Desserts
We know what you're thinking: Meringue cookies are so fancy, they must be difficult to make. Surprise — whipping together a batch is actually pretty simple. Plus, with this Joshua John Russell recipe, you only need three ingredients.
Bluprint
Maybe you love how easy it is to make American buttercream, but aren't crushing on its taste and texture. Or maybe you're wild about the taste and texture of Swiss meringue buttercream but think, why does it have to be such a hassle to prepare?!
Erin Gardner
The perfect dessert to pair with your pumpkin spice latte (or to enjoy even after PSL season)? Anything frosted with pumpkin buttercream, via Man About Cake' s very own Joshua John Russell. Let's get baking.
Bluprint
Figuring out how much cake you need for a party is not as complicated as learning calculus was in high school. (Remember how much fun that was?). Still, it can be tricky.
Jessie Oleson Moore
Gluten-free used to mean settling for dense, gummy baked goods that no one would choose to eat unless they had major, life-altering issues with wheat.
Jessie Oleson Moore
Maybe you never imagined that anyone could possibly sculpt a cake that could look like a realistic Grumpy Cat, the international feline superstar. But master cake decorator Kara Andretta has done it!
Kara Andretta
Hello, shimmery bliss! Adding drama to your cakes and cookies is easy if you know how to add metallic tones to royal icing. The magic trick: luster dust.
Erin Gardner
The 12 chef'testants must channel their inner diva and create the ultimate "dessert-scape" spread for "The Real Housewives of Beverly Hills" star Lisa Vanderpump, who is throwing a lavish party.
Fourteen top pastry chefs come together for Season 2 to determine who is the sweetest chef of all. For their first elimination challenge, the chefs need to bring out their A-game when they're tasked with creating a showpiece based on a popular fairytale story.
To celebrate the Los Angeles Philharmonic, the chefs must work in teams to create a cake experience in three movements to be served to the symphony members and patrons after their performance.
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