Part #5: Basic Marketing Marketing is the second thing other than pricing which seems to frustrate a lot of cake business owners. We know it’s important, we know we need to do it, yet many of us seem mystified by what marketing for our business actually is. The good news is, most of us are marketing our cake businesses on a daily basis, we just don’t know that’s what we are doing. Marketing is basically getting your business and products known to the market, where “the market” is the people who are potentially going to buy them. Essentially the important...Read more

Halloween will be here before you know it and I wanted to share one of the new projects from my Cake Pops Halloween Book in case you want to give them a go. There are 20 spooktacular treats in the book including some of my classic favorites. And these very cute vampires have now joined that group. I want to hug them – they’re so cute. I love their pale purple faces, sweet little fangs, candy bow ties and cupcake wrapper capes. That’s right! You can use a hole punch on mini cupcake wrappers folded in half and then slide...Read more

I like how the only thing legible is the one word NOT supposed to be there:   Erin K. wanted her daughter's cake to be oriented vertically, or portrait-style, but the baker wasn't getting it. "You know, the long way?" *headdesk*   When you want a big 75, NOT a "big 75." Can I quote you on that?   In fact, a lot of butchered instructions end up as new nick names: Give up? They wanted "thank you" written in pink.   And this one didn't want any gel icing:   Here's a blast from the past: a Historical Society...Read more

Hello. This is what I made with leftover fondant!...Read more

Another Halloween cupcake tutorial, this time Frankenstein!...Read more

This little bun is almost done baking!...Read more

I must admit I had to give myself a tap in the shoulder for making these fondant figurines. Instead of putting them on a cake I have used it on the gingerbread house. Christmas is almost here and I love seeing all the decors and ornaments and in my mind I always think of how I would do them in marshmallow fondant. My biggest challenge is when I air dry them. I always have to make sure it’s placed in a high enough shelf where my little boy couldn’t see them. If he could it’ll be gone in his...Read more

Fall is here and this wedding cake offers a different take on the traditional fall wedding cake! Giant Rose Wedding Cake The cake is covered in a monochromatic champagne/blush pink and topped with a giant open rose/peony sugar flower at the top with cascading leaves down the side. Different textures decorate the cakes different tiers including quilted patterns and shimmery luster pearl. Close-up of giant rose atop wedding cake Keeping with the overall theme of the cake, we honored the groom (he is a big basketball fan) with a set of textured basketballs at the base of the bottom...Read more

Who says dark has to be dreary? These gorgeous Gothic cakes will have you cheering: (By Sweet Lake Cakes )   Sweet Lake seems to specialize in Gothic designs, and I couldn't pick just one favorite! (By Sweet Lake Cakes ) Look at that lace and "fabric" draping. INCREDIBLE.   One more: (By Sweet Lake Cakes ) The bird skull cameo is the perfect touch.   And speaking of cameos, check out the raven head design on this little top hat: (By Cake Central member ChrisJack1 ) The feather, the hand painted skulls and swirls, the roses - just beautiful. ...Read more

This is a simple and economical method to achieve the writing on our cakes. This way you can vary the type of writing for all your cake....Read more

Let's play a game. I'm going to list a few ingredients, and you guess what meal I'm making. Here goes:  Oatmeal Granola Maple syrup Butter Coconut Do you think I'm talking about breakfast? Good, because that means I have sufficiently breakfast-ified these Nanaimo bars, and therefore, they are officially OK for A.M. eating. Why would I want to do such a thing?  I have a lot of trouble understanding why doughnuts, scones, and danish are OK for breakfast, yet cookies and cake are not. My logic is this: if you are what you eat, why not start out the day...Read more

Note: the  Pillsbury Bake-Off  is coming in November! Check out my coverage of the  45th  and  46th Bake-Off , and follow the recipes posted so far by clicking the  bakeoff  tag below. I'm super excited about this entry from Mimi Chang from Middletown, New Jersey. First and foremost, because who doesn't like waffles? I even have a waffle wallet--not kidding. Second, Mimi is from my neck of the woods in New Jersey! Good luck at the Bake-Off! Chai-Glazed Cinnamon Waffles Prep Time: 30 Min Total Time: 30 Min Makes: 5 waffles Ingredients 1/3 cup finely chopped walnuts 1/2 teaspoon butter...Read more

Note: the  Pillsbury Bake-Off  is coming in November! Check out my coverage of the  45th  and  46th Bake-Off , and follow the recipes posted so far by clicking the  bakeoff  tag below. Marcia Jacobovitz of Cedar Grove, New Jersey knows what most biscotti is missing: chocolate filling! I think this is a perfect way to keep naturally dry biscotti interesting and a little moist, don't you?

Good luck at the Bake-Off! Chocolate-in-the-middle Biscotti Prep Time: 25 Min Total Time: 1 Hr 25 Min Makes: 15 biscotti Ingredients 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough 1/4 cup semisweet...Read more

More sweet art tips for you, my dears! I wrote a great (if you ask me) article about how to add conversation to your illustrations....Read more

CakeSpy Note:  The  Pillsbury Bake-Off  is coming in November! Since I so deeply loved attending the  45th Bake-Off  as well as the  46th Bake-Off , I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. Follow them by clicking the  bakeoff  tag below to see the recipes posted so far.   You know what's great? Biting into a morning breakfast roll and finding a sweet, creamy filling. Yes, yes, yes! This sweet treat is courtesy of Linda Sellner of Hooksett, New Hampshire. Good luck at the Bake-Off! Ginger-Macadamia Breakfast...Read more

I love creating painted cakes, I find it so relaxing to sit at my counter of an evening with a blank cake and a few brushes. I never get asked specifically for painted cakes but a bit like textured cakes I always talk to my clients about it. It gives so much flexibility and enjoyment, but I can’t see it growing in popularity enough over the next few years. Anyone else out there live painting? Got any ideas for painted cakes I could try? I find inspiration in many things, looking forward to sharing some of my creations on here...Read more

Look at this: a sweet treat that is also officially dude food! Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready! Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches Prep Time: 30 Min Total Time: 2 Hr 20 Min Makes: 8 sandwiches Ingredients 1 1/2 cups heavy whipping cream 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from...Read more