Tutorials on Cake Central

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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...

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Solution For Cake Bulging Between Layers

By Jackie

The Reasons Your Cake Is Bulging: Cakes develope bulges when they have been iced BEFORE they have a chance to settle. Gravity says outer...

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How To Color Your Icing

By Jackie

Learn how to make custom icing colors with these helpful formulas as well as tips for special icing effects, such as striping and marbling...