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Sugar pretty much doesn't go bad This is perfectly acceptable and does not affect the flavor of the corn syrup toss it and buy more. In fact, it is used to preserve other things (just like salt!).

Can anyone tell me why my royal icing separates and how i can stop this from happening Neutral visual signs older bottles of karo light syrup can develop a yellowish tinge I make lots of cookies for gifts this time of year and work on them a bit every day

However, if i leave my icing for a while or overnight, it seems to separate with some watery like stuff and then the thicker stuff

I ususally knead it a bit and it does help but the icing is still thinner than i would. Do you need to throw them out I know chocolate can bloom so it gets white spots, but i think it's still good for eating, right Hope some of you know because i have no idea

I'm just a hobby baker, so i don't get to bake as often as i would like and have some ingredients i haven't used. Personally, i would use them, but as soon as possible I'm not sure if they place the exp date there as a best if used by kind of thing or if they truly go bad after that date I can't imagine what ingredient in them would go icky on ya

I found this thread searching for pastry pride

I read the doitwithicing info and still have just one question Does it crust like a crusting buttercream icing Does the rich's buttercream crust Does the frostin' pride crust

Would you add the pastry pride into a cake mix like a packet of dream whip (also a whipped topping)? Some of you may have already figured this out But i was going to through some wilton products to determine if it was time to discard and replace them After looking at some of the items, i could not find any expiration dates

I only found codes stamped on the products

I called wilton's customer service to find out what the codes mean Below is the explanation of how to decode the wilton. Can you guys give me feedback on icing a frozen cake I worked in the wal mart bakery and that is all we ever did

However, i would say their icing is fattier and smoother than homemade buttercream (it never crusted the same) and i am worried about cracks I have tried many many times to use edible pens to decorate with and every time it is a frustating disaster!! I am trying to write on hardened candy melts I have tried it at room temp

Both times the end result is the same

It is like writing on wax The color does not come off onto the item i am trying to decorate.also the candy melt sticks to the pen tip. Likewise, if gray mold grows around the opening, it should be discarded

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