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Y'all seemed to like the clothing tips...
My mom used to make wedding cakes! I learned a lot about baking from her and blame her completely for my persistent sweet tooth :3 Maybe some of these are common sense, but I like talking about cakes and stuff so leave me alone >=3
My mom used to make wedding cakes! I learned a lot about baking from her and blame her completely for my persistent sweet tooth :3 Maybe some of these are common sense, but I like talking about cakes and stuff so leave me alone >=3
- When icing a cake, spread a very little bit of icing over the top to 'glue' down crumbs and give yourself a matte surface.
- You know how when you bake a cake, the top rounds out a bit? Cut it straight with a knife, and then use the trimmed bit in the icing layer to make a taller cake!
- There is no shame in using cake mix. And when using cake mix, add everything in the bowl together and mix it with a fork before you beat it properly. This will stop the mix from poofing up at you.
- If you want black icing, start with chocolate or fudge icing and add equal parts black and red to it.
- Always beat the butter and sugar together until light and fluffy before adding dry ingredients
- When beating ingredients, add the dry stuff a spoonful at a time to reduce poofage
- When icing, spoon a nice thick line of icing onto a sheet of saran wrap (or cellophane as you americans like to call it) and roll that up; then place the saran bag into the icing bag - less mess later!
- When icing, rest (no weight, just sitting there) one finger on the tip to reduce shaking
- When icing, never let the tip touch the cake/cookie/whateverthehellyou'reicing. Instead, squeeze out some icing, let that touch the cake, and then move the tip above the cake while continuously squeezing.
- Whenever possible, use whole - or at the VERY least 2% - milk for baking. The fat content is a chemical necessity in the baking process, and you're already making sweets, now is not the time to get calorie-conscious. Same goes with margarine; just use butter.
- Buttercream icing is just butter, cream (or whole milk in a pinch), and icing sugar. You're welcome.
- Always lay fruit on a piece of paper towel before using it for cake filling - this will keep the juices from making your cake all soggy
- When icing with whip cream, it's a good idea to 'line' the cake like in Tip 1 with proper icing to keep the whip cream from sliding off or making the cake all soggy
- Tears in pie shells/pastry can be mended by dampening with a LITTLE bit of water, and pinching together with fingers or a fork
- Piping a duo-tone icing is as easy as simply making two lines of icing next to each other with the saran trick
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