Tips + Tricks

Frosting:

  • For extra frosting I basically just take the leftover frosting and wrap it up nice and tight in saran wrap and put it into a Ziploc baggie and freeze it. With the leftover frosting I can just take it out when I need it and I’ll typically use it to ice cookies or make buttercream flowers for a cake or cupcakes. You can really do anything with leftover frosting, and better to store it for later use than throwing it away.
  • When it comes to figuring out what color to make the frosting I always revert back to this chart. It has a ton of different colors to choose from and it tells you how much of each color you need to make the color with basic food coloring you get in a box at the grocery store.
  • Having a problem with getting a color from a food coloring that just isn’t quite right? I always have a container of White-White Icing Color made by Wilton that you can find at any arts and crafts or baking store, such as Michaels. It transforms your food coloring to something deeper and different then the food coloring all on its own. An example on a cake here.
White-White Icing Color by Wilton
Top:White-White, Left to Right: white-white & food coloring, food coloring & water, white-white & food coloring.
  • Have extra royal icing? Make decorations with it to use for later. There are lots of ideas out there, such as flowers, hearts, or you can get even more creative and make something cute with a stencil, like a teddy bear or whales! The possibilities are endless!

Fondant:
  • Find your fondant being a little hard and crusty on the outside but soft on the inside? Just zap it in the microwave for about 10 seconds or less. (If you microwave it longer it could become even harder to work with and will most likely not be usable anymore because it became too soft.) After being microwaved, knead it a little to get it all mixed around. You should be seeing a difference and it being usable again.
  • The cake you covered have cracks, holes, and elephant skin? Easily fix it by taking a little bit of the fondant and adding a tiny amount of water and mix it into a paste. Take a small offset spatula and smear it on the unsightly marks. An example on a cake here.
Cake:
  • Have a lot of leftover cake scraps after leveling it out? Save them, don’t throw them away! What I do is I like to wrap them up in a few layers of plastic wrap and then put them into a Ziploc baggie and freeze them. There are many possibilities for cake scraps, such as cake pops!! Making a beach theme cake in the future? Use the scraps for cake “sand”. Or you can use them in a trifle!
  • You can’t go wrong with simple syrup! It’s not only really easy to make but it helps give dry cake moisture. It’s a basic recipe, just equal parts sugar and water. You can also add other things to make it flavored, like lemon juice or herbs (just remember to strain out the herbs before use). Just put the sugar and water into a small pot and let it boil for about 10 minutes and until the sugar dissolves. Once done put into a container (with herbs or so on to let steep) and let cool. Once fully cool, strain and use!
Ingredients:
  • Buttermilk- Finding yourself in a tiffy because you realized you don’t have buttermilk but you need buttermilk for a recipe?? It’s an easy fix with things you should already have in the house. Just use the scale of 1 cup of milk and 1 tbsp of vinegar, mix the two and let it sit for about 5 minutes. 
(This page will be updated at random times with new tips + tricks)
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