• 21:57

    How to Make Chocolate Glaze & Poured Fondant for Cake Decorating

    Join Jenny McCoy in the kitchen to learn how to make the two most versatile and popular cake glazes around: chocolate glaze and poured fondant. Whether you looking to add more chocolate to a chocolate cake or complement another flavor with a touch of chocolate, you won’t want to miss this video.

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  • 24:46

    How to Make a Stable Whipped-Cream Frosting

    Make stabilized whipped cream frosting that holds up well for cake decorating. It’s a simple technique that turns cream into a fluffy, yet thick frosting that pairs perfectly with fresh fruit and many styles of cake Join Jenny McCoy as she explains the different stages of whipped cream and when you might use these various…

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  • 11:49

    How to Make Frosting From Scratch: Swiss Meringue Buttercream

    Buttercream icing comes in many forms including store bought canned icing, a traditional powdered sugar based American buttercream, and a variety of meringue based buttercreams. Each of them have different qualities that may or may not be best suited for cake decorating. In this video Jenny discusses a few styles of buttercream and why she…

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  • 19:06

    Recipe: Chocolate Cake & Five Flavor Variations

    If you love chocolate, this cake class is a must! Join Jenny McCoy as she whips up a decadent, moist chocolate cake using the easiest cake mixing method available, the all in one method. All you need is a large bowl and a whisk to mix up this delicious super dark chocolate cake batter. Jenny…

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  • 25:40

    How to Make Flavored Chocolate Mousse for Filling & Frosting a Cake

    Light and airy, but full of flavor, this chocolate mouse is perfect for layering in a cake or just eating it straight from the bowl. Join Jenny in the kitchen to see how she creates this luscious mousse using the traditional French pâte à bombe technique. “Pâte à bombe” simply means “base” and is used…

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  • 10:48

    How to Pipe Buttercream Roses & Leaves

    Work on your piping skills by learning to pipe the classic buttercream rose and some filler leaves with Jenny McCoy’s step-by-step instructions. While these flowers take a bit more hand control, don’t stress because Jenny shows you the exact placement and angle for each petal.

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  • 15:37

    How to Handle & Color Fondant

    Whether you are a beginner or seasoned professional, fondant can be intimidating and often frustrating. Let Jenny help you conquer your fear of this pliable sugar dough as she shares her best tips for handling, storing, and coloring fondant to make gorgeous, professional-looking decorated cakes. Fondant is created with just a few simple ingredients that…

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