Meine Tortenschule
It’s strawberry season! Strawberries are one of my favorite fruits. I love to use them all year round. Since the season is so short, I like to make strawberry puree to preserve them for later use. This week I’m making a whole batch of puree. Making puree is a great way to store strawberries for upcoming cakes […]
It’s time for the Cake tool of the month again! Are you making lots of sugar flowers? (I am – it’s wedding season!) A pasta roller is indispensable for rolling out your flower paste (or gumpaste) thinly and evenly. Without this really helpful tool, I’d be lost as a sugar florist. It’s a huge help with […]
Today I’ve got a very popular recipe for you: Red Velvet Cupcakes with Cream Cheese Buttercream. If you’ve never heard of red velvet before: It’s a very popular chocolate cake flavor from the US, traditionally decorated with a creamy frosting. People liked to eat it 100 years ago! Back then, the red color was due to the […]
Happy Syrup-making! Love, Xuân-Minh
German version / Deutsch Hello! Today I’m going to answer the most frequently asked question by my clients and students. Which cake size should I bake / order for my event? The short answer: It depends! The most important factors that come into play, are the number of guests in attendance, but also what kind of food […]
Hello and welcome to my new cake blog in English! (You can still see all my posts in German here). I will translate them bit by bit as I go along! Today I’ve got a great tutorial for you: A very cute sugar mini rose that is incredibly easy to make. It’s a perfect decoration […]
Hello and welcome! I’m finally blogging for you in English! This strawberry drip cake is the first blog post that I’ve prepared for you. I will translate the rest of the blog as I go along. So if you click on any other posts and they are still in German, thanks for understanding! If you want […]
Happy Easter! What is easy genoise? I’ve been researching different types of sponges lately. There are so many methods of mixing batters and combining sugar, flour, eggs and fats. Depending on how you’re planning to use your sponges, you’ll be looking for lighter or a more compact consistency. What’s the difference between a sponge cake, […]