This two-tiered wedding cake is beautiful in its simplicity and classic style. Use double-sided tape to attach the ribbon ends at the back of the cake and be sure to wrap the stems of the flowers with floral tape before inserting them into the cake.
Use silver dragées (hard edible candy decorations) to add a classy touch to these show-stopping ornaments. Look for them in baking supply stores, and use tweezers to apply them with precision.
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Show your patriotic spirit with red and white iced cupcakes. Don't forget the flag. If you want maple leaves, pour melted red (candy) moulding wafers into moulds for chocolate.
Stuffed with a creamy cookie-crumb filling, these soft chocolate cookies are a cocoa lover's dream. When breaking up the wafer cookies, be sure to leave a few larger chunks for a visually interesting effect.
Chunks of chocolate cake doused in hazelnut liqueur and layered with dollops of chocolate-hazelnut pastry cream make a spectacular dessert. Gold leaf, which adds a touch of elegance, can be found in many baking supply stores.
You can either use fancy molasses or cooking molasses in this recipe. The difference? Fancy molasses is light in colour and has a mild sweet taste. Cooking molasses is more robust and intense but can still be used interchangeably in recipes that call for fancy.
Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
