My husband asked for a raspberry sponge roll for his birthday. Since I love sponge rolls, his wish was my command. Simple as that. I honestly have no idea why sponge rolls seem to be very much out of fashion. They are super quick to make and usually are gone with in seconds. Everybody seems to enjoy them. However, for some reason nobody makes them. Go figure. If you look for sponge rolls on my blog, you will find plenty.
Have I mentioned that I hate fondant? I really don’t get it. You see a wedding cake with fondant and you know that whoever made that cake spent hours and hours on beautiful decoration with the fondant, there are flowers and little figures and you can only imagine how many hours it must have taken to prepare them. But what happens next, you see that all the guests happily reach for a piece and quickly get rid of the fondant because it is so ultra sweet. Nobody wants to eat it. I find that extremely sad. I will always say that flavor is so much more important than looks. But this does not mean that a flavorful cake needs to look boring! That’s why today I am going to introduce to you how to make flowers with buttercream. Below you will find lots of helpful tips and tricks and also a video for you to practice making different flowers with buttercream.
Aren’t these sheep cupcakes the cutest? I am telling you, these are definitely a show-stopper, for Easter, but probably also for a baby shower. You get a super delicious vanilla cupcake with Italian buttercream, which serves as the fur, yum! This is a simple and plain cupcake dressed up to be all fancy for Easter. I’d say, you are all set, aren’t you?
Has it ever happened to you that you were checking strawberry macaron recipes and you thought that the bright colors they came in were actually real? How disappointed was I when I learned that about 90% of all the color is actually from food coloring! That’s why today I am going to give you the real deal. These strawberry macarons really taste like strawberry because, well the buttercream IS full of strawberries. I didn’t color the macaron shells red, well, because I am hosting a blog event, in which I ask you not to use artifical food coloring when presenting a recipe in mainly one rainbow color and because this would be fake.
Below banana layer cake was one of the cakes I made for my coffee invite event, which took place on March 3. Can I tell you a little secret? It is soooo good. If you like bananas in a cake, this one is for you. My guests really loved it!