There’s nothing worse than when your ganache splits and turns into a grainy consistency! Ganache should be silky smooth in order to give your cakes a flawless coat. In this tutorial I show you how to stop your ganache from splitting, helping you to achieve a smooth consistency each and every time!

As we delve into winter & the weather gets colder, our buttercream can become unbearable to work with. In this tutorial I give you top tips to help prevent your buttercream from becoming solid and how to save your buttercream once it has solidified!

Kiss goodbye to messy hands, stained fingers and leaking colour mill bottles with this easy peasy, quick hack!

There’s nothing more frustrating than when you finish baking a cake, take it out the oven and see that a huge cone has formed on the top! Whether it’s in the middle of your sponge or either side, we have to chop off the whole top to make sure we get an even stack. This can massively reduce the he...

Chocolate moulds
Sometimes as cake artists we can have a mind blank when it comes to creating new designs.
In this tutorial Sims Sweets will show you how to add extra decorations to your cakes in a very quick and easy way., allowing you to mix and match colours, shapes and there placement to gi...

If you find free hand writing on cakes and cake boards a struggle, then this tutorial is perfect for you. Learn how to personalise your cakes with Sims Sweets Cake Academy’s tutorial on using letter and number moulds. In this tutorial, you’ll learn a quick and easy way to create personalised cake...

My pet peeve when baking is the tedious task of cutting grease proof paper to line baking tins! When you have lots to bake this job can take up so much time. So I’ve got the perfect hack which allows you to complete this task in a fraction of the time! Enjoy

Welcome to Sims Sweets Cake Academy’s tutorial on Summer Sponge Prep! In this video, we’ll show you how to prepare your sponges for decorating in hot weather. We’ll also cover how the hot weather can affect the consistency of your buttercream. Whether you’re a professional baker or just starting ...