Author Archive

Measure and Marking Tools for Easy Placement of Cake Accents and Borders

Friday, April 20th, 2012

Beautiful cakes embellished with swags, scrolls or garland can take a bit of advance planning. The key to achieving a balanced cake is dividing your cake into symmetrical, even divisions for proper placement of your designs. Our Cake Measuring Tape Set and Cake Dividing Chart eliminate the guesswork and help you reach precise measurements for your design.

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Decorating with Frozen Buttercream Transfers

Monday, February 14th, 2011

Have you ever wondered how to get an image on your cake top? A Frozen Buttercream Transfer is an easy method of transferring your art to a cake, without the use of an edible printer. (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…)

Make a Great Impression with Fondant Imprint Mats

Friday, July 23rd, 2010

Imprint a beautiful pattern on your fondant cakes in less time than it takes to decorate a cake! Our Fondant Imprint Mats make it easy. (more…)

Add Color or Flavor to Fondant

Wednesday, March 10th, 2010

Fondant is a flexible, easy-to-shape icing that enables you to add excitement to cakes, cupcakes, cookies, and other desserts. You can roll it out and cut it, imprint designs, color it, flavor it, create amazing color effects and form it into just about any shape (some describe it as kid’s modeling clay for cake decorators). There is so much that you can do with fondant – the possibilities are virtually limitless – and it’s easy for anyone to use. (more…)

The Write Stuff – Hints for Writing on Cakes

Thursday, January 21st, 2010

Writing on cakes is perhaps one of the most difficult tasks to do. A beautiful cake can almost be ruined by sloppy writing. Some people have lovely penmanship on paper, but writing on cakes is totally different…..you need lots of practice. (more…)