We are delighted to feature this gumpaste moth orchid tutorial this week by multi-award winning UK cake designer, Cassie Brown from her recent book, The Kew Book of Sugar Flowers. Endorsed by the Royal Botanic Gardens at Kew, Cassie's book encompasses over 40 tutorials featuring hyper-realistic details that serve both a beginner looking to learn from a master crafts person to a more advanced sugarcrafter looking to enhance their skills further. The book includes all the classic sugar ... Read More...
Tree Bark Cake Tutorial
This tree bark cake tutorial makes a beautiful rustic wedding cake for a woodland themed wedding. It comprises four tiers of cake (12", 10", 8" and 6" cakes) with the rustic tree bark panels covering the two of the tiers and pretty sugar flowers and foliage to complete the look. The 12" and 8" cakes were first covered in chocolate fondant but you could also simply leave them with a chocolate ganache covering, without the fondant. For the tree bark panels, we've used chocolate fondant again ... Read More...
How to Expertly Buttercream a Cake – the Easy Way: From Cake Confidence by Mandy Merriman
When Mandy Merriman's debut book, Cake Confidence went straight to the top of the cookbook bestseller charts it was no surprise. Her blog, Baking with Blondie, has long been the go-to destination for baking enthusiasts looking for inspiration amongst her beautifully decorated cakes and bakes presented in an accessible style that has won here legions of fans. Whether your a complete baking beginner or a well-established whiz with a whisk, Mandy's book caters to both audiences with aplomb. ... Read More...
The Perfect Drip Cake – A Tutorial From Cake Confidence by Mandy Merriman
In this drip cake tutorial from Cake Confidence by Mandy Merriman, Mandy takes you through the decorating process step-by-step as well as how to finish your cake with piped buttercream rosettes or swirls. (Continued from our Cake Confidence feature, Part 1: How to Expertly Buttercream a Cake - The Easy Way.) Drip Cake Tutorial For the ganache, melt candy melts or chocolate with heavy cream in the microwave in 30 second increments. Stir to combine. Make sure there are no lumps! It ... Read More...