Basics: Lemon Curd

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 […]

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Basic Caramel Sauce

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 […]

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Basics: Sour Dough Starter

Several years ago, I made a few attempts at making a sour dough starter.  Each attempt failed miserably.  Mold would grow on the starter and that was the end of that.  After reading several articles on the health benefits of natural yeast and sour dough bread, I grew more determined to master this very basic […]

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The Basics: Dark Chocolate Glaze

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 […]

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