Latest Cake Decorating Blogs

How to decorate cake with different kind fondant ruffles.

Hello every one i made this video how i decorate wedding cake with different kinds of ruffles . Here is the links. Vertical petal ruffle tutorial for cake decorating Ruffle tutorial. How to decorate wedding cake with ruffles How to...

Ombre-Shade Brush Embroidery

Brush embroidery is a form of cake decorating. This technique is particularly popular with wedding cakes, cupcakes and cookies. You may transfer the pattern with a stylist and transfer it to the prepare cookie or cake; or you can create the...

Sculpting with fondant #1: Sculpting a face

Today I want to show you a tutorial with the shots I took during the modelling of a face. I hope it can be useful for who didn’t yet try this :) The fondant I used is the Saracino model, having worked the face after standing about 30...

Crumbs in the Bakeroom #4: Muffin vs Cupcake

These two terms are interchangeably used to refer to minicakes baked in muffin trays. Some may find this entry not unusual but in case there are those who would like to know, there is a difference between the two. :) Muffins usually use the...

Decorative Watermelon Slice

For a backyard BBQ or Summer Birthday celebration, a simple method to decorative watermelon slices. Enjoy! Tanya

Advice on customer requests?

Hi. I’m hoping someone can offer me some help and advice please? Customer has provided me with photos for elements and personalisation for the cake, which is fine. However they are asking for updates and progress photos along the way, is this...

How to decorate sides of the wedding cake or any cake.

Hello every one , i made this video to show how to decorate sides of the cake, like i did.Thank you for watching.

Working with Royal Icing

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar(powdered sugar), and optional extract flavor. Royal icing traditionally is used for decorative designs, covering cookies and cakes (covering cake is an...

Crumbs in the Bakeroom #3: Why do eggwhites need to be strictly eggwhites in a mixture that calls for just eggwhites?

This is what I have been told and what I also tell to those who ask me. Basically it is because of the content of eggwhites and eggyolks. Eggwhites are predominantly protein and eggyolks are predominantly fat. We all know what we are told that...

Crumbs in the Bakeroom #2: Meringue in Three

There are three ways to make meringues: 1. French Style – Eggwhite is beaten then refined sugar is added slowly. once all sugar is added, it is beaten further until soft-peaks for cake folding or glossy stiff peaks for frosting. It is optional...