Viva La Buttercream

✨ For all of life's Magic ✨

    The Skinny on Fats: Butter, Shortening, and Oils

    When it comes to baking, taste is everything. Sure it needs to look good, but if it tastes like old shoes, no amount of edible glitter in the world can save it. So when it comes to adding fats to your recipe, and this could include, Butter, Shortening, oil, or lard, choosing the RIGHT fat, can make or break your result, literally. The Science of Fats Firstly, why do we add fats? Fat tastes good. Sadly. Fat is a flavour enhancer, but it also has...

    Edible Flowers: The Good, the Bad, and the Possibly Toxic

    Flowers are pretty. They say "I love you", "I'm sorry", and "Happy Birthday", with delicate petals, sweet perfume, and brilliant colours. And as Caker's know, they look GREAT on cakes. Flowers can also be edible, from vaguely digestible to medicinal, but just what is safe to use? How do I prepare flowers for use on cakes? How do I know I'm buying food safe flowers? All good questions! What is Edible? Across all food ingredients, the tern...

    All About Flour

    Flour is a pretty common ingredient in most cakes and bakes, but just what is flour, and what does it do?What is All Purpose Flour? Can I substitute Gluten Free Flour for the flour that my recipe calls for?Strap yourselves in, its flour time! What is Flour? Plain Flour, Wheat, and Oats Flour is a powder made from finely milled grains. Wheat is by far the most commonly used, but there are more types of flour than you could imagine!Depending on...

    All About Sugar

    There's a whole lot of sugar out there, and I'm not just talking about Chris Evans! There are so many different types of sugar, and sugar products, involved in baking and decorating cakes and sweets, that it can be a bit much to get your head around! Sugarcane and Raw Sugar What on earth is demerara sugar? Can I substitute it? Is it called something different where I'm from? AAAHH! Fear not! I have done the leg work (or should that be taste bud...