Delicious vanilla sponge cake which is light but moist. I use this for any white/vanilla sponge… so moreish especially when using the vanilla pods.

Credit to BBC Good Food website. Read the rest of this entry »

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I noticed that there is only one recipe for gum paste glue so here is another!!! Read the rest of this entry »

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This is a delicious alternative to cream cheese icing for Red Velvet Cake, and goes beautifully with many other cakes as well:) Read the rest of this entry »

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I wanted a buttercream that has a significant, recognizable white chocolate flavor and that is not too sweet. This is what I came up with. It has a decadent white chocolate flavor. The cream cheese cuts the sweetness… but it is still pretty sweet.

The frosting crusts and can be smoothed using the Viva method. The frosted cake stands up well to refrigeration during this warm, humid summer weather. It also sits well at room temperature without getting too soft. I like to pair it with lime curd and raspberry mousse fillings. I have not yet tried it under fondant. If you do, please let us know how it works for you.

INGREDIENTS

18 oz white chocolate (3 – 6 oz boxes)
1/4 cup milk
1 cup butter (room temperature)
1 cup Crisco
1 8oz block cream cheese (room temperature)
2 T meringue powder
1 T clear vanilla
4 pounds powdered cane sugar (more or less as needed)
1/4 cup cream (or whole milk)

INSTRUCTIONS

Melt white chocolate squares in 1/4 cup milk over very low heat. Remove from heat to cool.
Cream butter. Add shortening and cream until smooth. Add cream cheese and blend all until well mixed and very smooth. Add meringue powder and mix well. Add vanilla and mix well. Add approx. 3 – 3.5 pounds of powdered sugar and mix just until the mix comes together. Add cream and mix in slowly until incorporated and until the frosting is smooth. Add more powdered sugar until consistency is appropriate. Makes about 9 cups frosting – Enough to frost and fill a two-tier 2x 6″/2×10″ layer cake. Refrigerate or freeze until ready to use.

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was experementing for my sister’s b-day cupcakes and she thought it tasted like sugar cookies. Read the rest of this entry »

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After trying out several different yellow cake recipes, which always turned out dry I decided to play around until I got a moist very flavorful yellow cake. I use Vanilla, Butter Nut extract by McCormick because it gives the cake a very rich flavor. This is my most requested cake flavor. It is very moist and is great for carving.
***I know that Vanilla, Butter Nut extract is also sold by Bakers Kitchen if you have problems finding McCormicks***

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• 46 Comments

This is the easiest, fail proof recipe you can make and it is perfect in the summer for cook outs. I love it plain, no icing, but I’ve also had it with cream cheese frosting or drizzled with glaze. The pineapple is such a compliment to the angel food cake. Read the rest of this entry »

• 18 Comments

I found this recipe in The Australian Women’s weekly Cake decorating book a few years back. It produces a firm, dense cake perfect for carving, wedding cakes etc. It holds rolled fondant well and won’t become a moist mess like standard carrot cake recipes. The recipe below needs to be mixed by hand in a large bowl. Recipe is for a 22cm round or 19cm square pan. For a 30cm round or 28cm square- just double the ingredients. I always add about 400 grms of chopped walnuts aswell. Read the rest of this entry »

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This is my favorite white chocolate frosting to make. I’m trying to learning different (ex: harder) techniques, but for right now this is what I’m comfortable making. Read the rest of this entry »

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Hello! I made these last year for Christmas and they turned out pretty good. I didn’t see anything similar, sorry if i missed it! I frosted them with white chocolate buttercream. I hope that y’all like them!!! Read the rest of this entry »

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