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Little survey: what do you use/how do you do it? - Page 3

post #31 of 73
sounds like fun:


1. How long have you been decorating cakes? 4 years
2. How many cakes do you make a week or a month? 1-2 a week
3. Who do you most admire as a cake decorator? Mary Maher, Ron Ben Isreal, Mike's Amazing Cakes
4. What type of buttercream are you using? SMBC exclusively
5. How do you level your cakes? with a knife while I save up for my Agbay
6. What type of fondant are you using? Fondx
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? whatever the instance requires
8. Do you refrigerate your fondant-covered cakes? some
9. What do you use as a support system in tiered cakes? Bubble Tea straw type pillars if needed. PVC pipe if a complex structure
10. Do you travel with tiered cakes already stacked or stack on site? no more than 2 stacked to travel

TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

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TJ

You have brains in your head.  You have feet in your shoes.  You can steer yourself wherever you choose.

Reply
post #32 of 73
1. How long have you been decorating cakes? about a year and a half

2. How many cakes do you make a week or a month? 1 - 2 per month (Hobby Baker - only bake for family and close friends) Work full/over-time and am a true midnight baker.

3. Who do you most admire as a cake decorator? So many just blow my mind with their talent and creativity!

4. What type of buttercream are you using? 50/50 butter/shortening. I don't care for buttercream that feels greasy and is supersweet, so I finally found one that DH and I like, as does everyone I've made cakes for, so far.

5. How do you level your cakes? Push down method - I can't seem to level straight with a knife and I'm happy I don't have scraps - though DH isn't!

6. What type of fondant are you using? Fondarific for covering, Satin Ice for details, flowers, figures.

7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? Cornstarch

8. Do you refrigerate your fondant-covered cakes? no - but don't use perishable fillings

9. What do you use as a support system in tiered cakes? Wooden dowels

10. Do you travel with tiered cakes already stacked or stack on site? Already stacked
post #33 of 73
1. How long have you been decorating cakes? About 10 years
2. How many cakes do you make a week or a month? About 2-4 per week
3. Who do you most admire as a cake decorator? Mike's Amazing Cakes...on here, probably Rylan although its really hard to narrow that down! So many have so much talent!
4. What type of buttercream are you using? Both crusting and noncrusting
5. How do you level your cakes? Serrated knife
6. What type of fondant are you using? FondX and some Satin Ice
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? Powdered Sugar
8. Do you refrigerate your fondant-covered cakes? Yes
9. What do you use as a support system in tiered cakes? Bubble Tea Straws and sometimes sharpened dowel through the center
10. Do you travel with tiered cakes already stacked or stack on site? As much as possible I travel with them completely stacked.
post #34 of 73
Thread Starter 
You know, this is the first I've ever heard of the "push down" method of levelling. Can someone explain it to me? When do you "push down" and what do you use to do it? Keep all the responses coming! It's fun to read what everyone is doing!
post #35 of 73
1. How long have you been decorating cakes?
2 years professionally, for my family about 24years.
2. How many cakes do you make a week or a month?
5-6 per month (just part time right now, also an event coordinator plus a part time office job)
3. Who do you most admire as a cake decorator?
Rylan, IndyDebi, Ron Ben Israel
4. What type of buttercream are you using?
Store bought at my cake store
5. How do you level your cakes?
serrated knife
6. What type of fondant are you using?
MMF
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant?
PS or shortening...depends on what I'm working on.
8. Do you refrigerate your fondant-covered cakes?
sometimes but not usually
9. What do you use as a support system in tiered cakes?
dowels
10. Do you travel with tiered cakes already stacked or stack on site?
small two tiered will go stacked, bigger than that gets stacked on site but soon I'll have a cake safe and all will be stacked!
post #36 of 73
Quote:
Originally Posted by The_Sugar_Fairy

You know, this is the first I've ever heard of the "push down" method of levelling. Can someone explain it to me? When do you "push down" and what do you use to do it? Keep all the responses coming! It's fun to read what everyone is doing!



About "push down" method:
http://cakecentral.com/cake-decorating-ftopicp-6825564-.html#6825564
http://cakecentral.com/cake-decorating-ftopicp-6488864-.html#6488864

(I'll try to search for more...)
post #37 of 73
1. How long have you been decorating cakes?
8 months for friends and family. <hobby decorator>

2. How many cakes do you make a week or a month?
5-6 per month at least

3. Who do you most admire as a cake decorator?
every one on CC

4. What type of buttercream are you using?
i use the Wilton recipe but i altered it to my Kids satisfaction.

5. How do you level your cakes?
serrated knife or cake leveler

6. What type of fondant are you using?
MMF

7. Do you use cornstarch, powdered sugar or just shortening when working with fondant?
cornstarch or shortening...depends on what I'm working on.

8. Do you refrigerate your fondant-covered cakes?
No

9. What do you use as a support system in tiered cakes?
dowels

10. Do you travel with tiered cakes already stacked or stack on site?
unstacked, makes me feel like they are safer from disaster that way, but i usually dont travel with them.
♪♫❤♫♪
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♪♫❤♫♪
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post #38 of 73
1. About two years.
2. Only 7 to 10 a year for family. I turn down many requests because I'm not licensed. I'd like to be, but I don't live in a small business friendly area.
3. There are too many to list- both on TV and on this forum.
4. I alter the Wilton recipe by adding additional flavor oil or emulsions and I use high-ratio shortening instead of Crisco.
5. I've struggled with cutting off the excess until I tried the press down method someone shared here and I now have much better luck. I also use baking strips to minimize doming. (sp?)
6. I've used Satin Ice, Choco-Pan, and Wilton's. I mix them to get the texture and flavor that I want.
7. I use cornstarch when I want to prevent the fondant from sticking and shortening when I need it to stay put.
8. No, I had bad results when I first started but many, more experienced, bakers seem to have no problems doing so. If I move on to non-icing fillings then I'll have to try again.
9. The biggest cake I've ever done was only a two-tiered cake, so I use dowels. I want to try the bubble straws, if I can find some.
10. I've only had to deliver one tiered cake and it was already stacked. I used the rubbery shelf paper under the cake board and under the cake box so it wouldn't slide and it worked well.

icon_biggrin.gif Fun survey! Thanks.
Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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Have a heart that never hardens, a temper that never tires, a touch that never hurts.
Charles Dickens
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post #39 of 73
Quote:
Originally Posted by The_Sugar_Fairy


1. How long have you been decorating cakes? off and on for about 15 years but seriously for about 3 years
2. How many cakes do you make a week or a month? right now it averages about 2 a month
3. Who do you most admire as a cake decorator? way too many to name
4. What type of buttercream are you using? serious cakes mostly
5. How do you level your cakes? usually a serated cake but I wanted to torte a cake this weekend so I bought the wilton large leveler and it worked great icon_surprised.gificon_eek.gificon_confused.gificon_biggrin.gificon_lol.gif
6. What type of fondant are you using? Michelle Foster's
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? mostly powdered sugar for covering the cakes and cornstarch for flowers and shortening for figures
8. Do you refrigerate your fondant-covered cakes? I haven't had the need to
9. What do you use as a support system in tiered cakes?some straws that I bought from the austin cake show for 2 tiers but for anything larger than that I use SPS
10. Do you travel with tiered cakes already stacked or stack on site?They are stacked but I haven't had anything larger than a 3 tier
Failure is not an option!!
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Failure is not an option!!
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post #40 of 73
1. How long have you been decorating cakes?
10 years

2. How many cakes do you make a week or a month?
When I worked at Publix, around 200-300 a week.
Now that I'm not working in the industry and just bake cakes for friends and family birthdays and church events , 1 or 2 a month.

3. Who do you most admire as a cake decorator?
I don't really have anyone I admire.

4. What type of buttercream are you using?
IMBC

5. How do you level your cakes?
Most of my cakes bake level, but the occasional cake that needs a bit of a trim, I use a serrated bread knife.

6. What type of fondant are you using?
Satin Ice and Fondarific

7. Do you use cornstarch, powdered sugar or just shortening when working with fondant?
Shortening

8. Do you refrigerate your fondant-covered cakes?
If they contain perishable fillings.

9. What do you use as a support system in tiered cakes?
SPS

10. Do you travel with tiered cakes already stacked or stack on site?
Depends on the design.
post #41 of 73
1. How long have you been decorating cakes? 5 months

2. How many cakes do you make a week or a month? about 1 every 1-2 weeks, although it's picking up pace fairly quickly now!
3. Who do you most admire as a cake decorator? anyone I can learn from icon_smile.gif
4. What type of buttercream are you using?
SMBC for fillings and ganache under the fondant
5. How do you level your cakes? leveler
6. What type of fondant are you using? Satin Ice, MFF
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? shortening only, rarely PS
8. Do you refrigerate your fondant-covered cakes? usually no, but I'm finding I might need to when it's warmer out ( no AC icon_sad.gif )
9. What do you use as a support system in tiered cakes? bubble tea straws
10. Do you travel with tiered cakes already stacked or stack on site? stacked
post #42 of 73
1. How long have you been decorating cakes?
About 2 years

2. How many cakes do you make a week or a month?
Quite a few; I don't have to do the baking myself, just the decorating. A couple dozen a week

3. Who do you most admire as a cake decorator?
Everyone on CC! I've gleaned so much from these forums!

4. What type of buttercream are you using?
Homemade based on a recipe from a former Wilton instructor

5. How do you level your cakes?
With a bread knife

6. What type of fondant are you using?
MMF or Wilton

7. Do you use cornstarch, powdered sugar or just shortening when working with fondant?
Powdered sugar and/or shortening, as needed

8. Do you refrigerate your fondant-covered cakes?
not unless fillings are perishable

9. What do you use as a support system in tiered cakes?
Tiered cakes I use basic hollow push-in pillars, stacked cakes I use wooden dowels

10. Do you travel with tiered cakes already stacked or stack on site?
Tiered cakes I assemble on-site, stacked cakes travel already stacked
post #43 of 73
1. 2 1/2 years
2. 1 cake every 2 or 3 months (hobbyist)
3. Buddy Velastro (not the drama, not the show cakes, the everyday cakes)
4. Tweaked version of Wiltons or SMBC
5. With a long serrated bread knife
6. Wilton because I'm a vegetarian and it's really not that bad icon_smile.gif
7. 50/50 cornstarch, PS if I want the work to dry, shortening if I want it to stick to my cake
8. Yes, if needed.
9. Hollow plastic dowels by Wilton (just tried these recently and really like them)
10. Stack on site

icon_biggrin.gif
post #44 of 73
1. How long have you been decorating cakes? on and off 20 years
2. How many cakes do you make a week or a month? now about 1-3 per month
3. Who do you most admire as a cake decorator? rebecca sutterby,swank designs, mike mc carey and more
4. What type of buttercream are you using? mine, shortning based
5. How do you level your cakes? agbay
6. What type of fondant are you using? wilton, massa
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? CORNSTARCH! icon_smile.gif
8. Do you refrigerate your fondant-covered cakes? nope
9. What do you use as a support system in tiered cakes? bubble tea straws or stress frees10. Do you travel with tiered cakes already stacked or stack on site? stacked

Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

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Sharon Zambito

SugarEd Productions Online Sugar Art School 
www.sugaredproductions.com

 

Reply
post #45 of 73
1. How long have you been decorating cakes? 4 years
2. How many cakes do you make a week or a month? varies do desserts and candies too
3. Who do you most admire as a cake decorator? Too many to list
4. What type of buttercream are you using? Homemade 50/50
5. How do you level your cakes? wilton leveler / knife
6. What type of fondant are you using? massa, satin ice, wilton
7. Do you use cornstarch, powdered sugar or just shortening when working with fondant? cornstarch/ shortening
8. Do you refrigerate your fondant-covered cakes? no
9. What do you use as a support system in tiered cakes? depends on cake design
10. Do you travel with tiered cakes already stacked or stack on site? stacked if possible, otherwise on site
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