If you love a Snicker’s Bar® you will love this cake. Chocolate sponge cake moistened with rum flavored simple syrup, filled with Swiss Meringue Buttercream and Snicker’s Bar pieces topped with more Swiss Meringue Buttercream, Chocolate ganache, chocolate curls and more Snicker’s Bar pieces. This has to be the best cake out there. read more
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
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
This is the very first video I did. I was a bit nervous, but we all have to start somewhere.
This is one easy way to create High Heel Cupcake. You can always make it fancier than what I did and do fancy icing boarders, but they are just decorated with toasted coconut. Enjoy. read more