Confectionery Tips, Tutorials, and News

We want to share with you one of the most important moments in Fest Cake London's history!The weekend we went to the largest confectionery fair in the world in Birmigham an inexplicable experience, the famous Cake International. A magical place where the biggest names in baking were present.It was the most intense 5 days of our journey, we recorded the best moments and we would like to share them with you!Thank you for your support! 🥰

Time for our Fest Cake Tutorial! And today we'll do nothing less than the much-requested, much-loved, Football!  The ideal size, for you to make that spectacular ball as a gift for your father, your son, your husband, who you love! Shall we get started? Let's cut to the chase. Today we're going to use our BWB 1400 Soccer Ball mould. Why is the BWB mould special? Because it's a 3-part mould. Because we have the shape, which is this part here, the piece of flexible silicone that goes in the middle and we have the third part that attaches and...

Today we have a very special guest. Our friend and companion Uryel! Thank you so much for accepting our invitation. We are very happy to have you here. I'm also very happy to be here with you. And today we will teach several techniques. Yes, let's decorate a cake today using Hulalá whipped cream.  Glitters, spatulas and spheres from Fest Cake. Products that we have never done a tutorial and today we are going to learn from this master of confectionary. Shall we get started?  Let's get down to business. I'm going to hand over to him to start. What...

 Today we're going to demonstrate this Open Heart Egg. We're in an Easter mood, a time when we want to spread love, and nothing better than starting with this wonderful egg, so let's go.This is a 500g shell, we have a heart imprint. This is a 3-part mould, as most of our moulds. We have the silicone part, which makes life easier and saves product. This mould has a fill line on how much chocolate you can put.I already fitted the silicone part in the mould, I already have my tempered chocolate, I'm using Callebaut chocolate, and I coloured it with Red Colour...

Hello hearts in love. Let's demonstrate our mould of geometric hearts today.Using the splash technique that we're going to perform with a brush and we will show you everything here. How the result will look like, how we are going to put the chocolate in it, how we are going to release… The whole process until the final result. Let's go?BWB mould, three parts. Everyone already knows right? Super famous, making our life easier, our work, saving time, saving material.Everything super-duper great.And to add to our production with quality, we're presenting colour mill, for those who don't know it yet.And...