Ask Little Lady Cakes

Hi Jeannie,


I tried to email you back, but I received a "Technical details of permanent failure:
DNS Error: Domain name not found," automated message. Hopefully, you will come back here to see my answer. :) As for all my readers, always feel free to shoot me a message and I'll try my best to answer all your questions.


You asked about the purpose of using buttercream with fondant.


The buttercream will act like a glue and provide something for your fondant to adhere to. Some use piping gel for this purpose, but I prefer the flavor of buttercream with fondant. The key to using buttercream underneath fondant is to make sure the surface is smooth because imperfections will show through the fondant.

Happy Cake Decorating and Cake Baking!

The Do's and Don'ts for Freezing Cakes.

*Freezing cakes can become your best friend.

DO wrap cakes well in several layers of plastic wrap before freezing.


DON'T place cakes into the freezer until it has cooled because cakes will sweat and the moisture will freeze as ice particles on the cake.


DO cover cardboard cake boards with food safe foil or plastic wrap so that the cake does not absorb a cardboard flavor.


DON'T take off the plastic wrapping of your cake when thawing. Allow the condensation to stay on top of the plastic wrapping and off your cake.


DO use non crusting icing if you plan to ice your cake before freezing. Cakes shrink when frozen and expand when thawed, so if you use an icing that crusts it will crack.


DON'T cover your frozen cake with fondant. The condenstation will ruin your fondant.


DO know that you can freeze a fondant covered, piping gel covered, or a cream cheese filled cake.


DON'T keep your cake frozen for over a month.


DO thaw your cake within one to two weeks to ensure a quality taste and texture.

Happy Cake Decorating and Good Luck!

Healthy Substitutes

for cake recipes

Sometimes, cake lovers want a healthier alternative and for some, it's the only way.


I've compiled a list of ingredient substitutions. If you want to contribute to list, please email me: contact[at]littleladycakes[dot]com


When a recipe calls for

1 egg: use 2 eggs whites or egg substitute.

oil/fat: use unsweetened applesauce.

sugar: use SPLENDA granulated.

1 ounce of chocolate: use 3 tablespoons of cocoa powder.

whole milk: use skim or 1% milk.

sour cream: use yogurt.

heavy cream: use evaporated skim milk.

Happy Cake Decorating and Baking!