Monthly Archives: August 2017

Goodheart Revolving Cake Decorating Stand/Display; Professional Rotating Cake Turntable

Goodheart Revolving Cake Decorating Stand/Display; Professional Rotating Cake Turntable

  • Create professional-looking desserts with ease right from home.
  • Perfect for decorating, icing, serving, and show-casing all of your cakes, pies, and baked goods.
  • Goodheart’s© revolving cake turntable meets FDA criteria, and utilizes BPA-FREE food grade plastic.
  • Turntable smoothly rotates on internal bearings. Locking switch locks turntable in place as you move from one position to the next. Rubber padding prevents turntable from slipping while you work.
  • Risk-Free Purchase: We constantly strive for improvement in our customer care and product offering. We are confident you will LOVE this turntable. However, if something isn’t right, we will make it right through replacement or refund.

Goodheart’s© Revolving Cake Decorating Stand makes it easy and enjoyable to create beautifully decorated desserts. Whether you are leveling and torting cake layers, icing layered cake, combing the sides of your cakes, creating detailed borders along the top and bottom edges, or employing icing work along the sides of your baked goods: every step of the process is simplified.

P// With each work section of your decorating, simply lock the turntable in place until you are ready to release

List Price: $ 14.99


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Purse buttercream icing cake design easy to make.

Sponge cake recipe here:

Buttercream recipe here:

Video Rating: / 5 — Follow this link to shop the supplies you saw in this video to use fondant without the stress! You can also find more online videos from Craftsy with the world’s best cake decorating instructors to learn the skills you need to make professional-quality cakes!

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In this video
Clean, beautiful results can be a piece of cake. Learn 4 secrets for working with fondant – without the fuss.
Fondant is a rollable icing that is very easy to work with and gives your cakes a chic and sophisticated look. Here are some of my tricks for stress-free fondant.
When you’re rolling fondant you may see little bubbles…
but you can use a straight pin to pop them as you go.
Keep your eye on the pin though!  Put it in a piece of styrofoam so it’s not just floating around!
Now after you pop a bubble, it may leave a mark.  That’s an easy fix. Just take a piece of fondant and rub it over the blemish, this is called “polishing”.
Sticking is another problem you might have. To keep the fondant from sticking to your work surface, you can use a dusting of corn starch or powdered sugar. I prefer sugar. When you are rolling fondant, you are making microscopic tears in the surface, kind of like building muscle. The sugar will become part of the fondant again but corn starch could cause what we call Elephant skin. So use it sparingly!…unless you are making an Elephant cake of course.
When you are rolling fondant, consistent thickness can be an issue I like to use spacing bars to keep it even and uniform.
Now that you know how to roll out perfect fondant, try using it to add decorations
Roll out the fondant out and cut shapes. Use a little piping gel or water to glue them in place. If you are gluing them on a buttercream cake, the buttercream is already sticky… no glue necessary.
It’s that simple, using just fondant we’ve made an fun and professional looking cake.
Video Rating: / 5

Make Your OWN Piping Tips with Bags - Decorating Hacks with Jill

Have you Subscribed to my channel? I hope so! Toady it’s “Make your Own Piping Bag Tips” with storage bags. Find out more at

Color food gels at

You will Need:
Freezer bags (I use the quart size)
Buttercream (see recipe below)

Easy Buttercream Decorator’s Frosting
1 cup softened butter
1 cup shortening (Crisco or Great Value Walmart brand are good)
6 – 7 cups of sifted powdered sugar
2 Tablespoons milk or whipping cream
1-2 teaspoons clear extract or flavored syrups (I use many but mostly like pure almond)

Beat butter until light and fluffy. Addd shortening until well blended. Slowly add one-half cup of powdered sugar at a time until you get the consistency you like. Add milk and extracts if needed. Beat well until smooth.
Can be stored in a covered container in the refrigerator.
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