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28 votes

How do I practice piping icing without wasting icing and money?

If you're just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the ...
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  • 11.3k
24 votes
Accepted

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

It's fine as written. Combining vinegar with baking soda (or any acid with any base) is usually done in baking to produce gas, which can lighten the finished product. This is an icing, which is ...
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  • 14.8k
10 votes

How do I practice piping icing without wasting icing and money?

Option 1: Canned frosting is a lot cheaper than making your own. It doesn't taste as good, but that doesn't really matter if you just use it to practice. Option 2: Make a batch of very simple ...
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  • 10.5k
9 votes

How do I practice piping icing without wasting icing and money?

No personal experience but: Cake making site recommends making your buttercream with crisco instead of butter. It's cheaper but it's not going to taste good at all. It can also be reused and stored ...
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  • 16.2k
6 votes
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Egg sizes of yesteryear and today

There is no absolute conversion as egg sizes were not standardized back then. For the USA, not England, the food timeline http://www.foodtimeline.org/foodeggs.html under the section "Egg sizes the ...
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  • 3,719
6 votes

How to do icing swirl effect (a bit like marbling)?

I can't be sure, but it looks like there are two different things going on here. For the ice cream cake, notice that there is no white chocolate in the bottom swirl (the white there is a reflection of ...
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  • 1,887
5 votes

Why does my butter icing melt so quickly?

I usually add vegetable shortening to my frosting recipe so that it doesn't melt easily. I live in India and it's hot in here for crying out loud. Another helpful tip is to add 2 tsp Meringue powder ...
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  • 51
5 votes

How can you achieve the glazed top in a mille-feuille?

Mille feuille (Napoleon), eclairs and petit fours, to name but a few, are definitely iced with fondant pastry - also known as poured fondant. Not a royal icing. There are 3 types of fondant: Pastry ...
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  • 51
5 votes

Which alternative fats, not butter or avocado, are good to make chocolate frosting

Pretty much any solid fat will work here. Since you're replacing something that's not just fat, you might prefer to whip the fat to lighten it up a bit, no matter which you choose. Since your recipe ...
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  • 57.4k
5 votes

Can I substitute condensed milk for evaporated milk in icing?

Yes you can. If you have unsweetened condensed milk, that is another name for evaporated milk and they are interchangeable. If you have sweetened condensed milk, you can use one 14 oz can to ...
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  • 5,105
4 votes

How do I practice piping icing without wasting icing and money?

I practiced originally with pure shortening back when I was learning how to pipe. Just scrape it back into the shortening container, as long as you use a spotless surface. Its also excellent for ...
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  • 41
4 votes

Piping whipped cream icing vs buttercream

You could try adding a piping gel, such as the one found here, which contains no eggs or dairy. Alternatively, the colder you keep the whipped cream icing, the better it will hold its shape. You ...
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  • 2,788
4 votes

Royal icing safety concern

If you can get a powdered substitute, or even pasteurized egg whites, and it will make you feel better, go for it. I understand that using meringue powder is actually a bit easier to work with, so if ...
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  • 4,989
3 votes

What causing royal icing to get stringy?

As Escoce mentioned, it's partially technique. After you finish your dot, you want to move the tip in a quick circle while keeping the tip against the dot, then lift off. This will help to minimize ...
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  • 75.6k
3 votes

To make a cream cheese icing, can I use cottage cheese?

It is true that you can use the cottage cheese, you could even use ricotta cheese which Italians have a Ricotta Cheese Pie and Sambucca Liqueur is used as a flavoring. It is delicious. Using cottage ...
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  • 1,182
3 votes
Accepted

Butter cream icing substitutions for covering the cake with fondant

Butter cream consists mostly of almost water-free fat (butter or shortening) and sugar. Whipped cream has about 30% fat, the remaining part is solids and mostly water. Everything that has ...
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  • 4,590
3 votes

How do I practice piping icing without wasting icing and money?

You could use vegetable shortening or stick margarine as a substitute for the butter. Either would be much more economical for practice purposes.
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  • 18.3k
3 votes

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

Vinegar also changes the consistency of a substrate. For example, it makes toffee malleable, or can be used in a pastry to make it stretchy. It potentially affects the texture of the icing too.
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  • 31
3 votes

Piping whipped cream icing vs buttercream

The main pitfall to whipped cream is that it has to be kept cold. Your hands will heat up the cream in the bag, causing it to lose volume and pipe sloppily. Stabilizing the whipped cream will help. ...
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  • 4,386
3 votes

Rice paper cake toppers

I saw no degradation in image quality (custom printed ones) in a few days. If the icing is hard then you moisten it just enough for the rice paper to stick before letting it dry again you should be ...
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  • 38.9k
3 votes

Substitute regular sugar for confectioners sugar in icing

It depends on the type of recipe you want to use, but generally the answer is yes. Powdered/confectioner's sugar recipes for glaze or icing often just use a very small amount of liquid. With ...
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  • 31.6k
3 votes
Accepted

What actually happens if you pour a glaze over a loaf cake before it has cooled?

The icing will seem like it's melting and soak though the pound cake. The effect will be similar to soaking the cake with simple syrup. A pound cake is fairly 'solid' so the consistency shouldn't be ...
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  • 10.5k
3 votes
Accepted

Icing a cake with meringue: can it be done in advance?

This is a pretty tricky question to answer without knowing what the climate is like in your area. Meringue is hygroscopic (absorbs water easily) due to the high concentration of sugars in the ...
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  • 11.2k
2 votes

How can I attach printed rice paper decorations to cakes / cookies?

A cake teacher taught me this method and it works beautifully. Trace your image onto the rice paper (bumpy side up) with edible ink. Cut the image out with about an 1/4 inch border left on. Place ...
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2 votes

How can I attach printed rice paper decorations to cakes / cookies?

I see you got no response about the fondant discs - use ready to roll fondant/ sugarpaste (different names depending where you live)and roll it out to about 3mm thick. Using a round cutter, cut out ...
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  • 21
2 votes

Making cake icing look professionally smooth

Top tier professional bakers do a few things, some mentioned here but some not. Here is the run down: Most top tier bakers are using Italian buttercream. It's more stable than American buttercream ...
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  • 21
2 votes

Getting rid of a commercial/plastic taste in icing?

Instead of using the manufacturer's recipe, try this one. It has perfect consistence for decorating. You can use milk or water. Water works great and tastes fine. It won't spoil. 2 LB bag Dominos ...
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2 votes

How to stop icing from running off iced buns?

I think you can find your answer here. Basically, when the ambient temperature of the surroundings is on the higher side, the icing melts since the butter cannot remain in a solid state. However, what ...
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2 votes

How do I practice piping icing without wasting icing and money?

I used to do cake decorating, just for friends, even wedding cakes with intricate patterns and lacework. Other than the wedding cakes (which were done with royal icing), I always made the Wilton "...
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