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post #16 of 613
me being a newbie also, i don't yet have any words of wisdom, just a couple of mistakes along the way lol! i just wanted to say thanks to all of you for sharing your wisdom, you have no idea how much of a difference the little things make... then again i guess you do! so, thanks again icon_biggrin.gif
post #17 of 613
I am also pretty new at this thing and would like to say thanks for all the help and I also learned the hard way with the icing and to always make more rather than less. But here is one I really enjoy with having a mixer I also like to have an extra wisk by me just in case I need to get the sides or bottom of the bowl or would like to whip it up again right before I put it in to bake.
post #18 of 613
This one is also the "DUH!" column, but having multiples of the same tip, like the rose tip and the writing tip.

And accidently discovering "grease only - do not flour" the cake pans. Cakes are beautiful, they come out of the pans easy, no "flour film" to mess up my icing, and the cakes rise higher when the pans are only greased, not floured.
post #19 of 613
Hi im newbie also here and i want to know some ideas how to decorate a cake .
post #20 of 613
Thread Starter 
WOW!! I knew there were lots of secrets out there & all of these so far have been great!! Thanks for sharing!! We can all learn things from each other wether someone's a 'newbie' or has been a cc'er for years because if you're like me, you learn something new from every cake. I've already learned a lot from all of you & it looks like others have as well. Keep the ideas coming! Dhing, is there anything in particular that you were wanting to know about decorating a cake? I'm sure there are lots of 'secrets' that others could share with you. I have another secret I can give you now. When you bake your cakes, try the Wilton bake-even strips. They're fantastic! Since I've used them, about 8 times out of 10 I don't have to level my cake & if I do have to level one, it's usually not more that a sliver from the top.
post #21 of 613
I love love love cake release for getting the cakes out of pans quick and easy. I got the recipe from here on CC. Equal parts Crisco, oil and flour. Use a mixer for about 5 minutes then keep it in a closed container in the pantry. And also my just learned new trick of adding liquid coffee flavourings to the mix and the icing and cake balls of course. What a flavour boost.
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Life is too short for drama and petty things, so Kiss slowly, Laugh insanely, Love truly, and Forgive quickly.
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post #22 of 613
My idea is not really a "secret". I was making brownies yesterday with my 7 & 8 yr old girls. I didn't want to give them my hand mixer to use. I looked in my utensil drawer, and handed them the server that goes with my rice cooker. Everything mixed up very quickly with no dry stuff on the bottom of the bowl. My girls said "Alton Brown would be proud of you Mommy. You made it a multi user."
post #23 of 613
WOW.. I don't have any tricks of the trade either, But I am learning alot by everyone else...LOVE the food saver thing, I have one of those,no more trashed mmf.. YEA
post #24 of 613
Instead of buying a egg separator, I just cup my hand and let the white slip through my fingers. All that's left in my hand is the yolk. I then put the yolks in a ice cube tray, cover and freeze until later use.
Believe in yourself so that you can be the best.
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Believe in yourself so that you can be the best.
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post #25 of 613
Hello daisy thank you for your sharing ideas and im happy to know some secret and some design how to decorate a cake .Anyone here knows where i can subcribe a cake decorating book and some design and ideas? pls. I need help here.
post #26 of 613
Quote:
Originally Posted by patticakesnc

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.



icon_confused.gif whats freezer paper?? icon_redface.gificon_confused.gif
post #27 of 613
I just bought a book "The Essential Guide to Cake Decorating". It's loaded with information. Hope this helps.
Believe in yourself so that you can be the best.
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Believe in yourself so that you can be the best.
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post #28 of 613
Quote:
Originally Posted by daisyblue

wether someone's a 'newbie' or has been a cc'er for years because if you're like me, you learn something new from every cake.



Couldn't agree more!!!!!!!!!!! I've been doing this for over 2 decades and just learned from a CC'er about sifting cake mixes before you mix them. OH MY GOSH AND DOUBLE WOW what a difference it makes in the batter and the cake texture!!!!!

This is a great thread! Thanks for starting it!
post #29 of 613
Okay my big tip is sifting thru a mesh strainer. I never used my hand one because it always made a huge mess but now I just set my mesh strainer in the mixing bowl, it has little feet that keep it on the rim, and dump in my PS, Cake mixes, flour, etc. I am now an avid sifter and there is a huge difference in my cakes, cookies, and frostings. Oh and if you have to measure out Peanut Butter, spray your spatula and the measuring cup with a little cooking spray and it drops right out with minimal mess.
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post #30 of 613
HI all, I am new here too and I love all the tips...A quick question....when you say sift the cake mix are you referring to boxed mixes as well? Thanks to all the nice people on this site!! icon_smile.gif
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