Hot Cake Decorating Posts

How To: Make & decorate a bearing birthday balloon cake

In this video, we learn how to make & decorate a bearing birthday balloon cake. Use a three dimensional pan to make this and use pound cake for a more firm cake. Start with outlining the mouth and doing the facial features. Then, fill the ears in with pink and place stars with icing piping onto the top of the entire area of the bear. To put the bear on the cake, you will place a plastic food rod into the bottom and into the top of the cake. Use markings on the cake to place him in perfectly t...

How To: Do gumpaste cake decorating lettering

In this video, we learn how to do gumpaste cake decorating lettering. First, you will roll the gumpaste, then add some crystal to the surface so it will stick. Next you will roll it out until it's thin. Cut a piece of it out, then put the rest on the side. Take the small piece and cut it into a small square. Use a letter Tappit to press onto it until it's completely cut out. Once finished, you will be able to use this on a cake! Cut out all of your letters from the remaining piece of gumpaste.

HowTo: Make a S'More Bigger Than Your Head

When I first saw Stacy of The Birthday Blog's gigantic S'more, I'll admit, I got pretty excited at the prospect of eating a massive marshmallow. But then I realized that Stacy's oversized S'more is actually a clever cake decorating ploy, assembled with a custom-sized, homemade graham cracker, a giant hunk of melted down chocolate, and a white frosted cake. Facade or not, it'll go perfect with your colossal Kit Kat, or your epic Gummi Bear.

How To: Make a delicious and decadent chocolate mousse cake filling

Don't worry, this recipe isn't for the frothy, so-called "chocolate mousse" that's made from oil and seawater. This is the delicious and sweet variety of chocolate mousse that's perfect for a cake filling or any dessert. This recipe calls for Ghirardelli chocolate and it's great for chocolate wedding cakes. It's the best filling possible because it firms up when cold, due to the butter in the mixture. This helps hold the cakes together more firmly. It softens back up at room temperature, but ...