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    Accesorios de reposteria

    Accesorios de reposteria

    • 363 Pins

    Optical Illusion Cake Tutorial Wicked Goodies

    Optical Illusion Cake Video Tutorial

    PreciousPeggy's Fondant Circles Cake Tutorial Tutorial on Cake Central

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    Tutorial - quilling with shapes of cakes!

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    How to make fondant grass with the star tip

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    straw support guide

    How to stack your cakes using fat straws

    nikole's wee wedding cake guide

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    Cake servings guide

    Things Your Baker Knows: Eight Reasons You Shouldn’t DIY Your Wedding Cake

    Cake portions guide

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    How to make fondant lace with a lace placemat

    Carola bakt Zoethoudertjes: Goedkoop kant rollen van fondant

    Perfect blog post to direct you on serving sizes for your candy/cake/dessert bar serving sizes for your wedding. A MUST read.

    Cake, Cupcakes, Candy Calculators for a Dessert Buffet


    How to use gelatin to make a lace applique and butterfly wings!

    Cake and Frosting coloring and flavoring guide

    All About Cake Guide | U Create

    Wedding Cake Guide

    The Wandering Gypsy Bridal Guide


    Tribal | Tribals | glittermotifs


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    Carving and stacking the beginnings of the Mulberry bag cake... | The Mulberry Handbag Cake tutorial is now live on our blog

    The Handbag – Tutorial

    Teeth Tutorial ( clay tutorial but can be used for gumpaste/fondant )

    Fimo Denture TUTORIAL

    How to make perfectly smooth frosting - simple DIY photo tutorial. This link works, unlike the one I pinned a while back.

    That Really Frosts Me: Smooth Buttercream Frosting

    Victoriana Wedding Cakes step-by-step cake decorating - Piping a lattice effect in to the scallop

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    Good suggestions for making a professional cake at home.

    Cake for 60 | Korena in the Kitchen

    cake serving sizes

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    This is smart...Bake cake in snow cone cups for party hat cakes, princess castles, Christmas trees, etc...

    Birthday Party Hat Cakes

    Rock Candy: 2 cups water, 1 cup white corn syrup, 3 1/2 cups sugar, 1/4 tsp cream of tartar. Then I added: 1/4 tsp vanilla extract, 3 drops of blue gel food coloring. I boiled the mixture and then continued stirring it on the heat until it reached 300 degrees F (used a candy thermometer to measure the temp). At that point, I poured it into a tray to cool. It hardened up in about an hour and then I smashed it to pieces.

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