Weekends in the Kitchen and Beyond
As New Year’s will soon be upon us, an elegant celebration cake is in order! If you are searching for a fancy chocolate filling for a génoise sponge cake base, chocolate crème diplomate may be the answer for you. It is easy to make and tastes like a light, mousse-like filling. I make chocolate diplomat […]
To make a lemon layer cake special, lemon curd spread in between the layers as a filling or mixed into the frosting will do wonders. It is a lemon, butter, sugar, and egg combination that is cooked until thickened, just like a custard. Lemon curd comes to us from British cuisine, dating back to somewhere […]
I decided I needed a post on caramel sauce before I misplace my recipe! This sauce could be used as an ice cream topping. Or straight out of the jar. But I’ve explored other ways, such as a center for chocolate molded bon bons and in caramel frosting for cakes and cupcakes. It’s on the […]
Pouring a thin coating of shiny chocolate over a cake adds a certain elegance that a regular buttercream frosting just can’t pull off. It could be that I’m partial to chocolate. Or, it could be that I’m getting old. I can’t believe that I am saying this, but I’ve come to a point in my […]