Hey UMD,

Anyone got any advice or tips on how to make my pies a little bit warmer and more tolerable for the models? I have a model willing to do a panties only shoot but she's a little apprehensive about the coldness. It is by far the most common complaint I get. It's tough to make a product called Cool Whip warm I guess. Other than letting the pies sit out longer anyone got any thoughts.

Thanks for any input sarcastic or otherwise

Beantown that's a good question. I wish I knew the correct answer to that. I love your work. You are the man! Beautiful women, excellent pies and slime, I love it! The only thing I can think of to say is that cool whip can be left out of the fridge for at least a little while. I was about to ask you before what you used underneath for the base pudding and fruit. I would imagine you could let them sit at room temperature for at least a little while but I don't know the right answer. But an hour or two should be fine. The weather is getting colder too, so depending on how warm it is inside the room too. I had my first session with my girlfriend last Sunday. It didn't go as well as it could have. I got some frozen Marie Callender banana cream pies, and a chocolate cream. The banana cream pies took almost 24 hours to thaw out, even leaving them out of the fridge for a lot longer than I would recommend. I only got about 6 pies altogether, 2 small frozen layer cakes, made 4 bowls of slime. I got a variety of different things. Chocolate syrup, Fluff, frosting, Nutella, and whipped cream, cherries for her, etc. I think I might have freaked her a little. She pied my chest, I teased her about giving me a pie in the face. I told her if she didn't pie me I was gonna pie her. Neither less to say she ended up getting a banana cream pie in the face. I don't know if she was very happy with me. We played further with the cream, I went down on her and we made love, so I guess it wasn't all bad lol.

Someone asked me this via DM earlier this week.

There's no effective way of warming up real cream (dairy fresh or substitute) without turning it to slop or splitting it and drying it out.

I've left them out in a heated room overnight, stood them in front of a fan heater for an hour etc. The victim always reacts as if you've tipped ice cubes down their knickers.

The only alternative is to use something that can survive being be heated up like thick cake batter, pudding or custard.

Maybe enquire about the receipe WAMTEC and Lenny used in subtropical Florida?

Well, you have three choices:

1. Use something inedible like shaving cream

2. Use a savory as opposed to a sweet recipe

3. Add engineering to the sweet recipe such that it has the right texture and consistency when warmed up.

Please let me know if you'd like me to expand on any of these options.

Leave cool whip in the fridge(not freezer) for about a week, then out at room temp for a couple to four hours. I always dumped all my cool whip into a 5 gallon bucket and mixed with a drywall paddle mixer and drill. Spoon onto pies, then let pies set out for an hour or so. Quite a bit warmer that way. The other key is to have some warm things to wam with. Chocolate syrup that has been warmed in a hot water sink works well, as well as cake batter made with warm water. Finally make sure the room is HOT (90* F) so that the cool pies feel nice. Also if it's a session with your partner, use some body friction to warm each other. Other options are frosting and marshmallow fluff pies.

Lenny used buttercream pies for his shoots.

Best answer to this problem is probably to make the WAM room warm, rather than attempting to warm up the pies. Never be tempted to microwave anything you're going to put on someone, as while rare, it is possible to get small superheated areas within an overall warm substance, which can then cause severe burns.

In our dungeon we have 4kW of electric fan heaters and another 1.2kW of (very hot) halogen floodlamps.

I agree. This is a far better strategy overall.

Most substances are best left as they are. I have, however, learned to warm up some substances in a multi mess shoot - for model comfort - and reaction (they'll revel in it!). Black treacle goes in the *warming oven beforehand to make it both warm and pour better. Gunge and oatmeal/cake batter based slops are easy to warm up - by making them near shooting time with very hot water - or if already hydrated - adding near boiling water just before the shoot and *mixing well.

*to reiterate DM1's caution - be very careful to mix thoroughly and avoid rapid heating methods like microwaves. I mention putting treacle in a warming oven - in other words, well below cooking temperature (below 65C/150F). Sugar can reach incredibly dangerous temperatures and still look very innocent - as can oil.

if you are doing filled pies? top them with a GOOD MIX of shaving foam and syrup mixed for the topper.

seriously. amazing coverage. i prefer cream and i love a cold hit! but if i ever run out of cream? its my go to. also, if people ask for foam pies? i have used this recipe. you just have to mix it with the corn syrup or maple syrup until you can see absolutely NO SIGN OF FOAM on the sides of the bucket or bowl. none. ziltch. only the shine of the syrup. also. use it within a couple hours. for best results. it wont taste as good, though. so watch them complain about that too. lol

just remind them that a good, realistic reaction comes from a little bit of cold! or do a warmed up filling and top it right before you throw that would feel so good!

It will take a little testing but you can make stabilized whip cream using Gelatin. I have done this in the past and works great. If you get the mix right you can let the pies sit out and warm up to room temp and they will still give great results. Good luck!!

that is super interesting!

I agree the cold sucks I hate being cold but I had an idea to help this, before my last session with my wife we stocked up at GFS ( basically a wammers supply store) and I noticed they have powered non dairy topping in bags, I can't help but wonder if that could be mixed with warm / hot water and used a filling/ topping. Good luck from a big fan of yours!

Marshmallow fluff tubs can be submerged in hot water then mixed with white corn syrup that is heated to about 110F. Makes a great pie filling. It retains heat fairly well in large quantities. Then it really splatters like mad.

Walmart Supercenter carries non-refrigerated cream pies in their "bakery" for $5. I think there are 4 varieties. My wife hates the cold too. We used these last time, no temperature issues and the coverage was good.

https://www.walmart.com/ip/Freshness-Guaranteed-Sea-Salt-Caramel-Chocolate-Creme-Pie-24-oz/356031420

Thanks for all the replies everyone. Shaving cream and anything savory is off the table I'm afraid and I'm not sure I have the patience for the whole gelatin thing. If nothing else I'll crank up the heat and make the pies early and let them sit out a bit. Walmart pies might be an option too. I think the model will be happy if I put some effort into the matter so I imagine this will happen in the near future. Below is a snippet of the text she sent me yesterday, she seems into it!

" So I really genuinely enjoyed having my body slathered in creamy pie. To be completely honest i even responded to it sexually a little bit. I want to feel more of that on more of my body. I was wondering how you would feel about covering me in pie if i were wearing nothing but panties? I wasnt sure if you specifically prefer your women be clothed during the shoot or if you just do it that way so that the models are more comfortable. I know this kind of blurs the lines but I would really love to slather my naked body in pie and really REALLY indulge in it. Let me know what your thoughts are"

thanks to all who replied with ideas and suggestions, always flattered when people reach out.

Not sure if you have angel delight over there, it's a powder you mix with milk, an instant pudding but not 'pudding' as in custard as us brits would call it. It's whipped and fluffy rather than creamy

anyway you can make that with warm water instead of milk, and little gluten free flour (save complaints from the model about globs caught in hair, its gluten that does it) to thicken

or cake batter could work well too, made with warm water but thickly enough to hold on a plate or in a case

I also think cake frosting, again if made thick enough could be warm and hold up well

I must test for the best out of these options next time I film. haha

Really, Really appreciate the advice Candyespecially from a WAM legend!

Once she is bound to the chair, proceed with the cold pies anyway and marvel at her nipples as she grimaces through her gag

Oh, just me then

Tara xx

Hilarious!!! Great strategy, at that point the cold pies would be the least of her concerns

I've seen this brand of shelf-stable cream pie that doesn't need to be refrigerated at my local supermarket chain - I tried it one time, it was decent...

https://www.smithsfoodanddrug.com/p/rocky-mountain-chocolate-creme-pie/0081536001049

And that, Tara, is what made your WAM videos worth every penny to get the complete set!

:notworthy: :notworthy: :notworthy:

Here's hoping you will make some more very soon maybe if we're lucky inspired by your above suggestion!!! :devil:

Has to be buttercream. Nice and thick for the appropriate coverage!

oh wow ths sounds awesome! white corn syrup??? i have only seen clear or dark!! this sounds amazing!

you are correct. i have done just straight up warmed fluff and warmed icing pies....only thing was ? there were 50 of them and i didnt use them RIGHT away. they would have looked better used RIGHT away. they started to set a bit BUUUUUT with a little of the "dream whip" (thats the powder stuff you talked about) on top and you have a super sticky botom and a nice topper!

Well, they label to white but it's clear.

Reading this thread has made me realize just how into pies I am, because in dozens of pie fights and an equal number of solo WAM sessions, I don't recall feeling cold. (I'm sure I *was* cold at some point but I didn't retain the memory.)

In my experience, if you let store-bought frozen cream pies thaw at room temperature for four to six hours, they'll be pretty good -- not overly cold and not so warm that the crust explodes into tiny crumbs on impact. Of course, it helps if you can completely unwrap the pies -- specifically, removing any sealed plastic over-wrap that causes condensation to form inside the packaging.

Regarding the shelf-stable cream pies mentioned above... they can be a lot of fun to play with, but they tend to go off slightly before their sell-by date -- especially the banana cream ones.