Now that you have made White Cake and Foolproof Swiss Meringue Buttercream you are probably left with lots of egg yolks. Lucky for you I have the perfect recipe to use those babies up! I actually developed this recipe as a way to use up those left over egg yolks but this cake is so delicious that I would even be willing to throw away the whites in order to make this treat. Continue reading
I have been searching for a delicious basic white cake for years. Every now and again I would get up the gumption to try a couple of recipes, but after disappointing results I would throw in the towel thinking it was out of reach. Recently, I decided I would live in fear of white cake no more and I decided to develop a recipe of my own.
There are times when making cooked buttercream is just not a possibility within my ever-busy schedule and there are times when I just do not feel like it. On those days I make this quick and easy Simple Silky Buttercream that is very similar to Swiss Meringue Buttercream (SMBC) and refined enough for even the greatest of cake snobs.
I am such a color junkie. I get all giddy when I see a fun and unique color combination. I am also a firm believer that a color combination can make or break a first impression of a cake or party. I feel a simple cake or layout in gorgeous color array offers incredible appeal to the eye while a bad color combination makes even well-executed projects look off.
I would love to start sharing with you some of my favorite color combinations for cakes, cupcakes, paper and parties and how you can achieve them with a basic set of food colors.
Have you ever wondered why Swiss Meringue Buttercream (SMBC) recipes have you scrupulously clean your mixing utensils and create a perfect fluffy meringue when you are just going to douse it with butter and kill it? Have you ever made SMBC and added all of the butter only to have it remain soupy or curdled looking? I have! At that point I begin to worry and start chilling bowls and adding more butter so it will come together. But no more! After extensive research and experimentation I have come up with a recipe that comes together every time. And you may be quite surprised by how it is made.
My beautiful step-daughter Eden turned eighteen early this month and is venturing out into a new world. In the morning she will travel from Oregon to Hawaii to live with her great aunt and uncle for an educational opportunity. I am so proud of her. I love her so dearly. And I am a little heartsick to see her go. Last night I held a small gathering of family so that we could all wish her well and have one last hug before she leaves the mainland.
When I was a wee little girl I spent a great deal of time at my great-grandma Mary’s house while my mom worked two jobs to support me and my sisters. Grandma Mary had a serious sweet tooth and her house was always filled with candy bars and mini pecan pies and one of my favorites, Pepperidge Farm Coconut Cake that she would buy from the frozen section of the grocery store. I would slice off a section and savor its sweet cool coconut flavor. (No wonder I was a chubby kid!) My palate has matured some since those days and the frozen, boxed delight doesn’t hold the same value that it used to, but I still love coconut cake!
Finally color! I love color! With all of the products and techniques available to color cake related items, I wanted to run through the gamut and see which ones work best with modeling chocolate (MC) and its unique set of properties. Certain methods work well for a specific type of decorating and not for others; some colorants confer altered textures or consistencies. Here I will share with you my insights for picking the right coloring method for your project.
Now that you have the ins and outs of how to make modeling chocolate (MC), let’s take a look at how to select the right product to make your MC out of. Everyone has different needs, and budgets and availability so my goal is to explain my observations without deeming one product superior. That way you can make the best choice for you!