Author |
Message |
Sia
Member
03-11-2002
| Friday, June 12, 2009 - 4:14 pm
. . . and it looks like you have to be stronger than an ox to roll out the fondant--after lifting 50 pounds to the table and wrangling the lid off the 5-gal bucket!!! LOL
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Escapee
Member
06-15-2004
| Tuesday, June 23, 2009 - 8:29 am
Just for the record, I let sis make the kitty. Here is her blowing out her candles. Happy 16th!

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Panda
Member
07-15-2005
| Tuesday, June 23, 2009 - 8:32 am
Super cute!
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Bookworm
Member
12-18-2001
| Tuesday, June 23, 2009 - 4:08 pm
Escapee you have such talent and I hope you find much success in this field.
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Escapee
Member
06-15-2004
| Tuesday, June 23, 2009 - 4:11 pm
Awh thanks.
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Knightpatti
Member
12-06-2001
| Thursday, June 25, 2009 - 4:57 pm
So Cute!
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Escapee
Member
06-15-2004
| Friday, June 26, 2009 - 8:04 am
thanks!!
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Goddessatlaw
Member
07-19-2002
| Saturday, September 12, 2009 - 4:57 am
Ummm, I haven't baked a cake since I was about twelve. All of a sudden, I have to bake 10 cakes for Colossus' lodge (who knew when you married a Mason you were signing up to work fish fries for the rest of tarnation). I got 10 Pillsbury cake and brownie mixes from Kroger at one of their fabulous 10 for $10.00 sales, and got double coupons to boot so I was happy with that. I got confused with the icings, though, so I haven't bought any yet. What is with this whipped icing thing? It costs the same but comes in a bigger can. Does it still just ice one cake? Where can I find these "tubs" of icing that I have coupons for (I think they're Duncan Hines)? I didn't see any at Kroger or Wal-Mart. Can I make the cakes early and freeze them, then thaw and ice them when it comes time (10 days from now), or will they be crappy at that point? I have a big convection oven at my disposal, would I be better off just baking 4 or 6 cakes at a time the day before and icing them before taking them down to lodge? Is there anything to know about the difference between baking a cake in a regular oven and baking multiple cakes in a convection oven (I know the heat circulates, but does it make a difference with baking time?) What do I need to know about icing a cake? When you're twelve, the icing always has cake crumbs in it when you're through. Obviously I haven't developed any technique since then. I don't want the ladies of the Eastern Star tch-tching me for being a failure at cake icing 101. Any help would be greatly appreciated, I'm envisioning a humiliationfest of monolithic proportions if I can't develop some idea of what I'm doing. And I am clue-free on how to organize 10 iced cakes for transport. Oh, and what the hell icing do you put on yellow cake? What is the flavor of yellow cake, anyway? I find it a very confusing option but I bought two of them so I need to figure it out LOL.
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Texannie
Member
07-16-2001
| Saturday, September 12, 2009 - 8:05 am
you are too funny. if the cakes is fully cooled you won't have such a crumb problem. chocolate icing on yellow cake is good (butter cake). adding a little bit of vanilla extract to canned frosting and then whipping it with a mixer helps to perk up the taste. not sure about freezing it but you can make the cakes the day before and then frost them the next day.
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Dipo
Member
04-23-2002
| Saturday, September 12, 2009 - 11:43 am
Escapee, advice needed above.
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Sherbabe
Member
07-28-2002
| Saturday, September 12, 2009 - 11:58 am
godess, i'm not a professionl baker, but, i've always heard that duncan hines cake mixes were the best.
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Goddessatlaw
Member
07-19-2002
| Saturday, September 12, 2009 - 12:15 pm
Well, let's hope Pillsbury comes through for me LOL. My goddess title is on the line.
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Goddessatlaw
Member
07-19-2002
| Saturday, September 12, 2009 - 12:18 pm
Tex, is just a buttery cooking spray enough to grease the pan? I always did butter/canned grease plus flour back in the day. Oh, and I will TOTALLY post pictures of my artistic creations in here. I'll bet none of you have ever seen a one-layer, burnt white flat cake with black crumbs in the vanilla frosting before. Escapee and Sugar will be threatened, I am sure.
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Merrysea
Moderator
08-13-2004
| Saturday, September 12, 2009 - 1:45 pm
I'm not much of a cook, but I still use flour in the cake pans even when using Pam spray.
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Julieboo
Member
02-05-2002
| Saturday, September 12, 2009 - 2:37 pm
Here's my fav frosting: 1 stick regular (salted) butter 1 8-ounce package cream cheese 1 pound sifted powdered sugar 1 teaspoon vanilla extract Dash of salt to taste (to avoid over-sweetness) MmmmmmmmMmmmmmmmmmMmmmmmmmm
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Sugar
Member
08-15-2000
| Saturday, September 12, 2009 - 5:15 pm
Goddessatlaw, be sure to grease and flour your cake pans. I use butter Crisco not Pam or any other spray as it doesn't work as well. The cakes will be so much easier to remove with far less chance of missing pieces. Btw, chocolate cakes tend to be crumbier, therefore more difficult to frost. Personally, I think you are in for the long haul with 10 cakes. If this was for a Saturday, I'd probably make the cakes on Thur and Fri. it is going to take hours to do. Of course, you need to make sure that you wrap them well after they are fully cooled so that they stay fresh. If you don't have a bundt pan, get one that saves from having to do the layers. The frosting process will take time as well as you should crumb coat them and then put them in the fridge for a bit (20-30 min) for the crumb coat to set. I would also suggest that you go ahead and buy one of those scraper things to help keep the frosting nice and smooth and use a frosting knife. With so many cakes, you might want to use some sprinkles or M & M's to make 'em pretty. You can also just do some frosting drizzle. Remember some frostings have to be kept in the fridge. So you will need to account for cake storage prior to your event. Maybe use a regular 9x13 pan and make a jello cake. Then you just need to top it with cool whip. I would also suggest that you go to Wal-Mart, Michaels or check with your grocery to get some cake boxes and the cardboard discs to put the cakes on. Don't forget to put some frosting on the discs to anchor the cake. I kind of miss my cake decorating class. My sister just asked me to make my soon to be 4 yr old nephews birthday cake. I wish hubby and I were working so I would have someplace to take cakes. DH's co-workers used to enjoy it when I needed to make a cake for class. Good luck. Including a site that may be helpful to you. http://www.bakedecoratecelebrate.com/
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Goddessatlaw
Member
07-19-2002
| Saturday, September 12, 2009 - 5:30 pm
What is crumb coat? (Lays head down and cries}
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Colordeagua
Member
10-25-2003
| Saturday, September 12, 2009 - 5:50 pm
GAL, I'm crying with you. I know so little about cooking and baking. No "feel" for either. Need explicit instructions.
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Cinnamongirl
Member
01-10-2001
| Saturday, September 12, 2009 - 5:52 pm
Betty Crocker Cake Making 101 Talks about freezing ahead! That site also goes over crumb coats.. 
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Teachmichigan
Member
07-22-2001
| Saturday, September 12, 2009 - 6:39 pm
A crumb coat is just a light layer of frosting that will may get a few crumbs in it. However, when you put it in the fridge and then put ANOTHER, thicker layer of frosting over it, the top layer is nice and smooth. How you refrigerate 10 cakes, though, is the tough problem!
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Y2krazy
Member
09-17-2002
| Saturday, September 12, 2009 - 7:48 pm
Goddessatlaw, since McCain's (and I'm sure other companies too) sell cakes already frosted that are frozen I don't see why you can't too. Bake, cool, frost cakes and then wrap and freeze. For that many cakes too, I wouldn't worry about taking them out of the baking tins to frost. Get disposable cake pans leave cakes in them and just frost the tops. You won't have to worry about crumbs nearly as much that way. The cakes will be much easier to transport. Serving is easy too. ( the first piece out is only slightly tricky)
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Julieboo
Member
02-05-2002
| Saturday, September 12, 2009 - 8:24 pm
Oh yes, get ten 9x13" (i think that's the size) disposable cake pans and then you barely even need to worry about frosting at all!! They should have tops too, so you should be able to stack at least two high as well!!
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Sugar
Member
08-15-2000
| Saturday, September 12, 2009 - 9:52 pm
Poor Goddessatlaw, don't cry. I personally would not take 10 cakes in disposable pans to a function. To each their own and it might make a difference as to just how casual the function is. I would possibly use a couple disposable pans for brownies and maybe a jello cake but would want to bring some decorated cakes as well.
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Sugar
Member
08-15-2000
| Saturday, September 12, 2009 - 9:53 pm
I should probably reserve the right to change my mind if I ever need 10 cakes for 1 party. 
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Landileigh
Member
07-29-2002
| Saturday, September 12, 2009 - 10:23 pm
GAL, just shoot Colossus now, it will save you the headache of having to make the cakes and THEN shooting him. you're gonna go to jail anyways, might as well get it over with.
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