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10-02-2005, 01:17 PM
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#1
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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How About...?
How about a topic for decorating your table, i.e. centerpieces, napkins, placements, invitations & recipes (for let's say a chocolate fondue fountain for weddings/special occasions etc.), recipes for wedding cakes, decorative ice molds, candle settings, wreaths for your dinner event. A party planning & cake decorating section. Cake decorating is quite an art & I think it will open up he forum for many experienced pastry chefs to hang out and share ideas. Why call a caterer  , we can brainstorm and share here. Whaddayathink?
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10-02-2005, 01:39 PM
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#2
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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I can think of at least three other people who would be interested in this site:
Claire, jkath, and htc.
And I would definitely read it.
seconding mish's idea here.
__________________
Kool Aid - Think before you drink.
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10-02-2005, 01:46 PM
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#3
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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I'm thinking this would also be an "open call" to welcome and exchange ideas with caterers, party planners, cake decorators, pastry chefs & perhaps decorators as well. Particularly with the holidays just around the corner, think we can expand the forum & welcome more foodies into an already outstanding cooking site.
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10-02-2005, 02:45 PM
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#4
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Where do you think that would fit? In Miscellaneous? Cookware? Or should it be a section unto itself?
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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10-02-2005, 02:50 PM
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#5
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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how about one called "Company's Coming" or "Entertaining"?
__________________
Kool Aid - Think before you drink.
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10-02-2005, 02:53 PM
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#6
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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So you are thinking a whole new forum. With sub fora like...
Catering to Crowds
Tablescapes
Cake Decorating
Am I getting the picture.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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10-02-2005, 02:55 PM
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#7
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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I think it could be a topic all to itself...for perhaps event planning/special occasions/cake decoratering (fondant, ganache ideas)/tools of the trade (re cakes), party planning/kitchen/table decor/place settings/centerpieces/ice sculptures/decorating with food. Would have to think on it a bit more for an exact breakdown.
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10-02-2005, 02:58 PM
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#8
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Quote:
Originally Posted by Alix
So you are thinking a whole new forum. With sub fora like...
Catering to Crowds
Tablescapes
Cake Decorating
Am I getting the picture.
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Yes. I like it. Just don't want to see a bunch of casserole recipes to feed 50, if you know what I mean...but, hey guess that would be okay. More in line with the creative "art" of cooking and table decor. Or - brunch, ideas, whole menus? Does that make sense? Just brainstorming.
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10-02-2005, 03:00 PM
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#9
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Gotcha. I will post a link to this for the Admins to check out. In the meantime...why don't you suggest more subfora? I am sure I missed a few.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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10-02-2005, 03:04 PM
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#10
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Thanks, Alix. Could ask the forum for more suggestions on what people would like to share as well. Would like to see the catagory more in a professional sense rather than arts and crafts, dontcha think?
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10-02-2005, 03:07 PM
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#11
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,276
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Yes, I see where you are going. Keep brainstorming stuff in here. I gave them a link to look at, so they will come here to see what folks are asking about.
I am not very good at "Fancy Pants" stuff, I'm all thumbs when it comes to decorating, but I would love to learn about it.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
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10-03-2005, 06:41 AM
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#12
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Cook
Join Date: Aug 2005
Location: Good ol' Idaho
Posts: 90
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Quote:
Originally Posted by Alix
I am not very good at "Fancy Pants" stuff, I'm all thumbs when it comes to decorating, but I would love to learn about it.
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Same here! I'm excited to see where this goes... My sister did our wedding cake last may and since then I've repeated her recipe 3 or 4 times with not-so-great results... Wouldn't mind some experts giving thier 2 cents worth!
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10-03-2005, 02:02 PM
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#13
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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We'll work on the particulars - plan it CAREFULLY - so don't expect overnight results. Just know that it is being discussed. It may have too many overlapping areas - we just have to discuss it more.
But please, if you have a question about any of the topics mentioned - just post them anyway in the appropriate forum. If you aren't sure there is a forum for what you need to know just post in Miscellaneous.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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10-03-2005, 04:23 PM
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#14
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Thank you kitchenelf. I'm excited and looking forward to it.
I like Alix's ideas, tablescapes and cake decorating. I had a friend that took a course in cake making/decorating, & she made the most beautiful cakes = down to the little dew drops from the roses.
I'll go work on my idea for a kitchen cutlery mobile. Really, I saw it on TV and it was pretty clever. (I'm more of a floating candles kinda girl.) Can't wait to see all the ideas.
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10-03-2005, 04:43 PM
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#15
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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My cousin did a lot of her daughter's wedding reception and dinner. One of the things she did was a cake tree. I'm not sure I can explain how she did it, but if you can imagine a tree trunk with the limbs extending off with a tray for a cake on the end of each limb, that is about as close as I can explain. She made about 25 different cakes to go on the trays and trimmed the trunk and branches with sparkling tulle and mini white lights, with white and red roses. She also made several cakes, duplicates of those on the tree and they were served from a table decorated to match. The cakes on the tree were not served until the others were cut and served. The florist she used bought the tree and trimmings from her for quite a hefty price. It was beautiful and the cakes were wonderful.
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Exercise daily; walk with the Lord.
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10-03-2005, 05:09 PM
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#16
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Wow, licia! How creative. Would have loved to see pics. I can almost imagine it from your description.
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10-04-2005, 12:08 PM
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#17
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Executive Chef
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
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I love the idea of this thread, thanks so much for coming up with it mish!!! What inspired your suggestion?
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Jessica
"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
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10-06-2005, 02:28 PM
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#18
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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10-06-2005, 07:59 PM
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#19
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Thank you, kitchenelf. I posted a starter idea. Hope it will inspire folks to jump in.
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