Carrot Cake is just one of those recipe’s that people really love. It’s a moist, dense, rich, spicy cake. When it comes to carrot cake, I’m a traditionalist and a firm believer that you just don’t mess with perfection. This recipe is, in my humble opinion, is one of the most moist, carrot-loaded, nut-tastic, cream-cheese frosting smothered recipe’s you will ever find.
Easter is just around the corner and that means It’s w’abbit season! As we all go gaga for baby bunnies, Veronique de Groot of Very Unique Cakes shares a wonderful, step-by-step tutorial to create this very majestic white rabbit cake topper. This show-stopping cake would make the perfect centerpiece to your Easter table this year.
One of my biggest issues with home-made frosting is that it can be a little too heavy, or too sweet, or too buttery. But this recipe for a whipped chocolate frosting ticks all my frosting boxes. Light and fluffy, not-to-sweet, and whipped to a fluffy, chocolaty perfection; this light-as-air frosting is what dreams are made of!
Last week I was invited by Minerva Dairy to road test their Real Amish Butter. I am often asked to road-test products and almost always decline but I heard the word ‘butter’ and everything was a blur after that. “Sure, I’d love to try some butter,” I said. A few days later a 2lb roll of Salted Amish Butter arrived on my doorstep. I opened the refrigerated box and hoisted the bad boy into my refrigerator.
Sawsen Ali of Fancy Favors and Edible Art created a stunning peony cake for our Buttercream Beauties issue. Sawsen shares a wonderful, step-by-step tutorial for her buttercream peonies.
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