I am always looking to up my photography game. When I began (err....stumbled) into cake decorating years ago I had no idea all the areas that it would lead me to outside of caking. Being an entrepreneur and running your own business takes a lot of work. Learning to be your own accountant, a photographer, a videographer (haha....be gentle, I am just starting), advertising, social media.......phew! It is a lot! So any little hacks and tricks that come along I really appreciate

The Vanilla Cake of all vanilla cakes..... Yes, I am going there guys! That is how strongly I feel about this cake....it is so good! Melt in your mouth deliciousness! The perfect texture and crumb, it is fluffy and delicate but still stands up wonderfully for fondant covering and carving cakes into all sorts of shapes. Warm, buttery, vanilla....all the feel-good things you want in a cake. Super soft and luxurious....I mean look at my little guy enjoying this delightful piec

This is our second feature for American Cake Decorating Magazine. I created this recipe for their cocktail e-book that is available exclusively to their VIC members. To get this recipe and many more in this boozy cake collection subscribe here. This refreshing blackberry bourbon cake is based on the popular Mint Julep cocktail. A Mint Julep is traditionally made with bourbon, mint, sugar, and water. The addition of the blackberries is a fun twist to this classic tipple. Just

It is my husband, Nathan's, birthday! While my husband loves pretty much everything I make there is one thing that holds his heart above all other foods.....ice cream! I like ice cream...but I only like ice cream. He gravitates toward it like he can't get enough of it. This cake recipe is one that was passed on in our family that I have to admit is pretty awesome. If ever there was an ice cream (cake) that I would eat it would always be this one. I try to make this at least

I am VERY EXCITED to share with you all my first published work! American Cake Decorating Magazine has featured my very spring-like buttercream wreath cake in their March/April 2017 issue. If you have not already subscribed to this magazine then allow me to share with you some of the wonderful things you are missing. Fabulous cakes with incredible in-depth tutorials on some of the most intricate designs. And that is not all! Delicious recipes that have been tested by the best

Valentine's Day....and pizza! What's not to like, right? My children LOVE pizza! So this was a no brainer making them this sweet cookie to make their day special. For years pizza delivery restaurants have long formed their pizzas into hearts for this love filled day. It seemed only natural to me that it should take on cookie form as well. They absolutely adored it and now I am going to share with you how to make this super fun and easy "pizza" my heart so that you can share

If you are like me you never grew up with Swiss meringue buttercream. That's okay! We had that over the top sugary sweet American style buttercream that you want to make sure to have a nice cold glass of milk close at hand to gulp down with each savory bite. Yes, there will always be a place in our hearts for our nostalgic childhood buttercream.....but Swiss meringue. This buttercream just takes our cakes to an all new level that one simply can't ignore, and that is what we a

I am way behind the game getting this post up for our daughter's "Sweet Sixteen" last November. I took a long break with my family over the holidays. But I also could not let this pass since it is a cake that holds a very special place in my heart. I really wanted this cake to capture her through the years as I have had the wonderful honor of watching her grow into the incredible woman that she has become. She chose an Alice in Wonderland theme with a focus on the Mad Hatter

Black.....gorgeous BLACK roses! They make a bold statement and we don't see them utilized that often. Under used and underestimated. So I was thrilled when I had a lovely bride contact me wanting a Victorian Gothic wedding cake for Halloween. I was excited to bring this cake to life and knew right away I was going to make black roses. Making sugar roses is something I really enjoy. But I had never made black roses before. A little bit of searching online left me empty handed

Watercolor is a beautiful medium to work with. I chose an edible watercolor for this pineapple themed birthday cake. But before I could paint it I knew I wanted a more realistic look and feel for the texture. Pineapples are prickly and have beautiful shapes that I really wanted to capture and have that organic feel on my cake. I used some silicone molds to make impressions in my fondant. They turned out beautifully capturing every feature of each leaf I chose as well as the o

Ever wonder how to get those super smooth and sharp edges on your cake? There are several methods out there but this is my favorite....Acrylics! Join me on the Sugar Geek Show for Part 2 of our Buttercream Flowers and learn how to use acrylics to make your cake look clean and elegant in no time at all. Be sure to have your cakes chilled and ready to go along with your buttercream (Swiss Meringue is my favorite)! Here is a link to my favorite vanilla cake recipe! There are sev

A few weeks ago I spent some time with my friend, Elizabeth Marek, turning my dining room into a small filming studio. We set out to bring you some wonderful tutorials to be featured on the Sugar Geek Show! It was a whirlwind of a weekend filming and having fun with all things cake. In Part 1 you will learn all about three beautiful buttercream flowers. This cake is made entirely with Swiss Meringue buttercream. You will see that it works wonderfully and is completely stable

Creamy, smooth.....absolutely PERFECT lemon curd! It is to die for....and everyone should have that go to recipe tucked and hidden away with their most prized recipes. And today I am going to share mine with YOU! Have you ever cringed at the idea of making lemon curd? Did you feel that maybe it was just outside of your culinary reach? What if I told you that you would not be slaving over a stove top stirring, stirring, and stirring making sure that your curd turned out just r

This will be a follow up for all my kosher peeps who are interested in an alternative fondant. A beautiful, pliable, and forgivable fondant that is stunning on cakes. Elephant skin is a thing of the past! But red and black fondant, or other really dark colors, are usually ones that we have a harder time achieving and most will just prefer to buy it already pre-made. That is not a bad thing necessarily but if you are like me and like to save your money a bit to increase your

This kicks off my first ever blog post! Yay…thanks for joining me! I have been putting this off for so long and happy to finally be getting around to it. I try to eat kosher (biblically clean) and found in the baking world that I ran into some snags with that. People have different reasons for wanting to eat kosher and over this past year I have had more and more people ask me about fondant and how to make it kosher. So I decided this would be my first topic to cover. Ev