A good basic vanilla cupcake recipe is a must in anyone's repertoire. This one is not only super simple but also incredibly reliable – just make sure your butter is at room temperature and soft enough to make an indent when you press your finger into it lightly. The Vanilla Buttercream quantity will make enough for piping it onto your cupcakes, but if you prefer to spread it you only need to make half the quantity.
185g (1¼ cups) self-raising flour 165g (⅔ cup) caster sugar 125g butter, softened 80ml (⅓ cup) milk 2 eggs, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence Edible sprinkles of your choice (optional)
250g salted butter, at room temperature 2 teaspoons Queen Natural Vanilla Extract or Essence 60ml (¼ cup) thickened cream, plus extra if required 350g icing sugar mixture, sifted
Preheat the oven to 180°C (160°C fan-forced). Line a 12-hole 80ml (⅓ cup) muffin tin with paper cases.
Place the flour, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3 minutes or until the mixture is well combined, creamy and very pale in colour. Spoon the mixture into the paper cases, dividing evenly.
Bake for 20-25 minutes or until the cupcakes are golden and a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a rack to cool completely (this will take about 30 minutes).
To make the Vanilla buttercream, use an electric mixer to beat the butter and vanilla , scraping down the side of the bowl when necessary, until very pale and creamy. Add the cream and beat on medium speed for 1-2 minutes or until very creamy. Add the icing sugar and beat on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes or until light, creamy and a good spreading or piping consistency. Beat in another tablespoon of cream if the buttercream needs thinning slightly.
Pipe or spread the buttercream onto the cooled cupcakes and decorate, if desired.
These cupcakes will keep in an airtight container at room temperature in a cool spot for up to 2 days.
Good muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.
Preheat the oven to 190°C (170°C fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the berries. Make a well in the centre.
Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.
You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
There’s no need to thaw the frozen berries before using them in this recipe.
These muffins are best eaten the day they are baked, however they freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Scones are what I whip up if time is short – they are simple, fast and everyone loves them. The secret to the lightness of these scones is the surprising combination of lemonade and cream (instead of milk) – it may seem a little odd but, believe me, it works!
450g (3 cups) self-raising flour, plus extra, to dust Pinch of Salt 80g butter, cubed, softened slightly 125ml (½ cup) lemonade, at room temperature 185ml (¾ cup) pouring cream, plus extra to glaze Berry jam and whipped cream, to serve
Preheat the oven to 200°C. Lightly grease a baking tray with butter and then lightly dust with flour, shaking off any excess.
Put the flour and salt in a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Make a well in the centre.
Combine the cream and lemonade, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball.
Use the palm of your hand to flatten the dough out to about 2cm thick. Using a floured 6 cm round cutter, cut the dough into 9 rounds. Gathering the offcuts and, without over handling, pressing out as before, when necessary. Place on the prepared tray, 1-2cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra cream, then dust with a little extra flour.
Bake in the middle of the preheated oven for 15-18 minutes, until the scones are lightly golden and cooked through; they are ready if they sound hollow when you tap them on the base. Serve warm or at room temperature, split and topped with jam and cream.
These scones are best eaten on the day they are made.
Prep 40min (+ 20min cooling time) Bake 20minMakes about 15
Who doesn't love a lamington? Believe it or not, this iconic Australian cake dates back over 100 years. These lamingtons of mine are based on a super simple, super quick, one-bowl recipe that requires no fussing at all. It is baked in a thin layer and then cut into fingers – the resulting lamingtons don't have the height of the traditionally sized ones but it does mean you get more chocolate icing and coconut with each piece of butter cake – a little cheeky, but definitely a good thing! Feel free to use desiccated or flaked coconut instead of the shredded, depending on what 'look' you want for your lamingtons.
195g(3 cups) shredded coconut, to coat
110g (¾ cup) self-raising flour 75g (½ cup) plain flour 165g (¾ cup) caster sugar 125g butter, at room temperature 80ml (⅓ cup) milk 2 eggs, at room temperature 1 teaspoon natural vanilla extract or essence
465g (3¾ cups) pure icing sugar 55g (¼ cup) cocoa powder 150ml boiling water 1½ teaspoon vanilla essence
To make the butter cake, preheat the oven to 180°C (160°C fan-forced). Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
Place both the flours, sugar, butter, milk, eggs and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon.
Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool.
Cut the cooled cake into 15 equal ‘fingers’ (each will be about 4 x 10cm).
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
Spread the coconut on a tray or plate. Rest a cake ‘finger’ on a fork and dip it into the icing to coat (see Baker’s tips). Lift it out and allow any extra icing to drip off. Roll the cake ‘finger’ in the coconut to coat evenly. Place on a wire rack to set. Repeat with the remaining cake ‘fingers’, icing and coconut.
You can also spoon the icing over the cake to help coat it.
If the icing becomes to thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.
These lamingtons will keep in an airtight container in a cool spot, but not in the fridge, for up to 2 days.
Prep 40min (+1.5hr proving and 20min standing time)Bake 30minMakes about 12
Just milk bread studded with sultanas, topped with pink icing and finished with coconut – it's the simplicity that gives the finger bun its appeal!
375g (2½ cups) strong bread or pizza flour, plus extra, to dust
2 tablespoons caster (superfine) sugar
60g (⅓ cup) sultanas (golden raisins)
7g (1 sachet) dried yeast
½ teaspoon salt
40g butter, cubed
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
Melted butter, to grease
185g (1½ cups) pure icing (confectioners') sugar
5 teaspoons water
Pink food colouring (about 3 drops)
2 tablespoons desiccated coconut, to sprinkle
To make the dough, combine the flour, sugar, sultanas, yeast and salt in a large bowl and make a well in the centre. Combine the milk and butter in a small saucepan and heat over low heat for 2–3 minutes, or until the butter has melted and the milk is lukewarm. Remove from the heat. Whisk one of the eggs with the vanilla and add to the butter and milk mixture. Whisk to combine. Add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 8–10 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Brush a large bowl with melted butter, to grease. Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide the dough into 12 equal portions. Shape each portion into a long oval shape about 12cm long and 3cm wide in the centre, and place on the lined trays, leaving about 5cm between them. Cover with a slightly damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until well risen.
Whisk the second egg and brush the rolls with it to glaze. Bake in the preheated oven for 30 minutes, swapping the trays halfway through baking, or until the buns are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.
To make the Topping, sift the icing sugar into a medium bowl. Use a wooden spoon to stir in the water and mix to a very thick pouring consistency. Add 2–3 drops of pink food colouring to tint the icing. Spread the cooled finger buns with the icing, allowing it to drizzle down the sides. Sprinkle with the coconut and set aside for 20 minutes for the icing to set before serving. These finger buns are best eaten on the day they are made.
Prep 15min (+ 30min cooling time)Bake 20minMakes about 30
These good old-fashioned cookies are simple to make and even easier to devour! Either dark or milk chocolate (or a combination of the two) will work well – just take your pick. Eat them with a glass of cold milk.
125g butter, at room temperature, cubed
220g (1 cup, firmly packed) brown sugar
1 teaspoon natural vanilla extract or essence
2 eggs, at room temperature
300g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
200g good-quality dark or milk chocolate, chopped, or chocolate chips
Preheat the oven to 180°C or (160°C fan-forced). Line two large baking trays with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder, add to the butter mixture and use a wooden spoon or spatula to mix until well combined. Mix in the chocolate.
Roll tablespoonfuls of the mixture into balls and place on the oven trays, leaving about 5cm between each for spreading. Flatten each ball to about 5 cm in diameter.
Bake in the preheated oven for 20 minutes, swapping the trays around halfway through baking, or until light golden and cooked through. Leave the cookies on the trays until cool (about 30 minutes).
These cookies will keep in an airtight container at room temperature for up to 1 week.
This is a terrific pizza recipe and it's particularly fun to make with kids. It has become a favourite in our house and when the kids were younger it was a regular fixture for Friday night dinner, when their friends would come for a play and early dinner. Together we would knead and roll the dough, then top it, bake it and eat it. They loved it and I'm sure you will too!
Dough 450g (3 cups) strong bread or pizza flour, plus extra to dust 1 x 7g sachet instant dried yeast 1½ teaspoons salt 310ml (1¼ cups) lukewarm water 1 tablespoon olive oil
Pizza Sauce 1 tablespoon olive oil ½ brown onion, finely diced 1 garlic clove, crushed ½ teaspoon dried oregano 400g tin diced tomatoes ½ teaspoon sugar, or to taste Salt and freshly ground black pepper, to taste
Topping 270g bocconcini, cut into 1cm-thick slices or torn into chunks 160g semi-dried tomatoes or 200g cherry or grape tomatoes (halved or quartered if large) 8 think slices prosciutto 50g rocket leaves Freshly ground black pepper, to taste Extra virgin olive oil, to drizzle
To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 8-10 minutes, adding as little extra flour as possible, or until it is smooth and elastic and springs back when you push your finger into it.
Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Meanwhile, to make the Pizza sauce, put the olive oil and onion in a medium saucepan over medium heat and cook, stirring occasionally, for 8 minutes or until the onion is tender. Add the garlic and oregano and cook for 1 minute or until aromatic. Add the tomatoes and bring to the boil. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, or until thickened to a thick sauce consistency. Remove from the heat and season with sugar, salt and freshly ground black pepper, to taste. Set aside to cool.
Preheat the oven to 230°C (210°C fan-forced).
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead briefly until reduced to its original size. Divide the dough into 2 equal portions. Roll out one portion on a piece of non-stick baking paper large enough to line a large heavy oven tray to a rectangle about 3mm thick. Transfer to the tray and prick all over with a fork. Repeat with the remaining dough and another piece of non-stick baking paper and large oven tray.
Spread the pizza bases with the pizza sauce leaving a border around the edge. Top with the bocconcini and semi-dried tomatoes (if using), dividing evenly. Bake in preheated oven for 15-18 minutes, swapping the trays after 8 minutes, until the bases are crisp, golden and cooked through.
Remove from the oven, cut into portions and serve topped with the fresh tomatoes (if using), prosciutto and rocket, sprinkled with freshly ground black pepper and drizzled with a little olive oil.
Any recipe that gets kids rolling balls of mixture will help develop their fine motor skills no matter what their age. Fun to make, these meatballs also encourage independence — put all the components in the middle of the table for everyone to help themselves.
200g dried rice vermicelli, cooked according to packet directions
fresh coriander leaves, lime wedges and steamed asian greens, to serve
500g pork and veal mince (see Baker's Tips)
18g (⅓ cup) panko rice crumbs
2 tablespoons milk
3 teaspoons finely grated fresh ginger
1½ tablespoons finely chopped drained canned water chestnuts
5 green shallots, thinly sliced
⅓ cup finely chopped coriander
2 teaspoon peanut oil
3 tablespoon good-quality green curry paste, or to taste (see Baker's Tips)
125ml (½ cup) good-quality chicken stock
500ml (1 cup) water
440ml can coconut milk
4 kaffir lime leaves
2 teaspoons fish sauce, or to taste
1 tablespoon lime juice, or to taste
2 teaspoon grated palm or brown sugar, or to taste
Preheat oven to 180°C (160°C fan-forced).
Combine the mince, crumbs, milk, ginger, water chestnuts, green shallots and coriander in a large bowl and mix well with your hands until thoroughly combined. Use damp hands to roll 2 teaspoonfuls of the mixture into balls and place in one layer in a shallow 20cm x 30cm/2.5 litre (10 cup) capacity ovenproof dish. Cover and place in the fridge while making the sauce.
To make the sauce, combine the peanut oil and curry paste in a medium saucepan and cook over medium-high heat for 2-3 minutes, stirring occasionally, or until aromatic. Add the stock, coconut milk, kaffir lime leaves, fish sauce, lime juice and sugar and bring just to a simmer over medium heat.
Pour the sauce over the meatballs. Bake in the preheated oven for 30 minutes or until the meatballs are just cooked through. Taste the sauce and adjust seasoning with extra fish sauce, lime just and sugar if desired.
Divide the noodles among four bowls and spoon over the meatballs and some of the sauce. Top with coriander leaves and serve with lime wedges and steamed Asian greens.
You can also use just pork mince for this recipe.
You may find you need to use a little less or add a little more green curry paste depending on the brand you use as they can vary greatly in flavour and heat intensity. Keep also in mind what your childrens' flavour preferences as you don’t want to make it too hot for their sensitive tastebuds.
Prep 25min (+30min chilling and 30min cooling time)Bake 25minMakes about 40
Sipping on malted milk milkshakes and playing dominos is a vivid childhood memory. These biscuits combine the two and kids will love not only creating them, but also playing with them as they snack — all you need is a glass of milk!
250g butter, softened slightly
110g (½ cup) caster sugar
1 egg yolk
375g (2½ cups) plain flour
60g (½ cup) malted milk powder
dark or milk Choc Bits (chocolate chips), to decorate
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter and sugar until smooth and just combined. Add the egg and beat until well combined.
Add the flour and malted milk powder to the butter mixture and beat on low speed until just combined evenly and a dough forms.
Turn the dough onto a lightly floured surface and knead lightly and briefly until it just comes together. Divide the dough into two portion. Use a lightly floured rolling pin to roll out one portion to 5mm thick. Use a large sharp knife and a ruler to cut the dough into 4cm x 8cm rectangles; re-rolling any off cuts as necessary. Use the knife to make a shallow indent across the middle of each biscuit. Place on the lined oven trays, leaving about 2cm between each. Press the Choc Bits into the biscuits to resemble dominos. Repeat with the remaining dough portion and Choc Bits. Place in the fridge to chill for 30 minutes.
Bake in preheated oven for 25 minutes, swapping the trays around after 10 minutes, or until pale golden and cooked through. Cool on the trays.
These biscuits will keep in an airtight container at room temperature for up to 1 week.
Preheat the oven to 140ºC (120°C fan-forced). Lightly grease a shallow 20 x 30cm (base measurement) slice tin and line the base and sides with non-stick baking paper.
Put the honey and oil in a small saucepan over medium heat and stir until well combined and heated through. Set aside.
Put the rolled oats, millet, coconut, cinnamon, cranberries, currants and almonds in a large bowl and mix to combine evenly. Add the honey mixture and stir to combine well. Using damp hands, press the mixture firmly into the lined tin. Press the mixture with the back of a spoon to make the surface smooth and even.
Bake for 45–55 minutes or until the surface is dark golden brown all over. Cool completely in the tin before cutting into 24 bars with a sharp knife.
For a nut-free version, substitute the almonds with ⅓ cup sunflower seeds or pepitas (pumpkin seeds).
These muesli bars will keep in an airtight container at room temperature for up to 1 week. Alternatively they also freeze well for up to 3 months – wrap individual bars in plastic wrap and then seal in an airtight container or freezer bag. Thaw at room temperature.
For extra-crisp muesli bars, store in an airtight container in the fridge.
Fun to make and scrumptious to eat, this homemade baked gnocchi combines pumpkin, tomatoes and spinach for a delicious, nutritious meal, made all the more fun by being served in individual dishes.
75g baby spinach
100g bocconcini, thinly sliced
350g unpeeled butternut pumpkin, deseeded and cut into 6 chunks
650g medium Desiree potatoes, unpeeled
salt and freshly ground black pepper, to taste
110g (½ cup) plain flour, plus extra to dust
100g bacon rashers, trimmed and chopped
1 garlic clove, crushed
1 x 400g can chopped tomatoes
1 teaspoon sugar
2 tablespoon pouring cream
salt and freshly ground black pepper, to taste
Preheat oven to 180°C (160°C fan-forced). Line a tray with a clean tea towel and dust lightly with flour.
Place the pumpkin in an ovenproof dish, cover with foil and bake in preheated oven for 40 minutes or until tender when tested with a skewer. Set aside to cool slightly. Increase the oven temperature to 200°C (180°C fan-forced).
Meanwhile, put the whole potatoes in a saucepan of water, cover with a lid and bring to the boil over medium heat. Boil for 30 minutes or until the potatoes are tender with tested with a skewer. Drain and set aside until cool enough to handle.
Next, peel the warm potatoes, return the flesh to the dry saucepan and mash until smooth (image 1). Use a metal spoon to press a third of the potatoes through a coarse sieve or fine colander into a large bowl. Repeat with the remaining mashed potato in 2 more batches.
Remove the pumpkin skin from the flesh and discard. Add the flesh to the potato and mash together (image 2). Season well with salt and pepper. Add the flour and use a wooden spoon and then your hands to mix to a firm but slightly sticky dough (adding a little more flour if necessary) (image 3). Divide the dough into 4 equal portions and roll each out on a lightly floured bench top into a log about 2cm in diameter (image 4). Cut the logs into 2cm lengths and then roll each into a small ball (images 5 & 6). Gently roll each ball, one at a time, over the back of a lightly floured fork to form the gnocchi, placing on the tea towel-lined tray as they are finished (image 7).
To make the tomato sauce, cook the bacon in a small saucepan over medium-high heat for 5 minutes, stirring occasionally, or until starting to colour. Add the garlic and cook for 1 minute or until aromatic. Add the tomatoes and sugar, bring to a simmer and simmer over medium-low heat for 10 minutes or until thickened slightly. Remove from the heat, stir through the cream and season with salt and pepper.
Bring a large saucepan of salted water to the boil. Add a quarter of the gnocchi and boil for 2 minutes or until they just rise to the surface. Remove from the water immediately with a slotted spoon and place in a colander to drain well before transferring to a large bowl. Repeat with the remaining gnocchi in 3 more batches.
Add the tomato sauce to the gnocchi with the spinach and gently stir through. Spoon the gnocchi and sauce into 6 x 250ml (1 cup) ovenproof dishes or ramekins, dividing evenly. Top with the bocconcini.
Bake in preheated oven for 15 minutes or until bocconcini has melted and the sauce is bubbling. Remove from the oven and stand for 5 minutes before serving.
You can also make this baked gnocchi by using 750g bought fresh gnocchi instead of making the pumpkin gnocchi.
You can also bake this recipe in a 1.5 litre (6 cup) ovenproof dish. The baking time and temperature will be the same.
Prep 25min (+ 2hr chilling, cooling and standing time)Bake 12-15minMakes about 35
Based on a deliciously spiced gingerbread, these fun biscuits are given their personalities through simple decorations... Make them into cheeky gingerbread men or turn them upside down and decorate them as cute, Christmas-themed reindeer.
125g unsalted butter, softened
90g (½ cup, lightly packed) brown sugar
160ml (⅔ cup) golden syrup
1 teaspoon natural vanilla extract or essence
375g (2½ cups) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
185g (1½ cups) pure icing sugar
35ml (7 teaspoons) boiling water
Red food colouring
Use an electric mixer to beat the butter and sugar on medium speed for 2-3 minutes, or until pale and creamy. Add the golden syrup and vanilla and beat to combine. Sift together the flour, ginger, cinnamon and bicarbonate of soda. Add to the butter mixture and beat on low speed until just combined and a dough forms. Divide the dough into 2 portions. Shape each into a disc, wrap in plastic wrap and place in the fridge for 2 hours.
Preheat the oven to 160ºC (140°C fan-forced). Line two large oven trays with baking paper.
Use a lightly floured rolling pin to roll out one portion of dough (leave the remaining portion in the fridge) on a lightly floured bench top to 4mm thick. Use an 8cm tall gingerbread man cutter to cut out shapes and then carefully transfer the shapes to the prepared oven trays using a palette knife, leaving a little room between each for spreading. Reroll any scraps to make more shapes. Discard any off cuts from the second rolling.
Bake in preheated oven for 12-15 minutes or until the biscuits are just starting to colour and are cooked through. Stand on the trays for a few minutes before transferring to a wire rack to cool. Repeat with the remaining gingerbread dough portion.
To make the Icing, sift the icing sugar into a medium bowl. Gradually add 30ml (6 teaspoons) of the boiling water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it is too thick stir in the remaining 1 teaspoon of boiling water and then test the consistency again. Spoon ¾ of the icing into a piping bag fitted with a 3mm nozzle (see Baker’s Tips) and set aside. Stir a couple of drops of red food colouring into the remaining icing to reach the desired colour. Spoon into a separate piping bag fitted with a 3mm nozzle.
Use the icing to decorate the cooled biscuits to make men and/or reindeer as desired (using the photograph as a guide). Set aside for about 20 minutes or until the icing sets.
To test if the icing is the correct consistency for piping, drizzle a little on a plate and set aside for a few minutes. If it keeps its shape it is ready to use.
If you don’t have piping bags and nozzles you can spoon the icing into a resealable plastic bag, seal and then cut a small hole in one of the corners to pipe through.