March…. oh my word, March. I esplain. … no, is too much. I sum up. Lots of things happened, many of which will get their own blog post later. But I’ll sum up for you, so you know I’m ok, and that… yeah… a new month is about to start… and I’m alive. Sheesh! Teaching … More March 2023 Round-Up: I Mean, Life
After that big Stash Toss post I did yesterday, I feel like this post should be really easy, right? We’ll see. The Fam Jam Assuming nothing else happens today, the kids will have been at school for a grand total of 9.5 days this month. Because we had car troubles, for Dooner, that was 4 … More February 2023 Round-up
For this last day of cake, I want to talk about the challenges of doing cake as a business. Lots of people in Rankin Inlet like making cake, and are really good at it. Better than me. But not everyone wants to sell it. Have you ever thought about selling your cakes, and hesitated? Why? … More Twelve Trials of Self-Care
Let’s talk about THPARKLETH! I mean, sparkles. I’ve watched a good number of cake videos, mostly by a couple of artists I like, and I admit, I didn’t really understand the obsession with gold and sprinkles. But having decorated a good number of cakes now, I totally get the sparkle obsession. A lot of times, … More Eleven Excesses of Sprinkles
Let’s talk about piping. Piping is one of those areas where there there are a near-infinite amount of tutorials on the interwebs, most of them better than I can do. But how can I NOT talk about piping? It’s also an area where it doesn’t matter how much you learn; you just have to give … More Ten Piped Rosettes
Let’s talk about multi-tier cakes. Cake is heavy. If you’re doing a one-tier cake, you can do what you want. But as soon as that cake starts holding up other cake, you need to start thinking in terms of building something, not just baking something. You can start with a nice, sturdy cake. The vanilla … More Nine Dowels for Stacking
Happy New Year! Let’s talk about fondant. What fondant? I hear from lots of customers, “I don’t like fondant, don’t use it.” When this is the case, I don’t use it at all. But hear me out. I actually make my own fondant. I use this recipe from Sugar Geek Show. I tried it because … More Eight Fondant Details
Let’s talk about food colouring. I happen to be publishing this on the eve of our Wool n’ Spinning “Year of Colour,” so it seems appropriate! Colouring cake You can absolutely use food colouring on your cake as well as your frosting. I love making vanilla cakes with different colours inside. I don’t get a … More Seven Colours of Frosting
Let’s talk about buttercream. There are umpteen recipes for frosting. To run a cake decorating business, I needed one buttercream recipe that was excellent and reliable. I wanted it to be easy to make, to look amazing when piped, and to hold up well. This was literally the first one I tried, again from that … More Five Pounds of Buttercream
I thought I would share with you the one recipe that I make most often now. Vanilla is by far the most commonly requested flavour of cake. The oil-based cake I used at first stopped working for me; it just didn’t bake through anymore. So I went back to that old faithful Craftsy class, took … More Four Layers of Vanilla Cake
Osborn Fiber Studio 