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The mother-daughter team took baking classes together at MATC and now make custom cakes and desserts for weddings, baby showers, birthdays and more.
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
A torte consisting of at least six thin layers of sponge cake layered with chocolate buttercream and covered in dark chocolate glaze. Punschkrapfen: Austria: A dessert with a base of either cake crumbs or sponge cake that is then filled with nougat and jam and soaked with rum. It is covered with a thick rum sugar glaze and topped with chocolate ...
Buttercream swirls are piped onto the sides of a cake with a pastry bag. Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An ...
The original recipe has layers of chocolate sponge cake soaked in rum flavored caramel syrup. The cream filling is a combination of chocolate buttercream mixed with fondant. The assembled layers are glazed with a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid. [citation needed]
Entenmann's is a 127 year old company originating in New York City.William Entenmann learned the trade of baking from his father in Stuttgart, Germany, and used his acquired skills to work in a bakery in the U.S., eventually opening his own bakery in 1898 on Rogers Avenue in Brooklyn. [1]
Piping dacquoise discs for mousse cake bases. A particular form of the dacquoise is the marjolaine, invented by French chef Fernand Point, which is long and rectangular and combines almond and hazelnut meringue layers with chocolate buttercream. [2]
The sponge is then soaked with a mixture of sugar syrup and kirschwasser. Then follows another layer of butter cream topped with the other meringue layer, and finally the whole cake is covered with butter cream, the sides decorated with roasted sliced almonds, and the top given a light dusting of icing sugar.
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