• 8:19

    Getting Started with an Airbrush

    From cookies to cakes, an airbrush machine is an exciting addition to any decorator’s tool kit! They can be used with stencils to create intricate patterns or even create depth and dimension on three dimensional cakes. Don’t be intimidated by all the noise, head into the kitchen with cake designer Rachael Teufel in this free…

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  • 4:56

    Cooking Isomalt from Scratch vs Using Pre-Tempered

    From life-like waves to precious jewels, the possibilities with Isomalt are endless! Head into the kitchen with cake artist Sidney Galpern in this free lesson as she breaks down the differences between cooking Isomalt from scratch and buying pre-tempered Isomalt. Raw, also known as powdered or crystal Isomalt, needs to be melted to a specific…

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  • 4:20

    Decorating Techniques: Wet-on-Wet

    Wet-on-wet is a popular royal icing technique that can be used to create a number of eye-catching designs with ease. In this free lesson, cookie artist Maddie Gartmann demonstrates not only her favorite two consistency flood method with two colors, but also how to create realistic bubbles in a beer mug. This same technique could…

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  • 3:06

    How to Cut Your Piping Bag to Create Leaves and Roses

    Did you know you can create beautiful floral designs without any piping tips or special tools? In this free lesson, cookie artist Maddie Gartmann show you how easy it is to create beautiful rosettes and leaves with nothing more than a piping bag and a pair of scissors. First, Maddie steps you though how to…

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  • 2:07

    How to Prevent Air Bubbles

    There’s nothing more frustrating than spending hours baking, mixing, and perfectly decorating your royal icing cookies only for them to be ruined by pesky air bubbles. Sure, you can help prevent them by carefully popping each bubble when you are piping or even gently tapping your cookies on a flat surface, but did you know…

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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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  • 4:07

    Intro to Piping Tips

    From tiny stars to unique Russian style or giant icer tips, piping or decorating tips come in an overwhelming number of different sizes and styles. Join cake decorator Anita Algiene as she shares the seven basic piping tips every beginning cake decorator should have in their kit. Explore the drop flower tip, rose or petal…

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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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