Bourbon Caramel Apple Tres Leches Cake By Ashley Barbey, Test Kitchen Sponsored by Flavor Right Easily spice (and spike!) your autumn with Flavor Right. Makes one 8-inch cake Ingredients Sponge Cake: 1½ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon fine sea salt 7 eggs 1¼ cups granulated sugar 1½ teaspoons vanilla extract ⅓ cup […]
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I’ll Toast to That! How to Toast Flour and Sugar By Scott Bradshaw Sometimes in life it’s the little tweaks that make all the difference. I recently switched from coffee to hot brewed cacao because my doctor told me caffeine was a problem. Brewed cacao has something called theobromine, which is kind of like caffeine, […]
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Feelin’ Groovy Shag Cake Celebrating 60 years of LorAnn Oils with a super-retro shag cake. by Kala Boulard Edibles: Assorted Lorann Oils Liquid Food Coloring Swiss meringue buttercream Equipment: Piping tips: #233 and #1M Mini disco balls Shag the Cake: Choose a 1960s color scheme from LorAnn’s wide array of gel food colorings and mix […]
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The Incredible Egg By Eileen Gray A Culinary Superhero It’s not really possible to overstate how important the simple chicken egg is in the kitchen. Eggs are the base for a myriad of dishes, from rich custards to ethereal meringues. Eggs can be scrambled, fried or poached for a nutritious meal. The yolk emulsifies mayonnaise and […]
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Candied Violets and Carrots By Scott Bradshaw Have you seen the price of candied violets lately? Ouch! Amirite? I know that candied flowers are probably considered old fashioned, but now that Lambeth is back in vogue, these Victorian-era cake decorations can’t be far behind. Get ahead of the curve and let me show you the […]
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Facing Inflation: Adjusting Your Cake Business By Cydni N. Mitchell You would literally have to be under a rock not to have noticed the rising cost in, well, everything! Gas, butter, eggs—you name it and it’s probably gone through a severe price increase over the last 24 months or it’s about to increase in the […]
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Very Cherry Cake Filling By Kala Boulard, Test Kitchen Sponsored by Flavor Right When cherry season hits, skip the pie and make cake instead! A refreshing and stable whipped cherry filling pairs perfectly with layers of chocolate cake. Can’t find fresh cherries? No problem. Use frozen instead and make it any time of year. Whipped Cherry Filling […]
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The Final Countdown to The Most Epic Baking Event of The Year! The Bake Fest takes place online across two days (May 21-22) and features over 40+ hours of sessions covering everything from cake making and cookie decorating, to food styling and social media growth. With just over a week until The Bake Fest begins, […]
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SoFlo Cake & Candy Expo 2022 SoFlo Cake & Candy Expo made its triumphant return in 2022, from April 29 to May 1. It was American Cake Decorating’s first major cake show back since the Covid-19 pandemic, and we couldn’t wait to attend. We went with a tiki theme, complete with grass skirts for the […]
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Five Tips for Starting a Successful Cake Business By Jeffrey Nelson of Happy Cakes Bakery A successful cake business can be an incredibly rewarding experience. You get the chance to express your creativity and individuality and provide delicious desserts for people celebrating an event or just indulging themselves. However, there are some things that should be […]
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Wafer Paper Edible Gold Leaf Why Wafer Paper? I had to improvise. I needed gold leaf for a cake order but didn’t have enough time to order. I immediately began looking around to see what I could use. Wafer paper was the first thing that popped up. I began to experiment and transformed the paper […]
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Hello, Spring! By Kate Palmer-Irani Nothing says spring like yellow! It’s the color of the season, so many florals are available and affordable, and it works perfectly as we move to warmer lighter days and towards Easter. We paired it with a soft gray palette and modern cake stands. The swing gives a light and airy feel. […]
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Rum Punch Cocktail Pods: Reverse Spherification Is Sodium Cool By Scott Bradshaw When I mention molecular gastronomy, people either have no clue what I’m talking about or they roll their eyes and walk away. Okay yes, it’s a bit pretentious, very process-driven, and science-nerdy. Let’s face it though: It’s so damn cool. (Did you get […]
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Three-Layer Cookie Cake By Dorothy Kern This is an epic cake for a cookie lover. A few summers ago, my husband and I renewed our wedding vows, and instead of having cake at the reception, I made a version of this. If someone you know doesn’t love cake but you want to make them a special treat, […]
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What Are the Top Cake Trends of 2022? Let’s Ask Instagram! By Kala Boulard One of the great aspects of social media is spotting trends faster than ever before. If you like to be ahead of the curve when it comes to cake, check out some of the sweetest trends we’ve spotted on Instagram for […]
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Trying Something New: The International Food Blogger Conference By AnnMarie Mattila In our recent January/February 2022 issue of ACD, we highlighted the comeback of cake shows. I’m so excited to attend, learn, and collaborate with my fellow cakers in person, and be sure to check out our recap here. But this year, I’m also excited […]
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How to Fix a Bitter Cake By Nancy Lee Does the cake you bake taste bitter? Don’t worry, because there’s something good you can do instead of throwing it away and I’m here to help you. I will show some of the methods you can try to make sure that the cake you’ll bake will […]
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Ferrero Rocher Hazelnut Cake By Ana Zelić This was one of the first recipes I developed and truly loved. I’ve improved and changed a couple of things with this version, but it’s still the same cake that made my inbox full of order requests all those years ago. The hazelnut meringue brings that crunchy element of […]
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Styling Chocolate Cakes for Christmas By Kate Palmer-Irani Milk chocolate or white chocolate, which one do you like better? We decided to create both a milk chocolate, hazelnut, and caramel cake and a white chocolate and ginger cake to stage. The subtle added ingredients of hazelnut and ginger give these cakes a winter twist. The […]
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