I'm new to the whole cake decorating scene, but strive to try new things. On that note, I have a few questions....

If a recipe calls for Cake Flour - can an All Purpose flour be used, or is it necessary to use the Cake Flour? Where can I find Cake Flour, I've never seen it in grocery stores, other than the tiniest box?

I've never tried Gum Paste, but so many people here use it, and everyone on the Food TV shows use it..... is it something that should be made by me, or could I save some time and purchase it like Fondant that comes in a box? I don't always have all the time I'd like for projects.

When using a 12x18 cake pan, or even a 12" round.....how can I move it around without it breaking? What am I doing wrong? I've had to remake a couple of cakes because they fell apart.

I LOVE this site - so many great ideas, stories, pictures - so helpful! They are right, it is HIGHLY addictive. Thanks for the help, I appreciate it!
Keri

I think if it calls for cake flour, then that is what I would use. It is usually found in the cakemix isle or the flour isle. The brand here is called SwansDown.

Almost forgot, I'm not sure about the gumpaste. Move your cakes around with cake boards, that is how I do all of my flipping, transferring, etc.

Hi Keri and welcome to CC!

I'll try to answer some of your questions:
-If it calls for cake flour, use cake flour or you won't get the same results. The only place I've seen it is in the box in the grocery but you get enough for probably a couple of cakes
-I have only used a gumpaste a couple of times but I didn't like the wilton stuff that you can mix yourself
-When working with the bigger cakes I them them cool10-20 min in the pan then place a cooling rack on the top of the pan,flip the cake over, remove the pan then place another rack on top and flip the cake again to let it cool.

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I have a big cooling rack that I got at Michael's that is large enough for my 12 x 18 cakes. It's criss-cross (grid) pattern, so holds better and stronger than just straight lined ones. I put it on top of the cake pan (use parchement paper or paper towels over it to keep the "grid" from imprinting the cake), then if I need to flip it again, I use the back of my cake pan for support, putting the cake pan on top, flip it over, then put it on the cake board the same way - put the cake board on top, then flip the whole thing over.

Wilton does make a ready made gumpaste that you can buy like the fondant. It's fairly new, at least in my area, but I've heard good things about it, although I have not used it.

Thanks everyone for the advice - I know it's simple stuff, it seems to be the simple stuff I'm struggling with! I definitely need more practice, so I'm working at it!

I appreciate it! Did I mention I love this site - so many great people, great advice and ideas, it's awesome!

For cake flour, you can usually make your own using all purpose flour: measure 1 cup of the flour, then remove 2 T of it and replace it with 2T of cornstarch.

When using all purpose flour, take 2 tablespoons of flour per cup away.... if substituting for cake flour. On the other hand, when using cake flour for all purpose, make sure you add 2 tablespoons per cup.

I use the flexible cutting boards when torting my cakes. The are thin enough and just the right sizer for my largest pan.

Wow, I had NO idea about the cornstarch in the All Purpose flour....well, obviously I didn't know, I wouldn't have been asking, right? ha!

Thanks for the help, I appreciate it!