Tutorials on Cake Central

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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...

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Step-By-Step Gumpaste CallaLilies

By Jackie

Step-By-Step Gumpaste CallaLilies Reprinted with Permission from Wilton Industries Copyright © 2003-2004 Wilton Industries – All...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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How To Create Faux Fondant (The Paper Smoothing Towel Method / Viva)

By Jackie

This is an easy and quick technique to get your butter cream smooth and creates a “faux fondant” effect on your buttercream...