Question:

From: FanFrostng@aol.com

Dear Diane, Thanks so much for helping me with my last cake problem.  Now I have another.  Sometimes, but not all the time, when I put my cake layers together and ice them, then smooth the icing out, you can see the middle of the cake.  Sometimes it looks like it is bulging in that area.  I know this happens when you are not using enough support on your bottom plate, but this even happens to me when I use heavy boards or acrylic plates.  My cake layers are partially frozen when I put them together.  Could this be the problem?  This has got me stumped because it does not always happen.  No cake is showing through so I know I use enough icing to cover the cake.  If any one has suggestions, I'd appreciate it . Thanks alot, Darla

 From: Earlene3139 (Earlene Moore of Texas)
 We also had the dickens of a time dealing with this buldge problem.  Here is what we finally figured out. 
 #1 cakes that are iced and very fresh tend to break easier on you.  Ours always sit overnight with no icing before we level, fill and crumb coat. 
 #2.  Icing used for the filling needs to be slightly heavy  - not thinner.  It must bear the weight of the layer above the filling and if it is to soft it has no where to go but out creating the buldge. 
 #3.  We fill between the layers with thickend buttercream and crumb coat the cake and let it sit again overning.   It needs that time to do any settling that might happen.  The next morning if there is any buldge between the layers that is trimmed as flat as possible using an angled spatula. 
 #4.  Then the cake is iced and finished for delivery. 
 #5.  Support between the cakes is super important.  Since I have been using the Stress Free Support system for the last two years I don't have the buldge as a major problem now.  That system has legs that are adjustable and allows us to put the support ring just slightly imbedded in the icing on the top of each tier.  It doesn't allow any weight from the upper tier to rest on the lower cakes.  Total support and so easy to use.  You can find info about using those Stress Free Supports on my web site at www.earlenescakes.com   But, all orders must go directly to Arlene Haas and her address is on the order form listed on the web site.  This info is on my site for your convienience - I just think this is the best support system available right now for stacked cakes. 

From: Missjcakes (Janette Pfertner of Texas)
Here's what I do, hope it helps.
ICING-  1 1/2 cups crisco, 2 lbs powdered sugar(10 x), 1 tsp salt. 1 1/2 tsp clear vanilla flavor, 1 1/2 tsp clear butter flavor, <1/2 cup water, 1 tsp meringue powder.  Put flavors in measuring cup add water to 1/2 cup, stir in salt add crisco meringue powder and half of the sugar, mix well and add rest of sugar.  IMPORTANT- this must set up overnight.
I have found the best thing for me is to cut all of my layers in half-or torte.  Then I fill the cake with a thin amount of filling.  Although it is thin I use more filling in the cake this way and the cake is more evenly moist.(No more bulges). I usually bake on Wednesday, Cut and Fill on Thursday(wrap with plastic wrap) Crumb Coat and Decorate on Friday and Saturday.
Hope this helps,
Sweetly,
Miss Janette

Hi Darla:  I find that when I don't put lots of icing between the layers and let the cakes sit and thaw inside a plastic bag for at least 1 full day and night (sometimes 2 days); that they have more time to settle, and I usually do not get the bulge.  I do not believe you are talking about an air bubble that pops up after the icing has set up.  If so, I have a remedy for that.  After I ice each cake, I use a corsage pin and prick a hole about every couple of inches around the top and bottom of the cake.  This lets any trapped air escape and prevents the bulge/air bubble.  Carolyn Lawrence MO

From: proicer@one.net (Sugarcraft):  I certainly do know the answer to this one ;-) - easy!
Procedure to follow: Bake layers, cool, fill or put icing between...PLENTY of it too. This is the procedure to use. Then let the cakes set several hours or overnight before icing them. Oh yes - always bottoms UP on those layers will help with this problem too.  The main reason you are having trouble is with putting them together while
frozen. You should bake, cool, fill between layers and put them together THEN freeze so this won't happen.  Cakes developed bulges when they have been iced BEFORE they have a chance to settle. Gravity says they ARE going to settle down some....even when you DO have the layers perfectly level. If there is a bulge, the cake won't stand up in mid air. It is going to settle down some. So give time for this to happen before you ice the cakes.  Even push tiny cake scraps in between if there are large gaps. I don't usually have gaps because I bake at 325 deg. and so my cakes don't puff up so much in the center. Then to get rid of the hump, I lay a towel on top just as soon as I remove it from the oven and gently press the layers flat. Oh - the towel thing won't work if you over bake the cake...it will just spring back up, besides it is going to be dry and tasteless...so DON'T over bake. Test the cake by pressing your finger gently in the center. If it <barely> springs back up - its done...Take it out.
 At times you may still have a slight hump on the outer edge that can cause a bulge. Then I shave that part off with a serated-edged knife.  Dolores at http://www.sugarcraft.com

From: pwdsugar@door.net (Earlene Moore):  I also had that problem and had a dickens of a time figuring it out.  I  think we finally solved it.  The icing you use between the layers must be thicker or heavier.  Since we started adding more pwd sugar to the icing we use between the layers so it is firmer we haven't had near the problems with that.  I too thought it was the support thing.  Nope that didn't solve it.  Now we level and fill those tiers with heavier icing.  Crumb coat the outside of the cakes and then let them sit overnight.  The next day after they have had the night to do all the settling they are going to do if there is a little bulge in the middle I trim it off with an angled spatula.  You want that bulge gone before you apply the final coat of icing.  This  seems to have solved our problem.  I hope it helps you solve yours.

From: Minna111:  The cakes being frozen is the answer.  When a cake thaws, it swells and creates a "pot hole" just like when the road thaws after winter freezing.  I  hardly ever froze cakes, but when I did, I always froze them just as they came out of the pan. I did all my top  trimming after they thawed,  if necessary.  However, if you bake your cakes at 325 instead of 350 you'll have a much flatter cake top.

From: partycakes@juno.com (Michele D Foster):  Sometimes when that happens to me it is because the frosting is too soft. I have noticed that when I use heavy cream as my liquid that is has the consistency of stiff, but pipes like medium.  I really like the cream.  The taste is great also.  It is a little more expensive, but I think it is
worth it.  Another problem might be too much frosting in between the layers.

From: lcdobs@olg.com (Linda Dobson):  First, check your pans.  Are the sides straight?  Some pan sides
are not straight up and down.  The top edges are further apart than the base ( \__/ ) instead of |__|.  Or if your cake layer has a extended edge caused by the cake raised above the pan top and when it was leveled while still in
the pan a ridge stayed on the edge of the layer, this will stick out and cause a shadow.  Or while troweling (filling/icing between layers), you may have stretched a layer causing it to extend beyond the layer below it. 

From: sweetexpress@wctel.net (Kathy Scott):  When you put your cakes together, and they are partially frozen; they are still partially rigid.  As they thaw out, they change shape and can make the filling bulge.  Also, your layers may not be completely even.  Three things I can suggest are: 
(1)  Make sure your layers are even and thawed.  I bought a cake leveler at the show last year, and it is the best piece of equipment that I have ever bought.  The time it saves me, is unbelievable. (The advertisement is in the ICES newsletter).
(2) Pipe a dam of icing around the edge.  This will assure you the edges are completely even.
(3)  Cut  a circle, square or whatever the shape of your cake is,  in your
cake about 1/2 inch from the edge.  Use an Off-set, decorating, metal spatula to dig out the inside about 1/4 inch deep.  Then, fill this with the filling. (This only works if your filling has enough weight to hold up the center of the top layer.)

From: cakery@cplx.net (Sheila's Cakery):  I also use a corsage pin to make just one air vent in the top edge of cake. I find the bubbles occur more often during the summer months (here in the mid-atlantic area)
when the humidity is high.  To eliminate the bulge where the two layers are filled, always ice the top of the cake first and the sides last. The pressure of the spatula on the top of the cake will push the icing and cause the bulge.

This is the way I do my cakes:  Bake your cake until it pulls away from the sides slightly and until it springs back with a touch in the middle, remove from oven, place paper towel on the top and press on the top firmly for a couple of seconds.  (circle can be used too).  I let the cake cool in the pan, and then warm over the heat of a burner, use
flipping motion to loosen the cake. cake can be turned out and placed right side up on a paper towel covered news papers or I sometimes use circles.  Let set over night to settle.  When frosting.  I level tops.  Very little has to be trimmed off.  Place tops together  because the tops slant in on the sides.  So, it's bottom to the bottom and
bottom to the top.  With tops together.  frost, moving frosting to the outside of the circle.  Then, a thin layer of icing for a crumb coat.  (Not thinned down icing).  I have not had a problem with bulges for many years.  I do not freeze my cakes.  However, if I did I would get it get up to room temperature before opening the package. (Well sealed foil) I have frozen cakes with a crumb coat on it and found that the whole crumb coat slides off
when I go to frost it.  Remember to use less liquid in the icing when it is hot and humid in the summer.  People think it is so hot the icing is melting.  Instead there is too much moisture in it and the icing slides off.  Sometimes there is a ragged, hard edge to the top of the layer,  cut this off with a pair of clean scissors.  Also when I set the cake settle over night I cover with a lunch cloth.  Or sheet if there is a lot of cake.  Rose Hale MI

From: CBHDESIGN:  Sometime this happens when I put too much icing in-between the layers; and if so and I don't have time to change it, I make a beautiful design around the sides of the cake to cover it up.  Caroline Haney OH.

Question:

From: sweetexpress@wctel.net (Kathy Scott)

Does anyone know of a meringue flower recipe that is not made of royal icing, but can be put on a cake and cut through as easily as buttercream frosting?

From: KVsugarart of Oklahoma:  There are many basic classic meringues....French, Swiss, Italian, Japonais, Meringue Noisette and Australian all suitable for this purpose and commonly used for formal and family desserts in my country (Australia).
 

From: cakery@cplx.net (Sheila's Cakery):  Here is the same basic recipe that is used for meringue kisses (chopped nuts can be added) or dessert shells. I used this recipe and filled the shells with strawberries or pie fillings, for one light and delicate selection on our catering dessert/pastry tables.  Beat 3 egg whites and 1/4 tsp. cream of tartar until foamy. Beat in 3/4 cup granulated sugar, 1 Tbl. at a time. Beat until stiff and glossy. Do not over beat. Pipe flowers or shells, place on parchment covered baking sheet. Bake 1 1/2 hours at 275 F. Turn oven off, leave meringue in oven with door closed 1 hour. Remove from oven and cool completely away from draft.

From: avschmidt13@hotmail.com (angela schmidt):  The BIG secret is to keep the flowers in an airtight container until you place them on the cake.  They cannot be shipped without breakage; however, I did carry some on the plane in Tupperware and they did great.  Make sure that all of your utensils, bags, etc. are totally grease-free.  I sterilized everything with boiling water before I used it. I just threw ingredients into a Kitchenaid, turned on high and walked away.  When the meringue is done, use small amounts in the bag so the heat from your hand doesn't break down the meringue.  That was my worst mistake until I got them right.  The length the flowers are in the oven determines the tint.  I used parchment paper on the cookie sheet and cooked them a little longer than directions.  On Thursday night, I placed 382 flowers and 90 leaves on four tiers, boxed them and assembled tiers at the reception on Saturday. The flowers will soften somewhat when placed on the buttercream which actually makes them easier to slice through. 

From:  carousel@cybertours.com (Carole Faxon):  Upon reading about the meringue flowers, (having NOT seen them) I am assuming that they are piped using the same meringue as you would use to pipe meringue swans. I believe this is Swiss Meringue. You would bake the flowers the same as any other meringue cookie or item like the swans, in a low (300 degree) oven to dry them, NOT brown them. Hope this helps.

From: tch2morrow@email.msn.com (tch2morrow):  Here are some recipes from an article I am now working on for our state ICES newsletter.  Swiss meringue: Basic recipe of egg whites and sugar beaten together at room temperature until quite thick and firm and then baked in a slow oven to a hard, dry finish.  Meringue cuite: The same ingredients are beaten over very gentle heat. After slow baking the outside becomes firm and dry like the Swiss meringue, but the inside remains tender.  These methods of preparation are interchangeable and personal preference of one texture over the other determines the choice.  These slow-dried meringues should retain their whiteness. Swiss meringue and meringue cuite can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.
 

From: CakeLadyOL (Frances Kuyper):  I used any meringue. I used to decorate pies using the same method as decorating a floral with butter cream. Only doing it on pies. I imagine you could put the flowers on parchment and brown as you would a meringue pie. Lift with small bent spatula, to transfer to cake. 

From:  cakery@cplx.net (Sheila's Cakery):  I don't know for sure, but I am guessing this is the type of meringue roses "Martha" is talking about.  It's the same basic recipe that is used for meringue kisses (chopped nuts can be added) or dessert shells. I used this recipe and filled the shells with strawberries or pie fillings, for one light and delicate selection on our catering dessert/pastry tables.   Beat 3 egg whites and 1/4 tsp. cream of tartar until foamy. Beat in 3/4 cup granulated sugar, 1 Tbl. at a time. Beat until stiff and glossy. Do not over beat. Pipe flowers or shells, place on parchment covered baking sheet. Bake 1 1/2 hours at 275 F. Turn oven off, leave meringue in oven with door closed 1 hour. Remove from oven and cool completely away from draft. 

Question: 

From: sugarbakerdesigns@att.net

Has anyone attempted to do  an angel food cake as a sheet cake? I use 3" pans with cores so I wondered if it was achieveable. 

From:  bridal1@aol.com  (Carolyn Lawrence of MO):  No, you're not the first to do Angel Food cakes in a sheet form.  I just did one today as a matter of fact!  All I did was put a core in the sheet cake pan, no greasing of the pan or anything.  It has to be put upside down to cool just like a regular Angel Food does.  It came out just great and was used for about the same reason - for diabetics.  There used to be a lady who did wedding cakes only from Angel Food cakes, but that was really before my time, and I've been doing cakes for 38 years. 

From:  willena@televar.com (Wil'Lena Shiflett of WA):  Over the years, I have done this many times.  In fact, I did one wedding on the Wilton center post stand that was all Angel Food.  The heat core is the trick.  I did nothing else that was special. 

From:  Gvmcmillan@aol.com (Gayle McMillan of LA):  I have baked angel food cake in round pans for wedding cake and was successful.

From: SweeteJstc@aol.com (Ruth Rickey of OK):  I baked an Angel food cake in a 9 x 13 pan with no problem at all.  I used most of the same batter I normally used for a large angel food cake.  We used to bake them as loaves just like you would banana bread. 

From: JINX1105@aol.com:  I have made many an angel food cake in sheet pans.  I use non-flavored PAM spray to coat the pan.  To cool it, just turn the pan upside-down on a cooling rack.  It will leave indentations, but that's okay since you'll be using Cool-whip or another low sugar icing to cover it).  Basically, treat the angel food mix as you would a regular cake mix.  I have also made a pineapple upside-down cake with angel food mix.  Just use the juice from the can in place of the water.  Add water ONLY if the mix calls for more than the juice available in the can.  Layer the pineapple on the bottom of the pan as you would for the "normal" upside-down cake. Scrumptious!

From: bettyjo@mlec.net (Betty Jo Steinman of TN):  I have baked the angel food  for the Christmas log cake that you roll, so I think it should work ok.  I would certainly do a trail run for peace of mind.  Maybe, use a seven minute icing that is very light.

From: SOBoyleJac@aol.com (Susan O'Boyle-Jacobson of MN):  I've done about a dozen wedding cakes in Angel food cake and also sheet cakes. I baked the same as I did for the regular cake batter. It wouldn't hurt to have extra mix or batter in case there's a problem. I didn't use cores and it worked for me.

From: MGsoffice (Mary Gavenda of IL):  I have baked angel food cakes in different size pans.  It works in a jelly roll pan.  Cupcakes work well, too!  Therefore, it might work in a 11 x 15 or 12 x 18 sheet pan. You'll just have to watch it carefully.  Do you use mixes? I did.  If you're using mixes, you might want to call the manufacturer and see if they have any recommendations. (Betty Crocker, Duncan Hines, etc.) There is usually an 800 number on the packagin.  They major problem I see with doing an angel food cake for a wedding cake, is the cutting.  It is very difficult to cut a clean slice without it collapsing some.  That takes a little practice.  I have tried some of those angel food cake slicers, the ones with all the prongs which works well.  Electric knives are the best so far.

From: classiccakesofaspen@earthlink.net ( Sandy Hargrave):  I have baked angel food cakes in regular cake pans and stacked them with filling in between.  They are very fragile and tend to fall in the pans, so I usually fill them up almost full.  I put a foil collar on the pans to allow for the cake to climb up higher then normal.  I do this because, as the cakes cool, they will shrink back some.  I jwould suggest that you do a practice run using a 9 X 13 or smaller cake to see how it works.  I always use 4- 1" layers of cake withfilling in the middle.  It is much easier to ice if you do not have to saw the layers in half to fill.  I bake them to about 1" in height and freeze them.  I fill and crumb ices while they are still frozen as this makes them much  easier to deal.  I use the lightest icing that I can make because they will fall from the weight of heavier icings as the cakes come to room temperature.

Question:

From:   Julie.Stoddard@DMH.state.ma.us 

Hi Diane,  I find your website very helpful. I have a question for you. It seems that my frosting always hardens too much.  Consequently, it always has small cracks in it no matter how smooth I make the surface. What can I do to diminish this? Or what am I doing wrong? I've tried various recipes for Buttercream frostings...some contain Corn Syrup, others meringue powder...and different ratios of sugar to shortening/butter. I typically let the cakes sit for a day after I am finished with them. I don't find this to be an uncommon amount of time. I would appreciate any input from you or anyone else.

From: Veaears
[Special Message from Diane Shavkin:  Virginia Sears of Kansas passed away in 2001.  She wil always be remembered as a very caring, sharing and hard worker in the International Cake Exploration Societe and in the cake decorating world.  She was my friend, and I miss her.]

To me it soounds like a lack of moisture.  However, not seeing it is difficult.  One solution I might offer is sprinkle edible glitter over the cake heavy enough to cover the cracks.  Also might help to store the cake in refrigeration if posssible.

From: LeonaClowr:  I subscribe to the "Mashed Potato Theory"..... you learned to make mashed potatos "just right" to be tasty and smooth and hold gravy just right.   You will learn to judge your icing consistancy the same way.  In spite of what a basic recipe says, it may need a little more of an ingredient to be "just right".  Usually this is liquid or shortening.   Here are some possible causes and solutions. 

Dry cracked icing can be caused by one or a combination of the following things:
1.  Too dry icing - made with too little shortening or butter in relation to the powdered sugar.  1 cup shortening to 1 pound powdered sugar is a nice ratio for a creamy icing.  Use a good brand of shortening not generic. 
2.  Too dry icing - made with too little liquid.  Probably the most common problem. 
3.  Too dry icing - made using water or nonfat milk.  I recommend whole milk when ever possible because it produces a less crusty icing.  You will notice a difference the first time you go to smooth your icing if you use whole milk.  You will have more time to do the smoothing with out the icing crusting rapidly. 
4.  Too dry icing - improper measuring of liquids.  Be sure to measure milk and flavorings with measuring spoons that are nice and deep, not the shallow type or one size fits all sliding measure type from kitchen wares parties and fill them full to the top for a full measure.  Do not use table service spoons, cereal or coffee spoons etc. 
5.  Too dry icing - a dry climate will produce a slightly dryer icing and  a humid climate may produce a soft sticky sweaty icing. 

Other contributing factors to cracking surface:
6.  Too thin a cardboard under cake for support causing cake to flex when lifted and cracks to appear in the icing surface.  Use 2 cake boards for large cakes. 
7.  Lifting heavy cake by edges of the cardboard instead of supporting the middle. 
8.  Icing applied too thinly. 
9.  Keep cakes away from blowing air conditioners, fans, heater vents or open windows to prevent unnecessary excess drying of the surface. 

However..... is a good basic decorating recipe to start with.

1 lb powdered sugar 
1 cup solid shortening  (Crisco)
1 tsps clear vanilla
1 tsps clear butter flavor
1/2 tsp almond flavor
1/4 tsp fine salt
4 to 5 tablespoons whole milk (some times more)
   (Use 4 tbls milk first and add more if neccessary for a soft fluffy icing.  It should spread very easily.)  Makes 3 cups icing. 
If using hand mixer, cream shortening with some of the milk and flavorings & salt first then gradually add sugar and rest of milk and beat on high till fluffy. 
Recipe may be doubled if using a  heavy duty mixer (KitchenAid) but make single recipes if using small hand mixer.   Use less milk for slightly firmer icing to make flowers with nicer petals. 

From: BEACAKE (Harriet Cobb):  Julie, it may be you are not providing enough support under your cakes when you lift them.  If your icing is heavy, as most are, and you are crumb coating, you will find this true.  I usually put 6 cardboards back to back with the lines going opposite directions for a sheet cake or round cake.  It takes more time and money, but I find it helps tremendously.  Hope this may help. I hear Foamcore is excellent, never used it though.
 

From: binsted@erols.com (Marida Binsted):   I have a non-crusting icing that a lot of decorators like.  It was given to me many years ago by a chef in New York.  It does not crust and you can pipe shells, etc. with no problem. 

Here is the recipe:
2 cups butter, 2 cups crisco, 2 Tablespoons clear vanilla and 2 pounds of confectioner's sugar.  Beat butter, crisco and vanilla then gradually add the sugar.

From: proicer@one.net (Dolores McCann; Webmaster for www.sugarcraft.com):  In my opinion, it can be several things:

1. Your recipe. I notice this sometimes happens to me if I use the Cream Whip Icing Base. The icing crusts more as it sets. You probably don't use that product (usually used to make icing crust harder for making well-crusted buttercream flowers for ease in handling but edible)....avail. at http://www.sugarcraft.com    Leave out any ingredient that makes more crusting. Meringue powder wouldn't do it too bad unless you use too much. 1 TB per 2 lbs. conf. sugar will just stabalize and keep icing from separating as it sits a week etc.

2. Not enough butter or other shortening: The more shortening used, the more crusting occurs. Or even the brand used...Store brand of shortening could be a factor. Crisco or Baker's shortenings such as Alpine or Sweetex are most reliable. I find that a good formula is a little more than 1 cup shortenings to 2 lbs conf. sugar (flavorings and liquids too of course).

3. The other common factor is placing a cake on an unstable tray or cardboard.  Even if you did have a good icing formula, if the board or tray flexes the least bit when the cake is moved, the icing is going to crack some....if any crust has formed.

 For a quarter sheet we put 2 cake cardboards together (sturdier than a piece of a box). We cover them with foil and tape over the back. For a half sheet we use 2 cardboards for the half sheet and one usually used for a quarter sheet between these, cover with foil and tape over the back.  With placing cakes on cardboards: Another factor could be that you can use cardboards that are too large. If the cake is picked up then, the cardboard is more apt to flex and bend a bit. For other than wedding cakes I like for the cardboard to be 2 to 3 inches larger than the cake, but never more than 3 inches.

 For wedding cakes, I place those on a masonite board 4 inches larger than the cake (which allows 2 inches exposed all around.)   The box should be the exact size of the cardboard.

 From: smwonders@earthlink.net (Lorraine Seiler):    Among the  responses to this  question Marida gave you her recipe.   2  Cups shortening, 2 Cups butter, 2 lbs. powdered sugar, 2 T vanilla.  It has become the favorite of several of us here in CALIF and has been  used on 3 wedding cakes around here recently, to rave reviews.   Chocolate can be added for chocolate frosting and a hot knife (dipped in hot  water and dried off) can be used to get a look of fondant.
 

From: Gogoclown (Arla Albers):  I had a girlfriend once who used to put about 2-3 tablespoons of flour into her decorators icing.  She said this made the frosting not harden like the regular frosting does.  Personally, I LIKE it to harden, but you just have to make sure it's on a secure board.  If you have a really big cake like a 12x18, you have to double the board underneath or when you pick it up it WILL crack.
 

From:  sugarbakerdesigns@att.net (Janet Rosebeary)
I too have suffered from cracked cake syndome. I use vodka and air brush it on, then take some of my icing and water it down to painting consistency and then paint in the cracks with a paint brush using the icing, afterwards use a sponge and lightly go over the spot. Go lightly! or you will have more cracks to fill.

Question:

From: jlroenspie@philwebinc.com (Lilia Roenspie)

Dear Diane,  I know this may seem crazy but I am hoping you can help me.  I volunteer at an orphanage in the Philippines and have a friend who will be getting married in a couple of weeks.  The cake she wanted to have for her special day is a hexagon with a fondant icing.  I have dabbled in cakes before, so I thought I would give it a try and was able to pull up recipes from the internet.  My problem is when smoothing the fondant over the first cake it was very nice but when I tried the next two they did not turn out so nice, but had tiny cracks along the fold.  The fondant appeared to be the same as the first layer with the exception of the first layer being thinner.  Is it possible the cracks are because the fondant was too thick?  Do I have to have a marzipan coating under the fondant or will mango jam do?  Is it possible to put the finished cake in the oven to glaze and even out the cracks?  How far ahead can I prepare the cake and still be able to serve it without 
caution?

From: JINX1105 (Allison):  Your fondant is too dry. The next time you make a batch, add a 1 ounce of boiling water to the mix (I'm assuming you're making a 2# batch?) until the ball becomes soft and pliable again. If you need to add more boiling water, do so a couple of drops at a time.

I highly recommend you marzipaning your cake prior to using sugarpaste. Although apricot is the preferred jam, you can make the glaze the flavor of the cake. Glaze the cake then cover it with the marzipan and leave it in a warm, dry place for at least 2 hours before covering with the fondant.

From: bkeith@bcakes.com (B. Keith Ryder):  The crack along the edge of the cake often occurs when the fondant hasn't been kneaded well enough.  After kneading, pinch a bit of fondant between your thumb and forefinger and look and what squishes out.  If you see cracks there, it needs more kneading.  If it's smooth, you're ready to cover your cake.

Are you using fruit cakes?  If so, marzipan is recommended.  It'll seal your cake and prevent the fondant absorbing the dark juices in the cake and discoloring.  If you're using something other than a fruit cake, then marzipan is not needed (though a tasty addition).

I don't think putting the cake in the oven will accomplish anything, and may even make the problem worse.

How far ahead depends on what type of cake, filling, icing, etc.  If you're using fruitcake, it's probably been cured with alcohol, and it'd be fine to cover and decorate it well in advance with no problem.  If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the wedding.

From: ralphb@new.co.za (Eunice Borchers of South Africa):  You have not said what kind of cake you are decorating. If it is a fruit cake it must have marzipan first and this should set for a day or two before putting on the fondant. If it is a sponge or pound cake I would suggest you use a thin coating of butter icing to attach the fondant. If your fondant is too thick it will tend to wrinkle. Never use corn flour to rub the icing smooth as it will get into any little cracks you have and you will never get rid of them, I use icing sugar .
 

Cakdznr@aol.com (Donald Joiner):   In answer to your problem of the fondant cracking, it seems that your fondant may have been too thick.   I have experienced this problem before myself.   Fondant is heavy and if not rolled thin enough (1/16"-1/4") the excess can pulled the fondant from the top of the cake causing it to crack.   It also is not necessary to put marzipan or jam on the cake before apply the fondant. I use basic buttercream icing,  this seals in the cake and provides a clean white background on which to apply the fondant without the cake showing through.

Question:

From:  CkeLdy@aol.com

I am going to be doing my first wedding cake this week.  The the woman picked one with push in pillars,  so my question is:  Do you bring it all together or do you assemble there?  It's 3 tiers 6, 10 & 14.  The cake is for Sunday so when would I start to bake the cakes?  Is there an easy way to know where to push the pillars in so you know you have the center?  One more issue,  I usually cover my cake boards with coordinating paper then cover with clear contact.  I noticed quite a bit of moisture under a couple of the cakes that were for my family,  is it because of the plastic contact or is it something else?  And how do I correct this?  Am I doing something wrong?  Is this or could this be a problem?

From:  Earlene Moore of Texas

1.  You can bake those cakes a couple of days ahead of need them.  If you are using just plain cake mix batters - bake on Wednesday evening or Thursday morning.  Assemble and crumb coat the cakes on Thursday morning or evening.  When I crumb coat the cakes I put them on a cardboard the same size as the cake covered with plain white contact paper.  This means that you will probably need to cut your cardboards down just a little.  The cakes shrink while baking about 1/2".   Now with a little of your icing glue that cardboard to the separator plate or covered board that is big enough for all of your borders to rest upon.  I personally don't like those boards or plates to show any more than is necessary. 
2.  Ice your cakes and let the icing dry slightly.  Then mark the tops of the cakes with the plate (bottom side that will mark where the legs will need to go) that will be assembled above that tier.  On the middle and upper tiers you will need to know where the legs are underneath so you can match where they will go on top of those cakes. 
3.  Decorate your cake - the markings where the legs will go are also a really good guideline for keeping your side designs evenly proportioned. 
4.  Deliver your cake in separate tiers - NOT ASSEMBLED - unless the cake is a stacked tiered cake.  If the cake is plain white, chocolate or whatever flavor cake you can just push the pillars into the cake at the reception site and finish assembling.  If the cake batter contains chopped nuts, coconut, chocolate chips or anything else that is chunky - you need to insert a hollow tube (Wilton's hollow white dowels work great) the same size as the pillars and twist and remove that cake.  Then insert your pillars and border around the base of the pillars with the same tip you have used for your borders. One pillar on top of a nut or chocolate chip can make the whole cake feel tilted. 

Extra moisture under the cakes may mean they were slightly under baked.  Under baking can cause a quicker growth of bacteria.  Just take care to make sure they are done.  Other than that it just means you had a good eating moist cake. 

Question:

From:  ishotkenney@hotmail.com (bobbie barnes)

I want to include a ribbon pulling ceremony in my reception.  The baker has never designed a cake containing cake charms and wants to know how to place the charms within the layers of the cake to make it look good.  Do you have any ideas?

From: Ann Gilliam of Virginia
I made several of these cakes many yrs. ago.  On the first one, I wrapped the charms in aluminum foil, cut a small slit in the cake (I used pound cake, which is firm) and inserted the charms. On this particular cake the bride didn't want ribbons attached.  These charms were in an extra tier (6") for her attendants.
The other wedding cakes made with the charms, I used 2 cake boards under the tier (usually the bottom tier, although I did have one request for the charms to be in the middle tier).  The charms (which are very small and thin...not sure where I ordered them from) were placed between the 2 cake boards, with their ribbons hanging down.  I would use a round table and the ribbons would hang about one third the way down the sides of the table with a gold ring tied on the ends for the attendants to pull with.   Some brides actually ordered from a jewelry store silver charms to be used and used fresh or silk flowers on the ends of the ribbons.   Use caution when transporting and setting up these cakes so as not to accidentally pull a ribbon out.  Also, these charms and ribbons were evenly placed around the bottom tier.  Usually, there would be 6 or 8, so I would space them and have the side design on the cake to match the spacing of the ribbons. 

From: isingc@hotmail.com (Carol Ising) of West Virginia
After the cake is iced, I put the charms, tied to ribbons, in the cake. One time I put them in the middle layers...and the other time I put on the bottom. It really depends on how big the cake is and how many charms they have for the decorations to divide it up. If you put them in the middle of the layer, then you can use icing ribbon and flowers to "cover" the entry spot of the charm. 

From: kake4u@c-magic.com (Janette Pohlman)
Here in Missouri, we do this very frequently.   I sell them in my shop.  We don't actually bake them in the cake.  We attach a complementing ribbon on the charm.  We wrap the charm in foil and place at the edge of the bottom layer of the cake with the border covering the charm. This makes it easy to pull out. We have had a few brides request the ribbons come from the top
layer.

From: Bridal1@ol.com (Carolyn Lawrence of Missouri)

The way that I have done this is to completely ice the cake and decorate it, then insert a ribbon on each charm (most of them have a small hole in the top for this) and then stick the charms in the back of the cake with only the ribbon sticking out to be pulled out by the girls in the wedding party.  This way, the charms can be pulled out easily and in the back of the cake where it doesn't affect the beauty of the cake.

From: SweeteJstc
I always add them AFTER baking.  I ice the sides of the cake.  At the base of the bottom tier, where the bottom border will go,  slide in the charms under the cake or only into the very bottom portion of the cake.  Then, cover with the bottom border.  (I generally space them around the cake and arrange the ribbons lying out from the cake.  This makes it easier for the bridesmaids to remove the charms, and it keeps the mess to a minimum on the cake table.) 
 

From: partycakes@juno.com (Michele D Foster) of Oklahoma
I did a shower cake with a basket with flowers.  I used ribbon loops in with the flowers as part of the decoration.  For the wedding cake, I  put the charms on ribbons and with a skewer inserted them under the largest cake before I made the bottom border.
 

From: Gvmcmillan of Louisianna
Here in Louisiana, the charms are usually attached to a very small ribbon and placed under the border of the cake - mostly the bottom tier, but occasionally the top tier.  I prefer it on the bottom tier  I make a love knot or small bow in the ribbon and lay it on the table.  The bridesmaids then "pull" their chosen ribbon.

From: sambar63@ctesc.net (Sambar) of Kentucky
You can find ribbon pulls at http://store.yahoo.com/weddingexpressions/rpulls.html.  Dolores also has them in her online catalogue at Sugarcraft.com. 

From: travelpro@iname.com (Carol Beshears of Texas)
The Charms are little silver charms that would fit on any charm bracelet.  They can represent something about the intended recipient or they can just be something the bride admires.  If they are intended for a particular person, then the ribbons have to be color coded and
the colors given to the girls so they know which one to pull.  I have done these many times.  I have done them under the top tier letting the
ribbon stream down the sides of the cake, but I DO NOT LIKE THIS WAY.  This would have to be a particular request.  My preference is to put the charms on ribbon that would allow it to stick out about 3-4 inches from the cake.  I ice the cake completely and then insert the charms between the bottom tier of cake and the cake base.  I just push the charm in with an ice pick or some such object leaving the ribbon laying on the cake base.  I then add the final border.  It then looks as though it has been baked in the cake.  I also only put the charms in the
front of the cake as the girls usually are standing on the front side as it is not practical to have them trying to pull something from the back.  However, I have put them evenly spaced all the way around.  It is a matter of preference.  The ribbon can be the color of the icing if you do not want them to be obvious.  James Avery has beautiful charms.  Also Service Merchandise and if you have
access to the World Trade Center, you can find them there in sets of 6, 9, 12, etc.

From: gwgibbs@pop.erols.com (Diane Gibbs of Maryland)
The charms can be purchased from jewelry stores or there are advertisements in bridal magazines to order them. There are different charms...a wedding ring and a heart are all I can remember at this time.  They all have a meaning. The person who getsthe wedding ring will be the next one to get married...the heart stands for love. There was something for luck...maybe a 4-leaf clover or a wish bone..I can't remember. 

From: SugNSpiz (Jeanne' Lutz of California)

My experience regarding cake charms, is to put each on a ribbon about 18 inches long.  Ice cake and then insert them inbetween the two layers.  The ribbons will hang to the outside of the cake.  The Bridesmaids or single women at the wedding will all pull the ribbons at the same time.  The charms all have different meanings.  We do sell the charms in the shop.  I have them for sale at the ICES Convention each year.

From:   ishotkenney@hotmail.com (Donald Joiner of Louisianna)
I have placed cake charms in the wedding cake.  Each charm  has a piece of ribbon attached to it and tied securely.  The length of ribbon is usually at least 1 1/2 feet long.   after the charm is fastened to the ribbon, the charm is then placed under the bottom border of the bottom tier of the cake.  I uses a small spatula or rose nail to help me slide the charm underneath the cake just far enough that the charm cannot be seen.   You can then touch up the border with extra icing.  The charms are normally placed to the rear of the cake  with the ribbons trailing out on the table and an even space apart from each other.  I have found that most brides, when using cake charms, like to know which charm is the ring so that they can rig the pull for who they want to get it.   I do this by double knotting the end of the ribbon to which the ring charm is attached.  (All other charms just have one knot. )  If you have any other questions regarding this,  please fill free to contact me.

From:  sweetexpress@wctel.net (Kathy Scott of South Carolina)
We make a lot of cakes with charms; mostly, on the Bridesmaids' Luncheon Cake.  We tie about a yard of  ribbon on to the charm  on one end and a gold or silver ring to the other.  We  offer different suggestions as to the meanings and allow the bride to pick  out the meanings.
Remember, some of the Bridesmaids may be married and all the sayings are not appropriate.  If some of the meanings  that the  bride wants are for single and some are for  married,  we tie a double knot for the married and single knot for the single bridesmaids.  We also print  out a  list of the meanings and cut them in 2 inch strips the width of the paper.  These are rolled and placed in the rings at the end.   (The reason for this is in the excitement the girls can forget the meanings, and it kind of ruins the fun.)  I also encourage the Bride to have the cake in the  middle of the table  on a pedestal with the ribbons running down.  I push the charm at  the bottom of the cake using a skewer
 before I put on the bottom border. Sometimes, I place them under the flowers if  it is a floral cake.  We have also used them at the rehearsal party in the groom's cake and had brown ribbons and meanings for the guys.  We did a Graduation cake,  that had 38 charms (bought at a
 jewelry store).  Each had a special meaning for each graduate.  The names were on the outside of the  papers on the end of the ribbon.

From:  CakeLadyOL (Frances Kuyper of California)
When I was in bakery work, the customer would be bring in the charm (usually only one).  They also asked for money to be inserted in the cake.  The cake was iced; then, charm or money was wrapped in foil.  I would then put some object (figure piped) or a red rose over the insert.  This was done so the guest of honor would be served that piece of cake.

From: CCleve3192 (Maureen Cleveland of New York)

I have put silver charms in a cake using tiny ribbons that stick out of the top of the cake  just under the surface.  I placed them just to the outside of the layers .  When I iced the cake, I left them with the ribbons around the cake plate so they could be pulled out.  The ones I did were for the wedding party, so I explained to the bride that she could allow each person to pull one.   I also have put them just under the icing, so the little ribbons will indicate that they are there.  These can be at the top of garlands on each layer.

Question:

From: kgomola@juno.com (Kathleen Gomola)

I just love your web site!  I need a few suggestions.   I was asked to make a cake for an engagement party with a Fall theme.   I want it to be out of this world!  I am a novice baker at best and would welcome any and all suggestions.  I have made cakes for special occasions before, but usually I stick with a family recipe for strawberry shortcake.   In the Fall and Wwinter I am more of a cookie maker.  Please HELP!
Thank you for your time and have a great day!

From: Minna111
Perhaps, since Kathleen is a cookie maker, and novice decorator, she could frost it in off white, (or perhaps peanut butter-flavored) tan or chocolate and put some fall leaves (cookes, of course) on it. Color the cookie dough in fall colors and bake them bent and curved. a cascade coming down the side of the cake, with a few others scattered would be nice. If she reaally wants to get creative, she could bake a cookie cornucopia and place the leaves in it. I have also done many with a cornucopis and grapes, with Bittersweet ambling over them.

From: Cakesbysk@aol.com (Jane of New Hampshire)
Hi Diane and Kathleen.   I just received a flyer of an Autumn Celebration cake from \barery Craft   It;s  a   3 tiered rolled fondant cake and they used a puffy leaf pick to  create  an  embossed leaf pattern  around all three layers.  They used 6 mm pearl beading in 3 layers around the bases of each cake.  Iif you would like more info pleas e-mail me.  Cakes used were:   8, 10, and 12 inch
 

From: Bridal1 (Carolyn Lawrence of Missouri)
Hi, Kathleen,
You didn't mention how many this cake needs to serve.  I once did a pumpkin shaped wedding cake because the wedding was right on Halloween day.  I used 2 bundt pans for the cake so that it had the pumpkin-like ridges.  It didn't need to serve very many.  Fall Mums and/or fall leaves made of chocolate or gumpaste would be very pretty on the cake also.

From shavkin@aol.com (Diane Shavkin)
Falls leaves of gumpaste could be made to cascade down the sides of the cake beginning at the top with the smaller leaves and cascades down the sides of the cake in a spiral.  Make the leaves a bit larger and larger as you work your way down the cake.  This design is for a stacked cake which is one without posts/pillars.

Another design for the cake is to put the leaves where you might normally put the flowers such as in a tiered cake with separators/posts.

Leaves:  Roll out some orange gumpaste that has pieces of green, yellow and red in it.  Cut out maple leaves.  Smooth the edges of the leaves with a double ball stylus or with your finger tips.  Make the vein with a long-needle-like tool marking the length of the main vein.  Then, add the other "side" veins as well as the other "secondary-main" veins.  Move the leaf into shape and place in some cotton balls or place next to the bottom side of a styro-foam piece to keep the shape of the leaf as it dries.  When dry, dust with shades of petal dust (orange, yellow, red, etc.).  Look at various leaves and their Fall colors and make other variety of leaves.  If you do not have the cookie cutters in the mini, regular and large sizes, just make up templates and cut out your leaves.

From: lcdobs@olg.com (Linda Dobson of Maryland)
Idea for Fall 40th. Anniversary Cake.  I just did a tiered wedding cake iced in ecru with gumpaste leaves in all the fall colors, brown with touches of purple, burgundy and orange cascading from the top.  I added gumpaste burgundy and orange berries, acorn, walnuts and almonds with salmon  roses with deep violet gumpaste ribbon loops.  The cake circle was covered with burgundy foil.  Place on top the Wilton Anniversary couple, paint the ladies dress metallic burgundy, since red is the color for the 40th year.  Also, another idea is to keep in mind ruby and pearls for the 40th year.  In one of the Wilton Celebrate book is a tiered beveled cake with cascading shamrocks.  The beveled borders is wide lattice.  I did the cake in beige accented with red for rubies and white beading the size of pearls.  I called it "Rubies and Pearls."

Question: 

From: LVCOOKIN@aol.com (Dianna Pullen): 

Is it very hard to make blown sugar balls?  I recently had a wedding cake inquiry.  She requested blown sugar balls?    Does anyone has any suggestions or instructions?

From: pwdsugar@door.net (Earlene Moore of Texas):  I would suggest you contact Wyn Grisham (wilwyn@aol.com) about this subject.  She does absolutely beautiful blown and pulled sugar work. 

From: travelpor@iname.com (Carol Beshears of Texas):  Have her contact Wyn Grisham.  She teaches blown sugar and can probably help her.  wilwyn@aol.com is her email address.

From: sweetexpress@wctel.net (Kathy Scott of South Carolina):  I looked into this, extensively, when a bride brought in a book that was covered in blown sugar balls.  I could have made the blown sugar balls using a glass rod and a propane heater, but I could not find a suitable syringe to blow the air in. (I did not feel that blowing it the way a glass blower blows glass would be very good for a product that would be eaten.  We even tried making merinque balls but they were not totally smooth.  We ended up making fondant balls and pearlizing them.  We made them and stored them in plastic until right before the weddding, so they would not be hard. Everyone loved the effect.

From: Maxicakes (Maxine Boyington of Oklahoma):  Martha Stewart Living Weddings, Summer/Fall 1998 issue pictures a cake with blown sugar balls around the base and gives VERY BASIC instructions, certainly not enough for a novice at blown sugar.  Just the basic equipment required to do blown sugar can be expensive.  I certainly would not recommend doing it without professional instruction as the sugar is extremely hot and can be very dangerous.  If you have been able to attend any of the demonstrations at the past two Oklahoma State Sugar Art Shows, we have had two excellent guest demonstrators showing the art of blown sugar which would give you some idea of the skills necessary to master this technique.  Blowing balls is the very basic part of this technique and I believe Wyn Grisham, an ICES member in NM teaches blown sugar.  Don't know when or where she might have classes and don't know anyone else any closer that teaches it. 

From:  SugNSpiz@aol.com:  We have provided many caterers in our area with these blown sugar balls of various sizes for the Martha Stewart Wedding Cake.  When these are first made, they are slightly clear, but when dusted with Pearl Dust they really take on a very elegant look.  When making the balls it is somewhat difficult to get them exactly the same size except with much practice.  The charge has been the following:  Small - approx. 1" diameter  $1.00 each.  Dusting is 15 cents each;  Medium - approx. 1 1/2" diameter  $1.50 each.  Dusting is 20 cents each.  Large - approx. 2" - 2 1/2" diameter  $2.00.  Dusting is 25 cents each.

We do have for sale all the tools needed for making them:
1. Hand pump, tubing, with metal tip. $25.00
2. Metal leaf imprinter    $18.95
3. Non stick silicone mat    ll.5" x 16"  $19.95
1. 16" x 24"  $29.95
4. Sugar Pearls (Sugar substitute for Hi Humidity areas)
i. 1 lb.  $7.50
ii. 5 lbs.  $35.00
iii. 20 lbs.  $100.00
5. Bronze Flower & Leaf Molds   $22.95ea.
6. Silica Gel     8 oz. /  $3.50
7. Alcohol Lamps (small)    $5.00
8. Candy Thermometer (range 100 - 400 degrees F)  $14.95
9. Heat Lamp (food grade) w/ clip & Bulb (infrared 250 watt) $29.95

Question:

From: billieff@ix.netcom.com (Billie Frederick of California):  I have been told how to make edible carbon paper in several demos or classes over the years.  I have never made it, and I cannot find my notes.  Do you know how it is made?  I thought it was Crisco on paper and sprinkled with cocoa.  The excess was removed.  I tried that, but it left cocoa on the other parts of the gumpaste item I was trying to transfer the pattern onto.  I would appreciate any information.

From: Cakdznr@aol.com (Donald Joiner of Louisianna):  To transfer your pattern onto a piece of wax paper use piping gel.  It is clear and leaves a nice outline of your pattern on the piece that you are working with.  It also wipes clean very easily.
 

From: Kimfess@aol.com (Kim Fess of Virginia):  The process that Billie talked about (Crisco on paper, sprinkle on cocoa, take off excess) is exactly what I have always heard as the method for making edible carbon paper.  I guess you just have to be VERY careful not to get the cocoa where you don't want it!  Or maybe one should just use this method when they want to transfer a pattern for cocoa painting. 
 

From: Swtelegnt@aol.com (Mari Senegra of Washington):  I have 2 different ways of creating an edible carbon paper.  These have been handed down to me thru the ICES network.  I am not sure who to credit with either of them, but here they are:  #1  Spray a light coat of Pam cooking spray over a sheet of paper, and then sprinkle the coated paper with cinnamon, shake off excess, and use like carbon paper. #2 Rub a sheet of paper all over with a bar of baking chocolate (semisweet, bittersweet, unsweetened, etc.).  Trace design pressing firmly! 
 

From: SELL2002@aol.com:  I make it by using vodka and petal dust in a dark color.  Brush the "paint" on a piece of paper and let dry.  Carefully draw on back of paper to transfer onto fondant or gumpaste.  Any smudges can be removed with a little clear vodka.

Question:

From RBCHANCEY@aol.com

I would like to know how to make edible glitter.

From: pwdsugar@door.net (Earlene Moore of Texas):  I have made it using 1 part gum arabic and 1 part water .  Just sprinkle the
gum arabic over the water and let it sit overnight.  Do not stir or shake.  Brush it on a very spotless clean cookie sheet or glass baking dish.  Put in a low heat oven until it begins to curl off of the untensil.  Brush it onto  a sheet of wax paper and crumble it up and store in an air tight container.  Believe me it is a lot simpler to order it already made.

From Sue Morrow of Georgia:  Sweets Edible Glitter:  Mix equal parts of gum arabic and water in a glass jar and let mixture set overnight. With a pastry brush, thinly apply the mixture to a slick, heat-proof surface (Corning Ware dish, heat-proof glass, etc.). Place in oven heated to 250 degrees. When the "glitter" curls up-approximately 7 minutes, watch carefully-remove it from the oven and scrape onto wax paper with a pancake turner.  Note: You may use paste food color to tint the mixture for colored "glitter".  I once knew someone who cleaned their glass patio table top thoroughly and painted the gum arabic mixture on it and let the sun bake it.

Question:

From: kthomas@perihelion.demon.co.uk (Kara Thomas of Tennessee):  I have a request from a customer to make a "whimsy cake".  I am hoping that you or one of your fellow decorators could help me out on this. 

From: Missjcakes@aol.com (Janette Pfertner of Texas):  I have done a few of these cakes. I will try to explain this, but it is better with a drawing.  Say, you have a three tier cake.  Cut the tops of all three tiers at an angle.  To stack the cakes, cut out a circle of cake the size of the bottom of each cake stacked on top, make that a level circle and dowel it, so each cake appears to be sitting on an angled cake, but is actually sitting on a flat surface.  You must have very sturdy cake, be sure to crumb coat one day in advance and let set up, and use fondant icing.  I have always done it with real cake, but have seen other cake decorators decorate with dummies.  Here is a simple sketch
 of how I stack the cakes.  Keep in mind the tops of each tier are slanted.  The bottom layers will need to be well doweled. 
       _________
       \       /
       _\____ /___ 
       \ \___/   /
      __\_______/__
      \  \_____/  /
       \         /
        \_______/
 

From Sharon Low:  To make the whimsy cakes, I use  regular cake pans. I use three layers of cake per each tier to achieve the height and the angles. You want to use a firm cake which you can carve on the top as well as around the sides.  Carve the cake with a long serrated knife, slowly, so as to make sure you cut it smoothly. One side of the tier will be the depth of the 3 layers and the other side of the tier will just be the depth of 2 layers. The sides are carved on an angle. The top diameter of the cake stays the same, but the bottom of the cake is about 1-2" smaller than the top of that tier. Do this with all three cakes.(Be careful to not cut too much off the bottoms of the cakes as it will topple over.)  Make sure you use dowling in the cake, which are placed in completely vertical, and cut on an angle at the top. Place a sharpened dowel all the way through all three cakes to hold the cakes in place.

From: dimps.barton@mindspring.com (Dimps Barton):  I have attempted several of these "catawhampas" type cakes.  I use a traditional 3" pan; and yes, you do cut on the slant and reverse the stacking.  When I make this with fondant, I create the stiff sides by shaping the top edge of the cake with my hands or a fondant tool to contour.  I make the elongated diamond shapes and then apply them with egg white.  I have made my variation of this cake and done it with regular creamed icing as well. 

Question:

From: mimi@wcox.comj (Lauri Longbrook of Colorado):  I am not sure if you would share this info but Susan O'Bolye-Jacobson suggested in an article that you could mix half and half of gum paste and fondant for your gum paste floweres.  I have never heard of this and wonder if the finished product is hard like gum paste or how it holds up.  If you are aware of this process, would you share that info or does Susan have an e-mail address? 

From: soboylejac@aol.com (Susan O'Boyle-Jacobson of Minnesota):  I use the 50/50 mixture for a couple reasons. It doesn't dry as hard and brittle as gum paste alone. Gum paste is more expensive.  Using the mixture helps your dollar go further. Works great for the embellishments on a fondant cake, such as draping, because it doesn't get so hard, but will dry and set up quicker then just fondant. 

For some flowers (such as the realistic gum paste roses), I'll use the just gum paste. The mixture is too soft to hold the petal shape. But for the "fast and easy roses," I always use the 50/50 mixture.

Question:

From: sherry6330 (Sharon Currier of Illinois):  Thank You so much for your wonderful site. I was wondering if you could help me with something. When I frost a cake and I usually like to do some writing or something on it such as a Happy Birthday or maybe some little roses or something. I usually add some food color to whatever frosting I am using, but I find that it is usually a little too runny to make nice decorations.  Is there some particular recipe I should be using instead of just the regular frosting or is there something I could add to the frosting to give it a heavier consistency?  Any suggestions would be very much appreciated.

From:  bridal1@aol.com (Carolyn Lawrence of Missouri)

I'd probably say your icing is too thin so you probably need to add more powdered sugar.  I am going to put my recipe in this e-mail and if you'd like to experiment and try recipes to see what you like, then you'll probably find one that is perfect for you.

Buttercream Icing - Carolyn Lawrence - Missouri

4 pounds powdered sugar 
2 cups Crisco 

1/3 cup powdered milk mixed with enough hot water to make 1 cup 

Add to the milk: 

1/2 tsp. salt 
1/2 tsp. clear vanilla 
1/2 tsp. clear butter flavoring 
1/2 tsp. almond 
1/2 tsp. creme royale or creme bouquet (optional) 

Add 1/2 cup cornstarch and beat well for about 15 minutes. 

This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like. 

For Chocolate icing, I just add Hershey's cocoa/any cocoa would work and some extra hot water to my buttercream.  If you want a darker brown color, you can also add more brown coloring. 

Question:

From:  meteorite8989@yahoo.com (M&M):  Well I have a question may be you can answer. Three times  I made platic chocolate (with melted chocolate and corn syrup) to make rose petals and everytime it is sticky and it melts (room temperature is normal), so I can't work with it.  I followed the exact recipe.  I even put it in refrigerator and still it didn't work.  As soon as I roll it a little bit in my hand and
flatten it, it becomes sticky and kind of melts.  I don't know what I am doing wrong. Please tell me how to correct this. Your help is greatly appreciated.  Thanks.

From:  dshavkin@optonline.net (Diane Shavkin of New York:  I have used Merkens and Nestles chocolate compound mixed with gulcose.  I would not use corn syrup.  Therefore, it could be the melts/chocolate you are using as well as the corn syrup.    The "chocolate" should be warm/room temperature (not hot)  when you add the glucose, mix it, and work with the medium.

Question:

From:  lauriepatton@adelphia.net (Laurie Patton):  I do have one question about putting fabric ribbon on Swiss Meringue Buttercream.  Is there anything you can do to the ribbon to prevent it from soaking up the fat from the icing?  Any suggestions would be GREATLY appreciated. 

From: Bridal1@aol.com (Carolyn Lawrence of Missouri): 

I'm not an expert on this either although I have done it a few times.  These are some things you might try.  (However, I use a crusting buttercream, so I'm not sure that the meringue ones will work the same).  Try ironing the ribbon between two pieces of wax paper.  This will coat the ribbon.  You can iron pellon fabric to the back of the ribbon.  You could also try using some sort of tape to cover the back of the ribbon:  masking tape, cellophane tape, etc.

Question:

From:  Rose: 

My mother and I are making a cake for my sister's wedding and we are going to use a heart shaped pan. We want to put palm trees in each of the curved corners of the heart with a hula girl in one corner and the bride and groom in the corner. Very plain and simple. Trouble is we are having a hard time finding palm trees. We can use a small doll for the hula girl, and find a small bride and groom for the other corner. Any suggestions?

Use royal icing and pipe the palm trees. 
1.  Use a picture of a palm tree.
2.  Place underneath a piece of waxed paper.  Tape both the palm tree template and the waxed paper to the work surface.
3.  Use this picture as a guideline to pipe the palm tree.
Note:  The palm tree may be piped free hand and to the size desired.  Once the royal icing palm tree dries, turn it over and pipe the other side.  Smooth the seam with royal icing.