Cakes & Cake Decorating Forum

86 views, 0 by amanda

shortening

Hi my name is Amanda. I am new to baking and I fear I have taken to much on. I have agreed to make a wedding 3 tear cake covered in buttercream . However I stay in the UK and all the research I have done says I need to use shortening to allow...

55 views, 0 by bevdav

Rice paper prints

Hi everyone, I tried to post a message earlier today and I cant seem to find it anywhere so please forgive me if you’ve already seen this. I am a home baker making cakes for family and friends. I have been asked to make a wedding cake with a...

88 views, 0 by Alicia's CB

Alicia's CB

heatwave nightmare

hi everyone … I am in dire straights … I have made a cake for a wedding and used buttercream for the top tier as normal … however the temperature has risen to 25.5 in my home and it has started to bubble under the fondant … I have a ring of hand...

150 views, 0 by Matt Kirshner

Matt Kirshner

Your Opinion Please!!

Hello All, I have been seeing a lot of really neat cakes on the this forum. My Hat is off to you all, please keep up the great work. I have been a pastry chef for the last 15 years, but only have dealt with cake decorating for a few years...

740 views, 1 by Cakeicer (Shirley)

Cakeicer (Shirley)

Mirror Glaze Cakes

My next project is to learn to do a gelatin mirror glaze cake. I just think they are so pretty, not sure though about the taste or texture. For those who have made these cakes, is there a way to flavor the gelatin glaze? Extracts, seedless jams...

445 views, 0 by vickyx26

Newbie needs help

So I bake for friends and family on a regular basis & am assured my bakes are delicious. Decorating wise I still need some practice however my sister has asked me to make an Instagram cake (a sponge cake covered in buttercream and icing)....

334 views, 0 by Karen Flude

Karen Flude

Have you used Mexican paste?

Hi everyone, I was wondering if any of you use Mexican paste and what you find it most useful for? I’m making a Bride and Groom topper soon and I know the couple will want to keep it for a while. So I usually use fondant with tylos mixed in...

192 views, 0 by jomun

Ganache and fondant falling off cake when sliced

Hi, I am new to using ganache under fondant but i have had great results with achieving smooth sides to my cakes and they taste great. I made a test cake for myself which was a vanilla sponge with buttercream and white chocolate ganache under...

427 views, 1 by Sarah's cakes

Sarah's cakes

Concept/large cake construction

Hi fellow CD’s. I am after some advise please. I shall be hitting the big 40 next year and would like to attempt a concept/large/themed cake. This will be my biggest challenge to date so am already thinking way ahead of time ;0) Would really...

328 views, 10 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

Cakesdecor Gazette Issue 5.07 July 2016

This months gazette is out featuring so many great pieces of sugar art as well as a wonderful tutorial by the fabulous Nickolas Ang and also my interview with the oh so gorgeous Gulnaz Mitchell. Check out my favorite things to not only find out...

55 views, 0 by Pattiecakepatacake

How long does buttercream stay fresh

Hello everyone….hope you can help me with this as I’m fairly new to cake decorating so most things I’m doing for the first time! I’m planning to fill a cake with standard plain buttercream (I don’t have a sugar thermometer yet so I’m not going...

335 views, 0 by Kelly Stevens

Kelly Stevens

How Far In Advance Can Cake Batter Be Prepared?

I hope this all makes sense….. I’m creating a surprise inside cake where 1x batter was prepared and baked. After cooling the cake, I cut pieces out of it to be used in the final cake. I once again prepared 1x batter to go in the pan with the...

181 views, 0 by goldspinkcakes

Online Class: Watercolor Effects on Sugar

Update: The 25 free spots have been claimed, but you can enrol for this class and ALL the other classes on SkillShare for 3 months for .99 cents! Totally worth it if you are a creative type! http://skl.sh/2970Ovt * Hi everyone, ...

350 views, 0 by Fun Fiesta Cakes

Fun Fiesta Cakes

Heights of Wedding Cakes

When I see pictures of wedding cakes, the tiers look nice and tall. When I’ve asked how many layers were used, the consensus has been (2) 2" layers, or 4" – maybe 4 1/2 with the frosting… however, from the pictures, the tiers definitely look...

147 views, 0 by 3DSweets

Cake Pop Help - straight sticks?

Is there some magic trick to keeping stick-up cake pops really (really) straight? They look great before dipping, all nice and straight, but lean ever so slightly while drying after going in the coating. It makes for a very average-looking...

162 views, 0 by Jo's Cakes

Jo's Cakes

Coloured Sequins

Hello! Does anyone know if it’s possible to make dusky pink edible sequins? Is there a good way of colouring the confetti a pink? Am I missing something really obvious?! (probably ha!) Thanks so much x

271 views, 0 by Yum Cakes and Treats

Yum Cakes and Treats

Stacked eggless cake-help!

Hi! I need to make a 3 tier eggless wedding cake next month an needed help! I have made eggless cakes before but not a stacked eggless cake. Does anyone have a good recipe an any tips? Thank you! Neena

154 views, 1 by MeNghe Homemade

MeNghe Homemade

Buttercream wreath flowers cake

How to make and decorate a buttercream flowers cake

355 views, 0 by Yuri

Yuri

White chocolate ganache, swiss meringue or fondant?

Hi everybody :) I was asked by a friend to make a wedding cake for her but it’s first of its type, I’ve never made such cake before. Therfore I’d like to ask you for a little advice :) I was asked to do a simple white wedding cake with...

239 views, 1 by Rustik Cake Studio

Rustik Cake Studio

Textures and Colors with Jarid Altmark !

I am so glad to have Jarid Altmark @ Rustik Cake Studio on July 8 @ 5pm! this is a Texture and Color Demo and the price is Only $20. there is a couple of seats left if you guys are interested please contact me at 516-661-2865 or just go on my...