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post #61 of 603
11/6/06 at 8:36am
My one tip would be make sure that you have a couple of each same size pan. It makes baking multiple cakes way faster. I have two of each size. At least I won't have to spend all day baking one at a time!
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post #62 of 603
11/6/06 at 11:10am
I use Kahlua or Vanilla Rum for cake balls.
Shhhhhhhhhhhhh!!!!! Don't tell my Sunday School class! icon_lol.gif
"Many of life's failures are people who did not realize how close they were to success when they gave up.' Thomas Edison
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"Many of life's failures are people who did not realize how close they were to success when they gave up.' Thomas Edison
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post #63 of 603
11/6/06 at 1:02pm
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.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #64 of 603
11/6/06 at 1:13pm
Ohmygoodies --

I actually just made a strawberry cake from a box mix using the Durable Cake recipe found in the recipes section. The reviews from the birthday party was that it was very yummy and I have another friend requesting it.

No great tips from me yet as I just started decorating in June but I truly appreciate all the ones I have gotten from this site!! [/quote]
Always remember the little things!!
Mom to 2 beautiful girls; Sydney & Peyton
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Always remember the little things!!
Mom to 2 beautiful girls; Sydney & Peyton
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post #65 of 603
11/6/06 at 1:17pm
I always fill my icing bags,push all the icing down real good, twist the end of the bag tight, and use bread twisters to keep the icing from back up...I also store my left over icings in the disposable bags, kneed well and use again on another projects.

Who ever posted on here about putting stick butter in a glass of warm water THANKS cause I forgot to set my butter out this morning to make Chocolate Syrup icing and did that to make up time and it worked like a charm!!!

BTW..That Chocolate Syrup icing is to die for...OMGOODNESS GRACIOUS its good! ya'll !!

Cake Decorating Instructor and Wilton Method Instructor 

 

Website: http://frosting111.webs.com/

Facebook Cake Page: https://www.facebook.com/SweetInspirationsCakeDesigns

 

Food brings people together, but a cake makes it a party! 

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Cake Decorating Instructor and Wilton Method Instructor 

 

Website: http://frosting111.webs.com/

Facebook Cake Page: https://www.facebook.com/SweetInspirationsCakeDesigns

 

Food brings people together, but a cake makes it a party! 

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post #66 of 603
11/6/06 at 4:39pm
This is a great tip i got at a workshop. The lady used it with royal icing but it can be used with buttercream also. She grabbed a big freezer bag, and pulled one of the bottom corners through the coupler in a piping bag. Then she cut the tip, and folded it over the coupler so that the freezer bag would be tightened when the tip and the screw was put in place. She then put the icing in the freezer bag, and tied it up, and then pulled the piping bag over it. No icing escaped, and when it was done, the whole icing bag was still clean, the freezer bag can be thrown out, and you can move on to another colour without having to wash your bag.
I hope it makes sense, kinda hard to explain without seeing it ; )
Nati
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post #67 of 603
11/6/06 at 5:12pm
Here's one for the DUH catagory, I recently finished my first 11 x 15 sheet cake and I didn't double cake board it and I wrinkled the icing putting it into the box. So always double board or foam core board your larger cakes. I'm a newbie, so live and learn.
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post #68 of 603
11/6/06 at 7:17pm
I never double board my cakes, instead I buy a 4X8 sheet of blue or pink 1" ridged styrofoam board. I can then cut any size or shape I need. The cost for each sheet is about $8. I find that it is not only sturdy but very lite to pick up. Of course I cover the styrofoam.
Believe in yourself so that you can be the best.
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Believe in yourself so that you can be the best.
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post #69 of 603
11/6/06 at 7:38pm
Quote:
Originally Posted by dldbrou

I never double board my cakes, instead I buy a 4X8 sheet of blue or pink 1" ridged styrofoam board. I can then cut any size or shape I need. The cost for each sheet is about $8. I find that it is not only sturdy but very lite to pick up. Of course I cover the styrofoam.

Where do you find this?


I'm asking FI to make several plywood cake boards for my Christmas presents!
[url=http://www.TickerFactory.com/]
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[url=http://www.TickerFactory.com/]
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post #70 of 603
11/6/06 at 7:41pm
I usually get them at Lowes or Home Depot. It's near the plywood section. The blue or pink usually have a plastic coating so that they don't crumble like white strofoam.
Believe in yourself so that you can be the best.
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Believe in yourself so that you can be the best.
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post #71 of 603
11/6/06 at 7:46pm
I personally don't like disposable decorating bags but when I use them I place them in a featherweight bag, that leaves the featherweight bag clean, but also gives you the grip of the featherweight. This is also handy if the disposable blows a hole.

The other tip I have is if you need a lot of colored icing ( pastel ) you can add the color to your water . You usually add the same amount of water to each batch. This works very well for ivory icing for a whole wedding cake.
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post #72 of 603
11/6/06 at 8:08pm
I always measure crisco and sour cream by weight, not volume. I have a digital food scale that I use *all* the time for all sorts of things. 1 cup of Crisco = 6.8 oz. Just tare the scale with your tub of crisco sitting on it, so it reads 0.00, and scoop until you're at -6.8. 1 cup of sour cream = 8 oz, same method. Saves me washing a lot of measuring cups!
How to Price Your Cakes
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How to Price Your Cakes
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post #73 of 603
11/6/06 at 8:39pm
Quote:
Originally Posted by Zmama

Quote:
Originally Posted by dldbrou

I never double board my cakes, instead I buy a 4X8 sheet of blue or pink 1" ridged styrofoam board. I can then cut any size or shape I need. The cost for each sheet is about $8. I find that it is not only sturdy but very lite to pick up. Of course I cover the styrofoam.

Where do you find this?


I'm asking FI to make several plywood cake boards for my Christmas presents!



Thanks, Zmama . . . you just added something to my hubby's TO-DO list! I'm sure he'll thank you. icon_lol.gif Please tell me how thick the plywood boards need to be. I'm assuming you just cut them to size and sand the edges, right?
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post #74 of 603
11/6/06 at 9:37pm
Have lots of couplers it helps in the long run and extra tips too
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post #75 of 603
11/7/06 at 3:31am
These are tips that I've picked up from this site that haven't been mention on this thread yet.

Violet cancels yellow--I use butter in my buttercream. The violet cancels the yellow color out.

Microwave your tips--Place your tips into a microwave safe bowl, cover the tips completely with water, add 1 or 2 drops of dishsoap and microwave to 2 minutes.
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