"Joann, I have had to cut way back too. My wrists have been tingly and shoulder out of whack, so I have just been doing very little. Yes it is, a very tough business to be sure."
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Linda Wolff
- Female
- Council Bluffs, IA
- United States
- Blog Posts (4)
- Discussions (601)
- Events
- Groups (7)
- Cake Photos (197)
- Photo Albums (2)
- Videos
Linda Wolff's Groups
Linda Wolff's Discussions
Flavorings/recipe blends
Started this discussion. Last reply by Katy Nott Oct 26, 2012. 32 Replies 0 Favorites
Hi guys, I went to purchase a flavoring on line that was priced out at about $13.00 for a 16 oz. bottle, and by the time the shipping was added onto it, it was going to be $26.00 just for that one…Continue
Entries for the Fall Cake Contest are ended. Voting can begin
Started this discussion. Last reply by Linda Wolff Oct 9, 2012. 1 Reply 0 Favorites
There will be no more entries added to the Fall Cake Contest, and you all may begin voting by clicking 'FAVORITE' under the cakes that you would like to vote for.Continue
EDIBLE PHOTO IMAGES CONTEST IS CLOSED. BEGIN VOTING!
Started this discussion. Last reply by Kelly R Barnes May 2, 2012. 7 Replies 0 Favorites
All entries are officially closed. The last one was eligible at midnight Eastern time on the 28th. The voting can now begin.Continue
Multiple posts coming in E-mails
Started this discussion. Last reply by Katy Nott Apr 28, 2012. 1 Reply 0 Favorites
I don't know if anyone else is realizing that multiple posts are coming though, some dated back to March, but the moderators have taken note and we have contacted Terri Happe (the owner of this site)…Continue
Gifts Received (2)
Linda Wolff's Page
Latest Activity
Linda Wolff commented on art deco cakes by galidink's photo
black buttercream, practice,
"I used to buy it when I had a huge wedding cake to do. You are right, it is much cheaper to buy it by the bucket than to make it from scratch. I bought it in the bucket that is the size of a big bucket of dry wall! lol! I think it was a 5 gallon…"
Linda Wolff commented on art deco cakes by galidink's photoblack buttercream, practice,
"Hey Gail, I did check back with Sam's and they did start selling icing in our area again. I haven't had any need right now, but it sure is good to know that it's available again."
Linda Wolff commented on Nena Nkwocha (Ice and Satin)'s photo
African Pride!
"Oh, WOW!!! This is just unbelievable! You did an amazing job on this!! Was it an entry for a cake show? If not, it most certainly should have been!"
Linda Wolff commented on Les Brown's photo
the ongoing saga of my royal icing experiment
"Poor Les!!! His in box is going to be stuffed with all of our corresponding!!"
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I was thinking the same thing, Katy. A collar is pretty heavy all in itself and I would be concerned that the grease factor would break down the royal icing and make it crack or break in two."
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I've placed royal icing flowers on a butter cream cake and had no issues. I don't know about a collar..."
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"Gail, I just did an image search for run out collars and after really looking them over, I really think that it would be possible to make a gum paste cut out first in whatever design you wanted to do, let it set up and dry bone hard, then go back…"
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I don't know that a collar was ever meant to be on butter cream. I think the fat would break the collar down and it would really break then. But, I'm no expert on it, that's for sure."
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I'm sure you could use it Gail. You wouldn't be able to eat it though. The run out is where you first make your outline with royal, and then fill it all in with royal and then let the darn stuff dry hard. That's ehre the breakage…"
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I've never done one, Gail, but I have done other things using the run out method with royal icing. It's a pain in the butt. They are so darn fragile and you have to make several for the breakage possibility."
Linda Wolff commented on Les Brown's photothe ongoing saga of my royal icing experiment
"I've heard of different bakers using a gum paste cutout in place of the run out collar. Little bit of a cheaters trick, I would imagine. lol!"
Profile Information
- Are you a professional cake decorator?
- No
- How did you hear about us?
- Other
My history in cakes
I started cake decorating when I was 25 years old. I am self taught, and my first cakes were pretty disastrous. But perseverance pays off and eventually, I have been able to come up with a few good cakes. I had to take a break from decorating due to carpel tunnel, so between the ages of 45 and 55, I quit all together, sold all of my pans, and figured I was done. A few years back, I decided to give fondant a try, something I had never ventured into before, but loved the look. My wrists didn't hurt using fondant, so I decided to give cake decorating a try again, and am in the learning stages of fondant, modeling chocolate, gum paste, and attempting to teach myself some Lambeth method cakes using butter cream. I have not attempted any sculpting as of yet. I also found that if I thin down my butter cream and use a little more Crisco, my wrist can tolerate the pressure of the piping bags better, along with putting a wrist strap on immediately after I am done.
Linda Wolff's Photos
Comment Wall (102 comments)
- At 5:06am on December 15, 2012,
Jos said…
Love your cakes
- At 4:04pm on November 27, 2012,
Anne M said…
Love your picture Linda.
- At 9:00am on November 26, 2012,
June Kowalczyk said… Oh yes, I do remember now you telling me about your cataract surgery. I had my eyes lasered 5 yrs ago. Doc tried to talk me into leaving one eye for seeing close up. Explained the "brain" thing, which does work, know some who had it done that way. I chose not to. I only use reading glasses when, well reading, or on computer. If the light is really good, don't need the glasses. Don't need them for driving. Don't miss my glasses at all.
- At 8:11am on November 26, 2012, June Kowalczyk said…
Wow...... a new and profile pic..... You look wonderful. What happened to your glasses?Looking skinny, skinny...... :o)
- At 6:52pm on November 20, 2012,
Konee Rosas said… Thanks so much Linda for your help. I still need to learn a lot about being a member of this community. I highly appreciate your kindness.
- At 6:10pm on October 30, 2012,
Jose Rodriguez said… - Ur stuff is amazing as well lol right now I'm working on a filler rose ill post pics in a bit I took pics in stages I can email them to u if ur interested
- At 3:48pm on October 27, 2012,
iris rezoagli said… - Hi Linda,I bought the kit in Sugar Delites (high heel shoe kit 5 inches #2) .In two weeks I will give a shoe tutorial.:-)
- At 5:50am on October 26, 2012,
Dear Linda,
Thank you for your compliments.
- At 8:35am on October 24, 2012,
Magdalena Visser said… Hi Linda, I would also appreciate the instructions and in particular the corn. Goodness I was stunned when I saw the detail. I just had to enlarge it to make sure. What can I say : If you're good you are good...and you are one of the best! :-D
- At 6:03am on October 24, 2012,
Mandy Nel said… any tips on this upside down frilly cake of yours? sooooo vintage, so now!
Linda Wolff's Blog
Homemade Marzipan Recipe
Posted on November 30, 2012 at 5:03pm 24 Comments 3 Favorites
Homemade marzipan might cost a little to make, but with this recipe, you will get a huge amount of dough to work with for filling candies, covering a cake, or making figures. My family loves marzipan so much that I notice that the batch just keeps getting smaller and smaller because there are little…
Sour Cream Caramel Spice Pound Cake
Posted on October 30, 2012 at 6:03pm 7 Comments 2 Favorites
It's that time of year when you just want to smell everything spice! This is a recipe that I adapted from my Triple Chocolate, Sour Cream, Cappuccino, Pound cake recipe, and I could not have done it without Katy Nott (member here) and her idea of using caramel milk.…
Icings and filling recipes for Triple Chocolate Cappuccino Sour Cream Cake
Posted on December 23, 2011 at 9:16am 6 Comments 7 Favorites
I had to put this picture of my sister-in-law Sigrid. It is so darn funny! Not the best decorated cappuccino cake I've ever made, but she makes it look priceless! lol
Filling and top of cake (and down the sides if you have enough left):…
Triple Chocolate Cappuccino Sour Cream Pound Cake
Posted on December 23, 2011 at 8:08am 10 Comments 5 Favorites
Sift together and set aside:
3 cups of cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup good quality dry cocoa (I used Hershey's)
Bring to room temperature:
6 eggs that have been separated
1 cup sour cream
1 cup real sweet cream butter
Other ingredients:
1/3 cup of Cappuccino French Vanilla mix (I used Sam's Club brand). Place the dry mix into…
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