It's that time of year again where you can barely take a step outside the house without seeing chocolate eggs beckoning from every corner. It's also that time of year where warnings about products that contain not-so-animal-friendly ingredients flood the news feed of every social networking site, advising you who to support and who to boycott. Or ( Read more... )

I receive baking questions from people almost on a daily basis, not just here on the blog, but the various mediums I'm part of. Right from my personal Facebook account through to deviantART. Some of them are to do with recipes I've posted, others asking for tips or troubleshooting, but almost half of them are fondant questions. Why it has taken me ( Read more... )

Meringue is one of those Achilles' heel things for a lot of bakers. So many people have trouble with it or flat out avoid it because they are afraid of it. I'm here to tell you that it doesn't have to be scary. It's actually a really simple thing to make.


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This tutorial will show you how I created the flower used for the topper on my birthday cake. This technique is so unbelievable easy that anyone can do it. And I mean anyone.


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Cake layering is one of those things a lot of us hate. It takes great knife skill, a great knife and practise. Many of use end up spending lots on cake decorating equipment to make the process perfect ( Read more... )

After posting my Spotlight cake, emploding commented saying saying she'd had trouble with the MMF. I'd heard a lot of people say the same thing in the past. So here's a blow by blow account how I do it, with pictures included.

Disclaimer: I always cook by feel, rather than exact quantities. Fondant especially cannot be measured accurately. Hence, I cannot ( Read more... )