🔹 Cake Base (for a tall 3-layer 6-inch cake) Ingredients: Method Chill your cake: Ensure sides are smooth and well‑chilled (refrigerate 15–20 min) Make ganache: Heat cream until just simmering, pour over chocolate, cover for 3–5 min. Stir until smooth. Allow to cool so it’s only slightly warm to the touch Test drip: Try a small drop—ideal…
Ingredients (8 slices) Flexible Pattern Paste: Cake Base Dry Mix: Cake Base Wet Mix: Meringue: Stabilized Whipped Cream: 🔄 Step-by-Step
🧁 Classic Vanilla Funfetti Cupcakes A timeless favorite—bright, fluffy, and sprinkled with joy. Recipe Highlights (based on SugarSpunRun & RecipeTin Eats): 🍫 Ultimate Chocolate Birthday Cupcakes Rich, fudgy cupcakes under a chocolate shell—decadent and celebration-ready. Recipe Highlights (from Half Baked Harvest & Fork Knife Swoon):
🧾 Ingredients For the Digestive Biscuit Crust: For the Cheesecake Filling: For the Jammy Blueberries: For the Sour Cream Chantilly: 👩🍳 Instructions 1. Prepare the Crust: 2. Make the Cheesecake Filling: 3. Prepare the Jammy Blueberries: 4. Make the Sour Cream Chantilly: 5. Assemble the Cheesecake:
🍰 Ingredients: For the Sponge Cake: For the Pastry Cream: For the Chocolate Ganache: 🥣 Instructions 1. Bake the Cake Layers 2. Make the Pastry Cream 3. Prepare Ganache 4. Assemble 🍫 Variation 1: Cupcake Version 🥧 Variation 2: Pie-Crust Twist
Ingredients (1 loaf) Component Ingredients Loaf • ½ cup (113 g) unsalted butter, room temp<br>• 1 cup granulated sugar<br>• 2 eggs<br>• 2 Tbsp lemon zest + 1 Tbsp lemon juice<br>• 1 tsp vanilla<br>• ½ cup Greek yogurt<br>• 1 ½ cups flour<br>• 1 tsp baking powder<br>• ½ tsp salt<br>• 1 cup fresh raspberries Glaze • ½ cup icing sugar + 1–2 Tbsp lemon juice Instructions 1. Prep & Batter 2. Bake 3. Glaze & Serve ✅ Tips & Variations
