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Remembering Nicholas Lodge

As many may already know, the culinary world and sugar art industry lost a legend last week on Tuesday, August 9th. Nicholas Lodge was not only a dear friend, but also one of the greatest pastry chefs and master decorators of our time. He is responsible for shaping the industry of cake decoration into the…

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How to Make Edible Cookie Dough

My entire family loves cookie dough! Probably more than the baked cookies themselves. Unfortunately, eating raw cookie dough isn’t the safest option, but altering the recipe a bit allows us to enjoy all the cookie dough our little hearts desire without the fear of developing a food-borne illness. Warning: Due to the delicious nature of…

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Swiss & Italian Meringue Buttercream

I used to be that client; you know the one who says they don’t like buttercream. Prior to learning how to make Swiss and Italian meringue buttercream, I would eat the cake and leave the overly sweet American icing behind. Now I can be found licking the light frosting right off the whisk with my…

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Layered Cake Mixing Methods

Most of my favorite memories and days end with cake, whether it was my childhood Barbie cake, Grandma’s angel food cake, or our show stopping wedding cake. It’s amazing to think all of these were made out of the same six simple components: flour, sugar, fat, eggs, liquid and a leavening agent. When combined using…

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The Easiest Way to Create Faux Wood Grain Cookies

From country western themes to rustic weddings, faux woodgrain can be the perfect addition to many cookie sets. A woodgrain pattern can act as a subtle but realistic background on your cookie to make words and phrases pop, and can be achieved using a simple, but effective method. Materials needed: Brown airbrush dye Fan brush…

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