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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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Traveling with your Cake

Nothing send chills down a cake artist’s spine more than knowing the cake you are making needs to survive a long drive in the car before it reaches its destination! The stress of knowing your cake must look as good as it did when it leaves your cake studio as when it makes its debut…

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Birch Bark Cake

Vincent Van Gogh once said, “Keep your love of nature, for that is the true way to understand art more and more.” Birch cakes are a popular natural design that can be created on buttercream, fondant or modeling chocolate. This asymmetrical design, is created with a two-tone wrap to mimic the inner and outer bark…

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