“Buttercream with 50 percent butter and 50 percent shortening is more stable than all-butter. For lettering, adding corn syrup instead of water can help with stretchability.” “If you’re doing a layer ...

Despite the fact that I’m a cooking editor, I don’t have much experience with cake decorating. I bake a lot, sure, but I typically top my cakes with dollops of whipped cream and sliced strawberries or ...

For special occasions and birthday celebrations, there’s no better dessert than a perfectly decorated layered cake. But with so many rules and techniques, cake decorating can be challenging for ...

If you're an avid home baker, you probably love baking all sorts of cakes, whether a classic buttermilk vanilla cake or a fancy red velvet cake. While the process of baking the actual cake and ...

Even the most fastidious pastry chef (I may or may not have two pairs of culinary tweezers, X-Acto knives, and a protractor in my kitchen drawer) can acknowledge the charm of an imperfect-looking ...

Molly Yeh is a food blogger and cookbook author who has contributed numerous recipes to Food & Wine and is the host of the Food Network show Girl Meets Farm. Freezing the cake layers for at least an ...

There are two types of Mexican sugar skulls: those made to eat and those made for decoration. Thankfully, Mexican cookbook author Yvette Marquez-Sharpnack has offered a solution, mini lemon sugar ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Despite the fact that I’m a cooking editor, I don’t have much experience with cake decorating. I bake a lot, sure, ...