Hello sugar friends
I have a secret.
I’ve rediscovered an old love. A love I had forgotten all about.
The cake comb.
Lot’s of folks think it’s too “old fashioned” or “grocery store-ish” to use them on cakes these days. But I disagree.
They can absolutely work with today’s more simplistic styles:
Or ramped up a bit with trendy flowers on a cake pedestal:
And using a comb cake doesn’t have to look old fashioned. You can see how stylish it looks in the photos above using a crusting buttercream.
But they work just as well on meringue buttercream, ganache and royal icing.
PLUS they kill two birds with one stone: they ice and decorate the sides of the cake at the same time – a real labor and time saver for us.
There are some tricks, however, to using them with success. All combs are not created equal.
How you hold the comb and the consistency of the icing is key.
I teach all of that (and more) in my new video tutorial that was released in my online school last week.
The response to it has been amazing. I’m excited to see how interested folks are in learning this somewhat forgotten technique. I love bringing “old school” techniques into modern decorating trends.
I’ve had folks who missed my New Year’s special ask if I would run it again.
In fairness to those who took advantage of the offer at that time, I can’t run that offer again.
BUT I can offer you a discount on the combing video:
$3 to download a copy and keep forever.
As well as getting a full month of membership to the school and access to the over 300 tutorials on the inside. You can stay at the end of that month or leave; no commitment or risk.
PS. Current members get to download the video too, along with all the other goodies and bonuses I give out on a regular basis 🙂