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Best decorating secrets and tips?!!! - Page 5

post #61 of 82
7/31/06 at 2:19pm
Quote:
Originally Posted by darkchocolate

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.



I use Rubbermaid turntables. I think they are meant to put into your cabinet and store stuff on it; but I use it for my cakes ... yes 11x15 AND 12x18.

My favorite tip is that I put my icing on a piece of plastic wrap and rollit up. Then I shape it into a cone and drop the cone into my pastry bag. When the icing is gone, just pull out and toss the squished messy plastic wrap, and the sides of your pastry bag are still clean!
LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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LINDA
Groveland, MA
Little? Ya, I'm only 4'9.25".
http://www.winkflash.com/photo/public.aspx?u=TheVienneaus
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post #62 of 82
7/31/06 at 2:41pm
My tips are more on the line of how to save moneyWhen I get a request from close friends and family members for cakes (which I almost always do for free) I may not have certain items needed ( pastry bags, tips, stencils etc.) so in return for the free cakes I can get a lot of my small tools that can be used over and over again. Another tipI use the large (1-gallon) plastic ice cream containers to store my icings and fillings (no expensive plastic containers that may have been used for other foods. Also when your local grocery store is having a sell on products(cake mixes, butter, Crisco etc) buy in large quantitiesas much as your cupboards and freezers will holdlol

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post #63 of 82
7/31/06 at 3:01pm
This is more of a money saving type tip for me. At work, we get our vials in corrugated boxes. I save a few a day and bring them home. Then using my compass, I draw a circle, cut out and there is another cake circle. I can get three 12" and one 10" circle out of one box and that can save quite a bit of money in the long run.
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post #64 of 82
7/31/06 at 5:43pm
Okay, I have one. A lot of times I just need a little bit of red or black to do some detail work, and I don't want to mix up those colors because it's sooooo difficuilt to get them dark enough. So I always keep a tube of red and black of Wiltons decorating icing (looks like a big tube of toothpaste) on hand. It keeps forever, and I can attach a tip to the end of a tube to do the work, then put the cap back on and save it for next time.
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post #65 of 82
7/31/06 at 9:09pm
Quote:
Originally Posted by luvbakin

Okay, I have one. A lot of times I just need a little bit of red or black to do some detail work, and I don't want to mix up those colors because it's sooooo difficuilt to get them dark enough. So I always keep a tube of red and black of Wiltons decorating icing (looks like a big tube of toothpaste) on hand. It keeps forever, and I can attach a tip to the end of a tube to do the work, then put the cap back on and save it for next time.



i dont know about anyone else...i find those wilton tubed icings to be very stiff and hard to work with....not knocking the tip...just wondered if i was alone there.

thanks for the info..you guys saved me A LOT of money. i was saving for a system that costs 599 US$. In jamaican money thats more than a lot.
Bake On!!!
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Bake On!!!
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post #66 of 82
7/31/06 at 9:30pm
Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif



has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.
Bake On!!!
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Bake On!!!
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post #67 of 82
7/31/06 at 9:59pm
I am new to the site, too. I have learned so much but there are a few things I learned from my Wilton instructor that I found helpful...

1. When torting a cake (9x13, etc.) slide the top half onto an airbake cookie pan until you are ready to put it back after filling the cake. It works really slick.

2. If you can not get perfect color red or black icing and you are frustrated, check with your local grocer--they may sell it to you by the cup. Most places in our area get it shipped in big 5 gallon pails.

3. Always keep a mug full of water in your oven. It helps keep the oven moist.
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post #68 of 82
8/1/06 at 4:12am
What a learning opportunity this thread is!!! I've learned mroe here than in all my classes combined! Thanks to everyone. Now, I'm about to go get DGD's Play Doh stuff out, wash it really clean, and go play!!! PAT
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post #69 of 82
8/1/06 at 10:38am
Quote:
Originally Posted by kjgjam22

Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif



has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.



There are refill kits available for the cartridges. Using other colorants to fill the cartridges has been mentioned before but I don't think anyone has experimented with it yet. There would be issues with color matching and possibly problems with the ink passing through/clogging the nozzles of the print head.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #70 of 82
8/1/06 at 3:09pm
Quote:
Originally Posted by Lisa

Quote:
Originally Posted by kjgjam22

Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif



has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.



There are refill kits available for the cartridges. Using other colorants to fill the cartridges has been mentioned before but I don't think anyone has experimented with it yet. There would be issues with color matching and possibly problems with the ink passing through/clogging the nozzles of the print head.



hi lisa, thanks for the answer. i wont play with that one then. when i do buy the printer i will stick to the cartridges available. sounds more cost effective than damaging a print head.
Bake On!!!
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Bake On!!!
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post #71 of 82
8/2/06 at 2:48am
My tip is for storage/delivery. I do a lot of cakes for free and it's too expensive to buy cake boxes. I went and got a plastic under the bed storage bin (It's "shorter" than most storage bins) with a lid that latches on. I wrapped a sheet cake cardboard w/ that non-stick shelf liner. I turn it upside down so that the lid is on the bottom, put the wrapped board down and then I set my finished sheet cake on top of that. I put the plastic "bin" over the top of the cake like a lid and then latch. The cake stays in place, the cake stays clean, and it looks more professional than just carrying in an uncovered cake. Also right now I am using it for drying/storing some fondant leaves for a wedding cake I'm doing. It keeps them free from dust and because it latches I know the geckos can't get into it.
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post #72 of 82
8/2/06 at 4:22am
koppeskreations, what is the stress free cake system?????
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #73 of 82
8/2/06 at 5:03am
You spray your cakes with water in a spray bottle and then ice them??? Do you spray lightly or medium?? Wonder why that works????

Love this thread, heck, love CC! I've learned more here than in my wilton classes I'm taking now. I've asked my instructor about different things mentioned on here and she just looks at me like I'm crazy. She hasn't heard of several things. So, after each class, we sit and talk about what I've found out this week on CC! icon_lol.gif

Keep them coming!


My favorite is when you need to make 'hair' on a fondant figure like a person... use a garlic press to press your fondant thru and it looks like hair. Just take a toothpick and press on the figure's head.
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #74 of 82
8/2/06 at 6:21am
Wow!
there is enough info here to fill a book.

I would like to add one tip.
When I torte a cake, instead of a board or cookie sheet, I use one of those new 'Flexible Cutting Boards'. They come in different sizes, are very thin, flexible, food safe, dishwasher safe, long lasting and take up virtually no storage space.
AND I can buy a package of 2 for a $1, at the dollar store!
ciao
Chocolate is my favorite food!
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Chocolate is my favorite food!
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post #75 of 82
8/2/06 at 7:54am
I also like to use icing in plastic wrap in my decorating bags. Saves on clean up, easier to get the coupler out when your bag isn't a gooey mess, plus you can pull it out and slip in another color.

I also use my version of bake even strips to bake a level cake. I wrap wet (damp, not dripping) dish towels around my cake pans, hold them together with binder clips. I have a couple of towels I only use for cakes. I cut them in strips. Not much extra effort and I get very level cakes.
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