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 …
This naturally colored polka dot cake is made from scratch with only natural flavorings and homemade natural food colorings. You don’t even need a cake pop pan to make a polka dot cake – I’ll show you how to make polka dots without a cake pop maker with leftover stale cake! Continue reading Naturally Colored Polka Dot Cake Without A Cake Pop Maker
Aren’t they cute? These strawberry-shaped cake pops are made with homemade marshmallows, leftover stale cake, and naturally colored with beetroot! Continue reading Strawberry Marshmallow Cake Pops – With Natural Food Coloring
This vertical striped strawberry cake is a cake for a special occasion! Rich, sweet and strawberry-y! Continue reading Vertical Stripe Cake With Strawberry Meringue Buttercream
This strawberry custard recipe is from the 1930s! I found it in one of grandma’s cookbooks while clearing out her house. Continue reading Old-Fashioned Strawberry Dessert
Patriotic strawberries are such a fun 4th of July dessert. And you don’t even need artificial food coloring! These red, white & blue strawberries are naturally colored with homemade natural blue food coloring! 😀 Continue reading Patriotic Strawberries With Natural Food Coloring
Rainbow cakes are everywhere on pinterest right now! And since I’m experimenting with natural food colorings at the moment, I thought I’d try to make rainbow cake with natural food coloring! 😀 Continue reading Rainbow Cake With Natural Food Coloring
For the HFF2 challenge 24 – Redo! I made the Edwardian Strawberry Custard Pie again. Last time the cake didn’t turn out as planned: the custard was too runny, the pie too sweet, and I had made too much shortcrust pastry. So I made some adjustment to the recipe. Continue reading Strawberry Custard Pie – Historical Food Fortnightly Challenge #24 – Redo!
I thought Spanische Windtorte would be perfect for challenge 15 – Smell, Sight, Sound, Touch of the Historical Food Fortnightly. Spanische Windtorte (spanish wind cake) is a meringue cake, filled with whipped cream and fresh strawberries. Continue reading Victorian Spanische Windtorte Recipe – Historical Food Fortnightly