Pink Cake Box University http://university.pinkcakebox.com Cake Decorating Videos & Classes Sun, 20 Jul 2014 03:06:51 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 Food Network Premiere – Outrageous Wedding Cakes! http://university.pinkcakebox.com/food-network-premiere-outrageous-wedding-cakes/ http://university.pinkcakebox.com/food-network-premiere-outrageous-wedding-cakes/#comments Sat, 28 Jun 2014 13:04:32 +0000 http://university.pinkcakebox.com/?p=2837 We are thrilled for the opportunity to create this 7 foot tall wedding dress cake for an upcoming Food Network Special – Outrageous Wedding Cakes! Along with Anne, Pink Cake Box University instructors Joanne and Anna were both part of the event! The special premieres on Saturday June 28th at 9|8c.  Here’s the description from   ...Continue Reading

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We are thrilled for the opportunity to create this 7 foot tall wedding dress cake for an upcoming Food Network Special – Outrageous Wedding Cakes! Along with Anne, Pink Cake Box University instructors Joanne and Anna were both part of the event!

Food Network!

The special premieres on Saturday June 28th at 9|8c. 

Here’s the description from the Food Network:

While many have probably dreamed of their wedding cakes since childhood, they were most likely not wedding cakes quite like this. From a cake with a river running through it to a tower of cake dripping in 30 pounds of Swarovski crystals, Food Network is going from coast to coast to find the most incredible creations by the best cake artists in the country. These magicians can make anyone’s dream cake come true —— no matter the cost.

We hope you can tune in!

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FIVE Class Giveaway in honor of Icing Smiles! http://university.pinkcakebox.com/5-class-giveaway-honor-icing-smiles/ http://university.pinkcakebox.com/5-class-giveaway-honor-icing-smiles/#comments Wed, 16 Apr 2014 01:58:02 +0000 http://university.pinkcakebox.com/?p=2740 We are excited to announce a fun MEGA 5 Class giveaway ($200 worth of classes!) with Craftsy and a group of FANTASTIC cake artists! As part of the 5 class giveaway, you can find our Cake Toppers Class along with a list of classes from this fantastic set of cake artists: Marina Sousa ( Just   ...Continue Reading

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We are excited to announce a fun MEGA 5 Class giveaway ($200 worth of classes!) with Craftsy and a group of FANTASTIC cake artists!

Icing Smiles Giveaway

As part of the 5 class giveaway, you can find our Cake Toppers Class along with a list of classes from this fantastic set of cake artists:

  • Marina Sousa ( Just Cake – Marina Sousa)
  • Charity George ( Chef Charity)
  • Kate Sullivan ( Cake Power)
  • Elisa Strauss ( Confetti Cakes )

Want to learn more about these classes offered by these talented artists? We’ve reviewed several here.

How to Enter the Giveaway

  1. 1
    Step 1: Like ICING SMILES on Facebook


  2. 2
    Step 2: Click below to enter for a chance to win all 5 classes via Craftsy!

    Enter Here »

Winners will be chosen at random on Tuesday, April 29th.

We encourage you to visit Icing Smiles to learn more about this wonderful organization. Perhaps even donate if you’d be so kind!

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Applying fine art skills to cake decorating http://university.pinkcakebox.com/dont-need-bfa-apply-fine-art-skills-cake-decorating/ http://university.pinkcakebox.com/dont-need-bfa-apply-fine-art-skills-cake-decorating/#comments Sat, 12 Apr 2014 19:36:42 +0000 http://university.pinkcakebox.com/?p=2687 While I do have a background in fine art which I’ve found to be terribly useful as a cake decorator, it is certainly not necessary to spend years of your life honing your art skills just to be able to paint a scene on a cake. Craftsy, as well as offering cake classes, has an   ...Continue Reading

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While I do have a background in fine art which I’ve found to be terribly useful as a cake decorator, it is certainly not necessary to spend years of your life honing your art skills just to be able to paint a scene on a cake. Craftsy, as well as offering cake classes, has an impressive array of art courses which range from rank amateur to intermediate craftsman. You don’t even have to do the projects to benefit (though why not? You might enjoy it…).

The class that caught my eye first was Mixed Media: Pen, Ink and Watercolor. I use these mediums myself as an artist and have found that the skill set associated with this type of drawing serves me well as a professional cake decorator. Teacher Matt Rota discusses line quality, composition and planning. While you would never use a dip pen on gum paste, he does cover inking with a brush and adding color to a black and white drawing.

Tip: To adapt this to gum paste or fondant, add this class to Kate Sullivan’s Painted Cakes course.

You may notice while making your way through the classes that cake decorators and artists use many of the same methods — Ms. Sullivan and Mr. Rota both do carbon appliqué when transferring a design from scratch paper to the surface they plan to be their final version.  While there is no way to make indelible lines on sugar, the principals are the same and there is a lot to take away from Mr. Rota’s class that can be applied to your next cake design. For instance, he encourages the student to accept the imperfection of the medium, to even appreciate it. The nature of sugar work requires a technician who can adapt to circumstances, and Mr. Rota encourages just that.

matra

mattrb

While I can’t emphasize enough how often being able to draw saves me in the workplace, there is a lot more to it than simply being able to create a watercolor style painting on the side of a cake. We use edible printers and wafer paper sheets in the shop on a regular basis (See Joanne’s review for more info on wafer paper). Often enough there are circumstances that call for a hand painted design, but what if it’s for twenty mini-cakes? Or three hundred cookies? With basic computer skills, I can draw more or less what I require and print out as needed for the project. I’m frequently asked to create presentable cake sketches in full color. Again, being able to draw, paint or work with different mediums speeds me to completion and reduces the time I might spend wrestling with unfamiliar tasks. It’s ambitious, but if you want to expand your skills in that respect, you can add Drawing With Colored Pencils to the Matt Rota class. Colored pencils are a great tool to have in your arsenal. They don’t dry up if you don’t use them (like paint), they are mess free, and if you know what you are doing, give pleasing results. Lisa Dinhofer walks us through the basics and well into detailed, finished pieces. I might mention that both Ms. Dinhofer and Mr. Rota discuss color theory which is worth learning even if you never set pencil or pen to paper.

pencilsa

pencilsb

To tie everything else together, a better understanding of water color technique will streamline your art-to-cake skills. Mary Murphy’s Watercolor Flower Bouquet is an extensive lesson in painting flowers. Again, while some of these methods work with sugar, you cannot paint exactly this way on fondant and gum paste. But we’re all about adapting, right?

floralbub

floralbua

If you want to narrow it down, Mr. Rota’s class will give you the broadest range of skill, though the emphasis on flowers and nature in the other two classes are a great bonus.

Just as an example, I often sketch in ink and color in watercolor:

Sparrow Water Color Painting

And also paint on cakes with food colors:

Painted Cake Watercolor

Let me know what you do with your classic arts techniques on your cakes!

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A short introduction to Sculpted Cakes http://university.pinkcakebox.com/short-introduction-sculpted-cakes/ http://university.pinkcakebox.com/short-introduction-sculpted-cakes/#comments Sun, 16 Mar 2014 16:58:15 +0000 http://university.pinkcakebox.com/?p=2612 We love sculpted cakes here. We really do! Both Anne and I get excited for unusual orders, and we were jumping up and down over this recent Rhino cake. Dog cakes are also a constant pleasure: But I feel there is a lot more to sculpted cakes than going straight for the most extreme item.   ...Continue Reading

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We love sculpted cakes here. We really do! Both Anne and I get excited for unusual orders, and we were jumping up and down over this recent Rhino cake.

cake2442

Dog cakes are also a constant pleasure:

cake2499

But I feel there is a lot more to sculpted cakes than going straight for the most extreme item. Actually, that can be a very frustrating place to start! It’s smarter to start with a simple shaped cake, in order to get used to the idea of planning and creating templates. Templates are a helpful technique for any project. An example is this Doll House themed topper we created for a client. A lot of the details had to be created ahead of time so they could dry. The dormers that sit on the roof were very much dependent on the angle of the top of the cake, which left very little room for error.

cake2596a

I used 1/4” foam core to build a model of the house before it was iced. I build all the gum paste components on the model and let them dry. When it came time to carve and ice the cake we used the sides of the model as templates. When it came time to assemble and decorate it was easy going. 

The dogs require a little more skill but less planning. While you might well want to have a structure for support depending on size, it can certainly be done just as you would a tiered cake. Stack your cakes asymmetrically to one side (the front of the dog) doweling as you go. While our cakes normally have a masonite board as the base, for the dogs we use cardboard cake discs so we can carve through them along with the cake.

dogcakea

I like to shape the body first and then sculpt the cereal treat “skull.” There is a better chance of it being proportionate this way. Also, you want to gear the skull much smaller than you think it should be. By the time you are done layering sugar on it, it will expand all around by at least an inch.

dogcakeb

I coat the cereal treat skull with white chocolate. I have some reasons for using white chocolate rather than dark. First, of course is that it shows through light colored fondant less, but it’s also easier to handle. Once it starts to set up, it can be smoothed with a gloved hand as it is much softer and melts at a lower temperature than dark. Because the cereal treat is malleable until coated with chocolate, I sometimes run skewers through to keep the shape while I’m working on it. Much like doweling a cake, if someone wishes to eat the head, you simply cut around the supports.

dogcakec

Once the chocolate is set (I use the freezer to speed this along) I can attach the head to the body with a dowel. This is when we are going to make final adjustments before we fondant. If the face needs reshaping I’ll carve it here, once it’s covered with fondant it’s much harder to adjust.

Sculpted Dog Cake

Tip: I roll the fondant thick so I can use a detail tool to stroke it into something that looks like the grain of a dog’s fur.

dogcakehh

dogcakef

Unless the dog is a dark color with little variation, I’ll do the entire piece in white or ivory and paint using a mix of air brush and petal dust to achieve realistic coloring effects.

dogcakeh

Other details such as noses, tongues and teeth (or bow ties!) come later.

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More Info!Want to really learn sculpted cakes? Check out Mike McCarey’s two fantastic classes on Craftsy including his car cake class which I reviewed last month.

We also recommend Elisa Strauss’s Sculpted Dog Class and Handbag class for even more information on sculpting!

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Experiments with Gelatin http://university.pinkcakebox.com/experiments-gelatin/ http://university.pinkcakebox.com/experiments-gelatin/#comments Wed, 19 Feb 2014 03:35:07 +0000 http://university.pinkcakebox.com/?p=2583 If you’ve happened across my review of the Mike McCarey Craftsy Classic Car Class you might remember me waxing poetic about how versatile I found his gelatin technique to be. Since then I’ve adopted some of my new discoveries for use here at Pink Cake Box.  We have a couple of Sugar Veil mats here   ...Continue Reading

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If you’ve happened across my review of the Mike McCarey Craftsy Classic Car Class you might remember me waxing poetic about how versatile I found his gelatin technique to be. Since then I’ve adopted some of my new discoveries for use here at Pink Cake Box. 

We have a couple of Sugar Veil mats here which we use from time to time to make lace. But using Sugar Veil for commercial work has always been a challenge. As much as I love it, it’s moody, it has a short working time, a long setting setting time and frankly it’s not exactly affordable either if you take into account the number of times it might fail before you are able to get a usable product out of it. The shop also has technicians with a range of skill sets and experience, so again — having a high failure rate makes it a difficult material because it is limited to certain people who have worked with it before. Because of that, I swapped it out for the flexible gelatin mixture from Mr. McCarey’s class.

gelatina

The first step was to make up a batch of gelatin — I used the recipe exactly as described in the class. I laid out my texture mat, a pallet knife, a squeegee, and some white gel color (in a clean bowl). While the base mixture was still hot, I poured it into the bowl with the white gel color and mixed until I had a consistent color. Then I poured it out onto the mat.

lacea

laceb

Using the squeegee I pushed the liquid mixture around in an even coat, keeping it as thin as possible while still covering the mat.

lacec

laced

lacee

Done!

lacef

The gelatin has to set before it can be pulled off the mat. There are a few ways to do this. The most oblivious approach is to leave it alone on a level surface for three to six hours (or even overnight!). That’s a lot of waiting. Mr. McCarey suggests putting a fan on the drying gelatin in his class and that does cut down the setting time to a couple of hours. In the shop we have a dehydrator — the type of machine used to make fruit leather and jerky — so usually I just toss the mats in there and in less than an hour I have perfectly set sheets of edible lace! Since the dehydrator works at low heat, I assume this could be replicated in a home oven set to 200F or, if your oven has a pilot light, that might be enough. Only do this with silicone moulds and texture sheets as they are heat-safe to 350F. Many plastics give off fumes when heated, so don’t take risks!

Once set, the lace peals off with a little effort. If you have warm hands you may opt to wear latex gloves so that your body heat doesn’t melt the gelatin.

laceg

Once dry, it can be cut with scissors and is quite flexible, though still a little delicate. Sheets can be stored in ziplock bags. It will continue to dry when exposed to air and become brittle unless it has been attached to a surface.

laceh

To secure it to your cake, wet the surface of the cake with a thin layer of tylose glue or piping gel and apply the lace to the fondant. It can even be attached to a buttercream tier — simply dampen the cake with water using a paper towel or a spray bottle and press the sheet against the surface.

Gelatin Lace Applique on Cake

On this cake I used the gelatin lace as an appliqué to replicate the texture of a wedding dress.

A few notes about making texture sheets using the Sugar veil mats:

The white gel color helps to give the gelatin a matte effect, so if you are planning on making it a color other than white, you may want to use powdered colors or  mix your color in with the white gel color before adding the gelatin. The other option is to add color once it is attached to the cake. This can be achieved by air brushing over top of the lace (it’s quite durable once it has been attached to a surface). Or, once the medium you have used to attache the lace is set, the lace can be brushed with a color to bring out detail. Royal icing can be piped overtop to add dimension and detail.

Onward!

Butterfly Wings!

The other item I was quite pleased with as far as my gelatin experiments have gone so far were the butterfly wings. I picked up a silicone sheet called a “Sugar Dipper” from one of our venders a while back. I had been using it to impress gum paste as we really don’t do a lot of poured sugar here because it has some real challenges in regards to humidity, fragility, and again — technique and experienced technicians to handle it. Like Sugar Veil it has a high failure rate which makes it difficult in a professional setting where one has a limited amount of time to complete a project. So, I have never actually used the mould for it’s intended purpose.

Of course, I decided to dump gelatin into it.

gelwingsa

gelwingsb

I mixed a bit of edible glitter into the mixture first, then spooned it into the moulds. As an after thought I realized it would be a better use of glitter and easier to apply if I poured the gelatin clear and sprinkled glitter over top before it set. I did exactly that with all the pours that followed.

Once filled, I put it in the dehydrator over night. Because the wings are thicker than the lace sheets they have a much longer drying time. But, since we don’t need (or want) them to be flexible, it’s less important that we pull them out of the mould in a certain time period. However, don’t touch them until you are sure they are completely dry. If they are removed from the mould too early they will curl and deform as they dry.

gelwingsd

Once dry, pop them out of the mould and place them in a ziplock bag to avoid any further shrinking (and possible deformations). This will also keep them from becoming too brittle.

Roll some gum paste out to 1/8”. Brush with tylos glue and place a 22 gage wire 1/2 inch into the glue area. Place the gelatin wing on the glue. You’ll notice the gelatin wing has a rim from the edge of the mould, place this face down on the paste and press. Quickly cut around the edge of the wing using a craft knife.

Before the gum paste dries, place the wing paste-side down in the mould and press carefully so that it has an impression that mirrors the texture of the gelatin. Allow to dry for at least 24 hours. Now you may detail the gum paste side of the wing! I like to brush it lightly with petal dust just enough to bring out detail.

wingsfini

Another variation on this is to make four sets of gelatin wings per style and sandwich the gum paste and wire between them.

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Happy Accidents and Holiday Parties http://university.pinkcakebox.com/happy-accidents-holiday-parties/ http://university.pinkcakebox.com/happy-accidents-holiday-parties/#comments Mon, 30 Dec 2013 14:38:14 +0000 http://university.pinkcakebox.com/?p=2312 I have a real soft spot for “cute food.” Marshmallows shaped like mushrooms? I’ll buy them. Chocolate truffle penguins and mice? Oh, I’ve come home with them more than once! But when it comes to pastry my two great loves are France and Japan. Macarons, those tiny almond pillows that seem so prevalent these days   ...Continue Reading

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I have a real soft spot for “cute food.” Marshmallows shaped like mushrooms? I’ll buy them. Chocolate truffle penguins and mice? Oh, I’ve come home with them more than once! But when it comes to pastry my two great loves are France and Japan. Macarons, those tiny almond pillows that seem so prevalent these days as a wedding favor, have long been an obsession of mine. Conveniently they are both French in origin and super popular in Japan, giving me twice any many opportunities to indulge.

Macarons are usually round, which is lovely, but one should not feel restricted by classic appearances even when the item is as naturally fancy as this. I started with tiny, bite sized rounds, piping them as I normally would. Then, with a smaller tip on my piping bag I went back in and added cat ears, bunny ears or teddy bear ears to some of them. The trick here is to make the ears smaller or skinnier than you think they should be so that when you bang trays to remove air bubbles they don’t spread into an unidentifiable mess.

Unbaked Macarons

Once my macarons have baked and cooled, I use edible markers to draw simple facial features on the animal shapes. Wouldn’t this be fun for a fancy child’s party? An Alice in Wonderland themed tea?

Bunny Bear Monogram Macaron

A few of my tiny rounds received more complex, grown up designs, like this cameo and a monogram. I used powdered gold luster to add a highlight.

cameo macaron

Another regional delicacy I love are alfajores! Small sandwiches filled with dulce de leche, there are so many varieties (including chocolate dipped) that almost everyone has a different idea of what exactly they should be. I used the sugar cookie recipe from Animation in Sugar as the base. I have a set of Hello Kitty vegetable cutters from a bento box kit which I hijacked to cut my cookies. Often alfajores are filled with straight dulce de leche and can be quite messy! I whipped up a modified Tres Leche cake frosting (less butter, less sugar, more dulce — should I provide the recipe?) and filled my Hello Kitty faces with it.

Hello Kitty Cutter

Conveniently, this all coincided with Pink Cake Box’s annual Holiday cookie swap! Packaging is so important, and so much fun! Here is an assortment with my Hello Kitty alfajores, a few cat faced macarons and a handful of handmade tootsie rolls — Yes, that’s right, handmade tootsie rolls. Actually, they were a happy accident, a recipe of dark chocolate plastique that went awry. I tied them up with a bit of parchment and tossed them in. Of course a pink box is a must here.

cattrio macarons cookies

The cookie swap was a feast of sweet creations! Even the packaging looked good enough to eat. Some of the confections we exchanged included peanut cookies, chocolate chip, cake batter cookies (!), nutter-butters, cowboy cookies, and many more!

Holiday Cookie Swap

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Looking for talented staff! http://university.pinkcakebox.com/jobs-pink-cake-box/ http://university.pinkcakebox.com/jobs-pink-cake-box/#comments Thu, 05 Dec 2013 02:31:34 +0000 http://university.pinkcakebox.com/?p=2240 Pink Cake Box is expanding with a new retail boutique in 2014! Positions Available Part time baker – This position is a great way to join our fast paced and fun team! Responsibilities will include baking cakes, cupcakes, cookies and other pastries for both custom cakes and our retail boutique. 3 days per week. Minimum   ...Continue Reading

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Pink Cake Box is expanding with a new retail boutique in 2014!

Positions Available


Part time baker – This position is a great way to join our fast paced and fun team! Responsibilities will include baking cakes, cupcakes, cookies and other pastries for both custom cakes and our retail boutique. 3 days per week. Minimum of one year experience. Please send resume, portfolio and references.

Apply Here

Full- time baker – Same as above but responsibilities include recipe development and commitment is 5 days per week.

Apply Here

Kitchen manager – This integral position will be responsible for managing daily kitchen staff, projects and our new retail boutique. Additional responsibilities may include baking, filling, fondanting and decorating cakes. Join our fun and fast paced team with this full time position. Minimum of 3 years experience. Please send resume, cake portfolio and references.

Apply Here

See our latest video spot!


Video produced by Green Iguana Studios

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]]> http://university.pinkcakebox.com/jobs-pink-cake-box/feed/ 0 Pink Friday Sales at Pink Cake Box! http://university.pinkcakebox.com/pink-friday-sales-pink-cake-box/ http://university.pinkcakebox.com/pink-friday-sales-pink-cake-box/#comments Thu, 28 Nov 2013 16:55:30 +0000 http://university.pinkcakebox.com/?p=2170 Welcome to Pink Cake Box’s version of Black Pink Friday! To celebrate Pink Friday, we are offering UP TO 50% OFF on a variety of cake decorating classes, DVDS and more!! 30% off our Cake Decorating DVDs! Watch Anne Heap, voted one of the top ten cake artists in North America by Dessert Professional, teach   ...Continue Reading

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Welcome to Pink Cake Box’s version of Black Pink Friday!

Pink Cake Box Black Friday Sale up to 50% Off!

To celebrate Pink Friday, we are offering UP TO 50% OFF on a variety of cake decorating classes, DVDS and more!!

30% off our Cake Decorating DVDs!


DVD Sale for Black Friday

Watch Anne Heap, voted one of the top ten cake artists in North America by Dessert Professional, teach you how to make cakes like a pro! Learn how to fill, fondant, square and more with our cake decorating DVDs! Perfect gift for the cake hobbiest, aspiring professional or even bakery owner!

Available via Amazon with free shipping for Amazon Prime users!

Get More Info *
* Sale Ends 12/2/2013

50% off Our Cake Toppers Class!


Pink Friday Sale

Over 6000 students have taken Anne’s Craftsy Cake Toppers Class! Learn how to create 3D personalized gumpaste cake topper figures including a pregnant lady, a sleeping baby, a pea-in-the-pod baby and more!

Get More Info *
* Sale Ends 12/2/2013

50% off Craftsy Class Sale!


We’ve hand-picked and reviewed some of the best online Craftsy classes! And we are now offering all our reviewed classes at 50% off! A selection of the best of the best are available below!

Clean and Simple Cake Design

Cakes

Check out Joanne’s review of Jessica Harris’ Clean and Simple Cake Design Craftsy class.

Click for 50% OFF! *
* Sale Ends 12/2/2013

Advanced Fondant Techniques

Cakes

Check out Joanne’s review of Marina Sousa’s Advanced Fondant Techniques!

Click for 50% OFF! *
* Sale Ends 12/2/2013

See all Reviews on Sale *
* Sale Ends 12/2/2013

15% off In Person Classes!


We also have some fun in-person holiday classes including classes for kids! When signing up use the coupon below to recieve a 15% discount!

Use code PinkFridaySpecial at checkout

See Class List *
* Sale Ends 12/2/2013

Cake or Cupcake Orders!


Call the shop on November 29th, for exclusive ONE-DAY only IN-STORE Pink Friday Specials!

Call Us

973-998-4445

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Cake Stand & DVD Giveaway! http://university.pinkcakebox.com/cake-stand-dvd-giveaway/ http://university.pinkcakebox.com/cake-stand-dvd-giveaway/#comments Sun, 21 Jul 2013 13:09:36 +0000 http://university.pinkcakebox.com/?p=1337 Contest has ended! Thanks to everyone that entered! New giveaway with Sarah’s Stands – a Cake Stand Company for a fun Cake Stand & DVD giveaway! Last year we partnered with Sarah’s Stands on a fun cake stand giveaway, and we are happy to announce we are partnering again for another giveaway! Sarah’s Stands has   ...Continue Reading

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Contest has ended! Thanks to everyone that entered!

New giveaway with Sarah’s Stands – a Cake Stand Company for a fun Cake Stand & DVD giveaway!

Cake Stand and DVD Giveaway Pink Cake Box

Last year we partnered with Sarah’s Stands on a fun cake stand giveaway, and we are happy to announce we are partnering again for another giveaway! Sarah’s Stands has recently launched a new line of cake stands – the Simply Stunning Collection. As part of the giveaway package we’ll be offering one lucky winner a 14” Simply Stunning Cake Stand – a $95.00 value.

In addition, Pink Cake Box is offering 10 lucky winners a copy of one of our Cake 101 or Cake 102 cake decorating DVDs! Learn a variety of fondant, paneling, stacking and filling techniques with these DVDs.

Prizes Package Includes

  • 1st Prize – 14″ Simply Stunning Cake Stand + Shipping to US/CN
  • 2nd Prize – 1 of 10 available Cake 101 or Cake 102 DVDs + Shipping to US/CN
  • Every entrant will receive a special coupon for Sarah’s Stands, our DVDs, and Craftsy Class!

Eleven winners will be chosen at random.

Note: Contest open to US and Canadian residents ONLY. Ends on August 19, 2013.

How to Enter

  • Like us below
  • Vote for your favorite cake and cake stand combination!
  • BONUS ENTRY Leave us a comment and tell us which cake and stand combination is your favorite.

Your Vote Counts

For each vote, we’ll donate $1 to Icing Smiles up to a maximum of $2000! Icing Smiles is a fabulous charitable organization that delivers cakes to terminally ill children.

Currently we have 1732 votes which translates to a $1732 donation to Icing Smiles.

Thanks for Entering! Please spread the word for additional Bonus Entries!

Voting Results!

Total Votes: 1732

*No purchase necessary. By entering this contest you agree to our Sweepstakes Terms & Conditions.

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]]> http://university.pinkcakebox.com/cake-stand-dvd-giveaway/feed/ 0 WINNERS – Cake Toppers Techniques Giveaway http://university.pinkcakebox.com/cake-toppers-techniques-giveaway-results/ http://university.pinkcakebox.com/cake-toppers-techniques-giveaway-results/#comments Mon, 29 Apr 2013 12:28:44 +0000 http://university.pinkcakebox.com/?p=798 Thanks to all who entered our Cake Toppers Techniques Giveaway! We received over 800 votes and are happy to announce we have prizes for everyone! The grand prize winners are announced below. Each winner will receive free lifetime access to my Cake Toppers Techniques Class! Jenny Smith Karen Carpio Terra Deyo Candace Chand Bernadette Ortiz   ...Continue Reading

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Thanks to all who entered our Cake Toppers Techniques Giveaway! We received over 800 votes and are happy to announce we have prizes for everyone!

The grand prize winners are announced below. Each winner will receive free lifetime access to my Cake Toppers Techniques Class!

  • Jenny Smith
  • Karen Carpio
  • Terra Deyo
  • Candace Chand
  • Bernadette Ortiz

If you didn’t win, we are offering two special discounts for all participants as a THANK YOU PRIZE for entering:

Save 50% off our new Cake Toppers Techniques: Figure Modeling class!

Special 2 day sale! 25% off Cake 101 or Cake 102 Cake Decorating DVDs. Sales ends on 5/2/2013!

The post WINNERS – Cake Toppers Techniques Giveaway appeared first on Pink Cake Box University.

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