A Guide to Chocolate Transfer Sheets Chocolate transfer sheets are one of the easiest ways to turn simple chocolate work into something polished, professional, and eye-catching. From colorful bonbons and chocolate bars to decorative garnishes and showpiece details, transfer sheets help pastry chefs, chocolatiers, and bakers add clean designs and vibrant finishes with minimal effort. …
The Baker’s Secret Ingredient: A Professional Guide to Vanilla Extract It’s in nearly every cake, cookie, and custard recipe ever written, yet vanilla extract is one of the most misunderstood ingredients in the baker’s pantry. Reach for the wrong bottle, use the wrong amount, or apply it at the wrong stage, and you’ll leave real …
Unique Uses for Olive Oil (Yes, Even on Ice Cream) When most people think of olive oil, they think savory: pasta, salads, roasted vegetables. But high-quality olive oil can do much more. From desserts to cocktails, it adds depth, fruitiness, and a luxurious mouthfeel in unexpected ways. Here are creative, chef-approved ways to use olive …
Olive Oil, But Make It Dessert: Unique Sweet Pairings to Try Read More »
When it comes to cake decorating and pastry production, consistency matters. Texture matters. Stability matters. This is why Rich’s is trusted amoung proffesionals & homebakers alike. What Is Rich’s Bettercreme? Bettercreme is a non-dairy whipped icing designed for decorating, filling, and icing cakes with ease. It offers the light texture of whipped cream with the …
Valentine’s Day hasn’t always been about heart-shaped doughnuts and pink-frosted cupcakes. In fact, the connection between sweet pastries and romance is a surprisingly modern twist on a centuries-old tradition. But like many cultural trends, the story is a blend of ancient customs, evolving tastes, and clever culinary creativity. During the Middle Ages, exchanging sweets was considered a luxurious …
When Valentine’s Day Pastries Became a Symbol of Romance Read More »
Become a BakeDeco / Kerekes Creator https://blog.bakedeco.com/wp-content/uploads/2026/02/Untitled-design-3-1.mp4https://blog.bakedeco.com/wp-content/uploads/2026/02/Untitled-design-1.mp4https://blog.bakedeco.com/wp-content/uploads/2026/02/Untitled-design-2.mp4 Create. Collaborate. Grow With Us. We’re building a community of passionate creators across baking, pastry, chocolate, cooking, and kitchen innovation. The BakeDeco / Kerekes Creator Program is designed to connect talented creators with the tools, products, and opportunities to help bring creative ideas to life. Whether you’re a …
The holiday season is the perfect time for cakes to become true centerpieces, and few designs capture the magic of Christmas quite like an iconic Christmas tree cake. This year, we partnered with Carolyn Custom Cakes to showcase her signature approach to transforming a classic holiday symbol into an elegant, show-stopping dessert. Known for her …
Designing an Iconic Christmas Tree Cake with Carolyn Custom Cakes Read More »
The holiday season is the perfect time to bring creativity to your craft, transforming classic winter symbols into stunning edible art. From snowflakes and buche-style logs to iconic Nutcracker figures, these timeless motifs instantly elevate any dessert display and capture the magic of the season. Silikomart Nutcracker Nutcrackers are synonymous with Christmas. Once carved only …
The Story Behind VIELA : A Tribute to Portuguese Chocolate Artistry When pastry chef Luca Arguelles first imagined creating his own chocolate bar mold, he wasn’t simply thinking of design, he was thinking of identity. After dedicating more than 25 years to the art of pastry and chocolate, Luca wanted to create something that would connect …
In the pastry world, you may have noticed that some recipes call for granulated sugar, while others call for powdered sugar. A common question is: What exactly is confectioners’ sugar, and how does it differ from granulated sugar? Let’s break it down. Confectioners’ Sugar (Powdered Sugar) What it is: Granulated sugar that’s been ground into …
Confectioners’ Sugar vs Granulated Sugar: What’s the Difference? Read More »