How to Use Copha for a Perfect Pipeable Frosting

Have you ever heard of Copha? If you live in a hot climate somewhere in Australia and make cakes, Copha will be your saviour! This will help your buttercream or frosting hold off better in extreme temperatures. It also makes a whiter buttercream. Copha is a close equivalent to shortening (hydrogenated vegetable oil) and is used for similar properties. Continue reading “How to Use Copha for a Perfect Pipeable Frosting”

How to Bake Flat Cakes

Baking a flat cake is the dream of many decorators starting a cake business or for people wanting to create perfect cakes for their friends and family. No dome or funny shape. A perfect level cake is ideal. First of all, why would you want to bake a flat cake? Because it’s easier to ice and to achieve sharp edges. Also, if there is a dome on your cake, you will cut the top off to make it more manageable to ice and decorated. This ends up being a big waste at the end of the year. And what do you do with the cake cut offs? That’s right, you eat it! So having flat cakes can be beneficial for your waist too! Continue reading “How to Bake Flat Cakes”

What is the difference between Buttercream and Fondant?

Not all icings are born equal! Buttercream and fondant (also called rolled icing) are the most common options to decorate cakes and cupcakes. They have a different composition, taste and use. Continue reading “What is the difference between Buttercream and Fondant?”