Tips & tricks

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I am a beginner and would like to make a cake, what do I need?
There are different ways and ingredients to make a cake and decorate it with marzipan or fondant. For beginners we recommend the following articles:

- FunCakes Mix for Biscuit 1kg (enough for 3 cakes of 25 cm diameter) You will also need 5 eggs and some water.
- FunCakes Mix for Buttercream 1 kg (this mix makes the butter cream you use as filling and to coat the cake with a thin layer to enable the marzipan/fondant to stick). With this mix you have to add water and cream butter. Another nice filling is the FunCakes Mix for Yellow Cream 1kg, you only have to add water to this mix.
- For a 25 cm round cake, use about 500 grams of marzipan or fondant.
For more ideas and recipes, check out our recipes page here.

What is the best way to roll out my fondant?
If you are going to roll out fondant, it is best to do this by sprinkling a small layer of icing sugar on your work surface. Note that it should not be more than a "haze", otherwise the fondant will be too dry.

How do you use food colouring?
Using food colouring is just like dyeing. The coloring will mix with the colour of your batter / icing / etc. For example, if you use white icing with black colouring, this will turn gray. You only need very little food colouring. Sometimes a tip of a cocktail stick is enough. Always start with a little bit. Not satisfied with the colour yet? Build it up by allowing the batter / mix to stand for half an hour each time and then adding a little bit to it.

Which food colourings can I use for colouring chocolate?
For colouring chocolate it is important that the coloring is oil-based and not water-based. Go to Ingredients - Colourings and click on Cocao Butter Colours. Here you will find all suitable dyes for coloring chocolate and candy melts.

How do I get my buttercream white?
Because butter is yellowish, it is very difficult to get your buttercream white. What would help is to let your butter mix on the highest setting for at least 10 minutes, then the butter will become light and whiter in color. Optionally, you could add white coloring to it.

My buttercream has seperated, how can I fix this?
Buttercream can split if the ingredients are not at the same temperature. Always make sure that you place the butter out of the fridge well in advance, preferably overnight. If your buttercream has started to seperate, you can remedy this by placing the bowl with cream over a bowl of hot water. As soon as the edges start to melt, you can beat the buttercream again lightly with the mixer.

Which sprinkles are bake-proof?
The FunCakes Mini Confetti Mix is suitable for mixing and baking through your batter. The FunCakes Chocolate Chunks and Drops are also bake-proof.

Can you add the edible glitter to a drink?
You can make wine, champagne, prosecco, lemonade and more extra festive by adding edible glitter to it. To get the best effect, choose a color with a gold, silver, bronze or pearl effect. You can also find the explanation in a video on our YouTube channel.

Fondant / marzipan
Fondant and marzipan can be kept airtight in the pantry, if cut cleanly. You can then stick to the expiry date indicated on the packaging. Do not keep it in the fridge or freezer.

Food colouring
After opening your dye, you can use it up to the expiration date stated on the article. However, it is important that it is properly closed and used cleanly.

Flavourings
When used clean, you can keep the flavorings tightly closed in the pantry. After opening, you can keep to the expiry date that is stated on the article.

Buttercream
You can freeze buttercream when it has been used cleanly and properly closed. Let it thaw in the refrigerator before use and beat it lightly with the mixer.

Enchanted Cream
Enchanted Cream is freezable. Let it thaw in the refrigerator and then come to room temperature outside the refrigerator. Stir it with a whisk before use.

Bavarois
You can also freeze Bavarois. Let it thaw in the refrigerator. It may be that it becomes a bit weaker after defrosting.

Sponge cake / cake / brownies / slipper base / muffins / macaron shell
These "bare" baked goods are all suitable for freezing. Make sure it is well packed so that moisture cannot get to it. Let your baking thaw in the refrigerator. Do not keep it in the freezer for more than three months.

Cookie dough
If you have leftover cookie dough or want to make it in advance, you can choose to freeze it. Make sure you wrap it well in cling film.

Decorated cake
You can freeze decorated cakes well if the filling can also be frozen. Wrap the cake well when you freeze it and put a plastic bag around it too. Let the cake, without the plastic bag, thaw in the refrigerator and let it come to room temperature just before carving. If you defrost the cake too quickly (directly on the worktop) you will get condensation, which will melt the fondant or marzipan. "Slow" defrosting in the refrigerator reduces the difference in cold / warmth, which also reduces the chance of condensation forming. The frozen cake can be kept in the freezer for three months.