Cake Decorating Forums

175 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. ...

346 views, 0 by Sarah's cakes

Sarah's cakes

Template resources

Could any of our UK CD lovelies recommend which type of cardboard I could use to make a cake template? Needs to be strong enough to hold cake but easy enough to cut and shape as base guide for building cake upon. Once built the cake will sit on a...

185 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...

229 views, 2 by Tina Tsourtsoulas

Tina Tsourtsoulas

Are Cookies Welcomed?

What a talented world of sugar artist belonging to a single site. I could spend the day swooning over the marvelous creations shared here. I am just wondering are cookies welcomed here? I don’t see any specific category for such posts nor do I...

616 views, 17 by Toni (White Crafty Cakes)

Toni (White Crafty Cakes)

I want to thank Zoe of Zoe's Fancy Cakes!

If I counted correctly, Zoe has posted 223 amazing and detailed video tutorials. Her tutorials cover so many different aspects of cake decorating, and I am so thankful that she shares her amazing talent with us. I have learned so much from her!...

7,085 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...

314 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...

355 views, 18 by Lori Mahoney (Lori's Custom Cakes)

Lori Mahoney (Lori's Custom Cakes)

Cutie Street Art Collaboration

Hi! A group of us cake friends have done our 3rd collaboration. This one is based on street art from around the world. I am so proud to be a part of this group and honored to call them my friends. Would love it if you Had a moment to go and take...

910 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...

212 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...

202 views, 0 by Bramsley

Newbie using isomalt

Hi everyone. I’m a fairly experienced amateur cake decorator, but a total newbie when it comes to isomalt. I’ve been asked to make a special car-shaped cake that would really need see-through windows, so naturally my thoughts turned to using...

294 views, 1 by Charis

Charis

Ideas for making crystal cheerleading bling?

I am planning a cake with a cheerleading logo on it. In real life the logo is covered in fake crystal bling. Does anyone have an idea how to replicate the bling? Thanks in advance!

1,072 views, 22 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

CakesDecor Gazette Issue 5.05 / May 2016

Omg where is this year going I cannot believe we are in May already. The gazette is once again jam packed full of so many wonderful cakes and collaborations, plus one of the best in our industry the amazing and lovely Dorothy Klerck was kind...

206 views, 0 by Kelly Stevens

Kelly Stevens

To ombre or not to ombre?

Hi everyone :-) Looking for your thoughts on my upcoming cake. A friend has asked me to do a simple 8" cake with buttercream icing and maybe a few flowers. My thought was a single statement flower or a couple grouped together; a fully opened...

413 views, 0 by jmort

ganaching under fondant

I am hesitate to ganache under fondant. I am concerned about adding the taste of chocolate to the cake or the sweetness of white chocolate ganache. What is everyone else’s experience?

422 views, 10 by curiAUSSIEty custom cakes

curiAUSSIEty custom cakes

Cajun Cake Expo

I love that we are having a cake show at the end of the year, it will make a nice change. So I hope you all will come join us for the Cajun Cake Expo in Lafayette on October 22-24th. Such a great theme, Myths and Fairytales so it should make...

237 views, 0 by Kake3

New

Is anyone out there?

274 views, 0 by Fun Fiesta Cakes

Fun Fiesta Cakes

Dairy free recipes

Hi, I’m in need of a good dairy free cake recipe and a dairy free ganache recipe. I’ve never baked dairy free and want to make a good cake for my client. I would appreciate any assistance from all of bakers. Regards,

233 views, 5 by jenny lofthouse

jenny lofthouse

tutorial

hi I have done a tutorial I was wondering how can I add text to it please any help would be grateful

138 views, 0 by Iced Images Cakes (Karen Ker)

Iced Images Cakes (Karen Ker)

Flower tutorials for Delphiniums, crespedia flowers, stocks & senecio

Hi does any one know any books or tutorials for the following flowers:- Delphiniums, crespedia flowers, stocks & senecio. Struggling to find anything! Many thanks K x