Pull a thread between your waxed
paper and color flows or royal icing
decorations for easy release from the
paper        
           Dena Bryngelson
Stir salt into the water or milk before adding it to the icing
to ensure the salt disolves without leaving spots in your
dark colored icings                                

                                          Paige                                     
Put a greased and floured flower nail, head side
down, in your cake pan center before pouring
the batter in and baking...this will help heat the
center of your cake for even baking all the way
through much like a core in a bunt cake pan

       Betty Perrin
White chocolate paste is great to mold
pieces that need a little relief from the force
of gravity.  Just mix 1/3 cup of corn syrup
into 12 oz white chocolate chips...heat
through to melt and allow to stand at room
temperature until solid.  Knead small
amounts until it has the consistency of
clay...over-kneading will make it too soft and
greasy...just let it rest and harden slightly
before continuing
Knead a little buttercream icing into your
fondant to make it softer and easier to roll out
                   Denise Talbot
Allow rolled out fondant to dry or rest a bit before using
double sided lace molds, making swags or drapes.  
This will ensure that your fondant pieces to be added to
your cake will keep their shape and it will help keep
them from sticking to your cutters

Use those free address labels that come in the mail
at your next Day Of Sharing.  When you buy raffle
tickets just stick your address label on the back of
the ticket that goes in the box.  Now, when you win,
the caller will know where to find you!                         
           
                                      Ruby Ott
Some hints and tips from our cake club members about cake decorating