For you cake baking pros out there- do you cool the cake in the pans
entirely or turn out onto a cooling rack to finish cooling?

I just baked a banana cake and let the two layers cool in the pan aprox
20 min, then turned out onto a rack. Now I find the tops have stuck to
the rack and left a nice gouge in each one. I can handle that since I'm
going to assemble with some sort of filling before frosting. I think I
can hide the gouges. But it got me to wondering if I'd forgotten some
rule of cake cooling....?

(and I know I goofed leaving them upside down on the rack as perhaps the
bottoms were sturdier)

Goomba

On Mar 30, 12:16*pm, Goomba > wrote:
> For you cake baking pros out there- do you cool the cake in the pans
> entirely or turn out onto a cooling rack to finish cooling?
>
> I just baked a banana cake and let the two layers cool in the pan aprox
> 20 min, then turned out onto a rack. Now I find the tops have stuck to
> the rack and left a nice gouge in each one. *I can handle that since I'm
> going to assemble with some sort of filling before frosting. I think I
> can hide the gouges. *But it got me to wondering if I'd forgotten some
> rule of cake cooling....?
>
> (and I know I goofed leaving them upside down on the rack as perhaps the
> bottoms were sturdier)
>
> Goomba

I usually let cool for about 10 minutes, but it also depends on the
cake. I used to work at a bakery that would take them out immediately
after pulling from the oven. BTW, you can always cut off the top to
make your layers more even for filling/icing...

Goomba wrote:
> For you cake baking pros out there- do you cool the cake in the pans
> entirely or turn out onto a cooling rack to finish cooling?
>
> I just baked a banana cake and let the two layers cool in the pan aprox
> 20 min, then turned out onto a rack. Now I find the tops have stuck to
> the rack and left a nice gouge in each one. I can handle that since I'm
> going to assemble with some sort of filling before frosting. I think I
> can hide the gouges. But it got me to wondering if I'd forgotten some
> rule of cake cooling....?
>

I turn them out onto the rack after 5-10 minutes or the bottom gets
soggy. The trick is to flip the pans onto a rack, then flip the cakes
onto another one or you will get stripes or squares pressed into the
tops, the same pattern as your cooling racks.

gloria p

In article >,
Goomba > wrote:

> For you cake baking pros out there- do you cool the cake in the pans
> entirely or turn out onto a cooling rack to finish cooling?
>
> I just baked a banana cake and let the two layers cool in the pan aprox
> 20 min, then turned out onto a rack. Now I find the tops have stuck to
> the rack and left a nice gouge in each one. I can handle that since I'm
> going to assemble with some sort of filling before frosting. I think I
> can hide the gouges. But it got me to wondering if I'd forgotten some
> rule of cake cooling....?
>
> (and I know I goofed leaving them upside down on the rack as perhaps the
> bottoms were sturdier)
>
> Goomba

If I'm going to take the cake out of the pan/s:
Cool in the pan on a rack for 15 minutes.
Invert on rack, place another rack on top (actually the bottom of the
layer), and flip it over. Now you're top side up.
If you have two layers, you need three racks. I have four.

When you assemble a layer cake, the bottom layer goes topside down onto
your serving plate, filling or frosting added, top layer goes on right
side up. Finish icing.

Wrapping the outside of the pan with dampened terrycloth toweling before
pouring the batter in will keep a hump from forming in the middle of the
layer.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

gloria.p wrote:

> I turn them out onto the rack after 5-10 minutes or the bottom gets
> soggy. The trick is to flip the pans onto a rack, then flip the cakes
> onto another one or you will get stripes or squares pressed into the
> tops, the same pattern as your cooling racks.
>
> gloria p

Why yes I did! My goal was to bake these layers and freeze them so that
I could get the baking out of the way when I have company next week. I
want to make some desserts. But now I'm tempted to cut into and sample
one of these layers.

Just did. Delicious....but now I'll have to make another cake! LOL

Melba's Jammin' wrote:

> Wrapping the outside of the pan with dampened terrycloth toweling before
> pouring the batter in will keep a hump from forming in the middle of the
> layer.
>
huh? I've never heard of such a thing! You bake it with a damp towel
around it...or what?

On Mar 30, 6:31*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *Goomba > wrote:
> > For you cake baking pros out there- do you cool the cake in the pans
> > entirely or turn out onto a cooling rack to finish cooling?
>
> > I just baked a banana cake and let the two layers cool in the pan aprox
> > 20 min, then turned out onto a rack. Now I find the tops have stuck to
> > the rack and left a nice gouge in each one. *I can handle that since I'm
> > going to assemble with some sort of filling before frosting. I think I
> > can hide the gouges. *But it got me to wondering if I'd forgotten some
> > rule of cake cooling....?
>
> > (and I know I goofed leaving them upside down on the rack as perhaps the
> > bottoms were sturdier)
>
> > Goomba
>
> If I'm going to take the cake out of the pan/s:
> Cool in the pan on a rack for 15 minutes.
> Invert on rack, place another rack on top (actually the bottom of the
> layer), and flip it over. *Now you're top side up. *
> If you have two layers, you need three racks. *I have four.
>
> When you assemble a layer cake, the bottom layer goes topside down onto
> your serving plate, filling or frosting added, top layer goes on right
> side up. *Finish icing. *
>
> Wrapping the outside of the pan with dampened terrycloth toweling before
> pouring the batter in will keep a hump from forming in the middle of the
> layer.
>
> --
> Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> Angel Food Dessert, March 23, 2010

How do you keep the ends attached to each other? Safety pins? Just
curious, not trying to be a wise behind.

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
>
> > Wrapping the outside of the pan with dampened terrycloth toweling before
> > pouring the batter in will keep a hump from forming in the middle of the
> > layer.
> >
> huh? I've never heard of such a thing! You bake it with a damp towel
> around it...or what?

Correct. I'm not surprised you've never heard of it but it's
information that serious cake decorators know about. :-) Google up
"cake cooling strips." Terry toweling is cheaper and works as well.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

In article
>,
Kalmia > wrote:

> On Mar 30, 6:31*pm, Melba's Jammin' >
> wrote:
> > In article >,
> >
> > *Goomba > wrote:
> > > For you cake baking pros out there- do you cool the cake in the pans
> > > entirely or turn out onto a cooling rack to finish cooling?
> >
> > > I just baked a banana cake and let the two layers cool in the pan aprox
> > > 20 min, then turned out onto a rack. Now I find the tops have stuck to
> > > the rack and left a nice gouge in each one. *I can handle that since I'm
> > > going to assemble with some sort of filling before frosting. I think I
> > > can hide the gouges. *But it got me to wondering if I'd forgotten some
> > > rule of cake cooling....?
> >
> > > (and I know I goofed leaving them upside down on the rack as perhaps the
> > > bottoms were sturdier)
> >
> > > Goomba
> >
> > If I'm going to take the cake out of the pan/s:
> > Cool in the pan on a rack for 15 minutes.
> > Invert on rack, place another rack on top (actually the bottom of the
> > layer), and flip it over. *Now you're top side up. *
> > If you have two layers, you need three racks. *I have four.
> >
> > When you assemble a layer cake, the bottom layer goes topside down onto
> > your serving plate, filling or frosting added, top layer goes on right
> > side up. *Finish icing. *
> >
> > Wrapping the outside of the pan with dampened terrycloth toweling before
> > pouring the batter in will keep a hump from forming in the middle of the
> > layer.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> > Angel Food Dessert, March 23, 2010
>
> How do you keep the ends attached to each other? Safety pins? Just
> curious, not trying to be a wise behind.

No problem. I forgot to include that info. I used T-pins.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

"Goomba" > wrote in message
...
> For you cake baking pros out there- do you cool the cake in the pans
> entirely or turn out onto a cooling rack to finish cooling?
>
> I just baked a banana cake and let the two layers cool in the pan aprox 20
> min, then turned out onto a rack. Now I find the tops have stuck to the
> rack and left a nice gouge in each one. I can handle that since I'm going
> to assemble with some sort of filling before frosting. I think I can hide
> the gouges. But it got me to wondering if I'd forgotten some rule of cake
> cooling....?
>
> (and I know I goofed leaving them upside down on the rack as perhaps the
> bottoms were sturdier)
>

I've never had that happen! Not sure what I'd do, but as you said, you'd
put the tops together and the bottoms would be the flat edges to the bottom
of the layer cake and the top. You can always trim to make them fit flat.

One thing I learned when I used to do cakes was to turn the cakes onto a
baking sheet after the first half hour of cooling and freeze them while
still a little warm. This led to very moist cakes and easier to trim the
layers and put together. Also held back some of the crumbs to make for a
smooth frosted cake.

I don't think you plan to decorate the banana cake, but piping icing borders
really cleans up any "mistakes".

"Wayne Boatwright" > wrote in message
5.250...
>>
>
> Toweling works great, but I like the convenience of the "magic strips".
> I've had a set for over 20 years, so they'll probably not need replacing.
> The principle is the same, as the interior of the strip is absorbant
> fabric
> that you saturate with water, then squeeze out the excess.
>
>
> http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
>

Whoa! I've baked and decorated for more than 30 years and never seen those.
I don't do so much these days but I'll have to look into those for my next
one if I get back into it.

On Tue, 30 Mar 2010 22:31:17 -0400, "Cheryl" >
wrote:

>
>"Wayne Boatwright" > wrote in message
85.250...
>>>
>>
>> Toweling works great, but I like the convenience of the "magic strips".
>> I've had a set for over 20 years, so they'll probably not need replacing.
>> The principle is the same, as the interior of the strip is absorbant
>> fabric
>> that you saturate with water, then squeeze out the excess.
>>
>>
>> http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
>>
>
>Whoa! I've baked and decorated for more than 30 years and never seen those.
>I don't do so much these days but I'll have to look into those for my next
>one if I get back into it.

I've tried them, they never worked for me. Guess it was just me but
after several tries I gave up. I was into cake decorating for a while.
Here are a couple of wedding cakes I made.
Now remember, I'm a rank amateur and I made these for friends.

Wedding one. The flowers are real but I made 110 leaves.
http://i42.tinypic.com/154fyit.jpg

Wedding two.
http://i40.tinypic.com/ff90nk.jpg

Side of bottom cake layer.
http://i44.tinypic.com/293hw9i.jpg

I'm going to hit send now before I talk myself out of embarrassing
myself here.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

koko wrote:

> Now remember, I'm a rank amateur and I made these for friends.
>
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.

Not at all. They're *gorgeous*.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

"koko" > ha scritto nel messaggio
...
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.
>
> koko

Lovely! I once did that sort of thing and I know the work that represents.
I was never that good.

In article >,
koko > wrote:

> >> http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
> >>
> >
> >Whoa! I've baked and decorated for more than 30 years and never seen those.
> >I don't do so much these days but I'll have to look into those for my next
> >one if I get back into it.
>
> I've tried them, they never worked for me. Guess it was just me but
> after several tries I gave up. I was into cake decorating for a while.
> Here are a couple of wedding cakes I made.
> Now remember, I'm a rank amateur and I made these for friends.
>
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.
>
> koko

Wow Koko, those are beautiful! And I really mean that. :-)
Were those leaves Marzipan or frosting? I've never made any real effort
at cake decoration. It's quite an art.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

koko wrote:
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.
>
> koko

Your cakes are just lovely.


Becca

koko wrote:

> Here are a couple of wedding cakes I made.
> Now remember, I'm a rank amateur and I made these for friends.
>
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.

Embarrassing yourself?? They are gorgeous! You can be
proud of those cakes.

nancy

On Mar 30, 7:31*pm, "Cheryl" > wrote:
> "Wayne Boatwright" > wrote in message
>
> 5.250...
>
>
>
> > Toweling works great, but I like the convenience of the "magic strips".
> > I've had a set for over 20 years, so they'll probably not need replacing.
> > The principle is the same, as the interior of the strip is absorbant
> > fabric
> > that you saturate with water, then squeeze out the excess.
>
> >http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
>
> Whoa! *I've baked and decorated for more than 30 years and never seen those.
> I don't do so much these days but I'll have to look into those for my next
> one if I get back into it.

Same here- never heard of them...

koko wrote:

>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.
>
> koko
> --
>



Embarrassing? Those were lovely, nicer than a lot of "professional"
wedding cakes I've seen.

My only wedding cake experience was (at a friend's daughter's wedding)
being called into the other room by a frantic Mom and trying for half an
hour to balance a very heavy Lladro bride-and-groom figurine on top of a
very pretty cake that was just too delicate to hold the weight. We
tried everything we could think of including bamboo skewers but I
finally broke it to Mom that it was not possible. I smoothed out the
icing on top that we had messed up, and we plunked the figurine in
front of the bottom layer with one of the bridesmaids' bouquets on the
top layer. You can only do what's possible....

gloria p

On Tue, 30 Mar 2010 21:39:38 -0700, koko > wrote:

>I've tried them, they never worked for me. Guess it was just me but
>after several tries I gave up. I was into cake decorating for a while.
>Here are a couple of wedding cakes I made.
>Now remember, I'm a rank amateur and I made these for friends.
>
>Wedding one. The flowers are real but I made 110 leaves.
>http://i42.tinypic.com/154fyit.jpg
>
>Wedding two.
>http://i40.tinypic.com/ff90nk.jpg
>
>Side of bottom cake layer.
>http://i44.tinypic.com/293hw9i.jpg
>
>I'm going to hit send now before I talk myself out of embarrassing
>myself here.

Embarrassing yourself? HA! I'm impressed, girlie. Of course, you must
understand that I just baked Bill's birthday cake and you can almost
make out "Happy Birthday, Bill" that I piped on the cake. It'll taste
good, but we're going to have to eat it in the dark.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 30 Mar 2010 21:39:38 -0700, koko > wrote:

>On Tue, 30 Mar 2010 22:31:17 -0400, "Cheryl" >
>wrote:
>
>>
>>"Wayne Boatwright" > wrote in message
. 185.250...
>>>>
>>>
>>> Toweling works great, but I like the convenience of the "magic strips".
>>> I've had a set for over 20 years, so they'll probably not need replacing.
>>> The principle is the same, as the interior of the strip is absorbant
>>> fabric
>>> that you saturate with water, then squeeze out the excess.
>>>
>>>
>>> http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
>>>
>>
>>Whoa! I've baked and decorated for more than 30 years and never seen those.
>>I don't do so much these days but I'll have to look into those for my next
>>one if I get back into it.
>
>I've tried them, they never worked for me. Guess it was just me but
>after several tries I gave up. I was into cake decorating for a while.
>Here are a couple of wedding cakes I made.
>Now remember, I'm a rank amateur and I made these for friends.
>
>Wedding one. The flowers are real but I made 110 leaves.
>http://i42.tinypic.com/154fyit.jpg
>
>Wedding two.
>http://i40.tinypic.com/ff90nk.jpg
>
>Side of bottom cake layer.
>http://i44.tinypic.com/293hw9i.jpg
>
>I'm going to hit send now before I talk myself out of embarrassing
>myself here.
>
>koko

Those are wonderful cakes, Koko. You should be quite proud of them.

Boron

"koko" > wrote in message
...

> I've tried them, they never worked for me. Guess it was just me but
> after several tries I gave up. I was into cake decorating for a while.
> Here are a couple of wedding cakes I made.
> Now remember, I'm a rank amateur and I made these for friends.
>
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg

Beautiful!! I don't have any digital pics and no scanner which will
probably make a lot of people here happy. lol I had two very bad
experiences with wedding cakes both involving long car trips to get them to
their destinations. One was my brother's wedding in the middle of summer.
You probably know where that's going. The other was a reception in downtown
DC after a season of many potholes. I always brought icing to do repairs
when I had to deliver. The summer partially melted one was beyond repair
though. Luckily it was on one side and we made it the back.

On Wed, 31 Mar 2010 07:13:25 -0500, Becca > wrote:

>koko wrote:
>> Wedding one. The flowers are real but I made 110 leaves.
>> http://i42.tinypic.com/154fyit.jpg
>>
>> Wedding two.
>> http://i40.tinypic.com/ff90nk.jpg
>>
>> Side of bottom cake layer.
>> http://i44.tinypic.com/293hw9i.jpg
>>
>> I'm going to hit send now before I talk myself out of embarrassing
>> myself here.
>>
>> koko
>
>Your cakes are just lovely.
>
>
>Becca

Thank you Becca, just don't look too close. ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Wed, 31 Mar 2010 08:32:47 -0400, "Nancy Young"
> wrote:

>koko wrote:
>
>> Here are a couple of wedding cakes I made.
>> Now remember, I'm a rank amateur and I made these for friends.
>>
>> Wedding one. The flowers are real but I made 110 leaves.
>> http://i42.tinypic.com/154fyit.jpg
>>
>> Wedding two.
>> http://i40.tinypic.com/ff90nk.jpg
>>
>> Side of bottom cake layer.
>> http://i44.tinypic.com/293hw9i.jpg
>>
>> I'm going to hit send now before I talk myself out of embarrassing
>> myself here.
>
>Embarrassing yourself?? They are gorgeous! You can be
>proud of those cakes.
>
>nancy

Thank you nancy, I appreciate that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Wed, 31 Mar 2010 11:11:51 -0600, "gloria.p" >
wrote:

>koko wrote:
>
>>
>> I'm going to hit send now before I talk myself out of embarrassing
>> myself here.
>>
>> koko
>> --

>
>Embarrassing? Those were lovely, nicer than a lot of "professional"
>wedding cakes I've seen.
Thank you very much Gloria.
>
>My only wedding cake experience was (at a friend's daughter's wedding)
>being called into the other room by a frantic Mom and trying for half an
>hour to balance a very heavy Lladro bride-and-groom figurine on top of a
>very pretty cake that was just too delicate to hold the weight. We
>tried everything we could think of including bamboo skewers but I
>finally broke it to Mom that it was not possible. I smoothed out the
>icing on top that we had messed up, and we plunked the figurine in
>front of the bottom layer with one of the bridesmaids' bouquets on the
>top layer. You can only do what's possible....
>
>gloria p

Ooooo. I don't even want to remember a couple of disasters I'd had.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Wed, 31 Mar 2010 10:17:22 -0700, Terry Pulliam Burd
> wrote:

>On Tue, 30 Mar 2010 21:39:38 -0700, koko > wrote:
>
>>I've tried them, they never worked for me. Guess it was just me but
>>after several tries I gave up. I was into cake decorating for a while.
>>Here are a couple of wedding cakes I made.
>>Now remember, I'm a rank amateur and I made these for friends.
>>
>>Wedding one. The flowers are real but I made 110 leaves.
>>http://i42.tinypic.com/154fyit.jpg
>>
>>Wedding two.
>>http://i40.tinypic.com/ff90nk.jpg
>>
>>Side of bottom cake layer.
>>http://i44.tinypic.com/293hw9i.jpg
>>
>>I'm going to hit send now before I talk myself out of embarrassing
>>myself here.
>
>Embarrassing yourself? HA! I'm impressed, girlie. Of course, you must
>understand that I just baked Bill's birthday cake and you can almost
>make out "Happy Birthday, Bill" that I piped on the cake. It'll taste
>good, but we're going to have to eat it in the dark.
>
>Terry "Squeaks" Pulliam Burd

Thank you Squeaks. All Bill will see is the love that went into the
cake. Those are the best kind.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Wed, 31 Mar 2010 13:27:18 -0400, Boron Elgar
> wrote:

>On Tue, 30 Mar 2010 21:39:38 -0700, koko > wrote:
>
>>On Tue, 30 Mar 2010 22:31:17 -0400, "Cheryl" >
>>wrote:
>>
>>>
>>>"Wayne Boatwright" > wrote in message
.185.250...
>>>>>
>>>>
>>>> Toweling works great, but I like the convenience of the "magic strips".
>>>> I've had a set for over 20 years, so they'll probably not need replacing.
>>>> The principle is the same, as the interior of the strip is absorbant
>>>> fabric
>>>> that you saturate with water, then squeeze out the excess.
>>>>
>>>>
>>>> http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
>>>>
>>>
>>>Whoa! I've baked and decorated for more than 30 years and never seen those.
>>>I don't do so much these days but I'll have to look into those for my next
>>>one if I get back into it.
>>
>>I've tried them, they never worked for me. Guess it was just me but
>>after several tries I gave up. I was into cake decorating for a while.
>>Here are a couple of wedding cakes I made.
>>Now remember, I'm a rank amateur and I made these for friends.
>>
>>Wedding one. The flowers are real but I made 110 leaves.
>>http://i42.tinypic.com/154fyit.jpg
>>
>>Wedding two.
>>http://i40.tinypic.com/ff90nk.jpg
>>
>>Side of bottom cake layer.
>>http://i44.tinypic.com/293hw9i.jpg
>>
>>I'm going to hit send now before I talk myself out of embarrassing
>>myself here.
>>
>>koko
>
>Those are wonderful cakes, Koko. You should be quite proud of them.
>
>Boron

Thank you Boron.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

On Wed, 31 Mar 2010 19:09:34 -0400, "Cheryl" >
wrote:

>
>"koko" > wrote in message
.. .
>
>> I've tried them, they never worked for me. Guess it was just me but
>> after several tries I gave up. I was into cake decorating for a while.
>> Here are a couple of wedding cakes I made.
>> Now remember, I'm a rank amateur and I made these for friends.
>>
>> Wedding one. The flowers are real but I made 110 leaves.
>> http://i42.tinypic.com/154fyit.jpg
>>
>> Wedding two.
>> http://i40.tinypic.com/ff90nk.jpg
>>
>> Side of bottom cake layer.
>> http://i44.tinypic.com/293hw9i.jpg
>
>Beautiful!! I don't have any digital pics and no scanner which will
>probably make a lot of people here happy. lol I had two very bad
>experiences with wedding cakes both involving long car trips to get them to
>their destinations. One was my brother's wedding in the middle of summer.
>You probably know where that's going. The other was a reception in downtown
>DC after a season of many potholes. I always brought icing to do repairs
>when I had to deliver. The summer partially melted one was beyond repair
>though. Luckily it was on one side and we made it the back.

Oh yes, I know all too well where you were going with that. I had a
cake "experience" in the summer in Yuma, AZ. I don't eeeeeven want to
talk about it. ;-0

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10

In article
>,
merryb > wrote:

> On Mar 30, 7:31*pm, "Cheryl" > wrote:
> > "Wayne Boatwright" > wrote in message
> >
> > 5.250...
> >
> >
> >
> > > Toweling works great, but I like the convenience of the "magic strips".
> > > I've had a set for over 20 years, so they'll probably not need replacing.
> > > The principle is the same, as the interior of the strip is absorbant
> > > fabric
> > > that you saturate with water, then squeeze out the excess.
> >
> > >http://www.amazon.com/Wilton-Small-B.../dp/B0000DDXL8
> >
> > Whoa! *I've baked and decorated for more than 30 years and never seen those.
> > I don't do so much these days but I'll have to look into those for my next
> > one if I get back into it.
>
> Same here- never heard of them...

Gotta get out more, Girls. "-)
I was using them 35 years ago. Not sure where I picked up the info ‹
maybe at a class (not likely since I wasn't taking classes then);
probably while wandering through the Maid of Scandinavia store (now
defunct), a popular decorating/candy-making supply place in the area.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

In article >,
koko > wrote:
> Wedding one. The flowers are real but I made 110 leaves.
> http://i42.tinypic.com/154fyit.jpg
>
> Wedding two.
> http://i40.tinypic.com/ff90nk.jpg
>
> Side of bottom cake layer.
> http://i44.tinypic.com/293hw9i.jpg
>
> I'm going to hit send now before I talk myself out of embarrassing
> myself here.
>
> koko

Those are nice work, Koko.



--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

In article >,
koko > wrote:

> On Wed, 31 Mar 2010 19:09:34 -0400, "Cheryl" >

> >DC after a season of many potholes. I always brought icing to do repairs
> >when I had to deliver. The summer partially melted one was beyond repair
> >though. Luckily it was on one side and we made it the back.
>
> Oh yes, I know all too well where you were going with that. I had a
> cake "experience" in the summer in Yuma, AZ. I don't eeeeeven want to
> talk about it. ;-0
>
> koko

That's why I refused June, July, and August weddings. :-0)
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010

On Wed, 31 Mar 2010 20:36:22 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>> Wedding one. The flowers are real but I made 110 leaves.
>> http://i42.tinypic.com/154fyit.jpg
>>
>> Wedding two.
>> http://i40.tinypic.com/ff90nk.jpg
>>
>> Side of bottom cake layer.
>> http://i44.tinypic.com/293hw9i.jpg
>>
>> I'm going to hit send now before I talk myself out of embarrassing
>> myself here.
>>
>> koko
>
>Those are nice work, Koko.

Thank you very much Barb.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 03/28/10