9 Reasons Why Bakeries Fail

9 Reasons Why Bakery Businesses Fail

VIDEO: 9 Reasons Why Bakeries Fail One of the most intimidating things about starting a business is the potential for failure. From small failures like dropping a wedding cake on the ground to the worst possible failure, bankruptcy, nobody is … Continue reading

Cake Order Fail

Cake Business Order Fail

Video: Cake Order FailIn the bakery business, we get all kinds of weird phone calls. Every once in awhile, we get one from the type of customer who just doesn’t understand the laws of physics or the limitations of cake. Here’s an example of … Continue reading

Topsy Turvy Cake Video 4 – DOWELING

How to Dowel a Topsy Turvy Cake

Video: Topsy Turvy Cake Tutorial 4 – DOWELING This is part 4 of 4 In this segment, I demonstrate how to measure and insert wooden dowels for a topsy turvy cake frosted with buttercream. Related Links Part 1: Intro Part 2: Carving Part 3: Frosting … Continue reading

Topsy Turvy Cake Video 3 – FROSTING

How to Frost a Topsy Turvy Cake

Video: Topsy Turvy Cake Tutorial 3 – FROSTING This is part 3 of 4 In this segment, I demonstrate how to frost a topsy turvy cake tier with buttercream using the upside down frosting method. Related Links Part 1: Intro Part 2: Carving Part 4: Doweling … Continue reading

Topsy Turvy Cake Video 2 – CARVING

How to Carve a Topsy Turvy Cake

Video: Topsy Turvy Cake Tutorial 2 – CARVING This is part 2 of 4 In this segment, I demonstrate how to carve a topsy turvy cake using the upside down tapering and wedging method. Related Links Part 1: Intro Part 3: … Continue reading

Valentine’s Inspiration 2 – Bakery Tricks

Valentine's Heart Cakes

VIDEO: Valentine’s Heart Cakes – Bakery Recipes & How-To Happy (almost) Valentine’s Day! Here is an example of how I made three different kinds of cakes using one kind of heart mold at a commercial bakery. LINK: Freezing Cakes Video NOTE: This … Continue reading

Video & DVD Giveaway – Everybody Wins!

Reader Appreciation Giveaway

THIS GIVEAWAY IS NOW CLOSED Hey bakers. I’m doing another reader appreciation giveaway and I know you’re going to like this one because every single person who enters wins a prize! GUARANTEED PRIZE INFO If you participate, you are guaranteed … Continue reading

New Layer Cake Video Series – Part 3 – Cake Condensation

Cake Condensation

Sometimes we say that a cake “sweats” which implies that the moisture is coming from inside the cake but that’s not true. Here’s what you need to know about cake condensation with explanations on what causes it and how to minimize … Continue reading

How Not To Serve Crap

How Not to Serve Crap

WARNING It is my doody to warn you that this article contains: Bathroom Humor One Gallery of Turd Cakes Three True Stories of Poop-in-Food Poisoning Vital Information About Food Safety This sickness that we call the “stomach flu” really should be called the “accidentally … Continue reading

Freezing Your Frosting

How to Freeze Buttercream Cake Frosting

In commercial bakeries, big batches of buttercream frosting get loaded into large plastic buckets, which are then labeled, dated and stored in a freezer. The same method for storing leftover buttercream may be applied in home kitchens. However since home … Continue reading

5 Modeling Chocolate Seashell Designs

Modeling Chocolate Seashells

Here’s how to decorate a beach themed cake with FIVE kinds of edible seashells hand sculpted in modeling chocolate. These designs are appropriate for a wedding cake, birthday cake, baby shower cake, or any special occasion cake. Click below to view the video and read the article … Continue reading

Cloth vs. Disposable Pastry Bags

Piping bag

You can usually tell how clean a pastry kitchen is by how well the piping equipment is maintained. In well-managed kitchens, the pastry bags get emptied and cleaned at the end of every shift. There are places for the bags to … Continue reading

How to Paint Modeling Chocolate

How to Paint on Modeling Chocolate

It’s entirely possible to paint edible colors and designs onto modeling chocolate. However, modeling chocolate doesn’t perform the same as fondant or gumpaste. Because of the high fat content, it’s less absorbent. Its surface is rather slick, sometimes even oily. … Continue reading

Culinary Bench Test

Culinary Bench Test

The logistics of bench test hiring and interviewing in the food industry. Definition of a culinary bench test: A hands-on interview in which the applicant performs a set of cooking or baking skills in order to demonstrate their level of competency in … Continue reading

Modeling Chocolate Kanzashi Flowers

Folded Modeling Chocolate Kanzashi Flower

This style of folded modeling chocolate flower is an adaptation of a Japanese ribbon technique known in English as Tsumami Kanzashi. These flowers make beautiful 3D edible cake decorations. Click below to watch the video and read the article Modeling Chocolate Kanzashi Flowers Click on the link below to watch the … Continue reading