Answering Your Frequently Asked Questions
I have a question about a recipe. Can you help me?
Yes I’d love to help! If there’s a specific recipe I’ve posted on the blog that you need help with, just post a comment on that blog post or send me an email at kara at iscreamforbuttercream dot com (take the spaces out, replace ‘at’ with @ and replace ‘dot’ with an actual dot). I’ve written it this way to discourage spam.
I made a recipe, but something went wrong. What happened?
I’m happy to help you try and figure out what happened. Sometimes it’s a simple matter of mixing too long, or maybe your oven temperature is off. Just let me know exactly what happened and I’ll do my best to help sort it out.
If it is a recipe from my website, I only post the recipes that have turned out well for me and I try to be very detailed at writing the instructions. Sometimes things slip by me though, so if you see an error, please let me know, so I can correct it.
Otherwise, It’s always good to not only read the printable recipe card, but to also read the post as well because sometimes there are extra tidbits of helpful information in there too…usually I’ll add an FAQ section in each recipe post that answers questions about substituting ingredients and other things.
I try not to write really long recipe posts so that you can get straight to the point. My best piece of advice is to follow the instructions exactly as written, at least the first time before making your own changes.
Sometimes what we think a thing isn’t that important (like having the butter at the correct temperature, or the mixing method, or how long we actually mix the batter) but it really is important and makes a difference in the final product.
Always try to use the ingredients listed without substitutions, unless you are a very experienced baker.
Can I substitute this for that?
When I write a recipe, that’s the recipe I’ve found to work best. Baking is really tricky and the ingredients need to be in specific ratios. Substituting ingredients here and there may give you unintended results.
Not all ingredients will substitute equally. For example, you cannot substitute oil for butter in equal amounts. Also baking powder and baking soda are two different things and do two different jobs, so you can’t substitute those ingredients either.
There are some substitutions that actually do work and I try to add those to the recipe cards when I can.
Please don’t send an angry review of a recipe if ingredients where substituted. I may not have tested those specific ingredients.
Unless you’re an experienced baker, please try the recipe as written at least the first time.
What if I already substituted an ingredient and it was really good?
Ok, I’m curious…what recipe and what ingredient? I’d love to know, so I can add it to the recipe notes! Comment on that blog post, or send me an email.
I’m making a cake for a wedding or another very special occasion and I don’t want anything to go wrong. Can you promise me the cake will turn out perfectly? I get it, weddings and really important events are very special and we all want things to go perfectly.
But, I am only human and cannot promise that everything will turn out perfect…there are just too many factors that go into baking and decorating cakes.
My best advice for big events is to always test out a recipe you’ve never made way before the event. That has always served me well.
Now, while I only post recipes that have worked for me, sometimes things happen and ingredients are subbed out, or the batter is mixed too long, or maybe ingredients were measured wrong, or it’s even possible I may have a typo. I’m just a human. 🙂
So, the best thing to do is to always test out the recipe if you’re making it for a super important occasion and everything needs to be absolutely perfect.
Can you convert the measurements in your recipes for me?
Under the ingredient list, there will be options for you to choose from. I write everything in US measurements, but to convert them to metric, just click the word ‘metric’ and it will automatically convert everything for you.
Just know that I write recipes and test them using volume measurements (cups etc.) as that is generally how most people like to measure in the U.S. If you use the metric measurements, results could vary.
These recipes seem really sweet, high carb and not very healthy. What about nutritional stats and can I lower the amount of sugar in a cake recipe?
There are nutritional stats at the bottom of each recipe. And you’re right…my recipes are not diet recipes, nor are they super healthy. I make sweet cakes and frostings, which are considered desserts and they’re meant to be sweet.
That may not be for everyone, but there are plenty of sites online for healthy diets. The recipes on this site are generally for special occasions and I think it’s good to live a little. 😉
If you need to adhere to a low carb, diabetic, or dairy-free diet, feel free to experiment and adjust these recipes however, I am not an expert on that type of baking and cannot help you adjust recipes for those diets. It’s better to search online for recipes that will meet your specific needs.
As far as lowering the sugar amount goes, what’s important to know is that sugar in a cake recipe not only gives sweetness to the cake, it also affects the moisture and the texture, so lowering it by much can throw off the ingredient ratios and the cake could come out tasting bad, the texture could be off and it could be dry.
How do I know when you’ve posted a new recipe?
You can sign up for the newsletter! You’ll get updates mostly every week and that way, you won’t miss a post! Go here to sign up…it’s free: Subscribe for Free
Cake Baking Decorating Questions:
Where did you learn cake decorating and baking?
I learned from other cake experts! I’ve watched tons of videos, taken loads of courses, watched my Mom’s wedding business partner growing up, and practiced and experimented for countless hours. I love all things cake-related and I love to experiment. Sometimes those experiments work and sometimes they don’t, but I always learn something.
You can read more about my journey in cake decorating and baking on my about page here: About Me
Can I use a photo or recipe from your blog on my website?
If you’re a blogger and want to use one of my photos for a round-up post, feel free to do so as long as you give credit with a link back to that specific post on my blog, but please do not reprint my entire recipe.
I work really hard to create my recipes, photograph them and write the posts. Please do not copy and paste my recipe onto your website or social media page. It’s acceptable to use a photo (unaltered) with a link back to my post that contains the recipe.
Can I guest post on your blog?
I’m not accepting any guest posts, but thank you for asking!
Is blogging your full-time job?
No. I LOVE blogging and baking, but I also have a full time job as a law librarian. Blogging is a LOT of work. There are many hats to wear like baker, photographer, graphic designer, writer etc., but it really allows me to connect with my creative side and to be honest, that’s my favorite part of the day.
What camera do you use?
I have a Canon 70D. I love it because it’s got a flip-out screen.
What camera lenses do you use?
I use several different lenses. I mainly use a Sigma 18-200mm macro zoom lens for videos and photos. I sometimes will use a Canon 24mm prime lens for overhead shots and sometimes overhead videos. I also use a 50mm prime lens for some photos as well and I’ll use that one a lot for ‘people’ photos.
Where do you live? How did you get into this? Do you have kids?
If you’re interested in some personal stuff, you’ll want to check out my about page plus I’ve got 20 random things about me there. (You’ll get to read about how I almost died one day and you’ll never guess what from.)
To read those, go here: About Me