Patents cover ideas. Copyrights cover expressions of ideas. And trademarks cover names and/or logos used to identify goods and services.
I believe that a list of ingredients cannot be copyrighted, but the directions for what to do with them can.
THIS is correct (I actually have several college classes on this for my degree). I list of ingredients cannot be copyrighted. ONLY what is done with them. To be more specific (and I'm not using real terms):
- Flour, sugar, flavoring is not able to be copyrighted.
- Flour, sugar, flavoring, bake at 350 degrees is probably not going to stand up to a copyright suit.
- Take x cups of flour, blend x amount of sugar into it slowly. After well blended add x amount of flavoring drop by drop. Then once blank consistency is achieved bake at 350 degrees is something that can be copyrighted. And it must all be specifically laid out and published in one spot. In other words, it cannot be cut and pasted in several different books/magazines/publishing areas.
It is the literary expression that is given a copyright.
HOWEVER, if you are taking someone else's recipe, giving them credit is the ethical thing to do. You can be legal without being ethical.
And most recipes (here) are not unique enough to have a patent.
She did not publish her recipes....just the ideas of what flavors would go nicely together. I would have to do my own experimenting to come up with a recipe. It was mostly the names I am interested in using if she does not mind. I am working to come up with names to make my own....but there can be 100 carrot cakes in 1 room and not a single one with the same recipe. But I am always happy to share credit.
I believe that a list of ingredients cannot be copyrighted, but the directions for what to do with them can.
It's opposite of that, actually: "Copyright works to protect the way a recipe is recorded in writing and not the way it is actually made. If you record and publish a recipe and someone then looks to re-copy that recipe without any new literary expression being added, this could be deemed as a copyright infringement. However, this does not stop someone taking the recipe, cooking it in their restaurant, changing the name and claiming it as their own."
http://www.finedininglovers.com/stories/how-to-protect-recipes/
Is there a certain way that you would like credit to be given? A link or "thanks to MacsMom for these lovely recipes"? I was under the impression that a recipe could not be copyrighted. Don't take that in anyway that I would not want to give credit...the question was just for curiosity's sake. I appreciate you sharing these! I want to eat them all tonight...
And is there a certain one that you would recommend for a situation where you are told...oh I don't care what flavor it is...it just needs to be over the top!? They all look over the top to me!!
That's fine. I've come across quite a few blogs and websites that have copied my cake flavor names and descriptions exactly. It feels like betrayal when someone claims them as their own, when I've put so much into keeping this thread going. My intention was certainly to help expand the interest in custom cakes (you won't find "pistachio cardamom" at Costco), and therefore help small bakeries and home bakers reach more clientele.
So yes, I think it's great to use these flavors, but if you wish to keep the names and descriptions the same, a little nod to where they originated shows integrity and respect :)
This article states the point I was trying to get across
From http://foodblogalliance.com/a/recipe-attribution/
"Since many bloggers and other folks online aren’t professional food writers, I’ve come across a few people who’ve lifted a recipe word-for-word from my site or posted them on a forum. When it happens to me, I write them a gentle note that I appreciate the fact they liked the recipe enough to share with their readers, but it should be re-written in their own language, which I add is something that “…I’m sure your readers will appreciate.” (David Lebovitz)
I am not offended in any way, I wouldn't have shared them if I didn't expect them to get used... And true, how many different ways can you say "Carrot cake?"
When customers ask me for a "Wow!" flavor, I try to give them a flavor variety (a chocolate, a citrus, and something unique, for instance). My favorites:
Unique
1. French Toast
2. Tiramisu
3. Rootbeer Float
4. Ambrosia
Citrus
2. Fuzzy Navel
3. Coconut Lime
4. Lemon Blueberry
Chocolate
1. Valencia
2. Andes Mint
3. Turtle
Kids
1. Sour watermelon http://www.bettycrocker.com/recipes/super-sour-cake/66632f2b-3945-4c1e-ac4d-512baebd1194
2. Grape Ape (Lorann grape, grape soda, and purple food coloring)
3. PB&J
Mmmmm...for my daughters birthday I used loranns blueberry instead of almond in my WASC andadded tons of fresh blueberries then filled it with lemon curd.
I ended up going with the amaretto for the person who wanted "over the top" but wouldnt give me any ideas
Change of plans...I am thinking of a Mocha Amaretto Latte....lays of amaretto and chocolate/coffee cake filled with amaretto flavored IMBC. I wanted to change it to one of the ones suggested by MacsMom but don't want to appear wishy-washy to my customer.
Hey Batterup, speaking of changing plans.... I was all set to make an Oreo cookie cake tomorrow for my grand daughter's birthday, but upon reading your description, decided to go with blueberry/lemon curd. I already have the blueberries and lemon curd in the freezer and Lorann's oil in the pantry so I don't even need to run to the store. Thanks for the inspiration.
Jan
Thank you!!! Amazing how much a kind word can change the course of your day! Let me know how they like it.
AWow what a list! Definitely great inspiration, thank you all for sharing!
AEarly on in this thread, a bunch of people said they refridgerate their fondant covered cakes. I've never done that, but have a wedding cake for Friday that is using fruit fillings, and has royal icing dots on the outside. I don't want to leave the cake out, but am worried about the condensation and the royal icing. Any ideas or opinions?
you amaze me with all the yummy deliciousness that you come up with!
?? how do you make the french toast cake?
Early on in this thread, a bunch of people said they refridgerate their fondant covered cakes. I've never done that, but have a wedding cake for Friday that is using fruit fillings, and has royal icing dots on the outside. I don't want to leave the cake out, but am worried about the condensation and the royal icing. Any ideas or opinions?
I refrigerate all of my cakes, even those with royal icing stencils, and have never had a problem. Only once was it raining outside, so the condensation wasn't drying. I used my hair dryer to speed it along. Worked like a charm.
AThanks Macsmom for all of your invaluable advice and help for us newbies! It is always easier to try something new when you have someone there to help you along!
Why can I not get past page 420 now? It told me I had __ unread messages but when I clicked to read them it just reverts back to 420 and tells me I have read them all.
Could it have been a different thread? I am seeing that 420 is the final page of this thread (for now).
It was this one; I just thought I had read more pages. I have been recovering from bilateral total knee replacement and have not logged on in a while.
Thanks
I don't suppose you're on painkillers or anything......
Wow, some amazing flavors! Personally, I like a white asti spumante cake with raspberry puree between the layers and topped with a white chocolate buttercream. Simple and elegant!
A
Original message sent by MacsMom
When customers ask me for a "Wow!" flavor, I try to give them a flavor variety (a chocolate, a citrus, and something unique, for instance). My favorites:
Unique 1. French Toast 2. Tiramisu 3. Rootbeer Float 4. Ambrosia
Citrus 2. Fuzzy Navel 3. Coconut Lime 4. Lemon Blueberry
Chocolate 1. Valencia 2. Andes Mint 3. Turtle
Kids 1. Sour watermelon [URL=http://www.bettycrocker.com/recipes/super-sour-cake/66632f2b-3945-4c1e-ac4d-512baebd1194]http://www.bettycrocker.com/recipes/super-sour-cake/66632f2b-3945-4c1e-ac4d-512baebd1194[/URL] 2. Grape Ape (Lorann grape, grape soda, and purple food coloring) 3. PB&J
Zeesh Louise! !! How are you adding these flavors? ??? I'm a newbie and can't figure out how to do it..it's awesomely incredible!!! Which ones would you use for a wedding??
You show the bride the list and ask which one she wants! My favorite is the Orange dreamsicle and theWhite Almond sour cream with raspberry filling.
https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit?pli=1
AThis thread is awesome. Thanks for the list Mac mom!!! I'm ready to get creative!
Hey Y'all! So I found this thread like a week and a half ago, and I'm super new to cake baking and decorating. I bake, just not cakes. So I got through about 200 pages of this thread and finally decided to try a flavor. This past Saturday was National S'mores Day. Happens every year on August 10, so in celebration I made the Graham Cracker Cake (slightly modified - added more graham crackers and honey) with alternating layers of the Chocolate Truffle filling and the Toasted Marshmallow filling; then frosted it with the Marshmallow buttercream and covered the top again in the remaining Chocolate Truffle. And I just have to say: IT WAS AMAZING!!!. The cake turned out so well, although it did sink in the middle so I'll have to play around with it. But my co-workers went NUTS over this cake, they actually thought I had bought it somewhere! I just wanted to say a HUGE thanks to everyone who has contributed to this thread. Here's a pic. The cake isn't even decorated very well, but it tasted so yummy!
AWow what a great post! I'm new to the cake/cupcake world, so I've been putting out my feelers for good cake/cupcake and icing recipes. :)
This thread is awesome!!! I am saving it for future reference. I'm even doing a happy dance because it means I have more experimenting to do in the kitchen! Yeah!
Quote by @%username% on %date%
%body%