Christmas Rice Pudding with Almonds A creamy rice pudding with a holiday-red cherry sauce would be a welcomed site on a holiday buffet. This version comes from The Scandinavian Kitchenby Camilla Plum. The book is packed with images, recipe and stories that draw you into a Northern European world. The food, indeed many […]
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Ginger Pumpkin Pie
Ginger Pumpkin Pie Another pumpkin pie? This one, from Alana Chernila, has a hearty whole-wheat crust, homemade pumpkin purée filling and is rich with crème fraiche and maple syrup. Not your everyday pumpkin pie. There is an option to use canned pumpkin, but why not give this made-from-scratch version a try. That is the […]
Coconut Sugar Banana Sheet Cake with Caramelized Coconut Sugar Frosting
Coconut Sugar Banana Sheet Cake with Caramelized Coconut Sugar Frosting Did you read that title a few times? I always do. I read it and let it sink in. I start tasting the combo of super ripe bananas and caramelized coconut sugar in my head and…that’s when I have to read it again to […]
Caramel Buttercream Tutorial
Troubleshooting Caramel Buttercream Do not confuse this with caramel frostings and icings, which develop a hard crust and act as more of a glaze. While all of these recipes share a rich caramel flavor, this one is a true caramel buttercream. Incredibly silky smooth but with that burnt sugar flavor we caramel fanatics crave. I admit […]
New Classic Buttercream
A Simpler, Classic Buttercream from Alice Medrich This buttercream from Alice Medrich’s new book Flavor Flours is featured in her Sorghum Layer Cake with Walnut Praline Buttercream. It shines in that dessert, but feel free to use it for your next layer cake. It is silky smooth, not too sweet and will work as a component […]
Fudgy Chocolate Frosting
Dark, Rich, Creamy, Decadent Chocolate Frosting This is not based on actual fudge, but it is loaded with chocolaty, fudgy flavor. For a lighter chocolate frosting, use the chocolate variation of Italian Meringue Buttercream; for even darker, richer chocolate frosting use a ganache. Like all confectioners’ sugar based frostings the texture can be adjusted by […]
Caramel Frosting
Toffee-like Caramel Frosting If you like caramel, butterscotch and toffee flavors you will love this frosting. It comes together very quickly but it must also be applied to your cake right away, as it sets up fast! Have your cake layers ready to go before starting this recipe. It is creamy for a brief few […]
Coconut Cream Cheese Frosting
Coconut Cream Cheese Frosting with a Tropical Kick This coconut cream cheese frosting is extra sweet and rich with the inclusion of cream of coconut. Great for carrot cakes or your favorite coconut compatible cake – like chocolate! Print Coconut Cream Cheese Frosting Author: Dédé Wilson Makes: Enough for a large 9-inch layer cake Ingredients 1½ pounds full fat cream cheese, […]
Big Batch Italian Meringue Buttercream
Maximize the Size of Your 5-Quart KitchenAid Mixer Years ago when making wedding cakes at home was a weekly occurrence, I quickly learned how to maximize the 5-quart capacity of my KitchenAid mixer so that I could make as few batches of Italian Meringue Buttercream as possible. An 8 egg white batch does the trick. Read […]
Milk Chocolate Ganache
A ganache at it most basic is a combination of chocolate and cream, and we are used to seeing it made with semisweet or bittersweet chocolates. Here, milk chocolate takes center stage, but the applications are the same. In its liquid form it can be used as a sauce over ice cream or a glaze […]
Pistachio Buttercream
Dress up your filled macarons by rolling the edges in finely ground pistachios spread on a plate or in a small bowl. Note: This recipe is from Cecile Cannone’s Macarons: Authentic French Cookie Recipes from the Macaron Café. While she recommends using this pistachio buttercream as a macaron filling, it can be used in other applications […]
Fluffy White Frosting
This is a bright white, marshmallow-like frosting. It is similar to a 7-Minute Frosting, but you don’t have to stand over the stove to heat and whip the eggs; let the stand mixer do the work for you. Note that this frosting recipe, which uses 8 large egg whites, is meant to maximize the volume […]
Dark Chocolate Butter Ganache
This dark chocolate ganache is enhanced with butter, making it richer and even creamier than a classic chocolate/cream ganache. Use it as the frosting for our Bûche de Noël, or anytime you want a smooth, spreadable ganache. The recipe maybe doubled or tripled. Image: Dédé Wilson Print Dark Chocolate Ganache Author: Bakepedia Makes: Makes about 2 ¾ […]
Caramel Buttercream
This rich caramel buttercream frosting recipe is featured in our Chocolate Caramel Buche de Noel, but can be used for any layer cake you like. Try it with our Easy Chocolate Cake or Yellow Cake. Make sure to review the Tips, as there are some tricks to making this buttercream as smooth and creamy as […]
Milk Chocolate Glaze
This milk chocolate glaze is a component of Valerie Gordon’s Champagne Cake, but it is delicious as a glaze for cupcakes or even a sauce for ice cream. Alternatively, chill it and the glaze will become a spreadable frosting. Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013 Image: Dédé Wilson Print Milk Chocolate Glaze Author: Valerie […]
Champagne Ganache
This Champagne ganache recipe appears in Valerie Gordon’s Champagne Cake, where it is used as a filling between each layer of the golden butter cake, but it is also a great recipe to add to your general repertoire. Try it on your favorite white, yellow or chocolate cake recipe, or for the most elegant cupcakes at […]
‘Au Naturel’ Rainbow Frostings
The usual assortment of naturally colorful pure fruit-juice concentrates normally sold in supermarket freezer cases works well in this recipe. However, be sure to read labels, as some frozen juice products are tinted with the same commercial petrochemical food dyes you’re trying to avoid! I’ve found cranberry, orange, Concord grape, raspberry-white grape and cherry-grape all […]
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