My tips are more on the line of how to save moneyWhen I get a request from close friends and family members for cakes (which I almost always do for free) I may not have certain items needed ( pastry bags, tips, stencils etc.) so in return for the free cakes I can get a lot of my small tools that can be used over and over again. Another tipI use the large (1-gallon) plastic ice cream containers to store my icings and fillings (no expensive plastic containers that may have been used for other foods. Also when your local grocery store is having a sell on products(cake mixes, butter, Crisco etc) buy in large quantitiesas much as your cupboards and freezers will holdlol

This is more of a money saving type tip for me. At work, we get our vials in corrugated boxes. I save a few a day and bring them home. Then using my compass, I draw a circle, cut out and there is another cake circle. I can get three 12" and one 10" circle out of one box and that can save quite a bit of money in the long run.

Okay, I have one. A lot of times I just need a little bit of red or black to do some detail work, and I don't want to mix up those colors because it's sooooo difficuilt to get them dark enough. So I always keep a tube of red and black of Wiltons decorating icing (looks like a big tube of toothpaste) on hand. It keeps forever, and I can attach a tip to the end of a tube to do the work, then put the cap back on and save it for next time.

I am new to the site, too. I have learned so much but there are a few things I learned from my Wilton instructor that I found helpful...

1. When torting a cake (9x13, etc.) slide the top half onto an airbake cookie pan until you are ready to put it back after filling the cake. It works really slick.

2. If you can not get perfect color red or black icing and you are frustrated, check with your local grocer--they may sell it to you by the cup. Most places in our area get it shipped in big 5 gallon pails.

3. Always keep a mug full of water in your oven. It helps keep the oven moist.

What a learning opportunity this thread is!!! I've learned mroe here than in all my classes combined! Thanks to everyone. Now, I'm about to go get DGD's Play Doh stuff out, wash it really clean, and go play!!! PAT

My tip is for storage/delivery. I do a lot of cakes for free and it's too expensive to buy cake boxes. I went and got a plastic under the bed storage bin (It's "shorter" than most storage bins) with a lid that latches on. I wrapped a sheet cake cardboard w/ that non-stick shelf liner. I turn it upside down so that the lid is on the bottom, put the wrapped board down and then I set my finished sheet cake on top of that. I put the plastic "bin" over the top of the cake like a lid and then latch. The cake stays in place, the cake stays clean, and it looks more professional than just carrying in an uncovered cake. Also right now I am using it for drying/storing some fondant leaves for a wedding cake I'm doing. It keeps them free from dust and because it latches I know the geckos can't get into it.

koppeskreations, what is the stress free cake system?????

You spray your cakes with water in a spray bottle and then ice them??? Do you spray lightly or medium?? Wonder why that works????

Love this thread, heck, love CC! I've learned more here than in my wilton classes I'm taking now. I've asked my instructor about different things mentioned on here and she just looks at me like I'm crazy. She hasn't heard of several things. So, after each class, we sit and talk about what I've found out this week on CC!

Keep them coming!


My favorite is when you need to make 'hair' on a fondant figure like a person... use a garlic press to press your fondant thru and it looks like hair. Just take a toothpick and press on the figure's head.

Wow!
there is enough info here to fill a book.

I would like to add one tip.
When I torte a cake, instead of a board or cookie sheet, I use one of those new 'Flexible Cutting Boards'. They come in different sizes, are very thin, flexible, food safe, dishwasher safe, long lasting and take up virtually no storage space.
AND I can buy a package of 2 for a $1, at the dollar store!
ciao

I also like to use icing in plastic wrap in my decorating bags. Saves on clean up, easier to get the coupler out when your bag isn't a gooey mess, plus you can pull it out and slip in another color.

I also use my version of bake even strips to bake a level cake. I wrap wet (damp, not dripping) dish towels around my cake pans, hold them together with binder clips. I have a couple of towels I only use for cakes. I cut them in strips. Not much extra effort and I get very level cakes.

I've found that when filling and icing round cakes with buttercream, it's easier and you get a better finish if you put the filling on the bottom layer and also ice the bottom layer before you put the top layer on. No worries about hiding the join in the middle.

Well, here is a cost saving tip, especially if you are taking classes.

Whenever, I am unsure if a products is still good (i.e., eggs, milk), I will use those to create my class cake and/or create dummy cakes. It saves you from wasting your good supplies when you just want to practice. You HAVE to make sure that you throw the cake away once you are finished.

I am a stickler about dates/contamination so I'm afraid to use anything after the printed date.

WOW, what an awesome idea for a post! I am learning so much....I want to keep this one going! Well, being new to decorating (about a year or two), I have to say I have learned almost everything from this site! I heard someone say they use a hot knife....is this just the traditional running hot water over a knife or putting it in some boiling water, or is there actually a tool that you can buy (like a knife you turn on and stays hot for you)??? Sorry if its a dumb question, but there should be something like that if there isn't already!! haha

One of my fave tips is for making black icing, and I got it from CC. I keep a tub of store brand chocolate fudge icing in the house, and then when I need black icing, I use it and just add a small amount of black color to it. Works great and is lots easier than making it from scratch!

great tip!

AI am new as well and I just want to stay I have learned so much in last few days just reading. I'm excited to continue to read and learn from all of you willing to help us newbie's. Thank you very much :)

OMG ... this thread ended???? I was learning soooo much .. .can we get it going again or is there a similar thread? ;) Thanks ladies, I am new to cakes/decorating and every tip is pure genius.