I recently got into a debate with someone about Kenwoods and Kitchen Aids, I have to know what do you think? I’ll go first - Kenwood all the way, large bowl addition, £400 and I’ve had her for 14 years 🙌🏼 Best money I think I have ever spent! She has earn’t me thousand's! Check out what an artist did to their Kitchen Aid 👇🏼

Once you have made your rose please submit it here to be entered in the competition! - Project winners will receive 5 tickets into the prize draw jar - There winning piece added to the winners wall - Personalised feedback from me.

Big shout out to Lori Fulmer, who shared her beautiful buttercream flowers when she introduced herself and gave me an idea! Introducing: “Member Skill Swap”. Whenever anyone shares their cakes and I spot a skill that I think will really benefit you all, they’ll be invited to record a “how-to video” for everyone to learn from. Lori has recorded a fantastic video for us and really showed off some fab teaching skills while making a Buttercream Dahlia. Luckily for us, she has also offered to make another one next time she’s working on an order. I’m super excited to try it out. You can check out Lori's Dahlia Here: https://www.skool.com/cakecraftclub/classroom/d307b1df?md=e92facfcfd1444908b3d77bbe07b4d04 Thank you @Lori Fulmer xx

I have the whole family over to celebrate husband’s birthday and Easter for the Grandchildren. Hence I have made the bunny an old bunny! I followed Christina’s lesson but I had issues with it. I think I may have done it too thick as it dried quickly and therefore bending the ear it kind of cracked. Also I have issue with sugar paste not getting rid of the lines when trying to make it into a ball. The video makes it look so easy!!!

I was taught to help keep the cake as level as possible is to use steam as this will help stop the dome forming in the middle. When you put the cake mixture in the oven, have a baking tray on the bottom tray with water. This will produce steam while the cake cooks and also helps to keep the cake moist. I have used this method for all my cakes since February and I am pleased with it.