Assembling A Chocolate Cake

Today we are going to be filling and icing a cake.  This process is fairly easy once you have all of your ingredients ready.  The cake – my chocolate cake. The frosting – Swiss Meringue Buttercream. Simple Syrup. and Chocolate Ganache.

Along with a few simple tools. An offset spatula to help us spread the frosting, a turntable/lazy Susan to easily spin the cake.  A cake board to assemble the cake on.  A spoon for the ganache and last a pastry bag and tube for decorating and assembling. read more

Chocolate Ganache Recipe

Chocolate Ganache is one of those base recipes you can use for so many things.

  • Refrigerate until set and make truffles with it.
  • Refrigerate until set then whip it nice and fluffy and use as a frosting/icing
  •  When warm, you can cover a cake or a treat for a wonderful coating

Once you master Chocolate Ganache, play around with the many different things you can do. read more

Dinner Roll Recipe

These are absolutely the best Dinner Rolls around.  Once you do home-made you will never want store bought again.

Do not be afraid by the 3 hour time frame to complete this recipe, the majority of the time is waiting for the dough to proof/rise/ferment.

You can easily make these smaller and increase the quantity or make nice 12 hamburger or hot dog buns.  The topping can be almost anything you wish.  An egg wash applied before you add the toppings will glue them to the bun. read more

Swiss Meringue Buttercream Recipe

Today we are making an amazing Swiss Meringue Buttercream.  This is close to an Italian Meringue Buttercream.  American Buttercream has no eggs in it and tends to be extremely sweet.  French Buttercream uses egg yolks.

Swiss Meringue Buttercream is going to taste more like butter.  Yes I said butter.  It is not nearly as sweet tasting as American/Wilton Buttercream. read more

Simple Syrup Recipe

How to Make Simply Syrup My Way

Simple Syrup consists of only two ingredients.  Just water and sugar.  Simple syrups are used to add moisture and sometimes flavor to a cake.  Many times chiffon and sponge cakes can be dry so the syrup adds moisture.  Traditional wedding cakes used simple syrup.  My style of simple syrup is not very sweet and is very unlike most other recipes out there.  I also put a fair amount on the cakes I make. read more

Professional Style Bakery Pan Grease Recipe

You may have seen the instructions that call you to grease and flour you baking pan or to use a flour containing cake release spray, well, I have something much better for you!  Professional Style Bakery Pan Grease.

It is extremely easy to make.  Only takes 3 ingredients and the recipe scales up or down very easily.

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How to Make Stabilized Whipped Cream Icing Recipe

Whipped cream is so yummy!  Here we are going to make Stabilized Whipped Cream Icing.

So why do we stabilize it.  Quite simple.  If you have ever made whipped cream, you will notice that is wants to melt back into a liquid.  Well the stabilized version helps keep it from not melting so to speak.  It will add a few days storage in the refrigerator.

In this recipe we are looking for a heavy cream that contains at least 30% butterfat, ideally 40% would be best, but sometimes we have to take what we can purchase.  The cream should be cold out of the refrigerator to whip best. Some people claim it is a good idea to chill the bowl and the whisk prior to whipping. read more