Cake Decorating Must Have!

Decorating By Iva1976 Updated 24 Sep 2008 , 8:00pm by mixinvixen

 Iva1976  Cake Central Cake Decorator Profile
Iva1976 Posted 24 Sep 2008 , 2:39am
post #1 of 19

Hey everyone,

I'm new to cake decorating and I am overwhelmed with all the different supplies available out there.....I just wanted to know what cake decorating item(s) you consider a must have and can't live without.

Thanks!!

18 replies
 leah_s  Cake Central Cake Decorator Profile
leah_s Posted 24 Sep 2008 , 3:40am
post #2 of 19

Agbay.

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bashini Posted 24 Sep 2008 , 11:32am
post #3 of 19

Yep! Agbay it is! thumbs_up.gif

 lainalee  Cake Central Cake Decorator Profile
lainalee Posted 24 Sep 2008 , 11:51am
post #4 of 19

Invest in good pans, my favorite are Magic Line.

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mija10417 Posted 24 Sep 2008 , 11:56am
post #5 of 19

Leah, do you have the single blade or double?

 leah_s  Cake Central Cake Decorator Profile
leah_s Posted 24 Sep 2008 , 12:11pm
post #6 of 19

I have the double blade because I torte every cake that goes out my door. Also because I always use SPS, I need the cake layers to be 7/8" for my four layer tiers. The single blade doesn't *easily* cut under 1". You can do it, but I like easy.

Also tools that I couldn't live without - Magic Line pans and SPS.

Seriously, you will never regret buying great tools.

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CakesBySandy Posted 24 Sep 2008 , 12:14pm
post #7 of 19

I second what Leahs said!!

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-K8memphis Posted 24 Sep 2008 , 12:45pm
post #8 of 19

A plethera of small bowls, extra spoons and spatulas to mix colors.

A nice turntable of course.

A small pointy spatula--just comes in handy.

A one sided cookie sheet to use to hold & place torted cake.

A bench scraper to ice cakes smooth.

Wilton charts for servings and amount of cups of batter--I still use these for every cake I do after these zillion years.

A pearl hat pin or some kind of long pin to puncture sides of cakes so they don't get blow outs under the icing.

A speed rack to contain all the product.

Earlene's website.

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PinkZiab Posted 24 Sep 2008 , 3:38pm
post #9 of 19

I realllllllllly need to get myself an Agbay... been drooling over them for the longest time, and I do believe that will be my next major purchase.

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abslu Posted 24 Sep 2008 , 4:41pm
post #10 of 19

Bake-Even strips (or the home-made alternatives)
disposable bags (SO handy over the ones you have to wash)
spatulas - lots and lots in different sizes!

and above all, a positive can-do attitude! Keep practicing and your cakes will get fabulous! The beginning ones may not look pretty, but if you have good recipes, they'll taste great!

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jammjenks Posted 24 Sep 2008 , 7:25pm
post #11 of 19

You definately need a good, heavy-duty mixer for all that icing. If you are planning to do wedding/tiered cakes a lot, you should get a set of round and square 2" pans.

I second what a lot of the others have said.

 mixinvixen  Cake Central Cake Decorator Profile
mixinvixen Posted 24 Sep 2008 , 7:34pm
post #12 of 19
Quote:
Originally Posted by k8memphis


A pearl hat pin or some kind of long pin to puncture sides of cakes so they don't get blow outs under the icing.




explain please!! icon_confused.gif that's a new one to me! i've used the pins to do transfers to my icing or fondant, but never heard of stabbing the cake...would love to have details!

starla

 tx_cupcake  Cake Central Cake Decorator Profile
tx_cupcake Posted 24 Sep 2008 , 7:36pm
post #13 of 19

My KitchenAid mixer, fo' sho'.

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pkinkema Posted 24 Sep 2008 , 7:36pm
post #14 of 19

'Cuse my newness: What is Earlene's website????? Sounds like something I need to know!

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Callyssa Posted 24 Sep 2008 , 7:43pm
post #15 of 19

I want to know about the hat pin trick also!!! Please share!

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OhMyGanache Posted 24 Sep 2008 , 7:45pm
post #16 of 19
Quote:
Originally Posted by k8memphis

Earlene's website.




Yep. It was because of her website that I am where I am today.

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UltimateCakes Posted 24 Sep 2008 , 7:46pm
post #17 of 19

Wilton master set of tips and couplers.
Decorating bags (for icing)
Cooling rack - for cookies and cakes

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MacsMom Posted 24 Sep 2008 , 7:57pm
post #18 of 19

Hat pin trick (I think this is why, anyway! icon_rolleyes.gif )

Blow-outs happen when a iced cake is coming to room temp from the fridge. I think oxygen is released (?) and air gets trapped between the cake and icing.

It almost always happens to me because I always have my cakes in the fridge to set before applying the fondant - but the air gets trapped between the fondant and the crumbcoat. Perhaps misting the crumbcoat with water so the fondant adheres better would work.

Favorite tools:
~ Ditto on the Bake Even strips.
~ My Kitchen Aid hand mixer. It works just as well as a stand mixer, though I can't walk away to let things blend while I prepare something else.
~ Fondant smoother (the cheap one by Wilton)
~ LoRann candy flavoring oils!!
~ Luster dusts, pearl dusts, sparkle dusts... (OK, not a must have, but really adds to a cake).
~ The BEST tool ever... CakeCentral.com thumbs_up.gif

 mixinvixen  Cake Central Cake Decorator Profile
mixinvixen Posted 24 Sep 2008 , 8:00pm
post #19 of 19

www.earlenescakes.com

i use her site for my servings...down on the bottom right, there will be a link to "serving sizes". i also use her kahlua fudge cake recipe from the "recipes" link.

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