It can handle the extremes of a professional kitchen — namely the heat — even during a New York summer afternoon when my AC can’t keep up.”
Herman, Capri Bakery
NYC, NY
“It’s the best in the market for consistency and flavor. And it’s good for multiple applications.”
Tony, Cerrato's Pastry Shop
West Springfield, MA
“Through Flavor Right, I have access to expert help.”
George, Martha’s Country Bakery
NYC, NY

The Right Technique makes all the difference in your bakery and in your profits. We love sharing new ideas and all our Design Right tips here and on our YouTube page. Tell us what you think and we’ll feature your ideas in future videos.

Find the latest Flavor Right dessert ideas, topped right & finished right with the perfect mix of Flavor Right.


BLACK RUSSIAN CAKE

Coffee and chocolate! It’s a grown-up’s dream cake made with our buttercream-style Custom Ice..

View Recipe


MAPLE BACON CAKE

Bacon isn’t just for breakfast anymore! Paired with maple flavor, it’s the perfect dessert version of pancakes & bacon.

View Recipe


LADY BUFFALO CAKE

Coconut and pecans give a delicious crunchy-chewy finish to this smooth cake that’s party-ready.

View Recipe

New Whipped Buttercream-Style Icing
Blends smoothly with flavors, sweeteners & colors

try it today

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“I have always been a baker. My children and I took a vacation to Spain and noticed that there seem to be a bakery and cafe on almost every corner. The kids commented on how they wished there were more bakeries where we lived. Having a passion for baking and putting smiles on peoples faces, we came home and made a plan. We have been in business 5 years.

A year into the business, my son was found to be gluten-intolerant. We changed our business plan to be a gluten free facility. My favorite moments are when a family will come in and a child, who in the past could not indulge in a piece of cake, can now pick from several flavors! The look on their faces is priceless!

–Linda Lopez, The Bald Strawberry, Melbourne, FL
2016 Icing Funds Second Prize Winner

“I have always been a baker. My children and I took a vacation to Spain and noticed that there seem to be a bakery and cafe on almost every corner. The kids commented on how they wished there were more bakeries where we lived. Having a passion for baking and putting smiles on peoples faces, we came home and made a plan. We have been in business 5 years.

A year into the business, my son was found to be gluten-intolerant. We changed our business plan to be a gluten free facility. My favorite moments are when a family will come in and a child, who in the past could not indulge in a piece of cake, can now pick from several flavors! The look on their faces is priceless!"

–Linda Lopez, The Bald Strawberry, Melbourne, FL
2016 Icing Funds Second Prize Winner
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Ivy Galliher and Courtney Montgomery like this

Courtney MontgomeryCongrats<3

21 hours ago
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Sandy BelTina Rutkowski these words are you!

18 hours ago
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Everything is better with frosting on it! Every Friday, we will take the best images and celebrate the ultimate feats of frosting with a simple post feature, we call #FrostingFridays

We enjoyed our visit to Ponzios Diner-Bakery-Bar in Cherry Hill, NJ. They have us craving summer with this Strawberry Shortcake!

Everything is better with frosting on it! Every Friday, we will take the best images and celebrate the ultimate feats of frosting with a simple post feature, we call #FrostingFridays

We enjoyed our visit to Ponzio's Diner-Bakery-Bar in Cherry Hill, NJ. They have us craving summer with this Strawberry Shortcake!
... See MoreSee Less

When I was 3 years old I was diagnosed with Type 1 Diabetes. To keep me from feeling different from the rest of the family, my father started learning to bake sugar-free. I watched and learned. Then my mother taught me how to decorate. I was hooked; I had found my passion. I opened my bakery in 2013, but before that I was baking out of a commercial kitchen. My dream for a bakery started when I delivered my daughter at only 29 weeks gestation. We were told that she would have multiple problems and learning disabilities but I wanted to make sure she saw that regardless of our limitations, we can do anything we set our mind to.

My favorite part of the bakery business is being able to express my creativity. My bakery does not have a schedule for when cupcakes will be available, which affords me the ability to be creative each day. The ability to work with the bride and groom on their design and create a cake that expresses their unique personalities are some of my favorite moments. A mother came to me sharing the extreme disabilities that her son had, most of them were attributed to reactions from foods, dyes, chemicals, additives, etc. She had never been able to find anything special for her son to bring to school for his birthday. I spent hours coming up with substitutions that would work for him... I even had to find the right butter since some have food coloring added. I came up with the perfect cupcakes that everyone would enjoy without seeing this young boy as different. They came to see me later that day and the boy was jumping up and down with excitement that his classmates loved what he brought. This made his mother and me cry. Knowing that I was able to bring joy and excitement to this young boys birthday is still my favorite moment.

–Thea Farrington, Perfect Day Cakes, Owatonna, MN
2016 Icing Funds First Prize Winner

"When I was 3 years old I was diagnosed with Type 1 Diabetes. To keep me from feeling different from the rest of the family, my father started learning to bake sugar-free. I watched and learned. Then my mother taught me how to decorate. I was hooked; I had found my passion. I opened my bakery in 2013, but before that I was baking out of a commercial kitchen. My dream for a bakery started when I delivered my daughter at only 29 weeks gestation. We were told that she would have multiple problems and learning disabilities but I wanted to make sure she saw that regardless of our limitations, we can do anything we set our mind to."

"My favorite part of the bakery business is being able to express my creativity. My bakery does not have a schedule for when cupcakes will be available, which affords me the ability to be creative each day. The ability to work with the bride and groom on their design and create a cake that expresses their unique personalities are some of my favorite moments. A mother came to me sharing the extreme disabilities that her son had, most of them were attributed to reactions from foods, dyes, chemicals, additives, etc. She had never been able to find anything special for her son to bring to school for his birthday. I spent hours coming up with substitutions that would work for him... I even had to find the right butter since some have food coloring added. I came up with the perfect cupcakes that everyone would enjoy without seeing this young boy as' different'. They came to see me later that day and the boy was jumping up and down with excitement that his classmates loved what he brought. This made his mother and me cry. Knowing that I was able to bring joy and excitement to this young boy's birthday is still my favorite moment."

–Thea Farrington, Perfect Day Cakes, Owatonna, MN
2016 Icing Funds First Prize Winner
... See MoreSee Less

Sandy Bel and Courtney Montgomery like this

Courtney MontgomeryCongratulations what a story amazing.I am a type 2 diabetic baker myself.

4 days ago
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