• 12:44

    Decorating Spring Themed Cupcakes

    Spring has sprung with these adorable cupcakes! Head into the kitchen with cake designer Rachael Teufel as she creates three spring inspired cupcakes perfect for any spring tea party or Easter celebration. Each cupcake design features fresh green grass created from a piping bag fitted with the grass tip. First up is a cupcake adorned…

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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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  • 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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  • 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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  • 3:28

    Storing Buttercream

    After you have whipped up a big batch of American buttercream, learn how to store it in this free lesson with cake designer Anita Algiene. Although it is best to use freshly whipped icing when icing cakes and cupcakes, Anita recognizes that that isn’t always practical. There are times when you may need to make…

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  • 15:16

    Making American Buttercream

    American buttercream is a smooth, creamy and sweet frosting that is easy to make and stable at room temperature. Head into the kitchen with Anita Algiene as she whips up her favorite recipe for American buttercream. First Anita demonstrates how to perfectly cream the butter and high ratio shortening together to avoid any lumps and…

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  • 10:48

    How to Pipe Buttercream Roses & Leaves

    Continue to work on your piping skills by learning to pipe the classic buttercream rose and some filler leaves with Jenny McCoy’s step-by-step instructions. While these flowers take a bit more hand control, don’t stress! Jenny shows you the exact placement and angle for each petal. She’ll start by showing you all the tools you…

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  • 11:49

    How to Make Frosting from Scratch: Swiss Meringue Buttercream

    Buttercream icing comes in many forms including store bought canned icing, traditional powdered sugar American buttercream, and a variety of meringue-based buttercreams. Each variety has different qualities that may or may not be suited for your cake decorating. In this video Jenny discusses a few styles of buttercream and why she prefers one style over…

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  • butter cream in a mixing bowl
    4:01

    Best Temperature for Buttercream

    Buttercream is the basis for all cake and cupcake decorating! It can be used for filling cakes, holding in delicate fillings, creating beautiful smooth exteriors and even atop cupcakes, cookies and brownies. The sweet possibilities are endless! Join cake designer Anita Algiene as she shares her knowledge of American crusting style buttercream and helps you…

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