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I agree with Jefromi that the easiest solution is just to get a cheap oven thermometer that you can put into the oven. I'm not sure where you're from or the availability of them, but they are generally quite cheap. Before such things existed, people had methods for testing oven temperatures for baking. The most common one was to put your hand into the ...


3

I'm afraid you're going to have to use a thermometer if you want to have any reliability. Hopefully your oven holds a reasonably steady temperature so you'll be able to match what recipes call for. Oven thermometers are really cheap; if you tried to do without it you'll probably waste more money on ingredients for failed cakes (not to mention the time) than ...


2

It will if you add more icing sugar but you may end up with a lot of buttercream depending on how much of the icing you have left. A basic ratio is 4 cups icing sugar to 1 cup of butter and 1/4 cup of liquid which makes 3 cups of icing. You may have to add more icing sugar, then more butter to compensate for the water if there's more than 1/4 cup in your ...


2

In August you will have not one, but two "enemies" to keep in check: Heat and humidity. Heat gives you trouble with every kind of food that gets runny when not cooled, so for some frostings refrigeration or at least a cool space to store is crucial. But as soon as you take your cool cake out (to be displayed or transported) without cooling... Humidity ...



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