FAQs

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com 

1) What can I use if I don't have a rolling pin? 

Answer: Cylandrical objects work best! Think, wine bottles or heavy-duty plastic or metal water bottles. Even plastic tumblers or a can of soup can get the job done!

2) How do I store whipped cream after adding it to my piping bag?

Answer: First, grab a large cup. Then, with the piping bag tip pointing up, twist the base of the bag shut and fold the remaining empty bag to the side. Place in a large cup, tip pointing up, ensuring the twist rests securely against the bottom of the cup to prevent leaks. Refrigerate until you're ready to use it.

3) What should my whip cream look like when it has reached soft peaks? What about stiff peaks?

Answer:

Whipping your cream to "soft peaks" means that the cream has thickened and holds its shape, but the peaks formed when you lift your beater gently fold over. 

Check out this side by side comparison. We think cream-chargers.uk does a great job showcasing the stiff vs soft peaks here:

When your whipped cream is nearing stiff peaks, you will notice that your whisk attachment (or beaters) are making circular tracks through the whipped cream. Stop your mixer and lift up the attachment. Remove the attachment and hold it up straight in your hand. If the whipped cream holds its shape in a nice peak, it is ready!