Monday, December 27, 2010


I get a lot of questions every day, and I want to answer every last one of them, but I’m not always able to. Just in case I miss yours, here are the most common questions I receive. I hope it helps.

1. Who takes your photos?
All of the photos on the blog are taken and edited by me (and occasionally the hubster) unless otherwise noted.

2. What kind of camera do you use?
I use a Nikon D90 DSLR with a 50mm f/1.8 lens. Read more about my camera, equipment, and photography techniques here.

3. What do you use for a backdrop?
I use a Lowel EGO Sweep and Lowel EGO light. Again, visit the link above for more information.

4. Do you post metric weights and measures?
Yes…as of August 2011. Any time before that, I did not post any of my recipes with any weights and measures. To find helpful conversions for metric weights, please click on “Weight Conversions” in the right sidebar. You will also find conversions for ounces/pounds.

5. Where do you get your cake stands?
Since we’re a military family and we move around a lot, I have picked up my cake stands and other “props” all over the place. But a great resource for cake stands is HomeGoods. I’ve gotten several of mine there and I love them all!

6. What tip do you use to decorate your cupcakes?
All of my cupcakes are decorated using any one of the four tips that come in Bake It Pretty’s Best-Ever Cupcake Icing Kit.

7. Where do you get all of your pretty cupcake liners?
The majority of my liners come from Bake It Pretty. I am a huge fan of them, and you’ll see them linked on Bakingdom often. We have no affiliation, I just prefer to support small business, and they’re a wonderful business with excellent products and fantastic customer service.

8. Do you have any healthier recipes?
I try to post healthier recipes when I can (check out the vegan and dairy-free recipes, as well as the gluten-free), but dessert isn’t always conducive to healthy eating. Over time, I hope to continue adding more lighter fare and healthier recipes.

9. Do you do gluten free recipes?
I try to whenever I can. However, I am still learning what is and isn’t gluten free, and what does and doesn’t work. I don’t feel comfortable tossing out recipes that I don’t know if they work – it’s irresponsible. Whenever a recipe is naturally gluten free, I will be sure to mark and tag it as such. You can click “Gluten-free” in the categories section (under the recipes tab) to be taken to all of the recipes that are, or can be, gluten free.

10. Do you sell and/or ship baked goods or decorations?
At this time, I do not sell or ship any food items. The only items I sell are aprons, which you can find available in my Etsy shop.

11. May I link Bakingdom?
Yes! :)

12. May I use your photos?
Please respect my Creative Commons License (located in the left sidebar) and give credit and a link back to Bakingdom.

13. Why doesn’t my bread rise as fast as yours, or get as big?

There are a few reasons why your bread my take longer to rise than I suggest:

First and foremost is yeast. I always use instant yeast. This requires no proofing, therefore that step is skipped in my recipes. If you’re not using instant yeast, then you need to proof it. Another problem could be that the yeast is expired. It may still be within the expiration date, but be expired anyway. Heat and time kills yeast. To test your yeast, fill a cup or bowl with half a cup of warm water (100-110 degrees). Add 1 teaspoon of yeast and 1 teaspoon of sugar. If your yeast is foaming and bubbly in about 10 minutes, then it’s still good. If not, you need new yeast.

{ 25 comments… read them below or add one }

1 Jennifer July 15, 2011 at 7:56 pm

Hi Darla-
I LOVE your Harry Potter Cookies! Any chance you’d make a batch – for sale?
Name your price.



2 Mercedes Felonia September 9, 2011 at 3:16 pm

You are BRILLIANT! I love love love Star Trek! I just came back from the 45th Anniversary Las Vegas Convention :) I am terrible at cooking – is there any way to order your cookies???


3 Dana September 12, 2011 at 12:47 pm

I love your Star Trek cookies! They are just adorable! Would you mind if I re-created them in polymer clay to make a set of Christmas tree ornaments for my sister?


4 Darla September 14, 2011 at 8:20 pm

Hi Dana, I definitely don’t mind. I’m flattered that you would like to do so. I only ask that you don’t use my design for profit. I hope you understand. :)


5 madiha September 28, 2011 at 8:03 pm

in like 30 minutes i became ur fan lol.. ur fantastic.. did u go to any bakery skool or sumthin … im 24 n i hope its not too late to start baking or cooking… u really inspired to do the very same…. i hope i cud contact u for any help i require… btw im from saudi arabia… n i jsut LOVEEEEEEEEEEEEEEE cooking….


6 Caitlin October 4, 2011 at 12:20 pm

It is NEVER too late to start baking or cooking! Any one can do it and all ya need is a little inspiration and a good recipe to get ya started. Then you’ll soon be like us, spending half the day day-dreaming about food and the other half in the kitchen trying to create it! Its a great life, really… with only delicious disappointments!


7 Darla October 11, 2011 at 9:36 pm

Thank you so much for your incredibly kind words. :) It’s never too late to start baking and cooking! I’ve always loved to bake and cook, but I didn’t really get into it until I was out of high school. If you love cooking, then definitely go for it, and I’m always here to answer questions whenever possible! I look forward to seeing you around the blog, and I hope you continue to find inspiration here. :)


8 Alice October 15, 2011 at 1:50 am

Omg there is so much to look at and I really don’t have the time today… But must say a again this is a truly inspirational Blog site I love it so much . It’s like looking through my favourite magazine.xxxx. thank you x


9 Marty October 19, 2011 at 7:52 pm


I have recently started to bake cakes for my family. I am in the processes of making a fresh strawberry cake with strwaberry filling. My question to you is, if I fill the cake with fresh strawberry filling on a thursday and decor it. Can the cake be left out until Saturday the day of the event.


10 Darla October 26, 2011 at 11:50 am

Hi Marty, I wouldn’t recommend leaving any cakes out that long. You should definitely make sure that it’s refrigerated until an hour or two before you serve it. Personally, I don’t like to assemble and decorate my cakes more than 24 hours before serving them, unless I have to, but when pressed for time, most cakes refrigerate well for a couple of days. I hope this is helpful.


11 Melissa November 6, 2011 at 3:10 pm

For all your fondant sculptures do you use the marshmallow fondant?


12 Darla November 6, 2011 at 3:54 pm

Hi Melissa,
Yes, I use my marshmallow fondant for all of my work. I hope this is helpful. :)


13 sue November 21, 2011 at 2:49 pm

will you share your recipe for your eggnog cake?


14 Darla November 22, 2011 at 12:28 pm
15 Peggy December 1, 2011 at 8:23 pm

Hi! I’ve recently become addicted to your blog! It has truly inspired me to get back into baking. Thank you so much for that. I have a question about your frostings – how long can you store the leftover frosting? Should it be refrigerated? I particularly mean ‘the very best buttercream’ recipe. Which, btw, has become my absolute favorite buttercream! I was taught the Wilton method with shortening – boo. I am so glad to move away from that one! Thanks so much for your help and inspiration!

P.s. I can’t wait for a TARDIS apron! Woo!


16 Darla December 8, 2011 at 11:43 am

Hi Peggy, thank you for your kind words. :) It means a lot to me to hear from you.

I’ll leave frosting out (in an airtight container) overnight, but no longer than that. If I think it’ll be longer than 24 hours before I use it, I pop it in the refrigerator or freezer. I’ve found that both my favorite buttercream frosting, and the Swiss meringue, freeze beautifully. As for refrigerating, the buttercream keeps for at least 10 days or so.

I hope this is helpful!!


17 linda December 15, 2011 at 11:05 am

Hi, I was wondering how soon can you start baking cookies for the holidays like xmas?


18 Darla December 22, 2011 at 12:38 pm

Hi Linda, If you’re making cookies that can be frozen, then I’d say as early as a month. I like to make a lot of stuff that has dough that freezes well, too. That can be started well before Thanksgiving. As for cakes and cupcakes, I would say no more than a day or two, fresh. But you can freeze most cake/cupcake recipes for a week or so before serving them. I even like to make my buttercream and swiss meringue 2 to 3 weeks in advance and freeze them. They both thaw beautifully.

Just make sure that anything you freeze is very well sealed and contained. Freezer burn and baked goods are a terrible combination.


19 Tiffany December 31, 2011 at 11:55 pm


I absolutely love your version if Starbucks salted caramel Mocha! Thank you so
Much for creating these wonderful recipes can’t wait to try the cupcakes!
But I wasn’t sure if I should refridgerate leftover salted caramel?


20 Darla January 4, 2012 at 3:32 pm

Hi Tiffany,

Sorry for the slow reply, I have been very under the weather and I’m just now getting back on my feet.

Thank you so much for your kind words, you’re so sweet! :) Those are my favorite cupcakes ever!!

As for the caramel, it’s best to refrigerate it in an airtight container. I usually store mine in a glass jam jar, and it keeps for quite a while. I hope this is helpful.


21 Circe January 7, 2012 at 10:52 pm

I love (love, love, love) your blog, recipes and your work! Fabulous cakery! Your writing is so fluid and so entertaining. Keep up the fabulous work and thanks for the ideas. -C


22 MargoWithAnX February 19, 2012 at 9:05 pm

Hey Darla,

I absolutely LOVED your Gryffindor apron (even though I’m a Hufflepuff!) and all of the Harry Potter treats! From one nerdy blogger baker to another, FANTASTIC work!!

I’ll be keeping your blog in regular rotation!



23 Jenny January 17, 2013 at 5:06 pm

I LOVE your blog. Can’t wait to try your strawberry hot chocolate it looks delish! So happy to have found your website :)


24 Chastity August 29, 2013 at 4:21 am

I just loved the Peanut Butter Carob Chip Carrot Cake for Puppies. I made it today for my puppy who turned 1 year old today. He loved it and I thought it tasted pretty good too myself. He just loved every little bite he could get. Thanks for sharing.


25 Janet Sutton November 21, 2013 at 8:19 am

Hi… I love your site. I found it via something that appeared on my Facebook page which linked to yours. Apart from baking I am also a huge Dr Who fan and can’t wait for Saturday. I see your planning a visit to UK wrap up its getting cold… Good luck and thanks for the lovely recipes.!


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