Will mixing red and blue food couloring work or is there a better method?
Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg
I live in the tropics and every icing that I've used melts on the cake if it is not refrigerated. Is there any icing at all that will stay stiff once I ice the
I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The prob
I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for la
I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wri
What's the best way to store cream cheese icing to make it last as long as possible? How long will it be good for? The icing is made up of 1/2 cup of butter
I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff eno
In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines th
I'm baking a cake for someone's wedding and need advice on whether a carrot cake can be stacked and how long can it be stored.
How can I cut out the sour taste a bit and make it sweeter? Overall the icing tastes good, I'd just like to tweak it a bit. The recipe I used contains: 2 8-oz
I am a beginner in cooking/baking. I have tried a couple of cake and muffin recipes, the simple ones turn into a hard crust after a while. There are good one
I bought a tin of ready-made chocolate icing from the super market. But it's very dense and viscous while I prefer the more airy kind of icing the cakes from th
My icing is 1/4 cup butter to 1 1/2 cups of icing sugar and a couple tablespoons of milk, so I'm thinking that with so much sugar, the answer is "almost indefin
What can I use as a substitute for corn syrup in a recipe for boiled icing?
I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pi
So you've got a nice, flat-topped cake after learning on Seasoned Advice how to eliminate doming and now you wish to ice it as perfectly smooth as you see it so
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it). If you buy it in
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this o