Billowing Tutorial

1) What you will need. Fondant, a ruler, exacto knife, rolling pin, water and a brush 2) Roll fondant out about 1/8-1/16’ thick then trim down to 4×4 3) Then divide into 4 sections of 2×2. I only cut 4 squares at a time. Too many...

Sharp Edges on Fondant Cakes

OK, so I posted some time back in one of the forum posts about how I achieve sharp edges on fondant, and while for the most part my technique is much the same, I am always learning how to do things better and I’ve changed some things. Here are...

Gelatin Gems

I came up with this last summer after struggling to try and find a way to fill small candy gem molds with isomalt. It’s fast, cheap and easy when you need a quick gem and don’t fill like working with hot sugar. You will need: candy gem...

Kaleidoscope Cake!

I’ve been asked many times how I made this cake. The cool “kaleidoscope” effect is pretty trippy, right? Are you having a flashback to the groovy era of the 1960’s? It’s a pretty simple technique that is sure to impress. 1) Make a white...