Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).
Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center.
We gave you a sneak peek at three photos taken of recipes from My Sweet Mexico. You voted for your favorite, and now we're ready to reveal the winning recipe: Tres Leches Cake!
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://weightloss-tricks.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5cc754ea2f70b8929322953d">
Stacking, spreading, slicing...Saffitz-ing? The cake components are ready to roll, but combining them all together is a science in itself. Fortunately, Professor Claire has done the research for us! If you build it, they will succumb to a multi-layer cake.
Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Sugar artist Ana Parzych joins Bon Appétit for this episode of Handcrafted to demonstrate every step of filling, stacking, and decorating a 5-tier wedding cake in her impeccable style. From building layers of buttercream and applying fondant, to crafting intricate decorative molding and realistic sugar flowers, take an up-close look at the craftsmanship behind the world’s most luxurious wedding cakes.
Claire teaches us the ins and outs of the sweet stuff spread between cake layers, with tropical twists, creamy caramels, and of course, chocolate. Lot and lots of chocolate. As far as cakes go, it’s what’s on the inside that counts! (Well, that and the frosting.)
