On February 15th my blog is turning 8! It is the 8th blog anniversary. I am happy and excited, yes, I am still in the mood, I still enjoy publishing recipes, even after eight years. Today I brought a refreshing lemin blueberry cake. I was so excited, I even painted some lemons on the outside of the cake with left buttercream. Yes, this cake takes its time, you will need to make three different components and if you are as crazy as me, you will definitely need more than an hour (I needed 1 1/2 hours) to paint the lemons on the outside of the cake. I believe for a special occasion this is definitely worth it. I hadn’t baked these type of cakes in a while, the three-tiered wedding cake for 100 guests was done four years ago, I don’t need to test recipes aynmore. So I decided to only do a smaller cake, the one pictured is 18cm/6inch, for a blog birthday I believe you can make a festive cake again.
This is again an article about making flowers from buttercream. Since my blogpost about a beginner’s guide to buttercream flowers is so popular, I decided to make another for a bit more advanced buttercream decorators. Yes, I am aware that Mother’s Day is around the corner. Probably no better time than now to practice making flowers with buttercream. Have you ever tried to pipe anything with buttercream? If you have, you probably have your share of fails, for me the biggest fail was the new buttercream I wanted to try. It basically consists of melted white chocolate and butter. But boy, everything went wrong, I was so disappointed. Believe me, I still experience bake fails, this one was one of them. But I decided to keep digging, so after a lot of reasearch I found another buttercream. Not American buttercream, which seems to be the go-to buttercream for super sturdy buttercream. I find American buttercream way too sweet. For these flowers you would need to add even more icing sugar, so this was off the table. But below recipe works like a charm. I deliberately decided to post my first attempt at three-dimensional flowers here, I know I can still improve a lot, but I wanted to give you a glimpse of what you can do with a palette knife if practicing for a little. So do you want to become an artist and pull out those palette knives?
Today my blog is turning six years. Who would have thought! When the lemon tarts went online on February 15, 2017, I thought I would only bake other recipes. I thought I would focus on cookies (big cookie monster speaking) and I would not create anything myself. Yes, I did publish my favorite chocolate chip cookie recipe soon on, which was around the 20th recipe I had tested. But I soon realized that I started modifying recipes. Either because Americans tend to overdo it with sugar. All American recipes needed a reduction of sugar to accommodate my tastebuds. Or I had to modify the recipe because I had problems, didn’t find the exact same ingredient in Germany, etc.
My first blog post: French lemon tarts