I keep an ice pack ( like for injuries that you can refreeze) wrapped in a cotton towel by my work area. Can cool my hands, rest my piping bags or firm up my modeling chocolate. And the plastic lines linen bags be Ateco help as well.
I love this for frosting and smoothing after doing the final whip. I find that if I mix the 5 lb sugar batch, remove about 1/4 for piping before the final creaming, then go to town on the rest the consistency is better for piping.
Sorry Cat, fell asleep. Floors were chocolate Kailua mud cake with chocolate ABC, coconut pound cake with seven minute frosting and caramel cake with Swiss buttercream and dulce de leche filling and topping.
I don't use bake strips, tried them not thrilled. But I do collar my pans with parchment which also results in a more even rise and worry free removal (parchment bottom and sides). Also press cakes immediately after removal from oven...