• Skip to main content
  • Skip to primary sidebar
CakeWhiz
menu icon
go to homepage
  • About
  • All Recipes
  • Seasonal
  • Books
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • All Recipes
    • Seasonal
    • Books
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home

    CakeWhiz FAQs

    Over time, I have gotten questions from readers. I have tried my best to compile all those common frequently asked questions and their answers below.

    Fondant

    How do your fondant-covered cakes look so smooth and shiny?

    Once your cake is ready, steam it to make it smooth and shiny. I use a simple steam iron that I use for my clothes.

    How do you store your fondant-covered cakes?

    I make my cakes only 24 hours prior to serving. So, I keep them at room temperature until I serve. After serving, if I have leftovers, I just store them in the fridge because I am no longer worried about how it will look.
    I have noticed when I keep my decorated fondant covered cakes in the refrigerator, they are fine as long as they stay there. But, when I take them out and they start to come to room temperature, the fondant looks like it's "sweating" with little beads of water. That just ruins the cake!

    I don't like the way fondant tastes. What type of fondant do you use? 

    I make my own homemade marshmallow fondant and love it. Satin Ice fondant tastes pretty good too. You can also add extracts to make them taste better.

    What can I use instead of shortening when I make marshmallow fondant? I don't have access to shortening where I live.

    Check out the comments in the marshmallow fondant post. Many of my readers have been kind enough to share what they use instead of shortening.

    Do you use halal marshallows for your fondant? Where do you buy them?

    Yes, I use halal marshmallows. I buy them at Mediterranean stores. They are a bit pricier than regular marshmallows like JetPuffs.

    How do you color fondant?

    I use gel colors. Don't use liquid food coloring! It will make your fondant very sticky and messy to work with. The two brands I use are Wilton and Americolor. I did a detailed post on How to Color Fondant that you should really check out.

    Recipes

    Can you freeze cakes?

    You cannot freeze fondant or icing covered cakes but you can freeze freshly baked cakes, once they have colled to room temoerature.. Just make sure to wrap them multiple times in saran wrap and put them in a sealed ziploc bag. I try to use my frozen cakes within 1 month.

    What type of frosting do you normally use?

    I really like using Classic American Buttercream Frosting in almost all my cakes but sometimes, I like to use crusting buttercream. It's great for people who don't like the taste of fondant but like the way it looks. Crusting buttercream gives your cake the look of "fake fondant."

    I follow a gluten free diet, vegan diet e.t.c. How I can modify your recipe?

    I am sorry. I wish I could help but since I haven't tried those modifications myself, I don't know how those modifications/ substitutions would affected the dessert's texture, flavor and appearance.

    I made your recipe but substituted butter with oil and also changed the baking time from 30 minutes to 20 minutes. It didn't taste good. Why?

    My recipes have been tested over and over again before I post them on my website for everyone to try at home. I stand by my recipes 100%. I strongly believe baking involves science. All those ingredients and measurements I have provided for my recipes work together in harmony to create a perfect outcome. Please make the recipe as I have instructed first and if you still encounter problems, send me an email and we can troubleshoot the issue. Maybe it has something to do with high altitude baking or oven calibration or different brands of ingredients.

    Tutorials and Techniques

    I followed your tutorial but my cake doesn't look as nice as yours. What did I do wrong? 

    You did nothing wrong. Cake  decorating requires practice. LOTS OF PRACTICE and PATIENCE. Just keep going and don't stop what you are doing. Trust me when I say that you will see an improvement. Check out my early cake disasters and you will see how far I  have come.

    How do you create frosting swirls on cupcakes?

    I get this question a lot! Check out this post on How to Decorate Cupcakes. There are step by step process shots as well as a video tutorial for you to follow along. In this post, I will show you how to make different designs of swirls (including the infamous tall swirl and rose), using a variety of piping tips.

    How long does it take for you to decorate cakes and cupcakes?

    That depends on the complexity of the design. If it's something simple like making a swirl on a cupcake, it will probably take me a few seconds. But, making fondant and gum paste figures, flowers and adding other fine details can take hours.

    Can you please post a tutorial for ____? I need it by this date.

    I don't take special requests for tutorials. I am more than happy to assist you in any way I can through emails but fulfilling specific requests is not always possible.

    You mention 50/50 in some of your tutorials. What is that?

    50/50 is a combination of fondant and gum paste with 50% fondant and 50% gum paste. It dries faster than fondant but not as fast as gum paste. It also holds is shape better than fondant. I like to use it for cake and cupcake toppers.

    How do you support your tiered cakes?

    I use bubble tea straws in each tier and all my tiers are resting on separate cake boards. I prefer straws over wooden dowels.

    Photography

    What camera do you use? 

    I started off with a Canon Rebel and love it. Now, I use a Nikon and even my iphone camera.

    Who takes your photographs?

    I take all the pictures myself. Some of the pictures in my earlier posts from almost 10 years ago were taken by my husband because I had no idea how to use my camera.

    What do you use for your backgrounds and props in pictures?

    Pretty much anything. I have used cheap cardboards and poster boards from dollar stores, scrapbook paper, kitchen counter, old tables, pieces of fabric, discarded pieces of wood. I also like to buy dishes, bowls, spoons, forks, plates and cake stands from Goodwill and thrift stores. Some of the items I use are gifts and some of them I actually use on a daily basis. I have also bought affordable items from Target and Walmart.

    Miscellaneous

    How can I contact you?

    You can email me at abeer@cakewhiz.com

    Do you take cake orders?

    No! Some day, I might. But for now, I am just happy baking, trying out new recipes and cake decorating techniques and sharing what I am learning with all of you.

    Can a newbie make your decorated cakes?

    I strongly believe practice makes perfect. There is no reason why a newbie can't make a decorated cake using the tutorials and tips I am providing plus I am always here to help through emails. There are also lots of cake decorating books and videos online too.

    Is it hard staying healthy when you bake so much?!

    A little bit. I make it a point to eat dessert everyday but in moderation. I also try to stay active.

    Who eats all your cakes and cupcakes?

    Thankfully, my family and friends are always around to offer me their appetites

    Where do you buy your cake decorating supplies?

    I usually get them from Michael's or Hobby Lobby and even Walmart. They are all easily accessible to me and I can see what I am getting in person. I have ordered a few of things from Ebay and Amazon too since I couldn't find those in person at stores. Wilton has an excellent online store too that I highly recommend.

    Can I use your recipes and tutorials on my blog? 

    I am always honored to have people try my recipes and tutorials. All I ask is that you use your own photographs and link back to my site. Feel free to e-mail me directly with any other questions.

    Pin1
    Share
    Tweet
    1 Shares

    Primary Sidebar

    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

    More about me →

    Popular

    • Best Cinnamon Roll Icing Without Cream Cheese in Black Bowl
      Cinnamon Roll Icing {Without Cream Cheese}

    • Homemade Nougat Candy Recipe
      How to Make Nougat

    • Easy Homemade Black Icing in Glass Bowl on White Background
      How to Make Black Icing {Buttercream Frosting}

    • Easy Maple Frosting Piped on Black Background
      Easy Maple Frosting {4 Ingredients}

    4th of July

    • Easy 4th of July Cake on Black Background
      Easy 4th of July Cake {Tiered Cake}

    • Easy Oreo Bites With 4th of July Decorations on Yellow Background
      Mini OREO Bites {No Bake}

    • Easy 4th of July Cupcakes (Red White and Blue Cupcakes)
      4th of July Cupcakes {Red White and Blue Cupcakes}

    • Best Cream Cheese Pound Cake With Topping of Whipped Cream and Fresh Berries.
      Cream Cheese Pound Cake Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Work with Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Cake Whiz