Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wanna know a secret?????
New Posts  All Forums:Forum Nav:

Wanna know a secret????? - Page 7

post #91 of 603
Thread Starter 
I'm absolutely LOVING all of these secrets/tips! I have another one. If you're making a cake that's going to feed a large group of people that you don't know (ex.-a wedding cake) & the person ordering the cake wants any nuts in it, try to steer them away from it. There are so many people with allergies that there may be one in the crowd that could become seriously ill from eating the cake. If the person ordering insists on having nuts in the cake, you might want to consider placing a card somewhere, where it will be seen, that will alert the guests that the cake does contain nuts.
post #92 of 603
Quote:
Originally Posted by neurnr

I've only been doing cakes for a few months now but I've learned a few tricks which have been invaluable!

1. When your cake comes out of the oven place a clean dishtowel over the top and press down to level. Cakes are slightly more dense and I have yet to use my cake leveler.

2. Use a rose nail instead of a heating core. Again, bought one and never used.

3. Wrap a strip of wet towel around you pan instead of buying bake even strips.

Hope these help!




I am confused about the cake nail instead of the heating core. do you place the rose nail in the pan and then pour the batter or do you pour the batter in and then stand the rose nail in it? I am VERY new to cake decorating and am just starting to decorate. I am learning sooooooo much from this thread!!! please keep the tips coming!!! Thanks to such a supportive group of people willing to share their expertise!!
post #93 of 603
Nataliesmom,

I LOVE using the flower nail in the center of my cake pans when baking! I just spray my pan with Wilton Cake release, fold my fitted parchment paper in quarters to find the center, open the paper back up, poke my flower nail through it at the center point so that the flat head is beneath my parchment paper as I place it in the pan and then spray again with Cake Release and bake. I just use the flower nail with 10" or larger pans. icon_smile.gif
post #94 of 603
Pan Grease - I found this product and have never had another cake stick again! No flour - no parchment - nothing!
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
Reply
"There is nothing I enjoy better than a nice big piece of cake and tall cold glass of Diet Coke!"
Reply
post #95 of 603
Quote:
Originally Posted by christeena

Nataliesmom,

I LOVE using the flower nail in the center of my cake pans when baking! I just spray my pan with Wilton Cake release, fold my fitted parchment paper in quarters to find the center, open the paper back up, poke my flower nail through it at the center point so that the flat head is beneath my parchment paper as I place it in the pan and then spray again with Cake Release and bake. I just use the flower nail with 10" or larger pans. icon_smile.gif



Thanks so much! I think I can do that! What is fitted parchment paper? I've only seen it in the rolls. Do I cut it to fit the pans or can I buy it already cut that way? Thanks so much!!!
post #96 of 603
i forgot to put my flower nail in before the batter one day so i just greased it and wriggled it into the center , making sure to hit the bottom, then when the cake was cooked it came out fine, a tiny dent, but nothing a little buttercream couldnt fix
( from one cake addict to another ) i cant seem to loose weight and i cant work out why... any ideas????
Reply
( from one cake addict to another ) i cant seem to loose weight and i cant work out why... any ideas????
Reply
post #97 of 603
For those who don't have a scale, line your measuring cup with Saran Wrap before you use it to measure your Crisco.
post #98 of 603
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
post #99 of 603
my tip is a small one but one that works for me. I always use a larger egg size than what the recipe calls for. I also use more cake mix than most directions call for. I load my pan up almost 3/4's full. Between the two I always have a nice, moist cake.
make life what you want it to be
Reply
make life what you want it to be
Reply
post #100 of 603
I love post like this i always learn something new...so i guess ill add my 2 cents worth now...most i have gotten from on CC and others i have figured out by trial and error...

1..a cake mix extender makes a cm taste oh so much better.

2..if your doing a choco transfer...add crisco to the melted choco..it pipes so smooth

3..wrap warm cakes in plastic wrap and let cool while wrapped...makes for a VERY moist cake.

4..i wrap the ends of ALL my decorating bags with pony tail holders ( the ones with no metal ) like 97 cent for 30 at walmart..tha way i can put them down and not have to worry ..

5..i sift EVERYTHING..flour, sugar, coco, salt, baking powder, soda, cake mixs...youd be suprised what has clumps..

6..baking spray with flour in it..its all i have ever used and i have yet to have anything stick.

7..beat the air bubbles out of cake batter..it only took me having one cake come out looking like swiss cheese for me to start doing this.

8..icing dam for filling..again took one cake that leaked filling for me start doing this.

9..if you dont have you butter at room temp...chop it with a hand chopper or use a cheese grater

10..eggs can be put under warm water to be gotten to room temp.

11..a good mixer makes a world of a difference.

12..i also have graduated sizes of plastic mixing bowls..like 3 buxs at walmart..i have 2 sets..great for measuring and sifting dry ingred.

13..tinker with your oven temp...i have found that the perfect temp for my oven is about 8 degrees lower than the suggested baking temp for most things.

14..coco powder helps get a better brown..as well as helps with barn red icon_redface.gif

ok thats all i can think of that hasnt been mentioned. but i would like to say..if you havent tried the microwave for cleaning your tips yet your missing out..i was not so sure about it...was scared honeslty...and this past weekend i had 3 doz cookies, 2 sheet cakes , and a choc transfer i had to do , and i was so pressed for time i was like what the heck ill try it...it works like a charm..i will never clean my tips by hand again...and i did it with my couplers too...

hth someone
~~Tiff~~

"Dance as if no one were watching, sing as if no one were listening, and live each day as if it were your last"
Reply
~~Tiff~~

"Dance as if no one were watching, sing as if no one were listening, and live each day as if it were your last"
Reply
post #101 of 603
Keep em coming!

the only one I can think of is one I have recently discovered when baking a large volume of orders. I measure out my dry ingredients and put them in ziplock bags and then when it is time to bake I just pour everything out like its boxed cake mix. Measuring out a couple of days before seems less stressful and less time comsuming.
post #102 of 603
Here's one I came up with in a pinch one night. I was baking a half-sheet cake and couldn't find my flower nail. So, I cut off a piece of aluminum foil (about 4 inches, and the width of the roll) and rolled it up into a make-shift flower nail. I stuck it in the center of the cake on end, and it worked like a charm! When the cake came out, I pulled out the foil and tossed it in the garbage. I've since discovered 2 more things about this: if you make your foil 'nail' too short, the cake rises over it and it has to be dug out. If you make it too tall, the weight makes it tip over before the cake is baked. 4" seems just right though!

I'm loving all of these tips! Oh, one more, to add to the microwaving your tips, I always place my bowl of tips inside another bowl to avoid water boiling over in the microwave.
Time that you enjoyed wasting wasn't wasted.
Reply
Time that you enjoyed wasting wasn't wasted.
Reply
post #103 of 603
Quote:
Originally Posted by Mamas

Keep em coming!

the only one I can think of is one I have recently discovered when baking a large volume of orders. I measure out my dry ingredients and put them in ziplock bags and then when it is time to bake I just pour everything out like its boxed cake mix. Measuring out a couple of days before seems less stressful and less time comsuming.



I love this tip! Sometimes it is so stressful (especially if you're not feeling well, etc.) when making a cake. I think this coupled with making the icing ahead of time would lessen the stress tremendously. Thanks!
post #104 of 603
Quote:
Quote:


ok thats all i can think of that hasnt been mentioned. but i would like to say..if you havent tried the microwave for cleaning your tips yet your missing out..i was not so sure about it...was scared honeslty...and this past weekend i had 3 doz cookies, 2 sheet cakes , and a choc transfer i had to do , and i was so pressed for time i was like what the heck ill try it...it works like a charm..i will never clean my tips by hand again...and i did it with my couplers too...

hth someone



does microwaving the tips still discolor them the way a dishwasher does?
post #105 of 603
My butt is numb from sitting here so long reading all these wonderful tips.
I am DEFINITELY gonna do the microwaving the tips thing! thumbs_up.gif

Now I am just going to add my bit on wrapping the icing before inserting it into the icing bags. I have been doing this for years now. I learned as a teen @ Baskin Robbins and haven't done it any other way.
I usually get all my icing ready..all the colours a day before doing a cake. I have all these neatly wrapped icing cartridges that I just pop into the bags as I need em. You can see this in the pic below... (behind the mixer)
LL
me, ~Cheryl, crazy bird-lady from Ontario, Canada... Chicky's Custom & Traditional cakes.
Reply
me, ~Cheryl, crazy bird-lady from Ontario, Canada... Chicky's Custom & Traditional cakes.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Wanna know a secret?????