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Top 10 Articles & Answers
Definition - Brown Sugar and White Sugar Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use... More>>	Baking at High Altitudes There are a few adjustments that need to be made to recipes when baking at high altitudes of over 3500 feet. Here's the link which provides ev... More>>
Cracked Cake Tops Here are few tips to prevent your cake tops from cracking: Be sure to sift the baking powder, baking soda... More>>	Cracking Fondant If your fondant seems dry and shows tiny cracks while it is being rolled, try adding some gum paste which will make it a little more p... More>>
Using Whole Eggs vs Separating Eggs There is a BIG difference between adding whole raw eggs to cake batter and separating the eggs, then adding the egg whites separately... More>>	Design Ideas - Horseshoe Cake To make a horseshoe shaped cake, use a shaped pan which comes with a complete set of instructions for different lucky themes.... More>>
Convection vs Conventional Ovens Here s the lowdown on the differences between convection and conventional ovens as provided by the experts at the Food Network :... More>>	Buttercream Icing Butter, Shortening or Margarine Which is better for Buttercream Icing -- Butter, Shortening or Margarine? For Buttercream icing, butter, shortening and mar... More>>
Definition - Stick of Butter Many recipes from the United States refer to a stick of butter because one pound of butter is commonly sold as four individually wra... More>>	Best Icing for Summer Wedding Cakes There really is no easy to answer to keep Buttercream and other icings from melting away in hot humid weather. What starts out as a beautifully iced... More>>

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What are people saying?

Your marshmallow fondant is wonderful. I recently used it for my sister's wedding cake. It is easy to make and comes out perfect every time. I even used it instead of gum paste to make the daisies that went on the cake. Thank you for the recipe.
-Melissa

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What icing do you use the most?

	Buttercream
	Fondant
	Rolled Buttercream
	Ganache
	Cream Cheese or Meringue
	Whipped, thick glaze or thin glaze
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What are people saying?

Cindy,I am a member of Yummy arts and have been for some time and would like my web page listed on your site.It is www.kristins-kakes.com and I have a facebook page dedicated to my cakes as well - Kristin's Kakesthe links are also listed below.My membership name is Kristin Winsall.I also wanted to say that up until 3 years ago I had never baked a cake, then with my daughter asking me to make her Wedding Cake I had to get my act together and learn within 12 months how to bake and decorate something that was going to wow 425 guests !!! ( She married an Italian so large wedding)I joined Yummy Arts and eagerly awaited each weeks video tips and learnt so much from your video library and the members on the forum are invaluable with their advice and no question is ever too silly.In 12 months I not only made my daughters wedding cake, but quit my job and began my own speciality cake business called Kristin's Kakes I am now so busy I have even had to hire my first staff member.I wish to thank you all at Yummy Arts :)I am going to put up some pictures today on my gallery page for you to see my latest Wedding Cake and also my version of the Witches Brew cake of Susan's - here in Australia it is hard to get dry ice so wasn't able to use that but otherwise the cake was a great success for the client