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Wanna know a secret?????

post #1 of 603
Thread Starter 
Hi CC friends!! I just read a recent post where someone asked if there were any secrets you had that you wouldn't share. Well, I thought I'd ask if anyone has any secrets that they would LIKE to share! I know there are lots of 'tricks of the trade' out there & I thought it would be nice if anyone would be willing to share a few. They can be anything from a 'never fail' recipe to a convienient way to transport a cake. I'll start us off with one of mine. This isn't really a secret, but more of a helpful hint. (those will work too if you'd like to share!) When I'm doing a cake & I'm not really sure how much icing it's going to take, I always make about 1 & 1/2 to 2 times what I think it's going to take. I learned to do this the hard way when I mixed a couple of different colors together to get the right shade & then I ran out about 3/4 of the way through. I tried to duplicate the color but I couldn't get it right & when the cake was finished you could tell I used 2 different colors. So, that's one from me---now, what's your secret????
post #2 of 603
My tip is that I have found rolling out fondant on the slick side of freezer paper is great. It doesn't stick and I don't have to grease my rolling area.

I only have a small silicone mat so this was an alternative for me when rolling a larger piece of fondant.

It works great to wrap it in for fresh keeping as well, no stick. I then wrap that in glad press and seal and I can make sure I get it air tight unlike in storage bags, or with non cling wrap.
post #3 of 603
This is not a secret either, and it probably should fall more under the "DUH" common sense category, but it's the first thing that came to mind and is something I learned as a newbie that's proven invaluable!

When I was first starting out, I would always see cakes in the gallery that had perfectly straight sides. I posted a question about it, asking whether the sides actually WERE as straight as they looked of if the icing just made them appear that way,.

This is how I found out you should always trim the sides of the cake so they're straight up and down. It makes the icing job SO much easier and with TONS better results! icon_wink.gif

Like I said, it's one of those DUH moments, but now I know and it's helped a LOT! icon_biggrin.gif
post #4 of 603
I have two....

1. This one is really just a sanity saver, but I thought it might help someone else, too. I always call the first attempt at any recipe an "experiment". This way if it's really good I get unbiased opinions, and if it's really bad I don't feel like I screwed up!

2. Always keep your baking soda in an airtight container in your pantry. I learned this when I sold tupperware. We use a box of baking soda to ABSORB odors in the fridge, so obviously it does the same in the pantry, although that doesn't occur to many of us. This has made a noticeable difference in my baking.

post #5 of 603
Do not pour flavorings right over the mixing bowl. Almond flavoring can get really strong if spilled!
post #6 of 603
my tip is for thawing butter...i put the butter in a bowl of tap softens quickly but id doesnt melt and get oily...changing the results of the cake. i find that when i leave it out on the counter it gets too soft.
Bake On!!!
Bake On!!!
post #7 of 603
I always crack my eggs into a small bowl before adding them to the batter mixture. That way if any shell piece's easy to fish out. Also, if you DO drop a piece of shell, use a larger piece of shell to "grab" it with. Unlike chasing it around and around the bowl with your finger, the other shell will attract it making it easy to catch.

Another thing...I always start my mixing with the wet ingredients in the bottom of the bowl. This way there's no dry spot in the bottom of the bowl when it's time to pour it over in to the pans.
post #8 of 603
Ooh, that's a good one! I'm tired of the dry mix left in the bowl.
post #9 of 603
I do all my measuring in the sink so if I spill anything I just wass down drain instead of having to wipe off counters.

Someone here gave me the idea of lining measuring cup with plastic wrap when measuring shortening makes for easy clean up and easier to get out of cup.
post #10 of 603
I use a putty knife/spackle tool to smooth the sides of my cakes. Just spin the turntable as you run the tool around the cake 4-5 times. Quick and easy!

When I crack eggs I fold a paper towel first and then crack them on that... then just wrap the shells and throw them all away, mess and all.
post #11 of 603
As a newbie, I have no pearls of wisdom to pass on yet. But I am reading each one of these, and appreciate anything you all have to offer! Thanks and keep them coming! I need all the help I can get.
post #12 of 603
This one is probably a no brainer to all of you gals and guys - but for some odd reason, it came to me later in life:

I always put all the wet ingredients into my KA, before I add the dry ingredients, that way you won't have the dry gunky stuff stuck to the bottom.
post #13 of 603
Ditto on the wet ingredients first into the KA.

When I first started out, I was to cheap to try fondant(Wilton kind) because if you didn't use it all, there was no saving it (dry out). Now that I have discovered MMF this is not so bad, but I cured that when my mother bought me a FoodSaver for Christmas. I just wrap my fondant in plastic wrap (to keep it from sticking to the bag) and I have MMF anytime I need it.
FYI: I did this to some colored Wilton Fondant and opened the bag almost a year later and it was just like new!!!
post #14 of 603
sugarlaced, that is a good one. I have a food saver and I will have to do that!
post #15 of 603
foodsaver--cakeballs made freeze and put in foodsaver. When I need cakeballs I just -DIP!
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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