PastryScoop.com Wedding Cake Chat Series

Colette Peters of Colette's Cakes
June 8, 2005

<Kate_PastryScoop> Hi everyone. We're thrilled to have Colette Peters from Colette's Cakes here today. Please feel free to ask her any questions.

<Colette_Peters>Hi. I'm happy to be here.

<sweetiepie> Hello everyone.

<eena> Hi Colette! How did you start your career in cake decorating?

<Colette_Peters>I made cakes as a hobby and it grew into a business slowly. Eventually, I quit my full-time job and found a commercial space.

<CakeConfections> When someone orders a cake from you, are you the only one that works on it or do you have others to help with all the stages of the cake?

<Colette_Peters> I design everything but I have a staff of three.

<Sugarella> Hi Colette! Thanks for doing this for us. I'm wondering if you STILL get customers who balk at prices or does it get better/easier once you've got your reputation?

<Colette_Peters> I ALWAYS get customers who balk at the lowest prices.

<Brenda> Do most brides come in with an idea of what they would like their cake to look like or do they gather ideas from your portfolio?

<Colette_Peters> Some bring in ideas, some get ideas from my portfolio.

<kanatka> Do you see any other "hot" looks coming for next few years?

<Colette_Peters> I don't really know what's going to be hot… colorful for sure.

<karenskakes> How do you keep the icing from cracking after a wedding cake has been decorated?

<Colette_Peters> If the fondant is too dry, it cracks. Knead in some shortening to soften it. The cake should be cold when you put the fondant on the cake.

<sarah_phillips> Why should the cake be cold when you put on the fondant?

<Colette_Peters> The cake should be cold so that the fondant stays firm and doesn't sag.

<karenskakes> Sorry, I was talking about buttercream icing. It tends to crack just hours after the decorating is done.

<Colette_Peters> The icing should never crack unless your board is not sturdy enough.

<Judiaann_PastryScoop> Butterceam should not be cracking unless for some reason the foundation of the cake has shifted. Can you explain in more detail and maybe we can help?

<karenskakes> When the cake is settled, I ice it using buttercream (or sometimes all Crisco). I decorate it and the next day when I'm ready for delivery, I see it has tiny cracks all over the cake.

<Judiaann_PastryScoop> I suggest not using an all Crisco buttercream. Personally, I think Crisco has no place in buttercream.

<LoRita> I agree with Judiaann! I never use shortening.

<Judiaann_PastryScoop> A buttercream made with real butter will not only taste delicious, but will produce a beautiful smooth satin finish.

<Crystal> Where can I find an all-butter buttercream recipe? Will it crust? If so, how would you smooth it?

<Judiaann_PastryScoop> Buttercream recipes using all butter are very easy to find. Just do a quick internet search. A simple buttercream recipe contains egg whites, sugar, unsalted butter, and vanilla extract. Colette's books are another resource for excellent recipes.

<Crystal> Thanks for the help on buttercream.

<LoRita> Do you have a preference that you like to use —Swiss or Italian?

<Judiaann_PastryScoop> Personally, I like Swiss meringue buttercreams —very easy to make.

<Colette_Peters> I use Swiss meringue too.

<karenskakes> What is Swiss meringue?

<Colette_Peters> Swiss meringue is a cooked meringue buttercream.

<Judiaann_PastryScoop> A Swiss meringue is made by heating egg whites and sugar over a hot water bath before whipping. An Italian meringue is made by pouring soft ball sugar into egg whites while they are being whipped. For both techniques, the butter is incorporated at the end.

<Dana> How long can real buttercream sit out?

<Judiaann_PastryScoop> It depends on the environment. The cooler the room, the longer the cake can sit out.

<sarah_phillips> There's a lot of confusion about Swiss meringue buttercream and Italian meringue buttercream as to whether they need refrigeration. Do you know if either are perishable?

<Judiaann_PastryScoop> Both are perishable.

<Colette_Peters> Meringue buttercreams (made with whites only) are not as perishable as ones with made with egg yolks.

<sarah_phillips> So, when you frost a cake with SMB and IMB, the cakes should be refrigerated? Right?

<Judiaann_PastryScoop> I would refrigerate the cake with consideration to how much time is needed to allow it to come to room temperature before serving. For a small cake, this might mean taking the cake out an hour before serving for a large wedding cake, it might mean six hours.

<heartsease> How do you keep an all-butter buttercream stable for outdoor events during hot, humid summers?

<Colette_Peters> I only use fondant.

<Judiaann> If the bride insists on buttercream, keep the cake in a refrigerated truck or under AC until viewing/serving time. Also, make sure it's not sitting out in the direct sun. Covering a cake in fondant is really the way to go for outdoor weddings though. It will stay beautiful in some of the steamiest weather without refrigeration.

<tammi> How long can a cake sit out with a ganache filling?

<Colette_Peters> Ganache is very sturdy. It can sit out a couple days.

<tammi> Thanks. That's good to know.

<lisa> Can you refrigerate a cake covered in fondant?

<KathyT> Won't fondant sweat if refrigerated?

<Colette_Peters> You can refrigerate cakes with fondant if you cover them with plastic wrap first.

<Crystal> Is it better to paint fondant with luster dust when the fondant is dry or still moist?

<Colette_Peters> You can paint fondant anytime.

<sarah_phillips> What's the best thickness you recommend rolling your fondant to?

<Colette_Peters> 1/4-inch for fondant thickness.

<Lori> I have been having a few problems with fondant buckling/sliding down the side of my cakes after a few hours. What's my problem? I have been using all the recipes out of TheCake Bible.

<Colette_Peters> The fondant shouldn't move once it's on the cake. The fondant you use could be the problem.

<Gigi> What brand of fondant do you recommend?

<Colette_Peters> I like Massa Ticino.

<prana> Can you give us the source of the importer for Massa Ticino?

<Colette_Peters> I get it from Harry Wils in New Jersey.

<p2000> How many days before an event can fondant cakes with buttercream be assembled?

<Colette_Peters> Every cake is different, but I decorate the cake one day before.

<kanatka> I'm trying to use fondant, but can't get the consistency correct for smoothness.

<kanatka> Do you use a sheeter to get the fondant thin enough to put on cake?

<Colette_Peters> I don't have a sheeter.

<kanatka> Do you recommend a certain technique for smoothing?

<Colette_Peters> Knead the fondant thoroughly and you can use an icing smoother.

<Fran> Colette, how do you get the shine on your fondant?

<Colette_Peters> The fondant is painted with luster paint or you can spray it with water to get it shiny.

<friendlyfoodie> I find that my cake layers seem to dry out fairly quickly. Do you recommend using simple syrup to moisten them? If not, how do you keep the cake moist?

<Colette_Peters> I don't use syrup. I use buttercream, ganache, or fruit fillings.

<Colette_Peters> > Simple syrup is fine if your cake is dry, but you shouldn't have a dry cake. Switch recipes.

<Anjanette> How can I make sure my cake is moist?

<Judiaann_PastryScoop> It helps to start with a cake recipe that is developed to have a tender and moist crumb. Also, be sure that you are using the correct flour. If a recipe calls for cake flour and you use all-purpose, it will be heavier. Also, be sure to follow the mixing instruction carefully, i.e. creaming the butter until light and fluffy, sifting the dry ingredients, etc. Don't forget to wrap cooled cakes really well in plastic wrap if you're not planning to ice them right away. It just takes a little practice, but a good recipe helps too.

<Anjanette> Thanks.

<karenskakes> I've been asked to make a vanilla wedding cake tinted blue. How do you recommend doing this?

<Judiaann_PastryScoop> I would recommend using a tiny drop of food-safe gel coloring to tint your white cake a very pale blue.

<Jacque> Colette, how make layers per tier do you use?

<Colette_Peters> Four layers per tier.

<Judiaann_PastryScoop> Colette, do you have a favorite cake and filling combination? I assume you still like cake?

<Colette_Peters> I like chocolate coconut.

<lisa> How long does it take you to decorate a cake?

<Colette_Peters> A cake takes one day to decorate, but many days to make the decorations.

<prana> In Cakes to Dream On, you talk about painting with luster dust by mixing it with lemon extract. Mine either comes out too thin or too lumpy. What should the consistency be to get that lovely coating that I see on your cakes?

<Colette_Peters>The luster paint should be about the consistency of milk.

<Judiaann_PastryScoop> Colette, can you explain briefly how you make the royal icing cages that float above your cakes?

<Colette_Peters> I make them on slightly greased waxed paper and, hopefully, they will slide off when dry.

<Judiaann_PastryScoop> I see. Thank you.

<CakeDJour> What can I do to perfect my writing for birthday cakes?

<Colette_Cakes> Practice!

<lisa> Do you think an art background is helpful in designing cakes?

<Colette_Peters> Yes, an art background is important.

<Yolanda> Collette, do you teach your techniques? Any classes I can sign up for?

<Colette_Peters> I teach all over the country. Be sure to check out my website.

<Raina_PastryScoop> You can find more information about Colette's classes on her website at www.colettescakes.com.

<CakeDJour> Hello. Did you learn most of your cake decorating skills from Wilton? What other education/classes have you had in the past?

<Colette_Peters> I didn't learn from Wilton.

<Brenda> Without learning from Wilton, are you mostly self-taught in cake decorating?

<Colette_Peters> I'm self taught.

<lisa> Do you think going to culinary school is worth it?

<Colette_Peters> School is always worth it.

<CakeDJour> FCI_Jock, are you Jacque Torres? LOL.

<FCI_Jock> No! I am Jock Grundy and I work at The French Culinary Institute. I did see Jacques Torres here earlier this week.

<Judiaann_PastryScoop> Jacques Torres was here doing a sugar pulling demonstration for PastryScoop.com.

<FCI_Jock> If anyone would like information on The French Culinary Institute's pastry program please contact me at: jgrundy@frenchculinary.com. The pastry program has a wedding cake unit in it. It's one of 11 units you will study in 6 months.

<Judiaann_PastryScoop> I'm a graduate of The FCI's career pastry program and worked as a pastry chef for several years before coming to PastryScoop.com. I have to say that it's a really fantastic program.

<Brenda> Collette, do you mostly create cakes, or do you at times create cookie wedding favors?

<Colette_Peters> Yes, we make cookies too.

<karrie> What is the best internet source for cookie cutters? I am looking for a diamond shaped one to make traditional Venetian zaletti cookies with pignoli nuts, which are supposed to be diamond shaped. Can anyone recommend a website for this? Thank you.

<Colette_Peters> There is a company called Cookie Cutter Collectibles that is great.

<BonnieAZ> Creative Cutters is good.

<heartsease> www.coppergifts.com has a wonderful selection too.

<jbgersh> www.kitchenkrafts.com might have some cookie cutters.

<Brenda> A great cookie cutter site is www.cookiecutter.com.

<karrie> Thanks to all for the cookie cutter sites!

<LoRita> I admire the competitive (and respectful) spirit that you have with your other fellow cake designers. Will you be participating in any wedding cake competitions soon?

<Colette_Peters> There is a wedding competition this Saturday in Beaver Creek, Colorado as a matter of fact. I'll be competing.

<LoRita> One of my goals is to get to Beaver Creek to see their competition.

<Colette_Peters> There's another Food Network competition in Phoenix on July 8 th. I'm in it.

<BonnieAZ> Ooh, that's near me.

<Colette_Peters> It's a mystery competition. We don't know the theme until the day before.

<Brenda> Wow, a mystery competition!

<Gigi> Will any of your assistants be helping you out at the competition?

<Colette_Peters> I get to have one assistant.

<CakeDJour> Colette, can you recommend any place to do an apprenticeship?

<lisa> Do you take interns?

<Colette_Peters> Yes, I take interns. They have to have some kind of baking background. You can contact me through my website at www.colettescakes.com.

<Anjanette> Colette, can you recommend one of your books for a beginner?

<Colette_Peters> My first book, Colette's Cakes, is for beginners.

<silvi> Which one of your books has techniques on building the cakes?

<Colette_Peters> All of them.

<CakeConfections> How do you keep yourself from getting burnt out, being that you are so busy with everything?

<Colette_Peters> I travel a lot.

<Judiaann_PastryScoop> Well, unfortunately our time is out and we have to let Colette get back to her cakes.

<LoRita> Colette, thank you so much for your time and talent. I appreciate you giving back to those of us interested in the cake and pastry field. I'm thankful to FCI/PastryScoop and you to be given the opportunity to pick your brain and more! Sincerely, thank you.

<Fran> I agree LoRita.

<Fran> Thank you Colette.

<prana> I just wanted to tell you before our time is up that your cakes and designs gave me the inspiration to go into the pastry business. Thanks again for your talent!

<friendlyfoodie> Colette, I just wanted to echo again and thank you for taking the time to share with us. You are truly an inspiration!

<Sugarella> Yes! Colette, thanks for everything!

<Brenda> Colette, thank you so much for taking the time to chat with us. You are truly an inspiration. Thank you to PastryScoop for bringing Colette to us.

<heartsease> PastryScoop & Colette, thank you for this chat.

<CakeDJour> Thank you for chatting with us!

<sarah_phillips> Thanks, Colette!

<FCI_Jock> Thank you to Colette Peters and PastryScoop.com. If anyone would like info on the pastry classes held here at The French Culinary Institute please contact Jock Grundy at jgrundy@frenchculinary.com or toll free at (888) 324-2433 ext. 7532. My direct phone line is 646-254-7532. Thanks again!

<bam12> Thanks for the chat and information.

<friendlyfoodie> Thanks again!

<Colette_Peters> Thanks.

<sarah_phillips> Thanks again!

<Judiaann_PastryScoop> We will post a transcript of this chat along with the others from this wedding cake series on PastryScoop.com in the coming weeks. Be sure to check out Colette's website at www.colettescakes.com.

<jbgersh> Thanks!!

<Judiaann_PastryScoop> Thank You Colette for joining us today!

<Pat> Thanks so much. I enjoyed reading it all.

<Colette_Peters> Thanks to you all!

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