I am in the beginning stages of learning how to make gorgeous cakes and have had two classes with Collette Peters. Although I have learned some great techniques for making certain gumpaste and fondant flowers and shapes, I am lacking some of the basics that someone would most likely have learned in Pastry School. Does anyone have any ideas how or where to go to learn about different fillings, cakes, frosting techniques etc.? I recently made a 4 layer cake, covered in fondant, with wonderful decorations, only to have the filling begin sliding out between the layers!!! I would prefer not to repeat this one anytime soon! All ideas would be greatly appreciated![/i]

You need to put a stiff frosting dam around the edge of the layer to hold the filling in. I just add additional powdered sugar to my frosting to the point that I can almost roll it between my fingers. I put it in a pastry bag with just a coupler inserted and put that around the edge of the cake, then add the filling in the middle. Make sure not to put too much filling in it or once the cake is cut, the top layer will slide off (ask me how I know that!).

HTH

Sheryl

Yep. Not too much filling. Cake dam verry important too. Filling only needs to be 1/4" to 1/2" thick.

Definitely look into SugarShack's DVDs!

http://www.sugaredproductions.com/

Wow, how lucky are you to have your first classes with Collette Peters?! I think my skin has just turned green with envy! That's a great start.

My advice is to just start baking and trying different recipes that sound good. There are lots of recipes on this site and recommendations from people who've tested them. I've learned so much from just reading the Q and A's in these forums.

Welcome to the addiction!