Recipe for Russian buttercream frosting, a smooth and creamy condensed milk frosting perfect for decorating cakes. (quantity to decorate 10-12 cupcakes)

Impress your family and friends with these stunning pistachio and lemon pastries. Scandinavia is renowned for its sweet pastries and this Danish version is no exception.

Pistachio and cardamom are a classic combination in Indian sweets. Growing up in a South Indian household, these flavors were everywhere, and they are near and dear to my heart (and palate). Rosewater is also common in Indian sweets, and it's often paired with pistachios. I came up with this recipe a few years ago when I was making a spread of Indian-inspired cupcakes. It has come to be my signature flavor and the most often requested from both my family (my dad can't get enough of it) and friends. The flavors are exotic but they're not overwhelming, and the presentation of a cupcake brings in a bit of the familiar, making these at once comforting yet transporting. This cake perfectly epitomizes who I am, both in the kitchen and outside of it: thoroughly American but inspired by my Indian heritage, and also a woman who is creative and has a keen attention to detail - which, in this instance, results in a uniquely and intensely flavored yet delicate cake with a silky, ethereal frosting that always seems to end up lingering in peoples' memories. This is undoubtedly the perfect candidate for my signature and most memorable recipe. [Note: this recipe makes the right amount of batter for an 8" or 9" cake, so you can easily convert this into a layer cake, as seen in the photos above.]

My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!

Have a little delicious twist in your regular Custard Pastry Cream and make this Coconut Custard Pastry Cream instead. The process is the same with a slight change in one of the major ingredients. …

I know I already posted a caramel cake recipe here not too long ago. It was a recipe that I was, in fact, happy with. But if you were in my ...

You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

Create sweet icing and buttercream for your cakes with the Silver Spoon British Icing Sugar. Easily combines with other ingredients and dissolves instantly.  This icing sugar is the perfect texture for dusting over cakes, pies and pastries. An essential to keep in any food cupboard. Silver Spoon British Icing Sugar 500g Grown in Britain For decorating cakes

Enjoy this rolled sponge cake with chocolate filling and icing.

Delicate, flavorful, and light as air, this cake is fancy-bakery quality but deceptively simple to make at home.

You need just a few staple ingredients to make bakery-style creme patissiere at home. It’s an easy recipe that the cheater method for thickening the pastry cream. This makes it super simple for the inexperienced baker.

The little birds with joy will sing, On Easter morn, The lilies fair, their bells will ring, On Easter morn, Old winter's cold and snows have past, New life, new hopes, are here at last, On Easter morn, Each blade of grass that upward springs, On Easter morn, To waiting hearts a message brings, On Easter morn, The life that buds in flower and tree, Will bring new hope to you and me, On Easter morn, on Easter morn A couple days back I was food gawking on the web when I came across these beautiful pastel colored Lamingtons. I right away knew that these would look just perfect for an Easter spread and just had to try them out. Browsing through the recipe, I was not too keen about the glaze that was used to coat them and hence came up with a white chocolate icing instead. This turned out just perfect for my cause because now, I could color them with my favorite Easter themed shades. Lamingtons are Australian finger cakes, which are made by coating the yellow cake with chocolate icing and then rolling them in coconut. Yellow cake recipe mostly adapted from here Ingredients For Cake 2 Cups - All-purpose flour, spooned and leveled, sifted after measuring 1 ¼ Cup - Sugar 1 Tablespoon - Baking powder 1 Teaspoon - Salt 1/2 Cup - Butter, room temperature 1 Cup - Milk 1 1/2 Teaspoon - Vanilla extract 3 – Eggs For the white chocolate icing 6 ounces (170 gm) - White chocolate (Morsels or bars) 3 Tbsp - Unsalted butter 1/2 Cup - Milk 1 1/2 cups - Powdered sugar For coconut coating 3-4 Cup – Desiccated coconut Directions Preheat the oven to 350F Line an 8*10 inch dish with parchment paper Combine the dry ingredients - flour, baking powder and salt and set aside. Beat the butter and sugar and mix well Stir in eggs and incorporate it into the butter mixture. Mix in milk and vanilla Add the dry ingredients 1 cup at a time Pour the batter into the prepared pan and bake for around 45 minute or until the inserted toothpick comes out clean Allow the cake to cool completely and then wrap, and chill the cake overnight. Use a knife to trim dark edges from cake and cut off domed top so the cake is flat. Turn cake over and trim off the dark bottom. Cut cake into squares. Icing In a nonstick sauce pan add white chocolate, butter, milk and whisk until they melt Take it off the heat and whisk in the powder sugar Divide the icing into as many bowls as the no of colors you plan to use. I divided the icing into 3 bowls Add food color (yellow, blue, pink) and mix well Making the Lamingtons Skewer each square of cake with a fork and hold over the bowl of glaze. Spoon warm icing over squares until they are covered completely covered. Gently scrape excess icing off each square and transfer to a bowl of unsweetened shredded coconut, pressing coconut onto all sides. Place on a wire rack and remove fork; allow these to set for 1 hour. Can be stored, chilled, in an airtight container for up to 2 days.

IMPORTANT UPDATE: After reading the following post, please go to a follow-up post here (re: revised caramel icing). Also, for an alternative butter icing, go here. Filipino-style caramel cake is far different from most caramel cakes. The cake base is chiffon, either in vanilla or mocha, and it is filled and frosted with a caramel icing that is not overly sweet. The icing can be described as more like a cross between caramel and custard and tastes very much like leche flan or creme caramel. In the Philippines, the most popular caramel cakes are made by Estrel's. They have kept their cakes very traditional over the years and the caramel cake recipe they are using today is the same since they started in the 1940s. Surprisingly, it is very hard to find a recipe for this kind of caramel icing paired with the chiffon cake. For a long time, I've searched and searched over the internet and found nothing. Most of the caramel icing recipes on the net are ones that are loaded with so much sugar and the kind that crust after a short while. The recipe I am about to share here came from my 85-year old aunt. I must say, however, it is a tweaked version of what she used many, many years ago in the family bakeshop. I've replaced some of the water content in her original recipe with milk to make it creamier and lessened the amount cornstarch. I also added vanilla extract (although my aunt suggests maple extract as better). I don't really know if this tastes like Estrel's because truthfully, I've never tasted their caramel cake. But what I am certain about is that this ticks all the boxes - the creaminess, the not-too-sweet taste, the pourable consistency. For all I know, it might even be better. Anyway, on to the recipe. The cake consists of three components - the chiffon cake, the caramel icing, and the buttercream. If you want your cake base to be mocha, the recipe for the mocha chiffon cake can be found in this post. The Swiss meringue buttercream recipe (to be used to for the borders and flowers) is also found on the same post. Of course, you can use your own favourite buttercream recipe if you want to. FILIPINO-STYLE CARAMEL CAKE VANILLA CHIFFON CAKE (recipe suitable for an 8” round, 3” high pan) {A} 1 cup plus 2 tablespoons sifted cake flour 1 ½ teaspoons baking powder ½ teaspoon salt 6 tablespoons white sugar {B} ¼ cup corn/canola oil 4 egg yolks, from large eggs, at room temperature 1/3 cup water ½ teaspoon vanilla extract {C} 4 eggwhites ¼ teaspoon cream of tartar {D} 6 tablespoons white sugar Procedure: 1. Preheat oven to 170 degrees Celsius. 2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended. 3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into an ungreased 8” round, 3” high pan. 4. Bake for about 50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely. 5. To release cake from pan, carefully run a thin knife around sides of pan and invert cake onto a large serving plate. **Tip: For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting. CARAMEL ICING (enough to frost and fill 8” round cake) 3 eggyolks (set aside eggwhites for the Swiss Meringue buttercream) 1 cup sugar, divided 1 1/2 cups plus 2 tablespoons full cream milk, divided 3 tablespoons cornstarch 1/4 cup boiling water 3 tablespoons butter 1 teaspoon vanilla extract (I use 1/8 teaspoon maple oil flavour) Combine egg yolks, 1/4 cup of the sugar, ½ cup of the full cream milk and 3 tablespoons cornstarch in a small bowl/jug. Mix well, then set aside. In a heavy saucepan, over low to medium heat, caramelize (melt) the remaining 3/4 cup sugar. When sugar is completely melted and a golden brown colour, add boiling water. Bring back to a boil, making sure all the caramel is incorporated into the water. Carefully add in 1 cup plus 2 tablespoons full cream milk. Heat mixture just until it starts to boil. Pour a little of the caramel/milk mixture into the egg yolk mixture to temper the eggs. Mix until smooth. Pour this back into the remaining caramel/milk mixture in the saucepan. Mix until icing reaches a thick and spreadable consistency. Off the fire, add in butter and vanilla extract. Strain mixture, if necessary. Let the icing cool down then spread it all over the cake surface. SWISS MERINGUE BUTTERCREAM - One recipe is more than enough. Use the eggwhites that you set aside from the caramel icing. To decorate: Cut your cake horizontally in half. Invert top layer onto your cake board. Spread a thin layer of caramel icing over your cake half, then top with other cake layer, cut side down. Spread the rest of the caramel icing over the cake. Pipe out buttercream borders and decorate with buttercream roses/flowers as desired. Happy baking! PS. Wanted to also share with you two other recent cakes I made. Another ube cake, this time with ube-flavoured Swiss meringue buttercream. A Transformers-themed cake I made for an 8th birthday.

You don't have to be a pro baker to make pastry cream from scratch. This recipe comes together quickly and can be used as a filling in so many desserts.

Chocolate pastry cream recipe, or chocolate creme patissiere recipe, the most delicious filling for cream puffs, donuts, fruit tarts and numerous pastries, silky smooth with a rich chocolate flavor, extremely delicious!

Banana is one of my favourite fruits and I especially like it when used to make cakes. This is a great recipe that mixes banana cake with a vanilla flavour.

I know I already posted a caramel cake recipe here not too long ago. It was a recipe that I was, in fact, happy with. But if you were in my place, how would you feel when someone tells you that your cake isn't close to the cake you are trying to copy? I don't know if 'disappointed' is the right word because I knew all along, that while the icing tasted good, it wasn't exactly IT. The simple truth was that the "right" icing was supposed to be poured and not spread. The icing should be super smooth on the cake surface rather than marred with spatula marks. For the past couple of weeks, I've been trying to ask around the net for ideas from people who've uploaded their caramel cake photos, particularly those with icing that appeared to have the right consistency. I wasn't exactly asking for their recipes, just opinions on what I can do to improve mine. I get lots of emails from people asking for my recipes and for advice, and without exaggeration, I do respond to every single email. So in a way, I expected answers myself, even just to tell me that they are sorry they can't help me. Sadly, only one had the courtesy to respond to me. The one recipe shared with me, unfortunately, was a spreadable icing too. Still, I gave it a try. Sorry to say, I wasn't very happy with the outcome. The taste was alright but the icing was pale in colour (due to the lack of caramelized sugar) and it was thick and difficult to spread smooth. However, the good news is that, it gave me an idea on how to revise my recipe. The next thing to do was, of course, bake another caramel cake. I made one for my late mother's birthday last October 27. I changed the proportions of my ingredients and hoped for the best. And I prayed to my mom to help me make it right. After all, the cake was for her. How was it, you ask? I think the photos will speak for themselves. I am very happy to say that I think I have finally got it right! Whether or not this tastes like THAT CAKE, I really don't care now because it was the right sweetness for me and the consistency was completely pourable. Except for some tiny air bubbles (which I know is avoidable), the cake surface was smooth. I did not need to do any spreading. Here it is then...the revised (and hopefully, much better version) of the caramel icing recipe. The procedure is the same as the original one. Just take note of the changes in ingredients and quantities. CARAMEL ICING (enough to frost and fill an 8" round cake) 2 eggyolks 1/2 3/8 cup white sugar, divided updated: 19/2/2013 1 1/2 cups evaporated milk (one 375 ml can), divided 1 1/2 tablespoons cornstarch 1/4 cup boiling water 1/4 cup butter, cubed 1/2 teaspoon vanilla extract Whisk the eggyolks with 1/8 cup (or 2 tablespoons) of the sugar in a small bowl/jug. Add in 1/4 cup of the evaporated milk and cornstarch. Mix well, then set aside. In a heavy saucepan, over low to medium heat, caramelize the remaining (3/8 1/4 cup) sugar. When sugar is completely melted and a golden brown colour, add boiling water. Bring back to a boil, making sure all the caramel is incorporated into the water. Carefully add in the rest of the evaporated milk (1 1/4 cups). Heat ;mixture just until it starts to boil. Without turning off the heat, pour a little of the caramel/milk mixture into the eggyolk mixture to temper the eggs. Mix until smooth. Pour this back into the remaining caramel/milk mixture in the saucepan. Mix until icing reaches a thick consistency. Off the fire, add in butter and vanilla extract. Let cool just a little bit, whisking once in while. The mixture will thicken more. Pour onto cake while still warm. NOTE: This icing is pourable. Let it flow smoothly over the top and sides of the cake. Put strips of baking paper under your cake to catch the drips. Enjoy! Hope you will be happy with this as well.

Chocolaty, creamy, smooth, and rich this Chocolate Italian Pastry Cream is the best filling for crostata, pastries, cakes, and more! Easy and 100% delicious.

Learn how to make smooth and shiny icing for your choux, éclairs, napoleon cake.

If you're looking for a rich chocolate cake recipe that comes together using only cocoa powder (no melted chocolate), then this recipe is it! This moist chocolate cake is packed with chocolate flavour, and is topped with an incredibly delicious chocolate cream cheese frosting - YUM!

Want patisserie style easy entremet recipes that you can create at home with mirror glazes and chocolate decorations? Get all the details and recipes here.

Perfectly tangy and superbly smooth – this Lime Filling or Spread is similar to a curd, but less dense. Use to spread over a pie, stuff it into a jelly doughnut or a pastry, or just spread over toast or a bagel.

In this post I’m sharing with you 1 secret basic ingredient that can actually transform a thick pasty cream to light and fluffy pastry cream just like the one you see in store-bought Cream Pu…

This easy to make French Pastry Cream Recipe is a silky, thick custard that is perfect for eclairs, fruit tarts and Boston Cream pie!

A thousand layers of crispy and delicate puff pasty with rich and velvety vanilla custard (Italian Crema pasticciera)

This delicious pineapple filling is so flavorful and can be whipped up with just a few simple ingredients!

Hands Down The Best Cake-Filling You'll Ever Eat #cakefilling #bestcakefilling #cake #desserts #ohmrstucker

Finally, a light and fluffy white einkorn birthday cake that is easy to make and delicious to eat! Makes enough for a crowd!

Soft bread rolls slathered in creamy and milky yema icing.

Vanilla pastry cream, aka crème patissiere, is a thick French custard base for so many desserts. Rich, smooth and pudding-like in texture, pastry cream is used as a filling for tarts and profiteroles and can even be turned into buttercream.