I think the most important part of all this is your workspace. Its key to have your area arranged so that supplies and equipment are easily accessible. Having your cake decorating and baking supplies in the same area can be a real time saver. Don't go redesigning your whole kitchen and pantry to accomplish this and not every one has the luxury of unlimited space but keeping organized is vital. Being artistic is not an excuse for being messy. So clean as you go along and avoid being surrounded by an overwhelming mess. Keeping things decent and in order can be to your benefit in helping you to work and decorate more efficiently.
Your tools are how you practice your trade so take good care of them. Invest in a basic and inexpensive craft caddy or tackle box so you can have your tools ready at your disposable. The following are some suggested basics for your tool box. So let's get started.
There are over 150 different types of decorating tips. Each one has a distinct purpose for a specific result. An inexpensive great quick reference guide is Wilton's "Decorating Tips Poster". Get familiar with the tips and their uses to make the most of your cake decorating. But getting all these tips at once can be expensive. You can either purchase a pre-made set from a supplier or make up your own. A good starter set would include (but not limited to) the following tips: # 2, #4 and #10 (Round Tips for outlining, lettering, dots, balls, beads, stringwork, lattice and lacework) #16 and #32 (Open Star Tip for star techniques and drop flowers) #47 (Basket Weave Tip for making both smooth and ribbed stripes) #104 (Petal Tip for flower petals, ruffles, drapes, swags and bows) #224 (Drop Flower Tip for small drop flowers) #233 (Multi-Opening Tip for clusters of beads or "grass") #352 (Leaf Tip for leaves and also borders) Also a great time saving tip to include is #789, which is a Cake Icer Tip for covering flat-surfaced cakes with wide bands of icing.
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