• 16:26

    Arranging Sugar Flowers

    After investing all that time into creating each petal and leaf by cutting, shaping, drying, dusting and wrapping, it’s finally time for all of that hard work to pay off! In this final step to creating sugar flowers, cake designer Rachael Teufel helps you pull it all together and shows you two ways of creating…

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  • 12:35

    How to Wrap and Finish Flower Stems

    Wrapping the wires or stems of sugar flowers is an important step for both handmade and premade flowers. Join cake designer Rachael Teufel as she preps sugar blossoms from the “Sugar Flower Basics Stephanotis” lesson and a few others before placing them on a cake. Rachael demonstrates her method of using paper floral tape to…

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  • 16:55

    All-Over Sugar Flower Cake

    Starting with a freshly iced Swiss meringue buttercream cake, cake designer Rachael Teufel creates a beautiful cascade of variegated blue hydrangea flowers. Follow along as Rachael shares her technique for layering petals to create a beautiful mound at the top that wraps around the edges and reaches almost to the bottom. Included are tips and…

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  • 14:47

    Coloring Buttercream

    From natural, liquid, powder, paste to gel, the types and colors of food color available are overwhelming! In this lesson, cake designer Anita Algiene shares her favorite type of food coloring as well as a few natural food colorings that can be used to easily color your buttercream. Anita encourages you to grab a beginning…

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  • 1:02:02

    Pink Champagne Cake | LIVE Tutorial with Rachael Teufel

    Learn how to make the pink champagne cake with Rachael Teufel. Watch as she demonstrates the techniques used to create this light and airy floral design. She will share her trick for creating curled wafer paper filler flowers without using that ever so sticky piping gel and how to piece together a succulent vine in minimal time.

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  • 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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  • 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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