Craftsy Chats: Cake Decorating with Anita Algiene

We are so excited to welcome Anita Algiene to her first Craftsy Chats! Anita is a Master Cake Decorator and has an incredible career under her belt. Watch to learn more about Anita and all about cake decorating! Before you go, make sure to download our free guide, Essential Royal Icing Techniques for Stunning Sugar Cookies!

Reply to Donna Messana
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14 Responses to “Craftsy Chats: Cake Decorating with Anita Algiene”

  1. Joan Mackey

    when you use a stencil how do you avoid the pulling on the buttercream when you remove the stencil?

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  2. Donna Dovidio

    We use to brush off all the crumbs off the cake then a crumb coat back in the day 🙂

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  3. Kathryn

    When you freeze your cake pre-icing, then refrigerate after crumb coat, do you put it in a container or just the cake on a board?

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  4. Pam

    Do you prefer Swiss Meringue buttercream to Italian Meringue Buttercream and if so why?

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  5. Felicia

    When making a tiered cake what board is best used in between tiers? I used cardboard and cake was to heavy and began to lean.

    Reply
  6. EULA YVONNE TAYLOR

    This is my first time on the Craftsy site. I don’t have any questions right now.

    Reply