Wedding
While there’s something delish about a good buttercream flower on cakes, these days fresh flowers, due to their unfussy and colorful qualities, are blooming on cakes for birthdays, holidays, weddings and beyond.
Here's some great news: using real flowers as cake decor doesn't require professional-level skill. In fact, fresh blooms can be way easier than fiddling with the sugar-based variety. Before you start trimming stems or snacking on petal scraps though, there are a few considerations to keep in mind.
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While the thought of chomping on a flower petal can seem kind of unreal, it's totally not. Edible flower petals are a major game-changer for cake decorating, and when they're coated in sugar and candied, the flavor is next-level.
Erin Gardner
Finish up with a mashup of the Crying Onion and Mini Monster Cake! Sculpt and decorate a monster of your own with fur-like buttercream and fondant limbs and horns.
JJR’s Gothic Cake looks magnificent in crimson and gold. Work with royal icing and practice your piping skills. Then learn to color royal icing in shimmering gold.
Get started with an approachable version of JJR's Agate Geode Cake. Learn how to cut the geode, properly cover it and add finishing details, including gold, of course!
Learn how to make a smaller (but still awesome) version of James' Succulent Wedding Cake. Gold accents, gum paste succulents and eye-catching colors make this cake shine brighter than the rest.
Release a Choctopus of your own! With eight tentacles, it's more modestly sized to fit in your kitchen. You'll need lots of modeling chocolate, but no copper piping (and no glue gun… remember the glue gun?).
Joshua John Russell, award-winning cake designer and star of our Man About Cake (MAC) series, creates five cakes inspired by his most popular designs. These smaller scale, beginner-friendly cakes are just as impressive as the originals, and achievable for any home baker.
Joshua John Russell
Joshua John Russell
The Lambeth method is a classic cake design that uses a royal icing over-piping technique that creates intricate depth using lots of layers of icing.
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