Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream ...
To prepare the cake batter, add the room temp butter to the bowl of a standing mixer fitted with a paddle attachment, and mix on medium-high for about 1 to 2 minutes until fluffy. Add the sugar to the butter, and continue to mix for about 2 to 3 more minutes, until light and fluf...
Make cake:Heat oven to 350°F. Coat 12 standard muffin cups in butter or with nonstick spray. In a large bowl, whisk together butter, salt, brown sugar, granulated sugar, molasses, and vanilla until combined. Add mashed banana and whisk again. Add eggs and whisk until incorporated, then ...
Since you can’t see the custard in the middle layer, I thought it would be good to pipe a few dollops of it on the top and mix it in with the random sized dollops of ganache (inspired by this tart from Cloudy Kitchen). It’s not ideal to have the custard (pastry cream) exposed...
Mix on medium-low for no more than 30 seconds, or until combined. Evenly divide the batter (*see recipe notes for tips on how to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool...
Lavender Honey Brulee: Bring milk, cream, and scraped vanilla seeds to a boil. Mix yolks and honey with a whisk. Add hot liquid slowly at first to avoid cooking the yolks. Cook the mixture until temperature reaches 185 degrees F. Immediately strain into a clean bowl ...
Because it adds something unexpected to the mix that keeps me guessing and entertained and laughing. How does my writing process work? I do a lot of plotting and mind mapping (drawing large branching things out on paper) before I write, because I like books that have more than one official...
I'm in love with the swirly mess of icing on this cake. It's an easy way to pretty up a cake that doesn't require any precision or perfection, that's what I love about a messy finish on a cake. All I did was mix a little bit of blueberry jam into some of my regular lemon...
1. With a wire whisk, mix together the ingredients until smooth and light in color. It is critical that the resulting batter mixture is smooth and without lumps because when the cake bakes, the flour lumps will stay that way. 2. Strain the batter mixture through a fine mesh strainer by ...
Also, I’ve made a gluten-free version twice with my celiac mom, who uses a pre-made gluten-free flour substitute mix (like Pamela’s or Bob’s Red Mill), and it’s become one of her favorites — it tastes just like the original, you can’t tell it’s gluten free! Thanks for ...