Eggs are a fundamental component in most baked goods. Yes, there is a whole chapter/book to be written on egg-free baking, but we shall come to that later. For now, lets talk about eggs.   Egg whites are used to create a light texture and a tender crumb in a number of cake recipes. These […]

Soft pillowy meringue kisses are not only gorgeous to look at and sumptuous to eat, they are also very easy to make! These are absolutely perfect melt-in-the-mouth little morsels, sandwiched with chocolate ganache. And, if you watch the video carefully, you will also see a neat little way of smuggling in some chocolate chips, win […]

What is flower paste/florist paste/ gum paste? Florist paste (also called Flower Paste) is a slab of edible thick play-dough like substance made out of very fine sugar and additives. You will find it in almost all cake decorators’ cupboard. Why? Because it is used to make the most fundamental decorative additions to a cake […]

This is a blogpost that I have been meaning to write for some time. In late 2012, Jess and I designed this class for students who wanted a crash course in cake making and decorating. Our Techniques Masterclass is an intensive five day cake marathon! Here is feedback that we received today about the Masterclass that was […]

Brownies are intensely personal sweet treats. I like them super gooey with a very moist crumb. I do not like very dense brownies, the kind that stick to your teeth and prevent you from smiling gleefully while eating a large chunk. I practically never make the same recipe twice, but keep adding/deleting chopped nuts, berries […]

This is a class that has been in planning for a long time. You see, we have to take a number of factors into account before we announce a class. The easy availability of all equipment, the easy transportation of final cake projects, the confidence that ALL students will be able to keep up with […]

I first came across Naz’s work (we are on first, shortened, name basis) a few years ago when I was looking for a cupcake nozzle. She used to run a cute little cake and cake equipment shop in Greenwich Market. You might remember Daisy Cakes, if you ever visited Greenwich Market. Daisy Cakes was a gorgeous […]

Ok, I admit it. Raisin and Nut Oat Squares is just a posh name for flapjacks. But now that I can vent all my pent up blogging frustrations in this new blog, I think I have a right to pretend being arty and construe complicated names for simple recipes. I have now made these flapjacks […]

Cupcakes made for our Boutique Cupcakes Class. We do not teach this class anymore, but many techniques used in these cupcakes are covered in our Techniques Masterclass as well as the very popular Complete Cupcake Masterclass. Blogpost about these cupcakes coming soon!  

Every now and then you make a cake that you find so achingly beautiful that you want to take a gazillion pictures of it. This was one such cake. I made it for a lovely bride a few years ago and still do think that this is the prettiest cake that I ever made. However, […]