Archive for the ‘Icing’ Category

Handy Decorating Bag Sleeve

Sunday, April 8th, 2012

Have you ever felt like you needed an extra pair of hands when you’re filling icing bags? Our new Decorating Bag Sleeves provides you with an easy way to fill icing bags.


Decorate Shiny and Bright Cookies Using Color Flow Icing

Friday, December 2nd, 2011

It’s about that time of year again, so why not try something new to jazz up your holiday cookies? The color flowing technique is so simple and easy, but the sleek and professional results will have your guests thinking you slaved for hours. (more…)

Your Holiday Cookies Will Shine With Color Flow

Tuesday, December 7th, 2010

When it’s time to make cookies for the holidays, I always use Color Flow icing to decorate them. It gives a clean, smooth finish and it dries hard, making it perfect for shipping your cookies as a holiday gift. (more…)

Transferring Patterns Using Color Flow

Friday, November 5th, 2010

Color Flow is such a fun and easy medium to work with. It is so versatile. One of my favorite uses is to make detailed icing decorations you let dry and harden before positioning on your cake, pie or cookies. You can “draw” almost any design using this special icing. (more…)

More Design Ideas Using Fondant Imprint Mats

Tuesday, September 14th, 2010

Fondant Imprint Mats are great tools for imprinting beautiful patterns on your cakes. Don’t let the name fool you. The mats can also be used with melted candy to create a unique covering for your cakes. (more…)

How to Make Black Buttercream Icing

Wednesday, August 4th, 2010

A common question we are asked is how to make black icing that really looks black and not gray. It can be challenging because adding too much icing color can impact the taste. Here’s what I tell my students:


Hot Time, Summer in the City – Cake Decorating at its Most Challenging

Monday, June 14th, 2010

I’ll never forget that morning last August walking into the Bake, Decorate, Celebrate! taping studio.  Before leaving the night before, my assistants Joann and Linda, and I had decorated the many projects needed for the next day’s tapings – all in various stages of being decorated with fondant, buttercream or both – and set them on racks in the studio. What I found the next day was floppy fondant flowers drooping off cake top borders, icing colors bleeding from soft royal icing decorations and buttercream bubbling off the sides of cakes.


Start with a Crumb Coat for a Smooth Cake Finish

Thursday, March 18th, 2010

Crumb coating a cake certainly does not make any cake decorator overly excited, but it can be the difference between a perfectly iced cake and one that is, well, “crummy.” (more…)

How to Make Red Icing Red

Tuesday, October 27th, 2009

Do you ever have any problems getting red icing red? I know I do. It can happen for a couple of reasons: didn’t add enough icing color or used shortening with a high yellow dye content, such as butter flavored shortening. Do you have a lot of minerals in your water that could make a difference (like well water)? (more…)