French Macaron Recipe originally in Cake Central Magazine Volume 1, Issue 1. Ingredients 1 cup confectioners’ sugar ¾ cup almond flour 2 large egg whites, room temperature ¼ cup superfine sugar Preheat oven to 325°F. Line half sheet pan with parchment paper. In a food processor, combine confectioner’s sugar and almond flour. Pulse until well combined, 30 […]
This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!
This chocolate cake is light and fluffy – great for cupcakes and birthday cakes. This is also a scratch cake with a scratch pudding mixture. it smells and taste fabulous. With a little patience you too can make this cake.
I love cream puffs, but HATE making all those little individual things! So here is an easy alternative that satisfies your cream puff craving!
The secret of the recipe is the fact that all ingredients need to be 1/4 of all.
This is a classic rich dessert. It is so simple to make yet it will dazzle your family and friends.
This is the recipe I use to make eclairs. They are rich and so delicious. It takes some time and a little elbow grease, but it’s well worth it. Make the pastry cream the day before so that the flavors can get to know each other better and it’s even better!
This is a wonderful dense flourless chocolate orange cake with a glaze on it …wonderful with a strong cup of coffee and you only need a small slice..it is only about 1″ high The texture isn’t really like cake we are used to but rest assured, it is delicious
This mousse can be used as a filling for tarts as well as inside of a chocolate bag. It is very light and refreshing.
If you are new to the petit fours arena, do not be intimidated. Most of the “oohs” and “aahs” of this type of work comes from the decorations and attention to detail to each item. One way to make a good impression is to invest in the silicone flexipan/fleximolds to make the impossible possible. The […]
Petit fours are any type of pastry small enough to be eaten in one or two bites. It is common practice that a pastry chef will make smaller versions of larger patisserie. This is a filling to be used with mini-tarts as petit fours. You can use your choice of shortbread dough or use the […]