God! I studied graphic design and fine art in college and am getting into cake decorating. Talk about something I could do 24/7 and spend about a zillion dollars on tools and stuff. I love that I ran into your videos and getting your decorating tips and frosting/icing techniques. And being a dork from Oregon, USA, your accent knocks it out of the park. Thanks for the tutorials! I bow in admiration.
Thank you for all the great decorating tips. I love watching your tutorials. They are so informative. Thank you so much for sharing your talents with us. Always stay blessed. 🙏🏽💕🎂
Nice sharing.. mam I have a question.. while working with fondant.. it becomes really sticky.. i took out of fridge 2 hours before making my toppers and other cake decorating items.. but it becomes sticky.. i use cornstarch and icing sugar mixture while working with fondant.
Should completed frosted cakes be stored in the fridge until ready to eat? And should they be allowed to come to room temperature before serving? I've found the came texture changes when its put in the fridge
I put my cakes in the fridge after decorating and take them out 2-4 hours before serving. Buttercream frosting will seal in the moisture of the cake so it doesn't dry out in the fridge. The taste is difference while it's cold BUT once it comes to room temperature I honestly can't taste the difference compared to a cake that's just been baked and cooled. I find that taking the cake out of the fridge 2-4 hours before serving is enough time for the cake and buttercream to come to room temperature (when it tastes best) but not so long that the frosting has any problems like drooping, bulging, sinking, leaning etc.
