NY Cake Design Lab

@luciasimeone has a tip for you! Always have in hand double the sugar/waferpaper flowers you think you'll need because it's better to be safe than sorry! (She learned this the hard way.) And you can always store the extra flowers for next time as they store incredibly well! Read this week's "Over a Slice of Cake" on our website for more of Lucia's tips and stories!

Join us bright and early this Saturday morning at 8 am EST for an Instagram LIVE "Over a Slice of Cake" session with @marinamachadocakes ! Bring your coffee, bring your breakfast, bring your cake! See you then!

Join us LIVE this Saturday at 1pm EST and learn how to take the perfect cake photo! Food Photographer Joy Kim will cover topics like lighting, angles, and background color, with live Demos!

For this week's "Over a Slice of Cake," come meet Seonmee of @eedocake on the outskirts of Seoul, South Korea, as she shares her cake journey completely in touch with nature! Read the full interview on our website Excerpt: ? ... The material Buttercream (beanpaste, chocolate, and whipping cream also) has infinite potential and charm in its expressiveness. If you understand the characteristics of several nozzles (tips) with different shapes and use delicate force control, the types of flowers that can be expressed with cream are enormous. There are more than 10 kinds of flowers that can be made with one tip of number 104. Beyond the level of modeling flowers, the technical beauty of piping, creating realistic flower petals and composition that seem to be alive or fluttering in the wind, brings me challenges and achievements. See more