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!
Modeling chocolate is one of the most versatile and easy to use products in a cake decorator’s or sweet maker’s arsenal. It is rigid enough to hold its shape when cutting out intricate details yet pliable enough to mold into beautifully sculptured pieces. But modeling chocolate can be frustrating to make, yielding a lumpy or broken final product for no apparent reason. In this post I hope to demystify some of the problems common with modeling chocolate and give you the tools to create a perfect product every time.
Easter will be here before you know it and to get in the mood for this hoppy holiday I thought I would share some easy and delicious ways to decorate sugar cookies using modeling chocolate.
I have a bit of a thing for sugar cookies. The simplistic beauty of a perfect sugar cookie is, to me, just impossible to resist. I love the aromatic essence of vanilla and the not-too-sweet buttery pastry. I love the gentle toothsome resistance when they are faultlessly baked. In my quest for a truly blissful cookie I have eaten many subpar renditions, but the recipe I am about to share is one that was worth the wait.
My son’s 7th pi day birthday has just come to a close, but I wanted to share the collection of mini pies that we enjoyed this evening in celebration of my sweet boy.
I chose to create a variety of mini pie types in honor of this play-on-words day that shares my son Asher’s birthday. Our pie menu included cream pies, fruit pies, as well as custard and meringue pies.
It’s pi day! What a perfect time to make adorable little pie-looking cupcakes to take to all of your math nerd friends. My son Asher just so happens to be born on pi day (3.14 aka March 14th) and is a little bit of a math smarty pants himself so I made these cuppies to take into his class today. Here is my take on making these super cute sweets.