This frosting was created to satisfy those who have allergies but still want a sweet finish to their cakes and cupcakes. It has no dairy nor nuts. It, therefore has a very long shelf life and can be stored at room temperature for quite some time. Read more
(Sorry, guys, I had a little hiccup with my post going public before I was ready.. Here it is, finalized and ready for your viewing..)
Apples are a great fruit to bake with. Their slight tart taste is welcome in such desserts as cakes and pies. Applesauce, too, is a useful baking ingredient adding moisture to cakes and cookies while keep them low in fat. Read more
Cream cheese frosting, not unlike a lot of American frostings, is made with confectioner’s sugar. Confectioner’s sugar, also knows as powdered sugar and 10x (indicating the finer crystals) usually contains a bit of cornstarch to improve the consistency and prevent caking that may occur.
I do hope you have been trying out my recipes and enjoying them as much as I do over the past few weeks since the inception of this blog. The yellow cake, chocolate cake, and carrot cake are very useful recipes to have as a baker.
This week, we move on to another essential in a baker’s repertoire – the red velvet cake. This cake, its origins shrouded in mystery, is quite unlike any other cake. Its name comes from the color the cake would turn when the acidic ingredients reacted with the cocoa. Specifically, the pigment in cocoa, anthocyanin reacts to the buttermilk and vinegar, which are acids present in red velvet cake, making the cake red in hue.