Dominique Ansel creates whimsical confections at his eponymous bakery in New York City. And while most of us can only dream of getting our hands on one of his creations (Cronut, anyone?), he came to our Test Kitchen to teach us how to make pâte à choux, a classic dough that is the base for a variety of pastries including profiteroles, éclairs and savory gougères, just to name a few. Get the recipe <http://www.tastingtable.com/entry_detail/national/17903/recipes_home/How_to_Make_Do...
Best Ever American Buttercream by WickedGoodKitchen.com ~ Creamy, silky, light, melts on the tongue and not too sweet…the perfect American Buttercream frosting for cakes and cupcakes. Tastes just like it came from an upscale bakery! Tutorial complete with step-by-step photos.
Carrot Cake Cheesecake Cake Bakery Style ~ Perfectly moist and flavorful carrot cake layered with the creamiest cheesecake and frosted with Best Ever Cream Cheese Buttercream. Perfect for Easter! Recipe is complete with step-by-step photos and instructions. Everyone will LOVE this fabulous cake!
Pink Champagne Buttercream ~ Made with a champagne reduction, our Pink Champagne Buttercream is creamy, silky, light and melts ethereally on the tongue while not being overly sweet or gritty. It’s the perfect buttercream frosting for special occasion cakes and cupcakes. And, it tastes just like it came from an upscale bakery! All-natural, egg and soy free with a dairy free option.
All of our new spatulas are designed to make decorating easier. The stainless steel blades are designed for flexibility, giving you better control for better results every time and the soft-grip handle is even more comfortable in your hand, making each spatula easier to use whether you’re icing dozens of treats or a multi-tiered cake!