333 days ago
by sugarpixy |
57 comments »
I have be decorating cakes for 3 months shy of two years now and have had many challenges decorating cakes in a climate that is always hot and humid. My little cake studio is just off of my office and I run the AC at about 77F to 80F ( electricity is super expensive in the Cayman Islands ) and as you can tell by my shiny face :0) in the video it is also very humid around 80 to95% most of the time. My butter cream cakes go to beach parties and beach weddings and never melt
I used the online...
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38 days ago
by AnaRemigio |
47 comments »
Hello!! After several requests to do a tutorial for my Mickey & Goofy Car, I finally had some free time and did a gathering of some photos. I have to apolagize, because I thought I had photos from all the step by step, but I don’t. So I did a fast toturial with the main steps, I hope it helps. SORRY!!
THE CAR
This was my model.
1 – Has you can see, the car was free hand sculpt on a chocolate cake and than filled with lemon cream.
2 – I did cov...
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451 days ago
by tortacouture |
45 comments »
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 some examples of cakes I’ve done using this method:
So anyway, this is how I go about getting sharp edges.
Basically my secret weapon as far as this technique goes is most definitely chocolate ganache – whether it be milk chocol...
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88 days ago
by Callicious Cakes |
37 comments »
I have plans later on this year for a far more detail on the 2 doll cakes I experimented with.. but as I have been asked many times for this, here is just a mini version of Oliver, which may help give some insight towards inspiring you to give it a go.. it really is very simple to make if time-strapped (as I was ) and only took a day :)
Here is Oliver….
So here is the 10” sponge cake I baked to start :)
here is where I demarcated the head… this was guesswork R...
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151 days ago
by ChokoLate |
35 comments »
Detailed step by step tutorial on how to create a little pony
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159 days ago
by Callicious Cakes |
34 comments »
I have had some interest in “how to” on this cake, so here is a tutorial to help along the way.
Carved and ganache chocolate cake (apologies I do not have photos of the smoothing process) I then covered it with flesh coloured fondant.
Then I covered with blue fondant that I previously had cut a pattern and did the same for the burgundy coloured fondant too.
To save time, I used a floral patchwork cutter to indent a pattern so I have an outline to follow fo...
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103 days ago
by ArtedellaTorta |
33 comments »
I’m not very good with English so let talk about the pictures, I hope they are understandable. If you have any questions I will be happy to answer them as best I can
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80 days ago
by PreciousPeggy |
33 comments »
Hi everyone,
This is a tutorial . It’s how I made it easy en quick for my self. Good luck!x Peggy ( Precious Taarten )
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69 days ago
by Ciccio |
31 comments »
OK when someone wants a fast cake this flower will make a statement without taking ages
You will need a parrot tulip cutter & viener or similar (these ones are from www.sugardelites.com)Sugarpaste with extra tylose (about1tsp per 250g – you want it to dry quick halve it if you have a couple of days)This is coloured with Chefmaster – Tropical Fushiaedible glue & brushThat werid tool you never thought you would use on the other end of you veining toolbowl, foil & tiss...
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225 days ago
by AnaRemigio |
30 comments »
To see the all tutorial with photos click here
CLASSIC PIANO TUTORIALBy ANA REMÍGIO
This was my first attempt at making an elevated piano. I’m sure there may be alternative methods for doing these steps but this was the way that worked for me.
1 – First of all, you need to do the structure to hold the cake. I used two cake boards, a round one for the base ( big and strong enough for the entire cake to sit on), and a rectangular ( thinner) one to cut the piano shape (that wi...
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