Do you have a fear of writing a message on your cakes? I do. I struggle with proper letter spacing, the height of each letter, and the message is usually creeping up or down the cake. My freehand writing looks like a ransom note. (more…)
Archive for the ‘Icing’ Category
I love baking and decorating. I love the excitement on my family’s faces when I have cupcakes or a cake decorated for the latest birthday party, holiday, or just for a fun surprise treat. What I don’t love? The cleanup. (I get shivers just thinking about it!) (more…)
There is nothing more satisfying in the world of cake decorating than getting a perfect, smooth finish on a buttercream iced cake…and sometimes, there is nothing more frustrating than trying to achieve that perfection! (more…)
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.
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…)
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…)
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…)
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…)
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:
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.