A simple single layer cake for any occasion.
This easy strawberry cake filling is made with fresh juicy strawberries, uses only 4 ingredients, and comes together in 20 minutes!
Gluten-free and low FODMAP pound cake: a basic recipe. One version with butter and one with a milk-free version with margarine. Also lactose-free.
Harvestfest Essentials. by marilynjeansims ꨄ︎ cake | log holder | decor tray ꨄ︎ ꨄ︎ cheese board | pie | milk & eggs ꨄ︎ ꨄ︎ cookies | dinnerware set | blankets & pillows ꨄ︎ ꨄ︎ hot chocolate | bread…
Sometimes there's just nothing better than homemade chocolate buttercream! This light and fluffy chocolate buttercream frosting can be easily adapted for decorating or spreading. Perfect for yellow cakes, chocolate cupcakes, chocolate cake and so much more, this homemade chocolate frosting offers a sweet and delicious finish.
Because with a little help, a box of cake mix and instant pudding can become a scrumptious thing...
Buttercream Frosting Recipe that is light, creamy, and fluffy. This homemade frosting recipe is the BEST Buttercream frosting recipe for cakes and cupcakes. It’s the perfect buttercream icing for decorative piping. You'll love this EASY classic vanilla buttercream frosting recipe!
This Raspberry Buttercream frosting is the best raspberry buttercream frosting recipe you are going to find!
It's a question I get asked often. How do I get moist cakes? Here I share my best tips so you can actually get your cakes to come out moist.
No egg? No problem! You can still deliver fluffy and moist Vanilla Cake every time with this recipe—perfect for multi-layered desserts and your favorite frostings.
This S’mores Cake is an amazing combination of moist chocolate cake, toasted marshmallow buttercream, graham cracker crunchies and chocolate ganache! If you’re a s’mores lover, this cake is definitely for you!
Swiss Meringue Buttercream Frosting is a silky smooth frosting with just a touch of sweetness. Using egg whites, sugar, and butter it’s a stable frosting perfect for piping on cakes and cupcakes.
This easy vanilla cake is the best and the only recipe you will need!
This Black Forest Cake recipe is made from scratch with my perfect chocolate cake recipe, homemade cherry filling, and vanilla whipped cream!
I'm thrilled to finally share my all-time favourite recipe, the one that inspired me to start this blog: my vanilla cake recipe. It's been a total hit on YouTube, clocking in with over 6 million views; can you believe it? And let me tell you, it's a game-changer for your recipe collection. Now, if
Almond buttercream frosting will remind you of wedding cake! Smooth and creamy frosting flavored with vanilla extract and almond extract for amazing flavor! This buttercream has amazing almond flavor, pipes beautifully, and is great for layer cakes, cookies, and cupcakes.
Add some milk, fresh yeast, half of the vanilla extract, most of the sugar, and the eggs to a large bowl. Whisk to combine. Add flour, salt, and some butter to the mixture. Mix then use your hands to knead into a smooth dough. On a flour-dusted work surface, form the dough into a ball. Cover with a clean kitchen towel and let rise for approx. 30 min.
This easy marshmallow buttercream frosting is what gastronomical dreams are made of. This quick frosting recipe goes great with any flavor cupcakes or cakes you bake. We made this marshmallow frosting with four ingredients in less than ten minutes. It is so easy that the older kids can make it on their own.
This tender and moist chocolate cake is surprisingly easy to make, and such a joy to eat! This recipe features layers of outrageously soft chocolate cake made from scratch and a rich and fudgy chocolate frosting. It's a dream dessert for chocolate lovers! The best part? It's a one bowl chocolate cake! This recipe is a revamp of an older one-bowl chocolate cake recipe I had - this post features all new photos, more detailed instructions, and a modified recipe.
We hope that you enjoy this easy and delicious Pineapple and Cream Filling! It has become one of our most popular recipes!
From fluffy angel food to charming butter pecan, vintage cakes are making a comeback. Bake your way through this collection of classic recipes and make your grandma proud. Make sure you have the right cake supplies to set your dessert up for sweet success!
So you might think these flavours sound a bit odd together, especially if you've never heard of thyme in a dessert before but it's getting more and more popular to use the herb in all manner of sweet things, hitting the botanical cake trend - nail on the head. It really does work and to those who might think it's a bit 'out-there' I urge you to give it a chance as the flavour is just a subtle hum in the background and not in the slightest bit overpowering. I made a sugar syrup using the lime juice and with the slow heat I popped the thyme in there to leave it to infuse and take on the delicate aromatics. After the syrup had reduced down slightly I strained it to remove the thyme, so you just get the flavour without the annoying leaves stuck in the cake. It is rather fitting weather for a cake like this, when it starts to feel a bit more like summer and you can enjoy a piece of this sat outside whilst soaking up the sunshine. Blackberry, Lime and Thyme Cake Recipe adapted from one of my fave bloggers - Twigg Studios. Ingredients For the sponge: 220g (2 sticks) butter 220g (1 cup) caster sugar 4 eggs 220g (1 cup) self raising flour zest of 2 limes 1 tsp vanilla extract For the syrup: juice of two limes 3 sprigs of thyme 110g (1/2 cup) caster sugar For the frosting: 300ml double cream 5 tbsp. icing sugar 4 to 5 tbsp. of syrup For the filling: Roughly 4 tbsp of blackberry jam To decorate: 1 small punnet blackberries Extra thyme sprigs Method Grease and line four small tins, (about 5 inches in diameter) or use two (8 inches). Preheat the oven to 160°C/ 350°F/ gas 4. In a stand mixer add the butter and sugar and mix for about 4 minutes until pale and creamy then add one egg and mix for 2 minutes, then add another and mix for two minutes, and do the same with the next two. Next add the lime zest and vanilla and mix. Remove the bowl from the mixer and stir in the flour by hand with a spatula being careful not to over mix. Pour evenly between tins and bake for approx. 25 minutes until a skewer inserted comes out clean. Turn out the cakes from the tin, remove the baking parchment and leave to cool completely. To make the syrup whilst the cake is cooking, in a pan add the juice, thyme and sugar and stir over a low heat until the sugar has dissolved then leave to reduce for a few minutes, once it becomes syrupy remove from the heat, pour the syrup into a bowl with sieve to strain the thyme sprigs. Leave 4-5 tbsp in a separate bowl to cool completely for the frosting, and brush over the remainder warm syrup onto the sponges. Leave it to soak in whilst still cooling. To make the frosting, in a mixer add the cream and icing sugar and mix until it is just starting to get thick then add the syrup and continue mixing until stiff. To assemble the cake slice the tops off if too domed, spread jam onto one sponge then add some frosting and place on the next layer, continue this with the other layers (if doing more than 2). Spread the remaining frosting around the edges, not covering the sides completely to give it the 'naked' look and decorate with thyme by sticking sprigs on the sides and round the edge. Carefully arrange the blackberries into a pile in the middle of the cake. Store the cake in the fridge unless not eating straight away.
