Every time i make a cake , i make a HUGE mess, powder sugar everywhere, bags everywhere, dirty spoons covered in frosting that i used to mix all the colors into frosting with, you get the picture. Im just wondering if any of you experienced decorators have some tips youd like to share, like shortcuts, or ways that you do things to make it more organized, i could use any tips you can give.

another question, do any of you freeze buttercream in batches so you dont have to make it everytime? OR can you not do that. i havent tryed, but was just curious.

Thanks everyone!

HA HA HA I'd love to know too. The only way I don't make a huge mess is when hubby is there cleaning up after me. And that's usually because I need a bowl or spoon I've already used and need it washed. I don't plan very well just jump right into things.

I can answer your buttercream question! I always keep any leftover icing I have colored or not and put it in the fridge or freezer. There's no reason why you can't just make a batch or extra to put in the freezer for later. It definately saves time.

And I thought I was the only one who's kitchen looked like a tornado came through! I try to clean as I go, but I get so involved and forget about it.

I have never frozen buttercream, but that is a great question, I use all butter buttercream.

I clean as I go. It does help a lot. Imagining how embarassing it would be if someone walked into an upside down kitchen motivates me in keeping the kitchen as orderly as I can. Having sailed for many years and only having a small galley to work in has sort of trained me too.

I keep a large measuring cup in the sink filled with hot water & some dishwashing liquid. I throw my tips, spoons, spatulas, etc. in there....that contains all of the many different colors until I'm done. If I happen to run out of spatulas or need to reuse a tip...it's already been soaking, so I just rinse it off really well with hot hot water.

I also clean as I go, and have the sink with hot soapy water in it.

I would love some shortcuts too! One thing that saves me time is that I have a huge pack of styrofoam bowls and plastic spoons that I use whenever I'm coloring buttercream. That way, I can just throw everything away when I'm done... (not the most environmentally friendly option, but it definitely saves a lot of time!)

I think freezing buttercream or making it a few days in advance is definitely a timesaver. I try to do this when I can!

elvis- does the buttercream seem to be just as good after its froze for awhile? I always make too much of colors, and it would be nice just to stick it in the freezer, i wonder how long it will be good in the freezer.

I just found out too that mixing my colors in plastic cups and just tossing them is great! I had a bunch of left over cups from my sons b day party, and thats what ive been using them for.

Hey-- I've frozen buttercream that I used a couple of weeks later and it tasted the same. I feel like this is fine because I know that some people say you can refrigerate it for a few weeks as long as its sealed and the ingredients used haven't reached an expiration date.

I've never tried buttercream that's been frozen for more than a couple of weeks but only because I'm still pretty new to the decorating and have a lot to learn myself! It would be interesting to hear how long others have successfully frozen their buttercream.

I do the same as mmdd so if I need something I have already used all I have to do is rinse and use. I always freeze left over buttercream and save for future use. Let it thaw and it is ready to go.

My recipe of BC says it can be frozen for up to three months.

I was just talking about these issues with a friend. I clean as I go as well (also like the tip about keeping tips and spatulas in a cup of hot water, thanks!!). It still seems like there is a lot of stuff, lots of bowls and items in the production process and I have lots of counter space. Making a cake is a lengthy and time consuming venture. I have found it is best to work in stages, if you can, ie multiple days.

Still, the decorating takes up the most time and most used tools. Professional kitchens always appear tidy. Maybe it is because they have a clean up person??? I need one. I would love to hear some time saving tips.

Forgot to add using a scale to measure helps lesson the load. You can use large coffee filters to line the the scale when measuring things like butter and then just throw it away. I put parchment in the bowl of my scale when measuring flour and then sort of funnel the parchment to get it into the mixer. Thin, cheap paper plates work well for this too. It all depends on the type of scale you have though. Found that by buying the tips I use often in multiples does help and if you can afford to getting an extra bowls and beaters to go with your mixers a huge time saver.

I freeze buttercream all the time.......I use a 2/3 butter to 1/3 crisco recipe and it works great......... I have used frosting that was frozen for well over a month!!! I just put it in a container and put plastic wrap right on the surface of the buttercream and a lid on top of that. I just let it come to room temp. for a few hours and then rebeat it for a minute!! Tastes exactlly the same!!

the only thing I could say is I put warm water in my sink, a damped clothe on the side, put everything as I go, in the water, and if the mess is too big (which is always the case) I can clean up a little...

have a nice day!!

Lorris

do you think it would be ok to freeze bc that is in the plastic decorating bag? for example i always make too much black when i need it, and i end up throwing soo much away, it would be nice just to stick the bag in the freezer and pull it out when i need it.