Make a celebration cake with cake designer Rachael Teufel! Join us in celebrating Creative Cake Design’s 1st birthday with a FREE LIVE tutorial! Watch as Rachael decorates a two-tier celebration cake and provides tips and tricks for designing and decorating the perfect cake for your next party.
Swiss meringue buttercream can be intimidating because of the cooking process, but it’s actually quite easy to make if you follow a few easy steps. Join Rachael Teufel to learn all about Swiss Meringue buttercream and some common dos and don’ts that will help you perfect this style of buttercream.
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Learn how to make your own stencils with just a few items you likely already have in your home. Then, watch as a nature inspired cake design comes together with a combination of stenciling, piping, and palette knife techniques.
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Join Rachael Teufel on Friday, September 30th at 11:30 a.m. CT to learn how to create an adorable fall scene mini cake with hay bales and pumpkins. She’ll show you how to sculpt these items from modeling chocolate using a little trick to make them light enough to place on the cake without support.
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Join Rachael Teufel as she reveals why modeling chocolate is her go to medium for decorating cakes. She’ll explain the properties of modeling chocolate and the many advantages of using this product over fondant or gum paste.
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Hi 😊 I moved to Colorado and baking can be challenging as you know. I bake from home and own a home business SweetArt. I am in 7528 altitude. Would you please have tips what flour you use for your professional baking? Little packs of King Arthur can get very expensive. Is there any other tips you would have for me? I do have recipes that I converted to high altitude but I did tried doctored box mix and my cake was rising amazingly and when I checked on them they sank in a middle 😩 please if you can let’s chat? I love using modelling chocolate and with coldness in Colorado it’s challenging as well lol Thank you so much 😊
Hello Katja,
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https://go.creativecakedesign.com/C45165 Thanks!
What is the point in putting in the straws if they are not tall enough to secure the top layer?
Hi Fay,
The straws are used to support the weight of the second tier. The support will provide stability and keep your cake from caving in. I hope this helps!
Thanks!
Where do I down load this at