Check out the video tutorial on how to make modeling chocolate, or the live session recording that is all about modeling chocolate and making a rose, too.

Preparation time: 20 minutes

INGREDIENTS
- 40 ounces Candy Melts (1134 grams - any brand will work)
- 8 fluid ounces Clear Corn Syrup (1 cup...

I like to use this buttercream recipe most often, even when using it as the finish on a buttercream cake. It has no shortening in it which means it won't be entirely "white". It will be more of a cream color. This recipe works great as the layer of icing underneath fondant if you're trying to ach...

This Tylose gumpaste recipe is used for fine flower making like the flowers featured in many of the classes Nicholas teaches. Renshaw Decor-ice gumpaste is a comparable commercially available product. The NL Brand Commercial Gumpaste that he references and uses during classes is a softer formula ...

Master cookie artist, Marta Torres of The Cookie Lab, joined us live to show us how she makes this gorgeous bunny cookie design using the dimensional royal icing technique! This is the royal icing recipe that she recommends for decorating cookies.

INGREDIENTS
- 1 kilogram Confectioners Sugar (35...

Special guest, Mike McCarey of Mike's Amazing Cakes joined us to discuss the fabulous benefits of using modeling chocolate as a main medium in creating your cake art. This is the modeling chocolate recipe that he uses. (See also the Live Session recording with Mike McCarey.)

INGREDIENTS
- 6 poun...

I LOOOOOVE this banana cake recipe!!! Moist, dense, dah-LICIOUSNESS, I tell you.

INGREDIENTS
- 1 1/2 cups Mashed Bananas (341 grams - about 3 large bananas)
- 2 teaspoons Lemon Juice (9.9 ml)
- 3 cups All Purpose Flour (360 grams)
- 1 1/2 teaspoons Baking Soda (9 grams)
- 1/4 teaspoon Salt (1.4 ...

This is the royal icing recipe that Michele Hall of Honey Butter Bakery uses to create her beautifully decorated cookies!

Watch the Cookies for Beginners tutorial that Michele did with us ("Live! Cookies For Beginners with Michele of Honey Butter Bakery") for details on how Michele manipulates t...

This recipe contains the proper amount of gelatin in order to create a sturdy enough jelly for a water/ocean-like finish when poured over a cake and let set!

Be sure to watch the video tutorial that shows you, step by step, how to create this recipe and the island cake it was used for ("Island C...

This recipe creates a jello-like consistency. In my opinion it's more pleasant to eat than the gummy bear consistency jelly (like what is needed for the Island Cake project). But it is less stable and therefore not able to be used in projects that need a higher, stronger outer jelly shell...but c...

The amazing, master macaron and cake artist Nicholas Ang of The White Ombre taught us to make macarons. Here is the recipe that he uses to make the shells. (See also the video with Nicholas Ang: "Live! Teddy Bear Macarons with Nick Ang")

INGREDIENTS
- 150 grams Ground Almonds (5.3 oz - or ground...

Gail Kingman and Lauren Vicari of Sweet Passion Cakery taught us how to make and use isomalt. Here is the simple recipe. (See also the Live Session recording: "Live! Easy & Practical Isomalt with Sweet Passion Cakery")

INGREDIENTS
- 3 pounds Isomalt crystals (1361 grams)
- Distilled Water (Add e...