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Your Best Kept Secret... - Page 11

post #151 of 160
Some movies that document wal-mart:
http://www.netflix.com/Search?v1=wal-mart&search_submit.x=0&search_submit.y=0

A WONDERFUL sugar substitute is Xylitol! It has the least offensive aftertaste of any sugar substitute I've ever tried, it's not a chemical, or made with the use of chemicals, and it's GOOD for you! It has been clinically shown to help strengthen teeth!
It's not a zero calorie sweetener, but it has less calories than sugar, and it is MUCH lower on the glycemic index (doesn't mess with blood sugar) so it's safer for diabetics that sugar.
It can be used for baking too, though I haven't experimented with it enough to know how well it really turns out... icon_rolleyes.gif It's great for sweetening drinks, or for sprinkling on cereal though!

My best secrets are:

Chiffon cake is REALLY stable (though it's not my favorite to eat)
SMBC/IMBC is SO much easier to use than Crisco BC (and much tastier in MY opinion)
Customers REALLY don't notice the details as much as I do!
"It's good enough" is my motto when I'm frustrated something isn't working how I want it to! 98% of the time nobody else can even see what I'm upset about, and 1.99999999% of the time, anyone who notices doesn't care.
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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post #152 of 160
Quote:
Originally Posted by lutie

One other secret of which I just thought is:

you do not have to wait for 30 minutes for your butter to come to room temperature, but you can help it along if you forgot to take it out and need to make your cake immediately... all you have to do is cut your stick of butter in half and put the half in your egg slicer. The even-sized slices can go into your bowl and in about 5 minutes, it will be ready to beat (make sure the slices are not on top of each other). You must have your butter at room temp in order for it to hold air, so instead of getting all stressed out, just cut it into the tiny slices and it will be ready by the time you get all the rest of your ingredients ready to go.



Everyone don't microwave thier's? I always give it a zap to soften. It speeds everything up. 1# 1min power level 7. If some melts I never worry about it. I cut it up into about 1x1x1 cubes, and zap away.

Mike
post #153 of 160
Quote:
Originally Posted by waterfallsoygurl


A WONDERFUL sugar substitute is Xylitol! It has the least offensive aftertaste of any sugar substitute I've ever tried, it's not a chemical, or made with the use of chemicals, and it's GOOD for you! It has been clinically shown to help strengthen teeth!
It's not a zero calorie sweetener, but it has less calories than sugar, and it is MUCH lower on the glycemic index (doesn't mess with blood sugar) so it's safer for diabetics that sugar.
It can be used for baking too, though I haven't experimented with it enough to know how well it really turns out... icon_rolleyes.gif It's great for sweetening drinks, or for sprinkling on cereal though!



Great sugar substitute, but it is VERY toxic to dog. Make sure you keep any products sweetened with Xylitol away from your puppy!
post #154 of 160
My secret is that I love to mix my MMF with Satin Ice Fonadnt to make it last longer, it save me a lot of money, and the taste and workability is great!

Also I like to cover my cakeboards with gift wrap paper to match the cake, and then cover with Cellophane paper and a ribbon on the border. saves me from covering my board with fondant, that stuff is expensive!
post #155 of 160
What's a frosting plug?
Liz
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Liz
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post #156 of 160
MacsMom I had trouble with the Lucks brand also...

I actually called and complained about the product because it was sooo expensive and what am I supposed to do now? I had bought 3 cans of each .. gold/pearl/silver.. out of all of them 3 worked ... both pearls and 1 silver (go figure I needed the gold THEN)

They send me 9 brand new cans.. And with that they told me (they don't have this in the directions but they told me this) Store them upside down !!! I did that with those and it worked like a charm. Oh yes.. they didn't even ask for the cans that they had send first back.. so I was out nothing in the end.

Now I use the airbrush spray and I love it.. but not as nearly as I do when I used my preval sprayer icon_smile.gif
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #157 of 160
Quote:
Originally Posted by k8memphis

Here's a loaded make your own vanilla topic link.

http://forums.egullet.org/index.php?showtopic=103205&hl=making+vanilla

And another little ditty is--wanna get the corners on square cakes done right? After the cake is all iced and you wanna start smoothing, pipe an extra fat line of icing up each corner--it will help tremendously.

None of these are my secrets of course. I just learned them from someone else somewhere along the line.


thanks for the link. Yeah...impulse buy...I've got a pound of vanilla beans coming in the mail icon_eek.gif
post #158 of 160
Quote:
Originally Posted by Bossy

What's a frosting plug?



http://forum.cakecentral.com/cake-decorating-ftopict-38404.html

HTH icon_smile.gif
~Normal people worry me~
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~Normal people worry me~
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post #159 of 160
Quote:
Originally Posted by pjmw

That is tooo funny! Except that's how I found CC. I looked at three discussions on wilton.com and all three of them had a response, "I don't know, but I bet they know on CC!".

Paula



Same here!
post #160 of 160
OK I read through the entire 11 pages of this before deciding on what I my secrets were. But they aren't mine! I am sad to learn that the original 'secrets' thread died with the crash. Here are my top ones that have been AWESOME! and I use without fail. So whomever originally posted them this is for you! Thanks for all the great tips!

1. To make buttercream white dip a toothpick into your violet coloring and add to the icing while still in the mixer. Mix well and it will make it white. The violet cancels the yellow in the BC. Try it. Don't add too much though.

2. Instead of buying an expensive metal core to add to the big pans to help with baking use your No. 7 flower nail well greased upside down it serves the same purpose without putting 'another' thing in your baking stuff.

3. Love the icing plug but I call them icing bombs.

4. The home-made cake release of 1 cup flour, 1 cup veggie oil and 1 cup shortening, mix well and store in air tight containter. Brush in your pans and I am not kidding you they practically jump out of the pan. Who ever first posted that I love you for it! thumbs_up.gif

So that is my homage to what I learned the first time this thread took wings. Thanks all my fellow CC'ers I lub ya!
Live, Laugh, Love! and then do it all over again!
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Live, Laugh, Love! and then do it all over again!
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