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Classic Buttercream Frosting Recipe

When I used to bake and decorate wedding and birthday cakes, I would use different types of frosting depending on who was eating the cake. Most wedding cakes were frosted in egg based recipes such as Italian or French meringue but for children’s cakes or cupcakes I usually frost cakes in American buttercream frosting. Made with powdered sugar, butter, vanilla, and milk, this is a basic, easy recipe for classic vanilla buttercream frosting. This frosting works great for spreading on cakes, cupcakes, and/or for decorating. It’s important to note that when preparing a batch of frosting you adjust the consistency of the buttercream for what you plan on using it for. This recipe is very forgiving. If you’re looking for a classic vanilla buttercream recipe, look no further. **I am also soliciting cake tutorial requests – just leave them in the comment section below** * Many of you have asked about how much frosting you need to make for cakes and cupcakes. Classic Vanilla Buttercream Frosting

Sunday Sweets: An Ostentation of Peacock I recently stumbled across a gaggle of peacock cakes... Gaggle? No, that's not right. {Googling...} I recently stumbled across a muster of peacock cakes that were too beautiful not to share with the world. I also learned that there are a lot of interesting words that mean "a lot." This peafowl has quite the colony of tail feathers: Beautiful elegance in a modern design. This cluster of tail feathers is much more classical: I really love the bushel of...uh...talent on display here: And the hand-painted trees and tail are really fantastic. This profusion of posies makes the perfect perch for a pretty peacock. The gold detail in this litter of feathers is just enchanting: Now for some abstract beauties. The parcel of hand-drawn lines on this modern design is so intricate: I want to throw this into an episode of Mad Men where they do a commercial for NBC. This wedding cake doesn't have the skein of feathers that the other cakes do... The plethora of mosaic tiles here really sets this bird apart...

Red Velvet Teacup Cakes Recipe - Eating The Screen by Danielle Robbins This dish is inspired by the film Alice in Wonderland , directed by Tim Burton and starring Johnny Depp, Helena Bonham Carter, Anne Hathaway, and Mia Wasikowska. When thinking about the film Alice in Wonderland two things come to mind: Mad tea parties and the Queen of Hearts. This dish is a whimsical take on the classic red velvet cake. It is a delicious dessert baked right into a teacup ready to eat and perfect for any tea party. Served with your favorite tea these cakes will be sure to dazzle any guest. Tools: Oven Teacups* Electric Mixer Sifter Measuring Cups Medium Mixing Bowl 2 Small Mixing Bowls Large Mixing Bowl Flat Baking Sheet Large Mixing Spoon Piping Bag or Flat Frosting Knife (Depending on how you’d like to frost the cakes) *Make sure your teacups can be baked in the oven. For Frosting: 16 oz. cream cheese (2 packages) softened 1/2 cup unsalted butter softened 1 tsp vanilla extract 3 cups powdered sugar Pinch of salt Directions Preheat oven to 350°.

Classic White Cake Recipe : Prev Recipe Next Recipe Loading Video... First Up 02:47 First Up Classic White Cake 02:47 As long as there are special occasions, there will be classic white cakes. Now Playing 03:00 Now Playing How to Bake a Cake 03:00 For cake bakers, here are the basics of mixing, prepping and baking. Now Playing 01:04 How to Cream Butter and Sugar 01:04 Master the first step to baking like a pro: perfect creaming technique. Now Playing 00:56 How to Separate Eggs 00:56 Get perfect whites and pristine yolks every time with our tips. Now Playing 01:31 How to Frost a Cake 01:31 Follow these simple tips and you'll be frosting cakes like a pro. Classic White Cake Recipe courtesy of Nick Malgieri Show: Cooking Live Episode: Celebration Cakes Classic White Cake 131 Reviews Save Recipe Share This Recipe View Shopping List Watch how to make this recipe. Special equipment: 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper Add a Note Categories: More from:

Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside. Hollow the strawberries carefully.

Nutella Mug Cake | The Family Kitchen Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up

German Chocolate Cake Recipe German Chocolate Cake: Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three - 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper. In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, combine the coffee (or water) and buttermilk. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Divide the batter evenly among the three prepared pans and smooth the tops. Coconut Pecan Frosting: Preheat the oven to 350 degrees F (180 degrees C).

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Refrigerate the batter for an hour; it’ll stiffen up nicely. Buy vs.

Recipes Cooking great food is simple and fun. Or at least it really ought to be. Anyone can do it - I really believe that. My Approach To Cooking - Simplicity Too many recipes are complex, contorted and ingredient-intensive - so that they're nearly impossible to follow and are prone to failure. I don't really like even taking recipe books into the kitchen - they make it harder to enjoy the process of cooking. basic, versatile recipes upon which you can builda general understanding of how ingredients work and how to use them, individually and together - That's what I'm aiming to promote here - these recipes aren't here to impress you, they're just meant to be useful. Simplicity - no mysteries or secrets - no pointless elaboration or pretence - no arcane instructions or jargon - no expensive ingredients used once, then left to languish in a cupboard Just great food that anyone can enjoy making and enjoy eating. The Recipes Steak And Kidney Pie - The Ultimate Pie! Pick And Mix Vegetable Soups