For many of us the cold weather has set in and it’s time to pull on a jumper and your uggies in the house.
So when it comes to using your cake kit in the colder months there’s a few adjustments you’ll need to make too. Here are my top tips for using our diy cake kits in the colder months and making the process run smoothly.
Butter Icing
Making great butter icing in the colder months is very different to making it in the summer. That’s because the temperature of the butter is key to making great butter icing. If your butter is too cold before you start adding the icing sugar, you are almost guaranteed to end up with breadcrumbs!! Making sure your butter is soft enough is the key to great butter icing in winter.
How soft should it be Lou?
The best way to tell if your butter is the right consistency is that it should be soft to touch with your fingers and they should leave an indent on the surface. When you beat the butter it should easily combine into a smooth creamy texture. The butter should never be melted or partially melted as it will make your icing runny.
Arrggh I left my butter in the fridge!
How many times have you realised at the last minute that you forgot to get the butter out of the fridge to soften up. I do it all the time. So I have a couple of tricks up my sleeve for softening the butter more quickly.
- Measure out the butter and then cut into little cubes spreading them out on a plate.
- Place in a sunny window monitoring regularly to avoid melting.
- Beat the butter for a few minutes prior ot adding the icing the friction will warm and soften the butter.
Ok and just a reminder, don’t be tempted to use margarine or put the butter in the microwave instead. They both destroy the structure of the icing and once you’ve added milk and food colouring you will find that they slowly start to melt and slide off the cake.
Using Fondant
I find fondant much easier to use in the winter months. Especially as our fondant is very malleable and doesn’t dry out too quickly. Your fondant will become stiffer if it’s been sitting outside upon delivery or in the pantry. All you need to do is knead the fondant for a few seconds prior to rolling out. The warmth in your hands will soften the fondant making it perfect for use.
Another great tip is to roll your fondant back into a ball after each use and then store them in a snaplock bag. This will keep them from drying out while you are decorating the cake. You can keep the colours together providing they aren’t touching each other.
So now you’re all set for easy winter cake kit baking. Can’t wait to see what kit you make next!! For more heaps more video tips and tricks and support from other lovely cake kit bakers, I’d love you to join me in our amazing Cake Kit Community Support Group. It’s the kindest group on Facebook.
Baker Girl Lou xx
