These are the 5 favorite tools that I used all the time and wouldn’t have wanted to give up, in no particular order. (I’m not including things like spatulas and measuring cups, those are too obvious.) The Agbay cake leveler. Once you use an Agbay cake leveler you’ll wonder why it took you so long to […]
My 5 Favorite Cake Tools For Wedding Cakes Read More »
I have a couple of recipes where the cake is ALWAYS overflowing in the oven over the sides of the cake pans. Red velvet is the worst offender, but depending on how full I fill the pans it can happen to any type of cake. (Click here to read about red velvet cake and what makes
How To Make A Cake Collar To Prevent Overflowing Pans Read More »
When you’re making any type of meringue buttercream, whether it’s Swiss, French, or Italian meringue, you need to equalize the temperatures between the hot sugar syrup and the cold butter. If you have too much of a difference between them, the heat can melt the butter, or the cold butter can break into small pieces
How To Fix Broken Meringue Buttercream When It Looks Curdled Read More »
When you hear people talk about “fondant” in cake decorating, you might not realize that there are multiple types of fondant. Some are for covering cakes, and some are for pouring over desserts like petit fours. What are the two basic types of fondant, and what makes them different? What is rolled fondant? Rolled fondant
What Is Fondant, And What Kinds Of Fondant Are There? Read More »
