5 Simple Steps To Better Cakes

Sometimes its seems easy to skip a step or rush a part of your cake to get it done. Especially when you have lots of orders and dead lines to meet. But, by following these simple steps, your cake life will be easier and your cakes will look much more professional.

Ice Cream Scoop – 

Ice cream scoops are awesome for adding your cake batter into cupcake cases. The size I use for muffin cases is 56mm. Then all your cupcakes will be the same size and it reduces mess. I use this one Ice Cream Scoop

cupcakes level


Prep –

Just spending an extra 5 minutes on prep makes all the difference. Get your tools out, soften the paste, make sure your buttercream is made and ready to use, get a system to keep everywhere clean and tidy as you are working. By following these simple rules, getting your cake completed will be a breeze.

Ganache or buttercream? –

Always a tricky one to decide on but in my opinion, ganache all the way! Yes it may take an extra 10 minutes to ganache your cake but you’ll be able to cover your cake in half the time. The cake ends up so much smoother and straighter that it tends to cut down on the time to cover, smooth and level. Just make sure you charge enough for ganaching. If not, stick with brilliant buttercream.



Which Sugarpaste?

So often I hear about people giving up on cakes because they never go right. Yet, something as simple as using the right fondant is life changing! I prefer to use a firm fondant such as  Couture or Sugarpaste Direct as I get less tears and cracks.

Be organised

Even though all my admin work was done on a laptop or iPad, i still found it helpful to print out all my orders and information and store it all together in a folder. It is really handy to have everything all together in 1 place. Also, make sure money is received before you begin the cake. That way if the customer can’t make it to collect the cake, your time hasn’t gone to waste. Be consistent with sending out invoices, email receipts and terms and conditions. It’ll all make your life easier in the long term.




My 5 simple steps for an easier cake life. What are your top tips? What do you find helps you?

Lots of cake love

Dani x


Gravity Cakes

Who loves them? I made one last week and it was such fun. There is something totally fab about chucking a load of sweets on a cake that looks good enough for face planting!

I had never made one before. I had been recommended to buy the Lakeland Pouring Cake Kit which I did. This was brilliant and made it really secure for travelling.

Gravity Cake

Gravity Cake


The kit comes with a 10 inch base (so make sure you have a 10 inch box available too) and various size rods and blanking pieces. It is so easy to put together.

I started off layering my cake onto the centre rod. I filled the layers with Oreo Flavour buttercream. Here is our buttercream recipe, just add crushed up oreos. Yum Yum!

Then add a layer of buttercream all over and smooth out.

gravity 2

Next I made some dark chocolate ganache using a 1:1 ratio, 60ml double cream and 60g chocolate. I used this as a glue to stick on Oreos around the base of the 6 inch cake. I used just under 1 packet.

I then poured some runny ganache on the top and spread out over the edge of the cake to form drips.

gravity 3

I finished off building the centre support pole and covered this in some ganache. I carefully added on the regular size empty maltesers packet, being careful not to rip it. Once the ganache sets, it is a really strong glue and the packet wont move. I used a party size pack of maltesers plus one regular size pack. Stick on maltesers all the way up the centre pole to the base of the packet.

gravity 4

I also added some more maltesers onto the top of the cake. To finish off, I added some sprinkles and a happy birthday topper by Iced Jems.

Ta-da! Super easy and looks fabulous!

Dani x

What happens in our classes?

Sometimes coming along to a class or any experience you’ve never done before can be a little daunting. I thought I’d give you a little run down about what happens during our classes so you feel confident to come along to any class.

Our classes begin at 10am. The doors open at 9:45 for you to come in, grab a seat and I’ll stick the kettle on. We all have a good gossip and chit chat while everyone comes in. Once everyone has arrived we get cracking on our day. The studio is always set up with everything you need for your day. You don’t need to being anything with you, just an apron if you have one.

cake studio


Depending on the class, we begin with making flowers or prepping the cake. Colour schemes are always a big discussion too. Actually one of the most important decisions of the day! Everything is explained in lots of detail so you never need to worry about whether you have done the technique before or if its new skills. You are always welcome to ask me any questions you have thorough the day. I am always on hand if you need help with anything. You will also receive a full set of notes of your class which you are welcome to write any extra info on them. I always have pens available, mainly pink ones!

blue bakery cake studio redditch


We have a little lunch break where we eat, drink and chat some more. Mainly following all the new found cake pages on Facebook and Instagram. Next, we continue working on some gorgeous decorations and cakes until the class is all done. At the end of the class, I love to take lots of photographs of your creations.

blue door bakery cake studio cake classes


You’ll pop your cake on our table and take as many photos as you like using our gorgeous flower backdrop. Sometime we take group photos. Sometimes I take sneaky photos too! Then you’ll box up your cakes, gather up your extra bits, notes etc and get yourself home leaving all the tidying up to me. Isn’t that the best bit.

We like everyone to feel part of the BDB family and everyone is always made to feel incredibly welcome on our classes. Learning new skills can be exciting but scary so we are always on hand to help with anything, during and after the class.

Dani xx