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Wanna know a secret????? - Page 8

post #106 of 603
Quote:
Originally Posted by patticakesnc

My tip is that I have found rolling out fondant on the slick side of freezer paper is great. It doesn't stick and I don't have to grease my rolling area.

I only have a small silicone mat so this was an alternative for me when rolling a larger piece of fondant.

It works great to wrap it in for fresh keeping as well, no stick. I then wrap that in glad press and seal and I can make sure I get it air tight unlike in storage bags, or with non cling wrap.



What is slick freezer paper?
post #107 of 603
Quote:
Originally Posted by daranaco

I always put a large piece of plastic wrap on the counter next to my mixer. I crack the eggs on the wrap and set down all of my dirty spatulas, utencils, and measuring cups on it as well. When it's time to clean up, I just throw it away and my counters are clean!



Awesome!!!
post #108 of 603
Quote:
Originally Posted by msauer

Here's a tip I just learned recently (although the freezer paper idea does work as well). Buy some VINYL. Ya know...the kind that your grandmother used to cover her lawn furniture with. They sell it at Wal-Mart for less than $2 a yard. Put that down on your work surface for fondant and gumpaste...IT DOESN'T STICK!!! So, now all you have to do is dust your rolling pin- Less mess and less dust on your finished fondant pieces. Oh yeah, and remember that really expensive blue silicone mat they used on the Food Network Cake Challenge???- Forget it! You can slide your hand right under vinyl the same way and flip your fondant right onto your cake! Awesome for oversized fondant pieces.

-Michelle




No way shut up! I am so lovin this. Keep 'em coming everyone
post #109 of 603
Quote:
Originally Posted by daltonam

you should be able to find freezer paper with the other alum foils, plastic wraps

http://www.alcoa.com/reynoldskitchens/en/faq_detail.asp?info_page_id=755&prod_id=1798&cat_id=1337



Thanks for the link 'cause I really never even heard of freezer paper. I assumed it was just another way of saying aluminum foil or something.
post #110 of 603
Quote:
Originally Posted by didavista

Awesome tips. Wish I had one to share. Thanks to everyone else for sharing.



You probably do. Just think of something that you think everyone already knows. Thats what I did and wouldn't you know it helped someone out.
post #111 of 603
Quote:
Originally Posted by bakemeacakemd

I hesistated to mention this since I stole it from this site but .....I roll my buttercream in plastic wrap in the shape of the pastry bag, cut the end and place it in a the pastry bag cut end down. much less mess, much easier to refill (no need to for the tall glass) and ready for the freezer in the perfect size portions.



OMG! That is the most awesomest gift anyone has ever given me. It brought a tear to my eye. Filling Thanksgiving orders is seeming easier and easier as I read. Keep 'em coming. Dig deep!

I will measure out dry ingredients ahead of time, I will roll frosting in saran wrap in the shape of my piping bag and but in ziplock in freezer ahead of time, I will buy multiple tips, I will buy that scraer thing for my counters. I will sran wrap my table so I don't have to keep washing it. I will need a garbage bowl . . . Holy Cow! Y'all are the best!
post #112 of 603
Quote:
Originally Posted by doleta

I use Kahlua or Vanilla Rum for cake balls.
Shhhhhhhhhhhhh!!!!! Don't tell my Sunday School class! icon_lol.gif



LOL you might be going to hell for that one. Good tip though.
post #113 of 603
Quote:
Originally Posted by m0use

I learned a new tip this weekend at the WI ICES DOS, to prevent the icing from squeezing out of the back of the bag: fill your bag, roll/fold top down on bag, then wrap it up all tight on the end with a thick rubber band.
It works like a charm, all the decorators that had their colors pre-mixed had their bags set up this way.



WOW! I thought I was just messy! Thanks.
post #114 of 603
Quote:
Originally Posted by sabbrina

My tip: I don't measure my Crisco at all.

Instead I purchase the pre measured Crisco that comes as a package of 3 one cup sticks. I hated to measure the Crisco when I used to do it and found this to be a big time and hassle saver. Simply open the Crisco stick, dump it in my bowl and throw away the wrapper. It may be a little more expensive than the big tub of Crisco, but not by much and the time and hassle I save myself is definitely worth the extra cost icon_smile.gif



me too. It costs slightly more but what price would you put on your sanity?
post #115 of 603
just a couple of Q, crisco, what is it? im in australia and cant for the life of me find it, we do have a solidified vege oil called copha, its coconut oil solid, is this the same thing??? also with the microwaving of tips, mine are metal, how do you do it without your micowave blowing up?? or are you using plastic?? sorry to be s o dumb
( from one cake addict to another ) i cant seem to loose weight and i cant work out why... any ideas????
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( from one cake addict to another ) i cant seem to loose weight and i cant work out why... any ideas????
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post #116 of 603
Quote:
Originally Posted by beesting

just a couple of Q, crisco, what is it? im in australia and cant for the life of me find it, we do have a solidified vege oil called copha, its coconut oil solid, is this the same thing??? also with the microwaving of tips, mine are metal, how do you do it without your micowave blowing up?? or are you using plastic?? sorry to be s o dumb



Crisco is vegetable shortening similar to lard but doesn't contain animal products. Not sure if the coconut stuff you are talking about would be the same.

Someone explained earlier that all you have to do is make sure the tips are completely covered with water. I haven't tried it but if it works it would be heaven sent.
post #117 of 603
Quote:
Originally Posted by Mamas

Quote:
Originally Posted by sabbrina

My tip: I don't measure my Crisco at all.

Instead I purchase the pre measured Crisco that comes as a package of 3 one cup sticks. I hated to measure the Crisco when I used to do it and found this to be a big time and hassle saver. Simply open the Crisco stick, dump it in my bowl and throw away the wrapper. It may be a little more expensive than the big tub of Crisco, but not by much and the time and hassle I save myself is definitely worth the extra cost icon_smile.gif



me too. It costs slightly more but what price would you put on your sanity?



I use the premeasured Crisco as well!! I cannot stand to measure crisco!!!!! What a time & sanity saver!

I must be doing everything the hard way because I cannot think of any real secrets. Maybe that I cover my KA with a damp tea towel to avoid sugar storms when mixing the powder sugar. I run my icing spatula and paint scrapper under hot water before icing - would not icing a cake without doing that. I keep a plastic cup with a lot of Dawn detergent & hot water in it and as I change my tips I plop them in the cup and when I am done w/ the cake and cleaning my kitchen I drain the water and pour them into the dishwasher utensil holder........clean tips and no need to use that little brush. Someone on CC posted about storing extra BC icing in press - n - seal. I LOVE IT!!! No more cleaning a ton of bowls with left over icing! Although I must waste a lot of icing because I usually end up throwing out the left over icing -like - 1/2 of green & 1/4 cup of pink & 1 cup of blue.

That's all I can think of..... I am really enjoying reading this thread and I LOVE it when y'all post pics to explain better! !!! icon_biggrin.gif

bj
Kind words are like honey, sweet to the taste and good for your health. Pr 16:24
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Kind words are like honey, sweet to the taste and good for your health. Pr 16:24
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post #118 of 603
Nataliesmom,

Parchment paper is sold by the roll and I just sit my pan on top of it, trace it at the bottom and cut just inside the line, viola- fitted parchment rounds for your cake pans!
post #119 of 603
presifting and measuring definitely helps when you've got a lot going on. I have 2 bowls for my mixer and 2 sifters. (sift everything!)and get a convection oven! We got ours scratch and dent for a great price and love it!! If you are using cake mixes for stacked cakes, add 1/4 cup of flour and a tsp of extract to every cake mix. I have invested in Glad's press n seal wrap - I use it to cover all of the cakes that won't go in a box. If you deliver a cake, take a repair kit with you so you can fix any goofups
You shall eat the fruit of the labor of your hands: you shall be happy, and it shall be well with you.
Psalms 128:2
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You shall eat the fruit of the labor of your hands: you shall be happy, and it shall be well with you.
Psalms 128:2
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post #120 of 603
My hubby and found some masonite board at Lowe's. The sheet that I bought was enough to make a 1/2, a 8" round, and a 12" round. I still have plenty to make a couple more... The board was less than 5 dollards and the are WONDERFUL.... I cover them with wrapping paper and just request them back.....If I dont get them, it is still cheap enough. Probably cheaper than the cardboard in the long run....
As for me and my house.... we will serve the Lord. ~Tonja
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As for me and my house.... we will serve the Lord. ~Tonja
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