Prizes Eligible for U.S. and Canadian Residents Only As I blog from A-Z during the month of April, you will have a chance to win one of THREE PRIZE PACKAGES. To enter this triple giveaway, simply comment on as many A-Z posts as … Continue reading
Tag Archives: Pastry Equipment
Aaaand the winner of the Fat Daddio’s heart pan set is Melissa Kelly-Hill from The Twelve Five Cakery! Why? For 3 reasons: 1. Instead of showing me a conventional cake, she took a risk and submitted an anatomically correct bleeding heart … Continue reading
This tutorial reveals my tips and tricks for torting perfectly tight and symmetrical layer cakes that are taller or higher than the average cake. This technique is a variation of the professional bakery method for filling layer cakes in baking pans. … Continue reading
When faced with the challenge of frosting a classic wedding or special occasion cake with buttercream, the goal is to make it look crisp and symmetrical. This is entirely possible with the right technique and some practice! 3 Keys to Smooth Cake Frosting #1 Start … Continue reading
This video shows how to use melted chocolate to decorate the edges of cakes with a drippy chocolate effect. VIDEO: Chocolate Dripping Cake Decorating The birthday cake in the video is the same one that was featured in last week’s … Continue reading
THIS GIVEAWAY HAS EXPIRED Winner: Julie Freund Congrats, Julie! Thanks for buying my book, reviewing it on Amazon, and helping so much to spread the word. You rock! I hope you enjoy your new pans 🙂 I’m declaring June reader … Continue reading
1. Rubber gloves to prevent dying hands when working with colors. 2. Styrofoam brick wrapped in plastic wrap, to anchor figurines in process. 3. Yard/meter stick to measure and trim rolled chocolate. 4. Flexible measuring tape for measuring contoured cakes 5. … Continue reading
The ideal working environment for modeling chocolate is a cool, 65°F (18°C), dry room with clean surfaces and equipment. Do not work directly in sunlight. Minimize contact with moisture and humidity. The optimal tabletop is clean, smooth, and made from a … 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
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
Both at home and in a commercial kitchen, it’s hard to keep piping and decorating tips in order. Spool hangers work well. These handy hangers double both as a drying rack and viewable storage for your many tips and couplers. I highly … Continue reading