It’s not uncommon to make buttercream in big batches, and you can often end up with leftovers. But what do you do with it? You can’t just eat it (or maybe you can, no judgement) but saving it might not help either if you’re not planning to bake in the next few days. Don’t worry, we have some tips and tricks for saving that buttercream so you can put it to good use later.

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Wedding Cake made with chocolate orange, vanilla & strawberry, lemon & curd with a white choc ganache crumb coat & Swiss meringue buttercream.

Individual brownie tins, personalised with a message or tree design & only £6!

Perfect for your secret Santa, work colleagues, stocking filler or little gift for a friend