If I had to use only one word to describe this vanilla cake it would be flavorful. It's also moist and rich, with a tender, fluffy crumb that's somewhere| Of Batter and Dough
How to Separate Egg Yolks and Egg Whites Separating eggs is fundamental to a wide variety of baked goods, buttercreams, custards, and curds. Here are| Of Batter and Dough
This Coconut Cream Cake is incredibly light, tender, soft, and fluffy. Two layers of cake are filled with a thick layer of coconut cream and then frosted| Of Batter and Dough
This is the BEST Carrot Cake I've ever eaten. By far. The recipe is a family favorite that has been tested and perfected over several decades. The cake is| Of Batter and Dough
Buttery, flaky pasty crust is brushed with jam, filled with creamy amaretto custard, and topped with fresh blackberries for delicious individual fruit| Of Batter and Dough
Italian Meringue Buttercream is my all time favorite frosting for cakes and cupcakes. It's silky smooth, incredibly creamy, and absolutely gorgeous to| Of Batter and Dough
This Lemon Layer Cake boasts 8 buttery layers of yellow cake doused in Limoncello, separated with lemon curd, and covered in a thick layer of Blackberry| Of Batter and Dough
How to Grease and Flour Cake Pans so your cakes won't stick Having baked more cakes than I can count, I can tell you that one of the most frustrating| Of Batter and Dough
If I was English and adhered to a tea time tradition, this is exactly the kind of cake I would like to eat at tea time every single day. As an| Of Batter and Dough
This 10-minute raspberry cream cheese frosting is a luscious blend of juicy raspberries and velvety cream cheese. It's sweet and tangy and adds a charming| Of Batter and Dough