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Wanna know a secret????? - Page 3

post #31 of 603
1. Always use parchment paper on the bottom of your pan. You can let a cake sit overnight and it pops right out.
2. Do not skimp on your cake pans. Buy the best and you will not need to waste time or money on heating cores or heating strips. I suggest M-a-g-i-c-L-i-n-e-. I have never used a core or strip on any of these pans and perfection every time.
3. Add a drop or two of vinegar to your buttercream and it will keep icing from cracking. No it does not affect the flavor.
4. Using 6 x commercial sugar makes a huge difference in buttercream icing. Also using Hi-Ratio shortening. These two combined make a very stable and temp safe icing.

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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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post #32 of 603
Yes the box mixes. You will be amazed at how lumpy they are once you start to sift them. I've had a few where the lumps were so hard they wouldn't even break up without some major force, grossed me out.
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post #33 of 603
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!
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If you are going to doubt something, doubt your limits.
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post #34 of 603
Wow...thanks so much! I have learned so much here...hope to put all these things to use soon! icon_smile.gif I would like to know what freezer paper is as well....
post #35 of 603
Thread Starter 
Thanks for the fantastic tips, cakemanOH!! I've never even heard of some of those things (Magicline, 6x commercial sugar & hi-ratio shortening.) I'll have to look into them. And I've never heard of the vinegar tip either!! I'll have to give that a try. Your cakes look awesome!
post #36 of 603
Wow!!! This is amazing. I'm self taught and have only been doing this for three years. I've learned more since September by reading the posts and looking at photos than I have with any other site or book I have purchased. Thanks so much for all the great advice.
post #37 of 603
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
post #38 of 603
Buttercream icing freezes beautifully but those storage containers take up so much space in the freezer. I use freezer ziploc bags and fill them easily by lining the pitcher from my blender with the bag, it fits perfectly and its so easy to fill. Press all the air from the bag and throw in your freezer.
Spreading joy through cake.
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Spreading joy through cake.
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post #39 of 603
I'm a newbie to put i do have some tips :
1. I use a garbage bowl like Racheal Ray for my egg shells, butter wrappers, whatever.
2. I put down one of those new thin cutting boards, that you can pick up and fold, next to my mixer so if and thing spills it it on that .
3. I also put all my ingridients on a cookie sheet the night before so i have everything together when i ready even the butter so it's room temp. by the morning.
4. I also sometimes place a garbage can with a fresh bag in it just slightly behind me off to the side so i can just drop shells and stuff in it with out looking.
post #40 of 603
This seems simple but I just caught on....I bought a cheap plastic putty knife and use it to clean my countertops. It scapes away crumbs and icing without spreading the grease. The plastic won't scratch the counter.

Icing Smiles Inc. is a non-profit that provides critically ill children and their siblings with a custom birthday cake. We are always looking for experienced bakers. Consider visiting us at www.icingsmiles.org.

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Icing Smiles Inc. is a non-profit that provides critically ill children and their siblings with a custom birthday cake. We are always looking for experienced bakers. Consider visiting us at www.icingsmiles.org.

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post #41 of 603
As for the Rachael Raye garbage bowl, I line it with a plastic shopping bag (you know the ones with the handles). When I'm done I just toss it in the trash, and I don't even have to wash the bowl!
post #42 of 603
Ooh! The piece of saran wrap around the mixing bowl is a good one.

My secret is I never use oil in my cakes. I sub out unsweetened applesauce for it, cup for cup. It does not affect the flavor and makes them so moist. People call them "Mary's moist cakes", and that is how they ask me to make them one. Can we have a Mary's moist cake? LOL!
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And for the record, I know its you when you say its me.
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post #43 of 603
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
TARA*GO FLORIDA GATORS
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post #44 of 603
Quote:
Originally Posted by bakemeacakemd

This seems simple but I just caught on....I bought a cheap plastic putty knife and use it to clean my countertops. It scapes away crumbs and icing without spreading the grease. The plastic won't scratch the counter.



I love using my bench scraper this way.

Also, you know how icing accumulates at the top of the bag when you are piping..instead of pressing it down with my fingers which are already tired from piping, I just lay the bag down flat and scrape the outside with my bench scraper. When I'm done with the bag, there is almost no wasted icing still inside the bag.

Another tip.. I cut the opening of my disposable bags large enough that I can squeeze the tip (and coupler) right out from the bottom. If you cut it just right, it will not slip out while you are decorating.

oh...just one more...
when you torte your cake, to prevent your top layer from sticking to whatever you use to divide it (no edge baking sheet, cake board, etc) just sprinkle it with powdered sugar first, then slide it between the layers. Your top layer will slide right off without breaking or mushing up.

I'M LOVING THIS THREAD!!!
post #45 of 603
When working with edible images place it in the freezer for a minute or two....It will pop right off the paper with no blemishes and then is easy to place and smooth.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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