Cake design vs Cake decorator

So, which one am I?

I have debated with these two terms for a while, and I´ll explain why; I understand that to talk about the world of cake decorations we call ourselves ” Cake Designers” to give us a sense of belonging to a specific group.  But how many of us really ” Design” their cakes? How many of us are absolutely 100% unique and original?

I´m not a 100% original!

I have done some original work, but not everything that I do is 100% mine.

Please, don´t take me wrong, I don´t think that being the opposite is bad. I believe there need to be a fair number of great ” Cake Decorators” and also a great number of ” Cake Designers”

Here is the thing and I don´t know if you´ll agree with me.

We all start as Cake Decorators, we simply go and do what the client wants, we might even copy parts of other cakes, we might copycat a full cake because that is what the customer wants and we bake really well and have to pay the bills at the end of the month. Is that bad? ABSOLUTELY NOT!

As long as you do not intentionally make other cake designers work and sign them as your own and you give credit to the original artist, our daily work might just be to decorate cakes with the customer’s ideas.

However, one day, after you have practiced a lot and have become absolutely confident in your work, it will be you who sais to the customer what to do. You´ll sit down with a piece of paper, or a little notebook and design that special cake with your own ideas.

You´ll challenge yourself to do new things and will be amazed. That day my friend, you will be a Cake Designer.

To go even further with this idea, the other day on a FB group I admire and which I am part of was placed a question by one of the administrators of we are real bakers or just sculptors or artists wich decided to use sugar and edible materials as their choice of expression. I debated with this question for a while, then my simple and humble answer was. I am first an artist, my choice of material is sugar paste and gelatin but I happen to bake quite well. I am a Cake decorator some times and a cake designer when I create my modeling pieces. I am just proud of everything that I know and I don´t need the title to do it, I just need to be confident!

My point with this post is to name things by their own name, is to be proud of whatever stage you are in your baking business, is to be true to what you do and what you can do.

Let´s respect everyone´s work, let´s praise the achievements of our colleagues and get inspired. Let´s challenge ourselves instead of bringing others down. Let´s start this year with great intentions and most of all respect and admiration for each other.

Hope you´ve liked this, I would love to hear your opinion. If you liked it, please,

comment, like, share and subscribe.






What to do (or not) using #hashtags for a cake business

What is right and what is wrong when using #hashtags for a cake business?

A good group of #hashtags at the end of an image can make a big difference, to both bring more traffic into your account and adding more followers to your profiles and brand

As I said before, the order should be something like this, however, it is not a science, it can be flexible to your audience and your intentions.

We can play with the content of the #hashtags just like this:

Niche: #food #desserts #cakes

Theme: #cakedesign

Brand: #theartcakeexperience

Place: #cristina_theartcakeexperience /here I prefer to use my profile account than my location in order for people to follow me more easily, however, the profile of your account should include your location but that can be a topic for another post on how to use your profile Bio to grow your business.



Ideas and “Trends”:

There are many #hashtags that we can use and follow easily that will help us get in the game of social media marketing. I would like to share with you some simple ideas that can help you organize your social media posts.

However, another thing I learn about it is that there are platforms and apps that can help you do that, schedule your posts, tell you what works better in terms of #hashtags, recommends which ones to use and also what time is better to post according to your target audience.

These apps run statistics and really make your life easier. I use Tailwind and Planoly which are very good and easy to use, also Later is a great one. But there are many in the market that can really help you organize your posts.

We can use simple trend #hashtags to get our publications out there, for example:

Days of the week: #mondayfunday #transformationtuesday #wisdomwednesday #throwbackthursday #foodfriday #socialsaturday #selfiesunday

There are many ideas, don´t stop exploring and using your favorite social media platforms and don´t forget to use this to your advantage and to grow your business. But if you want a small piece of advice, don´t get too caught up in this game, it can take a lot of your time and can be very competitive and demanding, so I don´t want to add more things to your cake design business to-do list, I just want to help you get out there and show your wonderful work!

I loved writing these posts for you and I really hope you liked them too.

If you did, don´t forget to like, comment, share and subscribe!

Lots of love,






How to write a good #hashtag for a cake business

So, let´s keep talking about #hashatgs

How to write a good (#) hashtag.

It must be memorable, unique and relevant to the post or the image. It should be easy to memorize and not too long so followers will not lose time trying to figure out what we are saying.

Good Hashtags!    #caketopper  #cakedesign  #cakesforher

however, over this last year, I have realized that more specific hashtags even if they are too specific can have a better impact. Let me explain why…

A very trendy hashtag can have millions of followers, so if your business is new and not too famous, it will take a longer time for new followers to find, that is because your post will be lost amongst millions of other posts.

Usually, good hashtags, trendy enough, with an average of followers can be a better option for new audiences to find your product.

For example: 

#caketoppers can have 424,070 publications


#harrypottercaketopper 589 publications

That means that if you use the second option for your publication, your post will be placed between 589 posts and will be easily found instead of being among a sea of almost half a million posts.

Now, not so good ones:

#caketoppersforlittlekidswholikebatman #cakedesignnewtrendsofthisyear #cakesthatshewouldliketoeat

Why?… too long, too difficult to read and not enough followers for you to lose time using them.

Before using a #hashatgs, make sure to know what the words mean and if together the words won’t have a different connotation, that way we prevent ourselves from sending the wrong message.

Just imagine this:

#mywormcake followed by an image of a good looking woman in the kitchen taking a cake out of the oven… that can be miss understood and could lead to unwanted comments.

However, imagine a steamy cake fresh out of the oven, a close-up picture followed by the #freshbakedcake better right?. We avoided the word “my” and give it a less personal connotation also all the words are easy to follow and without any different meaning.

To give you an example of my own experience, let me share with you this post from my Instagram account that had a big impact due to the use of #hashtags.

#beautyandthebeast  / First the theme of the cake  without talking about cakes to attract an audience interested in Beauty and the Beast and not just cake design

 #cakedesign/ #bolosdecorados( Usually I make my hashtags in two different languages because I live in Portugal but want a more international audience)/ Now is the niche, the specific group of people your post is intended for. In this case are cake designers or people interested in it.

#beautyandthebeastcake / #beautyandthebeastcaketoppers / even more specific to the post and the theme

#theartcakeexperience #cristina_theartcakeexperience #theartcakeschool/ finally my brand and my Instagram account so people will easily follow me.

Next time I´ll talk about what to do and what not to do when using a #hasgtag

If you liked this post, don´t forget to like, comment, share and subscribe!

See you later…




Social Media Calendar (EN)

It is the beginning of a new year and I really like to take a look at my last´s year resolutions, and one of them happened to be ” More Social Media Exposure!”

Trying to be updated with all the social media posts, running an online school, recording and editing videos, teaching and baking can be a daunting task. I so much understand the work of Social Media Marketing companies and why they charge what they charge because it is a LOT OF WORK!!!!

However, this Blogging thing is kind of new to me and I can´t afford right now to pay anyone else to do the job for me so I came up with a very nice and simple to follow a calendar for social media posting.

I always have someone young to give me a ” Crash Course” on how to manage my social media accounts, this time was my gorgeous goddaughter, that gave me all the insight on how to use social media to my advantage, the best time to post and how frequently to do it.

But if you don´t have a talented Goddaughter like me, there is a lot of information on the social media platforms analytics to get you going. Pay attention to the time your followers interact with you and which of your posts are more popular, that will help you too.

There is a lot of terms and vocabulary that can make us lose our mind and patience, and since the idea is to make things easy for you I´ll try to make it simple and show you what really worked for me.

After wandering around the net, trying to find out what SEO and CCS and Plugins are, I decided to work with what I know and already have; a Facebook page ( not a profile) which is very simple to open, to use and to maintain, also the Blog ( of course) and my Instagram account. With this, I can make a lot and the idea is to get publicity, followers and promote my work.

I am no Blogger, I bake cakes and teach sugar paste modeling and gelatin art, so this social media marketing should be very simple and easy to use for me and any other cake designer.

What really works for me!

The first ( and very important) step is to post periodically, yes PERIODICALLY! This will make all the difference, and even more important is when to post. As more you post, more exposure you´ll get, and posting at the right hours will make you reach more of your target audience.

The great news is that you can schedule your posts in advance in almost all these social media platforms, some of them directly in the platform like Facebook or with the use os specialized apps like Planoly, Later and Tailwind for Instagram and Pinterest.

Let´s build our Social Media Calendar based on a few things: seasonal posts, your weekly work, quotes, and sharing. Also, it is important to know when to post, so I´ll give you an idea of what works for me.

Take in the count all the different social media platforms, groups, profiles, and pages.

So, let´s play with seasons and holidays in order to organize your yearly posts, like this:

January: News, New year´s resolutions

February: Valentine´s day

March: Spring

April: Easter

May: Mother´s day

June: Summer Break

August: Tropical themes

September: Back to School

October: Halloween

November: Fall/Thanksgiving

December: Christmas


Now, you should post weekly and periodically as I mentioned before, so here is my own personal calendar so you can have an idea, copy this if you want, but remember, you´ll only know what works for you and your target audience.

Use the analytics of the social media platforms and find out this: best hours for posting and the posts that had better interactions, this way you´ll know when and what to post.

Let me explain: If you have more people entering your page on Mondays and Fridays at 3:00pm, that means that is the best time for you to publish your posts. If on Instagram you had more reactions to the pictures of your decorated cakes, than the picture of you in the kitchen, it means people are more interested in seeing your finished work instead of the process, so post your finished cakes more often and in the best hours and days. This will mean more interaction en, even more, followers. 

Combine this effort together with the use of #Hashtags and it will work even better.

Check out my previous post on ” The use of #hashtags for cake business” and get some insight on how to use them in your favor.


My weekly Social Media Calendar:

Let´s go back to our Social Media Calendar, now for the weekly posts:

Monday/ Instagram at 18:00h e Blog between  21:00h and 22:00h.

Tuesday/ Interact with Facebook Groups, share posts and news from my work and colleagues

Wednesday / Facebook between 18:00h and 21:00h

Thursday/ Instagram Stories, Facebook posts at 19:00h and a new video every two weeks on my YouTube channel.

Friday / Instagram at 21:00h

Saturday/ Facebook between 21:00 and 22:00h

I also share on my Facebook profile, pages and groups everything I publish in other social media platforms, that is because it is the platform in which I have more followers.

There are many types of pots you can share like: your own works, announcements, stories, follow-ups, share information, share someone else´s work, quotes, inspiration, behind the scenes of your work, Blog posts sharing, promotions and add and many more. One thing to always keep in mind is to BE YOU!, be original, be yourself, don´t copycat, be authentic and true and people will react to you and your work.

I don´t know it all, but I know what works for me and what could work for a Cake Business, and most importantly what doesn´t take much of your time. If you want further information an how to post and how to schedule your posts, feel free to contact me here or through any of my Social Media profiles:


Facebook Page: and

Instagram: @cristina_theartcakeexperience


YouTube: The Art Cake Experience Channel


I´ve loved to share this with you and truly hope it helps you, so if you´d enjoyed it too, please don´t forget to like, comment, share and subscribe.





Using #Hashtags for a cake business.


Did you see that? It looks more like a tongue-twister than a #hashtag

But it got your attention, right?

Apparently, we are nothing in social media without a #hashtag, but do they really work? are they good for all social media platforms? is it worth the trouble?

I have to say that since last year I´ve been quite active on social media in order to promote my online teaching business and cake decorating business, even my personal brand. And I also have to say that I´ve learned a lot since last I wrote a post about hashtags and social media. Not because I became a master in everything that there is to know, more of a try and fail kind of situation, and be aware that by the time I finish this post, the algorithm in social platforms have changed and #hashtags too!

I found out two good things: what really work for me and what gives me less work to do.

I have a lot of information to give you, so I will divide this post into several parts.

Now, going back to the # hashtags, believe me when I say they are a big help, and I can recognize the advantages of their use, but like many or some of you, I didn´t even know what they were until last year.

So, If you are any like me, here I have for you a little crash course, a simple 101 on how to use #hashtags to your advantage for your cake business.

What is a #hashtag?transferir

It is a tool that allows us to identify and easily follow a product, place, event or personality as well as promotions and trends. Consists of using the hashtag symbol of our keyboard (#) followed by a word or words that refer to what we want to identify and they are always in lower case and without space between the words.

For business it is a great and useful tool, it helps to showcase our product, be followed or even discovered by users around the world.

What social media platforms use #hashtags?

At least the main ones, Twiter, Facebook, and Instagram are the most common ones. But also Pinterest and more Social Media platforms use them. I confess that I´m not a big Twitter user, I prefer Facebook and Instagram because they work for my business and my target audience, but that can be a different case for you. Pinterest can be a great platform for cake decorators and cake designers, but to really take advantage of it,  it should be used in a very specific way and that is for another post.
For Facebook, even though some people use the hashtags (#) I don´t recommend it. It is proven that the posts with hashtags in FB have no difference in their success. FB posts rely on images, that is what truly makes the difference, so don´t bother wasting time creating hashtags for FB, remember we as cake decorators are always short on time so we won´t want to waste it.

Now, Instagram in the other hand is the home of the hashtags. It is a must to use them!

I have seen the number of my followers grow with the use of hashtags.  The number of interactions; meaning the likes and comments, have to do not only with the use of hashtags but with the quantity, quality of the hashtags and frequency of the posts.
Instagram allows you to use a large number of hashtags, and it is proven that posts with more than 10 hashtags work even better than others with less. We can even follow hashtags instead of a person or a profile.

Now, I don´t want to bore you with a long post, so I´ll ask you to just think about what social media platform really works for you and you are willing to commit to. Then in my next post, I´ll show you how to write a good hashtag and how to use it.

If you liked this post, please comment, like, share and subscribe.

See you next time



Gelatina de Natal #2

E para o post anterior não ficar muito comprido, aqui esta a informação que falta, como elaborar e decorar a gelatina de Natal!

Em duas travessas vamos fazer duas gelatinas de sabor, uma vermelha e outra verde. Podem fazer como na receita da caixa mas adicionam uma colher de gelatina neutra em pó por cada saqueta de gelatina.

Colocamos no refrigerador de um dia para outro.

Vamos também fazer uma gelatina transparentes que é basicamente agua, açúcar e gelatina neutra em pó, para esta receita adicionei essência de laranja e umas gotas de sumo de laranja natural.

Depois de ter tudo refrigerado e solidificado ( excepto a gelatina transparente), vamos cortar estrelas das gelatinas de cores.

Depois de desenformar  , colocamos a gelatina ” tres leches” no centro de uma forma redonda maior, a volta vamos colocar camadas de estrelas de gelatina e vamos adicionar aos poucos a gelatina transparente.

é muito importante encher de gelatina transparente aos poucos, refrigerando entre camadas para assim as estrelas não ficar a flutuar e sair do lugar.

Deixamos refrigerar tudo durante pelo menos 2 horas e depois é só desemformar!

Espero que gostem, partilhem, comentem e experimentem!



20171209_194435 (2)
Gelatina de Natal

Gelatina de Natal

20171209_194435 (2)
Gelatina de Natal

Com o frio a chegar as minhas gelatinas passam a um segundo plano, todos procuramos doces mais quentes, umas ricas bolachas ou chocolates e bombons, mas as gelatinas, que não foram feitas só para o verão, podem também ser parte importante do Natal.

Gosto de ideia, e achou que outros concordam comigo, de ter uma opção mas fresca e até menos calórica como sobremesa para as nossas festas de Natal. Portanto aqui deixo-vos uma ideia simples mas deliciosa de uma gelatina de Natal com um nova receita de gelatina ” Tres Leches” para dar esse toque mas               ” quente” na sobremesa.

” Tres Leches” é uma mistura muito típica da america latina onde misturamos três tipos de leite , normalmente leite evaporado, leite condensado e natas, mas pode ser trocado por outros tipos de leite. Com esta mistura é feito um bolo banhado neste molho, que é deliciosos!

começamos com a preparação da Gelatina ” Tres Leches”



1 chávena de leite

1/4 Chávena de açúcar

25gramas de gelatina neutra em pó

1/4 chávena de agua

150g de leite evaporado

150g de natas ou leite condensado ( se preferem mais doce)

1 colher de essência de baunilha

Primeiro hidratar a gelatina no 1/4 de chávena de agua durante 2 minutos até ficar como na fotografia, depois vai a dissolver no microondas durante 30 segundos.


Num recipiente, vamos misturar o leite aquecido com o açúcar até ficar totalmente dissolvido.

Aparte misturamos o leite evaporado com as natas ( ou o leite condensado) mais a baunilha.

Juntamos as duas misturas de leite e finalmente adicionamos o gelatina já diluída. Para fazer o efeito desta gelatina de Natal coloquei a receita de gelatina ” Tres Leches” numa forma redonda media e deixei solidificar durante 24 h na geleira.


No próximo post vou explicar como fazer o efeito mosaico e como decorar esta linda gelatina de Natal!

Espero que gostem, partilhem , experimentem e comentem!



Ups!….a culpa é do Pinterest! ( ou não?)

Bom dia aos que seguem este blog, hoje estou a escrever uma receita que foi um rotundo fracasso mas que como o fénix, ressurgiu das cinzas e qual Cinderella, transformo-se em um ( pequeno) êxito, que não penso repetir.

Cada semana como sempre tento organizar as minhas ideias para fazer posts diferentes e com aquilo de ” Thanksgiving” , pensei; tenho de fazer alguma coisa com ” Pumpking”   ( abóbora) para celebrar o famoso dia de acção de graças onde  especialmente os norte americanos ficam reunidos a mesa a comer um grande ” Turkey” ( Peru)  e a comer tarte de abóbora (a minha favorita) dão graças por todas as coisas boas e ficam a rebentar pelas costuras até que alguém decide ir ao ” Black Friday” desde a quinta feira antes da meia noite!.

Bem, como sou uma pessoa bastante organizada,  com muito tempo de antecedência, decidi ir a procura de uma receita nova para experimentar e assim partilhar aqui no blog. Onde vamos procurar….????….no Pinterest of course!

Lá fui eu toda contente a encontrar uma receita de ” Bolachas de abóbora com pepitas de chocolate!”.

Comprei todos os ingredientes, e prometi a minha família um coisa maravilhosa para a quinta feira do ” Thanksgiving“, – Vão comer umas deliciosas bolachas-, – não é o meu famoso bolo do abóbora, é uma receita nova , até têm chocolate!- Então é assim….

Aqui estão todos os ingredientes, 20171121_142749


Açúcar Mascavo



Pepitas de Chocolate


Ovo, óleo, mistura de: Fermento em Pó, Bicarbonato, Canela, Gengibre e noz Moscada.

Até aqui tudo bem. Como podem ver não estou a colocar as quantidades, Por que?…..


Estão a ver, uma foto toda linda, com todos os ingredientes organizados, em vez de uma colher de leite coloquei UMA CHÁVENA!!!….a sério?

No passo a passo, podem ver como misturei tudo. Primeiro os secos, depois o leite com a baunilha e o óleo. Finalmente o puré de abóbora com as pepitas de chocolate.

A mistura final parece mais um bolo do que bolachas, e foi então que comecei a culpar o Pinterest!….claro, colocam receitas só pelo bonito das fotos e depois não prestam, como a receita é dum blog norte americano deve ser que as medidas estão mal traduzidas!

Então fiz um intento de bolachas que ficaram assim….


O que?….que coisa é esta? Parecem aqueles pãezinhos de qualquer coisa das dietas de moda que não levam farinha nem nada.

Então, Cristina to the rescue, foi procurar forminhas de queque e ficaram umas madalenas com muito sabor, porque com tanta especiaria as bolachas até ficaram saborosas, e vamos a ver, têm pepitas de chocolate, qualquer coisa com pepitas de chocolate fica boa, verdade?

E o resultado final foi este!

Não esta mal!, depois um bocado de leite condensado e chuva de chocolate por acima e está feito.

Moral da Historia: ” Não façam as coisas a correr, há que medir bem os ingredientes e não deitem a culpa a todo e todos antes de rever o que já fizeram”.

Na minha perspectiva, de estes erros também aprendemos. Neste mundo dos doces e não só muita coisa depende da precisão do que fazemos, mas também muitas pessoas acham que errar é uma atrocidade, e ainda pior, assumir os erros é um acto de cobardia e debilidade que vai deitar abaixo todo o que se têm feito, a reputação e o nome da pessoa.

Já errei muito, já tive clientes insatisfeitos, já tive bolos incomestiveis , já errei em formações e no 99% dos casos a culpa é só minha, sem intenção, mas no final de contas sou eu a dar a cara.

Por isso tudo, este post vai dedicado as que pretendem e acreditam ser superiores e intocáveis, mas também aos valentes que assumem os seus erros e aprendem.

Uma dedicatória especial ao meu marido que acabou por comer os queque/bolachas e as minhas amigas do ginásio por servir de cobaias e ajudar-me a ver o meu erro ao revisitar a receita!.

Beijinhos a todos




Tarta ou torta, “pie” ou tarte, bolo ou torta…..idiomas!

Como os meus seguidores, leitores e amigos já se devem de ter apercebido, eu não sou de origem portuguesa, pelo que o idioma não é o meu primeiro, já agora nem o segundo, é a terceira língua que falo, ou pelo menos tento falar, ainda que quem me conhece sabe que acaba por ser um “Portunholglish” que nem todos percebem.

Neste mundo dos bolos é toda uma aventura tentar organizar as terminologias dos diferentes doces , traduzir receitas de um idioma ao outro, explicar a clientes de diferentes origens o que é um bolo, uma tarte ou um pastel….que em Português não tem nada a ver com outros idiomas latinos.

Tentar manter uma linha de pensamento em só uma língua e ainda por acima coerente, é quase impossível para quem como eu fala varias línguas e não vive no pais da sua língua materna. E não vamos falar de estruturas gramaticais em diferentes idiomas que faz com que falemos como idiotas sem conhecimento e educação, quando na verdade é todo um problema de sintaxes e gramática.20170821_180217

Não somo totós, é só dificuldade de comunicar!. Por isso este artigo do blog vai dedicado as pessoas que lutam como eu com tentar organizar os pensamentos em só um idioma e pior ainda tentar explica-los aos outros, claro, sempre a falar em bolos!

Hoje é um bocado de humor e trava-linguas.

Español vs Portugues!

Bolo é torta, torta não é tarte, tarte é “pie” e tarta é torta!…..confusos?

Na Venezuela um bolo é uma TORTA, enquanto na Espanha uma torta é uma pancada, pelo que eles dizem biscocho , pastel o tarta, mas uma tarta não é uma tarte em Português é uma torta ou um bolo grande, porque uma tarte para nós na Venezuela é um “pie” ( inglês)

Biscocho não é biscoito, que é uma bolacha, na Venezuela é uma galleta, mas em Portugal uma galheta é uma chapada, a serio?

Ainda confusos?

Imaginem a minha vida!

Em fim, tentem sobrepor toda esta confusão para o restante vocabulário da língua Portuguesa ainda por acima na Venezuela usamos palavras diferentes do que na Espanha.

Em fim…..hoje o post do blog é assim!