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It's almost impossible to know exactly how much frosting you'll need so when you have leftovers
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try one of these ways to use them. With just a few spoonfuls of leftover frosting you can pipe
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a beautiful border. Scoop it up and spoon it into a piping bag fitted with any star-shaped tip or a
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round tip and add pretty textured detail to the bottom or the top of the cake. The smaller the
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piping tip and the smaller the cake, the less frosting you'll need. At the bottom of the cake
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you'll cover up any air gaps or imperfections between the cake and the cake board or if you
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pipe a border onto the top of the cake you'll give the cake some height and make it look more elegant
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You can repurpose leftover frosting by tinting it another colour. I recommend gel colours because
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they're much more concentrated than liquid colours so you'll make brighter, bolder colours
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Add the gel a drop at a time to make the colour you want to frost or decorate another cake
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For any of these ideas, by the way, you can do them straight away or store the frosting for up to
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two months and I'll show you how later in this tutorial. Piped flowers can be frozen for future
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cakes and all you need is a flower nail, a little piece of parchment paper and a petal tip. These
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are a really pretty finishing touch for the side or the top of a cake. Slide the piped flowers on
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their parchment paper onto a tray and put them in the freezer until you're ready to use them to
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decorate a cake. Some decorative details only need a tiny amount of frosting, like stencils, so this
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is a great way to use up that last little bit of frosting. If you want to take your cake decorating
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to the next level, check out my online cake school where I have hundreds of cake designs and techniques
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and a club membership where you get access to every master course, mini course and live workshop
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You can visit by clicking up here or go to britishgirlbakes.com. Mini cakes only need a teeny
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tiny amount of frosting and for a really quick option you can make a cake using cupcakes as the
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layers, like I did for this one, so if you only have a little bit of leftover frosting you can
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practice new cake decorating techniques or make someone a thoughtful gift with one of these
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adorable mini cakes. I teach how to make these on my cake school as well. If you don't want to bake
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anything use a cake dummy to practice smooth frosting or any decorating techniques. Cake
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dummies are styrofoam rounds that come in different sizes and after you finish practicing you can wash
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the frosting off and reuse the dummy to practice another technique. Make a dessert with your
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leftover frosting like a cake sundae. Grab a tall glass and put in some cake scraps from domed cake
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layers you've trimmed or off cuts from sheet cakes and then alternate with leftover frosting and if
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you really want to make it decadent add layers of ice cream too. These make a romantic dessert for
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two or an indulgent treat for yourself. Did you know that you can decorate cookies with buttercream
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Buttercream is much less temperamental than royal icing and is very easy to pipe. Put the buttercream
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in a ziploc bag, cut off a corner and then squeeze it to pipe zigzags to cover up the cookie. You can
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smooth these with an offset spatula if you want to make smooth frosting. Add sprinkles, edible glitter
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or coloured sugar to make the cookies even more eye-catching. If you bake the cookies on a paper
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straw you can poke the straw into a cake and use these as cake toppers. If you don't want to use
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the leftover frosting straight away you can save it for later. Buttercream can be stored for up to
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two months with this method. Put it in a ziploc bag, seal it and freeze it. You can store it in
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the fridge for two weeks if you prefer. When you take it out leave it for a few hours to thaw and
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then you can cut a hole in one corner and it's easy to squeeze the buttercream into a piping bag
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to use for decorating. Then you can use it for any of the techniques I've shown you in this tutorial
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You can also use the ziploc bag as the piping bag if you want to write a message for example
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Storing buttercream is really useful for black and red buttercream which take a lot of time and gel
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to make so I store even small amounts of leftovers to use for future cakes when having those colours
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ready to go will save a lot of time. Storing frosting is useful even for a few spoonfuls
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because sometimes you just need a little bit of a certain colour for a design so instead of tinting
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it from scratch you can just pull it out of the fridge or freezer when you need it. You can of
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course store plain white buttercream too, not just colours, so I like to make double batches of my
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four minute buttercream which is the biggest batch that will fit in my mixer and then I store what I
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don't need until I make another cake. You'll need a big gallon ziploc bag to fit an entire batch of
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buttercream and once it thaws you can cut off a corner and squeeze it out into a bowl ready to
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use. I hope you found these ideas useful. Share any of your ideas with everyone in the comments
