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Your Best Kept Secret...

post #1 of 160
6/17/08 at 2:50pm
Thread Starter 
I thought it would be fun for us to get on here and post our best tips and tricks. I would love to hear all of em'! icon_biggrin.gif
..:* I Love Jesus!!! *:..
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..:* I Love Jesus!!! *:..
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post #2 of 160
6/17/08 at 3:05pm
if it's a secret, people won't post them. icon_biggrin.gif
~Normal people worry me~
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~Normal people worry me~
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post #3 of 160
6/17/08 at 3:07pm
Quote:
Originally Posted by cakedecoratingsmything

if it's a secret, people won't post them. icon_biggrin.gif



LOL!!!!! Ain't that the truth! icon_biggrin.gificon_lol.gif

Deanna
My free tutorial website is:
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My free tutorial website is:
www.cakedalaska.com
Learn cake sculpture on DVD!
http://www.prettytreats.com/critters.php

())_CRAYON_))>
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post #4 of 160
6/17/08 at 5:08pm
Heck, my best tips and 'secrets' I learned right here on CC!!! icon_biggrin.gif
Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://debiswritingcollection.blogspot.com/
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post #5 of 160
6/18/08 at 6:26am
ChristianCakeBaker -- I love threads like the one you started. icon_smile.gif

Perhaps if you asked for best tips in certain categories...like cupcakes (there is a very long thread on that going on), or BC piping, BC smoothing, fondant work, time saving tips, etc. it might help get more replies in those categories. You can also do a search for those too.

JanH recently posted a very helpful thread on all types of roses, for example.

Just a thought! I'd be happy to share (and learn), but am not sure what interests you most. icon_smile.gif
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post #6 of 160
6/18/08 at 8:33am
Mine is that I really don't know what I'm doing.

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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post #7 of 160
6/18/08 at 8:35am
Quote:
Originally Posted by Sugarflowers

Mine is that I really don't know what I'm doing.

Michele

/
lol Sugarflowers! Is that how you got on Foodnetwork? icon_biggrin.gif
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post #8 of 160
6/18/08 at 8:44am
Yes, yes it is! LOL

Michele
Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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Don't get tired of doing what is good. Don't get discouraged and give up, for we will reap a harvest of blessing at the appropriate time.
Galations 6:9, NLT

Author of "The Sugar Fix" cookbook and "Bloomin' Garden" DVD.
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post #9 of 160
6/18/08 at 8:57am
My best kept secret is my honey cookie recipe; and it will stay that way!!!!!!
My other secret is that almost every sculpted cake needs to be reviewed by my DH before it is covered to make sure that the proportions are right. After 7 year, I still don't trust myself.
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post #10 of 160
6/18/08 at 9:02am
Mine is my secret mini cupcakes! They are chocoalty and yummy and light!
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post #11 of 160
6/18/08 at 9:23am
My best kept secrets are:

-always use the freshest, best tasting ingredients
-always use IMBC, ganache, or fresh homemade fondant
-always devote enough time and attention to my baked creations.
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post #12 of 160
6/18/08 at 9:26am
My best kept secret would be this website! If I don't know how to do something I come here!
MeLan
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MeLan
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post #13 of 160
6/18/08 at 9:33am
My secrets (most learned here, of course):

- Using creamer in place of most of the water in cake recipes.
- Using flavored yogurt instead of sourcream to enhance flavor.
- Using white chocolate pudding mix in white cakes (vanilla imparts a yellow hue).
- Bake even strips
- You don't need to grease and flour--Pam works just fine.
- LoRann butter flavor in MMF is the BOMB! (tastes like BC)
- Glue: meringue powder, PS, and a tad water.


There's more, but I can't think of them at the moment so I'll post them when I remember! icon_biggrin.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #14 of 160
6/18/08 at 9:45am
my best kept secret isn't one... it's just to enjoy what you do. The love and joy you have for your art will shine through in your creation.
NC_Cake_Decorators@yahoogroups.com

http://doni-n-sal.weddingannouncer.com/
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NC_Cake_Decorators@yahoogroups.com

http://doni-n-sal.weddingannouncer.com/
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post #15 of 160
6/18/08 at 9:53am
I'm with MacsMom...

-I add a box of pudding in with most of my recipes
-I use coffee creamer to replace milk/cream in some of my recipes
-Yogurt, sour cream and buttermilk are also good additions to cake batter
-I also use the coffee creamer in certain frostings and fillings

I would've never thought to use the coffee creamer had it not been for my visits to cc!
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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