Nutella seems to be the latest food craze. . . So how can we up the ante? How about by adding ground hazelnuts. Let’s do one better, combine it with my Best Secret Chocolate Cake and chocolate Swiss Meringue Buttercream. Now we’re talking!
Try this one today
Now tell me, who out there does not love Oreo® cookies? How about Oreos® combined with cake?
Talk about good. Put together a handful of my recipes and make this wonderful dessert.
Try it today.
This is a beautiful cake with a number of thin layers of cake and thin layers of filling. Don’t be tempted to overfill. Fondant is used to cover the cake and black fondant is used to simulate zebra stripes. Add as many strips as you wish, some thin, some thicker. Make it your own. This cake is decorated with a few extra fondant items for a client. There is no right or wrong way here.
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
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