A Thread Of "i Find It Very Helpful To...........

Decorating By goof9j Updated 21 Jul 2009 , 2:25pm by bobwonderbuns

goof9j Posted 9 Jul 2009 , 10:09pm
post #1 of 113

As an a amature baker and decorator, I always find it interesting to read everyones hints and tips. So I thought it would be very educational to our beginners and pros alike to let us in on your helpful tips. Mine would be:

I find it very helpful to crumbcoat my cake and place it back in the fridge to harden before putting the finish icing on it.

Anyone else icon_rolleyes.gif

112 replies
playingwithsugar Posted 9 Jul 2009 , 10:23pm
post #2 of 113

I find it very helpful to use the search feature in the forums tab to search for helpful hints and tips, and that using the keyword feature there, and the search topic title only radio button, really narrows down the choices.

Theresa icon_smile.gif

goof9j Posted 10 Jul 2009 , 4:36pm
post #3 of 113

Wow!! That tready really took off icon_lol.gif

idgalpal Posted 10 Jul 2009 , 10:12pm
post #4 of 113

I find it very helpful to color my extra bits of fondant left over from covering tiers and make roses and leaves to have for future decorating projects

varika Posted 10 Jul 2009 , 10:22pm
post #5 of 113

I find it very helpful to spend less time chatting in forums and more time working on the cake.

paulstonia Posted 10 Jul 2009 , 10:27pm
post #6 of 113

Jeez, are people having a bad day or what? I think it's a great idea for a thread, and very helpful for newbies. Which is what I thought we are doing here, being helpful and learning.
Anyways, my tip, I find it very helpful and time saving to add color to fondant when it is in the melted marshmello stage, before powdered sugar.

indydebi Posted 10 Jul 2009 , 11:38pm
post #7 of 113
Quote:
Originally Posted by idgalpal

I find it very helpful to color my extra bits of fondant left over from covering tiers and make roses and leaves to have for future decorating projects



Wow, great idea!

Quote:
Quote:

I find it very helpful to spend less time chatting in forums and more time working on the cake.



Ah, man, that is just wrong! You got your priorities backwards! icon_lol.gificon_lol.gif

Quote:
Originally Posted by paulstonia

Ithink it's a great idea for a thread, and very helpful for newbies.


Not just newbies! I'm looking forward to LOTS of great ideas from this thread!

I hate to start a cake and not have the icing pre-made and waiting on me. That's the most helpful time saver for me.

LisaR64 Posted 10 Jul 2009 , 11:42pm
post #8 of 113

The best tip I've seen is to store icing as "icing plugs". It has saved me so much time. When my piping bag is empty, I just pop out the icing plug and drop the next one in. Here's the original post with more pictures & instructions. MEGA thanks to the original poster!!!

http://cakecentral.com/cake-decorating-ftopict-588591-icing.html+plugs
LL

varika Posted 11 Jul 2009 , 12:06am
post #9 of 113
Quote:
Originally Posted by indydebi

Quote:
Quote:

I find it very helpful to spend less time chatting in forums and more time working on the cake.


Ah, man, that is just wrong! You got your priorities backwards! icon_lol.gificon_lol.gif




Heh. You would think that, but it's Friday and the cupcakes I was supposed to make on Monday aren't even in the oven yet! icon_surprised.gif

Fortunately, I'm just making them for taste testing around the house, and Sunday makes a great "try these" day because my brother's gaming friends all show up.

I did once burn a cake because I was hanging around intarwebs forums, though. icon_redface.gif

Now if only I could get the search feature to work as well as playingwithsugar says it should...

Rylan Posted 11 Jul 2009 , 12:13am
post #10 of 113

I learned that combining all your colored fondant scraps is a great way to reuse fondant and make black.

Kitagrl Posted 11 Jul 2009 , 12:16am
post #11 of 113
Quote:
Originally Posted by RylanTy

I learned that combining all your colored fondant scraps is a great way to reuse fondant and make black.




You can do that with buttercream, too, and make chocolate...as long as the colors aren't too heavily colored so it tastes like red or something!


I've learned that a drywall scraper makes a WAY cool buttercream smoother for the sides and top of cakes! And a business card or old insurance card works great to finish off the top edges.

Rylan Posted 11 Jul 2009 , 12:16am
post #12 of 113

You can also use foil shaped like a ball to make a ball tier instead of buying styrofoam balls.

playingwithsugar Posted 11 Jul 2009 , 1:54am
post #13 of 113

You're probably not getting many responses because the last time this subject was posted was about 2 years ago, and it was done to death for about 3 months before that.

Theresa icon_smile.gif

indydebi Posted 11 Jul 2009 , 3:37am
post #14 of 113
Quote:
Originally Posted by Kitagrl

And a business card or old insurance card works great to finish off the top edges.


Oh it does! I saw a demo at an ICES meeting and the lady used an old credit card to smooth out a BC flipflop cake. The credit card is flexible enough to go around the curves. I tried it at home and it works GREAT! The demo person said she saves those phony credit cards that come in the mail, sanitizes them, and keeps a supply in her shop.

beachcakes Posted 11 Jul 2009 , 8:05pm
post #15 of 113

I find it very helpful:
to clean as I go, then I'm not faced with a mountain of dishes when I'm done!
to have an extra KA bowl for my mixer
buy premade red and black fondant
use a level to make sure your cakes are level

kyhendry Posted 11 Jul 2009 , 8:21pm
post #16 of 113

Here's a tip that I learned when I went to see Nicholas Lodge recently here in Phx.

When you are done rolling out your fondant smooth it with your smoother BEFORE you lift it off the counter to put on your cake. You have a nice firm surface to smooth out any nicks and then you are doing minimal smoothing when you put it on the cake. I haven't had a chance to put this to practice yet but I will.

bobwonderbuns Posted 11 Jul 2009 , 8:26pm
post #17 of 113

I like the washing the dirty tips in a bowl full of hot soapy water in the microwave (I know, I know but it made a believer out of me!) icon_lol.gif

Also my favorite tip I pass onto my students: Use an old pringles can to hold the pastry bag stable when filling it. No mess, no fuss (and they LOVE their homework -- eating chips!) icon_biggrin.gif

indydebi Posted 11 Jul 2009 , 8:39pm
post #18 of 113

Oh yeah! THe Pringles can is great! Especially when filling them with melted chocolate. I read about using the cans here on CC. Hubby was ready to throw out a couple I was saving on the counter (to take down to the shop) and the look on his face was great when I said, "Don't throw those out! Those are cake decorating tools!" icon_lol.gif

littlewomenmom Posted 11 Jul 2009 , 8:49pm
post #19 of 113

I like to use cut up Pringles cans as flower formers.

solascakes Posted 11 Jul 2009 , 8:49pm
post #20 of 113

I store left over buttercream in the piping bag and store in the fridge for next time.

bobwonderbuns Posted 12 Jul 2009 , 12:46am
post #21 of 113
Quote:
Originally Posted by littlewomenmom

I like to use cut up Pringles cans as flower formers.




Oooooohhhh!!! That's a GREAT idea!!! thumbs_up.gif

jammjenks Posted 12 Jul 2009 , 1:03am
post #22 of 113
Quote:
Originally Posted by idgalpal

I find it very helpful to color my extra bits of fondant left over from covering tiers and make roses and leaves to have for future decorating projects




I do this with buttercream. If I only have a little bit left in a bag, I'll make small drop flowers or roses and let them dry on wax paper. The little drop flowers are great fillers for rose sprays. I really like to keep some white ones made up. Then when I need to use them in a spray, I pipe a colored center and they're good to go.

DeeDelightful Posted 12 Jul 2009 , 1:17am
post #23 of 113

The extra KA mixer bowl would be a lifesaver. I like this thread. It at least gives us a starting point to search if we want more information on a particular topic. I found it helpful to have more than one set of round or square pans AFTER I baked my first wedding cake. I find it helpful to have more than one Bundt pan. I find it helpful to save the Wilton Icing buckets and fill with my own icing. I find it helpful to have some Sam's BC on hand in a pinch.

DeeDelightful Posted 12 Jul 2009 , 1:17am
post #24 of 113

The extra KA mixer bowl would be a lifesaver. I like this thread. It at least gives us a starting point to search if we want more information on a particular topic. I found it helpful to have more than one set of round or square pans AFTER I baked my first wedding cake. I find it helpful to have more than one Bundt pan. I find it helpful to save the Wilton Icing buckets and fill with my own icing. I find it helpful to have some Sam's BC on hand in a pinch.

madgeowens Posted 12 Jul 2009 , 1:20am
post #25 of 113

I find it really helpful to come into CC and read posts like these....thanks great idea....I love the plug tip, and I just refrigerated my cake before applying the fondant and OMG it was a breeze and the best cake I ever made. Who knew haha....everyone, but me I guess

sweetcravings Posted 12 Jul 2009 , 1:40am
post #26 of 113

My tip, got here..cover the counters with freezer paper before making icing, cakes etc. It dramatically reduces cleanup time. Just fold up and throw away.
ALSO
Prior to rolling out fondant esp. white take a little peice of fondant and pass it over the countertop you plan to roll it out on, the rolling pin, your hands etc.. It picks up all those pesky lint peices you can't see normally with the eye.

Sox-n-Pats Posted 12 Jul 2009 , 1:41am
post #27 of 113

I find it helpful to...

fill a sink with super hot soapy water to throw in items as I'm done. (makes clean up a breeze as any icing is melted off, same with batters.)

Fill a glass bowl with super hot soapy water to throw in my tips when done. Same principle as the sink- but the tips don't get lost and you can see through the glass to find a tip if you need one again.

to use no skid shelf liner in my van under cakes when transporting

use one of those small clip on fans on my counter to help dry items faster.

((love the pringles can tip))

MORSELSBYMARK Posted 12 Jul 2009 , 1:57am
post #28 of 113

Most helpful is my addiction to these forums icon_smile.gif Oh yeah, and using hot water to continually clean my spatulas and bench scraper as I'm smoothing icing. Thanks Sugarshack for that one!

josumiko Posted 12 Jul 2009 , 2:09am
post #29 of 113

A great tip that I got from here is to buy vinyl from the material store to roll out fondant on...great non stick surface...no shortening or ps/cornstarch needed!

rharris524 Posted 12 Jul 2009 , 2:14am
post #30 of 113

I have a baby bottle/nipple basket for my dishwasher that I use for my tips and other small items (fondant cutters, couplers, etc) and it allows me to dishwash/sanitize them without having to do it by hand. Since the fit into the holes made for the rubber nipples, they stay put (instead of rattling all around) and get nice and clean. This is similar to the one I have: http://www.diapers.com/Product/ProductDetail.aspx?productid=6411

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