Bringing together cake designers from diverse backgrounds—hobbyists to industry veterans—created magic beyond what I could teach alone. The energy of sharing techniques in person, troubleshooting challenges together, and celebrating each other's unique approaches reminded me why community matters so much in our craft. There's something special about being surrounded by people who truly understand the satisfaction of pushing creative boundaries.

Recent years have seen significant changes in cake design, and I embrace these trends! I predict that 2025 will feature several captivating styles ranging from minimalist designs with subtle textures to bold colors on playful statement cakes and personalized cakes that will push cake artistry forward.

Transitioning from wedding season to the holiday rush can feel overwhelming, but finding ways to stay inspired is essential. I keep creativity flowing by exploring new techniques, collaborating with friends, and setting boundaries, like offering a curated holiday menu and planning workshops on our own terms. And when I need a reset, a quick walk or a great audiobook always does the trick.

After 15 years of cake decorating, I’ve learned that having the right tools can make all the difference. In this post, I’m sharing my favorite go-to tools for everything from design and decorating to delivery. These aren’t miracle gadgets, but better versions of tools you may already use that help make the process easier and more enjoyable. Check out my top picks along with links to where you can find them!

The turning point for us came from prioritizing the work that we wanted to make and charging appropriately for that work. When I set out to create online tutorials, I wanted to give others the tools to make this shift for themselves.

The buttercream that we use for all of our cakes is an adapted version of Swiss Meringue Buttercream that is slightly less sweet with a more nuanced flavor. It holds up well for large stacked cakes and is a dream base for our buttercream fillings.

Master the art of handling last-minute cake orders with our semi-custom options that boosted our online sales by 94%. Discover the joy of efficiently executed designs that simplify training and delight customers, all while maintaining your sanity. Perfect your online cake shop with our essential tips for success.

Is your wedding season looking a little slower than last year? Some wedding professionals are calling this slow-down in events the engagement gap - a result of less new couples during the height of the pandemic, there are fewer engagements and weddings this year. These are our tips for thriving during this temporary lull in wedding bookings

There have been some pretty big shifts in cake design in the last few years, and I have to say that I’m here for it! As a professional cake designer and educator, these I’m predicting we’ll see more of these cake styles in 2024.

I’m not sure about you, but I’ve decorated thousands upon thousands of holiday cookies at this point and having a good recipe for royal icing makes it so much more enjoyable. I like this one, because it works great and tastes delicious (thanks to a surprising secret ingredient)!

There was a point a few years into starting Sweet Heather Anne, however, where I almost threw in the towel. We were successfully booking up each week but the work was no longer inspiring and we were struggling to keep up. That’s when we started to shift the business towards making the work that we wanted to make and charging appropriately for that work.

I know that giving yourself a consistent weekend seems like a simple thing, but hear me out. When I first started my cake decorating business, I felt like I could never get ahead. Now instead of feeling guilty when I’m with my family, I congratulate myself for any extra work done on my days off or even treat myself for working on weekends.

We found the perfect solution for mixing perfectly smooth buttercream, even if you just need a small batch to cover a one or two-tier cake! This genius little mixer has become a staple in our studio kitchen, because it gives us that ultra-smooth and bubble-free whip we love!

This month, I’m sharing my favorite cake recipe, our Almond Olive Oil Cake. This cake is a citrusy almond cake made with olive oil instead of butter. The texture is light and spongy and the flavor can stand on its own as a coffee cake. Our team especially loves eating the extra cake tops on baking day.

If you’ve been in this business long, you know that our most common inquiries are small, last minute cakes. As cake designers, we often grow to dread these requests, but semi-custom cakes completely changed the game for us.

Years ago, a creative friend encouraged me to build in creative time to experiment for myself and my team to create space for breakthroughs that I could then use for client work. This not only helped me to sell more interesting ideas to clients, it also nourishes my creativity and keeps me excited about my work.

Does your fondant get dry and crack before you can get that perfect sharp edge? An mix of fondant/modeling chocolate stays pliable longer so you can achieve an incredibly crisp corner. The full recipe (and a printer-friendly downloadable version!) are available here.

After 12 years in business, we recently redesigned a brand new cake studio. After about a month of working in the new space, I realized the newly organized workspace has a huge impact on my daily satisfaction at work. It’s honestly a treat to work in this kitchen!

If you’ve been in this business long, you know that our most common inquiries are small, last minute cakes. As cake designers, we often grow to dread these requests, but semi-custom cakes completely changed the game for us.

Passionflower Sue + Sweet Heather Anne are working on a new collaborative course on decorating cakes with fresh floral designs!