 14:05:57 1999

HI EVERYONE! I'm making cookies for my wedding favors, so I'd like a butter cookie recipe that will freeze well, stay really hard and taste yummy. Also,

an icing that will do the same, I don't want to use royal icing thats too hard. Any recipe suggestions would be greatly appreciated by me and my guest! :)

Tina

Re: ISO:COOKIE AND ICING RECIPE

Tue May 4 20:20:04 1999

Hi Mish! I use the cut-out cookie and icing recipe that's in the Wilton yearbooks. My customers LOVE these cookies! I've never frozen them, but I don't

see why they couldn't be. Maybe you could give them a trial run and see how it works. When is the wedding?

MISH

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 08:49:43 1999

I have the year books and I'll give it a whirl, What icing do you use? I'm getting married August 28th, so I still have time to do a few trial runs. I'm going to

give out a cookie cutter also, and their cookie will be made from their cookie cutter. I'm trying to personalize it and order a c.c. that I think they would like.

What do you think?

Tina

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 16:22:04 1999

I think that sounds like a good idea, it would be a nice keepsake from your wedding! I use the icing recipe that is in the Wilton yearbook--powdered sugar,

white syrup, milk and vanilla flavoring. It tastes really good.

Dolores

Re: ISO:COOKIE AND ICING RECIPE

Wed May 5 10:27:06 1999

As you probably already know, I prefer the dry candy fondant and add color/flavor/water as opposed to using royal icing that dries up the cookie. The

fondant icing dries some and you can stack them too. This icing tastes GOOD, where royal icing dries so hard it is yucky and tastless.

Its really easy to make fondant icing...just put some dry fond. into a bowl and add a little water, mix and add more if nec. I put it in a bag with a tip 2 for

outlining. I make it the consistency of colorflow and spread it on some areas of a cookie. If it gets thick, just add more water.

margaret

Re: ISO:COOKIE AND ICING RECIPE

Fri Aug 13 22:56:06 1999

D. is this the recipe that I can put the frosting sheet images on???? Got the order now & cant find where you gave me the recipe!! LOL

Kristin Pan

Cookie recipes

Wed May 12 07:52:01 1999

There is a wonderful recipe at www.cookierecipe.com for Citrus cookies. They are like a buttery sugar cookie, if you bake until edges are slightly golden,

they stay nice and hard once cooled. A little lemon zest is added for a citrus flavor. These can definitely be frosted, and the great thing is, they are eggless.

Just remember to butter your cookie sheet, don't use wax paper. They come off the pan really easy once cooled if you don't use the paper. Depending on

how big you want the cookie, roll the dough up into a log in wax paper, chill and slice. Roll the log the exact size cookie you want b/c they don't puff and

expand that much.

Jeff Arnett

Light/Dark Chocolate Butter Cream

Tue May 4 08:55:23 1999

Here is my recipe, derived from Marida's buttercream recipe:

2 pounds SIFTED powdered sugar

2 cups crisco

1 cup butter [not margarine!]

1 teaspoon vanilla

4 1 ounces squares UNSWEETENED chocolate, melted and cooled [Light Chocolate flavor]

OR

6 1 ounce squares UNSWEETENED chocolate, melted and cooled and 1 teaspoon CHOCOLATE EXTRACT {William-Sonoma} [Dark Chocolate flavor]

Melt BUTTER in microwave. Add to crisco and mix at LOWEST SPEED until mixture is well blended and VERY FLUID. Mix in melted chocolate

thoroughly.

Turn off mixer, add ALL sugar at once. Turn mixer to LOWEST SPEED and mix, SCRAPING BOWL CONSTANTLY, until all sugar is combines.

Mixture is DRY at first but will soon form a very smooth and easily worked buttercream...be patient and KEEP SCRAPING THE BOWL!!!

THIS ICING DOES NOT CRUST!!! It never crack when the cake is moved and PEOPLE WILL LIVE THE TASTE AND CONSISTENCY!

I like to make it a day ahead, then rebeat at LOWEST SPEED to make and ultra smooth icing [the key to any icing is LOW SPEED mixing.

I smooth this icing with a bench scraper or sheetrock knife [6"].

To make a delicious IVORY buttercream [my wedding cake buttercream] OMIT the chocolate [or use 4 ounces melted and cooled WHITE CHOCOLATE]

and increase the vanilla to 2 teaspoons.

Emily

Whipped cream

Mon May 3 18:26:20 1999

I've seen many different recipes on this web-site and message board. However, I've never made it before. I would like a recipe that is easy to make and

tastes like the kind you get on bakery cakes. Also, I would like one that is good for roses (if possible) and borders. Thanks a million! Emily

Dolores

Re: Whipped cream

Tue May 4 10:46:52 1999

Real whipped cream- just add pwd sugar to it so it won't evaporate too quickly. You' never make flowers very well with it.

Bettercream...you can make flowers with this. The longer you beat it the thicker it becomes.

MY Meringue icing (like 7-minute) on my Icing Recipes page...you can do ANYTHING with that prettier than any other icing. But it does stay sticky. Is

wonderful to look at, decorate with or eat.

Emily

Re: Whipped cream

Wed May 5 17:51:29 1999

Dolores,

Can you ice the cake with the 7-minute icing? Also, does it taste good on a cake by itself? Thanks.

Dolores

Re: Whipped cream

Fri May 7 16:42:14 1999

Oh yes you can ice the cake with it and yes it is very good tasting. But do the no-cook kind. This icing doesn't weigh as much...better for some situations.

saudhi

iso recepy for pastillage

Mon May 3 13:47:18 1999

i know is a recepy for pastillage and 1 of the ingridiens is cream of tartar if someone have this recepy i will liked to have that recepy thanks a bunch

Dolores

R- Pastillage

Mon May 3 14:17:42 1999

This one is from Nicholas Lodge

10g (1/3 oz) Leaf gelatin

60ml (2 fl oz/4 Tbsp) water

500g (1 lb 2 oz/4 1/2 cups) confectioners' sugar

30g (1 oz) cornstarch

30 g (1 oz) royal icing

Soak gelatin in water until softened. Warm over hot water until gelating is dissolved. Make a well by sifting sugar & cornstarch onto work surface. Pour in

water & gelatin solution. Mix. Add royal icing. Store in a plastic bag in a plastic container with tight lid.

From Nicholas Lodge's book: Pastillage and Sugar Molulding

lynne

? for dolores on this....

Mon May 3 16:08:15 1999

does it have to be leaf geletin?? can we use 'knox' powder?

Patty

Re: ? for dolores on this....

Tue May 4 15:12:14 1999

Hi Lynne. I attended an ICES meeting/demonstration on Sunday morning at Sugar 'n Spice in Daly City (my very first of it's kind.) Elizabeth Antonio

demonstrated pastillage and made the prettiest wishing well for a bridal shower cake - very nice. Anyway, she said she does not use the gelatin powder

because it is too grainy and that the leaf gelatin makes a very smooth paste. Just thought I'd pass this along--hope it helps. Patty

lynne

Re: ? for dolores on this....

Tue May 4 16:52:10 1999

sorry i missed that...........but w/all the wind we have been having i have been struggling to breath :(

thank you so much for passing the info on.

now, i suppose dolores carries the gelatin sheets? i'll have to go look that up.

Dolores

Re: ? for dolores on this....

Tue May 4 10:48:34 1999

I don't have a clue. I just had Nick's book handy and copied it out. Perhaps you might email him at nicklodge1@aol.com and see if he will answer you on

this. (let us know please, if you find out)

Jeff Arnett

Another way to make pastiallge

Fri May 7 08:22:04 1999

You can also make pastillage by following a recipe for ROLLED FONDANT but OMITTING the glycerin and adding a 2 teaspoons gum tragacanth or

tylose!

Dolores

Re: Another way to make pastiallge

Fri May 7 16:44:34 1999

Perhaps we should point out that pastillage is just a way of making a cheaper product than gumpaste....that you can use to build buildings. etc.

Pastillage is sometime called "Mexican Gumpaste" [NT] — Jeff, Tue May 11 11:16

Kristin Pan

Cheese cake recipe

Wed May 12 08:04:17 1999

I have tried many cheesecake recipes, and often they fail or just are not the right texture, and expensive mistake! I stumbled across this recipe about a year

ago, and it is by far the best cheesecake recipe (no fail, and tastes gourmet)!

5 (8oz.) packages cream cheese

1 3/4c granulated sugar

3T flour

2tsp lemon zest

1 1/2tsp orange zest

1/4tsp vanilla extract

5 eggs + 2 yolks

1/4c heavy cream (or sour cream)

Blend cream cheese at room temp with sugar. Beat eggs on low with flour and zest. Add vanilla and cream. Beat on low into cheese mixture. DO NOT

BEAT ON HIGH, IT ADDS AIR INTO THE MIXTURE AND YOUR CAKE WILL CRACK. Prepare a water bath and place on bottom rack of oven.

Preheat oven to 450 degrees. Pour mixture into buttered springform pan and place on center rack in center of oven. Bake at 450 degrees for 10min and

then reduce heat to 250 degrees for 1hour longer. Turn oven off, Let cake start to cool in warm oven to prevent cracking. Set two hours before placing in

refrigerator to prevent moisture from forming and spotting top of cake. Also to prevent cracking. Once this cake sets, it is so dense and rich, the 2T flour

adds just the right texture for a creamy but cake like cheesecake. Superb! Your cake should come out flawless if you follow these steps and you probably

wont need a topping, but berries are a nice compliment.

Tracy

Cheese Cake

Mon May 3 08:41:15 1999

Personally, I LOVE cheesecake. I use the following recipie, which is the very rich "new york" style cheesecake. I usually top it off with chocolate leaves

for a nice decoration, although it is also nice with fresh fruit.

Graham Craker Crust

Use boxed graham cracker crumbs (use Honey Maid brand if they sell them where you live) and make the crust according to the instructions on the box.

Press into the bottom and part way up sides of a 9" springform pan. Bake according to package. Remove from oven and cool.

Cheese Cake

3-8oz packages of regular (not light) Philadelphia cream cheese (room temperature)

1 cup white sugar

4 eggs

1 large container (about 2 cups) sour cream (regular not light)

1 small (pint?) container 35% whipping cream

1/2 teaspoon vanilla

In large bowl mix cream cheese until smooth. Gradually mix in sugar. Add eggs, one at a time, mixing well after each egg. Add sour cream and mix, then

pour in whipping cream. Mix well. Add vanilla and mix.

Pour on top of cooled crust. (Should almost fill the pan)

Bake for 1 hour and 25 minutes at 325 degrees. Turn oven off and leave cake in over for 1 more hour. DO NOT OPEN DOOR DURING BAKING TIME.

Remove from oven and cool on rack. Refrigerate when cool. Garnish/decorate as desired.

I am looking for a really declicous cheesecake recipie. Can be something basic or even a marbled effect. A guy that owns a resturant is wanting to have a

dessert menu and I have been asked to bring in a supply. I do not personally like cheesecake, so I have no reason to have made one..LOL But, if anyone

has a recipie, I would greatly apprieciate it.. Thanks!

Lisa

lynne

Re: try again :)

Sat May 1 22:29:56 1999

hi; if you have followed this board any at all you know i made some 50 cheesecakes for a wedding about 6 wks ago. after trying some 1/2 dz recipes my

tasters all agreed the best one was the one right off the kraft cream cheese pkg :) i just added 1 cup of sour cream to that recipe.

triple the recipe on the pkg adding the sour cream and bake in 2/ 10" cake pans. **but** i do not recommend that. it takes baking in a very slow oven for a

very long time so they won't crack....275 degrees for 1 1/2 hrs :( also put them in a water bath or at least put a pan of water into the oven while baking. i

would not use anything lgr than 8" pan.

for the crust :) i used white choco cake mix! just mix 1/2 cup butter w/the dry mix & roll out like pie dough. one pkg mix made 2 crusts.

hope that will help you.

lynne

Re: try again :)

Mon May 3 00:05:44 1999

betty makes one......white choco marble.

for the cheesecakes, i just disgarded the choco packett.

for the uninformed that betty crocker cake mixes :)

Tina

ISO Chocolate Mousse Filling Recipe

Thu Apr 29 15:42:52 1999

Does anyone have a recipe for chocolate mousse filling and bavarian cream filling?

Patty

Re: ISO Chocolate Mousse Filling Recipe

Fri Apr 30 17:19:50 1999

There is a bavarian cream filling recipe in the Cake Bible - it probably also has a recipe for chocolate mousse. If you can get it, I like the chocolate Frostin'

Pride (easy, quick and very good). For the bavarian cream filling I use the Westco brand (also easy, quick and very good - comes ready to use in a plastic

sleeve).

Tina

Re: ISO Chocolate Mousse Filling Recipe

Tue May 4 20:11:49 1999

Thanks Patty, Sorry it took so long to reply-I've been really busy with my daughter's school choir dinner theatre and prom. I can't get the Frostin Pride

around here, but I am going to use the ready made Bavarian.

Kristin Pan

Chocolate mousse filling

Wed May 12 08:14:38 1999

This mousse is wonderful, but must chill for at least one day to set properly.

8oz semisweet chocolate

4T unsalted butter

1/8tsp salt

1tsp vanilla extract

4lg eggs seperated

2Tbsp sugar

3/4c heavy whipping cream

melt chocolate and butter over double boiler, stir in salt and vanilla. Whisk yolks in seperate bowl and whisk into warm chocolate mixture. A little at a time

and quickly so you don't end up with scramble eggs. Beat whites in a seperate bowl until stiff peaks form. Fold sugar into whites. Fold all of that together

inton one large bowl. Beat whipping cream until stiff and fold into entire mixture until silky smoothe. Do not beat with mixer, fold everything in by hand!

Set for a day. If pouring into springform pan over a layer of cake, it can set in the pan so it takes shape when the sides are loosened.

ISO piped mint recipe

Wed Apr 28 23:47:49 1999

Haven't had any responses to my previous request so am reposting. I am looking for a party/mint recipe that is piped out of a decorating bag rather than

molded. Any suggestions on where I could locate this recipe would be appreciated.

Dolores

Re: ISO piped mint recipe

Thu Apr 29 10:54:47 1999

There is a way to do this with dry candy fondant. Flavor/color. I think I added warm water. It has to be thin to run smooth. You can either pipe them out

in 'puddles' or I put them in the yellow rubber molds. You leave them til they set up then pop them out.

Is this sort of what you mean before I go farther?

pam

piped mints

Fri Apr 30 08:47:15 1999

Yes, exactly what I'm looking for. I want to pipe them in puddles onto nonpareils so the mixture will have to be somewhat stiff. I've heard the mixture has

candy melts and cream cheese in it.

Dolores

Re: piped mints

Fri Apr 30 09:38:32 1999

Candy melts...that is simple coating chocolate...'candy melts' is just Wiltons brand. I prefer Merkens for quality. I don't know about adding cream cheese

to candy melts but you could try it. Just melt the coating chocoalte and add some cream cheese to that. Let it melt and stir. I would expect it to thicken

somewhat but I don't suppose it will sieze up and get real hard.

I know you can do the petites thing with plain chocolate. But I never tried adding the cream cheese. Are you sure you don't have this mixed up with cream

cheese mints that are pressed into the rubber mold? I do love your idea and it seems like it would tastes good.

pam

piped mints

Sat May 1 10:10:26 1999

I definately don't want a recipe to mold mints. The mixture is piped from a bag onto the nonpareils so that they stick to the bottom of the mint. The mint

looks somewhat like a short Hershey's kiss with nonpareils on the bottom. The neat thing about making these is that you can make them any color. As far

as the actual ingredients, I'm not sure. I have a friend who has made these and she has lost her recipe. If and when she finds it, I'll post it.

Dolores

Here is the recipe:

Tue May 4 11:05:05 1999

Dry candy fondant will be the same as fondant you cook with a thermometer. The difference is that dry fondant is easier to use, will store for long periods

of time and is ready to use when you are ready to make candy. For each 2 1/2 cups of dry candy fondant, add 4 Tbsps. water in the top of a double boiler.

Stir well and be sure there is no extra powdered fondant. The fondant should liquify into a paste. Heat to 170 degrees (by a Taylor candy thermometer - I

have directions on my candies page), add coloring and Lorann oil flavoring (extract flavors contain alcohol so they cook out about 120 deg.). Pour into

candy funnel and deposit in party mint molds.

I also have cooked candy fondant recipe on my candy recipes page, if you really think you want the cooked kind. Then you melt some of the dough and do

the same thing with the funnel.

Jeannine

ISO:Cooked poured fondant

Wed Apr 28 13:07:54 1999

I am looking for a recipe to make my own cooked, pourable fondant. Does anyone have one to share? Also, does anyone know if there's anyway of turning

the leftover cooked fondant into buttercream? TIA

BKeith

Re: ISO:Cooked poured fondant

Thu Apr 29 08:31:52 1999

I use the food processor poured fondant from The Cake Bible. I'm pretty sure I've posted it on this board. Check the pages of old messages.

Dolores

an easy way

Fri Apr 30 09:39:58 1999

I have made the cooked fondant but no more...I just add water/color/flavor to our dry candy fondant...does the very same thing.

Monica

choc./mocha mousse filling

Mon May 17 14:23:29 1999

Hi,

When someone requests this for a cake, I find the easiest way is too just make a regular chocolate mousse and add some instant coffee (diluted in a liquid)

to the recipe. Maybe this is what you are looking for? You can also use mocha flavored extract or Kahluha liquer.

Nancy

Butter Cookies

Sun Apr 25 12:09:15 1999

I just found this recipe in the Sunday paper. I do not know if it will work. Try it and let us know.

BUTTER ALMOND CLASSIC COOKIES

1 cup (2 sticks) butter or margarine

1/2 cup powdered confectioners sugar

3/4 teaspoon almond extract (I suppose you could try any other flavor.)

1 3/4 cups all-purpose flour

1/2 cup finely chopped almonds (Again, you could probably use any other kind of nut. Or delete it all together. Although, it may act as a "glue" to keep the

cookie together.)

In a large bowl, with an electric mixer, beat butter or margarine and sugar until light and fluffy. About 5 minutes. Beat in extract, then flour until blended.

Beat in nuts. Turn dough onto plastic wrap and shape into a flat circle. Cover and refrigerate at least 1 hour.

Pre-heat oven to 350 degrees. Divide dough into 8 pre-shaped wedges. On lightly floured surface, with lightly foured hands, roll each wedge into 1/2 inch

thick log. Cut each about 2 inches to 3 inches long. Shape each cookie into a crescent and arrange on ungreased baking sheets.

(OBSERVATION: Maybe at this point instead of making a log, roll dough out flat and cut into the shapes needed. Or try putting the dough into cookie treat

pans.)

Bake 15 minutes or until edges are lightly golden. On wire racks, let stand for 2 minutes, remove from sheets and cool completely. Before serving, sprinkle

cookies with additional powdered confectioners sugar.

Makes about 40 cookies (according to the recipe).

Heather

ISO a recipe for "BLOWN BUBBLES"

Fri Apr 23 17:22:09 1999

I hope there is someone out there that could help me.. I am getting married and I found the perfect wedding cake.. But I have a problem... The bubbles that

decorate the platter around the cake I have not beeen able to find the recipe for..I know they are made out of some sugar concoction.. I hope someone out

there really can help me.. I do appreciate the time and any effert to do so..

Marida

Re: ISO a recipe for "BLOWN BUBBLES"

Sun Apr 25 10:17:26 1999

Hi, Heather. You are probably looking at Martha Stewart's cake with the bubbles around the bottom. In Wilton's Cake Decorating Volume Two there is a

whole section on blown sugar. If you don't have it I will post the recipe. I'm telling you they would call 911 if I did that stuff. It is positively breathtaking

but I sure appreciate the artist doing it.

Heather

THANK U SO MUCH!

Sun Apr 25 13:22:15 1999

Marida,

Thank u so much for taking the time to respond to my post.. Yes I was looking at Martha Stewarts magazine.. That cake is so beautiful and I think

elegant.. I appricate u putting the the recipe for the bubbles on the message baord.. I will be looking forward for the experiece of sugar blowing... Thank u

once again Marida...

Marida

Re: THANK U SO MUCH!

Sun Apr 25 13:58:29 1999

Heather, there are 45 pages of instructions in this book on pulled sugar. Does anyone out there have any instructions for Heather on making those bubbles

if I give her the recipe that is in Wilton's book? I don't see how you are going to be able to do it, Heather, without some kind of visual aid. Norman Wilton

is the one demonstrating this art and it is fantastic what he can do with this sugar. Here is his recipe: 10 cups sugar, 2 1/2 cups water and 1 tsp., slightly

rounded, cream of tartar. Add water to sugar and mix by hand until mixture is smooth and all lumps have dissolved. Add cream of tartar and cook to 312

deg., washing down the sides of the pan about ten times during cooking with a wet pastry brush to keep crystals from forming. The faster the sugar is

cooked, the whiter the mixture. For tinted sugar--the whiter the batch, the truer the color. The recipe takes about 40 minutes to cook. Yields: 5 pounds.

From here on the instructions get long an elaborate, but nothing showing how to do bubbles.

Heather

Thank you!

Sun Apr 25 15:24:15 1999

Marida, Thank u for the recipe.. I was wondering if I could get the book that u have from a book store or the library? The recipe helps me alot because

now I know what I am dealing with.. Smiling.. Hopefully now I can do more searching for books that can show me the how too part.. Thank u again

Marida

Re: Thank you!

Sun Apr 25 17:12:33 1999

Check with Dolores, I am pretty sure she has it. It is going out of print if it hasn't already. You will be amazed when you see what that man can do.

Ron

RE: BLOWN BUBBLES

Mon Apr 26 01:07:49 1999

Hi Heather, good luck if you try blown sugar, that in itself

is a wonderful art medium. I have an ideal, I am not sure if

it will work but may even attempt it myself. There are "BALL" moulds you can get to make sugar ornaments, etc, I

wonder if you make up a mixture of sugar and pour into the mold, roll it around, let it dry and repeat several times to

give it some stength, let dry and open ball mould, you may just have a bubble. I have seen examples of melted sugar being used in molds, so in this it would

be a strength thing, I think it would be worth trying

Marida

Re: RE: BLOWN BUBBLES

Tue Apr 27 20:47:04 1999

Let us know if you try that, Ron. I have that cake going soon for three brides without the bubbles.

heather

Thank u Ron

Mon Apr 26 01:34:31 1999

Ron, thank u for givinng me this new idea.. I think I am going to try it first.. Then move on to the sugar blowing if I cant make it work..

Marida

Re: ISO Not too sweet filling,icing combination for yellow c

Sun Apr 25 10:19:17 1999

I use a white chocolate mousse a lot that is soooo easy to make now that Jello has come out with an instant White Chocolate Pudding. Just add it to two

cups whipping cream and beat til stiff.

D'ne Galbreath

ISO White Almond Wedding Cake

Wed Apr 21 11:08:16 1999

Does someone have a white almond scratch or box recipe?

Also, I seem to be having a problem with my cake baking thoroughly. I have baked 2 10" cakes for over one hour each time and they are still a bit under

done. I am using 3" pans. Is there a formula for additional baking time for 3" pans?

Marida

Re: ISO White Almond Wedding Cake

Wed Apr 21 12:34:52 1999

If you are using 3" pans be sure you use a mix with pudding in it. For almond I just add almond flavoring to a white cake mix.

D'ne

white almond wedding cake

Wed Apr 21 14:51:43 1999

Thank you. Can you suggest a mix? How much almond do you add per mix? Do you flour & grease your pans or line with parchment paper? How do the

3" pans effect the baking time? I am new at this(that's why all the questions) and volunteered to do a wedding/Groom's cake for my best friend.

Marida

Re: white almond wedding cake

Wed Apr 21 17:26:25 1999

I happen to be one of the cake decorators who uses the 3" pans with no problems. I also use Pillsbury most of the time. You will see that Duncan Hines

and Betty Crocker are also used extensively by decorators on this board. Whatever works for you. I always bake at 325 and a few minutes longer when

using the 3" pans. I use Baker's Joy with no problem and I add 1 Tbls. almond per mix.

Dora

Re: white almond wedding cake

Wed Apr 21 20:59:06 1999

Do you use real almond or imitation almond flavoring? Do you have a problem with people who are allergic to nuts if you use the real almond?

Marida

Re: white almond wedding cake

Wed Apr 21 23:20:32 1999

I use real almond and it should have said 1 tsp. instead of 1 Tablespoon. I don't think we can worry about the people who are alergic because we don't

know how many would be. I always advise my brides who want a lot of chocolate cake to get a white tier also because there are a lot of people alergic to

chocolate. Most of our brides mix their tiers up although I had one bride who got my Lady Windermere in seven tiers of lemon with lemon mousse. I

couldn't talk her out of that. I had another bride get the same cake in seven tiers of carrot cake with cream cheese icing rolled in nuts. I told her there might

be people who would be alergic to nuts and she just said they won't eat cake. The day after the wedding she called and said it all got eaten. I personally

thought she should have gotten at least one tier in something else but she didn't.

lynne

Re: ISO White Almond Wedding Cake

Wed Apr 21 18:56:28 1999

hi d'ne;

interesting name...:) i knew a gal when i was in my teens who's nickname was deanie...short for nadine.

well, for your ?....marida does more baking than i do, but that amount of flavoring sounds like a lot to me. mind you now, i haven't tasted it....yet! :)

you could also add 1/2 cup ground almonds to the batter. or add 1/2 cup almond flavored coffee creamer (dry or liquid) to help w/flavor.

good luck and please do let us know how it comes out for you.

Marida

Lynne, you are correct!

Wed Apr 21 23:13:45 1999

It should have been tsp. not tablespoon.

Jordi

Re: ISO White Almond Wedding Cake

Thu Apr 22 00:26:06 1999

I use the French Vanilla box mix, add 3/4 tsp vanilla (I use an imitation flavoring called emulsion) per box and 1/2 tsp butter flavoring per box. using the 3"

pans, you may need to lower the oven temp. by about 25 degrees and cook a little longer. I call this "french almond" and it is my primary wedding cake.

people just love it!

I use my computer to pre-print allergy warnings and stick them on the box of every cake I send out, regardless of the flavor of cake. they read:

Allergy Warning: THIS PRODUCT MAY CONTAIN CHOCOLATE, PEANUTS, ALMONDS, NUT EXTRACTS, OR OTHER NUT PRODUCTS.

I just don;t want to be held liable for someone who could be fatally allergic, especially to almond since I use it so often.

I meant Almond, not vanilla in my earlier post (NT) — Jordi, Fri Apr 23 01:49

D'ne

Re: ISO White Almond Wedding Cake

Thu Apr 22 10:26:40 1999

Thanks Jordi(I almost named my son Jordan).

How much almond flavoring do you add?

Jordi

Re: ISO White Almond Wedding Cake

Fri Apr 23 01:45:22 1999

I add about 3/4 tsp. per cake mix.

Dolores

Re: ISO Light cake recipe

Wed Apr 21 11:57:40 1999

I have never run accross a lighter cake than the Duncan Hines white cake mix. Of course we all DO use this for wedding cakes with great success. Any

scratch cake will be more dense.

Tracey

Sugar Paste

Tue Apr 20 20:50:37 1999

ISO: I would like to make flowers for cakes etc out of gum or sugar paste, but I'm unable to find a recipe that does not have hard to find ingredients in it

such as cellulose and other equally as strange things. Could anybody help me out?

Lisa

Re: Sugar Paste

Wed Apr 21 05:21:37 1999

Tracy,

Dolores sells all those hard to find items. You need those items to give you the elasticity of the paste. You can get a mix or already prepared gum paste.

Check out Dolores' catalog and she what she has available.

Jeff Arnett

Gum Paste

Wed Apr 21 07:45:47 1999

If you are new to gum paste, try either WILTON'S or COUNTRY KITCHEN'S gum paste mix. All you do is add water and mix and knead the paste. Each

brand makes a 1 pound batch. They're really easy to work with. I work almost exclusively in GP and make my own from one of the "complicated recipe",

but they really aren't that hard to make once you get the routine down. Good luck with your project!

Michelle

Tuxedo Strawberries

Tue Apr 20 14:51:23 1999

Has anyone ever made tuxedo strawberries? If so what is the easiest way to make them? Also, how far in advance can I make them?

Sheri

Re: Tuxedo Strawberries

Tue Apr 20 15:45:55 1999

Hi Michelle!

Go into Dolores's links, and look for Earlene's web page. She makes tuxedo strawberries and shows you how to do them.

Michelle

?

Tue Apr 20 18:11:21 1999

Once I am at Earlene's page where do I go? TIA

Sheri

Re: ?

Tue Apr 20 18:46:18 1999

Beside her picture is her cakes of the month. Click onto "June 98 groom's cakes with fresh strawberries". I just double checked it, so it should be there!

ann

chocolate cake from scratch

Tue Apr 20 12:40:56 1999

I make all my cakes from scratch and am looking for a good "solid" chocolate cake recipe. I know I can find TONS of chocolate cake recipes through

different links, etc., but I am looking for one that other people have used specifically for decorating and that they can tell me it is solid enough to cut into

shapes, etc. I've discovered that the recipe I have been using has cracked the next day a couple times--not good! It also produces LOTS of crumbs and I

get so tired of trying to brush them all out of the way (they just keep coming!). Thankfully, most of my cake orders are white! Thanks, ann

Jeff Arnett

Chocolate cake

Wed Apr 21 07:47:04 1999

I use the chocolate butter cake from the CAKE BIBLE. Do you have this book? If not, let me know and I'll get you a recipe.

Tracy

Chocolate Cake Recipie

Thu Apr 29 14:19:45 1999

The following is a really fantastic recipie which I use all the time. I think the buttermilk in the recipie makes the difference, and I NEVER substitute it with

regular milk or water.

Preheat oven to 350. In a large bowl combine all the following ingredients and mix at low speed for 1 minute until combined then mix at high for about 3

minutes. Pour into prepared pan and bake about 35 - 40 minutes.

1-2/3 c. white flour

1-1/2 c. sugar

2/3 c. cocoa powder, sifted

1-1/2 tsp. baking soda

1 tsp. salt

1-1/2 c. buttermilk

1/2 c. crisco shortening

2 eggs

1 tsp. vanilla

T.C

Suger free cake

Tue Apr 20 12:38:12 1999

ISO I'm looking for any kind of recipe for a sugar free cake and frosting

Dawn

sugar free cake

Thu Apr 22 09:03:51 1999

If you truly want sugar free, check out your local helath food store and look for Stevia, a naturally sweet herb that you can cook with and not damage your

body like you will with Aspartame. You can't cook Aspartame anyway. The health food stores also carry cookbooks for Stevia, and there are many recipes

for deserts. Happy hunting, and I hope you find and share a good Stevia cake recipe!

Shirley C.

Re: Suger free cake

Tue Apr 20 22:07:33 1999

T.C.

I just had to open my big mouth again,about surgar free deserts. Most you buy say sugar free, but there is sugar in them, just a differant type from what

you are used to seeing. Some are up front and just say, no sugar added. But they sweeten them with something else, honey is used all the time. There are

some sugar subtitudes, but they are not the easiest to work with.

If you want to use these for folks who are weight and calorie concerned, I would suggest flavored angel food cakes. Whipped icing. This is much lower in

calories because of the lack of fats.

If you are looking for something to serve to a diabetic, there is not much around. For a diabetic it is the carbohydrates that they need to watch.

Carbohydrates turn into sugar in your system. Your body doesn't care if it is sugar, flour, eggs, milk, oils or what ever.

I have been diabetic for many years. Cake decorating was not a good hobby for me to take up. ;-) But like most decorators I was hooked after my first

class.

I have a couple recipes for deserts for diabetic, I could share if that is the way you are going. Feel free to e-mail me and I'll be glad to send them to you.

Nancy

Cookie Bouquet Instructions (Long)

Mon Apr 19 20:01:38 1999

Here is an instruction for cookie bouquets. Just remember Cookie Bouquet is a trademark name. That is why Wilton calls their class "Cookie Blossom".

Hope you all enjoy.

TIPS FOR ROLLING OUT COOKIE DOUGH

1. Roll dough on parchment paper and place on a cookie sheet. OR Prepare pan by either spraying BACK of pan with vegetable oil spray, such as "PAM",

or by spreading a light coating of solid vegetable shortening.

2. If rolling dough on a pan, pay pan on a dampened kitchen towel to prevent sliding.

3. Roll dough to a thickness of 3/8 inch. (Can use Rice Crispy Treats.)

4. Cut desired shapes using Perimeter Cookie Cutters, dusted with flour to prevent sticking.

5. Remove excess dough. Leave enough space between cookies to allow for spreading and for dowel rod placement.

6. Dowel placement: Wet theend of the dowel or stick then insert into the wet end into the cookie dough.

TIPS FOR COOKIE TREAT (MOLDED) PANS

1. Prepare pan by either spraying with vegetable oil spray, such as "PAM", or by spreading a light coating of solid vegetable shortening.

2. Press cookie dough and fill the molds. Level the dough in the molds with a spatula or knife.

3. Dowel placement: Wet theend of the dowel or stick then insert into the wet end into the cookie dough.

SUGAR COOKIE RECIPE

1 cup butter

1 teaspoon vanilla

1 cup sugar

2 teaspoons baking powder

1 large egg

3 cups flour

Pre-heat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add

flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Bake

8 – 10 minutes or until cookies are lightly browned.

SUGAR GLAZE

1 cup powdered (confectioners) sugar

2 tablespoons water

1 tablespoon light corn syrup

Stir ingredients together well. If desired, color with icing color. Stir often during use to prevent a mottled look on the cookie. To use, brush onto cookie

with a pastry brush and let dry for at least one (1) hour before decorating.

Alternative ingredients (for thicker glaze); 1½ - 1¾ cup powdered (confectioners) sugar instead of 1 cup and replace 2 tablespoons water with 2

tablespoons of half and half or milk.

SUPPLY LIST

* 10 – 12 cookies

* Cookie cutters

* Cookie Treat Pan

* Parchment Paper for pans

* Icing (Buttercream, Royal, etc.)

* Paste Colors

* Spatula

* Tips

* Couplers

* Decorating bags (Featherweight, Disposable, Parchment)

* Foil or wrapping paper

* Alpha Decorations (Optional)

* Cookie Sticks or Wooden Skewers, or Dowels

* Styrofoam circles: 1 each 2 inch x 4½ inch and

1 each 1 inch x 5½ inch

* Easter grass or shredded Mylar®

* 1 cup Pinto beans

* Curling ribbon

* 6 inch clay pot

* 3 inch cardboard circle

* Glue gun and glue sticks

* Scissors or pruning shears

COOKIE BLOSSOM ASSEMBLY PROCEDURE

1. Place the 3 inch cardboard in the bottom of the clay pot.

2. Pour the pinto beans over the cardboard circle on the bottom of the clay pot.

3. Trim a piece of styrofoam to a 2 inch x 4 ½ inch circle to fit the clay pot.

4. Trim a piece of styrofoam to a 1 inch x 5 ½ inch circle to fit the top of the clay pot. Glue as necessary.

5. Cut a large square of Wilton Fanci-Foil, and place the clay pot in the center. Pull the foil up and gather around the pot.

6. Use a long piece of curling ribbon to tie around the clay pot. Use a few drops of hot glue to secure. Curl the ends of the ribbons with scissors. Glue on

additional bows, if desired.

7. Push the Cookie Sticks, Lollipop Sticks, Wooden dowels with cookies through the top styrofoam and beans so they go through to the pinto beans,

arranging as desired. (NOTE: Be sure to hold onto sticks, not the cookies, when arranging.) Use standard size scissors or pruning shears to cut the wooden

dowels to the desired length.

8. Use hot glue to attach Icing Decorations and picks to the Cookie Sticks, Lollipop Sticks, and/or Wooden Dowels. Add to Cookie Blossom.

9. Fill top of clay pot, around the cookie sticks with Easter grass or shredded Mylar® to cover styrofoam.

(NOTE: To decrease the chance of breaking the cookies, you may choose to put the Easter grass or shredded Mylar® in place before positioning the

cookies in the arrangement.)

Nancy

Cookie Blossom Recipe - Newsletter

Mon Apr 26 12:57:55 1999

I would love for you to put in your newsletter. Actually, Dolores, a good part of it came out of Casey Lester's Cookie Bouquet book from the 1st page. She

also has diagrams for sizing the styrofoam pieces as well as the pot itself. I also put in from the Wilton Cookie Blossom Project Class.

Lisa

ISO recipe for rolled buttercream

Mon Apr 19 16:40:03 1999

I saw a reference to rolled buttercream in a cake magazine and would love to have the recipe if anyone has it.

Nancy

Rolled Buttercream

Mon Apr 19 20:23:23 1999

First, check and see if Dolores has Marsha Winbeckler's Rolled Buttercream book. It has full instructions and also examples of what else you can do with

rolled buttercream.

2nd: here is the recipe:

These recipes should be amde with a heavy-duty micer liek a Kitchenaid. The paddle, not the wire whip should be used.

Using the flavors in this recipe make a delicious candy-corn taste.

1 cup Shortening

1 cup colorless butter flavoring

1 teaspoon colorless vailla flavoring

1/2 teaspoon popcorn salt (fine grain salt)

7 - 8 cups (approximately 2 pounds) powdered confectioners sugar

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt and beat until blended. The mixture will be very stiff. Turn

icing onto work surfae and knead until smooth and well blended. Store icing in sealed plastic bag then place bag in an airtight container. Icing can be

refrigerated for several weeks or frozen for several months. Let come to room temperature before using.

Chocolate Rolled Buttercream

Has a luscious Tootsie Roll taste.

1 cup shortening

1 cup clear corn syrup

1/2 teaspoon butter flavoring

1/2 teaspoon popcorn salt (fine grain salt)

1/2 cup cocoa powder

6 1/2 - 7 1/2 cups (slightly less than 2 pounds) powdered confectioners sugar

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings, cocoa, and salt and beat until blended. The mixture will be very

stiff. Turn icing onto work surfae and knead until smooth and well blended. Store icing in sealed plastic bag then place bag in an airtight container. Icing

can be refrigerated for several weeks or frozen for several months. Let come to room temperature before using. (Chocolate icing can also be made my

reducing the shortening amount to 3/4 cup, mixing in 2 - 3 ounces melted unsweetened baker's chocolate instead of cocoa powder, and increasing the

powdered sugar by 1/2 cup.)

To test for readiness: The icing is too soft if it stretches when pulled apart. Once the icing no longer stretches, gently stroke a portion of the icing with the

palm of your hand. If all cracks and marks disappear and the surfae appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm.

If the icing is too soft and sticky, knead in additioal powdered confectioners sugar 1/2 cup at a time.

If icing is too firm, knead in a few drops of water until the proper consistency is achieved.

Larry R.

Re: Rolled Buttercream

Tue Apr 20 11:21:33 1999

Are you sure that you meant a CUP of butter flavoring?????

Nancy

Rolled Buttercream Oops! Correction

Tue Apr 20 11:37:09 1999

Sorry was typing tooo fast. Here is the correction for the Rolled Buttercream:

1 cup shortening

1 cup clear corn syrup

1/2 teaspoon butter flavoring

1/2 teaspoon popcorn salt (fine grain salt)

6 - 7 cups (slightly less than 2 pounds) powdered confectioners sugar

Anonymous

Sugar Pulling/Blowing!

Sun Apr 18 11:38:55 1999

Can anyone help me with this problem I'm attempting sugar pulling for the first time using the following recipe.

1000g Sugar

500g Water

200g Glucose

20 drops of Tartaric acid

The problem is, the sugar becomes brittle and unworkable very quickly.

Any suggestions would be greatfully recieved.

Dolores

Re: Sugar Pulling/Blowing!

Mon Apr 19 09:56:30 1999

I don't know about your recipe. I could give you another...but would be in US measurements. I doubt it is a problem with your recipe...if this one is

specifically for pulled sugar. You'd need the metric wonder cup to use my recipe. (Its in Metric and US measure).

I think your problem is in the method used to keep it warm, not the recipe. Everyone I've seen do this uses some method of keeping it warm. The simplest

method is a copper backed heater with a silk screen to lay the candy one. But most people who demo, rig up a heating lamp in a plexiglass box for keeping

it warm. I noticed they turn the candy often so it stays hot evenly.

The only REAL good instructions for pulled surgar that I've seen are in one of the Wilton Encyclopedias (Wilton recently discoontinued #1 & 2) but I still

have some left so far. There are 3 to the set. This is in Enc. 2

Steve

Re:Sugar Pulling/Blowing

Mon Apr 19 14:05:05 1999

Thank you for replying,

The recipe I mentioned actually says use a heat lamp in a three sided box so as to keep the sugar warm and workable.

I was just trying to use the sugar immediately before it had chance to cool right down.

Perhaps I should invest in a heat lamp and allow the sugar to get cold and then reheat via the lamp!

Michelle

Amish Friendship Bread

Fri Apr 16 16:01:45 1999

Has anyone ever made this? If so why does it take 10 days to prepare? Here is the recipe.

DO NOT REFRIGERATE

DO NOT USE METAL UTENSILS

Day 1 Do Nothing

Day 2,3,4,5 Mush bag 2 times each day.

Day 6 Add: 2 Cups Flour

1 Cup Sugar

1 Cup Milk & mush bag.

Day 7,8,9 Mush bag and let excess air out, 2 times each day.

Day 10 Remove from ziplock bag, put in large mixing bowl and add:

1 Cup Flour

1 Cup Sugar

1 Cup Milk, stir well.

Pour 4 1 Cup starter into 4 1 Gallon size ziplock bags. Use portion remaining in bowl and add:

1 Cup Oil

½ Cup Milk

3 Eggs

1 tsp. Vanilla, mix well.

Add:

2 Cup Flour

1 Cup Sugar

1 ½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Baking Soda

1 Large Box of Instant Pudding, mix well.

Vanilla Pudding

Option #1: 1 Cup Chopped Nuts, Chocolate Chips, OR M&M's

Option #2: 1 tsp. Cinnamon, ½ tsp. Ginger, ¼ tsp. Cloves

Chocolate Pudding 1 Cup Chopped Nuts, Chocolate or Butterscotch or Vanilla Chips, OR Candies

Lemon Pudding ¼ Cup Poppy Seeds

Banana Pudding 1 Cup Nuts

Butterscotch Pudding 1 Cup Chopped Nuts, OR Vanilla or Chocolate Chips

Mix well and pour into 2 large or 3 small greased and sugared loaf pans. Fill pans 2/3 full. Sprinkle tops with sugar. Bake 45-60 minutes, at 325°. Cool

before removing from pan.

Enjoy your Amish Friendship Bread and pass your starter bags on to your friends with a copy of this recipe. Keep 1 of your starter bags so that you can

have bread every 10 days and continue to pass it on to others.

Shirley C.

Friendship Bread! Yum Yum!

Fri Apr 16 21:31:15 1999

I've made it serveral times and it is great. But not with poppy seeds or nuts. :-b Yeck! Banana pudding is great.

Why does it take so long. The starter is fermented. Natural yeast. When you add the new ingred's it take a couple days for the fermentaion of spread to the

new milk, flour and etc.

I didn't make a batch one time and was afraid to use the starter that I had set aside for myself, so I threw it out. I sure would love to have another starter.

Does anyone know how to make the starter?

Jennifer

starter recipe

Sun Apr 18 10:48:32 1999

I made a starter recipe once and it was great. It was such a long time ago I forgot how I done it. Well, I'll start by telling you my recipe to Amish

Friendship Bread.

Use a large plastic bow. Do not use a metal spoon. Do not refrigerate. Cover does not have to be air tight.

Day 1 Do nothing.

Day 2, 3 + 4 Stir with wooden spoon.

Day 5 Add 1 cup flour

1 cup sugar

1 cup milk

Stir

Day 6, 7, 8 + 9 Stir

Day 10 Add 1 cup flour

1 cup sugar

1 cup milk

Stir

Pour 1 cup of mixture each into 3 plastic containers and give to 3 friends with these directions.

To remaining mixture:

Add 2/3 cup oil

2 cups flour

1 cup sugar

1 1/4 teaspoon baking powder

3 eggs

1 1/4 teaspoon cinamon

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

You may add candied fruit, nusts, raisins and etc...

Pour into 2 well greased and sugared loaf pans. Bake 40-50 minutes at 350 degrees. Cool 10 minuties before removing form pans.

Back to how I made that starter recipe. If I remember right I started with 1/3 cup flour

1/3 cup sugar

1/3 cup milk

I stired it all together and them started with Day 1 and went through all the steps to the end. I done this because in this recipe you only take out 1 cup of

mix for each friend. If the only thing in that mix is equal parts of flour, sugar and milk. Then out of that one cup started thier sould be equal parts of flour,

sugar and milk. That's how I came up with 1/3 cup for all of the ingredients. Hope this might help.

Bye, Jennifer :)

Natalie

ISO Carrot Cake Recipe

Fri Apr 16 12:04:37 1999

I am in search of THE BEST carrot cake recipe. I do not like to use coconut or nuts (too many allergy problems) and pineapple is not an option either. Can

anyone help. I did see Holly's recipe earlier and that discussion, but would like other options.

I spent all day yesterday baking three different recipes but, needless to say, the search continues.

Dolores

Re: ISO Carrot Cake Recipe

Sat Apr 17 10:29:11 1999

Have you checked out mine? You may like it from what you've said here. It is on my RECIPES page. You can ge tto it from here:

http://w3.one.net/~proicer/index.html

Tracy

Carrot Cake

Thu Apr 29 14:27:48 1999

My mom has been making this carrot cake for as long as I can remember, and I've never had anyone else's carrot cake that compares!

2 c. white sugar

2 c. white flour

2 tsp. cinnamon

2 tsp. baking soda

2 tsp. baking powder

Measure above dry ingredients into a large bowl.

Add and stir into above dry ingredients 1-1/2 c. vegetable oil, 4 unbeaten eggs and 1/2 tsp. salt.

Add and stir into above mixture about 4 cups peeled and grated carrots.

Bake at 350 for 35 - 40 minutes (if using glass baking dish bake at 325)

Enjoy! If you do try it, I'd love to know what you think of it!

Carolyn D.

not too sweet...

Mon Apr 19 22:36:49 1999

This carrot cake I made a few weeks ago got rave reviews because it's not too sweet...

2 cups all-purpose flour

2 tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

2/3 cup butter, softened

1 gup granulated sugar

3 large eggs

2/3 cup milk

3 medium carrots, grated

1/2 cup coarsely chopped walnuts (about 2 oz)

Preheat oven to 350 F. Grease a 9" round pan. Dust w/flour; tap out excess.

Mix together flour, cinnamon, baking powder, and salt.

Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat

flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.

Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool

for 10 minutes. Turn cake out onto rack to cool completely.

Carolyn D.

p.s. just omit nuts

Patty

Question for Marida

Thu Apr 15 17:27:09 1999

Hi Marida. I recently tried your buttercream recipe and loved it - so did my family. I'm just wondering if you use this as a base for chocolate buttercream

and, if so, what you add to it. What about lemon buttercream? Thanks!

Marida

Re: Question for Marida

Thu Apr 15 23:36:53 1999

To be honest with you I don't have a tried and true recipe for chocolate. I wish I did. I do so very few chocolate iced cakes that I never really perfected

one. It seems like every time I need chocolate icing I am always experimenting. Wilton says you can add cocoa to buttercream to make chocolate. Since

my icing is soft anyway, I think you could add the cocoa and it would thicken it up some. Also you might try adding some of the melted chocolate after it

has set up a bit. If anyone out there has a tried and true recipe (especially for dark chocolate) I would love to try it.

Kelli

chocolate buttercream

Fri Apr 16 00:47:11 1999

Marida,

I use chocolate buttercream on a regular basis. What I do is just use a basic buttercream with unsweetened (baking) cocoa powder added. This is most

reasonable since I can pick up large amounts of the cocoa at Costco. To 12 cups of powdered sugar I use 2-1/2 cups of cocoa powder. If you needed a

darker chocolate, you could simply add more cocoa. Be sure to whisk the sugar and the cocoa together before adding the liquid or it won't blend real

well.(Believe me, I learned the hard way :) With using the unsweetened cocoa powder it doesn't make the icing so terribly sweet.

Marida

Re: chocolate buttercream

Fri Apr 16 07:32:39 1999

Thanks, Kelli: I'll give that one a try. I wasn't using enough cocoa.

Natalie

chocolate buttercream

Fri Apr 16 12:11:22 1999

Here's my variation. 300 grams dark chocolate in small pieces and 100 grams cocoa powder with just enough boiling water to mix to smooth paste (I use

my mixer with whip attachment). Add buttercream and whip till fully mixed. I've been told it tastes like chocolate mousse!

Marida

Re: Question for Marida

Thu Apr 15 23:38:57 1999

I have never had a request for lemon buttercream but I don't see why you could not substitute lemon extract for the vanilla. Maybe not quite as much. You

might try 1 tbls. and then add more if you need it.

Dolores

my chocolate buttercream

Sat Apr 17 10:31:08 1999

my chocolate buttercream is easy! I simply add Hershey's powdered cocoa to the rich chocolate color I like...like fudge. Then I add more liquid to thin it

back to consistency. No measuring and it doesn't get easier!

Jordi

Some good info on homemade cakes...

Thu Apr 15 01:26:13 1999

HI

This is for anyone who uses or maybe wants to try scratch recipes...the April 20 issue of Family circle has a nice section on cake baking. There are some

recipes, but the thing I enjoyed most was tips on the reason ingredients are added in a specific order for the different types of cakes, advice on various

cake textures, various kinds of flours and even sugar. Just thought you may want to check it out. It may have given me the confidence to attempt scratch

cakes! The issue has a picture of a chocolate ganache cake with pansies on top on its cover.

Nannette

Re: Some good info on homemade cakes...

Thu Apr 15 02:29:49 1999

You may have noticed that the source for much of the info in that article was a woman named Shirley Corriher. She has a book called "CookWise" out that

explains all that stuff in a lot of detail. It's a great book if you're interested in learning the chemistry behind cooking....

Nannette

Cookwise

Fri Apr 16 11:25:17 1999

Actually, I bought the book through Amazon.com (you can link to Amazon through CASANOVA's website at www.cakeclub.com). They probably do have it at

the local Borders or Barnes & Noble, but I never checked. After I read about it in the Washington Post, I just ordered it.

BKeith

Re: Some good info on homemade cakes...

Fri Apr 16 10:35:13 1999

I think I got my copy at Crown Books, but it's pretty widely distributed, so you should be able to find it anywhere. Mass-marketed books like that I tend to

get at Crown or at www.amazon.com since it's cheaper that way. Specialty books that aren't widely distributed I get wherever I can find the best (or

only!) deal.

Renee V

Cookwise

Thu Apr 15 14:20:53 1999

HI all,

Just putting in my 2 cents. I *love* this book! It has all kinds of interesting information and some great recipes too!

Anita

ISO chocolate candy recipe

Mon Apr 12 16:37:08 1999

Hello All!

New to this board and I'm looking for an easy (beginner) recipe for chocolate to be used to make chocolate lollipops. (Just plain ol' chocolate!!!) I'd love to

make special favors for my niece's first communion.

Any help will be truly appreciated!!!

dee

Re: ISO chocolate candy recipe

Mon Apr 12 21:34:27 1999

anita...

you landed in heaven when you discovered this board!

go back to the home page and you will discover a wealth of information and recipes in the recipe section. explore everywhere on this site.. even the

archives.

dolores sells the chocolate you will need as well.

have fun and come back often

Dolores

More..

Tue Apr 13 14:14:50 1999

Hi Anita, welcome aboard! This is where the cake decorators hang out on the web. Ask us anything!

Chocolate lollypops: You use compund coating chocoalte for this...not pur chocolate. We carry the Merckens brand. You can find it here

http://www.sugarcraft.com and go to CANDIES section. DO tell us when / if you are ordering, that you want to know more and we'll include a brochure

that might help you too.

It is real easy to do...just melt and pour into a candy mold, chill in the freezer. When cold it releases from the mold. If you want a sucker, add the stick

before you chill it.

holly

carrot cake problem

Sun Apr 11 22:26:17 1999

hi! ive been using a carrot cake recipe a few times now and have noticed that once the cake has been baked there are bits of carrot that have turned green.

now the carrots i'm using have been washed, peeled, and freshly shredded and used right away in the batter. the other ingredients i use in the recipe are

crushed pineapple, shredded coconut, and walnuts, baking soda, oil, sugar, flour, and cinnamon. could there be a reaction to the pineapple or nuts???? i've

aloso noticed the green bits when the cake has been frozen a few days, and then used and when it has been used after cooling a few hours. any ideas????

Jennifer

Re: carrot cake problem

Sun Apr 11 23:21:52 1999

I have never noticed this with my carrot cake, and I can't think of what could be causing it. My recipe also has crushed pineapple, so it's not that, and

when requested I add chopped pecans, so I doubt it would be the nut. I would have to guess it's the carrots themselves. Maybe they're not fresh enough,

or too mature, or too young?? Are you trimming enough of the top off? I've noticed carrots do tend to be a little greenish right at the tops.

Marida

Ask BKeith

Mon Apr 12 00:21:22 1999

I have a carrot cake recipe that I got from MailBox News and it calls for the same ingredients as you have stated. I have used that recipe many, many times

and I have never seen green bits in there. Can't figure that one out for you. Ask BKeith.

BKeith

Re: Ask BKeith

Mon Apr 12 09:29:28 1999

Ummmm ... Irish carrots?

Sorry -- I'm stumped on this one. Never heard of anything like this. My carrot cake doesn't use pineapple or coconut, and uses pecans instead of walnuts,

but it does have all the other ingredients you list. Never had a problem with green carrots. I've seen recipes with walnuts and pineapple, and never heard

about this from anyone else, so I assume those aren't the culprits. Can't imagine coconut would affect carrots. That's just weird.

Have you tried leaving out any of the above add-ins? Don't mess with the flour, sugar, oil, spices or leavening, but try variations with the coconut, nuts,

and pineapple to see if it keeps happening.

Also, has this always happened, or did it start recently? If it started recently, have you changed anything in your preparation method? New pans? New

brands of ingredients?

I'll do some snooping through my books, but I don't promise I'll find any answers. But thanks for the Monday morning puzzler!

Dolores

I don't know either!

Tue Apr 13 14:16:09 1999

I don't use coconut or pineapple in mine either. Must be one or the other.

Lisa

Re: Ask BKeith

Mon Apr 12 14:57:53 1999

After reading all these posts the only thing I can think of is you know how sometimes you get carrots that just won't cook. This might be the problem the

carrots might not be ripe enough. I have cooked carrots before and had them turn blackish green, either they are too ripe or if they won't cook my guess is

they are not ripe enough.

KarenB

Re: carrot cake problem

Mon Apr 12 10:18:53 1999

Try using a glass pan or a pan made of a different material and see if the problem goes away. I had a pan I got as a gift that was made of something that

left an off taste to the cakes if they sat in it for more than a day. It got sent to pan heaven.

lynne

you're not alone

Mon Apr 12 10:47:20 1999

i've had this problem too! knowing everything was fresh etc i never really gave it another thought:)

since it has stumped even keith i guess it must have something to do w/a reaction to the pan. the only other thing i can think of is the carrots themselves.

even tho we buy them 'fresh' you cannot tell how old they really are.

holly

Re: carrot cake problem

Mon Apr 12 20:16:39 1999

thanks for all the responses! it looks like i've got some experimenting to do. I realize the green carrots are not a hazard, i just don't want my clients to think

im using moldy carrots or something!!!!!! bye for now.

BKeith

Re: carrot cake problem

Wed Apr 14 10:13:47 1999

Holly,

I mentioned this problem on a chefs mailing list I'm on. A couple of the responses indicated that the problem could come from the carrots coming in direct

contact with the baking soda, one of the responses indicated it may be the pineapple (but I know there are several recipes for carrot cake with pineapple,

I'd never heard of this happening before -- I doubt this is the problem), and a couple responses indicated there may be some reaction with your mixing

bowl or pan.

So, could you provide a little more info? What's the order in which you're adding the ingredients, and how do you mix them (you could just post the recipe

if that's not too much trouble). What sort of mixing bowl are you using? What sort of pan are you using?

holly

green carrot mystery!

Thu Apr 15 00:28:47 1999

hi, here is the recipe in the order i mix ( it's in grams)

650g sugar, 500g oil--mix well add 300g eggs

sift 700g flour, 12.5g baking soda, and 12.5g cinnamon,5 g salt, add to egg mixture

mix in 675g carrots shredded(in a food processor stainless steel blade) 337g of crushed pineapple(strained, about one can) 337g of walnuts, and 337g of

shredded coconut(packaged)

i use mixer similar to a kitchen-aid, and it has a stainless steel paddle and bowl.

the pan i use is a magic line 12*18*3 fairly sturdy aluminum.

i bake at 360 for about 45 minutes

carrots were bought at the local grocery packaged, not sure how old they were but looked reasonalby fresh!!!

so thats about it, i hope this gives a better perspective on the situation!!! thanks for the feedback. bye for now, holly.

BKeith

Re: green carrot mystery!

Thu Apr 15 09:55:29 1999

Well, your proportions and method look about right (though the egg looks a touch low). I assume you're mixing all the dry ingredients into the batter well

before the addtion of carrots, pineapple, walnuts, and coconut. Stainless steel won't react. Aluminum is reactive, but I use aluminum pans too, and don't

have the problem.

The only thing that occurs to me is that the only leavening is baking soda -- that's a lot of soda, I don't know by looking whether the acid balance is right to

neutralize all of it. You may want to try knocking back the baking soda to 10g and substitute 10g baking powder for the rest. That'll give the same

leavening power, but will incorporate more acid to react with the soda, plus it'll give a bit more oven spring when the second action of the powder kicks

on.

Hope that helps -- sorry I don't have a definitive answer!

holly

thanks, bkeith. I'll give the b.powder a try!!

Jennifer

Re: thanks, bkeith. I'll give the b.powder a try!!

Thu Apr 15 17:26:54 1999

As I mentioned before, my recipe also uses crushed pineapple, so I'm sure it's not the pineapple. My recipe does use equal amounts of baking soda and

baking powder, as BKeith suggested, so that may be worth a try. I mix all my dry ingredients first, then dump in the oil, eggs, carrots, and pineapple and

mix. Hope you figure it out! (I still think it's the carrots, try buying some from another source)

Nancy

Chocolate Sponge Cake

Sun Apr 11 22:00:25 1999

Combine and cool:

3/4 cup boiling water

1/2 cup cocoa

Sift together:

1 3/4 cups flour

3 tsp baking powder

1 3/4 cups sugar

1 tsp salt

Make a well in the dry ingredients and add:

1/2 cup oil

7 egg yolks, unbeaten

Cooled cocoa mixture

1 tsp vanilla

Beat until smooth.

In a large bowl beat until very stiff:

1 cup egg whites (7 - 8)

1/2 tsp cream of tartar

Gently fold the egg white mixture into the cocoa mixture.

Bake at 325 degrees for 55 minutes.

In the past I have baked this in an angel food tube type of pan. It should work as layers.

Let me know how it works out.

Kelli

ISO: Ice Cream Cake Recipes

Sat Apr 10 21:41:28 1999

I would greatly appreciate if someone could share their recipes for ice cream cakes and the directions as to how to go about putting one of these together.

Dolores

I hope you saw...

Wed Apr 14 11:31:23 1999

I suppose you've found my icecream cake recipes? There is a LOT there.

Kelli

Re: I hope you saw...

Wed Apr 14 22:19:30 1999

Dolores,

THANK YOU!! I don't know how I missed those. The recipes of yours that I have tried have all been terrific, and I'm sure these will be the same!

Lisa

Re: ISO: Ice Cream Cake Recipes

Mon Apr 12 05:18:23 1999

Hi Kelly,

I don't use cake in my ice cream cake. This is how mine goes. I use a spring form pan but any pan will do. Line your pan with plastic wrap, then place

crushed oreo cookies for a crust, then follow by placing one layer ice cream, then a layer of crushed cookies and hot fudge sauce(don't heat or you ic will

melt) then another layer of ice cream and ice with whip topping.

Don't let your ice cream melt just let it soften before making. You know what refozen ice cream looks and taste like. :)

lynne

Re: ISO: Ice Cream Cake Recipes

Mon Apr 12 00:09:00 1999

hi kelli;

well what i have done is make two thin layers of cake, say 1" ea. (of course you could just split one layer:))

let your ice cream thaw in the frig until it is spoonable, then spoon into the same pan used to bake in (cleaned of course). freeze the ice cream hard. when

ready to put together, take the pan out of fzr and place on a layer of hot towels. place one layer of cake on prepared board, turn ic out of pan on top of

cake then top w/other layer. keep in frz. tastes good iced w/stablized whipped cream, non-dairy topping (rich's or frostin' pride). you'd have some trouble

trying to ice w/buttercream as it will fz as soon as put on so it would be hard to smooth.

jackie

cake sides sticking to pan

Fri Apr 9 03:44:40 1999

I was baking a wedding cake using duncan hines cake mix. I

greased the pans well and floured them.but when the cake was

done, it sticked to the sides and was light on the sides and bottom. the cake was really done. i used tea towel strips around the pans to even the layers, i

tried again and still the same problem. please advise||| i hae to have it on saturday, april 10th. i've done other cakes before and this is the first time that this

has happened.

lynne

Re: cake sides sticking to pan

Fri Apr 9 11:09:13 1999

i'm not sure what could cause that....since you state you grease/flour sides :(

one way to handle that is to run your angled spatula round the sides before you try to turn the cake out of the pan. be sure to hold the spatula tightly to the

side. occasionally when i have attempted this i have 'chewed up' the edge, but most of the time it works.

jackie

found out what problem was

Sun Apr 11 16:45:04 1999

thanks for your concern. what happened was that the strips i used around the pans to prevent the 'hump' was too thick.

I use terry towel strips. but i doubled them plus they was cold when i put them around the pans. sooo after wasting boxes of mix, i decided to not use

them. the problem ended.

next time, i am going to use single strips. but thanks toall you wonderfull people who cared.

sues/KS

Cake sides sticking

Fri Apr 9 18:34:48 1999

I always use Duncan Hines mixes, I've never had a problem. I use Baker's Joy to spray my pans, being sure to get the sides too. For those of you who

don't know, Baker's Joy is a pan spray that contains flour. I get it from a resturant supply company, sometimes you can find it in the grocery store.

Dora

Re: cake sides sticking to pan

Fri Apr 9 21:54:00 1999

I'm with the other responses. If the sides and bottom are greased and floured, I don't know what might be causing the problem. You say the cakes are

done, so the oven temp must be alright, too. I also use DH, and have never had this problem. Are you baking them the same length of time as before??????

The spatula idea is probably the best solution - just do it carefully or you will gouge pieces of cake out of the side ( I have done this on occasion, but have

been able to "glue" them back on with icing!). Just wish I could be of more help. Maybe some one else has a better answer.

Tara

Cake Covering

Wed Apr 7 18:39:10 1999

Im looking for a suitable cake covering for a Maderia (Pound)cake.

I would like it to have the same properties as buttercream, but i really want to avoid using any vegetable fat as much as possible.

I need the recipy in gramms or ounces, i cant follow american weights.

Tara (Ireland)

BKeith

Re: Cake Covering

Thu Apr 8 09:41:29 1999

You could certainly use an all-butter buttercream for covering the cake. A quick recipe 1/2 pound (8 ounces) softened butter to 1 lb icing sugar. Add bit of

vanilla extract for flavoring, and mix until smooth. Adjust consistency with a bit of water or milk to thin or extra icing sugar to thicken. I'd brush the cake

with sieved apricot or raspberry jam for flavor before icing with the buttercream.

For a different flavor, substitute cream cheese for as much as half the butter in the above recipe.

If you'd like an even softer icing, you could go with an egg-based buttercream. Whole egg (French) or meringue-based (Italian or Swiss) buttercreams are

delightful, delicious, and with some practice can be used most anywhere -- I use a Swiss meringue under fondant all the time.

Tara

White Cake Covering

Thu Apr 8 17:59:01 1999

Sorry, I somehow managed to delete the word 'white'.

I have been asked to make an 'american style wedding cake' and just dont know where to start.

Im looking for a white buttercream recipe which does not use a lot of White fat, I just dont find the taste palatable.

I know I could just use an Italian meringue- type covering but the use of raw egg-white isn't very acceptable to customers in Ireland at the moment and I

have read that it doesn't last very long.

But if anyone has a Italian Meringue recipe or similar in Metric measurements I would love to have it.

Sorry about the original typo.

Tara

Renee S.

Re: White Cake Covering

Thu Apr 8 22:37:47 1999

I'm not sure what you mean by white fat. (crisco, I assume?) Maybe try a buttercream that has more butter to crisco ratio. Marida's recipe is a good

buttercream one, light and not too sweet. I don't know the metric conversion, but here it is anyway : 2 cup crisco, 2 cup butter, 2 tsp vanilla, 2 lb.

confectioners sugar. I often make this with only one cup of butter , or you could just use the one cup of crisco instead. I don't have any for the Italian

Meringue, sorry.

Marida

Re: White Cake Covering

Sat Apr 10 09:20:48 1999

That recipe uses 2 Tablespoons of clear vanilla. I am sure you can adjust it to your own liking. A chef in New York gave me that recipe when I did his

rehearsal cake.

Renee S.

Re: White Cake Covering

Sat Apr 10 09:38:09 1999

Sorry Marida for making the mistake on your icing!! I'm glad you mentioned that, because I was only doing the tsps!! Thanks!

Marida

Re: White Cake Covering

Sat Apr 10 12:58:53 1999

I only caught that because someone emailed me to ask which was correct because they were using 2 Tablespoons and liked it. I haven't tried 2 tsp. but if it

taste good that way I would just keep on doing it if I were you.

Barbara

molded cake

Tue Apr 6 20:51:54 1999

ISO cake recipe to go in my two piece cast aluminum cake mold in the shape of a bunny. Needs to be a firm cake, so the ears don't flop.

lynne

pound cake is what you need...

Wed Apr 7 12:48:58 1999

any recipe for pound cake will work.

if you don't mind using a mix try this:

1 box cake mix

2 whole eggs

1 1/3 cup water

1 cup flour

1 cup granulated sugar

1 cup sour cream

1 tsp salt

in a bowl mix the dry cake mix, flour, salt and sugar.

place the water, sour cream and eggs in your mixer bowl, add the dry ingredients and mix on med. for 2 minutes.

bake in a 300 degree(f) oven for 20 minutes, then turn up temp to 325 for 20 minutes. cake should be done. cool on wire rack about 10 minutes before

removing from pan.

Susan

this is wonderful--Lynne

Sun Apr 11 22:18:45 1999

I tried this recipe this weekend and my guests raved about it. Thank you Lynne for sharing. Thanks to all for their sharing spirit, I am very thankful to have

found you all!

Emily

Re: molded cake

Thu Apr 8 17:58:58 1999

I made a lamb cake with Duncan Hines carrot cake mix. It held up pretty well. Emily

Leslie Witterschein

ISO elephant cake

Mon Apr 5 16:22:07 1999

ISO - Twenty four years ago my mother made me a 3d elephant cake for my birthday. The elephant was sitting on its rear and all four feet and the truck

stuck straight out. My daughter is turning one in a few weeks and I would like to make the same cake for her, but my mother can't find the recipie. She

remembers that she cut it out of magazine such as Family Circle or Better Homes and Garden. All we remember regarding the cake itself was that we used

soup cans to bake the cake in for the four feet. It is possible that she used a coffee can for the body, but we're not sure. If anyone has the recipie or a

similar recipie, or knows where I can find it, I would appreciate any help you can give me.

Sincerely,

Leslie M. Witterschein

lynne

Re: ISO elephant cake

Mon Apr 5 22:56:05 1999

hi! arn't memories great!!

there is a pan that could be used, but it also could be made in a coffee can. i personally think it would be better if you stacked several layers of round cakes

to make it. that way you can put support in so the body dosn't collasp(sp?)

and you could shape it somewhat to create a neck.

the pan i refered to is called a 'wonder mold' aka: the doll skirt pan. there is a lg one and a small mold available. the sm. one actually makes 4 extra large

cupcakes that are sort of volcano shapped. you could put this mini elephant on top of another cake to get the needed servings.

hope this helps.

millie

Re: ISO elephant cake

Tue Apr 6 09:59:47 1999

One of the Wilton books (I think its 1996?) uses the 3d bear pan to make an elephant. It looks really cute. Maybe you can do something like that.

Good luck I'm sure your daughter will have great memories of any cake you make for her.

Millie

Cathy G

icing for Ice Cream Cake

Mon Apr 5 10:50:19 1999

My daughter wants a traditional ice cream cake this year for her birthday(baked cake with ice cream filling) I used to do this years ago and had a recipe for

an icing that used cool whip. Problem is she hates whipped cream / cool whip & loves buttercreme! I don't think buttercreme would be that great !! Any

suggestions???? Thanks again to everyone!

lynne

Re: icing for Ice Cream Cake

Mon Apr 5 11:05:49 1999

wellllll, if that's what she like & wants what difference does it make. i have only make 2 of those in the past and can't remember what i used for icing :(

as long as you have a good buttercream i think it will be o.k. (not just wilton's class bc--& personally, in this case i don't think marida's would be that

tasty.) you will have some problems getting it smooth because you have to work on a fzn surface and the bc will get hard *fast*, but maybe you can cover

the sides w/a design to lessen this effect.

Leigh

another question

Mon Apr 5 11:20:56 1999

HI. I'm glad Cathy asked the icing question. I told my mom just last night that I didn't know what kind of icing to use, and here that very question is this

morning! :)

How far ahead of time can you make an ice cream cake? I haven't made one yet, and I was concerned about the cake itself freezing so that it's too hard to

eat.

lynne

Re: another question

Mon Apr 5 22:48:22 1999

they can be made several weeks ahead. there is no problem w/the cake being too hard to eat. first, cake does not freeze that hard:) and next you set the

cake out at room temp about 20 minutes before serving.

funny story: when #1 daug. was getting married they had an ice cream cake for a shower. we were all in one room w/the hostest went into the kitchen and

out comes this big scream. of course, we all went running to see and here was this *puddle* all over the table and floor. the cake had been taken out of the

fzr for about a hour and had melted. i think it was all ice cream as this was about 20 yrs ago.

Annie

Recipe for Icing a Ice Cream

Sun Apr 11 11:44:59 1999

I just made a ice cream cake for my son and had the same problem. I ended up using a french buttercream recipe out of Wilton's cake book and it was

delicious!

Julie

ISO: How to color hard molded sugar

Sun Apr 4 18:39:58 1999

I made several baby shoes out of molded sugar using my candy molds. I will be using them for petit fors. They are white so, how can I paint them

different colors once they have hardened.

Lisa

Re: ISO: How to color hard molded sugar

Sun Apr 4 19:04:43 1999

If you have an air brush now would be the time to use it. If you don't you can make a mixture of equal parts of sugar and water, boil for three minutes,

then cool completely and mix with food coloring. This makes a paint for the sugar.

Leigh

Whipped Icing

Sat Apr 3 15:49:04 1999

Hi. I was asked to do a birthday cake with icing "like

Wal-Mart's whipped icing." I've only tried it once (and didn't like it :( so I'm not exactly sure what I'm looking for. Does anyone have a comparable recipe?

Sheri

Re: Whipped Icing

Sat Apr 3 16:29:01 1999

Hi Leigh,

The Wal-Mart and Sam's clubs around where I live (PA) use a buttercream base with the brand name "Dawn". It comes in a 45 lb. cube. You put a chunk

of it in your mixer and mix it with water until it's the consistency you need. It gets very fluffy if you add a lot of water. I used to buy it from Sam's Club

until I tried Marida's icing recipe. If the customer really wants Wal Mart icing, Wal Mart may be willing to sell you a pound or two of Dawn. Have you

tried "Bettercreme" by Rich's? That's a non dairy whipped icing, it's been discussed so many times here I don't want to beat a dead horse, if you need more

info about it, email me. I haven't come across a customer yet who didn't love the taste of it.

Happy Easter! Sheri

Leigh

to Sheri

Sun Apr 4 14:49:55 1999

Hi, Sheri.

Thanks for informing me about WalMart's icing. I believe I will see if they will sell me some, but I doubt they will. I once inquired about some figurines

they use, and was firmly told that "we don't sell that stuff." I guess you can't blame them. :) I've seen the discussions about Bettercreme, and if you don't

mind, I'll email you soon for more info.

Dolores

Re: to Sheri

Mon Apr 5 10:06:25 1999

We sell those figures they use! Find them on our NOVELTIES page. They can't shut you off now!

The Dawn 'cube' is a new one on me. And I buy from them all the time.

You might try my whipped icing (like 7-minute) without the work. You can find it in my Icing Recipes from the RECIPES icon at

http://w3.one.net/~proicer/index.html

You can make any decorations with it. But it stays sticky.

Sheri

WalMart/Sam's Club icing

Fri Apr 9 00:39:23 1999

The Dawn "cube" has to be ordered directly from the Sam's Club bakery department. It is not sold with the regular merchandise. I should have specified

that in my first post, for those who have never heard of it before. I did say however, that I live in PA. The stores in other states may use another brand or

not offer their icing to the public at all.

Dora

Re: Whipped Icing

Sat Apr 3 20:55:07 1999

I make a whipped icing using Crisco, marg., vanilla, flour and milk (The last two are mixed together and cooked before adding to the first three) Very

fluffy and creamy. Glad to share if you are interested.

Leigh

Re: Whipped Icing

Sun Apr 4 14:45:23 1999

HI, Dora.

Thank you for responding to my request. I am very interested in your recipe and would love to try it. You can email me or post it here (so everyone can

enjoy). :)

By the way, is this icing suitable for roses, borders, etc?

Dora

Re: Whipped Icing

Sun Apr 4 19:57:18 1999

No, this icing is too soft for roses. It is really best when refrigeratedl, but here it is, if you are still interested.

Cream 1/4# (l stick) margarine and gradually add 1 cup granulated sugar. Mix for about 20 min., scraping the bowl from time to time. Meanwhile mix 4

tbls. flour and 1 cup of milk. Cook over low heat, stirring constantly until it looks like mashed potatoes. Remove from heat and mix with hand held

blender/mixer (Braun) until very smooth. Add this cooled mixture and 1 tsp. vanilla to the first mixture and continue beating in mixer for about 10 minutes

until thick and creamy.

It takes time to make, but is very light and creamy. Be sure you mix it long enough, or the sugar may not dissolve completely and it will taste grainy. I use

it to frost a lamb mold cake that I make every year for Easter, but as I said before, it is best kept refrigerated.

Dora

Forgot ingredient!!!!!!!

Mon Apr 5 00:01:45 1999

Sorry, Leigh. I forgot - also use scant 1/2 cup Crisco with the margarine and cream. Glad I rememered it before you had a chance to try it.

Diane B.

ISO: Recipes using cookie crumbs

Sat Apr 3 13:32:12 1999

Has this ever happened to any of you?

I baked a HUGE batch of sugar cookies and stored them in my largest cake pan, double-wrapped with clingwrap. (I intended to decorate them for Easter

over the next few days and send them to friends and relatives.)

Well, one of my cats decided that she just had to investigate. She couldn't get through the cling wrap, but she managed to crush a bunch of the cookies.

My husband ate the broken cookies, I again double-wrapped the remainders and this time moved the pan to the top of the refrigerator.

She AGAIN investigated, only this time it looks like she napped on top of the clingwrap for awhile. Most of the cookies are broken.

So - anybody got any ideas for using A LOT of cookie crumbs?

lynne

Re: ISO: Recipes using cookie crumbs

Sat Apr 3 16:05:12 1999

welllllll, first off if it was me, i'd get rid of that cat!! l0l:) (please, i'm joking, i've never been a cat lover)

actually they can be used as the barrier between tiers when you stack a cake. can replace some of the flour in any cookie recipe. sprinkles on ice cream.

freeze maybe in sm containers so you can use as above.

Leigh

Sour Cream Chocolate?

Fri Apr 2 18:56:33 1999

Hi. I tried Jeff Arnett's recipe for white cake, which includes sour cream. It was really good, so I wondered if I could use Jeff's recipe and substitute a

chocolate mix instead of the white. Any suggestions? Thanks!

sues/KS

Sour Cream chocolate cakes

Fri Apr 9 18:55:42 1999

Hi Leigh, I always add sour cream to all my cakes, any flavor. I always use Duncan Hines mixes.

Leigh

Thanks!

Sun Apr 11 22:55:56 1999

HI! Thank you for your response. I'm not exactly sure what the sour cream does for a cake, but I do know that the cake I used it in was good, so I think

I'm going to keep using it. Do you always put the same amount of sour cream in your mixes, or do you vary the amount depending on the type of cake?

sues/KS

Sour Cream in Mixes

Mon Apr 12 13:41:28 1999

Hi Leigh, yes I always use 1 cup sour cream per cake mix. It makes the cake very moist and quite heavy, but that's what people seem to like.

sues/KS

Sour Cream Cake

Mon Apr 12 15:40:50 1999

Sour Cream Cake Mix Cake

1 Duncan Hines cake mix, any flavor

the ingredients listed on the box

PLUS

1 cup sour cream

1 cup flour

1 cup sugar

1 whole egg (even white cake)

Mix until smooth. Makes 7 1/2 to 8 cups batter.

FOR CHOCOLATE CAKE-add 3 Tbs. cocoa

FOR SPICE-add extra spices

Sometimes I add 1 tsp baking powder to white cake to give it

an extra boost! Chocolate cake seems to rise higher.

lynne

Re: Thanks!

Mon Apr 12 10:53:07 1999

i also use s.c. in my cakes. i think it tenderizes them and makes them a bit moister.

btw: betty crocker has a cho s.c. mix. great!

Leigh

Re: Thanks!

Mon Apr 12 11:10:03 1999

Hi, Lynne.

Thanks for the tip about the BC choc. sour cream cake. I usually use BC Choc. Fudge mix, but I'll try that one if I can find it at the store.

Dora

R - Roll-out cookies

Thu Apr 1 14:37:25 1999

Preheat oven to 400.

Cream: 1 cup butter

1 cup sugar

Beat in: 1 large egg

1 tsp. vanilla

Combine 2 tsps. baking powder and 3 cups flour . Add flour to above mixture, one cup at a time. The dough will be very stiff. Blend in last flour by hand.

(If dough becomes too stiff, add water, a tsp. at a time). DO NOT

chill dough!

Divide dough into 2 balls. On a floured surface, roll each ball into a circle about 1/8"thick. Dip cutters into flour and cut. Bake cookies on an ungreased

cookie sheet on top rack of oven for 6-7 minutes or until lightly browned. Makes 20-24 average size cookies.

*Can be tinted before rolling by adding a small amount of icing color until desired shade is reached.

My own hint: Mix about 1 tbls. sugar with 1 cup of flour for rolling the dough. I hope this is what you are looking for. I have a different cut out recipe that

uses conf. sugar instead of granulated sugar. It is my favorite. If interested, please ask or email.

BKeith

Poured Fondant

Wed Mar 31 08:54:56 1999

I mentioned this recipe in another section of this board, and someone requested I post it. It's a much easier way of making your own poured fondant. I've

used it in combination with almond paste for making marzipan, and it came out wonderfully.

This comes from the Cake Bible by Rose Levey Beranbaum, a wonderful reference which should be on every cake decorator's bookshelf.

FOOD PROCESSOR POURED FONDANT

(makes 1 3/4 cups/600 grams/1 1/3 pounds -- enough to glaze a 9-inch cake).

2 1/2 cups (17.5 ounces / 500 g) sugar

1/2 cup (4 ounces / 118 g) water

1/4 cup (3 ounces / 82 g) corn syrup

optional: 1 tsp vanilla or 1/4 tsp almond extract

Have ready near the stove a food processor fitted with the steel blade.

In a medium-sized heavy saucepan, combine the sugar, water and corn syrup and bring to a boil, stirring constantly. Stop stirring when it starts boiling,

and allow the syrup to cook to the soft-ball stage (238 F). Immediately pour into the food processor.

Wash the thermometer and reinsert into the syrup. Allow to cool, uncovered, to exactly 140 F. This will take 25 to 35 minutes. Add the optional flavoring

and process for 2 to 3 minutes or until the fondant becomes opaque. (The fondant starts as a transparent syrup. As crystallization of the sugar starts, it

becomes translucent and finally opaque or white).

Pour the fondant into a heatproof container, such as a 2-cup glass measure, lined with a small heavy-duty plastic freezer bag. Close the bag without sealing.

When completely cool and firm, expel the air, seal the bag, and lift out of the container. Store at room temperature for at least 24 hours.

TO GLAZE CAKES WITH FONDANT

Fondant must be thinned to make it pourable. Prepare a stock syrup by combining 1 part water to 2 parts sugar (by volume) and bring it to a full boil,

stirring constantly. Cool until warm. The syrup will keep for months at room temperature.

Heat the fondant in the top of a double boiler set over hot water, stirring gently, until warm. To maintain its sheen, fondant must not exceed 105 F. Stir in

enough warm syrup to make the fondant pourable.

JOY

ISO/ COLORED JEL

Mon Mar 29 22:07:11 1999

I NEED A RECIPE FOR COLORED JEL USED TO FROST CAKES. I NEED A LARGE AMOUNT OF BLUE TO USE AS OCEAN WATER ON A CAKE

WITH A BEACH SCENE. HELP! I NEED THIS ASAP! THANKS!

Renee S.

Re: ISO/ COLORED JEL

Mon Mar 29 23:17:21 1999

You can buy clear piping gel in the cake decorating stores and color it with royal blue icing paste to get the color of water. I think you can even get the gel

that comes in a small tube at the grocery stores. I've never used this kind, so I can't speak to the quality.

Dolores

Re: ISO/ COLORED JEL

Tue Mar 30 10:46:01 1999

Renee is right. We have colored piping gel in a tube on our online catalog at: http://www.sugarcraft.com/catalog/flowers/flowers.htm

JOY

COLORED JEL

Tue Mar 30 19:30:46 1999

THANKS! I HAD TO USE ABOUT 8 OF THE LITTLE TUBES. IT WORKED FINE BUT I THINK IT WOULD HAVE BEEN CHEAPER TO MAKE IT

MYSELF. I HAVE SEEN A RECIPE FOR JEL BUT CAN'T REMEMBER WHERE. THANKS AGAIN!

Linda Robinson

icing sugar

Sun Mar 28 21:44:39 1999

is icing sugar 10x sugar or something else?

lynne

Re: icing sugar

Mon Mar 29 00:44:11 1999

yes linda, they are one and the same.

lynne

Cynthia Smith

How to whiten a cream cheese-butter icing?

Sat Mar 27 21:29:36 1999

Do any of you use a product called "Whitener" to make a white white icing out of a cream cheese butter icing? Will using Crisco change the taste of cream

cheese iciing if you use the shortneing instead of butter? This is for a wedding and the bride wants WHITE

Renee S.

Re: How to whiten a cream cheese-butter icing?

Mon Mar 29 00:04:57 1999

Hi! I just posted my own question about whitener under decorating problems. I think someone responded that they would not recommend using the

whitener in cream cheese, but you should go check it out for yourself,and the reason why.

It's acutally under "Equipment", sorry! NT — Renee S., Mon Mar 29 00:06

Cynthia Smith

whitener

Mon Mar 29 07:20:15 1999

Renee..thanks for response but where do I go to find the answer..look under equipment WHERE? why not use whitener in cream cheese?

Renee S.

Re: whitener

Mon Mar 29 19:52:46 1999

Sorry I wasn't specific enough. Go to the message topic board and there is Delore's list of topics. Choose equipment, and down the first page was my

question. I reviewed it and someone answered me that they wouldn't recommend using it in the cream cheese because it made it gooey or something. If

you have more questions you could email that person , just click on their name.

sue

mousse filling

Fri Mar 26 23:42:34 1999

iso any flavored mousse filling recipe. want to try something new. thanks, sue

Michele

Cookies

Thu Mar 25 16:48:40 1999

I have a recipe for a cookie calling for "red-currant jelly". I know it is a jelly filling but where can I find it ? Sugar-craft doesn't carry it. I am in New Jersey

so if I have to I will mail-order it.

I await your reply. Thank you.

E

Re: Cookies

Fri Mar 26 09:02:38 1999

Hi, I'm in NJ, and I can say that out of all the ingredients that are impossible to find in our awful grocery stores here, thankfully, red currant jelly is not

among them! :) Nearly any place with a decent selection of jams & jellies will have it -- just look carefully for it.

(Just so you know, red currant jelly is not something you want to substitute in certain recipes, as it lends a certain "twang" in taste. Experiment to find

out.)

tlbutler@mediaone.net

ISO: clear gel icing recipe

Wed Mar 24 16:20:42 1999

I am looking for a recipe to make the clear gel icing

like I have seen in decorating tubes in the stores.

Jeff Arnett

Gel Icing Recipe

Fri Apr 2 11:43:19 1999

1 cup granulated sugar

1 cup water

2 tablespoons corn starch

1 teaspoon clear vanilla

food coloring of choice

Sift sugar and starch together. Add water. Stir over low heat until dissolved. Bring to a boil and cook until mixture is clear. Remove from heat, cool and

add vanilla and coloring. Stores well in refrigerator for a few days.

Jennifer

cake balls

Wed Mar 24 16:40:49 1999

You can mix 1 1/2 cups of broken cake pieces and 1/2 cup of icing. Chill the mixture for 1 to 2 hours. Then, roll into balls about the size of a meat ball.

Roll each ball in your choice of sugars (colored sugar, confectioners sugar and chocolate sprinkles). I hope this helps.

Dolores

Re: ISO: Carrot Cake Recipe

Tue Mar 23 10:19:49 1999

I have one I have used many times for weddings and special occasions. You can get to it from ehre: http://w3.one.net/~proicer/index.html

Go to RECIPES and you'll see it.

You can have the icing both ways...I make my buttercream icing into cream cheese icing by adding aboout 1/3 bag of cream cheese pastry filling to it. Its

safe, no refirgeration needed, and you can still decorate with this kind.

Tina

Re: Cream Cheese Pastry Filling

Thu Mar 25 09:27:37 1999

Michelle, The cream cheese pastry mix is pre-made, you buy it in plastic sleeves. Dolores may have it in her on-line catalog. If not, you can probably buy it

in any cake decorating store.

It IS in our catalog NT — Dolores, Thu Mar 25 15:03

Linda

ISO Violet Cake Recipe

Tue Mar 23 07:51:08 1999

I had a lady ask for violet cake I have never heard of that flavor ,has anyone else , and If so could you send me the recipe.

Mara T Lee

Re: Violet cake

Tue Mar 30 12:23:49 1999

Hi:

Did you ask her for any details. Was it a violet colored cake or did it have crystalized violets on it????--because these would be simple to do.

To color the batter you just add a few drops of paste food color and to make sugar flowers you can search the archives for instructions, Dolores has them

posted somewhere. Mara

Katy

Superfine Sugar

Sat Mar 20 23:21:58 1999

I read several recipes that call for "superfine sugar". Could someone please tell me what kind of sugar this is and where I can find it? I live in Central Texas

and have checked several grocery stores and can not find it anywhere. Thanks!

Lisa

Re: Superfine Sugar

Sun Mar 21 20:02:58 1999

Superfine sugar is granulated sugar that is finer than regular sugar. Here in upstate NY I fined it at a store called Alidi's. Check around where you are.

Sometimes the store brand or an off brand is finer than Dominos granulated.

Jeffery Arnett

Superfine

Mon Mar 22 15:27:02 1999

It's somewhere between regualr granulated and powdered sugar. I get it at KROGER'S, but I sure most large grocery chains should have it.

For most recipes, you can whirl regular granulated in the food processor for a while and get acceptable results.

lynne

Re: Superfine Sugar

Mon Mar 22 20:04:59 1999

i know superfine is not all that available and you have been told how to 'make' it yourself......

depending on the recipe you could even use regular granulated sugar.....

Melody

Confectioner's sugar?

Wed Mar 24 20:17:42 1999

I may be crazy, but I've always thought "superfine sugar" was confectioner's sugar or icing sugar. Am I wrong?

Claudia

Re: Confectioner's sugar?

Wed Mar 24 22:40:43 1999

Superfine sugar, also called bar sugar, is the finest granulated sugar. It is a very fast dissolving sugar and is often used to mix in cold drinks because it

dissolves so quickly. Next up on the "grain" scale is castor sugar, commonly available in England and from specialty stores in the USA. The next is Baker's

Special which is only slightly coarser than superfine, but much finer than regular granulated sugar. I buy it in 50pound sacks from my food broker. I can

only get it from one supplier out of three, but I do not live in a major metropolitan area.

Barbara R.

Re: Superfine Sugar

Sat May 1 18:04:59 1999

Hi Katy....I'm just working my way up the recipe board and found your post about superfine sugar. I live in Central TX too and can get it at HEB. It comes

in a "canister" sort of like a short version of a Pringles can and it is by Imperial. They also make "fine".

Lisa

chocolate chip cookies

Thu Mar 18 14:21:44 1999

I am looking for a recipe that is close to the ready made dough in the dairy section. My hubby loves the pillsbury chocolate chip cookies that I make from

it, but, I can't seem to make the dough on my own. Any help is appreciated

Renee V

Refridgerator Dough

Fri Mar 19 08:36:39 1999

Hi Lisa,

I'm not sure if this will work, but basically that dough is a refridgerator cookie (or icebox cookie) dough with chocolate chips added. How about trying a

vanilla or sugar icebox cookie recipe, replace some of the white sugar with brown sugar and add chocolate chips. Form it into a roll and refridgerate

overnight, slice and bake.

Ice box cookies generally have a little more butter and a little less flour. Also they spread the way they do because the dough is cold.

lisa

Re: Refridgerator Dough

Fri Mar 19 21:57:59 1999

I guess my question is, that I feel guilty selling something that I am not making from scratch. Not to mention, it is probably cheaper to make cookie dough

from scratch with yielding more cookies. I love the way the pillsbury chocolate chip cookies taste and look when I bake them...I do not slice them, just

drop them by the teaspoonfull. I just wondered if anyone had a recipe that was similar to them????

MISH

Re: chocolate chip cookies

Mon Mar 22 16:09:39 1999

Here's my choc. chip cookie recipe and its a huge hit! I freeze and fridge it for those emergency cookie cravings!

Sift together:

2 1/4 c. Flour

1/4 tsp. Baking Soda

Cream together:

2 sticks of butter

1 c. sugar

1/2 c. packed brown sugar

Add to creamed mixture:

1 Egg

1 tsp. Vanilla

1 Tbs. light cream

Add flour mixture to creamed mixture

Add 2 c. morsals

Bake at 350 for about 12 min.

Erica

Jeffery Arnett - Your Australian Mud Cake Recipe

Thu Mar 18 03:52:50 1999

Hi Jeffery,

Sorry this took so long, but I remember you were looking for a Mud Cake recipe a little while ago and I've finally found one. Here goes:

200gm Butter

100gm Good quality Dark Cooking chocolate

60mL water

30gm Cocoa powder, sifted

2 Tbs espresso/instant coffee powder

1 Tea vanilla

220g castor sugar

3 eggs (at room temp)

115gm Self Raising flour, sifted

Oven to be 160C. 22cm tin

Combine butter, chocolate, water, cocoa, coffee and vanilla in saucepan. Cook, whisking constantly over low heat for 6-8 min, or until smooth and well

combined. Remove from heat and stand for 10min or until lukewarm.

Whisk egg and sugar until pale and creamy. Whisk in choc mix until well combined. Add flour and whisk. Bake 55min. When cool, top with ganache.

Hope you like it.

Cathy

great recipe for macaroons

Wed Mar 17 08:36:49 1999

Macaroons

3 Tablespoons water

1 teaspoon light corn syrup

pinch salt,3/4 cup sugar

8 oz (2 3/4 cups) coconut

1 tablespoon vanilla extract

4 large egg whites.

Preheat oven to 325. Line 2 cookie sheets with parchment paper. Combine water, corn syrup, and salt in small saucepan and bring to boil. Add sugar and

cook, stirring over med. heat until dissolved. Transfer to large bowl and stir in coconut. Add vanilla and egg whites to mixture mix well. Drop by level

tablespoons 1/2" apart on prepared cookie sheets; shape into mounds. Bake 20-25 min, until pale golden. Cool completely then peel of paper. Bottoms may

be dipped in melted chocolate. Great for Easter or Passover.

Judy

ISO Gum Paste Glue

Wed Mar 17 06:23:41 1999

I had a recipe for gum paste glue but of course I can't fined it. I was woundering if any of you would have it.

Jeff Arnett

Gum Glue

Wed Mar 17 07:47:34 1999

I use this recipe:

1 Tablespoon Gum Arabic

2 Tablespoons Warm Water

Place 1 Tablespoon water in a container. Add Gum Arabic.

Add second tablespoon water. Allow Gum Glue to set overnigth without stirring.

Store tightly covered.

Nick Lodge uses plain old egg whites (NT) — Dolores, Thu Mar 18 09:52

HeatherLee Sutherland

GP Glue

Thu Mar 18 12:10:41 1999

Judy,

I've read all the books and most suggest using either gum glue or egg whites. But then, most books suggest using lots of things you don't need. I use plain

old tap water, and so far, have never had any problems. I don't like the idea of egg white sitting around, not to mention wasting the yolk. Hope this helps.

Dolores

More thoughts

Tue Mar 23 10:27:19 1999

I usually use tap water too. But there ARE times...like when making dolls, you need something better than water. In this case I make a paste with egg white

and gumpaste...thin. I use this to glue on arms and leggs.

Nicholas thinks there isn't danger in using egg white. I've never seen one gumpaste flowere eaten yet LOL.

I don't like the gum arabic because it spoils after awhile.

Lisa

Re: More thoughts

Thu Mar 25 15:11:06 1999

Delores,

You should have seen Good Morning America, about a month ago. Diane Saywer was sucking on a gumpaste flower. She had the wire dangling out of her

mouth. I thought it was so funny I laughed for days. They were doing a segment on wedding cakes.

Just thought everyone could use a laugh!

-Lisa

Kelli

Re: More thoughts

Fri Mar 26 06:31:16 1999

Dolores, could you tell me what the shelf life on the gum arabic is? This might be a silly question, but does it spoil faster once it's made into glue? Thank

you very much.

Ron

RE: Gumpaste Glue

Thu Mar 18 22:27:22 1999

I use the same receipe as Jeff, you have to be careful as

even just a little too much will shine and you can not dust

over it. I also read somewhere in one of my many books that

you can take a small amount of gumpaste, put it in a container with warm water and let it sit, it then makes a

sticky paste.

I am one that will nmot use egg whites for health reasons,

since most of the time I mean for my flowers to be eaten

I make sure that they are safe

Dean

Cake Baking Problem: Sinking Centers & Collapsing Cakes

Wed Mar 17 01:13:41 1999

I have a consistent problem in my cake baking. I use recipes from one of the most respected cake baking books on the market. I weigh all of my

ingredients, use a KitchenAid mixer, time my mixings per the recipe and use a Farberware Commercial Convection Oven. Consistently when I bake a cake,

the center sinks slightly (or more than slightly on occasions). On other occasions, the cake domes slightly or has a nice flat top, rises nicely in the oven,

tests done and when I pull it from the oven, it loses more than 1/2 of its original volume and shrinks in from the sides. This happens for most of my cakes,

not just the cakes from this particular cake baking book. I use fresh Rumford baking powder as recommended by the recipes. My convection oven temps

are between 300 degrees and 325 degrees as Farberware says to lower baking temps 50 degrees when using their convection oven. I also use commercial

grade, straight-sided cake pans with Magi-Cake strips around them for achieving a more evenly baked/flat top cake.

Can someone please tell me what the problem is? I've tried lowering the leavening slightly but that didn't help. I would very much like to bake a tall,

flat-topped, non-sinking center or shriveled up (like a prune) cake. Will appreciate your feedback. By the way, I'm in San Francisco with high humidity and

cool temps year-round. Thank you.

Lisa

Re: Cake Baking Problem: Sinking Centers & Collapsing Cakes

Wed Mar 17 05:14:40 1999

Can you turn off your fan when baking, or at least turn it down. This may be lending to your problem.

Dean

Cake Baking Problems

Wed Mar 17 12:22:44 1999

Lisa: Thanks for your response. No, unfortunately I have no control over the fans in the convection oven...only thing I have control over is the

temperature. I should have said in my initial posting that I've had this same cake baking problem in both standard (apartment) ovens as well as my own

convection oven. Having "failed" cakes in the standard ovens led me, in part, to buy a convection oven. I thought it would solve my problem. Isn't hasn't,

but I do think my results are a litle bit better overall (texture) in convection. In convection, I was baking my cakes on the center rack, but because of

overbrowning, I now bake them on the bottom rack (not the oven floor though).

Lisa

Re: Cake Baking Problems

Wed Mar 17 14:50:24 1999

Dean,

I use convection at work and have experienced the same problem, but our ovens have a high/low switch for the fan.

I bake all my baked goods with the fan on low. We cannot shut the fan totally off, as we could with our old ovens. Now we just have to make do. When I

had a problem with the cakes burning on the bottom, I did try a pan of water on the shelf underneith and this did seem to help alittle. You might want to

give it a try.

I'm sorry that is all I can come up with, Maybe someone else will have an answer.

Renee S.

Re: Cake Baking Problem: Sinking Centers & Collapsing Cakes

Wed Mar 17 22:12:32 1999

Hi Dean!

I live in SF too. I haven't had a problem with my cakes, but I use mixes only. My come out even or slightly humped, so weather can't be the factor. I

heard that over beating the batter can cause it to fall, I don't know if this is true or not. Good luck!

Dean

Cake Baking Problems

Wed Mar 17 23:59:41 1999

Renee, thanks for your response to my posting. I'm sure I'm not overmixing the batters because I follow very strictly the exact mixing timings and mixing

speeds indicated in the recipes I'm using.

BKeith

Re: Cake Baking Problem: Sinking Centers & Collapsing Cakes

Thu Mar 18 09:43:13 1999

Hi Dean,

I don't use a convection oven, so I may or may not be able to help, but I do have some thoughts.

First, I bake all my butter cakes at 325 in a conventional oven, so you may want to lower the temp to 275 (I used to bake at 350 per the Cake Bible, but I

found I had fewer problems with dryness and shrinkage if I baked a little slower).

Second, I find when I use my all-purpose flour + cornstarch substitution I get more shrinkage than when I use real cake flour. The manufacturing process

leaves cake flour slightly acidic, so the starches set up firmer and more quickly to prevent shrinkage.

Third, a sunken center can mean a couple things. If your centers are sinking on smallish cakes (< 14"), it may be undermixing -- not enough gluten is

formed to support the structure. If your centers are sinking on larger cakes (14" +), it may be too much baking powder -- the cakes actually over-rise then

collapse.

What book are you using? And if you're willing, why don't you post one of the recipes you're using with your exact steps, and maybe we can dissect

what's going on?

Dean

Cake Baking Problem

Thu Mar 18 16:05:12 1999

Here's the cake recipe I've been talking about particularly in my cake baking problem posting: This formula is technically for two 9" layers. I halve the

formula and bake an 8" layer (the batter still fills the pan 1/2 full).

Vanilla Cake

(Full Recipe)

4 ounces egg yolks

8.5 ounces whole milk (1 liquid cup)

2 1/4 t of pure vanilla extract

10.5 ounces of cake flour

10.5 ounces of superfine sugar

1 T plus 1 t of Rumford baking powder

3/4 t salt

6 ounces of softened unsalted butter

Vanilla Cake

(Halved recipe. This is what I use and I calculated it myself).

2 ounces egg yolks

4.25 ounces whole milk (1 liquid cup)

1 1/8 t pure vanilla extract

5.25 ounces of cake flour

5.25 ounces of superfine sugar

2 t of Rumford baking powder

1/4 t plus 1/8 t salt

3 ounces of softened unsalted butter

Conventional oven temp: 350 degrees

Instructions: In a medium bowl lightly combine the yolks, 1/4 cup of the milk (1 oz. when halving the recipe, leaving 3.25 oz. in the main milk container),

and vanilla extract.

In a large mixing bowl combine the dry ingredients and mix on low speed (#1 on a KitchenAid stand mixer) for 30 seconds to blend. Add the butter and

remaining 3/4 cup milk (that's the 3.25 oz. amount). Mix on low speed until the dry ingredients are moistened. Increase to medium speed (I use # 5 on a

KitchenAid stand mixer) and beat for 1 min and 30 seconds to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg

mixture (that's the 2 oz. egg yolks, 1 oz. of milk and vanilla extract) in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients

and strengthen the structure. ((I beat for 20 seconds on #5 *after* each addition of the the egg mixture looks well blended in). Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about ½ full (my 8" pan is approximately ½ full even

though the recipe calls for using 9" pans).

Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake

should start to shrink from the sides of the pan only after removal from the oven. (Mine do just this. Also, I butter my cake pans and use buttered

parchment circles in the pans. I do not flour my pans. I have tried flouring them but got the exact same results that I've gotten by not flouring them - it

doesn't seem to matter from my experience).

Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides and invert onto greased wire racks. (I never have to loosen my sides).

Results: Having made this cake many times, I've had two different results depending upon the standard AND convection oven temperature I use (between

275-325 degrees for convection and between 300 and 350 in standard when I was baking in a conventional oven). I get either a sinking center or more

recently no sinking center but a superb looking cake in the oven and after pulling it from the oven, the sides pull away from the pan and the cake starts to

collapse. It loses more than half of its original baked volume. Each time I bake the cake until the center tests (with a toothpick) done. The toothpick comes

out cleanly and the top is golden brown. After pulling the cake at this point, that's when the center begins sinking slightly (or more than slightly) depending

upon the convection oven temp used. On other occasions, depending upon the convection temp used, the cake doesn't sink in the center but rather the

entire cake collapses after removing it from the oven. If you need the exact temps I've used and their results, I can post that here if need be.

I follow this recipe meticulously, except for the pan size but my batter still fills the pan ½ full. Please tell me if I have miscalculated the half-recipe amounts

that I'm using. If someone can figure out what I'm doing wrong, if anything, please let me know. Thank you.

Dean

BKeith

Re: Cake Baking Problem

Fri Mar 19 09:08:20 1999

Dean,

We chatted a bit in email, but I'll recapitulate a bit here and add a new comment or two.

. Try the mods I sent you to turn this into a high-ratio formula. I think the texture is better, and it may solve your problems (increase the sugar, use whole

eggs instead of yolks). Double the vanilla for better flavor.

. Try 2 minutes at medium after the dry ingredients are moistened. Then stick with 20 seconds or so after each egg addition (I don't time that closely --

I've found that when it's mixed well and I don't see any stray egg goop, it's mixed enough).

. Before pouring into the pan, give it a good scrape from the bottom of the bowl and a final stir with a rubber spatula -- the KitchenAid paddle doesn't reach

all the way down there, and it can leave you with some not-well-incorporated goop in the bottom of the bowl.

. I saw in another post you're thinking about mixing 3-5 minutes after the eggs are in. Don't do it -- that much mixing will toughen the egg proteins and

make a chewy cake.

. Don't rely just on the touch test -- use a toothpick or skewer to test the center of your cake. Underdone cake will sink as it cools.

. Where are you cooling your cake? I had a couple sinking disasters a while back until I realized I had set my just-out-of-the-oven layers on the dining room

table and walked away. At which time the air conditioner kicked on and started blowing cool air right at them. Make sure your cooling spot is draft-free

and not too cool. I like to leave the layers in the still-warm-from-baking kitchen for the first 15-20 minutes at least, then they can go into a cooler spot.

. I'm kinda suspicious of King Arthur cake flour. Their bread flour is wonderful, but as a company they're really prejudiced toward bread flour. Even their

description of cake flour sounds kinda suspicious to me. (Disclaimer: I've never used the stuff, so I really don't know what I'm talking about, I just get a

funny feeling about it.) Their web site lists the protein content of their cake flour as 8%. Industry "standard" is 7.5% (there really isn't one, but that's the

best number I can find). Enough to make a difference? Nah. But try picking up a box of Softasilk or Swansdown and give it a whirl, just to see if it you

like it better.

Beyond that, I'm not sure what else to say. I don't know how your environment will affect this recipe. But if you're coming to the Washington DC area

sometime, give me a yell. You can come over and we'll make this together.

Dean

Cake Baking Problem

Fri Mar 19 13:37:22 1999

Keith: Just want to answer/respond to your suggestions and comments:

. Try 2 minutes at medium after the dry ingredients are moistened. Then stick with 20 seconds or so after each egg addition (I don't time that closely --

I've found that when it's mixed well and I don't see any stray egg goop, it's mixed enough).

I'll try that.

. Before pouring into the pan, give it a good scrape from the bottom of the bowl and a final stir with a rubber spatula -- the KitchenAid paddle doesn't reach

all the way down there, and it can leave you with some not-well-incorporated goop in the bottom of the bowl.

Yes, I already do that.

. Don't rely just on the touch test -- use a toothpick or skewer to test the center of your cake. Underdone cake will sink as it cools.

Yes, I always use a toothpick.

. Where are you cooling your cake?

I cool them in the draft-free kitchen on the counter on wire racks.

But try picking up a box of Softasilk or Swansdown and give it a whirl, just to see if it you like it better.

I used Softasilk and Swansdown for years and had this cake baking problem with those brands as well. I much prefer Queen Guinevere from King Arthur.

Despite the sinking problems, the overall texture is softer with the King Arthur flour than with the other two brands. I've had this cake baking problem with

all three cake flours.

Dean

Too Much Mixing?

Sat Mar 20 02:20:35 1999

Keith, you wrote in your previous post to me:

"I saw in another post you're thinking about mixing 3-5 minutes after the eggs are in. Don't do it -- that much mixing will toughen the egg proteins and

make a chewy cake."

Keith, after thinking about this comment I'm not sure that's true in this context. I remember something I learned quite awhile ago from the author of the

recipe. The author of the recipe writes (regarding mixing the batter): "In the traditional method, the butter and sugar are creamed before adding the other

ingredients. The method I have chosen for my butter cakes is faster, easier and *virtually eliminates any possibility of toughening the cake by overbeating.*

Creaming still takes place but in a different way..."

With this in mind, do you (still) and others think that beating the batter on #5 of the KitchenAid for an additional 3 minutes as a final mixing (I had

suggested 3 mins.) after all the egg mixture has been added would be too much mixing? Of course, I could just try it and find out, but I thought I'd ask on

here first.

BKeith

Re: Too Much Mixing?

Sat Mar 20 15:22:47 1999

Yes, the 2-stage method reduces the possibility of toughening the cake by overdeveloping gluten, but you have to follow the method. Beating the egg

mixture into the batter only until it's incorporated is part of the method.

By the time you've finished beating the flour-milk-butter portion of the batter, you've effectly surrounded most of the gluten with fat, preventing it from

forming long tough strands. But eggs have protein too, and overbeating them will make those proteins join together and form a tougher product. Not tough

like bread, but not light and delicate like cake, either.

Sheba

Too Much Mixing?

Sat Mar 20 17:58:46 1999

Dean, reading back through your posts & those who've responded about your mixing time, you've asked if 3 minutes would be too much mixing after

adding the eggs. Someone said yes and to beat for only 20 seconds after the last batch of eggs go in the batter, as the recipe says. Try what Betty Crocker

does in her classic book for the Double-Quick Method - it's the same method you're using. Beat 2 mins. before eggs go in. Put the egg mixture in all at one

time and beat for 2 mins. This IS increasing your mixing time by 30 seconds before the eggs go in, and by a minute after the eggs. Hope this helps. Sheba

Dean

Cake Baking Problem

Thu Mar 18 13:08:55 1999

Hello BKeith, I appreciate your response. I'll respond to each thing you suggested:

I'll try 275 degrees in convection. I believe I've done that and it took over 45 mins. for the cake to bake. I've experimented with the oven temps quite a bit

mainly between the 300-350 degree range.

Re cake flour: I am using cake flour from King Arthur Flour.

I bake mainly 8" layers and occasionally 6" layers. The center sinking happens with both sizes.

I have tried lowering the leavening (King Arthur suggested that). I removed just 1/8 t on the first try. After that didn't work, I called them again and they

suggested removing half the leavening (she said I could try 1/4 if I wanted but she'd go with half). That wasn't the answer as I got a texture heavier than a

pound cake. This particular call to KA was trying to address the collapsing problem, not the center sinking.

Cathy

Re: Cake Baking Problem: Sinking Centers & Collapsing Cakes

Thu Mar 18 09:44:33 1999

Hi Dean,

Are your cakes shrinking/ or pulling away from the sides of the pan before removing them from the oven? If so the cause is usually overbaking them. I

remove my cakes from the oven when they spring back when lightly touched on the top. It sounds like you're doing everything right, this is the only other

thing I could think of.

Dean

Cake Baking Problem

Thu Mar 18 12:53:33 1999

Hello Cathy and thanks for responding. My cakes pull away from the side *after* pulling them from the oven, as they're supposed to. But I have two types

of problems:

When they sink in the center, they don't collapse and they pull away from the side of the pan after pulling them from the oven.

When they collapse and lose more than half their volume, this happens after I remove them from the oven. Also, there's no sinking center in this case. They

look superb in the oven and I very carefully pull them from the oven.

Lisa

Re: Cake Baking Problem: Sinking Centers & Collapsing Cakes

Thu Mar 18 19:00:57 1999

Dean,

After reading all these posts I would try playing with the mixing times. It seems as if you have tried everything else.

Why not try that, one thing that I have learned about baking where you are can make a big difference. What works for me in NY might not work for you

there.

Dean

Cake Baking Problem/A Question for Lisa

Thu Mar 18 21:09:54 1999

Lisa: Since you are a professional baker, I thought I'd run this by you. I think your suggestion to increase the mixing time is quite good. Since--for this

particular Vanilla Cake--I mix it for the times I indicated in my previous post (90 seconds, then 20 seconds after the first addition of egg mixture, another

20 seconds following the second addition of egg mixture, and a final 20 seconds after the third addition), what do you think about adding an extra 3

minutes as a final mixing after the egg mixture has been added?

I know the weather in San Francisco has a bearing on my baking because my breads vary depending upon the weather. This particular Vanilla Cake recipe

is from New York City. Appreciate your help.

Lisa

Re: Cake Baking Problem/A Question for Lisa

Sun Mar 21 20:16:38 1999

Dean,

1st. let me say I am not a professional baker. I just happen to be a cook that can bake so I get all the baking in the nursing home to do. It seems that I'm

the only one that can do it right.

I would say that if you have monkeyed with everything else. why not increase the mixing time. At this point I would think you don't have much to loose.

Also have you made this recipe in its entiredly(sp?) or only half it. Sometimes when we half things we screw it up. Just like some recipes don't do well

when they are doubled.

If there is anything else I can help you with you can email me from here

---

Katie Martinez

recipe

Tue Mar 16 12:09:19 1999

Help, I am in search of a good recipe for wedding cakes. Also I would like a recipe for a good tasting whipped icing for decorating. I am getting married

soon and I would like to make my own wedding cake. I am an ameature cake decorator.

Mish

Re: recipe

Tue Mar 16 12:35:19 1999

You can try cakerecipes.com, they have really good ones that you can try out. I give you alot of credit to make your own wedding cake. I'm getting

married in August and I'm too afraid of stressing out if I make my own cake. Good luck w/ the cake and your wedding!

Sheri

Re: recipe

Tue Mar 16 16:36:26 1999

Hi Katie!

Good luck w/your cake and have fun! Now, about the icing. By whipped icing did you mean a light&fluffy buttercream or something like real whipped

cream? If you were thinking of something like real whipped cream, what you want is a product called "Bettercreme" made by Rich's.

You can't usually find it at grocery stores, you'll need to call resturant supply houses or food distributors. It is non-dairy and won't spoil or get runny like

whip. cream can. It comes frozen and you beat it frozen until fluffy.

If you want a light and not so sweet buttercream, e-mail Marida and ask for her recipe. It is delicious, and is great for decorating.

Tara

Yellow Maderia Cake

Wed Apr 7 18:31:07 1999

1lb Unsalted Butter

1lb Castor Sugar

10 oz of Plain Flour

10 ozo of Self Raising Flour

8 Eggs (free range, thats the trick)

teaspoon of 'pure' vanilla essence

Cream butter and sugar, sive flour together, beat eggs and essence together.

Add the egg mix in stages with a small amount of flour. After you have used up all the egg fold in the remaining flour.

About 1 hour 20 mins to 1 hour 40 miuntes

130° C. This quantity will fill a wilton novelty tin

Mish

R - Yellow Cake

Tue Mar 16 09:48:37 1999

I've been in search of a moist, delicious homemade yellow cake and I think I found it from cakerecipes.com. I had to share it with you guys:

1 c. shortening

2 c. Sugar

4 Eggs

2 tsp. Vanilla

2 3/4 c. Flour

3 tsp. Baking Powder

1 tsp. Salt

1 3/4 c. Milk

Cream together Short. and Sugar. Add Eggs and Vanilla and beat thoroughly. Mix Flour, B.Pwder and Salt in a small bowl. Add to cream mixture

alternately with Milk.

Bake at 350 45-50 min.

It is so yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Leigh

Doctored Chocolate Cake mix

Mon Mar 15 18:14:15 1999

HI! Following suggestions from this board, I recently made a white cake, substituting butter for oil and adding vanilla. It was great--light and fluffy and

very tasty. My question--what would I do for a chocolate cake? Adding vanilla just doesn't sound right, butter I guess the butter would be fine. Any

advice?

Sheri

Re: Doctored Chocolate Cake mix

Tue Mar 16 00:42:35 1999

Hi Leigh!

I tried a doctored chocolate mix recipe two weeks ago from CakeRecipe.com, and it was wonderful. To

one box of Devil's food cake mix add:

1 5.25 oz. box ins. choc. pudding mix

1 cup sour cream

1 cup veg. oil

4 eggs

1/2 cup warm water

2 cups semi-sweet choc. chips

Mix together cake and pudding mixes, then add remaining ingredients. Beat on low 3 mins. pour in pans.

They called for this to be baked in a bundt pan, so I didn't give baking times, I used it for a full sheet cake and it seemed to take the usual time. ** I also

didn't add the choc. chips because I thought it would be *too* much, it was very chocolatety without them!

lynne

Re: Doctored Chocolate Cake mix

Tue Mar 16 01:28:48 1999

you can make this recipe w/o the oil and it will be just as good or better :)

if you think it won't be moist enough, add 1/2 cup prune pruree or applesauce (sm. jar baby food).

Mish

Butavan

Mon Mar 15 13:32:26 1999

Hi again!

I went to Earlene's web page and she calls for "Butavan" in her recipes. I never heard of it, can someone fill me in? Is it butter and vanilla?

Sheri

Re: Butavan

Mon Mar 15 14:29:06 1999

Hi Mish!

Butavan is a butter/vanilla flavoring. It has a "cafe au lait" color and it is on the thicker side in consistency. I recently purchased some from Dolores's

on-line catalog here, and I am really happy with it, especially in icing. Hope this helps!

Mish

Buttercream - IN or OUT?

Mon Mar 15 13:21:36 1999

Hi everyone! I love this board!

Anyway, my question is regarding the refridgeration of buttercream. I use all butter icing to ice my cakes and a butter/crisco combo icing to decorate. Do

you guys refridgerate your cakes or do you leave them out? I see that the bakeries will leave buttercream cakes out of the fridge. But since I add milk to the

icing, I'm afraid to leave it out. Also I don't like to fridge my cakes b/c I don't want them to go stale. I'm stuck. I end up fridging them anyway.

What are your ideas and suggestions?

Marida

Re: Buttercream - IN or OUT?

Mon Mar 15 14:26:28 1999

I don't refrigerate any of mine and I never have had a problem.

lynne

Re: Buttercream - IN or OUT?

Tue Mar 16 01:25:47 1999

hi gals;

sugar is a preservetive (sp?) so it should not spoil. it does depend a bit on where you live. very hot/humid weather can cause problems.

Michelle

Cream Cheese Frosting

Fri Mar 12 18:53:38 1999

I am looking for a cream cheese frosting that is light & a little bit fluffy. I am looking for something that tastes like cream cheese, but has the texture of a

whipped cream frosting. Any hints or recipes? TIA

Dolores

Re: Cream Cheese Frosting

Sun Mar 14 16:48:13 1999

I tasted Earlene's cream cheese icing this week and it IS the very best! You can find her recipe from her web site. Just go to:

http://w3.one.net/~proicer/index.html (my home page) then go to my LINKs page, find Her page from there. Every recipe she shares is tried and true.

Earlene made my cake for the wedding demo then we had the pleasure of eating some of it. I couldn't make the cakes since I had to fly down there.

Michelle

Cream Cheese Frosting

Mon Mar 15 10:51:10 1999

I went to Earlene's page, but I couldn't find here recipe. Where should I look for it on her page? TIA

Leigh

Re: Cream Cheese Frosting

Mon Mar 15 12:15:34 1999

HI, Michelle.

When you get to Earlene's homepage, near the top of the page should be a link titled "Some of my favorite recipes." Just click on that, and near the bottom

of her recipe page you'll find her cream cheese buttercream recipe. It sounds really yummy. I'm going to give it a try as soon as I sit down and reduce the

recipe so I won't have more icing than I need! :)

Renee S.

Re: Cream Cheese Frosting

Mon Mar 15 16:47:07 1999

I would love to try her recipe, but it is made in such a large quantity. Anyone have the breakdown for a smaller batch, I am terrible at math and am afraid if

I tried to reduce it, I won't get it right! ha!

Marida

Get keith to help you

Mon Mar 15 22:54:40 1999

Get Keith to do that for you. She has several recipes i would like to try but my KitchenAid is not 5 qts. and this old brain ain't up to trying to figure all of

that out.

BKeith

Re: Get keith to help you

Tue Mar 16 10:04:18 1999

Snnkxkxnksknx ... huh? What? I'm awake!

Let's see -- what quantity do you want? I've grabbed her recipe from the Feb 99 issue of ACD magazine. I assume it's the same as the one on her web site.

How about I reduce it to use 1 lb confectioner's sugar? That will cover an 8" cake (1 cake recipe or cake mix), and you can then multiply it up from there.

Caveat: I'm doing this from what's printed in the magazine. It ought to work ok, but I'm not in the kitchen trying this as I go, so don't throw things at me if

this is a mess!

EARLENE'S CREAM CHEESE BUTTERCREAM ICING (1-lb batch)

Place 1 lb powdered sugar in the bowl of a mixer.

Cut 2 ounces cream cheese (about 2/3 of a small package) into chunks and warm in the microwave just until the cream cheese is warm.

Make a well in the center of the powdered sugar. Pour 2 Tbs + 1/2 tsp water into the well.

Add the warm cream cheese to the sugar and water and begin hand mixing with the beater paddle. Measure between 3 1/3 and 3 1/2 ounces solid

shortening (that's about 1/2 cup give or take a smidge) and work into the sugar mixture a little at a time by hand with the mixer paddle. Add 1/2 tsp Butavan

and a dash of salt.

When all ingredients are moistened and slightly mixed, place the bowl and beater on the mixer, start the motor on slow and lift the bowl to the beater,

mixing until the air is worked out.

Continue beating at medium speed until smooth and creamy.

As I said, I'm not guaranteeing this, but it's a start. Good luck!

Leigh

Thanks, BKeith

Tue Mar 16 21:12:54 1999

Hi! Thank you for posting the scaled down version. You just saved a bunch of us from dusting off those calculators! :)

Dolores

Re: ISO:candy creme filling from scratch

Sun Mar 14 16:52:45 1999

I have that. It is called "candy fondant" - you can either make it truly from scratch by cooking it using the thermometer or you can use the dry candy

fondant for making it. Either one are scrumptuous:

One is called: BASIC CREAM CENTER... the easy no-cook kind

The other is called: COOKED FONDANT ...This one is more of a challenge and fun to do

You can add all kinds off goodies like nuts or put jelly in on top etc. You can add flavor and color....on and on. All products are available here

http://www.sugarcraft.com

Then go to CANDIES / CANDY FILLINGS

Linda L.

Cooked Buttercream

Thu Mar 11 22:47:36 1999

I have a recipe for a cooked buttercream icing. When I cool the milk and flour mixture, it always dries on the top. Even when I cover it. Therefore, it

leaves little gel like lumps in the frosting no matter how long I whip it.

Does anyone have any ideas or good recipes to help me out?

This frosting is very light and a lot of people really like it. It's not as sweet as buttercream and it's easier to spread on the cake.

Renee V

Cooked Buttercream

Tue Mar 16 09:20:59 1999

Hi Lisa,

I love this recipe! I noticed that you said you cover the icing to cool it. Do you put a lid on it or do you place plastic wrap or waxed paper directly on the

surfaceof the icing? I put plastic wrap direcly on the surface and this seems to prevent that "skin" from forming. I hope this solves your problem. I posted

a variation of this recipe recently on this page. It is the White Chocolate French buttercream. Try it. If you like the cooked buttercream, you'll like this!

Patty

ISO: Bailey's Irish Cream Cake

Thu Mar 11 14:38:20 1999

Help! I lost my recipe for Bailey's Irish Cream Cake - I got the recipe a year ago off the Kitchenlink web page, made it a few times, and have lost it. I'd like

to make it again for a St. Patrick's Day party I'm going to. If I remember correctly, it was yellow cake mix, a small box of chocolate pudding,Bailey's Irish

Cream, vodka, and from there I'm lost. I have searched the Kitchenlink site with no luck.

Karen

R: Bailey's cake

Thu Mar 11 19:16:32 1999

I have a recipe that I haven't tried yet:

1 box cake mix

4oz. box instant chocolate pudding

3/4 cup oil

1/8 cup water

1/4 cup vodka

3/8 cup Bailey'd

4 eggs.

combine all ingredients and beat until smooth. Bake at 350f for 40-50 min.

Abbey

Baileys Cake

Thu Apr 1 10:09:13 1999

What type of icing would you use for the Baileys Cake?

Patty

Re: Baileys Cake

Thu Apr 1 11:56:25 1999

I made this cake for a St. Patrick's Day party - everyone loved it. Since I made the cake in a bundt pan I just made up a glaze of powdered sugar and

Baileys. I don't know what quantities I used, just poured the Baileys into the powdered sugar until I got a nice drizzling consistency.

DebiRuth

ISO decorator icing without powdered sugar

Thu Mar 11 10:45:00 1999

Looking for a decorating icing without powdered sugar in it?some type of bakery icing that will hold up .

Dolores

Re: ISO decorator icing without powdered sugar

Sun Mar 14 16:56:05 1999

Bet you want the whipped icing. Tastes like whipped cream? In the east the brand is Bettercream. In the west the brand is Frosting Pride. These are frozen

in like a milk carton. Not really solid and you whip with it freezing cold. Some shops sell it, but rarely. Grocery stores can't sell it to you becuase theirs

comes in big huge containers. It can be refrozen so if you'd like to try it, it would get to you okay from us...if you are in the US.

lynne

Re: ISO: Vanilla Custard Filling

Wed Mar 10 18:10:38 1999

i would sub the bavarian. it's just as good or *better*.

lynne

Dolores

Re: ISO: Something Extra for Pound Cake

Sun Mar 14 16:58:16 1999

Try Earlene's doctored up cakes. They are firm and I know they'd work. She has shared them. You can get to her site from my LINKs page of the AOL

chat page.

Don't put fillings in stand up cakes....

You can make your own fillings but the ones we carry are just great. They'll be listed here with info:

http://www.sugarcraft.com/catalog/flowers/flowers.htm

Darlene

Messed Up Pecan Coconut Frosting

Wed Mar 10 14:52:34 1999

Please HELP. I messed up the icing. The cake was salvaged with store bought, BUT, now I have a batch of yummy "too thin" icing. I tried making

macaroons, no luck. I added chocolate chips, it tastes great. but it's a little difficult to "spoon up" a dessert. ANY SUGGESTIONS? Cookies? Bars?

ANYTHING. Thanks in advance.

Lisa

Re: Messed Up Pecan Coconut Frosting

Wed Mar 10 15:11:13 1999

Could you use it as filling for chocolates?

lynne

Re: Messed Up Pecan Coconut Frosting

Wed Mar 10 18:09:31 1999

try adding cornstarch to thicken it.

mix cornstarch w/a bit of cold water , then add to you 'soup' and heat til it bubbles. why not make a cookie base from cake mix and use it as a topping,

baking it all together.

to make cookie base, mix l pkg *dry* cake mix w/about 1/2 cup melted butter well until very crumbly. press into greased pan.

Darlene

Re: Messed Up Pecan Coconut Frosting

Sun Mar 14 22:20:18 1999

Lynne: Thank you so much. Your cookie idea worked like a charm, taste almost like "Magic Cookie Bars". My sister in FLA actually suggested the corn

starch and bubble idea, but at that point I really didn't have time to try it before the cake was needed -- but nice to know that that was the answer.

Renee V

White chocolate French Buttercream

Wed Mar 10 09:22:41 1999

For those who asked:

White chocolate French buttercream

2 c chopped white chocolate. (I use chips sometimes)

3 T flour

1 c milk

1 cup *superfine* granulate sugar

1 c butter, softened

2 t vanilla

Melt white chocolate in micro or double boiler. (Be careful not to scortch it.) Put melted chocolate in a medium saucepan and add 3 T flour. Mix. Over a

medium heat, gradually add 1 cup of milk, stirring contantly until mixture is very thick. (Slightly thicker than pudding.) Remove from heat. Place plactic

wrap or waxed paper on surface of cooked mixture to prevent a skin from forming. Cool completely.

In a medium mixing bowl, whip sugar and butter until fluffy. Gradually add cooked chocolate mixture, a scoop at a time, and beat after each addition.

When smooth and fluffy, add vanilla and beat again until combined.

This icing tastes like white chocolate ice cream that has been whipped. It is very rich and not too sweet. When refridgerated, it has the texture of whipped

butter.

Hints:

A heavy non-stick saucepan makes the job much easier and prevents burning.

The superfine sugar stays grainy for a short while, but by the time you finish whipping the mixture it has dissolved.

DO NOT use regular granulated sugar. You can beat and beat and it never gets smooth. (Once I beat it so long that I broke down the icing and really had a

mess!)

You can substitute any kind of chocolate for the white. Milk or dark are delicious. You can use compound coating in various pastel colors and have a really

delicately colored icing appropriate for showers, Mother's Day or birthdays.

Enjoy!

Recipe curtesy of Vi Whittington's Basic Cake Decorating Book

DebiRuth

ISO decorating icing recipe needed, buttercream too SWEET !

Tue Mar 9 23:54:09 1999

Does anyone have a good decorating icing recipe that is not buttercream,,, I get complaints that it's too darn sweet,, I have tried the one with vinager and

salt, hate this one also,,Please help !!!

thank you, DebiRuth

nrs@helicon,net

Renee V

Re: Icing too sweet

Wed Mar 10 09:03:44 1999

Hi DebiRuth,

Have you tried Bettercreme? It is a product by Rich's that is like whipped cream when you whip it up. It is kept frozen, but is in a liquid state in the freezer.

I live in New Jersey and cannot get it around here, but everyone raves about it on the board. I hear that is it not as sweet as buttercream. Maybe you can

get it in your area.

Renee

I guess that is one of the great ironies of cake decorating. Icing is very sweet by nature and composition and if you don't like sweet things, you won't like

icing!

Ron

RE: Great Icing not too sweet

Sun Mar 14 22:33:54 1999

Hi, I also agree that sometimes buttercreme can be too darn

sweet, I always make the same icing and people love the

taste. I use creme bouquet, you only need to use a little

and it taste great, unless someone ask for another kind of

icing here is what I use

1 cup of crisco

1 box of confectioners sugar (sifted)

1 1/2 teaspoon creme bouquet

2 tablespoons of water

you can double this receipe, for some reason you can not tell that there is crisco in this icing, I think the creme

bouquet does something to the crisco, this will also last

in an air tight container for a very long time, Check with

delores to see if she sells it, always check with her first

so we can support her, if not then try your local shop, I

think you will love the creme bouquet and will get rave

reviews

HAPP CAKE DECORATING

What is creme bouquet? Thanks! nt — Leigh, Mon Mar 15 08:01

Ron

RE: What is Creme Bouquet

Tue Mar 16 23:44:15 1999

Creme Bouquet is a flavor, sort of on the lemony side almost

taste like icing you get at a bakery. It taste great, there

are several different brands, I always use Country Kitchens

(ck) it is a thick liquid and comes in different sizes, it

smells great just out of the bottle

DebiRuth

Tried Cream Bouquet

Mon Apr 12 23:46:40 1999

Tried the Cream Bouquet flavoring,,, with excellent results,, everyone loved it !!! thank again ,, Ron !!!!

Renee V

Thanks to Marida and Lynn.

Tue Mar 9 09:32:14 1999

Hi All,

I made a red velvet cake with white chocolate French butter cream last night. I used Marida's red velvet recipe and it was great! Others I have tried on this

board have been very good as well, but this one seemed to come closest to the real thing, in my opinion. I particularly liked the firm texture and it was very

moist. I believe this recipe has been posted several times. It is the one that starts with a German chocolate cake mix. The only change I made was to

replace the oil with melted butter. Thanks Marida!

I finally got around to trying my French buttercream recipe again. It is a cooked flour/milk paste with butter and *granulated* sugar beaten in. I love this

recipe because it is not too sweet and has the texture and flavor of whipped ice cream. My only problem was that no matter how long I would beat it , the

granulated sugar always stayed "grainy".

Lynn suggested using super fine sugar. This was months ago!

I never had a reason to make the icing again until now. I tried the super fine sugar and it worked great! Thanks Lynn! I'm glad to have this icing back in

my recipe file.

Lisa

box mix or from scratch?

Mon Mar 8 23:20:19 1999

Hello, My name is Lisa and I sell my cakes from time to time. I do have question though? Do any of you make and sell your cakes straight from a box mix,

or do you make them from scratch? And, if you make them from the box mix, then do you change the recipie at all to make it your own creation? I have

been contemplating starting up my own business from my home and trying to work out all the "bugs"! Thanks in advance!

Lisa L

Mix or Scratch

Wed Mar 10 23:55:50 1999

Hi Lisa,

I have been in the cake business for about 18 years. I have NEVER EVER used a mix. All of my cakes are made from scratch! I think if you want to

succeed with a small baking business you need to offer your customers something better than they can get in a grocery store bakery.

Good luck. Its lots of hard work, but it's fun.

Dolores

Re: Mix or Scratch

Sun Mar 14 17:02:12 1999

Many of us who have been in business for many years ALWAYS use box mixes...and keep the best reputations anywhere in the world! There is not one

thing wrong with a good Duncan Hines cake mix. Its all in the baking...if you over bake-any cake- its going to be dry and tasteless.

Try Earlene's....at up to $15.00 per serving they defiantely are good. She doctors up cake mixes. Testomony enough. If you are intending to make a career

and do much high volume you'll want to settle in on some really good cakes and you may not like doing it all from scratch when mix can be better.

Sheri

mix or scratch?

Tue Mar 16 00:52:27 1999

When I was taking lessons a few years back, our class had this debate. My instructor summed it up well when she said "these companies spend millions of

dollars formulating and re-formulating these mixes. My customers are worth a million!"

Sheba

From scratch or from a mix?

Wed Mar 17 01:45:37 1999

Someone wrote "there's nothing wrong with a good Duncan Hines mix...it's all in the baking."

Nothing wrong with a good mix, huh? Really? Frankly, I like to eat only real food and these cake mixes have some ingredients in them which are clearly

NOT real food. I don't like food with preservatives. Most cakes mixes I've seen have preservatives. As the Joy of Cooking has pointed out, baking from

scratch is much better than a mix because one does not know how long that mix has been setting around on a store's shelf. By the time that mix is

purchased, the dry ingredients could be settled and the leavening could be old.

I know some people can't taste the difference between a cake baked from scratch and one from a mix. That's not surprising. Many people don't even taste

their food to begin with - they inhale it. As long as a cake tastes sweet, that's "good enough" and they don't care how it was made. Well, I do care how it

was made.

I do care what I put in my body and I'm extremely healthy because of this, and I'm not about to use any cake mix or buy a cake from a bakery which uses

mixes. I want only real, high quality food ingredients in my cakes (and all my food for that matter). I don't like the addictives, the stabilizers, the needless

colorings, the artificial this and that and the lengthy chemical names. None of this is real food.

Sheba

Cake mixes versus scratch

Wed Mar 17 12:51:37 1999

Dolores wrote: Try Earlene's....at up to $15.00 per serving they defiantely are good. She doctors up cake mixes. Testomony enough. If you are intending

to make a career and do much high volume you'll want to settle in on some really good cakes and you may not like doing it all from scratch when mix can

be better.

What's the ingredients list for Earlene's $15.00 per serving cakes? Anyone can over-inflate the price of their cakes and slices, and do. What's in these

"good" cakes? They may taste good but do you know what's in them? Is the ingredients list nearly as long as a person's arm with needless, non-real food

"stuff"?

How can a cake mix be better than using fresh, real, high quality ingredients such as unsalted butter, superfine sugar, organic cake flour, real eggs (not

frozen or dried), real whole milk from a quality dairy, (quality cocoas such as Lindt or Droste if it's a chocolate cake) and pure extracts?

It can't in my mind.

One thing I would like to point out is that I know there are many, many bakeries who run successful bakeries using mixes. Again, this is not surprising to

me. From my observations with people, many people *assume* a bakery is baking from scratch because they are a bakery. Other people don't give any

thought to how that cake is made. It's the more selective customer who wants to finds out if a bakery is truly baking from scratch and then asks for an

ingreidients list. From my experience, often "from mix" bakeries are extremely reluctant to admit that they use mixes and usually conveniently cannot find

their ingredients lists when asked about it in a phone inquiry. However, those bakeries who bake completely from scratch are usually more than willing to

rattle off the ingredients because they are proud that they bake from scratch.

Josh

Baking from scratch or from a mix - SCRATCH! Hands Down!

Wed Mar 17 15:01:40 1999

Right on Sheba!!

So Earlene charges up to $15 for one slice of cake from a mix. I guess someone is foolish enough to pay that much for a piece of cake made from a mix.

How ridiculous! I've paid at the most $8.00 for a piece of cake in an upscale restaurant in the District of Columbia (that's Washington, District of

Columbia). It was just very average cake and probably from a mix. There was nothing special about it.

My suggest to you Lisa who's considering opening up a bakery is for you to go with your pride. You can bake all from scratch with lots of variety. You

could do three or four types of cakes, two or three types of homemade pies (seasonally), foccacias and breads, Danish, scones, brownies, cookies...all of

these or some of these just as starters. The only real difficult one to bake from scratch can be some cakes for some people. However, foccacias, breads

and cookies are fairly easy from scratch and the taste is far superior to any mix, except for one mix. The only mix I would ever think of using (but only if I

had to) is that from King Arthur Flour. Their new mixes are "from scratch" ingredients, with no artificial anything in them. Back to your bakery idea, the

employment of fancy machines (such as a depositor, ex.) that pump out "clone" cakes, cookies and pies I dislike. I personally like the individual look where

each cake, cookie or pie looks polished but each cake doesn't look exactly like another one. Go with variety, handmade, with pride products - from

SCRATCH. People will come in the evening and pickup a loaf of bread, a dessert and a piece of foccacia for dinner. You could even make a soup (from

scratch) of the day to have with the foccacia. And nothing beats the wonderful aroma of a real bakery which humans doing the work instead of machines

pumping out desserts that all look the same.

Where I live there is one very well known bakery. It used to be wonderful for many years because they were very proud that they baked completely from

scratch with no freezing, no preservatives, and no compromise, they said. They were superb! In recent years, they took over another high quality bakery.

Recently, they stopped baking from scratch and started using mixes. BAD MOVE! Now, their stores look rundown, their business is down, their cakes

look like clones of one another, their cakes don't have the flavor and taste that they use to. They even moved one of their stores in the same complex to a

smaller area to reduce their rent cost. They're not doing at all well now and neither is the bakery they took over which carries most of their same dessert

line (from mixes). The workers don't seem to take or have pride in their work either.

So my suggestion is go with baking from scratch. Nothing can beat it! Forget mixes, and go with pride in your work because you'll know you're giving

your customers the very best.

Renee V

Mixes vs. Scratch

Tue Mar 16 09:05:03 1999

Hi Lisa,

I think you have a misconseption that grocery store cakes are the same as home baked cakes from a mix. I did a *very* short stint at a grocery store

bakery. (I was "let go" on the same day I decided to quit because they said I was too slow, used too small tips to decorate with and generally took too

much time and care with each cake.) Now I do cakes on my own and am much more creative and happier.

Back to the mixes. Grocery's use low cost bulk mixes in which they barely follow the directions for baking. Often baking them in a very hot oven that was

not cooled down after baking bread! The grocery I worked for didn't even bake all their cakes, they came pre-baked, frozen and not even wrapped

properly to preserve their flavor or texture. This is not the product that home/shop decorators turn out from their kitchens! I have had a lot of scratch

cakes that did not compare with some doctored mix cakes. Just as it is not fair to say that all scatch cakes are not as moist or tastey as mixes, (I'm sure

your's are great since you have established a good business on their reputation!), please don't assume that all mixes are inferior to scratch cakes.

People in this business have learned how to use this "raw material" and make something of it. That's why we're professionals. (Or at least devoted

amatuers.) In a blind taste test, most people would not be able to tell you which was a scratch and which was a mix if both were prepared properly. I

know this debate will go on for ever, and we are all entitled to our opinions, but be fair. Don't assume someone can't have a successful business if they use

cake mixes. The truth of the matter is many do!

Linda L.

mix or scratch

Thu Mar 11 22:25:52 1999

Hi Lisa,

I too have thought about starting a business from home. I'm sure a cake mix would be easier but, I love to bake and take pride in trying new scratch

recipes for my friends. I have had people tell me that if the cake came from the store they wouldn't eat it but since it was made from scratch they dove

right in.

Good luck with your business. I'm going the old fashioned scratch way myself!

lynne

Re: box mix or from scratch?

Mon Mar 8 23:55:01 1999

hi lisa;

welcome! we're glad you found this site:)

if you will look at the posted ? just under this one you will find your answer.

this has been discussed frequently so do try to take time to read the archives for lots of hints and tips on baking and adding to mixes along w/baking from

scratch.

Tammy

cake mixes

Mon Mar 8 15:26:46 1999

I'm new at this so pardon me for any stupid questions! Do any of you add flavoring,etc. to your cake mixes. I have been to weddings where the cake

tasted better and a little different than an ordinary white cake mix. I need to know if I need to find something to doctor up my cake mixes to make the cake

different. Any help is appreciated.

lynne

Re: cake mixes

Mon Mar 8 23:51:17 1999

hi there;

nice to see you :)

if you look at the menu page we have a catagory 'from a mix' which is all kinds of cakes & other things, like cookies, that we have made from mixes. if

yoiu can take the time to ck out the archives you will find lots if info on all kinds of cakes there.

personally i use betty crocker mixes -- many straight from the box. sour cream white, french vanilla, milk chocolate, & my personal fav...butter pecan.

as for observing the different tastes at weddings, they may be using different brands or a scratch recipe. it's really hard to tell. also, *how* the cake is

baked will effect the taste to some degree.

try to spend some time ck'ing the archives for all kinds of tips and hints on baking for the best cake you have ever made :)

Tammy

Thanks for your help Lynne!

Tue Mar 9 09:34:40 1999

Thanks for your help Lynne. I can't believe there is so much help here. It's nice to start a new "business" at home where I can get so much free help. I

print some of the info out so I can read it while waiting on my teenagers in town or while watching Blues Clues with my toddler!!!

Renee S.

Re: Thanks for your help Lynne!

Tue Mar 9 22:27:08 1999

Tammy,

I have strictly been using the box mixes plain, not doctored. All of my efforts so far have been on decorating the cakes and good icing reicipes. Plus I get

many compliments on my cake. A mom told me the other day that she and her husband were shocked that their son ate two pieces of birthday cake made

by me, and he never eats/likes cake! That was a good feeling. I use the pillsbury because I can get it the cheapest .69cents at the military commissary. I

plan on experimenting with some doctored cake recipes soon.

Renee V

Better cakes from a mix

Tue Mar 9 09:15:51 1999

Hi Tammy,

Mixes can be wonderful. I just recently learned on this message board that you can replace the oil in a cake mix with melted butter. You melt the same

amount of butter as oil called for in the mix and allow it to cool to room temperature. Then add it to the mix just as you would the oil.

I tried this and it makes a BIG difference in my opinion. The cake has a more "homemade", rich flavor. Also the crumb it finer and the cake it slightly

denser which can really help when doing a large tier cake.

Many decorators add sour cream or pudding mix or extra extract to their cakes. This also helps with flavor and texture. Just as Lynn said, how you bake

the cake is important. Most of us bake at 25 degrees *lower* than specified on the box and begin checking for doneness 5 minutes before the *earliest*

time suggested on the box. Baking stips around the outside of the pan help the cakes bake evenly all the way through. Hope these tips have helped.

Lisa

strips

Tue Mar 9 10:47:43 1999

So do the strips around the side of the pan help with making the edges softer? I have been trimming them so they aren't so tough!

Renee V

Baking strips

Tue Mar 9 11:33:35 1999

Hi Lisa,

Absolutely! The strips prevent those hard edges on a cake as well as the hump in the middle. I never bake a cake with out them.

lynne

Re: strips

Tue Mar 9 15:35:46 1999

if the edges of your cake as so tough you have to cut it away you are *over baking* your cakes way too much!

for any 1 mix cake (10" round; 8" sq; 1/4 sheet etc) it should take about 15 minutes at 300 degrees (f) and then turn it up to 325 for about the same

amount of time.

when you try these suggestions, please let us know how you like it.

Leigh

butter instead of oil

Wed Mar 10 11:02:59 1999

Hello! I am thinking of adding butter to the next cake I make. My husband says my mix (DH white) needs more flavor, so I hope this does the trick. Does

the butter affect the color of the white cake? I can't imagine it would greatly, since it wouldn't be a lot of butter. Also, I'm thinking of adding some vanilla

to the mix. Does anyone do this, and what is the result?

Renee V

Butter in the mix

Wed Mar 10 17:16:43 1999

Hi Leigh,

I don't think it would effect the color, although I have not done this yet with a white cake. Oil is kind of yellow and so I don't think that there is that much

difference between the colors as to be noticable. I have added vanilla to cake mixes and it works fine.

Leigh

Re: Butter in the mix

Thu Mar 11 22:25:39 1999

Thanks, Renee.

I never even thought about oil being yellow. Sometimes I wonder where my head is! :)

Renee S.

Re: butter instead of oil

Wed Mar 10 19:00:02 1999

Leigh,

Somewhere in the From a Mix section there is a recipe for sour cream white that includes vanilla to the mix, in addition to the sourcream. I was thinking of

trying this one to doctor up my white mix. If you can't find it, email me and I will send it.

Leigh

Re: butter instead of oil

Thu Mar 11 22:28:08 1999

HI, Renee.

Thanks for the suggestion. I went and found a recipe for sour cream white cake posted by Jeff Arnett. Is this the one you were talking about? It sounds

good to me, so I believe I just may give it a try tomorrow.

Hello! I am thinking of adding butter to the next cake I make. My husband says my mix (DH white) needs more flavor, so I hope this does the trick. Does

the butter affect the color of the white cake? I can't imagine it would greatly, since it wouldn't be a lot of butter. Also, I'm thinking of adding some vanilla

to the mix. Does anyone do this, and what is the result?

SharonG

ISO: BETTERCREME RECIPE

Sun Mar 7 23:04:06 1999

I know there is a recipe out there somewhere for a recipe like the Rich's Bettercreme...Does anyone have it?

Dolores

Re: ISO: BETTERCREME RECIPE

Sun Mar 14 17:04:18 1999

Wrong. There isn't a recipe. Theirs is already made and copyrighted. Maybe you mean my whipped icing. It IS similar. It is on my RECIPES page and is

like 7-minute icing. Really good and decorates prettier than buttercream. It is SO smooth. Never crusts.

Brenda

Taste of white cakemix

Sun Mar 7 18:00:31 1999

I'm searching for a white boxed cake mix that doesn't

taste like perfume. I always make yellow cakes

from boxed mix and they taste fine. Does anyone else feel this way about the taste of white

cake mix, or is it my imagination. Any suggestions appreciated. I use Pillsbury Plus.

Renee S.

Re: Taste of white cakemix

Sun Mar 7 20:10:39 1999

That is all I use usually, unless something else is on sale, and I have not noticed that taste you describe. In fact everyone comments on how good my white

is and I get most of my orders for that.

Marida

Re: Taste of white cakemix

Sun Mar 7 22:23:46 1999

Brenda, I use Pillsbury Plus in the white cake and sell it all the time. I have changed the recipe slightly. If I were you and wanted to use mixes I would try

Duncan Hines and Betty Crocker to see if you like them better. Each of us has our own tried and true mix that we use.

lynne

Re: Taste of white cakemix

Mon Mar 8 01:02:44 1999

hello brenda;

i really like betty crocker's sour cream white mix.

when i first started using it i thought there was something wrong because it *smelled* to me like shellac. i even threw away 2 16" layers because it smelled

'bad'. but after baking 2 more i decided it *tasted* great and i finally got past the smell. everyone (family & *customers*) really seem to like it just fine.

Lisa

Re: Taste of white cakemix

Mon Mar 8 05:18:34 1999

Lynne,

I'm a Betty Crocker girl too. I use the French Vanilla and on occassion it has a very strong (not nice) odor when it is very hot. I, too, have thrown out a

cake or two thinking it was my eggs. I really think it might be the persevatives in them. I still can't make a scratch cake better.

Most people think that I do make scratch, how ever. And I'm not about to tell them different unless they ask. :)

Cathy G.

Taste of white cake

Mon Mar 8 11:19:13 1999

It's funny you should ask about this. I do not do white cake often but have given up on "scratch" white cakes due to the texture. Now I use Duncan Hines

Or Pills plus. This weekend I had an order for white cake and used Pills plus and my daughter kept complaining that she could not stand the smell. She said

it smelled like butterscotch! I must admit it did have a very strong smell. Maybe that changed some ingredients. (The customer still loved it though and my

kids still ate the scrapes!!)

Renee V

white cake dilemma

Tue Mar 9 09:03:43 1999

Hi,

I have also noticed that Pillsbury has a strong aroma baking. Once the cake has cooled, however, it does seem to go away somewhat. I use Duncan Hines

French Vanilla and I don't notice the smell as much. Both taste fine, in my opinion.

By the way, the smell is caused by something called esters. Just as many packaged products have artificial flavors and/or colors, they can also have esters

which are a form of artificial aromas! Nothing dangerous and most are made from natural products. I suspect that that is what's causing the strong smell.

(I spent a summer in Cincinnati with the Opera company and every day on the way to rehearsal we would pass an ester factory and the aroma of whatever

they were producing that day would be overwhelming - banana, strawberry etc.)

Betty

Homemade candy Easter eggs

Sat Mar 6 22:55:09 1999

Years ago I made all the candy eggs for my family but have lost a lot of the recipes, does anyone have a recipe for fruit/nut eggs.

Dolores

Re: Homemade candy Easter eggs

Sun Mar 14 17:05:49 1999

Go to my RECIPES / CANDY RECIPES page then find the Cream candy center recipes. All you do is add the fruit nut mix that is made for fruit cakes and

sold in the grocery

Dawn

ISO: Italian Cream Cake

Fri Mar 5 18:02:25 1999

I have been asked to do an outdoor wedding and they want Italian Cream Cake and whatever icing goes with it. I have searched Dolores' Receipes and this

Receipe Posting but did not find anything. Can anyone suggest a cake and icing receipe - I don't want to tell her "yes" until I have one.

Marida

Re: ISO: Italian Cream Cake

Fri Mar 5 21:46:12 1999

Italian Cream Cake:

3 large eggs, separated 1 tsp. baking soda

2 cups sugar, divided 1 cup buttermilk

1/2 c. butter 2 cups flour

1/2 t. vanilla 1 cup finely chopped pecans

1 1/2 t. vanilla 1 can (3 1/2 oz) coconut

Have all ingred. at room temp. Beat egg whites until they form soft peaks. Slowly add 1/2 cup sugar and beat until consistency of meringue. Set aside.

Cream butter, margarine, remaining sugar, salt and vanilla, adding egg yolks one at a time until consistency of whipped cream. Stir baking powder into

buttermilk. Add this mixture alternately with flour to butter mixture, beginning and ending with the flour. Fold in egg white mixture, then pecans and

coconut. Pour batter into 3 9-inch cake pans, the bottoms of which have been greased and floured. Bake at 325 deg. for approx. 40 minutes. Cool and

remove from pans. Frost layers and sides of cooled cake with Italian Cream Frosting.

Italian Cream Frosting

3/4 c. butter

12 ounces cream cheese

1 1/2 t. vanilla

1 1/2 (1 pound) boxes powdered sugar (about 6 cups)

Have ingredients at room temp. Beat ingred. together to the consistency of whipped cream.

END