This light and fluffy Italian meringue buttercream is slightly sweet and extremely workable.
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My favorite recipe for making sugar cookies with royal icing comes from the venerable Martha Stewart. It's a classic recipe for perfect sugar cookies, the kind that are light and crisp and perfect for decorating. I recommend using brandy or cognac, which adds a butterscotch note to the cookies.
This recipe is inspired by the Chocolate-Covered Hi-Hats from Elinor Klivans in em>Cupcakes!
What looks like an innocent enough poppyseed bagel with cream cheese is in fact a clever cover for a doughnut sandwich with buttercream frosting. We won't tell if you don't.
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.
Tender yellow cake with smooth chocolate frosting, this is birthday cake done right.
This is pastry chef Elizabeth Falkner's recipe. It's bar-none the quickest, easiest, fudgiest frosting I've ever come across. Just make sure you get sweetened condensed milk, NOT evaporated (I've made that mistake plenty of times myself). This recipe makes enough...
It's not easy being green. It is, however, exceedingly easy to eat green, especially when we're talking about zucchini cake.
Jumbles are cookies originally documented as early as the late 1500s in Europe. Since they fared well on long sea voyages, they were one of the first cookies brought over to the colonies. Strictly speaking, they aren't really a remarkable cookie. Made with a basic mix of butter, sugar, eggs, and flour, they're more of an empty canvas, taking their personality from various mix-ins.