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Layer TWO
Introduction
Introduction to Layer Two (3:51)
Cake Skills
Piping Basics (14:55)
Small Cakes (12:08)
Chilling Cakes for Decorating (6:13)
How to Transfer a Cake to a Stand (1:12)
Extra Sharp Top Edges (5:51)
Tier Cakes: Assembling and Stacking (10:00)
Tier Cakes: Covering Seams and Decorating (3:34)
Tier Cakes: Storing, Transporting and Serving (2:55)
Scheduling Cakes (7:00)
Frosting Techniques
Striped Frosting (13:23)
Painted Frosting (5:47)
Layered Frosting (4:57)
Two Tone Frosting (2:51)
Wave Frosting (5:31)
Ombre Ruffle Frosting (8:20)
Textured Painted Frosting (3:55)
Scallops (18:10)
Cake Comb Textured Frosting (7:02)
Black Cakes (9:29)
Decorating Techniques
Brushed Embroidery (5:00)
Line Embroidery (10:32)
Pointillism (12:15)
Spatula Painting (13:55)
Paint Splatters (4:32)
Piped Flowers: with a Flower Nail (24:50)
Piped Flowers: without a Flower Nail (3:32)
Piped Flowers: Attaching to a cake (6:07)
Piped Succulents (15:38)
Chocolate Decorations (8:33)
Chocolate Toppers (9:02)
Textured Layered Borders (2:33)
Piped Borders (8:12)
Piping on Top of Cakes (16:38)
Writing on Cakes (18:39)
Shaped Cakes
Frosting Sheet Cakes (9:44)
Shaped Cakes (19:51)
Congratulations
Congratulations (0:37)
How to Transfer a Cake to a Stand
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