Or:

If you have, and you’re still not sure how to convert cake pan serving sizes, don’t worry. In this article, we will help you make the best choices for your baking adventures so that you’ll have a delicious cake that will turn out just the way you want it. That’s especially if you don’t have the necessary pans that will get you the result in the recipe—and it’s not like you have a lot of pans lying around in your kitchen, right?

Keep reading for a different kind of cake baking lesson–one that involves a lot of math!

Understanding Cake Pan Sizes

Cake pans can come in various sizes, which we can classify into two categories:

Standard Cake Pan Sizes

Standard dimensions are ones that are commonly used in recipes. The most common sizes are:

• Round cake pans with 8-inch, 9-inch, and 10-inch diameters
• Square cake pans with sizes like 8×8 inches or 9×9 inches
• Rectangular cake pans in sizes such as 9×13 inches or 11×15 inches.

Non-Standard Cake Pan Sizes

Non-standard cake pans are, well, non-standard, so it’s hard to get exact measurements for them. However, they can add more versatility to your baking. These can include mini cake pans, differently-shaped pans (i.e., heart-shaped), or larger pans for baking large batches or specialty cakes like bundt cakes.

If you want a more comprehensive list of different pans, plus how much batter they can hold, here’s a chart from Joy of Baking:

Do take note that when a recipe calls for you to fill out a pan with batter, you should only pour until the pan is ⅔ full and ½ full for shallower pans. Do not completely fill it up.

Common Cake Pan Sizes and Their Uses

Here are the most common cake pan sizes and what they’re used for.

Round Cake Pans

Round cake pans are the most commonly used pans for baking cakes. The 8-inch pan is perfect for small gatherings or layered cakes, while 9- and 10-inch ones are ideal for larger gatherings.

Square Cake Pans

Square cake pans are often used for bar cakes, brownies, or smaller cake portions. The 8×8-inch size is excellent for small cakes, while the 9×9-inch size is suitable for slightly larger servings.

Rectangular Cake Pans

Rectangular cake pans are versatile and commonly used for sheet cakes, brownies, or layered cakes. The 9×13-inch size is popular for sheet cakes, while the 11×15-inch size is suitable for larger gatherings.

Bundt Cake Pans

Bundt cake pans come in various sizes, typically measured in cup capacity. The 10-cup size is a standard choice and will work well for most bundt cake recipes.

Sheet Cake Pans

Sheet cake pans are large, shallow pans ideal for baking cakes meant to be cut into squares or rectangles. The half-sheet size, measuring 13×18 inches, is commonly used for baking sheet cakes.

How do you convert cake pan measurements?

So we get to the meat of the article: how do you compute the substitutions? After all, you have to be careful to get a delicious cake result! In short, converting pan sizes requires careful consideration to ensure that your cake bakes evenly and has the desired texture. 

Same Shape of Pan But Different Sizes

Chef Joey Prats made it easy for us with his guides! Check out his guide for square pans:

And circular pans:

You can apply the same to rectangular pans.

Different Shapes And Sizes Of Pans

One of the best ways to do this is to use simple mathematical calculations or online conversion tools to help you determine the equivalent size for your specific recipe.

The first step is to find out how much your pan can hold. You can refer to the table above to make things easy for you. But if you want to manually compute, here are the formulas:

• Rectangular and square pans – multiply the measurements of the sides. So if your pan is 11×15, your pan is 165 square inches.
• Circular pans – get the area by multiplying the radius squared by pi or 3.14. To get the radius, divide the diameter—which is the length of a straight line passing through the center of the circle and touching two points on the circumference—by 2. For example, a 6-inch round pan has a radius of 3. So the formula will be (3×3)x3.14. The area will be 28.26.   

Once you know the capacity or size of your pan, you can now make substitutions with another pan. For example, if the recipe calls for the 165 square inch pan, you’ll need around five to six circular pans to fit the same batter amount.

The Simplest Method

If you want to avoid having to do math, here’s the best thing you can do: make extra cake batter! Of course, this only applies if you have extra ingredients, you’re planning to make more of the same cakes in the next few days, and you have space in your freezer for the unused batter. Hey, at the end of the day, it’s better to have extras than not enough at all.

Other Things To Consider When Converting Cake Pan Sizes

Here are some things to keep in mind regarding cake pans.

You’ll Have To Consider Baking Times

Changing your cake pan can affect how long you should bake your cakes. If you have more batter, you may need to bake your cake longer. And if you have a smaller pan, your baking will be shorter. 

Of course, the best way is still to keep an eye on your cake and do the toothpick test. 

Think About Your Choice Of Pans

Aside from the yield and equivalent of the pans that you have, you’ll also have to think about the following before finally deciding on what you’ll use:

• Number of servings you want
• Type of cake and occasion you are baking for
• The recipe
• The thickness of the cake layers you desire

Remember, each pan you use will have a different effect and result when it comes to cakes!

Cake Pan Serving Sizes FAQs

Can I use a different pan size if the recipe specifies a specific size?

Yes, you can adjust the recipe by using conversion methods to fit your available pan size.

How can I convert a recipe to a different cake pan size?

You can use mathematical calculations or online conversion tools to help you determine the necessary adjustments. To make things faster, just make extra batter.

Will changing the pan size affect the baking time?

Yes, changing the pan size may require adjustments to the baking time. Keep an eye on your cake and use the toothpick test to determine doneness.

What factors should I consider when choosing a cake pan size?

Consider the number of servings, type of cake, recipe instructions, and the occasion or presentation style.

Can I substitute different-shaped pans for a specific recipe?

Yes, you can often substitute different-shaped pans, but be mindful of adjusting the baking time and recipe proportions accordingly.

Where can I find high-quality cake pans?
You can find a wide selection of high-quality cake pans at kitchen supply stores, online retailers, or specialty baking stores. An example is Buji.ph—they have plenty to choose from. You can also browse TBA Shop.

Final Thoughts

Choosing the right cake pan size is crucial for baking delicious and visually appealing cakes. Understanding the standard sizes, how to convert cake pan serving sizes, and considering various other factors will help you achieve the desired results. Whether you’re baking a small layered cake or a large sheet cake, the right pan size ensures even baking and perfect portions. 

Happy baking!

— 

Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Cake Pan Serving Sizes: How To Convert Them appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Oh, and The Bailiwick Academy is going to be there as well at booth A03! 

But what’s Cake Fiesta Manila and what’s going to happen there? Read on to find out!

What is Cake Fiesta Manila 2022?

Cake Fiesta Manila is a cake show. But it’s not just any cake show, it’s ​​the FIRST ever in the Philippines and the biggest one in Asia! It’s a three-day cake show, too!

It will have world-renowned guest cake artists sharing their expertise via live workshops and demos, top local and international companies presenting unique products, cake display entries, and also a cake decorating competition. Sounds exciting, right?

Who organized this event?

Two of the organizers are actually TBA instructors: Valeri Valeriano and Christina Ong! They are the founders of Queen of Hearts Couture Cakes in London.

Speaking of them being TBA instructors, make sure to check out their classes!

Decorating with Buttercream:

Wonderful Woodland:

Going back, Valeri and Christina were catching up with one of their friends, Penk Chink of Pastry Bin. They started talking about cake shows they have experienced and that’s when the idea of holding a cake show here in the Philippines started to get baked (pardon the pun). 

Why did they decide to make this happen?

After all, there’s already the Oklahoma State Sugar Art Show, Soflo Cake and Candy Expo, America’s Cake Fair, The Ultimate Sugar Show Atlanta, and so much more… and that’s in the USA alone!

There’s also the Cake International Show, Cake & Bake Show, Cake & Bake Germany, Sugar Paris, Die Kuchenmesse Cake Fair Austria for Europe, and in Australia, Cake, Bake & Sweets Show, International Cake Show Australia, Cake Expo Brisbane.

So they thought, why not have a cake show that’s in the Philippines? That way, they can give aspiring bakers and cake artists the opportunity to experience one, especially those that can’t afford to fly out of the Philippines for now.

And by organizing Cake Fiesta Manila, they aim to elevate the skills and quality of cake decorating in Asia, not just by partnering with top suppliers, but also getting the best teachers all over the world to show their expertise. Plus, they’re implementing cake competitions to challenge aspiring bakers and cake makers!

It’s their way of spotlighting the many people in the cake community with skills and talent in cake. And isn’t that a great way of suddenly putting the spotlight on talented people who just lack the platform and exposure? You never know what kind of talent you’ll discover in these competitions!

What will happen in Cake Fiesta Manila 2022?

Well, as I mentioned above, this show is not just for those IN the industry. This is for everyone who loves making cakes even for their own enjoyment, as well as for those who want to learn to make cakes and simply eat them!

Activities include:

• Competitions (not sure if it’s going to be like MasterChef levels, but it will definitely be interesting to watch!), like the Cake Display Competition
• Make and Take classes, where you’ll get to pick from six fast, 45-minute cupcake/ cookie classes each day! Get to learn some fun and cute designs with buttercream and fondant with multiple techniques and learning outcomes!
• Free demos and paid demos

Of course, you should also check out the various booths for freebies (hey, you never know!) and the food! 

What will The Bailiwick Academy do in Cake Fiesta Manila?

We’re still cooking things up to make your Cake Fiesta visit to our booth more than awesome, but for a teaser, check out what we did last 2019! Watch the playlist below:

Plus, you never know who of your favorite Bailiwick instructors will drop by our booth. You might get to see them in person, have a picture with them, and ask them your burning questions! -wink wink-

Make sure to stay tuned to The Bailiwick Academy Facebook page for more details soon!

How do I join Cake Fiesta Manila 2022?

It’s easy – get your tickets here for Cake Fiesta Manila 2022. You have choices for tickets, as well as if you just want to drop by for one day only or enjoy all three days of the fiesta.

Personally, I would go to all three days – you never know what you might miss!

Cake-making demos, cakes on display, the chance to meet your various idols in the cake-making industry… What more could you want, right?

Make sure to buy your ticket to Cake Fiesta Manila 2022! Remember, it’s happening on November 24 to 26 – that’s later this month! 

Oh, and don’t forget to drop by The Bailiwick Academy at Booth A03 and please say hi! I would love to meet as many of you in person.

See you then!

— 

Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post We’re going to Cake Fiesta Manila 2022! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

And yes, these keto dessert options are sugar-free and still delicious. Pick up any of them, and you can be sure you’re still following doctor’s orders!

What exactly is keto?

But before anything else, what exactly is keto? To be more specific, the term “keto” refers to a ketogenic diet. According to Healthline, it’s a low-carb, high-fat diet that offers many health benefits. 

Undergoing this diet has many health benefits, so many people choose to switch to this lifestyle. One of the benefits is weight loss. Going keto may also help protect you against diabetes, cancer, epilepsy, and even Alzheimer’s disease.

So, a little disclaimer before we continue: we’re not doctors or nutritionists. We’re just sharing with you what we know. If you want to try a ketogenic diet, consult your physician.

Anyway, when you do this diet, your goal is to achieve ketosis. Ketosis is a metabolic state where your body uses fats instead of carbs for fuel. To reach ketosis, limit your carbohydrate intake to a certain amount and fill up on fats instead. 

What does going on a ketogenic diet mean for the food you can eat?

Well, to put things simply, all the meal plans you will make? None of them will involve any carbohydrates or sugar whatsoever. That means you’ll say goodbye to silvanas, brownies or cookies, Spanish bread, and more.  

If you love sweets and carbs, that last sentence probably made you shudder with displeasure. But as we mentioned, there are various keto dessert foods that you can eat instead. They taste sweet but are practically 0 carb sweets. 

What are examples of different keto dessert foods?

What’s on this keto dessert list? To be honest, if we wrote everything down, it would take us DAYS. So what we’ll do instead is mention just a few keto desserts we find delicious. 

So, something to consider is that most of them will be made with almond flour or coconut flour. Artificial sweeteners or monk fruit give that sweet taste. They will taste a bit different from the usual taste of our favorite desserts but are still delish keto desserts. 

(For a list of keto-friendly ingredients, check out this article from Good Housekeeping.)

In short, you don’t have to say goodbye to your favorite treats. You just have to find desserts that are keto-friendly.

1. Keto snack or desset – Cheesecake fat bombs

What the heck are fat bombs, you ask? Well, they’re dense balls that are full of fat-rich ingredients, like coconut oil and avocado. They can make you feel full at once and satisfy your sweet cravings. 

So anyway, these cheesecake fat bombs taste like a peanut butter cheesecake and make a great snack. Make sure you keep them on hand for any sudden sweet cravings. You can also enjoy them for breakfast (cause why not?) or as snacks.

2. Almond flour keto chocolate cake

This is one of the usual keto desserts you can buy. Who says you can’t enjoy chocolate cake while you’re on keto? You won’t have to forego eating this classic dessert. Just substitute regular flour for almond flour, and you’re good to go!

3. Keto foods – Brownies

Does eating brownies give you comfort? Well, even if you switch to a keto diet, you can still enjoy them! Carb-free brownies are possible. We bet you won’t even notice the difference in taste!

4. Filipino Keto dessert – Bibingka

Did this surprise you? Yes, you can still eat one of the most delicious kakanins ever! You can breathe a sigh of relief, especially since December is coming up. It would be a sad Christmas if you couldn’t eat bibingka. Let’s hope more keto Filipino desserts come out.

5. Ice cream

Yes, there is such a thing as keto ice cream! You won’t have to worry about your cool, sweet cravings being left unfulfilled. Different flavors are possible as well.

6. Mug cake – a keto dessert for one

A mug cake is literally a cake inside a mug. Mug cakes are popular as dessert foods because they’re good enough for one serving. If you’re the only one who is going to eat a cake, you won’t want to make a whole cake, right? 

So anyway, a keto mug cake is possible, and with different flavors too! 

7. Keto dessert – keto pie

If you want to eat a pie instead of a cake, you can! Just make sure that your pie crust is made with low-carb ingredients. Also, the toppings can be chocolate or fruits. To keep with the low-carb theme, make sure to find out which fruits are keto-compliant. Avocado is an example of a fruit you can eat while on a keto diet.

8. Egg custard

Keto egg custard? Why not? This baked dessert is smooth, thick, and creamy and tastes just like the usual custard.

9. Carrot cake

A carrot cake is another classic dessert. And yay, celebrate, because you won’t have to stop eating this either! A good keto carrot cake is one that is so moist and delicious, no one will know it’s made from keto ingredients.

10. Matcha keto cake

If you like unusual desserts, matcha is for you! It’s already non-overly sweet, then when made with a keto-friendly recipe… Well, let’s just say it’s perfect. You might have to stop yourself from eating too much!

Make your own keto dessert foods with The Bailiwick Academy!

If you’re a cheesecake lover, you might be sad that we didn’t mention cheesecake at all in the list above. Well, there’s a reason for that: we saved the best of the keto dessert foods for last. 

We have a new class: Keto Cheesecakes! 

Our newest instructor, Ms. Chiqui Dingcong, will be teaching this class. She’s the best person to teach it because she herself is currently living the ketogenic lifestyle. 

Take this class, and you’ll no longer have to buy keto cheesecake; you’ll be making your own versions! Make rich, creamy, decadent cheesecake goodness with cheesecake recipes that are sugar and carb-free!

You’ll learn to make Keto Burnt Basque Cheesecake, Keto Chocolate Cheesecake, and Keto Strawberry Cheesecake. A bonus recipe of Keto Chocolate Chip Cookies will be included in this class. 

Of course, not only can you eat these keto treats, but these recipes are also great for a business. With more people shifting to a healthier lifestyle, you can be sure that there’s a market for keto-friendly desserts. 

Get your business to appear when people Google “best keto sweets to buy.” Enroll now at The Bailiwick Academy!

The post Keto Dessert Foods to Satisfy Your Sweet Tooth! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Of course, the important thing is making an unhappy customer, well, happy. So when this eventually happens, here are some dos and don’ts that you can use as a reference.

Handling difficult clients means facing the problem; don’t run away or ignore the customer.

If you have a customer who is not happy, the last thing you should do is ignore that customer. Of course, you might feel that how the client feels is not fair or unjustified. After all, you put a lot of hard work into your baking! Who are they to say that your work is not satisfactory?

Well, before you go feeling that, we get you. However, not dealing with the client is also not the best way to go about things. If potential clients in the future hear about this, you may end up having no clients at all. Think about it: would you want to deal with someone who denies your problems? We wouldn’t either.

Put yourself in their shoes and don’t assume that everyone is difficult for the sake of being difficult.

The Philosophy of Yum actually says that there are two types of difficult clients. The first type is clients who are just really dissatisfied with the product or service they received. This usually means they weren’t happy about the quality of your baked goods or your service. With that in mind, they aren’t really what we would call a challenging client. They’re much easier to deal with, which we will get to later.

The other type of client is the true difficult client. This type is the one who tries to take advantage of your kindness. They are genuinely challenging clients. An example is a client who ordered a cake but then suddenly starts asking for discounts. And not only that, they’ll start saying that your bake isn’t that good or that someone’s cake is less expensive. If you don’t give in to their demands, they’ll threaten to ruin your name on social media. An actual rude customer, if you will.

So before doing anything, identify what kind of client you are talking to. As we said, not everyone is being difficult for the sake of being difficult. Some may have actual reasonable complaints. Make sure to find out what they’re unhappy about before responding.

In handling difficult clients, try to talk to them calmly and don’t meet their anger or annoyance with the same.

When dealing with a difficult customer, the last thing you want to do is escalate the situation. Angry customers won’t have their problems solved if you meet their anger with yours. As Bakery Best says, the best thing you can do is remain calm in response. Yes, even if voices are being raised. It will be difficult, but that would be your best bet. 

Do active listening with your angry client and just be patient. Once they get their feedback off of their chest, that’s when you start talking. Suppose they’re complaining via social media chat or email. In that case, we suggest getting to speak with them on the phone or via video call. A lot of nuances are missed in mere chats or messages. By being patient and responding calmly, you will be able to maintain control of the situation. That’s the secret to handling angry customers on the phone or in person.

Make it up to them within reason if it’s really your mistake. 

Suppose you have now heard their side, and it’s your turn to speak. You may not like handling difficult clients, but they either ordered something from you or might in the future. You don’t want to damage any customer relationships, right? Also, you have to check if it was really your fault. Baking Business School gives some of the hard questions you can ask yourself. Did you deliver the cake that was ordered? Maybe you delivered a cake roll instead of a Korean buttercream cake. Did you really forget to do or add something to the cake? Was the flavor, color, or size of the cake wrong? Did the cake arrive later than promised?

If you really were to blame, then the best thing to do is apologize. That’s the best way to handle difficult situations like this. Of course, don’t stop at apologizing. Make it up to them in the best way that you can. Take, for example, this story. A friend’s son discovered a shard of glass in the pizza they ordered. What the company did was immediately send over two pizzas to make up for it.

So, in the same way, do something on top of the apology. Offer a partial refund. Or you can give them a discount for their next order. Just remember that when dealing with upset customers, they don’t just want an apology. They want a solution to their problem. Just show that you take their complaint seriously and make it up to them.

However, handling difficult clients doesn’t mean bending over backwards for them.

Remember when we said that there are two types of difficult customers? Normal, unsatisfied customers would generally be placated with the step above. But we guarantee that eventually, one unsatisfied customer will transform into a really difficult client. They will start making you Google “dealing with demanding clients.” 

Let’s go back to the earlier step. Say you apologized already and offered a solution to the problem. However, this difficult client suddenly becomes unreasonable. Aside from accepting your apology and solution, they will suddenly demand more. For example, they will ask for ten more cakes or free cakes for life. Or, in the future, when they contact you, they will keep bringing up your past mistake, hoping for a freebie.

A specific example is maybe you gave them transport tips to avoid ruining the cake, but they didn’t listen. Now they want another cake from you for free. Those are all red flags, meaning you probably shouldn’t be working with those clients.

Stand your ground, and do not let them walk all over you. The most you can do is offer them a full refund if they really weren’t happy with you. Any more than that is pushing it.

Handling difficult clients can also mean walking away from them and never dealing with the same client ever again.

Now as much as you want to not lose a client, you have to remember something. No client is worth losing your peace of mind. If you find yourself thinking, “Dealing with difficult clients negatively impacts my disposition,” what can you do? 

Like the Chick Boss Cake says, if customers can choose where to buy, you can also choose who to sell to. Evaluate a prospect to see if you will have challenging client relationships in the future. Think about it this way, what would you want to know more about? Tips for dealing with difficult clients? Or new recipes from our courses at The Bailiwick Academy? 

Ask all the business owners you know. They will say any client in the future that will become difficult will take away time from important things. So the best way to deal with difficult customers is to avoid difficult customers. And it still holds true, no matter how much they say they will pay you. And if they’re current customers, just give them back their money, move forward to your next customer. If you’ve done all that you humanly can to accommodate their request, but they’re still not happy, move on. And don’t be afraid of their threats that they will ruin your name with their friends and families. There will be many, far better clients out there.

To summarize how to manage angry customers…

When it comes to handling difficult clients, always assume the best about them first. If you made a mistake, own up to it and make it up to them. And moving forward, identify demanding clients, the truly difficult ones, and avoid working with them. Your peace of mind is more important than any money you can make.

And most importantly, never talk about these problematic clients with anybody! (Well, okay, you can talk about it with your partner or trusted friends.) If it comes out that you’re gossiping about your clients, it will reflect poorly on you. Unhappy customers might become super angry customers! Always deal with problems privately.

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For more business, baking, and cooking tips, stay tuned to The Bailiwick Academy blog! 

The post Handling Difficult Clients: Home Baker Dos and Don’ts appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Whipped Cream

The simplest of the icings. This usually show up on most DIY and no bake cakes. All you need is some fresh cream and sugar and whisked until you make it as light as air. Store-bought pressurized whipped cream is also a good choice if your recipe calls for it and saves you more time.

Caramel Icing

Goes well with a lot of cakes but difficult to make since you need to heat up some sugar and butter until it darkens. You let the mixture cool and then slowly add powdered sugar while in a mixer until you reach a syrupy consistency. Goes well with pound cakes with not much flavor added since the caramel is the star of the show.

Poured Fondant

It is commonly used as an icing and not as a filling. Making poured fondant is exactly like making the hard version but except for regular sugar, confectioners’ sugar is used, and more water is added to give it its runny consistency. It will dry leaving behind a satiny, smooth, and iced coating. Due to its ingredients it will dry to a semi-hard state and will become sticky under warm temperature.

Glaze

Is a mixture of confectioners’ sugar together with a liquid, like milk, lemon juice or water.Glaze can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness, but does not harden. What you will end up is a shiny and smooth icing that is the perfect topping for donuts, eclairs and brownies

That concludes our article on the different kinds of Icing.Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team

The post Kinds of Icing- Part 2 appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Part of the joy of baking is that you get to express your artistic side by making decorative toppings on your creations. Cake-making has made this into an art form and competitions are held everywhere that critiques not only the kind of cake you make but also the beauty and elegance of the icing you used to make your masterpiece.

The icing is on the cake. No pun intended. We will cover the most popular kinds of icing today and hopefully this will help let you dig deep and do more research on these. On this two-part blog we will cover the spreadable types of Icing and discuss the more complicated types on a later date.

Butter Cream

We start with the most common and widely known icing and is made of butter, milk, sugar and vanilla. From there we branch off to the other kinds of buttercream.

American style

This is what is referred to as your general butter cream Icing and is the easiest to make. This is what is used for your classic birthday cakes.

Italian Meringue Buttercream

Fluffy and buttery and has a medium to thick consistency. This is made by beating egg whites with salt until it forms stiff peaks. Hot syrup is then added and mixed till it reaches room temperature. The final piece is adding butter and vanilla extract mixing those together until smooth.

French Buttercream

Same process as that of Italian buttercream but we substitute the egg whites with egg yolks. Your end-product is a very rich cream ideal for toppings on cupcakes. The downside to this kind of buttercream is that its shelf-life is not as long as the others and should be kept refrigerated.

Swiss Meringue Buttercream

Almost similar to Italian buttercream but there are some slight changes in the process. Egg whites and sugar are mixed over a water bath or double boiler(see image) until light and fluffy. The mixture is cooled and then butter and other flavors are then mixed in.

Cream Cheese Frosting

Another kind of frosting in which the king is of course cream cheese. Denser than buttercream but still fluffy enough to be poured onto cakes. If you need a tangy and sharp taste to the cake you are making. This is the best kind of frosting to balance out those flavors.

Ganache

Made from either white or dark chocolate and cream. Mostly made with a shiny sheen but it also comes in a matte sheen that can be piped or spread thru the cake.

Boiled Icing

Also called Italian Meringue or Marshmallow Icing. A lot of people confuse boiled frosting with Italian Buttercream but though the techniques are almost similar-Hot syrup mixed in beaten egg whites. The omission of butter in the recipe gives this kind of frosting’s unique and very fluffy texture.

Hope this first installment gives you already plenty of information. Wait for the second part of the blog that covers the rest if the kinds of icing.

Leave us a comment or check out our blog if you want more articles like these or if you have any feedback to what we have just written.

The Bailiwick Team

The post Different Kinds of Icing-Part 1 appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.