Chef Jürgen is a super “phan” in every aspect of the word. He estimates he’s seen the show at least 200 times and has listened to the soundtrack more times that he could ever count. “The show means a...
Take a look around you right now. There are flowers everywhere: on phone cases, t-shirts, notebooks, water bottles, pencils. Maybe you have some on your desk or in your window. How about your food...
Chef Penny doesn't mess around with her sugar cookies. She begins by using the creaming method, the process of combining sugar into butter to create a light, fluffy mixture. "The sugar is beating...
If a bride wants the lace from her veil to be replicated on her wedding cake, or I find a gorgeous trinket at an antique market that would be a perfect adornment for a cake, I have to find ways of...
Chef Penny has more than 15 years of professional pastry experience. After graduating from the Institute of Culinary Education and working at Spice Market, she opened custom cake bakery Sugar Couture...
Ever since ombre cakes became fashionable, the colorful trend has filled inspiration boards on Pinterest and flooded foodies' social media feeds. While the ombre hair trend emerged in the early part...
In a pastry chef’s toolbox, you may find items like a candy thermometer, a bench scraper and an offset spatula that professionals simply can’t live without. You may be surprised to find out that one...
The traditional technique is one perfected over a century. It involves delicate piping of royal icing, through a very small piping tip, built up upon itself to reach breathtaking gravity-defying...
“When I was about 8-years-old, my mom enrolled me in art classes because I had such an interest in drawing things,” Inae recalls. “It was actually easy for me and I enjoyed it very much. I continued...
An aromatic putty made from almond paste, confectioners sugar and corn syrup was divided and dyed into different colors. By combining the colorful pastes, shaping them with carving tools, and adding...
"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...
I can make flowers from fondant, gum paste, modeling chocolate, tempered chocolate, bean paste or cold porcelain. And while few cake decorators touch it, I can pull and blow sugar into stunning...
