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Entries tagged with 'buttercream'

Bake the Book: Pecan Potato Chip Cupcakes

Emma Kobolakis 2 comments

As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair. More

Robicelli's Pecan Potato Chip Cupcakes

Serious Eats Emma Kobolakis 6 comments

As if straight-up buttercream weren't indulgent enough, Robicelli's: A Love Story, With Cupcakes calls for decorating these cakes with shards of crisp, salty potato chips and chopped pecans. A dollop of vanilla buttercream tops the cake, and a generous drizzle of butterscotch sauce delivers a parting shot of salty sweetness. It tastes like a day at the fair. More

Robicelli's Carrot Cake Cupcakes

Serious Eats Emma Kobolakis 11 comments

A traditional carrot cake recipe, bursting with spices and fresh carrot, is topped with a cream cheese buttercream and walnuts roasted in butter. The spices of the cake are set off splendidly by a dense, tangy buttercream. More

Wedding Cake Vanilla Italian Buttercream

Serious Eats Jacqueline Raposo Post a comment

This light and fluffy Italian meringue buttercream is slightly sweet and extremely workable. More

Chocoholic: Chocolate Covered Candy Corn Layer Cake

Sweets Yvonne Ruperti 3 comments

In this ode to candy corn, a buttery, tri-color cake is layered with buttercream frosting and enrobed in chocolate ganache. It's the perfect un-scary Halloween cake. More

Let Them Eat: Tender Citrus Sour Cream Cake

Sweets Stephanie Stiavetti 1 comment

You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome. More

Tender Citrus Sour Cream Cake

Serious Eats Stephanie Stiavetti Post a comment

This quick, tender cake calls on orange zest for its bright flavor, making it the perfect springtime treat. A generous helping of creamy Swiss buttercream wraps the whole thing in a smooth blanket of sugary joy. More

Let Them Eat: Chocolate Decadence Cake

Sweets Stephanie Stiavetti 2 comments

As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try. More

Chocolate Decadence Cake

Serious Eats Stephanie Stiavetti 3 comments

As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try. More

Let Them Eat: Strawberry Buttercream Birthday Cake

Sweets María del Mar Sacasa 2 comments

Yes, I bake my own birthday cake. This year it's layers of tender yellow cake glued together with sweetened condensed milk and a generous coat of billowy, strawberry-flecked buttercream. More

Strawberry Buttercream Birthday Cake

Serious Eats María del Mar Sacasa Post a comment

Yes, I bake my own birthday cakes. This year it's layers of tender yellow cake glued together with sweetened condensed milk, and a generous coat of billowy, strawberry-flecked buttercream. More

Let Them Eat: Chocolate and Salted Caramel Bûche de Nöel

Sweets María del Mar Sacasa 2 comments

Hansel and Gretel is one of the operas at the Met this season, and it is advertised with an enormous illustration of two children clad in shabby, drab clothing, a black-robed witch looming tall and ominous before them. In this season of intense baking, gluttony impels me to imagine that wicked old hag's edible house, hidden deep in a thick forest. More

Chocolate and Salted Caramel Bûche de Nöel

Serious Eats María del Mar Sacasa 3 comments

A traditional Christmas cake roll, frosted with chocolate icing and filled with salted caramel filling. More

Little Debbie-Style Christmas Tree Cakes

Serious Eats Bravetart 2 comments

Making this cake isn't hard at all, but describing the entire process makes it seem more daunting. Put simply: bake a cake. Make buttercream. Sandwich them together. Cut into shapes. Glaze. Put more obnoxiously, well, read on. More

Chocolate Peanut Butter Cupcakes

Serious Eats Yvonne Ruperti 11 comments

This recipe is inspired by the Chocolate-Covered Hi-Hats from Elinor Klivans in em>Cupcakes! More

Let Them Eat: Orange Cake with Mulled Wine Cranberry Jam

Sweets María del Mar Sacasa 2 comments

My Thanksgiving table isn't complete without an assortment of cranberry sauces. I like to have a basic back-of-the-bag recipe flanked by versions spiked with wine, studded with different fruits, punched up with spices and zest. The sauces are usually only perfunctorily spooned on plates, given the limited real estate, but that translates into ample leftovers. This year, I wanted to showcase the ruby red, tart cranberry sauce and give it its due by putting it on a pedestal (or cake stand). More

Orange Cake with Mulled Wine Cranberry Jam

Serious Eats María del Mar Sacasa 1 comment

This recipe has, in the course of its testing, become one of my favorites and will surely be a staple in my Thanksgiving menu year after year. More

Sweet Technique: Piping 101

Sweets Lauren Weisenthal 18 comments

Decorating cakes the way the pros do takes years of dedication and practice, but knowing a few cool tricks can definitely make the difference between a boring cake and a cake that looks elegant and special. With just a basic set of metal piping tips, there are many impressive designs that you can create to jazz up a cake. More

Sweet Technique: How to Make Swiss Buttercream

Sweets Lauren Weisenthal 13 comments

Now that it's become de rigueur to cover and decorate celebration cakes with fondant, the flexible sugar dough that's become exceedingly popular thanks to cake TV shows, Swiss buttercream has become an afterthought. For me, a cook who believes that it's never worth it to sacrifice flavor for appearance, the demise of buttercream cakes is a travesty. More

Swiss Buttercream

Serious Eats Lauren Weisenthal 6 comments

This recipe is extremely versatile and can be used with any flavored extracts. Or, if you prefer to make a natural vanilla bean buttercream, use the seeds scraped from the inside of a vanilla bean. If your flavoring does not impart color, this recipe is great for adding color too. I recommend gel color instead of liquid food coloring, because it contains less liquid and you don't need much to get the results you want. More

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