yup...you should be able to get them at any decorating store.

I don't know how many hours it has taken but I managed to read all 25 pages. OMG!!!

One thing that I didn't see was all the other things that we can use instead of the expensive stuff that Wilton sells.

1. paper towel tubes cut in half for flower forms

2. egg cartons for transporting flowers

3. $2.00 PVC piping as a rolling pin for fondant instead of the $20.00 Wilton roller

4. tool box instead of the Wilton caddy

5. using tools that are used to shape clay instead of (again) the Wilton tools

the list can go on and on.

But my fave has been FBCT, I learned that here and people think that I was amazing, especially my dollar bill cake in my photos. I love this it is great.

My most fave has to be all the helpful people here.

Can someone please make this a sticky???

Thank you.

Carol

One of my favorite tips that I learned from this site is to use a simple bottle opener to open those little jars of luster and petal dust.

I just discovered a new one today (new to me, anyway). I used silicone muffin cups to melt small amounts of chocolate wafers for a chocolate transfer. I was using small glass bowls before, but they got so hot in the microwave and they were a pain to clean. With these, they don't overheat and Ill just leave the chocolate in and reheat as needed.

This is an awesome library of information. Is anyone capturing all of these tips into one document, is it a never-ending thread? I've never seen so many good lessons learned!

Omigosh!! I just joined and this is the best information ever!! I can't imagine how long it would have taken me to figure even a fraction of it out on my own. This is such a great place with so much fun stuff!!!!!!!!
I only read about the first 5 pages of this incredible post, but I do have a question. Is is ONLY Viva paper towels that can perform this miracle of super smooth icing?

And thanks for sharing!! I can't wait to read more

Wow - I've been trying to keep up too but falling behind....... So many pages!!!!

So many wonderful tips here!! Mine was the paper towel roll cut in half for flower forms. No they're not perfectly sized, but close enough...

I just tried MMF and loved it. My girls (7 & 6) loved playing with it too like play-doh, but edible!!

Did I miss the page where someone described the tootise rolls and starbursts? I didn't find it yet.

I haven't taken Course 3 yet, but have bought the kit. I wanted to play with the MMF and try to make flowers from the cookie cutters that were in the kit, but can't figure it out.

Thank you everyone for your ideas, tips and expertise. Us "newbies" love you!

OK, I don't know if this one has been posted, This is my tip. I make a big batch of icing make different colors put them into plastic desposable bags. tie twist the bags and put them in a ziplock bag in the freezer. When I need one I just take out of freezer for 10 to 15min cut the tip of bag and put the bag in a second plastic bag with a coupler. That way I only mess up one bag and can use the bag with the coupler again.

I'm a newbie to CC. My sister-in-law told me about this site. She also mentioned the VIVA method. I came to this site to get more info about it. I saw this thread a few days ago and everyone was commenting about the VIVA method. I tried it today and it's great. I think the cakes I did today were the smoothest I've ever done! Can't wait to try all the other tips I found while reading this! Thanks everyone.

Ok, guess now that I have read all 25 pages (which took for ever but well worth it) I'll give a tip. I had never heard of the VIVA paper towel until this thread. My moms a cake decorator and she's the one that got me into this. How she told me to get a cake smooth was to us Scotts toilet paper and it works. But after reading this I really want to try the paint roller...I think that it will work great. Thanks to everyones tips...it was very nice that you were willing to share. I am so glad I came across this site. Thanks again!

thank you everyone I am new here and all the tips and tricks that i have read are wonderful I cannot wait to try them all out. You all rock.

My fav. is the Viva paper towels to make your icing nice and smooth....LOVE IT!!!!

My best tip was on Charm City cakes web site. Duff said to come here to find cake ideas. That was the best thing I ever did.

Holy moly!!! I thought I'd never make it through all those great posts!

I can't believe I"ve been making cakes for so long and never knew about this site until last week!

I've been making a list as I"ve gone through the posts and can't believe all the stuff I've learned or am going to look up on this site to learn!

MY FAVORITES:
1 - Icing plugs - WOW!!
2 - FBCT - I suck at drawing things myself!
3 - flower nail instead of heating core
4 - MICROWAVE TIP CLEANER - that is so cool!!
5 - homemade cake release - I've been using
Wilton's (not super cheap)
6 - PLaydoh tools (or clay tools) for fondant -
AWESOME!

THINGS I DON'T KNOW BUT WANT TO:
1 - WASC - what's that?
2 - Melvira (I have an idea, and I'm sure I'll find it)
3 - icing upside down? - need to find tutorial?
4 - bubble gum roses - would like to see that
5 - Hi ratio shortening - never heard of it before!?
6 - sugar bubbles - where do you find that?

THIS IS THE MOST WONDERFUL PLACE EVER!!! Everyone is so nice and helpful, I've already learned so much in the few days that I"ve been visiting this site!! It's like a big family!

THANKS CC!!!!

Whew! Just got through all 26 pages! Feel like I just finished a marathon!! Anyways, this is my first post and may I say that I am truely grateful for all the great tips on here! I have been feverishly scribbling notes down this whole time....I think I ended up with about 4 pages!!! One question I do have though is that someone mentioned covering the cake board with coordinating wrapping paper. I would think that any grease from the cake/icing would discolor it.(Thats why I have been paying lots of money for the "fanci-foil".) Can anyone shed some light on this for me???

Welcome aboard jenbakescakes. I have not read the thread, but I bet you learned a ton with all the wisdom on this thread!

I worry about the colors that might include a lead base so I cover that with clear contact paper so that the design shows thru.

Here's a new tip that I have not seen in the last 26 pages!

This is not a baking or decorating tip per se but I think it's important. Photographing your creations is the ONLY record you have after that cake is delivered. Showing clients your work or just having an album for yourself is invaluable. So,my tip is to put even minimal effort into this last step before the cake is delivered -- or eaten!!

You don't need ANY fancy equipment to take a great shot. Here's an easy list to try:
1. Hang a big piece of cheap black cloth behind all your light colored cakes, and a light or nice contrasting color behind a dark cake. You'll be amazed how this makes the cake POP in the print.

2. Along with a full, head-on shot, take shots of all sides. Especially though, get some views of detail up close (use the 'macro' setting on your camera if it has one) and shoot at some angles -- these can be very dramatic. Don't worry if your detail and angle shots don't get your entire piece. All the pics together show off the cake well. Much better than one straight on shot.

3. For lighting, I just use two inexpensive desk lamps set up on either side of the cake. I NEVER use the flash on the camera because the light bounces back and you loose all the detail.

3. And last but the most obvious -- and most over-looked -- clear away all distracting junk in your shot. I have seen mixers, goopy spoons, cookies still on cookie cooling racks, kitchen chairs, refridgerators, stoves, plastic wrap, you name it!! This all takes the eye away from your lovely cakes or cookies and just makes them look amateurish.

Even if you're only baking for family and friends it's nice to keep a good looking album to WOW yourself with. And, of course, impressing each other here on CC is a big kick!!!

I love all you CCers!!! I'm an addict and can't get through the day without my forum-fix!!!

okay...keep in mind I am new...what is a flower nail?

Hi Jilly51
I just posted a note seconds before you did so I thought I'd answer your question. A flower nail is a steel nail with a big flat head meant to make buttercream roses on. But some smart person discovered that if you put them in the middle area of your cake pan, head down, pour cake batter in pan and bake, the nails act as heat conductors. ( Sometimes the middle of cakes, especially sheet cakes, don't bake in the center very well without a core of heat.) You can buy an actual heat core thing but they leave a bigger hole when you pull them out. And these flower nails are cheap--about 99 cents anywhere you buy your Wilton cake supplies. They really work!!

Bump... Keep em coming I love this topic.

I know, this is like the greatest thread EVER!!

OMG!! I just finish all 26 pages!! I have been baking for over 20 years not knowing all the incredible tips I have found here, and I have to tell you I love baking now more than ever!! Thank you CC members, for sharing your passion with all of us here at CC!! [/quote]