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I'll be answering ten questions each month... and if your question is chosen, I'll post a personalized response!

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Categories

• General Baking
• General Icing
• Ingredients
• Rolled Fondant
• Buttercream Icing
• Royal Icing
• Fillings
• Decorating Techniques
• Icing Colors
• Tips Used in Decorating
• Storage
• Cupcakes and Mini Cakes
• Cookies
• Candy
• Gingerbread
• Tiered Cakes
• View all questions

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.

I am making fondant flowers and hearts for a birthday cake, and the decorations are white from the powdered sugar. How do I get them glossy and shiny again?

Robin - from Johnson City, TN

I remember hearing you say that gum paste doesn't have much taste. Is it possible to flavor it with some sort of extract (i.e., almond or lemon) or a flavoring?

Ashly - from Missouri City, TX

I am 9 years old. My mom is having a baking party for me and my friends. I would like to make a cute but simple design on my cupcakes. Can you please give me some ideas?

leonine - from roosevelt, NY

How do i make royal icing that dries shiny? Sometimes it is slightly shiny, and other times dull and grainy looking. My recipe is powdered sugar, real egg whites and a few drops of lemon juice. Should i increase the egg whites to make the icing shiny when it's dry?

chris - from rancho santa fe, CA

I've tried many chocolate frosting recipes, many with a great flavor, but in each recipe the frosting hardens after a few hours. It is super soft and silky putting it on the cupcakes, but then it hardens. How can I make a chocolate frosting with great flavor that stays super soft all the time? Thanks so much!

Andrea - from Ancramdale, NY

How can i make royal icing or a good icing to frost a cake? I use a storebought buttercream but i want to learn to make my own to save money.

yareida - from worcester, MA

Times are not what they used to be and I would like to teach my children how to bake a simple, inexpensive cake. Will you be posting your Depression Cake Recipe or showing on your show how to make once more?

Benita - from Las Vegas, NV

Can you use whipped cream instead of icing to make cake pops?

Valeria - from Cali, Valle del Cauca, Colombia

What kind of chalk do you talk about when coloring flowers? Are they easy to get? Is it the same as that one used on chalkboards or is it like powdered color?

Carolina Mendez Hernandez - from San Jose, Costa Rica

I would like to know where I can get a stabilizer for meringue to use it for an icing?

Jean - from Erie, PA

I can't seem to find buttermilk in my area. Can I substitute for another milk?

Maria - from Quebradills, Puerto Rico

Is there any way that the candy clay recipe might work using confectioner's coating?

Marian - from Mexico City, Mexico City

I am planning on making farm animal face cupcake toppers out of fondant and wanted to make them ahead of time. They are flat and will sit on top of the iced cupcakes. How far in advance can I make them and how should they be stored?

Jamie - from Nashville, IA

When covering cake balls, I am having a hard time with the chocolate hardening too quickly. I was told to temper a good quality chocolate instead. Can you please help?

Lee Ann - from fulshear, TX

Where do I find edible glucose for the fondant?

Laura - from Spotsylvania, VA

Can I freeze heavy whipping cream in its original container and for how long? i never use up all the cream and would like to freeze it to use for another occasion.

Mary - from Charleston , SC

I need to make a cake but without much fat. Can replace some ingredients like butter?

Giselle - from Caracas,Venezuela, Caracas

Can I add cake flour to a boxed cake mix?

katrina - from indianola, MS

I have a cake I made Thursday morning with crusted cream cheese covered with fondant. How long can I leave it out?

Raquel - from Bronx, NY

If I want to double the amount of royal icing do I double both the egg whites and confectioners sugar?

Sue - from Walsall, England

Can i bake and ice 2 pound cakes (one 6" and 10" round) two days in advance of an event?

rudi - from Stoke-on-Trent, United kingdom

Which cakes stayfresher for longer? I want to make a chocolate and vanilla wedding cake and need to know what ingredients keeps a cake fresher.

DIANNE - from pietermaritzbur, south africa

Which is the best icing to decorate cookies?

Carmen - from Bayamon, Puerto Rico

I have arthritis in my hands and have difficulty kneading gum paste. Can my stand mixer be used?

Jean - from Ellicott City, MD

At home I bake 1 pecan pie for 50 min at 350 degrees farenheit. If I put 2 pecan pies in the oven, what temperature and how long do I bake them?

Paul - from San Rafael, CA

Why mayonnaise in chocolate cake? I have never heard of this.

mellie - from caguas, puerto rico

I'm making cream puffs for tomorrow. I would like to make the shells today. Will they get hard or soggy before I use them?

Sandra D. - from Mahopac, NY

I am looking for the candy mold to do the "basket of fruit" project. I tried Wilton and they only carry a 10-pack candy mold set that does not include the pear & banana, just the strawberry. Please let me know where I can find these mold. I really want to do this basket.

Daisy - from Canovanas, Puerto Rico

I lost the recipe that you had on one of your shows. It was "chocolate clay". You could color it and roll it and form it into different shapes. Help!

Margaret - from Nanuet, NY

In an 8inch pan do you pour all the cake batter in or just half?

tracey - from edmonton, KY

Can buttercream roses be stored in a cotainer and not refrigerated or in freezer?

sheila - from houston, TX

I will be making wedding cupcakes for my niece's wedding and I was wondering if I can put royal icing flower decorations on top of Wilton's buttercream?

Christina - from Johor Bahru, Johor, Malaysia

Our local PBS station has stopped airing your show. How should i approach this? I really miss it.

linda - from sharpsville, PA

You made a monkey lolipop cake. Where did you get the mold for the monkey?

cathy - from hanover, PA

I would like to know if there's a school to learn how to make cakes?

Dalila Torres - from Concord, CA

I'm looking for a smooth and creamy icing recipe. I plan on decorating cakes. Thank you!

Kyle - from Troy, IL

Recently I saw your show where you used a lamb cake pan to create the most wonderful dinosaur using fondant. Can you please tell me where I can find the directions for creating that particular cake on your web site. I neglected to write down which episode it was on. Thank you very much.

Alda - from Millerton, NY

Where can I find the color flow recipe?

Marcia - from Grand Blanc, MI

I want to know how to make any desired color if I have only green, yellow and red icing color. Please send me a chart for color blending.

Sharad - from Haridwar (India), Uttera Khand

How do I prepare doughnuts and doughnut glaze?

mayra - from trujillo alto , puerto rico

How long can I store my fondant? It is homemade with marshmallows. Also, how do I exactly store it ?

Maha - from Jeddah, Saudi Arabia

Can I use regular all-purpose flour instead of cake flour when making cakes? Does it really make that big of a difference? If so, why?

maureen - from Lisbon Falls, ME

I am trying to make monogram "C"'s to place on top of 90 mini wedding cakes iced with Italian Meringue Buttercream. I have been piping the letters on parchment and am already worried about breakage. I read somewhere that waxed paper is better? Also, how would you go about storing them, transporting them, and securing them to the top of the cakes. Would they hold up in the fridge? Thanks!

Bridget - from Corvallis, OR

How old do you think a decorator should be?

Israa - from Dearborn, MI

When I'm decorating a cake how can I prevent my icing lines from breaking?

Cassie - from Nortonville, KS

How do you take Wilton butter cream and make it the color black using Wilton black food gel?

Jaclyn - from Chicago, IL

The last time I made cupcakes for an event, I baked and frosted them the day before and left them in the refrigerator over night. The container was covered. The next morning I took it to the event, but it was not served until 11:20. By then the piped star frosting was very soft but the design still showed, and the frosting slipped to the side from some of the cupcakes. By the way I use canned icing from the grocery store. What can I do to prevent the frosting from melting and slipping off the cupcake?

Meranda - from Boston, MA

Fondant is so costly to buy, so when doing cakes for customers I would prefer to use homemade fondant. When I make it, I have a problem with it tearing when I roll it out and try to place it on a cake. What suggestions do you have to get it to the right texture, or is it a recipe that you have that you can share?

crystica - from youngsvilles, NC

What kind of icing or chocolate do you use for your cake pops on the show?

Edna - from San francisco, CA

I once tried making one of your Candy Melt Recipes, except they did not harden! What could I add to make them hard next time?

Nelly - from Pleasanton, CA

What is the difference between gum paste and fondant? Can you flavor them?

Rachel - from Houston, TX

When baking a cake, whether it is in a rectangle pan or round pan, it always comes out with a hump in the middle. WHY?? Can I "prevent" this and if so, how?

Julie - from Ottawa, OH

What is a good, easy truffle recipe?

Rachel - from Newton, KS

How do you make buttercream icing?

j. craig - from Baltimore, MD

Is it okay to subsitute baking powder with baking soda and what are other things you can subsitute with baking powder?

Sarah - from Tustin, CA

Do you have a receipe for whipped icing?

jackid - from houston, TX

Where I come from I can't buy Candy Melts, what can I use instead for different recipes that call for all-colors Candy Melts? For example I want to try your colorful Thumbprint Cookies.

Alexa - from San José, Costa Rica

Where are the directions for the lady bug cupcake? It's darling. Thank you.

Marianne - from milwaukee, WI

Can you decorate all types of cakes with fondant icing or are there only certain types that work?

Joanna - from Melbourne, Victoria

On today's program you were preparing a moist cake with strawberries. What is the name of that recipe?

LOURDES - from San Juan , Puerto Rico

Is it necessary to level all cakes when stacking them? If so, how do you know when you've trimmed enough? Also, is it best to freeze the cakes before trimming? Thanks, Nancy! Love your show!!!

Emily - from Smithfield , NC

Would you use cream cheese frosting for a basketweave decoration?

shoko - from mexico , mexico

Is it possible to flavor icing? If so, how?

Nancy - from Moreno Valley, CA

Can cookies decorated with color flow icing be frozen and if so, for how long?

Lois - from Borden, Prince Edward Island

When doing the brush embroidery, what is best for dipping the brush in and what type of brush should I use?

Cheryl - from Darlington, SC

Nancy, Can I use unsalted butter in my buttercream?

nathaniel - from panama, panama

How many cups of batter are in a made from scratch 3 layer cake?

Terri - from Williamsburg, VA

How do you put fondant on a square cake? Thank you!

Ruth - from Glasgow, KY

Is a jelly roll pan the same as a cookie sheet?

Denise - from Kincardine, Ontario Canada

When you make popcorn balls, can you also use other popcorns like caramel corn?

Jamar - from Oakland, CA

How can I keep the sides of my pound cakes from getting too brown while the middle and top are continuing to bake?

Jane - from Rocky Mount, NC

I made fondant cutouts about 1 week before placing them on buttercream-iced cupcakes. I placed them against the piped buttercream so they were at an angle however they soon started to sag. I had to cut the tops off the cupcakes to make them completely flat. What did I do wrong? Should I have left the fondant cutouts to dry a lot longer or will fondant absorb moisture from buttercream icing no matter how hard the fondant cutouts are?

Lorraine - from Perth, Western Australia

I'm making an graduation cake. I want to know if I need dowel rods underneath a 4' cake that is stacked on top of an 8' cake? The idea I had was to make a 2-tiered cake, but make the 4'cake on top a graduation hat. Will I need cake rods under the 4' cake for support?

Daneekia - from KILLEEN, TX

Can I use a mixer instead of my hands to incorporate the color into my fondant?

cassie - from notonville, KS

Can I refrigerate iced cookies?

Chan - from SAN DIEGO,CA., CA

In the Top 10 Questions, you directed Connie to the website to get the recipe for the "Quatro Leches Cake." I was curious, so I went into the website to read the recipe. I was fine until I got to the last paragraph of the recipe about assembling the cake. Do I understand from these instructions that buttercream icing is spread on top of the cakes that have had milk poured on them? How in the world did they accomplish this?

Judy Cannon - from Mishawaka, IN

Where can i buy the sparkly glitter sugar to decorate cookies and cupcakes not the pearl dust?

Penny - from Mount Pleasant, IA

I cannot find the recipe for cake batter with condensed milk poured over the cake, after it was baked. It appeared on Detroit Public Television the week of April 16.

Connie - from shelby twp, MI

Can you use parchment paper instead of tin foil to cover the cardboard of tiered cakes?

Cassie - from nortonville, KS

I'm making cookie pops that will have an edible image on them. Should I put royal icing or buttercream frosting on the cookie before placing the edible image on top? Also how advanced can I make them?

Elizabeth - from Providence, RI

I made cupcakes using a tip for a rose on top. I also made butterflies out of royal icing and placed them on top of the cupcakes, but after an hour the butterflies went soft. Can you please tell me why this has happened?

sally - from colchester , England

I'm trying to make buttercream roses and i understand you need a stiff buttercream. I tried it with refrigerated buttercream and it didnt work. It was too stiff. Was that wrong to do? Should i start over and add more sugar? I had 3 cups of sugar in it.

rachel - from east windsor, NJ

Can i make bows using only fondant?

sapha - from Addu city, republic of maldives

I tried making rice cereal treats but is was a total failure. I want to use it to make a cell phone and other decorations for a handbag cake. My rice cereal treats were so sticky that they would not come off the the wax paper. What would you suggest? I have to bake the cake in May and want to try it before the time. Thank you

Elda - from Krugersdorp, South Africa

How long are the icing colors good for? I have had mine for about 5-6 yrs. I am not baking as much.

sherry - from hamilton, OH

Will adding powdered almonds to whipped icing deflate it?

Bertha - from Robstown, TX

Is there any place that lists how to make different colors for the candy melts? I would like to make maroon for graduation but don't know what colors to mix.

Alberta - from Brandon, FL

Hi Nancy, I love you and your shows a lot. What is cake Gel?I Heard that cake gel helps the cake to be very spongy. It also hep the cake to be very fresh. Can we substitute cake gel to piping gel?Where can we get that cake Gel? Please help.

lakshmi subraja - from FallsChurch, VA

How do you put fondant on a square cake? We are making this for a wedding in April and we want to get it right. Thank You. P.S. Love your shows.

Ruth - from Glasgow, KY

where do I find the grass icing attachment #233? Hobby Lobby?

Rachel - from Cypress, TX

Where can I buy fondant? Or can I make it?

Deborah - from White Lake, MI

What is difference between royal icing and buttercream icing?

marzie - from esfahan, iran

When baking pound cake it cracks in the middle. Why?

Alma - from Riverdale, IL

Why do my cakes have a soggy center or bottom? I make sure I mix the batter thoroughly and not make the batter too thin, and I do not underbake.

Gladys - from Singapore, Singapore

Nancy, what are some cute simple ideas for cupcake decorating?

Hannah - from los angeles, CA

Hi Nancy, I was wondering how to make a soccer ball cake?

- from , WA

Why do some recipes use almond extract in addition to vanilla extract? Why not use just vanilla extract? (for example, roll out cookies)

Ilene - from Toronto, Ontario

For chocolate beet cake, do you include the juice from the canned beets when pureeing, or drain the beets?

Dorothy - from Philadelphia, PA

Could you make a snowman out of cake pops?

Famitsai - from Giroy, CA

Could I use food coloring or other sorts of food dyes to put in plain, white frosting to put on my cupcakes?

Kristine - from Orange County, CA

I was wondering if Candy Melts are easier to use than chocolate? I get annoyed at the waste from chocolate as it starts to set half way through a project, and has to be rescued. If Candy Melts don't become so bothersome, then thats the way for me. Please could you help?

claire - from durham, uk

I am making a cake for my grandson's Boy Scout blue and gold dinner. I am making a buttercream transfer which consists of blue and gold. I cant get the gold color I want. Any suggestions would be greatly appreciated!

diane - from wurtsboro, NY

Bakeries often carry butter cookies that appear to have been piped from a bag using a large star tip. I find that my cookie dough is too stiff for piping. What do you suggest?

Janet - from Turnersville, NJ

Hi Nancy. Can you tell me how to make butterflies using fondant or gum paste? I also want to add some jewels to it.

Uresha - from Vancouver,BC, Vancouver,BC

I would like to know how I can make a diamond shaped cake. Where can I get instructions on how to make this cake?

Mary - from Grove City, OH

I have an old candy recipe which calls for parawax. It seems this isn't really something we should be eating. One article I found recommended using chocolate with added cocoa butter marketed especially for dipping candies. Are you able to recommend a "recipe" for dipping chocolate that either uses the "right" kind of chocolate or a combination of ingredients for a dipping chocolate that will mimic the way the wax solidifies the chocolate so it remains firm at room temp and still has that nice shiny look to the finish?

robyn - from Sacramento, CA

What is fondant made of?

jiena - from san pablo, CA

How can I tell the difference between stiff & medium consistency icing?

Domenica - from Montreal, Montreal , Canada

One of my friends is planning on making a rice cereal treat wedding cake for her niece. She's thinking of doing rectangular layers. Do you think that this can work? What kind of frosting would you suggest?

Micki - from chicago , IL

Dear Nancy: I will be doing a small wedding cake iced in buttercream and plan to put fondant flowers on it the day before the wedding as it will be picked up instead of delivered. Will my fondant flowers go soft after sitting on the buttercream overnite and part of the next day and fall off the cake? Thanks for your website - it has great information.

Grace - from Troy, MI

Can I use royal icing instead of Candy Melts for the cake pops or do I use thinned buttercream?

Neikhila - from Katy, TX

My son loves chocolate so I am using milk chocolate icing instead of buttercream - will it still help keep my chocolate fondant covering moist and yummy?

Rachel - from Cupertino, CA

I'm new to decorating cakes and cupcakes. Your show is amazing. Thank you for such a good show. My problem is that I can't decorate as well as all the videos of buttercream. Sometimes when I lift my piping tip away the buttercream pulls away with the tip and spoils the whole design. What am I doing wrong?

Ayesha - from Fort worth, TX

How do you make chocolate curls?

Julia - from Glendora, CA

Please help!!! I melted white chocolate, (using milk occasionally to help melt it)and used food coloring to color it different colors. I filled up a cookie candy mold but instead of putting a sandwhich cookie in, I just filled the mold up to the top. After it hardened I tried taking them out but they were stuck!! Please help and tell me what I did wrong!

Lidia - from chicago, IL

Can you use stamps on cakes and brownies?

Anna - from Shreveport, LA

How do I stop a 9 in. x 13 in. sheet cake from rising in the middle?

betty - from Fitchburg, MA

Will chocolate decorations melt if left on buttercream icing? I want to decorate my granddaughter's birthday cake the day before her party. Will the candy melt?

nancy tuman - from fox river grove, IL

Are the tip numbers used in the show universal or from a particular maker?

Iris - from Miami, FL

Can you freeze sugar cookies decorated with buttercream icing?

Martha - from north augusta, SC

I've been looking into using edible paint. I have seen a lot of techniques but when I tried it the purple turned to blue. What is a good technique or product to buy for edible paint?

Carmen - from East Hartford, CT

Where can I buy fondant? I'm only 15 and love to decorate cakes.

Amirah - from Newark , NJ

I am making a dark green wine bottle out of gum paste. Do I color it before with icing color, or after it has been molded and set to dry for 2-3 days? How do i get it to be very shiny in color?

angie - from north lauderdale, FL

I had a hard time trying to make a simple bow out of fondant for a birthday cake. It would not hold its shape, even when I put clear wrap inside of it to hold it up. How do get the bow to hold its shape? Should I use buttercream icing or cream cheese icing when using fondant?

Kate - from Parkers, MN

How do I accurately measure then cut the dowels for a layered stacked cake? Do you recommend wood or plastic? I have also read that straws can be used instead of the wood or plastic dowel?

Maureen Hernandez - from Miami, FL

My friend asked me to bake and decorate her wedding cake. She wants stars in diagonal lines on the side of the cake. I know when to make stars you should hold bag straight up. Is is possible to put stars on the side of the cake?

Irmgard - from Bloomfield, NJ

I am looking for a recipe for moist layered cakes that do not loose height. What type of cake should it be? My sponge cake always looses height. I use the sponge cake for special birthday cake themes. Is this the right type of receipe to use? Please can you help as I do a lot of birthday cakes that need layering, carving and all sorts of decorating but I loose height on the sponge cake receipe.

cecile - from Kempton Park, South Africa

How do you paint on fondant without the fondant becoming sticky? I've tried gel colors with a bit of alcohol. Wasn't pleased with the outcome. Thank you!

Robin - from Stafford, VA

I have friend that is wanting to dye a cake black for an 'over the hill' birthday. What is the best way to do that?

Jessica - from West Plains, MO

Where can i purchase food paste color? Walmart, or does it have to be a baking store?

Rayleen - from Hayward, CA

Hi Nancy! Love your show. I want to prepare cookie dough, but I don't have a food processor. What can you recommend?

Carmen Julia - from San Juan, Puerto Rico, USA

Hi Nancy, I was wondering if y'all are going to be making more shows? if so when will they start up?

jessica - from pasadena, TX

How can I make the same buttercream icing like the bakery makes? I want it to be creamy.

Susan - from carteret, NJ

What type of pans do you use when making a two tiered cake? (one round cake on bottom and a smaller one on top)

Jayme - from Farlington, KS

Hello there! I am making a cake with fondant but I can't use buttercream or royal icing, as several of the guests are allegic to one or the other. What else could i use so that the fondant sticks to the cake?

nj - from misterton , england

Hello! I am making my wedding "cake". I am using a cake dummy, as we are traveling to our location. How early in advance can I frost my cake dummy? without making it look gross when it is presented? And what type of frosting do you recommend for this project. Thank you!!!

Candace - from Wanship, UT

How long can the Wilton Buttercream remain outside of the refrigerator?

Sandra - from Airmont, NY

I am new to cake decorating. I have your DVD Bake, Decorate, Celebrate but I did not find the answer to my question on it. Can I bake cakes and freeze them ahead of time ? With or without frosting ? How long can they be frozen before I must use them ?

Linda - from Marshalltown, IA

I have to bake a sheet cake for class and do not have a perfectly square sheet pan but cannot afford to buy another sheet cake pan that is perfectly square. Is there any way I can square it off perfectly without getting another pan? Thanks Beatrice

Beatrice - from Richardson, TX

Hi Nancy! My family doesn't like the taste of fondant, so I was wondering if you can flavor fondant with those Wilton icing flavors?

Tabitha - from Tulsa, OK

I want to buy all the baking & decorating supplies & equipment that you use on the show(s). Where can I get them? Money is no object. Please advise. Thanks!

Cheryl Smith - from Los Gatos, CA

Nancy, I bake an awesome carrot cake! God the recipe from ALLRECIPES. Use a 13x9x2 pan and cake gets a bit hard on the end. What can I do about this?

Marcia - from Philadelphia, PA

Hi Nancy - I will be making gumpaste cascading lily sprays for a 3 tier wedding cake. Would it be better to use fondant covered cakes to help hold the flower wires in place ? I'm afraid if I use buttercream, they may sag/slide or make indents in the icing. Please help ! Thanks !

Cathy - from Pittsburgh, PA

What stores supply cake flour? And does it specifically say cake flour on the box?

leonor - from Oakland, CA

After removing my pound cake from the oven, as it cools in the pan it cracks on top. Why does this happen? I do not cover it while cooling.

bernice - from chicago, IL

I am trying to find the recipe for the strawberry cake you make on show 907 where you made a filling with various kinds of milk and put in fridge for awhile before puting cake together.

Glenda - from Grovertown, IN

For cake pops the recipe calls for decorator icing, do you mean royal icing?

Pat - from Clare, MI

Twice now I made a 3 tier cake - both fell apart for some reason. I made sure I put at least 4 dowel rods, about the same height of each tier and the top cake still smashed the bottom tier. Help! I don't know what I'm doing wrong! :(

Leigh anne - from Seattle, WA

Hi Nancy! I have a question on how to make Fondant! I've tried making it but the result's didn't come out right! Also please tell me how to control it and make figures with it. Please answer back!!! Thank you.

Amada Sandoval - from Hayward, CA

Hi Nancy,I'm only 13 and i would like to know if you can put rolled fondant inside the fridge?

Ilazhia - from new york, NY

I need icing in a pumpkin colour - how can I do this? Would like it to be cream cheese icing but not necessary. Thanks, Marion

Marion - from Ottawa, Ontario

How to make sugar cookies taste like almonds? I need them to have a strong almond flavor but not have them be too expensive to make.

Amarilis - from Toa Baja, Puerto Rico

What type of cake I should bake to make a fondant cake?

Tena - from Bahrain, NE

1. Hi Nancy. I haven’t watched your program but would like to know what channel/station it’s on? I would also like to know if you recommend any classes/schools one could attend. I’ve always loved making cakes but the only ones I can make are simple rectangular from the box ones! Need I add store bought icing! I’ve always loved watching shows like Cake Boss and wish I could do the same thing for a living. I would love to start off small, as in part-time weekend work, and hope that could blossom into a business. Somewhat far-fetched, but I am very passionate about it! Please write back!

Mayra - from Russellville, AL

Hi Nancy! I was wondering if you used melted icing to dip your cake pops, would the icing dry like candy melts? I would so appreciate it. Thanks!

Alia - from Los Angeles, CA

Can I substitute Splenda for sugar?

Claudia - from Downey, CA

I was making a pirate face birthday cake for my son and after crumb coating it, I forgot to let it harden. I just put the fondant on top of the cake. As I was continuing to decorate the cake I realised it had several air bubbles. Should i start all over again or should i just finish and eat it up?

zeinab - from mombasa, kenya

I need to make a big cookie that looks like a pepperoni pizza for my granddaughter's birthday, I don't know what to use for cheese, sauce and pepperoni. Do you have any suggestions?

Susan - from Spartanburg, SC

What is fondant?

Zaaynah Joomun - from Rose Hill, ME

I want to know if all the cake recipes can be done as cupcakes instead of complete cakes?

Nieves - from Mexico, Mexico

How long does it usually take for royal icing flowers harden and be ready for use?

Lisa DiSalvia - from Philadelphia, PA

1. Hello! Can cream cheese frosting filled cakes covered in fondant sit at room temp? If so, for how long? Can you give us examples of fillings that are considered “perishable” and examples of fillings that, when the cake’s covered in fondant, can sit out at room temp? Many thanks! Have a wonderful week ahead.

Heavenly Frostings - from North Hollywood, CA

Hello Nancy, I love your show... I was wondering how can I get a Silver o Gold Icing on my Fondant or Buttercream to decorate my cake...

Claudia Sandino - from Caracas, Venezuela

Hi Nancy! My 4 year old daughter loves watching your show! If I use store bought buttercream icing, what do I add and how much should I add to get it to the thin consistency icing to put on my cake before I fondant it?

Trisha - from Manhattan, MT

Ok I am a novice "cake-maker". I tried my skills at my first sheet cake 12 x 16 last night. I did one box mix of white and chocolate so it was half and half. Is it possible to pre-heat your oven too much? I set my timer for 30 minutes and checked it at 17 minutes and the white side was done, the chocolate seemed done but when resting it sunk in and seems gooey? How do I fix this and what are some tips for next time.

Kayla - from Akron, IA

Will cake pops, dipped in candy melts, melt at an outdoor party on a hot day?

Heather - from Covington, OH

every time I make a chocoate cake from scratch, it flows over the pan...a lot. Why does this happen when I put equal amounts in each pan?

Michelle - from Aliso Viejo, CA

Can i use the yellow cake recipe as a base for other flavors? How can I change it?

anais - from Toa baja, puerto rico

What is the best way to clean the artist's brushes used for decorating candy?

Lee - from Houston, TX

Hi Nancy, I was wondering if I can put buttercream frosting and then the fondant over my pre-made frozen cakes or do they have to thaw completely first?I wasn't sure if condensation may form underneath.

Sue - from China Twp, MI

I'm making a buttercream frosted wedding cake top as a gift for a friends wedding in August to be eaten on their one year anniversary. Will the cake and frosting still be edible if frozen?

melissa - from coal township, PA

Hello Nancy Does your show exist on Dish Network? I've been trying to find it but I can't. If it does can you please tell me? Because I love making cakes. Thank You

Daniella - from Camarillo, CA

Hello Nancy, i have a problem with the size of my tin and the recipe. i have round cake tins of 22, 24 and 26 cm and square cake tins of 24, 26 and 28 cm. How can I adjust the recipe for my cake. And, what is it in inches and the servings as well? Thanks a lot.

Mantha - from london, united kingdom

I have been reading several of your cake recipes. For instance - orange cake. The recipe says to spray the pan with vegetable pan spray. My question: what kind of pan? Same for lemon cake: what kind of pans? Have I missed something? Thank you so much for all the info in your websight - very helpful!

Marilyn - from Louisville, KY

I'm baking a wedding cake covered with fondant what can I use to pipe dots and pearl border? help wedding is Aug. 5th 2011.

Linda - from Clarksburg, OH

Have made same pound cake for over 40 years. Since moving 5 years ago, cakes don't want to "let go" of pan (sometimes chunks stick to pay) and the crusts are soft and sticky and very light brown. I'm using same recipe, pans, methods. Oven temp. seems to be working properly and altitude is about the same as before. Any suggestions? Cakes taste fine, just look bad.

Ro - from Denver, NC

Hi Nancy! In the episode when you made flag cookies, I thought you used royal icing (with 2 different consistencies, thick and thin) so I bought meringue powder, but then I saw you needed color flow. Will there be difference if I use royal icing?

Amanda - from Chicago, IL

How can I modify the Chocolate Lover's Dream Cake to make a two tier 50th birthday cake for my father-in-law?

Danielle - from Opelousas, LA

Hi Nancy... I like to make novelty cookies for kids parties. I love the sugar cookie cut outs decorated, but I always run into the same problem. When I cut the shape out of the dough, whenI bake the cookie, it expands in size and looses its shape and ends up not looking like the shape at all. What am I doing wrong?

Tereze - from Philadelphia, PA

If I make buttercream with powdered meringue and water does it need refrigeration? I am planning to make the day before and serve the next evening. Thanks so much! Great web site!

Cinde - from Dayton, IN

I want to know if it be alright to wrap cake layers in Saran Wrap until I am able to apply the icing?

Maybelle - from Greensboro, NC

How would I make a straw bottle of chianti wine cake old italian wine bottle with straw on bottom. Itis for a birthday

Roseann - from Staten island, NY

When I ice my cake, there are so many air bubbles in it, is there a way that I can ice the cake and avoid the bubbles? Is is possible I am beating the icing too much?

Meena - from Brampton, OR

Can I use fondant on a surger free cake or what would you suggest.

Glenna - from Annapolis, MD

I have some gumpaste decorations (little animals); how do I place them on a two tier cake without them sinking in the cake

Ruks - from Brampton, Ontario

Why can't I find a recipe for a peach layer cake? I have a poundcake recipe, also recipes for peach bread, etc. So it seems to me if fresh peach puree can be used for other baked items, it could also be incorporated into layer cake batter. But I have yet to find such a recipe. Do you think it's an issue of uncertain "juiciness?"

Kay - from Cary, NC

Hi Nancy, I am making swiss meringue buttercream for the first time, do I need to add cream of tartar to the egg white and sugar mixture? Also, can I mix swiss meringue buttercream with regular buttercream for stability. The cake with sit out for a while. Is swiss meringue buttercream recommended for wedding cakes that are sitting out for a long period of time?

Barbara - from Wayne, NJ

when i cover my cake in fondant how long can i keep the cake,the fondant wont go bad on me in 3or5 days,and were can i by a dvd on how to make roses.

selena - from jacksonville, FL

Hi, I want to know will the fondant pieces slide off the cake iced with buttercream made out of butter and shortening or will the gaiffa pieces come off?

Donna - from houston, TX

Dear Nancy, what can make cake turn out very hard?. I baked a cake recently and it turned out very hard. The things i did different was that i whisked the eggs for so long, till it was very foamy (I was wondering if i could get the ice-cream taste that way)and secondly, i baked with a micro-wave oven. I came to the conclusion it was because i baked with a micro-wave oven. What did i do wrong?

bisola - from oklahoma, OH

hi nancy i trying to make a cake with a filling and i am only 12 so is there any way to make it easy to do it

Jessica - from durham , NC

I need an idea for a 50th birthday cake for my Father in law

Danielle - from Opelousas, LA

Hi Nancy, please i need your help , the birthday son is near (12 years ago) i want to make an espectacular cake, please i need many ideas. He likes the foot ball or basket ball . I can to use the butter cream in a hot and humid weather??? please i need the recipe for butter cream Thanks. Rita

Rita - from Guayaquil, Ecuador

congratulations on your program i might give a recipe for the cupcakes

Sandra J. - from quito, ecuador

do I make the fondant-where do I get fondant?

Elizabeth Campbell - from San Francisco, CA

Can I use pet milk instead of regular milk in cakes.

Tyler - from north las Vegas, NV

I was wondering if you ever show any of the old shows?

diann - from winchester, VA

i need your opinion , should I start baking form a cake mix box or make from scratch?

Sabrina - from Spring Valley, NY

I understand the new cake decorating methond by wilton is sugar sheets, but how exactly are they used?

Crystal - from New York, NY

Dear Nancy, What is an easy treat to make for kids, can do well in hot weather, and easy to make.

Rebekah - from Newark, NY

Why do my Red Velvet Cupcakes crack on top

Thomas - from Portal, GA

what kind of cake batter I can use to cover with rolled fondant?

evelia - from panama, panama

Dear Nancy, I am from the West Indies and most of our cakes are decorated with Royal Icing that does not dry hard all my family that used to make this happen are all deceased so the recipe went with them, unfortunately whenever I mix my royal icing it dries hard how can I make it that it does not dry hard as candy when I decorate a cake with it, Thanks

Merline - from Kissimmee, FL

HI, I WANT TO TRY YOUR CHEESCAKE BUT IM SEEING YOUR RECIPE HAVE SOUR CREAM, IM FROM VENEZUELA I DONT KNOW IF WE HAVE IT, WHAT CAN I DO WHAT CAN REPLACE SOUR CREAM? THANK YOU

MARIA JOSE - from BARCELONA, VENEZUELA

hi! I'm only 13 years old. I really want to work with fondant, but I make my own fondant and when I try to make it nice I just end up with a big mess. So do you have any techniques to not end up with homemade fondant all over the table? If you do please tell me! I really want to know!!!

Jazmine - from san francisco, CA

How can I avoid having a moist skin on my baked cakes and cupcakes?

Kay - from Springfield, PA

Hi, i wnat to know more about how to pill cakes, and make a floor cake

Heather - from albany , NY

Can the Cannoli Cake be made into a large cake? If so, would you make the recipe separate and add to the large pan or can you double the Recipe? Thank you

Beni - from Rochester, NY

Can I put a little bit of something that's NOT edible on the cake?

Annie - from Fremont, CA

on my first attempt at making butter cream icing with merigue powder, the mixture curdled - what did I do wrong? Did I beat it too fast - I only have a food processor.

Pat - from Rochester, United kingdom

I've only had a hand mixer all these years. Is a stand mixer a necessity?

Mary Luz - from Far Rockaway, NY

Nancy, I am vegetarian and was wondering if you could make any eggless cakes...

John - from Newark, NJ

How do put liquor in cakes or icing and how do u make a cream filling for cupcakes

gina - from new albany, IN

Hi, I live in New Jersey and used to see your program every day. Loved, loved, loved it very much. What happened your program is no longer on TV. Is there anything new coming up? I missed your program very much.

Elsie - from Jamesburg, NJ

hola nancy quisiera saber como almacenar la crema de mantentiquilla y cuanto tiempo dura

saury - from Bogota, colombia

nanci que puedo hacer que aveses la torta me queda con un poco de olor a huevo

jorge - from caracas, venezuela

ME ENCANTA SU PROGRAMA Y TENGO UNA DUDA SOY DE VENEZUELA Y POR ACA NO SE CONSIGUE EL POLVO DE MERENGUE QUE PUEDO USAR PARA SUTITUIR EL MISMO PARA HACER FLORES CON BOQUILLA

NABETSE - from Puerto Ordaz , MT

En un canal en latinoamerica, vi tu programa y me intereso mucho e intente viscar la receta de el fondant invertido, receta que recomendaste para cubrir o hyacer los petit foods, entre a tu pag. pero como era de esperarse las traducciones son confusas, te agradeceria que me indicaras donde encontrar la receta o espeficicamente como buscarla, gracias, me encanta tu programa!!

Martha Campos - from mexicali, mexico

Hi Nancy, I was curious of the baking times for 4 Aluminum Cake Pans that are 1 1/2 inch deep round pans. They are 9, 7 1/4, 5 1/2, & 3 1/4 inch rounds. I received them from my Grandma and I'm interested in getting into making cakes, so I thought I could start with these but couldn't find baking directions anywhere for them. I'm starting with a cake for my Great Grandpa's Birthday. Would you happen to know the baking directions for these size pans. Thank you much,

Trisha - from Manhattan, MT

Is there a one stop shop to buy everything you need to get started. I'm a beginner with nothing to start with. I need utensils and ingredients. Help! Sonya

Sonya - from bowie, MD

i need a good dessert to make for a dinner wich do you thik i should i make? and can you do it on youe show please?

ASHLEY - from Houston, TX

Cuando cocino un brownie este nunca sube asi sea que le eche todo el polvo para hornear esto porque pasa, yo lo preparo en una refractaria de vidrio y queria saber si estoy tambien tiene que ver

Linna - from Cartagena, Colombia

Señora Nancy ante todo la felicito y la admiro con cada trabajo que realiza, mi pregunta es, que debo hacer para tener mejor color y brillo en mi merengue sera por que uso colorantes líquidos?

nereida jose - from punto fijo, venezuela

do you make the programs in spanish?

carmen - from san juan, puerto rico

Hi, I want to make fondant cut out like flowers and allow them to dry. How long can I keep the flowers before I put on the cake. Also if I have more flowers than I need, can I store them for future use (like the royal icing flowers, which can be stored for months)?

Sowmya - from Redmond, WA

When I bake a cake, it's always has that dip in the center, and sometimes the bottom is not fully cooked.

Annie - from Vallejo, CA

Nancy, in your pina colada cake the recipe asks for buttermilk, if I don't have buttermilk which ingredient can I replace it with?

Zuly - from Bushkill, PA

Why aren't my buttercream/royal icing roses centered? They keep leaning to one side after I get the 1st, 3-pedal layer on.

Dee - from East Orange, NJ

I'm planning on doing a 3 tier birthday cake for my daughter's birthday. I've bought the dowels, pans, & cardboard to separate the tiers but now I need a great recipe that can hold up in Florida and can be tiered. Do all of your recipes work or do I need to use certain ones...they all look so YUMMY!

Emily - from Naples, FL

How far ahead can you make brownie pops, cookie pops and pops made wih candy melts?

Lisa - from philadelphia, PA

Dear Nancy, is it necessary to use royal icing for drop flowers or any kind of things you want to do?

Lucita - from El Salvador, GA

Hi Nancy, Can candy wafers be flavored with some kind of flavoring like vanilla or almond extract?

Maryanne - from Milwaukee, WI

Who makes the sample cakes you feature on the show and your website?

Jane - from Santa Rosa, CA

hi Martha. i try make a buttercreem but the creem is cut i dont know why. i hope you understand me but my english is not good

Adriana - from bogota, Bogota Colombia

Season 8 I'm from Puerto Rico and moved recently to mainland. I just found out about the program. I missed Season 8 :(. I would like to know how can I see the whole season 8. I love the program I do not want to miss any season. Thak you for your answer. In my state there are on Season 6 on the PBS channel. Already showed S#8

Yolanda - from Sanford, NC

dear Nancy, what is the best recipe for cupcakes? and how can i decorate them really fast for a birthady or any acoation? Thank -you!

Lucita - from El Salvador, GA

Dear Nancy , can y use powdered sugar and milk to decorate cookies or cupcakes? What do you recondmend me?

Lucita - from El Salvador, GA

hi nancy.. is it safe to eat mixed cornstarch to out fondant and is it safe to eat it?and how long can we keep the cake in a room temperature with the cornstarch being added on the fondant?

gadz - from edmonton, alberta

I have covered cake dummies with fondant before. I am now tring to cover a paper box with fondant. They just wanted the look not the cake. any ideas? I've done one just like you would of done a cake dummie.

Geannine - from Shumway, IL

Hello I recently moved to town where i lived was below sea level and used a teaspoon of baking power and now where I live is above sea level and i dont know if keep use it, reduce or do a modification?

Sylvia - from Madera, CA

Can sugar substitutes be used in place of powdered sugar or granulated sugar? If yes, how can I determine amount to use. Thank you very much. So enjoy your program.

Colleen - from San Leandro, CA

hi nancy this i huma hope you are doing well ok i need your help i am new here i saw your programe i liked it infact i am a regular viwer now ok i don't know about baking ,iceing ,tools anything so how can u help me for that how i would be able to know about all basic will apricate if u help me thanks takecare

huma - from alameda, CA

Hi Nancy my question is how can I get my color icings not to taste bitter.

Elizabeth - from Carolina, Puerto Rico

my first wedding cake can i use butter cream i dont like fonded can i still hold my cake to put it together it is a three tier cake thank u nancy

lidia - from long beach, CA

Hi Nancy, Can I use the meringue powder to make Italian Meringue Buttercream. Any IMBC recipe using Wilton meringue powder.

Linda - from Klang, Malaysia

How do I make my buttercream taste like it's from a bakery?

Dee - from East Orange, NJ

Hi Nancy, my name is Roberta and I live in Canela, Brasil. In my town we don´t have ingredients like meringue powder, glycerin, pasteurized egg or rolled fondant. What can I use to substitute them? Thank you,

Roberta - from Canela, Brasil

i do not no what i am doing wrong i seem to get a bump in the middle of my cake i make two seperate sponges i trim any domes away i ice a circle of buttercream then fill jam the other i ice the the buttercream on i put together i then crumb coat put in fridge 30 minutes to hour roll fondandant smooth with smoother but always get a bump in middle what am i doing wrong?

heather - from lowestoft, suffolk

how would you bake a cake for someone who gets sick when they have wheat

Jillian - from Piedmont, CA

how to make a sweet 16 cake

JP - from dddf, MT

hi nancy I would like to learn how to prepare the recipe catering you prepare that do not sell here in peru the background prepared you use I hope your answer send me my e eltravieso1023@hotmail.com

maria elena - from peru, peru

Hello Nacy I am currently trying to make a homemade birthday cake but I cant find anywhere to purchase an icing tube or bad or what ever its called lol. Can you please help me to find one or supply me with one thanks.

Hakeem - from Newark, NJ

me podrìa proporcionar la receta del fondant lìquido?

vanessa - from gomez palacio, durango, mèxico

I am a little confused. Love your show. I'm new to this decorating. I thought I had seen on tv that the outling for cookies is a thicker mix and the floating is thinner. Am I wrong, because the instructions I printed up say to outline with a thin icing. Also, I seem to remember you saying that one of the cookie doughs is better because it doesn't rise and make bumpy cookies. However, instructions say to use roll out dough. Thank you.

Lucille - from Waretown, NJ

HELLO MRS.NANCY,I AM FROM PANAMA AND I LOVE YOUR PROGRAM NOW inspired me to take a baking course. CAN I GET THE RECIPE buttercream. THANK YOU FOR READING MY MAIL

Ruby Madrid - from Panama, Panama

I'm newly in the cake baking business and I would like to know how can I make the 3d decorations on my cakes as sturdy and durable as possible, so that during delivery nothing is damaged .Thank you in advance !

Sharifa - from upland , PA

Iwould like to have a recipe for a Italian pastry that looks like a clam shell .thank you and the filling

Damian - from Bayonne , NJ

Hi Nancy, I am a young baker and I am planning on making a chocolate devils food cake, my only problem is with the frosting, my question is how do I make a perfect frosting.

Angy - from Runnemede, NJ

Can I use the regular icing colors to color candy melts? Thank you.

Jaye - from West Covina, CA

Hi Nancy! Do you have a buttercream icing recipe that does not require shortening, and a royal icing that does not require Meringue Powder?

Gilda - from Chicago, IL

Hi Nancy, Whenever I bake cakes, they always seem to rise higher in the middle than the edges, and usually form a crack along the side. My batter isn't too thin. What am I doing wrong?

Angela - from Santa Rosa , CA

I am not sure of what icing you used with the Chocolate orange cake. Sorry about that.

Sandra - from Fayetteville, NC

Can buttercream flowers be frozen for later use and will they soften upon thawing?

Ummul - from Sarawak, Malaysia

On show #807, you put together 2 cookies on a stick. 1. what did you use to attach cookie? 2. what kind of stick was used? What an awesome idea. Thank you!

Colleen - from San Leandro, CA

We are plannng to have red velvet cupcakes (100)for our wedding. My plan would be to make the cupcake 3 weeks in advance, freeze them, then bring them out a week before the wedding, decorate them while frozen with a buttercream icing freeze them in containers. Take the cupcakes out of the freezer a day before the wedding and keep them cool until setting up. Would this work?

Darlene - from yellowknife nt, Canada

I made marshmallow fondant and when I tried rolling it on a wilton mat it got stuck I put confectioner sugar on the mat and I wasn't able to peel it off the mat it got stuck like glue what can I do to avoid this?

Rosie - from Clermont , FL

What is the best way to adhere fondant decorations to buttercream icing?

Ellen - from Grand Junction, CO

I am wanting to make the Cookie Pop Basket from episode 702 for Mother's Day. I will be making 4 baskets plus a few extra cookies to give away by themselves. How far in advance could I prepare the sugar cookie and gingerbread dough before I'm ready to roll them out to cut? Also, how far in advance of decorating could I prepare the icings?

Jamie - from Greensboro, NC

You properly have been asked this before,however, could you please help my out here. I want to put an edible design on my cupcake. What type of icing do I use. I rather not use fondant. I would like a smooth surface. please help have a party Sunday. :(

Janet - from Miami, FL

where can i find the turning cake plate that tilt on the side to decorate

val - from phila, PA

Hi! Nancy I'm a diebetic I would like to bake myself a yellow cake.

Cynthia - from Washington, DC

since in p.r. is so hot and humid how can I make a buttercream icing that will not melt so easily.

maria - from isabela, puerto rico

If i add gum tex to the homemade fondant it will become in gum paste? If not, how can i make gum paste?

hanna - from caracas, distrito capital

Hi, I am always confused by the measurements presented in cups. Could you share what the standard grams conversion would be for cups of different ingredients

namita - from new delhi, india

DEAR NANCY, IM A DIEBETIC AND I LOVE FUDGE BUT I HAVENT TASTED A SUGAR FREE RECIPE THAT I LIKE CAN YOU SHARE ONE WITH ME. THANK YOU.

mary - from PHILADELPHIA , PA

Do you have an episode with a graduation cake?

Rosina - from blaine, MN

How long will cream cheese icing keep at room temperature before it needs to be refrigerated? Butter cream? Butter Frosting? whipped cream frosting? Creamy white frosting?

Amber - from Mcguire AFB, NJ

for the baseball cupcakes how many eggs do you use?

schultz - from nashville, TN

Hi Nancy, I am a huge fan of your show and I have been wanting to ask you this for a long time. I finaly found the time to do so . My question to you is how many bananas do you use in your banana bread? I love the recipe but did not get to make it yet.

Sandy - from Orangeville, Ontario

Hi Nancy, I would like to know how much butter icing I need to decorate 150 cup cakes for a wedding please.

Patricia - from Rochester, England

Trying to figure out a recipe for cakes that a lady sells on the side so she will not share the recipe. I come from a family of bakers so we are stumped. Her cakes almost wet. They are heavy and have a great flavor. We only know it was her grandma recipe. So far we have tried cakes from scratch and boxed. Some of the various ingredients and maybe we have used it but not the correct amounts to get the results. Mayonnaise,sour cream, yogurt, butter, shortening, buttermilk,vegetable oil and one other attempt of simple syrup after baking. The syrup didn't have the moistness or vanilla flavor we are looking for. We are hoping for some other ideas. Any are appreciated. Thanks Chris

Chris - from Galveston, IN

Can I make a cake covered in buttercream icing however add fondant decorations to it? I know I can do it the other way around..

Marie - from Sunnyvale, Ca, CA

Hi Nancy- LOVE the show!!!! I have always wondered- I know we are told never to put fondant in the fridge because it will sweat and be ruined, but I see on all the cake shows on TV, the bakers putting their fondant cakes in the fridge- how is that possible? Also, other than buttercream, what filling can I use that does not require the fridge for a fondant cake?? Thanks so much!

Maria - from Staten Island, NY

Hi Nancy: Why in some recipes for 12 or 14 inch cakes it's specified to bake at 325 degrees.

Luann - from Aibonito, Puerto Rico

What is the proper(right) way for assembling decorating bag, tips& couplers, etc...? I can't seem to understand how to put the bag together. Thank you

Francine - from Santa Rosa, CA

Hi Nancy, whenever I do a cake with a springform mold, the cake drips, what can I do?

Maria Carlota - from Charlotte, NC

How long can I keep decorated cupcakes at room temperature with buttercream or fondant? And if I store them in the refrigerator, when I put them out will they be the same?

hanna - from caracas, distrito capital

How much time before using, can I make the chocolate buttercream icing?

sandra - from progreso, TX

Hi, My daughter is having her 4th birthday and asked me if she can have rainbows on her cake... what's the best way to make fondant rainbows? Do I use strips of colored fondant or just brush the colors on?

Carla - from Calgary, Alberta

What kind of glaze can I use to put shine on a cake?

marie - from atlantic city, NJ

When a recipe calls for four large eggs can I use medium eggs or instead five medium eggs. How much is the difference?

Dildred - from Carolina, Puerto Rico

Can I put fondant accents on a cake iced with Wilton Whipped Icing? Also, since this icing typically needs to be refrigerated, can I put a cake with fondant accents in the refrigerator?

Roseanne - from Syracuse, NY

1.When a recipe calls for milk, can I use skim milk or do I have to use whole milk all the time? 2. If a recipe ask for unsalted butter, can I use bar butter and omit the salt from the recipe?

Claudia Hamilto - from Wilmington, NC

What is the chalk that you say to dust flowers on cake. Can it be made or do you have to buy it at the store?

Rose - from Scranton, PA

I have decided to make for my mother a birthday cake with curls and flowers and I have come across with the fact that I have to use a 50/50 gum paste paste and fondant blend. If I do this,is it with the prepared gum paste ? Whats the difference if I use 100% marshmallow fondant? All the fondant I'm using is marshmallow fondant.

Ilse - from Tegucigalpa, Honduras

Hi Nancy, I just love all the cakes you have on your web-site. My 8 year old son is making his First Holy Communion on May 14 and I would just love to make a cake for his party instead of ordering one. Do you have any ideas for decorating one in a very unique way. I really want it to be special and I am starting to get very discouraged. Thank you so very much and keep doing what you do it's just great work.

Sandy - from Cromwell, CT

How do I use a silicone mold to made fondant flowers?

Mary - from Kitty Hawk, NC

Nancy how do you make fondant taste worth eating! Its difficult to explain to everyone don't eat the top layer of the icing because it tastes terrible, looks great but how do you make it taste worth eating?

Linda - from Melbourne, FL

Hi Nancy, how long does fondant last?

Sylvia - from Oakland, CA

How do you get the melted candy coating on "pops" to look so shiney? I do add shortening to the melted Wilton candy melts to thin out and thought this might make them shiney, but they are nothing like what I see in my Wilton Pops book or the pics posted. Thank you so much.

Julie - from St. Louis, MO

About 30 yrs. ago I was making an icing to decorate cakes with and it was easy, but I have forgotten how. I used one box confectioners' sugar, Crisco, and vanilla flavoring. Would you know this recipe?

Sandy - from Mullins, SC

My piped leaves have points. What am I doing wrong?

Alena - from Woodridge, IL

I am trying to find the clear plastic bands used to wrap around layer cakes to keep them together. I have been making my own up to this point would rather purchase them. Any ideas where I can find these? Thank you

Holly - from Orlando, FL

hello nancy, I am from argentina and I want to do the buttercream icing but I dont know what is exactly the solid vegetable shortening, I´d like to know hoy to replace it. thanks a lot!!!

marcela - from Argentina, mendoza

If the recipe calls for cake flour can I use all purpose flour

Carolyn - from Breezy Point, NY

Hello Nancy When will your shows be back on tv and at what time and channel for New York. I was watching your show on pbs nj channel 23 at 4:30 am but the past few days it has been replace with another show?

Carolyn - from Breezy Point, NY

how can I keep whipped cream on cakes from collapsing between layers and on top and sides after a couple of hours?

Terry - from Wayne, NJ

Do you have a recipe for the filling for coconut cream eggs? I would like then to dip them in chocolate, thanks.

Dorothy - from Hoboken, NJ

hola nancy. me encanta tu programa .me encantaria que me dijeras ¿TENGO UNA RECETA DE PASTEL PERO NECESITO DOBLAR LAS CANTIDADES PARA HACERLO MAS GRANDE?

ELOISA - from VALENCIA, VENEZUELA

i want to make a red velvet wedding cake. How can I prevent the red dye from bleeding into the frosting?

Janice - from Johnston, RI

i love to make chocolate chip cookies but sometimes they come out flat and crunchy other times theyre soft and perfect i dont know what im doing wrong

angie - from lebanon, MO

hola nancy te saludo desde colombia que dios te bendiga tienes un don maravilloso con tus manos he aprendido mucho de ti te felicito por ese programa que dios te de mucha salud y bebdiga tus manos. soy una madre desesperada mis dos hijos depende mi con lo que he aprendido de ti a penas puedo sosternerlos quisiera tener todos esos inplementos que tu tienes para yo trabajar pero no tengo los recursos quisiera que tu me ayudas con ellos regalandomelos y yo poder trabajar para mis hijos te lo agradeceria mucho y que dios te bendiga un abrazo ayudame madre desesperada amen

liliana janeth agudelo - from colombia, TN

Can I freeze my cupcakes or cakes without decorations?

Fabiana - from Lake Dallas, TX

Can I use all Karo Corn Syrup instead of water in my buttercream recipe?

Marcia - from Osceola, IN

Hi Nancy. Can you please tell me how to prevent curdling the butter and why this is happening?

Rosy - from Redwood City, CA

Is there a way to keep royal icing shiny after it dries?

Kathy - from Greenville, RI

How do I keep my cookies from getting "hard" once they cool out of the oven? I find that when I make chocolate chip cookies, they are so delicious when they are warm from the oven but once they have cooled, the texture changes and they become "hard" and really crispy. I use brown sugar and bake the cookies a couple of minutes before the time indicated. How do "name brands" keep their cookies soft? Also, I have read the you could add pudding (boxed) to the cookie dough? Please help. Thanks so much Nancy.

Joanne - from Miller Place, NY

Hi Nancy, can I freeze the flowers made from royal icing? Will they crack?

Alison - from Kota Kinabalu, Malaysia

How should I cut and serve a very tall layer cake, without making a mess of it in front of my guests?

Anne - from Bristol, UK, UK

Dear Nancy, I am writing from Santiago, Chile. I have been unable to find 100% vegetable oil shortening here. Is it possible to use a shortening that has part vegetable oil and part animal fat to make buttercream icing?

Anne - from Santiago, Chile

I have tried tapping my pans and I still have holes in my cake layers. Do I beat it too much, or what?

Mary - from Atlanta, GA

What kind of icing should I use for cookies? (I’m going to stack them.)

Patricia - from Brooklyn, NY

Can I add leftover thinned royal icing to buttercream? I glazed cookies with a yellow royal icing, now I need yellow buttercream. What do you think? Thanks!

Nancy - from Chicago, IL

My stepdaughter insists lard or shortening is best for buttercream icing; I maintain butter is best with egg white for stability. Who’s correct?

Viki - from Auburn, CA

I’ve started looking through my recipes for cookies. A lot of them call for “unsalted” butter. Is it okay to use “salted” butter instead? Will it change the taste/flavor? Will I have to omit the salt in the recipe if using “salted” butter?

Audrey - from Milwaukee, WI

On your Black Forest Cake, why do you not use the drained cherry juice for water in the cake mix? I have made this same recipe for years, using the cherry juice and it is so much better.

Georgia - from Elko, NV

Where do I find fondant or can I make it?

Judy - from Pana, IL

I am making a shower cake and am making fondant baby bottles and duckies, but was wondering how soon I can work on them? Can I make the fondant baby bottles and such a week in advance? And if so, how do I store them? Thank you for your help.

Alli - from Rockton, IL

I am making Roses/flowers for a wedding cake. Should I make the roses from royal icing? And can I make them ahead of time? I first saw you show Saturday morning, I loved it. Are you on each week at the same time?

Judy - from Clintonville, WI

What can be used instead of vegetable shortening in the buttercream icing recipe?

Zartash - from Hyderabad, pakistan

Is fondant safe to eat?

Jabriel - from Newark, NJ

What’s a vegan substitute in cookies for egg(s) and butter/margarine (because all the margarine brands that I have search in my country have some milk somewhere.) Thanks!

Susana - from Santo Domingo, Dom. Rep.

I am at my wits end. I would like to make cupcakes with either a figure or flower decoration on top. The decoration should be able to hold up and stay that way without being too hard like royal icing. What kind of frosting recipe do you recommend? It’s for my daughter’s birthday party.

Sherry - from Denmark, Denmark

How do you keep fondant from getting tough? I used small amounts of powdered sugar when rolling out the fondant and wonder if that could have done it. The cake turned out beautifully, however after cutting a piece, the fondant seemed dry and almost tough to cut with a fork. Do you have some suggestions?

Mary - from Rochester, MN

I would like to do Spice Gingerbread Cookies this Christmas but the recipe I have says I need dark molasses and cocoa powder. These ingredients are too expensive. Is there another way to do Spice Gingerbread Cookies that are not that expensive?

Maria - from Cidra, Puerto Rico

Please help. How do you cut a cake that is from a 3D pan or the big cupcake pan. If you have these taller cakes and cut them, do the unlucky people that get the second layer only get cake and no icing? Help!

Cathy - from Elkhart, IN

What is the tip number for swirl icing on a cupcake?

Carol - from Beaver Falls, PA

I only have one oven. If I need to bake a 3-layer cake is it okay to place one of the baking pans with the raw batter in the refrigerator until the other 2 layers are finished baking? If I place all 3 baking pans in the oven at one time, I have to keep adjusting the baking times to get all three to bake completely.

Sheila - from Baton Rouge, LA

Do I have to refrigerate the cake before I decorate?

Carmen - from Kingsport, TN

Can you be more specific with recipes? For instance for a candy recipe, you mention to color the Candy Melts – what is the best method when dealing with Candy Melts? I also want the back of the candy smooth. I tried swirling a stick to spread it better.

Skhy - from Brooklyn, NY

I am making the Halloween Homebodies Cake by Wilton. How do you trace the patterns of the fence and bats and scrolls using a toothpick? I was thinking of using piping gel.

Donna - from Stuart, FL

How do you keep purchased icing decorations from bleeding into the icing?

Jackie - from Pembroke Pines, FL

Hi, Nancy, I was wondering, can you give me the recipe for a carrot cake made in a 12 in. square 3 in. deep baking pan?

Jazmin - from San Jose, CA

How can I make cake with cake flour vs. pastry flour?

Bethzaida - from Florida, FL

How long does it take to bake a cake mix in an 8 in. round when using a whole cake mix?

Mary - from Wisconsin Rapids, WI

Can I use less egg in my recipes like a cheesecake, a cake or a cupcake?

Hector - from Queretaro, Mexico

How long can Buttercream Icing and Bavarian Cream Filling be stored in the refrigerator?

Kerry - from Port Arthur, TX

Can you make the chocolate “candy clay” with any flavor or color of Candy Melts?

Kelli - from Spokane, WA

What is the white sugar on the yellow cake with instructions on how to make fondant ribbon roses? How do you buy/make it and how do you put it on a cake?

Delia - from Houston, TX

Can candy flavorings be used as vanilla and almond extracts in buttercream frostings?

Ilse - from Teguciglap, Honduras

What is the difference between fondant and gum paste?

Jamie - from East Palestine, OH

Can melted Candy Melts be stored and reused?

Marilyn - from Houston, PA

Whenever I use a coupler, it keeps slipping out of the decorating bag. What did I do wrong?

Anna - from Sunnyvale, CA

How exactly do you cut iced cakes? Whenever I cut a round cake, pieces left and right from the cut break away, because the icing dried so very hard. I’ve heard somewhere to put glycerin in the icing to keep it moist ... is that an option?

Kate - from Stuttgart, Germany

I can pipe only a few small leaves before my buttercream icing seems too hard to pipe. I can remove the tip, clean it out, and continue piping a few more leaves before it becomes too hard to squeeze again. What am I doing wrong?

Katheryn - from Milpitas, CA

Hello, Nancy, I’m from Argentina, South America. I can see from the show that butter sticks in my country are bigger than in the U.S.A. Can you tell me, please, the weight of a stick of butter so I can make your recipes? Thank you!

Paula - from Buenos Aires, Buenos Aires

Why does my pound cake crust crack on the top?

Carol - from Greensboro, GA

Once you have your royal icing flowers, how long can they last if you are in a hot weather area?

Mariana - from Grand Prairie, TX

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

I have been baking and decorating small cakes only. I would like to bake larger ones but I don’t know how to use a heating core. Please help.

Anne - from The Pas, Canada

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

How many bars of butter make 2/3 cup?

Rebecca - from Tegucigalpa, Honduras

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

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

Can we add water instead of milk to make buttercream icing?

Ashirwad - from Milpitas , CA

For raspberry mousse filling, can I substitute nondairy whipped topping or buttercream icing for the whipped cream?

Dianne - from Farmington Hills, MI

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

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

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 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

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

What are 4 basic icing tips to start out with?

Teresita - from Toa Alta, Puerto Rico

Hi! I’m from Mexico and we don’t have buttermilk. What can I substitute?

Montse - from Tehuacan, Puebla

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

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

Do I have to spray a pan before I bake in it?

Hannah - from Chicago, IL

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

I can never find the icing tip that the recipe calls for. Like for the Fairy Princess Layer Cake.

Isla - from West Chicago, IL

where can i buy chocolate vanilla and butterscotch melts in alexandria would like to make some fudge

mike - from alexandria, VA

Where can I buy icing tips and icings?

Samuel - from San Jose, 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

Is Wilton Icing Color considered a paste color?

Bobbie - from Hemphill, TX

How can I get a nice smooth icing finish on my cakes before decorating them?

Cordieann - from Bossier City, LA

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

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

Can I put cream in the center of a cupcake, and if so how?

Lyann - from San Jose, CA

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

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

When I bake cookies, they spread really thin. What am I doing wrong?

Chris - from Danville, CA

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

Can I use icing colors to color Candy Melts?

Joyce - from Chicago, IL

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

How can I replace the meringue powder? I’m from Peru and we don’t have the product available here.

Mayra - from Lima, Peru

If you use a chocolate buttercream to ice a cake, will it come through white fondant?

Tameka - from Orlando, FL

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

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

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

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

Why does my chocolate Capri cake crack around the edges?

Michael - from San Mateo, CA

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

What is half and half?

Maria - from Nicosia, Cyprus

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

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 pastry flour and where can I buy it?

Ann - from Basking Ridge, NJ

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

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

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

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

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

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

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

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

If you are making the chocolate spritz cookies and you do not have a cookie press, what can you use?

Brandy - from Marana, AZ

How do you make the leaves on the Weeping Willow Cake stay on?

Lilli - from Atlanta, GA

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 long should I beat the eggs after putting the last egg into the cake mix? Is 5 minutes too long?

Linda - from Selangor, Malaysia

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 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

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

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

Why does my fondant sweat? It looks like it has water bubbles.

Lilian - from Port Harcourt, MD

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

Can I use margarine for the Roll-Out Cookie Recipe?

Nathalie - from Caracas, Venezuela

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 do I keep the icing from running down the sides of my cake?

Megan - from St. Louis, MO

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

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

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

How do you transport ice cream cakes?

Peggy - from Tampa, FL

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

Why do my cakes sink in the middle?

Luzita - from Logan, UT

In your Oatmeal Lace Cookie Recipe, is the butter salted or unsalted?

Linda - from Aurora, CO

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 fondant moist while working with it?

Brianna - from Atlanta, GA

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

What would be a substitute for eggs in a cake? I am a vegetarian.

Shobhana - from Des Plaines, IL

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

Hi! I want to know, if I can’t find self-rising flour, what can I use instead?

Susana - from Santo Domingo, Dominican Republic

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

How do I transport cookies that have iced decorations?

Barbara - from Akron, OH

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

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

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

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

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

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

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

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

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

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

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 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

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

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 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 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

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

Why do you use buttercream icing?

Rosanna - from Dominican Republic, Dominican Republic

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

What is glycerine used for in icing?

Gail - from Syracuse, NY

In your Red Velvet Cake recipe, how do I “fold the baking soda and vinegar” into batter?

Cali - from San Ysidro, CA

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

How long will a fondant bow keep? How far ahead can I make it?

Susan - from Naperville, IL

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

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 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

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

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

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

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

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 are the different sizes for sheet cake pans, and how are they broken down?

Kiwana - from Houston, TX

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

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

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

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

I have a good recipe for a sheet cake. Can I use this recipe and make a layer cake?

Alicia - from Harlingen, TX

Hi, Nancy, if clear vanilla extract is not available, can I use the regular vanilla extract or the powdered one?

Jane - from Jeddah, None

How can I make dark blue with Candy Melts? Please help!

Mayra - from Redlands, 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

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

you use all there special decorating utensils where can i get them?

ashley - from armstrong, DC

Where can buy the cupcake holders with the feet?

Evette - from NY, NY

How would forming a gerbera daisy be different from the daisy seen in the techniques section of this website?

Maureen - from Williamsville, NY

When making sugar cookies, how can I keep a nice, clean edge?

Mary - from Jessup, MD

Dear Nancy, how do you separate egg whites from the yolks? I would really appreciate your input.

Violet - from Tampa, FL

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

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

Besides royal icing what other kind of icing can I use to make flowers?

Joisy - from Carlsbad, NM

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

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

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

Can I freeze leftover buttercream icing?

Brandy - from West Terre Haute, IN

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 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

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

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

Is there anything you can use as a substitute for shortening?

Mary - from Alexandria, VA

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

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

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

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

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

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

Why put applesauce in cakes?

Lisa - from Chicago, IL

Why put shortening in icings?

Lisa - from Chicago, IL

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

How can I make my own colored icing and cakes?

Viola - from Bossier City, LA

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

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

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 far in advance can you ice a cake with buttercream and fondant?

Sara - from St. Louis, MO

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

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 I make the different consistencies of buttercream icing? Also, which consistency is good for icing a 2 layer cake?

Diane - from Fall River, MA

How do you measure the appropriate thickness of fondant?

Rose - from lome, Togo

How long after making your cake mix can it sit out before you need to bake it?

Kimberly - from Pacifica, CA

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

What is a 1M tip? What is it usually used for?

Rita - from Laredo, TX

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 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

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

Can I use buttercream icing to place dried fondant cutouts on a fondant covered cake?

Kim - from Mississauga, OK

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

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

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

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 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

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

How many days in advance can I make cookies for a birthday party?

Dayn - from Missouri City, TX

When making homemade rolled fondant, where can I buy the glucose and glycerin?

Diane - from Fall River, MA

What is heavy whipping cream?

Carolyn - from Elsemere, KY

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 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

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

Does the type of spatula you use affect the result of your cake?

Cindy - 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 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

Should you put homemade icing or store bought icing on a cake, or does it matter?

Kayla - from Granger, TX

How do I keep my cake from cracking as it bakes?

Rose - from Castro Valley, CA

I am trying to make icing a maroon color. Any suggestions?

Heather - from Abbeville, LA

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

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

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

Can I decorate cookies with Color Flow or is regular royal icing better?

Yael - from Herzylia, Israel

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

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

Is "non-toxic artists' chalk" the same as "non-toxic chalk? Is it edible?

Elny - from Carlton, NSW

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

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

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

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 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

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

You never say what size pan or type of pan a recipe on your website makes. Why?

John - from Spring, TX

What does it mean to torte a cake and how do you do it?

Andrea - from Colbert, WA

How do you attach marshmallow popcorn balls to a stick?

Erica - from New York, NY

Because butter is very expensive, can I substitute margarine for butter?

Tina - from Jakarta, Indonesia

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

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

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

How can I achieve black fondant? When I color it, it turns grey.

Liz - from Soledad, CA

For a stacked wedding cake (6, 8 and 10-in.) what sizes do the separator plates need to be?

Angie - from Toronto, Ontario

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

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

I love making cookies, however not the hard crunchy ones. How can I make soft baked chocolate chip cookies?

Shandi - from Grand Bahama, Bahamas

Do you have any suggestions on what to do with the cake crowns once the cake is leveled?

Gayle - from Dallas, TX

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

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

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

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

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

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

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

Can vanilla or orange extract be added to cake mix?

Alicia - from Harlingen, TX

Which is better to bake in – a gas convection or an electric convection oven?

Linda - from Lafontaine, Ontario

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

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

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

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

All my cakes are too moist to frost easily. How do I make a denser cake?

Jenny - from Royal Oak, MI

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

What tip do I use to make a rose?

Cathy - from Limestone, TN

I only make cakes from scratch occasionally. What is the best flour to keep on hand?

Chris - from Virginia Beach, VA

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

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

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

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

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 difference between confectioners' sugar and powdered sugar?

Dawn - from Prophetstown, IL

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 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

Nancy, is it possible to add color to Candy Melts®?

Randi - from Millbury, OH

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

Hi, Nancy. Do you have any tips for filling cupcake liners so they come out even?

Lana - from Fishers, IN

Nancy, can I use buttercream icing on a cake, then add a fondant bow without covering the cake in fondant?

Cathey - from Camden, AR

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

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

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

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

Can clear vanilla extract and pure vanilla extract be used interchangeably?

Debbie - from Oakland, CO

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

What is the best way to marble a cake chocolate and vanilla?

Crystal - from Paragould, AR

How do I stick fondant cutouts to fondant covered cakes?

Maria - from Doral, FL

Why do some cakes use baking soda and others baking powder?

Karina - from Gainesville, TX

What would be a less sweet icing that I can use for my cakes?

Juanita - from Houston, TX

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

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

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

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

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

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

What is a heating core, and how is it used in baking?

Joanne - from N. Ridgeville, OH

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

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

How do you color a cake mix?

Stacie - from Redfield, AR

What tools should you use to get icing on the top of a cake the smoothest?

Carly - from Sarnia, Ontario, Canada

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

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

Can all-purpose, cake and bread flour be used interchangeably?

Maria - from Indianapolis, IN

How can I make the strawberry mousse recipe into chocolate mousse?

Linda - from Bloomsburg, PA

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

How do I smooth out the fondant – no seams – on my fondant-covered cakes?

Lisa - from East Brunswick, NJ

What is the best to use for a shaped pan – a cake mix or a mix from scratch?

Karen - from Brenham, 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

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

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

Why does the cake crack in the center while it is baking?

Rose - from Castro Valley, CA

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

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

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

Is there a way to ensure even baking if you are making a full sheet cake?

Randi - from Millbury, OH

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

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

What is the appropriate thickness fondant should be rolled to when covering cakes?

Jenn - from Charlotte, NC

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

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

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

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 much do I fill the cups when making cupcakes?

Adriana - from San Antonio, TX

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

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

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

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

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

What is the best way to transport a stacked construction wedding cake with 4 or more levels?

Renee - from New Wilmington , RI

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

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

What kind of bag are you using for your icing? Just a plain plastic bag or a special bag?

Louise - from Orem, UT

When serving cupcakes, should you take the paper off or leave it on?

Darlene - from Maple Ridge, BC

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

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

What do I mix with food color to make a brush on color for fondant that dries to the touch?

Delilah - from Kerrville, TX

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 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

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

How is flooding done when icing cookies?

Caron - from Dartmouth, Nova Scotia, Canada

Can you freeze a cake that has already been covered with fondant?

Cari - from McPherson, KS

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

What is fondant? Can I make it myself?

Louise - from Machipongo, VA

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

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

How do I keep colored buttercream from darkening or lightening while the finished cake is on display?

Babette - from South Lake Tahoe, CA

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

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

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

Can you use chocolate chips instead of candy melts for making candy shells?

Charlynn - from Auburn, CA

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 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

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

Why is it important to use shortening when greasing a cake pan? Why shouldn't you use butter?

Iffa - from State College, PA

Is there an easy way to make a gingerbread house?

Gerry - from Fort Wayne, 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

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

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 making buttercream icing, can you use butter flavored solid vegetable shortening?

Donna - from Greenfield, 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 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

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

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

My Cornelli Lace looks very bad. Is there a trick to improving my technique?

Beverly - from Griswold, CT

There are so many ways to grease pans today. Is it okay to use pan sprays?

anonymous - from fayetteville, AR

I saw a recipe for fondant adhesive. What is it used for and how?

Diana - from Guaynabo, Puerto Rico

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 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

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

What kind of fillings are safe to use for cakes that will be on display for several hours?

Melody - from Moorpark, CA

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

Why does my buttercream icing seem gritty at times?

Malissa - from Checotah, OK

When making fondant bows, the loops on my bows tend to break easily, how can I prevent this?

Diane - from Tyrone, PA

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

Why am I getting white spots in my icing?

Syndy - from Bloomington, IN

When writing with icing on a cake, after a while the icing cracks? What am I doing wrong?

Jeff - from Medina, OH

My cake domes in the middle while baking. How can I prevent this?

Jeff - from Medina, OH

What does a 2-layer cake mean?

Laura - from Chicago, 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

What size pan can be used for a packaged, two-layer cake mix?

Denise - from Woodridge, IL

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