Peonies are one of my favorite flowers, we have had them adorn our landscaping for almost 22 years; I remember planting our first peony plant with Sydney (she was almost two) and it just happened to be Mother’s Day. As I was covering the the second cake Sydney came through the door ready for 10 days of fun (she is spending the summer in DC). I had originally created the Peony cake topper as another cake, in a long line, of 21 birthday cakes for her to choose...
I absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my required daily serving of vegetable. Red Velvet Cake Ingredients1 cup unsalted butter2 tbsp water3/4 cup unsweetened cocoa (I use E. Guittard’s red dutch cocoa powder – Cocoa Rouge)3 eggs1 cup buttermilk1tbsp white vi...
I have always wanted to make chocolate mmf. I had a good recipe for basic mmf, so I knew I just had to play with it to get what I wanted. I purused the internet looking. I took what I liked best, used my basic recipe and tweaked it. Came up with a winner. It is positively yummy. INGREDIENTS: 1 16 oz bag mini marshmallows 2 tblsp chocolate syrup…. like Hershey’s, or whatever brand you like 2 tblsp corn syrup…. dark or light, doesn’t matter 1-2 tblsp flavor...
With Easter just around the corner, I thought I would share this tutorial for calla lily cupcakes! I have also included my recipe for Coconut Macaroon cupcakes and frosting! Enjoy!! Step 1: Roll out your white fondant or gumpaste to 1/8” thick. Use a calla lily cutter or a heart shaped cutter to create the calla lily. Step 2: Form the cut-out heart (point side down) around the plastic calla lily former (you can buy one of these at Michael’s or AC Moore). You can also use an ic...
I had posted these previously in a forum where someone was searching for a moist vanilla cupcake recipe, but thought I’d re-post in the “official” recipe section to make it a little easier to find ;) This is the recipe I’ve been using for my vanilla cupcakes and have had lots of success with them coming out nice and moist! The only thing I’ll caution on is this – if you’re only baking one dozen at a time, leave the rest of your batter in your bowl and re-whip with a spatu...
This is a great banana cake recipe – it’s not too dense, and is perfect for desserts or custom cakes. Ingredients: 2 1/4 C all-purpose flour1 tsp baking soda3/4 C sweet cream, salted butter1 1/2 C granulated sugar3 eggs1 1/2 tsp vanilla extract3 ripe bananas, mashed3/4 C sour cream3 TBSP Molasses Directions: 1. Preheat oven to 350 degrees and prepare pans.2. Sift together flour and baking soda.3. In another bowl, cream butter and sugar together until light and fluffy (...
Today I share the recipe for Baileys ganache, here goes … - 200g chocolate (into small pieces)- 100ml cream- 100 ml of Baileys drink - Salt- 15gr. unsalted butter (softened at room temperature) Preparation:Place the chocolate in a bowl and reserve. Join cream, Baileys and salt , take it to boil in al pan. Pour the chocolate and wait for about 1 minute. Then add the butter and gently stir everything. Reserve in the fridge until you have the desired consistence to apply in the cake ...
Ingredients: 1 – 16oz bag mini marshmallows 1 – 2lb bag powdered sugar (sifted – I usually use about 3/4 to 2/3 of the bag) 2 to 3TBS water shortening gel paste food coloring (if colored needed) 1 to 2 tsp vanilla extract (optional) Grease microwave safe bowl and spatula with shortening. Add in 16 oz bag of mini marshmallows and about 2 to 3 TBS water. Coat marshmallows evenly with water mixture. I always start with 2TBS and add a little mor...
Yields: 2-9” Round Cake Pans Ingredients: 2 Cups sifted Cake Flour 2 Cups Sugar 3/4 Cups sifted Cocoa 2 tsp Baking Soda 1/2 tsp Baking Powder 1tsp Salt 2 Large Eggs 1 Cup Buttermilk 1 Cup Vegetable Oil 2 tsp Vanilla Extract 1 Cup Boiling Brewed Coffee (intensifies the chocolate flavour); or 1 Cup Boiling Water Instructions: 1. Preheat Oven to 300° F (this is a slow bake chocolate cake).2. Grease pans with Crisco Shortening and line with parchment pape...
This is a very popular recipe on my blog and amongst my customers too. The explanation below looks very elaborate because it is accompanied on my blog with progress pictures. http://veenaartofcakes.blogspot.co.il/2012/02/devils-food-chocolate-cake.html This recipe will make Two 6 inch layers each 2 inch tall making a 4 inch high cake. OR One 8” layers cake- 2 inch tall For Two 8 inch layers making a cake 4 inch high – double the recipe baked in two 8 inch pan and bake...
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