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          Cake Troubleshooting
          Decorating cakes is an art, but baking cakes is a little more science-y. Get it wrong and you might end up with a cake that's dry, wet, tough, crumbly or flawed in some other deeply tragic way.
          Jessie Oleson Moore
          Picture this: you've whipped up a seemingly-perfect batch of cake batter, poured it carefully in your pan and slid it into the oven. You expect a beautiful cake to come out ... only to notice it's completely sunk. Talk about a total bummer.
          Jessie Oleson Moore
          If you want to send a cake decorator into panic mode, mention you're planning a beach wedding. In August.
          Jessie Oleson Moore
          Cupcakes are a perfect little dessert — totally adorable, crazy-delicious, sooooo easy to make ... actually, scratch that last part.
          Felicity and Krystle
          Buttercream is a dream — all that rich, silky deliciousness. Except sometimes it's a total nightmare. Instead of a creamy buttercream swirl, you get those dreaded air bubbles. Or a dried-out frosting. Or a soggy mess.
          Felicity and Krystle
          If you worry that the warmth of your hands will melt your piped flowers, here's a recipe that will help you keep your cool. It's from Joshua John Russell and it's just the thing for novices — the (sans-butter) buttercream can stand up to higher temperatures, so your flowers stay happy and perky. Let's pipe!
          Bluprint
          Buttercream: The word alone can induce shivers of sugary joy. But sometimes working with the sweet stuff can be tricky. This FAQ will smooth the way to the buttercream experience every cake deserves.
          Jessie Oleson Moore
          Feeling flat? With cake, that's a good thing. A cake that comes out of the oven nice and level is like a perfect canvas; smooth and primed for whatever you want to create. Bakers swear by several tricks to achieve this feat of flatness, but some are definitely more effective than others. I put a few to the test to help ensure that your next cake is flawless.
          Erin Gardner
          If you're new to cake decorating, the directive, "Start with a chilled, crumb coated cake," may leave you with more questions than answers. Crumb coated with what? Chilled how? Never fear, my cake newbies, I'm here with the answers you need to confidently prep your cake for a snug, sugary coat of fondant! 
          Erin Gardner
          Since the first time cake and buttercream were combined, getting a beautiful, smooth coat on a cake has frustrated, annoyed and down-right irritated countless cake decorators. But the good news is: it’s truly possible. Here is a great step-by-step tutorial on how to make buttercream icing smooth.
          Wendy McGowan
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