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

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

Swiss meringue and Italian meringue buttercreams ... It depends on both personal preference as well as what recipe you're ...

To elevate your go-to fall dessert recipes, try mixing pumpkin Swiss meringue into a buttercream frosting to use for fall cakes or folding the meringue into the batter for fluffy pumpkin muffins.

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 ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

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

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 ...

Halloween candy not your thing? Not a fan of caramel apples? No problem, but you can't let Halloween come and go without a sweet treat! That's where Shore bakeries come in. Bakers are turning the ...