Sugar Geek Show logo

menu icon
subscribe
search icon

Blog

Course Preview

Princess Mononoke Cake Showpiece

Skill level: Advanced

The most epic showpiece cake tutorial ever! A showpiece is a sculpture that is made for big events, usually a centerpiece that catches the attention and is an object of discussion and entertainment. A showpiece is generally not made of cake for many reasons. First, it has to be made many days, sometimes weeks in advance to the event. Second, it has to be on display for multiple days. Third, it needs to be portable and therefore, as light as possible.

A showpiece cake is typically covered in edible materials to show the skill of the cake artist and can be displayed along side other edible desserts and cakes. In this tutorial, I will show you how I make my showpiece cakes using many techniques like structure building, bulking, shipping and more. This is an advanced tutorial and should only be taken on by cake artists who already have sculpting and structure building under their belt.

2:18:34 Minutes of Instruction

What You Will Learn

  • How to plan out a large cake structure
  • Several tips and tricks on how to construct the wolf legs
  • How to keep rice cereal from falling off your structure
  • A simple way to build up the bulk of mega cake structures using foil
  • How to measure from reference photos and check your work
  • The most realistic way I've found to make eyes yet
  • Several other tips and tricks to keep your sanity while working on large-scale pieces

Princess Mononoke Cake Showpiece Tutorial

Princess Mononoke Cake Showpiece Tutorial

Princess Mononoke Cake Showpiece Tutorial

Princess Mononoke Cake Showpiece Tutorial

Tutorial Chapters

  1. Calculating structure 3:03
  2. Figuring out scale and structure planning 10:56
  3. Building structure 18:06
  4. Cutting wolf body template 26:02
  5. Building the base 32:12
  6. Wolf structure assembly 33:56
  7. Non-edible bulking 52:54
  8. Gluing the structure 56:27
  9. Tinfoil bulking 57:53
  10. Making rice cereal 1:03:32
  11. Attaching rice cereal 1:07:20
  12. Wrapping rice cereal 1:10:07
  13. Chocolate ground cover 1:20:38
  14. Sculpting the wolf teeth 1:22:53
  15. Muscle detailing 1:26:20
  16. Making eyes 1:28:56
  17. Sculpting the wolf face 1:36:02
  18. Female rider structure 1:43:44
  19. Aluminum foil bulking 1:48:22
  20. Modeling chocolate anatomy 1:50:59
  21. First Layer Clothing 1:56:58
  22. Attaching eyes 1:57:55
  23. Preparing to ship 2:01:11
  24. Adding details at the show 2:02:59

Paid Video

Princess Mononoke Cake Showpiece

Skill level: Advanced

A showpiece is a sculpture that is made for big events, usually a centerpiece that catches the attention and is an object of discussion and entertainment. A showpiece is generally not made of cake for many reasons. First, it has to be made many days, sometimes weeks in advance to the event. Second, it has to be on display for multiple days. Third, it needs to be portable and therefore, as light as possible.

Showpieces are typically covered in edible materials to show the skill of the cake artist and can be displayed along side other edible desserts and cakes. In this tutorial, I will show you how I make my showpieces using many techniques like structure building, bulking, shipping and more. This is an advanced tutorial and should only be taken on by cake artists who already have sculpting and structure building under their belt.

2:18:34 Minutes of Instruction

What You Will Learn

  • How to plan out a large cake structure
  • Several tips and tricks on how to construct the wolf legs
  • How to keep rice cereal from falling off your structure
  • A simple way to build up the bulk of mega cake structures using foil
  • How to measure from reference photos and check your work
  • The most realistic way I've found to make eyes yet
  • Several other tips and tricks to keep your sanity while working on large-scale pieces

Tutorial Chapters

  1. Calculating structure 3:03
  2. Figuring out scale and structure planning 10:56
  3. Building structure 18:06
  4. Cutting wolf body template 26:02
  5. Building the base 32:12
  6. Wolf structure assembly 33:56
  7. Non-edible bulking 52:54
  8. Gluing the structure 56:27
  9. Tinfoil bulking 57:53
  10. Making rice cereal 1:03:32
  11. Attaching rice cereal 1:07:20
  12. Wrapping rice cereal 1:10:07
  13. Chocolate ground cover 1:20:38
  14. Sculpting the wolf teeth 1:22:53
  15. Muscle detailing 1:26:20
  16. Making eyes 1:28:56
  17. Sculpting the wolf face 1:36:02
  18. Female rider structure 1:43:44
  19. Aluminum foil bulking 1:48:22
  20. Modeling chocolate anatomy 1:50:59
  21. First Layer Clothing 1:56:58
  22. Attaching eyes 1:57:55
  23. Preparing to ship 2:01:11
  24. Adding details at the show 2:02:59

Blog

Princess Mononoke does San Diego

Have you ever stood next to a life size edible creation? It's really incredible even for a cake decorator. The cake showpiece for the 2017 San Diego Cake Show Liz created with Shani Christenson of Shani's Sweet Creations was of Princess Mononoke from the Ghibli film atop her wolf mother. The wolf was life size I kid you not and so realistic it scared several small children (way to go Liz!).

Because I know the proportions of Princess Mononoke to her mother wolf were spot on and the wolf was of an actual real live wolf size I have deduced that in the film the wolves must be absolutely huge in comparison to real life wolves in order for Princess Mononoke to be normal human size.

Whether a fan of the film or not, this piece of edible art was a sight to behold and attracted much attention from everyone who passed by it.

Princess Mononoke Cake Showpiece

This piece came to life over the course of a month between the time Liz and Shani spent at home creating it and of course at the show.

Princess Mononoke Cake Showpiece

Princess Mononoke Cake Showpiece

It is made up rice krispie treat, modeling chocolate, fondant, isomalt, edible glaze and much more. Here Shani produces a lovely smile masking how unbelievably tired she is.

Princess Mononoke Cake Showpiece

I think my favorite part of the piece is this right here. The expression Liz was able to create in the wolf's face is phenomenal!

Princess Mononoke Cake Showpiece

The detail and accuracy of Princess Mononoke herself is also impressive. Seriously go look it up if you aren't aware, you will be that much more impressed.

Princess Mononoke Cake Showpiece

I failed to mention this is the upcoming tutorial for the Sugar Geek Show. That's right, you will learn from beginning to end how to create this masterpiece from the extremely thought out structure to the insanely realistic eyes. Sign up as a Premium or Elite Member today if for nothing else than to see how this amazing piece came together, it will blow your mind.

Princess Mononoke Cake Showpiece

Amazing details from the film done by Shani at home and brought to the show.

Princess Mononoke Cake Showpiece

If you've ever wanted to learn (or just watch in awe with your jaw dropped) how a cake showpiece comes together now is the time to sign up! Or I guess it will always be here so I will just leave that right here. You know where you can always come when you're ready to witness awesomeness.

Blog

How To Cook Isomalt

Isomalt - The Perfect Edible Medium

Isomalt is the perfect thing for making beautiful clear candy decorations for your cakes, candies and desserts! Isomalt is similar to using sugar except that it doesn't turn a yellow color when it is heated to high temperatures. It also stands up to humidity better than sugar so it's a great choice to use as a decoration.

How to use isomalt to make shiny edible gems, jewels, crowns crystals and more! The most amazing edible medium and easy to use

What Is Isomalt?

Isomalt is a sugar substitute (usually found in sugar free candies) and is GREAT for using as edible decorations. Isomalt is probably not something you've heard of unless you are a cake decorator or pastry chef but you don't have to be an expert to use it!

Can You Eat Isomalt?

can you eat isomalt

So like... can you eat it?

I get that question a lot.

Isomalt is actually made from beets and is safe to eat. The reason why some people think it's not edible is that your body does not actually digest it. It passes right through you (literally) so if you eat a LOT you can get an upset stomach but you'd have to eat more than a golf ball sized piece for it to do any damage.

Where Do You Get Isomalt?

There are basically two different types of isomalt you can buy. Sometimes you can find raw isomalt granules at cake supply shops or you can buy them online. The kind that is raw and still needs to be cooked to the proper temperature.

Raw Isomalt Crystals

The benefits of buying your own raw isomalt and cooking it yourself is that it's a lot cheaper BUT if you don't do it correctly you could end up with a big clumpy mess so be sure to follow my recipe for cooking clear isomalt if you want to make it yourself. Once you cook it you can then pour it into small puddles or silicone ice cube tray and let it cool. Once cooled you can store it in ziplock baggies and you'll have isomalt on hand any time you need some!

Then there is pre-cooked isomalt that all you have to do is melt it down in a microwave. Our first tip for working with isomalt is buying it Ready-To-Use from Simi Cakes & Confections! Their ready to use isomalt can be popped in the microwave in 20-30 second intervals and boom it is ready to pour, pull or cast! SO convenient. Simi Cakes isomalt is exceptionally clear and definitely affordable. One of the best things about isomalt is there is never any waste so you really get your money's worth.

Simi Cakes Pre-made Isomalt

Equipment For Working With Isomalt

To work with isomalt you will need a few tools! You can find any of these items at most grocery stores or you can have a glass of wine and add it all to your online cart in one swoop like I did *grins*

isomalt tool kit

Simicakes makes a beginners isomalt tool kit that really is perfect if you want to just start making cool stuff right away but I'll also list them out separately for you. *note: this list contains affiliate links which does not affect the price for you.

  1. Small Blow Torch - A must have for clearing up the surface bubbles, gluing together pieces and re-heating sections to keep working with them. Who doesn't enjoy making fire??
  2. Silicone Mat - Inexpensive and easy to find, this is a must have for working on top of. Silicone is heat resistant so the isomalt wont stick to it (unlike your dining room table).
  3. Silicone Bowl - I am notorious for stealing these bowls from my friend Sidney at cake shows. You can never have too many! They are perfect for melting down small amounts, coloring or letting it cool so you can pop out the leftovers and store it to use later. For very small pouring, sometimes I use silicone cupcake liners but you have to be careful not to fill them too full. pouring isomalt
  4. Gloves - I actually prefer using nitrile gloves that I buy at my local pharmacy. I get the size small for a tight fit and it protects my hands from getting burned from little drips. If melted isomalt lands on your skin and you try to wipe it away, you'll take your skin with it. When you have gloves on, all you have to do is take off the glove if you get a drip on you and you won't get a burn.
  5. Airbrush Color - This is optional but great for adding color to your isomalt. I prefer to buy it clear and color it as I need it rather than buying pre-colored isomalt.
  6. Cake Gloss - You'll need to spray your finished pieces with some glaze to seal it from humidity, otherwise they will get cloudy and white. Spray them right after you make them. I love the cake gloss from swank cake design because it's a very fine spray and isn't very yellow.
  7. Candy thermometer - You'll only need this if you're going to be cooking your own isomalt from raw granules but I am including it just in case because you definitely can't make your own without it. Edible Isomalt Crown

Things To Make With Isomalt

Ok so I bet you're super excited to actually MAKE something with isomalt now huh? I don't blame you, it's pretty freaking awesome to work with! Before you start melting and torching, check out this great video on the basics of working with isomalt from Simicakes

Shiny Isomalt Gems - One of the first things I ever made with isomalt was shiny gems! I was obsessed! I made sooo many! To make the gems you can use hard candy molds which look like plastic but are actually acrylic. Don't put isomalt in plastic molds, they will melt!

Isomalt Diamonds

Isomalt Crystals - The geode cake trend is still super popular! SO popular that I invented some crystal molds so I could make this kintsugi wedding cake tutorial. The cake was so popular it went viral!

kintsugi cake

Edible Crown Tutorial - Isomalt is such amazing stuff! It can be poured into molds and shaped so easily while it's still warm. I used isomalt and molds to make this edible candy crown!

edible crown tutorial

Glitter Eyes - I loved making these edible glitter eyes for all kinds of different types of sculpted cakes! They look just like shiny eyes you find on beanie boo toys.

glitter eye tutorial

Edible Eye Tutorial - The one thing I probably make the most of with isomalt is realistic eyes for my sculpted cakes! People always ask me if they are edible which is kind of an odd thing to ask about eyes really, haha.

edible eye tutorial

Geode Cake Topper - When I saw this cake topper at a cake show I was amazing and had to find out how it was made! This was right before the geode cake trend took off and now you see versions of this topper everywhere.

Geode Heart Cake Topper - This was a really fun take on the trendy geode cake toppers for Valentines day. So easy to make and no special molds required.

geode topper

Blown Sugar Bubbles - If you want to learn a whole bunch of awesome techniques for using isomalt, check out our online tutorial from the amazing Sidney from Simi Cakes and Confections. In this tutorial she teaches you how to use different types of molds, how to pull sugar with your hands and shape it, how to paint on isomalt, how to blow bubbles and how to make cool candles! (coming Dec 1, 2018)

isomalt techniques

Clear Isomalt Recipe

If you want to make your own isomalt from raw granules, follow this recipe that I got from simicakes. It works perfectly every time!

 

I hope this post has motivated you to use isomalt if you haven't or helped solve some issues you may have had if you have! We also have many tutorials available for Premium and Elite Members that incorporate even more ways and tips for using isomalt. Get your isomalt on!

Recipe

isomalt
Print Recipe
4.55 from 11 votes

Isomalt Recipe

Working with isomalt can make some amazing effects. This recipe will show you how to cook raw isomalt into clear, ready-to-use isomalt that you can then store and melt down whenever you need some isomalt!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 cup
Calories: 17kcal
Author: Liz Marek

Ingredients

Ingredients

  • 1 cup Raw isomalt
  • ¼ cup Distilled water

Supplies

  • 1 Candy thermometer
  • 1 nonstick pot
  • 1 silmat

Instructions

Instructions

  • In a very clean, nonstick pot, add ¼ cup distilled water to every cup raw isomalt.
  • Bring to a boil on medium-high heat. Do not stir. 
  • After the mixture is boiling, turn to medium heat and cover with a lid for 5 minutes and simmer. This step prevents crystals from forming around the edges. Do not stir. 
  • Take lid off and simmer uncovered until temp reaches 320º F (160º C). This can take up to an hour. Be patient. Do not stir. 
  • Once cooked you can pour into puddles on a silmat, let cool then break into chunks to use later.
  • Isomalt can be reheated in the microwave by starting with 30 seconds and then moving to 15 second increments. 

Video

Notes

Use extreme caution when making isomalt! Wear latex gloves and have a bowl of ice water in your work area ready for any accidents. Isomalt can cause 1st, 2nd and 3rd degree burns if touched to skin while hot. Hot isomalt will stick to your skin, so make sure you have the gloves on before you start working. In the event of getting isomalt on your hands, quickly peel off the gloves and put your hands in the ice water to cool the affected area. Continue to keep your hands in the water for at least 5 minutes. Call your doctor and get medical advice immediately.

Nutrition

Serving: 1teaspoon | Calories: 17kcal

Isomalt is the perfect thing for making beautiful clear candy decorations for your cakes, candies and desserts! Isomalt is similar to using sugar except that it doesn't turn a yellow color when it is heated to high temperatures.

Blog

Be Our Guest

With the recent release of the newly revamped Beauty and the Beast movie an instant trend has emerged! Whenever something is hot on the market we like to take some time to check out what edible creations have been made following the trend. These works of art will have you feeling like you're a guest in the beasts mansion.

I'll be honest, I had a hard time narrowing it down and there are a few cookies I couldn't resist throwing in here too. There'd be even more if it weren't for resolution restrictions. Darn you low resolution photos! (shakes fist in the air).

These first cakes (and cookies) are all very literal in their depiction of the movie with their use of actual characters and replicated details from the movie.

First off is this INCREDIBLY sculpted Beast cake by Timbo Sullivan of Cakes by Timbo. This design very much takes after the Beast in the new movie and it couldn't be more amazing, I mean seriously?!

Beast Cake

A lovely sweet 16 Birthday cake with fabulous details and striking hand painting.

Beauty and the Beast Cake

The fairy lights add a little extra splash of magic to this cake!

Beauty and the Beast Cake

This cake is also exceptionally detailed and the Beast's portrait is something I haven't seen on any other cake!

Beauty and the Beast Cake

 

This cake has a fantastic design and beautifully clean work!

Beauty and the Beast Cake

If you haven't checked out Zoe's Fancy Cakes on YouTube you definitely should. She has an amazing talent for character cakes and figures!

Beauty and the Beast Cake Beauty and the Beast Cake

These detailed figures are well done and the whole cake has a vintage feel which I love.

Beauty and the Beast Cake

A lovely bold design!

Beauty and the Beast Cake

These rose in a jar cookies are so beautiful!

Beauty and the Beast Cookies

How cute are these character cookies?!

Beauty and the Beast Cookies Beauty and the Beast Cookies

These next designs are elegant and more subtle in their interpretation of the movie but definitely no less impressive! For instance this gorgeous Beauty and the Beast inspired wedding cake. The hand painted roses and delicate ruffles are swoon worthy!

Beauty and the Beast Cake

Six tiers of magical beauty!

Beauty and the Beast Cake

The silhouette outline is simple yet so effective!

Beauty and the Beast Cake

I love the black and white hand painting with the single splash of red, so elegant and striking!

Beauty and the Beast Cake

This cake is absolutely gorgeous topped with magical!

Beauty and the Beast Cake

Another stunning yet subtle design.

Beauty and the Beast Cake

The hand painted words on this cake alone are very impressive!

Beauty and the Beast Cake

This hand painted stained glass is breath taking!

Beauty and the Beast Cake

The reference in this design is very subtle but it made for a truly incredible and unique wedding cake!

Beauty and the Beast Cake

Okay so this was a really long blog post but can one ever really get tired of Beauty and the Beast? I think not. Especially when it comes in this many forms of artistic beauty! Until next week, thank you for being our guest.

Course Preview

Royal Gender Reveal Cake Preview

Skill level: Intermediate

Crown toppers are incredibly difficult to pull off, but with Liz Marek's simple trick, you'll be knocking out an entire collection of royal crowns in no time. Guests will think you are minted, showing off these metallic creations, but there might be a gasp or two when they realize these jewels can be eaten!

And to go with the royal crowns, we also have two techniques to create a unique quilted design, along with an easy way to get letters on a scroll plate to say whatever your little prince or princess requests.

1:06:59 Minutes of Instruction

What You Will Learn

  • How to create 4 different royal crown designs out of isomalt
  • Liz Marek's unique technique to create two different quilted designs

Tutorial Chapters

  1. Going over the materials 0:48
  2. Making crown #1 7:02
  3. Creating crown #2 20:18
  4. Making crown #3 30:18
  5. Creating crown #4 39:13
  6. Making the letters 42:38
  7. Making the scroll name plate 46:17
  8. Quilting the bottom tier 48:13
  9. Quilting top tier 55:58
  10. Painting with gold 59:23

Paid Video

Royal Gender Reveal Cake

Skill level: Intermediate

Crown toppers are incredibly difficult to pull off, but with Liz Marek's simple trick, you'll be knocking out an entire collection of royal crowns in no time. Guests will think you are minted, showing off these metallic creations, but there might be a gasp or two when they realize these jewels can be eaten!

And to go with the royal crowns, we also have two techniques to create a unique quilted design, along with an easy way to get letters on a scroll plate to say whatever your little prince or princess requests.

1:06:59 Minutes of Instruction

What You Will Learn

  • How to create 4 different royal crown designs out of isomalt
  • Liz Marek's unique technique to create two different quilted designs

Tutorial Chapters

  1. Going over the materials 0:48
  2. Making crown #1 7:02
  3. Creating crown #2 20:18
  4. Making crown #3 30:18
  5. Creating crown #4 39:13
  6. Making the letters 42:38
  7. Making the scroll name plate 46:17
  8. Quilting the bottom tier 48:13
  9. Quilting top tier 55:58
  10. Painting with gold 59:23

Blog

Macrame-zing

When I think of macrame I think of this old plant holder we used to have in our house growing up when I was very young. It's often associated with older generations and 70's colors but guess what? Macrame is back and like you've never seen it before, modern, sophisticated and oh so gorgeous! In this cake tutorial Liz shows you step by step how to achieve this incredible macrame look and in far less time then you'd think it took to do it! And the sugar succulents? Yeah they are brand new and you can be one of the first ones to learn this amazing new take on the popular plant! You'll also learn different ways of achieving sharp edges on a square cake, basics are important too!

Macrame Wedding Cake

Learn several cheats on how to make an amazing macrame pattern of all different variations! I am assuming I had you at "learn several cheats" because who doesn't like a good cheat am I right?

Macrame Wedding Cake

Pick up a fantastic new way of using isomalt to create these stunning sugar succulents that look just like glass sculptures. This will give your brides something no one else has had on their wedding cake! Bridezilla's be all over that.

Sugar Succulents

I absolutely love the coloring in the succulents, so natural and vibrant at the same time.

Sugar Succulents

Look at the way this one catches the light! So beautiful!

Sugar Succulents

Check out the promo below for a sneakier peek at this tutorial and then head over and watch the full Macrame and Sugar Succulent Tutorial! I know you won't be able to resist.

Course Preview

Macrame and Sugar Succulents Wedding Cake

Skill level: Intermediate

If you do a search for macrame on Pinterest, you might see everything from funky curtains to hanging plant holders. Just like most trends, macrame has become popular again but this time, we're seeing it on high-end wedding cakes! So Sugar Geek Show has decoded the macrame puzzle and shows you exactly what to do and what KNOT to do in this fun tutorial.

To go with our Southern style macrame, we've developed a new take on the pretty succulent trend and gone full sugar! Clients will be wondering if these beauties are glass sculpture or edible treats. Lucky for them, they are both!

1:36:48 Minutes of Instruction

What You Will Learn

  • Several techniques to get ultra-sharp fondant edges on square cakes
  • How to make time-saving macrame molds for short cake deadlines
  • How to make different types of succulents and cacti out of isomalt

Tutorial Chapters

  1. Traditional covering 1:20
  2. Pinching corner technique 7:29
  3. Paneling a square cake 11:20
  4. Useful mold materials and tools 20:02
  5. Mold making with rope 22:29
  6. Mold making with clay 26:44
  7. De-molding 38:08
  8. Stacking tiers 39:49
  9. Fondant fringe 40:42
  10. Weaving fondant 46:55
  11. Bottom tier borders 59:22
  12. Coloring isomalt 1:06:01
  13. Prickly pear cacti coloring 1:07:57
  14. Optional gold edges 1:17:24
  15. Making the heart succulent 1:18:34
  16. Assembling the heart succulent 1:24:36
  17. Mixing up the sizes 1:34:46
  18. Assembling the cake 1:35:58

Paid Video

Macrame and Sugar Succulents Wedding Cake

Skill level: Intermediate

If you do a search for macrame on Pinterest, you might see everything from funky curtains to hanging plant holders. Just like most trends, macrame has become popular again but this time, we're seeing it on high-end wedding cakes! So Sugar Geek Show has decoded the macrame puzzle and shows you exactly what to do and what KNOT to do in this fun tutorial.

To go with our Southern style macrame, we've developed a new take on the pretty succulent trend and gone full sugar! Clients will be wondering if these beauties are glass sculpture or edible treats. Lucky for them, they are both!

1:36:48 Minutes of Instruction

What You Will Learn

  • Several techniques to get ultra-sharp fondant edges on square cakes
  • How to make time-saving macrame molds for short cake deadlines
  • How to make different types of succulents and cacti out of isomalt

Tutorial Chapters

  1. Traditional covering 1:20
  2. Pinching corner technique 7:29
  3. Paneling a square cake 11:20
  4. Useful mold materials and tools 20:02
  5. Mold making with rope 22:29
  6. Mold making with clay 26:44
  7. De-molding 38:08
  8. Stacking tiers 39:49
  9. Fondant fringe 40:42
  10. Weaving fondant 46:55
  11. Bottom tier borders 59:22
  12. Coloring isomalt 1:06:01
  13. Prickly pear cacti coloring 1:07:57
  14. Optional gold edges 1:17:24
  15. Making the heart succulent 1:18:34
  16. Assembling the heart succulent 1:24:36
  17. Mixing up the sizes 1:34:46
  18. Assembling the cake 1:35:58

Blog

Unicorn Cake

Skill level: Newb

Unicorn cakes are huge right now and Liz Marek tackles her own unique take on this trend. This unicorn cake features a rounded top, a clean white ganache covering, a candy cane unicorn horn and a bright, delicious buttercream mane.

3:33 Minutes of Instruction

What You Will Learn

  • How to cover a cake in white ganache
  • Liz Marek's unique technique to create an amazing candy cane design on the unicorn horn
  • How to create the bright unicorn mane

Tutorial Directions

  1. For the cakes I used Yolonda Gampp's vanilla cake colored with hot pink food coloring and my chocolate cake recipe.
  2. The buttercream is my easy buttercream
  3. I cut the domes off my 6" cakes after chilling them in the fridge overnight and then stacked them evenly, alternating the colors.
  4. I then added a 6" dome for the top so my unicorn has a rounded head instead of flat.
  5. I always wondered why the unicorns had flat heads
    while my cake is chillin' I make my unicorn horn.
  6. I used my white chocolate ganache recipe for the glaze and let it cool to 98 degrees (about body temperature) before pouring.
  7. The horn is shaped with modeling chocolate and a skewer is inserted. I let it rest for 10 minutes or you could make this a day ahead.
  8. I melted down enough white candy melts to fill a drinking glass and then set some aside to color. I used wilton candy food coloring. You cannot use regular food coloring or you chocolate will seize up and there isn't anything you can do to save it.
  9. Drizzle some colors over the top of your melted chocolate in a random pattern and then dip your horn straight down. As you pull up, twist your horn to create the swirl! Very easy and super cool! Let it drip for a couple of minutes then stick it into some foam to dry.
  10. After my cake has chilled, I put on the final coat of buttercream. I am using a tall bench scraper and a buttercream smoother to get everything super smooth. Once I'm done, back into the freezer to chill again.
  11. To make the ears, I use more modeling chocolate but you could use fondant if you want. I form into a flattened circle and then cut in half. Point the ends and hollow out the middles to form ears. Then I insert a skewer and dust the insides of the ears with a little pink
  12. To glaze the cake, I put a large cake pan down with a 4" cake pan turned upside down in the center. The chilled cake goes on top and I pour my white chocolate ganache over the whole thing and let it drip. Because the cake is chilled, the chocolate will begin to set and when it stops dripping, you can trim up the bottom and move the cake to a cake board.
  13. Once the cake is on the board you can add the ears and the horn.
  14. To make the eyelashes, I used plain fondant colored a brownish yellow and then painted it with gold dust mixed with everclear.
  15. To make the buttercream, I used progels (turquoise, pink and yellow) and let them set for about an hour to intensify the color. I rolled out some plastic wrap and placed the buttercream in three lines. Rolled up the buttercream, snipped the ends and placed it into a piping bag with a star tip. Now you can pipe the hair!
  16. The last thing to do is clean up the bottom edge with some sprinkles and you're all done! Happy Unicorn cake making!

Course Preview

Introduction to Cake Sculpting

Skill level: Intermediate

If you've ever wanted to jump into making 3D sculpted cakes but were nervous to try or didn't know how to start, then this class is for you. Liz Marek goes over every step of the process, all the materials you need and the pros and cons of using fondant, modeling chocolate and what recipes to use to get a great sturdy cake and buttercream.

Learn how to find reference photos, how to scale your work up, and how to check your work. Liz also covers an introduction to hand-painting and airbrushing and getting the colors correct.

3:06:05 Minutes of Instruction

What You Will Learn

  • How to find good reference photos or models
  • What type of cake you should use to sculpt with
  • The tools and materials you will need to make amazing structures
  • How to scale up or down any reference
  • Best practices when estimating cake servings
  • How to get the most out of your cakes and not waste ingredients
  • Tons of tricks and tips Liz Marek uses to achieve cakes with style
  • The pros/cons of using modeling chocolate and fondant and when to use them
  • How to color match modeling chocolate and fondant

Tutorial Chapters

  1. Where to find reference 0:18
  2. Calculating scale 6:02
  3. Estimating cake servings 11:42
  4. Editing and printing reference photos in Photoshop 22:14
  5. Designing cake structure 29:17
  6. Tools and Materials 36:33
  7. Structure assembly 41:06
  8. Building the cake 45:08
  9. Frostings and Fillings 47:19
  10. Prepping the cake board 48:36
  11. Building and carving the body 49:46
  12. Center support 58:52
  13. Building the head 1:02:38
  14. Carving the head 1:04:28
  15. Crumbcoating the cake 1:22:15
  16. Preparing buttercream 1:25:20
  17. Final buttercream coat 1:26:07
  18. How to get smooth buttercream 1:27:27
  19. All about modeling chocolate 1:33:48
  20. All about fondant 1:42:53
  21. Coloring fondant and modeling chocolate 1:49:20
  22. What to do with seams and paneling fondant 1:54:54
  23. Making the ears 2:10:02
  24. When to use rice cereal treats and when to avoid them 2:10:24
  25. Checking our ears to the reference 2:17:47
  26. Attaching the ears 2:20:42
  27. Making the hair 2:25:19
  28. Making the back legs 2:28:22
  29. Front legs 2:34:14
  30. How to make the chest fur 2:37:58
  31. Making the eyes 2:39:50
  32. How to make the snout 2:50:32
  33. Making the mouth 2:55:05
  34. Pig tail 2:55:54
  35. Painting the cake 2:57:10

Paid Video

Introduction to Cake Sculpting

Skill level: Intermediate

If you've ever wanted to jump into making 3D sculpted cakes but were nervous to try or didn't know how to start, then this class is for you. Liz Marek goes over every step of the process, all the materials you need and the pros and cons of using fondant, modeling chocolate and what recipes to use to get a great sturdy cake and buttercream.

Learn how to find reference photos, how to scale your work up, and how to check your work. Liz also covers an introduction to hand-painting and airbrushing and getting the colors correct.

3:06:05 Minutes of Instruction

What You Will Learn

  • How to find good reference photos or models
  • What type of cake you should use to sculpt with
  • The tools and materials you will need to make amazing structures
  • How to scale up or down any reference
  • Best practices when estimating cake servings
  • How to get the most out of your cakes and not waste ingredients
  • Tons of tricks and tips Liz Marek uses to achieve cakes with style
  • The pros/cons of using modeling chocolate and fondant and when to use them
  • How to color match modeling chocolate and fondant

Tutorial Chapters

  1. Where to find reference 0:18
  2. Calculating scale 6:02
  3. Estimating cake servings 11:42
  4. Editing and printing reference photos in Photoshop 22:14
  5. Designing cake structure 29:17
  6. Tools and Materials 36:33
  7. Structure assembly 41:06
  8. Building the cake 45:08
  9. Frostings and Fillings 47:19
  10. Prepping the cake board 48:36
  11. Building and carving the body 49:46
  12. Center support 58:52
  13. Building the head 1:02:38
  14. Carving the head 1:04:28
  15. Crumbcoating the cake 1:22:15
  16. Preparing buttercream 1:25:20
  17. Final buttercream coat 1:26:07
  18. How to get smooth buttercream 1:27:27
  19. All about modeling chocolate 1:33:48
  20. All about fondant 1:42:53
  21. Coloring fondant and modeling chocolate 1:49:20
  22. What to do with seams and paneling fondant 1:54:54
  23. Making the ears 2:10:02
  24. When to use rice cereal treats and when to avoid them 2:10:24
  25. Checking our ears to the reference 2:17:47
  26. Attaching the ears 2:20:42
  27. Making the hair 2:25:19
  28. Making the back legs 2:28:22
  29. Front legs 2:34:14
  30. How to make the chest fur 2:37:58
  31. Making the eyes 2:39:50
  32. How to make the snout 2:50:32
  33. Making the mouth 2:55:05
  34. Pig tail 2:55:54
  35. Painting the cake 2:57:10

Blog

Boho Chic

What do (most) brides want in a wedding cake? CHIC. They want it to feel elegant and stylish, up with today's trends and something you'd see straight off of Pinterest. Sure every once in awhile you'll run into the bride who has had her heart set on something totally out of the ordinary like rainbow flames or pink camo, which is fine too, but for the most part it's chic and that's exactly what this cake is. Learn to make the impressive details of this rustic, Boho inspired cake and wow your client and all her guests.

The detail and coloring in the antlers is superb and they are a fresh and unique addition to the rustic trend that is clearly here to stay in the world of wedding cakes.

Boho Antler Birch Cake

Learn the fastest way Liz has found to create a beautiful Juliet Rose, which by the way I might add is one of the most popular kinds of flowers among weddings.

Boho Antler Birch Cake

You'll also learn all of the filler flowers, berries and foliage to go with the Juliet's to create such a chic floral spray.

Boho Antler Birch Cake

I love the addition of the golden feathers. They really finish off that Boho feel, and the bark? Look at that bark! All new techniques to create the most realistic Birch tree cakes possible.

Boho Antler Birch Cake

Such a lovely design with that sort of understated breathtaking beauty.

Boho Antler Birch Cake

Head on over and check out the full Boho Birch Cake Tutorial and all it has to offer! Available to Premium and Elite Members.  Looking for a free tutorial? This Easy Blackberry Tutorial is also a nice addition to any rustic, boho, chic cake! You're welcome 🙂

Frosting and Icing

White Chocolate Ganache Recipe

White chocolate ganache is one of the most versatile things you can make for cake decorating. It works as a smooth frosting, a glossy glaze, a cake drip, and a base for coloring, and it is significantly more stable in heat and humidity than any American buttercream. I have been using it professionally for years, and it is the frosting I recommend to anyone decorating cakes in hot climates or under fondant.

Gold spoon smoothing out white chocolate ganache.

Unlike American buttercream, it doesn't sweat in warm weather because it's almost entirely fat and sugar with very little free moisture. I've been using it professionally for years, and it's the frosting I recommend to anyone decorating cakes in hot climates.

Quick Glance: White Chocolate Ganache Recipe

  • Recipe Name: White Chocolate Ganache Recipe
  • Why You'll Love It: Silky smooth, stable in heat and humidity, and works as a frosting, glaze, or drip.
  • Time and Difficulty: 15 minutes active + 1 hour to set / Easy
  • Main Ingredients: White chocolate, heavy whipping cream
  • Method: Soften chocolate, pour hot cream over, whisk, let set
  • Texture and Flavor: Smooth and creamy when worked, firm and sliceable when set, with a rich and sweet vanilla flavor
  • Quick Tip: Pour freshly made ganache into a shallow dish instead of leaving it in the bowl - it sets in 20 to 30 minutes instead of several hours
ChatGPT
Google AI
Perplexity
Grok
Add us as a trusted site on Google
[feast_advanced_jump_to]

Why This Recipe Works

White chocolate is made from cocoa butter, milk solids, and sugar with no cocoa solids, which is why it's white rather than brown. When you pour hot cream over white chocolate, the fat molecules from both the cream and the cocoa butter combine to form an emulsion - fat droplets suspended evenly throughout the liquid. This is what gives ganache its signature smooth, glossy texture instead of a greasy or separated mess.

As the ganache cools, the cocoa butter begins to crystallize. This crystallization is what causes the ganache to firm up from a pourable liquid into a spreadable, then sliceable, consistency. The ratio of chocolate to cream controls how firm the final ganache sets: more chocolate means more cocoa butter and a firmer result. A 3:1 ratio (three parts chocolate to one part cream) produces a firm ganache suitable for frosting cakes. A 4:1 ratio produces an even firmer result that holds up better in high heat and humidity.

White chocolate ganache doesn't sweat or form condensation the way buttercream does because it contains very little free water. Buttercream holds water between the fat and sugar molecules, which draws moisture from the air in humid conditions and beads on the surface. Ganache is almost entirely fat and sugar with almost no water activity, which is why it stays dry and matte even in a humid bakery.

The temperature sensitivity of ganache comes from cocoa butter itself, which melts at around 93°F - very close to body temperature. This is why timing and temperature control are so important: too warm, and it's too fluid to use as frosting, too cold, and it's too firm to spread.

White Chocolate Ganache Ingredients

Here's everything you need and why each ingredient matters.

White chocolate ganache ingredients in clear glass bowls on a white countertop.

White chocolate is the base of this ganache and provides both the structure and the flavor. The cocoa butter in white chocolate is what crystallizes as the ganache cools and gives it its firm, spreadable set. Use a good quality white chocolate bar or couverture for the best flavor and the most reliable set. If using under fondant, the 3:1 ratio works best. Avoid white chocolate chips, which contain stabilizers that prevent them from melting smoothly and can result in a grainy ganache. Candy melts can be used as a substitute but they contain vegetable fat instead of cocoa butter, which means the ganache will set softer and may require a higher ratio of chocolate to cream to achieve the same firmness.

Heavy whipping cream provides the liquid needed to form the emulsion and contributes richness and body to the finished ganache. It must be heated to a simmer before adding to the chocolate so it's hot enough to melt the cocoa butter and create a smooth emulsion. Do not substitute with half-and-half or milk as the lower fat content will produce a thinner ganache that may not set properly.

How to Make White Chocolate Ganache Step-By-Step

Clear glass bowl with white chocolate inside.
  1. Weigh your white chocolate and place it in a large heatproof bowl. Microwave for 1 minute to begin softening. It doesn't need to be fully melted at this stage. Just soft enough that the hot cream can do the rest of the work. If using a bar, chop it into small, even pieces first so it melts uniformly.
Metal saucepan with heavy whipping cream bubbling inside.
  1. Pour the heavy whipping cream into a small saucepan and heat over medium heat until it just reaches a simmer. You'll see small bubbles forming around the edges and wisps of steam rising from the surface. Do not let it reach a full boil. Boiling cream can cause the ganache to split.
Clear bowl with chocolate and cream inside.
  1. Pour the hot cream over the softened chocolate. Make sure the chocolate is fully submerged in the cream. Do not stir yet. Let the mixture sit completely undisturbed for 5 to 10 minutes. The residual heat from the cream will gently and evenly melt the chocolate.
Whisk above a bowl of melted white chocolate ganache.
  1. Starting from the center of the bowl, whisk slowly outward in small, deliberate circles. The mixture will look cloudy and separated at first. This is normal. Keep whisking slowly, and it will gradually pull together into a smooth, glossy, uniform emulsion. Avoid whisking vigorously as incorporating air can make the ganache grainy.
Close up of white chocolate ganache in a clear glass bowl.
  1. Your ganache is now ready to use for drips or glazing. It should be fluid and pourable with a glossy sheen. For drips, make sure your cake is very cold before applying so the ganache sets on contact.

    For a full tutorial on how to create a drip cake, check out my drip cake recipe.
White chocolate ganache on a blue sheet pan.
  1. To use as frosting, pour the ganache into a shallow dish or sheet pan and cover the surface with plastic wrap pressed directly against the ganache. The shallow layer cools much faster than a deep bowl, cutting the setting time from several hours down to about 20 to 30 minutes at room temperature.
Gold spoon spreading out white chocolate ganache.
  1. The ganache is ready to frost with when it reaches a thick, peanut butter-like consistency and holds its shape when you drag a spatula through it. Stir until smooth and creamy before applying to your cake.

EXPERT TIP: For glazing or for drips, let the ganache cool to 90°F before pouring over a frosted, thoroughly chilled cake for a smooth, shiny finish.

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Common Mistakes to Avoid

Using white chocolate chips. White chocolate chips contain stabilizers and emulsifiers that prevent them from melting into a smooth ganache. They often produce a grainy or lumpy result. Always use a quality white chocolate bar or couverture.

Letting the cream boil. Cream that reaches a full rolling boil is too hot and can cause the cocoa butter in the chocolate to break out of the emulsion, resulting in a greasy, split ganache. Heat until you see the first small bubbles around the edges and then pour immediately.

Stirring too soon. Adding motion before the cream has had time to melt the chocolate causes uneven mixing and can prevent a smooth emulsion from forming. Wait the full 5 to 10 minutes before whisking.

Whisking too vigorously. Aggressive whisking incorporates air bubbles into the ganache, which can make it grainy and less glossy. Whisk slowly from the center outward with deliberate strokes.

Not covering with plastic wrap. Leaving ganache exposed to air causes a film to develop on the surface. When that film gets stirred back in it creates grainy lumps. Always press plastic wrap directly against the surface of the ganache while it sets.

Overheating when softening. If your ganache firms up too much and you microwave it to soften, go in short 10-second bursts only. Overheating causes the emulsion to break and the cocoa butter to separate out as a greasy pool. If this happens, let it cool completely and slowly whisk it back together.

White Chocolate Ganache FAQs

What is the white chocolate ganache ratio?

The ratio refers to the amount of chocolate to cream by weight. A 3:1 ratio (three parts white chocolate to one part cream) produces a firm ganache suitable for frosting cakes in normal conditions. A 4:1 ratio produces a firmer result better suited to high heat and humidity environments. The type of chocolate also affects firmness - real white chocolate with cocoa butter sets firmer than candy melts, which use vegetable fat. Once you find a ratio that works for your climate and chocolate brand, stick with it for consistent results.

How long does white chocolate ganache last?

White chocolate ganache can be kept at room temperature for up to two days because its high fat and sugar content means very little free water is available for bacteria to grow. For longer storage, refrigerate in an airtight container with plastic wrap pressed against the surface for up to two weeks. To use refrigerated ganache, bring it to room temperature and microwave in 10-second bursts, stirring between each, until it returns to a spreadable consistency.

How do you color white chocolate ganache?

Add gel food coloring directly to the finished ganache and stir to combine. Because ganache is already an emulsion with liquid incorporated, adding more liquid in the form of gel coloring won't cause it to seize the way it would with unmelted chocolate. For the most vivid and true-to-color results, use oil-based food coloring or chocolate-specific coloring like Artisan Accents Chameleon colors, which are formulated specifically for use in fat-based mediums.

Can you use white chocolate ganache for drips?

Yes - freshly made ganache that is still warm and fluid is ideal for drips. Make sure your cake is very cold before applying so the ganache sets quickly on contact and doesn't run all the way down to the board. Let the ganache cool slightly so it's not steaming hot before applying, but use it while it's still pourable.

Can you use white chocolate ganache under fondant?

Yes. Ganache is actually one of the best bases for fondant because it sets firm enough to give the fondant a solid, smooth surface to adhere to and doesn't soften the fondant the way some buttercreams can. Let the ganache set

How do you fix split ganache?

Split ganache looks greasy with liquid pooling separately from the solid fat. To fix it, let it cool to room temperature if it's still warm, then add a small splash of warm cream and whisk very slowly from the center outward. The gentle introduction of warm liquid usually brings the emulsion back together. If it has been overheated, the fix requires more patience - keep whisking slowly and it will usually come back.

Can you use white chocolate ganache as a filling?

Yes. At peanut butter consistency, it makes a rich, stable filling that holds up well inside a stacked cake. It pairs especially well with fruit fillings like raspberry or strawberry. Let it set to the right consistency before using as a filling so it doesn't squeeze out when you stack the layers.

Can you use white chocolate ganache for macarons?

Yes - white chocolate ganache makes an excellent macaron filling. For macarons, use a slightly firmer ratio (closer to 3.5:1 or 4:1) so the filling holds its shape between the shells. You can also infuse the cream with any flavoring by simmering herbs, spices, or zest in the cream before straining and pouring over the chocolate.

More Ganache & Frosting Recipes

Watch: How To Decorate A Cake Step-by-Step

Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along

- Liz Marek.

Start Learning Now
smiling woman holding a decorated cake in her hands


Recipe

Gold spoon spreading out white chocolate ganache.
Print Recipe
4.88 from 188 votes

White Chocolate Ganache Recipe

Learn how to make quick and easy white chocolate ganache that can be used for creating a flawless glaze or a delicious smooth frosting. 
Prep Time5 minutes
Cook Time10 minutes
Cooling15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 32 ounces
Calories: 139kcal
Author: Liz Marek

Ingredients

  • 24 oz White Chocolate
  • 8 oz Heavy Whipping Cream
US Customary - Metric

Instructions

  • Microwave chocolate in microwave safe bowl for 1 minute to soften
  • Bring heavy whipping cream just to a simmer then pour over chocolate
    Make sure the chocolate is fully covered
    Let set for 5 minutes
  • Whisk gently to combine cream and chocolate, do not incorporate air
  • Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly) 
  • Pour into a shallow pan or dish to let stiffen up. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency. 

Video

Notes

  • Use a quality white chocolate bar or couverture, not white chocolate chips. Chips contain stabilizers that prevent them from melting smoothly and can result in a grainy ganache.
  • Heat the cream until just simmering, not boiling. Overheated cream can cause the ganache to split.
  • Always press plastic wrap directly against the surface of the ganache while it sets to prevent a film from forming.
  • Pour into a shallow dish to speed up the setting time from several hours to about 20 to 30 minutes.
  • The ganache is ready to frost with when it reaches a thick, peanut butter-like consistency.
  • If the ganache gets too firm, microwave in 10-second increments and stir until it reaches the right consistency. Do not overheat.
  • For drips, use the ganache while it's still warm and fluid. Make sure your cake is very cold so the ganache sets on contact.
  • For glazing, let the ganache cool to 90°F before pouring over a chilled cake.
  • Store at room temperature for up to 2 days or refrigerate for up to 2 weeks with plastic wrap pressed against the surface.

Nutrition

Serving: 4ounces | Calories: 139kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 21mg | Potassium: 68mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.1mg
{ "@context": "https://schema.org", "@type": "WebPage", "@id": "https://sugargeekshow.com/white-chocolate-ganache-recipe/", "name": "White Chocolate Ganache Recipe", "about": [ {"@type": "Thing", "name": "Ganache", "sameAs": "https://en.wikipedia.org/wiki/Ganache"}, {"@type": "Thing", "name": "White chocolate", "sameAs": "https://en.wikipedia.org/wiki/White_chocolate"}, {"@type": "Thing", "name": "Cocoa butter", "sameAs": "https://en.wikipedia.org/wiki/Cocoa_butter"}, {"@type": "Thing", "name": "Emulsion", "sameAs": "https://en.wikipedia.org/wiki/Emulsion"}, {"@type": "Thing", "name": "Heavy cream", "sameAs": "https://en.wikipedia.org/wiki/Cream"}, {"@type": "Thing", "name": "Crystallization", "sameAs": "https://en.wikipedia.org/wiki/Crystallization"}, {"@type": "Thing", "name": "Cake decorating", "sameAs": "https://en.wikipedia.org/wiki/Cake_decorating"}, {"@type": "Thing", "name": "Chocolate", "sameAs": "https://en.wikipedia.org/wiki/Chocolate"}, {"@type": "Thing", "name": "Confectionery", "sameAs": "https://en.wikipedia.org/wiki/Confectionery"}, {"@type": "Thing", "name": "Glaze", "sameAs": "https://en.wikipedia.org/wiki/Glaze_(cooking_technique)"} ] }

Course Preview

Boho Birch Cake

Skill level: Intermediate

Boho is very on-trend right now. If you've been to Pinterest, you've already seen tons of examples of this pretty style, often including: touches of nature, wild flowers, feathers and pops of gold.

In this tutorial, you will learn how to make super-realistic bark textures using your own homemade-molds, how to make pretty Boho style flowers including: the Juliet rose, miniature roses, pepper berries and leaves. You'll also learn how to make realistic deer antlers which are also very on-trend right now. The perfect cake for a baby shower or birthday.

2:10:54 Minutes of Instruction

What You Will Learn

  • How to create a variety of flowers, leaves and berries including the Juliet rose, miniature roses and pepper berries
  • Liz Marek's technique to create hyper-realistic birch
  • Learn how to sculpt deer antlers to elevate your boho cakes to another level
  • A cool technique to create stunning, realistic gold bird feathers

Tutorial Chapters

  1. Getting started with gumpaste supplies 1:44
  2. Making the Juliet rose center 3:44
  3. Creating the center petals 12:00
  4. Creating the second row of petals 17:10
  5. Assembling Juliet rose 20:04
  6. Making the miniature rose center 24:48
  7. Miniature rose outer petals 29:18
  8. Filler thin leaves 31:42
  9. Making rose leaves 36:52
  10. Creating the filler feathers 39:24
  11. Dusting the Juliet roses 44:58
  12. Dusting miniature roses 48:42
  13. Dusting the rose leaves 52:11
  14. Watercolor leaves 56:04
  15. Creating the pepper berries 58:46
  16. Golden feathers 1:00:10
  17. Building antler structure 1:01:52
  18. Sculpting antlers 1:12:46
  19. Painting the antlers 1:21:13
  20. Making birch molds 1:29:11
  21. Covering the cake 1:32:59
  22. Adding bark texture 1:37:08
  23. Painting and Texturing 1:45:08
  24. Food safety tips 1:57:24
  25. Placing antlers and flowers 1:59:35

Paid Video

Boho Birch Cake

Skill level: Intermediate

Boho is very on-trend right now. If you've been to Pinterest, you've already seen tons of examples of this pretty style, often including: touches of nature, wild flowers, feathers and pops of gold.

In this tutorial, you will learn how to make super-realistic bark textures using your own homemade-molds, how to make pretty Boho style flowers including: the Juliet rose, miniature roses, pepper berries and leaves. You'll also learn how to make realistic deer antlers which are also very on-trend right now. The perfect cake for a baby shower or birthday.

2:10:54 Minutes of Instruction

What You Will Learn

  • How to create a variety of flowers, leaves and berries including the Juliet rose, miniature roses and pepper berries
  • Liz Marek's technique to create hyper-realistic birch
  • Learn how to sculpt deer antlers to elevate your boho cakes to another level
  • A cool technique to create stunning, realistic gold bird feathers

Tutorial Chapters

  1. Getting started with gumpaste supplies 1:44
  2. Making the Juliet rose center 3:44
  3. Creating the center petals 12:00
  4. Creating the second row of petals 17:10
  5. Assembling Juliet rose 20:04
  6. Making the miniature rose center 24:48
  7. Miniature rose outer petals 29:18
  8. Filler thin leaves 31:42
  9. Making rose leaves 36:52
  10. Creating the filler feathers 39:24
  11. Dusting the Juliet roses 44:58
  12. Dusting miniature roses 48:42
  13. Dusting the rose leaves 52:11
  14. Watercolor leaves 56:04
  15. Creating the pepper berries 58:46
  16. Golden feathers 1:00:10
  17. Building antler structure 1:01:52
  18. Sculpting antlers 1:12:46
  19. Painting the antlers 1:21:13
  20. Making birch molds 1:29:11
  21. Covering the cake 1:32:59
  22. Adding bark texture 1:37:08
  23. Painting and Texturing 1:45:08
  24. Food safety tips 1:57:24
  25. Placing antlers and flowers 1:59:35

Blog

Geode Heart Topper

Skill level: Newb

Learn how to make a really pretty Geode Cake Topper in the shape of a heart! Sweet as sugar just like your valentine! A lot easier to make than you think!

Instructions

  1. Spray your tinfoil with a little vegetable oil and wipe off the excess
  2. Form your tinfoil into a long trough about 14" long and seal the ends by pinching the tinfoil together
  3. Melt down your clear isomalt and divide into three silicone containers
  4. Color one container white, one medium purple and one dark purple with food coloring
  5. Pour your white isomalt in first, then your medium then the clear.
  6. Top with purple sugar crystals and disco dust
  7. Let sugar set a few minutes until half-set but still soft
  8. Pull off the aluminum foil and shape into a heart
  9. Form the ends around a wooden skewer, soften the sugar with a creme brulee torch if needed
  10. Let heart cool until set
  11. Paint the edges with gold and place into the cake

Blog

24-Layer Chocolate Cake

Skill level: Newb

Learn how to make this delicious and decadent cake made of 12 delicious layers of chocolate cake, caramel filling and topped with yummy fresh berries, shiny ganache and a pretty geode heart! Perfect for Valentines day!

Instructions

Instructions

  1. Make your ganache using the ganache recipe.
  2. Bake three 6" layers of my chocolate cake recipe. After baking, chill in the freezer until almost frozen. This will help you cut them evenly.
  3. Slice the first layer in half, then slice each half in half again so each cake yields four layers.
  4. Combine about 5 cups of easy buttercream with ¼ cup caramel sauce.
  5. Alternate layers of cake and buttercream and then ice smooth.
  6. Chill in the freezer for 10-20 minutes.
  7. Place your chilled cake on top of a bowl or other small container and inside a large pan to catch the extra ganache.
  8. Pour your ganache over the chilled cake and let it drip for about 5 minutes.
  9. Scrape off the excess drips and transfer to a place or cake stand.
  10. Top with fresh berries and the geode heart topper.
  11. Glaze strawberries with food glaze to keep them looking shiny.
  12. Serve at room temperature so that the cake and buttercream is soft and delicious.

Blog

Rice Krispy Treats Recipe

Rice Cereal Treat Recipe For Sculpted Cakes And Toppers

This is my recipe for making rice cereal treats for toppers and for sculpted cakes. The main difference between this recipe and a regular rice cereal treat recipe is that it doesn't have any butter and it has chocolate added to it. Butter makes RKT too soft and not ideal for sculpted cakes. The additional chocolate helps keep the RKT nice and solid so they don't pull away from the structure. 

Make sure that when you are applying RKT to a structure you have a base of melted marshmallows on the structure or your RKT will fall off. Also remember to let your RKT mixture cool for 10 minutes until it can hold it's shape before attaching to the structure. Wrap the RKT well and let cool fully before attempting to carve. 

Recipe

Rice Krispy Treats
Print Recipe
4.80 from 5 votes

Rice Krispy Treats (RKT)

One of the foundational tools of 3D cake sculpting, rice krispy treats are essential to getting shapes and forms that simply can't be achieved with traditional cake sculpting. After trying and testing several recipes over the course of my career, this recipe is my go-to for getting the job done right the first time. 
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 1 lb
Calories: 1811kcal
Author: Liz Marek

Ingredients

Ingredients

  • 8 oz Marshmallows
  • 8 oz Rice cereal
  • 2.5 oz Melted chocolate melties work best
  • Small amount Vegetable shortening
  • Plastic wrap
US Customary - Metric

Instructions

Instructions

  • Put marshmallows into microwave-safe bowl and melt in microwave for 1 minute on high. Check marhsmallows and mix with a spoon and then put back into the microwave for 30 seconds, checking every time and mixing until completely melted.
  • Melt chocolate over a double-boiler on the stove or in the microwave. Microwave chocolate for 30 seconds and stir 2 times, then microwave for 15 seconds at a time, stirring every time and checking until completely melted. Don't over-heat, if chocolate gets heated for too long it will burn.
  • Add rice cereal and melted chocolate to marshmallows. Mix until evenly coated. 
  • Let set 5-10 minutes before handling.

Nutrition

Calories: 1811kcal | Carbohydrates: 409g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Sodium: 199mg | Potassium: 389mg | Fiber: 5g | Sugar: 153g | Calcium: 31mg | Iron: 8.2mg

Blog

White Chocolate Buttercream Recipe

 

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

White chocolate buttercream recipe
Print Recipe
4.91 from 63 votes

White Chocolate Buttercream Recipe

If you've been looking for a delicious white chocolate buttercream recipe, this is it. This is a combination of easy buttercream and white chocolate resulting in a super-smooth, super-delicious buttercream that's great for any application.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 1271kcal
Author: Liz Marek

Ingredients

Ingredients

  • 4 oz Pasturized liquid egg whites
  • 3 teaspoon Créme bouquet optional flavoring
  • ¼ teaspoon Fine salt
  • 16 oz Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 dash Lemon extract
  • 6 oz White chocolate Good quality
  • 24 oz Butter room temperature
US Customary - Metric

Instructions

Instructions

  • Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
  • Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined. 
  • Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
  • Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
  • Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high. 
    Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
  • Whisk on medium-high for a few minutes, until light & fluffy and white in color.

Notes

I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub ¼ cup cocoa for ¼ cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!

Nutrition

Calories: 1271kcal | Carbohydrates: 92g | Protein: 4g | Fat: 101g | Saturated Fat: 63g | Cholesterol: 249mg | Sodium: 964mg | Potassium: 138mg | Sugar: 90g | Vitamin A: 2840IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 0.1mg

Blog

Pink Champagne Cake Recipe

This pink champagne cake is incredibly moist and fluffy thanks to real champagne mixed right into the batter! And just because I like to be extra, I included some sugar bubbles and a gravity-defying champagne bottle! Happy New Year! 

Pink champagne cake is a great cake to use for any celebration. There is just something about those pink layers of cake that scream celebration! I made this pink champagne cake for New Year's Eve but it's really a great flavor of cake for any time. Paired with my easy buttercream frosting with a touch of molasses to warm up the flavor.

champagne cake with gravity defying bottle

Tools & Supplies

Just in case you want to be extra like me, here is a list of all the tools and materials I used to make my gravity defying champagne cake. 

Champagne Cake Ingredients

champagne cake ingredients

I've adapted this recipe from my famous pink velvet cake but reduced the sugar a bit and added some wine flavoring and of course, champagne to the recipe. I made my champagne cake pink but you can totally skip it if you want. The color doesn't affect the flavor.

What's The Best Champagne For Champagne Cake?

close up of champagne bottle

Did you know that not all champagnes are the same? They vary a lot from not very sweet (brut nature) to very sweet (demi sec). For this champagne cake, anything in the middle of the road is going to work for the recipe. Look for the word "brut" on the bottle. If you use sweeter a champagne like demi-sec, reduce the sugar in the recipe by 1 Tablespoon to account for that added sweetness. 

champagne glasses filled with sugar

What does pink champagne cake taste like?

Well, funny you should ask. Pink champagne cake tastes like... Champagne! While to many it doesn't taste exactly like picking up and drinking a glass of fancy champagne, it does have a distinct taste that has notes of sweet vanilla flavor with a bit of tangy-ness mixed in.

What filling should I use with a pink champagne cake?

Pink champagne cake is pretty versatile as far as fillings go but it does traditionally pair best with fruit fillings like strawberry buttercream and a light buttercream like my brown sugar buttercream frosting. It also pairs well with white chocolate buttercream. 

closeup of champagne cake on a white plate

Does a pink champagne cake have alcohol in it?

Without getting into the science of it all, the answer is yes. When you are baking 6" or 8" layers, the cake will retain about 10% of the alcohol content. 10" cakes or larger the alcohol will bake out. If you are concerned about having any alcohol remain in your cake, you can use champagne flavoring instead of real champagne. I use Lorann Oils Sparkling Wine Flavoring.sparkling wine flavoring

Pink Champagne Cake Step-By-Step

Step 1 - Make the cakes. Preheat the oven to 335ºF and prepare three 6"x2" cake pans with cake goop or any kind of pan release that you like. 

Step 2 - Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

Step 3 - Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 

flour, sugar and salt in the bowl of your stand mixer

Step 4 - Combine the milk and the oil together and set aside. 

Step 5 - Combine the egg whites, wine flavoring, champagne, and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.

Step 6 - Add your softened butter to the dry ingredients and mix on low until the mixture resembles coarse sand (about 30 seconds).

vanilla cake ingredients in a mixing bowl

Step 7 - Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my Kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse

pink champagne cake batter

Step 8 - Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 

adding egg white mixture to pink champagne cake batter

Step 9 - Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.

pink champagne cake batter in a cake pan

Step 10 - IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much. Place the cakes into the freezer unwrapped for 30 minutes to flash cool them if you want to decorate right away or wrap them in plastic wrap and freeze until you need them. 

pink champagne cake in a cake pan

pink champagne cake on a cooling rack

Brown Sugar Easy Buttercream

Step 1 - Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes. 

egg whites and powdered sugar in a mixing bowl

Step 2 - Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt, molasses, and vanilla.

holding clear glass bowl above the rim of a metal bowl mixer

Step 3 - Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.

easy buttercream frosting in a metal mixing bowl

Step 4 - (OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.

Pro-Tip: If your buttercream is too cold and is clinging to the bowl, take out one cup and microwave it for 30 seconds. Pour the warm buttercream back into the mixing bowl and it will help the buttercream whip up and become lighter and fluffier. 

How To Decorate A Champagne Cake

Step 1 - Frost your cake. Layer your cakes with about ¼" of buttercream and apply a crumb coat (thin layer of buttercream). Chill your cake for 15 minutes then apply your final coat of buttercream and smooth it with your offset spatula and bench scraper.

frosted champagne cake

If you need more information on how to frost a cake check out my how to make your first cake video. 

how to make a cake tutorial

Step 2 - Make your bubbles. Melt about 6 ounces of simi cakes clear isomalt in a heatproof container. I added in about ¼ teaspoon of gold luster dust to give the isomalt a champagne color. 

Step 3 - Seal your sphere molds together. Pour the melted isomalt into the mold in a thin stream. Then turn the mold over and empty the excess isomalt. Let the mold drain completely then set it aside to cool fully. If you don't have a 3D sphere mold, you can use the half-sphere molds and just stick them together by very gently warming the edge on a hot plate and pushing the two sides together. 

melted isomalt in silicone sphere mold

For the smaller spheres, I just left them solid. You can also hand-roll spheres or use small candies in place of spheres. 

close up of sugar sphere in mold sugar spheres

Cut the nubs off the sphere with a hot knife (heat with a kitchen torch) or just hide the nubs when you place them on to the cake. I also poured some isomalt into a half-sphere mold. 

close up of sugar half sphere

Step 4 - Add your drip. I'm using easy drip but you can also use water ganache and paint it gold. I melted the drip in the microwave for 30 seconds then 15-second increments until it was liquid. Let the drip cool down so that it thickens a bit but is still liquid. You can do a test drip on your chilled cake to make sure it's the right consistency. 

gold drip

Step 5 - Insert a straw into your chilled cake until it rests against the bottom board and cut it off so it's level with the top of the cake. Place a ¼" wooden dowel into the straw and trim it off about 3" from the top of the cake. 

Step 6 - Tape a piece of armature wire to the dowel that is about 8" long using aluminum foil tape. 

dowel inserted into the cake with aluminum foil tape

Step 7 - Add some more drips down the foil until it's covered or you can brush it on with a paintbrush. 

adding a gold drip to the foil structure

Step 8 - Add the empty champagne bottle to the top.

Step 9 - Attach your bubbles to the cake with a little buttercream. Attach bubbles to each other using a little melted isomalt. I used a silicone tool to dab on the isomalt. You only need a tiny amount. 

close up of sugar bubbles on a champagne cake

Is that not the most gorgeous pink champagne cake that you've ever seen! I feel like photos just do not do it justice. I love how the bubbles look and the drip is so cute!

champagne cake on a plate with cake and champagne bottle in the background

Let me know in the comments if you make this cake and don't forget to tag me in your posts! Happy New Year!

Related Recipes

Brown Sugar Swiss Meringue Buttercream

Champagne Bottle Cake Tutorial

White Chocolate Buttercream 

Water Ganache Drip

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.


Recipe

close up of pink champagne cake
Print Recipe
4.88 from 103 votes

Pink Champagne Cake

Pink champagne cake with brown sugar easy buttercream, sugar bubbles and a gravity defying champagne bottle!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 1817kcal
Author: Liz Marek

Equipment

  • Sphere Molds
  • ⅛" Armature Wire
  • ¼" wooden dowel

Ingredients

  • 13 oz cake flour
  • 10 oz sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces unsalted butter room temp
  • 4 ounces buttermilk room temp
  • 6 oz champagne room temp
  • 4 ounces egg whites room temp
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon sparkling wine candy flavor (optional) affiliate link: https://www.amazon.com/dp/B007BIDREU/?ref=exp_sugargeekshow_dp_vv_d
  • 2 oz vegetable oil
  • 1-2 drops electric pink food color optional if you want pink champagne cake

Brown Sugar Easy Buttercream Frosting

  • 8 oz Pasteurized Egg Whites
  • 32 oz Unsalted Butter
  • 32 oz Powdered Sugar
  • 1 Tablespoon Molasses
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 335ºF. Make sure all of your ingredients (champagne, eggs, butter) are at room temperature
  • Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
  • Prepare three 6"x2" cake pans with cake goop or another preferred pan spray. Fill your pans about ¾ of the way full of batter. 
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 
  • Combine the milk and the oil together and set aside. 
  • Combine egg whites, wine flavoring, champagne and vanilla together, whisk to break up the eggs, and set aside. Add in the pink food coloring now if you want your cake to be pink. Set aside.
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). . 
  • Add in your milk/oil mixture and let it mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid, setting one on the bosch) and let it mix for 2 full minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse
  • Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Divide into your cake pans and bake for 30-40 minutes or until a toothpick comes out of the center cleanly. Some shrinking is normal.
  • IMMEDIATELY TAP THE CAKE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking too much. 

Easy Buttercream Instructions

  • Place egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment attached and whip on high for 5 minutes
  • Start adding in your butter (softened) in chunks while it's whipping until all the butter is added. Add in your salt, molasses, and vanilla.
  • Continue whipping until buttercream does not appear curdled and is fluffy and white. This can take up to 15-20 minutes depending on your mixer. If it tastes buttery, keep mixing.
  • (OPTIONAL) switch to the paddle attachment and mix on low for 10-15 minutes to remove bubbles from the frosting. Frosting will be soft and this is normal.

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour

Nutrition

Serving: 1serving | Calories: 1817kcal | Carbohydrates: 186g | Protein: 12g | Fat: 118g | Saturated Fat: 75g | Cholesterol: 291mg | Sodium: 475mg | Potassium: 317mg | Fiber: 1g | Sugar: 149g | Vitamin A: 3635IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg

 

Paid Video

Kate Spade Inspired Sugar Cookies

Skill level: Intermediate

If you're like me, you've always wanted to create those beautiful cookies you see on Pinterest and Instagram but know ZERO about how it's actually done. Ok, maybe not zero but almost zero. I'm fairy certain there is some sort of magic cookie dough recipe and royal icing involved. All I know is when I attempt cookies, they look more like pizzas and that's not a good thing!

Thank goodness Susan Trianos has agreed to share some incredible cookie secrets with us! Everything from how to make the perfect sugar cookie dough, how to customize the flavors, how to keep your cookies perfectly shaped during baking, how to make Royal Icing for piping and flooding easily and reliably every time and obviously, how to decorate those cookies to Kate Spade perfection!

I was so inspired while I was editing this video that I actually made some royal icing and piped with it successfully and it was so easy! I can't wait to make some cookies!

1:23:34 Minutes of Instruction

What You Will Learn

  • How to create delicious, high-end sugar cookie designs
  • Susan's tips and tricks to get perfectly-shaped sugar cookies
  • How to make easy-to-use royal icing that makes decorating a breeze
  • Learn to paint golden highlights and details onto modern, bold designs
  • Several different techniques to stripe cookies, fill with ease, pipe perfect patterns and more!

Tutorial Chapters

  1. Rolling out the cookie dough 0:54
  2. Baking pan tips 6:58
  3. Making royal icing 9:03
  4. Thinning icing 13:20
  5. Piped and flooded technique 21:16
  6. Piped and flooded stripes technique 23:04
  7. Polka dots wet-on-wet technique 27:24
  8. Quick piped flooding technique 32:56
  9. Wet-on-wet hearts 37:10
  10. Wet-on-wet roses and leaves 40:08
  11. Dipping technique 44:30
  12. Fondant-covered cookie 48:24
  13. Textured-fondant cookie 52:16
  14. Piped accents 55:20
  15. Fondant accents 1:04:42
  16. How to get a perfect heart pattern 1:08:16
  17. Artistic brush stroke technique 1:10:12
  18. Painting with gold 1:13:30
  19. Piped petals and leaves 1:17:58

Course Preview

Kate Spade Inspired Sugar Cookies

Skill level: Intermediate

If you're like me, you've always wanted to create those beautiful cookies you see on Pinterest and Instagram but know ZERO about how it's actually done. Ok, maybe not zero but almost zero. I'm fairy certain there is some sort of magic cookie dough recipe and royal icing involved. All I know is when I attempt cookies, they look more like pizzas and that's not a good thing!

Thank goodness Susan Trianos has agreed to share some incredible cookie secrets with us! Everything from how to make the perfect sugar cookie dough, how to customize the flavors, how to keep your cookies perfectly shaped during baking, how to make Royal Icing for piping and flooding easily and reliably every time and obviously, how to decorate those cookies to Kate Spade perfection!

I was so inspired while I was editing this video that I actually made some royal icing and piped with it successfully and it was so easy! I can't wait to make some cookies!

1:23:34 Minutes of Instruction

What You Will Learn

  • How to create delicious, high-end sugar cookie designs
  • Susan's tips and tricks to get perfectly-shaped sugar cookies
  • How to make easy-to-use royal icing that makes decorating a breeze
  • Learn to paint golden highlights and details onto modern, bold designs
  • Several different techniques to stripe cookies, fill with ease, pipe perfect patterns and more!

Tutorial Chapters

  1. Rolling out the cookie dough 0:54
  2. Baking pan tips 6:58
  3. Making royal icing 9:03
  4. Thinning icing 13:20
  5. Piped and flooded technique 21:16
  6. Piped and flooded stripes technique 23:04
  7. Polka dots wet-on-wet technique 27:24
  8. Quick piped flooding technique 32:56
  9. Wet-on-wet hearts 37:10
  10. Wet-on-wet roses and leaves 40:08
  11. Dipping technique 44:30
  12. Fondant-covered cookie 48:24
  13. Textured-fondant cookie 52:16
  14. Piped accents 55:20
  15. Fondant accents 1:04:42
  16. How to get a perfect heart pattern 1:08:16
  17. Artistic brush stroke technique 1:10:12
  18. Painting with gold 1:13:30
  19. Piped petals and leaves 1:17:58

Blog

Cookie Royal Icing Recipe

Royal Icing

This simple royal icing recipe is fast, colorful, tastes great and sets perfectly! You can make a simple cookie look super professional with this royal icing recipe.

Think back to when you use to make cookies over the holidays. What was your favorite part? Besides eating them, mine was definitely decorating them! We would normally get the white canned frosting and my mom would die some in a few different bowls to give us color options. Then the messy awesomeness of the decorating would commence. My brother and I would come up with some crazy looking snowmen, that's for sure. Now I prefer this royal icing as my decorating tool. It is so elegant looking and smooth.

Is it safe to eat royal icing?

When it comes to eating frosting, there are a couple of tips that you should know about. Using raw egg whites in royal frosting is fairly common. When you make royal icing you should use pasteurized eggs. According to research, the salmonella is primarily found in the yolk of the egg, but it is possible that it can be in the whites too. You also have to keep royal icing, that is made with raw egg, in the fridge.

As kids, we would commonly fight over who got to lick the spoon when my mom would make any kind of yummy dessert. In the many years I did that, I never got sick from the raw egg. I am not making light of food poisoning, I have seen some go through it an it looks like hell. So to be safe. This is why I use meringue powder in my royal icing recipe. No chance of salmonella.

What can I use instead of cream of tartar in royal icing?

If you do not have cream of tartar on hand but do have a lemon, you can use equal parts lemon juice or even vinegar. Using these will not affect the taste of your royal icing, as a matter of fact, these can actually enhance the flavor. You can also use corn starch in place of cream of tartar, which I have heard has been done and you can get away with it just fine.

How long does it take for royal icing to dry?

If you're applying the royal icing in a thin layer it can dry fairly quickly. I give myself a 15 minute widow to decorate a half batch. that is if I am doing          If I want a layered look. Such as raised dots or lines, I let the cookies set for a few hours, or even over night. It can take 4 to 6 hours for the frosting to dry and set completely.  A thick layer can take a few days to dry completely.

How should royal icing be stored?

I take all un-used royal icing and store it in the refrigerator. I make sure to put plastic wrap directly on the surface of the royal icing so it doesn't create a crusted layer on top. Then I cover it tightly with more plastic wrap or a lid. When you're ready to use the royal icing take it out of the refrigerator and return the royal icing to room temperature before mixing. Once mixed, let it set for a little while so any air bubble have a chance to escape.

Can you freeze cookies with royal icing on them?

Iced cookies can be frozen in layers. With royal frosting you want the cookies to set and dry completely before storing in the freezer. You can even put wax or parchment paper in between the layers, just to be safe. You'll want to put them in a container that has as little air as possible to avoid freezer burn. You also don't want to freeze them for long since the cookies can absorb that "freezer taste" and no one likes that.

What is the difference between icing and frosting?

Frosting is normally used to coat the outside of a cake or go on top of brownies. It is more buttery to the taste and softer to the touch, fluffier and thick. It hardens, yes, but not as much as royal icing. It can be harder to stack a set of cookies that are frosted instead of iced.

 

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

Cookie Royal Icing Recipe
Print Recipe
4.90 from 19 votes

Royal Icing for Cookie Decorating

Susan Trianos brings up her secret recipe for decorating high-end sugar cookies. This royal icing can be thinned and used for flooding cookies with icing after creating dams from the normal royal icing. Use the regular and thinned icing recipes together to create perfect dots with no peaks, floods of color, stripes and more!  
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 588kcal
Author: Liz Marek

Ingredients

Ingredients

  • 16 oz Powdered sugar 1 lb is about 4 cups
  • 5 tablespoon Water
  • 3 tablespoon Meringue powder
  • Some extra water In case mix is too stiff
  • ⅛ teaspoon cream of tartar
US Customary - Metric

Instructions

Standard Royal Icing

  • Make sure all mixing cups, mixing bowl and attachments are grease and fat-free. Any added fats from residue on mixing cups or bowl will ruin the royal icing.
  • Add all ingredients into stand mixer with paddle attachment and mix on low. If icing mixture is too stiff, mixer will struggle and bog down to mix ingredients. Add small amount of water until mixer doesn't struggle to mix ingredients.
  • Bump up speed to 2 and whip for 7-10 minutes until icing becomes fluffy, increases in volume, is a bright white color with stiff peaks.

Thinned Royal Icing

  • After following above instructions, take a portion of icing and put in a separate bowl.
  • Slowly add water (about 1 tablespoon at a time) and mix with spoon until fully incorporated. Pull mixing spoon up and drizzle icing over itself in bowl until it takes 10-12 seconds for drizzle to flatten back into icing completely.
  • Once you can count 10-12 seconds for drizzled icing to flatten back into icing in bowl, you now have thinned icing, ready to use for flooding sugar cookies with icing. 

Nutrition

Calories: 588kcal | Carbohydrates: 150g | Sodium: 4mg | Sugar: 147g | Iron: 0.1mg

Blog

Shiver Me Timbers!

I think this is it, I can officially say this is my favorite cake Liz has done (thus far). You may or may not know I love pirates. I really don't know what it is. I couldn't have been a pirate, they were despicable human beings, were constantly in mortal danger and showered maybe once every other month, but something about pirates just intrigues me and I can't get enough. This cake is THE ultimate pirate ship cake of all pirate ship cakes and it calls my name. If the outstanding detail and overall aesthetic incredibleness doesn't get you then how about cannons that actually fire?! Yeah you heard me, cannons that actually FIRE.

Don't forget the sweet little working lights at the back of the ship too, because working cannons weren't enough special effects for this cake, no sir.

Pirate Ship Cake

Every good pirate story has a kraken, (again with the mortal danger), and the buttercream waves are so artistic, they really add a lot to the overall look!

Edible Kraken Tentacles Buttercream Waves

A birds eye view of all the fantastical detail, a bit of an overload I know. It is easy to forget this is a completely edible cake, even for a cake decorator.

Pirate Ship Cake

And of course the sails, the sails are magnificent! You definitely don't want to miss the structure and techniques Liz used to create the sails.

Edible Sails

Pirate Ship Cake

And there it goes, sailing away in the distance, about to be viciously destroyed by a kraken, no quarter (that's mercy in pirate talk). Isn't it great?! This cake truly has a vast amount of techniques that really can be used in so many ways for so many things.

I am certain you want to see the cannon firing action for yourself so be sure to check out the promo video below! Until next time scurvy scalliwags.

Blog

Mermaid Topper

Skill level: Newb

Learn how to make a gorgeous mermaid cake topper. This tutorial has been updated with new techniques and a more modern topper design.

23:35 Minutes of Instruction

What You Will Learn

  • How to model a face with no molds
  • Make realistic eyes
  • Sculpt a realistic mermaid body out of fondant

Course Preview

Pirate Ship Cake

Skill level: Advanced

Learn how to make a sculpted pirate ship cake with edible sails, yummy chocolate details, buttercream waves that are airbrushed to perfection and some really incredible cannons that shoot real fireworks!

This cake is sure to be a real show-stopper! Tutorial includes templates for sculpting the cake shape, sail templates, recipes and product links to all the supplies used in this tutorial.

2:03:22 Minutes of Instruction

What You Will Learn

  • How to carve a pirate ship cake
  • Make realistic ocean waves out of buttercream
  • A cool technique to make kraken tentacles
  • How to insert working firework cannons into the pirate ship cake
  • An easy way to insert LED lights onto the captain's deck
  • How to create realistic wooden texture and planks for the pirate ship cake
  • And a super-cool feature: edible ship sails

Tutorial Chapters

  1. Carving the ship 1:22
  2. Stacking the cake 6:54
  3. Crumb coating the ship 19:00
  4. Making the edible sails 21:40
  5. Paneling the cake with modeling chocolate 24:44
  6. Creating the cake board 51:04
  7. Attaching the front bow 53:18
  8. Making the cannons 54:56
  9. Adding the trim 1:03:10
  10. Adding details below cabin 1:08:40
  11. Creating the interior details of the ship 1:10:14
  12. Sculpting the mermaid on the front of the ship 1:19:18
  13. Assembling the masts 1:25:26
  14. Airbrushing 1:35:12
  15. Making the decorative element 1:38:36
  16. Attaching the LED lights to the back of the ship 1:39:36
  17. Attaching decorative element 1:43:50
  18. Hand painting the ship 1:44:22
  19. Attaching sails to ship 1:45:32
  20. Making the water waves 1:50:00
  21. Creating the kraken tentacles 1:53:56
  22. Hand painting finishing details for the cake 1:59:52
  23. Airbrushing finishing details 2:00:32

Blog

Squid Contessa Cake Timelapse

Skill level: Newb

The Squid Contessa was created for the Sugar Spooks 2016 Collaboration and was based off the artwork of Omar Rayyan. She is made from modeling chocolate, fondant and a structure of aluminum foil and foam because I wanted to keep her forever and ever haha! I used Magic Chocolate to mold the tentacles and face and she is painted with cocoa butter.

You can purchase the skull mold from www.decoratethecake.com

21:38 Minutes of Instruction over Timelapse

What You Will Learn

  • How to make a cohesive color palette when painting a design
  • Structure for the tentacles of the Squid Contessa construction
  • Tips on how to work with cocoa butter for hand painting onto modeling chocolate
  • Liz Marek talks about the overall approach of working on an intense project

Paid Video

Pirate Ship Cake

Skill level: Advanced

Learn how to make a sculpted pirate ship cake with edible sails, yummy chocolate details, buttercream waves that are airbrushed to perfection and some really incredible cannons that shoot real fireworks!

This cake is sure to be a real show-stopper! Tutorial includes templates for sculpting the cake shape, sail templates, recipes and product links to all the supplies used in this tutorial.

2:03:22 Minutes of Instruction

What You Will Learn

  • How to form a boat out of cake
  • Make realistic ocean waves out of buttercream
  • A cool technique to make kraken tentacles
  • How to insert working firework cannons into the pirate ship cake
  • An easy way to insert LED lights onto the captain's deck
  • How to create realistic wooden texture and planks for the ship
  • And a super-cool feature: edible ship sails

Tutorial Chapters

  1. Carving the ship 1:22
  2. Stacking the cake 6:54
  3. Crumb coating the ship 19:00
  4. Making the edible sails 21:40
  5. Paneling the cake with modeling chocolate 24:44
  6. Creating the cake board 51:04
  7. Attaching the front bow 53:18
  8. Making the cannons 54:56
  9. Adding the trim 1:03:10
  10. Adding details below cabin 1:08:40
  11. Creating the interior details of the ship 1:10:14
  12. Sculpting the mermaid on the front of the ship 1:19:18
  13. Assembling the masts 1:25:26
  14. Airbrushing 1:35:12
  15. Making the decorative element 1:38:36
  16. Attaching the LED lights to the back of the ship 1:39:36
  17. Attaching decorative element 1:43:50
  18. Hand painting the ship 1:44:22
  19. Attaching sails to ship 1:45:32
  20. Making the water waves 1:50:00
  21. Creating the kraken tentacles 1:53:56
  22. Hand painting finishing details 1:59:52
  23. Airbrushing finishing details 2:00:32

Course Preview

Christmas Tree Cake

Skill level: Intermediate

Oh Christmas Tree, Oh Christmas Tree, your bows are so dee-lic-ousssss. Yep, that's right! Learn how to make a fully edible Christmas Tree cake that is the perfect centerpiece to your next holiday shindig! In this tutorial, you learn how to sculpt the cake, make teeny-tiny edible decorations, how to put lights on your tree and oh, how to make it spin! woohoo!

50:56 Minutes of Instruction

What You Will Learn

  • How to sculpt a cake to look like a tree
  • Liz Marek's technique to add real-working lights into the tree cake
  • How to make the entire cake spin, which is a show-stopper at your holiday party

Tutorial Chapters

  1. Carving the cakes 2:28
  2. Making the green fondant 9:58
  3. Covering the cakes 10:48
  4. Airbrushing the cake 18:44
  5. Prepping the christmas lights 22:00
  6. Stacking the cakes 26:06
  7. Making ornaments 27:46
  8. Attaching the ornaments to the cake 33:02
  9. Baking your cake board 38:00
  10. Carving the cake 40:08

Paid Video

Christmas Tree Cake

Skill level: Intermediate

Oh Christmas Tree, Oh Christmas Tree, your bows are so dee-lic-ousssss. Yep, that's right! Learn how to make a fully edible Christmas Tree cake that is the perfect centerpiece to your next holiday shindig! In this tutorial, you learn how to sculpt the cake, make teeny-tiny edible decorations, how to put lights on your tree and oh, how to make it spin! woohoo!

50:56 Minutes of Instruction

What You Will Learn

  • How to sculpt a cake to look like a tree
  • Liz Marek's technique to add real-working lights into the tree cake
  • How to make the entire cake spin, which is a show-stopper at your holiday party

Tutorial Chapters

  1. Carving the cakes 2:28
  2. Making the green fondant 9:58
  3. Covering the cakes 10:48
  4. Airbrushing the cake 18:44
  5. Prepping the christmas lights 22:00
  6. Stacking the cakes 26:06
  7. Making ornaments 27:46
  8. Attaching the ornaments to the cake 33:02
  9. Baking your cake board 38:00
  10. Carving the cake 40:08
  11. 38:00

Blog

Magical Tea Time

This week we wanted to revisit the lovely Alice in Wonderland inspired Garden Tea Party Cake Liz made for her best friend's bridal shower. You can click the link to visit the tutorial now but I'd appreciate it if you'd stick around and read the rest of the post first. If you can handle it 🙂 This tutorial has been one of my favorite's because, well, LOOK at those teacups! They are out of this world realistic and you, yes you, can learn how to create them too. Plus we get to swoon over the amazing party decor that went with the cake, I mean it really feels as if you are sitting at the Mad Hatter's table and I love it.

Alice in Wonderland Cake

All the little goodies, teapots, clock and overall organized chaos creates a truly magical setting.

Alice in Wonderland Cake

Alice in Wonderland Cake

Here we get a close look at the amazing teacups that really would fool anyone. Even set in the midst of all the real teacups and teapots they do not look fake and that is truly impressive. The teacup technique could be easily used for many other applications as well as the lovely wafer paper flowers.

Alice in Wonderland CakeAlice in Wonderland Cake

The teacups may be considered the star of the show here but that doesn't make the gorgeous and ornate gold doorknob and unique green foliage any less impressive. The way Liz achieves the foliage look is also a favorite technique.

Alice in Wonderland Cake

It's one of those cakes that looks simple at first glance but really once you get to looking closely is not so simple. Simple and easy are not the same thing. You'll find the techniques used to create this cake are as usual, surprisingly easy!

Alice in Wonderland Cake

Alice in Wonderland Cake

Okay, now you have permission to check out the full tutorial if you haven't already. Sign up as a Premium or Elite Member of The Sugar Geek Show to get full access to this amazing tutorial along with over 125 other incredible tutorials! I promise you won't regret it, now I am off to have some tea.

 

Blog

In Lava with Lava Cake

Have you ever had a lava cake? If not you are most definitely missing out. I suggest trying one asap and I guarantee you'll say "where has this been all my life?!". Lava cake is a small chocolate cake with a gooey chocolate center that spills out like lava when cut into, thus the name.

Today I ventured over to The Cook N Share YouTube Channel to explore just how lava cake is made. I am not gonna lie, my mind was blown. It was SO much simpler than I had imagined! I had always thought it was two separate recipes put together, one for the lava and one for the cake but *SPOILER ALERT* it is one batter that bakes on the outside but also leaves the chocolaty lava center! Perhaps I am the only one on earth who didn't know that but it was an exciting moment nonetheless.

Here is the delicious recipe Cook N Share shares from their website:

Molten Lava Cake
Found at cooknshare.com

Molten Lava Cake

Ingredients:

  • 4 oz. (½ cup) semi sweet chocolate chips
  • 1 stick butter, (½ cup) cubed
  • ½ cup all purpose flour, sifted
  • ½ teaspoon vanilla extract
  • 4 eggs
  • 1 cup confectioner sugar
  • baking spray or melted butter
  • Ramekin cups (3 inches wide x 2 inches tall)

Directions:

  1. Boil some water in a saucepan and a place a bowl over it. Making sure the bowl doesn't touch the water.
  2. Place the chocolate chips and butter in the bowl. Whisk until the chocolate and butter melt and become well incorporated. You can also microwave them to make them melt faster. Just make sure you don't burn the chocolate. Turn off the heat and allow the mixture to cool. Set it aside.
  3. In a separate bowl, add in the eggs, vanilla extract and confectioner's sugar. Beat using an electric mixer or whisk until everything is well combined and the eggs are pale in color.
  4. Add the chocolate mixture and whisk well. Sift the flour into the mixture and whisk until it's smooth and well incorporated.
  5. Spray the ramekin cups with baking spray. You can use melted butter, as well. Pour in the batter until the cups are ¾ full.
  6. Bake in a preheated oven at 450 degrees F (232 C) for at least 14 minutes. (Small ramekins might take 10 minutes only). Remove them from oven and allow them to cool down for a few minutes. The cakes should come free of the cup walls automatically after a couple of minutes.
  7. Carefully go around the edges of the cups with a sharp knife to make sure they have loosened. Cover them with a platter and flip them . Pull away the ramekin cups.
  8. Serve your molted lava cakes with slice raspberry, strawberry, or vanilla ice cream if you wish. Slice and serve.  Enjoy your molten lava cakes!

 

Lava cake can be taken out of the ramekins and plated with a little ice cream and a lovely garnish.

Chocolate Lava Cake
Found at bestofwardah.blogspot.com

Or they can be eaten straight from the ramekin or in this case adorable little teacup if you just can't get it in your belly fast enough.

Lava Cake in Cup
Found at biggerbolderbaking.com

Check out Cook N Share's tutorial below to watch how to make this special dessert!

 

Course Preview

Realistic Burrito Cake

Skill level: Intermediate

I finally made a tutorial on how to make my award-winning realistic burrito cake. This cake has gone viral in the past a couple times. I put a twist on it this time around and I entered it in the Great American Cake Show this year and won silver!

Learn how to make realistic cheese, tomatoes, black beans, and mexican rice in addition to making a charred medium rare steak out of fondant and sour cream with guacamole, all wrapped up in a delicious tortilla on a wooden cake board with edible napkins.

45:25 Minutes of Instruction

What You Will Learn

  • How to create realistic burrito ingredients including: black beans, tomatoes, and mexican rice
  • How to sculpt a realistic steak with a seared char and make it look medium-rare
  • How to create a tortilla out of fondant
  • A cool way to create a white wooden texture on your cake board

Tutorial Chapters

  1. Making the cake boards 1:04
  2. Carving the cakes 3:38
  3. Crumb coating the cakes 7:20
  4. How to make the black beans 7:54
  5. Making the Mexican rice 8:54
  6. How to make the tomato 11:28
  7. Making the steak 17:04
  8. Covering the burrito cakes 25:22
  9. Texturing the tortilla 28:56
  10. Creating the wooden texture cake board 29:22
  11. Coloring the burrito 35:32
  12. Making the napkins 39:36
  13. Applying the details 40:26
  14. Making the cheese 43:30

Paid Video

Realistic Burrito Cake

Skill level: Intermediate

I finally made a tutorial on how to make my award-winning realistic burrito cake. This cake has gone viral in the past a couple times. I put a twist on it this time around and I entered it in the Great American Cake Show this year and won silver!

Learn how to make realistic cheese, tomatoes, black beans, and mexican rice in addition to making a charred medium rare steak out of fondant and sour cream with guacamole, all wrapped up in a delicious tortilla on a wooden cake board with edible napkins.

45:25 Minutes of Instruction

What You Will Learn

  • How to create realistic burrito ingredients including: black beans, tomatoes, and mexican rice
  • How to sculpt a realistic steak with a seared char and make it look medium-rare
  • How to create a tortilla out of fondant
  • A cool way to create a white wooden texture on your cake board

Tutorial Chapters

  1. Making the cake boards 1:04
  2. Carving the cakes 3:38
  3. Crumb coating the cakes 7:20
  4. How to make the black beans 7:54
  5. Making the mexican rice 8:54
  6. How to make the tomato 11:28
  7. Making the steak 17:04
  8. Covering the burrito cakes 25:22
  9. Texturing the tortilla 28:56
  10. Creating the wooden texture cake board 29:22
  11. Coloring the burrito 35:32
  12. Making the napkins 39:36
  13. Applying the details 40:26
  14. Making the cheese 43:30

Blog

Crusting Cream Cheese Frosting Recipe

Crusting Cream Cheese Frosting That Is Silky Smooth, Creamy And Stable Enough To Use Inside And Outside Your Cake

Crusting cream cheese frosting is made with cream cheese, butter, powdered sugar and extract and pairs with just about any cake flavor you can imagine. Think about it. Cream cheese basically equals cheesecake. Cheesecake goes with ALL THE THINGS. Crusting cream cheese frosting is most often paired with old-fashioned red velvet cake, carrot cake, chocolate cake and even lemon cake!

cream cheese frosting recipe

Basically, you can't go wrong with using crusting cream cheese frosting for everything including cupcakes and sugar cookies.

The best part about this cream cheese frosting is that it is a crusting recipe. That might sound a little odd to you but basically that means that the sugar content in this frosting is high enough that the granules of sugar turn into tiny little crystals and form a thin and crispy outer layer to the cake.

If you need a version that crusts for smoothing with the Viva method, check out my classic cream cheese frosting. But if you want the best flavor with no starchy aftertaste, the granulated sugar version wins every time.

Crusting Cream Cheese Cake Frosting Recipe

Why is this awesome? (trust me, it's AWESOME!)

If you've ever worked with cream cheese frosting before you know it has a horrible tendency to be a little wet, a little soft and a whole lot unstable in warm weather.

This crusting cream cheese frosting crusts so that it's very stable and can be used as a filling for cakes, frosting for the outside, cupcakes and even on cookies. I would still stay away from using this frosting under fondant though, cream cheese and fondant just do not get along and you end up with a melting layer of gooey sugar under the fondant.

How To Make Crusting Cream Cheese Frosting

To actually make the crusting cream cheese frosting you can get it done in about 10 minutes flat.

  • Cream your room temperature butter with the paddle attachment until it's nice and smooth with no lumps (on low).
  • Add in your room temperature cream cheese and cream until smooth with the butter.
  • Start adding in your powdered sugar (sifted) one cup at a time while mixing on low. Don't add the next cup until the first is incorporated fully.
  • Once your powdered sugar is incorporated and the frosting is smooth you're done! This is a THICK cream cheese frosting so that it is stable and won't' melt all over your cake.

cream cheese frosting recipe

I admit that crusting cream cheese frosting really eluded me for a long time. Don't get me wrong, I loved eating it on cupcakes and a nice slice of carrot cake from one of my favorite bakery but when I would try to make it myself to use with my client cakes, I never really felt it would work. It was either too soft or tasteless.

Most of the time when I see a cream cheese recipe, it has added liquid to it like milk or cream. I feel like this really causes the frosting to be too soft. Ok for cupcakes but not great for cakes. So why add it?

cream cheese frosting for cupcakes

You'll notice that this recipe has more butter to cream cheese ratio than a typical cream cheese recipe. Butter helps with stability, flavor, and creaminess. There's just enough cream cheese to add a nice flavor to the frosting but not so much that it breaks down the frosting and makes it too wet.

Tips For Successful Crusting Cream Cheese Frosting

cream cheese frosting recipe

  1. Did you forget to bring your cream cheese to room temperature? I'll tell you a secret, I never ever do. I simply take the cream cheese out of the packet, cut it up into cubes and microwave for 10 seconds. By the time I get my butter and sugar measured, the cream cheese is at room temperature
  2. Speaking of butter, I usually have butter at room temperature at all times but if you have forgotten, you can microwave your butter in 10-second increments until you can press a fingerprint in the surface of the butter and the cube still holds it's shaped. You don't want the butter too soft or it will be hard to incorporate with the cream cheese successfully.
  3. Sift your powdered sugar for a super smooth buttercream but I admit, I hardly ever do this
  4. Need your buttercream to be whiter? Add in some white food coloring!
  5. You can switch out the vanilla extract for any extract to compliment the cake (think orange for citrus or almond for spice cake)
  6. Do you really have to use unsalted butter for cream cheese frosting? The short answer is yes. If you use salted butter you MIGHT feel like the frosting literally tastes salty. By using unsalted butter you can control the level of saltiness in your buttercream. If all you have is unsalted butter, don't fret. Just use what you have and leave out the extra salt listed in the recipe.

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

cream cheese frosting recipe
Print Recipe
4.90 from 110 votes

Crusting Cream Cheese Frosting Recipe

A delicious cream cheese buttercream that is sturdy enough to pipe or frost and fill your cakes. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 3 lbs
Calories: 1989kcal
Author: Liz Marek

Ingredients

Ingredients

  • 12 oz cream cheese room temp
  • 12 oz unsalted butter room temp
  • 48 oz powdered sugar
  • 1 tablespoon clear vanilla
  • ½ teaspoon salt
US Customary - Metric

Instructions

Instructions

  • Cream the softened butter with the paddle attachment until smooth. Add in your softened cream cheese and continue creaming on low until fully incorporated and smooth. 
  • Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
  • For a whiter buttercream, add white food coloring. Store leftover buttercream in the fridge for up to a week or freeze up to 6 months. 

Notes

This buttercream cannot be left out for more than 4 hours.

Nutrition

Calories: 1989kcal | Carbohydrates: 305g | Protein: 5g | Fat: 87g | Saturated Fat: 53g | Cholesterol: 245mg | Sodium: 788mg | Potassium: 122mg | Sugar: 298g | Vitamin A: 2905IU | Calcium: 92mg | Iron: 0.5mg

Cream cheese frosting is made with cream cheese, butter, powdered sugar and extract and pairs with just about any cake flavor you can imagine. Think about it. Cream cheese basically equals cheesecake.

Cake

Carrot Cake With Pineapple Recipe

Chunky homestyle carrot cake with pineapple, candied pecans, coconut and lots of carrots! Frosted with tangy classic cream cheese frosting. My favorite cake to bake for my family! 

Moist carrot cake with pineapple, toasted coconut, candied pecans and big chunks of carrots. Frosted with brown butter cream cheese frosting

This carrot cake with pineapple has made lovers of carrot cake who have previously said they hated carrot cake. There are two kinds of carrot cake people out there. Those that like a nice spice cake with some teeny tiny carrots in it and those who like a teeny tiny bit of cake with their carrots. I fall in the second category. 

I love making this carrot cake because it comes together in one bowl and is pretty much impossible to mess up! 

Carrot Cake Ingredients

carrot cake ingredients

It might seem like there are a lot of ingredients in this cake that you don't fully understand why they are necessary but let me explain!

  • Pineapple - Adds amazing flavor and moisture to your carrot cake as well as texture
  • Candied Pecans - Sweet, salty and crunchy. Candied pecans add a delicious crunch and texture to the carrot cake. 
  • Toasted Coconut - Adds another dimension of earthy flavor and texture to the cake
  • AP Flour - You might be surprised to see me using All-Purpose flour instead of cake flour but because there is so little flour in this carrot cake, we need the extra gluten to hold everything together. 
  • Mashed Banana - So once upon a time I wanted to make my carrot cake and didn't have any applesauce but I did have a frozen banana so I used that instead. Honestly, I liked it better than the applesauce for that added moisture! You can use either banana or ½ cup applesauce. 

Why do you put pineapple in carrot cake?

It might sound crazy but pineapple tastes amazing in carrot cake! Not only do the flavors compliment each other perfectly but the pineapple keeps the cake extra moist! The pineapple in carrot cake also holds onto moisture for longer so the carrot cake is less prone to drying out. 

This carrot cake with pineapple actually gets better with age. In my opinion, it actually tastes better the second day! I wrap my cakes in plastic wrap and leave them on the countertop to frost the next day. This gives the flavors time to meld together and the cake actually gets even moister. It's truly magical! 

piped buttercream carrots on carrot cake

How do you grate carrots for carrot cake?

I like my carrots to be nice and chunky. To prepare my carrots, I chop off the tops of the carrot and then peel them. If you don't peel your carrots, they can turn green while baking. 

To speed things up, you can use a food processor. To get 2 ¼ cups of carrots, I needed about 5 medium-sized carrots. Thankfully this carrot cake doesn't require exact amounts of carrot. 

Homestyle carrot cake with pineapple, toasted coconut, candied pecans and big chunks of carrots. Frosted with brown butter cream cheese frosting and buttercream carrots

How do you make a carrot cake?

The best thing about this carrot cake with pineapple is that it all comes together so easily in one bowl. 

  1. Sift together your flour, sugar, salt, baking soda, and spices
  2. Combine together your eggs, oil, melted butter, and vanilla
  3. Pour your egg mixture into your flour mixture and stir until combined. 
  4. Fold in candied pecans, toasted coconut, carrots, pineapple and banana, and stir until just combined. 
  5. Divide into pans and bake! I have baked my carrot cake in two or three 8" pans. Two pans will have thicker layers but take longer to bake. Three pans will make thinner layers but bake in about 30 minutes. 

Let your cake layers cool before frosting

Carrot cake with brown butter cream cheese frosting
how to make a carrot cake

How to make a carrot layer cake with cream cheese frosting

This carrot cake with pineapple and cream cheese frosting comes together in ten minutes flat! 

  1. Place your first layer of carrot cake on your cake cardboard or on your cake plate. 
  2. Spread a thick layer of cream cheese frosting onto the cake layer.
  3. Place your second layer of cake on top of the frosting. Repeat if you have more layers. 
  4. Cover the whole cake in another thick layer of frosting. I like to keep my frosting rustic looking. 
  5. Pipe some cute buttercream carrots on top (see video for instructions)
carrot cake with brown butter cream cheese frosting and buttercream carrots

carrot cake with pineapple, candied pecans, toasted coconut and big chunks of carrots. Frosted with brown butter cream cheese frosting

BONUS: Want step-by-step instructions on how to make your first cake? Watch my how to make a cake video tutorial! 

how to make a cake tutorial

I love how my brown butter cream cheese frosting tastes with this carrot cake. If you need a sturdier frosting, try my crusting cream cheese frosting

My easy buttercream is delicious too if you need to cover the cake with fondant (fondant and cream cheese don't mesh well together). You can replace some or all of the butter in my easy buttercream with brown butter if you want to keep that flavor. 

brown butter cream cheese frosting

For more spring and Easter desserts, you have to try my Carrot Cake Bars! They're perfect if you want something easy to slice and serve. My Speckled Easter Cake adds a soft pastel look that still feels simple and understated. For something a little more playful, this Bunny Butt Cake makes a cute and festive centerpiece.

Recipe

Carrot cake with pineapple and brown butter cream cheese frosting
Print Recipe
4.91 from 60 votes

Carrot Cake With Pineapple Recipe

Carrot cake with pineapple, big chunks of carrots, toasted pecans and brown butter cream cheese frosting is the ultimate homestyle carrot cake!
Prep Time25 minutes
Cook Time43 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 1855kcal
Author: Liz Marek

Ingredients

Cake Ingredients

  • 9 ounces All Purpose flour
  • 7 ounces granulated sugar
  • 7 ounces brown sugar
  • ½ teaspoon salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger powdered
  • 5 ounces vegetable oil
  • 3 ounces butter melted
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 5 ounces candied pecans chopped
  • 3 ounces shredded coconut toasted
  • 8 ounces carrots grated (about 4-5 medium carrots)
  • 8 ounces pineapple drained and crushed
  • 1 whole ripe banana mashed or 4 oz unsweetened applesauce

Browned Butter

  • 12 ounces unsalted butter (after browning it should weigh about 10 ounces)

Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • 6 ounces unsalted butter room temperature
  • 10 ounces brown butter softened butter consistency
  • 32 ounces powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract (optional)
  • ½ teaspoon salt
US Customary - Metric

Instructions

Brown Butter

  • (It's best to do this the day before you bake) Place butter into a medium-sized saucepan over medium-high heat and bring to a simmer.
  • Whisk constantly (butter will foam up) and cook until the butter is a deep golden color
  • Pour the browned butter (do not strain) into a heat-proof container and let cool at room temperature overnight (or you can put it in the fridge to help speed up the process but stir every 20 minutes to prevent it from getting too hard. The butter needs to be soft but not melted.

Cake Instructions

  • IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe) 
  • Sift together flour, sugar, salt, baking soda and all the spices.
  • Mix together oil, melted butter, eggs and vanilla and blend into dry ingredients.
  • Add remaining ingredients and fold until combined.
  • Pour into three 8" cake pans that have been coated in cake goop (pan release). The layers will bake to about 1 ½" tall.
  • Bake at 350º F about 30 minutes. Test for doneness in multiple areas near the center with a tooth pick. If the tooth pick comes up dry with a few crumbs stuck to it, the cake is done. Let cakes cool in the pan for 15 minutes before turning out onto a cooling rack to cool the rest of the way. Cover with plastic wrap and chill before frosting. 

Cream Cheese Frosting

  • Cream the browned butter with the whisk attachment until smooth
  • Add in your softened cream cheese and whip together until smooth and no lumps are present
  • Slowly add in powdered sugar one cup at a time while mixing on medium until smooth
  • Add in your vanilla and orange extract and salt and mix until smooth.

Video

Notes

Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
6. Brown your butter the day before baking and leave it at room temperature so that it's the right consistency for making buttercream the next day. 

Nutrition

Serving: 8ounces | Calories: 1855kcal | Carbohydrates: 209g | Protein: 13g | Fat: 112g | Saturated Fat: 69g | Cholesterol: 339mg | Sodium: 856mg | Potassium: 361mg | Fiber: 3g | Sugar: 177g | Vitamin A: 7542IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 3mg

 

Blog

Elegant Wedding Cake Meets Mexican Culture

The latest cake tutorial to be found on The Sugar Geek Show is a lovely Jewel Toned Mexican Inspired Wedding Cake that is insanely unique for several reasons. Combine it with the Fuchsia Flowers, Buds and Berries Tutorial and you have a plethora of brand new techniques you can use on any cake! That's right, I said plethora. Liz made this cake for a special friend who wanted to represent the coming together of two cultures. Very cool. Let's take a closer look at the stunning details.

First off we have to swoon over this rose. Just let that set in for a bit. It's so realistic your guests will be trying to smell it. Now you're thinking, " it is gorgeous but it must be super difficult and time consuming", but guess what? IT'S NOT. Liz said, and I quote, "I think it's the easiest rose I have ever made". BONUS!

Fuchsia Sugar Rose

This is the photo Liz took of the real rose that inspired her. It is unlike any other rose I have ever seen, not that I am a rose expert of any kind whatsoever but I can see why she was inspired to creepily take a photo of her neighbor's rose; this definitely needed to be done in sugar.

Fuchsia Rose

Beautiful gold leaves are a perfect accent on this cake and would be to many other cake designs as well, especially this time of year!

Edible Gold Leaves

Learn how to make these super cute Mexican paper flags!

Jewel Toned Mexican Wedding Cake

Edible decoupage is a super cool technique to be used on cakes. Decoupage is the art or craft of decorating objects with paper cut-outs. Layering the images as Liz did also adds even more interest.

Decoupage Cake

Jewel Toned Mexican Wedding Cake

Liz demonstrates how to arrange the flowers, buds and berries on the cake to create a look that's appealing to the eye.

liz-marek-placing-flowers-in-cake-jewel-toned-mexican-inspired-wedding-cake

Here she is, the full beauty in all her glory. Love the theme of this cake and how Liz brought it to life!

Jewel Toned Mexican Wedding Cake

At this point, you should be inspired to sign up as a Premium or Elite Member of The Sugar Geek Show if you haven't already. If you're still on the fence, check out this FREE tutorial on how to make the incredible sugar berries from this cake. I have to tell you, this technique in my opinion is genius! Also check out the trailer's for both the Jewel Toned Mexican Inspired Wedding Cake and the Fuchsia Flowers, Buds and Berries.

 

 

Course Preview

Jewel-Toned Mexican Inspired Wedding Cake

Skill level: Intermediate

This wedding cake was created for a dear friend who wanted her cake to show the coming together of two cultures. I wanted to do something bold with deep jewel tones of purple and dark blue with pops of fuchsia flowers.

In this tutorial I show you how to do a two toned double barrel, how to use edible images in a design without them looking cheesy (free downloadable flowers) how to do some pretty piped accents, how to make some pretty traditional paper flags out of Photofrost sheets and how to arrange your pretty fuchsia flowers to accent your final cake.

1:10:16 Minutes of Instruction

What You Will Learn

  • How to evenly cover a cake tier in fondant
  • The paneling method to cover a tricky 4" round tier in fondant
  • How to add 2 different fondant colors to a double barrel
  • How to use edible images to create a fantastic decoupage
  • A simple way to design the flags
  • Liz Marek's way of arranging flowers on a cake

Tutorial Chapters

  1. Covering bottom tier 1:15
  2. Paneling 4" round in fondant 7:28
  3. Covering the double barrel in 2 different colors of fondant 15:04
  4. How to get fondant to roll out rectangular 18:50
  5. Paneling the white fondant on the double barrel 24:40
  6. Cutting the flags 33:44
  7. Creating the flag designs 34:38
  8. Stacking the cake 39:32
  9. Applying the flags to the cake 41:40
  10. Decoupage Flowers 45:30
  11. Piping leaves with royal icing 50:26
  12. Painting the piping 1:00:42
  13. Assembling the flowers (flowers in separate tutorial) 1:02:26
  14. Sealing the cake 1:09:32