Seven-Minute Frosting

Yield: about 2  1/2 cups Recipe: 97/200 “Back to Baking”, pp. 150     The next cake I planned to make was the delicious-looking coconut cake, so of course I had to make this seven-minute frosting to accompany it. I whisked the frosting by hand (but barely made it!) and was surprised by how well it … Continue reading

Maple Meringue Frosting

Yield: about 2 ½ cups Recipe: 94/200 “Back to Baking”, pp. 152     An earl grey chiffon cake with maple meringue frosting evidently calls for… maple meringue frosting. I thus made this lovely frosting recipe and was surprised by the fact that I could do it and furthermore that it was delicious (and not too … Continue reading

Classic Chocolate Sauce

Yield: 1 cup Recipe: 93/200 “Back to Baking”, pp. 319      It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint … Continue reading

Nut Crackle

Yield: about ½ cup (enough to garnish 1 cake or tart, or 6 individual desserts) Recipe: 86/200 “Back to Baking”, pp. 321 Needing a garnish for a dessert that I wanted to make, I made this simple yet elegant nut crackle garnish. For my particular dessert I doubled the recipe, and for some reason the “crackle” never … Continue reading

Creamy Caramel Sauce

Yield: about 1 ¼ cups Recipe: 80/200 “Back to Baking”, pp. 319      The dessert I made next called for this velvety and creamy caramel sauce. What a delight! It is fast to make and excellent. I highly suggest the addition of Baileys as it changes the whole taste profile. It is like caramel … Continue reading

Candied Citrus Peel

Yield: about 1  1/2 cups Recipe: 59/200 “Back to Baking”, pp. 321    Tis the season to… bake! In view of the holiday season I made a fruitcake for my dad (recipe to come), he just loves them during this time of year! To do so I needed candied orange. I had never done any … Continue reading

Lemon Buttercream (Version 2)

Yield: about 3 cups Recipe: 44/200 “Back to Baking”, pp. 147      Lemon swiss buttercream. Oh, the difficulties I had when making this recipe the first time for the larger batch. Succinctly, it was my first time making buttercream with egg whites and the result was a very runny and lumpy mixture. Not pleasant. … Continue reading