Cake Decorating Forums

102 views, 3 by Fancy Favours & Edible Art (Sawsen)

Fancy Favours & Edible Art (Sawsen)

Hello <3

Hi everyone, How are your all doing? It’s been a really long while since I’ve been able to catch up with my friends in the cake world, I just came on today on a whim, and saw so many familiar id’s on the birds collection that I really felt like...

110 views, 0 by Magda Martins - Doce Art

Magda Martins - Doce Art

Red velvet experience

Hello , I’ve tried to bake different types of red velvet cake recipes but always unable to stay red alive. The other day I remembered to try to use a drink. GOOSEBERRY! :D I used gooseberry and added 2 coffe spoons of red coloring. It was...

323 views, 9 by Michal Bulla

Michal Bulla

New Notifications System

Hey all, as I mentioned in a forum topic the other day, we moved our notification emails to a new email service provider today. I believe it will be more reliable and everything will work well. If you experience any difficulties, please let...

213 views, 12 by Carla Del Sasso

Carla Del Sasso

I get away for few weeks

Dear cake friends, if you think what Carla silent, then true that because I’m here for several weeks on elsewhere,I will miss you , but I’m back in few weeks, success with all your cakes. sweet greetings Carla xxx

110 views, 0 by manucakes

HI

I am Manisha ,home baker.Cake making started with a hobby . Hope to learn more from you all talented people. Thanks.

129 views, 0 by CakesbyLiane

Help, cant find a mould that a bride has requested!

Hoping someone can help. Im looking for the mould on the bottom tier, any thoughts? Also a bride had asked me to replicate the cake below but id like to ask the original designers permission first, unfortunately i cant find it anywhere on...

74 views, 0 by karon

Ingredient help

Hi, i hope im asking in the right place, i am in the UK and i need some granulated rice, i have looked online and we dont sell it over here, so ive been looking on some US sites, but im confused, is granulated rice the same as Cream of rice...

490 views, 14 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

CakesDecor Gazette Issue 5.04 / April 2016

With the new webpage up and running smoothly we are just all very excited and are hoping you all like the new webpage. This month we have a wonderful interview with the ever so fabulous Bryson Perkins, My new favorite thing is in my opinion...

355 views, 0 by Angel

Angel

I'm losing my mojo...

I have a few orders, but not enough, and most of the quotes I send out go unanswered. I know I am pretty competitively priced, and I am positive and excited when I speak to customers via email and on the phone. The fewer orders I get, the less...

186 views, 1 by studio8cakes

a shy hello to you amazing sugar artists

hi all. my names gerry, i run studio8cakes and i’m new to cakesdecor. I’m a total technophobe so any guidance on how this place works would be much appreciated. hope i can bring some colour to this forum

88 views, 0 by kim

kim

My Easter Eggs

Hi I have been practising my Royal icing skills and decided to decorate some Italian Easter eggs which were bought for me at Easter they were plain but I decorated them myself this is my first time ever decorating Easter eggs like they do in...

320 views, 14 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

CakesDecor Gazette Issue 5.03 / March 2016

WhooHoo!!! We have now made the Gazette into it’s very own webpage! I know many of you were wondering where the March issue went or why you did not receive it but we have it now for you so make sure you pop on over and catch up on all the news!...

266 views, 0 by Marushka

Marushka

Looking For Diy Texture Of Stone/tile

Hi I’m looking to texture and speckle fondant in the style of this flooring: I read one suggestion of using a paper egg crate which was okay but not quite strong enough. Just wondering if anyone has any other suggestions for that and...

258 views, 0 by Tasneem Latif (That Takes the Cake)

Tasneem Latif (That Takes the Cake)

SMBC (Swiss Meringue Buttercream)

I hope you are all keeping well. I would like to learn more about SMBC (Swiss Meringue Buttercream). I have never used it before and I am scared to try. Please may you give some insight? 1. How long can a cake covered in SMBC stay...

208 views, 4 by Lulubelle's Bakes

Lulubelle's Bakes

I'm back!

Hi everyone! It’s been about 6 weeks or so since I posted on this site – and trust me I’ve missed it! Unfortunately my son was rushed to hospital with severe seizures (he had about 70 in two weeks) and my husband and I were beside ourselves. ...

187 views, 0 by Jacqueline

Jacqueline

Can't vote in frozen awards

I cannot not vote each time it says sorry something went wrong…. Does another one have the same problem?

298 views, 0 by Sweet Side of Cakes by Khamphet

Sweet Side of Cakes by Khamphet

Is Homepage frozen...?????

Is it just me or has homepage not changed for the last several days?!… If it’s just me so please forgive me! xx

255 views, 0 by karon

Sugar free cakes - HELP NEEDED

Please help, what is going on with my cakes? .. been trying to make sugar free cakes, have used gram flour, wholemeal flour and normal white flour and they all turn out the same, i replaced the fan in my oven as i thought this was the problem...

104 views, 0 by Dee Lewis

Dee Lewis

Fondant sliding off cake

I’ve done quite a few fondant cakes but had my first real disaster yesterday and I’d love to know if this is something the experts here can help me with. It has been unusually warm and humid for this time of year so I think that may have...

79 views, 0 by DavidandNiko

DavidandNiko

HELP- How do you edit your cake description

I just submitted my Frozen cake for the competition and I accidentally put to "a"s in Castle and I just want to fix that.