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Buttercream is a luscious frosting, but if you are making your own wedding cake I would not suggest using it. Why?
Buttercream has alot of butter (duh!) and if you use it you must keep it refrigerated until just before the reception unless
Tags: bakery style icing, cake frosting, frosting a wedding cake, icing, […]
This is another one from my mom’s file. It is bittersweet to see her handwriting, beginning to fade, and the stains on the card that marked it as a favorite. I have updated it some and made it easier to understand..Mom was born in 1918 and so when she was writing these recipes things were […]
A most excellent way to save some money and ensure that you’re getting a quality product as well. Making your own candied orange peel is easy as pie. All you need are orange peel, water and sugar. If you want to get a bit fancy, use orange liqueur. I used the […]
And found these gorgeous candied fruits and flowers from Market Hall Foods (they also carry Mariage Freres teas, BTW). I am seriously craving Michael Recchiuti’s Burnt Caramel Sauce. That stuff is awesome drizzled over a plain cake — heh — or stirred into coffee.
Tags: candied-lilac, candied-violets, market-hall-foodsShare This
This isn’t really a baked item, but royal icing is, of course, a must for any type of sugary decoration you need to do — be it roses and flowers, or snowflakes like these, perfect for topping cookies, or a cake.
They’re basically egg whites and confectioner’s sugar beaten together. I use a proportion of […]
One of the most exhilarating things about being a baker is working with chocolate. I haven’t even begun to explore all the myriad ways of playing with it, shaping it, cutting it, melting it, coating with it, etc. and I look forward to doing just that on this blog.
Let’s start with something […]
Baking Delights...Channel Your Inner Tart
Written by Marye Audet [email] for b5media.
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