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
My cake domes in the middle while baking. How can I prevent this?
Jeff - from Medina, OH
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
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
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
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
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 consistency should the icing be for icing a cake?
Lisa - from Austin, TX
When using fresh strawberries as a filling instead of preserves, how do you keep them from bleeding?
Shirley - from Chicago, IL
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
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
What kind of fillings are safe to use for cakes that will be on display for several hours?
Melody - from Moorpark, CA
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
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
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
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
I saw a recipe for fondant adhesive. What is it used for and how?
Diana - from Guaynabo, Puerto Rico
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 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
When making buttercream icing, can you use butter flavored solid vegetable shortening?
Donna - from Greenfield, IN
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 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
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
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
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
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
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
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
What can I do to prevent my cake mix from overflowing?
Niley - from Houston, TX
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
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
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
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
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
How do I keep colored buttercream from darkening or lightening while the finished cake is on display?
Babette - from South Lake Tahoe, CA
What is fondant? Can I make it myself?
Louise - from Machipongo, VA
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
What is the best way to get air pockets out of your cake mix?
Natalie - from Moss Point, MS
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
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
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
What kind of bag are you using for your icing? Just a plain plastic bag or a special bag?
Louise - from Orem, UT
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
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
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
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 a cake recipe calls for "milk," what type of milk should you use?
Pat - from Wilmington, DE
When baking layer cakes, how do you keep a cake from rising higher in the middle? It never fails.
Daisy - from Cleveland, OH
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
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
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
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
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
How long can I keep cakes iced with cream cheese icing at room temperature?
Sofia - from Guatemala, Guatemala
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
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
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
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
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
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
What is a good icing to use for ice cream cake?
Toy - from Brooklyn, NY
Why does the cake crack in the center while it is baking?
Rose - from Castro Valley, CA
Is there a way to ensure even baking if you are making a full sheet cake?
Randi - from Millbury, OH
When you prepare your cake with buttercream icing before covering with fondant, how thick should the icing be?
Cynthia - from Durham, NC
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
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
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
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 do I keep my cheesecake from cracking?
Jamie - from Sparkman, AR
Can I ice my cake with whipped cream before covering with fondant?
Sanaz - from Tehran, Iran
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
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
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 I get my cakes to rise higher?
Kathy - from St. John's, Canada
What tools should you use to get icing on the top of a cake the smoothest?
Carly - from Sarnia, Ontario, 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 is a heating core, and how is it used in baking?
Joanne - from N. Ridgeville, OH
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
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 you suggest a cake filling other than buttercream icing?
Kim - from Kylertown, PA
Is it ok to eat fondant icing?
Whitney - from Crookston, MN
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 I add food coloring to fondant?
Janeen - from Houston, TX
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
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
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
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
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
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
What is the difference between confectioners' sugar and powdered sugar?
Dawn - from Prophetstown, IL
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
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
Can you share a recipe for a delicious frosting for cookies that won't smear if stacking the cookies?
Linda - from Rochester , NY
How long does royal icing last, and can you freeze it?
Kim - from Suwanee, GA
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
Hi, Nancy. How can I soften fondant?
Tracy - from Newport News, 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
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
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
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
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
Do I have to refrigerate cookies I have frosted with icing made from butter, light corn syrup and confectioners' sugar?
Lucy - from Tucson, AZ
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
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
How do I keep sheet cakes from cracking? I especially have problems with the very big (12x18 in.) cakes.
Linda - from Gatesville, NC
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
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
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
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
How do you put your tips on your decorating bag?
Chloe - from Pearland, TX
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 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
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
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
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
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
What do you mean sticks of butter?
Mahnaz - from iran-tehran, NY
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
Why is shortening used in "buttercream" icing? I would expect it be made only with butter.
Beverley - from Ottawa, Ontario canada
I love making cookies, however not the hard crunchy ones. How can I make soft baked chocolate chip cookies?
Shandi - from Grand Bahama, Bahamas
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 do you attach marshmallow popcorn balls to a stick?
Erica - from New York, NY
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
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
What does it mean to torte a cake and how do you do it?
Andrea - from Colbert, WA
Because butter is very expensive, can I substitute margarine for butter?
Tina - from Jakarta, Indonesia
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
Can you use white Candy Melts instead of white baking chips for White Chocolate Buttercream?
Diana - from Moca, Puerto Rico
I want to cut a recipe in half, and it calls for 3 large eggs. How do I do this?
Tom - from Brookfield, WI
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
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
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
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
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
How can you make your icing shiny? Also, what would you use to make black colored icing?
Jocelyn - from Topeka, KS
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
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
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 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
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
Is it okay to not add an ingredient and use another ingredient?
Janadhi - from Houston, 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
What is the normal height of a cake?
Joy - from St. Thomas , Virgin Island
How do you melt chocolate and Candy Melts?
Abigail - from Houston, TX
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
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
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
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
Can I use buttercream icing to place dried fondant cutouts on a fondant covered cake?
Kim - from Mississauga, OK
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
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
Besides the Easy-Glide Fondant Smoother, is there any other way to smooth out fondant?
Connie - from Alameda, CA
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
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
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
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
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
Can you add baking soda to a cake mix to make a fluffier cake?
Maria - from Pelham, GA
How far in advance can you ice a cake with buttercream and fondant?
Sara - from St. Louis, MO
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
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
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
Why put applesauce in cakes?
Lisa - from Chicago, IL
Why put shortening in icings?
Lisa - from Chicago, IL
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
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
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 icing tip do you use to make a 1M swirl?
Kayla - from Nedrow, NY
What's a springform pan all about?
Chris - from Lorton, VA
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
Is there anything you can use as a substitute for shortening?
Mary - from Alexandria, VA
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
Where do I find sifted confectioners’ sugar?
Crystal - from Bronx, NY
Is icing sugar and confectioners’ sugar the same thing?
Rebeca - from Kitchener, Ontario
When do you sprinkle the colored sugar onto spritz cookies … before or after baking?
Laureen - from Worcester, MA
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
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
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
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
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
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 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
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
How would forming a gerbera daisy be different from the daisy seen in the techniques section of this website?
Maureen - from Williamsville, NY
You used a technique with chocolate to make flowers like you would with fondant. What was the recipe?
Sherrie - from Cleveland, OH
What is the best cake flour to use for cakes?
Gloria - from Southbridge, MA
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
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
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
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
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
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
When filling cupcake liners, should you spray the inside with a little oil to be sure they come out okay?
Pat - from Wilmington, DE
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
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
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
How do you cover a cake board?
Tammy - from Nashville, TN
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 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
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 would like to know if I can use fruit leathers (roll-ups) for the number and name on my cake.
Alice - from Iowa, LA
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
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
Do you have a recipe for no-chill sugar cookie dough?
Katy - from Fulshear , TX
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
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
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
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
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
Can you use real flowers on a cake?
Linda - from Angola, IN
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
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
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
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 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
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
Can I melt the fondant I bought to cover cakes and cookies?
Sheila - from Houston, TX
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
What types of baking chocolate are there?
Rita - from Alexandria, KY
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 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
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 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
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
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
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
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
how do i keep fondant from drying out while working with it?
stan - from Alexandria, KY
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
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
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
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
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
What is the difference between Chocolate and Candy Melts?
Tina - from Lufkin, TX
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
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
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
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
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
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
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
When i ice my cakes,the icing almost always runs down the sides.How do i prevent this from happening?
Sherry - from San Antonio, TX
I saw your show episode #309 where you made the Gingerbread Heart box. I was wondering if you could also create a box with either chocolate chip and/or oatmeal raisin?
Lilia - from Knoxville, TN
Hi Nancy. Is there any other ingredient instead of vegetable shortening to make buttercream icing?
Alejandra - from Chandler, AZ
What would be a substitute for eggs in a cake? I am a vegetarian.
Shobhana - from Des Plaines, IL
Hi! I want to know, if I can’t find self-rising flour, what can I use instead?
Susana - from Santo Domingo, Dominican Republic
How do you fill a cupcake? I’ve seen photos of fillings in them.
Ingrid - from Victoria, BC Canada
I was wondering, on your Cherish the Memories Cake, can you use just 1 of the pictures for doing the cake?
Jacqueline - from Madera, CA
Why is Karo syrup used in the icing you use for writing?
James - from Azusa, CA
What type of icing is best for under fondant?
Zoe - from New Glarus, WI
Do I have to use a springform pan for making a cheesecake?
Zoe - from New Glarus, WI
How do I transport cookies that have iced decorations?
Barbara - from Akron, OH
How do I keep fondant moist while working with it?
Brianna - from Atlanta, GA
What does “flooding” using icing mean and how do you do it?
Dorothy - from Gladstone, Manitoba, Canada
Hi, Nancy. I am sending this mail from India. I simply love your drop flowers and would love to make them. The only problem is that I am unable to find Meringue Powder or egg white powder in India. Can I make royal icing with real egg whites then use that for the flowers? Will they be as well set as your flowers?
Medha - from Delhi, Delhi
How do you transport ice cream cakes?
Peggy - from Tampa, FL
My mom always made homemade candy using fondant, and I am now making it. I cook the mixture to soft ball stage, then let it cool a little before beating it until it turns white. Is the fondant for cakes and candy different?
Rich - from Sacramento, CA
Can I use a parchment paper bag with decorating tip only (no coupler)? Will it hold?
Jacqueline - from Brunei, Brunei Darussalam
Hi! I was wondering if I can use margarine instead of butter for the Roll Out Cookie Recipe?
Nathalie - from Caracas, Venezuela
In your Oatmeal Lace Cookie Recipe, is the butter salted or unsalted?
Linda - from Aurora, CO
Why do my cakes sink in the middle?
Luzita - from Logan, UT
I have not worked with fondant before and the cake my daughter wants is decorated with it. Can fondant be used on a layer cake made with boxed cake mix? I’ve seen you mention to use pound cake, but my daughter doesn’t like it. What should I do?
Tracy - from Durand , MI
Can I use whole wheat flour for baking a cake instead of white flour? If yes, how would I substitute?
Terry - from Wayne, NJ
How do I keep the icing from running down the sides of my cake?
Megan - from St. Louis, MO
Can I use margarine for the Roll-Out Cookie Recipe?
Nathalie - from Caracas, Venezuela
Why does my fondant sweat? It looks like it has water bubbles.
Lilian - from Port Harcourt, MD
Can fondant be restored to softness once it hardens? Can I try glycerine? Thank you Nancy, I love your show!
Janet - from Caguas, Puerto Rico
I bought self-rising flour instead of all-purpose flour. Can I use it the same as all-purpose for making cookies?
Jane - from Pinon Hills, CA
Why does my cake get a big bump in the center that makes it look like a volcano after it bakes?
Nayomi - from Napa, CA
How can you keep lavender/purple icing from turning blue when exposed to the sun?
Eva - from Granite Bay, CA
Can I use a fluted tube cake pan instead of round 9” cake pans when baking a cake?
Alicia - from Harlingen, TX
Hi Nancy, I live in high altitude (La Paz, Bolivia) 3,800 meters above sea level, and I have tried and tried your recipes but I cannot bake one cake…so I would like to ask you what can I do to bake in high altitude?
Ingrid - from La Paz, Bolivia
Why did my cake fall in the center? I just opened a new can of baking powder, however this is not the brand I usually use. I tried the recipe twice today and it happened both times. I’ve made this cake on many occasions and have never had a problem until today. Do you think I got a bad can of baking powder?
Deb - from Moline, IL
Do icing colors go bad or spoil with age?
Susan - from Houston, TX
How long should I beat the eggs after putting the last egg into the cake mix? Is 5 minutes too long?
Linda - from Selangor, Malaysia
Hi Nancy, I am having this problem: whenever I bake a cake it is too moist to frost. I tried cooling overnight and still my cake falls apart when I try putting on the crumb layer or just frosting it. HELP.
Holly - from Edon, OH
How can I make chocolate icing?
Brenda - from Redwood City, CA
Why do the mini cakes I make in loaf pans drop in the middle?
Donna - from Poulsbo, WA
I am new to cake decorating, and I want to start making birthday cakes for my daughters. What are the basic tools I need to start decorating with? Keep in mind I am starting from scratch.
Paula - from Morgantown, KY
Since vegetable shortening now is trans fat free, my buttercream icing no longer crusts the way it used to. What can I do to compensate for this change?
Mike - from Hixson, TN
How do you make the leaves on the Weeping Willow Cake stay on?
Lilli - from Atlanta, GA
If you are making the chocolate spritz cookies and you do not have a cookie press, what can you use?
Brandy - from Marana, AZ
Is fondant the same as what they call in the UK marzipan? They look the same.
Laura - from Seville, Spain
When icing my cake, I can’t seem to get my icing smooth. What am I doing wrong? Am I making it too thin?
Jenny - from Atlanta, GA
Hi Nancy, my son graduates in May from high school and I wanted to make his cake in the shape of an electric guitar. I’ve never used fondant but I think that would make it look the best. Just wanted to get your creative tips for this product. Thanks Bunches.
Dianna - from New London, IA
How would I best cut a cake (round, heart shaped, square, etc.) to make ensure that equal servings may be distributed evenly?
Cathy - from Elkhart, IN
I have never worked with fondant and cake decorating, do you have any good tips for someone who is just starting out?
Chops - from Davison, MI
Why is my buttercream frosting for cupcake use a weird consistency? Is it possible that I over mixed it in my food processor?
Julesie - from England, UK
Hi, I would like to know how to make a cake decorated with sharks; it is for my nephew who is turning 6 years old and he has asked me for it. Please Help!
Montserrat - from Tehuacan, Puebla, Mexico
How can I make the icing for petit fours?
Megan - from St. Louis, MO
I’m making a red velvet cake from Duncan Hines. I need to make it firmer to hold up under fondant. Is there something I can add to the mix to firm it up?
Lisa - from Snellville, GA
Nancy, I have an old Wilton book called Beautiful Bridal Cakes “The Wilton Way.” In it, it has a cake that has antique lace going over the sides of the cake, and says to use an antique net nail. I have looked all over the internet for this, do you know where it can be found; or how to do the lace draping over the side of the cake? I would be happy to forward a picture of the cake. It is gorgeous and I would love to make it for my niece's wedding. Thank you for any help you may provide.
Gail - from Syracuse, NY
I would love to bake the German Chocolate cake that I saw in the #309 show. I do not have a cake pan for the 6” size the recipe calls for. Is it possible to use the spring form pans instead? I do have those.
Ivy - from New York, NY
I am going to decorate an oval cake with fondant and do cornelli lace. I am dividing the cake into 16 sections of lace from base to top. After marking the bottom do I freehand all the way to the top or is there a pattern guide to keep the lace consistent?
Donna - from Palm City, FL
Can I put parchment paper on the bottom of a springform pan when baking a cheesecake?
Dee - from San Diego, CA
I would like to use cherry pie filling instead of raspberry for filling in a white chocolate cake, would that work?
Carol - from Cecilia, KY
I live in Florida. When I’ve tried to decorate a cake, the buttercream is way too soft. Should I refrigerate it first? I’m trying to make it look like fur and it keeps mushing together.
Erin - from Hallandale, FL
I am from Narajito, Puerto Rico. I have two questions. Can I use instant cake mix for a 3 dimensional giant cupcake? Do I need more than one box of instant cake mix?
Sully - from Naranjito, Puerto Rico
What is pastry flour and where can I buy it?
Ann - from Basking Ridge, NJ
Why is it when I mix sugar, egg and milk to make a cake, it looks like cottage cheese. Please help me, I would like to learn how to make cakes, cookies, and other things.
Amarilis - from Bronx, NY
When I make boiled icing, it looks really good. However, it is gritty like the sugar isn’t dissolved. My recipe calls for brown sugar, egg white, cold water, vanilla and salt. Would a bit of corn syrup help?
Kimberly - from Saint John, New Brunswick
What is half and half?
Maria - from Nicosia, Cyprus
I want a frosting that will harden when it dries (like the birthday letters at the grocery stores). Is there an icing out there or recipe to make one at home?
Angela - from Ventura, CA
Why does my chocolate Capri cake crack around the edges?
Michael - from San Mateo, CA
When I make my base for the roses out of Wilton’s Class Buttercream, the base starts to lean and then falls off the nail as I am piping my petals. I use a stiff consistency and have even tried freezing the bases before I start working the petals, but to no avail. What can I do or try to keep the center base from falling or leaning? I am also having a problem with my petals coming out feathery looking.
Anita - from Perkinston, MS
How do I make the top of a cake look like stained glass? I saw a picture of one that looked “see-through”, but I am not sure how to do it.
Julie - from New Hyde Park, NY
I am making a wedding cake for my nephew. Their colors are maroon and silver. Can I make a silver pearl dust paste and brush it on my icing roses? If so what type of icing should be used? Should I mix the dust with vodka, vanilla extract?
Tanya - from Harrison, AR
Does the Chocolate Beet Cake look like Red Velvet Cake? Can you taste the beets? I’m looking for a Red Velvet type cake without the food color – is this it?
LaWanda - from Pasadena, CA
If you use a chocolate buttercream to ice a cake, will it come through white fondant?
Tameka - from Orlando, FL
How can I replace the meringue powder? I’m from Peru and we don’t have the product available here.
Mayra - from Lima, Peru
Hi, Nancy. I have a question about making royal icing. I made a royal icing following exactly the ingredients and procedure. After I got done with it, it was foamy. Then I started piping and it became watery. I even added corn syrup and it didn’t get stiff. I let it stand uncovered hoping to get it dry, but it turned out too wet. What am I doing wrong?
Donna - from Frankfort, KY
Can I use Gum-Tex to make Gum Glue Adhesive?
Luz - from Roselle, NJ
Hi Nancy! Can I use salted butter to prepare cakes?
Olgamar - from Barquisimeto, Venezuela
Can I use icing colors to color Candy Melts?
Joyce - from Chicago, IL
I like to make pumpkin rolls but they always seem to be wet or sweat after I fill them and refrigerate them and then take them out to serve them. What am I doing wrong?
Amy - from Wheeling, WV
Is it possible to substitute powdered sugar for regular sugar?
Jeannie - from Papillion, NE
How can I get a nice smooth icing finish on my cakes before decorating them?
Cordieann - from Bossier City, LA
Is Wilton Icing Color considered a paste color?
Bobbie - from Hemphill, TX
Can I put cream in the center of a cupcake, and if so how?
Lyann - from San Jose, CA
What is the difference between a cake box and plastic cake dome? Can cake domes be used in delivering cakes instead of cake boxes? Does humidity affect cake domes?
Mimi - from Charlotte, NC
What is the recipe for crème de menthe bars?
Hanaah - from Charlotte, SC
Nancy, I tried the marshmallow icing and it came out very soft. I need to know how can I make it stiffer for decorating? Is there a difference between marshmallow fluff and marshmallow crème? Please help
Linda - from Country Club Hills, IL
Nancy, I love your show and my 10-year-old daughter and I tivo it and watch it on weekends so that we can bake your beautiful cakes together. My question: before you put your fondant on the cakes, most of the cakes appear powdered (on the show)… is this flour?
Kristin - from Sonoma, CA
I use unsweetened cocoa for the frosting in a chocolate cake, but it never turned dark brown. Do you have to use other kinds of chocolate?
Mrs. Adria Ramirez - from San Juan, Puerto Rico
My cake always gets burned on the bottom and the tops take long to cook. My cake then shrinks after taking it out of the oven. This always happens since I’m using an electric mini oven. What temperature should I set the oven?
Sadiyya - from Johannesburg, South Africa
When I bake cookies, they spread really thin. What am I doing wrong?
Chris - from Danville, CA
Hello Nancy, I want to know like I can be sure that colors to buy and that they are not pies. recently it buys by Internet the box of 12 colors, but all are colors pies. There is some indication in the packing that indicates the type to me of color which I am buying? If they are dark colors or pies? Thanks, Lorernys
Lorernys Suarez - from Anaco, Venezuela
Where can I buy icing tips and icings?
Samuel - from San Jose, CA
where can i buy chocolate vanilla and butterscotch melts in alexandria would like to make some fudge
mike - from alexandria, VA
I can never find the icing tip that the recipe calls for. Like for the Fairy Princess Layer Cake.
Isla - from West Chicago, IL
What are 4 basic icing tips to start out with?
Teresita - from Toa Alta, Puerto Rico
How long in advance can a fondant-covered cake, with buttercream crumb coat, be made and stored at room temperature?
Paula - from Pleasant Hill, CA
Do I have to spray a pan before I bake in it?
Hannah - from Chicago, IL
I am using the 1-2-3-4 cake recipe from the Swan’s Cake Flour box. It advises to pour batter into three 9-inch pans; however, it doesn’t seem like enough batter for all three pans. Is it okay if I filled my pans less than 1/2 full?
Nadine - from Paulina, LA
I baked banana bread in a 9 x 13 in. pan and had to leave before it was done. The center was still raw. I took it out of the oven and later re-baked it. Is this unhealthy?
Jill - from Bridgewater, NJ
Hi Nancy! I love the lemon cake recipe you have but would like a substitute for the four sticks of butter. Can I use oil?
Mari - from San Francisco, CA
Hi, I am a fan of your show and I’m just 14 years old. I would like to know, what is the best cake to use when decorating with fondant?
Irene - from Santa Isabel, Puerto Rico
Hi! I’m from Mexico and we don’t have buttermilk. What can I substitute?
Montse - from Tehuacan, Puebla
What size brush should I use for brush embroidery? What sort of tip should it have – round or flat?
Marilyn - from Carlisle, Cumbria, England
I’m making one real cake and three dummy cakes. All will be placed on separate rising tiers. How far in advance can I ice the dummy cakes and have them remain looking freshly iced?
Elaine - from Shelby Twp., MI
HI.when i make my butter cream,my butter cream dont come out dat soft,n when i put it on my cake it dont come that smooth, the cake dont look soft n smooth,what am i doing wrong?
Rabiah Patel - from london uk, IN
I am new to using royal icing and made it for the first time yesterday. How is it that 6 tablespoons of water is supposed to be enough to make this icing? It occurs to me now that perhaps you are supposed to mix the water with the powder, then, slowly add the sugar. Is that right? The recipe just says to combine everything and mix.
Maureen - from Killeen, TX
Can you make the chocolate “candy clay” with any flavor or color of Candy Melts?
Kelli - from Spokane, WA
For raspberry mousse filling, can I substitute nondairy whipped topping or buttercream icing for the whipped cream?
Dianne - from Farmington Hills, MI
What is the tip number for swirl icing on a cupcake?
Carol - from Beaver Falls, PA
Can we add water instead of milk to make buttercream icing?
Ashirwad - from Milpitas , CA
Can you put buttercream decorations on top of fondant?
Linda - from Lafontaine, Ontario
What is it to "spatula stripe" an icing bag?
Sheila - from Bronx, NY
I made my own wedding cake 9 years ago and used Royal Icing to make drop flowers. That was the last time I needed Meringue Powder and have kept it in the refrigerator all this time. Is it still good after all this time?
Cat - from Huntingburg, IN
How many bars of butter make 2/3 cup?
Rebecca - from Tegucigalpa, Honduras
Can you use waxed paper or parchment paper over the cooling racks to cool the cake on after you take it out of the pans? Will the cake stick to either of the papers?
Janelle - from Marietta, GA