Our renewed webshop is live – and we’re incredibly excited about it! Over the past period, we’ve been working hard behind the scenes, and we’re proud to finally say: our renewed webshop is online! A fresh, modern look and a completely improved shopping experience make shopping with us easier, faster, and more enjoyable than ever before. A modern look & a contemporary shopping experience Our new webshop features a fully updated, contemporary theme. Not only does everything look sleeker and more professional, the design also helps you find your way more easily. Whether you’re looking for something specific or just browsing—you’ll notice everything feels much more intuitive. Perfect on mobile We know that more and more customers shop via their phone or tablet. That’s why...

To make a proper whipped‑cream cake, you need cream that’s whipped until firm, so you can smooth the cake and decorate it with beautiful swirls. But how do you achieve that? First, it’s important to use cream with at least 35% fat . Lower fat percentages simply won’t whip properly. Place a bowl (preferably metal) with the whisk attachments in the freezer for half an hour so everything becomes ice‑cold. Also use the cream straight from the fridge and don’t let it warm up on the counter. The colder the cream when whipping, the better the result. To sweeten the cream, use about 10% sugar — so for 1 litre of cream, that’s 100 g of sugar. Take the bowl out of the freezer and pour in the cold cream. Start whipping with the cold mixer whisks and slowly add the sugar. Now it’s just a matter...

Some colours, such as black and red, can be a bit tricky to achieve with food colouring. Black often leans more towards a dark grey, and red towards a deep pink — and that’s exactly what we don’t want. With some colourings, like yellow for example, just a single drop is enough to instantly create a beautiful yellow shade in your buttercream or fondant/marzipan. But with red, black and other dark colours, it can feel like you’re squeezing out half a tube and still not reaching the right shade. So yes, these colours simply require more colouring. It also depends on which colourings you use. In our shop, we sell highly concentrated gel food colourings from Rainbow Dust , Funcakes and Wilton . Another important thing to know is that these colourings often continue to deepen over time. This means the...

In the shop I’m often asked why buttercream sometimes turns grainy or watery. It’s a common issue: the buttercream has split. But what actually happens when buttercream splits, why does it occur, and—most importantly—how do you fix it? In this blog I’ll walk you through everything. What Is Split Buttercream? If your buttercream looks grainy and you see tiny droplets of moisture on the surface (or worse, a puddle at the bottom of the bowl), your buttercream has split. This means the fat from the butter and the liquid in the mixture have separated and no longer form a smooth emulsion. The flavour is still fine, but the texture becomes gritty and the appearance… well, not ideal. Luckily, you don’t need to throw it away. Later on I’ll show you how to make it silky and smooth again....

Maybe you’ve already seen it passing by. Russian Buttercream is the newest hype! And the fun thing about this buttercream: you make it with just two ingredients ! Unsalted butter and condensed milk. Okay, and for a bit of extra flavour, a pinch of salt and some vanilla extract. So no eggs involved, and you can make it super quickly! My curiosity was triggered, so I decided to try the recipe for you. In the original recipe, you use 226 grams of butter for one can of condensed milk. For convenience, I just used a whole block of butter, because it already seemed sweet enough to me 😊. You will need: 250 g unsalted butter, at room temperature 1 can of sweetened condensed milk (397 g) a pinch of salt 1 teaspoon vanilla extract   Beat the butter until light and fluffy. Scrape down...