a Spackling Knife! It's the best thing out there to smooth your cakes with! And they are cheap!
Some type of revolving stand. I use a cheap one from Walmart from their housewares department. Sure makes it easier to smooth icing. Just spin...lol.
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My bake-even strips. They are soaked in water and then rung out a little bit and pinned around the cake pans, and then make your cakes rise even (without that big hump in the middle that you will end up having to cut off and waste cake) and helps to slow the cooking of the edges, so that you don't have hard edges and an uncooked middle.
I thought I had lost the pins to them this weekend, so I made a bunch of cakes without them. The edges and bottoms were tough!!! I was so unhappy...and felt worse when I realized the pins were still IN the strips!! Now I know for sure I can't live without them! lol
I also use flower nails, upside down and greased, in the cake pans before I put the batter in, this also helps cook the middle faster, acting like a heating core.
Parchment paper: less mess, and cakes slide right out of the pans
JamesSweetie,
I use binder clips to hold my bake even strips on. I did away with pins long ago because I had a hard time getting them tight enough .. especially on my 12x18 Wilton pan which doesn't have perfectly straight sides. I put the clips about an inch from each corner, and one more wherever the strip ends. (Five clips in all).
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