Transform that yummy chocolate cake into an entirely new, minty treat in just two steps (yeah, you heard that right). Joshua John Russell of Man About Cake is back with a cake pop recipe that's literally changing lives. So what are you waiting for? Let's mix it up and make some pops!
Just when we thought buttercream couldn't get better, Joshua John Russell adds peppermint AND chocolate cookies. This recipe is a total game-changer, and if you can crush a cookie, you can make it.
If you ever saw the French movie Amélie, you probably fell a little in love with baking crème brûlée and the magical sound of a spoon cracking the crisp, caramelized top and sinking into the vanilla-scented custard below.
When you're decorating a cake with the works — we're talking gum paste, edible sequins, sugar flowers, appliqués — you need something to make all those ornaments come together. You need something with magical powers. You need ... edible glue.
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.
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?!
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.