Yesterday was my sister Julie’s birthday so I made her a Brown Sugar Penuche Cake. It’s her favorite cake. It’s also my mom’s favorite cake as well as a long list of others in our family. The moist, light Brown Sugar Cake filled with the rich, sweet Penuche Filling and Brown Sugar Swiss Meringue Buttercream (SMBC) is a sure pleaser. Continue reading
Do not tell anyone that is actually French about this recipe. My methods might get me burned at the stake for my heretical behavior. This recipe does not solely include egg yolks (sacrilege!) and instead of carefully cooking a temperature-specific sugar-water syrup on the stove top, I have skipped steps and used a microwave (sacré bleu!). While the methods may be unconventional, this French Buttercream is a rich, creamy, and flavorful and easy enough for anyone to enjoy.
If you have been baking for any length of time you probably noticed that when you store cakes and cupcakes the top crust gets soggy, sticky and/or moist. I have always been curious as to how this affected the rest of the cake, so I finally decided to satisfy my curiosity and test it out.
This recipe is near and dear to my heart. It was one of the very first cake recipes that I developed on my own and years later is still one of my favorites. This rich cake is tender and beautifully textured with a crumb that is light but tight enough to work beautifully for carving and stacking. This may become your go-to cake also!
Sometimes cake has a mind of its own and just when you think you can tweak a little something the whole cake goes crazy! I have been making this cake for years but when I went to make it for this post, with some minor adjustments, it was not being friendly. Five cakes later and very little sleep to be had, this final cake is tender, moist and delicious. Continue reading
Do not be fooled by the demure appearances of this cake. She may not have the tawdry interior of her sister Red but White is full of flavor no small measure of verve. One bite of this cake and you will wonder how such innocent appearances can put forth something so dynamic.
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.