Tutorials on Cake Central
Buttercream Roses - The Wilton Method
By Valred
Posted by Anonymous Flowers are certainly the most traditional and most admired way to top a cake. Roses are the most impressive, beautiful...
Buttercream Roses - The Wilton Method
By Anonymous
Flowers are certainly the most traditional and most admired way to top a cake. Roses are the most impressive, beautiful and popular of all...
Step-By-Step Gumpaste CallaLilies
By Jackie
Step-By-Step Gumpaste CallaLilies Reprinted with Permission from Wilton Industries Copyright © 2003-2004 Wilton Industries – All...
Teired/Stacked Cake Construction
By Jackie
Each level of a tiered cake needs dowel rods for support. Tiers that are directly stacked on each other with no separation by plates and...
How To Cover Your Cake in Fondant or Rolled Buttercream
By Jackie
Follow these steps for easy application of rolled fondant or rolled buttercream. This can also be done using rolled buttercream icing...
Non-Toxic Fresh Flowers for your Cake
By Jackie
Which flowers are the safest? The answer is twofold. First, no flower is safe to eat or use on or near food products unless it has been...
How to Make a Fondant Loop Bow
By Jackie
This step-bystep-cake article will show you how to make a looped bow from fondant or gumpaste. This technique is great for creating a...
Cake Baking, Cutting & Serving Guide - 3 in. Deep Pans
By Jackie
Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3...
Cake Baking, Cutting & Serving Guide - 2 in. Deep Pans
By Jackie
Baking Times, Batter Amounts & Number of Servings One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3...
How To Create a Frozen Buttercream Transfer
By Dawn
Frozen buttercream transfer is a method of transferring your art to your frosted cake. You are making a buttercream “plaque” to...