I was a high school teacher in New York City and Los Angeles for a total of about 15 years. (A lot of people look at me with amazement when I tell them I taught…
It’s been a busy summer (hence the shortage of blog posts), but I plan to get back to a regular schedule this week (although September’s looking pretty crazy too). Here are a few projects we’ve…
More than any other question, people ask me about refrigerating their fondant-covered cakes. I, like many people, was taught that you can’t refrigerate fondant. And so, for many years, I didn’t refrigerate my cakes, until the…
Over the years, I’ve ordered way too many incorrectly sized dragées, sugar pearls, and bead molds to count. The process usually goes a little something like this: Search for product online. Find product online. Think…
I’ve seen lots of pretty 4th of July cakes, but they all feature very bright and saturated reds and blues. I was inspired (last year, by the way, and am only now getting around to…
We’ve made quite a few pretty cakes lately and I thought I’d share them here. This fondant cake was covered in piped mini-swags made of royal icing. Sugar flowers and succulents give it a soft…
Today is the day! My new buttercream class just launched on Craftsy and I couldn’t be more excited. This class covers everything you need to create a delicious and gorgeous buttercream cake. Create Swiss Meringue,…
