“Buttercream with 50 percent butter and 50 percent shortening is more stable than all-butter. For lettering, adding corn syrup instead of water can help with stretchability.” “If you’re doing a layer ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Despite the fact that I’m a cooking editor, I don’t have much experience with cake decorating. I bake a lot, sure, ...

For special occasions and birthday celebrations, there’s no better dessert than a perfectly decorated layered cake. But with ...

Even the most fastidious pastry chef (I may or may not have two pairs of culinary tweezers, X-Acto knives, and a protractor in my kitchen drawer) can acknowledge the charm of an imperfect-looking ...

Molly Yeh is a food blogger and cookbook author who has contributed numerous recipes to Food & Wine and is the host of the Food Network show Girl Meets Farm. Freezing the cake layers for at least an ...