Royal Icing

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and biscuits. Mix 1 egg white, 150 g finely sifted icing sugar, 15 g Maizena and a little lemon juice. Here is how to … Continue reading Royal Icing

Hazelnut, almond, etc nougatine

Nougatine has a simply wonderful taste and gives pastries, ice cream, etc. a strong nutty taste. You can of course also use the same procedure for walnuts, almonds, pecans, pistachios, cashews, etc. You must first peel the almonds and then toast them. Walnuts, pecans, pistachios and cashews are only toasted. You can of course vary … Continue reading Hazelnut, almond, etc nougatine

Precise chocolate icing (Traditional & Thermomix)

One of my favorite chocolate glazes is this precise version, which envelops the cake smoothly and perfectly. I found this mould here. Ingredients 1 marble cake250 g milk chocolate or dark chocolate, but I admit that I prefer milk chocolate here as an exception25 g neutral oil I baked my marble cake in a silicone … Continue reading Precise chocolate icing (Traditional & Thermomix)

Simple Whipped Dark Chocolate Ganache

A perfect base cream for cakes, cupcakes and other desserts is the whipped dark ganache. I have a pretty simple version, that is absolutely delicious! Here I used it for Halloween cupcakes made from zucchini cake perfect for autumn with its flavors of hazelnuts, cinnamon, and currant jam that I used in cupcakes to give … Continue reading Simple Whipped Dark Chocolate Ganache