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Choosing the right chocolate mould can make all the difference. Learn the pros and cons of plastic and silicone moulds, how to achieve a glossy finish, release chocolates easily, and choose the best chocolate for your project.

Black and red are two of the hardest icing colours to achieve. In this guide, I share my favourite tips for colouring fondant and buttercream, why buying pre-coloured fondant often saves both time and money, and how black cocoa powder can create stunning black icing with little or no food colouring.

Not sure which food colouring to choose? Learn the differences between gel, liquid & oil-based food colourings, when to use each one, and how to achieve vibrant colours in buttercream, fondant, chocolate and cake batter.

Not sure which chocolate to use for moulds? This guide explains the differences between compound chocolate, candy melts and real chocolate, plus expert tips on melting, colouring and creating beautifully finished chocolates.