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Advanced or Pro cake forum - Page 2

post #16 of 53
Like someone said though, someone could've been working with buttercream for years and be very advanced, but just starting out with fondant, so it would be difficult to have an advanced section. There's always something new to learn. What I love about this site is that the "advanced" help the beginners and sometimes even a "beginner" can help out the "advanced" if there is something they have done (ex. worked with sugar veil or something). Therefore, it might be best to just break down the sections in the forums further, for example "Fondant", "Gum Paste Flowers", etc.
post #17 of 53
I understand the desire to have a section for advanced bakers/decorators, but how could you possibly keep a new decorator (and I don't mean new to the site, but new to decorating) from accessing it and asking questions there? In fact, if that's where all the experienced people hang out, what better place to go for answers? Why would they go to a section for newbies, where they would just be asking other newbies how to do things? You'd get lots of posts like, "I can't answer your question, but I'd love to know, too!!!!"

Also, a problem with having one thread about buttercream, one thread about stacking, one thread about topsy-turvy...is that those threads become 50 pages long and it's just much quicker to ask your question in a new thread than read through 50 pages. I mean...look at the "serious thread on cake balls" or "serious thread on cupcakes." It would take a week to read through it, in hopes that somewhere in all those pages is the answer to your question.

If this site is about helping people, then we have to intermingle and deal with the occasional redundant, newbie questions. If you open a thread that doesn't interest you, just back out of it. I'm not new to baking, but have certainly learned a thing or two from answers given to newbie questions.
post #18 of 53
Quote:
Originally Posted by JohnnyCakes1966

I understand the desire to have a section for advanced bakers/decorators, but how could you possibly keep a new decorator (and I don't mean new to the site, but new to decorating) from accessing it and asking questions there? In fact, if that's where all the experienced people hang out, what better place to go for answers? Why would they go to a section for newbies, where they would just be asking other newbies how to do things? You'd get lots of posts like, "I can't answer your question, but I'd love to know, too!!!!"

Also, a problem with having one thread about buttercream, one thread about stacking, one thread about topsy-turvy...is that those threads become 50 pages long and it's just much quicker to ask your question in a new thread than read through 50 pages. I mean...look at the "serious thread on cake balls" or "serious thread on cupcakes." It would take a week to read through it, in hopes that somewhere in all those pages is the answer to your question.

If this site is about helping people, then we have to intermingle and deal with the occasional redundant, newbie questions. If you open a thread that doesn't interest you, just back out of it. I'm not new to baking, but have certainly learned a thing or two from answers given to newbie questions.


Very well said!!!
post #19 of 53
I really can't imagine anyone on here being more "advanced" than Edna (tonedna), Sharon Z., (sugarshack) and Indydebi to name a few and they never seem to mind answering any of the "beginner" questions. Not only do they not seem to mind, they're always more than willing to do so.
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post #20 of 53
Quote:
Originally Posted by JohnnyCakes1966


Also, a problem with having one thread about buttercream, one thread about stacking, one thread about topsy-turvy...is that those threads become 50 pages long and it's just much quicker to ask your question in a new thread than read through 50 pages.



But I didn't suggest a thread, I suggested a sub-forum where all the threads could be gathered.

Regarding the OP's complaint about misleading subject lines, Scrapbook.com has a feature where you can cursor over the post's title in the forum and a pop-up box shows you the first few lines of the post, so that people can get a snapshot idea of what the post is about. That might be a nice feature to have here.
post #21 of 53
Quote:
Originally Posted by mpetty


Regarding the OP's complaint about misleading subject lines, Scrapbook.com has a feature where you can cursor over the post's title in the forum and a pop-up box shows you the first few lines of the post, so that people can get a snapshot idea of what the post is about. That might be a nice feature to have here.



thumbs_up.gifthumbs_up.gif

I was doing a search the other day on one of the search engines that did that very same thing...VERY VERY HELPFUL!
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"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
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post #22 of 53
I learn from both beginners and advanced and everything in between. I was a catering company pastry chef for several years and went to culinary school. I can make all kinds of delicious cakes from scratch, meringue buttercreams and ganache with my eyes closed.

BUT, now I want to have a cake decorating business, much of which they don't teach in culinary school. We learned classic French cooking. We learned a couple of piping techniques, some sugar work etc. It was centered around breads and desserts- not cake decorating.

To my instructor, things like shortening and rolled fondant didn't exist. In addition to that, cakes have changed ALOT in the last 15 years. I have only been a member here for a few months and now and then I can offer advice when it comes to baking techniques or ganache or something like that.

And sometimes someone asks a question that makes it clear they don't know a thing about the chemistry of baking and I'm tempted to roll my eyes. but then I remind myself what a beginner I am in many areas. I think I have gained at least 3 years of experience from reading forums here- in a lot of areas, such as dealing with clients, assembling cakes etc. I hope to be able to give back some knowlege as well!
post #23 of 53
Quote:
Originally Posted by mamawrobin

I really can't imagine anyone on here being more "advanced" than Edna (tonedna), Sharon Z., (sugarshack) and Indydebi to name a few and they never seem to mind answering any of the "beginner" questions. Not only do they not seem to mind, they're always more than willing to do so.



I totally agree. All of them have been very willing to answer my questions from day one.

mpetty - My response wasn't directed at you. icon_smile.gif I'm just throwing out my thoughts.

I hope no one takes offense to this, but one thing that bogs down a thread and makes it hard to read through is when someone offers a suggestion or tutorial and half of us (I'm guilty, too!) post a "thank you" message. Obviously, we all want to thank the person for their idea, but that can turn a thread into 50 pages quicker than anything. So maybe there could be a "thank you" button (like a favorites for photos) that we could click on to let the OP know we appreciate their idea, but would keep the thread from getting so big and scaring people away from it...and causing them to create another thread to get their question answered. I know if I see a thread that's 15 or so pages, I get exhausted even thinking about opening it!
post #24 of 53
When I found CC, I had been making wedding cakes for 25 years. I thought I was pretty advanced. But after being on CC for just a few hours, it was a knock in the head on how much I didn't know. Advanced person? Or newbie?

25+ years of being a buttercream only gal and I was dragged kicking and screaming into the wonderful world of fondant. Advanced person? Or newbie?

I've never made a TT cake, never made a gumpaste flower, never done quite a few things that many people with less "cake-time" under their belt than me have done. Advanced person? Or newbie?

I actually don't mind the multiple questions because I understand we are getting new people on here every single day. I undertstand that what is basic and common sense to many, is something brand new to others.

If anyone is taking a poll, I vote "no". I'm not really interested in setting up some varying degrees of "societal class structuring" of my CC family members.
post #25 of 53
Quote:
Originally Posted by mpetty



If it's technologically possible, I think CC would benefit from several areas of organization that would help us all to surf the site a bit more efficiently:

1. Create sub-sections within each forum which would collect threads on basic topics, allowing beginners and newbies to find those answers quickly and address the frustration of clogging up the main forums with repeated questions on things like smoothing/crusting buttercream, how to price, how many servings, starting a home business (which, IMHO, should be posted in both the Cake Decorating and Cake Business forums).

2. I think we would benefit from at least two new forums: Beginning (or Basic) Cake Decorating, and How to Use This Site (or "Getting Started"). The Beginners forum could host the questions on buttercream, stacking, figure making, etc. and the "How to" forum could address questions/topics like searching for topics on the site, how to post photos and how your status changes, the etiquette for giving credit to those whose cakes we've duplicated, etc. I would also recommend that there be a blurb on the homepage about the "How to" forum, stressing that new members need to begin there. (In a perfect world, it would be technologically impossible to access any of the other forums until you've completed a"How to" forum primer, but we don't want Heath sitting in a corner rocking and crying, do we? icon_wink.gif)

And maybe an "Advanced" is called for, although i don't know how we'd monitor the ability to post in that forum without the same issue of redundancy coming up.

I think the issue of "question overload" is part of CC's continued evolvment; it's such a great site that more and more folks are getting their decorating degree here and we just need a bit more organization to keep it enjoyable for beginner and pro alike.



I really like this idea. I was also thinking of a FAQ for basics, maybe as a sticky.

I would not worry about any threads being started in the wrong forum, since moderators are so quick at moving them. (not towards mpetty, just the general discussion)
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post #26 of 53
There is already a business section....which is great for talking about the cake business aspect or working with customers, etc.

As far as "advanced" I dunno...I kinda like how everybody is together....and those who have questions like "How do I make buttercream" will find someone to answer, and those with "How do I structure a large 3D cake" or "How do I make sugarwork diamonds" or "How do I make elaborate chocolate work" will be answered by whoever it applies to.

If you want to specifically talk to an advanced caker, find someone who you like their photos and then PM them the question you may have.

I'm not opposed, but on the other hand I don't see a huge need for it.
post #27 of 53
Quote:
Originally Posted by Adevag

Quote:
Originally Posted by mpetty



If it's technologically possible, I think CC would benefit from several areas of organization that would help us all to surf the site a bit more efficiently:

1. Create sub-sections within each forum which would collect threads on basic topics, allowing beginners and newbies to find those answers quickly and address the frustration of clogging up the main forums with repeated questions on things like smoothing/crusting buttercream, how to price, how many servings, starting a home business (which, IMHO, should be posted in both the Cake Decorating and Cake Business forums).

2. I think we would benefit from at least two new forums: Beginning (or Basic) Cake Decorating, and How to Use This Site (or "Getting Started"). The Beginners forum could host the questions on buttercream, stacking, figure making, etc. and the "How to" forum could address questions/topics like searching for topics on the site, how to post photos and how your status changes, the etiquette for giving credit to those whose cakes we've duplicated, etc. I would also recommend that there be a blurb on the homepage about the "How to" forum, stressing that new members need to begin there. (In a perfect world, it would be technologically impossible to access any of the other forums until you've completed a"How to" forum primer, but we don't want Heath sitting in a corner rocking and crying, do we? icon_wink.gif)

And maybe an "Advanced" is called for, although i don't know how we'd monitor the ability to post in that forum without the same issue of redundancy coming up.

I think the issue of "question overload" is part of CC's continued evolvment; it's such a great site that more and more folks are getting their decorating degree here and we just need a bit more organization to keep it enjoyable for beginner and pro alike.



I really like this idea. I was also thinking of a FAQ for basics, maybe as a sticky.

I would not worry about any threads being started in the wrong forum, since moderators are so quick at moving them. (not towards mpetty, just the general discussion)



These are great ideas, Sofia. I don't mind questions from persons just starting out. There's a big HOWEVER...

I doubt the posters we're talking about will even read such helpful threads or FAQs.

Sometimes, new posters don't even read through a page or two of a forum, let along try a simple search, before they ask their questions. (And I know there are lots of new cakers who do do this--for that I thank you.)

I don't even want to think about how many times questions like, "How do you put ribbon around a cake?" or "How do you make tiffany blue?" or "Can I freeze/refrigerate ________?" or "I need a good recipe for chocolate cake?" are asked. It seems as though so many threads are simple things that could be answered if a poster just lurked and read through the past week of postings.

I know the search functions on this site aren't always the easiest to use. But, I still get slightly peeved when it's a new poster who says, "I don't have time to read through those posts." So other people should waste their time answering something that's been answered 50 times?

I suppose I'd like to see a little less unnecessary 'clutter' on the boards, but if it gets to me, I just skip a couple of days viewing posts.
post #28 of 53
Quote:
Originally Posted by indydebi



I actually don't mind the multiple questions because I understand we are getting new people on here every single day. I undertstand that what is basic and common sense to many, is something brand new to others.

If anyone is taking a poll, I vote "no". I'm not really interested in setting up some varying degrees of "societal class structuring" of my CC family members.



Me too. As a relative newbie in all areas of cake decorating....I appreciate the wisdom that I have learned from so many others here...and am thrilled when someone finally asks a question that I can answer. Learning from the collective knowledge of the group is a great thing!
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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post #29 of 53
Quote:
Originally Posted by dawncr



I doubt the posters we're talking about will even read such helpful threads or FAQs.

I know the search functions on this site aren't always the easiest to use. But, I still get slightly peeved when it's a new poster who says, "I don't have time to read through those posts." So other people should waste their time answering something that's been answered 50 times?

I suppose I'd like to see a little less unnecessary 'clutter' on the boards, but if it gets to me, I just skip a couple of days viewing posts.



Completely agree. But if there was a place (like a sticky) then whoever feels like answering the question could simply in one sentence reply with a referring towards the sticky (or forum or sub-category). Kind of like how anyone with basic SPS questions get referred to Leah_s (sp.?) sticky.
Sofia
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post #30 of 53
Quote:
Originally Posted by indydebi

If anyone is taking a poll, I vote "no". I'm not really interested in setting up some varying degrees of "societal class structuring" of my CC family members.



ITA! I've seen this type of structure on other forums and it cause people outside of the "exclusive clique" to go elsewhere. I've asked newbie questions and people have kindly taken the time to share their knowledge with me. I appreciate it very much. I've had a couple of people PM me and I was happy to share what I had learned. This is a friendly, helpful forum and I hope that it stays that way.
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Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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