Patents cover ideas. Copyrights cover expressions of ideas. And trademarks cover names and/or logos used to identify goods and services.
- topicAlmondtagged by System, 10/31/12
- topicBananatagged by System, 10/31/12
- topicBlack Forest Caketagged by System, 10/31/12
- topicButterscotchtagged by System, 10/31/12
- topicCappuccinotagged by System, 10/31/12
- topicCaramel Appletagged by System, 10/31/12
- topicCarrot Cakestagged by System, 10/31/12
- topicCinnamon Rollstagged by System, 10/31/12
- topicCitrustagged by System, 10/31/12
- topicCoconuttagged by System, 10/31/12More
- topicCookietagged by System, 10/31/12
- topicDreamsicletagged by System, 10/31/12
- topicEspressotagged by System, 10/31/12
- topicIrish Creamtagged by System, 10/31/12
- topicRumtagged by System, 10/31/12
- topicWeddingtagged by System, 10/31/12
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The silpats in various sizes make my baking and decorating much simpler. Don't know what I would do without one. Love the small ones to bake on, no need for parchment paper. And the big one...
I have to use a lot of it to turn my buttercream white (I use only butter, no crisco). It makes the icing almost curdly and almost impossible to smooth nicely. There is always a huge clump in the...
Love it! Drying time is perfect, it gives me the right time to work with it before it start drying. I recommend this product! Silvina Barboza.
I've tried this fondant and I fell in love with it! Is a really good product, superior quality and great taste! Not coming back to my old fondant. Silvina Barboza Sugar Artist.
I was able to try Renshaw quite some time ago and all I can say is I love it!
HELP! Gourmet flavors???? - Page 419
Cake Central Top Pickspost #6272 of 63987/11/13 at 10:12amQuote:
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 63987/11/13 at 10:23am
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 63987/11/13 at 1:57pmQuote:
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."Quote:Originally Posted by BatterUpCake
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 :)post #6275 of 63987/11/13 at 2:11pm
This article states the point I was trying to get across
"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?"post #6276 of 63987/11/13 at 2:21pmpost #6277 of 63987/11/13 at 2:28pm
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:
1. French Toast
3. Rootbeer Float
2. Fuzzy Navel
3. Coconut Lime
4. Lemon Blueberry
2. Andes Mint
2. Grape Ape (Lorann grape, grape soda, and purple food coloring)
3. PB&Jpost #6278 of 63987/11/13 at 2:50pmpost #6279 of 63987/12/13 at 2:40ampost #6280 of 63987/12/13 at 12:09pm
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.
JanIf you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.If you have knowledge, let others light their candles on it.
Never fear shadows. They simply mean there's a light shining somewhere nearby.post #6281 of 63987/12/13 at 12:11pmpost #6282 of 63987/16/13 at 10:05pmpost #6283 of 63987/17/13 at 9:30amEarly 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 63987/17/13 at 10:49ampost #6285 of 63987/17/13 at 1:56pmQuote:
Pretty much, I just add Maple flavoring to the Cinnamon Roll cake.
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