Brown petal dust is a matte decorating dust used in cake decorating. It's helpful for making realistic flowers and plants, and anything else that needs a brown color but no sparkle (like you would get from a luster dust). It's flavorless, so you can safely brush this dust on your creations and enjoy!
Edible gold leaf is one of the most showstopping dessert decorations you can use! Real gold gives a glitzy touch to any cake or pastry. These sheets are delicate--and expensive!--so I tend to save them for special occasions. But when the time is right, they bring a ton of drama and impact to the dessert table!There are two types of gold leaf sheets - loose leaf and transfer leaf. I've linked the transfer leaf variety, because I think it's easier to work with, and it's also preferred if you're going to be covering a cake with gold leaf. But if you want the leaf for other things, like adding just a crinkled dab to the top of a chocolate tart, you might want to search out the loose leaf variety instead.
Ah, the small offset spatula, or as I like to call it, the "baby spat." This is such a useful and underrated kitchen tool! I use it for smoothing cake and brownie batters in pans, spreading frosting on cupcakes and cookies, and doing fine detail work on cake decorations. This is one of those tools that you don't realize you need, and then once you own one, you can't imagine ever living without it!
Chocolate transfer sheets are an easy way to give your candies that professional shine and appearance so many home cooks are after! They're easy to use, and the results are incredible. I like using them when making chocolate-dipped cookies and square truffles, and they're also great for making chocolate panels for decorating cakes and cupcakes. I've linked just one transfer sheet design here, but there are literally hundreds (thousands! millions!) of different options out there, so happy shopping!
Maybe this makes me old-fashioned, but in most situations, I prefer plastic-coated piping bags to disposable ones. I have a sizable stash of Ateco piping bags I've had for years, and they're still in great shape! As long as you make sure to wash and dry them well, you'll get years of great use from them--it's much more economical than buying lots of disposable bags, plus I just prefer the feeling of the softer bags over the crinkly plastic disposable ones.
My preferred fondant is actually homemade--I love making and using marshmallow fondant. But when I don't have time to make my own fondant (or when I need large quantities and it doesn't make sense to make it by hand), I turn to Satin Ice. I've tried a lot of packaged fondants, and this is hands-down my favorite as far as taste, texture, and workability. If you've been put off by other fondants in the past, try Satin Ice and see if it can change your mind about what premade fondants can do!
An offset spatula is the cake decorator's best friend. This little tool is exactly what you need for spreading filling inside cake layers and smoothing the top and sides of the cake. It can also help you create a beautiful swirled texture. Ateco is my preferred brand, and the medium size is perfect for most standard layer cakes.
If you ever plan on making a layer cake, you must get a revolving cake stand. It's the best way to slice even layers and get perfectly smooth frosted edges. While you can pick up a cheap plastic cake stand for about $15, they don't turn smoothly or quickly, and honestly, I don't think they're worth even the small amount of money they cost. My metal Ateco cake stand has lasted over a decade now and is still in perfect condition. It's sturdy, turns smoothly, and can hold even the heaviest cakes. It's one of the best investments you can make in your home baking!
If you're looking to add a little extra sparkle to your dessert, gold luster dust is almost always the answer! This glittery dust can be brushed on to chocolate, fondant, or other decorations to add a beautiful metallic shine. The dust is nontoxic, but many people recommend not ingesting it and instead using it on decorations that can be removed before eating, just to be safe.
This candy mold makes creating chocolate decorations a breeze! Use melted chocolate, tempered chocolate, or candy coating to make beautiful chocolate decorations to put on top of cakes, cupcakes, or other pastries. I like to brush them with a little luster dust after unmolding to make them sparkle and shine.
Cake collars are one of those pastry chef secret weapons that I think everyone should know about! They're most often used to line the sides of pans when molding mousse cakes or other soft desserts. The acetate collars keep the filling in and give the cake clean, crisp sides. They're also used to cover the sides of cakes with an edible chocolate shell or chocolate decorations.