A princess cake is no easy dessert; it involves six components: sponge cake, whipped cream, pastry cream, raspberry jam, simple syrup, and marzipan. But after extensively researching it and clearing away part of my weekend, I decided to give it a try. Luckily, the cake was a huge success! It was moist, delicious, and absolutely perfect.
Although I spent a lot of time worrying about it, each element of the cake was not that difficult. Since I've never worked with marzipan, rolling it out was the hardest part of the process. If you are an experienced baker looking for a scrumptious cake that will definitely impress, I suggest you make it. Here's the recipe and my photos.
When I was little, one of my favorite dishes was my dad's firehouse birthday cake. He was a fire chief, and like most firefighters, a great cook. His dessert specialty was a boxed chocolate cake that he jazzed up with a whipped cream cheese frosting and syrupy cherry topping; it was called firehouse birthday cake. Since he retired, I haven't had firehouse birthday cake, so with the original recipe in hand, I recently set out to bake an updated version of the dessert.
Instead of a boxed mix, I made a devil's food chocolate cake from scratch and I replaced the canned cherries with fresh bing cherries. The resulting cake has all the delicious flavors I remember, but with a more sophisticated appearance. It's a rich and wonderful pairing of chocolate and cherries, cut with smooth, fluffy, thick cream. If you've got a birthday coming up, I highly recommend this cake. Here's the recipe.
This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's served with great fanfare every year at the school's June 4 celebration picnic, which is held on the playing fields following a cricket game against the students of neighboring Winchester College.
Although historians believe it was first served with bananas, strawberries became de rigueur over the years, as did the addition of crumbled meringue cookies. Think of it as an inside-out pavlova — creamy, crispy, fruity, and sticky. For the five-ingredient recipe, read more.
Let us begin by rethinking a quintessential strawberry dessert. Everyone loves the combination of berries, biscuits, and whipped cream in strawberry shortcake and for a recent dinner party, I translated this concept into parfaits.
I layered sponge cake with whipped cream, simple syrup, and fresh berries. With each bite a little different, the resulting dish is absolutely divine: the cream is pillowy and light, the berries juicy and sweet, and the cake airy and moist. To look at the crowd-pleasing recipe, read more
My sister's favorite dessert is the brownie sundae. She's had countless brownie sundaes in her life, but for a recent party in her honor, I decided to put together the best brownie sundae ever. What makes this brownie sundae so spectacular is the double dose of mint and chocolate. There's mint chip ice cream, and the brownies are made with mint dark chocolate. I wanted to top the whole thing with a decadent fudge sauce, but ran out of time. Thus, the sundae is quite simple with just brownie, ice cream, and whipped cream.
The simplicity adds to its scrumptiousness, and each bite is perfectly balanced. It's creamy, cool, chocolaty, and minty all at the same time. While you could easily do this sundae with store-bought ingredients, it's wildly rewarding to take the time to make the components from scratch. Between bites, my guests could not stop raving about how good this sundae was. My sister declared it, "one of the top 10 desserts" I've ever made! If you are looking for an impressive finish, I highly recommend the recipe. Get it, after the break.
A couple of weeks ago I was asked to make a birthday cake for a friend. His favorite flavors are ginger, pumpkin, and chocolate — in that order, so I wanted to make some sort of layer cake that incorporated these elements.
After an extensive Internet search, I couldn't find a recipe. There are tons of ginger chocolate desserts and lots of pumpkin chocolate confections, but nothing that combines them all.
Thus, I took matters into my own hands and created this gingerbread layer cake with pumpkin-spiced whipped cream and chocolate ganache drizzle. It's three different recipes that together, make one gorgeous and delicious cake.
The layers are moist, the filling pillowy, and the topping rich. It's a stunning and impressive cake full of holiday flavors, that I highly recommend. Everyone at the party loved it and your guests will too, so get the recipe.
What are your best suggestions for whipping heavy cream?
Ever since I saw Ina Garten make a berry pavlova on her Food Network show, Barefoot Contessa, I've fantasized about making one myself. The episode debuted in 2006 and here I am three years later, finally making the recipe! A pavlova is a dessert consisting of a meringue disk filled with whipped cream and chopped fruit.
Although it requires time and patience, the recipe is rather simple. The three components are made separately and then are combined just before serving. Ina's pavlova includes blueberries, but I subbed in cherries — feel free to use your favorite fruit.
The final dessert is sophisticated, scrumptious, and ideal for Summer entertaining. The outside of the meringue is crisp, while the inside is pillowy and marshmallow-like. The whipped sweetened cream forms a fluffy cushion for the perfectly ripe plump berries. To get started with your own pavlova you'll need the recipe so, read more