OK! Time to use that egg white left over from Tuesday’s cupcakes. If you have never tried Swiss Meringue Buttercream (SMB), you are in for a delightfully different type of icing. It is less sweet, and much richer than usual buttercream– it truly melts in your mouth. To me, this equals a much more sophisticated taste, and I am a huge fan. Some people think it is hard to make, but if you follow these directions carefully, you will finish with a splendid new icing that you will use over and over. Keep an open mind, and this may become your new favorite way to top a cake.
Ah, the elegance of a small, silky pie. Thank you to Archimedes of Syracuse and to Geometry teachers everywhere for sponsoring today’s deliciousness. As you will see all over the cooking world, today, March 14 (3.14) is dedicated to all things pi(e). Similar to the cakes from my Small Cake Series, a small pie can be shared if you wish. But it certainly doesn’t have to be: leftover pie for breakfast is a lovely indulgence.
Oh, the glories of a small cake! It’s perfectly sized for one person with some left over for the rest of the weekend. Or, if you are feeling very generous, you can share small pieces with up to three of your most deserving friends. They’d better be deserving, though, because the cakes in this series are only the best. Today’s cake is a downsized version of one of my best-selling cakes from the Farmers Market: the Dense Fudge Cake with Dulce de Leche Icing. Glorious.
I’m pretty sure that as a child I never knew some things existed simply because they were not on our family grocery list. One of these things was the turnip. No argument there, actually. Another was the chewy granola bar. When I was in the fifth grade, a friend gave me the extra one from her lunch. The first bite was such a revelation to me– the soft, luscious, oat-y-ness almost melting in my mouth– that I sometimes crave them still. They even seemed just a little healthier than an actual cookie, so that you could (theoretically) eat them more often! Where in the world had these things been all my young life? Not in my lunchbox, that’s for sure.
The other day I needed a small and beautiful treat to say thank you to a friend. Many people I know feel just like I do: we love sweets, but also don’t want a big plate of something amazing just hanging around calling our name every time we pass the kitchen. Enter the Small Plate of Something Amazing. I love these Pink Lemonade Shortbread Cookies because they are quick, beautiful, customizable, and gone in a few bites.