When I decorate cakes, one of my main priorities is that the fun outweighs the “work.” Cake decorating is a gratifying creative outlet, but it can be challenging, tedious and very time consuming. After a cake project, you don’t want to be so exhausted and covered in frosting that can’t fully enjoy the finished product. (I learned this the hard way after many years of trial and error)! On more intricate projects I like to spread my time out over a few days. Don’t worry, you can do this and still have a very fresh, moist cake—I’ll show you how! The taste is the most important part, after all. 😊
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Thanks for Reading. ❤️
Is there a cake decorating technique or baking tutorial that you would like for me to share?
Please comment below with any cake projects, cake designs or baking methods that you’d like for me to cover. I’ll be reading every comment and it will help me tremendously as I plan out my blog content!
Love all your cakes!! The vanilla almond was definitely a favorite!. We purchased one at every family celebration! ❤️❤️❤️
Thank you Katie! 🙂
Strawberry! My favorite cake… ever! Yours specifically! Can’t wait!
Thank you Madi! 🙂
I love your buttercream. Please share how to make it and your wonderful vanilla almond cake. I was going to order it for my son’s graduation
Thanks so much Joann! My buttercream recipe will be one of the first recipes I post! 🙂
Hi Amy! You made my wedding cake. Red velvet ❤️ I was hoping to buy some cupcakes for our anniversary and was sad to see you closed. I would love a recipe or even if I could pay to make them if you have time. June 5th would be our date. We still have the top part to eat! I can’t wait. Any tips on the thawing process?
Hi Gabrielle! Thanks for checking! I might be taking orders by June, so definitely keep following me on social media or sign up for my newsletter if you want to be notified of updates! Or if you plan to make them yourself, I am working on my recipes/photos and hope to start posting them in May. 🙂 If your anniversary cake is wrapped in the box, just thaw it overnight in the refrigerator still wrapped and boxed. Then pull it out of the fridge an hour or so before serving so you can eat it at room temperature. 🙂
I would love your hearing your advice with choosing cake pans, ingredients, appliances and utensils. Although I am beyond thrilled to possibly be blessed with any of your recipes, the process of the recipe is so important! Tips about butter, how to make perfect buttercream, and piping technique tips are at the top of my learning list.
This is so helpful, Jennifer! Thanks so much!
I would love to know your secret to making cakes and cupcakes that are always moist. I’ve had a lot of different cakes and cupcakes from your bakery, and they were always perfect!
That’s so nice to hear! 🙂 I am excited to cover this topic!
Rosettes!! And how to get the icing so smooth!
Thank you for your comment! That helps a lot! 🙂