Author: Junita Bognanni

Egg-Free Swiss Meringue Buttercream

Sawsen Ali of Fancy Favors and Edible art shares a deliciously-creamy recipe for egg-free Swiss meringue buttercream. (more…)

SepOct Issue – Recipe: Caramel Banana Crème Napoleon

Looking for a fall dessert to impress dinner guests? Look no further. (more…)

SepOct Issue – Zoe Clark’s Ganache Recipe

Zoe Clark's luxuriously rich, silky smooth ganache gives your cake a firm surface to ice and embellish. (more…)

Highlights from the July/August Issue

Our July/August issue delves deep into one of the biggest trends in decorating-- painted cakes. (more…)

New E-Book from ComposiMold

ComposiMold just released a new e-book-- Mold Making for the Edible Arts. Learn creative ways to make your edible art amazing! (more…)