Fondant Butterflies with Patchwork Cutters | Effortless Cake Accent
Patchwork Cutters by Marion Frost are known for their ability to both cut and emboss in...
Learn the Art of Cake Decorating
Brought to you by Global Sugar Art and award-winning Chef Alan Tetreault
Leaf & Petal Veiners | The Secret to Realistic Sugar Flowers
Veining is the detail that separates amateur sugar flowers from professional ones. Thos...
How to Make a Buttercream Wedding Cake Part 1 | Step-by-Step
A buttercream wedding cake is a classic — and with the right technique, it's something ...
Slicing & Filling a Cake | The Pro Method for Clean Layers
Learning how to torte a cake – slicing it into even layers and filling them – is one of...
How to Make a Gumpaste Lily
In this video Chef Alan of Global Sugar Art demonstrates how to create multip...
Food Coloring for Cake Decorating | A Beginner's Guide
Whether mixing a perfect Christmas red or airbrushing a gold shimmer finish, getting gr...
Luster Dust & Petal Dust | How to Use Every Type Like a Pro
Cake decorating dusts are one of the most asked-about supplies in the sugar arts – and ...
Cake Drum Finishing | The Final Touch That Polishes Your Cake
A beautifully decorated cake deserves a beautifully finished board. Chef Alan Tetreault...
Homemade Chocolates Part 1 | Tempering & Molding Made Simple
Making beautiful molded chocolates at home is far easier than most people think – and i...