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 to make and perfect for creating models, toppers, figurines, sculpted details and more.
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 delicious vanilla cupcake’s I’ve ever tried!
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.
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.
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 of unique appliques for her stunning cake.
Award winning sugar artist, Eliana Morales, shows us some unique ways to make floral applications with a simple cutter set from the James Rosselle Product line.
Jennifer Riley re-imagines the simple parrot tulip cutter in her Rustic Romance cake design. Re-purposing this simple tool to create unimaginable effects. Learn how to create her signature decorations in the step-by-step tutorial.