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Condensed version of the "Best Tips" thread!

post #1 of 7
Thread Starter 

So I'm a newbie caker and stumbled across the 'tips' thread the other day and figured since I was making a list for myself, I could post it for everyone (33 pages is a LOT to read!).  Hopefully I didn't miss any, feel free to post any if I did!

 

  • upside down smoothing

  • Pressing down on cakes/using weights to level cakes right out of the oven (apparently just placing them upside down on a counter top will work too!)
  • Using a spackle knife/bench scraper to smooth icing
  • Using vanilla/caramel coffee mate to flavour cakes

  • Marshmallow fondant (MMF)

  • using cocoa powder in place of some icing sugar. Then you just need a small amount of black food dye!

  • putting fondant/gum paste in the oven with JUST the light on so it dries out faster

  • Dyeing MMF while in the melted marshmallow stage-WAY easier!

  • using Hershey's kisses for rose centres (instead of the 'blop' in the centre)

  • red kool aid for red food coloring

  • If you forgot to bring your eggs at room temperature, just submerge them in tepid/warm water in 2-3 minutes.

  • If you forgot to bring the butter to room temperature, use a grater with large holes and grate it just like cheese

  • cupcake cakes (I couldn't find a good thread discussing how to do this, if anyone could post a link that'd be great!)

  • cake extender

  • Chocolate transfers (again, I couldn't find a good tutorial/thread on this so any help would be great!)

  • Cake dressing so your cake releases easily from the pan

    • equal parts Crisco, flour, oil mixed together and then applied to you baking pan using a pastry brush (make sure to get the corners)

  • Melvira smoothing method

  • Introduction to americolor

  • using a silicone pad (silpad?) to roll out fondant so it doesn't stick! Can also use vinyl

  • Using a Play doh fun factory for fondant decorations

  • Ironing wax paper on to ribbon to make it grease proof

  • Pink fondant, or any fondant with red in it will fade if exposed to light for too long, so keep those in a dark place to dry

  • Using Spaghetti strands to for extra support of fondant heads/limbs/etc.

 

And by far the most repeated tip in that thread was the amount of help/support/encouragement that is available just a click away!  Not to mention the inspiration you can get from the beautiful photos in the gallery!

post #2 of 7

well how very sweet and thoughtful of you

 

<shouting>

snowbunny86 for president!!!!

 

icon_biggrin.gif

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 7
Thread Starter 

Thanks!  Hopefully somebody will find it helpful!
 

post #4 of 7

83 peeps beside you & me so far!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #5 of 7

Sure beats the heck out of trying to browse through 33 pages for that one hint you remembered in there somewhere!  Thanks for being so considerate.

post #6 of 7

Now, if you ever want to know about " gourmet flavors " and go trough 413+ pages lolol ;)

 

Thank you for the recap, alot less intimidating then going trough it all.

post #7 of 7
Thread Starter 
haha I've seen that one! Waaay too much to go through!
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Cake Central › Cake Forums › Cake Talk › Cake Decorating › Condensed version of the "Best Tips" thread!