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Join date: Feb 24, 2026
Posts (14)
Feb 25, 2026 ∙ 5 min
2026 Cake Trends: The Styles Clients Are Actually Asking For (And Why They Work)
2026 cake trends aren’t about doing more. They’re about doing things on purpose. So let’s sit down with a coffee and talk through the cake trends I’m seeing take hold for 2026, what they actually mean for decorators, and why so many of them quietly make cake life easier when you understand the structure behind them.
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Feb 2, 2026 ∙ 4 min
How to Price Your Cakes for Maximum Profit (Without Underselling Yourself)
Pricing cakes is one of the hardest parts of running a cake business.
Not because cake makers don’t understand money, but because pricing is emotional. This guide will help you understand why pricing cakes feels so hard, what often goes wrong, and how to think about pricing in a way that supports your business - not drains it.
This is not a pricing calculator. It’s a mindset-plus-structure guide for real cake businesses.
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Feb 2, 2026 ∙ 5 min
Ganache Tutorial: How Professionals Get Smooth, Stable Cakes (Without Guessing)
This guide is here to explain ganache in a calm, real-world way.
Not as a recipe.
Not as a quick fix.
But as a foundation skill that supports better cakes from the inside out.
Ganache is one of those things that looks simple on paper, yet feels unpredictable in real life. And when it goes wrong, it can make you question everything - your method, your timing, even your confidence.
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Yvette Farrugia
Enchanted Cakes By Yvette
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