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HELP! Gourmet flavors???? - Page 419

post #6271 of 6398

Patents cover ideas. Copyrights cover expressions of ideas. And trademarks cover names and/or logos used to identify goods and services.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #6272 of 6398
Quote:
Originally Posted by shanter View Post

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.  

post #6273 of 6398

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.

post #6274 of 6398
Quote:
Originally Posted by shanter View Post

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/

 

 

Quote:
Originally Posted by BatterUpCake View Post

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 :)

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #6275 of 6398

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?"

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #6276 of 6398

Thanks Mom!

post #6277 of 6398

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

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #6278 of 6398

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

post #6279 of 6398

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.

post #6280 of 6398

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

If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
Reply
post #6281 of 6398

Thank you!!! Amazing how much a kind word can change the course of your day! Let me know how they like it.

post #6282 of 6398
Wow what a list! Definitely great inspiration, thank you all for sharing!
post #6283 of 6398
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?
post #6284 of 6398

you amaze me with all the yummy deliciousness that you come up with!

?? how do you make the french toast cake?

post #6285 of 6398
Quote:
Originally Posted by datikiprincess View Post

you amaze me with all the yummy deliciousness that you come up with!

?? how do you make the french toast cake?

Pretty much, I just add Maple flavoring to the Cinnamon Roll cake.

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
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