Strawberry Cake with Cream Cheese Whipped Cream Frosting

I love strawberries…I think I’ve said this more than a few times on this blog; not sure :D

But seriously, especially when it’s strawberry season…and of course if you’re in the right place.

Let me tell you a bit about Bahrain….we don’t get strawberries here! I mean they don’t farm them here. Maybe some people may have a strawberry bush that is barely surviving, but in general, strawberries get imported. And depending from how far away they come, they are pricy!

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Carrot Cake Cheesecake

I’m lying down day dreaming about my favourite desserts…yes I do that sometimes! :) …and I want to try something different. My thoughts go to carrot cake and cheesecake and combining them into one! What? Yes…combining them into one cake! :) After all, carrot cake is generally covered with cream cheese, so I think cheesecake and carrot cake together would go really well. As I am thinking this, I start searching online because I’m sure someone somewhere has already done it…I love what I find. And the technique seems simple enough.  The thing is, I love my cheesecake recipe and I love my carrot cake recipe; so I decide to combine my recipes rather than trying something new.

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Pistachio Cake with Honey Vanilla Buttercream

A few months ago I was looking for desserts that aren’t made with refined sugar…It was when we (husband and I) had attempted to completely cut out sugar from our diet (currently taking a break from that ;)).

This is not very easy to do, especially for someone that loves baking as much as I do…so I wanted to find good substitute recipes. I don’t use sweeteners, artificial or natural, with my baking …the taste is too artificial leaving some sort of after-taste. Anyone that claims that ‘it tastes as good as the real thing’ clearly doesn’t know what the real thing tastes like…that’s my opinion. Not once have I tried something made with a sweetener and thought, yes this is a great replacement for that amazing decadent chocolate cake I make! Never once!

We should just admit and call those desserts out for what they are….low sugar desserts that don’t taste as good as the real thing but might be a fix to a sugar craving…long name but it works for me :p

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Raspberry Cream Cheese Coffee Cake

A new day and a new post…not too new considering I already made this cake AND ate it! :)) It was too good!

I got the recipe from Bake or Break…but she made a Blueberry Cream Cheese Coffee Cake.

I loved the idea, but I guess out of the berries, everyone has their favourite and mine are raspberries!

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Blueberry Cake

My sister got this heart shaped bundt cake pan for herself…and although she tried to find another one for me, she couldn’t. So what does she do? She sends me hers…all the way from Austin, Texas. That’s how my sister is…sending me something she loves just to make me happy! You can find this heart shaped bundt pan on Amazon: Nordic Ware 55548 Cast-Aluminum Elegant Heart Bundt Pan

 

HeartPan

 

Now coming to this post…I’m not a fan of blueberries…for those who’ve been checking out my blog regularly, you probably already know that I LOVE raspberries, and strawberries. But blueberries are not my thing. But then this cake… this amazing cake! What can I say; this cake just changes my ‘feelings’ for blueberries! :)

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The Best Carrot Cake EVER!

My sister-in-law Betul makes the best carrot cake I have ever tasted..and I’m not exaggerating. I know that when ever my brother’s friends want to hang out at his place, she always stocks up on this deliciousness!! And they always finish it to the last crumb!

I’ve been wanting to get the recipe from her for a long time but never got the chance…until recently…

…and when I made it for the first time, A) I was so excited and B) I couldn’t believe at how easy it was to make!!!

I thought I was doing something wrong…but when it was finally done…Oh my God..yumminess at it’s maximum. It’s no secret that I love and prefer chocolate cakes..but I think this is one cake that can compete with a luscious chocolate cake!! :))

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Chocolate Cake with Raspberry Whipped Cream

chocolate raspberry cake 1

 

Sometimes you just want plain ol’ cake….

 

but then sometimes…..

 

you want a decadent chocolate cake exploding with all your favorite flavors…

 

and what better than raspberry whipped cream???

 

Let’s just let the cake do the talking! ;)

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The World’s Best Chocolate Oatmeal Cake!!!

 

 

I

 

AM

 

IN

 

LOVE

 

WITH

 

THIS

 

CAKE!!!

 

 

And I know my sister is going to have a fit when she finds out I made it and had it without her…sorry Sheyma…but I’ll make it again soon..I promise!!! :)))

It’s so decadent…and so chocolaty…and so addictive!!! What more can I say about a chocolate cake perfection??? Oh…and did I mention that it’s easy to make???

I will be forever thankful to Lindsay – Pinch of Yum for this amazing recipe!!! :))))

Now you tell me….will one slice be enough??? I think NOT!!

Note: The frosting of this recipe is made using Marshmallows. The production of marshmallows is made using gelatin. Even if it writes Beef Gelatin and Halal on the packaging, you may not be sure of the origin of the gelatin. Alternatively, there are marshmallows made from Fish Gelatin or Agar Agar. To be more certain of the Halal-Status of the marshmallows you’re using,   my advice is to use these types of marshmallows.

 

 

In a medium sized bowl, sift the flour, baking soda, salt and cocoa and set aside.

 

In a large bowl, or the bowl of a stand-up mixer, combine the sugars and butter and beat for 3 minutes, until creamy.

 

Add the eggs and beat until well combined.

 


Add the flour/baking soda/salt/cocoa mixture and beat until just incorporated. The batter will be thick (kind of like cookie dough)

 


Combine the hot water and oats in a small bowl and let stand for 5 minutes. Add the softened oats/water mixture to the batter and mix well.

 

Stir in half a pack of chocolate chips.

 

Pour the batter into the previously prepared pan and sprinkle the remaining pack of chocolate chips over the top of the cake.

 

Bake in preheated oven for 35-40 minutes or until the surface springs back lightly when touched. Cool completely!!

 

If you are using large marshmallows, cut them into small pieces. It will make melting them easier. I divided my marshmallows into 4

 

Pour the hot frosting onto the cooled cake and let rest for 5 minutes…before serving..

 

 

 

 

 

hmm…using the excuse of taking a few shots, seems like I’m digging in!! :D

 

All gone…I just couldn’t resist!!! ;)

 

The World's Best Chocolate Oatmeal Cake!!!
Recipe type: Dessert
 
Decadent, Chocolaty, Addictive Cake...with the most amazing Chocolate Marshmallow Frosting!!!
Ingredients
For the Cake
  • 1¾ cups flour
  • 1 teaspoon baking soda
  • a pinch of salt
  • 1½ tablespoons unsweetened cocoa powder
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten with fork
  • 1 cup quick cooking oats
  • 1¾ cups boiling water
  • 1 pack (about 350 grams or 12 oz.) chocolate chips, divided into 2
For the Frosting
  • 6 tablespoons butter
  • 6 tablespoons milk
  • 1½ cups sugar*
  • ½-3/4 cup chocolate chips
  • ½-3/4 cup mini marshmallows*
Instructions
Prepare the Cake
  1. Preheat oven to 175 degrees C (350 degrees F). Grease a 9 x 13 inch (23 x 33 cm) cake pan (or baking dish)
  2. In a medium sized bowl, sift the flour, baking soda, salt and cocoa and set aside.
  3. In a large bowl, or the bowl of a stand-up mixer, combine the sugars and butter and beat for 3 minutes, until creamy.
  4. Add the eggs and beat until well combined.
  5. Add the flour/baking soda/salt/cocoa mixture and beat until just incorporated. The batter will be thick (kind of like cookie dough)
  6. Combine the hot water and oats in a small bowl and let stand for 5 minutes. Add the softened oats/water mixture to the batter and mix well.
  7. Stir in half a pack of chocolate chips (about 175 grams or 6 oz.).
  8. Pour the batter into the previously prepared pan and sprinkle the remaining pack of chocolate chips over the top of the cake.
  9. Bake in preheated oven for 35-40 minutes or until the surface springs back lightly when touched. Do not overbake.
  10. Let cool completely before preparing and pouring the frosting.
Prepare the Frosting
  1. In a medium sized saucepan set over medium/low heat, combine the milk, butter and sugar. Stir occasionally until the butter has melted and the sugar has dissolved. Increase heat to medium/high and bring to a boil and boil for 30 seconds while stirring.
  2. Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth.
  3. When the marshmallows and chocolate chips have melted and you have a smooth frosting, remove from heat and pour immediately over the cooled cake.
  4. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still hot.
  5. Allow the frosted cake to cool for 5 minutes before serving.
Notes
* The frosting may be too sweet with this amount of sugar. You can opt to reduce it. Next time I will be trying with 1 cup of sugar for the frosting. * I didn't have mini marshmallows so I cut the large marshmallows into 4. This helps when melting.

 

Enjooooy!! :))

 

 

 

 

 

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Chocolate Chip Cake

 

 Let's eat some CAKE!! :))) (and drink some tea) Ok for those of you that have been checking out my recipes may have noticed that I mention tea a lot...no really...A LOT!! But I'm not apologizing!! I'm Turkish...and I love TEA and I'm proud of it!!! And this cake...oh yeaaaah! Goes great with tea! For tea-lovers out there, when you take a piece of this cake, you can almost feel the false scent of tea (false because there's really no tea in this cake, just with it ;))...and you have this urge to drink some! For others (that are not too into tea), ok fine, have some coffee or milk..or don't! But definitely have CAKE!!!!! :))))  

Beat the egg whites and gradually add the sugar. Continue beating until stiff peaks form

   

Gently fold egg whites into cake batter

   

The resulting batter will be light and fluffy...there will be no egg white streaks in the batter

   

Use a bundt pan or spring form pan with a bundt attachment. Put one third of the batter into the pan, evenly spread out half of the chocolate chips. Put the second third of the batter on top of the chocolate chips, add the remaining chocolate chips

   

Finally add the last third of the batter on top of the chocolate chips and even out the batter

   

 
Chocolate Chip Cake
Recipe type: Dessert
 
Light and fluffy cake perfect with a cup of tea!
Ingredients
For the Cake
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1 cup butter (about 200 grams)
  • 1½ cups granulated sugar
  • 4 egg yolks
  • 1 teaspoon vanilla
  • ½ cup low fat milk
  • 4 egg whites
  • ½ cup granulated sugar
  • 1 cup chocolate chips
For the Coffee Glaze
  • ½ cup powdered sugar
  • about 2 - 3 tablespoons of brewed coffee
Instructions
  1. Preheat oven to 175 degrees C (350 degrees F). Grease and flour a bundt cake pan or a springform pan with a bundt attachment. (I used a 10 inch springform pan with a bundt attachment)
  2. Sift flour, baking powder and salt into a medium sized bowl and set aside.
  3. Combine the butter and sugar in the bowl of the mixer. With a paddle attachment, cream butter and sugar on medium speed for 3 - 4 minutes.
  4. Add egg yolks one by one, beating well after each addition. Beat in the vanilla.
  5. Add the flour mixture alternately with the milk in three additions, starting and ending with the flour mixture. (Add one third of the flour mixture and beat until just combined; add half of the milk and beat until just combined. Add the second half of the flour mixture and beat until just combined; add the remaining milk and beat until just combined. Add the rest of the flour and beat until just combined).
  6. Use the spatula as needed to scrape the sides of the bowl. Once the batter has been mixed, scrape the sides and bottom of the bowl and mix well ensuring that the flour and milk are well incorporated into the batter.
  7. In a clean bowl, beat the egg whites until they start foaming. While continuing to beat, gradually add the ½ cup of sugar, one spoon at a time. Continue beating until stiff peaks form.
  8. Gently fold the egg whites into the cake batter in three steps folding after each addition. Ensure that there are no egg white streaks left in the batter.
  9. Spread a third of the batter in the previously prepared bundt pan. Scatter half of the chocolate chips on top of the batter. Spread another third of the batter on top of the chocolate chips. Scatter the remaining chocolate chips on top of the batter. Finally, spread the remaining batter on the chocolate chips and smoothen the top.
  10. Bake in preheated oven for about 40 - 45 minute, checking regularly after 40 minutes to ensure that you don't over-bake. Test for doneness using a toothpick. If a toothpick inserted into the cake comes out clean, then the cake is done.
  11. Remove from oven and let cool completely. Gently remove from cake pan and place on serving plate.
Prepare the Coffee Glaze
  1. Sift the powdered sugar in a medium sized bowl. Add 1 tablespoon of coffee while whisking. Continue adding 1 tablespoon of coffee and whisking until you reach the desired consistency. (Most probably you will not need to add more than 2 tablespoons)
  2. Drizzle the coffee glaze on the cake and serve!!

 

Enjoooy :))

 

 

 

 

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Chocolate and Vanilla Cake with Raspberry Curd Filling

 

You know how they say less is more…on most occasions, I agree with that concept completely. However, for this cake, I say, more is just right! You can’t get enough…I mean, a slice won’t cut it for you. Or maybe it will ;) who knows!

Baking and preparing this cake may have a lot of steps, but the outcome makes those steps worth it.

I love chocolate…and chocolate cake. But I think I’ve baked too much chocolate cake and I wanted a change. Not a complete redirection from chocolate, don’t get me wrong…but something to complement that chocolate.

So I picked out my favorite recipes of cake, and thought of a filling I would like. And picked out my favorite frosting…and I mixed them all together. I didn’t fill the layers with frosting…sometimes frosting over frosting covered in frosting is too much…especially in hot parts of the world…so I thought of a more refreshing filling. I love lemon curd…I thought, I have a pack of frozen raspberries, why not make raspberry curd. So this is chocolate vanilla cake with raspberry curd filling and white & semi-sweet chocolate buttercream. Whew! Can u say that three times? :D

It does take a bit of time making this so my suggestion is, bake the cake a day in advance and prepare the raspberry curd a few days in advance. You can store the curd in the fridge and you can wrap the cake up in cling-film until you’re ready to frost.

Next day, prepare the buttercreams and frost the cakes. The buttercreams don’t take time to make. And frosting the cake is quite easy and doesn’t take a long time. I’m suggesting baking the cakes a day before because you’re baking two different cakes, and you have to wait for both to cool before you can frost them. Frosting them the next day is speedier.

This a true kitchen project and quite enjoyable might I add ;) especially the eating part! Enjoy :))

Prepare the Vanilla cake and Chocolate Cake

 

Ready for the oven!

 

Prepare the Raspberry Curd! Refrain yourself from constantly eating from it…or don’t ;))

 

Looks like the cakes are ready! Cool completely on a wire rack before frosting :)

 

Place layers with vanilla layer and chocolate layer alternately…pipe frosting around the edge to keep the raspberry curd from leaking.

 

Crumb coat with white chocolate buttercream frosting

 

 

Chocolate cake adapted from Sweetapolita’s One-Bowl Dark Chocolate Cake.

Vanilla Cake adapted from Glorious Treats’ Perfect Vanilla Cupcakes.

Raspberry Curd adapted from Smells Like Home’s Raspberry Curd Filling.

White Chocolate Buttercream adapted from Country Cleaver’s White Chocolate Buttercream.

Semi-Sweet Chocolate Buttercream adapted from lululu at Home’s Dark Chocolate Buttercream.

 

Chocolate and Vanilla Cake with Raspberry Curd Filling
Author: 
Recipe type: Dessert
 
Rich Chocolate and Vanilla Cake with Raspberry Curd Filling covered in White and Semi-Sweet Chocolate buttercream
Ingredients
For the Chocolate Cake
One Bowl Chocolate Cake (yields two 8-inch round cakes)
  • 1½ cups all-purpose flour
  • 1⅓ cups sugar
  • ½ cup dark cocoa powder
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • a pinch of salt
  • ¼ cup + 2 teaspoons vegetable oil (about 75 mL)
  • ½ cup + 1 tablespoon buttermilk, room temperature (140 mL)*
  • ½ cup + 1 teaspoon hot brewed coffee (130 mL)
  • 2 eggs, lightly beaten, room temperature
  • 1 tablespoon vanilla sugar or 1 vanilla bean scraping
For the Vanilla Cake (yields two 8-inch round cakes)
  • 1¼ cups cake flour**
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ¾ cup sugar
  • 1½ teaspoons vanilla sugar or 2 vanilla pod scrapings
  • ½ cup vegetable oil
  • ½ cup buttermilk, room temperature
For the Raspberry Curd (yields 3 cups raspberry curd)
  • 8 tbsp unsalted butter (½ cup), cubed
  • 1 12-oz. package frozen raspberries, thawed
  • 4 large egg yolks, lightly beaten
  • ¾ cup sugar
  • Pinch of salt
  • 2-3 tsp fresh lemon juice
For the White Chocolate Buttercream Frosting (yields about 2½ cups frosting)
  • 100 grams (about half a cup) good quality white chocolate, chopped
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar***
  • Pinch of salt
  • ¼ cup heavy whipping cream
  • ¼ teaspoon vanilla sugar or 1 vanilla bean scraping
For the Semi-Sweet Chocolate Buttercream (yields about 2½ cups frosting)
  • 100 grams (about ½ a cup) good quality semi-sweet chocolate, 50% cocoa
  • 1 cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tablespoon heavy cream
Instructions
Prepare the Chocolate Cakes
  1. Preheat oven to 175 degrees C (350 degrees F). Grease and line two 8-inch round cake pans.
  2. In a bowl of an electric mixer, sift the flour, baking powder, baking soda, cocoa powder and salt. Add the sugar. Add all remaining ingredients to bowl with the dry ingredients.
  3. Using a paddle attachment, mix on low speed until combined. Increase speed to medium and continue mixing for 2 minutes. Scrape sides of bowl as needed.
  4. Divide batter equally between the two prepared pans. (The batter will be thin)
  5. Bake for 20 minutes then rotate pans in oven. Bake for a further 10 minutes and check with a toothpick if cakes are done (if the toothpick comes out clean with a few crumbs, they are done)
  6. If cakes are not done, keep checking the cakes every few minutes to ensure that you don't over bake them.
  7. Cool on wire racks for 20 minutes then gently invert cakes onto racks and cool completely.
Prepare the Vanilla Cakes
  1. Preheat oven to 175 degrees C (350 degrees F). Grease and line two 8-inch round cake pans.
  2. In a medium sized bowl, sift the flour, baking powder, baking soda and salt. Whisk together and set aside.
  3. In the bowl of a stand-up mixer fitted with a paddle attachment, beat eggs for about 10 seconds. Add sugar and continue to beat on medium speed for about 30 seconds. Add vanilla and oil, and beat until well combined.
  4. Alternately add the dry ingredients with the buttermilk in 3 additions. Beat until just combined. Scrape the sides of the bowl as needed.
  5. Divide batter equally between the two prepared pans. The batter will be thin.
  6. Bake for 20 minutes then rotate pans in oven. Bake for a further 10 minutes and check with a toothpick if cakes are done (if the toothpick comes out completely clean they are done)
  7. If cakes are not done, keep checking the cakes every few minutes to ensure that you don't over bake them.
  8. Cool on wire racks for 20 minutes then gently invert cakes onto racks and cool completely.
Prepare the Raspberry Curd
  1. In a food processor, puree the raspberries. (Or you can put the raspberries in a medium sized bowl and puree using a stick-blender). Pass the pureed raspberries through a strainer set over a bowl to remove the seeds.
  2. Melt the butter in a medium sized saucepan over medium heat. Add the pureed raspberries, egg yolks, sugar and salt, and cook, stirring constantly until it starts to bubble. Keep stirring for a further 4 - 5 minutes, then remove from heat. The raspberry curd will thicken slightly, but will continue to thicken further as it cools.
  3. Pour the curd through a strainer set over a bowl (just in case there are pieces of cooked eggs in the curd, you want to remove them).
  4. Cool to room temperature; Stir in lemon juice to taste.
  5. Cover and refrigerate until ready to use.
Prepare the White Chocolate Buttercream
  1. To melt the white chocolate: Fill a medium sized saucepan with 1 inch of water and place on medium heat. Bring the water to a simmer. Put the chopped white chocolate into a small bowl and set the bowl over the saucepan. (Make sure the bowl is heat resistant and snuggly fits over the pot, without touching the water).
  2. Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
  3. Remove the saucepan from the heat and set aside. Stir the chocolate until smooth. Set aside and allow to completely cool.
  4. Alternatively, you can melt the white chocolate in the microwave: Put the chopped chocolate in a microwave safe bowl. Heat the chocolate in 30 second increments with the in the microwave power about 50%. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  5. Once the white chocolate has cooled, in the bowl of a standup mixer fitted with a paddle attachment, sift the salt and powdered sugar over the butter.
  6. Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes)
  7. With the mixer running on low speed, gradually pour the heavy cream and add the vanilla to the bowl.
 Beat for another 5-7 minutes.
  8. Fold in the melted (but cooled) white chocolate until incorporated.
  9. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
 (If you're unlucky like me, there may be small chunks of white chocolate in the frosting, but don't worry it won't have a negative effect on frosting this cake :))
Prepare the Semi-Sweet Chocolate Buttercream
  1. To melt the Chocolate: Fill a medium sized saucepan with 1 inch of water and place on medium heat. Bring the water to a simmer. Put the chopped semi-sweet chocolate into a small bowl and set the bowl over the saucepan. (Make sure the bowl is heat resistant and snuggly fits over the pot, without touching the water).
  2. Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
  3. Remove the saucepan from the heat and set aside. Stir the chocolate until smooth. Set aside and allow to cool.
  4. Alternatively, you can melt the chocolate in the microwave: Put the chopped chocolate in a microwave safe bowl. Heat the chocolate in 30 second increments with the in the microwave power about 50%. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  5. Once the chocolate has cooled slightly, in the bowl of a standup mixer fitted with a paddle attachment, sift the salt and powdered sugar over the butter.
  6. Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes)
  7. With the mixer running on low speed, gradually add the heavy cream and beat for another 5-7 minutes.
  8. Fold in the melted chocolate until incorporated.
  9. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
To assemble cake
  1. Trim cakes to level them and make them the same height (or almost! my trimming was done in a rush so the levels are not exactly equal, but that doesn't affect the taste. You can use the trimmings to make cake pops or truffles, so reserve them for future use! ;))
  2. Line a turntable or cake stand with grease-paper (to keep the surface clean when frosting).
  3. Put a layer of cake, either vanilla or chocolate. It does not make a difference as long as you stack the cakes alternately (vanilla-chocolate-vanilla-chocolate or chocolate-vanilla-chocolate-vanilla)
  4. Pipe white chocolate buttercream around the edge of the cake to prevent the curd from leaking from the edges. Although the curd has thickened slightly, it is still thin and flows easy.
  5. Put 6 - 7 tablespoons of curd in the center of the cake and spread out to cover the whole surface.
  6. Repeat for the other two layers. For the final layer, do not put curd.
  7. Crumb coat the cake with white chocolate buttercream (spread a thin layer of frosting on top and on the sides of the cake) and refrigerate cake for about 20 minutes.
  8. Once the crumb coat has set, apply a bit of the semi-sweet buttercream on top and the sides of the cake and spread out slightly, blending with the white chocolate buttercream to give it a marbled effect.
  9. Sprinkle some chocolate sprinkles on top and refrigerate.
  10. Bring the cake to room temperature before serving.
Notes
*If you don't have buttermilk, you can mix one tablespoon of white vinegar (or lemon juice) with one cup of milk (for every cup of buttermilk required). **If you don't have cake flour, you can add one tablespoon of cornstarch to all purpose flour for every cup of cake flour required. ***If you want the consistency of the buttercream to be stiffer, slightly increase the amount of powdered sugar by half a cup, but it will be sweeter too.

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