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Cake designers, pastry chefs, sugar artists–American Cake Decorating will inspire you with ideas, techniques from the masters, products, ingredients & more. If you love cake decorating, we love you!
The fabulous award-winning and internationally recognized cake artist, Zoe Clark, created a stunning textural cherry-blossom cake for our May/June floral issue. Learn to create her signature cherry blossoms with this easy step-by-step tutorial! Gum paste colored to very light, light, and medium pink Cherry blossom cutters of two sizes (I used Sugar Art Studio) Petal dust colors in the following shades: black, pinks, magenta/burgundy, green, brown Take 8 stamen and a 10 cm length of 28-gauge wire
One of the most popular summer food trends l is the layered, sable-dough tart. These gorgeous creations are filled with pastry cream and topped with fresh berries, macarons, and flowers
Catalina Anghel features last year’s hottest color, purple, in her Secret Garden–inspired wedding cake, incorporating beautiful lilacs into the floral arrangement. Learn to create these lovely lilacs with this super simple step-by-step tutorial
Erin shares her adventures in baking, as she uses sugar-cookie dough in a rainbow of colors to make some fun, decorative accents for a perfect party cake. For my next Adventure in Buttercream, I’ve invited along one of buttercream’s besties—the sugar cookie. Sugar–cookie dough has long held a superpower that, I believe, we’ve only begun to scratch the surface of understanding: the ability to mimic fondant. Tear off another egg-size mound of dough and roll it out on one of the small parchment rectangles until very thin, thinner than you’ve probably rolled sugar–cookie dough before, thinner than you’d roll fondant to cover a cake.