This Pave d’Amour or Cake of Love is truly a celebration cake made for all the highlights of life. It is one of those recipes that looks daunting but actually isn’t. It just requires a schedule and can be done over a number of days or even weeks as desired. While not as fast as some cakes, its complexity is what makes it so special. Since May and June are such celebration months, I’m reintroducing this cake as one of my all time favorites because I think everyone should know about it. Continue reading
The Italian pudding-like dessert served cold, Panna Cotta, was never my first choice for dessert. When I originally tried it, I thought it tasted like vanilla flavored milk. Probably because it was, just set with gelatin. That does not get my taste buds going. Continue reading
This Strawberry Cake was originally designed for my Frostings and Fillings Zoom class. It illustrated the American Buttercream in the middle and whipped cream as the finish. A combination of my favorite White cake that appeared in From 1 Recipe Comes Multiple Cake Layers and the incomparable Strawberry Buttercream, intensely flavored with powdered freeze dried strawberries, comes this elegant cake fit for any celebration, especially Mother’s Day. Continue reading
Easy Eggs Benedict has been updated so a child (with supervision) can make this entire recipe for a Mother’s Day Brunch and what a treat that would be for any mother. Although it it has several steps, all but the Hollandaise Sauce can be made ahead so it’s actually very easy to accomplish. It gives both child and mother a wonderful experience. Continue reading
Several years ago, actually 8 years ago, I posted this blog on yeast. Rereading it I am very happy with the information but I have added additional information that is relevant to today’s baking including more information on instant yeast, a chart of how much yeast to use per cup of flour.