I see all the time people writing in the forums... This is a dumb question but....
There are no dumb questions. Everyone of us on here was a newbie at some point and had to ask the same questions. Just a year ago I didn't know anything about cake decorating and now I know a lot because I asked questions.
I can't speak for everyone but I know that I love to answer questions that I know the answer to. It makes me feel like I'm not such a newbie anymore.
So don't ever hesitate to ask a question because there are lots of people who are happy to answer them. (especially indydebi LOL)
Have a great day and ask away!
Jen...

I second this motion! I have been a member of other web forums and they makes new individuals feel like scum......... Thats so not what Cake central is I am proud to a be a member.

*Whew* I am SOO much feeling better now that I've read your post! You see, I DONT have a "dumb" question NOW, BUT ........ its just a matter of time!!
So, humbly .. I Thank you,
From: Newbie Gaye

It would be easier to answer ANY question/s, if the subject line addressed the area of help needed and didn't simply state, "need help" or "dumb question".

Ah, self-deprecation. It makes the world (and CC) go 'round.

Why is that?

THANK YOU ALL SO MUCH. I HAVE A FEELING THIS ONE WAS PROMPTED BY MY LAST POST.... IF IT WAS OR WASN'T I'M JUST GLAD FOR IT! BEING A SELF TAUGHT NEWBIE, I CANNOT BELIEVE THE AMOUNT OF INFORMATION ALL OF YOU HAVE OFFERED ME. I CANNOT BELIEVE HOW KIND AND AMAZINGLY HELPFUL EVERYONE IS. I CANNOT BELIEVE HOW TALENTED YOU ALL ARE AND THE INSPIRATION YOU HAVE BROUGHT TO MY LIFE.

SO, KUDOS TO YOU ALL. THANK YOU FOR YOUR ENDLESS HELP AND I'M SO PROUD TO BE A PART OF THIS CC FAMILY!

aww thanks guys! I always feel like im bothering everyone when I ask a question. I feel better now,lol. So thanks again!

I am going to take advantage of this thread to ask a question. I already asked this a few hours ago and nobody has answered, and I would really want to know this: What is a "simple syrup"? I have read several times that some of you just "brush" cakes or cupcakes with some "simple syrup" to give it a better flavor and moisture. What is it and how do you do it? Or do you buy it? I really hope somebody that knows shares it here. Thank you for making us feel "normal" asking questions.

I agree - there are no "dumb" questions. Cake decorating can be rather daunting. In the few short months that I have been a part of CC, I have learned SO much from the amazing decorators here!

Eldag, to answer your questions (thanks to all I've learned on CC ), simple syrup is simple water and sugar boiled together. I use one part water to one part sugar, give it a stir, and then bring to a boil so that all of the sugar dissolves. I usually let it cool before using. You can add extracts to enhance the flavor of your cake. HTH.

Simple Syrup is simply sugar in a pan with water, heat until sugar is dissolved. You can make it as thin or thick as you want. It also works well to adding to ice tea...then you don't have to fight the granules.

Wow! now that is simple. Thank you both. I assume it can be brushed warm or cold, right?

Here is the recipe just in case you can not access the link


Ingredients:
1/3 cup sugar
1/4 cup water
2 tbsp. or up to 1/4 cup (4 tbsp.) of appropriate liqueur, varied according to context, taste, and your preference.

Instructions:
Bring the sugar and water to a boil in a covered pot. When all the sugar crystals have dissolved, let cool. Add the liqueur.

If applying to genoise, brush it on, preferably on a freshly cut surface (for example, if you have split layers). You can drizzle or smear it on with a spoon, but brushing really does work better. You may want the cake to rest a few minutes, perhaps chill a bit, before filling or icing recently brushed layers. Recipe will make enough to flavor up to a 10-egg Genoise ( two 9-inch round layers).

Oops, I hadn't read your post Frankyia when I asked about warm or cold. Thanks so much, I definitely want to try it. I read of a person that had an order of 500 cupcakes, so she got them at the store, in bulk, undecorated, and brushed them with a simple syrup, made a swirl and that's it. They loved them and tougth they never noticed they were store bought .

Yes, some people add it cold and some people add it warm, and some use brush and other use the squirt botle, it depend on the recipe or the way that work better for you.

It's true - no dumb questions, but I do find it a little irritating to see the same questions again and again. A quick search would determine whether someone else had asked that non-dumb question and got a lot of great answers just last week.

I'm impressed by the old-timers here who are patient enough to answer the same questions again and again.

Sorry, I sound grouchy. Feel free to poke me hard in the ribs next time I ask a question that was recently covered.

The majority of members are very helpful, to everyone.

Advice on how to get the most responses to any question:
(And what I hope is helpful info.)

1. Try to post in the correct forum.

2. Post specifically what you want answered.
(For example, just asking, "help needed" or "newbie
question" doesn't get the attention of someone who might
have your answer/s.)

3. Try to be clear and concise in giving all relevant details.
(If you need help w/recipe for example, include the
recipe's name and where you found it or a link so we know
what you're talking about.)

4. Please and thank-you are the currency at CC (we're not
paid consultants).

5. Be patient. But if your post isn't answered in a day or so,
it's okay to add to that (same) post to bring it back to life.

6. Please don't type in all caps. It's usually considered
shouting and I find it VERY difficult to read. Also use
paragraphs as "walls of text" make reading difficult -
and you want your posts to be easy to read & understand!

7. Please don't post the same question/s in ALL the forums.
Pick the forum that best fits your question/s. (See #5.)

Also, please check your posts for responses, then read the
answers. If you keep asking without reading the answers,
the responders will cease responding.

8. CC has so many features that it does take a while to get
the hang of them all....

9. Reading old threads under the various Forums will
provide invaluable information and help you get a feel
of the site and members.

10. If you ask for opinions (on any subject) be prepared for
honest opinions.

11. If you want to vent or be "comforted" that's fine, too.
Just indicate that you want sympathy/empathy, but NO
opinions.

12. Some topics can and do cause heated debates (and hurt
feelings). These would include: scratch vs. mix cakes,
butter vs. shortening frosting, meringue vs. American b/c
frosting, licensed vs. unlicensed baker/decorators.

These topics are not off limits. Jackie & Heath only ask
that we treat each other with respect.

13. If you submit a recipe to the CC recipes section... Be
aware that it doesn't automatically post as soon as
you're done typing. Either Jackie or Heath has to approve
and then enter it into the recipes section. Can take a
day or up to a month...

14. There are so many members, it's sometimes not possible
for your newest cake creation to be on the front page.
If you want feedback, just create a post asking for it and
attach your photo.

15. The Lounge forum is for anything not cake related.

16. If you sign up for the Naughty forum, those cakes will
show up in your searches of the photo galleries (if their
describers match what you're looking for even if it's not
"naughty".)

17. CC is open 24/7, so there's always someone available to
help (or at least point you in the right direction).

Relax, have fun and enjoy baking and decorating or TALKING about baking and decorating.

HTH

great post, jan! i love to go to the 'view unanswered posts' section, so you can find me there a lot, if needed. welcome to all the newbies and best of luck!

just for the record....my "all caps" reply to this forum was not yelling! Okay, it was but it was yelling with great glee and excitement!!!!!!!!!!!

On a serious note, I understand that some or most take all caps as "yelling" so I'll keep this in mind for next time. hey, I'm Italian! We talk loud!!!

Thanks again for everything today, yesterday and all the days ahead! I cannot wait to see what else I can learn. Each morning, as my daughter is waking up, I check my email, then the news, then CC. And BOOM (sorry, caps again), I learn something!!! Actually, several times a day I learn.

Now, in response to the Simple Syrup question. Does this have to been made with alcohol as flavoring or can it be things like lemon extract???

can this be used underneath icing on cupcakes too?
thanks.

lolobell yes you can use extracts just remeber with any alcohol base flavoring wait until the syrup has cooled to add if not the alcohol will evaporate or cook off under high heat.

Hi There,

I'm a newbie too and have some questions too if anyone can help please

1. When putting flat, fondant, cut out shapes onto the fondant covered cake, what is best to use to stick them on? I made my first cake last week and used a really runny royal icing mixture but it took ages to glue all the zebra stripes on. I see lots of cakes in the gallery with little dots on and think it must take ages!

2. I have also seen some cakes with the grass effect. I have seen this done with buttercream but how can you get that effect with fondant?

3. To model flowers, figures etc, what is the best thing to use? I tried out some more 3D shapes last week with fondant but it was just too soft. (I'm in London, UK so the UK name would be great if you know it!)

Thanks x

i can help with #1. i just use a little bit of water to secure fondant to fondant. otherwise, a tiny bit of whatever frosting i used under the fondant. good luck!

Everything you ever wanted to know about simple syrup:

http://www.cakecentral.com/cake-decorating-ftopict-614752-.html

HTH

Thanks Jessica! Next time I'll dab on a bit of water

I'm glad I started this post!
Jan: a lot of times when you search the forums the thing you are searching for doesn't come up. It happens to me all the time. Am I not searching right? What is the best way to search to get the results you want? I know that a lot of people have this trouble but then others can find it right away. So, some of us must not know the secret! LOL
Happy asking!
Jen...

The grass effect with fondant is done by using a clay gun. That is also how you make long ropes of fondant too. I highly reccomend the makin's clay gun. It works really well and costs about $20. But if you need to make grass and you don't have a gun I have used my papmered chef garlic press before and that works too. You just need something with lots of tiny wholes in it that you can press the fondant or gumpast through. You can also make hair this way.
Hope that helps.
Jen...

thanks for your replies, this is great. Garlic press - genius!

x