korean

Hi everyone, I jokingly put famous in the title, but truth be told it kindof is! This is my improved egg-free Swiss buttercream recipe – SEBC for short – which has been published in American...

Hi all, this is the third cake in the series, a crescent shaped wreath of my new designs for ruffled & smooth closed buttercream peonies, and stylised chrysanthemums. The natural colour...