Let's Play A Word Game...abcs Of Baking

Lounge By Lisa Updated 21 May 2007 , 8:27am by wgoat5

ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 11 Feb 2007 , 9:12pm
post #2311 of 3054

Unless you have had some experience at doing wedding cakes, better to start simple

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Sparklepop Posted 11 Feb 2007 , 9:17pm
post #2312 of 3054

Visually the cake must look great and taste great

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veejaytx Posted 11 Feb 2007 , 9:56pm
post #2313 of 3054

Wedding cakes are too important to the bride to take a chance on it not turning out well.

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ShirleyW Posted 12 Feb 2007 , 12:37am
post #2314 of 3054

You should do a cake sampling before booking a wedding cake

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veejaytx Posted 12 Feb 2007 , 12:45am
post #2315 of 3054

Ziplock bags are useful in so many ways for a decorator.

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ShirleyW Posted 12 Feb 2007 , 1:46am
post #2316 of 3054

After cooling, level and wrap the cake layers.

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veejaytx Posted 12 Feb 2007 , 1:53am
post #2317 of 3054

Bakery cakes (grocery store) just won't do!

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ShirleyW Posted 12 Feb 2007 , 2:42am
post #2318 of 3054

Cake decorating has endless design possiblities

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Sparklepop Posted 12 Feb 2007 , 8:11am
post #2319 of 3054

Don't make your own wedding cake your first, too much stress

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BarbaraK Posted 12 Feb 2007 , 8:34am
post #2320 of 3054

Each cake is a labour of love

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ShirleyW Posted 12 Feb 2007 , 10:20am
post #2321 of 3054

Freezing cakes adds moisture

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Sparklepop Posted 12 Feb 2007 , 9:11pm
post #2322 of 3054

Going to the shops for ingredients

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veejaytx Posted 12 Feb 2007 , 9:55pm
post #2323 of 3054

Having an opportunity to try a new technique is great!

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ShirleyW Posted 13 Feb 2007 , 6:20am
post #2324 of 3054

Ignoring the cake until the last minute

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veejaytx Posted 13 Feb 2007 , 7:42am
post #2325 of 3054

Jotting down notes and making a plan for the cake decorating ahead of time helps a lot.

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Sparklepop Posted 13 Feb 2007 , 10:39am
post #2326 of 3054

Keeping all your favourite recipes together so they don't get lost

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veejaytx Posted 13 Feb 2007 , 4:13pm
post #2327 of 3054

Large cake layers can be difficult to handle without breaking.

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PaulaRuss Posted 13 Feb 2007 , 4:53pm
post #2328 of 3054

Oatmeal cookies

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ShirleyW Posted 13 Feb 2007 , 7:47pm
post #2329 of 3054

You missed M and N

Making Marshmallow Fondant can be frustrating

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veejaytx Posted 13 Feb 2007 , 9:04pm
post #2330 of 3054

Never try to handle MMF before it cools down, it can make a nasty burn.

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ShirleyW Posted 13 Feb 2007 , 9:28pm
post #2331 of 3054

On to another day of baking

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veejaytx Posted 13 Feb 2007 , 9:34pm
post #2332 of 3054

practice, practice, practice (makes us closer to perfect, but never quite perfect)

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ShirleyW Posted 13 Feb 2007 , 9:49pm
post #2333 of 3054

Quitting while you are ahead, when it comes to cake design less is more.

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veejaytx Posted 13 Feb 2007 , 9:51pm
post #2334 of 3054

Right you are, ShirleyW, but sometimes it is hard to find a place to stop.

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ShirleyW Posted 13 Feb 2007 , 9:58pm
post #2335 of 3054

Stopping just as it looks perfect

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veejaytx Posted 13 Feb 2007 , 10:04pm
post #2336 of 3054

That's supposing that I finally get something perfect!

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ShirleyW Posted 13 Feb 2007 , 10:39pm
post #2337 of 3054

Unless you see one more little thing that could be done

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veejaytx Posted 13 Feb 2007 , 11:01pm
post #2338 of 3054

Very seldom do I reach a point where I feel there is nothing left to do.

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ShirleyW Posted 13 Feb 2007 , 11:07pm
post #2339 of 3054

Wondering how the finished cake will be received

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veejaytx Posted 13 Feb 2007 , 11:14pm
post #2340 of 3054

eXpecting comments/compliments can be risky, usually no comments are made unless there is a complaint.

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