Baking tips.

I have been going to this website, cakecentral.com for quite some time. This site is awesome, any baker, professionals to hobbiests can surf through it all and see cakes, recipies, forums, everything that others post to help other bakers. Its a great site and I have learned a lot and saved a lot of photos that I would love to make someday. It's usually the place I get ideas from. Anyway, I found a link that everyone posted thier best tips and advice from everyone over the last 4-5 years. I thought that I would jot them down and post it for my own use as well as your own if you care to.

~Putting parchment paper at the bottom of the pan before baking will help release it. Esp, with bigger pans.

~Wrapping cakes in plastic while cooling will make the cake even more moist.

~Sift Everything. Sugar, flour, cake mixes, everything.

~Use baking spray with flour

~Bake 8* lower than you normally would.

~measure out ingrediense the night before and put them in a ziplock baggie. Esp, if you have a big cake to do.

~unsweetened, unflavored applesause instead of oil makes all cakes more moist.

~Press a clean towel down on a cake and push the center to make it level. Some have not had to cut the top of the cake it is so level.

~Always have extra decorating tips

~To make butter 'room temp' just drop in warm water for a few minutes.

~Use two cake boards for cakes bigger than 9x13. Just in case it bends in middle, that would be a disaster!

~To clean your decorating tips, put them in a bowl, compleatly cover in water and microwave for a few minutes with 2-3 drops of soap. If the medal tips are compleatly covered, you will not have to worry about sparks. If you are still concerned about this, you may just boil in a sausepan.

~Put wet ingredients in your mixing bowl first and then dry.

~ALWAYS make more frosting than needed, it freezes well if to much is made

~Food saver works great for fondant.

~Ice cube trays work great for egg yolks to freeze for later, white cakes call for whites only and will waste a lot of yolks.

~Measuring sticky stuff like, penut butter, shortening, honey, ect, line measuring cup with plastic wrap = no cleaning!!

~Add a drop of viniger to buttercream, it prevents cracking.

~ceramic tiles work as cake boards, and are very pretty.

~Violet food coloring offsets yellow color and makes it white (MUST TRY THIS YET!)

~If you have a turntable that needs tilted, put a 3-ring binder under it.

~Wrap icing in plactic wrap, then slit a hole at end and drop into a bag with tip, much easier to clean and change colors with the same tip.

~Transporting cakes put a grip-non-slick stuff under the cake board so not to slide.

~Brushing a cake with simple syrup if it takes a few days to decorate it will keep it moist.

Well, there you have it. That is 5+ hours of looking up other baker's tips and techniques they use. I hope that one of these will help you out in some way!