The only down side to a German Chocolate Cake is that the thick chunky icing doesn’t allow you to create the beautiful cake trends that you see online. I have come up with the solution for decorating a cake with chunky icing. My solution is very simple and anyone can do it.
There is one treat that I haven’t come across in the United States as often as I did in Japan. What is it? It is called Milk Pudding. In Japan, this can be found in any connivence store on any street. In the United States, you have to scour the shelves of the local asian market and pray that they have it. If you aren’t familiar with milk pudding, you are missing out on a delicacy.
I came across this gem of a magazine while digging through old magazines. I flipped and discovered a recipe to try. One of my mom’s favorite dessert is Créme Brûlée. The magazine featured a recipe of Créme Brûlée by adding a modern spin to the classic recipe.
We have seen him on TV. Seen photos of his amazing creations online. I never thought I would get a chance to see his creations in person. Then, I recently been gifted the book Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro.
If you are looking up cake decorating videos and tips, you will come across this magically product called Fondant. You can make figures and shapes to top your cake or cover the tops of them. It gives you clean finishes that can make you look like a professional. I personally have never worked with the stuff until this recipe. Wish me luck!
I love caramel. It goes perfectly with apples, chocolate, coconut, or really any sweet. So I have been looking for an easy caramel frosting recipe for my celebration cakes. I recently tried the Caramel Frosting recipe from King Arthur Flour’s cookbook. The closest I have found their site to the recipe is the frosting from this post.
As the saying goes, an apple a day is suppose to keep the doctor a day. So why not take that apple and make it into a cake or a series of cupcakes. I turned to my trusty cookbook from King Arthur Flour to try out their single bowl Apple Cake recipe (not featured on their site).
When I make Buttercream Frosting for my cakes, I want it to be light and fluffy. It can’t be too sweet or would make the cake overly sweet. There is perfect happy medium that needs to be obtained when it comes to the perfect buttercream. I think I have found a fool proof recipe that anyone can use.
I love a good ice cream. Andy’s Frozen Custard was a staple that my family had to visit when I was living in Arkansas. I was so happy to find this brand coming to Dallas and opening shops all over the city. They have powerful flavor combinations created from their two signature flavor Vanilla and Chocolate along with their thousand and one toppings.