Fun fact: Did you know that before the 17th century, cake making was considered an exclusively professional occupation? In fact, cake makers were highly revered experts known as \u201csugar boilers\u201d because they were skilled in the art of boiling sugar to make sweet treats. Over time, however, cake making became more accessible to home bakers as ingredients and techniques became more readily available. So, with a bit of practice and passion, you too can become a cake maker extraordinaire!<\/p><\/blockquote><\/figure>\n
Are you tired of baking regular old boring cakes? Are you ready to take your skills in the kitchen to a whole new level? Well, buckle up, my fellow aspiring cake artists, because it’s time to unleash your inner Michelangelo of the pastry world and sculpt some showstopping cakes that will leave your friends and family speechless (and maybe a little bit concerned about your sanity). Forget about standard round cakes; it’s time to think outside the baking pan. Picture this: a cake shaped like a majestic unicorn, complete with a flowing rainbow mane and edible glitter galore. Or perhaps a towering cake replica of the Eiffel Tower, meticulously crafted with enough fondant to feed a small village. The possibilities are endless, my friends, and it’s time to embrace your sugar-fueled creativity and create edible masterpieces that would make even the Great British Bake Off judges shed a tear (of joy, of course). So, get ready to sculpt, decorate, and unleash your cake wizardry upon the world, because let’s face it, everything is better when it’s made out of cake.<\/p>","protected":false},"excerpt":{"rendered":"
Getting Started: Exploring the Art of Cake Making Welcome, fellow cake enthusiasts, to the magnificent world of cake making! If you’re tired of the same old store-bought treats that taste like they were made in the Stone Age, it’s time to embark on this sweet adventure. Think of cake making as the ultimate form of…<\/p>\n","protected":false},"author":3,"featured_media":1437,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[119,118,120],"tags":[],"_links":{"self":[{"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/posts\/1439"}],"collection":[{"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/comments?post=1439"}],"version-history":[{"count":1,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/posts\/1439\/revisions"}],"predecessor-version":[{"id":1501,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/posts\/1439\/revisions\/1501"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/media\/1437"}],"wp:attachment":[{"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/media?parent=1439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/categories?post=1439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delightdulce.com\/wp-json\/wp\/v2\/tags?post=1439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}