I have a tip, but have only just started reading page 12 so not sure if someone has already posted it (so many more pages to read lol). I use make-up pads to place fondant cutouts onto fondant covered cakes. I place the cutout onto the pad then dampen the cutout with water or sugarglue then place it onto the cake. This stops the cutout from warping or getting finger marks. I also use a makeup pad to attach petals when making roses. Hope this makes sense

Great tip Megan! And nice to see another Aussie on here

One of the best ideas i've ever gotten is Jennifer Dontz (dvd on fondant) preparation of the cake pan. Lovely crumb, moist cake, and no browning. Excellent every time.

Just got through all these PAGES of tips -- so great, learned a lot! I must admit I did a lot of "scanning" on some of these posts so I apologize if these tips have already been mentioned.

Here's two that I hope will help someone else:

For Doweling --- I use the cookie sticks and put them inside of plastic drinking straws. They're incredibly stable and the straws keep the moisture away from the stick, and they're easy to cut (I use pruning shears).

Measuring Shortening -- here's all you need, a vinyl glove, a paper plate and a baker's scale. Put the plate on the scale and zero it out, put on the glove, use your gloved hand to scoop out some shortening and put it on the plate. (A cup of shortening weighs about 7 oz). Dump the shortening into your bowl and toss the glove and plate (I usually use the plate as a place to set my dirty spatula or put egg shells on it and then toss it, etc., etc!)

Wow! 3 hours and 35 pages later! So many wonderful tips! I can't wait to try some of them.

I came to CC to get some inspiration for a garden cake, stumbled across this thread and...3 hours later...don't have an idea for my cake but have lots and lots of tips I'd never thought of! Many I already use (thought I was so clever! LOL) and can't wait to get back into my kitchen. Thanks everyone!

Buy a digital food scale -I place my bowl in it and after I add each ingredient, I zero it then add the next ingredient, then zero again and so on. I rarely use my measuring cups anymore and i can prep the batters so much faster this way, plus each cake is consistent and I can double recipes much more easily. I can't remember how many times I miscounted how many cups of flour I already added to the bowl.

Along the same lines, because it's so easy for me to measure with the scale, I premeasure all my dry ingredients into ziploc bags to make my own "cake mix" and label the bags with a sharpie - red velvet, chocolate, etc.. then just add the remaining ingredients. Saves me tons of time and an extra bowl to clean up.

Lastly, I measure shortening directly into the mixing bowl using the scale and a portion scoop (ice cream/cookie scoop). I NEVER have to touch the shortening and it cleans up great in the dishwasher.

Wow i couldn't read it all,but thanks everybode that contributed. A lot of my tips have already been mentioned but what i do is always put a bowl of water at the bottom of the oven,it keeps the cake moist.I have also seen bakers pouring ice cubes inside the hot oven when putting in the cake pan, but i think my method will last longer cos ice cubes will evaporate quicker but both method will still produce steam which will ensure the cake rises evenly .

Hmmm, I thought for sure that I would have some gem to share with you but all of them have been posted already. Thanks to you all, I think I wrote down about 50 different things.

Christy

This thread is so amazing!!! Thank you all for the wonderful tips! I got to like, page 17 lol Can't wait to finish reading them and write them all down DD

when using a silicone mold with fondant or gumpaste in it. freeze for a few minutes and it will release from the mold easier

OMG it resally works! I've only read a few pages of this long thread so far but the great tip about using foodsaver bags (that suck out all the air) to store leftover fondant. Those systems are expensive but Target sold a small handheld unit ($17) comes with 2 reusable bags and I bought a box of extra bags. Now I can save various odds and ends of colored fondant in individual bags, all air sucked out (it took 20 seconds to do it!) and I can reopen and reused the bags an unlimited number of times. yippee! I'm so excited to not have dried out fondant any more! Thanks for the great idea.

I just in love with this thread =)

This thread is amazing....so full of helpful information. Some things you wonder why you never thought of that before. Sure makes decorating easier in a lot of these cases. Thank you so much everyone for posting your secrets.....

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I don't have any more word of wisdom, or any tips that haven't already been posted in this thread, but I would be definitely loss without everyone here on CC.

Thanks for being my Cake Family.

Crystal

I too cannot contribute however, I would like to thank everyone on this site! The talent and the knowledge is out of this world! I am very thankful to everyone for sharing thier tips and creativity! Life is good!

I love all the tips, and when I have time to read this whole thread I will see if there are any not mentioned that I use.

Having so much fun reading all the secrets!

When using an airbrush, use tri-fold display boards (one standing and one sitting under the cake) to catch any overspray. I have sprayed way to many walls and floors.