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Wanna know a secret????? - Page 6

post #76 of 603
11/7/06 at 5:23am
Quote:
Originally Posted by ckkerber

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?




I would go with 1/2" thick. I wouldn't trust 1/4" for the larger cakes, and he can cut several pieces out of 1 sheet of wood. Unless he wants to buy 1/4 for small rounds, have him just buzz out a couple of each size you need on one sheet of 1/2. I assume you will still be using your regular dowelling system?
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post #77 of 603
11/7/06 at 7:44am
Kylesmom...I have a question...how do you microwave tis? I must be missing something because I thought metal wasn't to go in a microwave...Thanks for all the great tips they are gret.

Thanks,

julia
www.sweetjulias.com
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post #78 of 603
11/7/06 at 7:53am
The microwave tips to clean them is one of the greatest things I have learned on CC! Make sure to cover the tips with water and leave room in your container for bubbles. In my mind I think of it as a ultrasonic jewelry cleaner. The water covering the tips is what contains the reaction. The tips get very hot in a matter of seconds. Only microwave for 30 seconds or so, then dump off the water and rinse. The added bonus is you can wipe out your microwave very easy too! I promise you this works and you don't have to stand by with a fire extinguisher!!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #79 of 603
11/7/06 at 8:03am
Quote:
Originally Posted by Zmama

Quote:
Originally Posted by ckkerber

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?




I would go with 1/2" thick. I wouldn't trust 1/4" for the larger cakes, and he can cut several pieces out of 1 sheet of wood. Unless he wants to buy 1/4 for small rounds, have him just buzz out a couple of each size you need on one sheet of 1/2. I assume you will still be using your regular dowelling system?



Thanks! Now I'm a bit confused, though. These boards are just for the bottom of your cake, right? So they don't impact doweling or anything you'd do on the cake . . . ??? I was assuming that you'd treat your cake the way you normally would and then just put this board underneath the whole thing for support in transport. is this right?
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post #80 of 603
11/7/06 at 8:17am
Quote:
Originally Posted by mammaquinn

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....



Reynolds sells freezer paper. It is next to aluminum foil in the grocery store. Basically it's a heavy white paper that is slick on one side--more so than waxed paper. It is water proof and grease proof. I use it to cover my cake boards. Much neater looking than foil. You can also buy it from the meat dept at your supermarket, but I have found that Reynolds is cheaper. That was a surprise to me.

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post #81 of 603
11/7/06 at 8:24am
ck, RIGHT--The board or styrofoam go under your cake. If your cake is heavy and your board is to thin, then your cake will crack in transportation. The dowels are also a support for your cake used in the usual manner.
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Believe in yourself so that you can be the best.
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post #82 of 603
11/7/06 at 9:14am
Thanks ElvisB--Will go out today to get some!!
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post #83 of 603
11/7/06 at 9:14am
Quote:
Originally Posted by acookieobsession

Kylesmom...I have a question...how do you microwave tis? I must be missing something because I thought metal wasn't to go in a microwave...Thanks for all the great tips they are gret.

Thanks,

julia



As long as your metal tips are completely covered with water, you'll be fine.
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post #84 of 603
11/7/06 at 9:27am
the "styrofoam" board is called Foam Core. It is used to drymount pictures and make picture boards. It generally comes in white and black and has several thicknesses. Best be it to pick it up at Michael's where the cost is about $1.50 for 24" x 36" as opposed to $5 - 8 elsewhere.
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post #85 of 603
11/7/06 at 2:38pm
all these tips are good tips...i dont like one of them because i think it is a waste of money and a good zip bag. with all the plastic we use in the world we can save on some zip bags...especially since we have disposable bags for icing. save the zip bags please. icon_smile.gif thanks. icon_smile.gif no offence meant.
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Bake On!!!
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post #86 of 603
11/7/06 at 3:16pm
Quote:
Originally Posted by kjgjam22

all these tips are good tips...i dont like one of them because i think it is a waste of money and a good zip bag. with all the plastic we use in the world we can save on some zip bags...especially since we have disposable bags for icing. save the zip bags please. icon_smile.gif thanks. icon_smile.gif no offence meant.

If you dont want to use ziploc baggies, you can use saran wrap the same way. Either way is much cheaper than the disposable bags. I prefer saran wrap inside disposable bags myself, but use zips with the kids decorating, just works better for them.
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post #87 of 603
11/7/06 at 3:43pm
I'm still a newbie, and love this site. I tell everyone I know (cakies) about it. This is also a 'Duh one' which I've seen on tv a lot. Instead of dirtying up a bowl for mixing dry ingredients, I do this on parchment or wax paper. Then I can pick it up and add the dry ingredients into my mixer like a funnel. I have four kids and an big guy for a husband. I don't need any additional dirty dishes. LOL
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post #88 of 603
11/7/06 at 4:01pm
WOW! icon_surprised.gif These tips are all great. I agree with what other members are saying. I've been baking and decorating cakes for 20+ years and am always learning. However, I feel that I have learned more wonderful tips, tricks and techniques on this site than I have anyplace else. Thanks! thumbs_up.gif
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post #89 of 603
11/7/06 at 4:26pm
The ridge styrofoam is not the same thing as foam core. It is only sold at hardware stores. It is used for insulation on walls. It is 1" thick. You can use the foam core but it is not the same thing and would not support a heavy cake.
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 #90 of 603
11/7/06 at 5:08pm
Quote:
Originally Posted by kelleym

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!



OK, hope I'm not alone here, but I believe this is one of the best tips!!! Thanks Kelleym! OK, now, not to sound "dumb" but I'm guessing the same 8 oz method used for sour cream can also be used for yogurt, puddings, etc?
Gaby
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Gaby
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