The most common complaints I hear from people who struggle with frosting are that it doesn’t hold its shape on the sides of the cake or that it loses the definition of the border once it has been piped. When the frosting “runs” down the sides of the…
Is your sponge sinking? If your cake is heavy, there must have been a problem somewhere along the way. Making a light sponge is all about incorporating air into the mixture and maintaining that aeration. If the air is knocked out, or it isn’t evenly distributed, you’re left…
Creams That Separate and Are Saved Do you often feel like you are making a perfectly nice cream and then you suddenly find yourself with a grainy, watery mess? This happens frequently to many of us, and most of the time it’s a result of temperature, fat ratio,…
If you find yourself producing cakes that are lopsided, cracked, or domed, don’t worry. It’s not because of a single error on your part. Rather, it’s usually a culmination of small habits you have that don’t seem like a big deal but over time affect the structure of…