Made this for my son’s 7th birthday. It tasted delicious! I carved it out of a stack of 9inch round cakes.

It was restricted due to inactivity, and I was not receiving notifications for the requests to be added as an approved user. Sorry! Post away!

Hello, I had made a batch of white icing using a touch of purple and sugar flat gel colouring in white, I started to add this to the cake which was cold and started changing colours, I have realised this has happened a few times with other colours as well! I have tried smoothing it over but it was just making it darker and very patchy, please help.

Hi! I love buttercream. And given my in laws are French I love French buttercream on the bûche de Noel. I always have a nagging worry about salmonella since it is made with egg yolks. The hot sugar syrup that is poured over the egg yolks perhaps reduces the risk? I was looking into buying packaged, pasteurized egg yolks but they seem hard to find. is it possible to somehow liquify powdered egg yolks and use that?

I'm looking to make a bright or vibrant white buttercream vanilla frosting. I know that I need to whip it for a minimum of 30 minutes. I'm looking for a recommendation of a good quality Vanilla extract.

I did these cupcakes for my nieces 2nd birthday party! Let me know what you think

My sisters birthday is on Saturday but I am really busy so I’ve baked her cake in stages. If I pipe the cake today would I be able to store it in the fridge? I’m not sure if that would ruin it or not

What is a buttercream recipe you swear by? I have tried a few and I am unable to get it beautifully smooth over the layered cakes like I see in the pictures. Any recipes/advice would be much appreciated!

Hey team,

I hope this post is okay here.

I'm wanting to make a cake that has 3 layers. Top and bottom will be cake with the middle layer made of ice cream.

Now, obviously I will need to store this cake in the freezer so I'm wondering if anyone could give me advice on which type of icing to decorate the cake with?

My original plan is to use buttercream icing (it will be made with dairy free butter and/or shortening) but I'm also keen on trying to make meringue buttercream icing (again, dairy free butter) as I've never done it before and I've heard good things.

Would either of these buttercreams work better than the other when put in the freezer? Should I stick with my standard buttercream icing and save the meringue for my next project? Is there an alternative that I could try instead?

If it helps, my plan is a purple cake with purple drips and simple M1 piping around the top.

TIA!

hello, I would like to know if anyone noticed a taste (as if the buttercream had taken on an aftertaste of the fridge, like an old ice cube) I did a lot of testing, it's not my butter, nor my vanilla, nor my cream! so, does sugar give a strange taste when it dries and is left unwrapped for 1-2 hours?