Fondant is used for decorating cakes (especially wedding cakes), cupcakes, and fancy cookies. It creates a beautiful and smooth covering that makes your homemade desserts look professionally made. Fondant is actually quite easy to work with, but store bought fondant is expensive and, in my opinion, doesn’t taste good. Homemade marshmallow fondant, however, is easy to make, is much more affordable, and tastes good. Thanks to the step-by-step photo instructions from this website, I was able to make my first wedding cake.
Archive for the ‘Desserts’ Category
Swiss Meringue Buttercream with Flavour Variations
In Cake Decorating, Cakes, Cupcakes, Other Desserts on September 15, 2011 at amI have used swiss meringue buttercream for strawberry cupcakes, mini chocolate cupcakes, and a wedding cake with great success. I originally shared the recipes for strawberry and vanilla swiss meringue buttercream in my yellow cupcakes and favourite moist chocolate cake posts, respectively. But this frosting is so good and versatile that it truly deserves its own post. Think of it in this way: swiss meringue buttercream is to buttercream frosting as Egyptian cotton is to 200 thread count bed sheets. Swiss meringue buttercream is stiff enough for piping and cake decorating, but it feels and tastes light, satiny, smooth, elegant, and luxurious. I love it when people taste it for the first time and turn to me with wide, adoring eyes, to ask, “What is this?”. 
This is the stuff that the professionals use and you can easily make it yourself. It will take your baking to a whole new level. Although swiss meringue buttercream is slightly tedious and time consuming to make, it is definitely worth the effort. You can make a large batch and store it in the refrigerator or freezer.
Favourite Moist Chocolate Cake or Cupcakes Recipe (using buttermilk)
In Cupcakes on September 8, 2011 at amNote: This post was originally titled Moist Chocolate Cupcakes with Simple Chocolate Frosting. I revised the recipe after trying a superior, but very similar, chocolate cake recipe. I discovered that I prefer the moistness of cake made with vegetable oil over cake made with melted butter. Also, I want to add that vanilla swiss meringue buttercream (recipe link below) pairs much more nicely with this chocolate cupcake than the simple chocolate frosting I originally used (recipe below). Swiss meringue buttercream can be piped whereas the simple chocolate frosting must be spread.
Coconut or Macaroon Popsicles Recipe
In Appetizers, Hors D'oeuvres, Snacks, Other Desserts on September 6, 2011 at amBefore I knew it, summer was almost over and I hadn’t made any popsicles yet. I fully plan on enjoying homemade popsicles well into fall this year. This sophisticated, coconut popsicle is creamy and has a lovely chewy texture. The toasted, shredded coconut floats to the top (which then becomes the bottom of your popsicle) and creates a macaroon like texture. If you want the whole popsicle to taste like a macaroon, then you might want to add an extra pinch of salt and use up to 1 cup of toasted, shredded coconut.
Malted Milk Chocolate Chip Cookies
In Cookies on August 23, 2011 at amMalted milk powder is probably most commonly known as being an ingredient in malts (malted milk shakes) and in the chocolates, Maltesers or Whoppers. It can also be used in homemade pancakes, waffles, ice cream or gelato, hot chocolate, cake, and cookies, etc. In our home, we grew up with the malted milk drink, Horlicks. As an infrequent treat before bed time, my dad would make it for us with boiling water or hot milk and sugar. Once in a blue moon, he would randomly call out, “Who wants Horlicks?”, and we would all yell, very excitedly, “I do! I do!”. You see, we lived in, for the most part, a junk food and sugar free home. To this day, I still get a little bit excited every time I decide that I deserve a hot cup of Horlicks, but it never tastes as good as when my dad makes it. I associate malt drinks with comfort and I’m loving experimenting with malted milk in baked goods.
Frozen Strawberry Pie Recipe
In Pies & Tarts on July 18, 2011 at pmEd and I went strawberry picking this summer so I was able to try a few new recipes. I made strawberry swiss meringue buttercream, two types of strawberry cupcakes, and frozen strawberry pies (one 8″ tart and 12 miniature ones). I also highly recommend this no-bake strawberry torte that could easily be made into a delicious trifle. Of all of the strawberry desserts that I made this summer, this frozen strawberry pie was my favourite. It received great reviews from everyone that tried it. It’s perfect for any summer event and can easily be made ahead of time for entertaining or surprise guests.
Strawberry Cupcake Recipes (and How to Fill a Cupcake)
In Cupcakes, How To on July 13, 2011 at am
In June 2011, I took Ed strawberry picking for his first time. The farm had arranged for someone to play the banjo in the fields while people picked fruit. It was a fun day until I realized how quickly our beautiful, fresh strawberries were becoming too ripe. Then there was a mad rush to use them all up. (See how I freeze strawberries here.) So I made two different types of strawberry cupcakes, a strawberry flavoured swiss meringue buttercream, and a frozen strawberry pie (recipe here). I had planned to make strawberry popsicles too, but ran out of steam. Freshly picked strawberries make a huge difference to the flavour of strawberry desserts. They also allow you to reduce the amount of sugar that you use. Please adjust the sugar content of the recipes below based on the tartness of your strawberries.
Yellow Cupcakes Recipe
In Cupcakes on July 12, 2011 at amWhen smitten kitchen claimed to have the best yellow cake recipe, I knew I had to try it. This is the perfect recipe to use for strawberry shortcake cupcakes (recipe here). It would also be great with a peanut butter icing and jam filling. When it comes to layer cakes, however, I prefer to use all purpose flour because I like cakes with a tighter crumb. See my favourite yellow layer cake recipe here.
Cream Cheese Pound Cake Recipe (with a Lemon Variation)
In Cakes on June 27, 2011 at amEd went through a phase where he thought that trifles were his favourite dessert. I didn’t understand it and I was grateful when he finally realized how wrong he was, but I made them for him nonetheless. I made large trifles (see the ugly strawberry one below; recipe here), individual sized trifles (see my wild blueberry trifle below) and miniature trifles using small dollar store stemmed cups (unfortunately, I didn’t take a photo of those).
Tip: I use one of the serving cups/glasses like a cookie cutter for the pound cake so my cake layers are even and the right shape.
Favourite Banana Bread Recipe
In Breads, Breakfast, Other Desserts on June 8, 2011 at amI’ve tried numerous recipes in search of my favourite banana bread. Recently, I found one that was exactly what I was looking for. This is Ed’s favourite recipe too. In the past, he has always dutifully taste-tested my banana bread with the disclaimer that he isn’t a big banana bread fan. But when I gave him the rest of this loaf to take home to his family, he ate it all before he arrived. 
This banana bread is moist, soft, and it holds together without being heavy or dense. It has great banana flavour and a handful of chocolate chips makes a wonderful variation. My preference is to use only enough chocolate to add a subtle sweetness and depth so as not to overpower the bananas. I know I’ve accomplished this when people have to ask if there’s chocolate in it.
If you prefer a softer, fluffier banana bread, this recipe by my little mochi is excellent too. I use it whenever I have sour cream or yogurt that needs to get used up.
Favourite Waffles Recipe (you won’t miss the gluten)
In Breakfast, Other Desserts on May 27, 2011 at am
This gluten free (easily made dairy free) waffles recipe blew us away. I never thought I’d say this, but I prefer it over all of the gluten-filled waffle recipes that I’ve tried (and I’ve tried several). They are unbelievably light and airy on the inside (as long as you don’t overfill your waffle maker with batter) and delicately crispy on the outside. Furthermore, this is a very easy recipe; you don’t need a blender (I don’t recommend using an electric mixer either), and the batter doesn’t need to rest first. I recommend doubling the recipe and freezing the leftover cooked waffles. You can toast them until crispy straight from the freezer for a quick and delicious breakfast. Also, you could make these ahead of time if you’re entertaining a lot of people.
Homemade Waffle Mix and Gift Idea: Make a large batch of homemade waffle mix by whisking together all of the dry ingredients (use granulated sugar instead of liquid sweetener) and store it in an airtight container. Then every time you want to make a batch of waffles, simply measure out 2 cups + 2 tablespoons of your waffle mix and add the wet ingredients as per the recipe below. You could even turn this into a gift. Put your homemade waffle mix in a cellophane bag, tie it with a pretty ribbon and attach the recipe and instructions. Just make sure that the recipient owns a waffle maker if you’re not also gifting them with one.
Delicious Carrot Muffins Recipe (you’d never know they were whole wheat)
In Cupcakes on May 19, 2011 at amThese carrot muffins are soft, moist, and not too sweet. The best part about these muffins is that no one will be able to tell that they were made with whole wheat flour. I made these for a friend’s birthday and added a cream cheese frosting. It was the perfect addition of sweetness. Everyone loved them and several people asked for the recipe.
For these muffins/cupcakes, I prefer to casually spread a light cream cheese frosting over the top (I used the cream cheese frosting recipe posted here). However, if you prefer a heavier cream cheese frosting that will be stiff enough to pipe after chilling in the refrigerator, use the recipe posted here. I regret not taking a photo of the frosted carrot muffins/cupcakes.
