Hi everyone,
Thank you for stopping by my website. If you had questions related to Cupcakes and Buttercream, please check out the FAQs below:
1. When making Swiss Meringue Butter Cream, do you use fresh egg whites or packaged pasteurized egg whites (liquid egg whites came in carton box)?
2. Which buttercream do you prefer, Swiss Meringue BC or American BC ?
3. What is the best buttercream to use for piping?
4. What size of your cupcakes?
5. What is your favorite brand for nozzles?
6. What are your favorite piping tips?
7. Where do you shop your baking tools?
8. What type of mixer do you use?
9. What is your favorite brand for food coloring?
10. How do you color your buttercream?
11. How do you get dark/deep color without adding too much food coloring into buttercream?
12. How do you make butter cream whiter?
13. How do you store butter cream?
14. How do you store your frosted cupcakes?
15. Can you freeze unfrosted/frosted cupcakes?
16. How much buttercream do I need to decorate 12/18/24 cupcakes ?
17. How to keep buttercream from melting in your hands while piping?
18. How many cupcakes can you decorate using one recipe of Swiss Meringue Buttercream or American Buttercream?
19. Do you decorate the cupcakes a day before event or the day of event ?
20. How much should I sell my cupcakes?
21. How do you transport cupcakes/cakes?
Still have question(s)? Please leave your question(s) in the comment section below and I'll get back to you.
Good luck and have fun baking !
Related recipe(s):
What product do you use to sprinkle on top of the cupcakes it makes it look like snow?