Hi Everyone!
I'm Amber. I'm new here. I LOVE this site. Ever since becoming a member a few days ago, I've been hooked. I wanted to introduce myself to all of you. I've been baking forever. I started when I was a little girl helping my grandmother. The only thing I don't know how to do (yet) is decorate cakes. I am starting school for baking in the winter. My first class is Production Baking. I can't wait. I will go part time, as I work full time and have a 10 month old son. I am making his birthday cakes for his first birthday. Since I've never decorated cakes before, I think I'm going to practice on my friend for her birthday. My son's cakes are Wilton cakes, Elmo and mini Big Bird. I'm very excited to do them. I've been trying to decide if I want to follow the BC recipe on the Wilton insert or use my own. I do want something somewhat stiff. I've seen some of the creamier BC character cakes and it doesn't look as neat to me. Any suggestions?
Thanks!
Amber
Hi Amber, welcome to CC, you will soon become addicted like the rest of us!
Welcome Amber to the addictive world of CC!
Wilton buttercream will be stiff (especially if you use all shortening and the meringue powder).
Only suggestion.....if you have access to Americolor red icing color for elmo instead of the wilton.......USE AMERICOLOR!
Good luck and can't wait to see your first cake!
Hi Amber! I'm also fairly new, and I get on everyday. No wonder there are dishes and clothes piled to the ceiling!!
I am new too.
Welcome home.You'll love it here. Everyone is so helpful, they are just like family. 
For what it is worth, I use the buttercream recipe from this site, and love it.
Good luck, on your cakes, and your classes. 
Hi Amber,
I'm also new here (joined June 30, 2006). I love this place!! 
Not addicted though!!!! I just like to be here every chance I get. I can quit anytime, like now!! 
Ok, maybe later. I don't want to quit yet. It's not because I can't. Oh and WELCOME!!! Enjoy!!!
I'm new here too, and am already addicted too! When I'm not online my mind keeps wondering, what am I missing on Cake Central???
Anyway, I advise trying the snow white buttercream recipe that come in the merrangue powder. I can turn down a lot of frostings with no problem, but this one I could eat out of the bowl, or squeeze directly from the icing bag- I must use restraint though, 
I'm trying to loose weight and am doing weight watchers- too many points! (I always think that just a little wouldn't hurt though.. ). It is especially hard to resist on lemon cake!!! Everone in my Wilton class was addicted to that recipe, and admitted to eating it directly from the bowl! I've always found that it needs to be thinned a little with a small amount of water to make it just right for spreading.
Just rememer I warned you beforehand if you try this one!
Thanks, everyone, for the warm welcome!
"MavericksMommy," the frosting sounds really yummy. Do you think it would work well with a Wilton character cake? I'm just afraid of trying anything that would look too runny. I want a lot of control, so I'm thinking something on the stiff side would be best, but I've never decorated a Wilton cake before. Maybe I should try that one out on my practice cake.
Thanks again!
Thanks, everyone, for the warm welcome!
"MavericksMommy," the frosting sounds really yummy. Do you think it would work well with a Wilton character cake? I'm just afraid of trying anything that would look too runny. I want a lot of control, so I'm thinking something on the stiff side would be best, but I've never decorated a Wilton cake before. Maybe I should try that one out on my practice cake.
Thanks again!
Hi Amber! I'm relatively new here too, but am already addicted to this site! Everyone here is so friendly and helpful that I'm sure you'll feel right at home. Happy Baking 
Hi Amber! I'm relatively new here too, but am already addicted to this site! Everyone here is so friendly and helpful that I'm sure you'll feel right at home. Happy Baking
Hi Amber and as the others have already said, welcome to the wonderful world of CC!! I have such a hard time getting off the computer once I start browsing! I think you'd asked whether or not snow white buttercream was good for a character pan...you can use it for almost anything! It's a great versitile icing!
WELCOME AMBER!!!!
<stands up in front of auditorium full of cc addicts and says:> Hi, my name is Charlotte, and...I am addicted to the CC site.. <whew, ok...admitting is the first step right? 
Get a pacifier, swing, rent a playmate...whatever (I think most would agree that a spoonful of icing 
) to keep that little one happy and occupied, you will NOT be able to tear yourself from this site! I open 3-4 (sometimes more 
) windows, just so I don't miss anything.
Everyone is awesome here. They are a plethura of information, and will provide positive reinforcements all along the way.
The best thing I think I have learned here, is don't be afraid to experiment a little! Good luck with your schooling and WELCOME to CC!! 
Charlotte
Welcome!
You've found a great site!
There are so many wonderful & helpful people here.
Good luck with your sons cakes.
(Maybe others have said this already, but watch out for elmos red color.....it can come out bitter with all of the color you have to add.(with wiltons reds anyway.))
Amber,
I have used the snow white recipe to crumb coat and frost (with a tiny bit of water added so it's not too stiff), for flowers and borders with no problem. I just adjust the consistency for what I'm doing. I just did the star border on one of my 4th of July cakes and had no problem with it being to runny.
Hope you enjoy it!
Hey Amber,
I'm another newbie here, from Southfield, MI. Where you will be going to school? I'm happy for you. I enrolled at Oakland CC last year for their pastry program, but just could not fit the classes in with my work schedule. So I'm excited to hear about someone who can manage it. I did end up taking my sanition course online at Schoolcraft, though, and got my certificate. I work full-time and don't get paid time off. If I don't work, baby don't eat, so right now I can't fit the courses in.
I look forward to hearing about your progress at school.
Mickig
Does the snow white recipe crust well? I've been using the Crusting buttercream recipe (the viva one) from this site but didn't know if the other would crust the same.
Hello,
I'm also new at this site. I love it!! I have never been on one single site so much! There are soooo many wonderful ideas and beautiful cakes to look at. The discussions are so helpful and informative. You can get help with anything.....just ask!
I also use a Wilton's BC recipe that I got from my instructor. I don't know how different is is from the book, but I use vanilla, butter and almond flavors and it's very good. Always get compliments on the taste. I'm getting ready to try a new one from this site.
Welcome to CC!!!!
I haven't tried a lot of icings yet, but the snow white frosting does seem to crust nicely- at least I think so. I used it under fondant as well and it worked well, was crusted enough to get the fondant smooth, and then softened up under it to add a nice flavor.
Wow! Everyone is so nice!
I decided to try the Wilton recipe FIRST on some cupcakes which I'll make this weekend. If it's too sugary, I'll try the snow white buttercream which sounds delish!
Mickig, what do you do? How old is your baby? I'm a legal secretary. I work in Farmington Hills.
I'll let you all know how the cupcakes turn out!
Amber
Hello Amber,
I too started when my daughter was a baby, about 6 months old. I learned that practicing at night when they are sleeping was the only quiet time I had. After 14 years and still decorating, it was the right decision. I started in a Continuing Ed. class with the community college. My instructor gave me this recipe for icing: 2 lbs confectionary sugar (powdered sugar) The name brands such as C & H seem to be better. 1 & 1/3 cup of Crisco, 1/2 cup of water with flavoring in water. Just use a little flavoring. Beat until smooth.
I hope this works for you. You may want to adjust your water to change consistency for flowers. For roses you want a stiffer consistency, etc. You'll learn. Good luck!!
Vicky
Hey Amber,
Well, my baby actually just learned to ride a two-wheeler...he's five. I'm happy and sad at the same time because he's growing so fast. I'm a copy editor at an ad agency (snore), but my joy is cake decorating. I've been doing it for about four years, started right after my son was born because I thought I could make a living off of it. Hah!!! That hasn't happened, but I do love it, so I keep doing it. I don't even remember how I stumbled across this site, but I'v been hooked ever since. And I've learned more here in the last two months than I have in the four years I've been decorating. I don't need any other site now.
I don't know which cake stores you shop, there aren't many around actually, but I use Heinrich's in Centerline, and Sarah's in Troy. The first one has a much bigger stock, and great classes. Sarah's has friendlier staff.
Mickig
Vicky, thanks for the info. I am looking for something that I can do for myself that relaxes me and that I enjoy. I've always loved baking and haven't really "felt like it" since I had my son, but now I'm ready to get started again and I want to do it right. At the end of the day, after working and taking care of the family, I like coming on here and looking at the cakes and kind of daydreaming about maybe one day actually doing it for money..?
Mickig, yes, I've been to Heinrich's. I like it there. I haven't been to the other one in Troy, although the lady who made my cakes for my baby shower and anniversary teaches there. Her name is Carmen. I've been wanting to check that place out, but they have inconvenient hours. They close pretty early during the week.
This new (old) obsession with baking hopefully won't make me any fatter! I'm still trying to lose 15 lbs from the pregnancy! UGH!
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