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Archive through September 12, 2009

Reality TVClubHouse Discussions: General Discussions ARCHIVES: August 2009 ~ December 2009: Cooking Corner: Cakes, confections, cookies, etc.: Archive through September 12, 2009 users admin

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Sia
Member

03-11-2002

Friday, June 12, 2009 - 4:14 pm   Edit Post Move Post Delete Post View Post Send Sia a private message Print Post    
. . . 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

Escapee
Member

06-15-2004

Tuesday, June 23, 2009 - 8:29 am   Edit Post Move Post Delete Post View Post Send Escapee a private message Print Post    

Just for the record, I let sis make the kitty.

Here is her blowing out her candles. Happy 16th!


Panda
Member

07-15-2005

Tuesday, June 23, 2009 - 8:32 am   Edit Post Move Post Delete Post View Post Send Panda a private message Print Post    
Super cute!

Bookworm
Member

12-18-2001

Tuesday, June 23, 2009 - 4:08 pm   Edit Post Move Post Delete Post View Post Send Bookworm a private message Print Post    
Escapee you have such talent and I hope you find much success in this field.

Escapee
Member

06-15-2004

Tuesday, June 23, 2009 - 4:11 pm   Edit Post Move Post Delete Post View Post Send Escapee a private message Print Post    
Awh thanks.

Knightpatti
Member

12-06-2001

Thursday, June 25, 2009 - 4:57 pm   Edit Post Move Post Delete Post View Post Send Knightpatti a private message Print Post    
So Cute!

Escapee
Member

06-15-2004

Friday, June 26, 2009 - 8:04 am   Edit Post Move Post Delete Post View Post Send Escapee a private message Print Post    
thanks!!

Goddessatlaw
Member

07-19-2002

Saturday, September 12, 2009 - 4:57 am   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
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.

Texannie
Member

07-16-2001

Saturday, September 12, 2009 - 8:05 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
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.

Dipo
Member

04-23-2002

Saturday, September 12, 2009 - 11:43 am   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Escapee, advice needed above.

Sherbabe
Member

07-28-2002

Saturday, September 12, 2009 - 11:58 am   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
godess, i'm not a professionl baker, but, i've always heard that duncan hines cake mixes were the best.

Goddessatlaw
Member

07-19-2002

Saturday, September 12, 2009 - 12:15 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
Well, let's hope Pillsbury comes through for me LOL. My goddess title is on the line.

Goddessatlaw
Member

07-19-2002

Saturday, September 12, 2009 - 12:18 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
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.

Merrysea
Moderator

08-13-2004

Saturday, September 12, 2009 - 1:45 pm   Edit Post Move Post Delete Post View Post Send Merrysea a private message Print Post    
I'm not much of a cook, but I still use flour in the cake pans even when using Pam spray.

Julieboo
Member

02-05-2002

Saturday, September 12, 2009 - 2:37 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
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

Sugar
Member

08-15-2000

Saturday, September 12, 2009 - 5:15 pm   Edit Post Move Post Delete Post View Post Send Sugar a private message Print Post    
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/

Goddessatlaw
Member

07-19-2002

Saturday, September 12, 2009 - 5:30 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
What is crumb coat? (Lays head down and cries}

Colordeagua
Member

10-25-2003

Saturday, September 12, 2009 - 5:50 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
GAL, I'm crying with you. I know so little about cooking and baking. No "feel" for either. Need explicit instructions.

Cinnamongirl
Member

01-10-2001

Saturday, September 12, 2009 - 5:52 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Betty Crocker Cake Making 101

Talks about freezing ahead! That site also goes over crumb coats.. :-)

Teachmichigan
Member

07-22-2001

Saturday, September 12, 2009 - 6:39 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
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!

Y2krazy
Member

09-17-2002

Saturday, September 12, 2009 - 7:48 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
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)

Julieboo
Member

02-05-2002

Saturday, September 12, 2009 - 8:24 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
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!!

Sugar
Member

08-15-2000

Saturday, September 12, 2009 - 9:52 pm   Edit Post Move Post Delete Post View Post Send Sugar a private message Print Post    
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.


Sugar
Member

08-15-2000

Saturday, September 12, 2009 - 9:53 pm   Edit Post Move Post Delete Post View Post Send Sugar a private message Print Post    
I should probably reserve the right to change my mind if I ever need 10 cakes for 1 party.

Landileigh
Member

07-29-2002

Saturday, September 12, 2009 - 10:23 pm   Edit Post Move Post Delete Post View Post Send Landileigh a private message Print Post    
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.