7th February, 2016
Tiered Wedding Cakes made buy students during our Contemporary Tiered Wedding Cakes Class. The focus of this class is on achieving sharp edges on cakes, a smooth and professional looking finish and sugar work. Didn't they do well?
7th February, 2016
These are cakes made by students during our Contemporary Tiered Wedding Cakes Class - the bottom is real cake, three of them, stacked on top of each other with an internal support structure, covered with chocolate ganache and then with smooth fondant (sugarpaste). Students also learned to make all those pretty sugar flowers during this class.
7th February, 2016
These are all cakes decorated by our students during the Contemporary Tiered Wedding Cakes Class that took place this January in our workshop. We had students travel all the way from France, Belgium, Texas, Kenya, Ireland and around the UK! It was very multicultural and just look at these results!
6th February, 2016
Elizabeth Solaru of Elizabeth's Cake Emporium and I run a worksop called How To Sell Your Cakes. We ran it this January and did a short Periscope broadcase on day 2. The class is all about cake businesses - and social media is just a short part of what we cover. Instead of trying to explain how Periscope works, we did a quick demo - and here it is! The people you can see in the class are students, from around the world. You can see our cake photography set up, that we go through in great detail. It is cheap, effective and, above all, all folds down. For more details of this class, look out for How to Sell Your Cakes.
5th February, 2016
This is a super simple way of ensuring you are always armed with the right colour flowers. What if the bride only wants a subtle peach flower? Or if she wishes for mega peach? You know, mega? Worry not. Make a whole lot of white roses with florist paste. Let them dry completely. Then, arm yourself with petal dust and a brush. Patiently, paint it all over your rose. There. Perfection. Here is the finished result:
4th February, 2016
This cake was decorated during our Buttercream Flowers Cake class. The flowers are all hand piped, chilled and then placed on the cake. The leaves, as you can see, are piped between flowers for that all important finishing touch. Here is the final cake:
Didn't it turn out all lovely?!
3rd February, 2016
This is how we use Swiss Meringue Buttercream to pipe buttercream roses. The roses are chilled before being placed on a cake or cupcake. We teach how to make this rose in three current classes:
Complete Cake Decorating Techniques Masterclass
Buttercream Flowers - Cake
Buttercream Flowers - Cupcakes
2nd February, 2016
If you are reading this, chances are that you have already seen our website. In this addicted-to-our-smartphone age, we try our best to keep up with social media. We have a fab Facebook page, you can find us on Instagram, follow us on Twitter and even join us on Periscope from time to time.
Let me start by saying that it is pretty much impossible to keep track of absolutely everything, but I also understand that it is important for us to continue creating cakey content to stay in our cake game. Cakey, you say? Yes, cakey is a word. All cakey people know it, use it and love it. If you have read thus far, you are one of us.
Here is a summary of what Fair Cake posted on Instagram (and so on Facebook and almost always on ... continue reading
1st February, 2016
This is the first time we did a cake collab (let's stick to 'collab' instead of 'collaboration', let's just give in) with Tara Gan. Tara is a fabulous sugar artist whose work is just beautiful. Her work is so breathtaking that we simply had to get in touch about working together.
So last week, she travelled all the way on London Underground with her delicate flowers in a large bag and was justifiably horrified when a lawyer decided on lean back and sit ON the bag. For those of you who know about those London Underground you-can-rest-your-bottom-on-these-but-not-really-sit seats, you know what I am talking about. Imagine our relief when we found that only a tiny petal was broken, all her other flowers made it! How did we know he was a lawyer, you ask? He had a legal ... continue reading
21st January, 2016
An extended tier or double barrel cake is a fantastic way to increase your cake canvas size. Once you have mastered the principles of an internal cake structure, to prevent it collapsing, you can let your imagination run wild - everything from castle turrets to light houses, you can create anything from cake. This short video demonstrates just one idea. We teach how to make a double barrel cake as part of our Contemporary Tiered Wedding Cakes Class.