You know, everyone learns, the people that asks the questions, the people that answer them, Sometimes someone asks a question and the person that answers it has to think about why they do that particular thing a certain way, why they follow certain steps etc. So in answering, you actually learn or think about why you follow a certain method, what makes it work, what steps you take etc. Plus the new decorators are always more up-to-date on the latest trends, products, methods etc. So even the older ones are always learning something new.
Take the buttercream transfer for example. Now I hadn't done on in oh gosh, 15 or 20 years. In those days I did simple things, like a pot of flowers, none of this outlining characters or any of that stuff. So I looked at Cali4Dawn's method and saw the Winnie the Pooh and noted too, that she was putting an extra coating of icing all over the back and going over the outside outlining, something we didn't do years ago. So I looked at her recipe, then I thought, I should experiment with icing. Because, from all of the posts I read on BCT, well people had more issues with the icing consistency. I knew that folks had better luck, for the most part, with icing made with butter and shortening, which is how I make mine. So I played with my icing recipe, settling on the consistency I got from 1/2 cup of butter softened, 1/2 cup of shortening, softened, 1 1/2 tsp of real vanilla, because I use that and 2 cups of sifted before you measure, icing sugar. Anyway, I could tell that this icing would flow enough to work. So voila, first time out after all those years and eureka, success. So for all of the buttercream transfer beginners, I suggested they try my recipe for the icing, just because I knew that the consistency for them, was a problem. I knew once they caught on to how the consistency would be, they could use any icing recipe and adjust it and have success. Plus, I knew that adding black to my recipe, didn't cause any bleeding issues or problems, so I could recommend it until they got comfortable.
Anyway, all of these folks that had issues with the consistency of the buttercream suddenly were having success. Now that is not to say that they had problems with Dawn's recipe, I have no idea what recipe they were using. But I suggested they use the method she posted here and this recipe that worked for me, and it worked out well for them.
So you see, I re-learned something in a new way thanks to Dawn, added my own twist to it to be at my own comfort level and because I had success, was able to help out a few folks using her method and my recipe and they achieved success and more importantly, gained confidence.
The advantage is everytime someone has success and gains the confidence that you get from success, well it makes them try new things and have more success and more confidence and so, they learn so much more than if they are stumped by something and can't get past what they perceive as a failure.
Anyway, for me this is where the joy is, in seeing people having success and growing in their knowledge and abilities. When I see something new and give it a try and it works, well, it makes me want to try new things too.
Fascinating this learning and sharing process!
Hugs Squirrelly Cakes