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.
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 am not the biggest lover of donuts. I love the classic cinnamon, sprinkles, or chocolate. I am picky. The best is when they come from a local place like the corner shop that is still run by the same family for generations. However, I decided to venture a little further from my local corner shop on my most recent donut hunt.
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.
I recently found a little piece of France in Downtown Dallas. The cute little wicker tables on the sidewalk are an iconic reference to the little tables in Paris. But the flash back to Paris is not the only reason I traveled to Downtown, I actually was here for the sweet delicious treats.
Bisous Bisous Pâtesserie has an arrangement of French baked goods. That means delicious macaroons, tarts, cakes, and croissants. They also serve delicious cafe drinks to go with your sweet treat. An unique feature of the shop is that they also offer cooking classes so you can learn how to make their delicious treats. The photos on Instagram looked so amazing. So me and a friend got a round of coffee and a tray of delicious treats to dine on.
Dessert is supposed to be just a sweet treat, but what if someone could change that treat into a work of art? Would you eat it? I think I would.
On Netflix, there is a wonderful cooking competition show called Zumbo’s Just Dessert. In this show art meets food. In Zumbo’s factory, contestants from Australia and New Zealand try to impress dessert chefs Rachel Khoo and the man himself, Zumbo.