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.

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!

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.

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

Learning to ice a flawlessly smooth cake is a labor of love, but it helps if you have the right tools to set you up for success. We like to use a variety of scrapers, depending on the size of the cake.

Molded elements have been featured in quite a few of our recent cakes, and luckily we have this efficient and effective trick to using molds. If you’ve sworn off molds because the fondant always sticks and you have to use an exacto knife to clean up the edges, then this month’s tip is for you!