See the Birdcage & Distressed Box tutorial to learn how to get super sharp corners on square, buttercream cake tiers, HERE! (members only)
See the Buttercream Unicorn Cake tutorial to learn how to make buttercream pine cones, HERE! (members only)
See the Sparkly, Loopy Bow tutorial, HERE! (Free)
I made the berries using the edible bubbles (agar agar) technique, only I added red food coloring to the water.
Watch the Edible Bubbles tutorial, HERE! (members only)
This is an adaptation of Lauren Kitchen's Easy Buttercream recipe. It's a little bit sweeter than her original recipe (but definitely not too sweet!) and works well for piping flowers and buttercream designs, as a buttercream underneath fondant (as it hardens in the fridge nicely to get those sharp edges on your fondant) or just left as a buttercream finish on your cake. It's my new favorite!
The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake!
a stylish Disco Dust metallic finish on your creations,
and it is 100% edible!