Making wonderufl tasting fondant, NFSC, and Penny's. I was ready to give up making cookies all together. I couldn't stand the Wilton's (anything) any longer. I've learned about Americolor. Now Wiltons food coloring could be used in paint balls for all I care anymore.

I am still learning new trips.

I learned of the Melvira Method. I LOVE this method to smoothing and won't use any other!

I also learned of Americolor. I bought some used it and loved it but am finishing out my wilton colors first lol. Too much money invested to junk them lol.

I learned how to make stacked cakes! YAY!!! and I've learned how to make a naughty cake

I've learned lots, mostly the ones already mentioned, and eagerly waiting to learn more.

What a great thread! I've learned more just reading this thread!!! By far the best thing that has helped me is the viva method.

Cupcake Bouquets -

it would have to be viva towel.

How do u make cake balls I mean with icy or what is that you put on it?


Thanks.

I've learnt just recently that if I use a chcolate fondant or a cocoa icing that I only have to add a little bit of black colour and I get a great black fondant or icing.
I also love and learnt Cupcake Bouquets

Best--DON'T use core in 3 D cakes--nail trick--red coloring--too many to say! So much help on CC!

I'm curious, is this one of the longest running threads in CC history?

Gosh, there are so many, I think the number 1 is the fbct. The viva paper towel is a must have and I have just started putting the vanilla caramel coffee creamer into my bc, everybody loves it. Don't know what I would do without you guys!

So many things I have learned from this site, where do I begin, but as you are just asking for one, I have to say that the best thing that I have learned is the icing the cake upside down trick. My cakes are now always smooth I always get the comment when icing with buttercream "how on earth do you get your cakes so smooth?" Love it,love it,love it.

I think I replied to this a while back but I've learned quite a bit since then!

I don't think I could pick just one thing... Love it that I learned a better way to buy a package bow. LOVE Toba Garrett's fondant recipe, LOVE my new white cake recipe, learned to do fondant swags, still like to have the upside-down method of icing. I don't use that as much as I used to but for wedding cakes, it's a must... and cannot forget the most invaluable thing: all the decorating ideas from other CCers! It's important to keep up with trends and being on CC helps that tremendously. I can see what people make the most (plain with ribbon on the bottom of each tier? ) and what cakes get the most positive responses, etc.

I'll have to say - how to make a bow topper. My first one failed miserably. Now, I'm making them great.

I have to say the melvira method and the chocolate cigarellos. Also the flattening of cakes instead of leveling. Alo towels for baking strips instead of using Wiltons

so many great ideas . .. .thanks everyone

One of mine would have to be the support here and knowing other people are just as hard on themselves about their cake decorating skills not being perfect.

I can't decide, can I get back to you on this one..... My brain hurts cos I'm thinking too hard

I have just read all 30 previous pages of posts . . . and my brain hurts!!! (I mean that in a good way )

This thread has been most informative!!! (thanx patton78 for your curiosity almost a year ago! )

As a newbie . . . I wonder if there is a glossary of definitions of acronyms/abbreviations (ideally with links to the recipe or whatever) . . . it sure would be helpful . . . but don't know if one exists, but I just haven't been able to navigate my way around this FABULOUS site!!!

I'm not even sure how I stumbled on to this site in the first place . . . could be I am number "5" that has "Ace of Cakes" to thank for hooking me up with what will be my lifeline to knowledge and inspiration and kindred spirits!! (thanx Duff - I think )

yes there is a thread on acronyms in here need to ask someone I dont know where What I've learned is too much to recount but I really liked waxing the back of ribbons to make them grease proof.

Wow, what a thread. I just read it all and have pages of notes. I still have a question about weighting or smashing your cakes after they are baked. Don't you wind up with a really dense cake if you smash the dome that forms on top back into the cake? Does this really work? It just seems strange to me that this could work. What difference does it make in the cake itself? When do you do this, right after it comes out of the oven or later? Can someone who has used this method explain for me? Thanks.

Here's the acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926.html

Believe me, they've been helpful!

thanx Nikki1201 for your faster than fast answer regarding the acronyms (that should come in verrry handy) . . . my guess is that I will not be the only one that has confused DH with the not so complementary "dumb husband" instead of "dear husband" (sometimes they are interchangeable . . . yes/no? )

there are a few that i've learned since being a member on cc.
fbct...all the transfers !
flower nail trick!
cake balls!
fondant recipes!
how to reverse your images!
...and marking your photos!
there's more, but i can't think of them just yet!

I have to say the freedom of having a choice other than wiltons. Thanks for all the info and ability to hit the shop button !!

Monica

the best thing about cc for me is cc. i have learned so much from everyone. i spend every free moment i have looking at pictures and reading the forums. i am not very creative and i need inspirations. you guys have helped so much. thank you thank you thank you to all!

I'm still a newbie to this site, but I have learned SO much! I think the best thing I've gotten from this site is the information on how to get legal - as of two weeks ago we have a permit from the Dept of Agriculture, and a license from the county/state. The second best would be the recipe for the No Crust Buttercream Icing, the one with salt in it. My customers cannot get enough of it! My husband says it's like a drug - you need more. So thanks to whoever submitted that recipe!

Tamz

support!! No matter what the question is, there is always someone here that will take the time and walk you though it. Sharing would be next on my list. No one keeps something a secret. If you do it and it works, share with the group seems to be the motto here!!!

My thanks to everyone that has shared with and supported me!!

Stella

I've have learned so much from all of the people on her. The best, which are quite a few things, but always had trouble with getting my frosting smooth, so the roller and viva did the trick. Now if I could find some help with air-brushing all my problems would be solved lol. Thanks to all!

Since I don't make 3-D cakes, I never cut up my cakes to make cake balls. I don't level them either.

I bake all my cakes at 300 degrees, add 15 minutes to the original baking time, and have completely level cakes. Then let them cool only 5 minutes, turn them out on a cake rack and wrap them completely in saran wrap. Off to the freezer then. Believe me, I thought this was the stupidist thing I'd ever heard of, but it works.
My husband takes my cakes to work for all the employees, and the women beg him to get the recipe from me. I'm too embarrassed to tell them, because it's just a Pillsbury cake mix.

Keeping the moisture in adds a whole new demsion of flavor.

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