Emma Lake - Cut The Cake Kitchen

Hi everyone, I jokingly put famous in the title, but truth be told it kindof is! This is my improved egg-free Swiss buttercream recipe – SEBC for short – which has been published in American...

Today no words, no cakes, no likes or faves, just a candle at the window, for Paris, tonight 10 p.m.

One of the beauties of Modelling Chocolate (I find) is it allows you more time to detail your work, and spend more time modelling in contrast to fondant and the other sugar-pastes which (for me) ...