Cakes & Cake Decorating Forum

506 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...

183 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...

691 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...

436 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, ...

693 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...

303 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...

289 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

447 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

363 views, 1 by MeNghe Homemade

MeNghe Homemade

Buttercream wreath flowers cake

How to make and decorate a buttercream flowers cake

617 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...

421 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...

548 views, 0 by Roo's Little Cake Parlour

Roo's Little Cake Parlour

Making friends

Next week I am off to Bellagio, lake Como, one of my favourite places in the world. Am particularly excited as I get to meet up with Katia (Katie Plumcake) for a g and t, or two 😊 and a good catch up again (no doubt lots of cake talk). We met via...

270 views, 0 by Funbaker

How to make a moon

Hi everyone! I am new to the site but have been reading a lot of your posts! I have learned so much already! Love this! Ok so I want to put a large full moon on my cake but I am not sure how to achieve the proper coloring or shading. It is...

828 views, 13 by Sugarpixy

Sugarpixy

No Eye for an Eye

Sometimes people hurt us and the natural instinct is to lash out and return the hurt. We must however be very careful as fragile souls are amoungst us. We cannot tell what someone is going through that would cause them to say or do things that...

262 views, 0 by Lovescakesme

Lovescakesme

Tier cakes

Hiya everyone, I love a victoria sponge and i am planning to tier it up. Just wondering if i use dowels it will be safe and i will avoid any sagging and sinking. I have tried a pound cake and a maderia cake but i just find them a lot drier. ...

337 views, 0 by SnoBuny

Adding Sugar crystals to Ice Cream Cake

My daughters 40th birthday is coming up in 2 weeks and she has asked me to make a aqua colored bling cake, full of sparkle for a party. The problem is she only likes ice cream filled cakes which I normally frost in a whip cream base icing. I...

8,640 views, 0 by Radhika

Radhika

Gum paste/ fondant figures

I live in a hot and humid country where it rains often. When I make my figures out of gum paste or 50-50, it takes weeks to firm up. One week after I’ve made all the pieces (head, torso, limbs, clothing….) when I try to assemble the figure, the...

476 views, 0 by Marta Behnke

Marta Behnke

opinion

I’ve been doing cakes since 1,5 year, I like my cakes very much. I think I’ve got own style etc. One of them was shared by McGreevy, that was amazing honour. Could you tell me please if you like my cakes? What should I work on and correct? I’m...

1,213 views, 7 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

Cakesdecor Gazette 5.06 June 2016

This months Gazette is out and as always packed with some gorgeous cakes from our amazing cake family here on Cakedecor. Editorial this month my cause a ripple here or there who knows but I think we need to talk about lots of things in our...

354 views, 0 by Hazel

Hazel

Edible transfer?

Hi everyone, I’m after a bit of advise. I’ve been asked by a friend to do their wedding cake, they’re wanting the Barcelona skyline to go round one of the tiers! The only way I can imagine to do this is to get some kind of edible transfer but I...