You didn’t spend all that time decorating your mini-cupcakes to have them ruined in transport. Use an egg carton to ensure they make it to your destination just as you intended.
For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.
Avoid a “Pinterest fail” when making Spring Velvet Swirl Cupcakes by using individual piping bags for each batter.
To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.
If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.
Make chocolate mint leaves as a garnish: Rinse and dry your mint leaves dip the base or half from stem to tip and let dry on wax paper or parchment.
When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.
Make sure to fully cool cupcakes before icing to prevent the icing from melting.
A paint brush can soften the points on your piped designs. Just dip the paint brush in water and shake off the excess.
When piping fine detail use a fine tip in a piping bag to achieve realistic results.