Meine Tortenschule
Homemade pumpkin puree is the basis for lots of delicious recipes. It’s so easy to make from scratch, so you’ll be ready for all the pumpkin recipes that will follow in the next few weeks. Not just pumpkin soup… but pumpkin cake, cupcakes and pie…. even flavour your coffee with it!
American buttercream (also known as AMBC) is the classic buttercream for frosting cakes and other baked goods. If you go buy a cupcake somewhere, it will usually be frosted with American buttercream.
Swiss Meringue buttercream is our first choice of frosting for cupcakes and cakes, because it’s very stable, has a long shelf life and is wonderfully fluffy.
Our recipe for dark drip ganache ist trending on the blog these days! Of course I’ve also been asked for the recipe with white chocolate. Without further ado: The white drip ganache recipe for you!
Last week we had our Drip Cake class at the studio. This post is dedicated to this most wonderful of ingredients – liquid chocolate or drip ganache!
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 as a 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 or for next winter. What’s the difference between puree and jam?
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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 cocoa powder, back then it was not alkalized and turned red from a reaction with the buttermilk. This cake used to be called “devil’s food” cake!
Today the name is more elegant – “red velvet”.
Happy Syrup-making! Love, Xuân-Minh