Recipes for 7 types of buttercreams: American, German, Italian, French, Swiss, custard and flour buttercream. With flavor alternatives – vanilla, strawberry, peanut butter and coffee – and substitutes for vegan buttercream!
Learn to make 7 types of buttercreams from scratch: American, German, Italian, French, Swiss, custard and flour buttercream. American, German and flour buttercream are the easiest buttercreams because they’re egg-free. They’re almost foolproof to make! But if you have egg whites leftover, Swiss or Italian meringue buttercream is your best choice. And if you have egg yolks leftover, you can choose between French and custard buttercream. Continue reading 7 Types Of Buttercream + Recipes – American, German, Italian …→
Victorian flower jelly pudding – this layered jelly and custard dessert topped with edible flowers will sure impress your guests!
Victorian jellies and custards were elaborate desserts served at formal dinners. This layered jello mold consist of fluffy vanilla pudding mousse with whipped egg whites, lemon jelly and is topped with edible flowers. And if you want an even more impressive dessert, you can make naturally blue butterfly pea jelly instead of lemon jelly! Continue reading Victorian Flower Jelly Pudding – Layered Jello Mold→
These old-fashioned lemon pies from scratch are a perfect treat for a hot summer day! Six different Victorian & Edwardian recipes for lemon pie such as lemon pie with lemon slices, classic lemon tart, lemon meringue pie & lemon cream pie.
This Edwardian peach pie tastes fruity, sweet and sour – it just tastes of summer!
This recipe for homemade peach pie from scratch is from the Edwardian era, it was published in ‘Best Recipes For Baking. A Book For The Home’ in 1907. Like most old recipes from the Victorian and Edwardian era, it’s not very specific! Old recipes usually are like: Make a pie crust, add enough fruit or custard and bake in a moderately warm oven! 😉 Continue reading Edwardian Peach Pie→
Make instant ice cream with snow and different flavors such as lemon, mint, cinnamon and vanilla! You can even dye the vegan snow ice cream naturally blue with butterfly pea tea!
Making ice cream with freshly fallen snow is such a fun winter craft! All these 5 snow ice creams are dairy-free, egg-free and vegan. But if you eat dairy you can substitute milk for soy milk – it works just as well.
This unusual sloe berry yogurt cake is dairy-free, easy to make and simply delicious!
If you take a stroll in the country at this time of the year, you probably pass by bushes full of large blue-black fruits: sloes! Sloes are astringent fruits when eaten raw but they’re delicious in jams and cakes! Continue reading Sloe Berry Yogurt Cake – Dairy-Free→
Sloe berry meringue pie – an unusual twist on the traditional lemon meringue pie!
A flaky, buttery pie crust topped with meringue and filled with sloe berry custard with freshly picked sloe berries – doesn’t this sound delicious? 😀 Sloe berry meringue pie tastes sweet and fruity and simply delicious! And don’t wory the sloe pie doesn’t taste astringent like raw sloes! 😉 Continue reading Sloe Berry Meringue Pie – Wild Foraging→
Creamy kiwi curd topped with fluffy meringue and a flaky pie crust. Kiwi curd meringue pie makes a delicious, refreshing summer dessert!
A while ago, I made homemade kiwi curd – it was so delicious! So I thought I’d make it again as filling for meringue pie or rather tartlets because I wanted to try out different vegan pie crust recipes. Below you’ll find recipes for a buttery pie crust and 10 vegan pie crusts – aquafaba pie crust is my favorite! Let me know in the comments what’s your favorite pie crust. Continue reading Kiwi Curd Meringue Pie→