Cakes

Most times, when working in double crochet, we are told to chain three and turn, use that chain three as the first double crochet in the row, then begin by placing a double crochet in the second stitch and moving forward. While that works, sometimes it can leave a gap at the beginning of each row, that doesn’t look so attractive. Read the article to learn more.

Light and airy but full of flavor, this chocolate mousse is perfect for layering in a cake or eating straight from the bowl. Join Jenny in the kitchen to see how she creates this luscious mousse using the traditional French pâte à bombe technique. Watch now!

You don’t need an excuse to build a showstopping cake, but Easter sure is a good one! With the pastel colors and big chocolate rabbits, there’s so much you can do to make the holiday extra sweet — like making 3D gum paste eggs for an elegant finishing touch. These delicate cuties can be made well in advance of the big reveal, so carve out an afternoon and get in the springtime spirit.

Using a cake or icing comb is an easy way to transform your next buttercream cake! They are available in a wide variety of shapes, sizes, patterns, and materials that can easily create symmetrical designs with one or multiple colors of buttercream. Follow along with cake designer Rachael Teufel as she introduces you to the basics of using cake combs.

Wet on Wet is a popular royal icing technique that can be used to create a number of eye-catching designs with ease. In this free lesson, cookie artist Maddie Gartmann demonstrates not only her favorite two consistency flood method with two colors, but also how to create realistic bubbles in a beer mug.

Drip cakes are beautiful on their own, but you can easily enhance their look by adding a luster dust. In this follow-up video to Drip Décor, cake designer Rachael Teufel teaches you an easy cake decorating technique that takes minutes create. Head into the kitchen as Rachael demonstrates two variations of shiny drips from a light pearl luster to a stunning dark pink.

Not sure what to do with that leftover royal icing after decorating your cookies? Cookie expert Maddie Gartmann shows you just how easy it is to store your royal icing so nothing goes to waste!

For a truly decadent doughnut, head into the kitchen with pastry chef Jenny McCoy to create a classic yeasted doughnut that will rise to the occasion. Jenny’s step-by-step one-bowl method for creating fortified dough with sugar and extra butter is better than any doughnut you can buy. Jenny shares her secrets for creating a smooth and homogenous dough. Watch now to learn more!

Now comes the really fun part of doughnut making: filling and decorating. Join pastry chef Jenny McCoy as she walks you though finishing off those beautiful yeasted doughnuts. Jenny shares pointers on transferring and filling up a pastry bag with a variety of fillings. Watch the full video to learn more.

Rustic buttercream cake designs are a popular choice among couples saying, “I do.” These cakes have been gaining more and more popularity as many couples opt for outdoor weddings. Head into the kitchen with cake designer Rachael Teufel in this free video to explore two popular styles of rustic cakes.

Join Jenny McCoy in the kitchen to learn how to make the two most versatile and popular cake glazes around: chocolate glaze and poured fondant. Whether you looking to add more chocolate to a chocolate cake or compliment another flavor with a touch of chocolate, you won’t want to miss this video.

Filling a piping bag seems easy until you realize your buttercream has gotten everywhere… except inside your piping bag. Don’t miss cake designer Rachael Teufel’s free tips and tricks on how to fill up a piping bag and secure it without all the hassle or mess.

When covering cakes to create a smooth flawless base, most cake designers choose to cover them in fondant using the traditional enrobing method. Did you know there is another way that create sharp edges and cover difficult extra tall tiers and irregular shaped cakes with ease? In this lesson, cake designer Rachael Teufel introduces you to an alternate method called paneling that can be created with fondant or modeling chocolate.

Whether you are a beginner or seasoned professional, fondant can be intimidating and often frustrating. Let Jenny help you conquer your fear of this pliable sugar dough as she shares her best tips for handling, storing, and coloring fondant to make gorgeous, professional-looking decorated cakes.

In this video, cake superstar Rachael Teufel quickly shares how she stores and preserves her fondant so that it is always ready for her next cake. Check it out here!