Decorate your cake and cupcakes like a pro

March 3, 2009 12:00:00 AM PST
The inside scoop to making the most beautiful and delicious desserts around. Cake designer and owner of Cake Coquette in San Francisco, Gabrielle Feuersinger, shows how to decorate cakes and cupcakes like a pro.

Recipe: Devil's Food Cake
Approximately 24 cupcakes

  • 2 1/2 cups sugar
  • 2 1/2 cups flour
  • 1 Tbsp. baking soda
  • 3/4 tsp. baking powder
  • 4 eggs
  • 2 sticks butter melted
  • 2 cups warm water
  • 2 tsp vanilla extract
  • 1 1/2 cup sifted cocoa powder


1. Combine the sugar, flour, baking soda, and baking powder. put in mixer bowl with a paddle attachment.

2. Add the eggs on medium speed until combined.

3. Add the melted butter and mix until evenly blended. add the vanilla and water and scrape down the bowl periodically until batter is smooth. add the cocoa powder until combined.

4. Bake cupcakes at 350 degrees for 20 minutes.

Swiss Meringue Butter Cream

  • 2 cups Sugar
  • 1 cup Egg whites
  • 5 Sticks Butter
  • 2 tsp Vanilla Extract


1. Place the sugar and egg whites in the bowl of your electric mixer. Whisk to combine and place over pot of simmering water. Heat the mixture to 165 degrees whisking constantly.

2. Transfer to mixer and whip with the whip attachment on high speed until meringue is cool.

3. Slowly add the butter, whipping on high speed until butter cream is light and creamy. Then add vanilla.

About Cake Coquette:
Cake Coquette, which opened in 2007, is a custom cake design studio specializing in one of-a-kind cakes. The company is based in San Francisco and can deliver throughout the Bay Area.

About Gabrielle Feuersinger:
Cake Designer Gabrielle Feuersinger is owner of Cake Coquette in San Francisco. After training in baking and pastry at the California Culinary Academy in San Francisco, she honed her pastry and cake skills at the W Hotel Seattle and later with the Cake Divas in Los Angeles. Working for Cake Divas, Gabrielle made everything from traditional wedding and birthday cakes, to custom pieces like a 4-foot-tall replica of the famous Bob's Big Boy statue and a re-creation of an entire television show set. Gabrielle specializes in sculpture cakes and is equally passionate about designing intricate wedding cakes. Her inspiration comes from many mediums such as baroque ornaments, Victorian wall papers, Moroccan pottery and Faberge jewelry. Her work is being recognized in national and local wedding magazines including "Bride and Bloom," "Grace Ormonde," "Today's Bride" and "Gentry."