This comprehensive set of charts calculates the serving sizes for round, square, tapered round, topsy turvy, and tapered square cakes at 2” (51 mm), 3” (76 mm) and 4” (102 mm) heights. Based on the average wedding cake serving size, … Continue reading
In 2010, I was filmed making a giant cake for one episode (season 2, episode 4) of a Discovery Network reality television show called Fabulous Cakes, now syndicated on TLC. I was under contract to NOT blog about the filming for … Continue reading
Here, rolled modeling chocolate is combined with both buttercream frosting and piped chocolate to make doe-eyed zoo animal cupcakes. Note that where fondant may be used for these designs, modeling chocolate is much better suited for popping in the mouth. I like to make filled cupcakes. With … Continue reading
This was my biggest gingerbread house project yet. It all began with paper, pencil, a yard stick, scissors, a vision and 100 pounds of gingerbread dough rolled thin to make gingerbread doors, gingerbread chimney and machine parts, bubbles for the bubble … Continue reading
Folks arrived in their sparkliest best dress to enjoy gastronomy to the nth power at the 2010 Gingerbread City Gala competition that took place on December 1st here in San Diego, California. There was a diverse array of amazing edible structures … Continue reading
Oh yes that’s right, folks. Winter is choo-chooing this way. It’s time for mittens and parkas and icicle-licking. In a few weeks, up go the wreaths, ol’ stockings, twinkly lights, candles, and spray-on window frost. Gee I wonder how many yuletide … Continue reading
Vintage 2010 blog post It’s like perpetual art period or crafternoon up in here except instead of construction paper all over the place, it’s modeling chocolate and instead of paint on the elbow, it’s buttercream. Here is how I keep the gadgets organized. First, I’ve … Continue reading
Here is a list of some of my favorite tools for professional cake baking, filling, torting, carving, building, assembling and construction. Cake Pans The best kind of cake pan is deep enough that it can be used both for baking … Continue reading
There are a number of ways to add infrastructure to the inside of a wedding cake or sculpted cake so it doesn’t collapse. After building 1000+ custom cakes using a variety of systems including wood dowels, SPS and bubble tea … Continue reading
This alternative wedding cake is finished in rolled modeling chocolate and piped chocolate. It was for a couple whose reception took place in Balboa Park’s Japanese Friendship Gardens, which has a zen rock garden and koi pond full of plump, spotted fish. The groom asked … Continue reading
Here in San Diego, California, there is Camp Pendleton, the Coronado Naval Base, and the Mirimar Marine Air Corps Station all with cake-delivery distance, so here is another naval ship finished in modeling chocolate. The trick to rendering something in cake that … Continue reading
This tutorial demonstrates how to sculpt 3D cake elements out of PVC pipe, rice treats, and modeling chocolate. This cactus, jalapeño pepper, sleeping Mexican cake was 100% the vision of a a client. The cakes are all finished in modeling chocolate. … Continue reading
Scroll down to the bottom of the page to get my recipe for a rich, not-too-sweet dark chocolate glaze that pours and sets well. It maintains its shiny luster due to the inclusion of oil. Here are some photos of … Continue reading
Shell/coral/beach wedding cakes are wildly popular here in San Diego, California, where the weather is spectacular all year round. I’m getting bored with the same-old beach cake design so here is a technique for making shells look a little more … Continue reading
I made this 3D sculpted booty cake with camouflage boy shorts for a 24th birthday celebration. Here’s how I did it. How to Form Butt Cheeks for a Booty Cake To form a 3D booty cake, begin with two half-sphere cakes. I used 8-inch … Continue reading
This is a lengthy multi-video tutorial with step-by-step instructions on how to fill and freeze layer cakes within the baking pan, a professional bakery method for the torting phase of assembly. To best understand this concept, I recommend watching the … Continue reading
This plastic piping bag stand holds frosting bags and parchment paper paper cones while you fill them, freeing both hands to scrape every last bit of chocolate or frosting from the bowl. When not in use, it’s the perfect vessel for cone storage You … Continue reading
When it comes to cake pans, the best long-term investment for your bakery are deep, thick gauge solid aluminum pans. The Advantages to Solid, Deep, Aluminum Pans The thick metal and high walls help buffer the heat so that cakes … Continue reading
NOTE: This is just a small slice of a much larger information pie. Follow this link to access an updated, comprehensive version of this video tutorial: How to Fill Layer Cakes in the Pan VIDEO: How to Depan a Filled Cake … Continue reading
The heating core is a nifty gadget that helps radiate heat into the center of large or deep cakes, reducing baking time and allowing for a more even rise and a more evenly baked cake. This is particularly handy when … Continue reading