This picture shows the cake baked in 9-inch rounds and filled and frosted with espresso buttercream. The name is true but we turn to this easy chocolate cake recipe for its incredibly rich flavor, its deep, dark color and incomparably moist texture – and because it works every time. Every. Time. You don’t even need […]
About Dede Wilson
Dede is the founder of Bakepedia. She was a Contributing Editor to Bon Appétit magazine for 15 years and the author of 14 books including the best-selling A Baker’s Field Guide to Christmas Cookies, The Wedding Cake Book, Wedding Cakes You Can Make, and Cake Balls. She was a Special Contributor to TheDailyMeal.com, the fastest growing food site on the web, where she specializes in holiday dessert content. Dede hosted two nationally syndicated public television series, has presented food segments on national television shows such as TODAY and Dr. Oz and has appeared on CNN, Food Network, HGTV, FOX News, The Weather Channel and the Discovery Channel. She has worked professionally for more than 30 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, frequent television guest, and corporate spokesperson for companies such as KitchenAid, Reynold’s Wrap and Driscoll’s.Author Archive | Dede Wilson
Egg Yolk Lemon Curd
When we make Italian meringue buttercream, angel food cakes or anything requiring egg whites, we have egg yolks left over. This egg yolk lemon curd recipe uses only the yolks, as opposed to whole eggs and additional yolks as in our classic Lemon Curd. It is the perfect use for your extra yolks. Print Egg […]
Lemon Curd
This tart, ultra-smooth lemon curd recipe is easy to make and adds a puckery addition to tarts, cakes, cupcakes, doughnuts and more. Any extra can be spread on muffins and scones. The zest adds more flavor, but a great texture as well. If you want the cream to stay silky smooth, leave it out. Also, […]
Italian Meringue Buttercream
Our Favorite Buttercream This ultra-smooth buttercream is not too sweet and is our frosting of choice when we want a silken, elegant texture and delicate flavor. It is based on meringue and a cooked sugar syrup, so it is a more complex Italian meringue buttercream recipe than a standard confectioners’ sugar-based frosting, but we think […]
Whipped Cream
Knowing how to properly whip cream is very important for the baker and dessert maker. It is often called for to be folded into mousses or dolloped on top of a dessert. While the technique for whipping cream is the same for both applications, always read your recipe thoroughly so that you know how firm […]
Dark Chocolate Ganache
Ganache, at its most basic, is a blend of two ingredients: chocolate and cream (usually dark chocolate like in this recipe). As simple as it is, it is also extremely versatile and well worth learning how to make: While fluid, it can be poured and used as a glaze over a cake or used as […]
Making Pie Crust by Hand
For speed, convenience and great results, we love to use the food processor for making pie crust, but making it by hand is a close second. All you need is a bowl and a pastry blender with sharp blades. We do find that the ones with blades, as opposed to wires, work best. If you […]
Pie Crust
This pie crust recipe is the test kitchen’s favorite for its balance of favor, texture and eye appeal. The butter gives an incomparable rich flavor and golden color and the texture will be flaky if the dough is handled well. The key is cold ingredients, not working the fat into the flour too thoroughly and […]
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