Cakes can feel like a challenge to make, layers of potential doom topped with fickle icing require an architect's precision ...

Cakes from a bakery taste better than homemade ones. If you want to improve your cake making skills at home, here's how you ...

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I would like to contrast this metaphor of yeast with a metaphor of “frosting,” as applied to Catholic education. Rather than infusing a cake the way yeast does, frosting does not permeate the ...

Help us spread love, joy and frosting as a volunteer baker ... The opportunity is flexible around your schedule, whether you can commit to one cake a year or fifty. You don’t have to be a master cake ...

Melted chocolate and sprinkles are each standout ingredients on their own when decorating ... icing effect on cake, but the technique can be a bit daunting for those of us who aren't professional ...

It is also easy to flavor or color, so it is adaptable to nearly any dessert icing need. Italian meringue buttercream combines the light, airy quality of meringue with the richness of buttercream. Its ...

And when you finally get your cake into the decorating phase ... and tools to decorate a professional-level cake, it's time to select your base and embellishments. Frostings run the gambit, from the ...

It’s the go-to choice of most cookie decorators—both amateur and professional—for a few reasons ... Buttercream is best for frosting large swaths of cake, but royal icing is my pick for more detailed ...