Cake Geek Magazine

Cake Tutorials, Trends, Design & Styling

Wildflower Wedding Cake Tutorial

This exquisite wildflower wedding cake tutorial by Juliet Sear is from her fabulous new book, Botanical Baking (© David & Charles Publishing. Published with permission). Juliet has been one of the UK's leading sugar artists for well over a decade and her book perfectly captures the growing trend in natural style baking and cake decorating. It features so many unique and creative cake decorating projects using garden flowers and a variety of fruits, that are refreshingly quick and ... Read More...

Gumpaste Fluffy Peony Tutorial

This gumpaste fluffy peony tutorial shows you how to make a "wow" flower to adorn a wedding cake or special occasion cake. It's over 6 inches wide so it's a true statement flower but you can adjust this downwards if you wish. To make the 6-inch flower we used a 2-inch rose petal cutter for the inner petals and then 2 1/2 inch and 3 inch petal cutters (or round cutters) for the outer petals. You can size down down the flower by using a smaller cutter for the inner petals, as long at the outer ... Read More...

Nutella® Lava Cookies

From 101 Greatest Cookies on the Planet by Erin Mylroie, this recipe for a chocolate lava cookie with a semiliquid center of warm Nutella just had to be included on that list - hands down - it's dynamite! Makes 12 cookies Nutella® Lava Cookies: Ingredients 11⁄2 cups (387 g) chocolate hazelnut spread, divided (I recommend Nutella) 1⁄2 cup (114 g) unsalted butter, softened 1⁄2 cup (110 g) brown sugar, packed 1⁄3 cup (66 g) granulated sugar 1 egg 1 tsp vanilla ... 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...