Cream cheese style white ganache (no need to refrigerate)

Hi all, This is a recipe I made up to go with the last wedding cake which I made, which was red velvet. I didn’t want to use a perishable filling like cream cheese bc because I could never fit such a large cake in my fridge, and wanted the...

Italian Cream Cheese Buttercream for under Fondant

This buttercream is safe to use under fondant as can be left out of refrigerator as it is based on Italian Meringue Buttercream & doesn’t contain real cream cheese 460g Caster Sugar in pot with 1/2 cup water 8 Egg whites 2 Lemons Zest...

Super Moist Carrot Cake or Cupcakes & Cream Cheese Frosting

Super Moist Carrot Cake or Cupcakes & Cream Cheese Frosting 2 cups sugar 1 1/2 cups vegetable oil 4 eggs 2 1/4 cups flour 2 tsp salt 2 tsp baking powder 2 tsp baking soda 2 tsp vanilla 3 tsp cinnamon 2 lbs grated carrots 1 1/2 cups...

Best Ever Cream Cheese Frosting Recipe Tutorial

I have been asked a few times for my Cream Cheese frosting recipe, I don’t make it in the traditional sense, I think this is so much better, this recipe makes enough to cover this 12″ × 5″ Cake. Once you’ve made this version you won’t go back ...

Banana Cake

Ingredients 1 1/2 cups bananas, mashed, ripe 2 teaspoons lemon juice 3 cups flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup butter, softened 2 cups sugar 3 large eggs 2 teaspoons vanilla 1 1/2 cups...

Ciccio's Best Ever Carrot Cake Recipe...never fail...great texture...holds well

makes 2x 12" cakes aprox 2" high, a very moist cake that is easy sliced, gorgeous texture, actually better 2 days after it has been baked Ingredients: 4.5 cups Vegetable Oil ( I use Soya oil) 6 cups Raw sugar 12 Eggs 6 cups Flour 4...

My Favorite Carrot Cake

My Favorite Carrot Cake (Featuring Cream Cheese Icing and Pecans) This cake is super moist and so easy to make! I can make this recipe and have a perfectly finished cake and a spotless kitchen in 90 minutes!! Feel free to substitute...

Perfect consistency cannoli cream

We are not sure if anyone will need this tutorial, but we know we would have loved to have had one. After several disasterous cannoli filling attempts, we finally figured out the perfect blend. If we can help just one person avoid wasting a...

Sawsen's famous Egg Free Swiss buttercream - SEBC

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 Cake Decorating magazine, and a modified fruit...

Super Moist Pound Cake

This a family recipe from my uncle. I use this for most of my fondant covered cakes because it is a really dense cake that can hold up to the weight. Enjoy! Ingredients 1 cup margarine, softened 1/2 cup butter, softened 1 8oz package cream...

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