This is kind of a wierd one-If you need to "level a pan like a character pan that tou can't use even bake strips on or don't have any or don't really need precision leveling do this....As soon as the cake comes out use a clean kitchen towel and lay it (double it) across the cake and smoosh down the dome level...I do this all the time for cakes that dont really nee an exactly flat surface.Works like a charm l
good idea Dee-lite; you could also lay a cutting board over the pan (weigh it down with something heavy) on top of the towel and leave it for the 5-10 minute cooling period in the pan, this makes them even more flat.
not sure if this is a shortcut, but whenever I test a new recipe that I like, I measure the yield of the cake batter.
Then, since i know the capacity of my cake pans (rounds, squares and sheets), I am able to calculate how much ingredients I need to make any sized cake.
I put my icing in saran wrap and twist the ends so I can just drop it in the decorating bag. Tie a knot in the end at the top of the bag and pull the other end tyhrough the coupler and snip it off....add tip and decorate. When you want another color pull the first one out and install the second one. Makes clean up a breeze too.
This is actually my first post, but I couldn't resist.....I hate having to measure out my shortening for the icing ( I have the 6qt KA, and can make quite a bit at a time ) it's 4 cups of shortening at a time....so I use a large 8cup measuring cup, fill it with water up to the 4 cup mark, and proceed to just dump the shortening in till it reaches the 8 cup mark. I dump the water, then dump the shortening in my bowl...the water immersion method saves alot of time!!
kakelady00009 -- you are brilliant! Archimedes would be proud of you.
http://en.wikipedia.org/wiki/Archimedes
Can I just say Petit-four you are my new favorite person! I am such an idiot! I was actually going to buy another stand mixer but it would be a whole lot cheaper just to buy an extra bowl and beaters. Holy smokes! I can't believe I never thought of this before!
What an awesome thread!
Dahhhh! I feel like an idiot too!
Never thought of this...
kakelady00009 -- you are brilliant! Archimedes would be proud of you.
http://en.wikipedia.org/wiki/Archimedes
Thank-You Petit-Four!!! But to be honest, the credit goes to my twin sis'..she's always looking out for me! 
kakelady00009 -- you are brilliant! Archimedes would be proud of you.
http://en.wikipedia.org/wiki/Archimedes
Thank-You Petit-Four!!! But to be honest, the credit goes to my twin sis'..she's always looking out for me!
Water displacement is how my Mom taught me to measure shortening 
Now I use my scale.
OH...just thought of another one... When making a fondant ribbon to go around the bottom of a cake, roll it up with wax paper strips for easy handling and applying. You can also make it ahead of time, roll it up in the wax paper strips, put it into a ziplock and get rid of the air, then apply it on-site when stacking. Ready to go! 
HTH,
Pat
I use a scale for everything. I measured out all of the ingredients I use and weigh them and have a chart taped inside my cabinet. When I need 3 cups of shortening I know I just weigh out 3 x 6.5 oz.
That is a great idea! I have been thinking of getting a scale. Would you mind sharing that chart with us please?
Thanks to everyone who have shared these amazing ideas!!
My favorite time saver is using the empty Pringles can to hold the icing bag while I fill it. That's the first thing my cake teacher taught me and it works like a charm!
well, i'm sure this is a no brainer but it's bout the only thing i got...lol
i make all my cakes in advance when i have some free time & then freeze them. i also make icing and fonant well in advance. that way when it's time to decorate i already have 50% of the work done & i can just enjoy decorating w/o the baking.
i've also stored icing in ziplock baggies and just snipped the end off to dispense it into my piping bags- save a lil time.
love ALL the ideas on here... i'm so gunna save this thread!
"Can I just say Petit-four you are my new favorite person! I am such an idiot! I was actually going to buy another stand mixer but it would be a whole lot cheaper just to buy an extra bowl and beaters. Holy smokes! I can't believe I never thought of this before!"
Thank you so much,yelle66. I'm been having a "rough" time on CC.
Anyway -- I got the bowls for less, since they were reconditioned (and they looked just fine to me, you know how strong they are). I got the one without a handle, so it nests in the other, and the whole things takes up no more room than before. The paddle I got new.
Here's the KA site: http://www.shopkitchenaid.com/index.asp?.
And here's the re-cond. stuff: http://www.shopkitchenaid.com/sub_category.asp?HDR=OUTLET&CAT=outletrefurb
Thanks -- you made my day!
And yes, thanks for starting the thread!
Thanks for the KA links, have you ever seen a refurbished mixer, do they look new or used?
I use a scale for everything. I measured out all of the ingredients I use and weigh them and have a chart taped inside my cabinet. When I need 3 cups of shortening I know I just weigh out 3 x 6.5 oz.
I have been thinking about weighing for more accuracy but I would have thought one cup of shortening would = 8 oz. 
I guess I better stick with measuring until someone posts a chart! 
not sure if this is a shortcut, but whenever I test a new recipe that I like, I measure the yield of the cake batter.
Then, since i know the capacity of my cake pans (rounds, squares and sheets), I am able to calculate how much ingredients I need to make any sized cake.
i do the same thing. its helps so much when i need to use another sized pan or determine how many cupcakes i can get out of a recipe.
I have the following two forums on my save list. It has A LOT of valuable information:
http://www.cakecentral.com/cake-decorating-ftopict-50039.html
http://www.cakecentral.com/cake-decorating-ftopict-290323.html
Another "duh" one for me. I finally figured out that if I lay my icing bag on the counter and use the edge of my icing spatula to "scrape down" the residual icing towards the tip I can get almost ALL of the icing out of the bag easily and clean up is not so messy.
I have a feeling I'll be reformed to the saran wrap method though--what a great idea! It would really save my bags!
I love this thread!
I use the saran wrap method and love it!!
I'm afraid of freezing cakes, though, especially this month, I really would love to. How exactly do you wrap it/ them?
Question - how do you save a thread from the forum?
The bottom of the thread has an option for "watch this topic for replies" (Bonnell, the bottom of your thread will say "Stop Watching This Topic" because you posted a comment in this thread and therefore it is automatically saved). If you click on "watch this topic for replies" then you will "save" the thread. If you look in the menu that is above this thread's name, you will see the options "Search - Buddy List - Ignore List - Watched Topics [etc.]" If you click on the Watched Topics link, it will take you to your list of threads that are saved.
Today I was making a large order of cupcakes and deciced to use my pancake batter dispenser, WOW WHAT A GREAT TOOL...Just though I would share ....What is your favorite baking shortcut/timesaver?
I also use my icecream scoop for cupcake batter. Less mess.
I use a silverware tray for keeping my paint brushes, gum paste tools, exacto knife, etc. I set it on my work table when doing a project and have them all handy when I need one.
Great idea!!! I'm stealing it 
I use a ice cream scoop with my cupcake batter as well
I also have one of those rolling storage bins (with 5 drawers) and that helps a lot with organizing tools and ribbons etc.
I make batches of dry ingredients of my cakes in big ziplocks
Great thread!!
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