Thaw frozen bread dough in the refrigerator overnight instead of at room temperature to ensure even, controlled rise and better dough texture for shaping.

Mix almond extract with warm milk before adding to your glaze to distribute the flavor evenly and prevent concentration spots that can taste overpowering.

After forming your dough into a ring and adding filling, pinch and seal the seam thoroughly with wet fingers to prevent the cake from opening during baking and releasing filling.

Sprinkle your purple, green, and gold sanding sugar immediately after glazing while the surface is still wet for vibrant color adhesion and professional presentation.

Insert the plastic baby horizontally into the bottom of the cake after baking rather than before to avoid it melting during cooking and ensure it stays hidden throughout.