Unsalted butter is generally preferred for baking and what you will need for our kits. We have already measured the correct ratio of salt into our cake and frosting mixes for you.

We prefer whole milk to give the cake moisture, structure and flavor. If you need vegan, a higher fat non-dairy milk like coconut or oat milk.

We get it! Proper buttercream texture for piping can be one of the biggest challegnes for learning to pipe frosting flowers and has a tiny bit of a learning curve.

Our first & BIGGEST tip: a warm kitchen makes for a melty buttercream experience. For best results, we recommend a two-stage approach. Bake your cupcakes and let them (and your kitchen) cool completely before making the frosting. You can even split the process over two days – baking one day and frosting the next!

On to our frosting tips!

Too soft or melty buttercream is a common cake decorating woe! Here's what might be happening and how to fix it:

• Butter Temperature: Your butter needs to be at the correct temperature. Ideally, it should be softened but still slightly cool to the touch. If it's too warm or melted, the buttercream won't emulsify properly. Leave out of the fridge for 20-30 minutes.
• Room Temperature: If your kitchen is too warm, your buttercream will soften. Try chilling the buttercream in the refrigerator for 15-20 minutes, stirring occasionally, until it firms up. Don't chill it for too long or it will become too hard to work with.
• Warm Hands on Piping Bag: Warm hands can be a problem for buttercream piping because they transfer heat to the buttercream, causing it to soften or even melt. This can happen to anyone, so if you feel the piped frosting is not holding its shape well or the frosting is getting shiny, pop the bag into the fridge for a few minutes. Don't leave it too long or the frosting will get too hard to pipe out.
• Too Much Liquid: Too much milk or other liquid can make your buttercream too soft. If this is the case, try adding our "To the Rescue Powder", one tablespoon at a time, to thicken it.
• Type of Butter: Some butters have a higher water content than others. European-style butters often have a lower water content and can make a more stable buttercream.

If your frosting is too stiff/hard or has jagged edges, it may need the opposite treatment. This can happen if your butter is too cold, it hasn't been whipped enough, or it's lacking sufficient liquid. To fix this:

• Room Temperature: Let your butter sit out of the fridge to reach room temperature for 20-30 minutes. This may happen faster or slower depending on the heat of your kitchen. The butter should be softened but still cool to the touch.
• Whipping: Ensure you whip the frosting sufficiently. This incorporates air, making it lighter and smoother.
• Liquid: Add a tiny amount of liquid (milk or non-dairy milk), a teaspoon at a time, while whipping, until you achieve the desired consistency. Be careful not to add too much, or your frosting will become too thin.

Theres a few reasons why your Foxiecakes cupcakes might have sunk: Common culprits include overmixing the batter, an incorrect oven temperature, opening the oven door too early or underbaking. High altitude can also be a factor. Getting to know your oven and understanding when to stop mixing are key to baking success.

Additionally, cheap butter with a high water content can contribute to cake rising improperly. Butter plays a crucial role in the structure of a cake. 1 The fat in butter helps create air pockets during creaming, contributing to a light and fluffy texture. High water content means less fat, which can lead to a dense, heavy cake that doesn't rise properly. For best results use a higher quality or European style butter.

Don't worry if your first few attempts aren't perfect – baking is a skill that develops with practice!

Use the cake tester we included! If it comes out clean, the cake is likely done. You can also gently touch the top – it should spring back lightly. Look for golden brown edges that pull away from the pan. You can start checking a few minutes before the recipe's time, as ovens vary, but remember not to open the oven to early or for too long or you'll let all the heat out.

High altitude baking is tricky due to lower air pressure. This makes liquids evaporate faster (drying out baked goods) and gases expand more (causing cakes to rise too quickly then collapse).

Increase oven temp by 15-25°F, decrease baking time by 3-5 minutes for one dozen cupcakes. For our recipes that need 20-24 minutes, start checking for doneness around the 15-17 minute mark. Always use a cake tester or toothpick to be sure!