Chocolate & Walnuts Delight
200 g (7 oz) dark chocolate, finely chopped
125 g (½ cup) soft butter
125 g (½ cup) dark brown sugar
2 egg yolks
75 g (1/3 cup) chopped walnuts
45 g ...
Hi Everyone!!
It’s “wedding cakes” theme time, it came round so quickly! There have been so many beautiful wedding cakes posted this last month and I have tried to showcase as many as I can....
Hi all,
This is the last video tutorial from my Konohana Sakuya Hime or Japanese Blossom Princess / Geisha cake. In this one I show the making of the outer robes and the appliqué cherry blossom...
1. Taj Mahal is all about symmetry. Plan the size of the cake you are making and create the templates A and B using a cardboard.
2. Roll the white fondant and Cut 4 * A and 4* B shapes using the...
Hi!!
This week’s theme is book cakes, and I just can’t believe the realism of all the cakes that I’ve seen. Every single detail is perfect, and if you were to show these pictures to someone...
Ok, so I’m a complete airbrush novice, but I thought it might be fun, and perhaps a little useful to others, if I documented my experimentation. This is the first in a new series of photo...
Ok, so I’m a complete airbrush novice, but I thought it might be fun, and perhaps a little useful to others, if I documented my experimentation. This is the second in a new series of photo...
Ok lovelies here we go my very first pic tutorial on here. I did this cake just a few days before one of the members on here needed a tutorial for this exact cake so I thought I had better post it...
Hi all!
I have a new video up, this time showing how to make my simple gumpaste double cherry blossoms as featured on my KonohanaSakuya / geisha cake. Part 1 is how to make the flowers, the...
