Hello from a little island!
Hi everyone. After three years of baking it is terrible that I’ve only just discovered Cake Decor! But better late from never. Looking forward to sharing my work and swooning over all your lovely designs. So great that we can all be on a platform...
Helllo to Gumpaste & Sugar Artists
Hi all Bakers and Sugar Artists I am Psychologist with a great passion for Baking and Gum-paste. I conduct workshops around the world. Constant learning, improving and guiding people in baking industry is my sole motive. If you need to reach...
Me presento desde Málaga
Hello everyone, my beginnings in this world were safe passage by chance how many of you were. Health profession and plastic artist at heart this sweet world became another way to express myself artistically and unleash my imagination at a time of...
Helen from LTSC
Hi! I’m Helen from Littke Tin Shed Cakes in rural South Australia. I’ve been making cakes for as long as o can remember, but more professionally for the last 10 years, with a significant year off for study a few years ago. I love my hobby, it’s...
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...
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...
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, ...
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...
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...
Sweet Summer Collab (Public)
Welcome to Sweet Summer, the first public and massive international collaboration with more than 200 Cake Artists from around the world. Theme is “Summer” and with all our works we have wanted to start this summer in the sweetest way :D Join us...
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
Catching up :)
Just a little note to say sorry for missing everyone’s lovely cake creations of late. Life like many others had been incredibly busy for me (very exciting as I’ve just opened my little shop but very busy!) I finally feel like I’m starting to...
The balancing act of life and cake
Hey Cake Decor friends ☺ I just wanted to say sorry for not keeping up with your beautiful cakes the past few months. Life has been a tad tricky and only once things have settled did it hit me like a steam train! But I’m not going to dwell,...
Sweet Summer Collaboration
Hi friends of Cakes Decor, I would like to say a big “thanks” to all the people who commented and faved my little octopus Tom. This peace is part of a wonderful collaboration hosted by Isabel Tamargo of Tartas Imposibles...
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
Azalia bush
Sweet Summer Collaboration’s photo. Sweet Summer Collaboration’s photo. Sweet Summer Collaboration’s photo. ‘last yr’s picture’ +4 Sweet Summer Collaboration added 7 new photos to the album: Gail Dalessio – Art deco cakes.Like Page...
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...
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...
