Goop-Cake Release Recipe

What is Goop? Goop is a cake release mix used for pans so that the cake doesn’t stick to it. I am not sure who created this Goop Recipe but I know is old. I remember years ago working at a custom cake place. The baker had this concoction in a cake pan. She would apply it to the pan and never added flour on top like I used to do when I started baking. That was the way I was taught. You first apply a layer of butter or vegetable shortening and then add a thin layer of flour.

I never liked adding the flour because when the cake was done, I had always some of the powder on the cake and I didn’t like how it tasted. Probably I was adding more than I needed back then but we all learn as we go. I decided eventually to ask what they applied to the pan. That’s the first time I heard about Goop.

Goop has only 3 ingredients and it’s super easy to make. I get lazy sometimes and use spray on my pans but when I am making a lot of cakes, Goop is the only way to go. I always have the ingredients accessible and I can make as much or as little as I need too.

Goop will stay good in a sealed container for around 2 months. I live in a hot and humid area but I always have air conditioner on so if your house is hot, make sure to keep it in a colder area. Oil does get¬† rancid so keep an eye on that. If you smell something funky just throw it and make a fresh batch. If you prefer, you can save it in the fridge. You can use a pastry brush if you have one but if you don’t, use a piece of kitchen paper to spread it around the pan and it should work just fine.

Click here to watch the tutorial for Goop and to get the recipe.

I hope you enjoy this recipe.

Until next Blog.. Ta ta!



Bas Relief Tutorial

Bas Relief Cake Tutorial

Seems like everyone is getting sick with the flu and there was nowhere to hide from it. But now that I am better I have to catch up with work. Last week I posted in You tube my latest Tutorial on Bas Relief.
Bas relief is an old technique that is being used a lot these days. Everything old is new again. You can do this technique all over the cake or you can do areas of it. It really depends on what you are trying to achieve. No matter what, it’s a busy look and I can call it even messy when it’s used all over the cake. You can use any mold to do this technique and you can mix them or just be repetitive with the same one.

In the tutorial I am using flowers. If you use smaller molds it can be more time consuming so I used this mold from Karen Davies collection that has big flowers that can cover a lot of area fast. A whole cake can be covered with this technique. But sometimes just one tier is enough to make a cake stand out. If you plan to cover a whole cake with this technique, make sure to add this to the cost of the cake as it will be time consuming.

In the video I used a Mold from Karen Davies. Click on the photo to see if it’s available in Amazon. If they don’t have it,
you can check her website but if you live in USA keep in mind it will be an International order. But if you can’t find the mold, there are many options you can use to make this style of cake.

The photo to the left shows another beautiful mold that has different flowers that you can use to make this type of garden cake. I will be clear that I am not getting paid to sell these molds. I am just showing you a product that I used and liked. You can also use molds you already have at hand to make this type of cake.


I did a 2 tier cake where I show step by step how to decorate the cake and how to make the beautiful bow. I put the tutorial for rent and for sale so you guys can choose what you prefer. I want to do more tutorials but longer tutorials like that are very time consuming and the small amount I am charging will cover the cost of making the longer tutorials. I will still do my You tube tutorials but the advanced tutorials will be including all the steps on how to make a cake. I thought that paying for a tutorial as you want to see it is more convenient than paying a monthly fee and easier on anybody’s pocket. Plus you can choose which tutorials you want to buy.


I added more photos of this cake in the website. Click here to check them out.

If you want to see the Free You tube Bas Relief Tutorial Click here or on the photo below.
To check the step by step tutorial on how to make the 2 tier Cake Click here or on the photo below.
I hope you enjoy these tutorials. Until next one, Ta ta!
Edna ūüėÄ



Decorating the Cake Board

Decorating the Cake Board

I just posted a new tutorial in You Tube. This is a basic tutorial on how to cover a board but I wanted to add a bit more detail on how to decorate it too. I love how a cake looks when the board is decorated. It brings the cake to another level.

I worked so many years decorating cakes and adding fondant to a cake board used to be something you do as an extra detail for high-end cakes. These days, although the regular people who buy cakes don’t necessarily know about this detail, the cake community has expectations for all cake boards to be decorated.

I will add fondant to cakes that are high-end. Most of those cakes are well paid and they do require a finish look. With that said there are other times that I don’t cover a cake board unless I am paid for. Package cakes for example, are cakes that are part of a deal that some venues add as part of the contracts with brides for their weddings. These cakes are low-budget cakes and in here that time that you might spend covering a fondant board will be used more wisely in making another cake that will make more money.

Covering a basic cake board can be done fast. But add the time of looking for the fondant, coloring it, kneading it, rolling, placing it on the board, cutting the excess, smoothing it and either the time that it needs to dry or the oven time you have to use to make it dry faster. All of this is time you use in making a board. Let’s say it takes 15 minutes overall to do all this, ( that’s without taking in consideration drying time). In those 15 minutes I use to cover that cake board, I can torte and ice a cake and with 10 more minutes I can finish a basic cake that I can charge around between $30 to $60 dollars depending on the size of it.

Stitch Edge ReliefSo taking all of that in consideration and adding to that you may have many other cakes to make, you do have to take in consideration that time and the cost of your time that needs to be paid.

I love a cake board covered. It makes a huge difference. But I do make sure I get paid for this. If it’s not in the budget of the bride, then is not in my budget either. I have had times where I have done a cake that the bride didn’t had the budget for the board and I decided to add the fondant to the board just because I wanted a great picture. But that I did because I wanted a great photo for me.

Boards are supposed to be covered for cakes that are high-end or cakes that are part of a cake competition, or simply just for show. But don’t feel bad if you are doing a cake for a bride on a budget that couldn’t pay for the board or just for a simple party cake. At the end of the day a custom cake shop need to make sure rent, paychecks and supplies are covered more than anything else.

For low-budget cakes, I use your regular cake drum that
you still need for a cake,
so the cost won’t make a difference when it comes
to that. If you are covering  homemade boards with fancy foils, make sure to find the big rolls that are sold wholesale and much cheaper than the ones you get at craft stores. Some people use pretty papers and cover them with contact paper but be careful with this. Contact paper is not food safe so the cake should not be in contact with it at all.


At the end of the day, everyone has their own option. If you have the time and preference to cover your¬†boards, go for it. If on the other hand youfeel that it needs to be¬†paid as part of your time and not all people can afford it, then don’t stress about it. In 22 years of¬†making cakes I have never had a person complain about it.

If they want a cake board covered, they will pay for it. If they don’t have the money, they won’t care about it. As long as you make them a beautiful and delicious cake, they will be happy.


Bass Relief Cake

If you make cakes for fun, go ahead and cover your cake boards and make your cakes look more amazing with the finish look. I know it makes me happy to see a finished cake from top to bottom, but I do understand why sometimes boards are not covered. There’s a whole different angle when it comes from smaller shops that are starting to make cakes or maybe are located in an area that pays less money and they need to count each penny they earn and use. Running a bakery is not an easy task and only those who are successful at running one, know the reality behind it.

Click here or in the photo to go see the tutorial. In the website I posted links for the products I used in making this tutorial in the tutorial page.


I hope you enjoy this tutorial and Blog.
Until next time, ta ta!

Edna ūüôā




Simpress Molds- Tutorial and Review

I had to make a cake a couple of weeks ago and I decided to use this new product from Marvelous Molds called Simpress.

I love anything that makes my work fast, pretty and easy. This product it’s pretty cool. It covers the cake fast with a beautiful design and it’s pretty easy to use. It comes in 3 different designs at the moment and I am hoping they come with new styles soon!

You can place this over buttercream or fondant and it joins really well at the seams. It measures 4 inches tall, so it covers your standard cake but you can stack each piece if you need it for taller cakes.

I used a dummy for this tutorial and I showed how you can apply the mold in 2 different ways. Since it was a dummy, it was covered in fondant, but the cake above was made in buttercream and it worked just as well. I do advice to place the cake in the fridge and let the buttercream harden up before you place the mold over it.


As you can see, the side edge of the mold it’s not even. This is so you can place the next mold side-by-side and align the pattern creating a continuous flow which eliminates joint lines. In the video I used the Jubilee Sequin Mold and I’m totally loving it.

In the tutorial, I show you a way to finish the back of the cake where the mold doesn’t meet. All cakes have a back side; I just tend to finish it in a straight line for those times the molds don’t meet at the back. Also, you can always add buttons, use an extruder machine to create a delicate rope or even cover it with single sequins if you want to hide it.

I finished the top edge with a line of cutout circles that I made with a piping tip #12. Then I made a hole with a needle. I did add a bit of Tylose to the fondant so I could move faster since the Tylose hardens the fondant and makes it easier to cut.


These patterns come alive with some luster dust, so feel free to paint them with your favorite colors. To make this easy, I tend to have the base color as close as I can to the color for the luster dust I am using.I love how this cake turned out. Click here to watch the tutorial I made for this tool.

Click here to go watch video.

I hope you enjoy the blog and tutorial.
Until next time, Ta ta!
Edna ūüėÄ


Here are some of the other tools I used for this cake.
Click here for the top border cutter painted in gold.
Click here for Gold highlighter.
Click here for Luster Dust.
Click here for Pearl border mold.
Click here for Edible Images from Icing Images.
Click here for Marvelous Molds or click on the photos below.

Symmetrical Sequin Simpress


Pretty in Pearls Simpress






Sequin Jubilee





*There are links posted in this Blog that I will earn a very small percentage of their sales. I only promote products I love and believe in, and products I use. The commission earned will be used towards new tutorials.




Moist White Cake Recipe

Moist White Cake Recipe

This is my favorite White Cake Recipe. This cake is moist and has a great crumb. It pairs great with anything but I love it mostly with fruit fillings. My favorite one would be Raspberry Jam which I do from scratch and I will share the recipe soon.

Here is the link to the recipe and the tutorial. Click here for, Moist White Cake Recipe.

Moist white cake recipeI made a step by step tutorial on this cake with very detailed information on how I make it. This cake will work great for stacking but I don’t suggest using it or sculpting cakes. Most white cakes tend to be delicate and crumb more than any other cakes and that is something you don’t want to deal with when you are sculpting a cake.

I will also add that this cake does shrink some and I don’t suggest to use it with cupcakes. If you live in high altitude, keep in mind that my recipes are not made in that condition so make sure to do the necessary adjustments so it works for your area.

I give a lot of extra tips in this tutorial that I use when I am baking cakes that you guys might find useful. So I do suggest to watch the video and follow the steps for making this cake. Click here to watch video and get recipe.

Remember, baking is a science and following instructions are important. I have made this cake many times and have tested different techniques and I posted the one I love the most. If you have your own way of baking and you get a successful cake, feel free to share with us in the comments! If it didn’t work, then make sure to try it my way.

Hope you enjoy the recipe! Until next time, ta ta!

Edna ūüėÄ




Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share ¬†a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at:


Here is the tutorial posted below. It will be also posted in my website under this link:


Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna ūüôā


The Hand Painted Cake


austin class 1

Hello to all my cake friends. In two weeks I will¬†be attending the ‘That Take the Cake Show‘¬†being held at the Round Rock Sports Center in Round Rock, TX., where I will be teaching a 3 hour class with my great friend Karen Vazquez on February 26th, 2016 starting at 5:30 pm.¬†The show itself starts Saturday, February 27th and ends on Sunday the 28th. This show is one of the best cake shows¬†and¬†I finally have the chance to go!

The theme as you can see represents the 17th Р18th century baroque style. Consisting of the dramatic exuberance of colors from today while bringing out the profound ornate elegance of the many fine detailed golden miniature flowers, swirls and pearls. The class will be separated into 2 part class for the 3 hours. Karen will teach the students on how to create the beautiful blend of colors on the cake, and I will teach how to accessorize the cake so it shines!

Gumpaste flowers can be time consuming, so you can imagine how much time it would take to create a dozen miniature flowers using cutters. Luckily for the class, I will educate the students on how to create this beautiful miniature flowers without the use of cutters. This, way I can move faster when decorating the cake and still accomplish that quality that the clients expect from me.


Also, I may mix freehand petals with cutter petals to give the class different approaches so they can choose what works best for them.

Miniature handmade gumpaste flowers.

The roses can be made completely with no cutters or you can use cutters to finish them; totally based off preference. I will demo 2 kind of blossoms:

  1. Small blossoms are actually the simplest blossoms to create. These flowers are great fillers for gumpaste flower arrangements.
  2. Bigger blossoms have more delicate petals needing just a few more steps to complete them.

Gold swag of gumpaste flowers.Once you know how to make this flowers, you can make beautiful arrangements with them like the swag in the photo above.

Cake Decorating Class

Since the class is a 3 hour class, we won’t be able to do a 4 tier cake, so we will have to make a one tier cake that includes the main parts of the design. Because of the limited time, this means that we will only be able to teach you how to¬†paint the cake, create the oval frame, do a couple mini roses along with the leaves. This way, I can demo the rest of the details in the cake for the class so that everyone can see the outcome on how to create this gorgeous creation.

If we have time, I will also include a free demo a full size rose. With what you learn on the class you will be able to do the 4 tier cake shown above, on your time in case we run out of time here. One must not take haste when creating art, for it expresses the true identity and intent of the artist themselves.

If you are interested in the class, click here.
‘That Takes the Cake Show’ is one of the best shows in the country.

If you are interested in participating in the cake competition, take classes or simply just go to visit the show, go to:
That Takes The Cake website.


Hope to see you there, ta ta!
Edna ūüôā





The Crumb Coat- Cake Basics 101

The Crumb Coat

We all want beautiful perfect cakes and even though icing a cake might appear
to¬†be a simple task, it isn’t. Achieving the perfect icing requires practice and once you learn¬†how to do it, it will become easy and fast.

There are many ways to ice a cake. I have tested many of them and most of them work but each person will find one to be their favorite. My favorite way to ice a
cake is by doing a crumb coat. I will eventually talk about other ways of icing a
cake so you guys can choose the one you like best, but I will start with the way
I do it.


A crumb coat is a very thin coat of
icing that is used to seal the crumbs
on the¬†cake.¬†It’s called a crumb coat because you will see the crumbs in
this layer of icing. I use crusting buttercream with my cakes but this technique works with other icings too. One thing to keep in mind is the consistency of the buttercream.
It can’t be too thin¬†because it won’t make it easier for the second coat
to be¬†applied but it can’t be too stiff because it will break the cake. It
needs to be in a good medium consistency.

I do have a system I follow when I ice my cakes. I bake my cakes a few days earlier. I seal them well and place them in the fridge. This will not only help
the flavors to settle down, but you will have a nice cold cake to work with. Many people make the mistake of working on cakes that are too fresh and not
completely cooled down from the baking. Some people can manage working with
a cake in that condition and do an awesome job. But most people will have
a hard time working like that. A fresh baked cake is softer, there will be more
crumbs and the cake will break easily

Raspberry filling

Now that I have a cold cake, I can torte and fill the cake and get it ready for the
crumb coat. The video I am posting
shows how I do this step. Make sure
your cake is cold. Not only does it make
it easier but it will control the crumbs
and it will help you move faster. If you
are working with stacked cakes, it will be faster to do all the crumb coats and place the cakes in the refrigerator so they cool down and the buttercream hardens. This will make the second coat easier to apply without lifting a lot of the crumb coat.

If you plan to leave the cake with the crumb coat overnight in the fridge, make
sure to cover the cake with some plastic wrap to avoid condensation. if you
get too much condensation on your cake from leaving it overnight, you want to
pat the water away with paper so the second coat doesn’t slide over the first
coat. But keep in mind that it’s better to avoid the condensation than to deal with it. Make sure your¬†refrigerator is not too cold either as it can make condensation worst. There are other ways to avoid condensation but I will¬†do another blog about that.

 Bench scrapper

I talk in the video about the spatula I use when
I ice my cakes. I love my 7 inch angle spatula but keep in mind you might prefer a different one. The bigger the spatula, the more buttercream you can add but it will be heavier
to handle. My other favorite tool would be the scrapper. You want a Scraper that is food
safe and has a nice¬†L-shape that helps control how straight your cake will be. And finally it’s a good¬†idea to have a good turntable. All these things do help to move¬†faster and when you are earning money from making cakes, time is money.

I am posting below the link to the Crumb Coat Tutorial and below it I am adding
the link for How to Ice a Cake.

Even though the tutorial How to Ice a Cake is very old, I still use the same technique to ice my cakes.


I hope you enjoy, until next blog… ta ta!

Edna ūüôā




Celebration Cupcakes- Tutorial

Celebration Cupcake=4th of July

Presione aqui para Espa√Īol

I did this cupcake for the 4th of July and decided to film it while I was working
on it, (click here to watch the video).¬†I love the design on this cupcake. I know many people will say, “that’s too¬†much¬†work for a cupcake”. Yeah, it has some work, and it would be a lot of work¬†if you¬†want to do all your cupcakes with the same design. The beauty about making¬†cupcakes is that you can make them all in different designs. By doing some¬†simple¬†ones, your most complicated ones will shine and make a statement.
Roses, stripes and Stars cupcake. 4th of July CelebrationHere is the cupcake! I used the Strip Cutter to makes the stripes. An easy way to make perfect stripes fast.

Strip Cutter #1 2

I love JEM Cutters. They have a series of cutters that can be place in  a foam they created so you can cut your pieces upside down. I love using the cutters this way because you can make sure that the cut is clean.

Here to the right is the cutter I used. You  can click on the photo for more info on that tool.

JEM Roller foam

To the left is the Roller Foam. As you can see it works with a lot of the delicate cutters from this company. ¬†Click on the photo for more info. I added to the cupcake some stars. ¬†As many of you might already know, I love plunger cutters. I move fast when I used them and that’s important when making cakes.Gold highlighter


I painted the stars using my favorite gold highlighter.I did a few months ago a video that teaches how to use the Gold highlighter. You can click here to check the tutorial.

Miniature gumpaste rose.

I took this photo while I was doing the roses. Miniature roses are fun to make. But it’s important to be able to move fast when doing them. You really don’t want to spend hours making a little tiny flower. I have 2 ways of doing these roses and in the video I just used no cutters. I will do and advanced tutorial on these flowers for those who want to learn to make them.

Celebration Cupcake Tutorial

Click on the photo to go see the tutorial.

I hope you enjoy the video!
Until next time, ta ta!
Edna ūüėČ


Christmas Cake for 2015.

Christmas Cake Design 2014 by Edna De la Cruz from Design Me a Cake

Every year I do a Christmas cake. It’s a tradition I keep and enjoy.¬†I used to make decorated cookies. But for the past few years I decided to make a cake instead of the cookies. I miss doing the cookies but time will just not allow me to do both.

I decided to do a blog to answer the questions that people ask me when I post a
cake. All the green letters are links to the products.

Here is the naked cake. 

Christmas Cake work in progress


I wanted a Christmas style cake so I definitively wanted green in it.
The fondant I used for the green came from Renshaw. Most of you might
not have heard of them. They are a British company that over 100 years
experience in baking and cake decorating.


I was completely pleased with
this fondant. Often times dark
colors in other brands of fondant
tend to crack, but Renshaw did not crack, the flavor was good and
it was easy to work with.


Renshaw Green Fondant

For the bottom 2 tiers, I used my homemade white fondant. I will post that as soon as I can do a video tutorial on how to make it.

I used Luck’s Classic Gold Shimmer with my Airbru Classic Gold Shimmer airbrush color from Luckssh¬†to color the cake. I love to airbrush a cake but one thing you need to know is that airbrushing will make any small crack look more like a crater. Especially if you try to airbrushed too fast and make the fondant too wet.When it
is too wet it will begin to dissolve the fondant.

I suggest you give it a coat of color and let it dry in between coats to get a better finish. In between drying sessions I keep working with other details of the cake. This way I move faster.

Gumpaste Swag Mold with tassles

For the bottom tier, I did a band in green. and I cut the top part of the band in the same swag shape I was using on top of it.
Ruffle Swag MoldThis is the mold I used called,
“The Ruffle Swag”. It’s from the company Marvelous Molds. The mold has two layers of ruffles and is topped with a string of pearls.

I decided to paint those pearls with a
Gold Highlighter. (click here for gold). This gold is meant only for decorations that can be taken
down before cutting the cake.

There are lots of highlighter golds out there but none of them are edible. I have seen some companies say it’s approved, but the reality is that none of them are approved. There are other golden tones that are non-toxic but they don’t have the true gold color that the highlighter gives. If you need a true gold for a full cake,
then you can either use edible gold leaf or buy 24 carat luster gold.
This option is a bit more pricey, so I stick with airbrushing.



In between the ruffles I added this mold. This one is called, “Grand Tassel Drop Mold”. This one I finished with the highlighter Gold as well.

At the top of each tassel, I added a simple Blossom like the ones I made in my tutorial,¬†“How to make Simple Blossoms”.


Watch the video above to learn how to make Simple Blossoms.
Click here for the Plunger Cutters.
Click here for the Flower Former.

Ruffle Border with Bows.

On the tier above I used the “Ruffle Border”.¬†RuffleBorder

This mold has the same ruffle detail as the swag but it’s on a straight line. The molds connect easily so you can connect them and make them look
like a one big piece. I painted the ruffle part on both the swag and this
one with Super Pearl Luster Dust.

Bow MoldOnce again, on this ruffle border I painted the pearls
with the Gold Highlighter and then
I added Molded bows

Some people may wonder why I used a mold when I can do bows so easily without the mold. Well, the reason is simple. It’s just a different look and it can be a fast approach too. But basically for me it’s just part of the look I wanted
for the cake.

Christmas 2014 2

For the tier that I airbrushed, I added cutouts that look like ornaments.
I don’t have this¬†available at the web store at the moment but if you are
interested in them, feel free to leave me a comment below so I can order some.
They are really easy to work with and I hand painted them with Gold Highlighter. 

Perfect Pearl Mold

For this tier, I used the Perfect Pearl Mold
to finish the base. I wanted to bring some of
the white, green and gold to it. This way I
have a color flow between all the tiers.
In the first and last tier, I used an Extruder
to finish the border. I kept those borders
green because I wanted them to blend
with the background.

Gumpaste Poinsettia

For the topper I used a Poinsettia. I teach how to make these flowers in my DVD, How to Make Gumpaste Poinsettia”. In the DVD I explain how to make fantasy Poinsettia like this one. I added some gumpaste snowflakes, finished with some disco dust and a cutout¬†Christmas tree dusted in Gold Highlighter.
The Christmas tree cutter is made by Ximena (click here for cutter).

On another note, I added a Newsletter button at the top of the blog for those
who want¬†to receive an e-mail newsletter. I don’t like my email to be filled with
daily newsletters and¬†I don’t plan to do that to you guys either. But I can send
news for a new tutorial posted, or a special sale at the store or even a contest.
Plus I plan to do more advanced tutorials too.

I would love for you to share any ideas you may have with me. Do you
guys like basic details on how a cake was done, or do you want
full step by step tutorials? I ask this because I can do basic tutorials
but the ones that are step by step are more time consuming and I
might have to charge a small fee for those. Do you prefer PDF
files or video tutorials?

Any ideas that you have will be great for you to share with me.I want
to do either A video or blog, where I answer questions you have.
So any ideas you have, comments and questions, feel free to
post here or go to my Page in Facebook and post them there.

You are my cake family and I have always tried to help in areas that you
need help. Hopefully with the new year I can finally finish the new website
and not have to stress about it anymore. I want to dedicate more time to
what I truly love, making cakes and teaching. Hope you guys help me with
all this work I have! lol

And don’t worry about misplacing recipes.¬†The new website will have all the
recipes I have and I will add more to the list. Maybe some of the links
will change but all will be there. Even cakes I never posted from my earlier
I will leave my old cakes so you can see how much I have
grown through 
the years. I want people to know that to achieve better
cakes you need time 
and practice. Giving up is not an option.

Hope you had a wonderful New Year and wish you the best ahead.
Lots of hugs from my house to yours. Thanks for being my cake family!

Until next blog, ta ta!
Edna ūüôā