I am nothing more than a "just for the fun of it girl" so I am not learning much as I only make a cake every other month or so everything is new to me. I was just wondering what everyone else was learning, thought it would be interesting to see what both beginners, intermediates and masters would have their minds ticking and tocking

I was thinking that same thing myself, that every time I do a cake I learn new things, and love it!

In my most recent cakes from this weekend (two of them for twins), I learned:
1) Royal icing transfers
2) Buttercream icing upside down to get sharp edges
3) Applying silver lustre dust with vodka
4) How to make grey fondant (it's not as easy as you'd think!)
5) Not all brands of coloured sprinkles will work in a confetti cake

I'm currently planning my first topsy turvy cake! Actually two - one for a 15th birthday for practice, and then a wedding! The first event isn't until April, but I have been planning for a while, and watching Sugarshack's DVD. I can't wait to get started!

sullymel, that's what I did with my first tiered cake. I made one for my cousins 21st birthday, learned HEAPS, then put it all into practice for a wedding. I watched sugarshacks buttercream and fondant videos over again before doing it too. It's like having someone standing next to you helping.

I learned the upside down method of frosting a cake a while ago and only used it on a couple. I thought it was a great technique, but I've noticed that I can get pretty sharp edges regardless of the technique. So last week I did a practice cake just to use up some leftover frosting and cake layers. As I finished, I thought the top needed a little more, so I added a border around the top edge. I realized then that the edge wasn't as even as I thought and so I've resolved to using the upside down method more.

I've been wanting to try a topsy turvy cake and I have my birthday coming up in a few months. I think I might do my first topsy turvy for that.

Have just learned how to make some fondant figures, (still figuring that one out ) and I have started torting my cakes. They look so much better and makes the cake tastes better too. I did zebra stripes for the first time the other day. Ummmm....and always learning new fondant/gumpaste flowers. I still consider myself new to cake decorating, even though I have been doing it for several years. I am always learning something new on a cake. yeah........love caking!!

what are you talking about? Upside down method????? Any answers would be appreciated!! TIA

like so:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

I've never seen this method before. I really want to try it out. Does this work for cakes covered in crusting buttercream too or just the ones covered in ganache?

I LOVE the upside down method. It makes it so much easier to get a nice flat top and sharp edges.

I made my first large RKT figure. Mickey Mouse about 2 feet tall Here's a pic if you want to take a look

http://cakecentral.com/gallery/1947204

I asked for an airbrush for christmas cause I thought that would be so much better than mixing the color into my fondant (especially dark colors). Weill I got one, but I still haven't been brave enough to break it out So hopefully that will be the next new thing I learn.

i'm learning how to work with rice cereal treats as the internal structure for modeling. boy what a mess! i'll be sweeping my kitchen for days once i'm done.

I did mine on buttercream (commented on your blog afterwards, I was so excited!). My friend also pointed me to your blog post with the square cake, so I'm looking forward to that too. It's one of those moments where I feel like I've discovered one of the great secrets of the universe... well, the cake universe anyway

Quote:

Originally Posted by AngelFood4

Quote:

Originally Posted by Kitty5Kat

I've never seen this method before. I really want to try it out. Does this work for cakes covered in crusting buttercream too or just the ones covered in ganache?

I've used this method on crusting BC, IMBC, and ganache - pretty much anything that gets hard while in the fridge

thank you for the link on the upside down method. Will be giving it a try soon!! I see a practice cake in my future!!