Some things I've learned from CC:
Using a bench scrapper to smooth the sides of cake
Using foam board and cutting it with a hot knife
Americolor!
Leveling cakes while still in the pan
Using popcorn salt instead of regular salt
Start with brown icing to get black
Start with pink icing to get red
Freezing a cake actually makes it moister (who knew?)
Sift cake mixes!
Can't think of anything else at the moment, except that CC has changed my life!!!!!!!!!!!!!
i have learned so much from cc-it is the best tool ever!! i would like to learn more about "doctoring" cake mixes with pudding, chocolate and creamers? i like the idea of using it in icing-would you use it in place of the milk and i guess i'll just taste it to see how it affects the taste. i guess i should browse the recipies once in a while instead of becoming a forum addict hehe
Did you know that Sweet n low is banned in Canada. It was on the ban list here, but there was to big of an uproar. The aspartame I agree with you. Splenda is made by surrounding the sugar molecule with chlorine molecules. So Splenda is chlorinated sugar. Just like chlorinated water. Mike
. . . actually it is not banned in Canada . . . although it had been at one time (it is currently available) . . . I am not touting it's use however . . .
I do not have any secrets that are not already known here. I was keeping track of the thread on best thing learned from CC and then the website crashed before I could read all the pages! I hope this one will be around for me to read all posts and learn more!! I learned to use the flower nail as a heating core and that was a great tip!!!!! Thank you all!
I am a Wilton Instructor and share everything I have learned here....
frosting plug
glaze cake with clear jelly instead of crumb coat
use pam and sugar instead of grease and flour pans
Toba Garetts icing technique of using a 2D tip to frost cake
hot dry spatula to smooth icing
Viva paper towels to finish smoothing frosting
White Almond Sour cream cake recipe (works with other flavors as well)
Hate to ask a stupid question,but what is clear jelly?
Using foam board and cutting it with a hot knife
Haven't gotten the chance to read the entire thread, but I've definately got to try this one!!! One of my best kept secrets is definately all of the great tips,ideas,knowledge I get here at CC!
my best kept secret... to my business...
go above and beyond... put all your heart into it... own it... make them all your babies...
and one i taught my DH ...
and i live by...
BE NOT AFRAID OF THE CAKE> (Do not fear the cake)... you OWN the cake...
you made the cake, own it...
It's true Denise, I know all of the people I bake for very well so I get to be invited to every party and hear the details even if I'm not going to the party! I agree with pinklesley1, put your heart...and soul into your work and it is a blessing....even if it is 5 AM and I'm baking!
Paula
besides the things I've learned here, CC is definitely my secret. no joke. my friends will say oh I have a friend who likes cake decorating, do you know any good website? and I'll be like sure, maybe try wilton.com. 
i would like to learn more about "doctoring" cake mixes with pudding, chocolate and creamers? i like the idea of using it in icing-would you use it in place of the milk and i guess i'll just taste it to see how it affects the taste. i guess i should browse the recipies once in a while instead of becoming a forum addict hehe
I love the creamers! There are so many different flavors to experiment with and they have each given me ideas for cake flavors to add to my list (I have around 53 flavors now!)
Here is one doctored cake mix recipe that I use for almost cake (WASC), varying the extracts, using flavored yogurts instead of sour cream most of the time, adding one box of pudding (2 boxes makes it too moist), and replacing half of the water with flavored creamer--or using coffee instead of water for chocolate cake.
http://www.recipezaar.com/69630
For a stronger chocolate flavor and for cakes that I need to carve, I simply add melted chocolate to the cake mix. The WASC recipe is a two cake mix recipe (of course it can be cut in half), so I add 12oz melted chocolate to it. For single cake recipes use 6 oz.
I've tried other doctored cake mix recipes, but the WASC is by far the best!
Ditto on Sugarshack. Long live Sharon! 
My tips:
-adding baby food fruit puree to BC for light fruity filling (it is preservative-free fruit puree)
-warm creamer in BC (Thanks Sharon!)
-a little shot of espresso in my chocolate cakes. Adds depth!
-chocolate fudge filling: a mixture of BC, lots of cocoa powder and extra vanilla until it is thick and can almost be pressed into the center of your cakes.
I'm so glad someone started this thread--one similar to this was lost during the crash!! I have learned so much from this site--I also didn't know that you couldn't be a home baker in Texas--OOPPSS!! I have tried many things because of this site--including cupcake bouquets--whom hospitals thought were real flowers!! Thank you Cake Central!
What is the WASC recipe????
Here is the recipe link
http://www.recipezaar.com/69630
The 1-2 punch of luck's pearl spray...and clear gold pixie dust on top of that...
OH CRAP....now i gotta kill ya.
My secret is all the great people that have helped me on CC. You guys are the greatest. And with my BC recipe letting the margarine or butter come to room temp. before using. And after 27 years my DH. He's my biggest cheering section.
I def agree with heart and soul going into all that you do. During consultations I become so involved with my customers that I feel like I am attending their wedding!
The Lord has blessed me so abundantly and allows me to pass those blessings on to my customers. I get to meet so many people and hear about what is going on in their lives, and in turn I get to pray for these people and they may never even know. But that is my passion, and without passion I could not do this week in and week out.
My biggest secret... Confidence (even if I should be confident). I have to pretend that I can do the cake and then make myself believe I can do it. Once I start to doubt cakes start falling apart!
CC has definitely changed my life! I would have never opened my own biz without it. Im thinking of closing my shop everytime CC crashes... I just cant function without it!!!
My secret is ...you can be more creative and have more fun with buttercream than fondant....but I would never tell this to anyone...because the fondant decorators would call me LIAR! LIAR!
KEEP THE BUTTERCREAM DREAM ALIVE!
I've tried Lucks gold and also brinze spray--they both clogged on me and I couldn't get the nozzle un-clogged! Had to throw away two hardly used cans.
awww, that's awful.....i used the airbrush spray, and it didn't clog my airbrush at all.
I hate wasting money.
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