This is a soft, pliable fondant. It’s best to use this the day you make it as it hardens quickly. 1 – 16 oz bag regular or miniature marshmallows 2 Tablespoons water 4 tablespoons butter 2 teaspoons vanilla extract ½ teaspoon lemon extract Non-stick spray for mixing bowl 2 lbsRead More →

Ingredients: The Cake: 4 cups all purpose flour 1/2 cup sugar 1/2 cup powdered milk. 1 1/2 teaspoon salt 2 eggs 1 cup water 1/4 cup melted butter Filling: 1/4 cup softened butter 1/2 cup dark brown sugar 2 tablespoons cinnamon Glaze: 1/2 cup softened butter 4 ounces softened creamRead More →

For an elongated version of this video lesson, click on the upper right hand of this video where it says “Classic American Buttercream”. That will take you to the YouTube platform, where the video will fill your screen. Thank you! American buttercream is the easiest icing to make, and it’sRead More →

There is something so satisfying and joyful about finding colorful, sumptuous summer fruits and making a beautiful pastry out of them.  Here is my recipe for Fresh Apricot Galette, plus a mini-lesson on how to make this simple, rustic all-butter pastry.   Fresh apricots shine like jewels in this sumptuousRead More →

This chocolate sauce is so versatile. Use it warm and you have a drizzly accent for your cookies, cakes or pastries, use it room temperature and you have an exciting “drip” for drip cakes. Use it cold out of the fridge and you have the center of a truffle. It’sRead More →