Last month we got a call from Howcast.com asking us if we’d do a set of cake decorating videos for their “Expert” series. The video producer they sent out (Keith McKellar) did an amazing job, and the tutorials look incredible. So now, in addition to simply seeing the finished products, you can also see the work that goes into each step of creating a cake -which is very, very cool in our opinion. Enjoy and happy baking!
Here’s the complete list of videos for your viewing pleasure:
How to Make Italian Meringue Buttercream Icing
How to Make Marshmallow Fondant
How to Frost a Cake in Buttercream
How to Pipe Trim and Roses on a Cake
Cake Decorating: How to Make Sugar Flowers
How to Cover a Cake with Fondant
How to Make Ribbon and Bows out of Fondant
Interview: Basics of How to Bake a Cake
Interview: Oil vs. Butter Cakes
Interview: Choosing the Right Frosting
Interview: Tools for Fondant vs. Tools for Buttercream Icing
Interview: Wedding Cake Options
Interview: Great Wedding Cake Ideas
Interview: Great Birthday Cake Ideas
Interview: Matching Cupcake Decoration to Flavor
Interview: How I Became a Professional Cake Decorator
Saw your expert demos on Howcast — fabulous! Very informative and helpful. Just wanted to say they were great and thanks.
Best,
Tabatha
I’m tryin to start my own business and learning stuff about ein a cake decorator because I love it so much, but I’m struggling with the taste. I have great ideas and the passion for it but I want it to taste just as great any ideas? Also your videos have helped a tone!!
@Lauren, We actually are going to be doing another series of Howcast videos later this month on the baking side of things. So watch for that!
very lovely cakes and your videos amazing i do have a question about one of your videos which is how to make marshmellow fondant you say u use gum tragacanth but how much do u use to make the fondant,
1 tsp Gum Tragacanth per 1.5 marshmallow bag batch of fondant, or 1.5 Tbs per 6 bag large batch.
Thanks for the easy-to-follow videos. I was wondering how long can the Italian Meringue frosting be left out without refrigeration?
Approximately 25-36 hours if not too hot. Handle it like you would a stick of butter and you should be fine.