Being that is Thanksgiving, I would like to reflect on what I am thankful for. I am thankful for all the new friends I have made here on Cake Central and all the information each has taken the time to share with me.
So in this spirit, if you could share one important baking tip for a new baker, what would it be?
One of mine would be to buy an oven thermometer and another would be is to read, read, read the info provided on this website.
I am thankful for my family and the friends I have made here on CC.
My tip to a new baker would be to use the highest quality ingredients (within your means) and to always remember that a heavy mixing hand can and usually will lead to a heavy cake. I would also say to test recipes out before a big event so you can enjoy the entire baking experience
Have a happy thanksgiving everyone!!
Once I sarted using it I never again had a cake stick coming out of the pan. I grease the sides and line the bottom with parchment paper. Perfect every single time.
My company is gone and my kitchen cleaned up. Hopefully everyone had a nice Thanksgiving! We did.
I hope everyone had a Great Thanksgiving Day. I'm so grateful for all of the info I've read on CC, too many resources to name them all. So to everyone thank you! Happy Thanksgiving!
Happy Thanksgiving Everyone- my favorite holiday!!!! Time with family and friends- My Mom's great, traditional meal and not any of th epressure to buy just the right gift for everyone and their brother!!
Thank you to all on CC that have so generously shared their advice, support and praise- it makes all the difference.
I have so many things I would share with a newbie= as I am a newbie teenager- but I'll just list a few that I think will be really helpful for the "babes" just starting (ha)
Everything takes so much longer then you think and you will need much more product then you think as well- (this was a biggie to learn for me!!)
Don't get caught up in the moment and buy everything in sight- use what you have-- borrow what you can- wait for sales- check discount sites- garage sales etc- only get what you need!! It gets expensive, storage is a problem, and if you are only going to use it once- do you really need it?
I agree with the above poster- use the BEST quality ingrediants/tools/ equipment that you can- dusts, color gels, powdered sugar, good straight strong pans-fondant/gumpaste hi-ratio shortening etc- quality makes all the difference.
SPS is the only way to go for tiered cakes
THE MAT is a MUST!!! (Sweetwise)
Don't cut on your Mat or your Silcone Aetco on (the blue one) they are NOT self-healing- I learned this the hard way!!!!!
Maybe buy dummies so you can practice without having to bake cakes all the time
Take pictires of all your work- you will see your progress
Be patient with yourself- this takes time- practice practice practice!!
Ok, I'll stop there for now-
Thanks again everyone for all your words of wisdom and support that have allowed me to grow from a newbie babe to a newbie teenager
Always make the recipe AS IT IS WRITTEN the first time out, and as you tweak it for your own use, only change one ingredient at a time. That way, when you tweak it for your own use you'll know how it should turn out and won't have to guess at why it might have gone wrong if it takes an unexpected turn.
Do I speak from experience?