Ask Nancy Archives
Do you have a baking, decorating or celebrating question for Nancy? Now is your chance to have it answered.
Check here each month, Nancy will select ten questions submitted by viewers and posting her answers here.
All Questions
What size pan can be used for a packaged, two-layer cake mix?
Denise - from Woodridge, IL
How can I achieve a true red icing?
Gale - from Fayetteville, NY
Do I need to ice my cake before I put on fondant?
Jennifer - from New York, NY
My cookie dough sticks to the cutters. How can I prevent this?
Landon - from Plainfield, IL
Why does the icing on my cake crack as it dries?
Joey - from Rockland, IL
What type of icing can I use to ice cookies with?
Noelle - from Lynwood, IL
My piped leaves have points. What am I doing wrong?
Alena - from Woodridge, IL
When writing with icing on a cake, after a while the icing cracks? What am I doing wrong?
Jeff - from Medina, OH
What does a 2-layer cake mean?
Laura - from Chicago, IL
My cake domes in the middle while baking. How can I prevent this?
Jeff - from Medina, OH
My buttercream icing often cracks after it has sat for a few days; is there anything I can do to prevent this?
Karen - from Springboro, OH
After icing a cake, must I place the cake in the refrigerator or can I leave it out over night?
Theresa - from Cuyahoga Falls, OH
When I make cake, I often have some batter left over after filling my cake pans; can I save this batter and use it on another day?
Rosalie - from Charlotte, NC
What is the difference between fondant and buttercream icing?
Angela - from Lansing, MI
Why do my cakes shrink down after I take them out of the oven?
Judy - from Florence, SC
Where and how should I store Candy Melt™ candies? How long will the candies last?
Carmen Santos - from Cayey, Puerto Rico
How can I get a nice smooth icing finish on my cakes before decorating them?
Cordieann - from Bossier City, LA
When making fondant bows, the loops on my bows tend to break easily, how can I prevent this?
Diane - from Tyrone, PA
Why does my buttercream icing seem gritty at times?
Malissa - from Checotah, OK
Why am I getting white spots in my icing?
Syndy - from Bloomington, IN
What is the best way to thaw a cake that has been frozen so that condensation does not form on the icing? How do you calculate the amount of time needed to thaw a cake?
Cheryl - from Downingtown, SC
When I make chocolate-covered spoons, using melted chocolate chips or baking chocolate, it dries with a whitish layer on top. What can I do to prevent this?
meme - from saskatoon, sk
If I use cream cheese icing to ice my cake, can I use buttercream icing to make the decorations?
Michelle - from Mishawaka, IN
If you use butter instead of vegetable shortening to make buttercream icing, does the cake need to be refrigerated after decorating? Karen.
Karen - from Davenport, FL
What kind of fillings are safe to use for cakes that will be on display for several hours?
Melody - from Moorpark, CA
What is the best consistency of icing to use for roses?
Joe - from Portland, MI
When I use the leaf tip, my leaves tend to have a "forked tongue" shape at the end. Is there a trick to making a pointed end?
Dawn - from Baton Rouge, LA
What consistency should the icing be for icing a cake?
Lisa - from Austin, TX
I have trouble getting the fondant onto a cake that is more than 10 inches wide. I try wrapping it around the rolling pin, but it always has stretched spots and breaks.
Laurie - from Winnipeg, ME
When using fresh strawberries as a filling instead of preserves, how do you keep them from bleeding?
Shirley - from Chicago, IL
There are so many ways to grease pans today. Is it okay to use pan sprays?
anonymous - from fayetteville, AR
Hi Nancy, When a recipe calls for sifted powdered sugar..as in buttercream frosting, do you sift first then measure or visa versa?
Aurora - from Sitka, AK
When icing a two layer cake, I always end up with a bulge around the middle and never seem to get smooth sides. What am I doing wrong?
Virginia - from Fort Smith, AR
How do I place a shaped cake on top of a round cake to ensure it does not fall off?
Kim - from Chesapeake, VA
I need to make a number of small tiered cakes for personal cakes at a wedding. How do I frost them smoothly?
Ty - from Chicago, IL
My Cornelli Lace looks very bad. Is there a trick to improving my technique?
Beverly - from Griswold, CT
When decorating a cake baked in a character pan, should you ice the cake with a smooth base layer first, or pipe your decoration directly onto the cake?
Angela - from Ann Arbor, MI
What is it to "spatula stripe" an icing bag?
Sheila - from Bronx, NY
I saw a recipe for fondant adhesive. What is it used for and how?
Diana - from Guaynabo, Puerto Rico
I have been trying to make the spritz cookies and have a lot of trouble getting them to stay on the cookie sheet surface. What am I doing wrong?
Wendy - from Alexandria, IN
I make 18"x24" cakes for church and have trouble getting the iced surface flat and even. Is there a way to do this?
Linda - from Wasaga Beach, Ontario, Canada
How do you color spritz cookie dough? I'm most familiar with kneading the icing color into roll-out cookie dough, but won't kneading into the spritz dough make it too tough or too soft?
Melinda - from San Antonio, TX
I would love to know how a professional decorator connects the first and last part of icing borders. i.e. first and last shells, etc.?
Jeannie - from South Bend, IN
How do you stack a top cake without the bottom layer crushing?
Angel - from Newport News, VA
I want to make a simple vanilla cake recipe. What is better to use: all-purpose flour or cake flour? What is the difference between the two?
Jessica - from Ottawa, Ontario
When you get ready to decorate a shaped cake, for example the bear, do you ice the whole cake before you start decorating?
Arsenia - from Hemingway, SC
When making buttercream icing, can you use butter flavored solid vegetable shortening?
Donna - from Greenfield, IN
When baking a cake from the box is it better to use water or milk? When a recipe or mix calls for water what is the best temperature to use – cold or warm?
Eliza - from Laredo, TX
Is there an easy way to make a gingerbread house?
Gerry - from Fort Wayne, IN
Why is it important to use shortening when greasing a cake pan? Why shouldn't you use butter?
Iffa - from State College, PA
Can you substitute brown sugar for granulated white sugar? Do you substitute equal amounts or is there a certain ratio that is recommended?
Judy - from Branson, MO
What can I do to prevent my cake mix from overflowing?
Niley - from Houston, TX
Can butter flavored shortening be used instead of regular shortening for buttercream icing?
Stacy - from Katy, TX
You featured the square Violet Cascade Cake is decorated with purple flowers on one of your shows. What tips do you have to create that lovely effect of cascading flowers?
Lynn - from Liverpool, NY
When making a cream cheese fruit tart, or any baked crust tart, how do you get the baked crust out of the tart pan without breaking it up?
Bonnie - from Russell, KY
What do you mean by sifted cake flour? Is that regular white flour or another kind of flour?
Jassie - from Houston, TX
Can you use chocolate chips instead of candy melts for making candy shells?
Charlynn - from Auburn, CA
I can't locate buttermilk. Is there something I can substitute?
Alejandra - from San Juan, Puerto Rico
In your recipes, you list confectioners' sugar as 4 cups, about 1 pound, but 1 pound is only 2 cups (1 cup is 8 ounces). Why are you listing this incorrectly?
Marie - from Bloomfield, NJ
How can I make the chocolate leaves you used to decorate your cake?
Jean - from Williamston, SC
Is it better to put your freshly baked cake in the freezer right after it cools, before you put your first layer of icing on? Will this make it easier to ice your cake?
Brooke - from Madison, MS
How do I keep colored buttercream from darkening or lightening while the finished cake is on display?
Babette - from South Lake Tahoe, CA
When making a fondant-covered cake, can I use pound cake and another cake mix together to get a cake that will hold up to the weight of the fondant and taste good?
Lisa - from Shallotte , NC
When making a stacked cake without pillars, do you put a cardboard base under each cake? How do you take apart and cut the cake to serve without the frosting sticking to the other cake?
Terry - from Moreno Valley, CA
What is the best way to do cut out mini cakes or petit fours? Is it necessary to freeze the cake before frosting? I tried to make them and there were lots or crumbs and the edges were not as sharp as I would have liked? What can you do with leftover cake scraps?
Kelley - from Sherwood, AR
I am allergic to corn. There are times I encounter a recipe calling for corn syrup. Do you have any suggestions for an alternative?
Porsha - from Langley, British Columbia
What is fondant? Can I make it myself?
Louise - from Machipongo, VA
What is the tool called that you cut the dowel rods with?
Ann - from St. Louis, MO
Why does my cake crack when I'm trying to move it?
Cheryl - from Richardson, TX
How is flooding done when icing cookies?
Caron - from Dartmouth, Nova Scotia, Canada
What is the best way to get air pockets out of your cake mix?
Natalie - from Moss Point, MS
Why do some of the cake recipes say "no pudding in the mix" on your show? What difference does the pudding make?
Jane - from Richmond, IN
When I bake sheet cakes, the center is always very high and the sides low and when I turn it out of the pan top side down, of course it cracks. What can I do?
Dianna - from Milton, WV
Can you freeze a cake that has already been covered with fondant?
Cari - from McPherson, KS
On your show, you mentioned changing the baking temperature depending on the kind of baking pan used - glass, metal, dark metal. Will you please give those instructions again?
Darryl - from Cotati, CA
What do I mix with food color to make a brush on color for fondant that dries to the touch?
Delilah - from Kerrville, TX
What kind of bag are you using for your icing? Just a plain plastic bag or a special bag?
Louise - from Orem, UT
Hi Nancy, LOVE LOVE LOVE the show!! It is everything I wanted to refresh my skills from classes I took. I am having problems getting a real smooth look on my cakes when I ice them. Whether I work it to the end or to the middle I am still left with lines and marks on the cake. I have done some awesome cakes but I still see lines.
Trini - from Lake Ronkonkoma, NY
When I took my decorating class we used a recipe that only had shortening in it. I have lost the recipe and am trying to locate it again.
Margie - from Shreveport, LA
How do you stack the cake when making layer cake? Bottom side up and the second layer bottom side up also?
Margarita - from South Amboy, NJ
When serving cupcakes, should you take the paper off or leave it on?
Darlene - from Maple Ridge, BC
Many recipes call for heavy cream and no one really explains what heavy cream is. Is it half and half, coffee cream or whipping cream?
Marilyn - from Royal Oak, MI
I have been having a problem with my buttercream icing (the recipe with only shortening - no butter) breaking when I try to do my roses. I have tried thinning and it still breaks. What could be the problem? Would adding corn syrup instead of water help?
Amy - from Calhoun, GA
What is the best way to do cut out mini cakes or petit fours?
Barbara - from Carrollton, VA
I am making a cake for my mother's upcoming 50th birthday party and I need to make black fondant. I know with icing to use chocolate and then dye that black but what do you do with fondant to make it black? Please help.
Sandra - from Parlin, NJ
How do I put dowels in a cake, and how do I stack the second cake on top of the first cake by using dowels?
Ali - from Port Coquitlam, WA
Your buttercream icing includes milk. I keep a kosher diet that does not allow mixing meat and milk. Can the milk be omitted or replaced with a different ingredient?
Rina - from Brooklyn, NY
What is the best way to transport a stacked construction wedding cake with 4 or more levels?
Renee - from New Wilmington , RI
I would like to know whether I can use stiff buttercream icing, maybe with meringue powder added, in place of royal icing to make roses?
Pani Thuly - from Atlantic City, NJ
What is crumb coating? What pointers can you give us regarding successfully applying a crumb coating?
Kim - from Mayport, PA
Nancy, what is glucose and glycerin, and what are they used them for?
Charlotte - from Saskatoon, Canada
What do you put into Rolled Fondant to make it stiff enough to hold the shape of a bow? Also, can fondant ribbon roses or other decorations be added to cakes frosted with buttercream icing?
Julie - from El Mirage, AZ
When baking layer cakes, how do you keep a cake from rising higher in the middle? It never fails.
Daisy - from Cleveland, OH
When a cake recipe calls for "milk," what type of milk should you use?
Pat - from Wilmington, DE
My niece would like to have cheesecake for her wedding cake. Do you have any suggestions and/or recipes for making and decorating a cheesecake for a wedding?
Bronda - from Marshall, TX
How do you get whipped cream icing to stay stiff to spread on cake?
Leatha - from Ballwin, MO
How long can I keep cakes iced with cream cheese icing at room temperature?
Sofia - from Guatemala, Guatemala
Do you have any suggestions with what to do with the cake you remove after leveling cake layers? I don't want to waste it!
Gayle - from Dallas, TX
The banana cake recipe you demonstrated calls for sour cream. I don't like sour cream, can I omit it? Can I substitute yogurt for the sour cream?
Lucy - from Acampo, CA
Hi, I've been watching your show for the past several months and I LOVE IT. I'm only in Grade 10, but I really enjoy decorating cakes. When making royal icing, is there any substitute for Meringue Powder, because I am not able to buy it where I live.
Melissa - from La Scie, Canada
I'm going to be making my first wedding cake in June. The bride wants a tiered cake with 3-4 square tiers, however, she doesn't need all that cake. How do I do this?
Sharon - from Kansas City, MO
How can you tint classic buttercream icing ivory? My best friend wants her wedding cake to be cream colored – how can I get a true cream color?
Joanne - from N. Ridgeville, OH
How much do I fill the cups when making cupcakes?
Adriana - from San Antonio, TX
Why does the cake crack in the center while it is baking?
Rose - from Castro Valley, CA
What is the appropriate thickness fondant should be rolled to when covering cakes?
Jenn - from Charlotte, NC
I have been asked to make my uncle's 3-tier wedding cake. What type of cake would be the best to help support the top layers without the layers sinking into each other?
Ruby - from Yorkton, Canada
Is there some conversion for baking time and oven temperature when you change pan sizes? I want to use a 13 x 9 in. pan instead of the two 9-in. rounds called for in my recipe.
Eileen - from Chalfont, PA
When removing the cake from the pan to cool, should you place the top of the cake down or up on the wire rack?
Minnie - from Cypress, TX
What is a good icing to use for ice cream cake?
Toy - from Brooklyn, NY
When you prepare your cake with buttercream icing before covering with fondant, how thick should the icing be?
Cynthia - from Durham, NC
Is there a way to ensure even baking if you are making a full sheet cake?
Randi - from Millbury, OH
I regularly bake cheesecakes for gifts; any suggestions on how to remove the complete cake from the springform pan bottom before giving them away?
Gina - from Green Brook, NJ
How do you make apricot glaze? And, how can I keep the fruit looking fresh on the top of my cake?
Kim - from Sugarland, TX
What is the best to use for a shaped pan – a cake mix or a mix from scratch?
Karen - from Brenham, TX
How do I smooth out the fondant – no seams – on my fondant-covered cakes?
Lisa - from East Brunswick, NJ
What is the best way to thin buttercream icing for icing a cake?
Aurora - from Sitka, AK
Can I ice my cake with whipped cream before covering with fondant?
Sanaz - from Tehran, Iran
How do I keep my cheesecake from cracking?
Jamie - from Sparkman, AR
Hi, Nancy, I love your show and I have just started cake decorating. I was wondering how long can I keep rolled fondant that has been tinted with different colors?
Bridget - from Marystown, MN
My son wants a Spider-Man™ cake, but the red icing color has such a bitter taste (even the "No Taste" red). Do you have a suggestion on how to get rid of the bitterness? Also, when I put red icing color in white icing, it comes out pink. What can I do?
Cindy - from Joliet, IL
I want to make a cake, but have no cake flour, just all-purpose flour. Would that be alright to use?
Victoria - from San Jose, CA
How can I make the strawberry mousse recipe into chocolate mousse?
Linda - from Bloomsburg, PA
Can all-purpose, cake and bread flour be used interchangeably?
Maria - from Indianapolis, IN
As a beginner, what tips do you suggest I start with?
Hannah - from Conroe, TX
What is the best way to fill a decorator bag?
Mark - from Honolulu, HI
How do I get my cakes to rise higher?
Kathy - from St. John's, Canada
When I cover a cake with fondant, I have excess fondant, like a ruffle, as I get near the base of the cake. How do I get rid of the excess and create smooth, seamless sides?
Kathy - from Wichita, KS
What tools should you use to get icing on the top of a cake the smoothest?
Carly - from Sarnia, Ontario, Canada
I do a lot of wedding cakes, and I have noticed the cake mixes do not seem to make as much batter lately. Is there any way to increase the amount of batter I get from a cake mix?
Cheryl - from Lincoln, NE
How do you color a cake mix?
Stacie - from Redfield, AR
Is there anything I can do to make buttercream icing hold its shape better in warmer weather and for outdoor weddings?
Linda - from Keokuk, IA
What is a heating core, and how is it used in baking?
Joanne - from N. Ridgeville, OH
Hi Nancy, love your show! I also like to watch cake decorating contest shows. Could you please tell me what they use to add color to their flowers? I see them brushing on a powder. Thanks and keep up the great job!
Maria - from Covert, MI
I haven't been successful at getting my support dowels exactly the same size when assembling a stacked cake. Any suggestions?
Holly - from Port Hope, MI
My friends and I tried to frost our cupcakes with buttercream icing, but the icing melted too quickly. What can we do to prevent this?
Ainaa - from Singapore, Singapore
How far in advance can cupcakes be made, decorated and stored before a baby shower?
Deborah - from Newark, DE
Can I add food coloring to fondant?
Janeen - from Houston, TX
When doubling a recipe that calls for baking powder and baking soda, do you do exactly that or can you use less?
Lorena - from West Sacramento, CA
Can you suggest a cake filling other than buttercream icing?
Kim - from Kylertown, PA
Is it ok to eat fondant icing?
Whitney - from Crookston, MN
After tinting fondant black, it fell apart when I tried to put it on a Styrofoam cake dummy. Please tell me what I am doing wrong.
Shirley - from Winnipeg, Manitoba, Canada
What would be a less sweet icing that I can use for my cakes?
Juanita - from Houston, TX
I tried making flowers with royal icing like I saw you make on your show. I made them on a cookie sheet, but once they were dried, I couldn't get them to lift off without crumbling. I also tried making the flowers on a piece of foil, but the foil kept lifting when I lifted the decorating tip. What did I do wrong?
Sonja - from Youngstown, OH
Why do some cakes use baking soda and others baking powder?
Karina - from Gainesville, TX
Hi Nancy! How much batter should you use in an oval baking pan? I used two pans, and the cake rose really high but it took so long to bake through. Help!
Donna - from Houston, TX
Can clear vanilla extract and pure vanilla extract be used interchangeably?
Debbie - from Oakland, CO
Hi! I live in the UK. Is baking soda the same product as bicarbonate of soda or the same as baking powder?
Mandy - from England, UK
How do I stick fondant cutouts to fondant covered cakes?
Maria - from Doral, FL
What is the best way to marble a cake chocolate and vanilla?
Crystal - from Paragould, AR
When I bake a pound cake in a tube pan, my cake always cracks, but if I bake it in a plain baking pan, it does not. Can you tell me why?
Sarika - from Chennai, India
I'd like to add fondant stars to a cake to make it look like they're shooting off the cake. Any safe ways you can think of to add these stars to a fondant-covered cake?
Karen - from S.F., NY
Nancy, can I use buttercream icing on a cake, then add a fondant bow without covering the cake in fondant?
Cathey - from Camden, AR
Hi, Nancy. Do you have any tips for filling cupcake liners so they come out even?
Lana - from Fishers, IN
Hi, Nancy. I am a new baker and I am having trouble with baking cookies and breads. My cookies get burned at the bottom and my breads are not cooked thoroughly in the middle but burned on top. What am I doing wrong?
Charlise - from Milwaukee, WI
Nancy, is it possible to add color to Candy Melts®?
Randi - from Millbury, OH
How long does royal icing last, and can you freeze it?
Kim - from Suwanee, GA
Can you share a recipe for a delicious frosting for cookies that won't smear if stacking the cookies?
Linda - from Rochester , NY
What is the difference between confectioners' sugar and powdered sugar?
Dawn - from Prophetstown, IL
Hi, Nancy. How can I soften fondant?
Tracy - from Newport News, VA
Is there a difference between fondant and gum paste? If so, can gum paste be worked with the same as fondant?
Jen - from Norfolk, VA
What is the best way to bake in an extra large cake pan, for example the large oval (16-1/2 x 12-3/8 x 2")? I don't want an uncooked mess in the middle.
Penny - from Belton, TX
I'm a new baker. In looking at your website, I notice in a number of recipes you call for the butter to be softened and "creamed." What exactly does it mean to "cream" the butter?
Nancy Marie - from Houston, TX
How do I get my cupcakes to dome on top?
Tara - from Edmonton, Alberta, Canada
I’d like to see cupcake sizes added to the “Baking and Serving Guide.” What is the correct amount of batter to use in different sizes of cupcake liners?
Tara - from Edmonton, Alberta, Canada
I have two weddings coming up. I am trying to save money by making mints ahead of time. Do you have an easy recipe for mints that I can put into molds, with different colors, flavors and shapes thanks!
Sarah - from Nortonville, KS
How do you get icing color off your fingers?
Peggy - from Ravenna, OH
Can I flavor fondant? What would I use?
Jeannie - from Carlisle, IA
How do I get cheesecake off the bottom of a springform pan?
Alicia - from Houston, TX
Hi Nancy. I was wondering if there is a product that could be used in home made fondant that would have the same effect as gum tex in store bought fondant. I always find that my fondant is too soft for cut outs and will not dry the same as store bought.
Bridget - from Marystown, Newfoundland/Labrador
I only make cakes from scratch occasionally. What is the best flour to keep on hand?
Chris - from Virginia Beach, VA
What tip do I use to make a rose?
Cathy - from Limestone, TN
When I bake cakes, the center is always high and the sides low, causing the layers to crack when removed from the pan. What can I do?
Dianna - from Columbus, OH
I love the show! It has gotten me more into baking and decorating. I make a semi-homemade Red Velvet Cake. My problem is, the more red food coloring I use, sometimes 2 ounces, the more the cake looks bright pink. What can I use for a true red color?
Audrey - from Milwaukee, WI
All my cakes are too moist to frost easily. How do I make a denser cake?
Jenny - from Royal Oak, MI
Can you thin melted Candy Melts? Some of the candies I make are so detailed, I just need small amounts that are hard to get when the candy is thick.
Lee Ann - from Allegany, NY
How do I keep sheet cakes from cracking? I especially have problems with the very big (12x18 in.) cakes.
Linda - from Gatesville, NC
I am just learning how to use the Wilton decorating tips. I would like to practice more. What is an inexpensive way to practice? I'll be making a lot of buttercream or royal icing?
Kim - from Waco, TX
Hi Nancy, I love watching your show! The project I'm fascinated with is the teddy bear cake. I don't understand about the baking core in the center, do I need to leave it in and ice the cake or what? I'm really looking forward to making this for my daughter's first birthday cake in February.
Bukkie - from Houston, TX
Is it possible to use cardboard cake boards to make tiered cakes? Or, must I use only the plastic stacking plates with the feet?
Billie - from Ottawa, Ontario, Canada
You said that freezing royal icing is not recommended. Why? What happens if you freeze it?
Ricki - from Redding, CA
Can vanilla rum replace vanilla extract?
Christine - from Wyoming, OH
Do I have to refrigerate cookies I have frosted with icing made from butter, light corn syrup and confectioners' sugar?
Lucy - from Tucson, AZ
How long does orange and lemon zest last after you "zest" it? And, what is the best tool to use to zest?
Connie - from New Albany, IN
I want to bake train cookies for my son's 5th birthday. What would be the simplest method to decorate for someone with no experience at this?
Tracy - from Redding, CA
When using boiled icing, how do you apply it to the cake? What kind of consistency comes from this particular recipe?
Athena - from London, CA
Which is better to bake in – a gas convection or an electric convection oven?
Linda - from Lafontaine, Ontario
Can vanilla or orange extract be added to cake mix?
Alicia - from Harlingen, TX
How do you put your tips on your decorating bag?
Chloe - from Pearland, TX
Nancy, I'm new to cake decorating, but I love it! What is the difference between buttercream and royal icing, and when do you use each one?
Amanda - from Shelbyville, KY
Could you please tell me what is wrong with my M&M and chocolate chip cookies? I've made them for years, and now they spread and are so paper thin you can see through them. Please help!
Pat - from Wadsworth, OH
How do I keep my powdered sugar from lumping up in my frosting and clogging my decorating tip? I always beat my frosting thoroughly, but this still happens. I also sift my powdered sugar thoroughly.
Kiere - from Pearland, TX
Can I bake a cake from a boxed mix in a springform pan?
Sonia - from Louisville, KY
Can you please tell me how do I know when to use baking cocoa vs. unsweetened cocoa in a recipe when the recipe does not specify?
Christine - from North Bethesda, MD
Is there a chocolate buttercream recipe that doesn't crust?
Wendy - from beverly, MA
Can Pearl Dust be used on candy?
Joanne - from Miller Place, NY
I recently took some baking classes, and the teacher said to use unbleached flour for cakes. Is this true of all cakes? What's the difference between unbleached all-purpose flour and regular all-purpose flour?
Norma - from Sparks, OK
Do you have any suggestions on what to do with the cake crowns once the cake is leveled?
Gayle - from Dallas, TX
What do you mean sticks of butter?
Mahnaz - from iran-tehran, NY
I love making cookies, however not the hard crunchy ones. How can I make soft baked chocolate chip cookies?
Shandi - from Grand Bahama, Bahamas
Why is shortening used in "buttercream" icing? I would expect it be made only with butter.
Beverley - from Ottawa, Ontario canada
When I make cakes from scratch, I have a problem with the cake coming out too dense and heavy. I love decorating cakes, yet making the cake is difficult. What am I doing wrong?
Meredtih - from Avon Lake, OH
My niece will be getting married this July. She wants “personal” cakes at each table at the reception – that will be 35-40 cakes plus the small wedding cake. Plus, I have to haul everything a distance. I plan to start baking the cakes soon and freezing them, but when should I start? What size cake 8 or 6-inch should I use? I plan to ice with buttercream icing, and use some fondant decorations. I’ve never done this many cakes before at one time!
Marcia - from Johnstown, PA
When a recipe calls for pure vanilla extract, can I use imitation vanilla? Will it change the taste of the recipe?
Ang - from Torrance, CA
How do you convert cup measurements to grams? For example, what is the gram equivalent of 1 cup of flour or 1 stick or butter?
Gloria - from London, United Kingdom
For a stacked wedding cake (6, 8 and 10-in.) what sizes do the separator plates need to be?
Angie - from Toronto, Ontario
How can I achieve black fondant? When I color it, it turns grey.
Liz - from Soledad, CA
I was looking into making the caterpillar cupcakes, but wasn’t sure how to get the different color icings. Can I make the colors, or do I have to buy cupcakes in different colors?
Jessica - from Houston, TX
I understand that buttercream seems to be the most popular base for fondant covered cakes. However, can I use whipped chocolate ganache? What alternatives are there?
Anita - from Petaling Jaya, Malaysia
Because butter is very expensive, can I substitute margarine for butter?
Tina - from Jakarta, Indonesia
How do you attach marshmallow popcorn balls to a stick?
Erica - from New York, NY
What does it mean to torte a cake and how do you do it?
Andrea - from Colbert, WA
You never say what size pan or type of pan a recipe on your website makes. Why?
John - from Spring, TX
Every time I make a 9 x 13 sheet cake with a box of cake mix, the texture and taste are fine, but it doesn't rise high enough. What's wrong?
Robyn - from Houston, TX
I have heard that fondant will keep for 2 weeks, 2 months or even 6 months. Exactly how long can you keep it? How long can royal icing be kept? Buttercream?
Sandy - from Trussville, AL
I tried to freeze my leftover buttercream icing and after I defrosted it to use it, it had a funny taste. What is the best way to freeze buttercream icing?
Elizabeth - from Paris, KY
I want to cut a recipe in half, and it calls for 3 large eggs. How do I do this?
Tom - from Brookfield, WI
Can you use white Candy Melts instead of white baking chips for White Chocolate Buttercream?
Diana - from Moca, Puerto Rico
Is "non-toxic artists' chalk" the same as "non-toxic chalk? Is it edible?
Elny - from Carlton, NSW
When baking a cake from a box or from scratch, can applesauce be added instead of oil?
Alicia - from Harlingen, TX
On one of your shows, you made flower shaped cookies, then placed them in what looked like a white chocolate flower pot/vase? Can you tell me where I can find instructions for making this?
Flora - from Rochester, NY
Hi Nancy! I was wondering what consistencies of icing I should use? I want to make my daughter's birthday cake, and I want to put buttercream flowers on it.
Pam - from Homewood, IL
I can make beautiful roses out of buttercream icing. However, when I make them from royal icing, they go flat. What am I doing wrong?
Marlene - from Logansport, IN
What can you do to a cake that is so moist that it is difficult to ice? Can you let it sit out and air dry for awhile? Will anything help?
Betty - from Fulton , IL
How can you make your icing shiny? Also, what would you use to make black colored icing?
Jocelyn - from Topeka, KS
How do I get the fondant on a cake perfectly flat? Wouldn't it cause creases if you keep pushing it down?
Jael - from Seattle , WA
Can I decorate cookies with Color Flow or is regular royal icing better?
Yael - from Herzylia, Israel
When I make cakes, they are always very moist and hard to frost. How do I make a denser cake?
Jenny - from Royal Oak, MI
How many recipes of buttercream icing would I need to ice and decorate a two-layer 9-inch round cake such as the World of Swirls cake?
Elizabeth - from Houston, TX
I am trying to make icing a maroon color. Any suggestions?
Heather - from Abbeville, LA
After covering a cake with fondant, can I put it in the refrigerator? I have a cake covered with fondant and the filling is strawberry and whipped cream. What should I do?
Cassia - from Torrance, CA
I need to bake four cheesecakes for my mom's birthday. I want to bake 2 days before the party. Can I freeze the cheesecakes, and if I can, are there guidelines for freezing?
Dawn - from Prophetstown, IL
How do I keep my cake from cracking as it bakes?
Rose - from Castro Valley, CA
Should you put homemade icing or store bought icing on a cake, or does it matter?
Kayla - from Granger, TX
Does the type of spatula you use affect the result of your cake?
Cindy - from Houston, TX
I love your show! It has gotten my 11-year-old daughter interested in baking and cake decorating. Our question: Is it necessary to sift powdered sugar when making buttercream icing? What difference does sifting make in the icing?
Kate - from Tomball, TX
Is it okay to not add an ingredient and use another ingredient?
Janadhi - from Houston, TX
What is the normal height of a cake?
Joy - from St. Thomas , Virgin Island
I need to make a cake for a Saturday morning party. I will be making a pineapple butter cake, with a buttercream icing crumb coating, then covering the cake with fondant on Friday night. Should I keep it in the refrigerator over night?
Ashwini - from Middletown, CT
How many minutes do you bake the "Diva" cake?
Daniel - from Houston, TX
I bake and sell homemade cookies as fundraisers, but sometimes the cookie requests keep me in the kitchen baking! I want to know if you can freeze cookie dough, and how? Or, do you bake the cookies and freeze them?
Kay - from Houston, TX
How do you melt chocolate and Candy Melts?
Abigail - from Houston, TX
I sometimes like to use a simple syrup mixture to moisten cakes, but I'm not sure how much to use. Can you help?
RiRi - from Northwest, IN
What is heavy whipping cream?
Carolyn - from Elsemere, KY
When making homemade rolled fondant, where can I buy the glucose and glycerin?
Diane - from Fall River, MA
How many days in advance can I make cookies for a birthday party?
Dayn - from Missouri City, TX
I am planning to do a cake for my sister's baby shower. I really want to do a lady bug cake to match her invitations and everything else using fondant but have never used that before. Any tips?
Elizabeth - from Seattle, WA
What size cake pan do I need to buy to make a 1/4 sheet cake? I want to make a cake for my mother's and husband's birthdays both of which are soon.
Diane - from Fall River, MA
When I store icing, is any container with cover good to use?
Diane - from Fall River, MA
What kind of flour besides all-purpose flour can be used to bake cakes from scratch? Can whole wheat pastry flour be used?
Alicia - from Harlingen, TX
Is it possible to ice a cake in buttercream icing and then use fondant cutouts and other fondant decorations to decorate the cake?
Liza - from Penang, Malaysia, Malaysia
What size cake pan do I need to buy to make a 1/4 sheet cake? I want to make a cake for my mother's and husband's birthdays both of which are soon.
Diane - from Fall River, MA
Can I use buttercream icing to place dried fondant cutouts on a fondant covered cake?
Kim - from Mississauga, OK
I want to make chocolate lollipops for wedding favors at my reception. If I use Candy Melts, will liquid flavoring keep the lollipops from setting? What is a good amount of flavoring to use?
Sarah - from Gatesville, NC
I'm never quite sure how much batter to add to different size pans. What is the best and easiest way to know?
Pauline - from Toledo, OH
Besides the Easy-Glide Fondant Smoother, is there any other way to smooth out fondant?
Connie - from Alameda, CA
How long do you mix a cake before placing it in the pans, especially if the recipe does not state a mixing time? For some reason the middle of my cakes are falling and I am not sure why.
Denise - from Bronx, NY
How do you prevent a cake from falling apart when you are placing the second layer on top?
Denise - from Bronx, NY
My daughter wants a chocolate cake for her birthday. What is the difference between Devil's Food, German Chocolate and a regular chocolate cake?
Tiffany - from Round Rock, TX
If I reduce the sugar in a cake recipe, will it affect the texture of the cake after is has been baked?
Dhanya - from Fremont, CA
After you have applied a layer of fondant on a cake, how do you get the sugar/cornstarch marks off and make the true color come through?
Brenda - from Lawrenceville, GA
How long after making your cake mix can it sit out before you need to bake it?
Kimberly - from Pacifica, CA
What is a 1M tip? What is it usually used for?
Rita - from Laredo, TX
How do I make the different consistencies of buttercream icing? Also, which consistency is good for icing a 2 layer cake?
Diane - from Fall River, MA
Is it true that using a good quality expensive all-purpose flour will improve the outcome of each baked good product?
Jesenia - from Concord, CA
How do you measure the appropriate thickness of fondant?
Rose - from lome, Togo
I am just starting to make fondant-covered tiered wedding cakes. I recently made a tiered cake and noticed that the bottom tier started to sag. I used plastic dowels for stronger support. What can I do to prevent this from happening again?
Pamela - from Fremont, CA
I want to try to decorate a cake using Color Flow decorations. How do you store the Color Flow icing while the outline is crusting? I’m going to be using several colors. Do I prepare all the colors needed and try to keep them moist, or do I color as needed, and then how do I keep the icing moist?
Tina - from Cape Coral, FL
Can you add baking soda to a cake mix to make a fluffier cake?
Maria - from Pelham, GA
Hi! I wanted to know, how can I freeze cupcakes? Is it better to freeze them with or without the icing?
Paola - from Mexico City, Mexico
I have several mini-cake pans. I am doing jack-o-lanterns today. How do I color the design so it stands out without completely frosting the mini-cake?
Tammy - from Niles, MI
Nancy, can you freeze spritz cookies? I am having a cookie dough party and we are bringing rolls of homemade cookie dough to trade and then toss in our freezers.
Sheri - from Olathe, KS
How far in advance can you ice a cake with buttercream and fondant?
Sara - from St. Louis, MO
How do I determine sheet pan servings?
Tammy - from Omaha, NE
How do I get a lilac color on the icing by mixing icing colors because I always get a dark purple?
Diana - from Aguascalientes, mexico
How long can a fully iced and decorated cake stay in the freezer before the taste is affected?
Jeanne - from Connelly Springs, NC
How can I make my own colored icing and cakes?
Viola - from Bossier City, LA
How can I achieve a smooth finish on the sides of a layer cake when covering it with Ready to Use Rolled Fondant?
Sarra - from West Yorkshire, United Kingdom
When measuring the cake batter for the pans, is it best to use a glass measuring cups used for liquids or metal or plastic used for measuring dry ingredients?
Janet - from Lansing, MI
When I bake a cake it always burns on the side. I have never been able to have a light brown color on my cake. What is happening?
Mirna - from Fredericksburg, VA
If I make a tart and decorate it, are there some tips I can use to pipe the cream cheese mixture, or is it better just to spoon it on?
Martin - from Robstown, TX
Why put applesauce in cakes?
Lisa - from Chicago, IL
Why put shortening in icings?
Lisa - from Chicago, IL
How do I get rid of the air bubbles when I’m making marshmallow fondant? Any way to prevent it from getting into my fondant from the start?
Reem - from Dubai, U.A.E
What's a springform pan all about?
Chris - from Lorton, VA
Is there anything you can use as a substitute for shortening?
Mary - from Alexandria, VA
What icing tip do you use to make a 1M swirl?
Kayla - from Nedrow, NY
I watch people making amazing wedding cakes on TV all the time and see how much they work with fondant. How do you color the fondant, and what do you use for the crystals on flower petals?
Jessica - from Alamogodro, NM
I am having trouble with my buttercream icing not sticking to my cake and it will not even stick to itself. Do you have any suggestions?
Debbie - from Hesperia, CA
Where do I find sifted confectioners’ sugar?
Crystal - from Bronx, NY
Is icing sugar and confectioners’ sugar the same thing?
Rebeca - from Kitchener, Ontario
I have a coloring book page that I want to transfer the pattern and cut it out of fondant, then lay it on the cake. Please help!
Macy - from Mount Vernon, WA
I am looking for the recipe for a cookie recipe that was shown on your show. It was made using pie crust sheets cut into 16 slices, filled, rolled and baked. Can you help me?
Gayle - from Hull, IA
I see the ingredient glucose in the fondant recipe, but when I search for it, it is not listed anywhere. In what form do I use glucose? Can you help?
Marge - from Galva, IL
How do I measure out butter or margarine without having to count it out in tablespoons?
Gwen - from Vanier, Ontario, Canada
What icing colors do I mix to get grey icing?
Nannette - from Harrisburg, PA
When you use cream cheese in a frosting, can you then leave the frosted item out with no refrigeration?
Julie - from Southgate, MI
When do you sprinkle the colored sugar onto spritz cookies … before or after baking?
Laureen - from Worcester, MA
When making a topsy turvy cake, do I have to cut a hole in the bottom layer for the next layer or can I just stack them on top of each other and use a wooden dowel rod?
Rachell - from Haltom City, TX
Besides royal icing what other kind of icing can I use to make flowers?
Joisy - from Carlsbad, NM
How do I keep fondant moist while working with it?
Brianna - from Atlanta, GA
Can you add strawberry flavoring to the Buttercream icing recipe for a strawberry Buttercream icing? Would it give it the right flavor?
Nancy - from New Market, AL
Is there a website that lists each decorating tip, with a number and what it is used for?
Lisa - from Shreve, OH
I have found a good chocolate cake recipe. Can I omit the chocolate and make a vanilla white cake?
Janie - from San Benito, TX
When un-stacking my fondant cake to cut it, the fondant on the bottom tier sticks to the cardboard on the top tier. How can I prevent this?
Monica - from Burton, OH
Where can I buy foam to transport cakes? When I call around, no one knows what I'm asking for.
Viv - from Lancaster, TX
Can I freeze leftover buttercream icing?
Brandy - from West Terre Haute, IN
When using applesauce instead of oil in baking a cake if the recipe calls for 1/2 cup of oil do I just add 1/2 cup of applesauce?
Alicia - from Harlingen, TX
How would forming a gerbera daisy be different from the daisy seen in the techniques section of this website?
Maureen - from Williamsville, NY
Dear Nancy, how do you separate egg whites from the yolks? I would really appreciate your input.
Violet - from Tampa, FL
When making sugar cookies, how can I keep a nice, clean edge?
Mary - from Jessup, MD
On one of the Wilton videos you mention a crumb coating for cakes. What frosting do you use for this? Also, how much frosting do you need to frost and decorate two 9-inch round cakes? Is there a recipe for a cake in a 9x13 inch rectangular pan? How much batter do you need for this size cake pan?
Diane - from Fall River, MA
Is there any way to make a cake made from a box mix more dense? I find that my cakes crumble and get rounded edges and it doesn’t make for a nice, crisp shape when decorating.
Karen - from Salem, OR
I saw a rose that had color only on top and when the man was piping the rose, the bag had 1/2 of one color and the other 1/2 was white. How do you do that?
Maricela - from Bakersfield, CA
What is the best cake flour to use for cakes?
Gloria - from Southbridge, MA
You used a technique with chocolate to make flowers like you would with fondant. What was the recipe?
Sherrie - from Cleveland, OH
I have found a good chocolate cupcake recipe. Can I use the same recipe to make vanilla cupcakes if I just omit the chocolate?
Alicia - from Harlingen, TX
How do you transport ice cream cakes?
Peggy - from Tampa, FL
Where can buy the cupcake holders with the feet?
Evette - from NY, NY
you use all there special decorating utensils where can i get them?
ashley - from armstrong, DC
How do you cover a cake board?
Tammy - from Nashville, TN
One of my children is lactose intolerant. Many cake recipes call for milk or sour cream. Can I substitute them with other ingredients, like apple juice or water?
Aviva - from Elazar, NV
When making buttercream roses, my edges are very ragged and they look like carnations. Adding a small amount of water makes the petals droop. I can’t find the right consistency!
Laura - from North Royalton, OH
When filling cupcake liners, should you spray the inside with a little oil to be sure they come out okay?
Pat - from Wilmington, DE
Hi, Nancy, if clear vanilla extract is not available, can I use the regular vanilla extract or the powdered one?
Jane - from Jeddah, None
I have a good recipe for a sheet cake. Can I use this recipe and make a layer cake?
Alicia - from Harlingen, TX
How can I make dark blue with Candy Melts? Please help!
Mayra - from Redlands, CA
I made a jelly roll cake, and everything was okay except the cake cracked and got stuck to the towel as I unrolled it. Where did I go wrong?
Dora - from Highland, CA
Nancy, I was wondering, when making a fondant-covered cake, do you cool the cake, crumb coat it then cool it, or what?
Catie - from Orlando, FL
When a recipe calls for 1-1/4 cups sifted cake flour, do I sift it before or after measuring the flour.
Pamela - from Phoenix, AZ
What are the different sizes for sheet cake pans, and how are they broken down?
Kiwana - from Houston, TX
I am taking a cake decorating class and my instructor said not to use any plastic when making or storing Royal icing because it will break it down. Is this really true? I have a mixer that is all plastic – does this mean that I can’t use it to make the icing?
Kristen - from Logan, UT
I would like to know if I can use fruit leathers (roll-ups) for the number and name on my cake.
Alice - from Iowa, LA
On show #305, you talked about amounts of batter needed for different cake pan and cupcake sizes so it will bake above the rim and you have a good 2 inch cake. Can you please repeat that information?
Dawn - from Milan, MI
I just made a “trial” train cake (the real one will be made in July). Two questions: 1) What’s the best way to transport this cake by auto? 2) I found a strip of underbaked cake when I sliced it. The toothpick came out clean. What caused this?
Sylvia - from Lutz, FL
What are 4 basic icing tips to start out with?
Teresita - from Toa Alta, Puerto Rico
What types of cakes hold up best for fondant?
Lisa - from Janesville, WI
When I make flowers out of fondant, do I let them dry at room temperature or in the refrigerator? I tried it once and the flowers dried then got soft again.
Natalie - from Columbia, MD
Do you have a recipe for no-chill sugar cookie dough?
Katy - from Fulshear , TX
Nancy, when I make my cakes and I’m doing stacked tiers (no pillars, just separator plates or cake rounds), as I place the cakes on top of each other, there always seems to be a gap in between. What am I doing wrong and what can I do to fix it?
Susanna - from Santee, CA
I know you use a lot of royal icing for flowers. I have always heard that you cannot eat royal icing. Is this correct?
Cora - from Millersburg, KY
How do you put the lace icing on the sides of the cake so it stays? Do you tilt the cake?
Elida - from Donna, TX
Help! How do I transport the Choo Choo Train Cake which is on a cake board? I have to travel 85 miles by car with it.
Sylvia - from Lutz, FL
After your cake layers are baked, does the bottom layer have the top of the cake turned up, or do you have the bottom faced down. Then, how is the top placed on the bottom layer?
Emma - from Houston, TX
Can you use real flowers on a cake?
Linda - from Angola, IN
If a full sheet pan is too big for my oven, I've been told to use two 9 x 13 in. pans, but how do you put them together to avoid the crack down the middle?
Diane - from White Marsh, MD
What is the difference between lard and shortening?
Linda - from Canada, Canada
Some recipes, like for icing, require corn syrup. Can I replace the corn syrup with golden syrup?
Rahayu - from Kuala Lumpur, Malaysia
I need to make Swiss dots in a triangle for a wedding cake. How do I keep them from having a “tail” on top? What tip do you recommend?
Julie - from Mt Pleasant, NC
I would like to use fresh banana for a cake filling. Any suggestions on how to stop the banana from turning black in color?
Nancy - from Gary, IN
In your Red Velvet Cake recipe, how do I “fold the baking soda and vinegar” into batter?
Cali - from San Ysidro, CA
What is glycerine used for in icing?
Gail - from Syracuse, NY
I baked cookies on Sunday. I have them on my table to prepare them for royal icing on Tuesday. The cookies are for Saturday. It’s ok if they are kept at room temperature?
Gretel - from Union City, NJ
What types of baking chocolate are there?
Rita - from Alexandria, KY
I would rather cover a cake in modeling chocolate than rolled fondant. Has it been done? If so, what recipe would you use?
Rachael - from St. Augustine, FL
Can I melt the fondant I bought to cover cakes and cookies?
Sheila - from Houston, TX
If a cookie recipe calls for canola oil can I use vegetable oil instead, and what is the difference between the two?
Vanessa - from San Marcos, TX
How can you create a custom color with White Candy Melts?
Joyce - from Chicago, IL
How long will a fondant bow keep? How far ahead can I make it?
Susan - from Naperville, IL
I make buttercream icing with half butter and half shortening, however, when I ice my cake I get a lot of air pockets. They seem almost impossible to smooth out and the more I try to respread the icing, the more I get. Any suggestions for how to get rid of them?
Jodi - from Edmonton, Alberta
If I can’t get around to decorating a cake, can I store it in the freezer? If yes, what’s the best way to do this?
Isela - from Mexico City, Mexico
Why do you use buttercream icing?
Rosanna - from Dominican Republic, Dominican Republic
Love your show! I was wondering about sheet cakes. It seems most of yours are round. Could you give ideas on sheet cakes?
Bonnie - from Richmond, KY
I am trying to remove my royal icing flowers from the foil used on the lily nail. They keep breaking! How do I remove the foil without breaking the flower?
Leana - from Chandler, AZ
Nancy, I can’t wait to try some of the many cake decorating techniques you have shown us. I notice that when I use butter or margarine in my buttercream icing, it has an ivory or off-white color. Can you help?
Jaimie - from Round Rock, TX
I get a bulge around the middle of two layer cakes when I stack them. I have done as you suggested with adding an outline of Tip 12 icing, but I still get the bulge, whether I fill with icing or filling. What should I do?
Cathy - from Cardington, OH
How do you keep your decorating bags so clean on the top? Every time I use them, they get really messy and sometimes the frosting squeezes out the top. How do I stop this?
Leyla - from Houston, TX
I prepared your perfect buttercream icing with cream cheese, but it had a weird consistency. It wasn’t combined and a little bit separated consistency. I used margarine and everything was cold. What did I do wrong?
Gaby - from Guatemala , Central America
How do I transport cookies that have iced decorations?
Barbara - from Akron, OH
I recently made my first batch of Marshmallow Fondant. Wonderful stuff, but it had a somewhat grainy texture when I tasted it. Any suggestions for a smoother texture?
Jaimie - from Round Rock, TX
I have tried numerous methods to make a stiff buttercream, including ones posted here for high altitude and high humidity. Flowers still seem to pipe out soft and droopy. Do you have any other suggestions as to a way to stiffen the buttercream without creating a royal icing?
John - from Topeka, KS
My gumpaste flowers do not seem to ever harden or set up. I have rolled them very thin and let them air dry, but they are still pliable after many days.
Lise' - from Fox Island, WA
I have made 2 of your orange dream cakes and both of the sank in the middle. What did I do wrong?
Kim - from Florence, KY
I've been looking for flora satin waterproof ribbon to put at the bottom of each layer of my wedding cake and have been unable to find the color I need. (navy blue) I was wondering if I could use dark blue fondant instead? Will this bleed onto the white cake?
Leigh Ann - from Dallas, TX
Dear Nancy in the ganache i can change the whip cream for milk? Or just i have to use whip cream? What i can do?
Massiel - from venezuela, caracas
When you make your fondant strips for bows how do you get them to stay up, mine fall down.
Helen - from Charleston, WV
Nancy, I have read on here to not put fondant in the fridge. Does that mean when its on a cake or just anytime. I have leftover fondant from a cake I did last weekend and would like to use it for decorations for my cake this weekend. It has been in the fridge ever since in double wraped plastic. Is it still safe to use? Thank you!
Maegan - from Dallas, TX
I've tried many different ways to get a true Wilton Christmas red but they all come out different hues of pink. What am i doing wrong? Please help...
Kathy - from Newark, NJ
how do i keep fondant from drying out while working with it?
stan - from Alexandria, KY
Nancy, is it true that we can only use fondant on dry cakes, not on any ice cream cake or any cake that is humid, and that we can’t put the fondant away in the refrigerator?
Deanna - from Guanajuato, Mexico
Nancy, love your show! Can you tell me what else I could put the marshmallow popcorn balls in besides the silicone cupcake holders? Would like to make for a bake sale and not sure if they would stick to the paper cupcake liners. Thanks so much.
Barbara - from Peoria, IL
Every time I decorate my cookies they don’t look shiny when they are dry. How could I get a shiny and bright icing for my cookies using the royal icing recipe (I usually use meringue powder, confectionary sugar and water)? Thanks!
Claudia - from Guadalajara, Mexico
Can I use regular butter in cookies instead of butter flavored shortening?
Donna - from Auburn, CA
I’ve recently baked the Chocolate Valentine Cake from your website and for some reason it falls in the middle after it starts to cool, any reason as to why? And what is the consistency? It states it will be an "airy" texture but I seem to find that it seems really mushy and almost raw like?....Help!
Jeannette - from Colorado Springs, CO
Why does the perimeter of a cake baking in a 9x13 inch pan bake faster than the center? When I use this size of glass baking pan, my cakes always overcook around the edges and the center stays practically raw! It can’t be my brand-new ovens!
Leah - from Thornhill, Ontario Canada
What is the difference between Chocolate and Candy Melts?
Tina - from Lufkin, TX
I recently made my first batch of Marshmallow Fondant. What I’d like to know is how to get it to stiffen up like store-bought rolled fondant without hardening it too much. Is using cream of tartar or gum tex a good idea? Or do you have a better suggestion?
Sherese - from Chicago, IL
We LOVE your show but our local PBS station doesn’t always air it so I have to rely on your website. My question is I have packages of both chocolate flavored bark and vanilla flavored bark. What exactly is “bark” and what can I do with it? Keep up the fantastic job that you do. It is a very educational show!!
Janis - from Defiance, MO
Hi Nancy. I like your recipe for dark chocolate cheesecake, but I want to know if heavy whipping cream is the same as heavy cream because in Puerto Rico I don’t know what to buy. Thanks.
Virgen - from Guayanilla, Puerto Rico