useful tips

Here are some tips and tricks to make your baking experience a breeze. Be sure to read through them before you get started. Share your own tips and suggestions with us at

How to grease a pan

To grease a baking pan, rub a thin layer of butter on the non-stick pan with a paper towel.

How to flatten your cake

If the top of a cake is domed when it comes out of the oven, you can flatten it by covering the top with a kitchen or paper towel and pressing down with your hands while it is still warm and in the pan.

How to keep your cake from sinking

While your cake is baking, avoid opening the oven door too soon, which can create a sudden drop in temperature that will cause your cake to sink in the middle. Do not open the oven for at least 80% of the suggested baking time.

How to frost a cake

When the cakes are cooled, place one cake in the center of the board with the flat (bottom) side down. Use the offset spatula to spread frosting 1/2” thick on the top of the cake. Center the second cake with flat (bottom) side up on top of the frosted first cake. Spread frosting thinly on top of the cake, about 1/4” thick. Then spread the remaining frosting as evenly as possible on the sides of the cake, filling the gap between the 2 layers. You can now cover the cake with a cake keeper, a large overturned bowl, or refrigerate it, for up to 3-4 days. If you refrigerate it make sure that you bring the cake back to room temperature before you cover it with fondant.

How to avoid a runny icing

It is best to use spreadable butter or to allow sticks of butter to soften at room temperature before adding them to your icing. If you have less time and need to soften your butter in the microwave, you may need to refrigerate your finished icing to thicken it before applying it to your cake.

Fondant tips

  • Work with fondant in a dry and cool room that’s 72 degrees or cooler.
  • Knead the fondant to soften it before rolling it out. If the fondant feels too hard to knead when you remove it from the bag, microwave it for 10 seconds (but no longer because it will melt). If the fondant feels too dry, knead in a small amount of butter. If the fondant feels too sticky, knead in a small amount of powdered sugar or cornstarch. Don’t worry if any cornstarch forms clumps on the surface of the fondant – just brush it off.
  • Before rolling, make sure that your work surface is clean and dry. Lightly dust the work surface and rolling pin with cornstarch or powdered sugar to prevent sticking. Wash and dry your hands between handling different colors to prevent smudging.
  • If any cracks appear in the rolled fondant, you can polish them out with a bit of butter on your finger, using a circular motion. Only use water for gluing pieces of fondant together.
  • Make sure that you don’t wear big jewelry while smoothing the fondant. It can poke holes in the fondant. You can cover up any imperfections in the fondant-covered cake by placing your decorations over cracks or uneven areas.
  • Once your cake is covered with fondant, do not refrigerate it as the fondant will gather moisture and become soft. Because fondant dries out quickly, always seal any leftover in a bag or plastic wrap.

How to cover a cake with fondant

Kneading and rolling the fondant

Covering, trimming and smoothing fondant

Troubleshooting the basics