Composite Buttercream Frosting Recipe





Have you tried my new buttercream technique?  It’s a cross between SMBC and American……but better!



Composite Buttercream

Yield:   4.5 litre KitchenAid Bowlful

1 cup eggwhites

4 cups unsalted butter  (or 1 c. shortening + 3 c. butter)

2 lbs icing sugar

1 tsp vanilla

Pinch of salt

Gel colors of your choice


Using whisk attachment,  whip eggs on low setting  “1 – 2” and gradually add sugar until well combined.

Once combined, turn speed up to “6” and whip for 5 minutes

Once soft peak consistency is reached,  add butter (or shortening/butter combination), small  bits at a time.

Turn mixer to speed “3” and add vanilla and salt.  Color may be added at this time if desired.

Mix until well incorporated.

Turn mixer to speed”4-5” and let whip for 8 minutes.

Do not whip on high speed.  Less air is optimal for this icing.


Once completed, you will want to remove much of the air as possible.  You can accomplish this by:


Put the paddle attachment on your mixer and turn speed to “2-3”

This will “flatten out or deflate” the icing.  The volume in your bowl should go down. 

If you have made two batches of icing, gradually add the first batch into the “deflating” batch and continue to beat until you have added both batches to the one bowl and removed most of the air.


This icing that has been deflated is perfect for piped buttercream flowers.

Progress Report on the Professional Cake Designer Program

Progress Report on the Professional Cake Designer Program

It has been a wonderful journey so far.  I am beyond impressed with the students in the this session.  It is a pleasure to watch them learn and grow.  Not only are they learning, but I am as well.  Inspired at every turn. I thought it may be of benefit to you to submit this short progress report.

If you haven’t taken it into consideration yet, please take the time to view some of our progress pictures and think about joining the Professional Cake Designer Program.  It is a wealth of information that will prove to be vital to your new business or daily work.  We cover everything from baking to business!

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The next session, April 4 – 29th, 2016, is now open for registration.  For more information, please submit your request by following this link.

Professional Cake Designer – Certification Program

I hope to see you in class very soon!

Happy Caking!



Wilton Cake Decorating classes vs Lambert Academy of Sugar Craft classes

Lambert Academy






Are your current cake decorating classes economical and effective?   Is what you are learning practical for your needs?

“What is the difference.   Wilton cake decorating classes   vs   Lambert Academy of Sugar Craft classes?”

I taught Wilton cake classes at the beginning of my career.  Based on this experience, I have compiled the following side by side comparison of what both types of cake decorating classes offer, cost wise and time wise, to you, our valued customers.

Wilton cake decorating classes vs Lambert Academy of Sugar Craft classes.

Wilton has been around for a very, very long time and has made itself a household name by assisting the average home baker to be more proficient at decorating cake. A large majority of their business profile is based on the sale of their “specialized” tools. It is widely known that some these tools are extremely pricey. Their classes are offered at your local craft store, usually in the arts and crafts room. They are broken down into 4 modules. The basic class structure is paced at two hours per week over a four week period for each of the 4 modules.

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