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Best decorating secrets and tips?!!! - Page 2

post #16 of 83
Frog-one time I stored royal icing drop flowers in a cardboard egg carton and the next time I went to use them, they tasted just like the cardboard!!!!! Use styrofoam egg holders!!!!!! I'd be lost without my turntable--I did not like wilton's. I returned it and I got an Ateco. Get things done in advance if possible. I use dental floss to level my larger cake pans. I just take a serrated knife and just cut the edge all around, insert the floss and zip! It is done! Most of all, remember you are your own worst critic!!!!!!!!! Just have fun with it.

God Bless, Donna
....I am the way, the truth, and the life. No man comes to the Father, but through Me. John 14:6
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....I am the way, the truth, and the life. No man comes to the Father, but through Me. John 14:6
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post #17 of 83
Bake your cakes in advance and freeze them! I always get comments on how moist my cakes are. I believe freezing the cakes locks in the moisture. Frost them while they are still cold and there will be a lot less crumbs and they will be easier to smooth.
"Doctor" up your cake box mixes by adding a box of instant pudding, replacing the water with milk or buttermilk, adding vanilla flavoring.
And of course, MMF! It is the best, I never use Wilton Fondant, it is so gross!
post #18 of 83
My best decorating tip/secret. Is this website. Everyone here is so helpful and no matter what time of day there is someone one who is willing to help with an answer or an idea!

Ok... so the tips i use in my kitchen the most.

After my BC has crusted I use a wooden roller to smooth it out (ok so i first heard this in my cake classes, but since have seen it a few times on the boards)

Microwave my tips/couplers/nails on clean up (saves me SOOO much time as I AM the dishwasher)

Chew gum or have fruit in a dish in the kitchen so when i want to snack on the cake i am making, i have something to stop me. (my down fall is the cake, i would be happy if i never had another bite of frosting in my life)

Welcome to CC, you'll be home in no time!

Leily
It's better to be Hated for who you Are,
Than Loved for who you're Not.
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #19 of 83
What a great idea for a post. Thanks
post #20 of 83
Right...turntable...a must...

I got my for $6.00 from IKEA.
post #21 of 83
this is the best website. i love all the pictures and reading the forums. and i especially love getting these tips! thanks to all of the experienced people for passing all of you wonderful knowledge to us "newbies"! mentor us oh great ones! icon_biggrin.gif
"Never eat more than you can carry" -miss piggy
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"Never eat more than you can carry" -miss piggy
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post #22 of 83
hi, everyone,, I totally agree with all,, this website is the best,, I've never taken any classes but have learned a whole lot just reading old threads,, I did discover something the other day,, I've always bought my icing, and saved the plastic containers,, mainly because I'm a pack rat. I now make my icing thanks to CC and thought these containers would be great to use to store homemade icing.. thanks everyone for all the great ideas..
Taking life one day at a time
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Taking life one day at a time
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post #23 of 83
I am slowly investing in tools to help me decorate cakes. I have recently bought some AmeriColor food color, Magic Line 9 x 13 pan and some baking strips. One of the things I want next is a turntable. My question is this, do you use the turntables for your sheet cakes? Everytime I look at one in the store I keep wondering if the 9X13 or 11X15 cakes are too big to use.

Thanks,
darkchocolate

Here is my tip. Make your icing dam at least 1/4" in from the outside of the cake. I learned the hard way to do that. First of all my cake slid and I had a noticeable icing bulge (9" layer cake) in the center of the cake from the dam. I don't really think I used too much filling, but next time I will dowel a cake when I use the fruit filling again.
post #24 of 83
candyladyhelen -

I got your tip on cc - only it was to put paper towel over cake and press on it with cutting board - what a great tip!!! icon_biggrin.gif

leily -

I'll have to try chewing gum. I always want to suck the BC off things - even though it means extra washings.
Cake...it's not just for breakfast anymore!
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Cake...it's not just for breakfast anymore!
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post #25 of 83
Welcome!!!

One thing I just decided to do the other day and couldn't believe I haven't been doing it all along......... icon_confused.gificon_confused.gificon_confused.gif I used my large icer tip to apply my ganache filling to my sheet cakes! It's perfect!!!!!!!! icon_smile.gif I just squeeze rows of filling and viola!!! I am done! No spreading necessary! I really love that!!!!!!!!!



Amy


oh oh oh.....Another thing. I'd been wanting to try the spackling knife technique but didn't want to go out and buy one. I used my pastry cutter and it works perfectly! I can't believe I haven't tried that before now either!!!! icon_confused.gificon_razz.gifthumbs_up.gif



Amy usaribbon.gif
post #26 of 83
I tried a search for this recipe and it found no results...anyone have the recipe for this?

Thanks! icon_biggrin.gif
post #27 of 83
Crusting ButterCream (Faux Fondant) II is the recipe I'm looking for...it didn't include the subject! lol
post #28 of 83
post #29 of 83
My secret to smooth icing is using a paint trimmer about 10" long.
LL
post #30 of 83
Clean as you go. Visulize one of your friends dropping in unexpectingly and being flabergasted at the mess in your kitchen and then taking a picture of it for posterity!
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