Classic custard filling for cakes, tarts, pastries and other baked goods. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening. This cream is very delicious, you have to try it. For more delicious taste you can add whipped cream or add it into Swiss meringue buttercream. […]
Simple syrup is a great all-purpose glaze for cakes and fruitcakes, adding moisture and a bit of sweetness. This syrup isn’t so thick as syrup-like. It’s a bit thicker than water, though not much which is exactly how it should be. Ingredients: 1 cup (227g) water 1 cup (198g) granulated sugar Instructions: Place the sugar
The Swiss method worked best for me. The egg whites are beautifully whipped and hold their shape nicely. I like to use meringues kisses to decorate cakes or cupcakes, but put them in there only a moment before serving, as they get soggy and fall apart on some especially whipped cream cakes. Ingredients: 2 large
Tear or cut off a sheet of parchment just slightly bigger than the cake pan. Fold the parchment in half. Fold the parchment in half from the bottom to the top. Fold the parchment in half again. This time, fold the parchment in half from right to left so that it now more closely resembles
