Recipe eBook Download

Tips and Tutorials

Want to bake like a pro? Here are a few of our favourite inside tips and tricks for creating professional cakes and sweets every single time!

Fondant Tutorials

Tutorial: Fondant Birthday Candles

Easy Tutorial

Tutorial: Fondant Birthday Candles

See tutorial

Fondant Beetle and Bee Cupcake Toppers

Easy Tutorial

Fondant Beetle and Bee Cupcake Toppers

Tutorial: Fondant Koala Cake Topper

Easy Tutorial

Tutorial: Fondant Koala Cake Topper

Tutorial: Fondant Penguin Cake Topper

Fondant Tutorial

Tutorial: Fondant Penguin Cake Topper

Tutorial: Finding Dory Cake

Fondant Tutorial

Tutorial: Finding Dory Cake

Tutorial: Fondant Butterflies

Easy Tutorial

Tutorial: Fondant Butterflies

See tutorial

Tutorial: Fondant Bow Cake Topper

Easy Tutorial

Tutorial: Fondant Bow Cake Topper

Tutorial: How to Marble Fondant

Fondant Tutorial

Tutorial: How to Marble Fondant

Tutorial: Moustache Cupcakes for Dad

Fondant Tutorial

Tutorial: Moustache Cupcakes for Dad

Tutorial: Fondant Fuzzy Bear Cupcakes

Fondant Tutorial

Tutorial: Fondant Fuzzy Bear Cupcakes

Tutorial: Fondant Tiger Cake Topper

Fondant Tutorial

Tutorial: Fondant Tiger Cake Topper

See tutorial

Tutorial: Fondant Hot Air Balloon Cookies

Fondant Tutorial

Tutorial: Fondant Hot Air Balloon Cookies

Tutorial: Fondant Flowers

Fondant Tutorial

Tutorial: Fondant Flowers

Tutorial: Fondant Cherry Cupcakes

Easy Tutorial

Tutorial: Fondant Cherry Cupcakes

Tutorial: Fondant Dinosaur Cake Topper

Fondant Tutorial

Tutorial: Fondant Dinosaur Cake Topper

Tips

Fondant

Fondant storage

Fading: Coloured fondant may fade with exposure to sunlight. Store unused fondant in cool, dry conditions away from heat and sunlight, and store decorated cakes, cupcakes and cookies in a dark, cool, dry area immediately after decorating. Storage: If you have leftover fondant, wrap it in plastic wrap and store in an airtight container in the pantry for up to 4 weeks. Never refrigerate fondant as it will sweat. Instead, store finished cakes, cupcakes and biscuits in cool, dry conditions such as the pantry.

Fondant

Weather & temperature

Very cold weather will make your fondant hard, while humid weather makes it very sticky. Keep this in mind when making a special occasion cake without much time to spare. Try to prepare fondant in air conditioning, cool/warmer conditions or run your hands under cold/hot water and dry thoroughly before preparing.

Fondant

Fondant perparation

Kneading: Knead fondant gently to ensure it is smooth and a little warm. Be careful not to over-knead as it will become very sticky and unmanageable. Start Small: Knead fondant in batches – this will make it easier on your wrists and potentially less work if you don’t need to use the entire packet. Icing Sugar: Be careful not to over knead or add too much icing sugar or cornflour to your fondant as this will result in dryness and cracking. You might find your fondant becomes a lighter colour as well. Work Quickly: Work as quickly as possible when kneading and decorating with fondant. It dries quickly, which can lead to cracking when trying to decorate.

Fondant

Decorating with fondant

Allow cakes to come to room temperature before applying fondant. Do not decorate cakes that have come straight from the fridge or freezer. Planning to decorate further after covering with a fondant base layer? Be patient and allow the fondant to firm up a little. This will prevent nail marks, dents and tears occurring.

Fondant

Cake freshness

To help your cakes stay fresh, brush them with sugar syrup or buttercream icing before covering with fondant. This helps seal in moisture and allows a little more time between baking and decorating.

Fondant

Flavouring fondant

Use a toothpick to dot a few drops of your favourite Queen Flavouring Extract onto the fondant and knead gently to combine. If a little sticky, add some icing sugar and knead until smooth.

Fondant

Colouring fondant

Use Queen Food Colour liquids or gels to tint fondant to your desired colour, or mix pre-coloured fondant by gently kneading them together until you achieve the shade you’re after. To make dark colours, use gel food colours. You will need a lot of colour, which will make the fondant sticky. Start a day ahead and allow it to rest overnight to firm up again. When ready to use, spray fondant with a little vegetable cooking spray instead of icing sugar so that the colour doesn’t fade and the fondant isn’t sticky.

Try a free masterclass

Learn how to improve your home baking and decorating from the comfort of your own kitchen! Our free masterclasses deliver helpful tips, tricks and recipes straight to your inbox.

Bake Better

Bake Better

Sign up for the Bake Better series

Want to improve your baking skills with delicious recipes and expert tips, straight from the Queen Kitchen? Our free 8 part Bake Better series will deliver a weekly recipe challenge straight to your inbox, along with all the tricks you need to master it. Simply enter your email to join now!

Sign Up
Essential Bakes

Essential Bakes

Sign up to Essential Bakes

Our 8-part series features a weekly recipe delivered straight to your inbox, along with tips and tricks from the Queen kitchen to help you master them. These recipes are our staple, Holy Grail recipes that have been tried and tested, time and time again. From the perfect banana cake to the ultimate chocolate cake, these recipes are the stuff of legend. We hope they'll find a place in your baking repertoire! Simply enter your email to join now - it's free!

Sign Up
Bake The Rainbow

Bake The Rainbow

Sign up to Bake the Rainbow

Have you ever wondered what the difference is between Food Colour Liquids and Food Colour Gels? Or perhaps you've had the unfortunate #bakefail of creating a fabulous rainbow batter, only to have it come out the oven a little more brown than bright? Never fear, we have all the answers and MORE! Our 4-part Bake the Rainbow series will deliver a weekly email straight to your inbox, packed full of food colour tips, tutorials, recipes and more to help you master the art of baking with vibrant colour. Simply enter your email to join now - it's free!

Sign Up
Private: Vanilla Masterclass

Private: Vanilla Masterclass

Sign up to the Queen Vanilla Masterclass

Are you a vanilla lover? Do you take a moment to enjoy the sweet aroma every time you open a bottle? Do you ‘accidentally’ add an extra teaspoon to your baking? Welcome to the club! Very few spices have a history as exotic as vanilla. From orchid flower, to bean, to bottle, sign up to our 3-part Queen Vanilla Masterclass to reveal the long history, growing regions, tasting notes & baking secrets to the world’s most beautiful flavour, delivered straight to your inbox. Simply enter your email to join now - it's free!

Sign Up

On Instagram

Show us your baking photos, we’d love to share them!
Tag #queenvanilla and #queenbaking
Follow us @queenfinefoods