Baking Pleasures FAQ & Help Centre
Here you can find a complete list of questions to almost anything you might need to ask the team at Baking Pleasures - where its about your order, our products or our store.
If you cant find the answer here, please contact us.
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The Baking Pleasures shopfront
and warehouse are located at 27 Minjungbal Drive, Tweed Heads NSW 2486.
We are easily accessible from the Southern Gold Coast and Northern Rivers
region. Come in and browse our full range of cake decorating and baking
supplies in person!
Please check our Google business page for current opening hours, as these may vary during public holidays and peak seasons. We
are located in Tweed Heads and operate on NSW time — if you are visiting
from the Gold Coast during Daylight Saving Time, remember we are one hour
ahead.
Our store is fully open for
browsing! Walk in and see our full range of food colourings, sprinkles,
fondant, cake tins, piping supplies, and more in person before you buy. Our
friendly team is on hand to help you find exactly what you need.
Yes! We ship daily from Tweed
Heads to all states and territories across Australia. Browse our full range at bakingpleasures.com.au.
Yes, local pick-up is available
from our Tweed Heads shopfront. Simply select "Local Pickup"
at checkout. Orders are typically ready within 4 hours during business hours.
Yes! If you order before
12pm, we dispatch the same day. Select Express Post at checkout for the
fastest delivery — perfect if you need supplies for a weekend bake
We accept returns within 30 days of purchase. Items must be unused and in their original packaging. Please contact our customer service team to initiate a return.
Currently, shipping is limited
to Australia only. We hope to offer international shipping in the future —
follow us on Instagram @bakingpleasuresau for updates.
Absolutely! Anyone can purchase
from Baking Pleasures. Our online store and physical shop are open to all home
bakers, hobbyists, and professional cake decorators. Wholesale and trade
pricing is also available for businesses — see below.
If you run a cake business or
related food business, you can apply for a wholesale account via the Wholesale / Trade page in our website footer. We offer tiered pricing for high-volume decorators and
industry professionals.
First, check that your email
address was entered correctly at checkout, and check your spam or junk folder.
If the confirmation is still missing, please contact our team and we can
resend it promptly.
We accept all major credit
and debit cards (Visa, Mastercard), PayPal, and digital wallets where available.
Accepted payment methods are displayed at checkout. For in-store purchases, we
accept card and cash.
Unused items in original
packaging can generally be returned. We always recommend measuring your oven
interior before purchasing large professional slab tins to ensure they will
fit. For full details, please refer to our Returns Policy or contact us.
Yes! We offer digital gift
cards that are emailed instantly — perfect for the baker who wants to choose
their own tools and supplies. Shop gift cards here.
Baking Ingredients &
Substitutions
Natural cocoa is acidic and
reacts with baking soda. Dutch-processed cocoa is neutralised and pairs with
baking powder instead. They are not always interchangeable — check your recipe
carefully before swapping.
Yes, but reduce any added salt
in the recipe by approximately 1/4 teaspoon per half-cup of butter used,
to avoid an overly salty result.
Add 1 tablespoon of
lemon juice or white vinegar to 1 cup of regular milk and let it sit for
5-10 minutes until it curdles slightly. Use as a 1:1 substitute for buttermilk.
Room temperature butter should
be around 18°C-20°C — cool to the touch, holding an indent when pressed,
but not greasy or melty. In warm Australian weather, this can happen faster
than you expect!
Honey is sweeter and adds
moisture. Use 3/4 cup of honey for every 1 cup of sugar, and reduce
other liquids in the recipe by 2 tablespoons to compensate.
Active dry yeast needs to
be "bloomed" in warm water before use. Instant yeast can be mixed
directly into dry ingredients. Both work well — instant yeast is more
convenient for beginners.
Clear vanilla is usually imitation
(synthetic) vanilla and is used specifically to keep white frostings and
cakes perfectly white. Brown vanilla is typically a pure extract with richer
flavour. Both are available at Baking Pleasures.
Bread flour has more protein
and gluten, which makes baked goods chewier. It works well for bread but can
make a cake too tough. Stick with all-purpose or cake flour for light, tender
cakes.
Standard gel food colours
are water-based and will cause chocolate and candy melts to seize (clump up).
You must use oil-based colours — like Colour Mill — for
any chocolate, candy melts, or fat-heavy applications. Browse our food colouring collection.
LorAnn Oils are highly
concentrated, professional-grade flavouring oils used in baking, candy making,
and cake decorating. Because they are super-strength, you only need 1/8 to
1/4 teaspoon where a recipe calls for 1 teaspoon of regular extract. They
are oil-soluble, making them ideal for chocolate and hard candy as well as
baked goods. Browse our LorAnn flavourings range.
Grease the pan generously with
shortening or butter, then lightly flour it — or use a non-stick baking spray
for convenience. This prevents sticking and ensures a clean release after
baking.
Yes! Mixing both together
creates a deliciously dense, fudgy cake. Prepare each as instructed and combine
the batters before baking. Great for a quick, crowd-pleasing treat.
Fondant, Icing & Buttercream
Baking Pleasures stocks a
wide variety of rolled fondant, poured fondant, and sculpting fondant both
online and in-store at Tweed Heads. Browse our full fondant and icing range.
As a general guide, you will
need approximately 750g to 1kg of fondant for an 8-inch round cake. This
gives you enough to roll out wide and trim for a clean finish. For a full
coverage chart covering all cake sizes, see our Fondant Coverage Chart.
Yes, we carry various
buttercream options including ready-to-use and mix formats. Browse our fondant and icing collection for the full range.
A crumb coat is a thin
first layer of frosting that seals in any loose crumbs from the cake surface.
It is essential for a professional, clean finish — without it, crumbs
will show through your final layer. Apply it thin, chill the cake until firm,
then apply your final coat.
American Buttercream (ABC)
is very sweet, quick to make, and forms a crust as it dries — great for piping
and in hot weather. Swiss Meringue Buttercream (SMBC) is made by cooking egg
whites and sugar together first, resulting in a silkier, less sweet, more
stable frosting that holds up beautifully in warm conditions
Start with a chocolate
base for black, or use a concentrated gel like Chefmaster Coal Black or
Super Red. The key is to make your frosting 24 hours in advance — the
colour deepens significantly as it "matures". This means you use far
less colouring and avoid that bitter chemical aftertaste. Browse our food colouring range
Add more sifted icing sugar one
tablespoon at a time, mixing between each addition. Alternatively, if the
butter has become too soft due to heat, chill the bowl in the fridge for 15-20
minutes then re-whip.
Grainy buttercream is
usually caused by icing sugar that has not been sifted, or butter and sugar
that were not creamed together for long enough. Always sift your icing sugar
and allow plenty of mixing time for a smooth result.
Use a 1:1 ratio of
chocolate to heavy cream. The key is temperature: ensure your cake is very
cold (straight from the fridge) and your drip is slightly warm — not hot. Test
the drip on the side of a cold bowl before applying to your cake. Browse our chocolate and candy range
Bakels Pettinice is a local
favourite because it holds up well in humidity. Over The Top fondant is also
very popular for its elasticity and "anti-elephant skin" properties,
which is especially helpful in our coastal climate. Browse our fondant range at
bakingpleasures.com.au/collections/fondant
Use a light dusting of cornflour
(cornstarch) on your bench, or use one of our non-stick silicone rolling mats for a much easier cleanup and more consistent thickness.
Tylose Powder is a
food-safe thickener. If you want to make fondant figures or flowers that set
firm and hold their shape, mix a teaspoon of Tylose into your fondant.
It converts regular fondant into a quick-drying modelling paste, often called
"gum paste".
Gently warm a small amount
of milk or cream separately, then slowly whisk it into the broken ganache a
little at a time. This brings the emulsion back together. Work slowly and
patiently — rushing will make it worse
Food Colouring Guide
Both Americolor and Chefmaster gel colours are generally vegan and gluten-free. The exception is Meringue Powder, which contains egg white. Always check individual product labels if you have specific dietary requirements.
Most colours in both ranges are
Kosher certified. For Halal: Chefmaster products are Halal certified (except candy colours), while Americolor is not Halal certified. Always check the individual product listing for the most current certification details.
Store food colours at ambient (room) temperature in a cool, dry place away from direct sunlight. Do not refrigerate. Keep lids tightly closed after use to prevent the colour from drying out.
Wash with soap and warm water first. For stubborn stains, dish soap or a gentle kitchen scrub works well. The staining typically fades within a day or two with regular washing.
Colour Mill is oil-based, which means it is designed to work with fats like buttercream and chocolate. Standard water-based gels can cause buttercream to go speckled and will make chocolate seize entirely. For fat-based applications, always choose an oil-based colour. Browse Colour Mill range.
No — water-based gels will cause chocolate to "seize" (turn into a stiff, lumpy mass). For chocolate work and candy melts, you must use oil-based colours such as Colour Mill or dedicated candy colours.
Liquid Whitener removes the yellow tint that butter adds to frosting, giving you a stark white base. This is essential before adding pastel colours to achieve a true, clean shade rather than a cream-tinted version.
Professional brands like Americolor are highly concentrated, so you only need a small amount — this prevents the bitter chemical aftertaste often found in cheap supermarket dyes. Using quality, concentrated gels from Baking Pleasures means better colour with less product.
Chocolate & Candy Melts
It depends on the type. Compound chocolate (such as Roberts or Vizyon) does not need tempering — it sets easily and is great for moulding and dipping. Couverture chocolate (higher cocoa butter content, better flavour) does need tempering to achieve a shiny, snappy finish. Product descriptions on our site specify which type each product is
They were likely overheated. Melt candy melts in 20-second bursts in the microwave, stirring well between each burst. If they are still too thick after melting correctly, add a teaspoon of Paramount Crystals (vegetable fat) to thin them back to the right consistency.
Ensure your silicone or polycarbonate moulds are bone dry and polished with a soft cloth before pouring chocolate. Any moisture or fingerprints will cause "bloom" (dull spots) on the finished chocolate piece.
Yes! Dry-brush luster dust into the mould cavity before pouring your chocolate, or brush it directly onto the finished piece for a metallic sheen. Browse our luster dust and edible glitters.
A double boiler is the safest method — it provides gentle, even heat. If using a microwave, always use a plastic or silicone bowl, as glass retains too much heat and can burn the chocolate. Stir frequently and never let water get near the chocolate.
Sprinkles, Glitters & Edible Dusts
o — these are very different. Edible glitter is made entirely from food-grade ingredients and is safe to eat. "Non-toxic" means it will not cause harm if a tiny amount is accidentally ingested, but it is intended for decoration only and should be removed before eating. Always look for the word "Edible" on the label. Browse our edible glitter and sprinkle mixes.
Check the label carefully. Products labelled "Edible" or "Food Grade" are safe to eat. Products labelled "Non-Toxic" or "For Decorative Use Only" should be removed before the cake is eaten. Browse our edible dusts range.
Mix your luster dust with a few drops of Rose Spirit (95% alcohol) to form a paint consistency. The alcohol evaporates quickly, leaving a dry, streak-free metallic finish on your cake or decorations. Perfect for painting fondant details and lettering.
High-moisture frostings like cream cheese icing can dissolve the sugar coating on sprinkles, causing the colour to bleed. To avoid this, either apply sprinkles just before serving, or use a "crusting" buttercream (American Buttercream) that forms a dry surface.
Many of our Sprinks and Sprinkd ranges have gluten-free options. Use the Dietary filter on our sprinkle collection page to find all gluten-free options. Always check the product label for the most current allergen information.
Only use "Airbrush Luster" or airbrush-specific formulations in your airbrush. Regular luster dust is too coarse and will clog the fine needle of the airbrush. Browse our airbrush-compatible colours at bakingpleasures.com.au.
Edible Images & Custom Toppers
Icing sheets are a thin layer of frosting on a plastic backing — they adhere seamlessly to buttercream, ganache, and fondant for a smooth, blended look. Wafer paper is starch-based, stiffer, and great for "stand-up" decorations like butterfly wings, flower petals, and ruffles.
Moisture is the culprit. Edible images and icing sheet toppers react badly to whipped cream and very wet frostings. Always apply toppers to buttercream, ganache, or fondant for best results.
Refrigeration causes condensation, and the moisture can blur or run the printed design. To avoid this, store topped cakes in a cool, dry spot outside the fridge where possible. If the cake must be refrigerated, allow it to reach room temperature slowly in an undisturbed spot before serving.
For best results, apply toppers as close to serving time as possible. If you need to prep ahead, store the finished cake in a cool, dry place — not the fridge — to avoid condensation affecting the image.
Yes! Use clean, dry scissors or a craft knife for precise cuts. Make sure your hands and cutting tools are completely dry — any moisture from your hands will cause the sheet to smear or tear
Yes! Use the Custom Image uploader on our website to submit your high-resolution JPEG or PNG file directly to our printing team. For best print quality, images should be at least 300 DPI and as large a file as possible.
Keep the image in its sealed bag until the very moment you need it. If it feels dry or brittle, hold a very lightly damp paper towel near (not touching) the sheet for a few seconds to introduce a small amount of moisture and make it more pliable.
This is not recommended. The high moisture content of whipped cream will dissolve an edible image quickly. Use buttercream, ganache, or fondant as your surface instead.
Most of our premium icing sheets are gluten-free and dairy-free, but formulations vary by product. Always check the specific product listing for allergen information before use, particularly if the cake is for someone with dietary restrictions.
Cake Decorating Tools & Equipment
The essential starter kit includes: a turntable, offset spatula, bench scraper or cake smoother, piping bags, and a selection of piping tips. As you progress, you will want to add a cake leveler, stencils, and fondant smoothers. Browse our full cake decorating tools range.
A bench scraper or cake smoother gives the most even result for the sides of a cake. An offset spatula is best for the top and for smaller areas or creating textures. For fondant, use a pair of fondant smoothers with the "two-smoother method" to achieve crisp, clean edges.
Most piping bags are available in standard sizes (28cm, 35cm, 40cm+). Smaller bags give you more control for detail work and royal icing. Larger bags are better for bulk buttercream and filling cakes. Both reusable and disposable options are available in our piping bags range.
Start with star tips (like Wilton 1M) and round tips (like Wilton 12) — they are forgiving and versatile. The 1M creates beautiful rosettes and swirls, while round tips are perfect for writing, dots, and basic borders. Browse piping tips.
The Wilton 1M and 2D tips are consistently the most popular for creating rosettes, swirls, and ruffled cupcake tops. They are a must-have for any cake decorator. Browse our Wilton tips range.
Most of our tips are "Standard" size and fit standard couplers. However, Large/XL tips (like the 1M and 2D) require a Large Coupler. We list the required coupler size in each product description. Browse our couplers and piping accessories.
Tipless piping bags are thin, strong bags designed to be used without a metal tip. You simply snip the end to the desired size — perfect for royal icing, detail work, writing, and filling chocolates. They are a cleaner, faster option for intricate designs.
A coupler allows you to change piping tips on the same bag of frosting without emptying the bag. This is particularly useful when you want to use different tips for the same colour icing — great for efficiency during decorating sessions.
Most baking recipes are written for a Conventional (non-fan) oven. If you are using Fan-Forced, reduce the temperature by 20°C to avoid drying out or overbaking your cake. Fan-forced ovens are faster and more efficient, so monitoring with a timer is important.
Both have their uses. Silicone mats are great for macarons and cookies — reusable and non-stick. Parchment paper is more versatile for cakes as it can be cut to fit any pan shape and size. Browse our silicone mats and baking tools.
For sponges, chiffon cakes, and any delicate baked good — yes. Sifting aerates the flour and removes lumps, leading to a much lighter, more even texture. For denser bakes like cookies or banana bread, it is less critical.
A "cup" of flour can vary by 20-30 grams depending on how tightly it is packed. Kitchen scales provide the precision needed for consistent, reliable results — especially for baking, where ratios are critical. Investing in a digital scale is one of the best upgrades you can make as a baker.
A cake leveler is a wire tool that slices the domed top off your cake at a perfectly even height. It is much more accurate and safer than using a serrated knife by eye. Essential for professional-looking layer cakes
Boards, Boxes & Cake Structure
Cardboard boards are suitable for lighter cakes. Masonite (MDF) boards are 4-6mm thick and designed for heavy mud cakes, fondant-covered cakes, or tiered wedding cakes where rigidity and weight-bearing are important. Browse our cake boards range.
Choose a board that is 2 inches (5cm) larger than the cake. This leaves room for the frosting and borders without the sides of the cake touching the board edge. If the cake is going into a box, this size also ensures the frosting does not touch the box sides.
Measure your finished cake with any toppers or decorations in place. We stock "Extra Tall" cake boxes (up to 12 or 14 inches high) specifically for tiered cakes and tall topper arrangements. Browse our cake boxes collection.
Yes! Without structural support, the weight of the top tier will slowly sink into the bottom tier over time. Dowels act as load-bearing pillars inside the bottom cake. Use 4-6 plastic or wooden dowels per tier, placed in a circle beneath the footprint of the upper cake.
Most of our Mondo and Loyal professional tins are seamless aluminium, which ensures perfectly straight sides and no batter leakage with thin batters like chiffon or mud cake. Browse our cake tin range.
Decorating & Finishing Techniques
The secret is the "two-smoother method": use two fondant smoothers simultaneously — one on the side and one on the top — and work them together at the corner. Equally important is ensuring your underlying ganache or buttercream is chilled rock-hard before applying the fondant.
Hold the stencil tight against a chilled, firm cake surface. Use a very stiff icing or royal icing and swipe across once in a single motion. Peel away carefully and clean the stencil immediately after use. A wide acrylic scraper or palette knife provides better even pressure than a regular spatula.
Place a small dab of buttercream or glucose syrup on the board before placing the first cake layer down. This acts as a glue and prevents any movement — especially important for cakes being transported.
Use anti-static tweezers or a clean, dry soft brush to handle gold leaf. Avoid touching it with your fingers — the natural oils on your skin will cause it to clump and stick. Work in a draft-free environment as gold leaf is very light and moves easily.
Yes, but only if they are non-toxic and pesticide-free. Always wrap stems in floral tape or use "flower spikes" to prevent direct contact between the stems and the cake. Better yet, use our range of edible flowers for complete food safety and beautiful results.
Spread tempered (or compound) chocolate onto a strip of acetate sheet. Allow it to begin setting, then wrap it around the cake and secure while it finishes setting. Peel the acetate away once fully set for a crisp, professional collar effect.
Troubleshooting Common Baking Problems
The most common causes are: underbaking, opening the oven door too early (which causes a sudden temperature drop), or using too much leavening agent (baking powder or baking soda). Test with a skewer in the centre — it should come out clean before removing the cake.
Usually the butter was too soft, or the dough was not chilled before baking. Chill your dough for at least 30 minutes before baking, and ensure your butter is at proper room temperature (not melted) before creaming.
Cracked macarons are usually caused by too much moisture in the batter, or not allowing the piped shells to "skin over" (dry out) long enough before baking. Shells should feel dry to the touch and not sticky before going into the oven. Humidity is a major enemy of macarons!
Overbaking is the number one cause of a dry cake. Another common cause is over-mixing the batter, which develops too much gluten and creates a tough, dry crumb. Mix only until ingredients are just combined, and always start checking for doneness 5 minutes before the suggested time.
Lower your oven temperature slightly (by about 10°C) and use cake strips — wet fabric bands wrapped around the outside of the tin. These slow down the edges baking faster than the centre, promoting a more even rise.
This is caused by moisture buildup between the cupcake and the paper. The fix: remove cupcakes from the metal tin immediately after baking and let them cool on a wire rack. Leaving them in the tin traps steam which loosens the liner.
Your cake was not cold enough, or the ganache was too warm. Chill the cake for at least 1 hour before dripping. Test the drip temperature on the edge of a cold bowl first — it should flow slowly and stop on its own. Adjust by warming or cooling the ganache as needed.
Dip the tip in a tiny amount of Rose Spirit (clear alcohol) or warm water for a few seconds to reactivate the ink. Allow it to absorb, then test on a piece of paper before using on your cake.
This is caused by "condensation blow-out" — moisture from inside the cake expands as it thaws and pushes up under the fondant. Always thaw cakes in their wrapping inside the fridge — this allows moisture to move slowly and reduces the risk of condensation bubbling.
Storage & Make-Ahead Tips
Yes, if it is a buttercream-frosted cake. Chill the decorated cake until the frosting is firm, then wrap in several layers of plastic wrap, then foil. Thaw overnight in the fridge — still in its wrapping — to prevent condensation from affecting the finish. Fondant-covered cakes are not ideal for freezing.
Unfrosted cupcakes last up to 2 days at room temperature in an airtight container. Frosted cupcakes last 3-4 days in the fridge. Always bring to room temperature before serving for the best flavour and texture.
Macarons actually improve with time! Store them in the fridge for 24 hours after filling — this is called "maturing" and allows the shell to soften to the perfect chewy texture. They can be frozen for up to 3 months in an airtight container.
Yes! Most cookie doughs last 3 days in the fridge or up to 3 months in the freezer. Baking straight from frozen can actually yield better-shaped cookies as the dough holds its shape longer in the oven before the edges spread.
Yes! Store it in an airtight container in the fridge. Before using, bring it to room temperature and re-whip briefly to restore the smooth, airy texture. This is great for planning ahead for busy event days.
Wrap leftover fondant tightly in plastic wrap (twice), place it in a sealed zip-lock bag, and store in a cool, dark cupboard. Do not refrigerate fondant — the moisture will make it sticky and difficult to work with.
Pack cookies back-to-back in pairs, wrapped in plastic wrap or cellophane. Place them snugly in a rigid box with crumpled paper or bubble wrap to eliminate any wiggle room. Zero movement inside the box means zero breakages.
Generally, no. Once the leavening agent (baking powder or baking soda) contacts the liquid ingredients, it begins reacting immediately. If the batter sits too long, the leavening power is spent before baking and your cake will not rise properly. Bake as soon as possible after mixing.
Cake Decorating Classes FAQ
Not at all! Our classes are designed for all skill levels — from complete beginners to those looking to refine their technique. Our instructors work with each participant at their own pace.
All tools and ingredients are provided in our standard classes unless otherwise stated in the specific class description. Come in your regular clothes (an apron is provided) — just bring your enthusiasm!
Yes! Students take home the cakes, cupcakes, or treats they create during the session. You also leave with new skills, techniques, and often a list of the supplies used so you can recreate the project at home.
Browse all upcoming classes and secure your spot on our Cake Classes page. Bookings can be made online. Classes fill quickly so we recommend booking in advance, especially for school holiday and weekend sessions.
Yes, we can accommodate private bookings for groups — perfect for hen's parties, birthday celebrations, team events, or school groups. Contact us to discuss availability and custom class options.