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tatechloeandlucysmom
Newbie
Joined: Jul 12, 2009
Posts: 15
Birthday: Dec 14
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Sun Nov 01, 2009 4:31 pm |
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Hi there! I've made about 4 or 5 cakes now and have never taken a class or seen a dvd or book. I have some Wilton cake pans, but read about another kind on here months ago that seemed "better". I think this is something I'd like to learn well enough to take a little more seriously in time. So.... if you were new and could spend $100 on anything, what would you suggest? |
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Doug
Forum SuperStar!
Joined: Jun 28, 2005
Posts: 9450
Location: NC - just off I95, North of the Border
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Sun Nov 01, 2009 4:40 pm |
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magic line pans in round and square --
6, 8, 10, 12, 14 inch (as many as that $100) would buy.
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the pans are the first tool that can have the greatest impact on the final product in terms of quality and ease of decorating. |
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Rylan
Forum SuperStar!
Joined: Feb 19, 2009
Posts: 3897
Location: Las Vegas
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Sun Nov 01, 2009 4:48 pm |
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I would go with flower cutters--but that is only me since I'm new to that area. |
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Texas_Rose
Forum SuperStar!
Joined: Feb 26, 2008
Posts: 3972
Location: San Antonio, TX
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Sun Nov 01, 2009 4:53 pm |
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Do you do fondant cakes? Because there are tons of neat gadgets to use with fondant...
I've been using Wilton pans for years and it hasn't killed me yet  So I think I would spend the $100 on something that I didn't already have. Personally for that $100 I would get a cheap airbrush, but I already have tons of cake junk so my answer is probably different than yours would be. |
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tatechloeandlucysmom
Newbie
Joined: Jul 12, 2009
Posts: 15
Birthday: Dec 14
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Sun Nov 01, 2009 5:04 pm |
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Thank you, ALL OF YOU, so much for your wisdom! I love all of the different answers, it helps create a wish list! (and thank you, I never know how to post the right way! lol I can't ice a cake to save my life, but I seem to be learning about MMF pretty easily and LOVE to work with it.  PLEASE, KEEP THE ANSWERS COMING! |
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Kims_cakes
Junior Member
Joined: Aug 24, 2009
Posts: 46
Location: Indiana
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Sun Nov 01, 2009 5:17 pm |
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I agree with Doug. I noticed a HUGE difference with the first cake I baked in my Magic Line pans.
Have fun spending that cash! |
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tatechloeandlucysmom
Newbie
Joined: Jul 12, 2009
Posts: 15
Birthday: Dec 14
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Sun Nov 01, 2009 7:54 pm |
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Ok, so, do you guys recommend the 2" or 3" pans? I have a 3" but can't figure out what the big deal is... (blushing) again, VERY new. Also, any names on air brushes? Thanks for your input! |
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vdrsolo
Forum Addict
Joined: Jan 29, 2007
Posts: 828
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Sun Nov 01, 2009 8:28 pm |
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I prefer the 2" magic line pans, I used to have some 3" pans and hated them, ended up selling them on ebay. Most of my cakes are tiered cakes, so I just bake 2 2" layers for each tier.
www.countrykitchensa.com gives you a discount on $100 and above
But what I would do, is go to www.intotheoven.com and sign up on their website and their message board/forums. Even though I don't participate in the forums, I'm signed up. For the past couple of years they have ran a "Black Friday" sale where they give you a pretty good discount on all items. You will only get an email if you are a forum member. Then you have to log onto the forum to see the discount code. I stocked up on more Magic Line and bought some Fat Daddios in the larger squares because ML doesn't go over a 9" square. I think that had a 20% discount code then. |
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margaretb
Frequent Member
Joined: Jul 04, 2008
Posts: 473
Location: Alberta
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Sun Nov 01, 2009 8:34 pm |
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What do you have for basic supplies? Do you do any buttercream decorating? If you do buttercream, I recommend having at least 8 icing bags (I like the 10 inch) with couplers, and a variety of tips (1,2,3,4,5 (line), 16, 17, 18 (star), at least one rose tip (say 103)), and I would have duplicates of at least one of the star tips in case you are using more than one colour to fill something in. I bought a couple roles of the wilton fancy foil this summer (the second time I forgot I had already bought one) because I was doing a few grad cakes, but usually I cover my boards with tin foil, and I just discovered the wide roles of barbeque tinfoil -- so much easier to cover a bigger board! One thing that I got that I consider a luxury but I LOVE is a wilton turntable. I was going to pick up the plastic one with a 50% off coupon, and then I noticed the metal one. It was twice as expensive, but what the hey, 50% off. I LOVE IT! If you are doing fondant lots, then I guess I would recommend that clay press (forget the name, but it gets recommended a lot for making long strings e.g. for hair or tassels), the big rolling pin with the rings on the end to guide for thickness, maybe a set of modeling tools, maybe some cutters in various shapes that you think you would use over and over. Some clear vanilla if you are making icing or fondant that you want to keep as white as possible. Meringue powder if you are doing royal icing anything. Gel colours -- I have read here that Americolour is better than the wilton ones, and I found a Canadian store where I can order them with a low flat rate shipping charge or free shipping for orders over $100, so as I use up my wilton ones, I am going to start buying Americolour. A spatula for icing cakes if you don't have one. There's just so much stuff, and you go through a lot of supplies making cakes too. What fun to have a shopping spree. Maybe browse around the galleries and see which cakes you want to make (I tend to find a cake I want to try, then the next time someone asks for a cake, that's the one they get) and think about what you would need to make them. |
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HarleyDee
Frequent Member
Joined: Aug 17, 2009
Posts: 221
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Sun Nov 01, 2009 8:36 pm |
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I would put a little more money with that and get an Agbay |
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ailika
Regular Member
Joined: Dec 28, 2004
Posts: 182
Location: New York
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Sun Nov 01, 2009 9:14 pm |
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tguegirl
Junior Member
Joined: Jan 21, 2008
Posts: 73
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Sun Nov 01, 2009 9:43 pm |
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I would suggest using some of that money to buy an offset spatula (get the smaller, 4 inch or 4.5 inch size) and two fondant smoothers. I cannot emphasize the fondant smoothers enough! They are around $5 each and I don't know what I did without them. I noticed a huge difference in my fondant. |
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kricket
Junior Member
Joined: Oct 07, 2005
Posts: 56
Location: Las Vegas, Nevada
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Sun Nov 01, 2009 10:29 pm |
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A turntable and plenty of off-set spatulas. I can't even ice a cake without those anymore. Indispensable! |
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Shelly4481
Frequent Member
Joined: Jul 26, 2007
Posts: 417
Location: Texas
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Mon Nov 02, 2009 7:40 am |
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Spatulas, 5-8 bags, turn table, 2 fondant smoothers (I even use them for smoothing bc americolor colors. Magic line pans, I have lots of wilton and some magic line, (love the ml). The cutter to make stripes. |
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tatechloeandlucysmom
Newbie
Joined: Jul 12, 2009
Posts: 15
Birthday: Dec 14
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Sat Nov 07, 2009 8:09 pm |
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You are all wonderful, thanks so much for the advice and ideas! I have tucked babies in bed, clicked the links and joined the sites!
I am lusting after the magic line pans and the agbay (WHERE DOES ONE BUY THIS AND APPROX. HOW MUCH?) My next mission is to figure out what an off set spatula is and what kind to look into.
So far, with each cake I have tried to acquire a few things here and there. I have Wilton pans from 6" to 14" I think, along with some smaller old pans I inherited from hubby's grandmother. I have the cooling wraps for the outside of the pans -WOW! A cheapo leveler, the Wilton tiny fondant cutter w/ interchangable edges, 2 Fondant smoothers (felt so proud when I saw your recommendations lol - And I have 26 wilton tips with no clue how to use them -lol, long story. I have a Lazy Susan I have been using as a turn table and lots of dowels and wilton support things with no clue how to use them properly... need to get the SPS I guess. -And I have some fondant cookie cutter things. I too, am going to try to begin to replace my Wilton colors with Americolor.
You are all angels and I greatly GREATLY appreciate you taking the time to respond! Thank you so much. I now have my list together for my birthday and Christmas! -A girl can dream. lol Have a great week! xoxo-Laura |
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