Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet.| Sugar Geek Show
Fondant is basically the edible playdough your eight-year-old self always wanted. My no-fail LMF fondant is the only fondant you'll ever need.| Sugar Geek Show
How to cover your cake in fondant and get sharp edges using the upside-down technique Covering a cake in fondant can be super intimidating and scary if you've never done it or even more so| Sugar Geek Show
This chocolate frosting comes together in minutes and tastes like chocolate ice cream! It's based on my easy mock-Swiss meringue vanilla buttercream and is perfect for cakes and cupcakes.| Sugar Geek Show
Making Swiss meringue buttercream is creamy, light, and not too sweet. It's made by cooking egg whites and sugar, then whipping them to make a thick meringue, and whipping in butter and extract.| Sugar Geek Show
Ermine frosting made from boiled milk, flour, sugar and vanilla whipped into butter. It's light, fluffy and very much like whipped cream in texture.| Sugar Geek Show
The best black velvet buttermilk cake made from scratch and how to color buttercream bright neon colors!| Sugar Geek Show