First, your cookies should be completely cooled before any icing is added. If you'll be adding details to a base layer of icing, give your first color a few hours to dry before adding on. Then, let your final product dry overnight or up to 24 hours to let them set up before stacking or wrapping.

There are three main types of yeast: fresh, fast-acting dried (also called ‘easy blend’ or ‘easy bake’ yeast) and active dried, so check your recipe. Most bread machines use fast-acting/ easy-blend dried yeast. This is usually the easiest type to use in home baking, too.

Ingredients should be at room temperature. Do not overmix the batter. Use a cupcake scoop for evenly baked cupcakes. Do not overfill cupcake liners. Bake cupcakes in the center rack of the oven. Use the touch test rather than a toothpick. Remove cupcakes from the pan to cool.