what does the shoebox with tissue paper do for the gumpaste? just wondering. i haven't used gum paste yet and was just curious.

Definitley wrapping the cake while still warm ini plastic wrap and getting into fridge -- keeps it sooo moist and softens and harder edges!

Also, the easy addition of pudding to the recipe. Love that one!



Sarah

it doesn't get wet and soggy? I will have to try this.

Now, I always remove the cake from the pan about 2 minutes after it's out. Then I let it sit for about 5 minutes and wrap it up (depends on how hot it is. I wait until I can touch it without hurting my hand.) Then I wrap it in plastic wrap. Put it back in the clean pan and in the refrigerator. It has been an awesome trick. Everyone comments on how moist the cakes are.

They don't get soggy at all.



Sarah

I think weighing down the cake when it comes out of the oven to level it. No more rounded tops!!!

I have learned soo much. creamer,cake balls, carving a cake etc......

OMG I just tried the violet cancels yellow! WOW.... I also use the flower nail trick everytime. I've pretty much learned everything I know from cakecentral.

NikkiDoc, I was told that fondant and/or gum paste will sweat in a plastic container, where as it won't in a shoebox. And keeping it in a dark place will help keep colors from fading too fast.

yep, all of it. it's all good... all very very good! i would be a complete cake moron if it weren't for this site.

I have to agree--It's all great. And I know I was a cake moron before I found this site!

For me, I would have to say that the best trick I have learned on CC is "THE MELVIRA METHOD". Up until I learned that I always struggled to get my cakes smooth. Now, I haven't had a problem since. Also, I love the FBCT, I just tried it the other day and I love it, I'm hooked! But, reading this thread has taught me so much! Keep the secrets coming! Thanks!

So you guys have a very happy decorator on your hands. Cake Balls (Truffles) got an A+. I ended up using white cake with Hazelnut creamer dipped in Chocloate and drizzled in W. Chocolate!!!! Viva Paper towels are the best. Leveling cakes no longer requires a knife.. and my tips are spotless due to my microwave!!! Thank you ladies so much. italked about the site do much and the tips you ladies have we logged on during our cake class. I hooked 3 more people...!!!!

I learned so much from here,

I learned to do MMF

the cream cheese buttercream that goes on all my orders and everyone likes

Great ideas of cake stands that my father will be making for me.

And the best thing I have learned from CC is that there is so great people out here wanting to help everyone in what ever question or help needed

I love this site and, I have become a proud addict



Happy Baking everyone!!!!!!!


Adriana

I've learned so much from this site! I'm like a sponge - I want more, more, more..... One of the other things I'd like to know about, please, is the 'tips in the microwave' thing. I can't get enough information!!! What a great bunch of people! I just want to give you all hugs! Thanks to all. It's hard for me to stay off of this site. I somehow keep wandering back here when all I was going to do is check my emails. My DH just shakes his head. LOL

Put your tips and couplers in a bowl with a little dish soap, (I use a butter dish with a lid), make sure that the tips are completely covered with water and pop it into the microwave for about 3 minutes. Then I pour the entire contents of the bowl into a kitchen colander and rinse with warm water. And presto . . . Clean, greasefree tips!!

Marshmallow Fondant! Very yummy and so much better then the boxed stuff! That and sifting confectioners sugar!

Oh my goodness -- I did the flower nail in place of the baking core trick today -- my cakes baked up BEAUTIFULLY!!! Thank you so much to the supergenius who discovered that trick!!!

Oh that's such a hard question. There are sooooo many great tips!!

Okay, Okay ............. FBCT. Clients are so bumfuzzled on how the design is perfectly level in the icing.

I'm a newbie, actually been a silent observer soaking up all the tips and wonderful pictures posted in the galleries. I've just read all 22 pages of this topic and have learnt 20 new tips already that I've made note of to add to my cake binder.

In addition to learning these cake tips, I must say that I have become a CC addict before officially becoming a member. The members of this forum are very generous and helpful with their suggestions/time if someone has a question. As someone else mentioned I'm so glad I found CC. Keep the tips coming and thanks to all, whether they were aware of it or not, who made a contribution to my newly cake baking skills. Thanks much.

plastic wrap 'tube' of icing -- what is that???

Sorry to post more questions, but here we go (I am new here and have learned so much!!)

1. How do you use cocoa powder to paint on fondant? with extract like the luster dust?
2. What exactly does a cake extender do?
3. Hershey kiss roses? Is that different than the tootsie roll roses?

Thanks for all your help- cake rules!

http://sdbytracy.com/frozbutter.htm

Here is a link to a tutorial. CC may have one here as well but I didn't have time to search. They are excellent to do. They are great cause you can actually do them a bit ahead of time and then just plunk it down onto an iced cake!