Your Favorite Cc Tip!

Decorating By cutthecake Updated 21 Jun 2009 , 10:05pm by juliebold

cutthecake Posted 15 Jun 2009 , 5:50pm
post #1 of 33

I've learned so many great things on CC. What tip or recipe or method or idea or concept is your favorite, or most useful?
I'm fascinated with fondant, and I knew nothing about it before I discovered CC. I had never heard of MMF, and now I love using it. (I don't even burn my fingertips off anymore when making it.)
And I learned how to make a topsy turvy cake, even though my first (and only, so far) collapsed.
And I get so much inspiration from the photos!
Thanks, CCers!

32 replies
Rylan Posted 15 Jun 2009 , 8:00pm
post #2 of 33

I like the one where you put jam in spaghetti sauce.

cylstrial Posted 15 Jun 2009 , 11:55pm
post #3 of 33
Quote:
Originally Posted by RylanTy

I like the one where you put jam in spaghetti sauce.




Please explain! icon_confused.gif

7yyrt Posted 16 Jun 2009 , 12:43am
post #4 of 33

Violet in icing cancels yellow to make white.

ericaplh Posted 16 Jun 2009 , 12:48am
post #5 of 33
Quote:
Originally Posted by 7yyrt

Violet in icing cancels yellow to make white.





huh? icon_confused.gif

Tug Posted 16 Jun 2009 , 12:49am
post #6 of 33

Using a flower nail as a heating core.

Tug Posted 16 Jun 2009 , 12:50am
post #7 of 33
Quote:
Originally Posted by ericaplh

Quote:
Originally Posted by 7yyrt

Violet in icing cancels yellow to make white.




huh? icon_confused.gif




This works great. Use a teeny tiny amount of violet though.

donkeemom Posted 16 Jun 2009 , 12:50am
post #8 of 33

Mixing gel color with rum to paint onto gumpaste for a glossy finish.

auntmamie Posted 16 Jun 2009 , 12:52am
post #9 of 33
Quote:
Originally Posted by RylanTy

I like the one where you put jam in spaghetti sauce.




Ok, this is a new one for me. Can you explain?

shanna_banana Posted 16 Jun 2009 , 12:54am
post #10 of 33
Quote:
Originally Posted by RylanTy

I like the one where you put jam in spaghetti sauce.




This sounds gross even to me and I eat my french fries dipped in a chocolate shake! thumbs_up.gif

Did you mean USING jam to look like spaghetti sauce on cakes? I very much hope so! icon_lol.gif

MLand Posted 16 Jun 2009 , 12:55am
post #11 of 33

ALL of them!! If I had to choice one, the mmf would have to win.

ericaplh Posted 16 Jun 2009 , 1:01am
post #12 of 33
Quote:
Originally Posted by Tug

Quote:
Originally Posted by ericaplh

Quote:
Originally Posted by 7yyrt

Violet in icing cancels yellow to make white.




huh? icon_confused.gif



This works great. Use a teeny tiny amount of violet though.





COOL!!!!! Love that!!!!!!

thumbs_up.gif

I also love the saran buttercream packets in the piping bag tip...

TooMuchCake Posted 16 Jun 2009 , 1:05am
post #13 of 33

Adding powdered coffee creamer as a flavoring in cake batter and icing! I know some people like the liquid, but I don't use it very quickly, so I use the powdered.
And using a flower nail as a heating core!
Deanna

Rylan Posted 16 Jun 2009 , 5:42am
post #14 of 33

Yes, people use grape jelly in spaghetti sauce and no, I don't put spaghett in my cakes.

Check this old thread: http://cakecentral.com/cake-decorating-ftopict-629729-chocolate.html+chili

I also put pineapple in my spaghetti sauce, TRY IT and YOU WILL FALL INLOVE!

Rylan Posted 16 Jun 2009 , 5:44am
post #15 of 33

Shanna, I also dip my fries in my shake.

cupcakesnbuttercream Posted 16 Jun 2009 , 5:56am
post #16 of 33

Using yogurt,sour cream,creamer, etc. in cake mixes

CookiezNCupcakez Posted 16 Jun 2009 , 6:17am
post #17 of 33
Quote:
Originally Posted by cupcakesnbuttercream

Using yogurt,sour cream,creamer, etc. in cake mixes




We have the same b-day! party.gif

My fav tip from cc?? ..... There are sooo many, I will get back to to you all!

cutthecake Posted 16 Jun 2009 , 11:57am
post #18 of 33

My mother used grape jelly in the spaghetti sauce, especially when the home-grown tomatoes were too acidic. The sugar cut the acid, and Italians like grapes, I guess. People put wine in their tomato sauce, don't they?

Peridot Posted 16 Jun 2009 , 1:58pm
post #19 of 33

My favorites:
1. Viva Method
2. Flower nail as heating core
3. Using a dam for filling a cake
4. Indydebi's Icing

tinygoose Posted 16 Jun 2009 , 2:37pm
post #20 of 33
Quote:
Originally Posted by ericaplh



I also love the saran buttercream packets in the piping bag tip...




Huh?

hammer1 Posted 16 Jun 2009 , 2:45pm
post #21 of 33

after reading about the saran wrap plug, i finally tried it. you are all right, this was fabulous and speeded up filling the bags so much. i will make my plugs now before starting each cake. so neat!

7yyrt Posted 16 Jun 2009 , 3:45pm
post #22 of 33

I think maybe the old-timers are using too much shorthand.... Let me expand.

Using a touch of violet color in a yellowish all butter buttercream, will make it whiter.
JUST a little, though; too much and it turns grayish (though that's good for rock or cement walls.)

tinygoose Posted 16 Jun 2009 , 4:00pm
post #23 of 33
Quote:
Originally Posted by hammer1

after reading about the saran wrap plug, i finally tried it. you are all right, this was fabulous and speeded up filling the bags so much. i will make my plugs now before starting each cake. so neat!




Hammer1, can you explain?

marmalade1687 Posted 16 Jun 2009 , 4:21pm
post #24 of 33

"WARNING, this website is highly addictive." icon_lol.gif

There are too many tips that I have learned over the years, but my current favs at the moment are the Melvira method for flat icing, and Leah's tip for getting rid of the bulge around the middle of the cake. thumbs_up.gif

kyhendry Posted 16 Jun 2009 , 4:57pm
post #25 of 33
Quote:
Originally Posted by tinygoose

Quote:
Originally Posted by hammer1

after reading about the saran wrap plug, i finally tried it. you are all right, this was fabulous and speeded up filling the bags so much. i will make my plugs now before starting each cake. so neat!



Hammer1, can you explain?





Tinygoose: Check this out: http://www.cakecentral.com/cake-decorating-ftopict-588591.html

Works for Royal, buttercreme, etc. and you can freeze the Buttercreme ones like that and pull them out when you need them.

HTH

cakes22 Posted 16 Jun 2009 , 5:24pm
post #26 of 33

Knowing when to step away & put down the piping bag. A cake can go from elegant to tacky with just one more decoration, dot, rose, border accent, swirl etc.

cutthecake Posted 21 Jun 2009 , 7:35pm
post #27 of 33

Gemini's brilliant tip about combining all the leftover Glace' colors to make the base for making the black Glace' for outlining. The icing is muddy and dark, and needs only a little black food coloring. No waste!!! I love that!

JGMB Posted 21 Jun 2009 , 7:55pm
post #28 of 33

The first tip I ever got on here and am still very thankful for came from Indydebi (I'm almost sure, anyway!).

It's to make a little cut the whole way down the edge of a cake before you torte it. Then, once it's filled, you can tell which way it goes back together to be level again.

tallgood Posted 21 Jun 2009 , 8:18pm
post #29 of 33
Quote:
Originally Posted by TooMuchCake

Adding powdered coffee creamer as a flavoring in cake batter and icing! I know some people like the liquid, but I don't use it very quickly, so I use the powdered.
And using a flower nail as a heating core!
Deanna




How much powdered coffee creamer do you add per cake recipe? And then you add more liquid to equal the total fluids in cake? I don't drink coffee fast enough to use the liquid all up, and HATE to throw anything away.

My favorite tip is the flower nail heating core and baking strips. Flat cakes with no waste/waist from scraps!

kearniesue Posted 21 Jun 2009 , 8:42pm
post #30 of 33

I don't know if it's a tip, but I just love CC because it shows that there are so many other cake nerds out there. It's so cool to be able to get ideas, insiration and support from others who understand what's it all about. Besides all that, I love the frosting plug tip, and all of the encouragement I've seen to be proud of your work and to sell for what it's worth!

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