I usually start with a 3 to 1 ratio; powdered sugar to butter. Butter needs to be room temperature. I beat my butter in my standing mixer for 5 or more minutes until I’ve gotten a goopy mess.

While my butter is getting creamed, I sift my powdered sugar. Yes, it’s a messy step but I find it critical, especially if I'm doing any piping. Once sifted, I add my powdered sugar to the butter about one cup at time.

Once the powdered sugar is completed emulsified with the butter, I now add my liquid. I prefer using a heavy cream but I have used water, orange juice, milk, lemon juice, and soda.

What is important is the amount. Start with 1 tablespoon of your liquid and mix it in. Now take an offset spatula or the back of a spoon and spread the icing along the inside of the bowl.

Does the icing feel kind of hard to spread? Is there a rough look to the edges? If so, chances are your icing is too thick and will tear the cake when spreading it.

Does the icing feel too loose? Does it easily fall of the spatula? The icing may be too thin and not cover the cake sufficiently.

It takes very little liquid to thin an icing but it can take a lot more powdered sugar to thicken it. Tweak while it's in your mixing bowl until you feel you have the consistency you desire. Try scooping a bit of icing onto a sheet of wax paper or parchment, and see how it feels as you spread it around for a final check.

Optional: Add a 1/2 teaspoon of salt or some lemon oil to help cut the sweetness.

My rule of thumb is the cake board and box should be two inches larger than the cake. If I'm placing flowers or any ornate and/or large borderwork on the cake, I'll go four inches larger for the board and box.

You want a minimum of an inch of space around the cake to carry it, and also to prevent the box sides from bending and touching the sides of the cake.

I sell florist foil, which is food-safe, and comes in about a dozen different colors. You just wrap a sheet of foil around your board and tape it on the bottom. I sell a 1/2 a yard of foil for $0.79.