Month: April 2017

Candy Clay Recipe

This week I've been making pounds and pounds of candy clay - this chocolaty, sculpting-medium is made from candy wafers and corn syrup. It is pliable and easy to work with, quick...


The Ultimate Vanilla Cupcake

There's just something special about the sweet simplicity of a vanilla cupcake. Soft, light, airy and aromatic, it's no wonder that the humble vanilla cupcake reigns supreme! This recipe yields the most...


ACD+ Enchanted Emeralds Birthstone Feature

This month, American Cake Decorating magazine showcases the monthly birthstones of Emerald and Pearl in our Beautiful Birthstones Collaboration feature. We share some stunning close-ups of Alex Narramore's haunting design. (more…)


ACD+ Kara’s Pistachio Buttercream

In the 'Cakeologist' this month, Kara Andretta experiments with flavor; utilizing Amoretti Artisan Flavor Compounds to bring you unique, out-of-the-box flavor pairings. Kara shares her recipe for a pistachio Swiss meringue buttercream....


ACD+ James Rosselle Project Luxe Leaves & Fancy Flourishes

Carie McGhie shows that simple tools can have multiple uses in our James Rosselle Project special feature. Re-purposing a simple poppy cutter from the James Rosselle product range, Carie creates a range...