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Course IntroductionWelcome to the Course
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Cake Tools
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Tools to Skip
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Cakes and CupcakesCakes and Cupcakes Introduction
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Butter Cakes3 Topics
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Foam Cakes3 Topics
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Batter Basics
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Layered Cakes2 Topics
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Cupcakes 🧁
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Frosting TipsFrosting Tips Introduction
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Petal Tip (104)
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Star Tip (1M)
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Closed Star Tip (2D)
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Round Tip
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Drop Flower Tip (224)
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Leaf Tip
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Grass Tip
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Frostings, Icings, & GlazesFrostings, Icings, and Glazes Introduction
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Types of Frostings3 Topics
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DecoratingDecorating Introduction
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Ganache
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Fondant3 Topics
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Chocolate Decorations
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Glazes
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Frosting 1012 Topics
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Course Wrap UpWrapping Things up
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Resources
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Equipment You'll NeedEquipment Introduction
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Project 5 | Cereal Cake with a Splash of Milk
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Project 2 | Layered Lemon Cake with Fresh Berries
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Project 3 | Blackberry Naked Layered Cake
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Final ProjectFinal Project | The Everest Cake
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Project 1 | Cake Pops
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Project 4 | Succulent Cactus Cake 🌵
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Bake Better Bundle Bonuses
Shoot for the stars!
This is probably my #1 go-to tip when it comes to frosting. It’s sharp and eye-catching and versatile. It’s great for making dollop twists (idk what to call them, exactly) on cakes and cupcakes. Which you can see here:
You can also make rosettes. Or a wickedly cool spiral design that makes it look like your cake is fresh off the pottery wheel.
Like this:
