When you're in a pinch and you don't have any store bought piping gel on hand, this recipe is a good substitute! Plus, it tastes better.

INGREDIENTS
- 1/3 cup Granulated Sugar (67 grams)
- 1 tablespoon Cornstarch (7 grams)
- 1/4 cup Lemon Juice (59 ml)
- 1/4 cup Water (59 ml)

INSTRUCTIONS
Mix o...

Pipe beautiful, big, detailed flowers with this amazingly easy recipe!

Preparation time: 15 minutes

INGREDIENTS
- 450 grams Unsalted Butter (cold! 50-55 degrees F)
- 100 grams Confectioners Sugar
- 100 grams Whole Milk (2% milk should work fine as well, at room temp or slightly warmer)
- 65 gra...

This is one of my VERY FAVORITE recipes as I am a pumpkin spice lover, and is perfect for the holidays! It's the taste of pumpkin pie, but with the consistency of cake... it's perfectly moist and it is absolutely delicious! Works great for cupcakes, too!

Preparation time: 30 minutes

INGREDIENTS...

This is the recipe I use to make gelatin bubbles as decorations for cakes. They're much easier than they look! (See also the video tutorial: "Making Gelatin Bubbles/Balls")

INGREDIENTS
- 4 tablespoons Water (59 ml)
- 2 tablespoons Powdered Gelatin Mix (17 grams or 0.6 oz)
- 3 Water Balloons (one...

Cindy Sauvage of MADL Creations shares with us the technique she uses to create her gorgeous sugar sheets!

Preparation time: 15 minutes

INGREDIENTS
- 270 grams Granulated Sugar
- 55 grams Glucose
- edible powder color of choice (add as needed for desired depth of color)
- edible glitter of choi...

This is an adaptation of Lauren Kitchen's Easy Buttercream recipe. It's a little bit sweeter than her original recipe (but definitely not too sweet!) and works well for piping flowers and buttercream designs, as a buttercream underneath fondant (as it hardens in the fridge nicely to get those sha...

INGREDIENTS
- 2 tablespoons Distilled Water (30 ml)
- 1/2 teaspoon food grade glycerin (2.5 ml)

INSTRUCTIONS
Add both ingredients to a mini spray bottle and shake to blend.

Refrigerate and discard after 7 days.

This recipe still takes some time to make but is not hard at all and there is NO tedious removing of the bean skins or pushing the paste through a sieve! It is slightly different from traditional bean paste because of those two differences, but still creates beautiful, big, detailed, piped flower...

Special guest, Katherine Idle of Sweet Things by Katherine taught us the basics of cookie decorating. Here is the recipe she uses for her cookies. (See also the Live Session recording: "Katherine Idle Live: cookies 101")

INGREDIENTS
- 4 cups All Purpose Flour (480 grams - preferably sifted)
- 1 ...

This recipe is used to achieve a smooth buttercream finish on cakes, especially using the Viva paper towel method. This recipe is not recommended as the layer of icing underneath fondant if you're trying to achieve sharp edges, because the shortening used in this recipe won't allow the buttercrea...

The only chocolate cake recipe I'll use, now, as it's moist, dense, carves well, and is RIDICULOUSLY delicious!

Preparation time: 30 minutes

INGREDIENTS
- 2 Chocolate Cake Mix - box (any version of a chocolate mix works, and the boxes usually come in 432 gram amounts. Anything relatively around...

This is the easiest way I've found to prepare ganache when using it to fill and/or ice a cake, before covering a cake in fondant, or even just leaving it as the finish!

INGREDIENTS
- 2 cups Heavy Whipping Cream (473 ml - using just heavy cream is fine, too)
- 33 ounces Dark Chocolate (936 grams ...

Mandy Sinclair Hart of The Cake Haven so graciously agreed to share this delicious recipe with her fellow Cakeheads members!

A note from Mandy...
"Y'all!!! I made the best new fall cake!! It's a ginger pear cake with salted caramel buttercream. It's seriously ridiculous in the best way possible!...

This is the recipe I use to get the drippy effect on top of my cakes!

Make sure to watch the drip tutorial that shows how to properly add the drips to your cake, as it can be tricky without knowing the important tips!

INGREDIENTS
- 200 grams Candy Melts (7 oz. - use white candy melts)
- 2 fluid...

This is an amazing medium to use when piping flowers in general, but ESPECIALLY when in a hot and humid environment as you don't have to worry about having hot hands and it won't melt!! Chantyflex cream is a Brazilian cream that incorporates gelatin and can be used to create big, beautifully deta...

This is a recipe used for making simple buttercream flowers and good for beginner pipers. It's a crusting recipe that helps the flowers hold their shape. You may have to adjust it according to your climate. If your climate is very dry and cold, you can always add a very small amount of water to t...

Special guest, Kara Andretta of Kara's Couture Cakes, taught us how to make those trending, beautiful, shiny cakes called entremets! This is the recipe for the mirror glaze that she pours over the top to create the shiny finish. (See also the Live Session recording with Kara for a detailed video ...

When you need a thick "drip" that resembles a snow bank rather than melted snow...this is the recipe to use.

See the Red Christmas Truck cake tutorial for a video showing you how to create and add this drip to your cake!

INGREDIENTS
- 320 grams Confectioners Sugar
- 3 tablespoons boiling water
...

An extremely sugary icing that dries very stiff! Used for attaching decorations or as its own decoration. Often used to decorate cookies.

INGREDIENTS
- 3 tablespoons Meringue Powder (32.25 grams)
- 1 pound Confectioners Sugar (454 grams - sifted, though I usually don't bother)
- 4 tablespoons Wa...

Perfect for when you need to make a large topper or a portion of a sculpted cake out of something other than cake, but you want it to be edible! Whip up this traditional treat and then mold it into the shape you need.

INGREDIENTS
- 3 tablespoons Unsalted Butter (42.4 grams)
- 10 ounces Mini Mars...

INGREDIENTS
- Wafer paper (ground up in food processor)
- Distilled Water

INSTRUCTIONS
Mix ground up wafer paper and distilled water. You can let it bloom over night or heat in the microwave. Adjust the amount of wafer paper and distilled water as needed to give you a smooth thick finished produ...

Robin of Evil Cake Genius shared this helpful buttercream recipe with me that was created for "summer-like" conditions and is much more stable than traditional buttercream in high heat! She uses paramount crystals to help stabilize it.

INGREDIENTS
- 20 ounces Unsalted Butter (room temperature or...

This is the recipe that Michele Hall of Honey Butter Bakery uses to make her gorgeous and DELICIOUS, decorated sugar cookies! It's easy and practically fool proof, so a great recipe to start out your cookie making adventure with.

Watch the Cookies For Beginners tutorial that Michele did with us ...

The only white (vanilla) cake recipe I'll use, now, as it's moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake!

Preparation time: 30 minute...