Cakemummy

Cakemummy

18,962 posts, 451 followers and following 930
May 2013    Northern Beaches, Sydney, AUSTRALIA    Website

2,100 views, 13 by Michal Bulla

Michal Bulla

How to Cut a Cake and Keep It Fresh

I’m not sure If this kind of cutting a cake is a well known in cake decorating community, but it was pretty new for me :). How do you cut your cake?

1,137 views, 2 by Jenniffer White

Jenniffer White

TieredCaker App for iPhone / iPad

Have any of you guys tried the new TieredCaker app by Caluclated Cakes? I helped beta test it a few months ago and it really is a great app. It has changed the way I do consultations. You can read more about what it does on my blog, and you...

1,739 views, 5 by Raewyn Read Cake Design

Raewyn Read Cake Design

CakeBomb at the Cake & Bake Show!

At the start of April an amazing group of talented and fabulous folk got together and created an Edible Display like no other! With a theme of ‘Welcome to the Jungle’ the team created an awesome array of plants, birds, animals and idols!...

2,165 views, 8 by Raewyn Read Cake Design

Raewyn Read Cake Design

Tracey of Little Cherry Cake Co Wins Gold at CI!

Congratulations to our fabulous CakesDecor member Tracey Rothwell of the Little Cherry Cake Company for her well deserved Gold and 1st Place at Cake International last weekend! Tracey entered the Wedding Cake section – 3 tiers and above...

2,273 views, 2 by Sharon

Sharon

In Search of and Eggless cake recipe that will stand up to Fondant.

Please, a little boys birthday cake dream depends on it and I have never made and eggless cake. Thanks!

1,951 views, 3 by Karen's Kakery

Karen's Kakery

Sincere thanks to everyone on Cakes Decor

Hi Everyone, I just wanted to say, and I’m sure a lot of you will agree with me, that the day I joined Cakes Décor was one of the best things I’ve ever done. Its a very rare thing these days to find something that is free. And Cakes Décor...

9,951 views, 1 by Starry Delights

Starry Delights

Blending fondant

Hi I was just wondering how do you blend seams on your cakes or decorations without leaving a line or mark? I know you can do that with modelling chocolate but is it possible to achieve this smooth transition with fondant?