Whether it's a soupy disaster or a curdled mess, any batch of Swiss meringue buttercream can be easily saved. If you start ...

Makes enough to fill and ice a three-tier cake Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it's easily halved for smaller ...

In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it. For Italian or Swiss-style buttercream, whisk molten sugar (heated to ...

let the buttercream come to room temperature for at least 2 hours (or overnight) and then re-whip for 5 minutes so it is fluffy and light. We know that most of us find recipes through search and ...

Coffee cake is one of the most popular homemade cake recipes to whip up due to ... The light, not-too-sweet Swiss meringue buttercream takes this gorgeous cake to another level.” ...

Swiss chard is in season from June to August, and from October to April. Look for rainbow varieties of chard at farmers’ markets or farm shops. Choose fresh-looking bunches with bright, glossy ...

A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

A collection of recipes with an erotic flavour has been named the best Swiss cookbook of the year. Author Ruth Johnson-Illi won the Golden Laurel award 2000 for her first work, "Rezepte der Liebe ...

Cakes from a bakery taste better than homemade ones. If you want to improve your cake making skills at home, here's how you ...