Cake Central › Tutorials
266 tutorial submissions by the Cake Central community.

Sculpted Cake: How to Make a 3D Owl Cake

Posted by nightowl The inspiration for this cake was a cake I saw on the cover of Debbie Brown's Magical Cakes. I altered the idea to create an academic themed cake for my grad advisor's birthday, dressed in academic regalia from her alma matter. The owl has a to-do list for her students. 1. To construct the owl cake, use a 13"x19" sheet cake, one sports ball cake, and one pair of mini bundt cakes. It is best to use a stiff consistency cake. For this particular cake, I used sour cream pound cake. I cut the 13"x19" cake into six sections: 4 roughly 6.5"x8", and... read more

Making Buttercream Roses on a Stick

Posted by ntertayneme This is a method of creating roses on a dowel or stick as opposed to using a flower nail. Some cake decorators prefer this method. Click To Enlarge View the video & step by step standard Wilton method of creating buttercream roses on a flower nail 1. Take a short piece of a dowel stick, the kind you'd use for doweling a tiered cake, approximately 6 to 7 inches in length. Tint your buttercream icing and place in your bag using tip 101, 102, 103 or 104. I start off by... read more

How to Make and Decorate with Marshmallow Fondant MMF

Posted by ntertayneme This is an alternate to the standard fondant recipe. Creates a delish tasting marshmallow fondant that is cheap and easy to make. Ingredients: 1 - 16 oz bag regular or miniature marshmallows 1 - 2 lb bag confectioner's sugar 2 Tablespoons water 2 teaspoons flavoring (I've used vanilla and butavan; both taste really good) Shortening cornstarch 1. Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave. 2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons... read more

Building The Cake: Combination Pillar & Stacked Construction

Posted by Anonymous Use any combination of dowel rods, boards, separator plates and pillars. You may also use push-in pillars, which eliminate the need for dowel rods and a plate or board to support the pillars. Photo by all4cake FOR PILLARS WITH DOWEL RODS: The key to success is inserting dowel rods accurately at every level for support. 1. Mark all tiers for dowel rod placement using a separator plate (for pillar tiers) or a cake circle (for stacked tiers) the same size as the tier above. Insert dowel rods. 2. Position tiers that will be on pillars on... read more

Stained Glass Effect with Piping Gel

Posted by pastrypuffgirl Use Piping Gel to Make Complex Designs on Your Cakes and Cookies Photo by: karateka Tint piping gel (Use gel or paste colors) with either paste or gel colors so it is visible against the icing for a cake. For a cookie, tint Piping gel so the design will contrast with it. Put it in a pastry bag fitted with a #1 tip or a plastic squeeze bottle (my favorite). Draw a pattern on a piece of wax paper using an indelible marker. Turn the wax paper over so the ink in on the backside. Spray backside with a light coating of vegetable oil spray. You... read more

Fathers Day: Grill / Bar-B-Q Cookout Cake!

Posted by Anonymous Items Needed : 10 in. Round Pans Tips 3, 6, 8 Tip 16 Tip 70 Tip 233 Decorator Brush Set Ingredients: Black, Leaf Green, Red-Red, Golden Yellow, Orange Icing Colors White Candy Melts Chocolate Candy Melts Red Candy Food Coloring Buttercream Icing Royal Icing Candy Clay Recipe Uncooked Spaghetti Large Marshmallows Confectioners Sugar For grates: With thinned royal icing, "paint" 9 pieces of spaghetti grey. Push into a craft block to dry. Carefully break spaghetti into graduated lengths to fit top of "grill". For coals: Flatten... read more

Collaring Your Cake Pans (Make A Deeper Cake)

Posted by Jackie Copyright © 2005 This technique is mostly referred to as "collaring". This is very handy to avoid batter over spills in your oven if you accidentally fill your cake pan to full. It can also be used to create a much deeper cake that what your cake pan allows. In this demonstration I have used a 6" x 2" cake pan. STEP 1 Grease and flour your cake pan as normal. DO NOT USE WAX PAPER FOR THIS TECHNIQUE STEP 2 Cut your parchment paper to a length that is a few inches greater than the circumfrance of your pan. Example: If you... read more

Decorating Tip Numbers

Posted by Jackie Images are reprinted with permission from Wilton Industries Copyright © 2003-2004 Wilton Industries - All rights reserved Round Decorator Tips   Open Star Decorator Tips   Closed Star Decorator Tips   Multi-Opening Decorator Tips   Basketweave Decorator Tips   Leaf Cake Decorating Tips   Ruffle (Swag/Ribbon) Cake Decorating Tips   Drop Flower Cake Icing Decorating Tips   Petal Icing Cake Decorating Tips   Left Handed Petals Left Handed Drop Flowers   Specialty Cake... read more

How To Do Cornelli Lace

Posted by Jackie Reprinted with Permission from Wilton Industries Copyright © 2003-2004 Wilton Industries - All rights reserved Lacework is a special cake decorating technique that is particularly suited to wedding, shower and fondant-covered cakes. Usually done in white on pastel cakes for feminine occasions, lacework requires nearly perfect pressure control. Continued practice should give you pleasing results. Apply lacework to an entire cake or within a pattern on a cake. Use thinned buttercream or royal icing for buttercream frosted cakes; thinned royal or... read more

How To Make Royal Icing Hyacinth flowers

Posted by SquirrellyCakes Reprinted with Permission from Wilton Industries Copyright © 2003-2004 Wilton Industries - All rights reserved Tools: Wilton Lily Nail Set Tip: 65 Styrofoam Florist's tape Florist's wire Ingredients: Royal Icing %AMAZON% First Make Blossoms as shown step-by-step above. Use the smallest 2-peice lily nail and line with foil. Then, with leaf tip 65, pull out 6 tiny pointed petals. Repeat for many, many blossoms. Dry and reserve whiel you go on to next step. Now make Calyx of same color on a length of light-weight white... read more

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