Its here OK Sugar Show!!!

[momoreg]

I haven't signed up yet, but I have the forms, and it tells you what to do on the form. I believe that last year I just submetted them To Loydene Barrett, and didn't speak with Kerry until things drew closer. Both are very easy to talk to, and try their best to answer questions you may have.

[Eeyore]

I think that it is just for the grooms cake competition that your design has to be approved. My boss said that they are only letting 4 people compete. I think the Food Network is putting it on.

I'm not real sure of all the specs but I'll let you know when i learn more.

CAN'T WAIT!

eeyore

[panini]

No No say it isn't so.
I looked at all the paperwork ahead of time to see if FN is even going to be there. I figured they pass because they were there last year and the ICES event is so close.
Well we all know how I feel about FN. If they are involved in anyway I will graciously bow out. My posts in other threads will show how sincere I am.
Oh well, I might as well tell you my theme. A pagoda with poured sugar roofs etc.
I'll drive up to see the show, bring pictures, but don't want to have any work possibly used by them, eswpecially if they decide it might be fun to run through the livestock pens on the way to setting them up.
pan

[Eeyore]

Panini,

Dont do anything rash. I said I THINK the food network is involved. This is purely 3rd hand info. Like I said, I dont have all the facts yet.

eeyore

[momoreg]

Pan, perhaps you can ask them not to film your cake. I don't think any of us is going to steal your idea, so take it back, and do it!!!!!

[panini]

Oh, I'll make the cake. Just spent a bunch of dough on neopreme mats. I just won't bring it there. I really have a thing with FN. It's just me, I've been known to be stubborn about things
It's really no big deal. Nothing's changed, trust me. I'm looking forward to it, plus I need to meet with Dominic the mold person.
I can't remember where I read this but someone in the Austin, TX area is spending 3-4 hours on there cake everyday and is worried about finishing it.
What the devil can they be working on. The worst part is, I think the competition should be for wedding cake that can actually be sold and delivered. I mean, I'm spending a little time with the sketch and making a couple of molds for the poured sugar, but if I can't do this cake in a reasonable amount of time so that it would be profitable, I would not show it to the public if they can't get it.
Last year, Erica and I dissagreed on a couple of cakes, although, maybe not the most perfect cake, there were some really nice cakes that brides would like. She like the Indian looking cake, and I explained that would be a one in a thousand sale. It's difficult to get people to turn over 5-10k for a cake.
Maybe I just have the words show and competition jumbled. I would save perfect for competition with my peers. and show for the public.
make any sense? It's truly fun doing the dry ice thing and delivering in 100 degree wheather already. We had 7 approx an hour apart from each other. Lucky 3 were walk-in drops.
pan

[momoreg]

Yay You worried me!

Yes, I understand what you're saying. Next week, I'm doing a cake that looks like...you guessed it...a variation on my cake from Oklahoma. The bride picked that, but in different colors, and with fresh flowers.

Hey, Pan, I don't know how you deal with the TX heat and wedding cakes. I'd be a basket case.

I think that anyone who has 3-4 hours a day to spend on this competition can't possibly be a professional! Any pro is WWAAAYYY too busy right now to even touch the cake until the real weddings ease up a bit.

[panini]

The delivery is all in the boxing. 1"thickX12"longX6"wide. dry ice in Graduated boxes.

say you have an 18"base. You box an 18 inside a 20" and the dry ice in the inside of the voids between the boxes. A must is another box made and slipped down over the the bottom box. The're little refrigetators.

[momoreg]

Smart. Can you buy your dry ice that way, or do you have to chip it?