What a wonderful time I had making these delicious pistachio shamrock macarons filled with pistachio filling. Since we’re in the merry month of March, I thought I would pipe most of the macarons in shamrock shapes.
What a delightful combination of flavors of banana, chocolate chips and cinnamon there are in the soft texture of these extremely fragrant cupcakes topped with caramel frosting. And, for extra depth of flavor, drizzle optional caramel sauce just before serving.Read More →
This post is in response to a couple of requests for a tutorial on how to make a mannequin cake. This is just one way to make a mannequin cake, and I should more aptly say, this is how I make a mannequin cake. I’ve been wanting to do this for a while, but I’ve been so busy lately.Read More →
This chiffon cake flavored with coffee and decorated with piped buttercream shamrocks is very similar to my earlier coffee chiffon cake, but with three variations.
First, I slightly increased the sugar by ¼ cup, so instead of using 1 ½ cups sugar, I used 1 ¾ cups. I thought if there was a little bit more sugar added to the whipped egg whites it would render the egg whites more stable, thus producing consistent results regardless of the humidity. Read More →