Cake Recipes, Tutorials & Business Tips
Practical guidance for becoming a high-end cake designer, working smarter, and building a cake business you’re proud of.
Caketisserie is my method for bringing pâtisserie thinking into cake design, so a cake tastes as good as it looks. It’s built on Four Pillars (Sponge, Cream, Insert and Crunch) and one Golden Rule: never more than three flavours in a single cake.
I've always strongly believed that a cake should ...
Hello everyone!
This post is all about cute Lavender colour, Earl Grey and Milk chocolate! Can you think of anything better?
I have been meaning to associate Milk Chocolate and Earl Grey for a while now, so quite happy that I finally got around to bake this long overdue flavour combination!
I ...
The Cake Challenge is back my friends! And it's back for good.
But Zaza... What is the Cake Challenge I hear you ask? Well my friend, the Cake Challenge is very simply YOU challenging ME to create a cake from a classic of patisserie and/or confectionery.
I create a poll on Instagram where I giv...
Heat 100g egg whites and 200g caster sugar over a bain-marie to 50-55°C, until the sugar has fully dissolved. Whisk until the meringue cools to 34-35°C, then add 250g soft butter. Temperature is everything: too warm and the buttercream turns soupy, too cold and it splits.
