Sometimes We Are Afraid To Try New Techniques
Decorating By candyladyhelen Updated 21 May 2006 , 4:04am by bush1
I just wanted to share something. Sometimes we are afraid to try a new technique for our cake decorating.I have been doing alot of wedding cakes these past 6 months. I now have an account with a golf country club. Anyway, I am pretty old school when it comes to decorating. You know, big shell borders, BC roses. Pretty traditional stuff. But brides don't want that anymore. I have made so many new types of cakes. And I must say, it is a good feeling when it turns out. I just made my first fondant drapes for the sides of tiers for today's cake. I was afraid to try them. But I cannot believe how very easy they were. I have also made hand made pearls for many of my cakes, instead of the shell borders. So I just wanted to share my little success. This summer I hope to practice more new techniques & when I learn them all, you can bet the big shell borders will be back in style!!!! LOL Helen
Thanks for sharing this b/c I often times find myself nervous about trying new things when it comes to cake decorating. I also want to try new recipes or alter the ones I have but scared it may not taste good. I hate for batter and icing to go to waste.
Now I'm thinking about taking some chances. There's an orange flavored cake I want to try and I think I will thanks to you.
CakeBaker, I plan on trying lots of new things this summer. I am also going to stock up on the hand made pearls I do. They are great to do while sitting watching TV!
candyladyhelen, do you do your handmade pearls like the tutorial on here shows? I'd love to know your technique on how to make them if it's different then the one on the site, maybe the tutorial way of making them is easy but when I went through it it just seemed like it was going to take to much time. Guess I'm trying to say that I'm looking for a quick fix lol 
! Any tips on making them? Thanks! 
Yes, I do the pearls pretty much like Earlene does. I have a coupler that is completely round, no opening on th side. I roll out the fondant, I don't measure how thick. Then for the big pearls, (like for 16" & 14" tiers )I cut 3 rounds using the coupler, roll them in my hand, then place on a tray with a terry towel on it to dry. For the next size (used on like 10" tiers) I cut 2 rounds with the coupler. Then for the small size (for 6 & 8" Tiers) I use tube #12 & cut 3 rounds out. Like I said, its a good thing to do when sitting watching TV
Your right, sitting and watching TV would help . I think I just need to work on my patience, most days my kids just about have me to the end of it 
Thanks 
Oh! My "kids" are in their 30's! But I started out in 1972 & they were babies then! I do remember!
I don't know if I could even attempt to decorate cakes if mine were still babies . Now THAT would take some patience
I know what you mean about old school. I had been doing cakes for awhile but was getting bored and burnt out with the same old stuff. When I found this site with all the new things I feel that excitement again about decorating. But I do feel like I am a beginner again instead of a veteran. LouAnn
I know what you mean, Annlou! I don't cover my cakes with fondant, but am using it more to add decorations. I have made so many new things in the past 6 months. It is very exciting trying out new techniques & also being successful in them!
Well ladies, I'm just the opposite. I just started this a few years ago and taught myself how to do everything that I'm able to do (With the help of all of you). Since the styles of cakes when I started were more on the modern/contemporary side, I never bothered to learn many of the piping techniques that a lot of you know. So if a bride wants a fancy frilly type cake I am going to have a heart attack because everything that I've learned is on the modern side. maybe one day I'll take a piping class cause I definitely need it!!!
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