Best decorating secrets and tips?!!!

Decorating By frog80 Updated 29 Jul 2013 , 9:43pm by Homemadebytz

LittleLinda Posted 31 Jul 2006 , 9:19pm
post #61 of 83
Quote:
Originally Posted by darkchocolate

My question is this, do you use the turntables for your sheet cakes? Everytime I look at one in the store I keep wondering if the 9X13 or 11X15 cakes are too big to use.




I use Rubbermaid turntables. I think they are meant to put into your cabinet and store stuff on it; but I use it for my cakes ... yes 11x15 AND 12x18.

My favorite tip is that I put my icing on a piece of plastic wrap and rollit up. Then I shape it into a cone and drop the cone into my pastry bag. When the icing is gone, just pull out and toss the squished messy plastic wrap, and the sides of your pastry bag are still clean!

pamthom Posted 31 Jul 2006 , 9:41pm
post #62 of 83

My tips are more on the line of how to save moneyWhen I get a request from close friends and family members for cakes (which I almost always do for free) I may not have certain items needed ( pastry bags, tips, stencils etc.) so in return for the free cakes I can get a lot of my small tools that can be used over and over again. Another tipI use the large (1-gallon) plastic ice cream containers to store my icings and fillings (no expensive plastic containers that may have been used for other foods. Also when your local grocery store is having a sell on products(cake mixes, butter, Crisco etc) buy in large quantitiesas much as your cupboards and freezers will holdlol

thumbs_up.gif

paxpuella Posted 31 Jul 2006 , 10:01pm
post #63 of 83

This is more of a money saving type tip for me. At work, we get our vials in corrugated boxes. I save a few a day and bring them home. Then using my compass, I draw a circle, cut out and there is another cake circle. I can get three 12" and one 10" circle out of one box and that can save quite a bit of money in the long run.

luvbakin Posted 1 Aug 2006 , 12:43am
post #64 of 83

Okay, I have one. A lot of times I just need a little bit of red or black to do some detail work, and I don't want to mix up those colors because it's sooooo difficuilt to get them dark enough. So I always keep a tube of red and black of Wiltons decorating icing (looks like a big tube of toothpaste) on hand. It keeps forever, and I can attach a tip to the end of a tube to do the work, then put the cap back on and save it for next time.

kjgjam22 Posted 1 Aug 2006 , 4:09am
post #65 of 83
Quote:
Originally Posted by luvbakin

Okay, I have one. A lot of times I just need a little bit of red or black to do some detail work, and I don't want to mix up those colors because it's sooooo difficuilt to get them dark enough. So I always keep a tube of red and black of Wiltons decorating icing (looks like a big tube of toothpaste) on hand. It keeps forever, and I can attach a tip to the end of a tube to do the work, then put the cap back on and save it for next time.




i dont know about anyone else...i find those wilton tubed icings to be very stiff and hard to work with....not knocking the tip...just wondered if i was alone there.

thanks for the info..you guys saved me A LOT of money. i was saving for a system that costs 599 US$. In jamaican money thats more than a lot.

kjgjam22 Posted 1 Aug 2006 , 4:30am
post #66 of 83
Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif




has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.

chloe1979 Posted 1 Aug 2006 , 4:59am
post #67 of 83

I am new to the site, too. I have learned so much but there are a few things I learned from my Wilton instructor that I found helpful...

1. When torting a cake (9x13, etc.) slide the top half onto an airbake cookie pan until you are ready to put it back after filling the cake. It works really slick.

2. If you can not get perfect color red or black icing and you are frustrated, check with your local grocer--they may sell it to you by the cup. Most places in our area get it shipped in big 5 gallon pails.

3. Always keep a mug full of water in your oven. It helps keep the oven moist.

shebaben Posted 1 Aug 2006 , 11:12am
post #68 of 83

What a learning opportunity this thread is!!! I've learned mroe here than in all my classes combined! Thanks to everyone. Now, I'm about to go get DGD's Play Doh stuff out, wash it really clean, and go play!!! PAT

Lisa Posted 1 Aug 2006 , 5:38pm
post #69 of 83
Quote:
Originally Posted by kjgjam22

Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif



has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.




There are refill kits available for the cartridges. Using other colorants to fill the cartridges has been mentioned before but I don't think anyone has experimented with it yet. There would be issues with color matching and possibly problems with the ink passing through/clogging the nozzles of the print head.

kjgjam22 Posted 1 Aug 2006 , 10:09pm
post #70 of 83
Quote:
Originally Posted by Lisa

Quote:
Originally Posted by kjgjam22

Quote:
Originally Posted by Lisa

Quote:
Originally Posted by dtmc



How do you make your own edible images?



You can make your own using an inkjet printer (Canon iP3000, iP1500 or MP130), ink cartridges filled with edible ink and edible paper (frosting sheets). You can find supplies and more info at www.kopykake.com

HTH icon_smile.gif



has anyone thought of filling the cartridges with air brush colour???? just had that thought. that way when your colours run out then you dont need to buy the entire cartridge again. ???? wondering.



There are refill kits available for the cartridges. Using other colorants to fill the cartridges has been mentioned before but I don't think anyone has experimented with it yet. There would be issues with color matching and possibly problems with the ink passing through/clogging the nozzles of the print head.




hi lisa, thanks for the answer. i wont play with that one then. when i do buy the printer i will stick to the cartridges available. sounds more cost effective than damaging a print head.

SarahJane Posted 2 Aug 2006 , 9:48am
post #71 of 83

My tip is for storage/delivery. I do a lot of cakes for free and it's too expensive to buy cake boxes. I went and got a plastic under the bed storage bin (It's "shorter" than most storage bins) with a lid that latches on. I wrapped a sheet cake cardboard w/ that non-stick shelf liner. I turn it upside down so that the lid is on the bottom, put the wrapped board down and then I set my finished sheet cake on top of that. I put the plastic "bin" over the top of the cake like a lid and then latch. The cake stays in place, the cake stays clean, and it looks more professional than just carrying in an uncovered cake. Also right now I am using it for drying/storing some fondant leaves for a wedding cake I'm doing. It keeps them free from dust and because it latches I know the geckos can't get into it.

fourangelsmommie Posted 2 Aug 2006 , 11:22am
post #72 of 83

koppeskreations, what is the stress free cake system?????

fourangelsmommie Posted 2 Aug 2006 , 12:03pm
post #73 of 83

You spray your cakes with water in a spray bottle and then ice them??? Do you spray lightly or medium?? Wonder why that works????

Love this thread, heck, love CC! I've learned more here than in my wilton classes I'm taking now. I've asked my instructor about different things mentioned on here and she just looks at me like I'm crazy. She hasn't heard of several things. So, after each class, we sit and talk about what I've found out this week on CC! icon_lol.gif
Keep them coming!


My favorite is when you need to make 'hair' on a fondant figure like a person... use a garlic press to press your fondant thru and it looks like hair. Just take a toothpick and press on the figure's head.

Fascination Posted 2 Aug 2006 , 1:21pm
post #74 of 83

Wow!
there is enough info here to fill a book.

I would like to add one tip.
When I torte a cake, instead of a board or cookie sheet, I use one of those new 'Flexible Cutting Boards'. They come in different sizes, are very thin, flexible, food safe, dishwasher safe, long lasting and take up virtually no storage space.
AND I can buy a package of 2 for a $1, at the dollar store!
ciao

MissyTex Posted 2 Aug 2006 , 2:54pm
post #75 of 83

I also like to use icing in plastic wrap in my decorating bags. Saves on clean up, easier to get the coupler out when your bag isn't a gooey mess, plus you can pull it out and slip in another color.

I also use my version of bake even strips to bake a level cake. I wrap wet (damp, not dripping) dish towels around my cake pans, hold them together with binder clips. I have a couple of towels I only use for cakes. I cut them in strips. Not much extra effort and I get very level cakes.

mckaren Posted 3 Aug 2006 , 7:51am
post #76 of 83

I've found that when filling and icing round cakes with buttercream, it's easier and you get a better finish if you put the filling on the bottom layer and also ice the bottom layer before you put the top layer on. No worries about hiding the join in the middle. icon_smile.gif

shujuana Posted 7 Aug 2006 , 1:57pm
post #77 of 83

Well, here is a cost saving tip, especially if you are taking classes.

Whenever, I am unsure if a products is still good (i.e., eggs, milk), I will use those to create my class cake and/or create dummy cakes. It saves you from wasting your good supplies when you just want to practice. You HAVE to make sure that you throw the cake away once you are finished.

I am a stickler about dates/contamination so I'm afraid to use anything after the printed date.

ccsweetness Posted 10 Aug 2006 , 6:14pm
post #78 of 83

WOW, what an awesome idea for a post! I am learning so much....I want to keep this one going! Well, being new to decorating (about a year or two), I have to say I have learned almost everything from this site! I heard someone say they use a hot knife....is this just the traditional running hot water over a knife or putting it in some boiling water, or is there actually a tool that you can buy (like a knife you turn on and stays hot for you)??? Sorry if its a dumb question, but there should be something like that if there isn't already!! haha icon_lol.gif

tammiemarie Posted 10 Aug 2006 , 6:39pm
post #79 of 83

One of my fave tips is for making black icing, and I got it from CC. I keep a tub of store brand chocolate fudge icing in the house, and then when I need black icing, I use it and just add a small amount of black color to it. Works great and is lots easier than making it from scratch!

SweetNSassyTreats Posted 6 Mar 2013 , 4:13pm
post #80 of 83

great tip!

dawnybird Posted 6 Mar 2013 , 4:20pm
post #81 of 83
Quote:
Originally Posted by ccsweetness 

WOW, what an awesome idea for a post! I am learning so much....I want to keep this one going! Well, being new to decorating (about a year or two), I have to say I have learned almost everything from this site! I heard someone say they use a hot knife....is this just the traditional running hot water over a knife or putting it in some boiling water, or is there actually a tool that you can buy (like a knife you turn on and stays hot for you)??? Sorry if its a dumb question, but there should be something like that if there isn't already!! haha icon_lol.gif


That's an awesome idea! Why don't you invent it and sell it? Seriously! I hate having to constantly reheat the knife.

Mrs CakeRookie Posted 19 Mar 2013 , 4:05pm
post #82 of 83

AI am new as well and I just want to stay I have learned so much in last few days just reading. I'm excited to continue to read and learn from all of you willing to help us newbie's. Thank you very much :)

Homemadebytz Posted 29 Jul 2013 , 9:43pm
post #83 of 83

OMG ... this thread ended???? I was learning soooo much .. .can we get it going again or is there a similar thread? ;) Thanks ladies, I am new to cakes/decorating and every tip is pure genius. 

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