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
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
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
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,
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
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
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
If you’ve ever dabbled in baking, you have probably noticed some recipes mention cacao or cocoa. They sound almost the same, but they are not identical. Knowing the difference will help you understand how each affects flavor, nutrition, and results. What is Cacao? The purest form of the cacao bean,
What’s the Difference Between Baking Soda and Baking Powder? If you’ve ever mixed up baking soda and baking powder in a recipe, you know it can make or break your bake. Both are used as leavening agents that help your cakes, cookies, and bread rise, but they work a little
When strolling down the dairy aisle, you might have noticed butter and margarine sitting side by side. They look similar and are often used interchangeably, yet they are very different. Each is made through different processes & each can bring a noticeable difference in flavor, texture, and structure when used