For some people, a classic chocolate buttercream is always and forever the cake filling of choice. It's so rich, so smooth, so good. [Insert dreamy smile here.]
Once you've gone to the trouble to create adorable cake pops, you can't just stick them on a plate and call it a day. You need something that's going to prop them up straight and prevent the dreaded cake-pop flop.
'Tis the season for ALL the cookies. And lucky for us, pastry chef extraordinaire Gesine Bullock-Prado (host of our class Pies + Tarts for Every Season and more) is back with our new holiday favorite — festive spice cookies that are made even more amazing by the addition of browned butter.
We LOVE caramel... especially when it comes salted. But it's time to admit that salted caramel is played out, and it's prime time to explore some new flavor combos. So let's whip up a base recipe for a buttery homemade caramel, then switch it up with some amazing taste ideas that make it anything but basic.
If you're making intricate cookies, you can spend tedious hours shaping and designing — or you can bust out your silicone molds.
Gelatin bubbles are floating through the air and landing gently on all kinds of cakes. Look from them on a rubber-ducky cake for a baby shower, a Champagne-themed cake for an anniversary dinner, even a wedding cake. They can add a pop of color wherever you want it.
To sculpt a masterpiece out of cake it helps to start with the perfect base. If you're wondering what "perfect" means in this context, I define it as a tight yet tender crumb and a firm texture that won't fall apart as you carve and shape it.
They look like dipped ice cream cones, but they're actually cake! (Joshua John Russell cake; the best cake of all.) To make this, you'll need a few JJR recipes — but of course, we've got you covered. Follow these steps and make everyone who takes a bite exclaim, "Niiiiice."