Newest VideosShow More >

  • 3:19

    How to Reconstitute Buttercream

    If you have seen Anita’s free video on storing American Buttercream, then you know you can store buttercream on the counter for two days, in the refrigerator for two weeks or in the freezer for up to two months. When you are ready to use it, check out Anita Algiene’s follow-up video to learn how…

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  • 31:13

    Geode Cake

    It takes thousands of years for geodes to form naturally inside hollow rocks, but you can recreate one on your next cake design with this simple and straight forward method in less than an hour! Join cake designer Rachael Teufel as she shares her viral geode cake design with you in this free lesson. Starting…

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  • 21:40

    Easy Swiss Meringue Buttercream

    Swiss meringue buttercream is traditionally made by cooking egg whites and sugar over a water bath before whipping and adding in butter. It produces a much softer, lighter and less sweet buttercream that pipes and ices cakes beautifully. If you have ever tried making Swiss meringue buttercream and not had success with the stovetop method,…

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Core SkillsShow More >

  • 13:54

    Decorating Cupcakes for a Bridal Shower

    Cupcakes are a sweet and easy way to celebrate the bride to be in your life! Head into the kitchen with cake designer Rachael Teufel as she shares three different ways to create elegant cupcakes. First up is a non-traditional square cupcake. With a piping bag and offset spatula, Rachael creates a crisp square edge…

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  • 14:56

    Decorating Cupcakes for a Baby Shower

    Baby Rattles, Flowers and Bears, Oh MY! Head into the kitchen with cake designer Rachael Teufel for another adorable cupcake display perfect for any baby shower. First up is a two-tone rattle. Rachael demonstrates one of her favorite powdered sugar methods to create a beautiful smooth, fondant like top, but his time she uses two…

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  • 10:21

    Modern Cupcakes

    Less is more! Modern design is all about clean lines and highlighting the materials used. In this lesson, cake designer Rachael Teufel applies modernism to three simple and unique cupcake designs. She proves that stylish cupcakes don’t have to be time consuming. First up is a linear sprinkle design. After icing a cupcake with a…

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Advanced SkillsShow More >

  • 3:19

    How to Reconstitute Buttercream

    If you have seen Anita’s free video on storing American Buttercream, then you know you can store buttercream on the counter for two days, in the refrigerator for two weeks or in the freezer for up to two months. When you are ready to use it, check out Anita Algiene’s follow-up video to learn how…

    Watch Now >>
  • 31:13

    Geode Cake

    It takes thousands of years for geodes to form naturally inside hollow rocks, but you can recreate one on your next cake design with this simple and straight forward method in less than an hour! Join cake designer Rachael Teufel as she shares her viral geode cake design with you in this free lesson. Starting…

    Watch Now >>
  • 21:40

    Easy Swiss Meringue Buttercream

    Swiss meringue buttercream is traditionally made by cooking egg whites and sugar over a water bath before whipping and adding in butter. It produces a much softer, lighter and less sweet buttercream that pipes and ices cakes beautifully. If you have ever tried making Swiss meringue buttercream and not had success with the stovetop method,…

    Watch Now >>

Buttercream & Royal IcingShow More >

  • 3:19

    How to Reconstitute Buttercream

    If you have seen Anita’s free video on storing American Buttercream, then you know you can store buttercream on the counter for two days, in the refrigerator for two weeks or in the freezer for up to two months. When you are ready to use it, check out Anita Algiene’s follow-up video to learn how…

    Watch Now >>
  • 21:40

    Easy Swiss Meringue Buttercream

    Swiss meringue buttercream is traditionally made by cooking egg whites and sugar over a water bath before whipping and adding in butter. It produces a much softer, lighter and less sweet buttercream that pipes and ices cakes beautifully. If you have ever tried making Swiss meringue buttercream and not had success with the stovetop method,…

    Watch Now >>
  • 13:54

    Decorating Cupcakes for a Bridal Shower

    Cupcakes are a sweet and easy way to celebrate the bride to be in your life! Head into the kitchen with cake designer Rachael Teufel as she shares three different ways to create elegant cupcakes. First up is a non-traditional square cupcake. With a piping bag and offset spatula, Rachael creates a crisp square edge…

    Watch Now >>

Fondant & Modeling ChocolateShow More >

  • 15:37

    How to Handle & Color Fondant

    Whether you are a beginner or seasoned professional, fondant can be intimidating and often frustrating. Let Jenny help you conquer your fear of this pliable sugar dough as she shares her best tips for handling, storing, and coloring fondant to make gorgeous, professional-looking decorated cakes. Fondant is created with just a few simple ingredients that…

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  • 16:13

    Fondant vs. Modeling Chocolate

    Don’t let the look of fondant and modeling chocolate fool you! Although they look similar, they are made with different ingredients and therefore have different keeping and working qualities. Many beginning cake designers believe that they can be used interchangeably, however that is not always the case. While fondant is a wonderful product for enrobing…

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  • 18:24

    Paneling Square Cakes with Fondant

    Square cakes are one of the most intimidating shapes to cover in fondant. Often times, they will stretch and tear along the top edge and sides, leaving you with a less than perfect covering to fill and fix. Head into the kitchen with cake designer Rachael Teufel as she shares her method for covering square…

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