"kilikini" > wrote in news:469b8f0c$0$4906
:

> (Have I mentioned that they really don't know anything about
> good food?)
>

Why no! At least not once in the last 5 minutes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"kilikini" > wrote in news:469b5cec$0$16575
:

> If I add sour cream, do I have to adjust for the oil?
>
> kili
>
My first thought is no...so is my second.

Just follow the recipe I posted...leaving out all the chocolate chips and
the nuts. Unless you want the chocolate chips and the nuts...I added the
walnuts to counter the Sweetness of the glaze. But you won't be using the
glaze. You could use a white chocolate pudding, hell use a banana pudding
if you want, that's up to you.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Cryambers wrote:
> kilikini wrote:
>
>>
>> I'm getting frustrated because they're calling me up on the hour,
>> changing their minds about menus and such. This party is still over
>> a month away. Oh, and they're adding virgin pina coladas and
>> daqueris. I think that's a little over the top and rather expensive
>> on a food stamp budget, but, maybe that's just me.
>>
>> kili <----- getting more frustrated by every phone call from them.
>
> If it's a month away, they're going to change their minds a whole lot
> of times before then. Stick with what you said you'd do and don't get
> into offering other things (I know this from experience!).
>
> pat

That's very good advice and I'll try to heed it!

kili

jmcquown wrote:
>
>> kili <----- getting more frustrated by every phone call from them.
>
> Stop answering the phone

Allan usually unplugs it when he comes home, now. LOL.

kili

hahabogus wrote:
> Dee Dee > wrote in
> oups.com:
>
>> They would be easier. I'm still trying to figure out how to make
>> the tiers.
>>
>
> Foil up some stiff cardboard rounds, use wooden dowels to support the
> foil rounds...Push the dowels through the tier beneath to rest on
> it's foiled round..

Or, I get them to buy me a few pizzas and I can use the plastic posts some
eateries use! LOL. Just kidding, but is that really how a tiered cake is
made? This is a new one for me, so I'm seriously asking! If nothing else,
I can chalk it down as a learning experience.

kili

Steve Wertz wrote:
> On Mon, 16 Jul 2007 05:30:53 -0400, kilikini wrote:
>
>> They would be easier. I'm still trying to figure out how to make
>> the tiers. Amanda wants round tiers, like a wedding cake, and she
>> wants icing around it to look like ribbons and bows that are tying
>> up the tiers. Gosh almighty, I'm not a professional baker!!!!!
>
> If you've a restaurant supply store nearby, they've got really
> cheap piping cones ($.40) and bags ($1) - or just use a ziploc.
>
> -sw

I'm planning on the ziplock technique. I live in Redneck Hillbilly Cesspool
Crackville Cow & Rooster Town, remember. The nearest mall is an hour away
and I don't drive. For all supplies, think WalMart. That's pretty much
what I have in the area to go with. :-(

kili

The Cupcake Doctor makes some beautiful cakes. I have only made a
recipe or two, but they have turned out well. Search online for the
recipes or your library likely has her cookbook.

Cupcakes are very trendy right now. If you could cover some different
sized boxes or upside down baking pans with pretty cloth to make
tiers, you could tier cupcakes to make a pretty presentation.

Tara

Cindi - HappyMamatoThree wrote:
> This is going to have to be one huge cake! I may just purchase
>> some aluminum cake pans to make it to help cut costs down since I'll
>> most likely never use a cake pan again.
>
> What about using a couple of cupcake trees in conjunction with the
> other three tier, smaller cake. They aren't expensive. They can be
> reused over and over, and less cutting is required. Just a thought.
>
> http://sugarcraft.com/catalog/misc/c...bakingcups.htm
>
> Cindi
>

I didn't even know that they existed! (That tells you how much cake or even
cupcakes I eat!) Cupcakes might be an interesting solution. I'll have to
run it by Amanda, but it would be much simpler, wouldn't it?

kili

hahabogus wrote:
> "kilikini" > wrote in
> news:469b5cec$0$16575 :
>
>> If I add sour cream, do I have to adjust for the oil?
>>
>> kili
>>
> My first thought is no...so is my second.
>
> Just follow the recipe I posted...leaving out all the chocolate chips
> and the nuts. Unless you want the chocolate chips and the nuts...I
> added the walnuts to counter the Sweetness of the glaze. But you
> won't be using the glaze. You could use a white chocolate pudding,
> hell use a banana pudding if you want, that's up to you.

Okay, thanks, Alan.

kili

"kilikini" > wrote in news:469c036e$0$7985
:

> but is that really how a tiered cake is
> made?

First you decorate a tier then carfully drive/push in a wooden dowel in
the cake... mark it for height needed...remove and cut...put it back.
Repeat till all dowels are in place...move on to the next tier.

Yes a supporting plate is held by wooden dowels. Not necessarily
cardboard rounds. 3 Dowels are driven into the first teir of the cake all
the way down to the plate beneath that tier, in a triangle shape (like a
three legged stool)...They are only say 1/4 inch or less longer than the
cake tier is tall. The next tier plate is supported on this
triangle...repeat as necessary to support as many tiers as you want.
Sometimes more than 3 dowels are used depending on how heavy the cake is.
Sometimes the dowels are laid out in a square pattern & one in the middle
of the square, if the cake is heavy.

pencil sized wooden dowels, clear plastic dowels etc are used as
supporting coulums...Cardboard, plastic, metal or china plates are used
to sit on those coulums. The tier plate has to be strong enough not to
bend under the weight of the cake it is supporting while supported by the
dowels under it..so use very stiff cardbord or dollar store melmac plates

For a 3 tier not too heavy cake a very stiff cardboard round (fancified
by a foil covering and a few 1/4 inch wooden dowels would work fine. Hot
glueing the cardboard tier plate to the dowels beneath might be a good
idea if the cake has to travel any distance assembled. But mostly the
cake is assembled on site... the tier plates are put on the already
inplace dowels and any cosmetic work/repair is done.

If there is to be actual airspace between tiers fancy hollow decorated
coulums are placed as coverings over the dowels they don't actually do
anything but look nice.

Seen this on Martha Stewart, and it's in the Cake Bible.

Any doubts; go to a cake decorating supplies shop like Micheals or
whatever and ask questions and look around. You're smarter than enough to
figure it out with the clues you'll see.

I think your friends have been watching cake decorating competitions on
tv and want a piece of art....myself I'd talk to them about how much work
and skill that it requires. And if you could do it why you weren't making
hundreds no thousands of dollars suppling cakes for other people. Liking
to cook don't mean being artsy or patient enough to able to do that kinda
thing. One good 3 tier wedding cake can run you several hundred dollars
or more to buy AFAIK, and take up to a week or so to make, counting
fondant and any art work.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"kilikini" > wrote in message
...
> Cindi - HappyMamatoThree wrote:
>> This is going to have to be one huge cake! I may just purchase
>>> some aluminum cake pans to make it to help cut costs down since I'll
>>> most likely never use a cake pan again.
>>
>> What about using a couple of cupcake trees in conjunction with the
>> other three tier, smaller cake. They aren't expensive. They can be
>> reused over and over, and less cutting is required. Just a thought.
>>
>> http://sugarcraft.com/catalog/misc/c...bakingcups.htm
>>
>> Cindi
>>
>
> I didn't even know that they existed! (That tells you how much cake or
> even
> cupcakes I eat!) Cupcakes might be an interesting solution. I'll have to
> run it by Amanda, but it would be much simpler, wouldn't it?

I think that would be a really good way to give her a cake she wants on a
smaller scale and enough cake in the form of cupcakes to serve everyone. And
adding sparkles or something like that to the chop of each one they would
match the cake.

Just my thoughts ya know, and God knows I have alot of those.

Cindi

>
> kili
>
>

hahabogus wrote:
> "kilikini" > wrote in news:469c036e$0$7985
> :
>
>
> I think your friends have been watching cake decorating competitions
> on tv and want a piece of art....myself I'd talk to them about how
> much work and skill that it requires. And if you could do it why you
> weren't making hundreds no thousands of dollars suppling cakes for
> other people. Liking to cook don't mean being artsy or patient enough
> to able to do that kinda thing. One good 3 tier wedding cake can run
> you several hundred dollars or more to buy AFAIK, and take up to a
> week or so to make, counting fondant and any art work.

Yikes! Well, I certainly appreciate your input. Thank you.

kili

On Jul 16, 7:54 pm, Tara > wrote:
> The Cupcake Doctor makes some beautiful cakes. I have only made a
> recipe or two, but they have turned out well. Search online for the
> recipes or your library likely has her cookbook.
>
> Cupcakes are very trendy right now. If you could cover some different
> sized boxes or upside down baking pans with pretty cloth to make
> tiers, you could tier cupcakes to make a pretty presentation.
>
> Tara

For ease, I like this best of all:
3 cupcakes; large, medium and small - stacked! One candle.
There you go! ;-))
Dee Dee

kilikini wrote:
> Cryambers wrote:
>> kilikini wrote:
>>
>>>
>>> I'm getting frustrated because they're calling me up on the hour,
>>> changing their minds about menus and such. This party is still over
>>> a month away. Oh, and they're adding virgin pina coladas and
>>> daqueris. I think that's a little over the top and rather expensive
>>> on a food stamp budget, but, maybe that's just me.
>>>
>>> kili <----- getting more frustrated by every phone call from them.
>>
>> If it's a month away, they're going to change their minds a whole lot
>> of times before then. Stick with what you said you'd do and don't
>> get into offering other things (I know this from experience!).
>>
>> pat
>
> That's very good advice and I'll try to heed it!
>
> kili

I'm not sure why they're "consulting" with you on the menu in the first
place. Every suggestion you've made has been shot down. Stick with the
cake (after they buy the ingredients) and let them worry about the rest
themselves.

Jill

"kilikini" > wrote in message
...
> Nexis wrote:
>> "kilikini" > wrote in message
>> ...
>>
>> kili,
>>
>> Not understanding why they can't buy the ingredients at least, as I
>> know you're not exactly rolling in dough (look it's not OT! lol), but
>> that's none of my concern so I'll just stick to the cake.
>>
>> First if you really want it to be good, there's a couple things to
>> keep in mind. Moist white cake is difficult, but not impossible. For
>> this instance, here's what you can do: Get a couple of boxes of
>> Duncan Hines white cake mix. Get whatever you need for what it says
>> on the back of the box (eggs, oil, and whatnot) and a couple of pkg's
>> of Jell-o white chocolate instant pudding. When you prepare the mix,
>> add one small pkg pudding for each mix, and do not adjust anything
>> else (for instance, my niece added more liquid to accommodate the
>> pudding...do *not* do that). Bake as directed, and I promise you will
>> have a very moist cake as a result.
>>
>> For the frosting you can go a couple ways. For something that
>> actually tastes good, make a good cream cheese frosting and either
>> tint it pink with food coloring or use raspberry puree to make it
>> pink *and* even tastier. Personally, I would go with the cream cheese
>> frosting. You can also make the standard issue "buttercream" that
>> alot of folks like, with the stick of butter, powdered sugar and the
>> like. Add some vanilla or other extract to make it taste better, and
>> tint it with red food coloring.
>>
>> Let us know what you end up doing! I love follow-up! lol
>>
>> Good luck
>>
>> kimberly
>
> Thanks, Kimberly! The cake is going to be my birthday present for Amanda,
> since I can't afford to buy her anything, nor would I know what she wants.
> I just figured I'd make the darn cake and then she got really specific
> about
> details. I keep trying to tell her that I can make a cake. A *simple*
> cake! I have no idea how to make a presentation out of it. She just
> assumes that because I like to cook, I know how to prepare a beautiful
> design with icing and stuff. Um, no. What she's looking for is something
> akin to a fancy wedding cake. I don't even have the cake pans for it.
>
> That's why I'm looking for help from the group. It sounds like I may just
> go with boxed cake, but I like your idea of adding pudding. It will add
> moisture and it will add additional flavor. (To be honest, though, I've
> never made a cake from a box before!!!!!!)

I've never made a tiered cake but I did once need a large cake for a wedding
shower. I used two boxes of cake mix, baking one batch in square pans and
one box in round pans. Just regular pans. I then cut the round layers in
half, putting them along the sides of the square cake to form a heart. I
had two layers. This was enough for 24 people.

Perhaps what you could do is start with a rectangle in the center (two
layers) then add half a circle at either end so you have an oval. That
would be 36 servings. Then bake two more rectangular layers, but trim an
equal amount off of each one. Use the larger pieces for the next tier and
then piece the smaller pieces together for the top tier.

The decorating doesn't have to be difficult. Although I own assorted bags
and tips, you can get decent results with purchased tubes of icing.
Sometimes something simple is the best. Like a border of white stars around
the edges.

Julie Bove wrote:
> "kilikini" > wrote in message
>
> I've never made a tiered cake but I did once need a large cake for a
> wedding shower. I used two boxes of cake mix, baking one batch in
> square pans and one box in round pans. Just regular pans. I then
> cut the round layers in half, putting them along the sides of the
> square cake to form a heart. I had two layers. This was enough for
> 24 people.
>
> Perhaps what you could do is start with a rectangle in the center (two
> layers) then add half a circle at either end so you have an oval.
> That would be 36 servings. Then bake two more rectangular layers,
> but trim an equal amount off of each one. Use the larger pieces for
> the next tier and then piece the smaller pieces together for the top
> tier.
>
> The decorating doesn't have to be difficult. Although I own assorted
> bags and tips, you can get decent results with purchased tubes of
> icing. Sometimes something simple is the best. Like a border of
> white stars around the edges.

Thanks for the suggestions, Julie! I'm looking for any hints and tips at
this point. (God, why did I sign up for this? Ugh!)

kili

"kilikini" > wrote in message
...
> Nexis wrote:
>> "kilikini" > wrote in message
>> ...
>>
>> kili,
>>
>> Not understanding why they can't buy the ingredients at least, as I
>> know you're not exactly rolling in dough (look it's not OT! lol), but
>> that's none of my concern so I'll just stick to the cake.
<snip>>
>> Let us know what you end up doing! I love follow-up! lol
>>
>> Good luck
>>
>> kimberly
>
> Thanks, Kimberly! The cake is going to be my birthday present for Amanda,
> since I can't afford to buy her anything, nor would I know what she wants.
> I just figured I'd make the darn cake and then she got really specific about
> details. I keep trying to tell her that I can make a cake. A *simple*
> cake! I have no idea how to make a presentation out of it. She just
> assumes that because I like to cook, I know how to prepare a beautiful
> design with icing and stuff. Um, no. What she's looking for is something
> akin to a fancy wedding cake. I don't even have the cake pans for it.
>
> That's why I'm looking for help from the group. It sounds like I may just
> go with boxed cake, but I like your idea of adding pudding. It will add
> moisture and it will add additional flavor. (To be honest, though, I've
> never made a cake from a box before!!!!!!)
>
> kili
>

Ah, kili, makes sense to me now

OK to make this easy, here's what you could do. If you have a square and an oblong
cake pan, you can make a 9"x13" and two 9"x9" cakes. Once they're all cool, you can
layer them by trimming to size and frosting. Square layers are tiers too
Really, you can do the same with round layers, if you want to, but there'll be more
cut edges and more chances to get lots of crumbs in the frosting! lol Do a crumb coat
and you'll be fine.

I was also thinking, are you filling with frosting? Because if you were going to use
raspberry puree to color/flavor the frosting, you can make an easy raspberry filling
with the remaining puree by whisking some cornstarch or arrowroot with a couple
tablespoons of water and adding to the puree, then bringing to a boil. Cool, add a
touch of butter and you have a delicious filling that suits the color scheme

Good luck!

kimberly

Forgot to say, as far as decorating it goes:
For an easy decoration that will surely wow these folks, take a basic pastry bag and
a star tip. Use a thin paintbrush to "paint" stripes of red food color on the inside
of the bag and fill one side with pink icing and one side with white. Use to make
little puffs all over the top surface of the cake and then top each puff with a
raspberry. You can also do this with chocolate dipped strawberries if you use a
larger star tip.

kimberly

--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"

Nexis wrote:
> "kilikini" > wrote in message
> ...
>> Nexis wrote:
>>> "kilikini" > wrote in message
>>> ...
>>>
>>> kili,
>>>
>>> Not understanding why they can't buy the ingredients at least, as I
>>> know you're not exactly rolling in dough (look it's not OT! lol),
>>> but that's none of my concern so I'll just stick to the cake.
> <snip>>
>>> Let us know what you end up doing! I love follow-up! lol
>>>
>>> Good luck
>>>
>>> kimberly
>>
>> Thanks, Kimberly! The cake is going to be my birthday present for
>> Amanda, since I can't afford to buy her anything, nor would I know
>> what she wants. I just figured I'd make the darn cake and then she
>> got really specific about details. I keep trying to tell her that I
>> can make a cake. A *simple* cake! I have no idea how to make a
>> presentation out of it. She just assumes that because I like to
>> cook, I know how to prepare a beautiful design with icing and stuff.
>> Um, no. What she's looking for is something akin to a fancy wedding
>> cake. I don't even have the cake pans for it.
>>
>> That's why I'm looking for help from the group. It sounds like I
>> may just go with boxed cake, but I like your idea of adding pudding.
>> It will add moisture and it will add additional flavor. (To be
>> honest, though, I've never made a cake from a box before!!!!!!)
>>
>> kili
>>
>
> Ah, kili, makes sense to me now
>
> OK to make this easy, here's what you could do. If you have a square
> and an oblong cake pan, you can make a 9"x13" and two 9"x9" cakes.
> Once they're all cool, you can layer them by trimming to size and
> frosting. Square layers are tiers too
> Really, you can do the same with round layers, if you want to, but
> there'll be more cut edges and more chances to get lots of crumbs in
> the frosting! lol Do a crumb coat and you'll be fine.
>
> I was also thinking, are you filling with frosting? Because if you
> were going to use raspberry puree to color/flavor the frosting, you
> can make an easy raspberry filling with the remaining puree by
> whisking some cornstarch or arrowroot with a couple tablespoons of
> water and adding to the puree, then bringing to a boil. Cool, add a
> touch of butter and you have a delicious filling that suits the color
> scheme
>
> Good luck!
>
> kimberly

Oooooooh, that's a great idea for the filling! I like it! I'm sure my
phone will start ringing soon and I'll pass that by them. She may want
strawberry instead of raspberry, but the same principle would apply.

You folks are being such a huge help in what's turning out to be a carnival!
LOL

kili

Nexis wrote:
> Forgot to say, as far as decorating it goes:
> For an easy decoration that will surely wow these folks, take a
> basic pastry bag and a star tip. Use a thin paintbrush to "paint"
> stripes of red food color on the inside of the bag and fill one side
> with pink icing and one side with white. Use to make little puffs all
> over the top surface of the cake and then top each puff with a
> raspberry. You can also do this with chocolate dipped strawberries if
> you use a larger star tip.
>
> kimberly

Interesting. Does that kind of "candy-cane" the icing for lack of a better
word? I'm trying to picture this.

If I went with something like this, I'd love to ice on some leaves, but I'm
sure that's absolutely forbidden because that would be adding green.

Oh, get this! Remember I mentioned the frozen, boxed meatballs that are
going to be served in Hunt's BBQ sauce? Because BBQ sauce is brown-ish in
color, they're going to add sour cream to "pinken" them. Does it get any
nastier?

I really need to make a good cake, I reckon. :~)

kili

kilikini wrote:
> Cindi - HappyMamatoThree wrote:
> > This is going to have to be one huge cake! I may just purchase
> >> some aluminum cake pans to make it to help cut costs down since I'll
> >> most likely never use a cake pan again.
> >
> > What about using a couple of cupcake trees in conjunction with the
> > other three tier, smaller cake. They aren't expensive. They can be
> > reused over and over, and less cutting is required. Just a thought.
> >
> > http://sugarcraft.com/catalog/misc/c...bakingcups.htm
> >
> > Cindi
> >
>
> I didn't even know that they existed! (That tells you how much cake or even
> cupcakes I eat!) Cupcakes might be an interesting solution. I'll have to
> run it by Amanda, but it would be much simpler, wouldn't it?
>
> kili

Gourmet had a cover recipe for a round cake topped with cupcakes a few
years ago. It was controversial at the time, though I thought it
looked pretty, myself. It was for a kid's birthday party. This is
the menu, with links to the recipes. The chocolate cake is the base
and the mini vanilla cupcakes go on top.
http://www.epicurious.com/recipes/menus/kid_bday

(You might find the rest of the menu interesting too ;-)

pat

>You folks are being such a huge help in what's turning out to be a carnival!
>LOL
>
>kili
>
Looking in my old Betty Crocker book, she calls for three pans 12",9"
and 6" and batter for two cakes, for a three tiered wedding cake.
She also call for using her "Silver White cake. I've made this cake,
and it was moist and good,even with my limited ability.
If you don't have the book,and If you need it I will type it out
later.
As to decorating, I can't help. I'm strictly a cover and comb man.

Giusi wrote:
> kilikini wrote:
>> Nexis wrote:
>>> "kilikini" > wrote in message
>>> ...
>>>
>>> kili,
>>>
>>> Not understanding why they can't buy the ingredients at least, as I
>>> know you're not exactly rolling in dough (look it's not OT! lol),
>>> but that's none of my concern so I'll just stick to the cake.
>>>
>>> First if you really want it to be good, there's a couple things to
>>> keep in mind. Moist white cake is difficult, but not impossible. For
>>> this instance, here's what you can do: Get a couple of boxes of
>>> Duncan Hines white cake mix. Get whatever you need for what it says
>>> on the back of the box (eggs, oil, and whatnot) and a couple of
>>> pkg's of Jell-o white chocolate instant pudding. When you prepare
>>> the mix, add one small pkg pudding for each mix, and do not adjust
>>> anything else (for instance, my niece added more liquid to
>>> accommodate the pudding...do *not* do that). Bake as directed, and
>>> I promise you will have a very moist cake as a result.
>>>
>>> For the frosting you can go a couple ways. For something that
>>> actually tastes good, make a good cream cheese frosting and either
>>> tint it pink with food coloring or use raspberry puree to make it
>>> pink *and* even tastier. Personally, I would go with the cream
>>> cheese frosting. You can also make the standard issue "buttercream"
>>> that alot of folks like, with the stick of butter, powdered sugar
>>> and the like. Add some vanilla or other extract to make it taste
>>> better, and tint it with red food coloring.
>>>
>>> Let us know what you end up doing! I love follow-up! lol
>>>
>>> Good luck
>>>
>>> kimberly
>>
>> Thanks, Kimberly! The cake is going to be my birthday present for
>> Amanda, since I can't afford to buy her anything, nor would I know
>> what she wants. I just figured I'd make the darn cake and then she
>> got really specific about details. I keep trying to tell her that I
>> can make a cake. A *simple* cake! I have no idea how to make a
>> presentation out of it. She just assumes that because I like to
>> cook, I know how to prepare a beautiful design with icing and stuff.
>> Um, no. What she's looking for is something akin to a fancy wedding
>> cake. I don't even have the cake pans for it.
>>
>> That's why I'm looking for help from the group. It sounds like I
>> may just go with boxed cake, but I like your idea of adding pudding.
>> It will add moisture and it will add additional flavor. (To be
>> honest, though, I've never made a cake from a box before!!!!!!)
>>
>> kili
>>
>>
> Use real ribbons and real flowers to create a fantasy cake. Using
> frosting to do a comparable job would take you a month to learn.

The only thing I wonder about that, though, is, how do you slice the cake?
Well, in any case, I'm meeting with them tomorrow to discuss details.
They've added white chocolate fondue and ham roll ups to the menu. More
work for me!

kili

Pan Ohco wrote:
>> You folks are being such a huge help in what's turning out to be a
>> carnival! LOL
>>
>> kili
>>
> Looking in my old Betty Crocker book, she calls for three pans 12",9"
> and 6" and batter for two cakes, for a three tiered wedding cake.
> She also call for using her "Silver White cake. I've made this cake,
> and it was moist and good,even with my limited ability.
> If you don't have the book,and If you need it I will type it out
> later.
> As to decorating, I can't help. I'm strictly a cover and comb man.

Yeah, but the pan size helps, too! (I was kind of nervous about that.)
I'll try to find that recipe online and if I can't, I'll holler back at ya.
Thank you!

kili

hahabogus wrote:

> I think your friends have been watching cake decorating competitions on
> tv and want a piece of art....myself I'd talk to them about how much work
> and skill that it requires. And if you could do it why you weren't making
> hundreds no thousands of dollars suppling cakes for other people. Liking
> to cook don't mean being artsy or patient enough to able to do that kinda
> thing. One good 3 tier wedding cake can run you several hundred dollars
> or more to buy AFAIK, and take up to a week or so to make, counting
> fondant and any art work.

You could be right, they may be expecting this birthday cake to be a
work of art. The birthday girl may have a picture in her mind's eye, of
what this cake is going to look like, and anything short of that will be
a disappointment. Who needs this kind of pressure!?! Gee whiz, I am
getting nervous, and I am not baking the cake.

Kili, my heart goes out to you. I am still trying to figure out how you
can bake a birthday cake, that is movable, and it is large enough to
feed 60 people. A friend of mine bakes cakes, professionally. She bakes
them in advance and she freezes them (it makes them much easier to add
the frosting, and it also saves time). She will bake a few sheet cakes,
freeze them, then "carve" them into the right shape, while they are
still frozen.

I can't wait to see how this turns out.

Becca

kilikini wrote:
> Giusi wrote:
>> kilikini wrote:
>>> Nexis wrote:
>>>> "kilikini" > wrote in message
>>>> ...
>>>>
>>>> kili,
>>>>
>>>> Not understanding why they can't buy the ingredients at least, as I
>>>> know you're not exactly rolling in dough (look it's not OT! lol),
>>>> but that's none of my concern so I'll just stick to the cake.
>>>>
>>>> Good luck
>>>>
>>>> kimberly
>>>
>>> Thanks, Kimberly! The cake is going to be my birthday present for
>>> Amanda, since I can't afford to buy her anything, nor would I know
>>> what she wants. I just figured I'd make the darn cake and then she
>>> got really specific about details. I keep trying to tell her that I
>>> can make a cake. A *simple* cake! I have no idea how to make a
>>> presentation out of it.
>>>
>>> kili
>>>
>>>
>> Use real ribbons and real flowers to create a fantasy cake. Using
>> frosting to do a comparable job would take you a month to learn.
>
> The only thing I wonder about that, though, is, how do you slice the
> cake? Well, in any case, I'm meeting with them tomorrow to discuss
> details. They've added white chocolate fondue and ham roll ups to the
> menu. More work for me!
>
> kili

NO NO NO. Do not agree to do more than the cake! Dammit, they want this
shindig, not you. Don't be a pushover about it. Ham rollups they can
figure out. Chocolate Fondue? Waaaaay over the top!

Jill

On Tue, 17 Jul 2007 15:27:58 -0500, "jmcquown"
> wrote:

.. They've added white chocolate fondue and ham roll ups to the
>> menu. More work for me!
>>
>> kili
>
>NO NO NO. Do not agree to do more than the cake! Dammit, they want this
>shindig, not you. Don't be a pushover about it. Ham rollups they can
>figure out. Chocolate Fondue? Waaaaay over the top!
>
>Jill
>
I agree with this. If they want those things, they can do it
themselves.

If it were me, I would set a definite liimit on what I would do
cakewise. If they don't like it, then let them figure out how to do
it themselves or find someone else to do it.

But that is just me...

Christine

"kilikini" wrote:

> Well, in any case, I'm meeting with them tomorrow to discuss details.
> They've added white chocolate fondue and ham roll ups to the menu. More
> work for me!
>
> kili

Christy, for Heaven's sake, who are these "friends" who are putting all
these demands on you? Do they understand your present physical limitations?

You offered to help with the menu but they turned down your offer to do
meatballs and/or lasagna. You offered to make a white birthday cake with
pink frosting for 60 people. You planned to make a few recipes for them to
try. And now they want three tiers with icing to look like ribbons and bows!

If you are "getting frustrated because they're calling me up on the hour,
changing their minds about menus and such" it's time to blow the whistle!
These "friends" seem to be pushing you to see how far you will go. STOP!

Make three round layers from cake mix, trim them to make 10-inch, 8-inch and
6-inch layers. Stack them on top of each other. Frost with homemade frosting
if you feel up to it, or canned frosting if you don't. If you can pipe
ribbons with a tube of frosting, go to it; otherwise decorate it with
purchased pink cake doo-dads or perhaps fresh flowers. It will be lovely!

Sorry if I sound like a scold. The scolding is directed at those who seem to
be taking advantage of you.

Felice

"Felice Friese" > wrote in message
. ..
>
> "kilikini" wrote:
>
>> Well, in any case, I'm meeting with them tomorrow to discuss details.
>> They've added white chocolate fondue and ham roll ups to the menu. More
>> work for me!
>>
>> kili
>
> Christy, for Heaven's sake, who are these "friends" who are putting all
> these demands on you? Do they understand your present physical
> limitations?
>
> You offered to help with the menu but they turned down your offer to do
> meatballs and/or lasagna. You offered to make a white birthday cake with
> pink frosting for 60 people. You planned to make a few recipes for them to
> try. And now they want three tiers with icing to look like ribbons and
> bows!
>
> If you are "getting frustrated because they're calling me up on the hour,
> changing their minds about menus and such" it's time to blow the whistle!
> These "friends" seem to be pushing you to see how far you will go. STOP!
>
> Make three round layers from cake mix, trim them to make 10-inch, 8-inch
> and 6-inch layers. Stack them on top of each other. Frost with homemade
> frosting if you feel up to it, or canned frosting if you don't. If you can
> pipe ribbons with a tube of frosting, go to it; otherwise decorate it with
> purchased pink cake doo-dads or perhaps fresh flowers. It will be lovely!
>
> Sorry if I sound like a scold. The scolding is directed at those who seem
> to be taking advantage of you.
>
> Felice


Next, they'll want pink lasagna and flower-shaped meatballs. Shut these
people down, I say.

On Tue, 17 Jul 2007 16:58:54 -0400, "Felice Friese"
> wrote:


>Make three round layers from cake mix, trim them to make 10-inch, 8-inch and
>6-inch layers. Stack them on top of each other. Frost with homemade frosting
>if you feel up to it, or canned frosting if you don't. If you can pipe
>ribbons with a tube of frosting, go to it; otherwise decorate it with
>purchased pink cake doo-dads or perhaps fresh flowers. It will be lovely!

And if they don't like that, then tell them where the nearest bakery
is.

And if they want more than that, give them the name of a caterer.

Christine

Felice Friese wrote:
> "kilikini" wrote:
>
>> Well, in any case, I'm meeting with them tomorrow to discuss details.
>> They've added white chocolate fondue and ham roll ups to the menu.
>> More work for me!
>>
>> kili
>
> Christy, for Heaven's sake, who are these "friends" who are putting
> all these demands on you? Do they understand your present physical
> limitations?
>
Not to mention monetary ones, since they seemed perfectly willing to let her
pay for the ingredients to make the cake even though their food stamps will
cover the cost of them. Food stamps won't cover a bakery cake, but it
certainly will cover ingredients for either a cake from scratch or boxed
mixes. They seemed to have conveniently forgotten to offer to pay for that.

> You offered to help with the menu but they turned down your offer to
> do meatballs and/or lasagna. You offered to make a white birthday
> cake with pink frosting for 60 people. You planned to make a few
> recipes for them to try. And now they want three tiers with icing to
> look like ribbons and bows!
>
Nutso for a teenage birthday party.

> If you are "getting frustrated because they're calling me up on the
> hour, changing their minds about menus and such" it's time to blow
> the whistle! These "friends" seem to be pushing you to see how far
> you will go. STOP!
>
Or how far they can take advantage of you. Yes, STOP. Just say NO.

> Make three round layers from cake mix, trim them to make 10-inch,
> 8-inch and 6-inch layers. Stack them on top of each other.

And don't worry about professional "tiers" (i.e. layers standing on
'stilts'). This isn't a wedding cake.

> Frost with
> homemade frosting if you feel up to it, or canned frosting if you
> don't. If you can pipe ribbons with a tube of frosting, go to it;
> otherwise decorate it with purchased pink cake doo-dads or perhaps
> fresh flowers. It will be lovely!
>
> Sorry if I sound like a scold. The scolding is directed at those who
> seem to be taking advantage of you.
>
> Felice

My scolding is directed at both parties. They need to stop trying to take
advantage of Christy and Christy needs to tell them to cut it out.

Jill

Felice Friese wrote:
> "kilikini" wrote:
>
>> Well, in any case, I'm meeting with them tomorrow to discuss details.
>> They've added white chocolate fondue and ham roll ups to the menu.
>> More work for me!
>>
>> kili
>
> Christy, for Heaven's sake, who are these "friends" who are putting
> all these demands on you? Do they understand your present physical
> limitations?
>
> You offered to help with the menu but they turned down your offer to
> do meatballs and/or lasagna. You offered to make a white birthday
> cake with pink frosting for 60 people. You planned to make a few
> recipes for them to try. And now they want three tiers with icing to
> look like ribbons and bows!
>
> If you are "getting frustrated because they're calling me up on the
> hour, changing their minds about menus and such" it's time to blow
> the whistle! These "friends" seem to be pushing you to see how far
> you will go. STOP!
>
> Make three round layers from cake mix, trim them to make 10-inch,
> 8-inch and 6-inch layers. Stack them on top of each other. Frost with
> homemade frosting if you feel up to it, or canned frosting if you
> don't. If you can pipe ribbons with a tube of frosting, go to it;
> otherwise decorate it with purchased pink cake doo-dads or perhaps
> fresh flowers. It will be lovely!
>
> Sorry if I sound like a scold. The scolding is directed at those who
> seem to be taking advantage of you.
>
> Felice

No, you're right, Felice. I'm such a pushover. I can never say no when
someone asks. This drives my husband nuts to absolutely no end, too. I
just feel inclined to help because these people are so clueless about how to
prepare food and I hate serving bad food.

Yes, I'm not as physically up to the challenge as I could be, but we will
have others to help. My thing is to just make the cake and I'm hoping I can
direct the others on what to do. Oh, and get this! This is the cake that
Amanda wants:
http://s86.photobucket.com/albums/k1...rrent=thisisth
ecakeiwant.jpg

Sorry, I don't feel like doing tinypic. I'm not being bitchy about that,
I'm just tired.

kili

"kilikini" > wrote in
:

> Amanda wants:
> http://s86.photobucket.com/albums/k1...ew&current=thi
> sisth ecakeiwant.jpg
>

Each of those tiers look to be 3 layers...Tell her to start saving up her
money...As you can't or won't do that. That's too much of a excessive
request....money wise (cause you don't have the tools) and time wise as
you've never done it before so the time involved would be excessive...You
like her....but not that much for the labour required.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Wed, 18 Jul 2007 02:13:45 GMT, hahabogus > wrote:

>"kilikini" > wrote in
:
>
>> Amanda wants:
>> http://s86.photobucket.com/albums/k1...ew&current=thi
>> sisth ecakeiwant.jpg
>>
>
>Each of those tiers look to be 3 layers...Tell her to start saving up her
>money...As you can't or won't do that. That's too much of a excessive
>request....money wise (cause you don't have the tools) and time wise as
>you've never done it before so the time involved would be excessive...You
>like her....but not that much for the labour required.

Agreed. That is a professional bakery cake. Witness the fondant
ribbons. Do you know anything about fondant?

And..are they paying for anything at all for this cake? Ingredients?
Cake pans?

If not, I certainly wouldn't do it. It's not like you are rolling in
money....

If they really want a cake, and if it were me, I would say that I can
do such and such easily, that I can give you an option or two that you
can choose (that you can do) and if you don't want that, you have to
look elsewhere for a cake. If they don't want your options, and you
give them that choice, I bet they will all of a sudden go with what
you can and will do easily. If they want a cake from you that badly,
they will work with you.

And take them shopping with you, and get them to get the ingredients
for you. Otherwise, I would agree with everyone else and say they
are taking you for a ride, spending money you don't have, and
utilizing your precious little stores of energy.

NO is not a dirty word, believe it or not.

Christine

"kilikini" > wrote in message
...

<skip Felice's rant>
>
> No, you're right, Felice. I'm such a pushover. I can never say no when
> someone asks. This drives my husband nuts to absolutely no end, too. I
> just feel inclined to help because these people are so clueless about how
> to
> prepare food and I hate serving bad food.

1. These people don't need a clue. They choose instead to impose on people
like you.
2. You won't be serving bad food; they will.

> Yes, I'm not as physically up to the challenge as I could be, but we will
> have others to help. My thing is to just make the cake and I'm hoping I
> can
> direct the others on what to do. Oh, and get this! This is the cake that
> Amanda wants:
> http://s86.photobucket.com/albums/k1...ecakeiwant.jpg

3. In her dreams, and at her expense.

> Sorry, I don't feel like doing tinypic. I'm not being bitchy about that,
> I'm just tired.
>
> kili

Felice

kilikini wrote:

>
> No, you're right, Felice. I'm such a pushover. I can never say no when
> someone asks. This drives my husband nuts to absolutely no end, too. I
> just feel inclined to help because these people are so clueless about how to
> prepare food and I hate serving bad food.
>
> Yes, I'm not as physically up to the challenge as I could be, but we will
> have others to help. My thing is to just make the cake and I'm hoping I can
> direct the others on what to do. Oh, and get this! This is the cake that
> Amanda wants:
> http://s86.photobucket.com/albums/k1...rrent=thisisth
> ecakeiwant.jpg

A gift is a gift and is not about filling an order.

Make the prettiest cake you can and get away from the rest. It isn't
your business nor responsibility. All you are doing is creating a rich
fantasy life that the rest of the world is not going to maintain for them.

If you use real flowers and ribbons, they are merely removed before
serving. They are quite common on wedding cakes.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:
> kilikini wrote:
>
>>
>> No, you're right, Felice. I'm such a pushover. I can never say no
>> when someone asks. This drives my husband nuts to absolutely no
>> end, too. I just feel inclined to help because these people are so
>> clueless about how to prepare food and I hate serving bad food.
>>
>> Yes, I'm not as physically up to the challenge as I could be, but we
>> will have others to help. My thing is to just make the cake and I'm
>> hoping I can direct the others on what to do. Oh, and get this!
>> This is the cake that Amanda wants:
>>
http://s86.photobucket.com/albums/k1...rrent=thisisth
>> ecakeiwant.jpg
>
> A gift is a gift and is not about filling an order.
>
> Make the prettiest cake you can and get away from the rest. It isn't
> your business nor responsibility. All you are doing is creating a
> rich fantasy life that the rest of the world is not going to maintain
> for them.
>
> If you use real flowers and ribbons, they are merely removed before
> serving. They are quite common on wedding cakes.

I know all of you are right. I know. I *will* draw the line if they make
me wear pink. <shudder>

kili <------ who owns nothing pink and isn't buying anything!

Felice Friese wrote:
> "kilikini" > wrote in message
> ...
>
> <skip Felice's rant>
>> No, you're right, Felice. I'm such a pushover. I can never say no when
>> someone asks. This drives my husband nuts to absolutely no end, too. I
>> just feel inclined to help because these people are so clueless about how
>> to prepare food and I hate serving bad food.


People can become very clueless when they want someone else to do the
work and pay the bill. I can't believe the nerve of your "friends".
Inviting 60 people and asking someone else to do the work and pay for
the party? Nuh uh. That's outrageous.

Tell the teen that the "cake I want" will make her a very nice wedding
cake some day, but this is JUST a birthday and she should save the photo
for her wedding caterer. I hope that won't be you.

I know you want to be the ultimate People Pleaser, but you don't seem to
realize how much it will cost you physically, emotionally, and
financially, and I don't believe you have much excess in any of those areas.

There's an old saying that goes something like "Cut your dress to fit
your cloth." That's very good advice for your friends.

gloria p

"kilikini" > wrote in message
...
>I need a favor from you guys and you always come through every time I ask,
> so..... I'm askin'.
>
> I'm supposed to help with the menu of my friend's daughter's 17th birthday
> next month on the 23. They're planning on serving (ahem)......ready?
> (Keep
> in mind, these are my friends who eat processed food and if it can't be
> nuked, they won't eat it because they don't understand how to cook it.)
>
> Frozen, pre-cooked meatballs with Hunts BBQ sauce.
> Chips - premade onion dip
> Oscar Meyer triangle ham sandwiches on wonder bread with mustard
> Crudites with onion dip


Are these people shaped like tuna, or blimps?

kilikini wrote:

> Oh, and get this! This is the cake that Amanda wants:
> http://s86.photobucket.com/albums/k1...rrent=thisisth
> ecakeiwant.jpg

Amanda is probably a sweetheart of a girl, and I hope she gets that cake
some day. But... I would tell Amanda that I have good news and bad
news. The bad news is, you will need a professional baker to make that
cake. The good news is, I can bake you a delicious cake, any flavor you
want, but it will just be a plain ol' cake. I am not a professional
baker, honey!

That is exactly what I would do.

Becca