I was recently looking for a sweet treat that was familiar yet unusual enough to impress family and friends. I also wanted to do something a little unusual than the standard American dessert. I was flipping through all of my saved recipes to come across a little gem called Purin. Purin is a Japanese custard pudding with caramel. It is not dissimilar from Japanese Milk Pudding, but slightly different. So with a plan in place, I used the Purin Recipe from Contemplating Sweets. Want to know how it went?
If you are a fan of the Great British Baking Show like I am, then you have you and awed at all the technical recipes that are dropped onto the bakers. Recipes that you may have never seen or tried. One of these recipes, I decided to recreate as I wait for the latest release date from the newest season of Great British Baking Show. I decided to make Langues de Chat or Cat’s Tongues using the recipe from BBC that was on the show!
With the heat wave still prominent in Texas, ice cream is the best treat to beat the heat. I recently discovered a new sweet haven for ice cream thanks to a friend that introduced me to Sweet Firefly Gourmet Ice Cream.
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.