Recipe
You don't have to live in the Pacific Northwest to love blackberries — or this blackberry buttercream from Man About Cake's Joshua John Russell. And oh that color!
Bluprint
You probably think of curd as smooth, creamy, buttery, pudding-like — and lemony. But leave out the the citrus and mix in some brown sugar and maple syrup and the result is this fabulous recipe by Joshua John Russell of Man About Cake. Just be sure you have enough eggs!
Bluprint
Sometimes you ask, "What's the meaning of life?" And sometimes you wonder, "Can I make marshmallow fluff from marshmallows?"
Jessie Oleson Moore
Buttercream is a "We Are the World" kind of frosting. There's American-style buttercream, Swiss meringue buttercream, Italian buttercream, French buttercream and, of course, German buttercream. 
Jessie Oleson Moore
Joshua John Russell isn't called the Man About Cake for nothing — he's a flavor master. And here's the thing about his buttercream studded with crystallized ginger: The flavor intensifies over time.
Bluprint
Coffee addicts, we see you. We are you. Turns out, so is Joshua John Russell. His recipe for coffee-flavored buttercream is so easy to make, you could even whip it up before your morning coffee.
Bluprint
We can think of approximately zero reasons not to love cake pops. When you're holding one in your hand, your day is looking pretty good — and if you were having a bad day a minute ago, you aren't anymore. Because, cake pops!
Wendy McGowan
French macarons may look intimidating, but if you know your way around a stand mixer and a piping bag, they're really no big deal to make. And the huge payoff in fancy-factor is so satisfying!
Bluprint
You might not think of a "crust" as something you want on a cake, but your buttercream disagrees. A crusting buttercream is one that'll set up firmly enough so that it can be touched lightly without making a mark, so it's basically a sugary insurance policy.
Jessie Oleson Moore
You may never have thought of making your own evaporated milk, but once you do it, you'll realize it's totally the way to go for this humble, yet important, ingredient.
Jessie Oleson Moore
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