It's not.
It depends on what the cake needs to be for. Fondant is better for making more intricate details and designs on and for withstanding travel and the weather / elements better. Buttercream frosting is easier to work with, more available, tastes better, and cen be made into colors and fitted around cakes very easily.
Double glazing is better at stopping heat escaping because it consists of two panes of glass with a gap filled with gas, creating an additional barrier for heat transfer. This design insulates better than single glazing, which only has one pane of glass providing less resistance to heat loss.
Yes, double glazing is better than single glazing because it provides better insulation by trapping a layer of air between two panes of glass, which helps to reduce heat loss, improve energy efficiency, and decrease outside noise. This results in lower energy bills and a more comfortable living environment.
Yes, you can use all-purpose cream for frosting cakes, but it may not achieve the same stability or texture as whipped cream or buttercream. All-purpose cream can be whipped to a certain extent, but it generally has a higher fat content than regular cream, which can make it heavier. For better results, consider chilling the cream and using a stabilizer or combining it with other ingredients like powdered sugar to improve its consistency.
Butter will always taste better than shortening in frosting. However, butter will give the frosting a pale yellow tint, which can be a problem if a cake must be white or a pale pastel color. Butter also will melt at a lower temperature than shortening, causing the frosting to be less stable in warm weather.
because the plastic is liter than the metal
Some argue that frosting and icing are the same thing and the terms are used interchangeably, however there are differences in the two. Both however can be used on a cake, depending on the desired end result the person is trying to achieve. Icing: Some argue that using the term icing is more professional when referring to cake and cookie icing that pipes well and is more rigid. Icing tends to be more sugary and hardens faster. It appears milky and crystal like and can be used for decorating. It is thinner than cake frosting and is used on ring doughnuts, the glossier carrot cakes, and the lines decorating gingerbread men, as well as many other applications. Icing is most often drizzled, brushed, or poured onto the confection and some times the best way to get the icing on the cake is to dip it in. Frosting: Frosting is thicker, creamier, and fluffier than icing. It contains butter and fats, which generally make it richer than icing, and it is more moist and softer than icing. Frosting is usually chocolate or vanilla in flavor and often contains powered sugar. Frosting is generally used on cakes and cupcakes and is piped on or spread on, with a knife or spatula.
Cakes are sweeter and more delicious than bread.
In my opinion Ace of cakes is better because there is less drama. :D
Almost any cake can be iced using fondant, but some cakes work better than others. Firmer cakes (white, yellow, chocolate, vanilla, bundt, devil's food, etc.) work better with fondant than soft or delicate cakes (angelfood, for example).
Yes, there is typically a time difference in baking cakes and cupcakes. Cupcakes generally bake faster than cakes due to their smaller size, usually taking around 15-25 minutes, while cakes can take anywhere from 25 to 50 minutes or more, depending on their size and density. Additionally, cupcakes may require less cooling time before frosting, making them quicker to prepare for serving.
me is bettr than them cuse i play games :)