These are a few things that I found out about over time. I thought I'd "cut to the chase" for you guys. After just pm'ing a newbie this info I looked on here and saw that there are several "newbies" that might appreciate these little tidbits. I hope this helps you in some way......and I am personally always up for new tips to be able to work smarter not harder!
1. After the cake cools....FREEZE IT. Frost it frozen (cake thaws within a few minutes). If you don't ever want to do this, just at least try it with chocolate! After accepting the advice myself, I will never frost a cake that has only "cooled"!
2. Bake Release. If you haven't read about it, let me tell ya....the recipe from here is a God send! Wilton's brand is around $4 for a small bottle. The recipe is equal parts of solid shortening (Crisco...or generic), flour, and oil. Mix it in your mixer or with a hand mixer. I now make at least double batches of it and coat all my pans with it prior to baking. You can use it for everyday cooking too to prevent sticking. In any case, just use a pastry brush and coat your pan prior to pouring the batter in!
3. The WASC (white almond sour cream) recipe is great! I use that as my staple, but I do add an envelope of dream whip for each box mix. Sometimes I just do half a recipe (this also keeps in the fridge for 3-4days). I compiled a list of "variations" for myself from this web site if you are interested I will send them to you. By the way, here is the link: http://www.cakecentral.com/cak.....-Cake.html
4. If you haven't used the butter and or almond flavoring experiment, you'll like it!
5. Last, but NOT least....always make more frosting than you "think" you need! And when you frost a cake...pile it on! You can always take it off as you are smoothing, but adding a little at a time is a pain in the neck!
Besides, much of it will freeze well too. If not to use as an "outter" coat you may mix it with something else as a filler!
Dear Confectionary2,
thanks a bunch. i already knew about the cake release and your right, it's wonderful. the freezing cake thing i had tried but wasn't sure of the procedure for frosting. also, my cake seemed a little dry and i do love a moist moist cake! maybe i didn't wrap it enough??? thanks so much for the concern for us newbies. this is something i have wanted to do for a very long time, since i was about 12 i guess and i am thrilled to finally be doing it at 47!!! thanks again! Linda 
Let me just also add... What works for some may not work the same for others.
One thing I have learned about cake decorating, espeically on message boards, there are so many different ways to do things. So just because I do something this way and you do something that way it doesn't make it wrong or right, it just makes it different.
And when you ask a question on here, expect to get people that agree and disagree and 10 ways to do the same thing. 
....And when you ask a question on here, expect to get people that agree and disagree and 10 ways to do the same thing.
That is so true ... and what makes this a great site. Lots of experiences and opinions to draw from so you can select the best one for you! 
Confectionary2, do you ice your cakes frozen? or let them defrost first?
I always start with them straight out of the freezer. For me, I have not ever had a problem. I also know a local bakery that does this and they do not seem to have problems with this procedure. Cakes thaw amazingly fast!
Many different answers, this is true! Finding the one that works for you is the trick. I just thought I'd share the ones that work for me.
And as I said I just hope this kinda "cuts to the chase" for some!
Lovincake--I just wanted you to know you're not alone. I'm 43, been wanting to do this a long time, and think I finally found my niche. Too fun!
Mareg,
I completely understand. I don't want to steer you wrong, but I just know that it works for me And that bakery here in town.
Immediately. As a matter of fact I try to make sure I have my work area set up and ready to go before I pull it out of the freezer! Note that I do not make up batches of cakes for that purpose, but I freeze them (after cooling them to room temp. and flipping them out on wax paper) so I can frost them easier.
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