RECIPE: Strawberry Reduction


strawberry dream cake tagged

A couple of my most clever cake friends, let’s call them “Falyssa” and “Fesley,” have been telling me for ages to take a stab at making strawberry reduction to incorporate into my buttercream. Recently, Falyssa sat down with me (well. virtually) and walked me through exactly how she does this. With her permission, I am now sharing it with you (with a few minor tweaks that worked for me). Trust me, you NEED to make this. Continue reading

RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

Start with a batch of SMBC (click here for a recipe/tutorial of my favorite Swiss Meringue Buttercream) and incorporate room temperature caramel. For the caramel, you can use anything from store bought (like this 5-star Mrs. Richardson’s Butterscotch Caramel) or you can do it mama’s way and make it from scratch (nom nom). Let’s make a homemade version together, real fast!
Remember to work quickly, caramel is temperamental if you don’t hold your mouth just right.
For the caramel:
1 cup sugar

4 tablespoons water Continue reading