As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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...made me really want to buy DS#2 Chat a fondant cake for his upcoming birthday. So I bit the bullet and decided to order his cake from a bakery in Philly:
Of course it won't say Happy 49th Annie! Even though that would be a riot!
Shhhh! It's a secret!
Problem is: Now what on earth can I cook for his birthday dinner that would live up to such a beautiful cake?
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Did you ever eat fondant icing before? We tried it when we were wedding cake tasting and I didn't care for it that much. It's pretty, but not that great tasting.
Thanks for that info Joan because I'm always watching those shows and I wondered what those cakes actually tasted like. It definately is a cool looking cake.
Did you ever eat fondant icing before? We tried it when we were wedding cake tasting and I didn't care for it that much. It's pretty, but not that great tasting.
That's why some bakeries put extra butter cream underneath if you ask. That way you can pull off the fondant if you don't like. I remember watching a recent show that had a cake and the waiters whisked it to the kitchen, pulled off the fondant and started cutting the cake.
Chat is the chef/bakery chef in the house and he has been playing with fondant and stuff. I figured it's time he had a real one to compare to. My father was a baker so I'm proud he found this interest on his own. There was no proding from me.
But I tell you, what they can do with that fondant! Some of the cakes are just too gorgeous to even want to eat!
What a great cake! You'll have to post a picture of the real one when you get it.
Last month I did two 3-tiered fondant cakes for my FIL & SILs birthdays. That stuff is not easy to work with, it takes a lot of practice. And there are some kinds of fandant that taste decent. The one I used wasn't too bad, but I am one of those who uses lots of buttercream underneath. When I have time I'm going to try making my own marshmallow fondant which I hear is delish.
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"When you believe in a thing, believe in it all the way, implicitly and unquestionable." ~ Walt Disney
My sister is a cake decorater and she has said most people purchase the fondant just for the decorations, prior to eating the cake, you just peel the fondant off your slice or peel the fondant off the whole cake. But just ask for extra icing or buttercream underneath the fondant layer when ordering. good luck!
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All this Ace of Cake talking...
Even though that would be a riot!
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Pixie Dust
cake and the waiters whisked it to the kitchen, pulled off the fondant and started cutting the cake. 
ERICKA 
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