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Cakeheads is an online cake-decorating school and community created by cake artist, Shawna McGreevy. For more than 10 years, Cakeheads has helped cake decorators of all skill levels learn professional cake-decorating techniques through detailed, step-by-step video instruction, project tutorials, recipes, and an active online community. The mission of Cakeheads is to make professional cake decorating approachable and achievable for everyone—from beginners learning the fundamentals to experienced decorators looking to expand their skills and creativity. At the heart of Cakeheads is an extensive library of hundreds of cake-decorating tutorials and projects. Members learn how to create beautiful, elaborate cakes while also mastering the individual techniques behind them. The library gives members the ability to learn at their own pace and return to techniques and projects whenever they need them. The tutorials range from fundamental cake-decorating skills to highly specialized and advanced projects, making the library useful to decorators at virtually every level. The tutorials cover a wide range of skills, including preparing and baking cakes, making buttercream and ganache, leveling and filling cakes, achieving sharp edges, covering cakes with fondant, stacking and supporting tiered cakes, creating decorative elements, sculpting, painting, working with edible paper, cookies, macarons, and many other specialty cake-decorating techniques. Cakeheads also provides foundational instruction for decorators who want to build strong skills and understand not only what to do, but how and why each technique works. Community is an important part of the Cakeheads experience. Members have access to a supportive group of fellow cake decorators where they can ask questions, share their work, get advice, troubleshoot challenges, and celebrate their accomplishments. Cakeheads is built around the idea of *Learn, Grow, and Connect*—giving decorators the education, inspiration, and community support they need to continually improve their craft. Cakeheads is founded and taught by Shawna McGreevy, a professional cake artist and educator. Shawna brings years of hands-on cake-decorating experience to her teaching and specializes in breaking complicated techniques down into clear, approachable steps. Her teaching philosophy is centered on helping decorators understand the techniques behind professional cake decorating so they can confidently apply those skills to their own creations. Shawna has been featured in several different magazines such as Cake Masters and American Cake Decorating Magazine and has been a featured artist at the Cake, Bake and Sweets Show, Australia and the Cake Fair in Florida. She’s also taught cake classes around the world, was nominated for the Cake Masters Cake Hero award and has been chosen as one of the top ten cake artists in the United States, 2017 by Cake Masters Magazine. In short, Cakeheads combines professional instruction, an extensive on-demand video library, practical techniques, creative projects, and an encouraging community in one place!

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Sugar Sheets

3s

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 choice (use color to match edible powder color)

INSTRUCTIONS (by Cindy Sauvage of MADL Creations)
In a large bowl, stir with your hands using gloves: sugar, glucose and edible powder until the mixture becomes sticky and forms a ball.

* Tip: Combine the color with the sugar in a bag and mix WELL before adding to the bowl and mixing in the glucose, in order to get even color on the sheets.

Change your gloves, and with the palm of your hand, press your mixture onto a baking sheet to make a rectangular shape.

Sprinkle some edible glitter (use the same colour as the edible powder you have used for the mixture).

Roll carefully the mixture with a rolling pin. * Depending upon what type of glucose you use, you may have to let it dry for 20-30 minutes or even longer before attaching to the cake in order for it to hold its shape well enough.

Cut the lower edge of the sugar sheet to have a straight line.

Put a little bit of glucose on the cake as a glue for the sugar sheet.

* Cindy only attaches the sugar sheets to ganache or fondant. When attaching to buttercream, it's recommended to attach a sheet of wafer paper to the back of the sugar sheet first with some glucose/corn syrup as a buffer between the buttercream and the sugar sheet.

Once you roll the sugar sheet around the cake, put some pins or wooden skewers on the edges for three minutes or until it hardens.

Press gently with a fondant smoother.

NOTES
See the video tutorial of Cindy showing us how she makes them and attaches them to cake, from start to finish!