Novelty Cake Design & Tutorials - Cake Geek Magazine

Halloween S’Mores Rat Tarts

This week's Halloween S'Mores Rat Tarts recipe and tutorial has to go down as one of the creepiest we've ever featured here at Cake Geek Magazine! It's from Helena Garcia's The Witch-Crafting Handbook, her follow-up to The Wicked Baker. With over 70 projects for stylish witches to make at home, it is inspired by ancient folklore and all things mystical. Helena offers remedies for your apothecary using foraged ingredients and age-old formulae; fashion accessories for your witch's wardrobe; ... Read More...

Peggy Porschen’s Halloween Ghost Cake Tutorial

From her exquisite new book A Year In Cake, Peggy Porschen shares with us this week her ultra cute Halloween ghost cake tutorial and black velvet cake recipe. It's just one of a beautiful array of recipes and cake designs for every season of the year you'll find in her latest book, with cakes, cupcakes and iced cookies for every occasion including Valentine’s Day, Easter, Halloween and Christmas. Peggy also shares some of her unique style secrets – covering spring, summer, ... Read More...

Cheeseburger Cookie Tutorial for Father’s Day!

Our cheeseburger cookie tutorial this week by cookie maestro, Anne Yorks is perfect for Father's Day coming up this month. It's just one of an array of exquisitely decorated cookies for all seasons and themes from Anne's latest book, The Crafted Cookie. Cookie decorating is truly beautiful art form and is much easier than it looks, no matter how amazing the finished result comes out. This cheeseburger cookie has lots of fun textures, making it a feast for the eyes and mouth. For ... Read More...

Quick & Easy Rudolph Cake Tutorial

This quick and easy Rudolph cake tutorial will take you out of a bind if you're short on time this holiday season. And the best part is, it can be used to decorate a cake covered in fondant, buttercream, chocolate ganache or modelling chocolate - the choice is yours! Rudolph Cake Tutorial: Materials an 8" inch cake covered in either brown fondant or buttercream or milk chocolate ganache or modelling chocolate 8 1/2 oz/240g brown fondant or modelling chocolate 2 oz/60g of white ... Read More...

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