I have seen all these wonderful cupcakes on here and they look so perfect. They have been done using the 1M tip. So, I went out and bought a 1M tip and tried it and mine don't look as good. They look ok, just not as professional as I had hoped. Any tips on this?
I was just wondering what the best way to keep a batch of buttercream is. I made this last night and used some but would like to save the rest for next weekend. should I freeze it or just keep it out in an air tight container?
This may be a dumb question but...I have always used the wilton gels to color my icing, but I have to do a graduation cake that is navy and hunter green. The cake store only had these color in the americolor. What is the difference in amount. (more or less needed than wilton.) Please any info would help.