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		<title><![CDATA[The Cake Pals Forum - All Forums]]></title>
		<link>http://www.cakepals.com/forum/</link>
		<description>The Cake Pals Forum - http://www.cakepals.com/forum</description>
		<pubDate>Wed, 19 Nov 2008 16:26:52 -0600</pubDate>
		<generator>MyBB</generator>
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			<title><![CDATA[50th Anniversary cake Ideas...help]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=280</link>
			<pubDate>Tue, 18 Nov 2008 14:51:07 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=280</guid>
			<description><![CDATA[I am making a cake for my Grandparents 50th Anniversary and I am trying to get some ideas.&nbsp;&nbsp;The celebration will be during Thanksgiving and I have to travel 12 hours to the Hotel in which we are staying at.&nbsp;&nbsp;I was planning on making the cake itself ahead of time and decorating it there.&nbsp;&nbsp;The cake has to feed at least 25 people.&nbsp;&nbsp;I want it to be simple because of the travel issues.&nbsp;&nbsp;Does any one have any ideas?]]></description>
			<content:encoded><![CDATA[I am making a cake for my Grandparents 50th Anniversary and I am trying to get some ideas.&nbsp;&nbsp;The celebration will be during Thanksgiving and I have to travel 12 hours to the Hotel in which we are staying at.&nbsp;&nbsp;I was planning on making the cake itself ahead of time and decorating it there.&nbsp;&nbsp;The cake has to feed at least 25 people.&nbsp;&nbsp;I want it to be simple because of the travel issues.&nbsp;&nbsp;Does any one have any ideas?]]></content:encoded>
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			<title><![CDATA[Marble Cake Recipe???]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=279</link>
			<pubDate>Wed, 12 Nov 2008 20:43:18 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=279</guid>
			<description><![CDATA[Hi Guys! Again thank you for all great advice. I'm really learning a lot of things from you guys, I just wish that I could&nbsp;&nbsp;meet you guys in person :-(. 
Ok! do you guys have a great recipe for Marble Cake?
I tried this recipe that I found online and it tasted like pancake/corn bread.

INGREDIENTS 
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk]]></description>
			<content:encoded><![CDATA[Hi Guys! Again thank you for all great advice. I'm really learning a lot of things from you guys, I just wish that I could&nbsp;&nbsp;meet you guys in person :-(. 
Ok! do you guys have a great recipe for Marble Cake?
I tried this recipe that I found online and it tasted like pancake/corn bread.

INGREDIENTS 
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk]]></content:encoded>
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		<item>
			<title><![CDATA[It's time to stop playing.]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=278</link>
			<pubDate>Wed, 12 Nov 2008 17:10:09 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=278</guid>
			<description><![CDATA[Ladies,

I need some help. I'm trying to really get serious in starting my cake business. I have the selling cakes like crazy cd, and I don't know if I missed it or what, but I need to get into a bakery or somewhere where I can bake and obtain my business license. 

My question is what are some places that you have approached and have been successful in baking in their locations? What must I do? I've been "playing" for a few months now and I want to dive in completely.

Andreaetta, if I should direct this question to you away from this forum, please advise. I'm looking for intelligent advice from successful persons in the business.

Help please! Thank you.:shy:]]></description>
			<content:encoded><![CDATA[Ladies,

I need some help. I'm trying to really get serious in starting my cake business. I have the selling cakes like crazy cd, and I don't know if I missed it or what, but I need to get into a bakery or somewhere where I can bake and obtain my business license. 

My question is what are some places that you have approached and have been successful in baking in their locations? What must I do? I've been "playing" for a few months now and I want to dive in completely.

Andreaetta, if I should direct this question to you away from this forum, please advise. I'm looking for intelligent advice from successful persons in the business.

Help please! Thank you.:shy:]]></content:encoded>
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			<title><![CDATA[Hannah Montana Cake]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=277</link>
			<pubDate>Wed, 05 Nov 2008 20:45:04 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=277</guid>
			<description><![CDATA[Hey guys! I need help I need to make a guitar shape cake. I never shape a cake before, and it's for about 20 people. The quitar shape pan only feeds about 14. Any suggestions? And also how can I make a silver color icing? They want buttercream icing. 

oh! here's my latest cake pix :-)[attachment=214][attachment=215][attachment=216]]]></description>
			<content:encoded><![CDATA[Hey guys! I need help I need to make a guitar shape cake. I never shape a cake before, and it's for about 20 people. The quitar shape pan only feeds about 14. Any suggestions? And also how can I make a silver color icing? They want buttercream icing. 

oh! here's my latest cake pix :-)[attachment=214][attachment=215][attachment=216]]]></content:encoded>
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			<title><![CDATA[Distastrous wedding cake &amp; royal icing inquiry]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=276</link>
			<pubDate>Wed, 29 Oct 2008 20:25:08 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=276</guid>
			<description><![CDATA[Hello, Cake Pals.

My last wedding cake was a disaster.&nbsp;&nbsp;I made 4 square layers (the bride only wanted 3).&nbsp;&nbsp;Somehow, in transit, the larger bottom layer was damaged inside.&nbsp;&nbsp;Since it was fondant-covered, I didn't see the damage from the outside.&nbsp;&nbsp;I set it up at the reception and not more than 5 minutes passed before the cake began to lean and there appeared a huge split in the back of the bottom layer.&nbsp;&nbsp;I wasn't too panicked because the bride and groom and attendants were dancing and having a ball.&nbsp;&nbsp;I began to dismantle the cake - hoping to reassemble the three perfect layers and suddenly was accosted by family members who grabbed one cake layer, assembled it atop several down-turned glasses amid rose petals and, before I could return to the reception hall from working on putting together the final cake, had the bride and groom cutting into it.&nbsp;&nbsp;Just one lousy layer of the cake was put before them.&nbsp;&nbsp;I was so humiliated.&nbsp;&nbsp;The bride, who lives across the street from me, will not even speak to me now.&nbsp;&nbsp;I have yet to explain that I had everything under control and that there is a certain etiquette with regard to cake decorating:&nbsp;&nbsp;a cake decorator is left alone to repair damage and make his/her own work perfect.&nbsp;&nbsp;They paid me $450 for that cake.&nbsp;&nbsp;An aunt, who claimed to have been a cake decorator for 30 years, led the charge to take over and ruined my reputation with this couple I love so much.&nbsp;&nbsp;I want to tell you guys that I agonized over that situation to the point of becoming physically ill.&nbsp;&nbsp;I gave thought to never doing another wedding cake as long as I live but it is my passion.&nbsp;&nbsp;In my over 35 years of serving brides and others, I've never had a single mishap that I couldn't handle.&nbsp;&nbsp;I have since decided that I will NOT stop making cakes - weddings or otherwise - and that somehow my neighbors and I will be OK.

On another note:&nbsp;&nbsp;I have seen a form of royal icing that will remain pliable long enough to be formed into lace, spidery web, etc., so that it can be shaped perfectly for draping.&nbsp;&nbsp;My research has not yielded a recipe for this "wonder icing."&nbsp;&nbsp;Do any of you know of it?&nbsp;&nbsp;If so, I would appreciate the recipe.

Thank you and I pray that all is well in each and every one of your lives.

-sissy]]></description>
			<content:encoded><![CDATA[Hello, Cake Pals.

My last wedding cake was a disaster.&nbsp;&nbsp;I made 4 square layers (the bride only wanted 3).&nbsp;&nbsp;Somehow, in transit, the larger bottom layer was damaged inside.&nbsp;&nbsp;Since it was fondant-covered, I didn't see the damage from the outside.&nbsp;&nbsp;I set it up at the reception and not more than 5 minutes passed before the cake began to lean and there appeared a huge split in the back of the bottom layer.&nbsp;&nbsp;I wasn't too panicked because the bride and groom and attendants were dancing and having a ball.&nbsp;&nbsp;I began to dismantle the cake - hoping to reassemble the three perfect layers and suddenly was accosted by family members who grabbed one cake layer, assembled it atop several down-turned glasses amid rose petals and, before I could return to the reception hall from working on putting together the final cake, had the bride and groom cutting into it.&nbsp;&nbsp;Just one lousy layer of the cake was put before them.&nbsp;&nbsp;I was so humiliated.&nbsp;&nbsp;The bride, who lives across the street from me, will not even speak to me now.&nbsp;&nbsp;I have yet to explain that I had everything under control and that there is a certain etiquette with regard to cake decorating:&nbsp;&nbsp;a cake decorator is left alone to repair damage and make his/her own work perfect.&nbsp;&nbsp;They paid me $450 for that cake.&nbsp;&nbsp;An aunt, who claimed to have been a cake decorator for 30 years, led the charge to take over and ruined my reputation with this couple I love so much.&nbsp;&nbsp;I want to tell you guys that I agonized over that situation to the point of becoming physically ill.&nbsp;&nbsp;I gave thought to never doing another wedding cake as long as I live but it is my passion.&nbsp;&nbsp;In my over 35 years of serving brides and others, I've never had a single mishap that I couldn't handle.&nbsp;&nbsp;I have since decided that I will NOT stop making cakes - weddings or otherwise - and that somehow my neighbors and I will be OK.

On another note:&nbsp;&nbsp;I have seen a form of royal icing that will remain pliable long enough to be formed into lace, spidery web, etc., so that it can be shaped perfectly for draping.&nbsp;&nbsp;My research has not yielded a recipe for this "wonder icing."&nbsp;&nbsp;Do any of you know of it?&nbsp;&nbsp;If so, I would appreciate the recipe.

Thank you and I pray that all is well in each and every one of your lives.

-sissy]]></content:encoded>
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			<title><![CDATA[Sweet Potato Pound Cake conundrum.]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=275</link>
			<pubDate>Wed, 29 Oct 2008 11:10:02 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=275</guid>
			<description><![CDATA['K- trying to market this just in time for Thanksgiving.&nbsp;&nbsp;Here's what happened.

1)&nbsp;&nbsp;I bake pound cakes in them angel food pans.&nbsp;&nbsp;I cut wax paper out to cover the bottom to prevent leakage while baking.

2)&nbsp;&nbsp;Recipe is as follows:&nbsp;&nbsp;1 cup butter, 1 cup white sugar, 1 cup light brown sugar, 5 eggs, 2 cups mashed sweet potatoes, 3 cups flour, 2 tsp baking powder, 1 cup heavy cream, vanilla, cinnamon, nutmeg and salt.&nbsp;&nbsp;Bake at 325 for 1.5 hours.

3)&nbsp;&nbsp;Result: VERRRRY tasty.&nbsp;&nbsp;HOWEVER.&nbsp;&nbsp;While cooling in the pan 10 - 15 minutes, the cake fell an inch or so.&nbsp;&nbsp;After turning it out to cool on the rack, it settled a bit more.&nbsp;&nbsp;The end result was a cake with the bottom 2/3 being this wonderful, crumbly and soft texture with the top 1/3 (which was actually the bottom of the cake while baking) being an almost pudding-like consistency.&nbsp;&nbsp;LIKE IT FELL (I *did* open the oven door at 1 hour 25 minutes to check on the cake, and then gave it another 5 minutes).

4)&nbsp;&nbsp;So.&nbsp;&nbsp;The questions are:&nbsp;&nbsp;Should I add more rising agent, like 1 tsp baking soda (which one recipe I researched said)?&nbsp;&nbsp;Should I bake it a little longer (other recipes said bake at 350)?&nbsp;&nbsp;Is the wax paper to blame?&nbsp;&nbsp;I plan on baking this again within the next couple days, so any input would be very helpful.&nbsp;&nbsp;Thanks so much!]]></description>
			<content:encoded><![CDATA['K- trying to market this just in time for Thanksgiving.&nbsp;&nbsp;Here's what happened.

1)&nbsp;&nbsp;I bake pound cakes in them angel food pans.&nbsp;&nbsp;I cut wax paper out to cover the bottom to prevent leakage while baking.

2)&nbsp;&nbsp;Recipe is as follows:&nbsp;&nbsp;1 cup butter, 1 cup white sugar, 1 cup light brown sugar, 5 eggs, 2 cups mashed sweet potatoes, 3 cups flour, 2 tsp baking powder, 1 cup heavy cream, vanilla, cinnamon, nutmeg and salt.&nbsp;&nbsp;Bake at 325 for 1.5 hours.

3)&nbsp;&nbsp;Result: VERRRRY tasty.&nbsp;&nbsp;HOWEVER.&nbsp;&nbsp;While cooling in the pan 10 - 15 minutes, the cake fell an inch or so.&nbsp;&nbsp;After turning it out to cool on the rack, it settled a bit more.&nbsp;&nbsp;The end result was a cake with the bottom 2/3 being this wonderful, crumbly and soft texture with the top 1/3 (which was actually the bottom of the cake while baking) being an almost pudding-like consistency.&nbsp;&nbsp;LIKE IT FELL (I *did* open the oven door at 1 hour 25 minutes to check on the cake, and then gave it another 5 minutes).

4)&nbsp;&nbsp;So.&nbsp;&nbsp;The questions are:&nbsp;&nbsp;Should I add more rising agent, like 1 tsp baking soda (which one recipe I researched said)?&nbsp;&nbsp;Should I bake it a little longer (other recipes said bake at 350)?&nbsp;&nbsp;Is the wax paper to blame?&nbsp;&nbsp;I plan on baking this again within the next couple days, so any input would be very helpful.&nbsp;&nbsp;Thanks so much!]]></content:encoded>
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			<title><![CDATA[Two different kinds of cake in one]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=274</link>
			<pubDate>Tue, 28 Oct 2008 10:20:51 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=274</guid>
			<description><![CDATA[I am fairly new at this cake decorating stuff and I am wondering if you take say a white cake and a chocolate cake and put them in the same pan will they stay seperate or what will happen?]]></description>
			<content:encoded><![CDATA[I am fairly new at this cake decorating stuff and I am wondering if you take say a white cake and a chocolate cake and put them in the same pan will they stay seperate or what will happen?]]></content:encoded>
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			<title><![CDATA[Homemade ButterCream ????]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=273</link>
			<pubDate>Sun, 26 Oct 2008 19:48:02 -0600</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=273</guid>
			<description><![CDATA[ok! i made the nomemade buttercream! the taste was great I added a little bit of salt, so it's not to sweet. But why is mine not smooth? like the ready made from wilton? I sifted the powder sugar. Here is a photo of a cake i made just to play with, and this is the buttercream that I made. Did I do something wrong? Or is it because I used Imperial&nbsp;&nbsp;powder sugar?
I used butter, shortening,powder sugar, clear vanilla (wilton), milk (3tbs), salt.]]></description>
			<content:encoded><![CDATA[ok! i made the nomemade buttercream! the taste was great I added a little bit of salt, so it's not to sweet. But why is mine not smooth? like the ready made from wilton? I sifted the powder sugar. Here is a photo of a cake i made just to play with, and this is the buttercream that I made. Did I do something wrong? Or is it because I used Imperial&nbsp;&nbsp;powder sugar?
I used butter, shortening,powder sugar, clear vanilla (wilton), milk (3tbs), salt.]]></content:encoded>
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			<title><![CDATA[Another gerbera wedding]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=272</link>
			<pubDate>Mon, 20 Oct 2008 12:01:19 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=272</guid>
			<description><![CDATA[Buttercreme - offset squares-15-12-9-6" with fondant pearls and silk daisies. It was a fun cake to do ,although I think rounds are easier than squares .]]></description>
			<content:encoded><![CDATA[Buttercreme - offset squares-15-12-9-6" with fondant pearls and silk daisies. It was a fun cake to do ,although I think rounds are easier than squares .]]></content:encoded>
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			<title><![CDATA[Business Plan.]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=271</link>
			<pubDate>Thu, 16 Oct 2008 18:35:16 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=271</guid>
			<description><![CDATA[How many of you have one out there, and how long did it take you to develop it?]]></description>
			<content:encoded><![CDATA[How many of you have one out there, and how long did it take you to develop it?]]></content:encoded>
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			<title><![CDATA[My 1st wedding cake!!!]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=270</link>
			<pubDate>Mon, 13 Oct 2008 19:55:22 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=270</guid>
			<description><![CDATA[Here are pictures of my very first wedding cake! I was so excited I could not stop smiling. (After I dropped off the cake that is...) I was so nervous. The tiers were 6-8-10-12 inches. The bride also wanted a two layer sheet cake in case she needed more cake.]]></description>
			<content:encoded><![CDATA[Here are pictures of my very first wedding cake! I was so excited I could not stop smiling. (After I dropped off the cake that is...) I was so nervous. The tiers were 6-8-10-12 inches. The bride also wanted a two layer sheet cake in case she needed more cake.]]></content:encoded>
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			<title><![CDATA[Halloween Cake]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=269</link>
			<pubDate>Fri, 10 Oct 2008 21:32:13 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=269</guid>
			<description><![CDATA[Hi Guys! Just want to share my latest Cake. I really enjoyed doing this halloween cake.]]></description>
			<content:encoded><![CDATA[Hi Guys! Just want to share my latest Cake. I really enjoyed doing this halloween cake.]]></content:encoded>
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			<title><![CDATA[Compensation plan]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=268</link>
			<pubDate>Fri, 10 Oct 2008 21:22:42 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=268</guid>
			<description><![CDATA[What would be some suggestions on a fair compensation plan for friends who continually refer people to your business? I have a friend who has helped put the word out. I want us to work together as far as her being on the marketing and promotion side, but I would like some input as to what would be fair compensation.]]></description>
			<content:encoded><![CDATA[What would be some suggestions on a fair compensation plan for friends who continually refer people to your business? I have a friend who has helped put the word out. I want us to work together as far as her being on the marketing and promotion side, but I would like some input as to what would be fair compensation.]]></content:encoded>
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			<title><![CDATA[Cake Tasting Events]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=267</link>
			<pubDate>Wed, 08 Oct 2008 09:29:33 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=267</guid>
			<description><![CDATA[Hi Everyone 

I am hosting my first cake tasting event on November 2. I have the cake tasting course and I have read it over and over again it has been a great help to me so thanks to the cake couple for marketing that. I still have some questions as far as the set up of the whole thing. I am going to have finger foods as well since it is on a sunday, but I need help.I am having problems trying to come up with a way to set up the event. Does anyone have any pictures that they would share with me. I really do need all the help and advice that I can get. Andreatta I could really use your help.  I am thinking about using cupcakes instead of slices of cake except for when I do my pound cakes. If anyone have any ideas please post them. Thanks in advance for all your help.]]></description>
			<content:encoded><![CDATA[Hi Everyone 

I am hosting my first cake tasting event on November 2. I have the cake tasting course and I have read it over and over again it has been a great help to me so thanks to the cake couple for marketing that. I still have some questions as far as the set up of the whole thing. I am going to have finger foods as well since it is on a sunday, but I need help.I am having problems trying to come up with a way to set up the event. Does anyone have any pictures that they would share with me. I really do need all the help and advice that I can get. Andreatta I could really use your help.  I am thinking about using cupcakes instead of slices of cake except for when I do my pound cakes. If anyone have any ideas please post them. Thanks in advance for all your help.]]></content:encoded>
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			<title><![CDATA[Baby Shower- new territory]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=263</link>
			<pubDate>Fri, 03 Oct 2008 10:14:54 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=263</guid>
			<description><![CDATA[[attachment=197][attachment=198]Great friend wanted large cake so it is 3 -16" ovals, torted with buttercream. I coated in white first and then blue .I used cornflower blue dye. All the little clothes are gum paste/ fondant and some have food writer pens used on them. The little flowers are leftover from a wedding.(silk)]]></description>
			<content:encoded><![CDATA[[attachment=197][attachment=198]Great friend wanted large cake so it is 3 -16" ovals, torted with buttercream. I coated in white first and then blue .I used cornflower blue dye. All the little clothes are gum paste/ fondant and some have food writer pens used on them. The little flowers are leftover from a wedding.(silk)]]></content:encoded>
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			<title><![CDATA[Is the economy affecting anyone's cake business?]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=262</link>
			<pubDate>Wed, 01 Oct 2008 19:06:52 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=262</guid>
			<description><![CDATA[Everyday I look at the news and it saddens me how the economy is affecting everyone.  Has your business been affected by this crunch?  I am about to work on my Thanksgiving flyers and coupons and know there will be some customers who may not be able to purchase a cake this year.]]></description>
			<content:encoded><![CDATA[Everyday I look at the news and it saddens me how the economy is affecting everyone.  Has your business been affected by this crunch?  I am about to work on my Thanksgiving flyers and coupons and know there will be some customers who may not be able to purchase a cake this year.]]></content:encoded>
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			<title><![CDATA[ICING ADVICE]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=261</link>
			<pubDate>Mon, 29 Sep 2008 21:59:13 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=261</guid>
			<description><![CDATA[WOULD SOMEONE GIVE ME ADVICE ON MAKING AN ICING THAT IS NOT SO SWEET. IS THERE AN INGRED. THAT YOU CAN ADD TO MAKE IS LESS SWEET. PLEASE ADVISE.]]></description>
			<content:encoded><![CDATA[WOULD SOMEONE GIVE ME ADVICE ON MAKING AN ICING THAT IS NOT SO SWEET. IS THERE AN INGRED. THAT YOU CAN ADD TO MAKE IS LESS SWEET. PLEASE ADVISE.]]></content:encoded>
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			<title><![CDATA[Dry Cake???]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=260</link>
			<pubDate>Mon, 29 Sep 2008 16:06:10 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=260</guid>
			<description><![CDATA[I had my first horrible review on one of my wedding cakes.....
they said the cake was beautiful ,but that&nbsp;&nbsp;the cake was so dry no one could eat it!
Almost all my reviews..my clients have raved on how delicious&nbsp;&nbsp;my cakes have been...I dont know what I did wrong....the recipe was a new recipe, but I had used it before and it seemed fine.&nbsp;&nbsp;I also made the marshmallow fondant which usually tastes the best, I am so baffled and shocked....
The only other thing I different is I fondanted the cake and the cake drum all in one set of fondant?&nbsp;&nbsp;Would that be why?
The clients picked is up on Friday for the wedding on Saturday,&nbsp;&nbsp;I made the cake wed night and Thurs morning,&nbsp;&nbsp;decorated it Thursday, and was ready to go for Friday... Was it just to long of a time from baking to Sat?&nbsp;&nbsp;It was so strange...

I was thinking of paying them back 1/2 of the cake Price and I have offered a free cake?&nbsp;&nbsp;Do you think that is fair?&nbsp;&nbsp;I was thinking of sending them one of my cake box cakes which is a cake with a fresh floral arrangement delivered in a pretty box!&nbsp;&nbsp;This is my first time having a disaster like this and I am not sure what I should do...any suggestions or advice?

vangie]]></description>
			<content:encoded><![CDATA[I had my first horrible review on one of my wedding cakes.....
they said the cake was beautiful ,but that&nbsp;&nbsp;the cake was so dry no one could eat it!
Almost all my reviews..my clients have raved on how delicious&nbsp;&nbsp;my cakes have been...I dont know what I did wrong....the recipe was a new recipe, but I had used it before and it seemed fine.&nbsp;&nbsp;I also made the marshmallow fondant which usually tastes the best, I am so baffled and shocked....
The only other thing I different is I fondanted the cake and the cake drum all in one set of fondant?&nbsp;&nbsp;Would that be why?
The clients picked is up on Friday for the wedding on Saturday,&nbsp;&nbsp;I made the cake wed night and Thurs morning,&nbsp;&nbsp;decorated it Thursday, and was ready to go for Friday... Was it just to long of a time from baking to Sat?&nbsp;&nbsp;It was so strange...

I was thinking of paying them back 1/2 of the cake Price and I have offered a free cake?&nbsp;&nbsp;Do you think that is fair?&nbsp;&nbsp;I was thinking of sending them one of my cake box cakes which is a cake with a fresh floral arrangement delivered in a pretty box!&nbsp;&nbsp;This is my first time having a disaster like this and I am not sure what I should do...any suggestions or advice?

vangie]]></content:encoded>
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			<title><![CDATA[help with glaze]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=259</link>
			<pubDate>Sat, 27 Sep 2008 20:33:58 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=259</guid>
			<description><![CDATA[I'm so glad I found this "Selling cakes like crazy" info.&nbsp;&nbsp;I can't wait to get my cd.&nbsp;&nbsp;I am an "ideas" person without any brains for business and marketing.&nbsp;&nbsp;It's such a shame to have only part of the formula for success.&nbsp;&nbsp;But I'm about to couple with a good friend who has the mind for business.&nbsp;&nbsp;Now we need marketing advice.

But for now.&nbsp;&nbsp;I have a question.&nbsp;&nbsp;Does anyone here know how to make a glaze that completely settles into a non-messy, firm (almost hard) glaze?&nbsp;&nbsp;Please share. Thanks!]]></description>
			<content:encoded><![CDATA[I'm so glad I found this "Selling cakes like crazy" info.&nbsp;&nbsp;I can't wait to get my cd.&nbsp;&nbsp;I am an "ideas" person without any brains for business and marketing.&nbsp;&nbsp;It's such a shame to have only part of the formula for success.&nbsp;&nbsp;But I'm about to couple with a good friend who has the mind for business.&nbsp;&nbsp;Now we need marketing advice.

But for now.&nbsp;&nbsp;I have a question.&nbsp;&nbsp;Does anyone here know how to make a glaze that completely settles into a non-messy, firm (almost hard) glaze?&nbsp;&nbsp;Please share. Thanks!]]></content:encoded>
		</item>
		<item>
			<title><![CDATA[Cake ?????]]></title>
			<link>http://www.cakepals.com/forum/showthread.php?tid=258</link>
			<pubDate>Sat, 27 Sep 2008 00:56:18 -0500</pubDate>
			<guid isPermaLink="false">http://www.cakepals.com/forum/showthread.php?tid=258</guid>
			<description><![CDATA[[attachment=192][attachment=193][attachment=194][attachment=195][attachment=196]Hello everyone!! I just want to say Thank You! to every one that  gave  me advice and complimented me on my cakes. And now I need your advice again.. Please Help!!! ( I know I for got the H on birthday) my bad.
Ok! A lady wants to book a cake order for Jan. 09 and she wants the pix above. This is my first time doing a book design n my first time using buttercream. Now! why did my cake looked like this, when I airbrushed it???? Is it because I frosted the cake last night put it in the refgrigerator, and today I took it out and airbrushed it right away??? Will it make a diff. if I waited  till the cake sweat out more before airbrushing? Also, does it look like books??? Coz, I showed it to the customer and she had so many??? and this put me down alot. She was concern about the cake falling apart, and colors bleeding. Told her it will not fall apart. Also, say!  I did the waiting and finished the cake, n I put it back in the refgrigerator and they picked it up the next day,  the cake will still sweat and this will still happen right??? or not as bad??? I hope this make sense....sorry! I'm thinking to much while typing...]]></description>
			<content:encoded><![CDATA[[attachment=192][attachment=193][attachment=194][attachment=195][attachment=196]Hello everyone!! I just want to say Thank You! to every one that  gave  me advice and complimented me on my cakes. And now I need your advice again.. Please Help!!! ( I know I for got the H on birthday) my bad.
Ok! A lady wants to book a cake order for Jan. 09 and she wants the pix above. This is my first time doing a book design n my first time using buttercream. Now! why did my cake looked like this, when I airbrushed it???? Is it because I frosted the cake last night put it in the refgrigerator, and today I took it out and airbrushed it right away??? Will it make a diff. if I waited  till the cake sweat out more before airbrushing? Also, does it look like books??? Coz, I showed it to the customer and she had so many??? and this put me down alot. She was concern about the cake falling apart, and colors bleeding. Told her it will not fall apart. Also, say!  I did the waiting and finished the cake, n I put it back in the refgrigerator and they picked it up the next day,  the cake will still sweat and this will still happen right??? or not as bad??? I hope this make sense....sorry! I'm thinking to much while typing...]]></content:encoded>
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